https://youtu.be/Q00wHV2tcy4?si=ahOJ3cZMmdTrDug4

me neither
17:17:48 From robertlevin : Gabor: Thoughts of the paleo diet?
17:18:04 From Sameer Dossani : Neuro endocrine. Very interesting. Would GLP1 agonists be part of this class of drug?
17:20:03 From ION Classroom 17 : Sharing some papers I’ve been reading this week – not all linked to today’s topic Sucralose: ‘From Sweet Success to Metabolic Controversies—Unraveling the Global Health Implications of a Pervasive Non-Caloric Artificial Sweetener’ https://www.mdpi.com/2075-1729/14/3/323
17:20:09 From robertlevin : Also your thoughts on evolutionary biology? Have you heard of Michael R. Rose who is an evolutionary biologist?
17:25:03 From Sameer Dossani : Haven’t read this yet, but brand new from Diamond and Bikman: https://www.frontiersin.org/articles/10.3389/fnut.2024.1394610/full
17:25:20 From Sameer Dossani : And Paul Mason
17:27:48 From ION Classroom 17 : Replying to “Also your thoughts o…”

will take a look and share Miki Ben-Dor Tel Aviv Uni.
17:30:08 From ION Classroom 17 : Replying to “And Paul Mason”

on my list – hot off the press – LMHR
17:30:37 From Mary Murphy : Gabor, repetition is reinforcement. (Re: your comment that you hope we don’t mind.)
17:30:55 From Sameer Dossani : Reacted to “Gabor, repetition is…” with 👍🏾
17:34:19 From yvo sijpkens : What is the quantitative difference between physiological GLP-1 activation by nutrition and the use of GLP-1 analogues like semaglutide?
17:34:38 From Marion Paul : With regards to HOME food processing, ie blanching & freezing, water bath canning and pressure canning (very high heat). Do you have any thoughts on which is better?Suspect it could be freezing, but space does not allow everything vegetable and protein to be frozen, hence the next best alternative?
17:36:55 From ION Classroom 17 : Getting some early chatter on use of very low does GLP-1 across a range of conditions,
17:39:27 From Sameer Dossani : Thanks Ivor for the hospitality. We just got back home a couple of hours ago from Dublin and London (and a few other places)
17:39:33 From ION Classroom 17 : Replying to “Getting some early c…”

I’m all for the natural approach …Effect of low dose Semaglutide in people with Type 1 Diabetes and excess weight, https://www.sciencedirect.com/science/article/abs/pii/S0168822724000779
17:40:13 From ION Classroom 17 : ION class room is Heather
17:40:42 From ION Classroom 17 : Replying to “Sharing some papers …”

Put this one in for Gabor’s comment.
17:40:57 From Sameer Dossani : Reacted to “on my list – hot off…” with 👍🏾
17:41:19 From Mary Murphy : Thank you, Heather. I’ve been wondering.
17:41:58 From ION Classroom 17 : Replying to “Thanks Ivor for the …”

Next time in London would love to meet. Heather
17:43:32 From Danny De Cock : now I see 3 plausible views in the evolution of atherosclerosis:

1. I recently discovered a presentation by Dave Feldman about LDL transcytosis which basically comes down to the process where a damaged cell of the blood vessels would pull (!) LDL in to come help fight inflammation.

presentation: https://www.youtube.com/watch?v=JtJQtu3pc3w

2. Paul Mason’s eureka presentation about the lipid rafts

https://www.youtube.com/watch?v=_lRXZfs6Sjs

3. the view of Vladimir Subbotin where the atherosclerosis is developed coming from the capillaries

