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🥩Full Video: Red Meat and Type 2 Diabetes🥩 2 major studies have recently been published, claiming that red meat is linked to Type 2 Diabetes. The media has been grilling this story, creating a lot of confusion. But are these headlines really worth chewing over? In my latest video,...

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Nick Norwitz MD PhD

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Why is Low-Carb Science so Freakin' Confusing? 🍟 **Give me 86 sec... Watch this trailer (🔊 on). Brief overview: There is terrible publication and media bias against carbohydrate-restricted and ketogenic diets that ranges from lowered publication standards to distorted headlines to full out lies authorized by peer review. In the full video, I break down and take down how recent and past major nutrition studies distort the data and mislead the public and patients who could benefit from therapeutic carbohydrate restriction. Link in comment 🔗👇 cc Dave Feldman Jan Ellison Baszucki Benjamin Bikman Andrew Koutnik, Ph.D. Metabolic Mind Coalition for Metabolic Health Bret Scher, MD Ken D Berry MD Austin Dudzinski, PharmD, BCACP Adrian Soto-Mota Dr. David Ludwig Dr David Unwin Eric Rodgers
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Why is Low-Carb Science so Freakin' Confusing? 🍟 **Give me 86 sec... Watch this trailer (🔊 on). Brief overview: There is terrible publication and media bias against carbohydrate-restricted and ketogenic diets that ranges from lowered publication standards to distorted headlines to full out lies authorized by peer review. In the full video, I break down and take down how recent and past major nutrition studies distort the data and mislead the public and patients who could benefit from therapeutic carbohydrate restriction. Link in comment 🔗👇 cc Dave Feldman Jan Ellison Baszucki Benjamin Bikman Andrew Koutnik, Ph.D. Metabolic Mind Coalition for Metabolic Health Bret Scher, MD Ken D Berry MD Austin Dudzinski, PharmD, BCACP Adrian Soto-Mota Dr. David Ludwig Dr David Unwin Eric Rodgers

Nick Norwitz MD PhD

13,459 views • 11 months ago

VIDEO | Type-2 Diabetes to benefit most from weekly insulin; Type-1 Diabetics still require meal-time insulin, says endocrinologist Dr. Ambrish Mithal. Explaining the potential impact of once-weekly insulin, endocrinologist Dr. Ambrish Mithal (Dr Ambrish Mithal) says, "Replacing one insulin injection a day with one injection a week means reducing the number of injections from 365 to 52 a year. That is a significant difference and a major step forward for people with Type 2 diabetes. It can also be used in people with Type 1 diabetes, but they will still require short-acting insulin injections before each meal. Type 1 diabetes cannot be managed with basal insulin alone. As for gestational diabetes, it is not approved for use at the moment. There is nothing inherently negative about the therapy during pregnancy, but it has not yet been approved for that indication." #WeeklyInsulin #Awiqli #Type2Diabetes #Type1Diabetes #BasalInsulin #GestationalDiabetes #DiabetesCare #Healthcare (Full video available on PTI Videos -
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VIDEO | Type-2 Diabetes to benefit most from weekly insulin; Type-1 Diabetics still require meal-time insulin, says endocrinologist Dr. Ambrish Mithal. Explaining the potential impact of once-weekly insulin, endocrinologist Dr. Ambrish Mithal (Dr Ambrish Mithal) says, "Replacing one insulin injection a day with one injection a week means reducing the number of injections from 365 to 52 a year. That is a significant difference and a major step forward for people with Type 2 diabetes. It can also be used in people with Type 1 diabetes, but they will still require short-acting insulin injections before each meal. Type 1 diabetes cannot be managed with basal insulin alone. As for gestational diabetes, it is not approved for use at the moment. There is nothing inherently negative about the therapy during pregnancy, but it has not yet been approved for that indication." #WeeklyInsulin #Awiqli #Type2Diabetes #Type1Diabetes #BasalInsulin #GestationalDiabetes #DiabetesCare #Healthcare (Full video available on PTI Videos -

Press Trust of India

24,501 views • 2 months ago

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.
2:18

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.

