Buckle up! This is a 400 page book published in 1888 discussing the benefits of a ASF diet

It's sad how much we "knew", but didn't use in the last 150 years, how many lives could have been improved?

In this book Salisbury putting people on Red Meat and water (indian diet), he found he could reverse rheumatoid arthritis, Ulcerative colitis, gout. He specifically was interested in how the Red Meat diet improved Tuberculosis, and how those already on a red meat diet were far less susceptible to Tuberculosis

The fact this book is old does NOT INVALIDATE IT. This doctor was able to visit and live amongst people who ate "carnivore" diets, and compare their health vs people eating lots of PBF. That is a unique perspective we don't have access to anymore. This is a time capsule that should be the basis of more modern research.

https://collections.nlm.nih.gov/catalog/nlm:nlmuid-62210780R-bk

https://archive.org/details/b2150796x/page/n7/mode/2up

A bit on James Salisbury - https://en.wikipedia.org/wiki/James_H._Salisbury

He did, in fact, invent the Salisbury steak.

his advocacy of a meat-centered diet to promote health, and the term Salisbury steak for a ground beef patty served as the main course has been used in the United States since 1897.

Salisbury recommended this recipe (somewhat different from modern Salisbury steak recipes) for the treatment of alimentation (digestive disorders):

Heat the muscle pulp of lean beef made into cakes and broiled. This pulp should be as free as possible from connective or glue tissue, fat and cartilage. [...]

Previous to chopping, the fat, bones, tendons and fasciae should all be cut away, and the lean muscle cut up in pieces an inch or two square. Steaks cut through the centre of the round are the richest and best for this purpose. Beef should be procured from well fatted animals that are from four to six years old.

The pulp should not be pressed too firmly together before broiling, or it will taste livery. Simply press it sufficiently to hold it together. Make the cakes from half an inch to an inch thick. Broil slowly and moderately well over a fire free from blaze and smoke. When cooked, put it on a hot plate and season to taste with butter, pepper, salt; also use either Worcestershire or Halford sauce, mustard, horseradish or lemon juice on the meat if desired. Celery may be moderately used as a relish.[5]

Look at that, no carbs in Salisbury's version of the Salisbury steak.