Dr. Berg and Frank Tufano on the Carnivore Diet

Dr. Berg and Frank Tufano on the Carnivore Diet

Dr. Berg and Frank Tufano on the Carnivore Diet

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[Music] you [Music] hey guys so we have a special guest today Frank – Fano is here and I’m really happy to interview him he he’s done a lot of personal and also work with the carnivore diet as well as coaching other people so I wanted just to talk to someone who’s done it for a while and kind of go through some questions and I think a first thing I want to say is like it’s amazing that you interviewed that vegan guy I don’t know how the heck that you got through that because I was like just printing the the guy is literally insane yeah you know I’m always in the ballpark of you know there’s no such thing as bad publicity right and I went into that podcast hoping and this was with vegan gains for those of you who don’t know but I went into that hoping hey maybe I can get some information across maybe I can educate some people maybe I can help some people out by going on this but it ended up just being like he wanted to be right you know how debates end up being I’m surprised I had the patience to get through it to be honest probably had to go for a long walk after that because the guy is just literally he’s everything that you said he just flipped it and he he sent his whole intention is to invalidate make nothing of destroy and that’s what is his mission is he’s like he’s not trying to like educate people on how to eat you know healthily at all no that’s that that was my problem if I brought something up he would say it’s a lie and if he brought something up that he was actually lying about I wouldn’t I would really give credit to what he was telling me because I was assuming the studies he was linking he was interpreting them correctly unfortunately when I looked at them after a one example was he said okay iron causes whatever was bowel cancer and or it was iron caused something it was something to do with cholesterol and iron levels being linked to cancer but what they actually did was they took cholesterol out of the body they spun it in a centrifuge with iron sulfite and they saw that the cholesterol oxidized so it was just the methodology of the study was completely incorrect the dosage of the iron sulfide with the cholesterol was completely incorrect just really misinterpreting and lying about things and I mean that’s just what the way the world is man whatever people see at face value whatever they however they think is right at the time being that’s what a lot of people are gonna understand but yeah hey lesson learned what you can do yeah I know I every time they do a video on me an anti dr. Berg video everything my my views go up my subscribers go up and so they actually just flow attention and I’m like they don’t realize that they’re promoting my channel and I I don’t I don’t ever watch them but it’s just ridiculous the nice thing is regardless of what anyone next like regardless of what anyone says negatively about you as long as your demeanor is nice and the way you convey yourself is correct who cares yeah at the end of the day you’re always gonna that’s the way I looked at it you know if people come to my channel and see my videos regardless of how did the bay wane regardless of how he framed it people are gonna see me and their opinions gonna change yeah they’re gonna observe the sanity there and like they’re gonna ignore the other guy not to dwell too much on this part I’ve had people you know send me things like he like filmed his grandfather having a heart attack he you know made a video about furious Pete getting cancer joking about it you know he’s obviously he has some very I mean there’s some psychopathic stuff he talked about like hurting people animals and and there’s the funny thing that I can’t get over is uh he was eating grapes out of his girlfriend’s feet in one of the videos of yet on his channel it was completely ridiculous I was like oh my god this guy a hundred percent no I think he needs some more DHA and I think he has blood sugar problems I mean some b12 – oh yeah definitely just yeah good case study on that so I wanted to just dive right into a couple things you know I always kind of like to start out with just the basic definition of the word food which comes from the derivation nutrients which is we eat to get fuel and nutrients and so pretty much all of the things that I promote and push out there’s um if you can find a diet that can provide your nutrients and you can provide the right fuel I think you’re gonna be healthy and so one of the advantages that I have is that I’ve worked with a lot of people over 29 years in practice like just you know until you work with one-on-one with all these different types of cases you you know you may or may not get it right but we’ve gotten great success with this with a healthy version of the keto plan so that’s what I’m recommending however I think that you know you you brought up some good points in your videos and I want to just talk to them but I I personally find that when you go carnival you drop your insulin down I mean you’re going zero zero carb and you’re really dropping inflammatory conditions across the board so you’re gonna get amazing results with a lot of conditions especially autoimmune and also gut issues and digestive issues and probably allergies and all sorts of things so I’m really in favor of it there’s a couple things that I I want to bring up regarding the vegetables in a little bit but I want to first find out from your viewpoint what’s how do you handle the situation of consuming too much protein I mean is that an issue because like what like for example Shaun Baker recommend I mean like when one video he’s get like what 3 or 4 pounds of meat you know so I think first I have to say that you know about 6 years ago when I started this diet I actually came across the carnivore diet and it was called the zero carb diet at the time and when I read information on the zero carb diet I said well this isn’t when I follow because I advocate towards nutrient density towards maintaining a ketogenic metabolism I advocate for keeping the caloric density high while maintaining as low of a food volume as possible obviously eating 4 to 5 pounds of ribeye a day does not do that so