Paul Saladino - The Most Precious Human Food: Animal Fat

I cannot stand on a podium for the life of me so I have to move around we'll see how this goes it could be a little awkward so I am now which means that I have been doing too much of this and not enough of preparation for my talk but we'll see how this goes this is foiling and that is an electric foil board and I was out with my friend Dylan who's in the audience yesterday riding this in a lagoon when I was supposed to be working on my slides but regardless we made it so this is me my friend Tommy wood who was a presenter here gave me a little bit of gave me a little bit of a razz he said Paul your your profile your bio doesn't have anything about you being a carnivore doctor what are you trying to hide it and I thought okay okay I should just come clean from the beginning so this is my real disclosure that I am a strong advocate for the carnivore diet this is my website carnivore MD comm and that's me so many of the things in this talk are influenced by my perspectives on ancestral health and I am super excited about humans eating lots of animals I'm writing a book called the carnivore code this is not the actual title or the actual book this is the actual title this is not the actual book cover but it was one of the original mock-ups which was kind of fun so alright so when people think about a carnivore diet they often ask me they'll say you eat all meat right carnivore diet is just an army diet right and I say no no there's so much more to a carnivore diet than just meat and that's what I thought would be fun to talk about today in this talk specifically what I thought I was going to talk about was animal fat and the importance of eating animal fat sort of a unique nutrient value of animal fat and how it's been kind of maligned in unjustly and what we're missing when we're not thinking about intentionally incorporating animal fat into our diets so much more than meat and what ended up happening in this talk was I also had to talk a little bit about organ meats so really is talk is mostly about fat I'm gonna talk a little bit about organ meats but all sort of ancestral themes about pieces of the animal that we don't often think about whether eating carnivore ancestral primal etc but the carnivore diet and in special diets are definitely much more than just meat organ meats are a critical part of ancestral diets so this could be my whole talk that's one slide which steak would you guys choose it's just I think it's fairly obvious but how many people would go for this steak over here so how many people would eat the Wagyu steak he wants both you can only get one you have to feed the dogs something how many people would eat the sort of the very lean sirloin okay so a few and they'd be interesting to hear why people would eat the lean sirloin versus the fatty one but at least I would say 85/15 based on the survey would go for the fattier steak and I think this is an interesting an interesting finding that we are sort of humans we are programmed to seek fat and that is what this talk kind of began with the notion the curiosity that we do seek fat as humans that steak just looks more appealing to us we know that the protein in this meat is valuable we know that there are value in the lean steak but as humans we really sort of have this fatty steak programmed deep into our brains so on my youtube channel which is just under Paul Saladino MD I did an interview with Mickey bender he's a great guy a good friend and he's written some really cool ethnographic studies he's a paleoanthropologist from Israel this is one of the coolest articles that he sent me that he wrote just the title is awesome use of fat animal fat as a symbol of health in traditional societies suggest humans may be well adapted to its consumption you'll see here at the bottom fertility sacredness wealth health even a source of creation and life were associated with fat in traditional cultures and in this article they looked at over 200 cases from a very culturally and geographically diverse selection of societies they perceive the animal fat as a vital component of their diet and a profound source of health rather than an impediment to health as is presented in many dietary recommendations today which drive me crazy but this idea that ancestral peoples have always been seeking fat it's such an interesting idea so furthermore in this article they talk about a few specific instances this researchers Beth came to the conclusion that fat not protein seemed to play a very prominent role in the hunters decisions about what animals male versus female females presumably being more fatty to kill and which body parts to discard or take away they were seeking fat humans preferring to hunt prime adult animals over the more vulnerable and easily obtained young or old animals because the old animals had more fat younger animals are smaller they have less fat and as we will see when the animal has less fat it's really not as valuable to us as humans evolutionarily so this is also from the same paper by Miki Bend or the eking of the Kalahari which is the first picture they're fat animals are keenly desired all it can express a constant craving for animal fat the Cree Indians considered fat the most important part of any animal I would probably agree they valued bears because the Bears were super fatty and then this Aboriginal population they will seek the animal fat and if they don't feel the animal's fat they will just leave it they'll be rejected as food even if they've hunted it so we have this ancestral programming we have this ancestral lineage of seeking fat seeking the fattiest animals throughout many cultures in our history this is one of my