Meaty May
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I wish I liked salmon! My mum works at a salmon factory and gets it for a fantastic price but alas it smells terrible to me and the texture is just odd0
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I'm out of town for the weekend, staying at a "TownePlace Suites", and lo and behold the breakfast buffet was LEGIT!
Eggs, ham, sausage, AND cheese! I made an epic breakfast sandwich with several stacked layers --- sorry for no pics but I'd left my phone in the room. But I'll try to remember to snap one tomorrow.3 -
I want one of those retro dresses."Salmon in the morning, salmon in the evening, salmon at suppertime"
https://www.youtube.com/watch?v=bRvEHn6fKWE
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Happy travels, kirkor!
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baconslave wrote: »Just a thought re: ketone monitoring. Don't be surprised if morning fasting ketones might come up low. The Dawn Phenomenon, which causes the liver to crank out glucose in prep of waking and is an annoyance to diabetics thanks to that, can/will affect ketone levels to a degree. If I understand it correctly. I was asked in the MF a few months ago about ketone testing. The person was testing fasting, and it was low. So I found an online article where a guy was doing theraputic keto and tracked his ketones all day for awhile. Surprisingly, some of his highest were in the afternoon. Lowest, fasting ketones. I wonder if I can find it again...
ETA: Ah...here we are: https://medium.com/the-mission/tracking-blood-ketones-behind-the-scenes-data-on-the-ketogenic-diet-7d35fcab0baa
Of course I'd be curious to know if in the dearth of ANY carbohydrate, how pronounced the Dawn Phenom becomes under those conditions. Better or worse? I don't know enough about physiology to know. But it makes a Baconslave curious nonetheless.
Just thought I'd share an update here on this. I saw my lowest FBG ever (67) and my highest ketones ever (3.3) this morning -- fasted.
Two weeks keto + two weeks carnivore.
NEVER saw these numbers, at any time of day, when I was "strictly keto" in the past (multiple experiments).
Recipe yesterday was crickets, salmon, chicken breast, lots of sunshine, grounding, push-mowing the yard, and time with friends. Life is good. 2 -
First use of the smoker this year. The pork butt turned out quite well I must say.5 -
What are people's thoughts on marinades?0
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If I make the marinade or rub myself I don’t mind. I like knowing what goes in. I’ve been using them less and less though1
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I'm out of town for the weekend, staying at a "TownePlace Suites", and lo and behold the breakfast buffet was LEGIT!
Eggs, ham, sausage, AND cheese! I made an epic breakfast sandwich with several stacked layers --- sorry for no pics but I'd left my phone in the room. But I'll try to remember to snap one tomorrow.
I love townplace. I’m in one this week for work.0 -
townplace fridge1 -
What are people's thoughts on marinades?
Frankly, some cuts and some meats need a marinade. Bison, and most older animals (i.e. - mutton vs lamb), tend to need a marinade, especially for the non-loin cuts.
I personally make my own marinades and brines, so I know what's going into them.
The brine we use does have sugar as part of it, it serves the purpose of further denaturing the proteins, making them more tender. The vast majority of the sugar doesn't actually stay in/on the meat, especially if the cut's rinsed. Now that we have a dedicate smoker, I might try a roast with a salt-only brine and see how it differs from our current one.
The marinades (and dry rubs, for that matter) I make tend to not have sugar in them. It's just vinegar and spices and maybe a little oil. Again, it serves the purpose of helping to break down the proteins to create a more tender product, and again, the vast majority doesn't stay on the meat (in the case of marinades), so I tend to not concern myself too much with it.1 -
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What are people's thoughts on marinades?
I don't use much in the way of marinades. My seasonings have been pretty basic. I cook much of my meat in ghee because it just tastes so good. Then SPG (salt pepper garlic powder) that I have pre-mixed in a shaker goes on a lot of my food. The only time I really go beyond that is when I make my version of taco meat where I have some other seasonings like chili powder and such. I just eat that on top of pork rinds to keep it carnivore. I am still going dairy free (except the ghee) for now to give my body a chance to get it all out of my system before re-introducing it.
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I totally concur with Dragonwolf. Brining is a must when it comes to pork and chicken. That little bit of sugar in the brine doesn't hurt anything. Once you try brined meat it will become a staple. Anyone ever try brining beef?0
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This thread makes me hungry.1
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Today is about halfway through Meaty May! Who is still with us, and how are you doing? 0
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cricketpower wrote: »Today is about halfway through Meaty May! Who is still with us, and how are you doing?
Doing well here. Got some homemade "taco" type meat here for lunch that I will put on top of some pork rinds. Already have the pork blade steak ready to go for dinner tonight.
Hardest part has been not overeating just because it all tastes so good.2 -
I transitioned to Carnivore on 5/1 .. just found this thread 2
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I'm not full carnivore but I'm buying more meat because of this thread. Grass fed burgers, grass fed hot dogs, and pork sirloin just to name a few. Nice infographics^. What do you all think of braunschweiger?0
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I'm still in and mostly carnivore.
My transgressions are mainly in my drinks: I have coffee and add coconut cream and a bit of stevia to it. I've also had some mayo and a bit of ketchup in a casserole.
