Robert Surenbroek

A simple 5-step approach to aging with strength! #age69 #healthcoach #LONGEVITY

Why so many carnivores notice better joints Cartilage ages mainly through glycation. Collagen in joint cartilage has a half-life measured in decades (estimates up to ~100 years in some tissues). Once formed, the cross-links from advanced glycation end-products (AGEs) stick around. The result is stiffer, less resilient cartilage that doesn’t glide or absorb load the way it used to. Most of those AGEs form endogenously from circulating glucose and reactive dicarbonyls, not from the meat on your plate. Beef supplies a direct countermeasure: carnosine. This dipeptide is concentrated in muscle and acts as a sacrificial scavenger. It reacts with methylglyoxal and other carbonyls that would otherwise bind lysine and arginine residues on collagen, reducing new AGE cross-links and protein carbonylation. Human data show carnosine supplementation lowers circulating AGE markers and improves glucose handling in people with diabetes. Eating the actual muscle delivers the compound in its natural matrix along with the protein and fat that support stable blood sugar. On a carnivore diet two things happen at once. Endogenous glycation pressure drops because glucose stays lower and more stable, and you continuously supply carnosine that mops up the reactive intermediates that do form. That combination plausibly slows the progressive stiffening of cartilage that most people accept as normal aging. It is not magic or a cure for advanced structural damage, but it is a coherent explanation for the repeated reports of less pain, better mobility, and fewer “old joints” once people stop eating the foods that keep glucose elevated all day.

How many supplements do you take?

It’s a reality of aging that we need more dietary protein to keep muscle mass. If you're over 65, the source of your protein may matter as much as the amount. Researchers gave older adults two meals with the same amount of protein and the same calories. One was built around beef, and the other was vegan. After the beef meal, muscle protein synthesis was about 47% higher. After the vegan meal, it barely moved from where it was before eating (PMID 37972895). As we age, muscle gets harder to build and easier to lose. We need to make high-quality animal protein the anchor of every meal.

lettuce... now blueberries. frozen blueberries and frozen mixed berries from GreenWise Organics found to be contaminated with e.coli 0145:H28, a shiga-toxin producing form of this bacteria. berries were distributed to Publix stores in AL, FL, GA, KT, NC, SC, TN, and VA. Publix has apparently recalled all lots of these but be aware if you buy these berries from Publix, especially in these states. there is no amount of washing that removes this e.coli to a safe level, the berries would have to be boiled. this form of e.coli is a nasty one. the shiga toxin and other toxins can damage the lining of the intestines and blood vessels. most people recover from this infection without issues, but 5-10% develop hemolytic-uremic syndrome. bad news for the kidneys. notably, antibiotics are not recommended for this one. if you bought this berries, i'd throw them out for now but other blueberries should be ok! hope this helps those who are concerned about this... go eat some steak and bananas instead.

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