Food bank show

I will be appearing on a podcast tomorrow morning at 10am (Saturday, 2nd May 2020) UK time, talking about Covid and suchlike – and probably getting dragged off into other interesting areas, as usual. It is with Steve Bennett, a friend, and a man who is trying to promote the high fat low carb (primal) way of life. I fully support him in doing this. He is also putting a considerable amount of money into foodbanks in the UK, to help out those in need during the lockdown. I hope you may be able to watch at https://thefoodbankshow.com

61 thoughts on “Food bank show

  1. mmec7

    WOW – you bet Dr Kendrick. Will also alert friends and family to this fact. Hope that they also will be checking in to the podcast. Well done – Molly C (France)

    Reply
    1. Jerome Savage

      Yes. It will be on utube like previous items. I hav subscribed, not sure what that means but it does indicate an interest on my behalf at the very least.

      Reply
  2. Jaanet Love

    Bet someone tries to side-track you into Vaccines…and Beer Virus / covid…
    Resist the temptation !

    OK, maybe covid, good excuse to seague into Nutrition and vitamins (or hormones)

    Reply
  3. Tish

    Jolly well said. You have probably saved some lives through this and hopefully made more people think about taking some independent action for their health.

    Reply
  4. Martin Back

    I watched the first 30 minutes live featuring Dr Kendrick. It’s well worth a look for those who didn’t see it.

    Reply
  5. jerome@jburne.org

    Apologies for bothering you Malcolm with links etc but the one in the email only leads to this earlier discussion with Dr McSweeney –I’ve failed to located this morning’s.

    J

    Reply
  6. Charles Gale

    I’ve watched it too and Dr. Kendrick’s on for the 1st 45 mins of the 1 hour podcast.

    Here’s a basic guide to the conversation and format:

    – vit D
    – vit C
    – meds

    Then it’s a Q&A from viewers in which Dr Kendrick is put on the spot. The questions are/about:

    – LDL – C
    – CAC scan
    – veg oils
    – mushroom powder
    – low vit D and B12 = strokes?
    – how much vit C and vit D a day?
    – causes of strokes?
    – statins and strokes
    – low vit D = low chol?

    Then it’s a wrap up with Dr Kendrick naming his 4 fave foods for a healthy heart.

    That’s the basic guide and the answers do cover a lot of other territory.

    Reply
  7. anglosvizzera

    I very much enjoyed this interview – and have shared it far and wide as the information contained within should be heard by everyone! I wonder whether the information about IV vitamin C will EVER be acted upon here in the UK? Something tells me not, as long as those with vested interests are in charge….

    Reply
  8. Gary Ogden

    That was fun! The host is totally cool, too. I noticed you were both wearing ear masks rather than face masks. Does Covid effect the ears in the UK, rather than the throat?

    Reply
  9. Gary Ogden

    I know what factor protects younger women from CVD. They’re cute. Adorable, in fact. Until you try to live with them.

    Reply
  10. Sue Richardson

    Enjoyed the interview Dr K. Glad I ordered the extra strength D3 now. Although here in the IOM there is plenty of the Real Thing at the moment. Keep safe, as everyone is saying these days.

    Reply
  11. Jennifer

    Dr K. I was pleased to watch the pod cast on Saturday morning, thankyou for your contribution. I felt that much of the discussion centred on food, which is what I expected. The situation regarding food poverty and the incidence of C19 ( THE GREAT LEVELLER, huh!), is dire. I am horrified to learn the stats as described by Prof Marmot on BBC today, showing that I live bang in the middle of the most deprived area, with the highest incidence of C19.
    If I hear one more person say this pandemic cannot be solved with politics, I will chuck my worn out carpet slippers at the telly…..( don’t wear shoes these days, as .6 weeks into gladly shielding my husband, who has COPD.)
    We in the health business have been pointing these things out for all of my adult life, And when the Labour Party eventually got into power, and made positive moves, the Tories got them out of power , by telling us lies, and promptly reversing all the good done. GRRRRR.
    Money tree? See….Corbyn was right….it existed as a forest , at least for the wealthy.

    Reply
  12. Clathrate

    I’m not a big watcher of youtube videos but I watched this one – though there was nothing new for me, it is well worth a listen and I enjoyed it. The main benefit of listening is to realise the benefit of sending the link on to relatives and friends who are not familiar with the topics. I speak from experience as a relative contacted me on Friday asking about my opinion of Harvard Medical School and their course to ‘safeguard your heart’s future with today’s breakthroughs in cholesterol control’ (I think I managed to avoid swearing in my reply). I’ve now emailed the link as Dr. K’s answer to a listener question should help.

