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Aajonus Vonderplanitz, American actor, author and nutritionist who died in 2013, was famous for eating a diet consisting of raw meat and sometimes rotten animal foods which he called The Primal Diet. He claimed raw meat and other animal foods eaten raw were healthier than when cooked and he even credited this diet for curing him of multiple terminal cancers.
For decades, a number of movie stars and bodybuilders have been eating raw eggs as part of their diets, based on the belief that raw eggs are healthier and easier to digest.
It’s time to settle the debate once and for all by using anthropological and scientific evidence to answer the question: Are meat, eggs and other animal proteins healthier when eaten raw or are they healthier when cooked?
Show notes can be found at: https://endalldisease.com/episode5
All of my videos, podcasts and articles are and will always be free. If you enjoyed this video and want to support my work, you can do so by donating, buying one of my bestselling books or red light therapy devices below.
Check out our red light therapy store:
https://endalldisease.com/store
Check out my books:
https://endalldisease.com/books
Donate :
https://www.paypal.me/endalldisease
The document discusses the health benefits of a vegetarian diet compared to a meat-eating diet. It analyzes the anatomical differences between humans and carnivores/herbivores and argues that humans are more similar to herbivores. It also discusses the environmental impacts of industrial meat production and the cruelty involved in modern animal agriculture. Famous vegetarians and quotes from spiritual leaders are provided to support adopting a vegetarian lifestyle.
1. The document discusses hunter-gatherer diets and lifestyles in the Paleolithic era compared to modern diets and lifestyles. Hunter-gatherers ate lean meats, fruits, vegetables, nuts and seeds and were highly active, which protected against diseases.
2. Studies show that when indigenous populations adopt Western diets and sedentary lifestyles, they experience increased rates of obesity, diabetes, cardiovascular disease and some cancers. For example, Pima Indians and Australian Aborigines saw these health issues rise after changing their traditional diets and activities.
3. While genetically adapted to Paleolithic diets, humans now eat highly processed foods, get less physical activity, and
Humans are likely herbivorous by nature based on biological evidence. Humans have longer digestive tracts, weaker stomach acid, and teeth and jaws adapted for grinding plant material rather than tearing flesh like carnivores. While early human ancestors ate small amounts of meat, modern humans only widely incorporated meat into their diets in recent centuries. A high meat diet has been linked to many modern health issues, and humans display biological traits more similar to herbivores.
This document discusses various topics related to food, including:
- Historical and modern eating habits and the rise of meat consumption.
- Theories around population growth and food supply by Malthusians and Cornucopians.
- The development of industrial agriculture using chemicals and GMOs.
- Health impacts of highly processed foods and chemicals in the food system.
- Rising popularity of vegetarian, vegan and other conscious eating diets.
- Concepts from Ayurveda like doshas, gunas and their influence on food preferences.
- The potential future of foods as new technologies like lab-grown meat emerge.
Eating only meat would likely cause health issues due to lack of vitamin C and fiber. Without vitamin C, one could develop scurvy and gum disease. Without fiber, constipation would be a problem. However, some groups like the Inuit traditionally ate meat-heavy diets and thrived by eating the whole animal, including raw meat and organ meats containing vitamin C and fiber. While their diets were historically healthy, today's meat-focused diets cut out necessary nutrients and could lead to cardiac, kidney, bone, and liver problems according to the American Heart Association.
This document provides a list of foods that can be eaten on the Paleo diet, which aims to mimic the diet of Paleolithic humans. It discusses meats like beef, bison, chicken, eggs, lamb, pork, turkey, and wild game. It also covers fish and seafood options such as bass, clams, halibut, lobster, mackerel, salmon, sardines, shrimp, swordfish, tilapia, trout, and tuna. Finally, it lists vegetables that would have been available to early humans, including artichokes, asparagus, beets, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery,
The document discusses the human gut and how it has evolved dynamically over time. It highlights several key factors that have influenced gut evolution, including shifts to exogenous food processing, the production and role of gut microbes, and cultural practices around food preparation. The gut microbiomes of other primates are only partially relevant to understanding human health, as the human gut and diet have undergone significant changes over the past 40,000 years through cultural innovations.
The author summarizes her experience testing various celebrity diets from Marilyn Monroe to Beyoncé. She found some diets like Beyoncé's to be very effective for weight loss but difficult to follow long-term. Many celebrity diets were unhealthy, unbalanced or required excessive spending. The author gained insight into the celebrities' personalities from their unique eating habits and preferences but concluded that most are impractical for everyday life.
The document discusses the health benefits of a vegetarian diet compared to a meat-eating diet. It analyzes the anatomical differences between humans and carnivores/herbivores and argues that humans are more similar to herbivores. It also discusses the environmental impacts of industrial meat production and the cruelty involved in modern animal agriculture. Famous vegetarians and quotes from spiritual leaders are provided to support adopting a vegetarian lifestyle.
1. The document discusses hunter-gatherer diets and lifestyles in the Paleolithic era compared to modern diets and lifestyles. Hunter-gatherers ate lean meats, fruits, vegetables, nuts and seeds and were highly active, which protected against diseases.
2. Studies show that when indigenous populations adopt Western diets and sedentary lifestyles, they experience increased rates of obesity, diabetes, cardiovascular disease and some cancers. For example, Pima Indians and Australian Aborigines saw these health issues rise after changing their traditional diets and activities.
3. While genetically adapted to Paleolithic diets, humans now eat highly processed foods, get less physical activity, and
Humans are likely herbivorous by nature based on biological evidence. Humans have longer digestive tracts, weaker stomach acid, and teeth and jaws adapted for grinding plant material rather than tearing flesh like carnivores. While early human ancestors ate small amounts of meat, modern humans only widely incorporated meat into their diets in recent centuries. A high meat diet has been linked to many modern health issues, and humans display biological traits more similar to herbivores.
This document discusses various topics related to food, including:
- Historical and modern eating habits and the rise of meat consumption.
