Bob

Welcome Roland! If you were not previously eating a lot of fatty meat and eggs, then there will be an adaptation phase. Your gut microbiome will adjust to your new diet, your liver and gall bladder will ramp up bile production, and more. You may feel fatigue from the "keto flu" as you deplete your carb stores and switch to burning ketones for energy instead, but once you've adapted you should feel great. That sounds a bit low but I don't know your height and weight. It could be fine though. The protein heavy lifestyle should help with the bones. We're here for you. Let's do this

This is probably what I would do. Herbs & spices, and some low carb veggies that I would be willing to eat since I grew it myself and it would be only available seasonally. I have an apple tree in my backyard that I picked from in August. I'll do it again next August too

I've always hated Velveta cheese. Last night I had a 20oz NY Strip. Tonight was a couple Wagyu burgers (about 2/3 lb total) with some over easy eggs on top with both swiss and sharp cheddar cheeses. I love this Wagyu burger from Sam's Club. It's so good I want to cook some for all of you, lol

Welcome aboard @Sue We're here to help, and we hope you see the results you are looking for. Many of us are invested in this way of eating because it's done very good for us and our [previous] health conditions.

Oh, that's my trade, and my day job. I am a self-employed tile setter. I am down to just taking D, K, Magnesium, and Niacin at the moment, for other reasons unrelated to bruising (bone health, cramps, and lipids). Ya'll scaring me now, I just turned 48

@Geezy summed it well. Cream, butter, ghee, cheese, will typically have 0 carbs. Yogurt and milk will have some carbs due to the lactose (milk sugar) found in cow's milk. But if you are metabolically healthy and just wanting to eat a carnivore or animal-based diet without necessarily trying to be in ketosis every minute of every day, then you the lactose is a non-issue.

In Texas? Wow. It was 11 yesterday in Ohio also. We picked up a box of these frozen raw sausage links, the type you would grill or get at a fair. I fried up 2 of those and had them in an omelette with cheese around noon. Then I made fried bologna sandwiches again with the egg life wraps around 9pm when I finally did get hungry. I was gonna try and fast the rest of the day but I can't go to sleep with my belly gurgling, lol.

Welcome aboard @Coach So the good thing is that these calcium oxylate crystals and these uric acid crystals are indeed being excreted through the urine. This is much better than having them accumulate in the body. Since you haven't been eating oxylates for at least 6 months, you are actually dumping what you already had in you. Calcium oxylate crystals often accumulate in the kidney, forming a stone, which is very uncomfortable to pass. Uric acid increases with a high protein diet, which a carnivore diet is. I personally wouldn't worry about this since it's expected. You actually dispose of about two-thirds of uric acid through the kidneys and then the rest goes out through the gastrointestinal tract.

View File The Type A-Type B Weight Loss Book by H. L. Newbold The Type A-Type B Weight Loss Book by H. L. Newbold is a book that discusses two principle causes of obesity, namely, binge eating and food addiction. It presents an program for losing weight that eliminates carbohydrates from the diet and limits food consumption to meat, fish, and raw fruits and vegetables. Newbold was a physician and researcher who treated thousands of overweight patients with his low-carbohydrate, high-protein diet, and is considered to be one of the original low carb thinkers The value of his book lies in the insight it offers to people with food and environmental sensitivities and intolerances. He observed initially in himself, and then in his patients, that certain foods and chemicals caused uncontrollable cravings for carbohydrates and subsequent disordered “addictive” or “binge” eating. Through trial and error, he came to the conclusion that some people simply cannot tolerate what he termed “new foods” that became a major part of our diet after the Agricultural Revolution. His solution was to return to the foods of our pre-agricultural ancestors, namely meat, but more specifically beef, as well as reduce our exposure to the many chemical poisons that surround us in our modern environment. Submitter Bob Submitted 01/13/2024 Category Books  

Same here. I must admit now that I highly value the role of meat in the human diet, I would probably try just about anything once.

The pasteurized dairy will be fine. I know people like Paul Saladino say it's better and I am sure that it is. During the process of cooking out any bacteria you also break down some of the nutritional value, but there will still be nutrients in there. And all the fats and proteins you would want are still there too. I wouldn't over think it. You won't be harming yourself in any way. I use cream, cheese, butter, and ghee all the time from pasteurized sources and it my mostly carnivore diet is doing great.

lol. The only time I ever seen panic-buying with my own eyes here in Ohio was when Covid was starting to pop up here in the USA and the governors were copying what Europe was doing and shutting things down. My wife worked at the grocery store at the time and told me how things were flying off the shelves (like toilet paper of all things, lol). I went to the store to check it out and recorded some of it because I had only seen such behavior on the news, by Floridians, when a hurricane was coming. Ironically, the message was stay at least 6 feet from other people, but the people just turned around and bombarded the supermarkets, lol.

I've seen that here in Ohio too. It started pouring, we crossed the street where it wasn't pouring, and watched the rain come down while staying dry. One of the weirdest weather experiences I must admit, lol.

