vegan

More on Skin Care and the Misinformation About Vitamin C

Vitamin C has mainly three effects on the body. It up-regulates different collagen genes, it’s an antioxidant, and it competes with glucose at the glut-4 receptor. However, sun exposure, vitamin A (animal: retinol), and vitamin K2 (animal: MK4) also up-regulates these collagen genes and many more, rendering vitamin C unnecessary for collagen production (skin, hair, nails, joints, etc.). So, you can only get scurvy if you lack these fat-soluble vitamins. If you get these […]

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Mental Illness is Usually From Poor Nutrition (Vegan/Plant-Based)

Do you experience anxiety, depression, nervousness, brain fog, mood swings, or social phobias on a regular basis without any real trauma or explanation behind it? Do you easily get pulled into different kinds of convictions? Do you rather follow the herd than ask questions, speak up, and think for yourself? If you do, your diet and/or food choices may most probably be the culprit. Mental illness disorders like those listed above and many others

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Starting or Expanding Your Family – How nutrition and toxins influence your child

Starting or Expanding Your Family How nutrition and toxins influence your child Written by Joachim Bartoll, January 2017Classic Muscle Newsletter, February 2017 (issue #29) Since the introduction of processed food, junk food, and what we can consider the “modern diet”, including the dangerous push for plant-based foods (especially veganism); most mothers cannot nourish themselves optimally before conception, and much less during a pregnancy. The art of consuming all nutritious parts of the animal (nose-to-tail),

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The Vegetarian/Vegan Protein Problem: The Dangers of Soy Products such as Tofu

The Vegetarian/Vegan Protein Problem: The Dangers of Soy Products such as Tofu Written by Joachim Bartoll, September 2016Classic Muscle Newsletter, October 2016 (issue #25) In my Ketogenic article series, I touched on the “protein problem” with vegetarian or vegan versions of the ketogenic diet. The main culprit is the low protein quality of vegetable protein sources – mainly due to lacking amino acids and containing antinutrients and fiber that block absorption. On average, only

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