Bob

If you are looking up your ribeye nutritional facts online, you are going to get a ton of different results, many of them being for short ends, trimmed of all the fat, and very lean. But if you get a normal ribeye steak and eat all the fat with it you're going to be fine. Check out this link... https://www.nutritionix.com/i/usda-choice/ribeye-steak/63a2e860e3a14b00086f427e According to that, for a 4 oz piece of steak, which is pretty small, 300 out of the 370 calories come from fat. Don't forget to include the butter, ghee, or tallow that you cooked it in. You can also pour that butter, ghee, or tallow leftover in the pan from cooking into a small dish and use it as dipping sauce. You can also choose to melt a couple pads of butter over top of your steak. All of this will be pure fat. This is something I do regularly. If you make scrambled eggs in butter, the eggs absorb all that butter. If you eat ground beef, get either 70/30 or 80/20 and try to resist draining the fat after cooking (this can be difficult with the 70/30 because there's a lot of it). And then there are other carnivores who do quite well without overthinking the fat.

I can't do grains, so cookies are out for me. The 2 times I have tried just a bite of bread/sugar I was suddenly jonesing for more. It was like crack cocaine. I find this to be the case for me too. I can be at a stall for weeks. Then, I'll "cheat" with a large apple, lol, and that will get things moving again. Although I don't consider an apple to be truly cheating. I'm currently mostly carnivore, but I am not averse to certain select fruits and certain select vegetables.

Welcome Robert. I like the name This could be either a case of under-eating, or you might be experiencing the keto flu. Salmon is a good fatty fish and eggs are fantastic. But remember that fat is your new energy source in lieu of carbs so make sure you are getting enough fat. You can do this with plenty of butter, cheese, etc. You can also make homemade mayonnaise and sauces that are rich in fats too. Yes. Keep having it, even if in small portions. The human pallet can be trained. Many of us had to acquire a taste for certain foods, whether it was veggies when we were kids, beer when we became adults, etc. You can also acquire the taste for red meat. Don't be afraid of salt and seasonings either to make it more palatable.

It's a Dash Tasti-Crisp Air Fyer that we got from Bed Bath & Beyond years ago when they were going out of business. It's a primitive model with no temperature settings and a wind-up timer (I looked it up, it's 400 degrees). You can still get them at Kohl's or Amazon. It's a cheap, entry level air fryer but it gets the job done. I do want to get a larger one some day.

So this was actually fascinating! The history of how these drugs came to be throughout the decades, including the studies and the examples of drugs that had to be pulled from the market AFTER causing people harm was interesting to listen to.

I will occasionally have a salad, or an apple, or a side veggie. I try to make sure it is still food that nature provides, and not manufactured stuff that man makes. I still will avoid sugars and grains, and in general - seed oils, although if I have a salad at a restaurant I know the dressing is going to be seed oil based. I don't worry too much about it since I am avidly avoiding it at all other times. Remember a proper human diet is a spectrum, meat-based, and includes carnivore on one end of the spectrum, keto in the middle, and animal-based on the other. Being diabetic, I would definitely recommend sticking to the ketogenic and carnivore side of things to get that A1C down.

Nice. I like Paul Mason. I'll watch (er... listen) to this one on the way to work this morning.

Here's what I had the other night, step by step....

Good ideas on the breaded fish. I've tried some crushed pork rinds as breading for chicken in my keto past with mix results. But I could have been making a couple mistakes from the start, such as using chicken, lol, and also using an oil.

Good luck. This is still a major crutch for me. I still sweeten my tea and drink diet sodas too. They say in some people even the taste of these artificial sweeteners can cause an insulin release and stall weight loss, but I don't seem to have that problem. Check out www.ownyourlabs.com which is available in most states (a few states won't let you order your own bloodwork). It's usually even cheaper than my copays when the doc orders bloodwork.

I know a lot of guys that do OMAD and seem to like it. I'm a twice a day eater myself, with sometimes a beef stick for a snack to hold me over until the wife gets home. I've heard 1g of protein minimum per pound of goal body weight, which still works out to 150g based on your first post. That's 600 calories from protein. Then, you want to consume 1g of fat for every 1g of protein, so that's 150g minimum of fat. Fat should always be equal to or greater than protein, gram for gram. 150g of fat is 1350 calories. Together this is 1950 calories. Now I know we say don't count calories, but this is still a useful metric to determine if you are undereating or overeating. Take for example 1 pound of 80/20 ground beef without draining any of the fat. This would have 76g of protein, 92g of fat, and about 1132 calories. Of course, this doesn't take into account the nuts that you do eat. When I went from 225 to 175, I was 2MAD eating 4 eggs and 4 sausage patties for lunch at noon, and 1 pound of beef for dinner at 7pm, and then intermittently fasted until lunch again the next day, probably clocking in at around 1800-2200 calories per day.

