About this episode
Support YDS on Patreon! This week, Zoë and Kylee tackle the carnivore diet, the internet’s most extreme eating trend. From raw liver smoothies at Erewhon to shirtless influencers promising that “meat heals everything,” the carnivore diet has exploded in popularity. But what really happens when you cut out all plants and live on ribeye steaks, bacon, and bone broth? We explore the strange history of meat-only diets, from 1920s Bellevue experiments to modern influencers like Shawn Baker and Paul Saladino. We unpack the claims about plant “toxins,” the allure of ketosis, and why athletes, especially women, need carbs for performance, recovery, and hormone health. And we dig into the environmental cost of ribeye-heavy eating, why beef is one of the most resource-intensive foods on the planet, and how climate denial often gets wrapped into carnivore culture. So should you go full T-Rex? Probably not. But understanding the hype—and the risks—shows why restrictive food fads keep spreading, and why carbs are still essential for endurance athletes and long-term health. Support the Show Eternal – To check out Foundations, use the promo code YDS for 10% a one year membership. Tailwind Nutrition offers science–backed endurance fuel that actually works. Try our favorite, Blueberry Lemonade Endurance Fuel - Get 20% off your first order with code YOURDIET20 Janji – Adventure-ready running gear with pockets that actually work. Use code YDS for 10% off your order. Microcosm Coaching – Human-first, athlete-centered coaching for every runner, from 5K to 100 miles and beyond. REFERENCES Burke, L. M., Ross, M. L., Garvican-Lewis, L. A., Welvaert, M., Heikura, I. A., Forbes, S. G., ... & Hawley, J. A. (2017). Low carbohydrate, high fat diet impairs exercise economy and negates the performance benefit from intensified training in elite race walkers. The Journal of Physiology, 595 (9), 2785–2807. https://doi.org/10.1113/JP273230 Cordain, L., Eaton, S. B., Sebastian, A., Mann, N., Lindeberg, S., Watkins, B. A., ... & Brand-Miller, J. (2005). Origins and evolution of the Western diet: Health implications for the 21st century. The American Journal of Clinical Nutrition, 81 (2), 341–354. https://doi.org/10.1093/ajcn.81.2.341 Hall, K. D., & Guo, J. (2017). Obesity energetics: Body weight regulation and the effects of diet composition. Gastroenterology, 152 (7), 1718–1727. https://doi.org/10.1053/j.gastro.2017.01.052 Jönsson, T., Granfeldt, Y., Lindeberg, S., & Hallberg, A. C. (2009). Subjective satiety and other experiences of a Paleolithic diet compared to a diabetes diet in patients with type 2 diabetes. Nutrition Journal, 8 (1), 35. https://doi.org/10.1186/1475-2891-8-35 Lerner, R. (1930). Adventures in diet. Harper’s Monthly Magazine, 161 (962), 509–518. Micha, R., Michas, G., & Mozaffarian, D. (2012). Unprocessed red and processed meats and risk of coronary artery disease and type 2 diabetes: An updated review of the evidence. Current Atherosclerosis Reports, 14 (6), 515–524. https://doi.org/10.1007/s11883-012-0282-8 O’Hearn, A., Tro, K., & Naiman, D. (2021). Clinical experience of medical doctors with a carnivore diet. Current Developments in Nutrition, 5 (Supplement_2), 393. https://doi.org/10.1093/cdn/nzab044_067 Stefansson, V. (1946). Not by bread alone . New York, NY: Macmillan. UN Food and Agriculture Organization. (2013). Tackling climate change through livestock: A global assessment of emissions and mitigation opportunities . Rome: FAO. Zhang, Y., Pan, X. F., Chen, J., Xia, L., Cao, A., Zhang, Y., ... & Pan, A. (2021). Associations of red meat, processed meat, and poultry consumption with risk of colorectal cancer: A prospective cohort study of 0.5 million Chinese adults. International Journal of Cancer, 149 (5), 979–989. https://doi.org/10.1002/ijc.33694