For me, this works. I am using this challenge as a way to start and not just a one month thing. I know I won't be perfectly carnivore so I started as I mean to go on. 3 -
I’m still here but mostly carnivore rather than fully. I don’t know why but every time I try full carnivore I end up failing and then thinking oh well I’m a failure and reverting back to old habits and bingeing on carbs. Im thinking it’s just some sort of mental and emotional thing as I have had issues about eating meat before so my new mantra is keep it mostly carnivore and so far that seems to be working better. I feel so much better physically when I’m eating lots of meat so I know it’s the right food for me. I love how cutting right down on plants clears up my digestion problems too.1
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1). The only shrimp I have eaten in my life is popcorn shrimp ~ and I've been gluten-free for 6 years, so it has been at least that long.
2). After a solid 4 weeks of ZERO dairy whatsoever, I decided to cook these dudes up tonight in some ghee. With salt.
3). Holy kittens, this tasted like dessert to me. Not. remotely. kidding.
4). Label says a serving size of these has 4% of daily Vitamin C.
5). Found them in the frozen section at Costco.
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TheDevastator wrote: »I'm not full carnivore but I'm buying more meat because of this thread. Grass fed burgers, grass fed hot dogs, and pork sirloin just to name a few. Nice infographics^. What do you all think of braunschweiger?
I'm not sure what is in it ~ all I know is my dad liked to eat it a lot when I was a kid, and I hated it. Sorry I can't be more help. Just didn't want to ignore you. Welcome!
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cricketpower wrote: »TheDevastator wrote: »I'm not full carnivore but I'm buying more meat because of this thread. Grass fed burgers, grass fed hot dogs, and pork sirloin just to name a few. Nice infographics^. What do you all think of braunschweiger?
I'm not sure what is in it ~ all I know is my dad liked to eat it a lot when I was a kid, and I hated it. Sorry I can't be more help. Just didn't want to ignore you. Welcome!
Hello there cricketpower!
Braunschweiger isn't for everyone since it's pork liver and pork fat usually, I believe, though I've seen a lot of different recipes for it. I think I remember my dad and grandfather had some and I didn't really like it as a kid either, now I love it. If people can tolerate it, any form of beef, pork, or chicken livers is about as good nutritionally as any other food.
I would consider shrimp a dessert too, they have to be deveined though! It's been ages since I've had any.
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melmerritt33 wrote: »I don’t know why but every time I try full carnivore I end up failing and then thinking oh well I’m a failure and reverting back to old habits and bingeing on carbs. Im thinking it’s just some sort of mental and emotional thing as I have had issues about eating meat before so my new mantra is keep it mostly carnivore and so far that seems to be working better.
That's smart! Good to recognize patterns and if you can adjust your behavior to avoid an "all or nothing" mentality then that will serve you well over the long run. No prizes awarded for "most carnivore" or anything; we've all got to figure out what works best for ourselves.
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melmerritt33 wrote: »I’m still here but mostly carnivore rather than fully. I don’t know why but every time I try full carnivore I end up failing and then thinking oh well I’m a failure and reverting back to old habits and bingeing on carbs. Im thinking it’s just some sort of mental and emotional thing as I have had issues about eating meat before so my new mantra is keep it mostly carnivore and so far that seems to be working better. I feel so much better physically when I’m eating lots of meat so I know it’s the right food for me. I love how cutting right down on plants clears up my digestion problems too.
Yeah. Like you, I'm not as strict as some but I'm making more of an effort to find my mostly meat niche. Meat seems to agree with my body the most, but it is my least favorite type of food so it seems harder to stick to... easier to lose weight with though because I don't eat as much.
I went back to higher carb levels after the last meaty challenge. I think I thought I was rewarding myself. It was the early beginning of my slow slide back to more carbs. Not this time.
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melmerritt33 wrote: »I’m still here but mostly carnivore rather than fully. I don’t know why but every time I try full carnivore I end up failing and then thinking oh well I’m a failure and reverting back to old habits and bingeing on carbs. Im thinking it’s just some sort of mental and emotional thing as I have had issues about eating meat before so my new mantra is keep it mostly carnivore and so far that seems to be working better. I feel so much better physically when I’m eating lots of meat so I know it’s the right food for me. I love how cutting right down on plants clears up my digestion problems too.
Yeah. Like you, I'm not as strict as some but I'm making more of an effort to find my mostly meat niche. Meat seems to agree with my body the most, but it is my least favorite type of food so it seems harder to stick to... easier to lose weight with though because I don't eat as much.
I went back to higher carb levels after the last meaty challenge. I think I thought I was rewarding myself. It was the early beginning of my slow slide back to more carbs. Not this time.
I get it... my challenges are low BG (especially during exercise) where I have no choice but to take glucose tablets.
Dairy (cheese) is the other area where I get carbs. I'm hoping to give up cheese by July.
Also, I'm working on cutting back artificial sweeteners. I've already given up diet soda, and I'm using up my supply of sucralose that I add to coffee. I think I'm a few weeks away, but will see. However long it takes, I'm not buying another bag.
Coffee is one of those things that might be allowed on a carnivore diet, but I've been cutting back on the strength of my coffee. Eventually, I would like to be able to go without. This won't be forever, but perhaps for special situations where I want/need the caffeine boost. I believe coffee causes some interference with hunger signals, and I'm hoping I can get to a point where I can eat the right amount just by listening to my body.
My experience thus far is that I feel best when eating beef, as compared to other meats like pork, chicken, etc. I'm thinking of switching to beef only at some point. I have some chicken, pork, and venison in the freezer to use first. I also plan to get some fish at variable points throughout the rest of the year and hope to get rabbits, squirrels, and deer later this year. So the idea of eating just beef may not work out 100%, but I could buy just beef and make exceptions for anything else I kill myself.1
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