- Theories around population growth and food supply by Malthusians and Cornucopians.
- The development of industrial agriculture using chemicals and GMOs.
- Health impacts of highly processed foods and chemicals in the food system.
- Rising popularity of vegetarian, vegan and other conscious eating diets.
- Concepts from Ayurveda like doshas, gunas and their influence on food preferences.
- The potential future of foods as new technologies like lab-grown meat emerge.
Eating only meat would likely cause health issues due to lack of vitamin C and fiber. Without vitamin C, one could develop scurvy and gum disease. Without fiber, constipation would be a problem. However, some groups like the Inuit traditionally ate meat-heavy diets and thrived by eating the whole animal, including raw meat and organ meats containing vitamin C and fiber. While their diets were historically healthy, today's meat-focused diets cut out necessary nutrients and could lead to cardiac, kidney, bone, and liver problems according to the American Heart Association.
This document provides a list of foods that can be eaten on the Paleo diet, which aims to mimic the diet of Paleolithic humans. It discusses meats like beef, bison, chicken, eggs, lamb, pork, turkey, and wild game. It also covers fish and seafood options such as bass, clams, halibut, lobster, mackerel, salmon, sardines, shrimp, swordfish, tilapia, trout, and tuna. Finally, it lists vegetables that would have been available to early humans, including artichokes, asparagus, beets, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery,
The document discusses the human gut and how it has evolved dynamically over time. It highlights several key factors that have influenced gut evolution, including shifts to exogenous food processing, the production and role of gut microbes, and cultural practices around food preparation. The gut microbiomes of other primates are only partially relevant to understanding human health, as the human gut and diet have undergone significant changes over the past 40,000 years through cultural innovations.
The author summarizes her experience testing various celebrity diets from Marilyn Monroe to Beyoncé. She found some diets like Beyoncé's to be very effective for weight loss but difficult to follow long-term. Many celebrity diets were unhealthy, unbalanced or required excessive spending. The author gained insight into the celebrities' personalities from their unique eating habits and preferences but concluded that most are impractical for everyday life.
Humans are herbivorous by nature based on biological evidence. Humans have longer digestive tracts, weaker jaws and nails, and teeth adapted for grinding plant material unlike carnivores. While early human ancestors ate mostly fruits and bugs, meat became a larger part of the diet more recently. A high meat diet is linked to many modern health issues, and humans are one of the only species that cooks meat for safe consumption. Overall, the evidence suggests humans are best suited for low meat, plant-based diets.
The document provides an introduction to the basic concepts of nutrition science, including definitions of nutrition, a brief history of key developments in the field from ancient Greece to the present, and an overview of the major classes of nutrients and their roles and uses in the human body.
This document compares the anatomy and nutrition of carnivores, herbivores, and humans. It finds that humans are anatomically more similar to herbivores, with traits like flat teeth for grinding plants, long intestines for digesting cellulose, and alkaline saliva. However, the standard Western diet relies heavily on meat consumption. A vegetarian diet can provide complete nutrition and has various health and environmental benefits over a meat-centric diet. The meat industry also involves massive cruelty and waste of resources.
This document discusses what it means to be a vegetarian by defining different types of vegetarians such as lacto-ovo vegetarians and vegans. It then provides reasons why people choose a vegetarian diet, including ethics around animal welfare, environmental concerns about resource use and pollution, and health benefits like reducing risk of heart disease and cancer. Demographic data on vegetarians is presented, foods they avoid eating are listed, and popular vegetarian food companies are identified.
BECOMING A VEGETARIAN- Animal Cruelty, Speciesism, Sanatan & Biological Reaso...Abhinav Gaur Kaptaan
This presentation, titled "Becoming a Vegetarian: Animal Cruelty, Speciesism, Sanatan & Biological Reasons," explores the various motivations behind adopting a vegetarian lifestyle. It addresses ethical concerns related to animal cruelty and the exploitation inherent in factory farming, and examines the concept of speciesism, comparing it to other forms of discrimination. The presentation also delves into the principles of Sanatan Dharma (Hinduism), emphasizing the spiritual practice of Ahimsa (non-violence) and how vegetarianism aligns with these beliefs. Additionally, it highlights the biological reasons for choosing a vegetarian diet, including health benefits and scientific research supporting its nutritional adequacy and disease prevention potential. This comprehensive exploration aims to provide a well-rounded understanding of the ethical, spiritual, and health-related reasons for becoming a vegetarian.
This is an excellent presentation for why we should embrace Vegetarianism. This presentation is based on the Vedic scriptures and even the modern science.
This document defines vegetarianism and veganism, discusses their roots in religions like Buddhism and Hinduism, and profiles some famous historical vegetarians. It provides statistics on the number of vegetarians in the UK from 2000-2004, noting a general increase. Reasons for becoming vegetarian include health benefits, animal welfare concerns, and the examples of Leonardo Da Vinci and Mohandas Gandhi. Major vegetarian food companies discussed are Quorn, Veggie Happy, and Linda McCartney Foods. The document concludes with an alphabetical list of non-vegetarian foods and products vegetarians should avoid.
Humans are likely herbivorous by nature based on biological evidence. Humans have longer digestive tracts suited to breaking down plant matter, flat teeth for grinding, and weaker jaws and nails than carnivores. While early human ancestors ate some meat, their diets were mainly fruits and plants. Meat consumption increased significantly only in recent centuries when cooking made it safer to eat in larger amounts, unlike carnivores which eat raw meat. A largely plant-based diet is still more aligned with human biology and linked to fewer health issues than diets high in meat.
The document compares the anatomy and digestive systems of carnivores, herbivores, and humans. It notes that while humans have some carnivore-like traits such as teeth and jaw structure, our digestive system with alkaline saliva and long intestines is more similar to herbivores. The document questions whether a meat-eating diet is aligned with human biological design and raises health, environmental, and ethical concerns about meat consumption.
