I guess I don't understand why you're surprised. Organic is a big market globally, as is grass fed. Of course industry will lobby to water down criteria for those labels so they can tap into those markets. What else would you expect them to do?

If you want good food, food that you know how it was grown or raised, you need to be involved in the process. Grow your own, buy or trade for food from neighbors whose farms and land you can visit, or hunt and gather it. Otherwise, you're gambling.

There are very, very few records of people being attacked by wolves.

Where do you live? If wolves are in your area, it's more likely they were following you in hopes of scavenging off any kill you made, or feeding on the gut pile you left behind. Hunters commonly leave the organs of their kills and only take the muscle meat, so wolves, coyotes and bears have grown accustomed to following at a safe distance to get their share of the left overs once the humans have taken what they want.

Derek, Luke Sniewski spoke rather positively about you here... The host, Armi, was critical at first, but Luke really turned him around quickly. That was one of the most effective bits of persuasion I've heard on a podcast.

I haven't listened yet, but interestingly enough Luke is a graduate of Green Mountain College's Masters in Sustainable Food Systems Program. I happen to be one of the instructors in that program, and teach an online graduate-level course in Agriculture and Energy (SFS 6030). Small world...

I can't say whether Mg is better absorbed with Cl or with SO4, but many people have trouble getting enough sulfur in their diet so I'd rather use MgSO4. Both Mg and S are easily absorbed through the skin, and sulfur is very good for the skin.

I like how the french farmers are dealing with bullshit laws.

They weren't protesting 'bullshit laws'. They were protesting to get more agricultural subsidies. Unless France's unwillingness to shower its farmers with subsidies represents a 'bullshit law' in your eyes.

I think it worthwhile to be a bit more openminded about the value of different foodstuffs. A food, a tuber for instance, doesn't have to be digested in our stomach to be useful. That non-digestible starch in the tuber will travel to our large intestine which, if we're healthy, should host a range of bacteria that can digest the starch that's indigestible by us and turn it into a range of fatty acids that our bodies can use. So human use of starchy tubers doesn't depend on us having learned to cook them. I've seen videos of African bushmen digging up tubers and eating them straight away, no cooking at all.

Obviously some roots and tubers are more valuable than others. Some are relatively free of toxic compounds, and those that remain are of low enough concentration and potency that our livers can effectively render them harmless. Others, like cassava, require extensive processing and cooking to render non-toxic enough to eat, so these are much less valuable without cooking.

There's a continuum here, it's not just black and white.

Despite my earlier skepticism, I currently believe that Ucles is legit.

It so happens that he's close friends with Laura Zerra, of Naked and Afraid fame, and Laura and I are pretty good friends. She's spent some time in Australia helping Andrew film for his YouTube channel, and insists that his catches are legitimate, although his camerawork isn't always ideal. I have zero reason to believe she'd lie to me about this, or anything else for that matter.

I just released a new essay titled Energy, diminishing returns and the future of food for those who are interested. The piece offers details on how energy is used in food systems past and present, and also explores the twin issues of diminishing returns and path dependence.

Feedback is welcome, either directly through email or in the comments section on my website.

It won't taste exactly like cooked bone broth. If you want something that tastes like cooked bone broth, you'll need to make cooked bone broth. The raw version I noted doesn't contain as much dissolved collagen as cooked broth does, nor does it contain the array of aromatic compounds produced by heat. It just won't taste the same.

Hard to say. I'd guess suet would be more nutrient dense, but haven't seen much data on this. Good question!

Regarding the chart in the post I started the thread with, realize that most of the meats and even the seafood featured there were farm raised. Farm raised meats will likely have higher AGEs because the animals are fed a high-carb, processed diet that makes their blood sugar higher and increases the reactions in their body that create AGEs. AGEs aren't only created by heat, they are also created naturally when you have high blood sugar. This is one reason why diabetics tend to have high AGEs, they have trouble regulating their blood sugar and it is often far too high.

I think short-term fasts (1-5 days) can have a useful role in health, but they need to be approached while already fairly healthy and with the right intention. Feeding an eating disorder with fasting is not the right intention, in my opinion.

I found out that she died of a stroke.