Wall Street Apes

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This is—without a doubt—the longest I’ve ever sat on a video before releasing it. Because once I open this Pandora’s box, there’s no closing it. 🚨Full Video: In this video, I share my personal decision to walk around with an LDL of 574 mg/dl and a total cholesterol over 700. But this isn’t about one biomarker, or one study. Decisions about whether to act, when to act, and how to act aren’t simple math problems. Individual complexity and thoughtful consideration can turn what looks like a straightforward equation into something far more nuanced. 🚨This video isn’t about telling you what to think—it’s about showing you how I think. It’s not about dogma or conspiracy. It’s about authenticity, transparency, and the kind of nuanced conversations we need to have if we’re going to approach this topic responsibly. And I say that without irony. If you watch all the way through—rather than jumping to conclusions—you might be surprised by where I land… and what I’m planning next. We don't need to agree. We do need to be willing to keep our eyes, ears, and hearts open to new data and divergent opinions. cc Dave Feldman Adrian Soto-Mota Bret Scher, MD Dr Aseem Malhotra Jan Ellison Baszucki Metabolic Mind Coalition for Metabolic Health Austin Dudzinski, PharmD, BCACP Eric Rodgers Andrew Koutnik, Ph.D. Peter Attia (I'm sure we'll have a productive and cordial chat one day)
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This is—without a doubt—the longest I’ve ever sat on a video before releasing it. Because once I open this Pandora’s box, there’s no closing it. 🚨Full Video: In this video, I share my personal decision to walk around with an LDL of 574 mg/dl and a total cholesterol over 700. But this isn’t about one biomarker, or one study. Decisions about whether to act, when to act, and how to act aren’t simple math problems. Individual complexity and thoughtful consideration can turn what looks like a straightforward equation into something far more nuanced. 🚨This video isn’t about telling you what to think—it’s about showing you how I think. It’s not about dogma or conspiracy. It’s about authenticity, transparency, and the kind of nuanced conversations we need to have if we’re going to approach this topic responsibly. And I say that without irony. If you watch all the way through—rather than jumping to conclusions—you might be surprised by where I land… and what I’m planning next. We don't need to agree. We do need to be willing to keep our eyes, ears, and hearts open to new data and divergent opinions. cc Dave Feldman Adrian Soto-Mota Bret Scher, MD Dr Aseem Malhotra Jan Ellison Baszucki Metabolic Mind Coalition for Metabolic Health Austin Dudzinski, PharmD, BCACP Eric Rodgers Andrew Koutnik, Ph.D. Peter Attia (I'm sure we'll have a productive and cordial chat one day)

Nick Norwitz MD PhD

138,564 views • 11 months ago

I am sorry but Dr Pal Manickam, the Gastroenterologist from California, is becoming not just a health misinformation menace, but also a subtle "hate-monger" with his divisive attitude towards dietary choices in India, also known as Bharat, a Union of States and marriage of [dietary] cultures and traditions. Claims: 1. Eating red meat (beef and pork) causes colon cancer 2. Nitrosamines (from nitrites/nitrates) in red meat causes colon cancer 3. Cancer screening in USA above age of 50, but not in India 4. Kerala has maximum number of colon cancers in India 5. Kerala has maximum number of colon cancers because Malayalees eat a lot of beef. A lot. Response: 1. Eating red meat does not cause colon cancer Higher red meat consumption was shown to have a correlation with increased risk for colon cancer, but the evidence for independent association was weak and remains weak Eating red meat does not increase risk of colon cancer. Excessive consumption of red meat/ processed meat (excessive not yet fully defined across populations) was confusingly correlated with increased risk of colon cancer 2. Studies have only looked at nitrites and nitrates [and hence nitrosamine formation] causing stomach cancer and not colon cancer. The International Agency for Research on Cancer (IARC) also focussed on nitrosamines and stomach cancer, but the potential role for dietary nitrate/nitrite in colon cancer is not conclusively proven. Meat-based diets (specifically processed meat, not fresh meat) have a well described higher risk for cancer, but it is not readily attributable to nitrite consistently in all studies. Most studies are on ground and well water and not meat. And the strongest study to show cancer link and nitrite consumption is in mice, not humans The biggest source of nitrate exposure is dietary consumption of certain types of vegetables that are naturally high in nitrate. This is a clear case of investigator bias, looking at any possible way to force the data into a specific conclusion (like Dr. Pal is doing in the video). The IARC maintains the tone of its conclusion, but only to reiterate its validity in a theoretical state, while acknowledging that the epidemiology does to support these conclusions. Nitrites are just one reason processed meats may contribute to bowel cancer, and their relative importance is uncertain. Other factors that may contribute include iron; PAHs (polycyclic aromatic hydrocarbons) which are formed in smoked meats; and HCAs (heterocyclic amines), which are created when meat is cooked over an open flame – and which also are tumour-promoting. So its not just red meat, but the cooking method signficantly affecting health outcomes. 3. India does not have a national level screening protocol because the proportion of colon cancer among all cancers in India is only 3% which would lead to wastage of medical resources on a low-incidence cancer detection protocol. But in the USA, colon cancer is the second most common cause of cancer death. Overall, the lifetime risk of developing colorectal cancer is about 1 in 23 for men and 1 in 26 for women - which is much much higher compared to India and that is why they have screening protocols in place - not because they eat more red meat than Indians. 4. Kerala has the highest crude incidence rate of all cancers followed by Mizoram. Not colon cancer. All cancers. Highest colon cancer rates and burden of colon cancer are observed in Goa and Orissa, not Kerala. & While the discussion on beef and colon cancer is ongoing in the video, a segment of the clip shows a news item "concerning increasing cases of colon cancer in Kerala" - this is that news piece - - and read what it says: it talks about only younger age group and colon cancer. "Experts opine that underlying factors leading to the rise in cases, especially at this age, could be lifestyle, environment and genetic factors" - they do not mention beef at all. The report also says: "Though we have no authentic records to show the statistics of rising cases, we have been observing a trend here. Our changing lifestyle is most likely to blame for the rise in colorectal cancer cases amongst younger people, though hereditary reasons are also a major cause." - again, no mention of beef eating. 5. Lakshwadeep is India's biggest meat eater followed by north-east states such as Arunachal Pradesh, Mizoram, Nagaland and Manipur followed by Kerala. MEAT EATING. Not beef eating. Specifically looking at the largest beef consuming state - it is Meghalaya, where more than 80% of the population consumes this meat, not Kerala. Kerala is the largest beef consuming state in the context of male population only. [ 6. Oh by the way, about pork and colon cancer --> the risk was not increased consuming high amounts of pork: and there is only one study showing colon cancer risk in women in Japan, not India and that too who consumed pork >/= 3 times/week compared to </=1 time: Add-on: The risk for colon cancer is not red meat alone (with weak evidence), but more importantly (with stronger evidence), alcohol use, smoking, family history of cancer, presence of inflammatory bowel disease, obesity and polyps or adenoma of colon. These have been very conviniently ignored by the Gastroenterologist from California. Summary - red meat causing colon cancer is not convincingly proven. Increased intake of processed red meat more than higher intake of unprocessed red meat is weakly linked from evidence point of view to colon cancer risk. Nitrosamine in red meat as cancer causing in humans is not proven. Kerala does not have the largest burden of colon cancer in India, nor it is the largest consumer of beef. There is no realistic evidence that eating pork increases risk of colon cancer. These are actual facts. And I am not even a Gastroenterologist from California. I am a Hepatologist. From India.
0:28