The document discusses the role of fat in healthy diets. It finds that traditionally, indigenous peoples like the Inuit and Aborigines consumed diets high in fat from animal sources, which provided more nutrients than modern Western diets. Studies show cows grazing on pasture produce milk with 500% more healthy fatty acids than cows on typical dairy diets. Additionally, the human brain is 60% fat and fat is our primary stored energy source, containing 3-4 times more energy than glucose. A high-fat diet from animal sources mimicking our ancestral diets may be healthier than modern low-fat recommendations.
Vegetarianism has various health, environmental, and ethical benefits according to the document. It discusses the different types of vegetarian diets and some famous vegetarians. While meat consumption can negatively impact personal health and the environment, changing diets can be difficult. With proper planning, a vegetarian diet can meet nutritional needs. Overall, the document frames vegetarianism positively in terms of health, ethics, and sustainability.
This document defines vegetarianism and provides information about its history and demographics. It discusses some famous vegetarians from history like Gandhi and reasons why people choose a vegetarian diet such as health benefits and animal welfare. It also outlines some major companies that produce meat substitutes and alternatives for vegetarians. Finally, the document lists some non-vegetarian foods and products that vegetarians need to avoid due to animal ingredients.
Humans are likely herbivorous by nature based on biological evidence. Humans have longer digestive tracts, weaker stomach acidity, and teeth and jaws adapted for grinding plants rather than tearing meat like carnivores. While early human ancestors ate some meat, their diets were mainly fruits and plants until the agricultural revolution. A highly carnivorous diet has been linked to many modern diseases, and meat is one of the lowest dietary requirements according to health guidelines. Overall, the evidence suggests humans are best suited biologically for a plant-based diet.
This document discusses the health benefits of eating meat nose to tail. It explains that organ meats are highly nutritious, containing dense amounts of vitamins and minerals. Eating the whole animal, including offal, skin, and connective tissues, provides nutrients that reduce the risk of disease by balancing amino acid levels. For maximum nutrition and sustainability, the document recommends choosing organic, pasture-raised meat to avoid pollutant exposure.
This document provides an overview of basic concepts in food and nutrition, including:
- Definitions of key terms like food, nutrition, and health.
- A brief history of milestones in the field of nutrition science from the 18th century onward, including discoveries of essential nutrients and vitamins.
- Changing concepts around nutrition that have led to a broader multi-sectoral approach to address nutritional problems.
- Factors like socioeconomics, culture, traditions, production systems, and lifestyles that affect food and nutrition.
This document provides an overview of basic concepts in food and nutrition, including:
- Definitions of key terms like food, nutrition, and health.
- A brief history of milestones in the field from early concepts established by scientists like Lavoisier to the establishment of organizations like the National Institute of Nutrition in India.
- The various factors that can affect an individual's nutrition, including socioeconomic, cultural, lifestyle, and health factors.
- The roles of health care professionals in assessing nutritional status, providing education, and participating in community nutritional programs.
This document provides an overview of basic concepts in food and nutrition, including:
- Definitions of key terms like food, nutrition, and health.
- A brief history of milestones in the field of nutrition science from the 18th century onwards, including identifying nutrients and vitamins.
- Changing concepts around nutrition that led to recognizing specific deficiency disorders and taking multi-sectoral approaches to solve nutritional problems.
- Factors that affect food and nutrition like socioeconomics, culture, traditions, production systems, and lifestyles.
This presentation is about the basic concepts of food and nutrition, history of nutrition in the world and India and role of health care professional in Nutrition
The author embarked on the Deliberate Life Project to try foods from different cultures in order to live more deliberately and experience new flavors. Over four days, she tried dishes from Ireland (shepherd's pie), Greece (Greek salad and baklava), Thailand (green papaya salad, pan woonsen noodles, and sushi), and Jamaica (mango chicken, cheesy potatoes, and black cake). She researched the history and cuisine of each culture before visiting local restaurants to sample representative foods and experience the cultures through their culinary traditions.
The document discusses the comparative anatomy of humans, herbivores, and carnivores, noting key differences that suggest humans are anatomically similar to herbivores. It then outlines several health, environmental, and ethical reasons for embracing a vegetarian diet, including reducing risks of heart disease and cancer, conserving resources, and avoiding cruelty to animals.
The ROOT Cause of Hair Loss & Baldness - Can Red Light Therapy Help?MarkSloan21
If you suffer from hair loss and wish there was a way to reverse your baldness so you can feel confident again, then this episode is for you.
Hair loss or alopecia affects more than half of the entire population worldwide; that’s more than 3.5 billion people who are losing their hair.[1] And despite this, the medical industry has come up with only two approved drug treatment options, both of which can have devastating side effects and it’s questionable whether or not they even work.
Can red light therapy – a powerful treatment with no side effects – restore hair growth on a balding scalp?
In this presentation, you’ll learn the mainstream theory of hair loss, mainstream medical treatment options and some horror stories of people whose lives have been ruined by them. Then you’ll learn what actually causes hair loss and whether or not red light therapy can help you restore hair growth.
For the show notes visit:
http://endalldisease.com/episode23
If you haven't already, check out my bestselling books and red light therapy devices below.
Check out our red light therapy store:
https://endalldisease.com/store
Read my books:
https://endalldisease.com/books
Donate :
https://www.paypal.me/endalldisease
Thanks for watching! Don't forget to subscribe, will see you in the next episode.
Rejuvenate Your Skin With Red Light Therapy - Before and After PicturesMarkSloan21
Red and near-infrared light therapies are among the safest and most effective anti-aging skincare treatments in the world today – and they are increasingly being used by dermatologists and skincare professionals alike to rejuvenate skin and treat many skin conditions including wrinkles, acne, psoriasis, scars and to heal injuries.
In this presentation you’ll learn how red light therapy works to benefit the skin and how you can begin using it today to help energize and rejuvenate your skin for a younger, healthier, more youthful appearance.
For the show notes visit:
https://endalldisease.com/episode21
If you haven't already, check out my bestselling books and red light therapy devices below.