    One other remark directed to Dr. K in relation to the comment about Lean Mass Hyper Responder. At work we have an annual health check. Before my latest, I went much lower carb than I usually am and upped saturated fat (not sure how long beforehand – probably about 3-4 weeks) to see if I was a LMHR – I achieved the values as per cholesterolcode.com/lmhr that show I’m, N=1, a LMHR.

    Reply
  13. Craig E

    Dr Kendrick given that in the video you mention that a number of your patients have died from COVID-19 I’m wondering whether you are allowed to instruct your patients to take high dose vitamin C and D? Or is it forbidden to recommend such things

    Reply
    1. Doug from Canada

      Here in Canada your GP (General Practitioner, or family doctor) may NOT have hospital rights. This means one of two things:

      1) – the GP may not have the right to visit you in the hospital as a doctor and/or
      2) – the GP can’t help you with treatment plans while you are in hospital. He/She only gets reports on what has been done to you.

      As a GP who’s quite rational approach to health care might ruffle a few feathers in the hospital setting and thus risk his ability to visit his patients Dr. K might be under different pressures when it comes to his patients hospital care unfortunately for the patient.

      Reply
  14. Göran Sjöberg

    I am so very pleased to note that Malcolm is getting more and more focused on the importance of “proper food” for our health and this is not about volume but about quality.

    I have just read for the third time one of the greatest book, “all times”, on this subject (well I have not found a better one); “Nutrition and Physical Degeneration” written by Dr. Weston Price in 1938.

    To me it has always been a stunning reading about the importance of getting the proper amounts of vitamins, especially the fat soluble ones, A, D and E, together with enough of minerals, like Mg. phosphorus and others which goes along with the vitamins. They are all thoroughly depleted in our food today through our modern agricultural practices of “destroying” the soil and not least by the industrial processing of the food afterwards to prolong the shelf life.

    Reply
    1. Tom Welsh

      As the nutritionist Adele Davis commented back in 1970, modern bread and other such “food-like substances” have long shelf lives because “even the bugs won’t touch them”.

      She also warned that soil exhaustion meant that foods were no longer guaranteed to have their traditional contents of vitamins and minerals. In a chapter called “Which Orange? Grown Where?” she told of perfectly normal looking and tasting oranges that proved to have ZERO Vitamin C. And bread that had no selenium at all, because there was none left in the soil.

      I repeat, this was 50 years ago!

      Reply
      1. Tom Welsh

        I can’t remember if it was Dr Price or Vilhjalmur Stefansson who told this story, but it sticks in my mind. The researcher met a Native American who was making bread from wheat that he had raised himself. He told the researcher that it was vital to eat the bread within 2-3 days at most of harvesting it; otherwise, he said, the goodness went out of it.

        Much the same was true of the Swiss community which Price studied. They relied a good deal on rye bread; but they harvested it, threshed it, prepared the flour and baked it within a day or two.

        Reply
        1. Göran Sjöberg

          Tom,

          Well, this is for sure the teaching of Weston Price regarding cereals and especially wheat.

          If you have not read his book, do – and I am sure you will not be disappointed.

          Reply
        2. Jennifer

          I can understand the concept of making bread from freshly milled flour being more nutritious. However, I like to believe that once harvested and threshed, but certainly not milled until the time of fermenting and then baking, the grain would retain most of its nutrients for many years. ( that is what the Bible suggests anyway). Please tell me I am right in my assuption, because I buy my organic grain in bulk, and there are only 2 of us at home.

          Reply
          1. anglosvizzera

            Can’t comment about storage of flour, but while on the subject of flour, we visited the town mill in Lyme Regis just before lockdown and they had a miller doing a demonstration. He was explaining that the millstones had to be sent off for ‘regrinding’ every few weeks as they wore down. Which made me realise that the flour that was milled must have an element of stone in it too, as the milled flour only had one exit, along the grooves of the millstone! It had never occurred to me that ‘stoneground’ flour would actually contain stone as well!! Not that it’s likely to be anything to worry about, just an interesting observation 🙂

          2. Jennifer

            Yes, I am sure the stoneground flour is contaminated. In my case, my domestic mill is made from corundum. My choice is a small amount of stone in stale shop flour or aluminium contamination in my fresh flour. Life’s a bitch, isn’t it.
            Still, a sliver of fresh bread on a wedge of butter is one of life’s treats in these fearful times. It falls into my 20% naughties.
            We have to take care as best we can without being paranoid, and I know from the years that we have been fellow bloggers, that you will be doing your bit to spread knowledge and optimism.

