First Looks At 2019 Arnold Sports Festival Schedule, Plus New Events

1. The Carnivore Diet and Scurvy Dr. Mike T. Nelson, CSCS, an adjunct professor at the Carrick Institute whose PhD focused on metabolic flexibility, debated Shawn Baker earlier this year and shared his thoughts with BarBend on why these people aren’t keelingover from scurvy. “With that you have to look at whether they’re consuming paltroxt organ meats or not because I know the liver is pretty high in Vitamin C,” says Nelson. “But the recommended daily intake is pretty low and the amount you need to combat scurvy is stupid low. There was a case report of someone living off of bread and cheese sandwiches for two years before being diagnosed with scurvy. Even now, when you think about how crappy people’s diets are across the board, there’s so little scurvy.” He wouldn’t be surprised if someone lasted a good few months with zero Vitamin C in their diet, but there are other explanations as to why people are surviving the diet with their gums in tact. “The reason you don’t get scurvy from a diet like that is because when you get low enough on Vitamin C, you have a genetically switched on neurological hunger pathway that makes you crave citrus fruit,” says Dr. Mike Israetel, the assistant professor of nutrition, exercise science, and public health at Temple University and co-founder of Renaissance Periodization. “When you go that low, you will crave an orange like you wouldn’t believe possible. And you will consume it. These people do not have perfect dietary adherence. Nobody does, certainly not people who do fad diets.”