DR. ANTHONY CHAFFEE: Normal age-related atrophy is not evolutionary. It confers no survival advantage. If it does occur, it's caused by malnutrition over time.

We accept as normal that our brains are supposed to shrink as we age, and we say, "Well, that's normal age related atrophy."  But at the same time, we know that if you have certain nutrient deficiencies, like B12 in the normal ranges you can still get brain atrophy.  Your brain is shrinking by half a percent or 1% per year. Oxford showed that in 2008 in a published study they did, so and that's in the normal range of B12.  And they said, "Well, . . . my doctor said my B12 is fine."  Well, I can tell you it's probably not.  If your doctor didn't say it was too high, then it's it's not fine.  Because we were just going by reference ranges and doctors just go by reference range.  Well, those are the reference ranges that we use, okay.  But did you look them up and see if they're actually useful?  Because the next Lab down the road, they have completely different reference ranges. So who's right?  And you have a patient that goes to one lab or the other lab and you get one says fine and one says too high.  Well, what is it?  You're making objective decisions based on arbitrary figures.  If you were an architect or an engineer that did that and used arbitrary measures,  buildings and buildings are falling down.  People are dying.  Your accountant that used artificial figures, they'd be in prison.  When you use, you know, imaginary arbitrary figures and measures for humans,  health collapses.  Instead of buildings, it's your health. No other animal in the wild eating their natural diet has normal age related atrophy. There's actually a study where they looked at 99 chimpanzees and did MRIs looking at them, comparing them to people aging over time.  And they had no degeneration in their brain.  Their brain didn't shrink at all.  They had no atrophy as they age at any point.  They even concluded that this is an abnormality in humans that our brains shrink over time.  And they said this is evolutionary anomaly.  But it's not, it can't be evolutionary.  That's not a survival advantage, that's a big disadvantage.  So it doesn't make any damn sense.  And so I think that's malnutrition over time. 

JUDYTH VARY BAKER: Decline...UCSF-led study calls for new recommendations and supplements for older adults that may offer better brain protection."

"‘Healthy’ Vitamin B12 Levels Not Enough to Ward Off Neuro Decline...UCSF-led study calls for new recommendations and supplements for older adults that may offer better brain protection."  https://t.co/ZwhA8PAHSD
Best sources: clams, yogurt, sardines, red meat, eggs, b-12 tablets… pic.twitter.com/AfO3SAeNIK

— Judyth Vary Baker (@Judyth) April 18, 2026

DR. ANTHONY CHAFFEE: a very shriveled, atrophied brain. It looked exactly like an 80-year-old patient with Alzheimer's . . . dementia. Then with daily B12 replacement after 5 months, the brain swelled up significantly

And we know that B12 deficiency even as an adult you can lose a percentage of your brain matter.  The brain on the right is a 40 year old brain and you're losing 0.05% to 2% every year, you're damn right that's what your brain is going to look like at 80.  Of course, it will.  But with proper nutrition, it doesn't have to.  And what I think is also striking here is that this one from an 80-year-old brain, huge improvement.  But it doesn't look like a one-year-old brain.  Why the hell not?  Did they just lose out on their ability to develop normally?  Maybe.  But also they are replacing B12 lost via their vegetarian parents.  What about the vitamin D?  What about the choline, the creatine, the carnitine, the DHA, the EPA, the cholesterol, the saturated fat, I'll bet the LDL is pretty damn low.  --Dr Anthony Chaffee

The average person is sick and malnourished.  

80% of the calories consumed in America, Europe and the rest of the world really are from plants and plants don't contain B12, and so you have a vegetarian population basically.  And you're checking their average B12, and you're saying, "O, everybody's in this average."  Well, it's an average.  Of course, they're in the average.  But all those people are deficient because everyone is deficient, now no one is deficient because it's hidden in that average.  But if you're below 650, 700, you can actually get demyelination. Oxford University published a paper in 2008, that showed that under 500 picomoles per liter, 600 picograms per milliliter, down to like 300 picomoles per milliliter, you know, 450 picograms and lower that people were getting so much demyelination of their white matter that their brains were shrinking by 2.5% to 5.5% every 5 years.  

