Eating 100 hamburgers in 10 days is no small task. It’s a lot of red meat, which is considered bad for your health according to conventional wisdom. Red meat has been associated with various health problems, including inflammation, heart disease, and diabetes. But I wanted to put this belief to the test and see what would happen when I consumed such a large amount of red meat. To measure the effects on my health, I conducted blood work before and after this experiment.
One of the markers I focused on was hemoglobin A1c, which measures average blood glucose levels over 90 days. The optimal range is 4.8 to 5.3, and my levels before and after were 5.2 and 5.3, respectively. This difference is insignificant, and both numbers fall within the optimal range. Similarly, my insulin levels, which should ideally be between 2 and 5, showed no significant change, starting at 3.6 and finishing at 3.9.
Another marker related to kidney function is blood urea nitrogen (BUN). BUN measures the nitrogen waste products from protein breakdown in the body. Normally, BUN should be between 12 and 19. Surprisingly, my BUN levels started at 16 and decreased to 10, which is quite low. While this decrease is unexpected, it doesn’t necessarily indicate a problem since it’s still within the optimal range.
To assess kidney function further, I looked at the estimated glomerular filtration rate (eGFR). A good eGFR value is between 90 and 120. My levels started at 92 and finished at 99, showing no significant difference. These minor fluctuations are not a cause for concern as long as we understand their potential causes and implications.
Now, let’s talk about the hamburgers themselves. I consumed 90-gram patties, totaling 900 grams or two pounds of ground beef. Unlike traditional hamburgers, I opted to go without the bun and sugary soft drinks typically associated with this meal. Instead, I paired the patties with a salad of lettuce, onion, tomato, avocado, cucumbers, and bell peppers, topped with olive oil, vinegar, salt, and pepper. I had mashed potatoes, cream sauce, and fried mushrooms on a couple of occasions to add variety.
I analyzed the A.L.T. liver enzyme and high-sensitivity C-reactive protein (hs-CRP) regarding liver function and inflammation. A.L.T. measures liver enzymes, with 10 to 22 considered optimal. My levels started at 19 and finished at 15, within the optimal range. Similarly, my hs-CRP, which gauges general inflammation, remained consistent at 0.3, a typical value for me.
Lastly, I examined uric acid levels, which can be influenced by red meat consumption. Elevated uric acid levels are associated with gout and kidney stones. The recommended range is 3.7 to 5.5, and my levels started at 5.3 and finished at 5.1, showing no significant increase.
This experiment demonstrated that consuming a high quantity of red meat, specifically hamburgers, did not negatively impact my health in the measured areas. Blood glucose, insulin, liver function, inflammation, kidney function, and uric acid levels remained within optimal ranges.
It’s important to note that optimal ranges vary for each marker, and lower is not always better. What matters is being within the appropriate range for each specific marker. This experiment challenges the popular belief that red meat is universally harmful to health, highlighting the importance of individualized dietary considerations. Remember that this experiment is isolated, and individual responses to red meat may vary. Consult a healthcare professional for personalized guidance if you’re concerned about red meat consumption.
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Summary of Transcript:
In this YouTube video, the speaker discusses their experiment of eating 100 hamburgers in 10 days to see how it affected their health. They mention that conventional wisdom suggests that red meat, like hamburgers, is bad for health due to its high saturated fat and cholesterol content. The speaker conducted blood work before and after the experiment to measure certain markers, including hemoglobin A1c (a measurement of blood glucose levels), insulin, blood urea nitrogen (a waste product from protein breakdown), and estimated glomerular filtration rate (a measure of kidney function).
The blood work results showed minimal changes within the optimal range for most markers. For example, the speaker’s hemoglobin A1c and insulin levels remained within the optimal range before and after the experiment. However, their blood urea nitrogen levels unexpectedly decreased, which the speaker couldn’t explain. The estimated glomerular filtration rate also showed no significant changes.
The speaker details the hamburgers they ate, which included 90-gram patties with condiments such as onions, tomatoes, pickles, mustard, mayo, and hot sauce. They did not consume a bun or soda with the hamburgers. Instead, they paired them with a salad of lettuce, onion, tomato, avocado, cucumber, bell pepper, goat cheese, olive oil, and vinegar dressing. They also had mashed potatoes with a cream sauce and fried mushrooms on two occasions.
The speaker also discusses liver function and inflammation, as red meat consumption is often associated with inflammation and liver strain. The liver enzyme A.L.T. and inflammation marker d-reactive protein showed no significant changes within the optimal range. Uric acid levels, which can be influenced by meat consumption, also remained within the desired range before and after the experiment.
The speaker concludes by noting that not all markers should be lower to be considered better. Some markers, such as uric acid, must be within a specific range for optimal health. They also emphasize the importance of understanding individual variation and interpreting bloodwork results in context. The findings suggest that consuming many hamburgers did not significantly affect the speaker’s health markers.
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Summary of Description:
The content discusses the effects of eating beef patties loaded with saturated fat on cholesterol, blood fats, and blood test results. The author conducted a personal experiment by eating 100 hamburgers in 10 days and getting his blood work done before and after. The video aims to explain the mechanism behind the fluctuation of blood fats. The content also promotes the author’s Blood Work Course and other videos on related topics. The channel is focused on holistic health and wellness, providing information on natural methods to stay healthy. The author emphasizes that the video is for informational purposes only, not medical advice.
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Source Description
What happens to your cholesterol, blood fats, and blood test labs if you eat a lot of beef patties loaded with saturated fat? I am testing my body, so you don’t have to. I ate 100 Hamburgers in 10 days and took my blood work both before and after eating the beef, and here are my results. In this video, you will learn why blood fats go up or down.
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