when I saw this zero carb diet six years ago I dismissed it and I just came up with my own idea of like paleo keto and after doing that diet for about three and a half four years that’s when I started making YouTube videos but when the carnivore diet became really popular I said okay I have to kind of market myself towards these people because I didn’t really have that great of a viewer base and although I don’t consider my diet to technically be carnivore because I have other requirements their idea is just eat meat all day drink water that’s mine is based around the nutrients around the science around these things so although my diet loosely fits under what those people do there’s a lot of other things that separates it and to touch on the four pound of protein a day that’s Ron Baker’s doing you know I did a video last week where I compared the nutrient density of like ten common foods you know we looked at meat we looked at liver we looked at Easter’s we looked at salmon roe we compared the nutrient content of these foods and these foods like liver and oysters made it looked like oh what’s the point of even eating muscle meat so someone like Shaun Baker who’s eating four pounds of her by a day I mean is he getting calories is he getting fat I have a couple problems with that I mean I did try that you know I’m a very objective person a very open mind that I was like okay maybe this guy does have something I’m missing so I go to the store I buy I’ve always been eating grass fed high-quality pasture race stuff I spent seven dollars a dozen on eggs at the Union Square Green Market you know crazy stuff 14 dollars a pound for raw butter and I said all right let me go get these grain fed steaks from the supermarket I was so thirsty I was so hungry I could not satiate my appetite this 4 or 5 pound of meat thing that a lot of people are doing on this diet I don’t think it works for a lot of people and I don’t think it’s successful for a variety of reasons not only does protein and just muscle meat in general lack a lot of the satiation aspects of organ meats and nutrient-dense foods it it doesn’t necessarily always have good macronutrient ratios and my one pet peeve is he literally only eats ribeye and if you look at the butcher yield of an animal ribeye is like 3 percent of the animal and how could you justify consuming just ribeye steaks when in the past if we were to consume an animal the only fatty parts of the animal would have been the kidney fat the suet the trim fat the brisket the brain you know there are very very specific parts of the animal that we would have had to have even to get the fat and ribeye is like an unnatural source of that so the original question was the concern about high protein yeah like how do you is it just a high protein diet or is it can you make it a moderate protein diet so the a lot of the veteran zero car people there are there’s a family I believe that’s been on this diet for like 20 years and all they eat a steak there’s another guy who only eats is pretty much a steak and ground beef on this diet and the wisdom of these zero carb veterans has unfortunately created this almost cult-like mentality that you’re just supposed to eat meat and drink water and when they don’t go into specifics like I mean obviously chicken and pork have a drastically different omega-3 ratio of beef but if you do increase the nutrient density of the diet and you do choose the right foods the macronutrient ratios should fall in line with you know 70 80 percent fats a 20 percent protein I mean in some cases of people with a very high lean body mass we might see some variance there we might see 60 65 % fat the rest protein but you know consuming 4 to 5 pounds of per by a day and consuming incredibly high amounts of protein is not how the diet should be especially considered the main thing to consider here is these people are cooking their meat fairly thoroughly and when you heat meat to well done like ground beef you’re degrading about 50 percent of the B vitamins you the fat soluble vitamins you don’t lose too many unfortunately there’s not a lot of fat soluble vitamins and muscle meat so that’s not really a concern but one big reason a lot of these people are eating 4 or 5 pounds of steak is partially because they’re not getting as many B vitamins as they should because of the cooking time and I mean this can be alleviated by a food like liver because liver might literally have ten times the amount of vitamin b12 that muscle meat has and even if you cook the liver you’re still retaining a large amount of the vitamins but III think the main principle of the diet should be eat fat to satiation eat organ meats eat nutrient-dense foods muscle meat should be on the back burner so to speak it should be the last thing you consume and and most meals you have if you do consume high quality fats if you do consume organ meats and nutrient-dense foods most of the time you won’t even be hungry for protein unfortunately you know those elements of protein not being too nutri and not being too satiating a lot of people fall into the trap of consuming you know four to five pounds of meat a day on this diet and they’re saying I’m hungry I can’t say che my appetite some people are even gaining weight and then they go to the forums they ask for help and advice they get is all your body needs nutrition just eat more meat but that doesn’t make any sense because muscle meat doesn’t have nutrition in it right so I think I’ve given you I mean a little bit of information to work with there so yeah I agree and I think that if you’re gonna do this diet I think you’re doing it right because not only you’re doing the organ meats and you’re doing fish eggs and things like that but you’re you’re consuming a lot of this almost raw or not overly cooked yeah and that’s the other point is like when you cook you know even when you you’re gonna you’re gonna vitamin C definitely is effective pasteurization and high heat so yeah we didn’t even touch my vitamin C there yeah so you’re busy knock it right out so can you give us an example of what what you’ll eat in a given day yeah before I go into that I did want to mention a lot of the stuff I talk about is based on kind of like what indigenous groups used to eat and it’s important to keep in mind that these indigenous groups that did consume