1:56.  And that's my theory as well.  Why do brains shrink?  We accept that.  We say our brains just shrink as we age even though no other animal on earth sees this.  None.  And so we just accept that our brains rot out of our brains.  Okay but if we are losing half a percent 2% of our brain per year because we are in the normal reference range for B12, after 34 years your brain is going to be shriveled up. And you look at case reports.  There's a case report in 1997 of a baby a 6-month-old baby who was a child of vegetarian parents who had severe atrophy to developed and so it was very very shriveled, atrophy.  It looked exactly like an 80-year-old patient with Alzheimer's . . . dementia. Then with daily B12 replacement after 5 months, the brain swelled up significantly.  It looked like basically a healthy 40 year old brain, but it didn't look like a one-year-old brain like it should have.  And so you know it looks like an 80-year-old brain, a 6-month-old baby with severe B12 deficiency looks like an 80 year old brain.  So why are we calling that 80-year-old brain normal?  And then you give them B12 and all of a sudden it looks like a 40-year-old brain 5 months down the line.  So I don't think that's age related atrophy.  I think that's malnutrition over time.  That is why I think people with MS are seeing a reduction in their lesions because they're just getting the basic nutrition that we need.  And so working in neurosurgery, I have seen dramatic recoveries from a neurological perspective, more than I would have expected.  Because normally we don't expect the brain and the nerves to heal all that well.  It doesn't surprise me now, because we've been malnourished we don't have these nutrients like B12 that are allowing your brain to heal if your B12 is at a level that is so low that you are getting demyelination your nerves from MS.  It's not going to happen; it's not going to happen.  But then people do this and they're eating the fat, they're having some liver, they're getting the their B12 and vitamin D up and their DHEA and their and LDL and all that sort of, or DHA and EPA and LDL.  They're getting all of those things up in proportion.  Now the body can actually start healing which we don't think is possible as doctors and clinicians, because we just don't see it.  And we think that the brain shrinking over time is normal because we just see it.  It is the norm but it doesn't mean that it is normal.  It doesn't mean that that is supposed to happen.  

4:46.  I think it's really dramatic so this is you know this but I'll say this for everybody's benefit this is very typical of a baby's brain.  All the gray stuff is just brain.  These little dark marks here are the ventricles.  They're very small here as well.  There's no space around the outside.  Space in kids, that space is maxed out.  It's pushing against the wall.  That's actually how the skull grows.  The growth of the brain pushes out on the inside of the skull and actually grows the bones of the skull so that's normal baby for a 20-month-old baby.  This is that case report and when you zoom in like this and you didn't know that this was a baby you tell me if I'm wrong here but that looks very typical 4 and 80 year old on the right looks pretty typical for a 40 year old.

5:44.  The big ventricles you look at the edge and you can see that would be called atrophy of the brain you can see this in and I don't read CAT scans of the head, but you can see it right away.  That's not a healthy brain.

6:01.  No, it's not, but if you put that in front of a radiologist and so that's an 80-year-old man, is that supposed to look like that he'd say yeah that's just a normal age-related atrophy the brain on the right would be a very normal for a 40 year old brain 35, 40 year old brain.  Brain on the right of the child, there's no gap around outside the outside the ventricles are very small you can't even see the temporal horns. This one now you can start seeing that.  It's already getting atrophied there is space around the outside the ventricles are a bit more pronounced around the brain stem pons and things like that.  Now in the brain on the left it's much more pronounced much more atrophy huge ventricles big open wide temporal horns that's very typical for an elderly brain.  But again this is a 6 month old girl of vegetarian parents with severe brain shrinkage atrophy due to B12 deficiency.  This is a published case report from 1997.  Retardation of myelination due to dietary vitamin B12 deficiency: Cranial MRI findings. Pediatric Radiology 27(2), 155-158.  And so this is at 6 months old brain and it looks like an 80 year old brain on the right is 5 months later about a year old after daily B12 replacement so massive Improvement on that and if you flip those around and say okay that's a 40-year-old brain right and you would say yeah that's normal normal at age-related atrophy but we know this is B12 deficiency.  And we know that B12 deficiency even as an adult you can lose a percentage of your brain matter the brain on the right is a 40 year old brain and you're losing half a percent, 2% every year you're damn right that's what your brain is going to look like at 80 of course it will but with proper nutrition, it doesn't have to and what I think is also striking here is that this one from an 80 year old brain, huge improvement.  But it doesn't look like a one-year-old brain.  Why the hell not?  Did they just lose out on their ability to develop normally?  Maybe.  But also they are replacing B12 lost via their vegetarian parents.  What about the vitamin D?  What about the choline, the creatine, the carnitine, the DHA, the EPA, the cholesterol, the saturated fat, I'll bet the LDL is pretty damn low.  It's not what you want.  When you're trying to grow a brain that is predominantly made out of cholesterol.  It's largely made out of it anyway.  So I think that's why it looks like a 40-year-old brain instead of a 1-year-old brain like it should because . . . because it's not just B12 that she's missing.  She's missing all these other things.  So when we have MS patients, I have an MS protocol and we optimize B12 we get into reference ranges that are the studies have shown are optimal.  We certainly get them to hell out of that "normal range" that can actually still cause demyelination.  Because you're never going to regrow your myelin without [B12 and the other nutrients found in beef] if you're in vitamin B12, and things like that are so low that you'll get demyelination.  It's never going to happen. 

