Bob

What I find interesting here is that these Big Food Corporations really weren't in it because they believe in veganism, but they are in it for the money. This comment was revealing... So in other words, we're not getting very rich off of vegan's alone, so let's go after those who appreciate the ethical side of a vegan's position (it's cute and has a face so why kill it?) but who can't quite give up their animal products (because it's natural and essential to the human diet) by offering them this lab-grown half plant, half "animal" monstrosity.

Another thing worth mentioning is that certain markers, such as your lipids, especially LDL cholesterol, will be all over the place during your weight loss journey. These markers return to baseline (even if it's your new baseline) about 3-6 months after you've been weight stable. This is because there is LDL stored in your adipose tissue, and as your fat melts away it gets released into your blood stream.

Please share your results. And try to stick to 6 months without reverting back to the standard American diet. Try to stay true to carnivore (or if you are going to cheat, cheat with keto). It will definitely be interesting to compare the results 6 months apart. I have stage 4 chronic kidney disease, so my blood work has thrown me some curve balls, but I got things under control for the most part. My potassium was high last time, so I have cut out pork. I was a big pork eater. Pork sausage for breakfast, pork rinds all the time, pork kielbasa, etc. Come to find out, pork is high in potassium. This is not a problem for most of you, but it is for me because my kidneys don't excrete potassium like they should. So for the last 2 weeks I have been all Lion Diet except for 4 of my meals, but I have kept all these low potassium. I was gonna do a blood draw today, but I forgot to order the test. That's awesome. This is an area I have constantly struggled with. I love my flavored beverages, and it's hard to break away from them. I plan on ordering an at home soda maker to carbonate water to cut down on some of the drinks I consume.

You will probably be fine. Most vitamins are water-soluble, and therefore are excreted through the urine. This would include vitamin C and most of your B vitamins. Now MEGA DOSES of certain vitamins could cause damage, but I doubt your multivitamin is delivering a mega dose of anything. Fat-soluble vitamins, on the other hand, aren't excreted and are stored in your tissues. These would be vitamin A, D, E, and K which can accumulate in your body. K seems to be harmless, but too much A & D can lead to toxicity and too much E can interfere with your bloods ability to clot. But again, the dose in your multivitamin is probably low. It's just a "supplement". And yes, it is generally a waste of money as you can get everything your body needs with a proper human diet. From personal experience, not having any anxiety or depression anymore, coupled with my overall improvement in health and my stellar weight loss, I can say I am a much happier and confident person than I used to be. If you take anxiety or depression meds, it's not likely going to be wise to stop them cold turkey or you will have disastrous withdrawal symptoms. Certain medications can be stopped abruptly, whereas others need to be weaned off of over the course of several weeks or months. Hope this helps!