meat every single one of them consume plant food even the Eskimos and the Inuit did consume small amounts of plant foods and the majority of these hunter-gatherer groups did consume I would I think the estimation is about 65 to 70 percent of their calories from animal foods but that’s a caloric percentage if we look at food volume you know plant foods tend to be much higher volume for their caloric density so these plant foods were present in these indigenous diets but the reason I’m bringing this up is because these indigenous diets consumed both raw and cooked animal foods they consumed certain foods raw certain foods cooked and even on one animal if they slaughtered a reindeer they preferred the upper leg marrow cooked and the lower leg marrow raw they preferred the head cooked they preferred the liver Roth there were very very specific preferences in these indigenous groups and we can assume those tie-in generally to the nutrient density of the food so what whether you try to argue for a raw diet whether you try to argue for a cooked diet whether you try to argue for a diet for your plants when you actually look at what humans used to eat and and even looking at blue zones now blue zones pretty much eat hunter-gatherer diets it’s just blue zones have less animal foods that hunter-gatherers used to have that brings up a good point because um I mean can you imagine a raw Brussels sprouts I mean the taste I mean I was talking to my buddy the other day and we each had different theories about why we started cooking food my theory was along the lines of a lot of the parts of the animal are very difficult to consume in a raw state the tougher meat his theory was when a lot of the megafauna died off and we started gathering plants that we had to cook plant foods to eat them so that we just threw the meat in with the plant food so there’s a bunch of theories on why we started cooking our food but a large majority of plant foods are you know ideally if you take them out of nature and you can’t consume them in their raw state they probably shouldn’t be consumed in a large amount in their raw state but to tie back to foods I eat in a day usually I generally have nutrient goals that I try to meet so in particular DHA and omega-3 ratio is the most important thing for me in my diet so I make sure that all the meat is sourced from a high-quality and that I include a high source of DHA whether it’s brain tissue bone marrow fatty fish salmon roe fish eggs are great most people are probably more familiar with like caviar and Kura tobiko more common names for it the second goal I usually strive for is a high vitamin A intake retinoic acid and the only real source of retinoic acid in an animal is deliver you could look at every other tissue on the animal nothing comes close to the retinoic acid content of liver it’s like twenty-four hundred percent it’s like something crazy it’s like almost 3,000 percent of the daily value but if the next best food are like eggs at 30 percent it’s not even close but what’s important to keep in mind is with that high retinoic acid intake your body stores fat soluble vitamins for the winter so your body doesn’t just want a bunch of vitamin A you need to consume other fat soluble vitamins if you’re consuming large amounts of vitamin A so I need to make sure to match that vitamin A with the k2 with the vitamin d3 because if you’re consuming liver in nature realistically speaking you’re gonna be out in the Sun there’s other parts of the animal you’re going to consume and I mean we do see preference for organs and animals I mean I don’t know if you heard about there’s a story where like killer whales were just eating the shark’s liver and leaving the rest you know when bears hunt and they’re already fattened up for the winter and there’s plenty of salmon around they’ll literally kill the salmon they’ll eat the ROE and they’ll leave the rest so there is preference for these organs by animals in nature but if we actually look at realistic ratios of you know how much does a liver way how much does an animal way you know we can kind of gauge okay for livers to pounds the meat yield is 40 pounds maybe two pounds of liver per 40 pounds of meat makes the most sense so once I achieve my omega-3 intake and my vitamin A intake I generally look for vitamin k2 as it’s very important for calcium metabolism and it just it’s bunched in with the fat side of Ottomans in you know metabolizing t3 helping retinoic acid you need to consume it in balance and although liver does have some vitamin k2 the main source is high-quality animal fats and I think this is the main thing people overlook is in order for an animal food to be nutrient dense it has to be in an environment where it’s consuming nutrient-dense food so when a cow eats grass you know grass has a vitamin k1 the cow converted to vitamin k2 the grass has carotenoids that the cow converts to retinoic acid that the grass also has just nutrients that the cow can convert through the bacteria in its stomach into the linoleic acids that the body and the humans can then convert to EPA and DHA if the cow is not eating grass then where is it getting its nutrition from if the corn and the soy feed that the cat was consuming does not have these nutrients in it it’s not going to be present in the food that’s why if we look at like milk from the supermarket and then compare it to like a raw raw cow cheese from France you know oh well why does that raw cow cheese have literally every vitamin and mineral you know why are there indigenous groups that literally only ate you know the Swiss only ate cheese and rye bread but now it’s saying that milk doesn’t have nutrients a lot of this ties in with the food quality and I think one of the interesting theories behind that is you know no one really thinks fish is unhealthy but people will try to argue that meats unhealthy sometimes and the thing with fish is a lot of fish that people consume you know more of a tends to be wild caught in higher quality than the meat so I think a lot of that ties in there and by achieving a high omega-3 intake by achieving a high vitamin A intake and a high vitamin k2 intake I inherently get all of my other vitamins because if I’m consuming liver liver has vitamin C liver has pretty much every vitamin and mineral you need in large amounts if I’m consuming