HAL CRANMER: 75% of brain weight is myelin, a cholesterol-rich fatty insulator protecting nerve fibers in the brain. No one I know is taking a statin, right? Right!

Dr. Joel Wallach said: "Alzheimer's is a physician caused disease."

75% of brain weight is myelin, a cholesterol-rich fatty insulator protecting nerve fibers in the brain.

Lower cholesterol with statins, myelin breaks down and Alzheimer's sets in.

The full explanation: 🧵 pic.twitter.com/WMNei7NAoK

— A Paradise for Parents (@HalCranmer) March 23, 2026

Not only do you not need statins, you don't need 98% of any dental procedure.  I guarantee it.  No need for amalgam fillings.  You'll just end up in old age with holes in your teeth.  Don't remove your wisdom teeth either.  Dentists recommend procedures because they've got to pay their mortgage on their Acapulco condo.  No need for "professional" cleanings.  Simply eat plenty of meat to get all the magnesium, B12, and D3 you need.  It's always been about the meat.  One reason why parents think their kids need dental work is because of all the junk they feed their kids at breakfast.  It should be just steak and eggs with a side of bacon.  Want cheese on your eggs?  Fine.  Add them.  That's it. 

A cow's rumen is a 40-gallon fermentation chamber containing billions of bacteria, protozoa, and fungi.

These microorganisms perform chemical reactions that modern laboratories cannot replicate at scale:

- Breaking down cellulose (plant cell walls that humans cannot digest)… pic.twitter.com/qvhKAHMvGv

— Sama Hoole (@SamaHoole) February 12, 2026

A cow's rumen is a 40-gallon fermentation chamber containing billions of bacteria, protozoa, and fungi.

These microorganisms perform chemical reactions that modern laboratories cannot replicate at scale: - Breaking down cellulose (plant cell walls that humans cannot digest) into volatile fatty acids that the cow absorbs for energy - Synthesizing all essential amino acids from nitrogen in the grass: turning plant protein into complete animal protein with perfect amino acid ratios - Producing B vitamins (including B12, which doesn't exist in plants) - Converting beta-carotene to retinol (true vitamin A) - Creating conjugated linoleic acid (CLA) with anti-cancer properties This is a living chemical factory. Powered entirely by grass and water. Operating temperature: 39°C, maintained naturally. No external energy input. No rare elements required. No toxic waste produced. We have spent billions trying to replicate this in laboratories with lab-grown meat. We still can't do it. We can't even come close. But lab-grown meat is the "future" of food. While we eliminate the biological system that has worked perfectly for 10,000 years. The hubris is stunning.

SAMA HOOLE: Chicken breast: 31g protein, 3.6g fat per 100g. Beef ribeye: 25g protein, 15g fat per 100g. "But chicken has more protein!"

Chicken breast: 31g protein, 3.6g fat per 100g.

Beef ribeye: 25g protein, 15g fat per 100g.

"But chicken has more protein!"

Chicken also has: 3x the omega-6 fatty acids. 1/3 the iron. 1/4 the zinc. 1/10 the vitamin B12. Zero vitamin K2. Minimal fat-soluble vitamins.

