Dear Mark: Soy-Fed Eggs, and Liver-Polluting, Body-Acifiying, Meditative State-Preventing Meat

EggsWe’ve got a two-parter for today’s edition of Dear Mark. First, I field a question from a reader who loves eggs, raises his own chickens on open pasture, and wants to know whether or not the soy he currently includes in their diets is going to affect him. Then I evade a silly question about the stagnating, putrefying qualities of rotting animal flesh and explore whether meat truly does raise uric acid levels, thereby interrupting our pursuit of satori and maybe giving us gout.

Let’s go:

Hi Mark,

I am currently doing about a dozen eggs per day (along with other primal friendly foods). We raise chickens and allow them to pasture happily and freely while also supplementing their diet with an organic soy based feed. Where my concern comes in is the soy content in the eggs. I hate not to use them since these chickens do produce pastured eggs. I am currently on the hunt for a soy free feed so this should no longer be an issue in short time to come. In the mean time, I have found another source of soy free pastured eggs; I use these and my family uses the eggs our chickens produce. Currently doing a dozen eggs per day, should I be worried about the the soy content in these eggs? I am not intolerant to soy just concerned about phytoestrogens I would be taking in on a daily basis. Thank you for your time really love and enjoy MDA!!


I have good news: you probably don’t have to worry about the phytoestrogens.

Sure, soy phytoestrogens show up in eggs from soy-fed chickens, but it’s a pretty small amount. A few years ago, a study (PDF) showed that while chickens fed supplementary soy phytoestrogens produced eggs with high levels of phytoestrogens in the yolks (nearly 1000 mcg/100 grams yolk), chickens on a standard 25% soy diet produced yolks with just 46 micrograms of phytoestrogens for every 100 grams of yolk. An egg yolk runs about 20 grams or so, so with your 12 yolk-a-day habit you’d be getting a little over 100 mcg of phytoestrogens. That pales in comparison with the amount of soy phytoestrogens (or isoflavones) in most soy supplements, which have about 50 milligrams of pure phytoestrogens per serving and are designed to elicit physiological effects. It also doesn’t really compare to the 15-50 mg/day phytoestrogen intake of people who actually eat soy, nor the even higher levels used in clinical trials. While it’s possible that you may be extremely sensitive to phytoestrogens, I’ll bet you can safely save your money and eat your own eggs without worrying about growing breasts.

That said, there is one bigger problem with soy-fed chickens and their eggs, and it rhymes with “Jomega Fix.”

Chickens are the kind of animal that incorporates the fatty acid profile of whatever it eats into its own tissues. Pigs and people are the same way. There’s some endogenous conversion of fats, but by and large if they and we eat a bunch of polyunsaturated fats our tissue fat will become more unsaturated. Ruminants, like cows, sheep, and bison, are different. They can eat omega-6 heavy grains and end up with fairly consistent levels of saturated, monounsaturated, and polyunsaturated fats in their milk and meat.

So, when a chicken eats a lot of soy or corn, the fatty acid breakdown of which is heavily weighted toward omega-6, they produce eggs that are also higher in omega-6 fats at the expense of monounsaturated fat. This is not a good thing. We are inundated with linoleic acid nowadays. We’re positively (but not literally) swimming in it (albeit laboriously, since it is a thick viscous oil). Plus, research shows that eating eggs from chickens fed a diet high in omega-6 can make your blood lipids more prone to oxidative damage, the progenitor of atherosclerosis and probably heart disease.

All that said, eggs are still good to eat. Their fat is still primarily saturated and monounsaturated (as long as the hen’s diet isn’t all soy). They still contain lots of micronutrients like vitamin A and choline and they’re still a great source of highly bioavailable protein. They’re no less delicious. And, being as that your chickens are pastured with some supplementary feed that contains some soy, you’re better off than almost everyone. For everyone else, I wouldn’t break the bank on regular eggs that happen to be soy-free. Instead, spend the money on pastured eggs, which may or may not have some soy in their diets. You’ll get far more bang for your buck.

Side note: I really enjoy the phrase “soy-fed eggs.” It conjures images of a farmer ever so softly cracking an egg and trying to slip soybeans through the crack.

Hi Mark,

My vegetarian yoga teacher says these things about eating meat. Can you respond? Thanks!