Steroids are illegal for a reason. Some are toxic to the liver, others cause erectile disfunction. Some deplete your HDL levels, and others are so dangerous they don't even use them in livestock anymore. Be ye not deceived. Body building does not equate to good health.

Welcome aboard Daniel This will be brief because I am running late for work this morning. But a couple of suggestions would be drop the almonds (which is an actual seed/nut) and the peanuts (which are actually legumes). Those do have carbohydrates and they are also energy dense, and easy to munch on and not pay attention to how much you are eating. Often the weight we lose at first is water weight due to the lack of carbohydrates, which hasn't happened for you yet which is why I target the almonds and the peanuts. Also, how tall are you? Eating just 1 lb of meat sounds like undereating (but I am not taking into account the cheese and the nuts), and your body will respond to undereating by adjusting it's metabolism if it thinks there is a famine or lack of food. It's a survival mechanism to conserve energy/resources and hold on to what you got. Have a great day!

I was just reminded of another benefit I have gotten from my carnivore diet.... No more acne. I used to get infected hairs in all sorts of places (I am a hairy guy). But I haven't had a white-head to squeeze in ages.

This was breakfast the other day. I was out of sausage and beef, believe it or not. How many eggs can you pound down in one sitting? I probably could have done more but these were the last of the eggs too, lol.

I agree that the brown pasture raised eggs taste slightly better. It's hard for me to tell with the butter and salt and seasonings I use. The article mentioned they have a little more vitamin D, cholesterol, and omega-3's as well. Ah, so maybe these pasture-raised chickens are getting tasty insects from the ground too.

Good luck. When I cut out fat, dairy, and skimped on butter in favor of trying to be both zero carb and low fat, I felt worse. No energy, and lots of diarrhea. You might bounce out of ketosis due to gluconeogensis. Of course, your mileage will vary. Which means you are doing it wrong. You should eat until you are satisfied unless you are intentionally fasting. Strict carnivore is just a subset of the keto diet. An animal-based diet is going to be more nutrient dense than other diets, whether it's carnivore, meat-based keto, or animal-based plus fruit and select vegetables. You know, there ARE other factors that can come into play here. Did you get any labs before you started? Have you had your thyroid checked? How about your sex hormones such as testosterone? Those can be out of whack and you can work your butt off trying to lose weight and will only get frustrated.

Nice. Those are the best. I've been buying these "pasture raised" eggs, but then noticed it said "fed an all vegetarian diet", so I switched to a brand that said "cage free", but today noticed the fine print that said "raised in a protected enclosed barn" lol. I can't win