Check out our red light therapy store:
https://endalldisease.com/store
Read my books:
https://endalldisease.com/books
Donate :
https://www.paypal.me/endalldisease
Thanks for watching! Don't forget to subscribe, will see you in the next episode.
More Related Content
Similar to Raw meat vs Cooked Meat - Which is Healthier?
Humans are herbivorous by nature based on biological evidence. Humans have longer digestive tracts, weaker jaws and nails, and teeth adapted for grinding plant material unlike carnivores. While early human ancestors ate mostly fruits and bugs, meat became a larger part of the diet more recently. A high meat diet is linked to many modern health issues, and humans are one of the only species that cooks meat for safe consumption. Overall, the evidence suggests humans are best suited for low meat, plant-based diets.
The document provides an introduction to the basic concepts of nutrition science, including definitions of nutrition, a brief history of key developments in the field from ancient Greece to the present, and an overview of the major classes of nutrients and their roles and uses in the human body.
This document compares the anatomy and nutrition of carnivores, herbivores, and humans. It finds that humans are anatomically more similar to herbivores, with traits like flat teeth for grinding plants, long intestines for digesting cellulose, and alkaline saliva. However, the standard Western diet relies heavily on meat consumption. A vegetarian diet can provide complete nutrition and has various health and environmental benefits over a meat-centric diet. The meat industry also involves massive cruelty and waste of resources.
This document discusses what it means to be a vegetarian by defining different types of vegetarians such as lacto-ovo vegetarians and vegans. It then provides reasons why people choose a vegetarian diet, including ethics around animal welfare, environmental concerns about resource use and pollution, and health benefits like reducing risk of heart disease and cancer. Demographic data on vegetarians is presented, foods they avoid eating are listed, and popular vegetarian food companies are identified.
BECOMING A VEGETARIAN- Animal Cruelty, Speciesism, Sanatan & Biological Reaso...Abhinav Gaur Kaptaan
This presentation, titled "Becoming a Vegetarian: Animal Cruelty, Speciesism, Sanatan & Biological Reasons," explores the various motivations behind adopting a vegetarian lifestyle. It addresses ethical concerns related to animal cruelty and the exploitation inherent in factory farming, and examines the concept of speciesism, comparing it to other forms of discrimination. The presentation also delves into the principles of Sanatan Dharma (Hinduism), emphasizing the spiritual practice of Ahimsa (non-violence) and how vegetarianism aligns with these beliefs. Additionally, it highlights the biological reasons for choosing a vegetarian diet, including health benefits and scientific research supporting its nutritional adequacy and disease prevention potential. This comprehensive exploration aims to provide a well-rounded understanding of the ethical, spiritual, and health-related reasons for becoming a vegetarian.
This is an excellent presentation for why we should embrace Vegetarianism. This presentation is based on the Vedic scriptures and even the modern science.
This document defines vegetarianism and veganism, discusses their roots in religions like Buddhism and Hinduism, and profiles some famous historical vegetarians. It provides statistics on the number of vegetarians in the UK from 2000-2004, noting a general increase. Reasons for becoming vegetarian include health benefits, animal welfare concerns, and the examples of Leonardo Da Vinci and Mohandas Gandhi. Major vegetarian food companies discussed are Quorn, Veggie Happy, and Linda McCartney Foods. The document concludes with an alphabetical list of non-vegetarian foods and products vegetarians should avoid.
Humans are likely herbivorous by nature based on biological evidence. Humans have longer digestive tracts suited to breaking down plant matter, flat teeth for grinding, and weaker jaws and nails than carnivores. While early human ancestors ate some meat, their diets were mainly fruits and plants. Meat consumption increased significantly only in recent centuries when cooking made it safer to eat in larger amounts, unlike carnivores which eat raw meat. A largely plant-based diet is still more aligned with human biology and linked to fewer health issues than diets high in meat.
The document compares the anatomy and digestive systems of carnivores, herbivores, and humans. It notes that while humans have some carnivore-like traits such as teeth and jaw structure, our digestive system with alkaline saliva and long intestines is more similar to herbivores. The document questions whether a meat-eating diet is aligned with human biological design and raises health, environmental, and ethical concerns about meat consumption.
The document discusses the role of fat in healthy diets. It finds that traditionally, indigenous peoples like the Inuit and Aborigines consumed diets high in fat from animal sources, which provided more nutrients than modern Western diets. Studies show cows grazing on pasture produce milk with 500% more healthy fatty acids than cows on typical dairy diets. Additionally, the human brain is 60% fat and fat is our primary stored energy source, containing 3-4 times more energy than glucose. A high-fat diet from animal sources mimicking our ancestral diets may be healthier than modern low-fat recommendations.
Vegetarianism has various health, environmental, and ethical benefits according to the document. It discusses the different types of vegetarian diets and some famous vegetarians. While meat consumption can negatively impact personal health and the environment, changing diets can be difficult. With proper planning, a vegetarian diet can meet nutritional needs. Overall, the document frames vegetarianism positively in terms of health, ethics, and sustainability.
This document defines vegetarianism and provides information about its history and demographics. It discusses some famous vegetarians from history like Gandhi and reasons why people choose a vegetarian diet such as health benefits and animal welfare. It also outlines some major companies that produce meat substitutes and alternatives for vegetarians. Finally, the document lists some non-vegetarian foods and products that vegetarians need to avoid due to animal ingredients.
Humans are likely herbivorous by nature based on biological evidence. Humans have longer digestive tracts, weaker stomach acidity, and teeth and jaws adapted for grinding plants rather than tearing meat like carnivores. While early human ancestors ate some meat, their diets were mainly fruits and plants until the agricultural revolution. A highly carnivorous diet has been linked to many modern diseases, and meat is one of the lowest dietary requirements according to health guidelines. Overall, the evidence suggests humans are best suited biologically for a plant-based diet.