Meat is a concentrated animal protein. When an animal dies, its proteins coagulate within a few hours, releasing various toxins. These toxins can initially be absorbed by the liver, but eventually even the liver can’t handle them, and the body becomes polluted. Vegetable proteins, by comparison, do not undergo auto-putrefaction. Their main residue is cellulose, which is inert.

Meat is among the most acid-producing foods. It leaves a residue of uric acid in the bloodstream. Acidic blood is an ideal environment for the development of cancer. Uric acid is a toxin that makes it harder to reach the higher, clearer meditative states because it is an irritant in the bloodstream.


Your vegetarian yoga teacher doesn’t happen to be this guy, does he?

I’m not going to touch the first part of the question. Anytime I see words like “coagulate” or “toxins” or “polluted” or “putrefaction” coming from someone that’s anti-meat eating, my face goes numb and I disengage from the conversation. It’s not worth trying to refute, because people who use terms like that won’t ever change their minds. Believe me. It’s standard anti-omnivore propaganda. Next he’ll tell you that John Wayne (or was it Elvis) died with forty pounds of rotting meat lodged in his colon.

I will, however, discuss the uric acid question. Studies are fairly clear. Vegans, those folks who get all of their protein from plant sources and none from animal sources (except the spattered varmint blood and brain residues churned up by the grain thresher as it plowed through your vegan-friendly monoculture crop of choice), have the highest uric acid levels. Higher than meat eaters, fish eaters, and vegetarians (so I guess your teacher is able to hit those deep meditative states).

If he’s at least casually familiar with the literature, he’ll probably say “But purines!” And on the surface, he would appear to have a point. When dietary purines are broken down, we produce uric acid as a byproduct. What contains purines, you might wonder? Organ meats like sweetbreads, kidneys, liver, and brain; seafood like sardines, anchovies, herring, mackerel, scallops, and mussels; and wild game meat. In other words, the most prized Primal foods are high in the substance that produces uric acid in the body! Checkmate! Right?

No. In practice, eating purines actually increases uric acid excretion in order to maintain balance and keep excess uric acid down. It’s also worth noting that dietary protein has also been shown to increase uric acid excretion and lower serum uric acid. If eating meat – an infamously strong source of dietary protein and purines – increased uric acid levels, that wouldn’t be the case. Plus, low-purine diets for the treatment of gout (caused by an excess of uric acid in the blood) have been tried, and they don’t really work (PDF). Going on a zero-purine diet barely lowers uric acid levels by 1 or 2 mg/dL, and that reduction is short-lived. Meanwhile, a high-purine diet only raises uric acid levels by 1 or 2 mg/dL. That too is short-lived. You know what does work compared to a low-purine diet, according to researchers? A high-protein (and high-purine by extension), low-carbohydrate diet. 

Also, the Buddha ate meat, and I hear he was pretty successful with that meditation stuff.

TAGS:  dear mark

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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71 thoughts on “Dear Mark: Soy-Fed Eggs, and Liver-Polluting, Body-Acifiying, Meditative State-Preventing Meat”

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  1. Gout PDF is a keeper. Alcohol (especially beer), flour, sugar, and grains are prime influencers – not purine rich animal products as has been drilled by conventional wisdom. Thanks!

    1. Ironically, a few months ago an uncle of mine asked for dietary advice to treat his gout. So I sent him an email, included that PDF, and gave him a bunch of dietary modifications. And I told him specifically NOT to worry about purine content of foods.

      So now, every time I see him, he’s so happy to see me. He says “heyy Brendan, thanks so much for the diet I feel great, I haven’t had any alcohol and I haven’t eaten red meat in a month and I feel great!!” Wha wha whaaaaa!?

      Yeah I’m sure it was the red meat (HEAVY SARCASM).

      Moral of the story, no matter what you do for people, especially older adults, it’s always the red meat!!

      1. “Hey, that’s great! Glad you found a diet that works for you. If you wanted to, you could always add back red meat and see what happens. Then take out red meat and add back alcohol. That way you can find out for sure which is the problem, or if both are.”

    2. Totally agree.

      I have a friend who’s joints are affected by her uric acid levels (gout, lupus, I forget). Her doc okays her eating sugar and grains, but warns her about red meat.

      Again, this is why I’ve said and sill believe that modern medicine (which fuels conventional wisdom) sucks!

