Revenge of the Plants: Carnivore Diet Mistakes

THE MEAT OF IT (with Michaelanthony)

“Oof! I shouldn’t have eaten that.

“Ugh. Shouldn’t have eaten that, either!”

Why do we crave foods that make us feel sick? More importantly, why do they make us ill in the first place?

For the past couple of days, I’ve spent hours in severe discomfort after eating too many jalapeño pork cracklin’ snacks. Along with a chorizo that, though very mild, nonetheless burned me in the literal end.
As many carnivores already know, this is because plants defend themselves with toxins and irritants. The spicy capsaicin in peppers, the pungent allicin in garlic ― these are there to kill small organisms and, hopefully, also deter larger creatures like us.

But humans actually LIKE the burning sensation, even though that kick is actually the plant fighting you off with a mild dose of death. Only birds are immune to the burn, so they are the animals responsible for spreading that plant’s seeds. Nature has it all worked out! And then we humans do our own weird thing, as usual.
This episode is a rant about the consequences of straying too far from Nature ― particularly when it comes to diet!

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00:36 Plant vs. animal food sensitivities; why plant foods cause more problems.
01:12 Why red meat from ruminant animals is so healthy!
03:00 A few reasons why plants are poor food for humans.
03:45 Why ruminant meats outshine others in nutrition, etc.
05:05 Reminder: Fiber is an irritant, not a nutrient!
05:45 Why YMMV with eggs and dairy.
08:13 How plants defend themselves against us with irritants and poisons.
09:49 The human tendency to crave toxic phytochemicals for their side effects.
10:12 My 6-mile snack run to and from Whole Foods!
11:01 Showing you the snacks I bought! (Hint: Not pork rinds. But you’re close…)
16:22 How capsaicin ― that spicy feel ― is designed to protect plants from us!
Plus: My nightmare after eating too many jalapeño pork cracklins!
18:13 Why the mild chorizo sausage I ate the next day made me feel sick ― again.
19:29 The nicotine in nightshade plant foods and the insulin resistance it causes.
20:23 Garlic and its stanky phytochemical, allicin. (Plus: How I ate raw garlic as a kid. By choice!)
22:20 Oxalates ― a quick reminder. (Look up Sally K. Norton!)
23:00 Why being more sensitive on a carnivore diet is a good thing, not a disadvantage.
(Hint: It’s good to notice when you’re being poisoned!)
24:32 Finding alternatives to snacks with dubious ingredients ― like too many spices!
24:52 Making my own snacks, including ground beef burger strips!
26:41 Aiming to source meat from the most humane, sustainable, local farms possible.
27:05 Optimal Carnivore grass-fed liver capsules ― a great option! (Also not a sponsor.)
28:24 My new art prints available now at http://art.meatgoth.com!

Take care out there!
Michaelanthony

【Ｓｏｃｉａｌ　Ｍｅｄｉａ，　ｅｔｃ．】

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