THE STATE OF CARNIVORE with Dr. Anthony Chaffee

The Global Impact of the Carnivore Diet 00:01

Over one million people around the world are currently benefiting from a carnivore diet.

• The carnivore diet has gained significant popularity, with over one million individuals reportedly experiencing its benefits globally.

• Many users of this diet have successfully reversed chronic health issues such as type 2 diabetes, prediabetes, acne, PCOS, and menstrual cycle irregularities, as well as improving conditions like fatty liver disease.

• Viewers are encouraged to share this information widely, particularly with loved ones suffering from chronic health issues, promoting awareness of the potential benefits of the carnivore diet.

Importance of Trying the Carnivore Diet 01:09

I don't recommend that everybody be carnivore for life, but I think everybody needs to try 90 days of carnivore.

• While the speaker does not advocate for a lifelong commitment to the carnivore diet for everyone, they strongly suggest attempting it for at least 90 days to assess its effects on individual health.

• This recommendation is positioned as a trial period through which individuals can determine the diet's impact on their well-being.

Engagement with the Audience 01:19

If you have a question, put three capital Qs at the beginning so that we can see that that’s a question.

• The host emphasizes the importance of audience interaction during the discussion, encouraging viewers to submit questions in a clear format (three capital Qs) to facilitate engagement.

• This approach aims to create a more dynamic conversation that directly addresses viewer inquiries.

Expert Introduction and Background 03:25

My name is Dr. Anthony Chaffee. I'm an American medical doctor currently working in Australia.

• Dr. Anthony Chaffee introduces himself as a medical doctor based in Australia with a background in neurosurgery.

• He elaborates on his transition to focusing on metabolic health and functional medicine, emphasizing the use of diet and lifestyle changes as primary tools in his practice.

Addressing Current Controversies in the Carnivore Community 04:20

Some people claiming to be long-term carnivores have now added back in some plants to their diets and are making videos saying how misled they were before.

• The discussion touches upon recent controversies within the carnivore community, where some long-term adherents have reintroduced plant foods into their diets and criticized previous carnivore practices.

• This raises questions about the motivations behind such changes and the influence of previous dietary advice that has been largely discredited over the years.

Critique of Traditional Dietary Advice 04:55

This is the same advice we've been given for a long time, and that's exactly what has failed so many hundreds of millions of people.

• Dr. Chaffee critiques traditional dietary guidelines that advocate for high carbohydrate intake and lower fat consumption, asserting these have contributed to widespread health issues.

• He highlights that these longstanding dietary recommendations have failed numerous individuals, questioning their validity in light of personal and clinical experiences supporting the carnivore diet.

Personal Experience with Patient Outcomes 07:26

I've worked with hundreds of people over the years, looked at their direct blood results, and tracked them for 6-7 years now.

• Dr. Chaffee shares his personal experiences from practicing medicine, stating he has closely monitored patient outcomes while implementing dietary changes.

• He asserts he has not encountered significant issues related to thyroid or cortisol levels among those adhering strictly to the carnivore diet, indicating that observed health problems often stem from other dietary choices, such as the inclusion of dairy.

Understanding Hypercortisolism and Its Diagnosis 09:15

"The average primary care doctor is terrible at diagnosing any adrenal condition whatsoever."

• Hypercortisolism is often undiagnosed, with only about 1-3% of people affected by this condition. It may stem from adrenal tumors or dysfunction that go unnoticed.

• Even those who begin a carnivore diet may see improvement in symptoms despite having undiagnosed issues. This highlights the importance of lab tests to uncover hidden health conditions.

• Many individuals with hypercortisolism may not realize they have it because their doctors do not know which lab tests to administer.

The Misconception of Carb Reintroduction 10:12

"Adding back in carbs and saying you’ve discovered a new diet is like telling someone to follow the food pyramid."

• Some individuals who reintroduce carbohydrates believe they have found a better diet, but this may simply lead them back to old patterns that contributed to their health issues.