      But, except for the paleo/primal folks, most people just keep drinking the Kool-Aid of conventional wisdom. *Sigh*.

  2. As the wife of a genetically gout-prone husband, I’ve found that adding lemon juice to salad dressings instead of vinegar, using grass-fed meats as opposed to grain-fed meats, and supplementing with calcium carbonate helps keep the gout attacks down from food consumption. However, I have not come up with a cure for the attacks that are driven by barometric pressure from the atmosphere, except maybe to suggest living inside a hyperbaric chamber (yes, barometric pressure can bring on attacks).

    Lemon juice starts out acidic, but then switches to alkaline once it passes through the stomach, helping to alkalinize the body. Grass-fed meats are just less acidic to start with. Calcium carbonate is the least-absorbed form of calcium, and is really only good for changing pH in the body. That’s why I use it, and that’s all I use it for. We have better calcium sources around here for the rest.

    Any plant material is going to alkalinize you, but dandelion is good at cleaning out all your internal organs as well as alkalinizing you–and a bonus: it’s FREE right in your own yard!

    Gout isn’t so much a purine issue as it is an acid-alkaline issue (but you’ll never hear that from CW docs). To avoid purines is to go vegan, and we all know what THAT means!

  3. Thanks for the terrific explanations ~ I am constantly amazed how much literature is just false marketing. Indigenous or wild eating kept many cultures strong for thousands of years.

  4. Any time you see the terms: alkalizing, acid-producing, etc. being mentioned, ignore the conversation and possibly the messenger. It’s a shame, but even many paleo gurus fall for this acid/alkaline hogwash.

    Our body naturally maintains serum pH in a narrow range through a variety of mechanisms, most significantly, respiration. It doesn’t need to ‘pull’ minerals from our bones to maintain this pH. Where these hucksters trick people is using urine pH, which can vary quite a bit depending on the foods we eat. This, of course, is normal and healthy.

    1. “Any time you see the terms: alkalizing, acid-producing, etc. being mentioned, ignore the conversation and possibly the messenger.”

      You forgot “toxins.” Half the people I know — including primal folks — talk about toxins. Getting massages to release the toxins. Get a colonic to get rid of toxins. Take a handful of pills from Trader Joes every day for a week to get rid of toxins.

      I enjoy responding, “What toxins are you referring to, because I’d love to read up on the medical literature surrounding them?”

      The conversation immediately ends as a deer-in-the-headlights look comes over them.

      1. Yep. When I hear the words “toxins” and “purify”, it’s pretty much guaranteed that the next few sentences will be blissfully science free. I never paid them any mind, even in my vegetarian days.

        Also, you ever notice how much people focus on “purifying” the colon? (I’m channeling Andy Rooney here.) It’s never “purifying” their nasal passages or lungs or toenails. I always assumed that my colon could function without my help. My bad, really.

        1. I’ll take it a step further. Toxins are good for you. Read up on hormesis – the blog “Getting Stronger” is a good place to start. Most stressors have a J-shaped dose response curve – maximum advantage is found via dosages that are neither too small nor to large, but just enough to stimulate the body’s growth-and-repair mechanisms. Taking these in establishes a “higher level of homeostasis,” another way of saying more robust bad-assery. One of many mysteries that this solves – moderate dosages of spirits like vodka have the same ability to lower heart risk that wine does. That’s because the health effects of wine are NOT principally due to antioxidants, resveratrol or any other nutrients, but to the stimulating stress of the “toxic” alcohol itself. Health is the result of both support and stress – way, way to many in our soft society focus and the former and forget the latter, to their detriment.

  5. Those poor Inuits. For thousands of years they had very little to eat but animal flesh and fat. But then we saved them with modern foods and the Standard American Diet. Of course, then they developed heart disease, diabetes, and cancer, diseases they’d never had before.

  6. Thanks, Mark! I suffer from uric acid kidney stones. I’ve stopped all alcohol because of it, and stay away from liver and sardines. Spinach salads only occasionally. I find eating cherries works great. A couple of dried cherries is my candy. I also have a couple of ounces of pure organic apple cider once or twice a week, diluted by 6 ounces of water (hold your nose, stomach here it comes)…to work wonders, even when I feel the pain of a new stone trying to pass. It’s as close to a cure as I’ve found. Stops the pain almost immediately, and a few doses for the next several days must dissolve the stone enough to pass pain-free.

