Mainstream article on Peterson's daugther's all-beef diet

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Peterson adopted a common approach to dieting: elimination. She started cutting out foods from her diet, and feeling better each time. She began with gluten, and she kept going, casting out more and more—not just gluten or dairy or soy or lectins or artificial sweeteners or non-artificial sweeteners, but everything. Until, by December 2017, all that was left was “beef and salt and water,” and, she told me, “all my symptoms went into remission.”

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There is so much evidence—abundant, copious evidence acquired over decades of work from scientists around the world—that most people benefit from eating fruits, vegetables, nuts, beans, and seeds. This appears to be largely because fiber in plants is important to the flourishing of the gut microbiome. I ran this by some experts, just to make sure I wasn’t missing anything that might suggest a beef-salt diet is potentially something other than a bad idea. I learned that it was worse than I thought.

“Physiologically, it would just be an immensely bad idea,” Jack Gilbert, the faculty director at the University of Chicago’s Microbiome Center and a professor of surgery, told me during a recent visit to his lab. “A terribly, terribly bad idea.”

Gilbert has done extensive research on how the trillions of microbes in our guts digest food, and the look on his face when I told him about the all-beef diet was unamused. He began rattling off the expected ramifications: “Your body would start to have severe dysregulation, within six months, of the majority of the processes that deal with metabolism; you would have no short-chain fatty acids in your cells; most of the by-products of gastrointestinal polysaccharide fermentation would shut down, so you wouldn’t be able to regulate your hormone levels; you’d enter into cardiac issues due to alterations in cell receptors; your microbiota would just be devastated.”

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