How to eat like a human, with Bill Schindler PhD

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Paul Saladino1h 39m · 2021-11-16

Claims Made

167

Claims Supported

146

Support Rate

87%

Support rate

146 of 167 claims supported

146 supported21 partial / not

Claims from this content

97

Well SupportedHunter-gatherer groups prioritize eating organ meats first after a hunt.Well SupportedHardened Soil's Histamine Immune supplement may help with allergies by addressing desiccated organs and DAO.Well SupportedHeart & Soil supplements are freeze-dried and sourced from grass-fed, regeneratively raised animals in New Zealand.Well SupportedHumans likely consumed meat with saturated fat throughout evolution, and meat consumption may have driven brain growth.Well Supported

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Hunter-gatherer groups like the Hadza prioritize animal meat, organs, blood, and fat as primary foods.

Well SupportedHumans evolved to thrive by consuming readily available whole foods, particularly meat and organs, rather than supplements or a wide variety of plant foods.

Well SupportedFermented dairy products like kefir, yogurt, and certain cheeses have significantly reduced lactose content, making them suitable for lactose-intolerant individuals.

Well SupportedLegumes, such as raw red kidney beans, can cause hospitalization or death if not prepared properly through soaking and long-term cooking.

Well SupportedDiscontinuation of almond milk resolved genitourinary and urinary metabolic disturbances in children with hyperoxaluria.

Well SupportedSome African tribes traditionally consume raw milk, sometimes combined with blood.

Well SupportedConsume the least toxic plant foods and avoid the most toxic plant foods.

Well SupportedTurmeric is high in oxalates, leading to greater urinary oxalate excretion and absorption compared to cinnamon.

Well SupportedSeeds, nuts, and legumes contain anti-nutrients and lectins and are designed to survive the digestive tract.

Well SupportedHigh oxalate foods like almonds and root vegetables, especially spinach and beets, should be consumed with caution.

Well SupportedHuman ancestors primarily favored animal meat and organs as their main food source, with plants serving as fallback foods that required extensive detoxification.

Partially SupportedPlants have evolved numerous natural pesticides and toxins to defend themselves against herbivores, insects, and other threats.

Partially SupportedConsuming baboon brains and deer brains historically has not inherently led to prion diseases.

Partially SupportedSweet potatoes are moderate in oxalates, and berries and non-sweet fruits like avocado and olives are on the less toxic end of the spectrum.

Partially SupportedThe digestive tract of granivorous birds operates similarly to human digestion for the final stages of processing food.

Partially SupportedJoel Fuhrman pressure cooks beans to detoxify anti-nutrients like lectins.

Partially SupportedMany wild plants are toxic and can cause illness or death if consumed without proper identification and detoxification.

Partially SupportedThe inclusion of organs, blood, and fat in the diet provided the necessary nutrition to support the expansion of the human brain.

Partially SupportedHunting provides first access to nutrient-dense animal parts like blood, organs, and fat.

Partially SupportedGrains require soaking, sprouting, and fermentation to detoxify and break down for safe human consumption.

Partially SupportedConsuming massive quantities of potatoes may cause health issues due to oxalates.

Partially SupportedCooking meat slightly enhances bioavailability, and processing red meat makes it easier for the body to access nutrients.

Partially SupportedFoods humans have evolved to eat over hundreds of thousands of years are beneficial for health.

Partially SupportedRoots like potatoes and seeds are often very high in oxalates because they are plant storage organs used for protection.

Partially SupportedHumans have consumed a primarily meat-based diet for approximately 3.5 million years, supported by fossil records.

Partially SupportedBill Schindler's book 'Eat Like a Human' covers ancestral dietary past, specific food groups, their pre-history and history, potential risks, mitigation strategies, and includes practical tips and recipes.

Not SupportedGreen smoothie cleanses can represent a significant oxalate load.

Partially SupportedPeople with sensitive guts or inflammation should be cautious about consuming high-oxalate foods like kiwis, raspberries, blackberries, dates, and figs.