Beef has:…

— Sama Hoole (@SamaHoole) February 7, 2026

Chicken breast: 31g protein, 3.6g fat per 100g. Beef ribeye: 25g protein, 15g fat per 100g. "But chicken has more protein!" Chicken also has: 3x the omega-6 fatty acids. 1/3 the iron. 1/4 the zinc. 1/10 the vitamin B12. Zero vitamin K2. Minimal fat-soluble vitamins. Beef has: Bioavailable iron. Zinc for testosterone. B12 for neurological function. K2 for bone health. CLA. Creatine. Carnosine. Complete nutrition. You chose more protein and less everything else. Congratulations on your nutritionally bankrupt bird.

SAMA HOOLE: Monasteries preaching fasting and vegetarianism to peasants: The monks' kitchens were full of meat, cheese, and butter. Fasting was for laypeople. The monastery ate well.

Victorian dietary reformers promoting vegetable-based diets: They ate roasts at private clubs. The working classes got lectures about lentils. --Sama Hoole

Throughout history, the pattern is identical: Those in power eat animal products. Those they govern are told to eat plants.

Monasteries preaching fasting and vegetarianism to peasants: The monks' kitchens were full of meat, cheese, and butter. Fasting was for laypeople. The… pic.twitter.com/9v8ufzqVcp

— Sama Hoole (@SamaHoole) January 25, 2026

Throughout history, the pattern is identical: Those in power eat animal products. Those they govern are told to eat plants. Monasteries preaching fasting and vegetarianism to peasants: The monks' kitchens were full of meat, cheese, and butter. Fasting was for laypeople. The monastery ate well. Medieval courts issuing grain subsidies: The nobility's tables featured multiple meat courses. Venison, boar, fowl. The peasants got bread. Victorian dietary reformers promoting vegetable-based diets: They ate roasts at private clubs. The working classes got lectures about lentils. 20th-century government nutritional guidelines: The food pyramid was created by committee, but the politicians writing the policy didn't follow it. They ate steaks at expense dinners while telling Americans to eat 6-11 servings of grains daily. Modern climate activists campaigning against meat: They're photographed at galas eating beef. Their private jets use more carbon than a herd of cattle. But you should eat bugs. Modern health influencers promoting plant-based diets: Secretly supplementing with B12, iron, creatine, omega-3s: all the nutrients they can't get from plants. Some are secretly eating eggs or fish. They just don't film it. The World Economic Forum discussing sustainable protein alternatives: Their catered events serve grass-fed beef, wild-caught fish, and artisanal cheeses. Bugs are for everyone else. The wealthy understanding what nutrition actually requires has never changed. They eat animal products because outcomes matter more than ideology. But they can't say that publicly. Admitting meat is necessary while promoting plant-based diets for others would expose the game. So they eat privately what they campaign against publicly. Strategy. Not hypocrisy. If the masses ate like the elites, they'd be as healthy, strong, and energetic as the elites. Hard to maintain hierarchy when everyone's thriving. Better to promote "sustainable" diets of grains and plants while quietly eating the food that actually works. The advice has always flowed one direction: Down. Nobility to peasants: "Grain is your sustenance. Meat is for special occasions." Priests to laypeople: "Fasting purifies. Meat is indulgence." Politicians to citizens: "Whole grains are heart-healthy. Red meat is dangerous." Elites to working class: "Plant-based is the future. Meat is unsustainable." Meanwhile, every single group giving this advice continues eating animal products themselves. They know. They've always known. The question is when everyone else figures it out.

SAMA HOOLE: Sardines might be the most underrated superfood on the planet. More Omega-3 than a £12 fish oil supplement. More Vitamin D than 30 minutes of sun. Selenium that most Brits are deficient in

Sardines might be the most underrated superfood on the planet.

What £1.20 gets you:

- More Omega-3 than a £12 fish oil supplement
- More B12 than any plant food (because plants have zero)
- More Vitamin D than 30 minutes of sun
- Selenium that most Brits are deficient in
-… pic.twitter.com/p7zCnqwBcK

— Sama Hoole (@SamaHoole) December 6, 2025

SAMA HOOLE: Six eggs (300g) give you: 126% Vitamin B12. 60% Vitamin B2. 42% Vitamin B5. 36% Selenium. 30% Vitamin A.

Eggs are £3 for a dozen at any supermarket.

