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Keto and Hemochromatosis, Telomeres, Stevia a Steroid?, Is all processed meat that bad?. Does Food Tolerance Depend On Your Birthplace? // HIIT vs Food Tolerance?
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Show Notes:
Our book Sacred Cow is now officially available for pre-order.
The publisher is nervous about the Covid climate, with bookstores being closed, etc. They are being excessively cautious with the print run during this time, so please go ahead and pre-order now.
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News topic du jour:
Optimal Foraging
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1. Keto and Hemochromatosis [7:47]
Dana says:
Hi Robb and Nikki,
I’ve been a version of Keto (low carb, moderate fat and high protein) since 2016 after being diagnosed with Fibromylagia, thyroid issues (low T3), and adrenal fatigue due to low pregnenolone. I also suffer from Celiac Disease. I’ve been able to heal my thyroid and adrenals just by being on the ketogenic diet. I recently got blood work back that my iron saturation is too high. After testing, it was confirmed that I carry the H63D mutation for hemochromatosis. Other than therapeutic phlebotomy, blood donations and watching my Vitamin C intake can you recommend anything that binds to iron to help remove it from the body? I really do not want to reduce my protein intake as my Fibromylagia symptoms are drastically reduced with higher protein intake over high fat intake.
Thanks so much for your time. I’ve been a long time follower since 2009.
Sincerely,
Dana M. Brandt-Tinker
2. Telomeres [14:40]
Bill says:
Robb, you’re killing me. You alluded to telomere shortening recently within the context of “extended” fasting while chatting with Paul Saladino. I thought I’d wait you out to hear more on the subject eventually, but, nada. However, I’ve also been unable to find any articles reporting such an important phenomenon. I would be grateful for any elucidation you might provide. Thank you—Bill
3. Stevia, a Steroid? [17:57]
Thuy says:
Hello:
I just want to keep my question short for efficiency purposes.
I recently discovered that many constituents in stevia plant, including rebaudioside A, have chemical structures similar to those of steroids, cortisol for example. I’ve seen some literature in the past stating that stevia may increase insulin response but I didn’t put much thought into it since most of these studies are poorly designed. I’m not sure the purposed insulin response is due to a rise in blood glucose or some other mechanisms. Stevia is so sweet anyway that I don’t need to use much of it to get the sweetness I desire. I turned to keto lifestyle for about 3 years now due to borderline prediabetes. My blood sugar is not great but not poor either (A1C 5.4%, fasting 80s, post meal low 100s). I’m not too worried about my blood sugars but just for fun and giggles, I wonder if the similarities between stevia constituents and steroids will EVENTUALLY be a concern if I use it moderately everyday (few drops in daily matcha latte, sometimes in desserts sparingly).
Thanks a bunch! Love the show.
4. Is All Processed Meat That Bad? [24:07]
Jarno says:
Hi Robb & Nicki,
Thanks once again for a great podcast, I am a listener from way back. It bares repeating that you are changing lives (for the better).
My question is about a topic I hear rarely discussed. That is, how bad processed meat really is and how much of a spectrum there is under the umbrella of processed meat? I would presume that the cheapest ultra processed hot dog sausage and the finest Italian artisan prosciutto might have a bit of a difference between each other?
Here in Finland we have for example this line-up of products from a major manufacturer Snellman called All Natural (yeah right you might say). These products really don’t seem to contain any bad additives etc. Just meat and spices. How would you consider these products against say fresh meat? Is there something about the actual processing of meat in large scale manufacturing settings that makes them of lesser quality? These are delicious, shelf life is very decent and they make day to day living so much easier.
The site is unfortunately only in Finnish but you might try it with Google Translate if you are that interested 
https://snellman.fi/fi/tuote-kategoria/makkarat/all-natural/
I have no affiliations whatsoever!
I’d love hearing your thoughts on this subject in general and maybe a comment about those products!
TY TY TY!
Best regards,
Jarno
5. Does Food Tolerance Depend On Your birthplace? // HIIT vs Food Tolerance? [32:07]
Piotr says:
Hi Nicki and Robb!
I admire your work – no bullshit content for such a long time! My go-to source of information on nutrition and general well-being. Keep that good work!
I’ve got two questions or maybe it’s just one depending on how you look at it 
I’ve been following paleo low carb lifestyle while starting my CrossFit journey. Effects were amazing especially after my “traditional” gym background – train ging for the pump and high carbs as base of my diet. My well-being improved significantly. But as after two years intensity and volume of CrossFit workouts increased (and I’ve felt lack of fuel for those workout), I’ve began experimenting with reintroduction of several foods and here’s what I’ve discovered: a) eating moderate amount of dairy do not harm my guts at all, b) lowering of amount of HIITs in my training week also improved my food tolerance.
So I’ve started wondering if: a) being an Eastern European gives me better tolerance for dairy? Is it possible that food tolerance vary depends on the part of the world where you were born? b) two much hardcore intensive workouts influence gut issues?
Bonus question: potatoes are grey zone of paleo diet. Why? Are there really that different than sweet potatoes? Actually as Eastern European I find them much better for my guts than sweet potatoes? Could it also be something resulting from geographical or cultural differences?
Sponsor:
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