favorites so this is an Indian Indian culture and the word that they use I'm not exactly sure about the pronunciation but it's we're a kocha and that means it's a greeting and literally it means a sea of fat or plenty of fat and so basically when there's greeting each other and saying hello or goodbye they're saying I wish you a sea of fat I hope that you are engulfed in a sea of fat and I think that's so cool they also have the same name for the Maine God we're a kocha and so their God their main pantheon of deity is associated with a sea of fat so their God is sort of just drenched in fat this idea of fat as the key survival nutrient is embedded in this culture as well in such a poetic way the fat of the land is a great book by Villa Mar Steffensen many people are probably familiar with him this is a quote from that book and the quote from that book reference is a quote from Genesis where Cain and Abel brought sacrifices to God and unfortunately Abel well unfortunately Cain brought vegetables and God said and and Abel brought fat and an animal and God said okay I'll take that so I mean you know this is sort of tongue-in-cheek but even in biblical references there are ideas that we have treasured animals and animal fats uniquely throughout our evolution or throughout history so this is just a more basic version accepted rejected don't bring vegetables bring animal fat another one of Mickey's papers he really even dubs man a fat hunter and says that with this transitional part of evolution when Homo erectus went extinct and perhaps more relatively recent incarnations of the homonym lineage specifically homo sapiens and others moved on to the scene in the Levant Valley which is Livan Livan area of Africa we began having to hunt fattier animals as the elephants went extinct for much of our human evolution it's believed that we could hunt elephants and megafauna which were basically big sources of fat but when the elephants went extinct we had to find the fattiest animals we still needed that fat for evolution we had to find the fattiest animals and we really became fat hunters in a specialized way this is a fascinating graph so this is millions of years along the x-axis and size of the brain in terms of CCS on the y-axis and as you can see there's this fascinating concept that for millions of years predating humans our primate ancestors had essentially the same sized brain and you can basically think about it this way our primate ancestors had 30 million years to grow a bigger brain eating vegetables eating leaves and it didn't happen and then something happened about two million years ago and the human brain started to explode this exponential growth in the size of the human brain happened right about two million years ago and that correlates directly with stone tools and hunting so my premise my suggestion would be that hunting made us human and the actual onset of consumption of animal products in large amounts because of our ability to hunt contributed directly to this massive increase in the size of the human brain two million years ago some people would argue it's fire but the archaeologic data on fire is much less clear people dated between 1.5 and 500,000 years ago which clearly if you look at this graph based on skull volumes the human brain was already exploding in size at that time and I suspect that it's this stone who tools and hunting that were the real key that made us human that is access to animal fat now why is that so important I would say fat is important because fat is the nutrient that we need the most in the setting of not being able to over consume plants or protein so I think that there are physiologic limits to consumption of protein and carbohydrates coming from plants and we'll talk about both briefly so are there limits are there physiologic limits to protein consumption absolutely there's a picture of a rabbit because I'm referring to rabbit starvation here so this is a really interesting paper and in this paper the author's discuss the idea that there are dangers of excessive protein which they define and many people have defined as dietary protein being more than 35% of our calories as a human when we get to more than 35% of our calories coming from protein we run into this realm where we can kind of dance or we start to tiptoe into the dangerous realm of hyper amino acid emia hyper am anemia so too much ammonia in the blood hyperinsulinemia nausea diarrhea even death there are historical cases of rabbit starvation when people can only eat lean meats this is a historical term that refers to the fact that when we are only eating lean meats that would be small animals or young animals or rabbits squirrels they don't have enough fat we're relying exclusively on protein protein then becomes a large part of our calories and that leads to metabolic arrangements specifically mostly this hyper M anemia the liver cannot do the urea cycle to the degree that is needed to process the nitrogen groups in amino acids and you get spill over and you get ammonia and then you get all sorts of negative metabolic consequences arising from that so there is a physiologic ceiling to how much protein we can eat as humans we cannot simply just eat animal meat all the time this is a really interesting graph and on the vertical axis is the mean rate of urea excretion and that's a genetic sort of genetic predisposition of how quickly we are able to excrete urea and on our y axis or the horizontal axis is body weight and so you can look here you know in the middle say someone has an average mean rate of urea excretion which again is probably a genetic determined thing and they way I weigh about I probably weigh between 70 and 80 kilograms so for someone my