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The carnivore diet raises the middle finger to the plant-based trend

The carnivore diet raises the middle finger to the plant-based trend

FromThinking Nutrition


The carnivore diet raises the middle finger to the plant-based trend

FromThinking Nutrition

ratings:
Length:
11 minutes
Released:
Mar 9, 2021
Format:
Podcast episode

Description

Want to eat the exact opposite of plant-based? Then the carnivore diet has you covered. A diet that consists entirely of animal foods and zero carbs and plants, it offers the promise of weight loss and a cure for all that ails you from autoimmune diseases to depression. Of all the trends that buck conventional nutrition advice, the carnivore diet lies several standard deviations to the right of the diet crazy curve. In this podcast, I look at what created the carnivore diet trend, what it involves, and importantly: what can we say about its health merits. Links referred to in the podcastGoogle Trends data for carnivore diet searches https://trends.google.com/trends/explore?date=all&q=carnivore%20diet Meeting essential nutrient needs on the carnivore diet https://pubmed.ncbi.nlm.nih.gov/32833688 Red meat and TMAO production https://academic.oup.com/eurheartj/article/40/7/583/5232723Episode transcriptTo access the full episode transcript, go to the following link and select the individual podcast episode and then click on the ‘Transcript’ tab https://thinkingnutrition.buzzsprout.comConnect with meInstagram: doctimcroweFacebook: Thinking NutritionTwitter: CroweTim
Released:
Mar 9, 2021
Format:
Podcast episode

Titles in the series (100)

Thinking Nutrition is all about presenting the latest nutrition research in plain language and then translating this into what it means for your health. Dr Tim Crowe is a career nutrition research scientist and an Advanced Accredited Practising Dietitian. Tim has over 25 years of research and teaching experience in the university and public health sectors, covering areas of basic laboratory research, clinical nutrition trials and public health nutrition. He now works chiefly as a freelance health and medical writer and science communicator.