Latest news with #CarnivoreDiet
Coin Geek
5 days ago
- Business
- Coin Geek
Vinny Lingham on markets, Bitcoin, and building with utility
Getting your Trinity Audio player ready... On episode 22 of the CoinGeek Weekly Livestream, entrepreneur and blockchain enthusiast Vinny Lingham joined Kurt Wuckert Jr. to discuss his digital currency hedge fund, the utility (or lack thereof) in the industry, and his new Carnivore diet documentary. title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen=""> Vinny Lingham on his hedge fund and what it does Lingham starts by telling viewers about his new Carnivore diet documentary 'Animal,' which will come out on June 20. He follows this diet and seeks to expose the lies at the heart of mainstream nutritional advice. He encourages everyone to look out for it and asks us to rate it on Apple TV and elsewhere. Within the industry, Lingham has a hedge fund called Praxos. They don't take market risk but think of the digital currency space as a casino and of themselves as the house. They make 'boring 30-40% returns' annually and have 1.5 years of wins behind them. Lingham rightly notes that people always want to borrow so they can go short or long in the markets. They stick with BTC, ETH, and SOL trades because there's plenty of liquidity, and they make money on rate arbitrage between exchanges. The idea is to 'take the cream off the top,' Lingham says. Civic, utility, and the limitations of BTC and Ethereum Wuckert reaffirms that he believes in utility: the tech should be used to solve problems. He says Civic, one of Lingham's ventures, was a rare example of a utility that came out of the initial coin offering (ICO) boom. He confirms it is still running, millions of identity passes have been issued, and it's still solving customer problems today. When building products with utility, Lingham and his team tried to build on BTC, but realized it was impossible because of the fees. They then went to Ethereum, and things were even worse: the average price of onboarding a customer was around $500 at one point. Eventually, they realized Ethereum's limitations and moved to Solana. Nowadays, they're multi-chain and will use whatever works. The dangerous debt load at the heart of 'crypto' Speaking of utility and lamenting the industry's lack of it, Lingham discusses the risky strategy used by Michael Saylor and others. This is yet another bubble, and it will eventually burst. He gives it three years or so before it ends badly. Wuckert points out that Strategy (formerly MicroStrategy) now has copycats worldwide. Lingham comments that it's a decent short-term model for otherwise failing businesses; it works until it doesn't. Eventually, Saylor and others like him will run out of cash they can extract but will still need to sell more to cover debt, and that's where the big crash will happen. Lingham says the entire space has become toxic, and too many people who have no business involvement are making boatloads of money. He's still focused on creating value. He thinks Solana is the right chain to build on right now. Solana's scalability and why BSV fees are too cheap Picking up on his praise of Solana, Wuckert asks Lingham if the downtime, which always seems to happen when they hit new scaling records, worries him. He shrugs it off, noting how the Internet has downtime, but we keep going. He believes Solana will eventually flip Ethereum in terms of its market cap, and he's convinced it's a powerful chain with momentum behind it. As for BSV, he notes it can scale to a million transactions per second (TPS), but he thinks the fees are too low to make it worth it for miners. Yes, fees of 1/10,000th of a penny are great for the Internet of Things (IoT) industry in the future. However, right now matters as well, and many more miners would be interested if the fee revenue was 10x or 100x higher. Wuckert agrees that the fees only need to be that low in some instances and that extra revenue would be great for everyone. Like Lingham, he's all about utility, but BSV also needs adoption, customers, and a bigger community to succeed. 'The best tech doesn't always win,' Lingham warns. Signing off, Lingham says those interested in hearing more from him can find him on X and reminds us to check out his upcoming documentary 'Animal' on June 20. To hear more about agent provocateurs in BSV, the upcoming BSV startup spotlight in Boulder, Colorado, and more questions answered by Wuckert, check out the livestream episode here. Watch | Building the future with blockchain: Insights with Ty Everett title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen="">