omega-3s and vitamin k2 the foods that are high in k2 are also very high in vitamin E so I mean unfortunately I would argue that 90 very high percentage of people on the carnivore diet are not getting these nutrients because you need to eat incredibly specific foods to obtain them and you know although I’m making it sound a little difficult that can be just eating some liver with some fish eggs with some fish but a lot of the time these are foods that people generally don’t want to or don’t enjoy eating right yeah so so what what do you do with like people you consult that just you know I can’t I can’t find high quality like liver for example they’re gonna go to the store they like and they just can’t afford it what do they do hypothetically speaking you want a worst-case scenario I’m really broke yeah I have no I can’t afford this food yeah like for like for example like one of the companies that I recommend is the us wellness I don’t get any kickbacks but the point is that I do know that their farms are really good and they grass finish everything and they take care of the soil so I know that they you also have organ meats that are kind of mesh into the liverwurst and they have heart and I like the quality but it’s hard to find that high quality even at the healthy store where you gonna find it so you now you’re you’re gonna have to find a farm or you’re gonna actually have to order online somewhere so how do you overcome that barrier but but either way that tends to be prohibitively expensive for a lot of people right unfortunately so so food sourcing is a big thing I mean I’m in New York City I’ve I used to work as a bartender in New York City restaurants and I built some relationships with food purveyors so I have unusual access like I’ll go to the wholesale fish market that sells fish to all the restaurants in New York City and the guy will sell me 20 pounds of flounder roe for 20 bucks you know like I’ll go to I’ll get a case of farro Island salmon for $6 a pound I’ll go to master purveyors and I’ll buy rolls of grass-fed ribeye for four very I don’t want to say the prices people are gonna get mad at me but but I will get incredibly good prices on me because I have taken the time to find high-quality sources but even outside of those sources I go to local farms on eat wild calm there’s also maybe I think real food calm and you can even look on your local Craigslist to find these farmers and even these local farms on eat wild I mean you think hey maybe they’re gonna try to gauge people because they’re in a city area but the food tends to be very affordable I’ve seen organ meats from four to seven dollars a pound beef fat trim fat tends to be very very cheap if you want to get some of your calories from that but the sourcing thing I can’t it really is an understatement this food sourcing is the most difficult thing to do on this diet Bar None the amount of time I invest in food sourcing just to give you an idea the other day I went to the Asian fish market to buy a couple mackerel I went to the Union Square green market to buy some eggs I went to this other place the farm to buy some raw high-quality cheats I had my meat purveyor deliver some great ribeye I go to a halal market no it’s it’s crazy I go to a halal market in in the Bronx and I get my kidneys fresh lamb kidneys all the lamb organs and then sometimes I even go down to the live kill markets and get some freshly killed duck so there is a lot of time that I personally invested in the food quality you know I’m calling up fisheries in the summer to see what the access to salmon roe is so that’s a barrier yeah it’s making it back to practical I can go to my local supermarket hush some supermarkets do have very affordable grass-fed beef my supermarket sells they were selling New York strip steaks from Australia for $5.99 a pound but the liver and the organs and that stuff that’s where it gets difficult right anybody can you get oyster ‘s and shellfish and clams pretty easily yes but that comes into a price issue not everyone can afford paying 6 to 7 dollars a dozen for eggs that are soy free and pasture raised not everyone can find a high-quality grass-fed fat source and I did a video on budgeting the zero carnivore diet and hypothetically the cheapest thing you could do is I mean you could get really cheap ground beef for like a dollar fifty two dollars a pound and it probably has e.coli in it but or and then you can get eggs you know how cheap they sell the conventionally raised eggs in the supermarket like a dollar it doesn’t so hypothetically speaking you could follow this diet for two to three dollars a day now the problem with that is you’re pretty much just getting calories and macronutrients because the conventionally raised stuff is not really nutrient-dense I mean it will have some nutrients in it you know the eggs will have some DHA the eggs will have some vitamin A eggs will have some vitamins not nearly as high as pasture rates and when we’re saying conventionally raised stuff has lower nutrients than grass-fed stuff we’re literally talking in some cases five to ten times the amount of vitamins and certain fatty acids so it does make a significant difference so if you were following a diet of conventional eggs and grass-fed of ground beef and you can only afford to do that the real solution would be certain supplements such as fish oil liver oil vitamin k2 supplements by doing that can you try to replicate what the nutrient density in the diet should be I mean it’s better than nothing yeah right it’s safe to say and I mean vitamin d3 is an understatement I think almost everyone needs to be supplementing vitamin d3 but the problem with vitamin d3 is and this doesn’t tie in as much to the diet but the reason it’s so important for zero carb carnivore is because if you do increase your vitamin intake you need to get adequate d3 as well your body wants to store d3 for the winter too but when you take an oral supplement of d3 the metabolism is drastically different than the Sun and the main concern is when you consume excess amounts of vitamin d3 I D think it no no d3 just vitamin d3 right what about k2 well when you when you take like massive doses of vitamin d3 potentially you can get hypercalcemia an issue because you because you also need because Kate Kate Kate uu works with d3 and they