what would be your views on these three views?
17:43:45 From Joe : Can dietary collagen help heal the lining of the gut or stomach (e.g. if there is inflammation)? I heard the body doesn’t make much endogenously. And ancestral diet would include more skin.
17:45:19 From ION Classroom 17 : Reacted to “now I see 3 plausibl…” with 👍
17:46:13 From Mary Murphy : Yes, I was trying to support repetition with the comment that repetition is reinforcement.
17:49:36 From ION Classroom 17 : hormesis
17:50:05 From Danny De Cock : about drying meet: pemmican is very good and stores for a very long time if it is stored in a dry storage container and if it is made with high quality tallow. “a very long time” exceeds 10 years
17:50:58 From Mary Murphy : Danny, how to make pemmican, please.
17:52:11 From David Nabert : We don’t all go to 80mg lipitor. I only go above 20mg if am forced by interventianalists Also semaglutide shows cardiac mortality decrease much higher than statins.
17:53:29 From David Nabert : Mortality decrease in diabetics with coronary disease that is
17:57:29 From ION Classroom 17 : another new paper improving heart fx… ‘ Intermittent Fasting After ST-Segment-Elevation Myocardial Infarction Improves Left Ventricular Function: The Randomized Controlled INTERFAST-MI Trial, https://pubmed.ncbi.nlm.nih.gov/38695175/
17:57:50 From ION Classroom 17 : Same principles in TCM as well re organs
17:57:50 From Danny De Cock : you start with the leanest meat your butcher can provide. have it sliced very thin, the thinner, the better. then dry it at extremely low temperature. it should not exceed 40 degrees celsius to avoid denaturation of the proteins and degeneration of the nutrients. this low temperature is very important!
when I made pemmican, it took 24h to dry 1kg of very thinly sliced lean meat.
as soon as it is fully dry (it will look very dark) you have to grind it fine with whatever device you have. the finer, the better.

in addition, you need tallow. the best quality is from kidney fat of a ruminant.

you cut the fat in small cubes and melt it in the biggest pot you have.

let it melt the fat slowly and wait until it forms a crust on top.
this can take 4-5 hours.

break the crust and filter the fluid oil. this will look very golden.

now you wait until the tallow cools down below 40 degrees celsius

then you add some of the tallow to some of the grounded meat. the meat will absorb the tallow.
17:58:25 From Mary Murphy : It’s not a good practice to dismiss what oxalates do such as was done in the last session. May I unmute and speak on that?
17:58:26 From Jenny : I think collagen is beneficial as it’s a prebiotic ie a fermentable glycoprotein that reaches the colon
17:58:31 From ION Classroom 17 : Replying to “you start with the l…”

delicious
17:58:52 From Danny De Cock : if the result is too soft, you add some additional meat, if it is too hard, you add some tallow.

then you make small balls or sticks or cubes or praline like snacks
17:59:07 From ION Classroom 17 : Reacted to “if the result is too…” with 👍
17:59:27 From Danny De Cock : you put it in a cool storage place and you are done. store it in an air tight container and store it for x times until you need it.
17:59:30 From Mary Murphy : Collagen has oxalates, by the way.
18:01:27 From ION Classroom 17 : Replying to “Collagen has oxalate…”

hydroxyproline converting to oxalates in the body?
18:03:25 From ION Classroom 17 : Replying to “Collagen has oxalate…”

Hydroxyproline ingestion and urinary oxalate and glycolate excretion. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2268952/
18:03:53 From Danny De Cock : you can vary the pemmican recipe with spices as you like. avoid any addons that are not fully dry, as this will deteriorate the dried meat properties
18:06:38 From ION Classroom 17 : Replying to “Collagen has oxalate…”

Contribution of Dietary Oxalate and Oxalate Precursors to Urinary Oxalate Excretion https://www.mdpi.com/2072-6643/13/1/62 Nutrients 2021,
18:07:01 From ION Classroom 17 : Reacted to “you put it in a cool…” with 👍
18:07:04 From Robert : Mercola interviewed her a few times
18:07:16 From ION Classroom 17 : Reacted to “you can vary the pem…” with 👍
18:08:12 From Joe : Thanks!
18:08:13 From ION Classroom 17 : thanks