Partially SupportedHominid ancestors likely controlled their microclimate with fire to survive colder climates before clothing.

Partially SupportedWhen consuming plant foods, prioritize fruit and honey, and detoxify grains and beans.

Partially SupportedThere have been no reported cases of bovine spongiform encephalopathy (BSE) prion disease in New Zealand.

Partially SupportedEarly hominins were scavenging kills made by predators, not actively hunting.

Partially SupportedSome toxins may remain in grains and beans even with ancestral methods like sprouting and pressure cooking, though these methods significantly reduce them.

Partially SupportedAs mammals are weaned off milk, they slow down, cease, or suppress the production of enzymes like chymosin and lactase.

Partially SupportedHarvesting and cracking nuts yourself provides a more intuitive understanding of appropriate portion sizes compared to buying pre-packaged nuts.

Partially SupportedHumans domesticated themselves 3.5 million years ago by creating stone tools, leading to genetic changes like larger brains and bodies.

Partially SupportedBetween 2.5 and 2 million years ago, hominids transitioned to consuming more nutrient-dense foods through scavenging and hunting.

Partially SupportedThe introduction of nutrient-dense, bio-available animal foods into the human diet led to a reduction in sexual dimorphism.

Partially SupportedHuman genetics have been altered by technologies like stone tools and fire, improving access to previously inaccessible foods.

Partially SupportedTricking seeds, nuts, and legumes into thinking they are in the right environment lowers their defenses, making them safe for consumption.

Partially SupportedInsects were a crucial part of ancestral diets, especially during periods of high nutritional need.

Partially SupportedSome individuals with celiac disease may react to gluten and lectins in sourdough bread.

Partially SupportedIn Mongolian traditional butchery, the gallbladder and spleen were typically not consumed, while other organs, intestines, meat, fat, gristle, and bone were utilized.

Partially SupportedAncient processing strategies for removing oxalates are not well-evidenced, though fermentation may help slightly, and cooking with dairy might bind oxalates.

Partially SupportedMammals suppress chymosin and lactase production after weaning.

Partially SupportedHuman infants are designed to consume raw milk from their mothers, which begins to ferment upon leaving the breast and is further processed by enzymes like lipase, lactase, and chymosin in the infant's digestive system.

Partially SupportedThe inclusion of organs, blood, and fat from hunted animals was a critical and indispensable factor in human evolution and development.

Partially SupportedThe seeds of the pawpaw fruit contain a neurotoxin that can cause severe illness or death.

Partially SupportedLactose intolerance is the norm for adult humans, with only a minority possessing genetic mutations allowing for adult lactase production.

Partially SupportedPhosphatidylserine has been found to improve age-related cognitive decline and enhance stress resilience in young individuals by managing the ACTH pathway.

Partially SupportedApproximately five to seven million years ago, human ancestors stood upright for the first time and may have consumed carbohydrate-rich underground storage organs, roots, corms, and tubers in addition to fruits, plants, and insects.

Partially SupportedParts of plants like stems, roots, and leaves serve functions such as structural support, energy storage, and photosynthesis, and are not primarily intended for consumption by the plant.

Partially SupportedA wheat berry's structure, with bran for protection, endosperm for starch, and germ as the nutritional powerhouse, is similar to an egg's structure of shell, white, and yolk.

Partially SupportedTraditional mozzarella requires a fermentation process of approximately 6-8 hours to reach a pH of 5.2, during which lactobacillus bacteria consume lactose and produce lactic acid.

Partially SupportedCustard made with creme brulee techniques is a palatable dairy option for those who do not tolerate dairy.

Partially SupportedRelying on price and convenience for food choices can lead to excessive consumption of toxins like oxalates.

Partially SupportedRemoving oxalates from the diet can resolve medical mysteries.

Partially SupportedHardened Soil's Mood Memory and Brain supplement contains desiccated bovine cortex, liver, and bone marrow, including phosphatidylserine, sphingomyelin, sphingolipids, and BDNF.