Scottish Sun
25-04-2025
- Entertainment
- Scottish Sun
Secrets to Eddie Hall's stunning body transformation including carnivore diet as he sheds SEVEN STONE for MMA debut
The Brit bruiser's physique is almost unrecognisable WEIGH TO GO Secrets to Eddie Hall's stunning body transformation including carnivore diet as he sheds SEVEN STONE for MMA debut Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) EDDIE HALL has lifted the lid on his incredible body transformation for his mixed martial arts debut. The Brit man mountain will make his professional MMA bow on Saturday night in a titanic tussle with fellow World's Strongest Man winner Mariusz Pudzianowski at KSW 105. Sign up for Scottish Sun newsletter Sign up 7 Eddie Hall throws down with fellow World's Strongest Man winner Mariusz Pudzianowski at KSW 105 Credit: KSW 7 Hall used to weigh a whopping 31 stone during the height of his strongman career Credit: INSTAGRAM@EDDIEHALWSM 7 The 37-year-old has gradually trimmed down over the years Credit: INSTAGRAM@EDDIEHALWSM 7 'The Beast' is looking lean and mean ahead of his professional mixed martial arts debut Credit: INSTAGRAM@EDDIEHALWSM Hall dipped his toes into the MMA waters last year with a freak show 2-vs-1 fight with the Neffati brothers, whom he scored a DOUBLE TKO victory over. The 37-year-old tipped the scales at little over 26 STONE for the circus clash, which came three years after his boxing match with fellow strongman Hafthor Bjornsson. On Friday morning, Hall weighed in at just shy of 24 stone, a weight he's achieved by ditching carbs and adopting the highly popular Carnivore Diet. He told Bloody Elbow: 'I just eat nothing but meat, eggs and dairy on the carnivore diet for this fight prep. READ MORE ON EDDIE HALL HEAVY HITTERS Who is Eddie Hall opponent Mariusz Pudzianowski, and what is his MMA record? 'It's been a pretty good diet, helped me to maintain all of my muscle mass and I've dropped body fat. "My energy levels are through the roof, my endurance is insane so that's pretty much been the diet." Hall used to weigh a whopping 31 STONE during his World's Strongest Man days, a weight he achieved with a staggerng 12,000-calorie-a-day diet. In recent years, he's cut his daily intake to 10,000 calories, although he hasn't reduced it ahead of his Polish punch-up with Pudzianowski. EDDIE HALL VS MARIUSZ PUDZIANOWSKI BETTING TIPS AND ODDS 7 He said: 'I've not restricted what I eat at all, I just eat meat, eggs and dairy and as much of it as I want. The body fat's come off. "When I started the prep I was 170kg and I'm down to 158kg. Eddie Hall announces next fight against Mariusz Pudzianowski with strongman rivals weighing combined 44 STONE "I might even lose a bit more and be strict, that would get me to fighting at around 155-156kg. 'I feel good and the main thing about it is that with my training, it's not about the weight but how fit I am. "Am I doing these four-minute rounds and being able to recover within 90 seconds to go again? "At the minute, I can say yes. I've got no intention to lose too much weight because the cardio is there.' Hall is a huge underdog going into the bout as he's giving up nearly 16 years' worth of MMA experience to KSW veteran Pudzianowski, who will put his cardiovascular capabilities to the test. But in an interview with talkSPORT, Hall insisted: "I've been doing the four-minute rounds. I'm not gassing, I'm big, I'm strong. 7 Eddie Hall tipped the scales at just under 24 stone for his pro-MMA debut Credit: KSW 7 Mariusz Pudzianowski has vowed to take Hall into deep waters Credit: KSW 'I've never heard a fighter say, 'I wish I was weaker for that fight'. "So I've got no intention to lose weight, muscle mass or whatever. 'I can fight, I've got the lung capacity and I'm happy to go in at this weight.' Pudzianowski plans to push Hall to his absolute limits, warning 'The Beast': "Eddie, you're in for a lot of hard work. "I'm not going to give up easily You know it well that I fight until the very end. "You're about to see what lack of oxygen means. This is not boxing, this is MMA."
