Thanks for watching this episode with Dr. Bill Schindler! If you're finding it valuable, please let me know by hitting the LIKE button on the video. I really appreciate the support 🙏 -Jesse 💙
⚠️ If Bill knows that sugar and conventional flour are poison, why doesn't his kids know this? Why doesn't he teach them a better way to make birthday cake?
@@JS-gz8qtSounds like he has also been on this food journey as he has learned more and more. Perhaps when his children were younger, he did not have as much knowledge at his fingertips. I'm sure that as he learned about things, changes took place at home.
Let's not forget to pray and give thanks for the animals we kill to feed us and fill our bodies with nutrients and those of our loved ones. Incredibly informative podcast - thank you Jesse!!!
My father raised dairy cattle. He had a hard time keeping our dairy barn clean enough to keep the milk from being contaminated with the wrong sort of bacteria. Ours was not a modern set up. Often the cattle came down with mastitis. We would medicate to he sick cow, and discard her milk until she recovered, and 3 days after to let medicine leave her body.
Thank you, thank you, thank you Jesse & Dr Bill Schindler…. 🏆 The most detailed information about what we would eat throughout each season, how to use the entire animal (my dad did this on the farm growing up)…SO MANY TAKEAWAYS !!! M.A.H.A. 👉🏽 Make America Healthy Again…& CANADA & The World!!! Loved this conversation 💥💕
I think Bill is the answer to what we should eat with an emphasis on HOW WE SHOULD PREPARE FOOD. Hands down he is the most comprehensive knowledge base in this area. The only other advice and science progress we need is in how to repair the whole body’s biome for those of us who find ours to be broken. Some might need to repair the biome, some with poor genetics might have to support it indefinitely. Keep up the good work.
When I began to keep livestock it was interesting to me that they absolutely avoid eating grass seed heads. Yet grains and seeds are what we are told should form the basis of our diet. Animals that eat seeds (birds and small mammals) select those that are mostly starch, avoiding seeds with alkaloids or excess phenols. They also produce digestive enzymes to counteract the effects of anti nutrients. We must've gone through some desperate times to choose (or be forced) to eat tiny wild seeds, much less spend the time to cultivate them to increase their yield.
Nobody says you should form the basis of your diet with grains anymore, even the government doesn't encourage you to get the bulk of your calories there
@@wewlad107 Even the newest versions of food pyramids and plates recommend far too many grains, equal to your intake of fruits and vegetables. Unless you have found a different one?
Here's a ChatGPT summary: - Humans are the only species that rely on others to tell them what to eat, and this has contributed to poor health. - Regardless of dietary preference (carnivore, keto, vegan, vegetarian), ancestral food processing techniques can enhance the nutritional value of food. - Ripe fruits are generally low in toxins, while seeds, nuts, grains, and legumes contain protective toxins that require processing to be safe for consumption. - Eating like a human involves using technology to transform raw materials into safe and nourishing food, a practice developed over millions of years. - Traditional food processing methods like fermentation and nixtamalization are essential for making certain foods, like maize, nutritionally accessible. - The story of maize and pellagra illustrates the importance of proper food processing to prevent nutrient deficiencies. - Modern food systems often overlook traditional processing methods, leading to health issues. - Diversity in diet is important for nutritional safety and reflects historical human eating patterns. - Seasonal eating can help maintain a natural balance in diet and prevent overconsumption of certain foods. - Raw milk, when handled properly, is highly nutritious, but most traditional societies ferment dairy for consumption. - Main message: Applying ancestral food processing techniques can significantly improve the nutritional value and safety of modern diets, regardless of dietary preferences.
1:11:12 How do you know what to eat (in the plant kingdom), what are the appropriate fruits/veg (again, if you're choosing to include these). The SIMPLEST way is to consult a gardening calendar which is relevant to your location. From this resource, you can work out what gets planted when, how long to harvest. The harvest date gives you the start of your eating window of that product, and you can extrapolate from there with an appreciation of how long that fruit 'lasts'. Years ago, I made up a list of veg by month, which is always on my phone. Even though I'm 98% carnivore, I can add in the occasional veg when the time is right - even if I'm sourcing from the grocery store.
