How hunting animals made us human, with Bill Von Hippel

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Paul Saladino1h 7m · 2020-03-31

Claims Made

135

Claims Supported

127

Support Rate

94%

Support rate

127 of 135 claims supported

127 supported8 partial / not

Claims from this content

49

Well SupportedNose-to-tail eating is a recommended approach.Well SupportedHumans have larger brains, smaller large intestines, and different gut structures compared to primate ancestors.Well SupportedHumans historically prioritized animal foods over plant-based foods when available.Well SupportedConsume the least toxic plant foods and avoid the most toxic plant foods.Well SupportedBelcampo.com offers regenerative agriculture products, and using the code 'carnivore md' provides a 20% discount.

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A. Volkovreader

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Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.

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Would love a "what would change this verdict" RSS feed. Sign me up if it exists.

Well SupportedThe brain demands a disproportionate amount of energy relative to its size.

Partially SupportedBill Von Hippel's diet is heavy on chicken, steak, fish, and simultaneously heavy on fruits and berries.

Partially SupportedDesiccated lung and thymus supplements may offer benefits for immune support and lung tissue protection.

Partially SupportedWhite Oak Pastures provides high-quality meat and organ meats from grass-fed, grass-finished animals.

Partially SupportedA carnivore or carnivore-ish diet does not necessarily need to be ketogenic.

Partially SupportedIn one ICU, 90-94% of patients on ventilators had diabetes or pre-diabetes.

Partially SupportedExclusively plant-based diets can lead to nutrient deficiencies due to phytic acid and limited nutrient availability.

Partially SupportedCooking some meats may enhance protein bioavailability, while cooking nutrient-dense foods like liver may cause nutrient loss.

Partially SupportedCarnivore diets are very low carb, not zero carb, as liver contains glycogen and some animal foods contain carbohydrates.

Partially SupportedHunting and access to animal foods, rather than cooking, were major triggers for human evolution and safety.

Partially SupportedEating animal foods is a primary strategy for improving health and resilience against coronavirus.

Partially SupportedChimps and apes have large colons for fermenting fiber and producing short-chain fatty acids, suggesting they operate on a fat-based metabolism from fiber intake.

Partially SupportedCoronavirus primarily harms metabolically unhealthy individuals.

Well SupportedHomo sapiens reproduced with other species, such as Neanderthals and Denisovans, incorporating their genes into the human genome.

Partially SupportedA healthy lifestyle involves eating animal foods, exercising, spending time outdoors with family in the sun, and limiting phone usage.

Partially SupportedThe reactivation of the Notch2NL gene approximately three million years ago provided a caloric benefit that justified the energetic cost of a larger brain.

Partially SupportedAustralopithecus had large rib cages indicating a significant gut size was needed to process food to support a small brain.

Partially SupportedCooking food makes it significantly easier to digest, supporting a larger brain with a smaller gut.

Partially SupportedHomo erectus showed an increase in brain size from 960 grams to 1350 grams during its evolution.

Partially SupportedAcheulean tools, appearing around 1.8 million years ago with Homo erectus, were used for dismembering animal carcasses.

Partially SupportedThe hypothesis that eating animals made humans human posits that consuming animal products was a key evolutionary event.

Partially SupportedThe human sense of smell and taste has evolved to identify nutrient-dense foods with low pathogen loads, which are enhanced by cooking.

Partially SupportedEarly hominins gained brain size before activating a gene for increased brain capacity, which was paid for by protection capabilities.

Partially SupportedAustralopithecus had a brain size of about 450 grams, a modest increase from the 380-gram brain size of chimpanzees.

Partially SupportedCooked food requires significantly less metabolic energy for digestion compared to raw food.

Partially SupportedEvidence suggests regular fire use by hominins at least a million years ago.

Partially SupportedCooperation and holding ground against predators by throwing stones provided a significant advantage for early hominins, leading to increased intelligence.

Partially SupportedLucy, a 3.5 million-year-old Australopithecus fossil, was bipedal, walking upright with hips and knees that could lock flat.

Partially SupportedThe fear of savanna predators may have driven Australopithecines to walk upright, potentially using weapons like sticks for defense and hunting.

Partially SupportedAnimal foods are critical for supporting a large brain due to their nutrient density and metabolic benefits.

Partially SupportedHumans evolved to eat animals, and shifting away from this requires a thoughtful approach.

Partially SupportedThe divergence of ape lineages, one capable of synthesizing vitamin C and the other not, occurred approximately 60 million years ago.

Partially SupportedThe Peters elephant nose fish eats other fish, indicating a diet of higher-quality, more nutrient-dense food.

Partially SupportedWhen food-stressed, flavor preferences shift towards calorically dense options, favoring animal products.

Partially SupportedCooking food makes it easier to digest and extract nutrients, supporting larger brain development.

Partially SupportedCooking makes plants more digestible and calorically accessible.

Partially SupportedEating organ meats nose-to-tail from grass-fed sources provides essential nutrients for immunity.

Partially SupportedCooking meat may increase nutrient accessibility and denature heat-labile nutrients.

Partially SupportedHumans first domesticated dogs approximately 20,000 years ago.

Partially SupportedIn food abundance, humans can develop preferences for raw foods and vegetables over meat, unlike in hunting societies.

Partially SupportedThe high energy expenditure required to digest raw food may lead to fewer calories consumed.

Partially SupportedHumans have likely adapted to processing cooked food over potentially more than a million years.

Partially SupportedThe Notch2NL gene duplication may have contributed to human brain expansion by maintaining neurons and stem cells for longer periods.

Partially SupportedWhen overfed, preferences shift towards raw vegetables over meat.