size 236 or 261 somewhere between that is probably what my body can do in terms of protein if I exceed that I'm looking at hyper M anemia so there is my easily reachable protein threshold in a day with this equation so I could easily get to that and that would probably be pretty close to 35 40 percent of my daily calories from protein I'm gonna push into hyper M anemia I'm gonna push the urea cycle to an overflow position and that's not a good thing so everybody's gonna have a little bit difference there are other polymorphisms that might move us up and down the vertical axis there for instance I think I have an ornithine transcarbamylase which is an OTC polymorphism we don't have to go into that today but I think that I actually have less personally speaking I have less of an ability to reach through urea I suspect that my limits are more of the 55 to 60 in terms of the rate of mean meaning rate of urea excretion but everyone sort of falls on this graph but you can see these are easily obtainable amounts of protein if we were only eating protein to get to the limit of what your liver can do for urea excretion I did a whole debate on high fat versus high protein what you guys can see it's on I was originally on the better stronger faster podcast I reposted it on my youtube that's me and Ted name and there's a lot of abs in this picture I for anyone who's easily offended by abs me and Ted name and I sort of took the position that high fat was something that would be valuable Ted name and is perhaps it would be an oversimplification to say this but he's more of the position that we should be focusing on higher protein so this was an in-depth discussion if you guys are interested in high fat versus high protein I was not in that discussion however dis disavowing or you know D emphasizing the importance of protein I do think humans need protein I just think that if we overemphasize protein at the expense of good quality animal fat we are missing out on unique nutrients so Miki also felt in this original paper that we talked about previously that there was a physiologic ceiling on plant food intake and that it could be limited due to fiber or toxins affecting the bioavailability of nutrients affecting digestibility and as Miki says and I would agree the poor health status of present-day dieters who base their nutrition on raw foods raw vegetable foods manifested in sub fecundity and amenorrhea is no joke so this is really sort of my little interjection of my carnivore perspective I do think that there are dangers to excessive plant consumption this is not a whole talk on the carnivore diet that one was a keto con if you want to hear that one it's listed in all my sites but these are just a few of the articles that I've come across that I think are most striking suggesting that specifically fiber overconsumption can be dangerous for humans this is a very contrarian perspective and probably merit to talk all of its own but dietary fiber intake increases the risk of zinc deficiency and healthy women stopping or reducing dietary fiber intake reduces constipation and associated symptoms that second study actually shows that the removal of fiber resulted in the complete resolution of idiopathic constipation in a moderately sized group of people and then the last reference there the effect of daily fiber intake on the reproductive function they concluded that a diet high in fiber is significantly associated with decreased hormone concentrations and a higher probability of an ovulation and women so just fiber here I would say fiber is not a nutrient for humans fiber is at best Net sort of zero it's maybe not harming us and at worst Farber fiber is clearly detrimental to humans in terms of constipation in terms of dysbiosis in terms of hormonal changes and in terms of mineral and vitamin bioavailability so again this is a whole separate talk that will piss a lot of people off and be super controversial but I would say fiber is dangerous for humans and is part of the physiologic limit of human plant consumption the other part of human plant consumption that creates a plant ceiling is the other anti-nutritional factors in plants specifically polyphenolic compounds which so many people consider to be valuable but I would say are actually anti-nutrients these are phyto agglutinins these are plant defense molecules again this is a whole separate carnivore talk but the poor digestibility of protein and diets are developing countries based on cereal grains and legumes it's due to the presence of less suggestible protein fractions high levels of insoluble fiber and high concentrations of anti-nutritional factors they're specifically talking about either digestive enzyme inhibitors or polyphenols inhibiting the digestion of proteins so this concept is pretty radical polyphenols tannins fall into that category inhibit the digestion of proteins these are anti-nutritional factors so again tons of contrarian statements tons of controversial statements I'll just drop them there and we'll move on we can debate them eat Italy and the question and answer session or after if you guys want to talk to me but I do not believe that these are beneficial for humans in any way shape or form and I think there's really good evidence they are a net negative for humans just another article to kind of drive that point home the inhibition of digestive enzymes by polyphenolic compounds so there are naturally naturally occurring polyphenols in particular condensed tannins they have been shown to inhibit a number of digestive enzymes and could affect the availability of protein and other nutrients on a high poly phenolic diet this is quite different than what many of other people would say interestingly