help balance the blood levels of calcium so these people are doing massive amounts over 100,000 I used and they’re not too crazy they’re setting themselves up for calcification and definitely definitely an importance in just over all vitamin balance you know if it’s impractical if it’s a crazy high dose but to my understanding excess vitamin d3 from supplementation will cause those problems but excess vitamin d3 from the Sun it gets metabolized way differently right it’s beneficial your body is not going to to turn the excess vitamin d3 from the Sun into anything negative or harmful whereas it doesn’t really know what to do with the supplemental version different metabolic pathways that’s just something very important to mention on the carnivore diet if you are diving into these supplements it’s unfortunate you know the calcium RDA is way too high and the d3 and the k2 rdas are way too low and and no one understands and people tend to try to do extremes I’ve heard people I’ve heard me taken hundred thousand IU of vitamin d3 and I’m like dude what are you trying to kill yourself like look take a look at as people age they get stiff they get calcium deposits their body starts to calcify they get the arteries become calcified they get calcification on their eyes so like and then they’re taking 500 milligrams of calcium carbonate I’m like now so it’s funny because calcium carbonate the bioavailability is like miniscule it’s like yeah I think it’s like 5% yeah it’s like eating literally chewing on the cement and that wall out there yeah it’s crazy so and then I want to bring up the point just and vegetables in general I personally do better when I eat vegetables I don’t have any problems and and one of the reasons why I recommend higher quantities is specifically potassium just because the I know our das are not I think it’s it’s a bunch of crap it’s arbitrary but it’s kind of a reference that there’s some truth to them yeah but as far as potassium goes higher amounts of potassium are needed your body can get rid of excess amount of potassium definitely way more than excessive amounts of iron so the kidney can do with it but I find I do much better when I do higher amounts of potassium things but if you have a digestive problem I think or SIBO whatever you’re gonna like blow yourself out because you’re gonna get all sorts of issues but when I actually go lower on the vegetables I just don’t feel quite right my own body so so I have quite a few people doing this with great success so I’m not about to put everyone on the car number but I think it’s I’m recommending it for people with digestive problems immune problems autoimmune then I want to bring up a point about phytonutrients like like there’s a there’s a really great this is a really this is a good book that I wanted to show you this is like all the research on endocrine disruptors by the World Health Organization like these endocrine disruptors in environment including frickin DDT in and the metabolite dde is actually their finding and residues in our bodies and infants and it’s and you got all the different we’re like swimming in a sea of chemicals so the phytonutrients in certain cruciferous vegetables they have properties of increasing phase 1 phase 2 detoxification enhancing our own ability to rid these poisons so I just see a real nice benefit with that and so I’m just gonna get your comment on that yeah I mean so we’re talking about like carotenoids ellagic acid reservatrol resveratrol flavonoids I don’t okay all three carbonyls talking about all these things the first thing was electrolyte imbalance and I think the carnivore diet and I’ve spoken to a lot of a lot of my clients have had issues with irregular heartbeat and arrhythmia on the carnivore diet and these you know if we look at the Inuit Eskimos they didn’t salt their food because they didn’t grow up with salt on their food and right now on people on the carnivore diet are assaulting their food pretty heavily now meat without salt on it has fairly good ratios of sodium to potassium to magnesium as soon as you put a little bit of salt on your food that’s where things can really get problematic because you salt your food it’s a please potassium which depletes magnesium and you go in this vicious cycle that never ends of trying to restore your electrolytes you get crap I noticed that when I saw my food I get cramping and I’ve noticed that if I salt my food I do feel better when I consume higher potassium things like seaweed and try to drink a lot of high mineral water and and take potassium or magnesium supplementation and some like let’s say I eat a quarter pound of prosciutto because I’m Italian you know there are some extreme cases of sodium intake where there is a benefit to consuming high potassium foods and I think considering you know there are a lot of minerals that are bound to oxalates in plant foods and there’s a lot of inhibition of phytic acid but potassium isn’t one of those potassium citrate in these foods is generally highly bioavailable and I think it can benefit a lot of people on the carnivore diet that are assaulting their food that do have electrolyte problems I think that’s the glaring issue now and and no one’s going to a very small percentage of people are going to be willing to go on a very lightly cooked me diet without salt you know that is not tasty that is not fun to follow that is like it really is a chore to do something like that and that’s really the only way you can kind of keep your electrolytes in balance some people have and this is really anecdotal a lot of people can sort their food heavily and they have no problems with it I was reading some I think I forgot what year it was I think was the 18 or the 1900s there was a civilization in one of the Nordic countries that was literally consuming a hundred grams of salt per day it’s some crazy amount from the salted fish they had and they were able to tolerate it and someone like me if I put a gram or two of salt on my food without adequate potassium magnesium I’m thirsty I’m be hydrated like crazy so there’s a drastic difference in people’s kidneys ability to handle sodium intake and this tizen allowed with the carnivore diet and whether or not you should be including I mean I think seaweeds are great food seaweed has a very high amount of potassium I think seaweed