FIT_Goat wrote: »

Olive oil is also probably fine. And, if that would be a breaking point for someone, I am willing to bend on the oils. Sometimes, even I use a little commercial dressing or mayo. I try not to make it a large component of my intake, because I prefer animal sources before those.

WELL, in THAT case...I'm in. ;-)

AnarchoGen wrote: »

I was thinking about joining but since my body doesn't agree with dairy, there's absolutely no way I could do this without plant oils. I'll keep doing my own thing.

I almost never have dairy. That butter was a rare exception. You don't need any added fats to your meats. You would be just fine with plain meat (assuming you went for the fatty cuts). No need for cheese, cream, or butter.

If you want more fat, bacon and the drippings are awesome.

FIT_Goat wrote: »

I almost never have dairy. That butter was a rare exception. You don't need any added fats to your meats. You would be just fine with plain meat (assuming you went for the fatty cuts). No need for cheese, cream, or butter.

If you want more fat, bacon and the drippings are awesome.

I can give it a try. I have to have uncured bacon. My body hates me

SOOZIE429 wrote: »

Very intriguing. But I wonder why @FIT_Goat you say that a multivitamin is not necessary. How are we getting all of our necessary nutrients?

Also, I assume "meat" is all animal protein, poultry, beef, pork, etc.?

This may be a good option for my husband who will be starting low carb (again) next week. He does not particularly like vegetables.

Thank you!

Goat's Definition of Meat: Did it have a face or a mother? Is it shellfish? Those are fine too (no face, but a momma clam somewhere). Eggs are meat, bone marrow is meat, organs are meat--all of these are purely optional.

The nutrients question is interesting, because if you follow the RDAs, you'll be short on some things. You'll be getting 0% of your RDA for vitamin C, for example. You won't get scurvy though. The RDA was based on the amount needed to avoid deficiency diseases like scurvy. Well, if you won't get scurvy, then you're obviously getting the necessary amount. Even if that amount is less than the official RDA. Most of those were set assuming a mixed diet with plenty of carbs. Carb consumption changed many of the requirements.

We don't have official RDAs for various nutrients when eating just meat. So, we have to look at the outcomes. Whole populations have lived on just meat without deficiency. Owsley "Bear" Stanley lived 54 years eating just meat without deficiency (he died in a car accident at 76). Stefansson and Andersen lived under medical supervision for a year eating just meat (no eggs or dairy) and they suffered no ill effects or deficiency. There are people living today who have eaten nothing but ribeye for around 18 years (a whole family) without any deficiency issues. There are many others who have lived nearly a decade, again without any deficiencies cropping up.

In end end, we have to look at the outcome. Eating just meat doesn't seem to cause any nutritional deficiencies. In fact, most people end up very healthy and their health conditions usually improve. It's almost as if any existing deficiencies correct themselves. By the definition of "necessary," we can be sure that eating just meat (even just muscle meat) will provide all the necessary nutrients. If it did not, we would see massive problems with deficiency diseases among those who eat as I do.

You'll be fine without a multi-vitamin. But, I realize that this is heresy and lunatic fringe level stuff. I won't be the slightest bit insulted if you continue (or start) taking a multivitamin, just in case. I've not taken one (or any vitamin or supplement) in 9 months without issue, but you're responsible for your own well being. You do what you need to do to feel comfortable.

* Also, vitamin C needs are higher for smokers. If you smoke, you may want to supplement. Or, you know, stop smoking.

I was wondering if maybe some of the people who have been doing this for awhile could post something about cuts of meat that they like and that are good and fatty for The Meaty Month of May. You know, for us newbies who are used to filet? thanks!

My meat departments are not full butchers, and finding the cheaper cuts can be very difficult. I'm hoping that once the farmer's market opens back up to befriend a farmer!

Another question about vitamins... Is it possible that women need more vitamins than men? I know we do when growing a baby, but maybe it holds true in general as well? Any thoughts on that one? I'd definitely be taking a prenatal vitamin if I joined in(paranoid and proactive me likes to prepare for the pregnancy that's two+ years down the road..), but am seriously considering it.

KnitOrMiss wrote: »

My meat departments are not full butchers, and finding the cheaper cuts can be very difficult. I'm hoping that once the farmer's market opens back up to befriend a farmer!

Generally I'm talking about Stop & Shop, and their "butchers" don't actually serve customers (and if you ask for a special cut they just tell you whether or not they have more packaged in their racks in the fridge). I do have a great butcher in town but he's VERY expensive, so I'd only go there if I'm looking for something specific.

I'll list cuts of meat I like when I get a moment tonight. I might also post a link or two for a couple books and good reads for people considering this, as almost everything has been studied. Every time I think I have found a new question, I realize that Stefansson addressed it back in his book in the 1920s or '30s. And, he's just the one we can be sure isn't making things up because he lived under medical supervision for a year on just meat. There are other books and reports that also cover people doing it for long periods of time, on top of that.