6/24/25: All Meat All the Time: A Look at the Carnivore Diet; Bigger B.S. Bills in TX; Eggs and a Julian Date; Supporting Build Up Dietitians
Because EVERYBODY Eats
Podcast Pick:
Science Vs -“The Carnivore Diet”
Will people get vitamin/mineral deficiencies if they follow the Carnivore Diet? Maybe or maybe not. Will it result in high cholesterol? Gallstones? Maybe…maybe not. Will it help resolve various illnesses? Maybe…maybe not…. here’s a good listen from Science VS. that talks about this. If you look up “carnivore diet” on Reddit, you’ll see a really mixed bag of personal anecdotes. Some claiming it resolved health issues and others miserable because it caused more. There’s not much/any research on the Carnivore Diet, the closest may be research on the keto diet.
Have you had any patients/clients who were following or wanted to follow a Carnivore Diet.
Supporting Build Up Dietitians
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Another is by becoming a subscriber to our Facebook page (just $0.99/month)
https://www.facebook.com/BuildUpDietitians/subscribe/
You could also “Buy Us a Coffee”
What we use money from subscribers and sponsors for:
-honorariums paid to moderators bi-annually. We usually pay out about $3000 total annually to moderators as honorariums for helping moderate groups.
-paying hosts for our Build Up Meet Ups and Build Up Mini Meet Ups
-help pay for Build Up Meet Ups
We’ve probably all made cooking or baking mistakes. No matter how many food, cooking or nutrition classes we’ve had, we’re just human, we all make mistakes: Forgetting to add an ingredient; adding the wrong ingredient; or maybe just not following instructions or the recipe. Here are some of the mistakes that were shared to the Build Up Dietitians Facebook page.
Forgot to add an ingredient:
Kim H. “Forgot to add flour to cookies. They were melty butter patties with chocolate chips.”
Zara R. “Forgot the yeast in my cinnamon roll dough.”
Added the wrong ingredient:
Denene S. “Used corn oil instead of corn syrup when making pecan pie.”
Renee M. “Adding cayenne pepper instead of cinnamon to my cooked oats.”
Devin C. “I used to make a black bean soup that was a weekly staple in college. I poured in an entire container of chai concentrate instead of chicken stock.”
Didn’t quite follow the instructions:
Kari R. “Made caramel rolls in too big of a pan (like cinnamon rolls but with caramel baked in the bottom), flipped the pan to get the caramel on top....and there was caramel everywhere. Splattered on the cabinets, the floor, maybe a bit on the ceiling.... Turns out some got up in the burners on the stove, which we found out when my brother-in-law accidentally set it on fire.”
Rachel D. “Not testing the heat of my salsa before making taco salad.”
Amy D. “…used 3Tbsp of baking soda instead of teaspoons”
Who knows what went wrong?:
Elizabeth A. “I set a microwave on fire once.”
Anastassia S. “I don't know what I did wrong, but I made a gingerbread cake once that tasted exactly like a tire fire.”
DYK the JULIAN Date?
Do you know what the Julian date on an egg carton means?
The Julian date is the “pack date,” when the eggs were washed, graded and place in the carton. This three-digit code represents the consecutive day of the year, with January 1 as 001 and December 31 being 365. The Julian date is usually found on the short side of the carton. Eggs are safe to be consumed four to five weeks beyond that date, as long as they are kept refrigerated.
It’s a Bigger B.S. Bill in Texas
“…Texas bill signed by Gov. Greg Abbott (R) on Sunday will force manufacturers of processed foods and drinks to put warning labels on any products containing 44 different food additives or dyes believed to be toxic to human health….The health law has other pillars: It mandates physical education and recess in schools and protects access to exercise even for kids in detention, and it requires that students in Texas premed programs and medical schools be taught about nutrition….But from a national perspective, the food labeling guidelines are the most significant, because any company that wants to sell in Texas will have to either remove those compounds or post a warning label…”
Greg Abbott signs Texas law requiring labels for 44 toxic food additives
Here’s a good take on this from Dr. Andrew Stivers of NERA (National Economics Research, Inc.) that was posted on LinkedIn featuring a little common sense:
“Consumer response to new labeling is always fascinating, not least because it doesn't always result in better choices…A common (at least initial) response by consumers to new information is to simply shift consumption to an unlabeled (or non-implicated) product because often there are enough good substitutes available. This means that its really easy for consumers, in the face of some purported new risk, to simply take it as facially important rather spending time to figure out what it means for them. A good example of this was in warnings about mercury levels in high-food chain fish that was of particular importance to pregnant women. The takeaway for many, pregnant or not, was simply to avoid all fish. Here, where it seems that companies do not need to label products unless they introduce a new product or redesign the label, the first such labeled products will then have a number of existing, unlabeled but essentially the same, competing products which may be deemed more attractive. The risk of this kind of consumer response is likely to mean that few products will ever see such a label even if relatively few consumers actually care much about the presence of synthetic dyes.”