The Sun
25-04-2025
- Entertainment
- The Sun
Secrets to Eddie Hall's stunning body transformation including carnivore diet as he sheds SEVEN STONE for MMA debut
EDDIE HALL has lifted the lid on his incredible body transformation for his mixed martial arts debut. The Brit man mountain will make his professional MMA bow on Saturday night in a titanic tussle with fellow World's Strongest Man winner Mariusz Pudzianowski at KSW 105. 7 7 7 Hall dipped his toes into the MMA waters last year with a freak show 2-vs-1 fight with the Neffati brothers, whom he scored a DOUBLE TKO victory over. The 37-year-old tipped the scales at little over 26 STONE for the circus clash, which came three years after his boxing match with fellow strongman Hafthor Bjornsson. On Friday morning, Hall weighed in at just shy of 24 stone, a weight he's achieved by ditching carbs and adopting the highly popular Carnivore Diet. He told Bloody Elbow: 'I just eat nothing but meat, eggs and dairy on the carnivore diet for this fight prep. 'It's been a pretty good diet, helped me to maintain all of my muscle mass and I've dropped body fat. "My energy levels are through the roof, my endurance is insane so that's pretty much been the diet." Hall used to weigh a whopping 31 STONE during his World's Strongest Man days, a weight he achieved with a staggerng 12,000-calorie-a-day diet. In recent years, he's cut his daily intake to 10,000 calories, although he hasn't reduced it ahead of his Polish punch-up with Pudzianowski. 7 He said: 'I've not restricted what I eat at all, I just eat meat, eggs and dairy and as much of it as I want. The body fat's come off. "When I started the prep I was 170kg and I'm down to 158kg. "I might even lose a bit more and be strict, that would get me to fighting at around 155-156kg. 'I feel good and the main thing about it is that with my training, it's not about the weight but how fit I am. "Am I doing these four-minute rounds and being able to recover within 90 seconds to go again? "At the minute, I can say yes. I've got no intention to lose too much weight because the cardio is there.' Hall is a huge underdog going into the bout as he's giving up nearly 16 years' worth of MMA experience to KSW veteran Pudzianowski, who will put his cardiovascular capabilities to the test. But in an interview with talkSPORT, Hall insisted: "I've been doing the four-minute rounds. I'm not gassing, I'm big, I'm strong. 7 7 'I've never heard a fighter say, 'I wish I was weaker for that fight'. "So I've got no intention to lose weight, muscle mass or whatever. 'I can fight, I've got the lung capacity and I'm happy to go in at this weight.' Pudzianowski plans to push Hall to his absolute limits, warning 'The Beast': "Eddie, you're in for a lot of hard work. "I'm not going to give up easily You know it well that I fight until the very end. "You're about to see what lack of oxygen means. This is not boxing, this is MMA."