Six eggs (300g) give you:

126% Vitamin B12
60% Vitamin B2
42% Vitamin B5
36% Selenium
30% Vitamin A
27% Folate
26% Phosphorous
22% Vitamin B7

Plus choline for brain function, lutein for eye health, and cholesterol for hormone… pic.twitter.com/uZeBwXdNJe

— Sama Hoole (@SamaHoole) November 17, 2025

Eggs are £3 for a dozen at any supermarket. Six eggs (300g) give you: 126% Vitamin B12 60% Vitamin B2 42% Vitamin B5 36% Selenium 30% Vitamin A 27% Folate 26% Phosphorous 22% Vitamin B7 Plus choline for brain function, lutein for eye health, and cholesterol for hormone production. That's £1.50 per serving for one of the most complete foods on Earth.

But sure, spend £8 on your superfood bowl with 1/10th the nutrition. 

SAMA HOOLE: Carnivore grocery list: 1. Meat 2. Eggs 3. Butter. Vegan grocery list . . .

Carnivore grocery list:
1. Meat
2. Eggs
3. Butter

Vegan grocery list:
1. Protein powder
2. B12 supplement
3. Iron supplement
4. Zinc supplement
5. Omega-3 supplement
6. Vitamin D supplement
7. Creatine supplement
8. Taurine supplement
9-42. Various vegetables trying to…

— Sama Hoole (@SamaHoole) October 22, 2025

SAMA HOOLE: Your mitochondria . . . run on B12, CoQ10, heme iron, choline, and creatine. All found in meat. None found in plants.

Your mitochondria aren't designed to run on salad.

They run on B12, CoQ10, heme iron, choline, and creatine.

All found in meat.

None found in plants.

— Sama Hoole (@SamaHoole) October 21, 2025

SAMA HOOLE: Red meat isn’t just food... it’s the survival staple that built humanity

Chicken is cheap protein, but low quality nutrition. --Sama Hoole

Not all animal foods are equal. Here’s why fish-only, egg-only, chicken-only, or pork-only carnivore will leave you short… and why red meat reigns supreme. This isn't to say you should avoid any of the foods I've mentioned. Red meat + eggs + salmon + pork is a whole lot better than just red meat alone.

5/ Red meat-only carnivore 🥩

Stacked in stable saturated fat.

Rich in iron, zinc, B12, creatine, collagen precursors, and fat-soluble vitamins.

Beef has:
3x the iron of chicken
4x the zinc
10x the B12

Red meat isn’t just food... it’s the survival staple that built humanity. pic.twitter.com/Pvb37XowOX

— Sama Hoole (@SamaHoole) September 4, 2025

SAMA HOOLE: the most essential nutrients for longevity: Vitamin A, Vitamin B12, Vitamin K2, Heme-Iron, Taurine, Creatine, Carnosine, Anserine, & 4-hydroxyproline

These are the most essential nutrients for longevity:

Vitamin A
Vitamin B12
Vitamin K2
Heme-Iron
Taurine
Creatine
Carnosine
Anserine
4-hydroxyproline

None of these can be found in plant foods.

And yet we're told that a plant-based diet is the beacon of longevity.

— Sama Hoole (@SamaHoole) September 4, 2025

SAMA HOOLE: Why Beef Destroys Chicken Nutritionally Speaking

1. Micronutrients

Beef provides 35-40% more iron, 4x the zinc, and up to 10x the B12 compared to chicken.

It also brings creatine, carnitine, and CLA…nutrients chicken is devoid of.

Translation: Beef revitalises you. Chicken leaves you deficient. You could never thrive on…

— Sama Hoole (@SamaHoole) September 1, 2025

DR. ERIC BERG: out of all the things that are involved in the healing and repair process, we need amino acids. We need bioavailable protein, which is going to be animal protein

01:28. In fact it's difficult to heal and repair your body without animal protein, especially red meat and today I'm going to prove it in past videos I have talked about eggs and I eat a lot of eggs and eggs are awesome but if we compare eggs to me there is some significant differences and that's what I want to talk about.

01:48. Lots of benefits from having salmon and fish which I have once or twice a week salmon and sardines are very high in Omega-3 which is good, but red meat or beef has more protein and has a lot of other things that can help you heal.  If we look at the whole picture, I will say out of all the things that are involved in the healing and repair process, we need amino acids.  We need bioavailable protein, which is going to be animal protein and we need concentrated protein.

WHICH IS HEALTHIER, RED MEAT OR EGGS?

If we just compare red meat to eggs, 

Red meat is twice as concentrated in amino acids.

Red meat has 1.5 times greater iron.