is like 900 milligrams of potassium per serving has a decent amount of magnesium like 80 milligrams of magnesium and the sodium in seaweed is fairly low so that there are definitely some electrolyte issues on the carnivore diet that and and if you’re consuming a Shaun Baker diet 4 to 5 pounds of ribeye heavily salted I would be surprised if less than half of the people had electrolyte imbalance problems on that guy but to go into the benefits of phytonutrients I think if you’re looking to increase the overall nutrient density of your diet beneficial bacteria I really think there’s a reason that every industry group did consume plant foods in fairly large amount and the Aborigines they consume literally thousands of different wild plant foods thousands of them and one of my primary beliefs of their consumption of these plant foods ties back into the electrolytes the magnesium the potassium and all of those things and I mean in regards to specific phytonutrient functions it’s just so you know it’s it’s so difficult to argue against them with all the beneficial things that we do see in them I think the one thing to just tie back to and and my general opinion on plant foods is you know what is the plant food you know are you buying some mutant Apple the size of your head or are you buying like you know an organic Fairtrade small Fuji apple I think there’s something to consider when you’re buying your plant foods whatever plant foods you’re consuming you know is it a what’s that boxed wine that college girls drink I can’t remember this is mad dog 20/20 no I don’t hold on hold on let me just a second something silly Franzia Franzia so you know there’s a big difference between drinking Franzia wine and organic biodynamic French wine right I think the biggest thing for me for plant foods is the food quality really ties in here because if you’re consuming wild blueberries as opposed to mutant blueberries the sugar content is going to be lower you’re going to get more nutrients for what you’re buying there’s gonna be a significantly higher phytonutrient content in those foods and it’s more beneficial you know it’s for me I mean see wheat is an excellent example because seaweed is a very low caloric density food but it’s so high in minerals it’s it’s literally a I can’t really think of a food a plant food that I would put as high as seaweed for mineral intake it’s just – I mean yeah it’s it’s amazing and and same with the iodine in it all the elements it’s it really is an amazing source of nutrition and that’s the power of high quality plant foods it’s unfortunate that a lot of the plant foods that people do go to buy aren’t high quality but I think you know I did a vegan debunking video yesterday and I ended the video on the note that we really need to support you know local sustainable agriculture with our dollar and try to spend money on high-quality foods you know there’s a big difference between those vegetables and those fruits you buy from the farmers market and and what you’re getting in a grocery store not only that you know the variety and not sticking to the same foods and you know preparing certain foods raw certain foods cooked there there’s just so much more to to nutrition than anyone can really have time to do the research for or take the time to understand but at the end of the day I always just tie back to that what is the original quality of the food you know where did this fruit or vegetable originate how was it grown now is an heirloom variety you know if you’re eating sourdough bread for instance you know einkorn wheat is the first week that ever was so you know there’s a huge difference between eating high in corn sourdough bread and Wonder Bread that’s you – you might as well not call one of them bread in a way right I always tell people like I get all the time like well how do I eat on a budget I said well you just need to get a better job and you seem to get him I hate to break it to sorry like when you look at what the average I look up statistics for this for my budget video the average person spends I believe seventy to eighty dollars per week in groceries but their food expense is like 150 so people are going out to eat they’re going out to drink they’re buying $5 Starbucks coffee and they’re not putting their money where it should be so people are spending five to six hundred dollars per month but people don’t feel comfortable spending that much money in the grocery store but that’s what I do I do spend you know four or five $600 some months on food instead of going out to eat some people might spend $200 on a dinner on a Friday night and then say oh I can’t spend money on groceries they do I assume Inc you do some in a minute fasting yeah I mean I used to fast and I do one meal a day and sometimes I remember in the year 2017 I literally fasted for one quarter of the time so whether I mean literally you know three out of the 12 months of the year I wasn’t eating and that might have been you know one or two days a week at times it might have been two weeks straight at other times so I did incorporate fasting to some degree and although I hate to say fasting is a way to save money you know it’s there’s a lot of health benefits to it and I just don’t see it’s like you could list all the benefits of fasting and as soon as you bring up oh you could save money it’s some people’s eyes light up they really do yeah I mean you’re dropping significantly I mean you’re not eating six times a day anymore you’re not snacking on all the expensive little protein bars so I think that you you can easily just go eat one meal a day and increase the quality of food and that’s your that’s your better health insurance right there that’s what I tell people I mean I don’t know what else to tell them other than I don’t have a secret source that really cheap healthy food I don’t it’s like the farmers spend a lot of energy making these foods and you know they don’t make a lot of profit so I really invest in them as well yeah it’s it’s it’s funny how much I mean you’re spending three thousand dollars a month on health insurance I’m sure you’re not really getting your money’s worth you know it’s unfortunate but yeah now you’re paying for everyone else that’s just how it is what do you know exactly so I just wanted to bring up one point about the anti nutrients like phytic