This document discusses the health benefits of eating meat nose to tail. It explains that organ meats are highly nutritious, containing dense amounts of vitamins and minerals. Eating the whole animal, including offal, skin, and connective tissues, provides nutrients that reduce the risk of disease by balancing amino acid levels. For maximum nutrition and sustainability, the document recommends choosing organic, pasture-raised meat to avoid pollutant exposure.
This document provides an overview of basic concepts in food and nutrition, including:
- Definitions of key terms like food, nutrition, and health.
- A brief history of milestones in the field of nutrition science from the 18th century onward, including discoveries of essential nutrients and vitamins.
- Changing concepts around nutrition that have led to a broader multi-sectoral approach to address nutritional problems.
- Factors like socioeconomics, culture, traditions, production systems, and lifestyles that affect food and nutrition.
This document provides an overview of basic concepts in food and nutrition, including:
- Definitions of key terms like food, nutrition, and health.
- A brief history of milestones in the field from early concepts established by scientists like Lavoisier to the establishment of organizations like the National Institute of Nutrition in India.
- The various factors that can affect an individual's nutrition, including socioeconomic, cultural, lifestyle, and health factors.
- The roles of health care professionals in assessing nutritional status, providing education, and participating in community nutritional programs.
This document provides an overview of basic concepts in food and nutrition, including:
- Definitions of key terms like food, nutrition, and health.
- A brief history of milestones in the field of nutrition science from the 18th century onwards, including identifying nutrients and vitamins.
- Changing concepts around nutrition that led to recognizing specific deficiency disorders and taking multi-sectoral approaches to solve nutritional problems.
- Factors that affect food and nutrition like socioeconomics, culture, traditions, production systems, and lifestyles.
This presentation is about the basic concepts of food and nutrition, history of nutrition in the world and India and role of health care professional in Nutrition
The author embarked on the Deliberate Life Project to try foods from different cultures in order to live more deliberately and experience new flavors. Over four days, she tried dishes from Ireland (shepherd's pie), Greece (Greek salad and baklava), Thailand (green papaya salad, pan woonsen noodles, and sushi), and Jamaica (mango chicken, cheesy potatoes, and black cake). She researched the history and cuisine of each culture before visiting local restaurants to sample representative foods and experience the cultures through their culinary traditions.
The document discusses the comparative anatomy of humans, herbivores, and carnivores, noting key differences that suggest humans are anatomically similar to herbivores. It then outlines several health, environmental, and ethical reasons for embracing a vegetarian diet, including reducing risks of heart disease and cancer, conserving resources, and avoiding cruelty to animals.
Similar to Raw meat vs Cooked Meat - Which is Healthier? (20)
The ROOT Cause of Hair Loss & Baldness - Can Red Light Therapy Help?MarkSloan21
If you suffer from hair loss and wish there was a way to reverse your baldness so you can feel confident again, then this episode is for you.
Hair loss or alopecia affects more than half of the entire population worldwide; that’s more than 3.5 billion people who are losing their hair.[1] And despite this, the medical industry has come up with only two approved drug treatment options, both of which can have devastating side effects and it’s questionable whether or not they even work.
Can red light therapy – a powerful treatment with no side effects – restore hair growth on a balding scalp?
In this presentation, you’ll learn the mainstream theory of hair loss, mainstream medical treatment options and some horror stories of people whose lives have been ruined by them. Then you’ll learn what actually causes hair loss and whether or not red light therapy can help you restore hair growth.
For the show notes visit:
http://endalldisease.com/episode23
If you haven't already, check out my bestselling books and red light therapy devices below.
Check out our red light therapy store:
https://endalldisease.com/store
Read my books:
https://endalldisease.com/books
Donate :
https://www.paypal.me/endalldisease
Thanks for watching! Don't forget to subscribe, will see you in the next episode.
Rejuvenate Your Skin With Red Light Therapy - Before and After PicturesMarkSloan21
Red and near-infrared light therapies are among the safest and most effective anti-aging skincare treatments in the world today – and they are increasingly being used by dermatologists and skincare professionals alike to rejuvenate skin and treat many skin conditions including wrinkles, acne, psoriasis, scars and to heal injuries.
In this presentation you’ll learn how red light therapy works to benefit the skin and how you can begin using it today to help energize and rejuvenate your skin for a younger, healthier, more youthful appearance.
For the show notes visit:
https://endalldisease.com/episode21
If you haven't already, check out my bestselling books and red light therapy devices below.
Check out our red light therapy store:
https://endalldisease.com/store
Read my books:
https://endalldisease.com/books
Donate :
https://www.paypal.me/endalldisease
Thanks for watching! Don't forget to subscribe, will see you in the next episode.
Red Light Therapy for Diabetes and Insulin ResistanceMarkSloan21
For the Show Notes and to sign up for our free monthly newsletter visit: https://endalldisease.com/episode20
Over 30 million people in the United States have been diagnosed with diabetes, all of whom were told they have a terminal disease that cannot be cured. They’re told that all they can do is manage their symptoms by eating less sugar and getting regular insulin injections. However, as you’re about to find out, the root cause of diabetes and how to reverse it has been known scientifically for over 70 years. Obviously, profiting from selling insulin is far more important to the medical industry than reducing humanity’s suffering.
In 1947, a Nobel Prize-winning scientist discovered that overconsumption of polyunsaturated fatty acids can cause diabetes. This means that every time you eat a large amount of polyunsaturated fats like vegetable oil you’re becoming temporarily diabetic and insulin resistant. And if you enough of these fats, the diabetes metabolism will become chronic.
In the decades since this landmark study, researchers have shown in both animals and in humans that eating a diet low in polyunsaturated fat can completely reverse diabetes.
In 2001, a paper in the New England Journal of Medicine admitted that “Type 2 diabetes can be prevented by changes in the lifestyles of high-risk subjects”[1] so contrary to popular belief, diabetes is a metabolic disease not a genetic one and it can be completely reversed.
In this video, you’ll learn what causes diabetes and how to use treatments like red light therapy and dietary changes to help you safely and effectively prevent or reverse the disease.
