I Ate 100 HAMBURGERS In 10 Days: Here's What Happened To My BLOOD

Summary

In this video, the speaker challenges the conventional wisdom that red meat is detrimental to health by sharing their experience of consuming 100 hamburgers over 10 days. They monitored health markers such as blood glucose, cholesterol, and inflammation before and after the experiment, finding no significant negative changes. The key takeaway is that quality of food, particularly organic grass-fed beef, and avoiding sugars, is more important than the quantity of red meat consumed. The video also discusses the importance of understanding blood work and the ratios that indicate cardiovascular health.

Takeaways

• 🍔 The speaker consumed 100 hamburgers in 10 days to test the effects of red meat on health, specifically to see if it caused inflammation, heart disease, or diabetes as commonly believed.
• 🧬 Before and after the experiment, blood work was conducted to measure changes in health markers such as blood glucose, kidney function, liver function, and inflammation.
• 📉 Hemoglobin A1c levels, an indicator of average blood glucose over 90 days, showed no significant change, remaining within the optimal range.
• 📈 Insulin levels, another marker for diabetes and metabolic health, also remained within the optimal range with no significant difference before and after the experiment.
• 🥩 The speaker ate 90-gram patties of organic grass-fed beef, which was mixed to have around 11% fat, aiming for a healthier fat profile compared to typical fast food.
• 🥗 The diet included condiments, vegetables, and olive oil but excluded buns and sodas, which are commonly associated with fast food hamburgers.
• 🍟 A comparison to fast food meals showed a stark contrast in macronutrient composition, with the speaker's hamburgers having significantly less carbohydrates and added sugars, and more protein and fat.
• 📊 Liver function tests, including ALT and D-Reactive protein, indicated no negative impact on liver health or systemic inflammation from the high consumption of red meat.
• 🔽 Uric acid levels, often associated with meat consumption and potential for gout, also did not show any concerning changes.
• 🍳 The quality of dietary fat, such as from organic grass-fed beef and olive oil, was highlighted as more important than the quantity of fat, protein, or carbs in the diet.
• 🧠 The speaker emphasizes that understanding blood markers in context and as part of an overall health picture is crucial, rather than focusing on a single number or range.

Q & A

What was the main purpose of the experiment described in the script?

The main purpose of the experiment was to challenge the conventional wisdom that consuming a large amount of red meat, specifically 100 hamburgers in 10 days, is detrimental to health, and to observe any changes in various health markers as a result.

What were the key health markers the speaker measured before and after the experiment?

The key health markers measured included hemoglobin A1c, insulin levels, blood urea nitrogen, estimated glomerular filtration rate, liver enzymes (ALT), C-reactive protein, uric acid, and blood lipids such as cholesterol, LDL, HDL, and triglycerides.

How did the speaker's hemoglobin A1c levels change during the experiment?

The speaker's hemoglobin A1c levels were at 5.2 before the experiment and 5.3 after, indicating a negligible change within the margin of error and remaining within the optimal range.

What was the speaker's initial and final insulin levels, and what does this suggest about their blood sugar control?

The speaker's insulin levels were 3.6 initially and 3.9 after the experiment, both within the optimal range of two to five, suggesting no significant change in blood sugar control.

Why did the speaker's blood urea nitrogen (BUN) levels decrease instead of increasing as expected with high protein intake?

The speaker was unsure about the reason for the decrease in BUN levels from 16 to 10, as it was unexpected given the high protein diet. It could be due to individual variation or other factors not specified in the script.

What was the speaker's diet like during the experiment, and how did it differ from a typical fast food hamburger meal?

The speaker consumed 90-gram patties of organic grass-fed beef without buns, along with condiments, salads with various vegetables and olive oil, and occasionally mashed potatoes or fried mushrooms. This differed from typical fast food meals which often include high amounts of added sugars, refined carbohydrates, and lower quality, grain-fed beef.

How did the speaker's liver function, as indicated by ALT levels, fare during the experiment?

The speaker's ALT levels, an indicator of liver function, were within the optimal range both before and after the experiment, starting at 19 and decreasing to 15, suggesting no negative impact on liver health.

What was the speaker's perspective on the importance of cholesterol levels in relation to health?

The speaker expressed that total cholesterol levels alone are not a reliable marker for health and that it's more important to consider factors such as LDL particle count, the percentage of small LDL particles, and the quality of dietary fats consumed.

How did the speaker's cholesterol and LDL levels change after consuming 100 hamburgers in 10 days?

Surprisingly, the speaker's total cholesterol and LDL levels decreased, with total cholesterol dropping from 233 to 199 and LDL particle count from 1222 to 892, suggesting that the high red meat intake did not negatively affect these markers.

What dietary advice does the speaker give based on their experiment and understanding of blood work?

The speaker advises avoiding sugar, consuming quality foods, and including plenty of non-starchy vegetables. They also emphasize the importance of understanding individual blood work markers in context and not fixating on specific ranges.

What was the speaker's final conclusion about the impact of red meat on health based on their experiment?

The speaker concluded that red meat is not as detrimental to health as it is often portrayed to be, provided that it is consumed in moderation, alongside quality foods, and without excessive sugars.