Families are returning to Nose to Tail supplements for Ancient Nutrition, following the regime of our Ancestors eating prized beef organs. Nose to tail eating is built on the concept of wasting nothing. Honouring the full animal for nourishment.
False propaganda has led to misinformation about nose to tail nourishment. A move to plant based diets means missing out on the bioavailable vitamins and minerals, peptides and enzymes only found in animal meats, from nose to tail eating. I believe forgoing a nose to tail carnivore diet upsets the natural ecosystem, impacts the environment and is a cause of increased health problems, including fatigue, dementia, mental health, ADHD, sleep disorders, mood swings, infertility and autoimmunity to name a few.
I believe that the solution to better health is nose to tail nourishment, that has satisfied and served hunter gatherers and their tribes well for centuries. Where foraging for food and eating animals is akin to maintaining a healthy natural sustainable ecosystem. Where animals have always been used for food and with death sequesters carbon back into the soil, to regenerate the land and helps provide new life, more native plants and vegetation, for birds and wildlife to survive and to co-exist with nature.
THE RELATIONSHIP BETWEEN OBESITY & INSULIN
More than 50% of Australian adults are now obese or overweight. According to Diabetes Australia; nearly one in 10 Australians is diabetic. An unavoidable implication of these numbers is that the conventional wisdom on weight loss to eat less, move your body more has failed millions of Australians.
Carnivore diets are based on the proposition that, for those predisposed to become obese and/or diabetic, carbohydrate-rich foods trigger that predisposition. That isn’t because of the calories they contain, as the conventional thinking on obesity assumes, but because of the effect these foods have on insulin, the hormone that dominates the regulation of fat storage and fat metabolism. Insulin is secreted mostly in response to carbohydrates, not just in the form of sugars, starches and grains (whole or otherwise) but also fruits and legumes, which are the staples of a well-formulated plant-based diet. (Gary Taubes, 2020)
“A high insulin level signals fat synthesis and storage, its release as free fatty acid back into the circulation,” observed the Harvard University metabolism and diabetes researcher George F. Cahill Jr. in 1971 in the prestigious Banting Memorial Lecture at the annual meeting of the American Diabetes Association. This process is like a switch: When fat cells sense the presence of insulin in the circulation, as Cahill described it, they respond by storing fat and inhibiting its release and we get fatter. When insulin is undetectable, we burn stored fat for fuel—and we get leaner. The metabolic state of ketosis, from which the keto diet gets its name, happens when carbohydrates are restricted almost entirely and fat provides most of the fuel for the body.
The hormonal, insulin-centric regulation of fat storage and fat metabolism remains textbook medicine. Yet its relevance to obesity has been effectively ignored by nutritionists and obesity researchers, who have overwhelmingly preferred to think that all calories are equally capable of stimulating fat accumulation, that we get fat because we overeat, not because the carbohydrates we consume have some unique ability to stimulate fat accumulation.
Until insulin was discovered in 1921 and insulin therapy was put to use treating diabetes, these diets were known as “animal diets.” They were the standard of care for diabetes, delaying death in what today is called Type 1 diabetes, the insulin-dependent form, and controlling the disease indefinitely in those with Type 2, the common form associated with excess weight and age. This is still the case.
In 2017, more than 100 Canadian physicians cosigned a letter declaring that they personally follow keto-like regimens and now counsel their patients to do so too. “What we see in our clinics,” these physicians wrote, is that “blood sugar values go down, blood pressure drops, chronic pain decreases or disappears, lipid profiles improve, inflammatory markers improve, energy increases, weight decreases, sleep is improved, IBS [irritable bowel syndrome] symptoms are lessened, etc. Medication is adjusted downward, or even eliminated, which reduces the side effects for patients and the costs to society. The results we achieve with our patients are impressive and durable.” (Gary Taubes, 2020)
HEALTHY SATURATED ANIMAL FATS
Eating healthy saturated animal fat is just that, and is really difficult to over consume because it satisfies you. Once your body has met its fat and protein requirements (it has no requirement for carbs, leptin is released and will make you feel full and stop eating more. Animal-sourced foods, especially organ meats typically make up the bulk of this approach to weight control because they are almost entirely protein and fat, with zero carbohydrates. With a higher ratio of fat to protein, eating more fat doesn't equate to more fat in the blood (Diana Rodgers RD).
Vegetable oils from canola, sunflower, olive oil, contain 11% or more of polyunsaturated fat compared to animal fat like tallow with 4%. Vegetable oils contain high amounts of polyunsaturated fatty acids (linolic acid) which are the primary cause of metabolic dysfunction. (Paul Saladino MD).
Excess linoleic acid tells our fat cells to grow and when fat cells of the visceral adipose tissue get too big, they begin releasing excess free fatty acids into the blood which signals to the rest of the body to become pathologically insulin resistant. Metabolic dysfunction eventually ensues, leading to diabetes with all of its complications.
If you are going to use any oils for cooking, Bovine Suet is always our first suggestion. If you tolerate dairy, we suggest using ghee or butter. By adding animal fats rich in stearic acid, you will certainly find improvements in weight loss, mood, satiety, exercise performance, energy, insulin sensitivity, and mitochondrial fat burning!