acid you know cuz I get this a lot people say well tanana nutrients gonna block absorption of iron and zinc and it’s gonna create a problem so I wanted to get get your take on that because there’s some more I want to talk about on that point yeah it’s I don’t think anti nutrients are like some issue that we should be talking about themselves it’s more about in the context of what diet are you consuming them in because if a vegan it it’s more in the context of a vegan diet if you’re on a vegan diet not only is your diet deficient in key vitamins and minerals you’re consuming incredibly high amounts of these anti nutrients you’re consuming incredibly high amounts of Antin treants on a nutritionally deficient diet and you’re not preparing this foods properly certain foods like oats if you look at how the Gaelic used to prepare oats they would soak them they would ferment them they would reduce the phytic acid content if you look at the phytic acid content of various nuts and seeds you know which ones you should be soaking you know which ones you shouldn’t macadamia nuts for instance I love macadamia nuts because they have aloe phytic acid content if you look at the fighting as a content of foods and you look at indigenous preparations they’re supposed to be soaked or prepared in a certain way but the biggest issue with the anti nutrients is in the context of a vegan diet that is high in anti-nutrients it’s you know if someone is consuming and I always like relating to Blue Zones because American dieters consume 70 percent of their calories from plant foods and 30 percent of the calories from animal foods Blue Zones same exact thing the difference is the food quality Blue Zones are technically consuming 30% animal foods as well but those animal foods are not cheeseburgers and hot dogs those animal foods are raw milk raw dairy pastured pork wild caught fish and if we look at that plant foods they’re consuming they’re not consuming Wonder Bread they’re not consuming a pound of like oxidized almonds they’re not consuming improperly prepared legumes they’re still consuming they are still consuming traditional foods high quality preparations of these foods and the food quality is really what ties in here are you preparing the food properly does it have the original nutrient content it’s supposed to have do you have adequate nutrients from animal foods in your diet that’s or that those are the important questions to answer if you want to look at phytic acid itself and look at that as a function it doesn’t make nearly as much sense without analyzing the overall context of the diet yeah those are watching just to clarify what that means phytic acid has some properties the anti nutrients that block certain minerals but it also has some anti-cancer properties too you know I I know some people won’t even look at this but if if you look at when I used to recommend in practice I would see some great ruse and if you were to even look on Amazon some of the products ip6 that’s where you’d find a version of phytic acid I mean there’s some quite interesting high-level reviews like 85% five-star reviews of of seeing changes there polyps going away PSA the prostate indicator going down my theory behind that is phytic acid will bind to excess excess phytic acid will bind to excess minerals so if you’re taking something like ip6 I would assume that it’s going to take if you a lot of people do have access calcium and excess iron in the digestive tract in the bloodstream so I think it definitely ties in there with removing the excess minerals yeah that would be a very easy explanation behind the mechanism about what that does it almost mimics fasting in some cases in a sense of like making sure your body has the minimal amount of nutrients and needs right excess yeah and I think that you know excess iron is is a problem because we don’t have a good way of getting it out of our system as well and especially if people are doing the DES fortification of the grains that’s the wrong iron and you’re gonna get you’re gonna raise your iron in as you age it’s very oxidative it’s very creates a lot of free radicals and it destroys the arteries and the tissues and the even can cause cirrhosis of the liver so going crazy with specially with iron supplements a bad bad idea I was reading a study and I believe I cited this study in my vegan versus carnivore nutrients video that iron metabolism is increased dramatically when consumed with fight MMA and what we can say is you know what’s the source of vitamin A and iron in nature animal foods so we can safely say if we were going to consume iron in a natural way outside of supplements that it would have been in the presence of vitamin A so I think a lot of the problems associated with iron is that now we’re as you said in the artificial waste from the fortified foods from the supplements ways we shouldn’t really be getting hired exactly awesome this has been very very good so we touched on a lot of points was there anything that we missed so I just took some notes beforehand so we did we talked about some vitamins we talked about vitamin d3 one thing I did want to mention was the reason a carnivore diet might might work well for a lot of people is that they’re just efficient in the nutrients that are you know b12 fat Seibel vitamin deficiencies it’s definitely worth mentioning that people that are consuming a low amount of animal foods and have been consuming a low amount of animal foods their whole lives might actually be deficient in vitamin b12 they they could see a lot of benefits from consuming more vitamin k2 more retinoic acid more vitamin d3 that’s definitely worth mentioning and the main thing i wanted to mention was how inaccurate the food databases are on animal foods it’s it’s unfortunate if you look at a u.s. database for meat the reason the vitamins are low is one because it’s not a high quality source the vitamin A the retinoic acid or the vitamin D content in a steak might be insignificant if it’s grain fed and not only that they don’t test for a lot of the nutrients I use a German database it’s forgive my German pronunciation it’s called now word Trek nur de and when I look up foods on that database they have an extensive nutrient breakdown of everything and they test for vitamin C they test for vitamin k2 they test for all the fatty acids