The fat of the land (enlarged edition of Not by bread alone) - Stefansson 1956
The fat of the land (enlarged edition of Not by bread alone) - Stefansson 1956
Vilhjalmur Stefansson's book detailing his time with the Inuit, his eating meat only, the study of him and a fellow explorer's exclusive steak diet, the rise of modern standard American diet.
totallynotjet I added a Library section to the sidebar with this book and the one you posted earlier (The relation of alimentation...). Since there's no markup I didn't add any markup
That is a great idea!
The parallels of both books are interesting, a researcher lives with a native population eating a nearly 100% ASF diet and recording the benefits of their lifestyle.
Wow, Thanks for digging this up! I'm putting it on the top of my book list.
It was the same guy who did the one year hospital study on the same diet: https://hackertalks.com/post/5692899
https://en.wikipedia.org/wiki/Vilhjalmur_Stefansson
He had an amazing life!
It was the book that put me over the edge. He pre-dated the discovery of vitamin C, but the details of meat curing scurvy, from records of ship wrecks where hundreds of men die of scurvy and a handful ignore the accepted wisdom and kill an animal and eat it and are cured, or kill an animal and hand it to the cook who boils it tender and they all die. Then explorers living on pemmican (a mix of powdered air dried lean meat to an equal weight of rendered fat) with no ill effects (though a brutal forced adaptation that you couldn't do now) then someone with a pemmican food supply who's warned "This was badly made and overheated, so it has lost its ascorbic nature (its vitamin C)" who ensures he has an alternative ascorbic solution and then goes ahead and gets the early stages of scurvy, and cures it.
These stories of men who lived at risk of scurvy are so much more convincing than modern assays of how much vitamin C in beef, and assurances that we don't need the RDI while not eating plants.
I would say it's why I don't cook my meat much (smoking hot cast iron, 2 inch steak, 1 minute each side) but I learned to like my meat like that from a pub that let you cook for yourself. After a few drinks whole minutes of cooking are too much. I drank and ate there a fair bit as a youth
Hmm. This tab is my lemmy.world login. I only had it open to watch for replies to old comments. Drat.
Agreed, the knowledge of avoiding scurvey goes back to at least the 1850s. Though the mechanisms of why it works are not known concretely.
If someone is concerned about Vitamin C, I don't see any problem with them taking a vitamin supplement - it's just unnecessary.
However, I don't think I've ever seen anyone who both wanted to try carnivore and was concerned with the vitamin c difference; Usually this dietary difference is used as a foil to fight against any research into carnivore (it's too dangerous to do a RCT, etc).