For the show notes visit:
https://endalldisease.com/episode20
If you liked this video and want to support my work, you can do so by donating, or by buying one of my bestselling books or red light therapy devices below.
Check out our red light therapy store:
https://endalldisease.com/store
Read my books:
https://endalldisease.com/books
Donate :
►Paypal:
https://www.paypal.me/endalldisease
Thanks for listening! Don't forget to subscribe, will see you in the next episode.
How to Build Muscle with Red Light Therapy | BodybuildingMarkSloan21
If you want to pack on 10 to 20 pounds of muscle but don’t want to have to go through the trouble or pain of injecting yourself with testosterone and other anabolic steroids, then this presentation is for you. This presentation is also for you if you’re a professional bodybuilder who is looking for a secret weapon that will give you the edge over your competition.
In this presentation we’re going to find out if red light therapy can help you build bigger muscles and the body you want - whether it’s to help you win that upcoming bodybuilding competition or to boost your confidence and overall health.
For the show notes visit:
https://endalldisease.com/episode15
All of my videos, podcasts and articles are and will always be free. If you enjoyed this video and want to support my work, you can do so by donating, buying one of my bestselling books or red light therapy devices below.
Check out our red light therapy store:
https://endalldisease.com/store
Read my books:
https://endalldisease.com/books
Donate :
►Paypal:
https://www.paypal.me/endalldisease
How to Increase Strength, Speed and Athletic Performance with Red Light TherapyMarkSloan21
Red light therapy has been shown to enhance athletic performance in multiple ways:
- It increases endurance by improving time to exhaustion in cycling, running, and other sports. It also decreases oxygen deficit.
- It boosts strength and speed by increasing repetitions, peak torque, and sprint times while decreasing recovery time.
- It reduces muscle damage from exercise by lowering inflammation and muscle injury biomarkers like creatine kinase.
- Red light therapy accelerates recovery from injuries and muscle damage through reducing inflammation and improving muscle repair processes.
How to Reverse Hearing Loss and Tinnitus with Red Light TherapyMarkSloan21
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In this presentation, you’re going to learn how hearing works, the root cause of hearing loss and how hearing loss can be prevented and maybe even reversed using red light therapy and antioxidant therapy.
Be sure to stick around until the end and I’ll tell you about some of the most important nutrients for hearing as well as the specific foods most rich in these nutrients. That way you can eat them and ensure your hearing is as good as it can be for your entire life.
For the show notes, go to:
https://endalldisease.com/episode13
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Is Cancer a Genetic Disease? | The Cancer Genome Atlas Project ResultsMarkSloan21
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Today we’re going to put the genetic theory of cancer to the test to find out once-and-for-all if cancer is a genetic disease. From studies on frog egg tumor transplants, to cybrids to the cancer genome atlas project, we're going to look deep into the evidence and see what we find.
For the show notes, go to:
http://www.endalldisease.com/episode11
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How to Improve Your Eyesight with Red Light TherapyMarkSloan21
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In this video you'll learn about how you can treat vision loss, improve your eyesight and other vision problems such as amblyopia and age-related macular degeneration using red light therapy.
We'll also answer the questions that I get most often, which are:
Can red light therapy damage my eyes? Do I need to use eye protection during red light therapy treatment?
After that we will explore the mechanisms behind the incredible vision boosting benefits of red light therapy. If you enjoy the show, please review us on iTunes and share it with everybody you love on social media.
For the show notes, go to:
https://endalldisease.com/episode10
All of my videos, podcasts and articles are and will always be free. If you enjoyed this video and want to support my work, you can do so by donating, buying one of my bestselling books or red light therapy devices below.
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Red Light vs Liposuction for Weight Loss & ObesityMarkSloan21
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In this episode you'll learn about the dangers of liposuction, three of the most outrageous products for fat loss and how red light therapy can help you burn up to 3 inches of fat in just two weeks.
If you enjoy the show, please share it with everybody you love on social media.
All of my videos, podcasts and articles are and will always be free. If you enjoyed this video and want to support my work, you can do so by donating, buying one of my bestselling books or red light therapy devices below.
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Longevity Secrets of the Naked Mole RatMarkSloan21
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The naked mole rat is the longest-living rodent known, and can live up to 16x longer than regular rats. But that's just the tip of the iceberg. They are immune to environmental chemicals, they don't feel pain when being burnt with acid and in their natural habitats they are immune to cancer.
If you enjoy this show please like, subscribe and share it with people you love to help spread the word. Click the following link to see the show notes: https://endalldisease.com/episode8
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Get ready for the jawdropping history of Cancer Surgery, detailing how carving out tumors from cancer patients has gained public acceptance over the past 500 years.
In addition, you'll learn about 4 of the most gruesome cancer surgeries ever developed. I hope this information inspires you to ask your doctor for evidence before accepting any operations from them.
All of my videos, podcasts and articles are and will always be free. If you enjoyed this video and want to support my work, you can do so by donating, buying one of my bestselling books or red light therapy devices below.
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The Health Benefits of Altitude | Elevation, Cancer, UFC, Michael PhelpsMarkSloan21
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Did you know that living at elevation can reduce your risk of cancer, heart disease, diabetes and ALL diseases? In this episode, we discuss the remarkable health benefits of living or vacationing in the mountains, high up above sea level at elevation. You'll also learn the mechanism underlying the physiological benefits from altitude on the human body and how you can use this information to improve your health today.
Show notes can be found at: https://endalldisease.com/episode4
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My NoFap Success Story | The Porn EpidemicMarkSloan21
The document discusses the author's experience with overcoming a 22-year porn addiction. It shares that quitting porn led to improvements in anxiety, memory, focus, confidence and other benefits. It outlines common side effects of porn addiction like ED and depression. The author details strategies tried to quit like living without technology and what ultimately worked. Withdrawal symptoms are discussed along with a message to young people about choosing family/love over pornography.