there are many animals the Moose is a great example that have compounds in their saliva that break down tannins because they are eating so many of these 10 and rich plant foods that they have to break them down in order to get the proteins out of the plants which are not very nutritionally bioavailable so some animals that are herbivorous and have consistently co-evolved with plants are now you can see these anti tannic compounds in their saliva they have this defense mechanism to sort of counteract the plant defense mechanism it's all this biological warfare unfortunately humans don't have that in our saliva and if we over consume tannins we are looking at potentially this problem so again this is the idea of plant physiologic sealing to what we can consume so where does that leave us if we can't eat a whole lot of plants because of these problems with fiber and anti nutrients and polyphenols inhibiting digestion and we can't eat a certain we can't go above a certain threshold for protein what's left well really fatty meat it's left fat in organs so it's my goal in this talk to show as many pictures of steaks as possible and a lunch is coming up anyway so alright but here's the problem and I'm just gonna touch on this for a moment the Mayo Clinic the powers-that-be say that these types of fat are really bad for us which is just silly in my opinion and I think that I would refer people to a recent conversation that I had with Gary fat key on my podcast which is called fundamental health if you want to understand perhaps some of the crazy crazy origins of where these nutritional guidelines came from but it is staggeringly incomprehensible to me why these major organizations the aah a the Mayo Clinic continued to say that saturated fat is bad for humans continue to say that animal fats are bad for humans in the face of gathering large amounts of evidence to the contrary and I'll just cite a few of these again I don't want to go deeply down this rabbit hole at this point so this is a study of 42 European countries it's again it's epidemiology but they do not support an association between CBDs which is cardiovascular diseases and saturated fat as they notice as they know it's still contained in the official Dietary Guidelines and said it says instead they agree with data accumulated from recent studies that link CVD risk with the high glycemic index load of carbohydrate based diets well isn't that interesting because if you don't eat a lot of fat you have to eat a lot of carbohydrate that's just how it works because we can't eat a lot of protein we know that because of the physiologic limits of protein consumption so every time someone is advocating for a lower fat diet or removal of animal fats they are advocating at the same token for an increase in plant carbohydrates and that is maybe not a good thing and I think that many studies are beginning to show this but we are fighting an uphill battle in terms of the consciousness in the broader population another study pretty much the same thing this is called the pure study high carbohydrate intake was associated with higher risk of total mortality whereas total fat and individual types of fat were related to lower total mortality the more fat the less you died sounds like a good reason to eat a really fatty steak to me more fat less die I like it there's tons of studies like this don't have enough time to really go into all of them but animal protein animal fat and cholesterol intakes and the risk of cerebral infarction there has tested all at the bottom a high consumption of animal fat and cholesterol was associated with the reduced risk of cerebral infarction death are talking about stroke this is published in the journal stroke so again to imagine that there is a very clear representation in the literature that animal fats are bad for humans that humans should not be eating these that these are contributing to death mortality is false that there is some conflicting data but I think that if we look at the general consensus of the data it is clearly in favor of the fact that from an epidemiologic perspective and the mechanistic perspective animal fats are only associated with better outcomes again there's some nuance here but in the face of such studies is this I do not understand how the eh-eh-eh and mayo continue to recommend against saturated fat that's all I'll say about that and we'll go back to the regularly scheduled program so where's the real magic and animal fat I think that evolutionarily we can imagine that humans were seeking fat because its calories because we want calories and that's that's totally awesome and I think that that's an evolutionary thing but there are very few humans on the earth today that are deficient in calories we can get plenty of calories the reason I wanted to do this talk was because I think that some of the nuance here is that there are unique nutrients and animal fat that we should not forget about and I believe that evolutionarily that's huge uptick in the size of the human brain had more to do with these nutrients that are present in animal fat rather than the unique consumption of calorie rich foods it's not that we just need to go out and get tons and tons of calories that's not so hard to do but if we look at the way that nutrients are partitioned in animals we find very interesting data about unique nutrients and animal fat relative to other compartments and unique nutrients in Oregon meats relative to other compartments again this kind of goes back to my theme way more than animal meat if we want to be healthy humans so fat has unique nutrients and that's why I put a unicorn on this slide because I just like putting unicorns in my presentations all right because