Partially SupportedThe Lewa Conservancy in Kenya contains the world's second-largest Acheulean handaxe site, with thousands of handaxes present.

Partially SupportedColostrum, when baked, has the same fat and sugar percentages as creme brulee and is rich in immunoglobulins and immune factors.

Partially SupportedAncestral approaches to plants involved extreme caution and the use of technology to mitigate plant dangers.

Partially SupportedTannins and saponins are plant toxins found in plants, particularly in seeds and roots.

Partially SupportedPreparation methods are necessary to safely consume plants and access their nutrients.

Partially SupportedOat milk often contains seed oils and sugars.

Partially SupportedDuring the dry season, Samburu and Maasai men and boys consume only blood and milk twice a day for months.

Partially SupportedThe diet of the healthiest people observed by the speaker consisted primarily of fresh blood and raw milk.

Partially SupportedThe Samburu and Maasai people observed exhibited the epitome of health with lean, muscular physiques, full white teeth, and clear eyes.

Partially SupportedHumans likely began a relationship with fire millions of years before gaining full control, needing to understand its benefits and how to fuel it.

Partially SupportedThe invention of hunting technology and fire around 2 million years ago enabled a dietary transition to consuming nutrient-dense animal parts.

Partially SupportedOldowan technology at 2.5 million years ago allowed ancestors to transition to scavenging meat in their diet.

Partially SupportedEvidence suggests fire use by humans may be as old as 1.4 to 1.8 million years.

Partially SupportedSome fruits contain toxins until ripe, at which point they become safe and palatable.

Not SupportedMany commercially available mozzarella cheeses bypass the fermentation process and use acids to adjust pH.

Not SupportedModern industrial processing of grains removes the ability to soak, sprout, and ferment, leading to nutrient deficiencies and malformations in animals.

Not SupportedModern industrial food systems process grains in a way that is detrimental to human health.

Not SupportedUsing pressure cookers like Insta Pots without pre-soaking dry beans results in food that is not safe for consumption due to insufficient toxin removal.

Not SupportedSprouted almonds caused stomach upset, bloating, and discomfort for Bill Schindler.

Not SupportedPapaya seeds contain toxins and are not recommended for consumption unless one has parasites.

Partially SupportedAngel wing disease in ducks and geese is caused by feeding them modern processed bread lacking natural grain preparation.

Partially SupportedThe primary technological approach to plants has been to make them as bio-available, nutrient-dense, and safe as possible.

Partially SupportedConsuming modern, processed grains without natural processes like soaking, sprouting, and fermentation risks nutrient deficiencies and malformations.

Partially SupportedFermented raw milk cheese made with rennet is a fundamentally different and superior food product compared to highly processed dairy.

Partially SupportedApproaching grains using ancestral methods like soaking, sprouting, and fermenting creates a food that is fundamentally different and safer than commercially produced bread.

Partially SupportedStone tools allowed early hominins to access and consume meat.

Partially SupportedThe ancestral diet utilized technologies like stone tools, hunting, fire, and fermentation to make foods accessible.

Partially SupportedWithout technology to detoxify plants, early humans ate hyper-seasonal and hyper-local diets limited to a few safe plant varieties.

Partially SupportedFermentation and rennet can make dairy safer and more nourishing for adult consumption.

Partially SupportedCheese sticks made through fermentation are often made properly, while expensive mozzarella balls from the deli are usually not.

Partially SupportedWild American persimmons are intensely astringent and unpleasant to eat before they are fully ripe.

Partially SupportedTraditional and ancestral groups that consume dairy almost always ferment it first.

Partially SupportedPlants should be approached with extreme caution and significant technological preparation.

Partially SupportedThe process of making cheese in the stomach, involving chymosin (or chymosin-like enzymes, known as rennet in cheesemaking), is similar to how fermented dairy products like yogurt and kefir are made.

Not SupportedUltra-high-temperature pasteurized dairy should not be consumed.