Are cheaper eggs just as nutritious as organic or free-run options? Marketplace tested 14 brands to find out Lab test also looked at nutritional differences between small-farm and big-brand organic eggs Caitlin Taylor, Anu Singh, Charlsie Agro · CBC News · Posted: Apr 03, 2021 4:00 AM EDT | Last Updated: April 4, 2021 Organic eggs are illuminated by a light at the Listowel Egg Grading Station in a technique called 'candling,' which is used to find cracks in the shells. (Caitlin Taylor/CBC) Some of the cheapest, widely available eggs tested by Marketplace may be just as nutritious as some of the most expensive. These eggs can vary in price at the grocery store from about $2.75 per dozen to more than $7.49 per dozen, with many options in between. Usually, the least expensive that Marketplace tested were conventional eggs, while the organic eggs were the most expensive. And when it came to the organic eggs, not all of them tested equally. In Marketplace's test, organic eggs produced on small farms had more nutrients than the big-brand organic eggs sold at Canada's largest grocers under private labels and by two of the largest egg brands in the country. Marketplace tested 14 different brands of eggs to see if there were nutritional differences between different types of eggs. (Anu Singh/CBC) Marketplace at random purchased two cartons each of several types of eggs from 14 brands from grocery stores across the Greater Toronto Area. In total, the team sent 29-dozen eggs to an accredited food science laboratory to test levels of cholesterol, protein and omega-3, as well as vitamins A, D and E. Click here for more on our test methodology. The results were analyzed by registered dietitians Aja Gyimah, who owns a private practice in Toronto, and Jennifer Lee, a PhD student at the L'Abbe Lab at the University of Toronto, and also by Doug Korver, a poultry nutritionist and professor at the University of Alberta. Conventional vs. big-brand organic eggs In the first comparison, the team focused on conventional and organic eggs sold by the biggest grocers in Canada — Loblaws and Sobeys — as well as some of the biggest egg brands on the market — Burnbrae and LH Gray, which sells Gray Ridge and GoldEgg. For most of the nutrients tested, there were no large differences between the cheaper conventional eggs and the more expensive organic options. But conventional eggs cost an average of $3.23 per dozen and are laid by hens in traditional cages. Hens in these environments produce about two-thirds of eggs in Canada every year. Marketplace tested conventional eggs and their organic counterparts to see if there was a nutritional difference. (David Macintosh/CBC) The organic eggs cost more than twice as much at $6.98 on average per dozen and are laid by hens that live in a free-range environment with access to the outdoors. All of the organic eggs in the Marketplace test have the certified organic logo on the carton, which means they've been certified as organic by a Canadian Food Inspection Agency-accredited company. On average, there were also no large differences between the cheaper conventional eggs and the more expensive organic ones that are sold by the same brands."I think this might actually clear up a lot of confusion for our consumers," said Gyimah. "Now we know that conventional eggs are actually able to ... hold their own." In fact, in some cases the conventional eggs had higher levels of some vitamins than their organic counterparts. This was the case for Burnbrae Naturegg organic eggs when compared to Burnbrae's cheaper Prestige eggs, and the Loblaw President's Choice Organics eggs compared to Loblaw No Name eggs. When it came to Sobeys Compliments eggs, there was more vitamin E in the conventional than in the organic, but LH Gray's Organic GoldEgg had more vitamin D than the cheaper Gray Ridge Premium eggs. Laying hens in conventional cages. In 2016, Egg Farmers of Canada announced it would be phasing out this type of hen housing by 2036. (Egg Farmers of Alberta ) In all cases, the organic eggs did have higher omega-3 levels compared to their conventional counterparts. There was an average of 0.13 g of omega-3 per one large organic egg compared to about 0.05 g for conventional eggs. Omega-3 is an essential fatty acid that the human body can't create on its own. The recommended daily intake levels of omega-3 are 1.1 g for women and 1.6 g for men. Marketplace reached out to each company, as well as Egg Farmers of Canada (EFC), which represents egg farmers across the country. When asked why, on average, there was minimal nutritional difference between these cheaper and more expensive eggs, EFC and Burnbrae both said the nutritional composition of an egg is based on the diet of the hen, which they say is similar for all of the housing types of the hens that laid the eggs Marketplace tested. Sobeys and Loblaws did not directly respond to this question and LH Gray did not respond to Marketplace emails. Are all organics created equally? When compared to the big-brand organic eggs Marketplace tested, eggs produced by hens on small organic farms had more nutrients. In this instance, the team compared organic eggs sold under Burnbrae, GoldEgg, Sobeys, Loblaws and Costco to eggs produced on small farms sold by Yorkshire Valley Farms and Bekings Poultry Farm. For both of these brands, the majority of the barns had flocks of 500 hens, with two exceptions where flock sizes were 4,000 and 6,000 laying hens. Beth Simpson watches over the 500 organic laying hens inside her barn near Holstein, Ont. Hens raised in organic, free-range environments must have the space to perch, like the one in this photo. (Caitlin Taylor/CBC) In Canada, organic farms are permitted to have up to 10,000 laying hens per flock, but there can be more birds in one barn, as long as they are separated and have separate outdoor space. The small-farm organic eggs had an average of 3.25 mg of vitamin E per one large egg, which is about 20 per cent of the daily recommended value. The big-brand organic eggs had an average of 2.16 mg of vitamin E. The level of vitamin D in the small-farm organic eggs was an average of 31.65 IU, which is about five per cent of the daily recommended value. In the big-brand organic eggs, this average was 20.50 IU. The small-farm organic eggs also had about one gram more of protein per large egg than the eggs sold by the larger brands, and had slightly less cholesterol. "The small flocks have a greater opportunity to access the outdoors and some of the diversity of foods they might find out there," said Gerald Poechman, an