I like using the word magic and I like unicorns that has unique nutrients we're not gonna be able to get into all these in the interest of time today but let's talk a little about it hi this is my premise this is my postulate in this talk that there are valuable nutrients in animal fat especially properly pastured properly grass-fed animal fat that do not exist in as high concentrations elsewhere in the animal and thus fat is a nutrient fat is a vitamin in sort of the most loose sense of the word so we're gonna talk about some fat soluble vitamins I'm not gonna talk much about the omega-3 fatty acids today because that has been talked about many many times over but we can just say briefly that clearly grass-fed animal fat is going to have higher concentrations though grain fed animal fat doesn't have zero concentrations it's just that grass-fed animal fat has higher concentrations of omega-3 fatty acids there's a whole separate body of research to delve into there that we will pause and not look at today coenzyme q-10 is an interesting possibility because it's actually fat soluble nutrient and then there are some trans fatty acids in animal meat that if we have time we talk about which potentially have very valuable health implications for humans again so this is the type of stuff that never gets talked about people just think of fat as fat they think of fat as calories and fat will make me fat but what's so interesting here is that fat has nutrients so briefly let's talk about this this is a really cool paper comparing the amount of nutrients in grass fed or grain fed animals and what it shows is that the antioxidant status there's more glutathione and grass fed animals and they actually quantify the amount of alpha tocopherol which is one of the isomers of vitamin E beta-carotene and ascorbic acid and grass-fed and grain-fed meat what we find is that there's a mmmm there's this there's a moderate amount of vitamin E in grass-fed meat but they only measured the meat they measured the muscle meat they didn't measure the fat and as an aside I'll mention here that in the muscle meat vitamin C which is water-soluble it's actually a pretty decent amount there's eleven point three milligrams per pound of vitamin C and muscle meat according to this calculation it's just so crazy to me that the USDA always reports vitamin C as zero and muscle meat because they never measured it so the theme here is that we just don't know what's in many of these organs and animals because the USDA has never measured them so I want to show you a few levels in carnivores this is actually my blood work one of the criticisms at the carnivore diet has been that it's vitamin E deficient well I'm above the normal range for vitamin E there you'll also notice that my coenzyme q10 is quite a bit higher than what true health would say is their upper end of normal corns a mutant is right there below vitamin E and you can see my other blood work if you want there but don't just take my blood work here's another carnivores blood work that I work with he has the same vitamin E as me 22.9 and his coins on q10 is even higher than mine at 3.6 and here is another carnivore vitamin E 32.0 quite robust so where's all this vitamin e coming from it's coming from the animal fat is my suggestion that animal fat is a unique source of this fat soluble mineral so I tell you with vitamin I should say and that we can get lots of vitamin E from eating animal fat and as we know vitamin E is an antioxidant works in the human body in very viable ways protecting membranes this kind of pissed me off so somebody sent me this today in my email this is an article in USA Today I'll move through it quickly just to say that in this article this stuff in who works for the Barnard Center was the formatting on this didn't quite work out he was saying that the only source of dietary dietary antioxidants is through plants and that was his advocacy for a plant based diet and I thought that is bunk that is baloney because as you've heard me talk about perhaps another talk so I can talk about in the future if we actually look at the antioxidant status or the oxidative status of people eating lots of vegetables and compare that to the in ox and it's a disputing no vegetables we see no difference so in terms of interventional studies there is no evidence that eating lots of vegetables improves your oxidative status at all which is another very crazy statement so no effect 600 grams fruits and vegetables per day on oxidative DNA damage increasing vegetable intake no improvement without modifying oxidative stress or inflammation an overweight or obese postmenopausal women just I think if you guys are curious about this I would recommend the podcast I did with Garry fat key this has to do with where the nutritional guidelines are coming from and the Barnard Center is probably associated with the seventh-day Adventist as well it's a little bit of a strange sort of connection so let's talk briefly about vitamin K I'm kind of running out of time multiple forms of vitamin K k1 k2 and k3 which is intermediate Chris master John has done a great post on his website Chris crecer has a great post about vitamin K basically the takeaway with vitamin K is that vitamin K is another fat soluble nutrient it ends up in the fat of animals if we look at where vitamin K is stored it's in the fat it's also in the organs but it's especially in the fat and it's in the fat in vitamin k2 so we know there are incredible results with vitamin k2 supplementation and if we look at epidemiology especially the Rotterdam study you see this clearly the more vitamin k2 people had again this is an OPS a tional epidemiology study the more vitamin k2 people had the