    It’s why I’m primal, not paleo. I need the dairy (cheese) to get the calcium that my condition won’t allow me to get from foods.

    1. I have calcium oxalate stones. I’m wondering if any of this applies to them.

      Did you mean “pure organic apple cider [vinegar] once or twice a week”?

      1. Yes, pure organic apple cider vinegar once or twice a week. 2 oz. with about 6 ounces of water to make it drinkable. Throat will scratch a bit. I know it works for uric acid kidney stones. Not sure about calcium oxalate. Might want to google and see about that. (not that google replaces doctors.) Each type of stone has a different set of things that make it worse, make it better.

        Sorry you are a sufferer too. 🙁

        1. Gwen,
          Thanks for his info. My husband passed his first kidney stone a few weeks ago. It was horrible for him and me too. We have two kids under 5, so I was basically a single mom while he was having this. It lasted for a week. The stone is being tested, so I am not sure if it is diet or hereditary. Of course, my mother in law is convinced it is the diet because we are going against CW. Nothing like be blamed for your husbands suffering!!! Anyhow, do you have ny other tips? The urologist just told him to stay hydrated.

    1. Quebra Pedra tea (Chanca piedra) which translates as ‘The Stone Breaker’ is supposed to be good for kidney stones and gallstones. It tastes okay as well. I drink it regularly to help my gallbladder, but it is supposed to have lots of functions & I find it really helps a queasy stomach as well.Taken from the Internet here, it is anti-bacterial, anti-inflammatory, and anti-spasmodic. It relaxes smooth muscle and purifies the urinary tract of mucus. It can also be used with benefit in the treatment of cystitis. “Quebra Pedra tea should be brewed for at least five minutes. We recommend a course of three capsules or three infusions of Quebra Pedra per day for a minimum of six weeks. Following the passage of the last remains of any stone-like deposit, it is a wise precaution to continue to use Quebra Pedra at a maintenance level of one capsule or one cup of tea a day in order to prevent recurrence. Recent clinical research has confirmed this benefit.”

  7. Thank you Mark for the always helpful information! Hoping to one day have my own chickens.

  8. Hunter, here is a website for a soy free feed for chickens: I can order it through Azure Standard. You might and look and see if there is one in your area, they are a food co-op and have started to deliver all over the U.S..

  9. If you’re going to make a “nasty yoga teacher as vegetarian” joke, it’s best to make sure said teacher actually is a vegetarian. In reality, “Bikram eats very little and hardly sleeps. “The best food is no food,” he says, but when he does eat, it’s meat, fish, eggs or chicken.”

  10. Love this comment “my face goes numb and I disengage from the conversation. It’s not worth trying to refute”. This is exactly how I feel when things like this are brought up in conversation not in the form of engaging questions about my lifestyle.

    I think we are on the right path, and with more on more information becoming available, and more sites like this popping up, we continue to chip away at the wall of ignorance that has been placed in front of the majority of the population for way too long.

    Keep up the great work Mark!!

  11. “Studies are fairly clear. Vegans, those folks who get all of their protein from plant sources and none from animal sources (except the spattered varmint blood and brain residues churned up by the grain thresher as it plowed through your vegan-friendly monoculture crop of choice)…” L-effing OL!!!!!

    Coming off the season opener of Breaking Bad, are we there, Mark??? 🙂

    1. I nearly choked on my lunch that made me laugh so hard. I’ve had very similar thoughts as I’ve run heaven only knows how many mice through the combine (no, I’m not a sick person. They just won’t run OUT of the swath).

      1. LOL – Exactly. Quite often vegetarians solely on the animal cruelty piece of it tend to ignore how exactly food gets to their table. I’ve never been able to grow a garden that contained food that didn’t have some sort of critter in it at some point. (We may have once used light explosives to convince a mole to stop visiting our extensive garden at the time.) 😉 Anyway, it’s an odd moment for people choosey about their food.

  12. anyone want to expound on this quote? what are we to take from it?

    “Ruminants, like cows, sheep, and bison, are different. They can eat omega-6 heavy grains and end up with fairly consistent levels of saturated, monounsaturated, and polyunsaturated fats in their milk and meat.”

