171. July 2022 Bloodwork Review!

Carbs & Insulin

Paul Saladino emphasizes that including carbohydrates like fruits and honey in the diet does not lead to insulin resistance. He shares his personal experience of improved hormone levels, mental clarity, and reduced muscle cramps after adding these carbohydrates. Paul argues that postprandial insulin spikes are beneficial for conserving minerals and electrolytes, countering the belief that insulin should always be minimized.

Insulin is a valuable hormone. Having an after meal postprandial spike in your insulin does so many good things for your body.

--- Paul Saladino

He also criticizes the broad reference ranges for fasting insulin, advocating for tighter ranges to better reflect health risks 1 2.

   

Meat & Health

Paul discusses his bloodwork results, highlighting the benefits of an animal-based diet. He notes that his testosterone levels and fasting insulin are optimal, attributing this to the nutrient density of meat, organs, and animal fats. Paul also touches on the importance of regenerative agriculture and minimizing plastic use for overall health.

Reclaim your birthright to optimal health. My fasting insulin is very low. You guys can see all of my blood work in this podcast.

--- Paul Saladino

He encourages listeners to support regenerative agriculture and avoid microplastics, which can contaminate food sources 3 4.

   

Omega Balance

Paul examines the balance between omega-3 and omega-6 fatty acids in the diet, cautioning against excessive omega-3 supplementation. He references studies indicating potential risks like atrial fibrillation and oxidative stress from high doses of omega-3s. Paul advocates for obtaining these fatty acids from natural sources like animal fats and eggs rather than supplements.

You do not want to be pushing lots of omega-3s in your diet. I think those calling for excess omega-3s need to answer to those concerns.

--- Paul Saladino

He also discusses the potential contaminants in fish and fish oil supplements, recommending minimal consumption to avoid health risks 5 6.