less incidence of coronary heart disease and the less incidence of aortic valve calcification they had but the cool thing about the Rotterdam study was that there was no association with phylloquinone which is the plant-based form of k1 with plan phase form of vitamin K which is K 1 so this is what's so cool this is in the fat so vitamin k you want to get vitamin K eat good animal fat that's where you get it it's awesome on other organs like liver heart and pancreas but animal fat is a source of vitamin K and nobody ever talks about this and it's not measured by the USDA so again this is a study that showed the same thing high menaquinone intake reduces the incidence of coronary heart disease and no connection with k1 which is phylloquinone so I'm kind of running out of time let's see what we want to do here I talked about this a little bit the sources of vitamin k2 are organ meats brain heart kidney eat your organ meats this is good for you even though they're weird and they're gross they're so good animal fat butter cheese egg yolks emu oil and the last one is my favorite grass-fed ruminant fat which is like suet and trimmings this is the source of k2 that no one hears about we're all told eat your natto when in fact we should be eating grass-fed ruminant fat to get vitamin k2 but the eh-eh-eh mayo would tell us that those kind of foods are going to be horrible for us when in fact the epidemiology evidence speaks very strongly in favor of increased consumption of animal fats with decreased levels of coronary heart disease and animal fat is this incredible source of that nutrient so if you guys have not tried suet you should try suet it's amazing it's so perinephric kidney fat it's really good I eat just like pure fat I should have had a photo but fat doesn't look really good in the photo it just looks like fat I don't have a ton of time to talk about fatty acids as signaling molecules I want to allow some time for questions and answers briefly what I'll say with regard to this is I'm talking about molecules like conjugated linoleic acid this is a fatty acid profile from one of the people I know who's also a carnivore what I want to focus on briefly is just the fact that you can look at the trans fat hee and conjugated linoleic acid is a trans fat but it is not associated with the same negative consequences as a lytic acid which is the trans fat that we get from plants or the vegetable oil fat right so there's a nuance here and I don't think that the research is totally clear on what to do or what conjugated linoleic acid is doing in the human body but it's what is very clear is that fatty acids are signaling molecules that fats affect us hormonal e fats affect us in terms of genetic and epigenetic signaling in the human body and that this one fad that we're talking about which is in that sort of trans linoleic group specifically conjugated linoleic acid which is falls into this category of romanic acid in the middle here is probably very influential in the human body and I suspect based on evolutionary norms that it is affecting us in a positive way it's difficult to study because there are many isomers of conjugated linoleic acid and many of the studies only use one isomer and they're not recreating the profile of conjugated linoleic acid that would be in animal fat in the same way the cineq acid is another trans fatty acid that's in animal meat that gets converted to linoleic acid conjugated linoleic acid and that's a lie to cast it at the bottom that's the one you don't want but how interesting is it how cool is it that the position of the double bond is what determines everything because of lytic acid in the cynic acid romantic acid these are all 18 carbon molecules and they just have double bonds at different places for menak acid conjugated linoleic acid has two double bonds these other ones have one double bond the space of the double bond totally changes the way this molecule effects our bodies and in fact hormonal signaling in so many ways so I'll just breeze through this and we can wrap up so the people can have questions but there is there is an appositive epidemiologic association between consumption of a lytic acid which is the vegetable trans fatty acid but not ruminant trans fatty acid isomers which is interesting there is some evidence that conjugated linoleic acid can reduce fat mass in humans it's been studied to reduce weight and improvements in weight and insulin sensitivity you can see the overall trend in this meta-analysis here is toward a negative change in fat mass there are more studies needed here the conjugated linoleic acid is acting as a signaling molecule it does affect systems like P par which is the peroxisome proliferator gamma and alpha systems which are involved in insulin sensitivity and insulin signaling as well you can see this one perhaps can attenuate inflammatory markers in a colonic epithelial cell line it's been studied affects people are alpha as well it's perhaps these models and let's talk about some take homes and then we'll get to questions fat has been valued throughout our existence as the most valuable nutrient it has been improperly maligned the evidence that saturated fat animal fats are bad for humans is essentially misinterpreted and I would say shared with us in misleading ways it does provide unique nutrients for humans fat soluble vitamins and minerals vitamin E vitamin k2 conjugated linoleic acid perhaps others were not even aware of coenzyme q10 perhaps is stored there as well and fat from grass-fed animals is a critical part of our diet so if you want to stalk me that's my podcast that's my website and I wish you all a sea of fat time we have time for about five minutes and then maybe you can