    1. That ruminants like cows, sheep, and bison digest their food different from chickens? I guess I need more info to expand my thought patterns. 😉

      1. I’m talking about the inferences that grass-fed is the only way to go due to FA profile superiority. His statement seems to imply that grain fed is as good as grass-fed in regards to the healthfulness of the meat we eat from ruminants, not chickens.

        1. Ah, that makes more sense. 🙂

          My interpretation was ruminants that are better fed (ie grass-fed) should have optimal fat ratios, grain finished, less so, If choosing been grain fed chicken and grain fed beef, the beef should have a better fat profile. But that doesn’t make the fat ratio of the beef as good as it could be.

          Basically, it’s a matter of degrees. Ruminants, which, let’s face it are walking stomachs, just do a better job of converting an inconsistent food supply to healthy flesh. But it still consistent with the idea that animals fed their Paleo diet are better for us.

    2. fred:

      It means that the difference between grass-fed and grain-fed ruminant meat (e.g. beef, lamb, bison, goat) is much smaller than the difference between pastured and grain-fed non-ruminants (e.g. pork, chicken).

      The reason for this AFAIK is that the rumen bacteria digest some of the linoleic acid in grains, as well as the carbohydrate. In contrast, pigs and chickens (and horses) are hindgut fermenters, meaning they don’t have a rumen…they just have an extra-long colon which only ferments the food their small intestine didn’t absorb, so the n-6 all goes straight into the bloodstream, and the n-3/n-6 ratio in their tissues more closely approximate that of the foods they eat, just as it does with humans.

      For instance, a pastured pig or chicken has similar omega-6 levels to a feedlot steer, while fat from a feedlot pig can easily hit 20% linoleic acid.


      1. excellent, thanks JS. so one doesn’t need to be as concerned about grocery store beef/lamb as chicken/pork?

      2. fred:

        To clarify your question above, there are many differences between grain-fed and grass-fed meat. However, a radical shift in n-3 and n-6 content isn’t one of them. Peter Ballerstedt at Grass Based Health wrote a solid article about this.


  13. Great rebuttal to the vegetarian when it comes to clearing up and explaining uric acid levels. Their high carbohydrate intakes are probably more cancer causing (from inflammation).

  14. Pdawg, until it’s diagnosed what specific type of stone he has, yes, drink a ton of water is the best bet. Each type, as I said, has its own list of do’s and don’t’s. But staying very very hydrated is key to all of them. Sorry your family had to go through all that.

  15. Mark, you are extra funny today! I think Lierre Keith would like your reply to the meat question… 🙂

  16. The pdf link in the last paragraph turned out to be a bit of a dissappointment. He lumps carbohydrate and saturated fat together. He also calls a 40% CHO diet a “low-carb diet”. They also put canola oil in with the MUFA fats. PUFA fat came from fish though. “…but patients were encouraged to limit dairy products (milk, cheese, butter) that, although low in purine content, are high in saturated fat”…”Such a diet, with its unlimited intake of carbohydrate and saturated fat, will not benefit a patient with both gout and IRS.” He also pushes high dietary fiber along with the unsaturated fats. *sigh* And I thought I was going to have something to show my mother-in-law, who thinks meat causes gout (she has gout and she drank heavily for years – and rarely ate).

    1. My uncle gave up all sweets and alot of carbohydrates and his gout symptoms totally went away. As he was a longtime pharmacist it was fun to hear him go on and on about what he did and how displeased he was that the medical establishment hadn’t figured out that cutting sugar and grains would help with gout symptoms. :3

  17. Interesting to note that the first letter writer is OK with letting his family eat eggs from soy supplemented chickens, but chooses to buy soy free eggs for himself. I would suggest that he ask the person from whom he gets the soy free eggs where that person gets feed from, and see if he can’t purchase there as well. My hens get soy and corn free feed to supplement their free ranging, though it is not organic; one does what one can … and the eggs are luscious.

    1. ok – I have to ask – please explain ‘people’s elbow’ – I’m not getting it….

