Grok relied on meat for a large part of his existence, so why on earth would he have a mechanism that makes a vegetable-empty diet turn his blood PH acidic?

The general trend towards an acidic body can cause the onset of gout if one is predisposed towards that rather annoying form of arthritis. For years I took a drug to keep gout at bay but I would still have an attack every year or two. (And the drug is hard on the liver.) For the last couple of years I’ve eaten a mostly vegetable/fruit diet, with a few pieces of meat every week, and I have not had an attack since then.

I wonder if an alkaline body chemistry would help with other forms of arthritis.

We don’t concern ourselves with that protein-acid argument because, as Ari says, if we eat enough plants (and cut the grains)the alkaline part is well-handled. That argument was always faulty anyways, since it only applied to massive amounts of protein, which we don’t eat in the PB.

Varangy,

We’ll have a talk about nightshades in a few weeks. Yellow bell peppers, cherry tomatoes, etc., while technically nightshades, have so little of the alkaloids in question as to be insignificant. Then there are the cucumbers, parsley and other non-nightshade varieties in the photo. Picky, picky…

Tsk tsk…

2. What do you guys think about that line “proteins contribute to the acidity of the diet and over many years can result in a “metabolic acidosis” that the researchers say correlates with sarcopenia, or muscle loss.” Does that impact your feelings about eating meat at all? Do you think it only applies to conventionally farmed high Omega-6 meat? Do you just feel you need to eat more veggies to balance out the negative effect?