An interesting video that looks at ancient diets and finds meat eaters are healthy and ancient agrarian diets high in carbs and plants, had “modern” diseases of heart disease, diabetes, arthritis, etc. 55 minutes:
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Musings from the Chiefio 
Does that include Marrots?
@PhilJourdan:
Is that the “meat carrot”:
https://triblive.com/news/world/arbys-unveils-carrot-made-of-meat-the-marrot/
or the Auks:
https://www.wordnik.com/words/marrot
Does one prepare the Puffin as a meat pie in Puff Pastry?
Is the Guillemot suited for the gullet?
How ought one the Auk eat? Au juice or Au l’Orange?
Inquiring minds really regret asking…
;-)
Nothin’ says lovin’ like a Puffin in the oven…
Or is Marmite dependent upon (or a cause of) Marmots???
All I can say is that it works for me. Well,not ALL I can say as I tend to ramble on endlessly about how good meat is. I was ill on the standard (American) diet, and I’m fitter, sharper, happier and less sick on a very low carb, high protein and high fat diet. Also less hungry.
Blank comment ‘cos I forgot to check notifications. I wish it was default.
You use Marrots to stuff your Tofurkey. :-)
Not just any old ‘fat’ Andy !
Best to stay away from seed oil fats. (Lots of that in margarine ) And focus on butter, olive oil, lard etc.
@Bill in Oz, Too right, mate. I only cook in animal fat. I go through huge quantities of salted butter, so there! If you’re in Aus, here’s a tip, you can buy grass-fed beef dripping at Coles. Wollies don’t stock it. It is not only tasty, it gets better if you keep frying for a week in the same pan. You don’t need fresh fat because animal fats don’t go rancid like hydrogenated seed oils. IMHO.
Andy, not your opinion mate. Pretty well documented !
I’m not sure about beef lard..So many cattle here are in feed lots now and the crap that is fed to them is not so good. I once had to go through a feed lot for a work inspection job and was provided with a list of the feed ingredients…
Is there guaranteed free range lard ?
Bill and Andy
You’re not trying to wean us back to a diet of “bread and scrape” are you?
https://dawesindoors.wordpress.com/2015/02/16/bread-and-scrape/
@Bill in Oz, It’s made by Wik and guarantees NO other ingredients but beef fat. It doesn’t say grass fed unfortunately, I must have imagined that. It’s still better than so-called vegetable oils. Thanks for your words of encouragement.
@Another Ian, I used to love what we called bread and dripping, but obeying the doctors has made me fat and diabetic, hence my eschewing all carbs, even bread, even though I love it, especially my own home made.
I told my endocrinologist when he asked me why I was doing so well that I was guided by Dr. YouTube. He said whatever it has been, it works.
Have been a disciple of both Dr Eades since my 60 th birthday 17 years ago. High protein low carbs and acquaintances old and new “cannot believe you are 77″ Not bad for an old farrt”
Btw – what is the difference between a bird watcher and an orintholigist?
The latter can tell the difference between a cormorant and a shag.
And…. whole milk.
Whole milk, preferably unhomogeinised.
Good comments above and thanks for the hint re. Coles for dripping. Must look there next time we’re passing through Healesville, or visiting Seymour. I keep dripping from various roasts and always use butter to fry eggs or onions or mushrooms…yum!
I too try to control blood sugar by low carb, high fat and protein, after dr- induced diabetes.
Let’s not forget heavy wipping cream for coffee over “creamers”. No going back after using it over regular milk or the fake stuff. Half and half is “ok”, but still not as good.
Don’t know if I’ve mentioned it here before, but I use 50% heavy whipping cream, 50% half&half in my Greek yogurt recipe… goes great with blueberries. https://blog.undoctored.com/l-reuteri-yogurt/
@Annie: some places, you can buy it direct from the farmer, unpasterized, and unhomogenized.
@ Annie re:
“…dr- induced diabetes.”
Do tell!
@ Power Grab.
Basically, while still in the UK I was on Atenelol. In 2006 there was something about betablockers having an effect on blood sugar; asked my then dr. who said ‘No, mine didn’t have any effect’. Much later, ten years later, in Australia, I discovered that atenelol was the very one implicated.
My trust in the medical profession has plummeted in recent years; a pity, as I have had reason to be very grateful for certain surgeries that certainly improved my life considerably. I won’t be detailing those!
@Steven Fraser. We lack dairy herds in our part of Victoria; beef herds are the go around here! Thanks anyway. :)
Canola oil, like cottonseed oil, is poison.
https://books.google.com/books?id=Mk-IdNTTJB0C&pg=PA348&lpg=PA348&dq=erucic+acid+cycloprpene+fatty+acids&source=bl&ots=UX9D7uV_w9&sig=ACfU3U2Zpj4LKuAk57EOMQjK-MO2FHJjnw&hl=en&sa=X&ved=2ahUKEwinlNumw6njAhVNQ80KHSNtD-oQ6AEwDXoECAkQAQ#v=onepage&q=erucic%20acid%20cycloprpene%20fatty%20acids&f=false
Section on “Toxic Fatty Acids”
While most people can tolerate the low levels of toxins in those oils, some can’t.
And don’t forget the eggs.
Cholesterol is an antioxidant, and essential for proper brain function, especially as we age.
Interesting that you never mentioned eggs, something I always thought would have been part of the paleo diet. I suspect our Australian natives would have gorged themselves on pied geese eggs in season, at least those living near water. Why, with all that grain didn’t Egyptians cultivate poultry and/or raid waterfowl nests in the delta?
@Bill T The Egyptians raised coturnix quail. They even had specialized ovens for hatching the eggs. Some of these ovens are still in use.
https://www.atlasobscura.com/articles/egypt-egg-ovens
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