• The notion that certain foods, like rice, can magically remedy metabolic conditions is viewed as misguided. Instead, the speaker emphasizes that a carnivore diet may be more effective in managing one’s health.

The Role of Dairy in the Diet 10:46

"Not in a strict sense, but probably none from an optimal nutrition point of view."

• Although dairy contains nutrients that are beneficial, such as fats and vitamins, it also introduces carbohydrates that may cause insulin spikes and potentially lead to weight gain.

• If someone is already consuming a balanced diet rich in animal products, the addition of dairy may not provide any extra nutrients and could have downsides, especially for weight management.

Cultural Considerations of Diet 13:22

"Diet can take on almost religious overtones."

• Food choices are deeply rooted in individual backgrounds, religions, and cultures, which can complicate discussions around diet and nutrition.

• In regions where malnutrition is prevalent, dairy can be a valuable source of calories and nutrients. However, in modern societies where starvation is not a concern, the focus should be on optimizing overall health rather than merely avoiding starvation.

Dairy Fermentation and Inflammation 14:48

"I think it makes it actually less inflammatory so that more people can enjoy some occasional dairy as a treat."

• The fermentation process in dairy, such as in yogurt or kefir, may reduce some of the inflammatory properties present in dairy due to bacterial action on lactose and protein structures.

• While this may make fermented dairy less of a problem, it does not justify dairy as a needed component of the daily diet for most adults.

The Dangers of Plant Ingestion 16:19

"Plants are trying to kill you. Why would you eat them?"

• This provocative statement encapsulates the speaker's belief that many plants contain natural toxins as a defense mechanism, and eating them can pose health risks.

• Commonly regarded edible plants can still harbor carcinogenic properties, reinforcing the argument against consuming certain plant-based foods as a means of maintaining health.

The Defensive Strategies of Plants 18:12

"Every living thing has a defense, and we need to take that seriously."

• Dr. Anthony Chaffee discusses that plants, unlike animals, cannot flee or fight back against predation and have therefore developed various defense mechanisms.

• These plant defenses include over one million classified chemicals that deter animals from consuming them, highlighting the complex relationship between plants and their predators.

• An example is latex, a substance secreted by certain plants that can glue an animal's mouth shut, leading to starvation.

• Many common food sources, such as beans, legumes, seeds, and nuts, contain higher concentrations of these defensive chemicals, which can pose health risks if consumed improperly.

The Risks of Consuming Raw Plants 20:00

"As little as five improperly processed red kidney beans can put people in the hospital."

• It is emphasized that certain beans and legumes are toxic when raw and require thorough cooking to reduce their harmful effects.

• The World Health Organization reports that eating improperly processed beans can lead to severe health issues, underlining the necessity of cooking and processing plants correctly.

• Even post-cooking, some toxic compounds may remain in these foods, which can build up over time and lead to health complications, such as thyroid dysfunction from cyanogenic glycosides in almonds.

Fermentation and Cooking: Reducing Toxins 23:20

"If you're going to have these things, that is the way to do it."

• Cooking and fermenting plants can significantly reduce their antinutritional properties, making them safer to consume.

• Fermented foods may be beneficial by lowering inflammation, similar to how cooking diminishes toxins. Still, not all harmful compounds are eliminated through these processes.

• The discussion points out that even after soaking and roasting, some antinutrients can persist in nuts and seeds, leading to potential health risks with excessive consumption over time.

Microbiome Changes on a Carnivore Diet 24:44

"People on a carnivore diet see their microbiome change dramatically."

• Following a carnivore diet can lead to significant changes in oral and gut microbiota, resulting in improved health for some individuals.

• The diet alters what bacteria can thrive in the mouth, potentially reducing harmful bacteria associated with tooth decay and gum disease.

• The interaction of food with probiotics in the mouth suggests that consuming animal products may create a beneficial environment for gut health, reinforcing the idea that diet plays a crucial role in shaping our microbiome.