          3. Jean Humphreys

            Remember that back in the days when people had only stones to grind their flour, living to a good age (30 or so) meant inevitable tooth wear. This is one of the ways that archaologists can suggest an age to the skeletal remains that they find.

          4. Göran Sjöberg

            Jennfer

            Well – how little we know!

            What you are doing seems to be far better than purchasing whatever flour over the counter.

            Still, Weston Price was for sure a scientist and collected wast amounts of food data, did analysis and was very insistent in pointing out the importance of freshly ground grain to preserve all fat soluble vitamins especially in the germs.

            BTW I am myself trying to abstain from all cereals and grains and especially bread.

          5. Jennifer

            Goran, I try to be good 80% of the time. But this commemorative weekend I asked hubby to disappear into the kitchen to produce white fluffy Fadgies that he made in the distant past. ( he’s a Durham lad). Being a Geordie I prefer to call them Stottie cakes. Either way, they are an example of the poor nutritional bread we were raised on. Pure nostalgia. Back to the 100% whole grain sour dough tomorrow.

          6. Göran Sjöberg

            jennifer,

            It is difficult to be consistent in this nutritional ruined world!

            In our favorit restaurang we always order the “creamy shrimp sallad” and it arrives with two roasted slice of bread. Earlier we “resisted” that bread but today we have given up and devour them with our sallad.

            We though down them with a glass of white wine 🙂

    1. jeanirvin

      Part of the article is misleading as it implies that Vitamin D is as available in the diet as form the sun.
      “We get our Vitamin D not only from what we eat but also from our own bodies when in contact with sunlight. A good Vitamin D-rich diet might include fortified milk and other dairy products, as well as sardines and other fish products which contain a high level of Vitamin D.”

      Reply
      1. Randall

        As a person gets older from all my studies, can’t get Vit D from the sun. I proved this to myself by sun tanning and than having my blood tested for Vit D.

        Reply
        1. Tish

          This is interesting. I suspect that few of us have had our vit D levels checked, but if other oldish people have done it would be good to hear the outcomes.

          Reply
          1. janetgrovesart

            Tish – I had a (paid for) VitD test a couple of weeks ago. It was carried out by a major and reputable hospital in Birmingham (UK). I was relieved to learn that my levels were okay – Total 83.9 nmd/l (33.56 BG/ml) of which D3 81.1. It was what I suspected but nevertheless I am relieved. Still supplementing though AND getting sun when I can. I might have another test in the Autumn for curiosity’s sake.

          2. mmec7

            A few years after relocating to France, I requested the test from my GP. Ho-Hum : 9.5 – rickets state ! So much for being a red head Celt ! No longer living in India, not much sun in these climes etc etc, plus, have actinic kerotosis, face, arms, hands, neck, and a couple of odd places around the knees, and now with glaucoma and MS, am photo sensitive.
            Was given the liquid lanolin Vit-D3 to take, 100,000 units per month, only prescriptive supplement available in France (bloody stupid!) Thought, 100,000 IU per month is not sensible, a huge bolus of a supplement, however, duly took it for a few months. Got my levels up to 32 ng/oL . Levels in France at that time considered 30 ng/oL to be adequate ! Did some research, found Dr Michael Hollick , realised, my levels were still totally inadequate. Started daily supplementation of 4,000 units per day, got my levels up to 47 ng/oL. Checked my levels again about 18 months ago, 42 ng/oL. Now, with the COVID-2, am taking 5,000 units per day. Will get my levels checked again as and when !
            I did tell my GP that 100,000 units per month was silly, he agreed that I would get my own supplements.

          3. Frederica Huxley

            We have been members of GrassrootsHealth’s 6-monthly Vitamin D3 testing for over10 years. When first tested, we were in our mid 60’s, and our levels were 20-30 ng/ml. We now take @7000iu pd, and our levels have stayed pretty consistently in the 60-80 ng/ml range. We are outside daily, walking and gardening, but not sunbathing. We combine K2 and magnesium with Vitamin D3.

  15. Jerome Savage

    Dr Kendrick
    Thank you very much for your latest pod on Steve Bennett’s foodbankshow. Riveting stuff and would not only be worthwhile for qualified medical folk but more so for young medical students or better still prospective medical students. Even I understood it but it would encourage people well placed to look deeper.
    Thanks again. Fascinating. Takes time for the penny to drop but this piece made it.

    Reply

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