I thought it was really interesting how he linked the real human diet with our technologies. I myself, am ostensibly carnivore but I don't buy into the fact that we are not designed to eat at least starches. When I studied nutrition in the late 70s I was interested to note that the description of salivary amylase was that it was designed to break down cooked starch. COOKED... even our enzymes have evolved with us as we created our technology. If this does not tell us something about the importance of starchy carbohydrates in our historical diet, I don't know what does.
Not sure if I’m the only one, but this episode seemed to have commercials every few minutes…but the content was so good, I still watched the whole thing. Definitely wouldn’t have otherwise!
Bill is right in so many ways... but the illustration with the 'how much liver' question is truly perspective changing. It will be decades, centuries, before we know mechanistically what precisely a perfect diet looks like. But knowing our ecological origins is a terrific shortcut to knowing what is suitable for good health.
Basic problem is unless you have that specific fruit-bearing plant growing nearby, even if eaten in season, it will have been harvested prior to ripening for market - the further away the worse/more food miles - thereby leaving many of the anti-nutrients, oxalates etc. in the fruit which would otherwise have been extracted by the plant if ripened on the vine.
1:01:46 😂 Being from the northern hemisphere, but living in the southern hemisphere, one thing I miss at Christmas time is a lovely, properly fattened goose. Of course, because it's summertime here in December, it's impossible to get a properly fattened beast, as they're all in bikini shape 😂
I know that my family used to cook a pot of pinto beans after soaking them overnight. Grew their vegetables and used the seeds from each year and grew their vegetables the next year. My digestive tract doesn’t produce the acid called intrinsic factor to break down b12 and I have to have shots monthly.. B vitamins should always be consumed together but I take digestive enzymes before I take a b complex vitamins..
They're high in oxalates. Which means the almond flour and almond milk is also. Oxalates bind with calcium in our bodies I can pull the calcium right out of ourselves. Which then causes localized and sometimes systemic inflammatory responses. (Quantity eating also makes a difference.) The oxalic acid which is the basic element of oxalates, when in enough quantity forms crystals in our body including crystals and all of our tissues. 80% of all kidney stones are calcium oxalate and for this reason. The kidneys trying to protect itself as it filters every component of our blood, including oxalic acid. When eating in really high quantities, does indeed act like a toxin in our bodies and our body desperately tries to sequester or hide it away in our tissues. And this is why some folks who have gone carnivore but were vegan or vegetarian and doing all of the superfoods in the high quantities of spinach intake started suffering so much even on the vegan and vegetarian diets and worse when they went carnivore initially, because the body was house cleaning and getting rid of all the stored oxalates. And then when a person who's got carnival or keto starts losing weight and that fat breaks down, then to the bloodstream and he can cause something called oxalate dumping syndrome. Which is why the transition or change to carnivore needs to be done gradually and after you've already started reducing out of your diet the foods that are the very high, high, and medium oxalates. Are the oxalate dumping can really make you sick because more gets dumped into the bloodstream that it went if you were just eating say a tangerine. And your body can't handle that much oxalates at one time so there are all kinds of ways to decrease the severity of this as people transition to carnivore. But a lot of people aren't aware of this. (Check out Wizards of Ox, FB & YT group). I thank God that I started learning about oxalates and carnivore and researching both simultaneously. It has helped make the change to more animal based, less difficult for me. But I also was not vegan or vegetarians that also makes a difference how much was consumed. And it can take years for your body to get rid of all of the oxalates. And if it can't do it through your urinary tract system or your GI system it will do it through your skin and even the corners of your eyes as your body is determined to excrete and get rid of these toxic crystals and chemical.
I am wondering if I missed his explanation of why refined sugar is so bad when all carbs turn to sugar anyway. Some have said that the body knows no difference.