Yes. Although winter is ready to enter the ring finally. A storm is coming through today and the temperature is going to plummet. We're looking at highs in the teens and low's in the single digits in a couple days and it looks like it's gonna stay awhile too. Ugh!

Alpaca Meat: Why Alpaca Meat is a Nutritious and Sustainable Protein Option Story by Andrew Wood You might know alpacas as animals similar to llamas that are raised in the United States as pets or for their wool. But did you know alpaca meat is also a nutritious and sustainable protein option? People in South America have been eating them for thousands of years. In principle, there’s no reason they couldn’t become as much a part of our diet as beef, with fewer health and environmental repercussions. Read on to find out more. What Is an Alpaca? Alpacas are small llama-like animals bred for their wool and low-maintenance needs in the high Andes. ©Daria_vg/Shutterstock.com© Provided by AZ Animals Alpacas are South American animals related to camels and llamas. They’re smaller than both of those. Typically, they can weigh 100-200 pounds and stand about 32-40 inches at the shoulder. This makes them the same size or even a little smaller than sheep, which weigh anywhere from 99-287 pounds and stand 32-47 inches at the shoulder. Local people bred alpacas mainly for their wool, which means they could also be bred to be small in size, easier to handle, and require less food. Alpacas are herbivores that feed on grass. Living in the high Andes where grass is scarce, they developed the ability to subsist on far less food than comparable grazing animals. Most of the world’s alpaca population today is in Peru. What Makes Alpaca Meat a Nutritious Option? Alpaca can be a healthy substitution for beef in most recipes. ©Simon Kadula/Shutterstock.com© Provided by AZ Animals Alpaca is a salty, tender, lean, sweet-tasting red meat. It’s high in protein and tastes most similar to beef without leaving a fatty aftertaste. In cooking it tends to take on the flavor of the dish you’re cooking. Chefs recommend cooking it on high heat, turning it once, letting it rest on a warmed plate for several minutes, and serving it rare or medium. It can be substituted for beef in almost any recipe. The Australian Alpaca Association provides some tasty recipes to try out. Nutritionally, alpaca is closest to pink salmon in its levels of fat and protein. It is one of the lowest-cholesterol meats other than fish you can eat. See for yourself how its nutritional details stack up in the chart below: How is Alpaca Meat a Sustainable Protein Option? Alpacas have a very low environmental impact. ©Dmitry Chulov/Shutterstock.com© Provided by AZ Animals Here are some of the reasons alpaca is easier on the environment than many other livestock raised for meat: They come from an arid climate, so they drink less water and eat less food than other domestic livestock. Instead of hooves, they have soft, padded feet that don’t fatally trample down plants and don’t compress the soil. Alpacas have only lower teeth, so they pluck the grass gently without disturbing the roots, unlike other grazers that rip it up. All parts of the animal are useful. The wool, leather, meat, and leftover bones and waste products can be ground into an additive for pet food or organic fertilizers. Their dung doesn’t smell much and it is high in nitrogen and potassium, making it an outstanding fertilizer. Their wool naturally occurs in 24 different color shades, making dye less necessary. Alpaca wool is hypoallergenic, water and fire-resistant, and lanolin-free. It does not require special soap or chemical treatments to remove lanolin as other types of wool do. Where Can You Buy Alpaca Meat? You can buy alpaca meat online, but check the price of shipping as well as the price per pound of meat to make sure you’re getting the best deal. ©iStock.com/Andrey Deryabin© Provided by AZ Animals If you live near an alpaca farm you might be able to purchase alpaca meat directly from the source. Otherwise, ordering it on the Internet is your best bet. You can find ground alpaca, kabobs, tenderloins, and more. Depending on the cut of meat, you’ll find prices ranging from $12-$30 or more a pound. Pay attention to shipping costs as you comparison shop, as the final price might make it cheaper to buy from an outfit that charges more per pound, but less for shipping. Should you Raise Your Own Alpacas? If you’re going to raise alpacas for meat, you’ll have to think like a farmer and don’t get too attached to them. ©Rita_Kochmarjova/Shutterstock.com© Provided by AZ Animals You might be thinking at this point you’d like to raise your own alpacas. Here are some things to consider before taking the plunge: An individual alpaca sells for anywhere from $250-$2,000. They are social, herd animals so you can’t have just one. They are gentle, friendly creatures, easy for people to handle. They make good “watchdogs,” spotting predators and announcing the danger. They can be a good addition to a farm with other livestock and crops. Being smaller than llamas, they’re easier to handle when shearing or getting veterinary care. You’ll have to invest in building a barn for them and fencing in a large area for them to graze. In the winter they will need hay. They must be shorn once a year. If you don’t do it yourself, you’ll have to hire a professional. If you just sell the raw fleece you won’t make as much money as if you learn how to process it into a more finished form yourself before selling it. Farming livestock means you will be tied to your property every day. The animals need daily feeding watering and checking over for injuries or parasites. Depending on the size of your herd, this is an investment of an hour or two in the morning and again at night. They are very cute and you will feel like they are pets. Will you have the heart to take them to the slaughterhouse? If not, you might want to choose a pet with less expense and space needs. Raising alpacas won’t be for everyone, but as they become more popular and more available in meat markets, you might want to give it a try, for your health and the health of the planet. The post Alpaca Meat: Why Alpaca Meat is a Nutritious and Sustainable Protein Option appeared first on AZ Animals. ARTICLE SOURCE: https://www.msn.com/en-us/health/nutrition/alpaca-meat-why-alpaca-meat-is-a-nutritious-and-sustainable-protein-option/ar-AA1ijjqx

