George

1. Fall in love with eating cabbage. 2. Cabbage contains huge amounts of antioxidants choline and lutein. 3. These help prevent cell damage and reduce your risk having colon and rectal cancers. 4. Cabbage is also rich in folic acid, calcium, magnesium, potassium, and many vitamins, vital to your body. 5. Red cabbage is the best. Start eating them from now on, Repost for others!

Why did farmers in 1900 not get sunburned despite spending all day outside with no SPF? Why did sailors in the 1700s not develop melanoma in the rates we see now? Why did Aboriginal Australians, the most sun-exposed humans on earth, manage their entire evolutionary history without dermatology clinics? Why does sunburn incidence track almost perfectly with the introduction of industrial seed oils into the food supply, country by country? Why do populations who maintain traditional animal-fat-based diets, despite high sun exposure, show consistently low skin cancer rates? Why does omega-3 supplementation, which displaces linoleic acid in the cell membrane, measurably increase tolerance to UV in clinical trials? Why are the people loudest about "no link between seed oils and sunburn" the same people whose careers depend on the conclusion? These are reasonable questions. Someone, eventually, is going to have to answer them honestly.

The carnivore hierarchy isn't ribeye at the top. It's ground beef. You're getting amino acids from the muscle, collagen and glycine from the connective tissue, and a fat ratio that actually fuels you rather than leaving you starving an hour later. It's the trim from every cut, blended into one. The cheapest thing in the meat aisle is also the most complete. Aldi. Tesco. Whichever pack is on offer. That's the diet. The boutique steak crowd are paying a premium to eat less of the cow.

1900: The egg is described in nutrition texts as nature's most complete food. Doctors recommend it for invalids, infants, and the elderly. A growing child is given one or two a day. A working man eats four for breakfast. 1950: The egg is implicated in a hypothesis about cholesterol and heart disease. The hypothesis is unproven. The egg is told it must wait. 1968: The American Heart Association issues an official recommendation to limit egg consumption to three per week. The recommendation is based on a single observational study and the personal opinion of Ancel Keys. 1973: The first egg-substitute product is launched. It is composed of egg whites with added preservatives, gums, and synthetic colour. It is sold as the heart-healthy alternative to the egg, which has been on the human breakfast table for ten thousand years. 1980 to 2010: The British and American populations consume billions of fewer eggs per year than they did in 1950. Cardiovascular disease continues to rise. Obesity rises sharply. Type 2 diabetes triples. 2015: The United States Dietary Guidelines Advisory Committee, after reviewing the entirety of the available evidence, removes the recommendation to limit dietary cholesterol. The egg is, the committee states, no longer a nutrient of concern. 2025: The egg is back in fashion. The egg is on the breakfast menu of the trendy restaurant. The egg is in the protein-focused cookbook. The egg is in the influencer's morning routine. During the fifty-five years the egg was banned, the egg did not change. The egg has been the egg the entire time. The advice has changed. The egg has not. The advice was wrong. Nobody has apologised. The grandmothers who kept feeding their grandchildren eggs through the entire 1980s, against the explicit advice of every health authority in the Western world, were correct. The grandmothers should be on the committee.