I am sorry but Dr Pal Manickam, the Gastroenterologist from California, is becoming not just a health misinformation menace, but also a subtle "hate-monger" with his divisive attitude towards dietary choices in India, also known as Bharat, a Union of States and marriage of [dietary] cultures and traditions. Claims: 1. Eating red meat (beef and pork) causes colon cancer 2. Nitrosamines (from nitrites/nitrates) in red meat causes colon cancer 3. Cancer screening in USA above age of 50, but not in India 4. Kerala has maximum number of colon cancers in India 5. Kerala has maximum number of colon cancers because Malayalees eat a lot of beef. A lot. Response: 1. Eating red meat does not cause colon cancer Higher red meat consumption was shown to have a correlation with increased risk for colon cancer, but the evidence for independent association was weak and remains weak Eating red meat does not increase risk of colon cancer. Excessive consumption of red meat/ processed meat (excessive not yet fully defined across populations) was confusingly correlated with increased risk of colon cancer 2. Studies have only looked at nitrites and nitrates [and hence nitrosamine formation] causing stomach cancer and not colon cancer. The International Agency for Research on Cancer (IARC) also focussed on nitrosamines and stomach cancer, but the potential role for dietary nitrate/nitrite in colon cancer is not conclusively proven. Meat-based diets (specifically processed meat, not fresh meat) have a well described higher risk for cancer, but it is not readily attributable to nitrite consistently in all studies. Most studies are on ground and well water and not meat. And the strongest study to show cancer link and nitrite consumption is in mice, not humans The biggest source of nitrate exposure is dietary consumption of certain types of vegetables that are naturally high in nitrate. This is a clear case of investigator bias, looking at any possible way to force the data into a specific conclusion (like Dr. Pal is doing in the video). The IARC maintains the tone of its conclusion, but only to reiterate its validity in a theoretical state, while acknowledging that the epidemiology does to support these conclusions. Nitrites are just one reason processed meats may contribute to bowel cancer, and their relative importance is uncertain. Other factors that may contribute include iron; PAHs (polycyclic aromatic hydrocarbons) which are formed in smoked meats; and HCAs (heterocyclic amines), which are created when meat is cooked over an open flame – and which also are tumour-promoting. So its not just red meat, but the cooking method signficantly affecting health outcomes. 3. India does not have a national level screening protocol because the proportion of colon cancer among all cancers in India is only 3% which would lead to wastage of medical resources on a low-incidence cancer detection protocol. But in the USA, colon cancer is the second most common cause of cancer death. Overall, the lifetime risk of developing colorectal cancer is about 1 in 23 for men and 1 in 26 for women - which is much much higher compared to India and that is why they have screening protocols in place - not because they eat more red meat than Indians. 4. Kerala has the highest crude incidence rate of all cancers followed by Mizoram. Not colon cancer. All cancers. Highest colon cancer rates and burden of colon cancer are observed in Goa and Orissa, not Kerala. & While the discussion on beef and colon cancer is ongoing in the video, a segment of the clip shows a news item "concerning increasing cases of colon cancer in Kerala" - this is that news piece - - and read what it says: it talks about only younger age group and colon cancer. "Experts opine that underlying factors leading to the rise in cases, especially at this age, could be lifestyle, environment and genetic factors" - they do not mention beef at all. The report also says: "Though we have no authentic records to show the statistics of rising cases, we have been observing a trend here. Our changing lifestyle is most likely to blame for the rise in colorectal cancer cases amongst younger people, though hereditary reasons are also a major cause." - again, no mention of beef eating. 5. Lakshwadeep is India's biggest meat eater followed by north-east states such as Arunachal Pradesh, Mizoram, Nagaland and Manipur followed by Kerala. MEAT EATING. Not beef eating. Specifically looking at the largest beef consuming state - it is Meghalaya, where more than 80% of the population consumes this meat, not Kerala. Kerala is the largest beef consuming state in the context of male population only. [ 6. Oh by the way, about pork and colon cancer --> the risk was not increased consuming high amounts of pork: and there is only one study showing colon cancer risk in women in Japan, not India and that too who consumed pork >/= 3 times/week compared to </=1 time: Add-on: The risk for colon cancer is not red meat alone (with weak evidence), but more importantly (with stronger evidence), alcohol use, smoking, family history of cancer, presence of inflammatory bowel disease, obesity and polyps or adenoma of colon. These have been very conviniently ignored by the Gastroenterologist from California. Summary - red meat causing colon cancer is not convincingly proven. Increased intake of processed red meat more than higher intake of unprocessed red meat is weakly linked from evidence point of view to colon cancer risk. Nitrosamine in red meat as cancer causing in humans is not proven. Kerala does not have the largest burden of colon cancer in India, nor it is the largest consumer of beef. There is no realistic evidence that eating pork increases risk of colon cancer. These are actual facts. And I am not even a Gastroenterologist from California. I am a Hepatologist. From India.