Refined sugar has no nutrients in it. It is completely devoid of nutrition. Just spikes your blood sugar and anyone who tends to be diabetic is greatly affected. The old way of using sugar was through molasses, and brown sugar, which still has a lot of the trace elements needed including minerals & iron.
In regards to the potatoes after the skin has been removed, are there any other steps needed to detoxify that potato prior to cooking? And what's the best way to cook and consume?
Boiling specifically is the best prep for potato I believe, and leaches the most stuff out of them I can't remember the chemicals name, it's what makes the green ones more toxic, you can look it up. But that's the one that leaches into the boiling water, I've read.
Most of the oxalates in potatoes like Idaho potatoes are in the skin but not 100%. The same is true of sweet potatoes which are lower in oxalates than the white potatoes but still have them. Oxalates are just one example of toxins in foods. And there are two categories of oxalate some are soluble oxalates and some are insoluble. So when you are processing them in water cooking them in water especially if you leave the skins on like potatoes, then the oxalates that are soluble can be broken down and washed away in the water as long as you dump the water and don't use it in the rest of your cooking. However insoluble oxalates are not affected by cooking/heat in any way shape or form. Been learning about oxalates and much more detail in which foods are low, medium, high to very high oxalates which are all nuts with the exception of macadamia nuts, all seeds, and many fruits and vegetables. For example spinach is one of the vegetables highest in oxalates. Regarding potatoes I don't know how much removing the skin decreases the oxalates. I don't know how far down it extends into the flesh of the potato either. Hopefully his book will give additional insight on all of this kind of stuff and whether a food can be safely processed to a point where it's not so toxic to us. If more interested in this one particular kind of food toxin check out the FB & yt group & subgroups: The Wizards of Ox & Trying Low Oxalate s (TLO) & TLO-Carnivore. I've been learning a lot from them as I've learned about carnivore and researching both over the last 3 to 4 months and most intensely in the last 4 weeks. I still have a lot to learn?
I think that, when Bill is talking about diversity it make sense to eat everything from the animal kingdom, but you can easily live on beef alone with the same nutritional value. We see diversity in our ancestors because they ate everything they could put hand on. As a survival they ate plants and probably many other things available back then, but if they have meat they ate meat 100%. They didn’t know what’s nutrient dense whats not, like we do now. But I think regardless diversity is good but not necessary if you don’t want to.
recently wondered why sprouting pumpkin seeds ( only dark green Austrian variety sprout , all chinese imports won't, already dead ) creates a very bitter tastes after one day of sprouting? Any one know what that bitter element is, and is it toxic. Thinking along the lines of Bill,, it could be the seed itself now protecting itself after sprouting ?
Shame, the interesting things I thought this guy was going to talk about, he didn't elaborate much. The processes used to prepare different types of foods.
Awesome information! One thing...please get rid of the ear pods. You are frying your brain and it is a bad example to everyone. Eating the cake would have been better than the damage the pods are doing.
Thank you so much for this interview I really appreciated it. The horrendous amount of hideous adverts was irritating and I tried to ignore them spending my time hovering over the ‘skip’ button. But thanks again ❤
Thanks for watching this episode with Dr. Bill Schindler! If you're finding it valuable, please let me know by hitting the LIKE button on the video. I really appreciate the support 🙏 -Jesse 💙
⚠️ If Bill knows that sugar and conventional flour are poison, why doesn't his kids know this? Why doesn't he teach them a better way to make birthday cake?
@@JS-gz8qtSounds like he has also been on this food journey as he has learned more and more. Perhaps when his children were younger, he did not have as much knowledge at his fingertips. I'm sure that as he learned about things, changes took place at home.
Let's not forget to pray and give thanks for the animals we kill to feed us and fill our bodies with nutrients and those of our loved ones. Incredibly informative podcast - thank you Jesse!!!
The average person stands a chance if they watch this fantastic podcast!
Dr Bill Schindler one of my favorites. Love his interviews and presentations. His book is fascinating.
I have the most respect for Dr. Bill. I read his newsletter every Monday and can’t WAIT to get to get to the Modern Stone Age Kitchen.