  18. LOL
    “…my face goes numb and I disengage from the conversation.”
    Now I have words for that feeling…

  19. lol! that made me laugh – nice response (to the wise words of the vegetarian yoga instructor)…….I’ve become an increasingly enthusiastic primal adherent over the last two years, as my physical health, sense of well-being, body composition, relationship with food, etc have all improved – I have also become a recent Bikram Yoga enthusiast (six months regular classes). The instructors come out with some pretty flakey stuff sometimes (yes there’s definitely a hint of ‘cultish’ in there), but I let it wash – I can’t deny how great an antidote Bikram’s yoga is to sitting in a chair all week. I’d call it ‘healing’ if the word wasn’t so loaded (with images of yurts, tee-pee’s, diablo’s, reiki practitioners and firesticks)…shame if he is a sleazy megalomaniac – it’s a strange world.
    Picturing vegans enthusiastically chowing down on the brains of field-varmints is very funny 🙂

  20. I’ve raised grassfed beef, lamb, goat and pastured, no-soy pork and poultry for almost 15 years and was one of the early members of the American Grassfed Association. Peter Ballerstedt wrote at his Grass Based Health Blog that the n6/n3 ratio differences between grass fed and grain fed beef are not significant enough to warrant choosing grassfed beef for the omega 3 content. However the difference is larger than he infers when looked at over a long term bases. Jo Robinson of Eat Wild suggested many years ago that the difference was significant due to the quantity of beef consumed in a year compared to higher level items such as fish which are consumed much more infrequently. Sure, tuna has 2926 mg of n3 compared to (using his own source) grassfed beef’s 100 mg in roughly the same size 4oz serving, but over a year the 22mg additional n3 in the grassfed over the grainfed beef has a much larger effect on one’s diet. If you were to eat 8oz of beef just once/day you would be getting 16,060mg more n3 per year. Add to that the increase in n3’s from other sources and you are well on your way to a much improved n6/n3 ratio, especially since those additional n3s in beef are replacing larger amounts of n6s, not just supplementing them (ratio’s decreasing from as high as 13.6 to as low as 1.4) even just cutting the ratio in half is big over a lifetime. The problem with comparing it to fish is the fate of over-consumption of fish on our oceans and the rise in toxins esp. Mercury in our fish. Grass fed beef and other farm products including lamb, pork and chicken are available organically with no toxins and at a fraction of the price. So, while the other benefits of grass-fed ruminates are obvious, especially that they are not designed to eat any grain and that grain feeding causes biological stresses to the animals as well as the environment, eating grass fed ruminates for the additional omega3s makes perfect sense in a world where we can control the farming environment and not the ocean environment.

  21. I agree about the soy-fed eggs on all levels.
    As someone who used to work in the animal feed industry (as a researcher), I know that the phytoestrogen content of the eggs will be low. But I also agree about the omega 3:6 ratio… it will be way off in eggs from soy-fed hens. One solution to the protein supplementation would be to include some fishmeal (herring meal especially) in the diet… the only problem there is that it could make the eggs taste a little fishy…
    If you can stand “fishy” eggs, go with the fishmeal supplement as the main protein source. If not, try mixing 50:50 with the soy and see how you go…

  22. I love it when Mark rants, keep them coming, I am very frustrated with vegetarians and such making good old meat eating some sort of taboo these days.

  23. I am a daily reader of MDA, and have been seasonally for about three years. I follow the primal lifestyle and love the articles. I honestly didn’t care much for the response to the vegetarian question. I feel like that was an opportunity to explain and explore information (maybe information that primal-veterans already know) and instead the rebuttal took the form of an intolerant, superior nutrition community. Just because her Yoga teacher has different point of views about nutrition (however incorrect), doesn’t mean she/he is some evil primal hater, only making these statement to destroy our way of life. This is what she believes is true, because of what she has read and learned. Nothing in your answer led me to believe otherwise. In fact, the entire segment made me want to investigate her point of view. I know I am opening myself up for an onslaught of attacks… I just would hate to see this community turn into a hateful, intolerant community. I enjoy reading everyone’s comments as much as I enjoy the articles. Let’s just strive to be open minded and kind… please!

  24. Watched a Most interesting Video the other day and it made a whole lot of sense and was funny too. It sited a study where participants who were either SAD eaters or vegans brain sizes were measured over the course of a few years. It showed amusingly enough that vegans started out with less and lost more of their brain size. The smallest brain in the study of SAD eaters was still just a little bigger than the largest brain of the vegans, this is what i found funny. I also found out that the appendix does have a purpose and helps reveal our intestinal system is design to be Carnivorous. Animals who eat plants have much larger ‘appendix’ which house the large quantity of bacteria they need to convert the vegetable fiber to short chain fatty acids (i.e, saturated fat). Interesting ;3. . . as for Elvis or John Wayne dying with 40lbs of meat rotting in there intestine, Elvis lived his life on drugs and crap and John Wayne died of cancer so not the best examples. Now if they said that a person who ate and lived Primal all their life was found with 40lbs of rotting flesh in their intestines then maybe that would hold some merit. Of course the 40lbs of rotting meat is a vegan bedtime story they tell their children, you know like a boogeyman sort of deal.