TheLiverDoc™

1,924,704 views • 2 years ago

Utah Meat Shop exposing the red hamburger meat being sold doesn’t mean it’s fresh, it’s pumped full of gas to get the color “I'm here to tell you it is not fresh — These are gas flush packages that we open up and we put in the service case” America has NO LABELING REQUIREMENT for this procedure and it’s controversial because it makes old meat look fresh “That's why your hamburger is red for 14 days because it's in a gas flush.” “what you're seeing right here is this bag right here, it didn't have enough gas in it, so it turned the meat black. So that's why this meat is darker than the rest of these meats because it didn't receive the gas it was supposed to.” (The darker one in the video)
0:45

Utah Meat Shop exposing the red hamburger meat being sold doesn’t mean it’s fresh, it’s pumped full of gas to get the color “I'm here to tell you it is not fresh — These are gas flush packages that we open up and we put in the service case” America has NO LABELING REQUIREMENT for this procedure and it’s controversial because it makes old meat look fresh “That's why your hamburger is red for 14 days because it's in a gas flush.” “what you're seeing right here is this bag right here, it didn't have enough gas in it, so it turned the meat black. So that's why this meat is darker than the rest of these meats because it didn't receive the gas it was supposed to.” (The darker one in the video)

Wall Street Apes

2,498,756 views • 1 year ago

According to Dr. Georgia Ede, red meat is in fact one of the most nutritious foods available to us, and "there are no plant foods on the planet" that are both metabolically safe and nutritionally complete. "Almost everything that we've heard about red meat comes from either very poorly designed rodent studies or human studies... or comes from a field of nutrition study that is based on guesswork—untested theories about what we think a healthy diet should look like." "But when you actually look at the biology... what you discover is that whole animal foods like red meat, seafood, poultry—these foods contain every nutrient we need in its proper, most user-friendly form." "These foods do not have the ability to spike your glucose into the danger zone. So they're metabolically safe, and they are nutritionally complete... There are no plant foods on the planet that are capable of doing both of those things." "Most plant foods don't contain many of the nutrients that the brain needs... So it's very important for people to understand that if there were really only one food that they could prioritise in their lives... it would be meat, seafood, poultry, and eggs." Credit: Georgia Ede MD lucy johnston
1:55

According to Dr. Georgia Ede, red meat is in fact one of the most nutritious foods available to us, and "there are no plant foods on the planet" that are both metabolically safe and nutritionally complete. "Almost everything that we've heard about red meat comes from either very poorly designed rodent studies or human studies... or comes from a field of nutrition study that is based on guesswork—untested theories about what we think a healthy diet should look like." "But when you actually look at the biology... what you discover is that whole animal foods like red meat, seafood, poultry—these foods contain every nutrient we need in its proper, most user-friendly form." "These foods do not have the ability to spike your glucose into the danger zone. So they're metabolically safe, and they are nutritionally complete... There are no plant foods on the planet that are capable of doing both of those things." "Most plant foods don't contain many of the nutrients that the brain needs... So it's very important for people to understand that if there were really only one food that they could prioritise in their lives... it would be meat, seafood, poultry, and eggs." Credit: Georgia Ede MD lucy johnston

Wide Awake Media

77,247 views • 1 year ago

This MUST stop Americans are being poisoned “Suppliers have been caught using a special product known as meat glue to stick together scraps of meat” “The hidden ingredient that’s making you sick” Meat glue, also known as transglutaminase, is legal in all 50 states. It is used in about eight million pounds of meat every year in America “I've just got some, fine diced beef and my special enzyme. I'm just gonna mix it up a bit. Why have we got the masks on? This is dangerous. See that? Don't breathe that in. This powder is transglutanamase enzyme, otherwise known as meat glue. Meat glues come in a number of forms, some produced by cultivating bacteria, the others, the primary ingredient comes from the blood plasma of pigs and cattle, specifically the coagulant which causes blood to clot. Ours uncooked is easy to spot the difference, but cooked is another story.” (SEE VIDEO FOR IMAGES) “Meat glue one is on the right, and the real McCoy is on the left. And it's not just beef. Pork, lamb, fish, and chicken are all stuck back together using this glue. If this food is sold or represented as a solid piece of steak and you cook it rare, you're really leaving yourself open, um, to get food poisoning. And chances are, unless you're a vegetarian, you're eating it on a regular basis.”
1:29