• There remains uncertainty regarding the benefits of fermented foods for microbiome health, as anecdotal evidence indicates that a meat-heavy diet can thrive without relying on plant-based probiotics.

The Role of the Microbiome in Health 26:39

"We basically know about 1% of the microbiome, and once we figure out how these bacteria influence the body, it will be a huge advancement in human medicine."

• The microbiome consists of a complex community of microorganisms, and current understanding is minimal. Recent conversations with an intensivist specializing in microbiome research reveal that we have only started to scratch the surface of how these organisms interact with human health and disease.

• The intensivist noted that understanding how to manipulate different species of bacteria could significantly enhance medical advancements and our understanding of various diseases. However, as of now, the general consensus is that our understanding of the microbiome is still rudimentary, which presents challenges in the utilization of probiotics and supplements aimed at influencing gut health.

Probiotics and Current Limitations 28:30

"People are spending thousands of dollars on probiotics and microbiome testing, but we don't know enough to even know which bacteria to encourage or discourage."

• Currently, investing in probiotics and microbiome tests is seen as a misallocation of resources since definitive knowledge on beneficial vs. harmful bacteria is lacking. Medical professionals highlight that without understanding the specific roles of these bacteria, it is challenging to appropriately influence the microbiome.

• There is recognition of the role of the appendix as a repository of beneficial bacteria, as well as the oral microbiome being an important factor in health. Individuals with gum issues such as gingivitis may see significant improvement on a carnivore diet, emphasizing the diet's potential benefit for oral health.

Recommendations on Meat Consumption 29:40

"All meat is great and provides essential nutrients; people should just eat the meat they enjoy."

• There is a debate on the necessity of consuming only ruminant meats for optimal health. Perspectives vary, with some advocating for a purist approach while others support inclusivity of various types of meat, such as chicken and pork, depending on individual preference and access.

• It is emphasized that any form of meat is better than plant-based diets, which often contain antinutrients that can hinder nutrient absorption. As such, those following a meat-heavy diet should prioritize fatty parts of the meat to ensure proper nutrient intake.

• Individuals with specific health issues, such as autoimmunities, may benefit more from ruminant meats, although enjoyment and personal dietary satisfaction should remain paramount for overall well-being.

Typical Diet Examples from Dr. Chaffee and Concerns Over Health Metrics 33:15

"My typical diet consists of 2 lbs of beef and four to six eggs per day, sometimes incorporating pork and chicken."

• Dr. Chaffee shares his personal dietary practices, highlighting a focus on beef and eggs for meals. He is responsive to his body's hunger signals, indicating an intuitive approach to eating.

• There are emerging concerns related to some individuals on strict carnivore diets experiencing health issues such as elevated triglycerides or low HDL levels. Counterpoints suggest that proper tracking of foods and adherence to a strict meat-only regimen may alleviate these problems.

• The observed fluctuation in A1C levels among certain carnivores is linked to potential dietary indiscretions, such as unnoticed carbs creeping into their diets through sauces or condiments. Careful monitoring and accountability in one’s diet are essential in determining the root cause of any negative health metrics.

The Impact of Stress on Health 35:27

"High stress situations can raise cortisol, which can derange your triglycerides and HDL."

• Dr. Anthony Chaffee discusses how high stress and poor sleep have been common denominators in certain health issues he has observed over the years.

• He emphasizes that stress affects cortisol levels, which can lead to alterations in triglycerides and HDL cholesterol.

• While diet can influence cortisol, many factors contribute to stress management, with personal and work-related issues being significant.

Variations in Blood Sugar Levels 36:10

"We treat patients, not lab numbers."

• Chaffee shares his experiences with fluctuations in his HbA1c levels, noting that his levels varied between 4.9 and 5.5 during different periods of physical activity.

• He stresses the importance of focusing on overall health rather than getting caught up in single lab numbers, recognizing that personal health and diet are aligned with his commitments to a carnivore diet.