The Irish Sun
25-04-2025
- Entertainment
- The Irish Sun
Secrets to Eddie Hall's stunning body transformation including carnivore diet as he sheds SEVEN STONE for MMA debut
EDDIE HALL has lifted the lid on his incredible body transformation for his mixed martial arts debut. The Brit man mountain will make his professional MMA bow on Saturday night in a titanic tussle with fellow World's Strongest Man winner Mariusz Pudzianowski at 7 Eddie Hall throws down with fellow World's Strongest Man winner Mariusz Pudzianowski at KSW 105 Credit: KSW 7 Hall used to weigh a whopping 31 stone during the height of his strongman career Credit: INSTAGRAM@EDDIEHALWSM 7 The 37-year-old has gradually trimmed down over the years Credit: INSTAGRAM@EDDIEHALWSM 7 'The Beast' is looking lean and mean ahead of his professional mixed martial arts debut Credit: INSTAGRAM@EDDIEHALWSM Hall dipped his toes into the MMA waters last year with a freak show DOUBLE TKO victory over. The 37-year-old tipped the scales at little over 26 STONE for the circus clash, which came three years after his boxing match with fellow strongman On Friday morning, Hall weighed in at just shy of 24 stone, a weight he's achieved by ditching carbs and adopting the highly popular Carnivore Diet. He told just eat nothing but meat, eggs and dairy on the carnivore diet for this fight prep. READ MORE ON EDDIE HALL 'It's been a pretty good diet, helped me to maintain all of my muscle mass and I've dropped body fat. "My energy levels are through the roof, my endurance is insane so that's pretty much been the diet." Hall used to weigh a whopping 31 STONE during his World's Strongest Man days, a weight he achieved with a staggerng 12,000-calorie-a-day diet. In recent years, he's cut his daily intake to 10,000 calories, although he hasn't reduced it ahead of his Polish punch-up with Pudzianowski. Most read in MMA EDDIE HALL VS MARIUSZ PUDZIANOWSKI BETTING TIPS AND ODDS 7 He said: 'I've not restricted what I eat at all, I just eat meat, eggs and dairy and as much of it as I want. The body fat's come off. "When I started the prep I was 170kg and I'm down to 158kg. Eddie Hall announces next fight against Mariusz Pudzianowski with strongman rivals weighing combined 44 STONE "I might even lose a bit more and be strict, that would get me to fighting at around 155-156kg. 'I feel good and the main thing about it is that with my training, it's not about the weight but how fit I am. "Am I doing these four-minute rounds and being able to recover within 90 seconds to go again? "At the minute, I can say yes. I've got no intention to lose too much weight because the cardio is there.' Hall is a huge underdog going into the bout as he's giving up nearly 16 years' worth of MMA experience to KSW veteran Pudzianowski, who will put his cardiovascular capabilities to the test. But in an interview with 7 Eddie Hall tipped the scales at just under 24 stone for his pro-MMA debut Credit: KSW 7 Mariusz Pudzianowski has vowed to take Hall into deep waters Credit: KSW 'I've never heard a fighter say, 'I wish I was weaker for that fight'. "So I've got no intention to lose weight, muscle mass or whatever. 'I can fight, I've got the lung capacity and I'm happy to go in at this weight.' Pudzianowski plans to push Hall to his absolute limits, warning 'The Beast': "Eddie, you're in for a lot of hard work. "I'm not going to give up easily You know it well that I fight until the very end. "You're about to see what lack of oxygen means. This is not boxing, this is MMA."
The Guardian
27-02-2025
- Health
- The Guardian
The sudden rise of meat snacks: why are they so beloved by gym bros?
How did something as transparently dirty as cured meat enter the temple of clean? The American 'meat stick' industry – mainly cured beef sticks that are awesomely calorific – hit $3bn last year. In the UK, processed meat snacking products have grown in sales by 38% since 2020, and are projected to pick up another 49% percent by 2027. The puzzle is not 'are they tasty?' or 'are they convenient?' We know they are, but so is a Snickers. Rather, how did a category that we've known for years is actively bad for your health come to be the snacking choice of gymgoers and lifestyle gurus alike? Scientifically questionable meat-heavy diets come and go (remember the Atkins diet?) but in 2018, conservative guru Jordan Peterson went on Joe Rogan's podcast to talk about his book 12 Rules for Life, and – complimented by Rogan on his physique – said in passing he now ate only beef, salt and water. And he never cheated. The 'animal products only' Carnivore Diet, by orthopaedic surgeon Shawn Baker, was published at the same time. A year later, the Annals of Internal Medicine in the US published an astonishing study which recommended 'that adults continue current processed meat consumption'. It was astonishing because, in the maelstrom of conflicting dietary advice – red wine prevents cancer, it gives you cancer, tomatoes are good for you, they also