This MUST stop Americans are being poisoned “Suppliers have been caught using a special product known as meat glue to stick together scraps of meat” “The hidden ingredient that’s making you sick” Meat glue, also known as transglutaminase, is legal in all 50 states. It is used in about eight million pounds of meat every year in America “I've just got some, fine diced beef and my special enzyme. I'm just gonna mix it up a bit. Why have we got the masks on? This is dangerous. See that? Don't breathe that in. This powder is transglutanamase enzyme, otherwise known as meat glue. Meat glues come in a number of forms, some produced by cultivating bacteria, the others, the primary ingredient comes from the blood plasma of pigs and cattle, specifically the coagulant which causes blood to clot. Ours uncooked is easy to spot the difference, but cooked is another story.” (SEE VIDEO FOR IMAGES) “Meat glue one is on the right, and the real McCoy is on the left. And it's not just beef. Pork, lamb, fish, and chicken are all stuck back together using this glue. If this food is sold or represented as a solid piece of steak and you cook it rare, you're really leaving yourself open, um, to get food poisoning. And chances are, unless you're a vegetarian, you're eating it on a regular basis.”

Wall Street Apes

249,966 views • 1 year ago

Some people may not know this about me but I'm a proud ambassador for Diabetes UK and have been a supporter since my diagnosis of type 2 diabetes. Today, on #WorldDiabetesDay I want to join Diabetes UK in starting to tackle the negativity and stigma that people living with diabetes face. For me, it was slightly different. I was going for my fifth Olympic gold medal, there was a lot of media attention and a lot of positive stories. But for many others, it’s not like that. So many people misunderstand the condition and make judgements which can be subtle, but its effects are harmful. It’s time to change the mindset. Please check out their new campaign, ‘If You Knew’ on their social media channels and get involved 💙
0:44

Some people may not know this about me but I'm a proud ambassador for Diabetes UK and have been a supporter since my diagnosis of type 2 diabetes. Today, on #WorldDiabetesDay I want to join Diabetes UK in starting to tackle the negativity and stigma that people living with diabetes face. For me, it was slightly different. I was going for my fifth Olympic gold medal, there was a lot of media attention and a lot of positive stories. But for many others, it’s not like that. So many people misunderstand the condition and make judgements which can be subtle, but its effects are harmful. It’s time to change the mindset. Please check out their new campaign, ‘If You Knew’ on their social media channels and get involved 💙

Sir Steve Redgrave

18,843 views • 1 year ago

Americans Are Being Poisoned “Suppliers have been caught using a special product known as meat glue to stick together scraps of meat” Meat glue, also known as transglutaminase, is legal in all 50 states. It is used in about eight million pounds of meat every year in America “The hidden ingredient that’s making you sick” “I've just got some, fine diced beef and my special enzyme. I'm just gonna mix it up a bit. Why have we got the masks on? This is dangerous. See that? Don't breathe that in. This powder is transglutanamase enzyme, otherwise known as meat glue. Meat glues come in a number of forms, some produced by cultivating bacteria, the others, the primary ingredient comes from the blood plasma of pigs and cattle, specifically the coagulant which causes blood to clot. Ours uncooked is easy to spot the difference, but cooked is another story. Okay. (SEE VIDEO FOR IMAGES) Meat glue one is on the right, and the real McCoy is on the left. And it's not just beef. Pork, lamb, fish, and chicken are all stuck back together using this glue. If this food is sold or represented as a solid piece of steak and you cook it rare, you're really leaving yourself open, um, to get food poisoning. And chances are, unless you're a vegetarian, you're eating it on a regular basis.”
1:29

Americans Are Being Poisoned “Suppliers have been caught using a special product known as meat glue to stick together scraps of meat” Meat glue, also known as transglutaminase, is legal in all 50 states. It is used in about eight million pounds of meat every year in America “The hidden ingredient that’s making you sick” “I've just got some, fine diced beef and my special enzyme. I'm just gonna mix it up a bit. Why have we got the masks on? This is dangerous. See that? Don't breathe that in. This powder is transglutanamase enzyme, otherwise known as meat glue. Meat glues come in a number of forms, some produced by cultivating bacteria, the others, the primary ingredient comes from the blood plasma of pigs and cattle, specifically the coagulant which causes blood to clot. Ours uncooked is easy to spot the difference, but cooked is another story. Okay. (SEE VIDEO FOR IMAGES) Meat glue one is on the right, and the real McCoy is on the left. And it's not just beef. Pork, lamb, fish, and chicken are all stuck back together using this glue. If this food is sold or represented as a solid piece of steak and you cook it rare, you're really leaving yourself open, um, to get food poisoning. And chances are, unless you're a vegetarian, you're eating it on a regular basis.”