organic farmer with a flock of 6,000 birds near Hanover, Ont. During the winter months, he also feeds pea sprouts to his hens to supplement some of the nutrients they can't get from grazing in pastures during the summer. On average, eggs from small organic farms like Poechman's had more vitamin D, E and slightly more protein. (Caitlin Taylor/CBC) According to poultry nutritionist Doug Korver at the University of Alberta, differences in egg nutrition are caused by a number of factors, like the age and breed of the hens, as well as their diet. For example, the higher levels of vitamin E mean those hens were likely fed a diet that contained more vitamin E. While chickens can produce vitamin D from direct sunlight, in winter months the extra vitamin D is most likely connected to the hen's diet, too. While the laboratory test commissioned by Marketplace was limited in its scope to a random spot-check of 14 different brands, some larger academic studies have similar conclusions. For example, one study in the journal Renewable Agriculture and Food Systems published in 2017 found higher levels of vitamin E and omega-3 in eggs laid by hens whose traditional diet was supplemented by foraging grasses in a pasture. Marketplace conducted a similar nutritional analysis of eggs in 2016 and also found that small-farm organic eggs had more nutrients. These small-farm eggs were also the most expensive of all the eggs Marketplace tested, selling for about $8 per dozen. Free-run versus small-farm organics Marketplace also compared three brands of free-run eggs to small-farm organic eggs. The brands of eggs tested were Burnbrae, GoldEgg and President's Choice. Free-run means that hens are free to roam around in open-concept barns, but unlike free-range organic laying hens, free-run hens don't have access to the outdoors. The Marketplace nutrition test found that free-run eggs and small-farm organic eggs were nutritionally similar, although the small-farm organic eggs had an average of about 34 per cent more vitamin D. The free-run eggs in the Marketplace test cost about $6 per dozen as opposed to about $8 for the small-farm organic eggs. What drives organic costs? All of the organic eggs tested by Marketplace were certified by a CFIA-accredited company. Eggs that have the Canada Organic logo come from farms that are certified to sell organic eggs. These Yorkshire Valley Farm eggs have the certified organic logo on the front of the packaging. (Caitlin Taylor/CBC) These farmers must go through an organic recertification process every year. These visits are in addition to audits conducted through the Egg Farmers of Canada's Animal Care Program, which also inspects all egg farms in the country annually. In order to sell organic eggs in Canada, farmers must keep their hens in a free-range environment, which means the hens can roam around in open-concept barns and they have access to the outdoors when the weather is appropriate. Farmers that produce certified organic eggs must also feed the hens only certified organic feed that doesn't contain pesticides or genetically modified organisms (GMOs). Organic laying hens peck at a bale of hay inside the 'winter garden' on Poechman's farm. The hens spend time in this area when they can't go outside during the cold winter months. (Caitlin Taylor/CBC) Beth Simpson, an organic egg farmer near Holstein, Ont., and her husband, Lloyd, are part of an organic farmers co-op that supplies eggs sold by Yorkshire Valley Farms. They own a flock of 500 hens. According to Simpson, there are additional costs that go into small-farm operations like hers that contribute to the jump in price, like specialized feed, hand-picking the eggs every morning, and watching over the hens while they graze outside in the summer. "I think the key thing is that our chickens go outside," she said "and they're outside from ten o'clock 'til dark. We can't go to bed because we can't get the chickens to go in, they love it out there." She also says that her hens could be spending more time outdoors in the summer months than the hens in larger-scale operations. Beth Simpson holds fresh eggs laid by the organic hens on her farm near Holstein, Ont. (Caitlin Taylor/CBC) The Organic Council of Ontario said that there are reasons why consumers may choose to spend more on organic eggs. "The organic community believes that our food choices affect far more than our personal health," said communications manager Stuart Oke via email. "The welfare of farm workers, farm animals and the land, air, and water all link back to the well-being of ourselves and our communities." Which egg is best for you? While there may be differences between the eggs Marketplace tested, Gyimah says all eggs are a good source of protein, and that people should choose whichever eggs they can afford. Aja Gyimah is a registered dietitian who owns a private practice in Toronto. She helped analyze Marketplace's test results. (Anu Singh/CBC) "Whether you're a baby or whether you're over 90 years old, you all need protein. So using eggs to provide that protein is going to be a very efficient way to help you maintain or even build muscle mass," she said. For her, buying conventional eggs is still a viable option. "Simply because you're still getting a decent amount of nutrients in it." ARTICLE SOURCE: https://www.cbc.ca/news/marketplace/marketplace-egg-test-1.5971608

Here's another one @Andre...

Check this out: https://www.amazon.com/Noodle-Revolution-Noodles-Certified-Vermicelli/dp/B0CR844MLZ? Noodle Revolution - Keto Noodles (Just 1G Carbs), Made From Egg Whites, 10G Protein, Taste & Texture Just Like Real Noodles, Ready To Eat, Keto Certified, Certified Paleo (Ramen & Vermicelli, Two) Just 1g Carbs and 10g Protein Per Serving! Made from Egg Whites. Amazing taste and texture just like real rice or wheat based noodles, without the carbs or usual allergens. Shelf stable. Ready To Eat. Just drain and fold into your favorite soup, sauce or stir fry. Just 3 simple and clean ingredients. Keto Certifed and Paleo Certifed by Paleo Foundation. A true "Revolution" in alternative pasta. So much better than Konjac/Shirataki noodles, kelp, etc, And no bad smell!

I suggest you give up vegetables for Lent I was inspired by a Lillie Kane video and tried something new last night. I cubed up some pepper jack cheese, and encased it in 2.5 oz balls of wagyu ground beef seasoned with hot spices, and air fried them, then melted some more cheese on top. So they were basically meatballs with a rich cheesy center. I will do this again soon and take pictures like I should have, lol.