I learn sooooo much watching the people you interview! Thank you for producing this content! ❤
Thanks for watching it :)
My father raised dairy cattle. He had a hard time keeping our dairy barn clean enough to keep the milk from being contaminated with the wrong sort of bacteria. Ours was not a modern set up. Often the cattle came down with mastitis. We would medicate to he sick cow, and discard her milk until she recovered, and 3 days after to let medicine leave her body.
Thank you, thank you, thank you Jesse & Dr Bill Schindler…. 🏆 The most detailed information about what we would eat throughout each season, how to use the entire animal (my dad did this on the farm growing up)…SO MANY TAKEAWAYS !!! M.A.H.A. 👉🏽 Make America Healthy Again…& CANADA & The World!!! Loved this conversation 💥💕
👍☮💝
❤👍🏼😎
Bill lions incredible for 52! Proof that his guidelines work
I think Bill is the answer to what we should eat with an emphasis on HOW WE SHOULD PREPARE FOOD. Hands down he is the most comprehensive knowledge base in this area. The only other advice and science progress we need is in how to repair the whole body’s biome for those of us who find ours to be broken. Some might need to repair the biome, some with poor genetics might have to support it indefinitely. Keep up the good work.
Seasonal eating is my lesson. Thank you. How lucky this man is...he knows almost 100% where his food comes from! I'm jelly.
Thank you Jesse! Great questions from you 👍👍😘
Great interview. I learned a ton. I always enjoy Jesse’s interviews. Interesting, knowledgeable people and really great questions from Jesse. Thanks!
Thank you!
When I began to keep livestock it was interesting to me that they absolutely avoid eating grass seed heads. Yet grains and seeds are what we are told should form the basis of our diet. Animals that eat seeds (birds and small mammals) select those that are mostly starch, avoiding seeds with alkaloids or excess phenols. They also produce digestive enzymes to counteract the effects of anti nutrients. We must've gone through some desperate times to choose (or be forced) to eat tiny wild seeds, much less spend the time to cultivate them to increase their yield.
Nobody says you should form the basis of your diet with grains anymore, even the government doesn't encourage you to get the bulk of your calories there
@@wewlad107 Even the newest versions of food pyramids and plates recommend far too many grains, equal to your intake of fruits and vegetables. Unless you have found a different one?
I feed always the same crow. First it was mixed nuts. Now heonly want the cashewnuts
You did it again Jesse! Love your show / guest. This is exactly what I do to a whole chicken!
Here's a ChatGPT summary:
- Humans are the only species that rely on others to tell them what to eat, and this has contributed to poor health.
- Regardless of dietary preference (carnivore, keto, vegan, vegetarian), ancestral food processing techniques can enhance the nutritional value of food.
- Ripe fruits are generally low in toxins, while seeds, nuts, grains, and legumes contain protective toxins that require processing to be safe for consumption.
- Eating like a human involves using technology to transform raw materials into safe and nourishing food, a practice developed over millions of years.
- Traditional food processing methods like fermentation and nixtamalization are essential for making certain foods, like maize, nutritionally accessible.
- The story of maize and pellagra illustrates the importance of proper food processing to prevent nutrient deficiencies.
- Modern food systems often overlook traditional processing methods, leading to health issues.
- Diversity in diet is important for nutritional safety and reflects historical human eating patterns.
- Seasonal eating can help maintain a natural balance in diet and prevent overconsumption of certain foods.
- Raw milk, when handled properly, is highly nutritious, but most traditional societies ferment dairy for consumption.
- Main message: Applying ancestral food processing techniques can significantly improve the nutritional value and safety of modern diets, regardless of dietary preferences.
1:11:12 How do you know what to eat (in the plant kingdom), what are the appropriate fruits/veg (again, if you're choosing to include these). The SIMPLEST way is to consult a gardening calendar which is relevant to your location. From this resource, you can work out what gets planted when, how long to harvest. The harvest date gives you the start of your eating window of that product, and you can extrapolate from there with an appreciation of how long that fruit 'lasts'. Years ago, I made up a list of veg by month, which is always on my phone. Even though I'm 98% carnivore, I can add in the occasional veg when the time is right - even if I'm sourcing from the grocery store.