Wall Street Apes

501,662 views • 2 years ago

I recently found out that I have a fatty liver. I've been pretty healthy my whole life so this news sort of hit me different. Especially after becoming a dad, the thought of my own mortality has been on my mind a lot lately. But at least for now it's time to eat less red meat, less sugars, and add more exercise, as well as focus on more antioxidant rich foods. If you're a parent you know how hard dieting can be. With the daily chaos, really the only thing you can look forward to is a delicious meal and exercising is also out the window some days. But now it's time to start making small adjustments.
1:00

I recently found out that I have a fatty liver. I've been pretty healthy my whole life so this news sort of hit me different. Especially after becoming a dad, the thought of my own mortality has been on my mind a lot lately. But at least for now it's time to eat less red meat, less sugars, and add more exercise, as well as focus on more antioxidant rich foods. If you're a parent you know how hard dieting can be. With the daily chaos, really the only thing you can look forward to is a delicious meal and exercising is also out the window some days. But now it's time to start making small adjustments.

POV Husband

270,107 views • 4 months ago

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. So you're like eating meat that's like metabolic at five minutes old versus that red fresh meat in the grocery store might be a month old. And it sat like that, but they're using artificial gases in that packaging to crea completely unnatural. — If your packaged meat then it is it is filled w to create that. It doesn' look like that. But like believe it or not, it's been sitting out for 11 days. So how could it still look so fresh? It's because it's being packed and gassed in a special process that most people never heard about, using carbon monoxide, carbon dioxide, and nitrogen, which keeps the meat looking fresh and bright red. We left two cuts of lamb out at room temperature. One was gas packed, the other, no gas. After a few days, the untreated meat turns a dark, unappealing color. But the gas-packed meat stays red, even after being left out for eight days. The only visible sign of spoilage is the package puffing out and a bad odor when opened. We had the meat analyzed in a lab, and it's no surprise that both cuts are loaded with bacteria. The color of the meat doesn't necessarily indicate it's fresh”
2:18

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. So you're like eating meat that's like metabolic at five minutes old versus that red fresh meat in the grocery store might be a month old. And it sat like that, but they're using artificial gases in that packaging to crea completely unnatural. — If your packaged meat then it is it is filled w to create that. It doesn' look like that. But like believe it or not, it's been sitting out for 11 days. So how could it still look so fresh? It's because it's being packed and gassed in a special process that most people never heard about, using carbon monoxide, carbon dioxide, and nitrogen, which keeps the meat looking fresh and bright red. We left two cuts of lamb out at room temperature. One was gas packed, the other, no gas. After a few days, the untreated meat turns a dark, unappealing color. But the gas-packed meat stays red, even after being left out for eight days. The only visible sign of spoilage is the package puffing out and a bad odor when opened. We had the meat analyzed in a lab, and it's no surprise that both cuts are loaded with bacteria. The color of the meat doesn't necessarily indicate it's fresh”

Wall Street Apes

293,227 views • 2 years ago

I’m going to let you guys and gals in on a little secret. If you like to cook like me then this is the only way to cook a prime rib. I have smoked a prime rib at about 250 and then transferred it to the oven to get that nice bark or crust as well if you want that hickory, oak or mesquite flavor. If you’re not marinating and injecting a prime rib in milk then you’re missing out! Let’s hear your best secret for grilling, smoking, or cooking any type of red meat!
7:15

I’m going to let you guys and gals in on a little secret. If you like to cook like me then this is the only way to cook a prime rib. I have smoked a prime rib at about 250 and then transferred it to the oven to get that nice bark or crust as well if you want that hickory, oak or mesquite flavor. If you’re not marinating and injecting a prime rib in milk then you’re missing out! Let’s hear your best secret for grilling, smoking, or cooking any type of red meat!

BRY ₃.₀ 🐅

379,656 views • 1 year ago

"You Cannot Have Type 2 Diabetes If You Don't Eat Carbohydrates." Dr. Rob Cywes Everybody with a true diagnosis of T2D can put their disease into remission. There are 537 million people "living with Diabetes." Don't manage it, reverse it. Your very life depends upon it. The most important thing to understand is that it's your relationship with carbohydrates that causes harm. Once you understand that, & you begin to eliminate Carbohydrates from your diet, you cannot have type 2 diabetes. You'll have no damage, you'll experience normal A1C & optimal blood sugar, if you don't eat carbohydrates. That's the principle of the Ketogenic Diet Treatment for Diabetes. Get rid of the sugar. Eat fat so that you're burning fat as a fuel source, not sugar, & you're not converting protein to sugar. In the US, 80% of lower-limb amputations are caused by complications from diabetes. This means that every 3 minutes and 30 seconds, a limb is amputated in the US due to diabetes. Diabetes is the leading cause of kidney failure, with approximately 40% of people with diabetes developing kidney disease severe enough to require dialysis or transplantation, meaning a significant portion of individuals with diabetes experience organ failure, primarily affecting the kidneys. 👇Diabetes Remission Thru Ketogenic Diet👇 👇248 Low Carbohydrate Diet References👇 Speaker: Doccywes Video: truehumandiet
0:51

