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Peak Human - Unbiased Nutrition Info for Optimum Health, Fitness & Living

May 10, 2019

We’re back for the conclusion of this mighty animal vs. plant food discussion. Paul is a beast on this science and I think it’s really interesting to think about this in a whole new way than most of the mainstream nutrition world has for the past 60 years.

We’re a day late because I’ve been desperately trying to launch my Grass Fed meat company Nose to Tail which you can find at which we mention in this episode. I couldn't release this episode until the website was live. So guess what? We’re now selling grass finished American-grown beef raised in the heart of America in Northeast Texas as of right now. I’ve spent over a year figuring this out and searching for the right ranch to partner with. My guy is the real deal.

We have grass fed, grass finished beef, buffalo and lamb, pasture raised Omega-3 pork, and omega-3 chicken. We specially formulate the diet of the pigs and chicken for an incredible Omega-6 to Omega-3 ratio is 1.5:1 to 1.7:1. This is huge. If you’ve been listening to the experts I’ve been interviewing we want our ratio right around this range.

We sent the pork and chicken to a lab for analysis and you can see the full fatty acid profile results on my site Nose To To give some context this blows away even pastured poultry at an 8:1 ratio and free range poultry at an 18:1 ratio. Our pork tested at 1.5:1 and conventional pork is 20:1.

I’m most excited about the primal mixes. We have beef, buffalo, and pork primal mixes with either 30% organ meat mixed in or 5%. We’re talking liver, heart, kidney, and spleen. You can get all the extra nutrients without dealing with the taste that is harsh for some.

At the risk of going on too long, we also are offering tins of cod liver in their own oil, wild caught sardines, and bone meal. These things round out the ultimate nose to tail diet and are what I’ve been eating regularly in my diet. So many great things with these including huge amounts of omega-3s, huge amounts of vitamin A, calcium, magnesium, phosphorous, the list goes on.

Just check out and check out all the boxes and products. I’m so excited about this I can’t believe it’s finally here. This is such a win-win-win-win-win. It’s good for your health, it’s supporting an amazing ranch, it’s helping regenerate the soil and the environment, the animals are raised well and are happy, and it even supports me so I can keep putting out this content and finish the Food Lies film, etc. Thanks so much and I know you’re going to enjoy it.

Now onto the rest of the discussion with Paul. We cover everything else you can imagine from coffee, more plant toxins, longevity and anti-aging research, the Blue Zones myth, advanced glycation end products and heterocyclic amines in cooked meat, mTor, the balance of Methionine to Glycine (which is another reason to eat Nose to Tail and why not buy it from and get the best stuff around), Paul’s workouts, inflammation, APOe4, safest plant foods, and more.

This is an episode where you really need the extended show notes Kristi has been doing that are available to Patreon supporters. You can go to and support the show there and get access to the very comprehensive show notes she put tons of time into from this week and last, plus from Dr. Thomas Seyfried and Dave Feldman.

So now you have a whole bunch of ways to support the show and the film from $2 on Patreon, to preordering the film and getting your name in the credits on Indiegogo, all the way up to a giant $200 box of grass fed meat delivered to your door. I really appreciate your support and let’s jump in with Paul and hear why eating nose to tail is so great.



Show Notes

  • Recap on last episode - fiber, polyphenols, plant toxins, no need for hormetic stressors when we can mimic them with lifestyle stressors such as exercise, cold stress, heat stress, etc.
  • Risk of thyroid impairments from sulforaphane
  • Bruce Ames paper: Dietary pesticides 99.99% all natural
  • Carcinogens in coffee
  • Dangers of oxalates
  • Tea, coffee, and oxalates
  • What are lectins and how do they disrupt the gut
  • Phytic acid as a plant anti-nutrient
  • Minerals in plants are bound to phytic acid and render them non-bioavailable
  • Paul’s own personal cutting out grains and having major benefits on his stress fractures from ultramarathon running
  • Resveratrol and its benefits but also its autoimmune potential
  • Anti-aging research is becoming a stream of biohacking and using molecules instead of diet and lifestyle
  • All the benefits from these anti-aging molecules can be achieved through living a “radical” life
  • We have enough stressors in our modern environment, we don’t need more from plants
  • Carcinogens and cooked meat
  • Polycyclic Aromatic Hydrocarbons (PAHs) and Heterocyclic Amines (HCAs) in cooked meat and how to cook your meat to limit them
  • Advanced Glycation End Products (AGEs) are in cooked plants and meat
  • Acrylamide in coffee
  • The dangers of a carnivorous lifestyle
  • Environmental toxins in animal fat are no different than toxins in plants
  • mTOR and why we shouldn’t be afraid of protein
  • Insulin vs leucine effect on mTOR
  • Building muscle on a carnivore diet
  • Paleo anthropology perspective of a carnivore diet
  • Problems with Blue Zones
  • Genetics vs diet in Blue Zones
  • Methionine-Glycine balance and why this is important
  • Importance of calcium on a carnivore diet
  • Why you should consider adding bicarbonate to your water
  • Flaws in the ethical argument for veganism
  • Paul’s workouts
  • What Paul’s currently questioning - APOE4 and saturated fat, endotoxins, electrolytes
  • Meat and inflammation
  • Would Paul feed his kids a carnivore diet?
  • Safest plant foods
  • Fermented foods

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