047: Carnivore Diet: Crazy delicious, or just plain crazy?
I’ve been a big proponent of plant-based eating for years now.
In fact, in my latest book, The Longevity Paradox, I even have a whole section questioning whether animal protein is essential for strength and longevity.
But not everyone agrees with me…
On this episode of The Dr. Gundry Podcast, I’m joined by Dr. Paul Saladino.
Dr. Saladino is a passionate proponent of the carnivore diet — a diet where the ONLY food you eat is meat.
If you’re wondering how only eating meat could possibly be healthy for humans, you’re not alone. But Dr. Saladino persuasively argues that eating a meat-based diet may actually be the best way for humans to eat (and if you want to hear what I think, well, just listen to the episode!).
On this episode, Dr. Saladino will explain the science behind the diet and talk about what you can and cannot eat on the diet — plus, you’ll get my take on the carnivore diet (should you really try this yourself?).
We also argue about the power of plant polyphenols and discuss the ways our two diets might actually share some common ground.
Believe me, you won’t want to miss this one!
In this episode, you’ll learn:
- How training in traditional Western Medicine paradoxically drove Dr. Saladino towards a diet comprised ONLY of meat (4:10)
- Why Dr. Saladino thinks the carnivore diet could actually create a health revolution (7:15)
- Why we disagree about the power of plant polyphenols (10:00)
- How pasture-raised animals can actually improve your health and the environment (15:30)
- The plant-based protein you should ALWAYS avoid… and the ONE reason you should never eat certain plant-based burgers (17:50)
- If your brain can actually provide PROOF of the science behind the carnivore diet (18:30)
- The “lectin connection” between the Plant Paradox and the carnivore diet (23:10)
- Why Dr. Saladino believes plant-based eaters could do EVEN BETTER on a carnivore diet (25:00)
- The “super nutrient” that might actually help prevent fatty liver disease (36:30)
- One critical nutrient you can ONLY get from meat — and how it might actually help people struggling with depression (38:00)
- The “Mediterranean secret” to a healthy gut and a longer life (40:30)
- Why eating meat on a keto diet can have a positive effect on your body (43:20)
- The REAL enemy of healthy aging (45:45)
- Whether meat has been unjustly vilified (Dr. Saladino sure thinks so!) (48:15)
- The meat that Dr. Saladino and I agree you should NEVER eat — and you probably won’t be happy to hear it (49:45)
- The “creepy, crawly” way to improve your diet and your health (59:30)
Mentioned on this episode:
The Fundamental Health Podcast
Meat Eating Among the Earliest Humans
How did our brains really develop?
White Oak Pastures Beef Reduces Carbon Footprint
Jordan Peterson’s All Meat Diet
Impossible Burger tests positive for glyphosate
Stomach acidity in humans and meat eating
The Expensive Tissue Hypothesis
Was agriculture “the worst mistake in human history?”
Agriculture’s effect on our ancestors’ health
Dietary evidence from the Dickson Mounds
Danish study on fish and meat consumption for health
Health Food Shoppers Study from the UK
The China Study revisited (a critique of the China Study)
Red meat’s effect on your gut bacteria
Fruits and vegetables: Do they reduce DNA damage?
Jane Goodall, chimps, and bugs
If you like this episode, you may also enjoy:
Dr. Mercola reveals: the truth about “keto fasting”
Why Cutting Grains Can Save Your Life | Dr. David Perlmutter
A day in the life of a “fat burner” | Dr. James DiNicolantonio
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Dr. Steven Gundry is a renowned heart surgeon and New York Times bestselling author of “The Plant Paradox” and “The Plant Paradox Cookbook.”
A huge thank you for the books and a couple of things I think you might could clarify. First, how effective is fermenting in removing lectins, particularly from nightshade vegetables? I caught your podcast on condiments, and in particular I’m wondering about salsa. I have made a salsa with peeled and deseeded tomatoes, peppers, onions, and okra, then fermented that. It’s delicious on cassava chips but I don’t really know how well I’ve nuked the lectins. Second question is easier: I grow most of my own food and home can; is pressure canning effectively the same as pressure cooking? How about for tomatoes? Much thanks.
Fascinating podcast! I can’t wait to hear your next debate with Dr. Paul Salidino on HIS podcast. I particularly love how open minded each of you are to simply search for optimal health. Every time I listen to each podcast I learn something new, very exciting! Thank for continuing to educate us, but most of all, thank you for empowering SO MANY people to make simple food choices that reap sooo many health benefits, as both me and my husband have experienced.
Thank you, Dr. Gundry, for being open-minded and presenting this radical view of eating. I’ve been carnivore for three weeks and in that short time, I’ve virtually eliminated my gut pain which I have suffered for over 40 years. I wish we had more practitioners, such as yourself, that are committed to the ongoing search for patient health.
Hi Doctor G,
I love that you invited this guest who has quite a different vision and you can share information and studies you’ve read. I really enjoyed this.
But how dare he speak like that about polifenoles??? I read your book avidly and I’m a big fan. I will never stop eating my olive oil!