  25. Mark, thank you for your clarification on soy-free or not eggs. You are absolutely brilliant! I can find pastured eggs at my local farmers market and Natural Grocers and they are fed some soy. I can find soy-free eggs at my local farmers market but they are not pastured. I have noticed that the yolks of the pastured eggs that are fed some soy are much brighter then the soy free eggs. So from you article, I get that the pastured eggs have a better fat and nutrition profile then the non-pastured soy free eggs. And that a little bit of soy in their diet may not be problematic for me as long as they are pastured. Though I am very sensitive to soy.

    Thank you,

  26. Chris Kresser posted an amazing two part article on the acid alkaline myth not too long ago.
    One of the most interesting facts was that our bodies work very hard to tightly regulate blood PH and that food does not influence this.
    ” And there are certainly circumstances in which the blood is more acidic than it should be, and this does have serious health consequences. However, this state of acidosis is caused by pathological conditions such as chronic renal insufficiency, not by whether you choose to eat a salad or a burger. In other words, regardless of what you eat or what your urine pH is, you can be pretty confident that your blood pH is hovering around a comfortable 7.4.”

  27. I just love you all sooo much!!! You make my laugh so hard, you enlighten me, you just make my day…thanks! I am in the right place!!! What a fabulous bunch of comments….I want to comment on every single one! Thanks Mark, you just have no idea…..your Daily Apple is a force!!!

  28. I asked this question on a really old post about eggs, but I hope this newer one might get more attention. If we only have access to ordinary mass produced eggs (from chickens kept in cramped questions and fed all sorts of crap), should we still eat eggs? In India it is not possible to find anything else unless you are in a village and can raise your own (I live in a city). I am a vegetarian who is moving towards a meat eating paleo diet and although I eat dairy, I do not yet eat eggs. I want to start, but I am concerned that the chemicals and unhealthy diet given to the chickens will actually be more unhealthy than not eating eggs!

  29. aah I love vegans and vegetarians they are so fragile………and I love knowing the difference between a “sensitive” human and a sensual animal……

  30. “Vegetable proteins, by comparison, do not undergo auto-putrefaction. Their main residue is cellulose, which is inert.”

    What the hell?? As a previous biochem major and now a med student, I have to say that is absolutely ridiculous as cellulose is entirely carbohydrate (a polysaccharide with beta D-glucose linkages) and cannot possibly be a RESIDUE of PROTEIN breakdown.

    “Meat is a concentrated animal protein.”

    Meat is muscle and connective tissue, which is composed of proteins, carbohydrates and fat. It’s not concentrated. You can’t concentrate protein. Yes, it is mostly protein, but it is structured. Protein concentrate would be a powder.

    “When an animal dies, its proteins coagulate within a few hours, releasing various toxins.”

    Yes, if you decide to eat rotting meat. Once an animal dies, it starts to be degraded by both microorganisms as well as its own enzymes (which are no longer controlled due to the death of the animal). However, this process takes some time to occur. We immediately chill the meat once the animal is killed to greatly slow these processes so that we can eat it before it hits this point.

    “These toxins can initially be absorbed by the liver, but eventually even the liver can’t handle them, and the body becomes polluted.”

    The liver cannot process shit when the animal is dead because the animal is dead. There is nothing to keep the liver going. Putrefaction by definition is breakdown by bacteria. So no.

    This yoga instructor doesn’t have the slightest understanding of biology. Sorry bro.

  31. The fact that the instructor says that blood can be acidic is absurd. The pH of the blood rarely ever changes. There are so many buffering agents. pH is different in different tissues so avoiding acidic foods that promote cancer is not the way to go. I will be eating meat with a side of meat and meat for dessert!

  32. Is soy isoflavones or other byproducts found in any significant amount in butter, meat, other animal fats? How much soy is known to cause issues? 1000 mcg per 100 grams seems very small. Any effect would seem negligible. Why are people even concerned? Thanks.