Red meat has 2.2x greater magnesium.

Beef has 3.7 times greater amounts of zinc.

Red meat has 50 times more vitamin B3 than eggs.

Red meat has double the amount of B1.

Beef has 4 times the amount of B6.

Red meat has twice the amount of B12.

Beef has 4 times the amount of vitamin K.

Red meat has 5 times the amount of omega-3 fatty acids. 

So the ratios of red meat are going to be better.  Not processed meat from factory farms things like deli meats bologna Etc he's talking about grass-fed beef.

Beef compared to chickens that are pasture-raised, the chickens are still fed grains, which kind of throws off the Omega-3 to Omega-6 ratios.  That being said eggs are also a good source of protein.  As a side note, beef liver has 73 times more vitamin A than eggs.

03:22  Another nutrient that eggs have that is better than beef is choline.  Eggs have a little more than double the amount of B2.

12x more folate than in beef.  

Beef has the X Factor, 4 X-Factors actually.  

X-FACTOR #1: CARNITINE.  Carnitine helps transport fats into your cells, into the energy Factory called the mitochondria to help you get more energy.  Without carnitine, the cells can't get energy from fat.  Carnitine gives you that quick energy when you're exercising and since we're talking about a really important transport of fuel to the mitochondria that is essential for healing and repair of your tissues, not only do we need all the essential amino acids as the raw material we also need other things like those vitamins.   

If we compare 100 G of red meat to 100 G of eggs, the amount of carnitine would be 150 mg versus only 7 mg for eggs.  

Lamb is #1 when it comes to carnitine content.  Beef is #2. 

X-FACTOR #2: CREATINE.  Creatine gives us that quick energy.  

When you think pasteurized, think processed. Pasteurization destroys enzymes that break down milk proteins. These proteins can get into your blood and cause an immune response, or allergies

Pasteurization destroys enzymes, denatures antimicrobial and immune stimulating components, diminishes nutrient availability, denatures fragile milk proteins, destroys vitamin C, B6 & B12, kills beneficial bacteria, promotes pathogens & is associated with allergies, increased… https://t.co/Luh7Gt1JNq

— Wejolyn 🇺🇸 (@Wejolyn) February 21, 2024

Most dairy products found in your local grocery stores are pasteurized from cheeses to yogurt to milk to Keifer to cream and half & half for your coffee.  We seek out dairy for the beneficial bacteria to build and create healthy gut bacteria.  This is not an easy process once we've lost beneficial bacteria, like bifidobacteria, from injuries, diseases, or poor diet.  

Wejolyn points out that pasteurization

destroys enzymes, denatures antimicrobial and immune stimulating components, diminishes nutrient availability, denatures fragile milk proteins, destroys vitamin C, B6 & B12, kills beneficial bacteria, promotes pathogens & is associated with allergies, increased. 

That's a bit of damage.  So is it worth it to just pick up that package of goat cheese with herb at the deli section of your grocery chain?  

Check out dairy products that are not pasteurized.

2 weeks later it’s the raw milk still holding its ground… the natural enzymes and probiotics in it have not been killed via pasteurization or homogenization…. pic.twitter.com/u3Cz8r37gQ

— Wejolyn 🇺🇸 (@Wejolyn) November 19, 2023

And that's after 2 weeks.  The dairy fats hold and don't break down, which means the nutrition is preserved.  In fact, according to Lee Dexter, it's pasteurization that is responsible for people having milk or dairy allergies.  How, why?  

According to Lee Dexter, microbiologist and owner of White Egret Farm goat dairy in Austin, Texas, ultra-pasteurization is an extremely harmful process to inflict on the fragile components of milk. Dexter explains that milk proteins are complex, three-dimensional molecules, like tinker toys. They are broken down and digested when special enzymes fit into the parts that stick out. Rapid heat treatments like pasteurization, and especially ultra-pasteurization, actually flatten the molecules so the enzymes cannot do their work. If such proteins pass into the bloodstream (a frequent occurrence in those suffering from “leaky gut,” a condition that can be brought on by drinking processed commercial milk), the body perceives them as foreign proteins and mounts an immune response. That means a chronically overstressed immune system and much less energy available for growth and repair.

 

WEJOLYN: Pasteurization destroys enzymes, denatures antimicrobial and immune stimulating components, diminishes nutrient availability, denatures fragile milk proteins, destroys vitamin C, B6 & B12, kills . . .

