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  #16   ^
Old Fri, Jan-27-23, 08:06
GRB5111's Avatar
GRB5111 GRB5111 is offline
Posts: 3,906
 
Plan: Very LC, Higher Protein
Stats: 227/186/185 Male 6' 0"
BF:
Progress: 98%
Location: Herndon, VA
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Interesting discussion on the wild claims made by a doctor on 60 Minutes. Unfortunately, this is where the medical profession is, and in a profession that pays little attention to diet and nutrition in medical school, having a physician on the DGA is dangerous and a clear CoI. Then when you add in the conflict of a pharma company sponsoring the very show that delivers this "genetics as cause" message, it's clear that our understanding of healthy lifestyle has been hijacked by the very people who stand to profit and who readily dispense disinformation and faulty drug trial data for the sole purpose of financial gain. Food manufacturers are no better, but when there is such a gross misunderstanding of the real root causes of most of our serious health issues today, we come to the conclusion that many proposals getting publicity to fix this health epidemic won't work, and are at best ineffective measures delaying awareness of effective treatment. Confusion and fear conveniently work in their favor.
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  #17   ^
Old Fri, Jan-27-23, 08:16
GRB5111's Avatar
GRB5111 GRB5111 is offline
Posts: 3,906
 
Plan: Very LC, Higher Protein
Stats: 227/186/185 Male 6' 0"
BF:
Progress: 98%
Location: Herndon, VA
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Quote:
Originally Posted by WereBear
It's hugely fascinating, no worries

The New Zealand documentaries with Simon Gault (on Youtube,) on how their Indigenous peoples suffer more on the SAD, supports your comment. Our Southwestern Native Americans likewise found relief going back to their traditional diet.

Human powered methods, like Winston Price outlines in his work, seems to be the best way to treat plant sources. Sprouting and fermenting neutralize lectins, and I suspect that our industrialized foods probably skimp on that.

In addition to my issues with artificial anything, I have a similar low threshold with lectins and fiber. And we still don't really know what it means for a million year machine to run on the wrong fuel.

At this point, all we know is that it has been nothing but BAD so far.

Good point about fermentation. I have been doing my own, as store-bought "fermented" products may have some healthy strains, but many don't survive pasteurization and treatment that must be done to get them on the store shelves. Kefir is easy and healthy, and you can select the dairy or other "milk," water to use and control what you consume. Yogurt is extremely easy and my experience in fermenting L Reuteri in dairy to get a yogurt-like product pays dividends. Sauerkraut is another easy ferment and takes about 3-4 weeks to render a delicious and healthy product. The cost savings vs buying final product from stores is another bonus.
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