Your plant-based meat could soon have animal fat As the plant-based meat market cools, some start-ups turn to a new ingredient: Actual meat By Shannon Osaka and Charlotte Lytton February 5, 2024 at 6:30 a.m. EST Josh Hatfield, new product development chef, cooks plant-based pork belly at Hoxton Farms Kitchen in London on Nov. 21. (Jose Sarmento Matos for The Washington Post) Plant-based meats — think the Impossible Burger or Quorn “chicken” nuggets — are generally filled with a long list of strange-sounding ingredients: pea protein, potato starch, coconut oil, mycoproteins and more. Those ingredients have turned off some consumers and sparked concerns about the highly processed nature of the average veggie burger or faux slice of bacon. But now, a few start-ups are planning on adding one more component to the mix: animal fat. Some companies are growing fat in laboratories, hoping to combine it with wheat protein and spices to make an extra porky form of plant-based bacon. Others are pulling animal byproducts from traditional meat production and blending it with plant ingredients to create pieces of shredded steak. The change could alter the identity of plant-based meats, which have been largely seen as an option for vegans and vegetarians. But proponents see that as a feature: a tasty way to propel plant-based meats away from the small proportion of consumers who don’t eat meat and into the mainstream. “It’s fundamentally difficult to make plants taste like meat,” said Saba Fazeli, co-founder of the start-up Choppy, formerly known as Paul’s Table, which is incorporating fat into plant-based meat. “I would say it’s impossible.” Why plant meats have struggled Two patties of Beyond Meat's Beyond Burger cook on a skillet in Brooklyn. (Drew Angerer/Getty Images) In the late 2010s, plant-based meats looked poised to take over the world. Beyond Meat — which produces a plant-based burger colored red by beet juice — saw its stock rise to over $200 per share in 2019. But after the first year of the coronavirus pandemic, the market slumped. In 2022, unit sales of plant-based meats in the United States fell by 8 percent from the previous year; plant-based companies that were former Wall Street darlings saw their stock prices plummet. Food analysts say the flavors of plant-based meats aren’t yet up to par — and while meat-eating accounts for approximately 15 percent of global greenhouse gas emissions, most consumers aren’t making choices based on sustainability so much as on cost and flavor. “While people do want to change the world and want to live sustainable lives, ultimately, at the end of the day, people only want to do that when they’re able to eat the products that taste really good,” said Ed Steele, co-founder of the London-based cultivated fat start-up Hoxton Farms. The need for fat Liliana Brito, a stem cell scientist, feeds the food used to grow the cells at a London lab for Hoxton Farms on Nov. 21. (Jose Sarmento Matos for The Washington Post) The solution, for some companies, is to incorporate one of the most flavorful components of real meat: fat. “Fat is just such an incredibly important part of the food sensory experience,” said Priera Panescu, lead scientist for plant-based meats at the nonprofit Good Food Institute. Fat coats the tongue, causing flavors to linger much longer than they would otherwise. It also carries scents, helping to enhance the aroma of a freshly seared steak or roasted chicken breast. In one form or another, animal fat gives burgers their juice and pastries their flaky crusts. Right now, the most commonly used fat alternative in plant-based meats is coconut oil. But while coconut oil is better than some other vegetable oils for plant-based meats, “it’s really nothing like animal fat,” Panescu said. Coconut oil has a much lower melting point than animal fat — meaning that during cooking, it melts too early, giving plant-based meat a greasier texture. It also doesn’t coat the mouth in the same way. Without fat, the taste of plant-based meat is “incredibly disappointing,” Steele said. His company is cultivating blobs of pork belly fat in a London lab — fat that could ultimately provide the juice of a plant-based meatball. In California, the start-up Mission Barns has set out on a similar path: growing pork fat in the lab that can be added to plant-based bacon, meatballs or sausages. “We feel it’s the biggest missing piece,” said Eitan Fischer, the company’s CEO. Companies also claim that lab-grown fat has advantages over standard muscle tissue grown in the lab. Growing meat remains prohibitively expensive — while most companies do not publicly share their costs, lab-grown or “cultivated” meat is estimated to cost hundreds of dollars per pound. That’s largely because the process involves a host of expensive, medical-grade equipment, from bioreactors to the soupy nutrients that are pumped in to feed the growing cells. Lab-grown fat still requires some of that equipment, but it takes different, cheaper nutrients than standard muscle cells. “No expensive proteins — you just need very cheap sugars and very cheap oils,” Fischer said. “It doesn’t take a lot to convince a fat cell that it’s time to store more energy.” Some fat with your plants Teriyaki Steak product by Choppy! (Choppy!) Hybrid protein products have been around for a long time — large food companies like Perdue Farms have experimented with offering proteins that are mostly meat with some vegetable proteins blended in, sold under optimistic names like “Chicken Plus.” But the new companies are flipping that process on its head: building products that are around 90 percent plant-based with just 10 percent fat blended in. That fat doesn’t even have to be grown in a lab. Fazeli’s company, Choppy, is adding byproducts of the meat industry — like fat, collagen and broth components — into plant-based products. For most vegetarians and vegans, that would make their products a no-go. But Fazeli and his co-founder, Brice Klein, aren’t necessarily looking for vegetarian buyers. In the plant-based meat space, “we’ve been taking this kind of ‘Field of Dreams,’ ‘build it and they will come’ approach,” Klein said. “Billions of dollars have been poured into this space, and the number of people eating the product hasn’t changed.” Over the past 20 years, the percent of U.S. consumers who identify as vegetarians or vegans has remained relatively stable at less than 10 percent. Because of that, Klein argues that trying to stay fully plant-based may be a waste of time. “We’re more interested in that mass market audience,” he said. Their prepackaged plant-based products — with fat added in — are sold at some grocery stores in California and Utah. Most of the cultivated fat companies are still waiting for Food and Drug Administration approval. Will these new products work? It’s hard to say. Some of the problems with plant-based meats — consumer suspicion over long ingredient lists, high processing and higher costs — may carry over into the new blended foods. The food industry has yet to prove that any meat alternative can take a decisive chunk out of the market for chicken, pork and beef. But the massive land requirements of the meat industry — combined with its sky-high carbon emissions — call for some change in how we eat. “The way that we produce food is unsustainable,” said Faraz Harsini, senior scientist for cultivated meat at the Good Food Institute. “There have to be alternatives.” ARTICLE SOURCE: https://www.washingtonpost.com/climate-solutions/2024/02/05/plant-based-meat-animal-fat/

