I am a medical doctor (GP) in the UK. I make videos on health, nutrition and lifestyle medicine that challenge societal norms and the conventional medical management of obesity and chronic disease.
Book: The Concise Nutrition and Lifestyle Guide: www.bosanquethealth.com/book-purchase (available worldwide on amazon).
Website: www.bosanquethealth.com/
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See the vdo Exposing FRAUD cholesterol studies
Yet another comment of mine deleted by KZread. Unbelievable.
Very good overview on good health and nutrition using whole foods including animal products.
Does the "diet" include infectious diseases like Cholera, Tuberculosis & Typhoid? 🙄🤦
No seed oils def NO margarine❤🤮🤮🤮
There is NO healthcare ONLY SICK care!😢
Thank-you so much for this data and placing it within the context of hazard ratios. As a 74-year old woman, I was alarmed by my "high" LDL reading of 177 mg/dL. But my HDL is super-high at 119 mg/dL. And my triglycerides are low at 75 mg/dL. Also, my "dense" LDL is low at 11 mg/dL. Thanks again!
I believe it. BUT DONT FORGET about BONE BROTH from pasture raised beef. i ONLY eat pasture raised beef and soon as i got a serious spinal disk bulge injury that was debilitating i started eating bone broth 3x a day and within 5 days i was 75% better. then i tapered off and have recovered another 20 % in next two months
Anyone know any carnivore study books can we can read?.
My doc said I had borderline high cholesterol. A statin was suggested based on family history. We had some back and forth and she said to get a calcium score and that calcium deposits and/or plaque buildup is a better indicator of how healthy your arteries are. BP is good and resting heart rate is low for my age
Everything said in this video makes sense to me, but the big problem for the average person watching these KZread videos is the wildly contradictory advice by so-called experts. If an "expert" tells you to eliminate an entire food group like fruits and grain, then you can dismiss their advice, but the pros and cons of statin use is hard for me to judge. I know from personal experience that high doses of statins will lead to undesirable side effects, as I have experienced that first hand. I also think it's better to maintain your heart health with diet and exercise instead of treating heart disease with drugs. But even with diet, there's way too much contradictory advice.
My next video coming this week is on statins and will hopefully be made clear using official NHS data in pictogram form on the benefits and risks. With diet, in my opinion best to consider what people ate prior to the explosion in obesity and chronic disease (kzread.info/dash/bejne/hol6rMtrgde9fc4.html), or if preferred even further back in history (eg hunter gatherer ancestors).
Except for age (73) and sex (male) none of the known risk factors could be associated to me: no overweight (182 cm, 76 kg), lots of sports, no smoking, 120/80 blood pressure, healthy nutrition, no stress, no diabetes, ... Nevertheless some chest pain and few weeks ago: a cardio CT revealed 50-75% stenosis. Shit happens.
Indeed it does - and very sorry to hear that. I hope you have a speedy recovery so you can get back to your sports.
@@drphilipbosanquet The recovery turns out to be difficult. The doctors want the proof of ischemic risk before setting a stent. Otherwise „Let’s wait“. However, I am a scientist, Professor for Biochemistry, and had been working for 25 years with pimary human endothelial cells, exploring EC physiology under the influence of mechanic stimuli (M A Freyberg 1, D Kaiser, R Graf, J Buttenbender, P Friedl Biochem Biophys Res Commun. 2001 Aug 10;286(1):141-9 „Proatherogenic flow conditions initiate endothelial apoptosis via thrombospondin-1 and the integrin-associated protein“) and know that this guideline is dubios. The plaque will not disappear in contrast it will show further growth due to its thrombogenic surface. On the other hand it is obvious for me that the risk of restenosis should correlate withe plaque seize: the balloon catheter presses the plaque into the vessel wall punching a big whole into the endothelium creating an thrombogenic area. Adjacent EC will migrate into this area and start proliferation finally closing the wound and restoring the athrombogenic surface. The period of time with a thrombogenic surface should correlate with risk for restenosis. So for me it seems stupid to wait. However the guidelines ….
I have started using Lard in my cooking. This may be frowned upon, but oh the food tastes so much better
Brilliant! Thank you Doctor!
Thanks a lot, glad you liked it.
To achieve the desired TG/HDL ratio, I can: either increase HDL, or decrease TG, or do both. My guess is, the latter is the best option. But, if I only increase HDL while TG stays the same and it may be even above the norm, is it still good? I'm just concerned when ratios are used in diagnostics without considering the numerator and denominator on their own in terms of their impact on health.
