Cigarette smoking has a hazard ratio of 7 (700%) for lung cancer, for comparison.
enough fibre
Funny, I can't find a number for the minimum fibre intake for optimum health, it's almost like fibre isn't a nutrient for humans
Your environment bits
We all know the problems of industrial farming. It's unsustainable
Fortunately the solution works for both me and you: permaculture
It makes soil rather than consuming it. It makes marginal land suitable for crops
Permaculture requires animals on the land to fertilise it, and crop plants to turn the shit to soil.
Much worse than beef farms though are grain farms
Comprehensive Review of Red Meat Consumption and the Risk of Cancer https://pmc.ncbi.nlm.nih.gov/articles/PMC10577092/ From the abstract: "The evidence is strong for the association between red meat and breast cancer and most gastric cancers.
This looks to me to be a review of food frequency questionnaire studies which are famous for being only good for hypothesis generation, and not great at that. Where their research has been tested by interventional experiments they generally don't survive, for example eggs and cholesterol.
Garbage in; garbage out
Are the rest of them the same? Bring interventional studies if you want to demonstrate causality, if your #1 reference is indicative all you've done is demonstrate you don't know or don't care about the explanatory power of different types of studies, and asking people what they ate in the last 5 years (tick the boxes in the categories on the form) are the least powerful, they don't even demonstrate correlation clearly since they are so low resolution, so prone to healthy food answer bias, and so reliant on human memory of what they ate up to half a decade ago
Anyway people have been doing carnivore or zero carb or zero fibre in modern times for 20 years, if meat was as dangerous as your poor quality studies say the would certainly be studies of the high cancer rate and heart attacks in the carnivore community
Is Dr Mason on carnivore?
Interesting that he seems to make pemmican from ground meat. I haven't tried that though it should work pretty well
If I try that I might have to spread it on baking paper on the mesh that my dehydrator uses
Science needs funding. Funding is always aligned to what the research is about; Coca cola is hardly going to sponsor a "meat is good" paper, though they do provide money to try to prosecute doctors for providing nutrition advice to sick patients
Dr Mason is doctor enough to call out what is not scientifically proven. The only parts of this very short segment from a longer presentation that isn't demonstrated yet but science are:
- That people on low carb diets who avoid seed oils suffer less sunburn than those who eat seed oils; and
- A mechanism for seed oils to block the effect of vitamin D.
He clearly flagged those as anecdote and supposition so I'm not at all sure what your problem is.
The very short summary is "isn't it interesting that lots of people in this population claim to not get sunburnt, since this thing that other population eats and this population don't is known to stop parts of this system in the body, I wonder if it also blocks related thing"
There is nothing controversial there, it's a clearly stated hypothesis
I only snack when I'm drying fatty meat, picking off pieces of fat from the half dried beef
The premise for his argument is "humans produce vitamin D as a Sunscreen"
Which...what?? No. Humans produce melanin as natural sunscreen, not vitamin D.
Yes melanin protects us from sunlight, but what's your source for vitamin D not being protective against sun damage?
It's heavily salted so probably lasts ok
My partner needed steak for a family dinner, so following my style she bought a whole porterhouse, and they ate about half of it
She eats low fat. Bulk meat comes untrimmed so has much more than supermarket or even butcher cuts
But it seems fair enough, easier for her and her mum to cut it off than for me to add fat
Ingredients
- Ruminant meat, I used beef
- Rendered fat from the same, I used suet
Method
- Remove any fat from the meat. This can be done before or after drying. It's a nice snack when removed after drying
- Dehydrate the meat until it is so dry it can be broken into pieces
- Grind, smash, or blend the dried meat to add small as practical
- Weigh the dried meat
- Weigh out the same weight of rendered fat into a microwave or heat proof container
- Heat the fat until it is just melted, I use a microwave 1 minute at a time, or starting with 2 minutes if I'm doing more than 1 kg
- Put the dried meat in a suitably sized mixing bowl
- Add the melted fat to the meat, mix well with a wooden spoon
- Empty the mix into a suitable mold. I use a large casserole dish, once it has set reasonably firm, cut it into pieces. This has set completely, and two pieces are already eaten
#Pemmican
Ingredients Beef, sliced thin for easy drying 1.2kg Tallow (made from suet) 1.2kg
Equipment
- A method of making thin slices of meat - My butcher cut mine up
- A dehydrator. I have had success with a cheap round one, and an expensive box one. The key is ability to hold a temperature. I prefer commercial driers over home made as they provide a reasonably sanitary environment. Higher temperature = faster drying, but higher temperature = less vitamin C
- A method of making the meat into tiny pieces. I used a food processor. Feed it slowly, meat is harder than most of the stuff it cuts
- A method of melting sufficient tallow. My dehydrator holds just over a kilo of meat, which means just over a kilo of tallow. I used a glass mixing bowl
- A large enough mixing bowl to mix in - mine pictured below is an enormous steel salad bowl 34cm across
- Something to mold the pemmican in, I use a large casserole dish lined with grease proof paper
Method
- Dry the meat. This can take a while. I'd love to know how hot I could take this without destroying too much vitamin C. I ran it at 30 degrees C
- Wait. I waited a week. Maybe 4 days would have been enough. The dryness you're looking for is where the meat cracks instead of bending
-
Weigh your mixing bowl. This is a slow process and scales tend to turn off part way through.
-
Blend the meat to powder. I used a food processor, with about a third of a slice being fed at time, emptying it into the mixing bowl after every 300 grams or so.
- Weigh your blended meat. Weigh out the same amount of tallow
- Melt the tallow at as low a temperature as you can. That's about 50°C. I used the microwave for this as I didn't want to dirty my double boiler. I ran it 1 minute at a time for about 3 minutes, stirring and measuring the temperature each time. Tallow melts at about 50°C
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Combine. This works just like making cake batter. Make a well in the mound of blended meat, pour in the tallow. Mix with hands or wooden spoon until all the meat is saturated.
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Mold it. I line a container with grease proof paper. I haven't tried a teflon lined container, though that could release the pemmican easily. Press the pemmican into the mold, I use a steel spatula to flatten the top.
- Let it cool. In the fridge or on the bench. Before it goes hard, but after it has set a bit, cut it into portions. I cut mine into 16 pieces averaging 140g each.
Package it in glass, paper, or foil. I used foil and packaged each two together
- Clean up. As the cook you get to eat the pemmican left in the mixing bowl
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It's valuable to us like cars are valuable to highways, except our guts have a job without cars
Out of the analogy fibre is good for blocking uptake of what you eat and slowing down too fast digestion, which is great if what you're eating isn't good for you, but which you don't want if you only eat stuff that is entirely good