Pasteurization destroys enzymes, denatures antimicrobial and immune stimulating components, diminishes nutrient availability, denatures fragile milk proteins, destroys vitamin C, B6 & B12, kills beneficial bacteria, promotes pathogens & is associated with allergies, increased… https://t.co/Luh7Gt1JNq

— Wejolyn 🇺🇸 (@Wejolyn) February 21, 2024

best sources of copper are liver, oysters, shiitake mushrooms, pure chocolate not the stuff watered down with sugar and milk, and spirulina

 

For everything from anemia to headaches to allergies to having healthy bones and just feeling great all the time, copper is an incredibly important nutrient and this is how to know if you're getting enough.

How to manage your copper status to make sure you're getting enough, not too much, and fix any problems and make sure that whatever your solutions are that they're working.  So copper, when you do not have enough you can get anemia that looks just like iron deficiency anemia but isn't, or that looks just like B12 and folate deficiency anemia, but isn't.  In fact, you can get malabsorption of iron from copper deficiency that actually causes iron deficiency, and the problem might not be that you don't have enough iron in your diet, it might be that you're not getting enough copper in your diet to absorb the iron, so you could have anemia from that as well as the many other problems of iron deficiency itself.  You can have low white blood cells, especially in neutrophils; you can have high cholesterol; you could get osteoporosis because copper is needed to support your bones.  You could get histamine intolerance or a greater burden of allergies than you would otherwise have.  You could have poor pigmentation of your skin and hair and neurotransmitter imbalances, like low adrenaline or high serotonin that might leave you feeling like you're not your best.  So what do you do about this?

1:44. Well, the first thing is look at your diet and see whether the dietary pattern that you have is supporting getting enough copper.  The absolute best sources of copper are liver, oysters, shiitake mushrooms, pure chocolate not the stuff watered down with sugar and milk, and spirulina.  A tier below that of very good sources of copper are most shellfish besides oysters, remember oysters are the best, whole grains, legumes, and potatoes.  Diets that are low in these foods are likely to contribute to a copper deficiency, but soil variation is very large, and all these foods, if they are grown in low copper soil, could be much less likely to give you enough copper.  And if you're consuming--if you're not consuming enough of those foods and you are consuming foods from copper-deficient soils, then that makes you very predisposed to copper deficiency.  Zinc supplementation, especially over 45 mg a day and with a zinc-to-copper ratio greater than 15 to 1, can be a cause of copper deficiency.  Methylation can be a cause of copper deficiency, and I'll link in the description of this episode to my methylation resources.  

SOURCES THAT CAUSE COPPER DEFICIENCY

3:08. Other sources of copper deficiency that are not dietary in nature include the use of antacids, proton pump inhibitors, gastric bypass surgery, and any digestive problems that are focused on the upper part of the GI tract like the stomach and the upper part of the small intestine.  And although there's limited evidence for this, it seems to be the case that high doses of Vitamin C can impair copper absorption.  

COPPER TOXICITY?

On the other hand, there is copper toxicity in general from diet.  I do not believe copper toxicity is a concern.  If you are supplementing with copper over 10 mg, that could pose a potential risk of copper toxicity.  I think it's best to keep copper supplements under 10 mg,  preferably under 3 mg a day and it's always best to get your copper from food, and when you do you're benefiting by the fact that the copper is mixed with other minerals, especially zinc, which protects against copper toxicity.  It's extremely unlikely to get copper toxicity from food. There are high copper levels in certain water systems, but when they get to the point where they can cause copper toxicity usually drinking that water is going to make you nauseated and it's usually leaving blue colors all over the place.  If it's really bad, you can see the blue even coming out in your clothing; so usually you have a warning sign, and certainly using a water filter will generally protect you against too much copper coming from your water supply. 

