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Why Carnivores Don't Need Vitamin C (Biochemistry Explained) | FaceIQ | YouTubeToText
YouTube Transcript: Why Carnivores Don't Need Vitamin C (Biochemistry Explained)
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Carnivores require minimal vitamin C because their diet, rich in animal products and devoid of glucose, naturally supports vitamin C utilization and absorption, while also providing alternative pathways for essential nutrient synthesis.
Hello. Today I'm going to teach you why
carnivores need a very, very small
amount of vitamin C, almost none. And
for you, those of you who only like
Jubilee videos, those will be out soon,
okay? Don't worry. And here we have a
little painting drawn by carnivores
because humans are and were carnivores.
They weren't draw weren't drawing uh
little pictures of broccoli. How How do
you even draw broccoli? No one knows.
It's a stupid plant.
Yeah. Okay, let's go. Requirements and
competition. Okay, guys. Let's look at
glucose. Look at vitamin C. You may
notice they're quite similar. Look at
that. Wow. They're almost the same. And
what this means actually is that glucose
and vitamin C compete for something
called the glute 4 transporter. Because
they are so molecularly similar uh to
get into cells, they both use glute 4.
Now, what this means for carnivores is
that when you get rid of glucose from
the diet, glute 4 is wide open for
vitamin C. Okay? Okay, so this is the
first reason why you need a lot less
vitamin C on a carnivore diet among the
six next reasons, but this is the first
reason. And uh yeah, this is pretty
beautiful how nature works out. When you
dart pouring sugar down your throat, uh
you actually need a lot less vitamin C.
It's pretty beautiful. And in fact,
guess what? I wouldn't supplement
vitamin C if I were you on a carnivore
diet because excess vitamin C actually
goes into oxylic acid, aka oxali
oxalates. So here we have the oxidized
version of vitamin C
and then guess what both these pathways
oxylic acid okay and oxalates actually
and here's an argument against consuming
any oxalates at all by the way oxalates
deplete your torine because torine is
used to detoxify things even heavy
metals from fish have a lot of torine
but then some of that will be used to
detoxify heavy metals like you know
oysters are full of torine and yeah so
every time you mega dose vitamin A lot
of that will go to oxalates which have
to be detoxified. Not all of them can
be. This will also deplete your torine.
Okay. Now, what's interesting is some
diabetics can actually develop scurvy
like symptoms due to chronically high
blood sugar blocking the uptake of
vitamin C. So, some of these diabetics
because they have so much glucose in the
blood, it's blocking the glute 4
completely. So, they can get scurvy. You
could be a diabetic shoveling fruit down
your mouth, but if you have chronically
high, super elevated blood sugar, guess
what? You can literally have scurvy
essentially, at least the symptoms of
it. Number two, meat contains vitamin C.
All animal cells, including meat,
contain vitamin C in the cytoplasm, just
like human cells, right? So, just
logically, if you have an animal and you
kill it, then you eat a pound of that
animal, that will have vitamin C in it.
If it didn't, that animal would have
been dead already. It's an essential
nutrient. Okay. Now, the FDA usually
labels meat as having no vitamin C, not
because it actually has none, but
because they decide the amount isn't
worth mentioning, which is arbitrary.
It's a value judgment statement. It's
not scientific. And on top of that, many
nutrient tests were done after removing
the water, which makes the vitamin C
content even lower than it actually is
in fresh meat. Same with torine, etc.
So, it's important to remember the less
fresh and cooked meat uh I'm I have
autism. I can't read properly. Point is,
the more you cook your meat, the less
fresh your meat is. The more down here
it is, the less vitamin C and torine and
etc. it will have. So if you are going
to cook your meat, this is the sweet
spot right there. Historical evidence.
So in the Napoleonic Wars, soldiers
developed scurvy on dried biscuits and
minimal meat. And here we can see a 4K
image of this happening. This is proof.
Okay, you can't dispute this. It's in
4K. Sorry. And Napoleon actually
slaughtered horses and used fresh
horsemeat to cure scurvy even when there
were still carbs in the fresh horsemeat
a little bit. Here's you can you can
pause to read. Point is this this was
kind of a separate thing like with with
um the ship. This was a bad image
placement. The point is uh I guess okay
this is really unorganized. Okay. I'm
sorry. Let's talk about sailors. Okay.
That was bad. Okay. Sailors. So officers
with fresh meat access did not get
scurvy. Okay, this is important to
understand. They were not the ones
getting scurvy. Sailors who ate dried
biscuits plus some dried salted meat did
get scurvy and they would eat these
things called hard tac. This is what
they were eating. These are the people
who got scurvy. Okay, it was A
piece of is what they were eating.
Okay, next example. Tribes. Again, we
have the Inuit, the Masai, the Hodza,
the Kalahari, thriving without scurvy on
meat-based, very low carb diets,
especially the Inuit. They literally
only eat meat most of the year, raw
meat. They do eat some of the organs,
some of the blood and the muscle meat,
and they don't get scurvy. Okay,
scurvy's done. Collagen amino acid
pathways. So, vitamin C is often cited
as needed for collagen synthesis, the
hydroxilation of proline such lly. Okay.
Now, carnivore diets supply
hydroxyproline and lysine directly from
the protein. I I talk about this a lot,
okay? Reducing the need for vitamin C.
Once again, when you're eating meat,
you're getting hydroxycine, hydro
hydroxyproline in the diet. You don't
need to synthesize it. You're also, if
you eat something like chicken skin or
other more collagenous cuts of meat, you
get glycine in the meat as well, okay?
You get collagen in the food you're
eating. And you'll notice people's skin
looks better who actually consume
collagenous cuts of meat and just meat
in general, especially raw meat. Other
nutrients like retinol, vitamin D3, K2,
MK4 version, support collagen synthesis
and tissue health, further reducing the
need for much vitamin C. Awesome.
Chromium and glute regulation. So
chromium upregulates glute 4 receptors
which increases vitamin C uptake into
cells. And chromium is going to raise on
on carnivore diet. Again, things like
oysters, muscle, shrimp, pork, beef,
eggs all have chromium. Awesome. This
mechanism can further reassure
carnivores. Uh
concerned about vitamin C absorb. Why
can I not read well? Maybe it's these
glasses. Yeah, I just put these glasses
on. It just ruined me. Um now, when is
there risk of deficiency? If you are
worried about the vitamin C on a
carnivore diet, uh eating only
overcooked or dried meats along with
pasteurized dairy could be a concern due
to the vitamin C being deficient in both
foods accompanied by carbs, especially
pasteurized milk. People are like, "Bro,
who cares about the vitamin C in
pasteurized milk?" Well, you know, I
kind of care because there is uh
lactose, which will break down into
glactose and glucose in milk. No, it
doesn't break down into fiber. By the
way, some people are saying that stupid
No, it doesn't. Uh still uh point is
is
these carbohydrates will compete for the
glute for transporter. They will cause a
little bit of glycation depending on how
much you drink. Okay. Point is, you need
some raw dairy, raw meat, and diets. At
least rare meat to be okay. All right.
Practical observations. Many carnivores
report improved gum or teeth health
compared to high carb and even
supplementing vitamin C. Gum bleeding
common on mixed diets despite
supplements. It disappears on carnivore
in the case studies we see. High dose of
vitamin C supplation is unnecessary and
potentially harmful with the oxalates.
Next, this is just a promotion. You may
end the video if you'd like. But if you
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Okay, that's what I built it for. Here
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There you are.
There's a lot and there's more being
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one and step-by-step guides. So, yeah,
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