Good point re ratios and yes I agree it is good to look at both as individual figures, which is what I also prefer to do.
SUGAR AT VICTORIA TIME?
Nandos sponsored ad before this video. 😂
Ooh, a chicken. Nice. I also keep chickens. This video has a sorely small number of views, given how useful the advice is. I suffer from generalized anxiety. Breathing does not help for any meaningful stretch of time that would allow me to reset my emotions and mind. It is as if my amygdala was somehow decoupled from my diaphragm. I have some experience with short bursts of physical activity. Those have helped on several occasions (a few series of push-ups or pull-ups). I haven't tried the other 3 suggested approaches. Of course, I tried taking a walk in nature but did not try to focus on my peripheral vision. Generally, visual stimuli are overwhelming for me so I do not focus on them.
So then as long as my HDL is high, my Triglycerides low, my Triglycerides/HDL ratio is good based on your charts, should I completely ignore my level of LDL in my blood test?
I would never completely ignore a reading, LDL in the graphs provided by that paper shows a U-shaped pattern when correlated to mortality. If very high then that is something that would be assessed by a lipid clinic for things like hypercholesterolaemia, prior to that cut off it is a discussion with a doctor in context of other biomarkers and your general health.
You are what you eat. I'd rather be built from steak than built from Oreos.
If i think about breathing i find i cant breathe
Totally convincing
Food wasn't processed as much then as it is now, and then (like now) if you could afford it, you could have better quality. Otherwise, you ate what you could afford - carbs, veg and cheap cuts of meat (bacon, offal (chitterlings, tripe etc rather than liver & kidneys), head, feet, or 'tainted' meat). Bread was a staple, and it was cut with all kinds of crap if you couldn't afford the best. If you couldn't afford butter you'd have used lard or nothing. A lot of 'poor' food would've been 'one pot' soups and stews, and instead of tea they'd have drunk beer (which was healthier than the water, at least). The only plus points are: mostly local, mostly fresh, and mostly unprocessed, cooked from scratch.
I think there is a fault. 60mg/dl is not 1.55mmol/L but 3.33?
I will correct myself. It looks like the conversion for glucose is different then for chloresterol.
Statin is garbage! They make lots of money though.
We need our cholesterol!
anyone remember when mcdonalds used Beef tallow when deepfrying the fries? I do.
Many students are starting 7th grade this year and are required to get vaccinated. Please do a video on Tdap vaccine.
NO MORE STATINS FOR ME! I told my doctor this does not fix the problem. I had a stupid dietitian tell me not to eat butter to eat margarine!! I TOLD HER YOU ARE NUT! It’s mostly oil! I eat REAL BUTTER! It’s not enough to hurt you. Natural fats are better than others. I refuse to be stuck on meds the rest of my life!
I was born in 1960 both my parents and grandparents were poor working class. We what we grew or hunted/ fished and only brought what we needed not junk. Despite hard work in questionable conditions they all lived well into their late eighties. I am 64 year old bricklayer and easily still work 6days a week with no thought of retirement. You are what you eat!
How refreshing to hear a UK Dr speaking out against big pharma and its toxic drugs. You are a breath of air. Thankyou
Thanks a lot. Statin video coming this week you may be interested in.
Seed oils are not good for you.. rapeseed is in most processed food....
about 5 years ago, iwent carnivore, i got of almost all my medications and ive never been this healthy in my life. other than my cholesterol level, there is not 1 single biometric for my heath that has not improved. i cant even listen to doctors anymore, they sound like an advertisement to me.
The one Huge thing these videos don’t say is, the fact that the myelin in your brain needs cholesterol. The statin they put people on, that’s this out of your body. And now you know why there are so many cases of Dementia and Alzheimer’s. As long as you eat good fats, stay away from saturated fats and seed oils, you will be ok. I once read that if fat solidifies after it cools, that’s the fat you should stay away from. But I don’t think that makes sense. Tallow, and lard, butter all have good fats.
Also stay away from hydrogenated oils. Especially cottonseed oils and palm oil. These are the worst, and they’re in just about everything you buy. Read your labels.
The oils solidifying is another false narrative. Take coconut oil for example, it solidifies below a certain temperature, but since when is the human body a walking refrigerator? It is never going to solidify inside a living, warm blooded species like ours. So many lies, deceptions and myths deliberately created to prevent us from ingesting the best, and most nutritious foods. 'They' don't want us to be healthy. Over the last few years, I have come to the conclusion that everything we have been told is bad for us, is actually good for us, and vice versa; everything 'they' tell us is good for us, is actually bad. That has been 100% my own personal experience with the National (Nazi) Homicide Service here in the UK.