"You Cannot Have Type 2 Diabetes If You Don't Eat Carbohydrates." Dr. Rob Cywes Everybody with a true diagnosis of T2D can put their disease into remission. There are 537 million people "living with Diabetes." Don't manage it, reverse it. Your very life depends upon it. The most important thing to understand is that it's your relationship with carbohydrates that causes harm. Once you understand that, & you begin to eliminate Carbohydrates from your diet, you cannot have type 2 diabetes. You'll have no damage, you'll experience normal A1C & optimal blood sugar, if you don't eat carbohydrates. That's the principle of the Ketogenic Diet Treatment for Diabetes. Get rid of the sugar. Eat fat so that you're burning fat as a fuel source, not sugar, & you're not converting protein to sugar. In the US, 80% of lower-limb amputations are caused by complications from diabetes. This means that every 3 minutes and 30 seconds, a limb is amputated in the US due to diabetes. Diabetes is the leading cause of kidney failure, with approximately 40% of people with diabetes developing kidney disease severe enough to require dialysis or transplantation, meaning a significant portion of individuals with diabetes experience organ failure, primarily affecting the kidneys. 👇Diabetes Remission Thru Ketogenic Diet👇 👇248 Low Carbohydrate Diet References👇 Speaker: Doccywes Video: truehumandiet

Valerie Anne Smith

75,956 views • 1 year ago

BAN HQ Medical Committee presents Diabetic Awareness - World Diabetes Day 2024. World Diabetes Day is observed every year on November 14th, marking an important opportunity to raise awareness about diabetes and advocate for better prevention, diagnosis, and management of the disease. The day became an official United Nations (UN) day in 2006. This year’s theme, "Access to Diabetes Education," underscores the need for better information and resources to help prevent and manage diabetes effectively. The Medical Team of Brothers across Nigeria (BAN) worldwide is proud to recognize World Diabetes Day by supporting the established framework for diabetes education, which includes: 1. Learning and Knowledge Sharing. 2. Prevention. 3. Identification and Treatment. UNDERSTANDING DIABETES Diabetes is a disease that results from excess sugar in the blood, causing serious health problems over time. The Types of Diabetes: 1. Type 2 Diabetes: The most common form, accounting for about 90% of cases. It occurs when the body doesn’t use insulin effectively or doesn’t produce enough. 2. Type 1 Diabetes: An autoimmune condition, usually diagnosed in childhood, where the body cannot produce insulin. 3. Gestational Diabetes: Occurs during pregnancy and usually goes away after childbirth, but it increases the risk of developing type 2 diabetes later in life. 4. Prediabetes: A condition where blood sugar levels are higher than normal but not high enough to be considered type 2 diabetes. 1 in 3 adults has prediabetes, highlighting the need for early intervention and lifestyle changes. SYMPTOMS OF DIABETES The symptoms of diabetes vary, and some people (especially those with prediabetes, gestational diabetes, or type 2 diabetes) may not experience symptoms at all. In type 1 diabetes, symptoms usually appear quickly and are more severe. Common symptoms include: I. Increased thirst or urination II.Fatigue III. Blurry vision IV. Slow-healing sores or infections RISK FACTORS A variety of factors contribute to the risk of developing type 2 diabetes, including: Age and genetics, Lifestyle factors:, poor diet, lack of physical activity, and smoking increase the likelihood of developing diabetes. Social factors: Access to healthy food, healthcare, and safe spaces for exercise also play a significant role in managing and preventing diabetes. Race and Ethnicity: People from certain racial or ethnic backgrounds, including Black, Hispanic, American Indian, and Asian American populations, are at higher risk for type 2 diabetes. Discrimination and stigma: These factors can exacerbate the challenges faced by marginalized communities in managing diabetes. COMPLICATIONS When diabetes is not properly controlled, it can cause serious and even life-threatening complications, including Heart disease and strokes, Nerve damage (neuropathy), Kidney damage, Eye problems, Foot issues, Skin and mouth infections, Hearing loss, Memory issues, Depression and Anxiety. PREVENTION Preventing or delaying type 2 diabetes is possible through early lifestyle changes. The following strategies can help reduce the risk of developing diabetes: 1. Eat a Healthy Diet 2. Get Active 3. Maintain a Healthy Weight 4. Quit Smoking 5. Limit Alcohol Intake 6. Get Regular Checkups 7. Manage Stress 8. Sleep Well CONCLUSION World Diabetes Day is an important reminder of the growing global impact of diabetes and the urgent need for education, awareness, and action. This year’s theme highlights the critical need for better information and resources to prevent and manage the disease. By focusing on education, early detection, and lifestyle changes, we can work together to reduce the burden of diabetes and create a healthier future for all. #BANWorldwide, #BrothersAcrossNigeria #WorldDiabetesDay, #WDD2024, #DiabetesAwareness, #KnowYourNumbers, #DiabetesPrevention, #14November, #AccesstoDiabetesCare
1:54

