After listening to this video, I submitted my comments below:

Yep! If you keep expecting different results when you keep doing the same thing, you get the same results over and over. No matter what diet a person has – meat eater, vegan, vegetarian, etc – if you don’t have the correct

hydrochloride acid levels and the correct pH levels, your proteins are rotting, your carbs are fermenting, and your fats are going rancid. Has nothing to do with the meats. It has to do with achlorhydria (complete absence of HCL) or hypochlorhydria (diminished HCL).

Until there is a ‘largest study’ with the correct digestive environment as comparison, you will get these same old results over and over again. Reactions to foods – exclusive of allergies – is often a significant indication of dysfunction of certain systems of the body or of unbalance of the body chemistry. Disturbance caused by fats? Gallbladder and liver dysfunction. Disturbance caused by carbs? Liver and pancreas dysfunction. Disturbance caused by proteins diminished gastric secretion. Disturbance caused by milk and dairy products? Spleen-thymus dysfunction. Eating grass fed meat is not the issue.

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**This blog is intended for educational purposes only and should not be used as a guide for diagnosis or treatment of any kind. This content is brought to you by the brilliant work and thinking of the pioneers of nutrition: Dr. Royal Lee, Dr. Weston A. Price, Dr. Melvin E. Page, Dr. Francis Pottenger, and many more for their ceaseless dedication to better nutrition and health!