Oxalates, Toxic Plants and Blue Zone Myths withs with Dr. Bill Schindler

High Intensity Health with Mike Mutzel, MS

Mike Mutzel

Fasting, Nutrition, Autophagy, Ketogenic, Keto, Health & Fitness, Ketodiet, Medicine

4.8 • 1.2K Ratings

🗓️ 4 June 2025

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

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Summary

Dr. Bill Schindler discuss how ancestral tools shaped our diet and digestive evolution.

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Time Stamps:

04:45 Ancestral dietary past built us.

07:00 Ancestral tools focused on food.
10:15 Tools changed our diet.
13:30 Blood, organs, and fat are more nutrient dense and bioavailable
than anything else.
15:30 Agriculture and industrial revolution brought negative diet
impacts.
17:00 Blue zones: eat few vegetables and eat meat daily.
27:30 Original food processing was to make food safe, nutrient dense,
and bioavailable.
31:20 Being a fully nourished human is complicated.
33:12 Every plant has a toxin.
37:00 Ripe fruit attracts a consumer to spread seeds.
41:45 Unprocessed maize/corn can promote disease and death.
50:00 All grains, nuts, seeds, and legumes should be processed.
51:01 Sourdough fermentation should be used with grains/wheat.

Transcript

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0:00.0	But if you look at other animals, other animals are perfectly designed to consume the diets
0:04.7	that they consume, whether it's the production of enzymes or different organs or pieces and
0:09.4	parts of their digestive tract or the way their palate is formed or the shape of their teeth,
0:13.9	they are perfectly designed to take a certain set of resources from the environment and
0:19.0	safely and efficiently transform that into nutrition and to fuel their bodies.
0:22.5	Humans don't have that. In fact, when we started creating tools, something really, really weird happened.
0:28.3	Our bodies and brains jumped inside. And both of those things require a massive influx of high quality nutrition to fuel.
0:36.8	A bigger body requires more nutrition
0:38.5	and better nutrition. And more importantly, a bigger brain requires more and better nutrition as well.
0:43.9	You would expect that as our bodies and our brains grew, every part of our anatomy that we have
0:49.9	that allows us to take a raw material and transform it into its safest and the most nourishing form should also get bigger or more efficient as well. And what we see is the
0:58.7	exact opposite.
1:05.3	Bill, it's great to be with you. It's great to be here. An amazing time learning so much about
1:09.5	fermentation, sourdough, and just traditionally eating traditional foods.
1:14.2	I really want to get into the weeds on a lot of different aspects about preparing food healthily to minimize the plant toxins, which it turns out is a major focal point of your professional life, has been looking at maybe if you could explain sort of the
1:28.4	archaeological way that you got into food. I think that will really help set the stage for
1:32.4	what you're doing here at the modern Stone Age kitchen. Absolutely. So first of all,
1:35.9	thanks for having me. I'm thrilled to share this information with your audience.
1:41.0	My focus in archaeology, I've always been interested in things that are old.
1:48.2	I never even knew how old things could be.
1:53.9	So in my small little world in middle school, my father and I used to read all the biographies of the mountain men.
1:58.0	The fur trappers like Jim Bridger and Hugh Glass and those guys.
	...

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