The Role of Exercise in Blood Sugar Management 37:15

"Physiological responses to exercise can cause temporary increases in blood sugar."

• Chaffee points out that intense physical activity, such as working out, can cause blood sugar levels to spike due to higher energy demands.

• These temporary spikes are a natural response and not indicative of underlying pathological issues, showing that daily exercise can influence long-term blood sugar metrics, such as HbA1c.

Concerns About Dietary Choices 39:12

"Fructose has a glycative effect that can be detrimental over time."

• Chaffee expresses concern about Dr. Paul Saladino's consumption of fruit and honey, which can add substantial carbohydrates to the diet.

• He explains that hemoglobin A1C tests primarily measure glucose glycation, while fructose can be seven to ten times more glycating than glucose.

• This raises concerns about potential long-term health effects due to fructose glycation, yet Saladino remains unconcerned about this aspect.

The Risks of Increased Carbohydrate Intake 40:40

"People often start adding more carbohydrates and can quickly slide into poor dietary habits."

• Chaffee warns that individuals who start experimenting with higher carbohydrate diets may find it challenging to control their intake, leading to negative consequences, such as weight gain and reverted unhealthy eating habits.

• He acknowledges the glycation effects of both glucose and fructose, explaining that spikes in blood sugar—regardless of returning to normal levels—can cause damage over time, compounding the risk for various diseases.

The Dangers of Excess Fructose 42:15

"Fructose can cause fatty liver disease, similar to alcohol."

• Chaffee recalls studies that demonstrate the strong link between fructose consumption and fatty liver disease, drawing parallels to how alcohol affects liver health.

• He notes that the metabolism of fructose in the liver can lead to fat accumulation, posing significant health risks.

• Chaffee critiques common beliefs that associate fatty liver solely with dietary fat, emphasizing the role of carbohydrates, particularly fructose, in developing this condition.

The Misunderstanding of Hepatic Physiology 43:41

"That reveals to you a complete ignorance of hepatic physiology."

• There is a misconception among some individuals that consuming a high-protein diet, such as the carnivore diet, can overwhelm the liver and lead to issues like fatty liver disease.

• This misunderstanding highlights a lack of knowledge regarding hepatic processes and the pathways involved in gluconeogenesis.

• It is emphasized that gluconeogenesis is demand-driven, meaning it is regulated by the body's needs rather than simply by the amount of protein consumed.

Gluconeogenesis and Protein Intake 44:01

"Gluconeogenesis is demand-driven, not substrate-driven."

• Dr. Chaffee clarifies that the liver does not increase gluconeogenesis simply because protein intake is high. Instead, it primarily occurs when energy demands are not being met by available carbohydrates.

• The main pathway for gluconeogenesis involves glycerol, which comes from the breakdown of triglycerides for energy.

• When in ketosis and having sufficient fat stores, the body preferentially utilizes fat and produces glucose through the glycerol pathway, rather than breaking down muscle protein.

Muscle Mass and Carnivore Diet 44:37

"Eating a ketogenic diet, you don't need carbohydrates to keep your muscle."

• A common concern among people on a carnivore diet is the potential loss of muscle mass. However, Dr. Chaffee argues that a meat-based diet does not lead to muscle catabolism for glucose production.

• Historical examples of bodybuilders like Arnold Schwarzenegger support the notion that an all-meat diet can build and retain muscle effectively.

• The muscles are not negatively impacted on this diet, and it is possible to gain muscle while consuming mainly meat.

Creatine Intake from Meat 46:49

"I think you get it all from meat."

• Dr. Chaffee suggests that individuals consuming a sufficient amount of meat likely receive all the creatine they need from their diet, negating the need for supplementation.

• Research indicates that daily intake of around two pounds of meat may supply adequate creatine, similar to amounts found in studies advocating creatine powder.

Vitamin C Requirements on a Carnivore Diet 49:21

"If you're eating enough meat and you're getting enough hydrolyzed proline and lysine from the meat, your demand for vitamin C is zero."

