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2. Lean Red Meat Flank steak, venison, and lean beef can boost testosterone levels by up to 20%. And the benefits of red meat don’t stop there…

1,465,958 views • 1 year ago •via X (Twitter)

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Harry Psaros's profile picture
Harry Psaros1 year ago

Testosterone is what keeps men alive. But in the last 50 years, levels have dropped by 30-50%… That’s why I found 8 foods proven by science to boost it naturally: 🧵 1. Ginger

Harry Psaros's profile picture
Harry Psaros1 year ago

It’s the No.1 natural substance for curing inflammation. It improves blood circulation, leading to: • Better focus • More energy • Enhanced brain function But what’s the best way to consume it?

Harry Psaros's profile picture
Harry Psaros1 year ago

Ginger shots. You can make them in under 2 minutes. Here’s how:

Harry Psaros's profile picture
Harry Psaros1 year ago

3. Garlic High stress lowers testosterone. That’s where garlic steps in. It contains allicin, a compound that reduces cortisol levels. Here’s how it helps boost testosterone:

Harry Psaros's profile picture
Harry Psaros1 year ago

Your body can’t absorb allicin unless you: • Chop it • Chew it • Crush it But if you want maximum benefits, here’s what you need to do:

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Harry Psaros1 year ago

4. Eggs Packed with Vitamin D & healthy cholesterol—both essential for high testosterone. Here’s what happens when you eat eggs daily for 2 weeks:

Harry Psaros's profile picture
Harry Psaros1 year ago

5. Oysters Rich in zinc, a mineral that skyrockets testosterone levels. Dr. Eric Berg reveals 3 life-changing benefits:

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Harry Psaros1 year ago

6. Pomegranates Boost testosterone by 24% by increasing nitric oxide levels. Here’s how they work:

Harry Psaros's profile picture
Harry Psaros1 year ago

7. Spinach & Leafy Greens Loaded with magnesium, a key mineral for free testosterone production. And that’s just one of their benefits…

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Harry Psaros1 year ago

8. Raw Onions Studies show they increase testosterone by up to 300%. Here’s how:

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Harry Psaros1 year ago

Thanks for reading until the end! If you want to read more threads that improve you as a human, Make sure to: • Like and retweet the first post • Follow me @PittGuru • Bookmark the post so you don’t lose it See you in the next one!

Man Finds Logic Again's profile picture
Man Finds Logic Again1 year ago

No not lean red meat, fatty red meat lol. Studies show low fat diets decrease test, and even more so in men of Northern European descent.

vlada si's profile picture
vlada si1 year ago

A long-term diet that's high in red meats (such as beef, pork, lamb, or liver) and processed meats (like hot dogs and some lunch meats) raises your colorectal cancer risk. Cooking meats at very high temperatures, creates chemicals raise your cancer risk(American Cancer Society)

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Ancestral Supplements1 year ago

Holistic moms and crunchy girls everywhere are turning to nature’s original superfood—Grass-Fed Beef Liver—for more energy, hormone balance, and overall vitality. 🌿💪 Tap below to try Ancestral Supplements Beef Liver and get a limited offer so you can save.

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The gasses pumped into American grocery store meat are a mixture of carbon dioxide, oxygen, and carbon monoxide Carbon monoxide binds with myoglobin in the meat, which keeps the meat looking bright red for weeks Other countries have banned using carbon monoxide on meat American cattle rancher exposing that beef sold in american grocery stores doesn’t look like natural beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it.” The FDA says pumping it full of this toxic gas is safe. Critics argue it mislead consumers because the meat can look fresh even after it has spoiled, potentially hiding spoilage signs like off odors or discoloration until the package is opened. In America there's no requirement to label meat treated with these gases, which has led to debates about transparency and consumer rights. Some countries have banned or restricted the use of carbon monoxide in meat packaging due to these concerns.

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256,048 views • 1 year ago