History of Red Light Therapy | PhototherapyMarkSloan21
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Did you know red light therapy was first used by the Ancient Egyptians using colored glass solariums? In this video you'll learn the exciting history of red light therapy and how we've gone from using colored glass and sunshine to electric light baths to laser therapy to small yet powerful LED red light phototherapy devices.
All of my videos, podcasts and articles are and will always be free. My goal is to create a better world for everyone alive. If you enjoyed this video, support my work by clicking one of the links below.
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2. Aajonus Vonderplanitz, American actor, author and nutritionist who died in 2013, was famous
for eating a diet consisting of raw and sometimes rotten animal foods which he called The
Primal Diet. He claimed raw meat and other animal foods eaten raw were healthier than
when cooked and he even credited this diet for curing him of multiple terminal cancers.
For decades, a number of movie stars and bodybuilders have been eating raw eggs as part of
their diets, based on the belief that raw eggs are healthier and easier to digest.
It‟s time to settle the debate by using anthropological and scientific evidence to answer the
question:
Are meat, eggs and other animal proteins
healthier when eaten raw or are they healthier
when cooked?
Introduction
3. The information contained in this presentation is from the book Catching
Fire: How Cooking Made us Human by Richard Wrangham.
4. The only type of meat you should eat
Corn fedmeat Pastured meat
• Destroys topsoil
• Pollutes waterways
• Highly toxic food
• Cruel to animals
• Destroys environment
• Builds topsoil
• Provides habitat
• Great lives for animals
• Extremely nutritious food
• Improves environment
Find a pastured beef/pork/lamb/poultry farmer near you – Visit Eatwild.com
Before we get started, it‟s important to note that when we‟re talking about meat in this presentation, we
are referring only to pastured meat from animals fed their natural diets.
7. • Plutarch as well as colonial sailors of the 19th century made claims there were
cultures that didn‟t cook their food.
• In 1870, anthropologist Edward Taylor examined these claims to determine if they
were true or not and found no evidence of cultures eating purely raw food diets.
• Taylor concluded that cooking was practiced by every known human society.
No hunter gatherer cultures ate raw
food diets
8. • In 1906, polar explorer Vilhjalmur Stefansson conducted a series of expeditions in
Canada‟s Northwest Territories and found the Copper Inuit diet was virtually plant-
free, dominated by seal and caribou meat and supplemented with large salmon-like
fish and occasional whale meat.
• Stefansson found that for the Copper Inuit cooking was the nightly norm and that
meat was always well cooked.
Copper inuit ate almost all cooked meat
“I have never seen Eskimo eat partly cooked meat so bloody as many steaks I have
seen devoured in cities – when they cook, they usually cook well.”
- Vilhjalmur Stefansson, 1910
9. Preference:
Soft animal foods were preferred raw by Copper Inuit.
• Whale blubber was preferred raw, because it was so soft it could be spread
over meat like butter.
• They also ate raw seal and caribou livers and kidneys.
Copper inuit foods eaten raw
Convenience:
Inuit consumed raw food mostly as a snack while away from the camp
hunting.
• Fresh raw fish
• Raw rotten “high” fish
10. Australian Aboriginees:
• Raw mangrove worms
• Raw fruit
• Turtle eggs, oysters and witchetty grubs
(Sometimes raw, sometimes cooked)
FOODS EATEN RAW BY CULTURE
Yahgan (Tierra del Fuego):
• Raw winkles (Mollusks)
• Raw sea urchins
Utes (Colorado):
• Raw kidney
• Raw liver
Copper Inuit (Northwest Territories):
• Raw whale blubber
• Raw seal liver & kidney
• Raw caribou liver
Maasai (Africa):
• A mixture of raw blood and milk
“The Inuit probably ate more raw animal products than other societies, but like every
culture the main meal of the day was taken in the evening, and it was cooked.”
- Richard Wrangham,
11. Siriono Hunter Gatherers (Bolivia):
In the 1940‟s, anthropologist Allan Holmberg discovered that the Siriono had a
taboo against eating raw meat, which they claimed not to eat under any
circumstances.
CULTUREs that never ate raw meat
• Andaman Islanders
• Mbuti
• Kalahari San
ate meat
only cooked
13. eggs
In the past raw eggs were claimed to be the ideal source of calories.
“An egg should never be cooked. In its natural state it is easily dissolved and readily
taken up by all the organs of digestion, but the cooked egg must be brought back to
liquid form before it can be digested.”
- Molly and Eugene Christian, 1904
This concept persuaded many bodybuilders and actors to eat raw eggs.
Steve Reeves
Famously ate raw eggs
everyday for breakfast
Arnold schwarzenegger
Drank eggs mixed with heavy
cream
Sylvester stallone
Swallowed raw eggs in the
movie Rocky
14. Raw Egg Study:
• In 1998, Bulgarian scientists conducted a
study to find out how much protein is
absorbed from eating raw eggs verses
cooked eggs.
• Participants ate about 4 raw or cooked
eggs, containing a total of about 25
grams of protein.
Effects of cookingon protein absorption
Source: Evenepoel et. al. (1998,1999)
Cooked: 91-94% of Protein digested
Raw: 65% of Protein digested
15. 1987 Study:
Researchers tested the degradation of the
protein bovine serum albumin by the
enzyme trypsin with and without heat.
In cooked samples, digestion by the enzyme
trypsin increased 4x compared to that of
uncooked samples.
Digestion of Raw vs cooked
Source: Davies et. al. (1987)
Digestion by enzyme increased 4x in
cooked protein
16. • The Belgian scientists in the previous study concluded the major reason for the
dramatic increase in nutritional absorption caused by cooking was the
denaturation of proteins induced by heat.
• The same phenomenon occurred in the 1987 study.
mechanisms
1. CookingDenaturesProteins
2. Cookingsoftens connectivetissues
17. • Denaturing protein exposes it to the action of enzymes.
• Heat weakens the molecular bonds of a protein, causing it to open up so enzymes
can break the rest down into smaller fragments.