they test for all the minerals they test for all the elements so when people look up a piece of liver on chronometer and it doesn’t say that liver has every single vitamin and mineral there is it’s incorrect I think that’s just the main thing people need to understand is that animal foods correlate directly to how they were raised if you have up conventional feedlot cattle or pig or chicken or even eggs the nutrient content is not going to be what it should be and unfortunately I think that’s gonna be something that’s I mean it’s gonna continue to be overlooked for a long period of time I don’t think I mean if you look up I actually got quotes from laboratories on what nutrient testing costed and and that was like well that makes sense because just getting vitamin k2 tested in a food is like $350 oh my gosh just getting vitamin d3 tested is $350 if you wanted to get all the fat side with vitamins tested in one food it’s about $1,500 and that’s not including all the fatty acids that’s not including all the minerals that’s not including all the vitamins if you want a full nutrient analysis of what that German website did in the United States labs at least I’m sure the United States laboratories are gouging me it would probably cost you four to five thousand dollars per food so let’s say you had a food you wanted to test like raw butter not only would you want to test multiple versions of butter you might want to test versions of butter from different farms but just for one food for just variability you’d have to test one food three or four different times it just gets I think this data would be excellent to have but at the end of the day we could just use assumptions pretty much to say you know what tissues and what parts of the animal do have these nutrients well I just want to touch on that cuz that’s a really valid point because people don’t even look at the quality of food I did so one of the one of these products that I use is raw wheatgrass juice powder that I get from Utah and I would go out to the farm where they grow this stuff so it’s grown on an ancient seabed and the quality is just working over the top and they’re taking this this grass and then they’re converting it into a powder within like a very short period of time so under low heat snuffing over 106 degrees so what I wanted to do is I wanted to run the labs on that it was it was four thousand dollars just to run the basic nutrient profiles right and I also compared it to the top – you can say competitors people that are also selling a very similar product the Greenes products just to see the difference and I posted on my um my website but what I found was there’s b12 in there I’m like what there’s no green I mean can’t get b12 from from greens or it’s not it’s impossible basically was growing within the the flora the bacteria of the of the grass yeah well the soils are so depleted now that nutrients are so insignificant in a lot of cases and in the front the farmer that was growing this he was on the edge about sterilizing his product because he didn’t want to have like eco Lance’s no you’re not gonna get you eaten coli you’re gonna get that with a very unhealthy farm so you want to preserve all these these friendly microbes within the plant so that was interesting but the fight out that the carotenoids were off the chart compared these other other brands so the source of where you get this stuff is like that is the key right there it’s yeah it makes you really start to question because if you have a product like that that pretty much replicates what a wild version of a food is it’s really difficult when you go into the supermarket you’re thinking to yourself was that really grown in ideal circumstances and and this really comes with experience and culinary knowledge and understand experiencing a lot of different foods but once you’ve tasted a dozen different I remember a couple years ago I went to all the supermarkets in the area and bought every blueberry I could get my hands on and I compared 15 different blueberries and if you do something like that you will understand you know what dictates the quality of the blueberry how does one taste does the and I think a really good way to understand this is if anyone’s ever messed around with mineral powders if you put sodium potassium magnesium and calcium in water generally depending on the proportions one will taste predominantly more than the other but if the minerals are in proper proportions in the water it will taste good and that’s a good explanation behind why you know certain beef might taste better than other beef and I personally I detest the flavor of lamb I really don’t like lamb but if you put a lamb chop in front of me next to most beef ribeye steaks the lamb actually tastes better and I think the nutrient density of the food I think the mineral content the vitamin content you can literally taste those in the food and especially in the case of beef fat and things like that it will literally tastes nutty and sweet and more complex so I think our senses colors taste can really help us dictate the quality of a lot of these foods absolutely awesome well thanks for the time that you spent doing this this is really really awesome I uh I know you’re probably busy preparing for your next videos unfortunately a lot of work it really is but thanks and I’ll talk to you soon hey know this is what I’m looking forward to seeing the response man okay great

This Post Was All About Dr. Berg and Frank Tufano on the Carnivore Diet.
Dr. Berg and Frank Tufano on the Carnivore Diet

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Dr. Berg interviews a special guest, Frank Tufano.

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Dr. Berg, 52 years of age is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of The New Body Type Guide and other books published by KB Publishing. He has taught students nutrition as an adjunct professor at Howard University. He no longer practices, but focuses on health education through social media.

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Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. The Health & Wellness, Dr. Berg Nutritionals and Dr. Eric Berg, D.C. are not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through this video or site.
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