• The discussion on vitamin C highlights that the requirements for this vitamin may be influenced by carbohydrate intake; those who consume fewer carbohydrates may have reduced needs for vitamin C.

• As meat provides hydrolyzed proline and lysine, which are important for collagen production, the need for additional vitamin C diminishes significantly.

• Anecdotal evidence from both Dr. Chaffee and observations regarding the Masai indicates that individuals consuming primarily meat can maintain adequate health without a significant intake of vitamin C.

Healing and Nutritional Adequacy on a Carnivore Diet 52:19

"If that low vitamin C level was really meaningful, it would have taken a month for that to heal."

• Dr. Anthony Chaffee shares his personal experience with rapid healing from injuries while following a carnivore diet, suggesting that low vitamin C levels do not necessarily correlate with poor healing.

• The speaker argues that a strict low-carb diet minimizes the body's requirement for vitamin C, which challenges some commonly held beliefs about vitamin deficiencies on a carnivore diet.

• Further, the discussion highlights that severe nutrient deficiencies in carnivores are rare, with occasional cases of low thiamine (B1) observed among those who consume a very limited range of meats.

Addressing Nutrient Deficiencies and Their Solutions 53:15

"I've seen two people with a low B1 thiamine level, and we simply added a pork chop twice a week."

• The speaker recounts treating patients with low B1 levels effectively by introducing pork into their diets, which is significantly richer in B1 compared to beef.

• Anecdotal evidence from the discussion indicates that even among those following a narrow diet, nutrient deficiencies are generally uncommon; cases can arise due to specific food choices rather than the diet itself.

Evaluating Common Dietary Concerns 01:01:11

"I see people reacting negatively to eggs less commonly; most people seem to do fine with them."

• While some individuals report adverse reactions, particularly to egg whites, these instances are rare among carnivore dieters.

• The conversation notes that the majority can incorporate eggs into their diet without issues, emphasizing their nutritional value.

• Additionally, the speakers contemplate the ancestral appropriateness of eggs, suggesting that modern farming practices might contribute to the sensitivity observed in some individuals.

The Nature of Eggs and Fertilization 01:00:54

"The instant that an egg is fertilized, it's almost like an electrical reaction goes through the entire albumen of the egg and starts to immediately change the protein structure."

• Dr. Anthony Chaffee highlights that the eggs available in supermarkets are not fertilized. In contrast, historically, eggs found in nests would be fertilized, leading to significant biological changes right after fertilization.

• He suggests that people with sensitivities to standard eggs should try eggs from backyard hens, which are usually fertilized and feed on a more natural diet. This has often led to positive outcomes for individuals with sensitivities.

• Chaffee reflects on theories from Vince Gironda, a bodybuilder who advocated for consuming fertilized eggs, suggesting they might have advantages for some individuals.

The Microbiome and Diet 01:03:14

"I think that once you've seeded the microbiome, it should just perpetuate itself based on the food that you're eating."

• Discussion shifts to the importance of the oral biome and its interaction with the microbiome. The consumption of a natural diet helps cultivate a healthier microbiome, which in turn supports overall health.

• Dr. Chaffee points out the myth surrounding the necessity of carbohydrates in the diet, emphasizing that humans do not biologically require them for health and survival.

• He references evidence from scientific institutions that supports the notion that zero carbohydrates are necessary for sustaining life.

The Dangers of Carbohydrates 01:05:03

"Our insulin is designed for protein; it is not designed for carbohydrates."

• The discussion delves into the biological mismatch between insulin response and carbohydrates. Insulin responses can lead to issues such as hypoglycemia when the body cannot keep up with carbohydrate spikes.

• Chaffee illustrates how, in diabetes care, insulin formulations had to be adapted to better manage the spikes caused by carbohydrate intake, indicating that our existing biology isn’t suited for high carbohydrate diets.

• He also discusses the detrimental effects of carbohydrate-driven bacteria on oral health, leading to dental problems and potential systemic health issues, thus reinforcing that carbs are not a natural part of the human diet.