Appetite for game shoots up among the young as Britain turns its back on veganism Health-conscious younger generation flock to buy meat such as venison after celebrity chefs extoll health and environmental benefits Alex Barton, 25 December 2023 Venison rump with mulled winter fruit sauce and red onions - getting back on the menu for Generation Z CREDIT: Diana Miller/Image Source The appetite for game has shot up among members of Generation Z following a drive to get young people eating meat such as venison or pheasant. The British Association for Shooting and Conservation (BASC) has launched a campaign to encourage more people to eat game, which it says is a cheap, sustainable and mineral rich source of low-fat protein. BASC said its initiatives to get younger people into the previously niche meat have been furthered by celebrity chefs advocating its use. Butchers nationwide are noticing the growth in interest as Britain turns its back on veganism with industry figures showing overall sales of meat alternatives are down 13.6 per cent over the last year. Gareth Dockerty, deputy director of shooting and operations at BASC, said: “Game meat ticks so many boxes for consumers today. It’s healthy, sustainable, can be locally-sourced and is delicious. “It’s a product that has grown in popularity, thanks in part to its versatility, availability, and the enthusiasm shown for it by celebrity chefs. This year alone, we have introduced almost 12,000 people to game meat at shows and events across the UK.” Mr Dockerty added: “We have seen people of all ages keen to try the taste of game – younger people in particular can be quite adventurous but we have found that a simple venison burger or a game pie can be a great universal leveller.” ‘Young people are wanting to try different things’ Pheasant has more protein, less fat, five times as much iron and three times the selenium of chicken, whilst also having a third less calories, according to BASC. Venison results in almost thirty times less carbon emission than beef per kilogram, with roe deer creating 0.6 kilograms of CO2 per kilogram of meat compared with 17.12kg/CO2 per kg of meat for beef. Butchers say venison and other game is a cheap and protein-rich food CREDIT: Images from BarbAnna/Moment RF BASC has led more than 40,000 educational classes during its campaign, with around 2,000 children given the chance to try game each summer as part of its upland outdoor education project. Tim Hanks, who has won Best Butcher in the UK for the last three years, said adventurous, health-conscious young people on a budget are increasingly trying game as an alternative source of protein. Mr Hanks said: “Health-conscious younger people are looking for cheap and protein-packed food.” He said getting elderly people interested is actually more difficult, thanks to the huge cultural impact of Bambi on public consciousness in the 20th century. “Some people, mainly older, have that association with Bambi which deters them from eating game,” Mr Hanks said. “To get them to try something different you need to give them appealing ways to eat it, like pheasant goujons and wild boar sausages.” ‘The market is changing’ The 38-year-old said the hunger for game is “definitely growing” across the country, with airlines such as British Airways adding game terrine to its in-flight menu and hospitals offering it to patients too. He said: “It’s definitely growing, there’s a pattern of people wanting more. It’s nationwide. You have people pushing game and more customers wanting it. That’s all new - the market is changing.” Mr Hanks said he used to sell between one and two carcasses a week in 2018 but now shifts around ten per week. British Airways was contacted for comment. ARTICLE SOURCE: https://www.telegraph.co.uk/news/2023/12/25/game-protein-landfowl-increase-venison/

It's really neat to find all these keto carnivore diet resources from the 1800's. At the same time, obesity is a modern-day pandemic. We've probably seen that footage of NY city in the 30's and nobody is overweight. Being obese in the 1800's then must have really been tough on someone. You would have really stood out, whereas today it's the norm and nobody seems to care.

Have you lost a lot of weight in a short period of time? Losing weight on any diet can result in hair loss. The body may see the sudden loss of weight as a sign of famine and will go into survival mode, and your body doesn't consider hair all that important compared to vital organs. We lose and replace hair all the time, and this is only temporary. It will grow back. Alternatively, yet semi-related to the above, are you portion controlling or doing a lot of fasting? Are you eating high fat and skimping on the protein or vice versa? You may need to increase the amount of fat and protein you consume, and vary it up. If you are only eating beef and eggs, throw some salmon in there once in a while. If you can stomach some liver, eat that too (if you like liver, don't go overboard with it). Hair also likes vitamin D, so if you don't get out in the sun a lot, take a small supplement. If you give us an idea of what you eat day in and day out, we can analyze that together.