give you cancer, etc – science had long been pretty settled on processed meats. There were still question marks over nitrates and nitrites, which are so prevalent in meat processing, and whether or not they could be isolated as the root of the problem. But until that study, most people agreed that processed meat was bad for you. Federica Amati, head nutritionist at the Zoe app, and nutrition topic lead at Imperial College London School of Medicine, gives a whistlestop tour of the health risks of processed meats: 'Dextrose is a high-glycemic ingredient that increases blood sugar levels and can lead to dehydration in high amounts. N-nitroso compounds are cancer-causing substances believed to be responsible for some of the adverse effects. They are formed from nitrite (sodium nitrite) that is added to processed meat products. They're high in saturated fat, which is associated with increased risk of cardiovascular disease, and they're a class one carcinogen, known to increase the risk of colorectal cancer.' 'The mechanism is less interesting than the certainty,' says Chris Van Tulleken, author of Ultra-Processed People. 'The evidence is very clear that processed meats elevate your risk of heart disease and other negative outcomes. It's dose-dependent: the more you eat, the greater the harm. That is mediated, probably, through saturated fat, which is seriously bad for you; salt, which is seriously bad for you; and their energy density. We know that energy-dense soft food promotes weight gain. It's probably not simply because they're tasty – 'tasty' is not a very formal word, so we can't answer that precisely with research; it's because they're not satisfying. So you'll eat them quicker than you could feel full.' The data was in, in other words, and yet the debate remained alive. In fact, doubts were cast on that journal article pretty fast, when it was discovered the same week (October 2019) that one of the authors had ties to the meat industry. But TikTok and the wider manosphere – social media spaces populated by young bros looking for answers – didn't seem to care about conflicts of interest. The 'lion diet', for example, which entails eating only the meat of ruminant animals, gained prominence online as the answer to everything: it could reduce inflammation, promote weight loss, solve skin complaints, improve mood. Basically, it could give you the constitution of a lion, and have you ever truly looked at one of those creatures in his own habitat? Is he not majestic? Does he look depressed to you? He does not. The videos, particularly from the UK, are often unbelievably gross: pale young men frying up boxes of the cheapest imaginable mince with cubes of beef fat (and who the hell knows where they came from), proclaiming that it kept them going all day for £1.30. But it was not all gym bros. High-protein, zero-carb diets were still discreetly popular in what we might call the Anna Wintour constituency – she famously only ate steak and caprese salad, minus the tomatoes, for lunch. Amati describes these different generational attitudes: 'My female clients over the age of 40 struggle to stop pinning their health on how thin they are. Thin equals healthy for them, and they often don't eat enough food. My younger female clients are often fearful of food; many have tried elimination diets, undertaken unnecessary fasting regimes or removed food groups without a nutrition professional advising them or supporting them, and it's sad to see how much fear certain influencers can cause.' So that's the female meat-snack market in a nutshell: gen X still chasing the keto dream, while millennials and gen Z take a more … well, 'neurotic' is a strong word; let's call it the quest of the terminally online for everything to just work better. Amati continues: 'My male clients have less of a divide between generations, but they struggle with convenience and are often set unnecessarily high protein targets, which they then struggle to achieve without eating protein snacks and drinking high-protein drinks. What's worrying is that more often than not, even young men in their 30s already present with cardiovascular risk factors like high LDL [a type of cholesterol] or elevated blood pressure.' What's extraordinary about this picture is not so much how our social and existential anxieties are mediated through food – although for sure, that's something to think about – but how it all drives inexorably towards one single food: the processed meat stick or nugget. If you're cutting out carbs to stay thin, there are very few foods you can eat as a snack. Even many vegetables are verboten. There is a side-category of twitchy gen X-er the kids call the 'almond mum' (short version: whatever you ask for, you'll get almonds), but really, all roads lead to chorizo (which saw a 28% increase in sales last year, in the UK). Meanwhile, in the world of fitness, protein targets are nudging towards the impossible: if you take a weight-based approach, medics