It isn't likely just lactose. Because even low lactose foods cause me issues. It is probably casein, but it doesn't matter. I am cutting it all. Just easier that way.

Pure dairy fat rarely bothers anyone. I could, if I wanted, include butter without concerns. I'm choosing to just keep things simple by not including any. I have always had issues with lactose, and I have probably also always had issues with casein. Oddly enough, I have been able to drink large amounts of heavy cream, a whole cup, with minimal side effects. That's probably because the amount of protein (4.9g) and carbs (6.6g) is minimal and buffered by the amount of fat (88.1g) in that amount.

Still, it's just easiest and most consistent to cut it all out. It's not like I haven't been just fine without dairy before. I usually last a week or two before I break. But, I will try for longer now. I'm going to bake more ribs today or tomorrow. Maybe I'll smoke them, but my wife likes them better baked. I have tons of ground beef and steak on hand. I'm actually doing just fine in the way of foods to eat. It will probably work out to save me money.

Oh, woe is me! This is so hard. LOL



OK, actually, it's not bad at all. No cheese or dairy in the house anyway. This was tonight's dinner. Don't worry, it only looks cooked. The inside was exceptionally rare. No, I don't know how big it was. Somewhere above 12 oz. Just a little steak seasoning and served with some iced [black] coffee.

Teneko wrote: »

I am curious, though - how are you ensuring that your fat percentages are higher than your proteins?

I'm not, but they will be. I don't track macros and I don't ensure anything. Experience tells me that it will all work out in the long run anyway, if I eat the types of meat I desire. Sometimes I want a leaner type of meat, but often I'll seek out a fattier one.

I could eat sirloin steak (which is way leaner than I prefer) all day and be fine. Sirloin (choice trimmed to 1/8" fat) is 14.3g of fat and 19.9g of protein (per 100g). That is 61.8% fat and 38.2% protein. That's also about as lean as I normally go.

Today worked out to roughly 2,300 calories (very rough estimate assuming a pound of 75/25 ground beef spread across brunch and a late lunch and a ~12 oz ribeye for dinner). The rough macros would be 187g of fat, 154g of protein (no carbs). That is 73.2% fat and 26.8% protein. Way more fat than protein. And, I was sure it would work out that way before I checked it just now.

I don't worry about macros and percentages. I've had days where I ended up eating nothing but two Disney turkey legs. That's obviously less than ideal (55.6% protein ~ 305g total), but as a single day thing, it's not a huge deal. I'll be unhappy and feel full but unsatisfied when I end up eating like that (actually when that happens, I usually end up with some mayo to dip the second leg in, although that vegetable oil is probably worse than excess protein). My natural preference is for fattier meats and to eat the fattest stuff I can get my hands on. That's usually enough to keep me in the 70% fat or higher range pretty easily.

Edit: To get more protein than fat, eating the amounts I do, I need to hit almost 300g in a single day. That's a LOT of lean meat. I lose interest in eating lean well before I hit that amount. I often would rather just not eat than continue to eat lean when I hit around 200g.

Has it really only been 9 days? ARG! Longest month ever!!!

But, I did survive 24 hours out of town and eating out. Those are my usual times to splurge on cheese and/or dairy.