View File Letter On Corpulence Addressed to the Public by William Banting In what's billed as the "world's first diet book," William Banting offered his strategy for losing weight. He ate four meals a day, didn't exercise much, drank alcohol, and swore off only a few foods. And, what's more, anyone familiar with current low-carb diets will find similar advice here -- advice given in 1864. William Banting was a carpenter in Victorian London whose weight spiraled out of control. His eyesight and hearing failed, he had weak knees, and he suffered an umbilical rupture, health problems he attributed to his weight. He consulted doctors but nothing helped. Then Banting discovered this diet and got results within just a few days. He ate lots of meat, a few vegetables, shunned some foods that he's previously overindulged in, and drank alcohol with lunch and dinner. He lost fifty pounds, and his health improved. He published this pamphlet detailing his diet and distributed the copies for free. By its third printing it had sold 63,000 copies, and the term "Banting" became synonymous with "dieting" in England. Submitter Bob Submitted 02/21/2024 Category Books  

I had taco flavored beef last night with Egg Life wraps and cheese. I made extra and I also bought a microwave to ride around in my work truck so I can enjoy warmed up leftovers at lunch. I was getting bored of the same cold things every day

I may need to get me some chickens. I have about .75 acres, most of it is in the back yard.

The taste is "keto breath", which smells like nail polish remover, and it will go away as your body balances its ketone production. Ketones and their byproducts exit the body through urine, so drink more water to flush the excess ketones out, and maybe brush more often. This is temporary. I can remember mine having a metallic taste. The dry mouth, barring other potential issues like exercise, tobacco, and prescription meds, simply means you need more water and possibly some electrolytes.

Yes, this is expected. Part of it can be water as well. Since you are not eating carbohydrates you retain less fluid than usual. Most initial weight loss is actually water weight. Based on your past posts, it would seem to me that you are 1.5 weeks in, and therefore still in an transition phase. You have to use up all your carbohydrate stores and become "fat adapted" so that your body starts burning fat/ketones for fuel. If you consume too much protein and too little fat then you end up converting protein to glucose for fuel. You want the body to adapt to using fat for fuel so the protein can be used for building and repairing muscle instead. I would stay the course for now, and try to get at least that 1:1 ratio of fat to protein, or higher.

I believe Magnesium Malate is one of the ones you absorb well. I take this product here... https://www.amazon.com/Zentastic-Triple-Magnesium-Relaxation-Absorption/dp/B0BC84FL5C/ref=sr_1_1_sspa? I looked hard for one that did not contain the types of magnesium that isn't very absorbable and are thus notorious for diarrhea. Sounds fine on the surface. Hopefully you are still in your transition phase, but at 6 weeks you should be seeing the end of it soon. I've been doing this since May of last year, and there is a balance to be had. At one time I cut out cheese, skimped on the butter, cut off the fat and gave it to my dog, and I was zero carb, high protein, low fat, and I got diarrhea. But when I started eating the fat, being more generous with my butter, and reintroduced cheese, I got better (I've heard cheese is a natural "constipator"). But the conventional wisdom is to scale it back if you have diarrhea because too much fat will also go right through you if you don't have enough bile in your gall bladder to break it down. Most people are fine at a 1:1 ratio of fat to protein, gram for gram, which ends up being 70% calories from fat and 30% calories from protein. This is easy to achieve with just fatty cuts of beef alone.

During the summer - on the grille. But during the cold months, I will set the oven to Broil - High. I will also turn a stovetop burner on High and get it heating up with some butter, tallow, or ghee in the pan. I will salt and season both sides and place it in the pan in the hot melted fat and sear one side for 4 minutes. Then I will flip it over and place the whole pan on the top rack of the oven and let it Broil for another 6 minutes. This usually comes out medium, or slightly medium rare if the steak is a thick one. If you like it more done, add a minute to the Broiler step.