answer some questions outside perfect so five minutes thank you for your talk Paul I don't know if you did this on purpose but I heard you say something like vitamin K is in fat and other organs and I think it's great to recognize that fat is an organ meat yes I couldn't agree with you more amber that is an organ meat and I wanted to say that in the talk as well that fat is an organ it's a hormonal II active organ it's it's actually it's fat is an organ I couldn't agree with you more I I wanted to ask you a question about CLA because I have been trying to defend omega-6 fatty acids for a while I think I've been thinking particularly about arachidonic acid which is a really important omega-6 but I hadn't thought about CLA is one of those and I'm wondering it I haven't looked into it very much is that something we generate we can synthesize or do we have to eat it to get it we can synthesize it so it's it's present somewhat in animal fats but mostly I believe ruminant fats have a cynic acid and there's an enzyme in the human body it's actually probably in one of those abstracts that we can synthesize the vicinity into various isomers of conjugated linoleic acid yes and similarly to your point arachidonic acid has hormonal effects as well on the peep on the P power system so yes I would agree with you completely in my opinion arachidonic acid has positive hormonal signaling cascade as well cool thank you yeah I just want to welcome you to SoCal oh thanks it's good night here yeah now I'm a big fan and have you found a local butcher too I've had I've heard people say there's tip-top meats or something I'm trying to find a good butcher that has grass-fed meat yeah I want to try brain and I can't find any I can't find you can find it you need to tell me I had somebody on instagram send me brain it was amazing that's what I've heard yeah yeah excellent yeah hello what would you say to someone who's carnivore curious I guess like to start welcome to the tribe I know I haven't done anything yeah I'm just curious it's there's room for you here I guess help me understand what I can offer to that I mean I think if someone is carnivore curious there are a number of resources out there I would say usually when people are carnivore curious they have a few things that they're most concerned about they're thinking oh I need fiber to poop or I need or this or that and and I would direct them if there were specific concerns that someone had that were affecting their making them a little bit you know trepidatious to take the leap and try it then I could address those specifically but I think that the interesting thing about carnivore diet and I've talked about this with amber is that it it's generally it doesn't have to be a dogmatic thing I think that it's essentially a continuum the more animal organs the more animal meat that you include in your diet I think the the more high-density nutrient-rich foods you're gonna get and that's going to improve your health regardless I do think that elimination of plant toxins is important for the reason some of the reasons I mentioned then that the magic is a lot of doing both but I think that the more organs you can include in your diet that's going to help you out and the fewer of the triggering plant foods you can include that's gonna be good as well and so it's just kind of this it's two things you know you increase one and decrease the other and they don't have to do it doesn't have to be a complete you know reversal but I think moving in a direction with both is can help you get to your goals Thanks

Channel: AncestryFoundation

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Length: 38min 38sec (2318 seconds)

Published: Sat Oct 12 2019

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For the last 50 years animal fat has been demonized as the main cause of the myriad maladies suffered by modernized humans. Efforts to reduce this component of our diets have correlated with nothing but worsening of obesity, metabolic syndrome and associated diseases, however. This will come as no surprise to those who consider the vital role that animal fats have played in human evolution and survival throughout our existence. This presentation will examine the often overlooked nutrients present in animal fats, and emphasize the vital importance of this food source in the diet of anyone looking to improve health, longevity and performance. There will also be a challenge to share your #steakdance as part of this talk- anyone who wants show the world how happy eating animal foods makes them by showing off their moves should definitely attend.

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Paul Saladino, MD

Throughout the course of his life Paul, has embarked on many adventures that have shaped his personal interests - including his unique, individualized approach to medicine. After studying chemistry at the College of William and Mary, he spent 6 years traveling and exploring. Highlights included a thru-hike of the Pacific Crest Trail from Mexico to Canada, a summer in the New Zealand backcountry, and 2 years skiing and climbing in Wyoming's Teton Mountains. He returned to academic studies after these adventures, first becoming a physician assistant and practicing in cardiology before training at the University of Arizona, obtaining his M.D. in 2015, and completing residency at the University of Washington in 2019. He is board certified in psychiatry, and is a certified Functional Medicine practitioner (IFMCP) through the Institute for Functional Medicine. When he is not researching connections between nutritional biochemistry and chronic disease, he can be found in the waters of Southern California in search of the perfect wave.