BAN HQ Medical Committee presents Diabetic Awareness - World Diabetes Day 2024. World Diabetes Day is observed every year on November 14th, marking an important opportunity to raise awareness about diabetes and advocate for better prevention, diagnosis, and management of the disease. The day became an official United Nations (UN) day in 2006. This year’s theme, "Access to Diabetes Education," underscores the need for better information and resources to help prevent and manage diabetes effectively. The Medical Team of Brothers across Nigeria (BAN) worldwide is proud to recognize World Diabetes Day by supporting the established framework for diabetes education, which includes: 1. Learning and Knowledge Sharing. 2. Prevention. 3. Identification and Treatment. UNDERSTANDING DIABETES Diabetes is a disease that results from excess sugar in the blood, causing serious health problems over time. The Types of Diabetes: 1. Type 2 Diabetes: The most common form, accounting for about 90% of cases. It occurs when the body doesn’t use insulin effectively or doesn’t produce enough. 2. Type 1 Diabetes: An autoimmune condition, usually diagnosed in childhood, where the body cannot produce insulin. 3. Gestational Diabetes: Occurs during pregnancy and usually goes away after childbirth, but it increases the risk of developing type 2 diabetes later in life. 4. Prediabetes: A condition where blood sugar levels are higher than normal but not high enough to be considered type 2 diabetes. 1 in 3 adults has prediabetes, highlighting the need for early intervention and lifestyle changes. SYMPTOMS OF DIABETES The symptoms of diabetes vary, and some people (especially those with prediabetes, gestational diabetes, or type 2 diabetes) may not experience symptoms at all. In type 1 diabetes, symptoms usually appear quickly and are more severe. Common symptoms include: I. Increased thirst or urination II.Fatigue III. Blurry vision IV. Slow-healing sores or infections RISK FACTORS A variety of factors contribute to the risk of developing type 2 diabetes, including: Age and genetics, Lifestyle factors:, poor diet, lack of physical activity, and smoking increase the likelihood of developing diabetes. Social factors: Access to healthy food, healthcare, and safe spaces for exercise also play a significant role in managing and preventing diabetes. Race and Ethnicity: People from certain racial or ethnic backgrounds, including Black, Hispanic, American Indian, and Asian American populations, are at higher risk for type 2 diabetes. Discrimination and stigma: These factors can exacerbate the challenges faced by marginalized communities in managing diabetes. COMPLICATIONS When diabetes is not properly controlled, it can cause serious and even life-threatening complications, including Heart disease and strokes, Nerve damage (neuropathy), Kidney damage, Eye problems, Foot issues, Skin and mouth infections, Hearing loss, Memory issues, Depression and Anxiety. PREVENTION Preventing or delaying type 2 diabetes is possible through early lifestyle changes. The following strategies can help reduce the risk of developing diabetes: 1. Eat a Healthy Diet 2. Get Active 3. Maintain a Healthy Weight 4. Quit Smoking 5. Limit Alcohol Intake 6. Get Regular Checkups 7. Manage Stress 8. Sleep Well CONCLUSION World Diabetes Day is an important reminder of the growing global impact of diabetes and the urgent need for education, awareness, and action. This year’s theme highlights the critical need for better information and resources to prevent and manage the disease. By focusing on education, early detection, and lifestyle changes, we can work together to reduce the burden of diabetes and create a healthier future for all. #BANWorldwide, #BrothersAcrossNigeria #WorldDiabetesDay, #WDD2024, #DiabetesAwareness, #KnowYourNumbers, #DiabetesPrevention, #14November, #AccesstoDiabetesCare

Brothers Across Nigeria International

13,735 views • 1 year ago

Many Americans have outsourced their well-being to a “disease management system” that keeps them on prescriptions for life, says Dr. Shawn Baker. As a former orthopedic surgeon, he spent years operating on joints—now he’s trying to keep people out of the operating room altogether. Food, he says, can make us sick—but it can also heal us: “We've been consuming this ultra-processed food, which I call human pet food…A lot of our food has become very similar to recreational drugs in the way we use and abuse them.” In our in-depth interview, he tells me how and why the adoption of low-carb, high-fat diets like the ketogenic and carnivore diets reduce inflammation and can even heal chronic diseases like diabetes and cardiometabolic disease. Dr Shawn Baker 🥩
1:31

Many Americans have outsourced their well-being to a “disease management system” that keeps them on prescriptions for life, says Dr. Shawn Baker. As a former orthopedic surgeon, he spent years operating on joints—now he’s trying to keep people out of the operating room altogether. Food, he says, can make us sick—but it can also heal us: “We've been consuming this ultra-processed food, which I call human pet food…A lot of our food has become very similar to recreational drugs in the way we use and abuse them.” In our in-depth interview, he tells me how and why the adoption of low-carb, high-fat diets like the ketogenic and carnivore diets reduce inflammation and can even heal chronic diseases like diabetes and cardiometabolic disease. Dr Shawn Baker 🥩

Jan Jekielek

34,022 views • 8 months ago