It could be that you simply love the taste, and after several weeks of just meat and salt you're taste buds are delighted to have something different, and zesty nonetheless. However, since the timing of these cravings is paired with the sudden onset of leg cramps, I would lean towards mineral and electrolyte deficiency. I struggle with leg cramps too because I have Chronic Kidney Disease - I spill magnesium like crazy and the diet is low in magnesium to begin with, unless you can hork down 3-4 pounds of red meat a day, which I cannot. Therefore, I have to supplement. If the craving is for mustard, then you might be low in Calcium, Thiamine, Manganese, Selenium, or Potassium. If the craving is for vinegar, the deficiency might be in Calcium, Magnesium, Phosphorus, Potassium, or Iron (not likely on carnivore). Most of these you can check with a blood test. Ironically, an at-home remedy for leg cramps is to drink pickle juice for fast relief - which points us towards vinegar also. How much LMNT per day? A single packet contains 200mg of potassium and 60mg of magnesium. That's not a lot in the way of supplementation if you are only drinking one a day. If you bumped that up to 5 packets a day, I would hope you would notice a difference, as that would give you 1000mg potassium and 300mg of magnesium a day. Do note that there is plenty of potassium in meat, especially chicken and pork (both sausage and bacon). Usually, magnesium is the issue and not potassium. By way of comparison, I take a magnesium supplement in pill form that is 80mg per pill. I was taking 5 a day (400mg), one with my first meal, one with my second meal, and three at bedtime. I recently tested my magnesium, and it was a bit too high (kidneys, remember) so I backed it down to 3 a day (240mg) - one with each meal and one a bedtime. After 3 weeks, I am starting to have little twitches and cramps again, so I think 4 pills (320mg) is going to be the sweet spot. Depends on how much fat you are taking in each day. Do you track your macros? Keto Chow Daily Minerals is a great product that would probably help you more than LMNT.... https://www.ketochow.xyz/products/daily-minerals Be warned the liquid form tastes terrible, and you should divide the serving up into 3 smaller servings and dilute it in another beverage a few times per day. If you try and take it like a shot of whiskey you will want a whiskey to get rid of the taste, lol. They also have a pill form they just came out with. At the same time, you can enjoy your mustard, your vinegar, and your pickles. These are all harmless. Hope this helps!

Excellent advice above. In general, coconut oil, MCT oil, olive oil, and avocado oil are all okay as they are not seed oils. However I olive oil and avocado oil can't handle high heat so I wouldn't use them for cooking - but rather as a dressing. Another potential problem with olive oil is that a lot of "olive oil" is cut with soybean oil, so you have to be careful. Coconut oil, from what I understand, has a very high smoke point and therefore is better to cook with... IF you like the taste of coconut, lol.

Hey Donna I haven't heard about an impending beef shortage. Where did you get this information? Do you mean half a cow? I want to get a half cow also, but I will need to buy a chest freezer. My old one died years ago (and I lost a ton of food as a result). I can get "sides of beef" or quarters locally for a fantastic price.... https://www.dumameats.com/meat-market/sides-of-beef/

This was a few days ago but I didn't get around to posting yet. New York Strips (strip loins) are my favorite cut of steak...

That 2030 food pyramid is sad but true.

New York Strip and Ribeyes are some nice fatty cuts of meat. If you cook them in a pan instead of a grill you can collect the fat, pour it on top or use it for dipping sauce. People who love to grill their meat will often put a pad of butter on it to melt to make up for the lost fat. Also, ground beed that is 80/20 or better yet 70/30 is a great way to get in some fat. And don't forget bacon. But for leaner cuts, you will want to use butter, ghee, tallow, or find a recipe for a carnivore friendly sauce to use for dipping. You do hit 70% with that 1:1 ratio. At 4 calories per gram of protein and 9 calories per gram of fat, you get 30% calories from protein and 70% calories from fat. The way to get more fat is through butter, heavy cream, tallow, etc. If you don't overeat you should be fine. Some stall when they include dairy, such as cheese. I was stalled since mid-November, but I also was intentional about stopping my weight loss. This week, I've been trying to be mostly Lion Diet (beef only) and 2 meals a day, and I've dropped 2 pounds so far.

Welcome aboard @atlsrt44 Ignore the naysayers. You are getting results and that is what matters. And yes, it's mind-boggling how sugar and seed oils are snuck into anything and everything, even in products that you wouldn't think it would be in, and for the life of me can't understand why it's in there. In general, you don't need to supplement if you are eating a proper human diet (keto, ketovore, carnivore). But if you don't get a lot of sun, then some vitamin D might be in order (you will want to test this periodically). Magnesium is hard to get enough of unless you eat like 3 pounds or more of meat a day, so many carnivores will drink LMNT or some other electrolytes, or take a magnesium supplement. You'll know if you need some yourself if you start having muscle twitches and leg cramps (we used to get magnesium in our water, but it's filtered out these days). Your multivitamin might just cover all the bases. I would have to see a link to the nutrition facts.

I did season the ground beef a tiny bit before dividing it up into 2-2.5 oz portions.

Welcome Carlo! Yes. You can gain muscle (but you will lose fat) on a carnivore diet in conjunction with lifting heavy things and working out. You can look to the examples of Dr Shawn Baker and Dr Anthony Chaffee. They both are strict carnivores and are built like a tank. However each of them probably consume 3 lb of fatty red meat each day. Logic would dictate that the more you work out, the more hungry you will be, and the more food you will eat.