You ever wonder where does the fat goes when the body burns it? Carbon dioxide. Lipids in your bloodstream would be treated the same way over time if you maintain health but avoid eating anything that adds to the LDL and HDL... The body will slowly clear them up by processing them for energy or such.
If your inflammation is low + arteries are unobstructed you could have the highest cholesterol on earth and live healthy well into old age. it’s not cost effective in the states perhaps but a yearly Calcium score test would be a good and sufficient habit.
You don't need to interfere with your cholesterol at all. Leave it alone. Those with "low" cholesterol have a higher mortality rate than those with "high" cholesterol.
Old dying patients don't eat, so their ldl gets lower and lower until they die. Why couldnt that explain the whole raise on lower ldl levels?
lol I thought you were going to recommend tapeworm
Are you familiar with Dr. Ken Berry, You seem to have very similar views. if not I urge you to research him, as I feel you would enjoy his findings.
Thanks, yes I am and do watch his videos.
You very conveniently never mentioned any animal fat such as lard or tallow, nor any fatty cuts of meat such as belly/rib cuts or bacon. Never mentioned any smoked meats, nor salted meats which I believe were still widely used in Victorian era. You actually never mention any of their salt use. So either you are FOS with this `Victorian era diet` (and you just chose what YOU think that are good choices for us now) or you simply didn't do your research. Neither option I am ok with.
What kind of doctor are you? Are you a medical doctor? Chiropractor needs to write chiropractor on their bio.
I am a medical doctor. 'Doctor' in the UK only ever refers to medical doctors but have updated my 'about' section to clarify.
@@drphilipbosanquet great. Thanks
The “rat” shown at c. 6.00 is a shrew, or similar long- nosed creature.
One problem - animal fat stays solid at body temperature, causing hypertension, atherosclerosis, strokes and thrombosis. See the blood vessel video evidence from the autopsies of Dr. DEAN ORNISH.
It is not solid at body temperature! I use beef tallow on my hands. It melts just fine.
@@OldRoadFarm-ck3mj That is incorrect sir. You are reporting what is called anecdotal evidence which means nothing unfortunately. It's possible you are perceiving Dispersion characteristics not melting. Here's what scientific experimentation has concluded. Rendering (melting) beef fat requires a temperature of 130 to 140°F. If your skin temperature is that hot you need to see a Doctor. Tallow may have been already rendered I don't know exactly what that process is. Wishing you all the best for a healthy and sustainable existence. www.google.com/search?ie=UTF-8&client=ms-android-tmus-us-revc&source=android-browser&q=melting+temperature+of+animal+fat
@@OldRoadFarm-ck3mj You are wrong about that friend. Beef tallow has already been rendered or melted you are just perceiving dispersion characteristics under pressure not actual melting. Anecdotal evidence is weak. Here's what science says: A temperature of at least a 130 - 140°F is required to render or melt beef fat. If you have a fever that high you will probably not even make it to the hospital. www.google.com/search?ie=UTF-8&client=ms-android-tmus-us-revc&source=android-browser&q=melting+temperature+of+animal+fat
You are incorrect about that my friend. Beef tallow has already been melted. It has been broken down already by a process called rendering. Melting beef fat requires a temperature of 130 - 140°. If you had a fever that high you Wouldn't be spreading beef tallow on your hands, you'd be calling the mortician. www.google.com/search?ie=UTF-8&client=ms-android-tmus-us-revc&source=android-browser&q=melting+temperature+of+animal+fat
You are incorrect about that my friend. Beef tallow has already been melted or broken down by a process called rendering. Melting Beef fat requires a temperature of between 130° - 140° for several hours. If you had a fever that high you wouldn't be spreading tallow on your hands, you would be calling the mortician. www.google.com/search?ie=UTF-8&client=ms-android-tmus-us-revc&source=android-browser&q=melting+temperature+of+animal+fat
solid egg collection behind you
Thank-you 👍🏾
You're welcome :)
I never gave up butter, cream, full fat milk, lard or dripping 😊
All was common sense until religion was introduced; the use of religion to bond people has been nothing but an excuse to psychologically control and abuse.
If everyone in the western civilisation saw this video, world would be saved
Thanks a lot! Yeah most people completely unaware of the magnitude of the problem, though many more talking about it now than 10 years ago.
@@drphilipbosanquet We are being enslaved and poisioned on purpose
This diet would be great if you can afford it.