Historical Context of Diet and Oral Health 01:08:39

"Every human skull that we find has zero cavities, zero evidence of dental abscesses, or gingivitis."

• Dr. Chaffee notes that archaeological findings reveal that humans had excellent dental health and no cavities before the advent of agriculture and the consumption of grains and sugars.

• This indicates that traditional diets high in animal products and low in processed carbohydrates led to better oral health outcomes.

• He concludes with a humorous take from a dentist friend, suggesting that eliminating sugar and grains could lead to a significant reduction in dental issues, potentially leaving most dentists unemployed.

Amylase and Human Diet Evolution 01:09:48

"Amylase, the enzyme that breaks down starch into glucose, shows significant genetic variation, indicating changes in diet over time."

• Amylase is an essential enzyme responsible for breaking down starches into glucose, and its presence in the genome reflects our dietary adaptations throughout history.

• Researchers have noted that increased genetic repeats associated with amylase are linked to a rise in starch consumption, particularly after the advent of agriculture around 10,000 years ago.

• Prior to agriculture, humans likely consumed little to no carbohydrates, as the genetic capacity to break down such foods was minimal.

• The notion that chronic diseases began to emerge with the introduction of agriculture is supported by historical evidence correlating the onset of these diseases with the increased consumption of carbohydrates and agricultural practices.

Historical Context of Diet and Diabetes Treatment 01:12:00

"The gold standard treatment for diabetes was carbohydrate restriction, which kept patients alive long before insulin was discovered."

• Historically, dietary approaches were utilized to treat diabetes, notably through carbohydrate restriction, well before the availability of modern treatments such as insulin.

• Medical texts from as early as 1910, by prominent figures like Sir William Osler, emphasized the importance of keto diets for managing both Type 1 and Type 2 diabetes, demonstrating that such dietary interventions were commonplace long before the introduction of processed foods.

• The significant health declines, including shorter stature and increased chronic diseases, coincided with the transition to an agricultural diet focused on higher carbohydrate intake.

Intermittent Fasting and Its Benefits 01:13:30

"Fasting, when done correctly, can help reset hunger signals and improve nutritional intake once normal eating resumes."

• Dr. Anthony Chaffee discusses the potential benefits of fasting and how it can play a role in dietary strategies, particularly in terms of metabolic health.

• He emphasizes that while fasting can be beneficial, it is crucial to ensure adequate nutrition during feeding days to avoid suppressing metabolic rates.

• Chaffee notes the historical practices of cultures such as the Mongols, who would go days without food but followed with substantial feasting, highlighting the importance of nutrient-rich meals rather than mere calorie restriction.

• For individuals, particularly those dealing with chronic conditions like cancer, utilizing fasting strategies may assist in lowering blood sugar and glutamine levels, possibly hindering cancer growth, though more research is required to confirm these effects.

Eating Intuitively Effectively 01:15:11

"Eating intuitively, based on hunger signals, often results in a more balanced dietary approach for most people."

• Chaffee advocates for an intuitive approach to eating, one that aligns with the body's hunger signals rather than strict fasting protocols.

• He explains that individuals might naturally adopt a one-meal-a-day pattern, but stresses that this should not be enforced and should be based on genuine hunger cues.

• The idea of using fasting as a tool, particularly for resetting hunger and aiding in dietary adherence, can be valuable but should be approached with caution in terms of ensuring sufficient nutrient intake.

• Overall, intuitive eating may lead to better health outcomes and more sustainable dietary practices for individuals.

Closing Remarks and Call to Action 01:18:16

"Thank you, doctor. I'm ending my day, you're starting yours."

• The discussion came to an end with mutual appreciation between Dr. Anthony Chaffee and the host.

• The host acknowledges the contribution of valuable information to the audience, emphasizing the importance of sharing the video with others who may benefit from it.

• This closing sentiment underlines the aim of the conversation, which is to help people through the insights shared in the video.