A powerhouse of information. Thank you both!
I thought it was really interesting how he linked the real human diet with our technologies.
I myself, am ostensibly carnivore but I don't buy into the fact that we are not designed to eat at least starches.
When I studied nutrition in the late 70s I was interested to note that the description of salivary amylase was that it was designed to break down cooked starch.
COOKED... even our enzymes have evolved with us as we created our technology.
If this does not tell us something about the importance of starchy carbohydrates in our historical diet, I don't know what does.
Absolutely spot on and a brilliant way to look at nutrition. Thank you both for so much helpful information!
Love this. Thanks ❤
Not sure if I’m the only one, but this episode seemed to have commercials every few minutes…but the content was so good, I still watched the whole thing. Definitely wouldn’t have otherwise!
😊 thank you
Wow, smart man. 👍
Bill is right in so many ways... but the illustration with the 'how much liver' question is truly perspective changing. It will be decades, centuries, before we know mechanistically what precisely a perfect diet looks like. But knowing our ecological origins is a terrific shortcut to knowing what is suitable for good health.
Basic problem is unless you have that specific fruit-bearing plant growing nearby, even if eaten in season, it will have been harvested prior to ripening for market - the further away the worse/more food miles - thereby leaving many of the anti-nutrients, oxalates etc. in the fruit which would otherwise have been extracted by the plant if ripened on the vine.
Spot on.
1:01:46 😂 Being from the northern hemisphere, but living in the southern hemisphere, one thing I miss at Christmas time is a lovely, properly fattened goose. Of course, because it's summertime here in December, it's impossible to get a properly fattened beast, as they're all in bikini shape 😂
¡Very interesting!
I know that my family used to cook a pot of pinto beans after soaking them overnight. Grew their vegetables and used the seeds from each year and grew their vegetables the next year. My digestive tract doesn’t produce the acid called intrinsic factor to break down b12 and I have to have shots monthly.. B vitamins should always be consumed together but I take digestive enzymes before I take a b complex vitamins..
Almonds used to tear up my gut
They're high in oxalates. Which means the almond flour and almond milk is also. Oxalates bind with calcium in our bodies I can pull the calcium right out of ourselves. Which then causes localized and sometimes systemic inflammatory responses. (Quantity eating also makes a difference.) The oxalic acid which is the basic element of oxalates, when in enough quantity forms crystals in our body including crystals and all of our tissues. 80% of all kidney stones are calcium oxalate and for this reason. The kidneys trying to protect itself as it filters every component of our blood, including oxalic acid. When eating in really high quantities, does indeed act like a toxin in our bodies and our body desperately tries to sequester or hide it away in our tissues. And this is why some folks who have gone carnivore but were vegan or vegetarian and doing all of the superfoods in the high quantities of spinach intake started suffering so much even on the vegan and vegetarian diets and worse when they went carnivore initially, because the body was house cleaning and getting rid of all the stored oxalates. And then when a person who's got carnival or keto starts losing weight and that fat breaks down, then to the bloodstream and he can cause something called oxalate dumping syndrome. Which is why the transition or change to carnivore needs to be done gradually and after you've already started reducing out of your diet the foods that are the very high, high, and medium oxalates. Are the oxalate dumping can really make you sick because more gets dumped into the bloodstream that it went if you were just eating say a tangerine. And your body can't handle that much oxalates at one time so there are all kinds of ways to decrease the severity of this as people transition to carnivore. But a lot of people aren't aware of this. (Check out Wizards of Ox, FB & YT group).
I thank God that I started learning about oxalates and carnivore and researching both simultaneously. It has helped make the change to more animal based, less difficult for me. But I also was not vegan or vegetarians that also makes a difference how much was consumed. And it can take years for your body to get rid of all of the oxalates. And if it can't do it through your urinary tract system or your GI system it will do it through your skin and even the corners of your eyes as your body is determined to excrete and get rid of these toxic crystals and chemical.