I almost never buy lunchmeat so mark me safe from this salmonella

It's been a busy week, so I'm catching up on a few photos I took.... New York Strip and lightly seared Beef Liver... Leftover taco seasoned ground beef with scrambled eggs and pork sausage links... Keto soft taco and quesadilla with salsa and jalapenos in an Egg Life wrap... Here's a pic of the quesadilla before I put the top on. I have an occasional "mostly carnivore but not quite" meal every once in a while.

Meat Products Are Being Pulled From Sam's Club Stores And Food Inspectors Are 'Concerned' They're Still In Homes Story by Julia DeKorte ARTICLE SOURCE: https://www.shefinds.com/collections/meat-products-pulled-from-sams-club/ Busseto brand Charcuterie Samplers are being pulled from shelves due to Salmonella contamination. The affected products were sold across multiple Sam’s Club locations in Georgia, Illinois, Indiana, Minnesota, North Carolina, Ohio, Oklahoma, and Texas. Health officials reported the recall last week. Read on for more details, including exactly which products the recall includes and what to do if you’ve purchased them. busseto charcuterie samplers© Busseto Busseto Charcuterie Sampler Recall After one Minnesotan reported feeling ill in December after eating a Busseto brand Charcuterie Sampler purchased at Sam's Club, health officials from the Minnesota Department of Agriculture did some testing. They collected an unopened package of the Charcuterie Sampler that contained prosciutto, sweet sopressata, and dry coppa and performed a test that indicated the product was contaminated with Salmonella. Fratelli Beretta USA, Inc., the parent company, is now recalling 11,097 pounds of the product. The affected product has a LOT number of L075330300 with an expiration date of April 27, 2024. The product also has an establishment number of EST.7543B and EST. #47967. The Minnesota Department of Agriculture notified the USDA Food Safety and Inspection Service (FSIS), which announced the recall. According to the health officials, "there is concern that consumers may still have the product in their homes because of its long shelf life." If you have purchased one of these products, do not consume it and throw it out immediately.

It's alarming for sure. Things like Barley Malt, Malt, Muscovado, Panela, and more sound like they would be grains, oils, or liquor, lol. And then D-ribose, Diatase, and Maltodextrin sound like preservatives. And then Ethyl Maltol, Maltol, Saccharose sound like artificial sweeteners when they are not.

They cost me $5.88/lb, which is still probably better than normal ground beef at the local grocery store... https://www.samsclub.com/p/members-mark-ground-wagyu-beef-3-lbs/P03018638?xid=plp_product_1

@Angela Little Here's a couple videos specific to the hair loss issue....

LOL! Mine is long gone. I shave it all off because I am just not ready for that white horseshoe look, lol.

So this can happen on any diet, or with any sudden change in lifestyle. You won't lose it all, and it will grow back. It is only temporary. There are 2 reasons that are the most likely, and both of them can be addressed by eating more. 1) Rapid weight loss is a stressor, and stress can cause hair loss. If you have lost a lot of weight really fast, this might be why. 2) Lack of protein. If you are portion controlling and undereating, this could be a problem. If you are not tracking your macros, I would start now. There is a free app called Carb Manager that is very useful for this. You want to eat at least 0.8 to 1.0 grams of protein for every pound of your ideal body weight. For example, I want to weight 165, so my goal is to consume between 132 to 165 grams of protein per days. Then I want to match or exceed that with my fat intake. 132 protein *4 = 528 calories 132 fat *9 = 1716 calories 165g protein *4 = 660 calories 165g fat *9 = 1485 calories. Add them up and my total calorie intake should be approximately 1716 to 2145 calories. In past threads you've mentioned eating once and not being hungry for the rest of the day. That's fine if it was a big meal. Some people eat one meal a day and pound down 2-3 pounds of meat and eggs and 2000-3000 calories in one sitting. I personally can't do that. I eat twice a day, combining my 3 meals into 2.

The article acknowledges that there are 2 camps. Camp #1 believes fat makes you fat. Camp #2 believes carbs and high insulin levels make you fat. Dr. Johnson thinks it's both.... We would agree with this, since we are in the keto-carnivore camp. But Dr. Johnson says... Basically this means that sugar (or carbs) is a 2 edged sword. It drops our metabolism and makes us crave more food. Then a person overindulges and gains weight. Fatty foods is thrown in there because you can't have an article raising concerns about carbohydrates without villainizing fat because that's the status quo, lol. For someone on the standard American/Western diet, this is very plausible. If you chug sugar and then wash it down with a fatty steak, your cells will already be full and therefore will shut their doors to any more energy (resistance) and it will turn to fat stores.