Friday, June 9, 2023
Mitochondrial Health

Does eating fruit and organs raise uric acid?

Paul explains why the paradigm surrounding uric acid is far too simple. He shows you his labs and history with uric acid and explains why organs and fruit do not cause uric acid to rise.


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47 thoughts on “Does eating fruit and organs raise uric acid?
  1. Thanks for addressing this. Problem is too many in the carny world (including Cho) are too narrow minded in their views on diet. They don't look at the bigger picture. Correlation does NOT equal causation. There are many things that could cause high uric acid. She doesn't bother having people on her show that provide opposing or different viewpoints, just guests who support no or low carb. She fails to acknowledge that the "expert" doc she had on demonizing fruit has a patent pending for a fructose inhibitor. He's got a dog in the fight. Also doesn't address how most studies use fructose in isolation rather than whole food. Another cause for high uric acid could be iron dysregulation. Cho doesn't drill down to the nitty gritty, just accepts what her guests say as long as it supports her views. She is anti prometabolic eating and doesn't really understand why. Would love to see Paul and Cho debate this on air.

  2. On the point of uric acid as an antioxidant: It would seem more logical to assume that its elevation in response to hormetic stressors is part of the proposed survival mechanisms it may be involved in such as fat storage. Don't you think this is a plausible hypothesis?

  3. Some other carnivores are saying the Inuits don't eat organs, but I looked them up and several sources said they did eat organs. I once calculated organs vs muscle meat ratio in a cow and it came out around 1:3. Meanwhile, organs vs empty body weight could be much lower because the empty body weight included heavy inedible parts like the bones, skin,…

  4. Hi Dr. Paul Saladin, have you ever talked about lectins in your videos. Lectins are proteins contained in almost all plants and which are harmful to the body, also leading to autoimmune diseases. They are drastically reduced with cooking but their presence still remains, the ministry of health thinks that however few lectins do not do great damage because the benefits of vegetables outweigh their damage. But this seems a bit controversial to me, it's like saying poison hurts but a few drops a day won't kill you. Can you please talk about it? because it is a very interesting topic, Dr Paul Mason talks about it in this video

  5. I like how majority of people shitting on the sound quality can't put two and two together and figure out that the last four videos are snippets from one podcast. It's peculiar how he wears the same shirt for every one of these videos. It must be the shirt fucking up the mic!
    But, I do think someone in charge of uploading/editing should have paid attention and put a disclamer in the video or the description at least.

  6. N=1 evidence incoming.
    I'm eating a meat based keto diet maxing out the daily carb allowance.
    Approximate intake of foods high in purines each week: about 10 to 12 whole sardines, 2 hearts (lamb), 2 kidneys (lamb), ~250 g of liver (lamb) and as much sweetbread as I can get on the farmer's market. 300-400g of mixed berries + a tablespoon of raw honey every day. I also eat wild apples when they are in season. Uric acid levels have always been in the normal range (~5.1 mg/dl) and I've been doing this since quite a while now.

  7. After a year or two of not eating any carbs, perhaps, tons of fructose from cultivated modified fruits is good for Paul, but for the rest of us, it leads to storing fat like bears for the winter around abdomen. Until you are metabolically healthy, which probably is never gonna happen, meat will be raising your uric acids leading to gout flares.

  8. Maybe he has explained this and I have missed it but he states he is consuming 150-200g of carbs via fruit/honey. How is this keeping the body in ketosis and if it is not…. How is the healthy at the end of the day when combined with the animal fats?

  9. I find it odd how a MD can promote a diet heavy in red meat, when all the science says its bad for health. WHO: red meat is probably a carcinogen. My question is how you as a doctor can promote this. You must know that you will cause heartdisease promoting this, I find it quite intellectually dishonest. Is the fame worth it to sacrifice your moral and ethics?

  10. Earth has had many ice ages known from the ice core samples taken in Antarctica. Fruit and honey did
    not exist and yet humans lived healthy lives, didn’t have dental Caries, crooked teeth, deformed narrow jaws,
    breathed through their noses instead our mouths like today. We are carnivores and since Saladino has strayed
    from that idea I have switched to the Dr. Chafee podcast.

  11. Paul, what would your thoughts be on dried fruit? I’ve read that the drying process of fruit can diminish vitamin c content but it seems like, for the most part, dried fruits remain equally nutritious as their fresh forms. I’d like to know your thoughts on this cuz I’ve always really like dried figs and apricots and have thought about reintroducing these to my diet.

  12. I am SO glad to see you are mentioning fruit is only ok for insulin sensitive people. It’s dangerous to not say this always. It would be more helpful for some who don’t know what insulin sensitive or resistant means. I’d say if you are over weight in the least you may have insulin resistance which is the opposite of sensitivity and you should not do fruit until you are metabolically and physically in good shape. Meat fruit and honey is once your carnivore or keto diet has you in a healthy spot and for maintenance…and that’s to ensure health and safety to say this. If you express this more and more clearly for the people who don’t know these words well, you won’t be having backlash as much.

  13. Like the others already said the sound in your last videos is a bit distorted. Would be great if this could be adjusted for future videos, because normally I really like to listen to your voice 😉

  14. Uric acid ( a potent antioxidant in humans ) is our vitamin C … but too much not good like too much ascorbic acid or any other antioxidant aka REDUCTANT not allowing proper OXIDATION (the other side of the REDOX equation of reduction/oxidation) to happen in the body. Antioxidation is reduction but we need plenty of oxidation to operate.. especially energetics and catabolic/eliminatory mechanisms that includes tissue healing and microbial neutralization

    Take away : Processed sugars/carbs and seed oils that cause a pre-existing insulin resistance state (and all the downline glycation to RBCs and other cell membrane proteins) this state, the body is floating uric acid as the rescue antioxidant for its HOT crisis of serious oxidation occurring in the body until the cause of the crisis (iow the need for provisional heavy duty oxidation) is corrected. Uric acid is not the cause but a temporary solution instituted by the body.
    Cheers Paul !

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