COPPER TESTS 

4:51. The most important test of copper status is serum copper this can be supplemented with serum ceruloplasmin; they tend to go together.  And so you're usually not getting additional information by combining them. And serum copper tends to be more sensitive to deficiency, so you always want to at least get serum copper but it can be helpful to corroborate it with serum ceruloplasmin.  But always get serum copper give that the priority in general low serum copper and low serum ceruloplasmin indicated copper deficiency most of the time.  From what I've seen, I think you want to tend to be in the middle of the range because I have seen indications of copper deficiency when people are in the lower 20 or 30% of the range.  It's important to note a a couple limitations of these tests first estrogen increases serum ceruloplasmin and tends to increase serum copper as well and that means that there's going to be some fluctuation of copper levels with the menstrual cycle and copper levels are generally twice hi during pregnancy as they are for women who are not pregnant and using hormone replacement therapy estrogen and HRT can raise copper levels by 30 to 90%, and unfortunately there really isn't any clear research to develop a separate reference range for women experiencing high estrogen under these conditions, so what we can say is that if your copper levels are running a little high and you can explain it with estrogen you can probably dismiss it because it's normal.  It's probably all the more true in women than in men that you want to be at least towards the middle of the range for copper because if you're at the low and of the range and that might be close to deficiency that's all the more true if you would expect your estrogen levels to be bringing the copper up higher.

GENETIC PREDISPOSITION TO COPPER DEFICIENCY

There are two genetic disorders of copper metabolism Menkes Disease and Wilson's Disease

You can’t find any of these in plant foods… Why are we being told plant-based diets are best for longevity?

Do you want to live to 100?

These are the MOST essential nutrients for LONGEVITY:

Vitamin A, B12, K2
H-Iron
Taurine
Creatine
Carnosine
Anserine
4-hydroxyproline

You can’t find any of these in plant foods…

Why are we being told plant-based diets are best for longevity?

— Paul Saladino, MD (@paulsaladinomd) September 26, 2023

Methylene Blue is a dye. I've heard of it before but didn't take the time to learn how a dye can rebuild the mitochondria post-COVID or post-vaccine. Grateful to Dr. Mobeen Syed, or Dr. Been, for pointing to a few studies for my edification. Thanks to munge or Craigh64 for alerting me to this lesson sponsored by the FLCCC.

So then what are the benefits of Methylene Blue?  Upon recommendation from Dr. Paul E. Marik, Dr. Been dug a little deeper on what Methylene Blue is and what its benefits are.

Dr. Been says that Methylene Blue is neuroprotective.  So is curcumin.  So is red meat with all of its B12.  So is Allithiamine, the fat-soluble B1.  

Mitochondria is a target of neuroprotection, a benefit if Methylene Blue.  

Here is a decent explanation. So in its role as a neuroprotector, Methylene Blue rejuvenates the mitochondria.  How?  Like this,

Methylene Blue quickly crosses the blood-brain barrier. It improves mitochondrial efficiency and respiration, acts as an antioxidant, and increases brain cell lifespan, resulting in improved memory and mood. At low dosages, Methylene Blue is used to enhance mitochondrial function, increase cerebral blood flow, and acts as an antidepressant. 

Don't other products do this?  Yes.  There are a score of products that can.  Here's a short list.  

Urolithin A.  Never heard of it.  What is it?  

The Mitochondria know how much oxygen is in its system.  If there is less oxygen, then it has to release nitric oxide to open up the blood vessels.  NO is a vasodilator, and so it relaxes the smooth muscles.  It also helps with preventing clotting.  Also prevents inflammation.  So generally, nitric oxide in a good healthy, oxygenated environment needs to stay at a baseline.  

20:10  If there's an injury--spike protein, viral damage--there's less oxygen supply, or hypoxia.  One consistent problem in the vaccinated is less oxygen of brain tissue.  [This would be a tell-tale sign that Mitochondria helps manage the blood flow through nitric oxide. 

When the mitochondria is damaged, for example, it will produce less ATP.  When energy levels are reduced for a cell, the cell will go into a crisis, and even more inflammatory events will occur.  At the same time, more ROS, or electrons, will get produced and more will escape, wreak havoc, and destroy the cell by welding fats and proteins into dysfunction.  

Low dose Methylene Blue, given systemically, meaning in low dose, MB acts as an electron donor.  [That's exactly the role of vitamin C.  Exactly.]  As the machinery freezes up, MB shows up and has a propensity to enter neurons as opposed to other tissues, and it enters the mitochondria and acts as an electron donor directly without having to be harvested from food or other nutrients.  Interesting.  Revives the electron transport system, allows the mitochondria to get water, blood, and oxygen, effectively restoring the cell and preventing inflammatory outcomes.  So it's an anti-inflammatory?  It improves cell survival.  How long does it take for a cell to die?