I am wondering if I missed his explanation of why refined sugar is so bad when all carbs turn to sugar anyway. Some have said that the body knows no difference.
Refined sugar has no nutrients in it. It is completely devoid of nutrition. Just spikes your blood sugar and anyone who tends to be diabetic is greatly affected. The old way of using sugar was through molasses, and brown sugar, which still has a lot of the trace elements needed including minerals & iron.
In regards to the potatoes after the skin has been removed, are there any other steps needed to detoxify that potato prior to cooking? And what's the best way to cook and consume?
Boiling specifically is the best prep for potato I believe, and leaches the most stuff out of them
I can't remember the chemicals name, it's what makes the green ones more toxic, you can look it up. But that's the one that leaches into the boiling water, I've read.
And if you cook them it changes the starch to resistant starch. Boil them and make a cold potato salad with healthy fats
Most of the oxalates in potatoes like Idaho potatoes are in the skin but not 100%. The same is true of sweet potatoes which are lower in oxalates than the white potatoes but still have them. Oxalates are just one example of toxins in foods. And there are two categories of oxalate some are soluble oxalates and some are insoluble. So when you are processing them in water cooking them in water especially if you leave the skins on like potatoes, then the oxalates that are soluble can be broken down and washed away in the water as long as you dump the water and don't use it in the rest of your cooking. However insoluble oxalates are not affected by cooking/heat in any way shape or form.
Been learning about oxalates and much more detail in which foods are low, medium, high to very high oxalates which are all nuts with the exception of macadamia nuts, all seeds, and many fruits and vegetables. For example spinach is one of the vegetables highest in oxalates.
Regarding potatoes I don't know how much removing the skin decreases the oxalates. I don't know how far down it extends into the flesh of the potato either. Hopefully his book will give additional insight on all of this kind of stuff and whether a food can be safely processed to a point where it's not so toxic to us.
If more interested in this one particular kind of food toxin check out the FB & yt group & subgroups: The Wizards of Ox & Trying Low Oxalate s (TLO) & TLO-Carnivore. I've been learning a lot from them as I've learned about carnivore and researching both over the last 3 to 4 months and most intensely in the last 4 weeks. I still have a lot to learn?
Ask him how to remove toxins in plantes like patetoes please Jesse
I think that, when Bill is talking about diversity it make sense to eat everything from the animal kingdom, but you can easily live on beef alone with the same nutritional value. We see diversity in our ancestors because they ate everything they could put hand on. As a survival they ate plants and probably many other things available back then, but if they have meat they ate meat 100%. They didn’t know what’s nutrient dense whats not, like we do now. But I think regardless diversity is good but not necessary if you don’t want to.
Does his book talk about how to correctly and safely ferment milk call and other foods?
I eat like a tired, confused human. Does that count?
I only eat wild bacon
recently wondered why sprouting pumpkin seeds ( only dark green Austrian variety sprout , all chinese imports won't, already dead ) creates a very bitter tastes after one day of sprouting? Any one know what that bitter element is, and is it toxic. Thinking along the lines of Bill,, it could be the seed itself now protecting itself after sprouting ?
Shame, the interesting things I thought this guy was going to talk about, he didn't elaborate much. The processes used to prepare different types of foods.
Awesome information! One thing...please get rid of the ear pods. You are frying your brain and it is a bad example to everyone. Eating the cake would have been better than the damage the pods are doing.
Eat to live, not live to eat.
Первый!
so sad to see all these health gurus completely frying their brains with EMF radiation from those earbuds.
He thinks food preparation is a novel idea.
Too much corn/maize talk, ugh! I had to stop watching 31 minutes in. Otherwise, a great guest.
Haha plants
Just far too long.
Thank you so much for this interview I really appreciated it. The horrendous amount of hideous adverts was irritating and I tried to ignore them spending my time hovering over the ‘skip’ button. But thanks again ❤