agree that 0.8 grams of protein per kilogram of body weight is fine, but most muscle-building advice would take one gram per kilo as a bare minimum, going up to two grams if you're younger and training for an event, or if you're older and trying to build muscle. You often see calculations based on men weighing 70kg and women weighing 60kg, but average weights are much higher than that: per the NHS's figures in 2021, the mean weights of men and women, based on adjustments to self-reported weight, were 85.1kg and 71.8kg respectively. And 170g of pure protein a day is not easily done – a classic service-station beef stick is only 16% protein, and almost all the rest is fat. Van Tulleken is more fair-minded, and points out: 'Beef jerky can be quite lean, so that's OK. It's proteinatious, and protein is not bad for you, although people don't need as much protein as the fitness industry often implies. It's better than a chocolate bar; it might not have too much salt. The problem is, the lean, fairly low-salt dry beef becomes the poster child for the shitty, fatty version that's covered in maltodextrin and sugar. So you can have a product that's fine, and it ends up representing a category that is not fine.' It would be outrageous, though, to brush past those products that are fine. Hugh Fearnley-Whittingstall makes his own charcuterie and has run courses doing so at River Cottage. He says, 'These are, at their best, irresistible products.' There's something about the time and imagination that goes into meat curing that unlocks the mystery of taste itself. You can tell what kind of life the animal lived, what it ate, where it hung out, who it was. 'A slower grown animal,' he continues, 'you've got more fat on it to play with, because it will have needed to put that on to protect it from the weather. That's why you turn to old breeds that are well bristled and grow slowly. You'll get marbling on that meat – the eye of a loin on an outdoor pig will have marbling, flecks of fat, like beef.' Andy Rogers, who runs North by Sud-Ouest with his wife in New Ferry, Wirral, won the World Charcuterie award in 2023 and the BBC Food Programme's best producer last year. He works on whole pigs, one at a time, 'because it means they're not part of some industrial production line. They've been rooting around and having a nice life.' He makes two products from the head alone, a fromage de tête nose-to-tail terrine, 'a fancy French brawn that I ripped off my old boss in France'. And then on through the length of the loin, which he makes into a coppa, to the tougher, sinewy hock parts, that'll be cooked into a cotechino. If he sells out, which he did after the food awards, it's two months before he can restock, because these products take as long as they take. Although Rogers is reluctant to mythologise the complexity of the cured meat – 'I'm not sure you can taste the acorns they've been eating' – he falls into an elegy when he tries to describe it. 'That Spanish stuff is a class apart. The actual Bellota pigs who've been trotting round in a massive range, eating acorns in season, having to walk five miles to get water, they've got a really distinct, musty, nutty thing going on. They can age that so long because it's so suffused with fat. That product is unrecreatable.' 'Curing meat privately, or at restaurant scale,' Fearnley-Whittingstall says, 'you don't have to use any additives at all, you can do that with salt.' It's still going to have high amounts of many of the wrong things, but you just wouldn't sweat it, any more than you would 'try to regulate homemade brownies', Van Tulleken says. 'You can't make them delicious enough and you don't make them often enough, and when you want to binge on them, you have to make them. The issue is the industrial process. The cheap ham and bacon is a massive source of saturated fat, salt, a lot of it is quite sugary, and it's probably also associated with other harmful factors like low incomes and generally poor diet.' Plus, you couldn't make yourself long-term ill on high-quality cured meat because you'd go bankrupt first. What's happened with processed meat is a microcosm of how the risk-aversion of regular capitalism in fact creates greater risk, insofar as the 'health and safety hoops to sell meat commercially demand the nitrates', Fearnely-Whittingstall says. 'If it's going off the premises and into the world, it can only do that with the belt and braces of additives.' Meanwhile, the anxieties of late capitalism drive completely counter-productive behaviours; fixated on finding individuated answers to an obesogenic and carcinogenic environment created by corporations, we end up eating the very thing that makes us fat and gives us cancer. It's actually pretty wild! But also, very tasty. Do you have an opinion on the issues raised in this article? If you would like to submit a response of up to 300 words by email to be considered for publication in our letters section, please click here.