1. Cooking denatures proteins
4 Ways to Denatureprotein
Heat
Davies et al. (1987)
salt
Sannaveerappa et al. (2004)
Acidity
Gaman and Sherrington (1996)
drying
Sannaveerappa et al. (2004)
18. • During digestion, your stomach
produces hydrochloric acid to
denature protein
• Cooking is a way to „pre-digest‟
food outside of your body to make
the entire process of digestion
easier and more efficient.
Your stomach denatures protein
19. • The material in meat most responsible for its
toughness is connective tissue.
• Composed of a fibrous protein called collagen
and a stretchy protein called elastin, connective
tissue wraps meat in three layers.
1. Endyomysium: Surrounds each individual
muscle fiber.
2. Perimysium: Bundles of endomysium enclosed
muscle fibers are jointly sheathed within the
perimysium.
3. Epimysium: Those bundles are held together by
the outer wrapping called the epimysium, which
encloses the entire muscle. At the end of the
muscle, the epimysium turns into the tendon.
2. Cooking Softens Connective tissues
Fact: The tensilestrength of tendons can be
half that of aluminum.
20. Tendons are bioengineering marvels
But collagen has an achilles’ heel…
Tendons make excellent bowstrings
21. Heat turns it to jelly!
Collagen denaturation temperature is 60-70C (140-158F).
22. Recap:
• Cooking meat increases the amount of protein (energy) you get from your food.
• It does this by denaturing proteins and softening connective tissues.
But there’s more…
23. Cooking decreases energy to digest
• Physiological ecologist Stephen Secor conducted
a study using Burmese Pythons.
• Burmese pythons are the ideal subjects for
testing the effects of cooking on the cost of
digestion.
• After swallowing a meal, snakes lie in a cage and
do almost nothing but digest and breathe.
Study:
• 8 Burmese pythons were fed 5 different kinds of experimental diets containing lean beef
steak.
1. Raw and intact
2. Raw and ground
3. Cooked and intact
4. Cooked and ground
5. Whole live rat
24. Cost of digestion was the same
2. Raw and ground
3. Cooked and intact
4. Cooked and ground
1. Raw and intact 5. Whole intact rat
25. Grinding reduced the cost of digestion by 12.3%
2. Raw and ground 4. Cooked and ground
1. Raw and intact 5. Whole intact rat3. Cooked and intact
• Grinding breaks up both muscle fibers and connective tissue so it increases
the surface area of the digestable parts of meat and exposes it to acid and
enzymes.
Cooking reduced the cost of digestion by 12.7%
26. 2. Raw and ground
1. Raw and intact 5. Whole intact rat3. Cooked and intact
Cooking and grinding together reduced the
cost of digestion by 23.4%
4. Cooked and ground
27. • On June 6, 1822, twenty-eight-year-old Alexis St. Martin was
accidentally shot from a distance of about three feet inside a store
of the American Fur Company at Fort Mackinac, Michigan in the
United States.
• Surgeon William Beaumont arrived on the bloody scene and said
the following when describing what he saw,
“A large portion of his side was blown off, the ribs fractured, and
openings made into the cavities of the chest and abdomen, through
which protruded portions of the lung and stomach, much lacerated
and burnt, exhibiting altogether an appalling and hopeless case. The
diaphragm was lacerated and perforation made directly into the
cavity of the stomach, through which food was escaping at the time
your memorialist was called to his relief.”
• Beaumont took St. Martin to his home and he survived to go on and resume a vigorous life, which
included paddling his family in a canoe from Mississippi to Montreal.
• Although the fist-sized wound mostly filled in, it never completely closed.
• For the rest of his life, St. Martin‟s insides were visible from the outside.
The alexis st. martin story
Reconstruction of torso by Michael
Schultz, 2017.
28. • To Beaumont, this meant an extraordinary study opportunity; for
the first time in history it was possible to watch digestion taking
place.
• For the next 8 years, Beaumont experimented by inserting foods
into St. Martin‟s stomach through the opening attached to a string
and observed its effects on digestion.
• He recorded how long it took foods to be digested by the
stomach and emptied into the duodenum and from these
observations he drew conclusions in relation to the effects of
cooking.
• When Beaumont introduced boiled beef and raw beef at noon, the
boiled beef was gone by 2pm and the piece of raw, salted, lean
beef of the same size was only slightly digested on the surface,
while the rest remained firm and in tact.
Beaumont‟s Conclusion:
• The more tender the food, and the more finely divided, the more rapidly and completely it was
digested.
“Fibrine and gelatine [muscle fibers and collagen in meat] are affected in the same way. If tender
and finely divided, they are disposed of readily; if in large and solid masses, digestion is
proportionately retarded… minuteness of division and tenderness of fibre are the two grand
essentials for speedy and easy digestion.”
- Dr. William Beaumont
29. • Sadly, by the time St. Martin died in
1880 at eighty-five-years-old, he felt
mistreated and was resentful of being
the subject of all this experimentation.
Neither he nor his family wanted
anything to do with Beaumont.
• After St. Martin‟s death, Dr. William
Osler, described as the father of modern
medicine, offered to buy his stomach for
further study but the family refused.
• The family kept the body privately for a
number of days to ensure it rotted then
buried it in an unusually deep grave to
ensure nobody could get to it.
• Let‟s justify St. Martin‟s lifetime of
suffering by learning from the
experiments done on him after his
unfortunate accident and by applying
the knowledge to our lives.
30. They are formed essentially by the union of sugars and protein in the meat, mainly the
amino acid lysine. In his book, Richard Wrangham stated “Their presence is easily
recognized in the brown colors found in pork crackling or bread crust.”
When you burn or char meat, a number of toxic substances are formed called maillard
compounds, such as acrylamide and heterocyclic amines.
Avoid burning meat
31. WHICH IS HEALTHIER?
RAW MEAT COOKEDMEAT
Cooking meat:
1. Reduces the amount of time and energy your body spends digesting meat.
2. Increases the amount of energy you obtain from meat.