Bob

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.

He was accused of using steroids and denied it, and then later fessed up and admitted that he is/was using steroids.

I was strict carnivore but recently I have been sitting somewhere between meat-based keto and relaxed carnivore. Although I am considering going pure Lion Diet for 30 days... maybe.

I came across this video just now that someone posted in another group. I haven't watched it yet but I thought it might be worth sharing with you @Andre...

Welcome Mitch! I completed your survey. I hope it helps and that you get a lot of participation.

This begs the question; do you really have that much weight to lose? Carnivore is a weight optimization diet. You're aiming for 15% body fat. Your body might be telling you that you have already achieved optimization. If you are going to force it to lose more, you will really have to push for it. And your body has adjusted it's metabolism to this new established pattern. Change it up. I suggested some ways in my first response to you... https://carnivoretalk.com/topic/264-fat-loss-on-a-strict-carnivore-diet/?do=findComment&comment=1742 That does work, even if it means going hungry. A carnivore diet that's moderate protein and high fat should help satiate you for longer periods of time, making it easier to eat less calories or intermittent fast. When you are obese, just eating a proper diet melts the fat away. But as has been repeated here, and in that Dr. Berry video, that the last 10-15 pounds are the most stubborn. You do have to work it off. Again, it could be that your body is saying this is your optimal weight, and what's going on here is that you are having a disagreement with your personal physiology.

This is legit. I am currently listening to a book called Brain Energy that explains the links between metabolic health and mental health. It's interesting overall, although there are some boring parts, lol.

Welcome aboard Ruth @Lizalizard Awesome. Get back on board and stick with it. This is always a difficult question to answer. I guess technically it is an animal product. But your next question kinda throws a wrench into things.... Yes it will. Honey is full of sugar and carbs, and even a small amount will kick you out of ketosis until you have used those carbs up. If being in ketosis is your goal, for the sake of losing weight or reversing/curing a health issue, then you will want to stay away from honey. If you are metabolically healthy and happy with your weight, a little honey isn't going to do you any harm. Yes, milk has 8g of sugar (lactose) per cup. Like honey, this will bump you out of ketosis for a while, depending on how much you drink. Those of us who are trying to do a ketogenic form of a carnivore/animal-based diet will avoid milk and honey.

I thought this article had interesting things to say regarding vegans having increased risk of hip fracture, and the reasoning behind it. Of course, they then try to drown out that fact with "but vegan diets are soooo good for you" lol.

Bone Health And Diet: Researchers Say Vegetarians At 50% Higher Risk Of Hip Fracture By Suneeta Sunny A recent study has found that vegetarians are at 50% increased risk of hip fracture. MICROSOFT A healthy diet and lifestyle habit is essential for bone strength. However, a new study has found that a vegetarian diet, even though considered beneficial for preventing several diseases such as cancer, blood pressure and diabetes, can lead to an increased risk of hip fracture in both men and women. Studies have shown that vegetarian women were at an increased risk of hip fracture, although the exact reasons were not known. Since the studies evaluating the impact of a vegetarian diet on men's bone strength were inconclusive and small-scale, a team from the University of Leeds, the U.K., decided to conduct a large-scale study. The researchers evaluated 413,914 participants from a UK Biobank project and collected details of their diet. The participants were classified as regular meat eaters (who ate meat five or more times a week), occasional meat eaters(who ate less than five times a week), pescatarians (who ate fish but not meat) and vegetarians (who consumed dairy products). There were 3,503 cases of hip fracture in them. The risk of hip fractures in vegetarians was 50% higher, while pescatarians had a slightly greater risk (8%) than regular meat eaters. "Hip fractures are a growing problem in an aging society, and can trigger debilitating health conditions and a loss of quality of life," study lead James Webster, a doctoral researcher in the School of Food Science and Nutrition, said in a news release. However, the study does not undermine the overall health benefit of a vegetarian diet. "The health benefits of a vegetarian diet, including a lower risk of cancer and cardiovascular disease, may still outweigh any increases in hip fracture risk. This study shows that whilst vegetarians face a greater risk of hip fracture than meat eaters – at 50% – this translates to just 3 more hip fractures per 1000 people over 10 years," Webster said. Researchers believe that despite the benefits of a vegetarian diet, the chances of not getting adequate protein from food may be the reason for decreased bone strength. "Our analysis suggests that low BMI may be a key factor in why their risk is higher. Additionally, vegetarians were about 17% less likely to meet protein recommendations than meat eaters. So, important messages from our study are that vegetarians need to ensure they are getting a balanced diet with enough protein and maintain a healthy BMI. This will help vegetarians to maintain healthy bones and muscles," Webster added. Published by Medicaldaily.com ARTICLE SOURCE: https://www.medicaldaily.com/bone-health-diet-researchers-say-vegetarians-50-higher-risk-hip-fracture-470604?utm_source=pocket_saves

Alright, that's it, I am pulling my lamb out of the freezer to thaw, lol

At the same time, I wouldn't get too concerned about the difference between 137 and 136.6. My weight can fluctuates 3 pounds or so with no differences in my day to day diet, between 174 and 177. Tomorrow you could step on the scale and that .4 pounds is back.

Of course, we hypothesize that modern drugs and diet contribute to this, of which the article makes no mention. Some people say the blame lies on the idea that people are living longer these days. But notice the age of Dr. Alzheimer's patient... Only 50? That is incredibly young. Much younger than any dementia sufferer I have ever known. But it does make me wonder what kind of drugs and diet were common in the late 1800's, or what this lady's diet and medical history was. Because 1901 is before the invention of vegetable seed oils.

Either one, but probably fat. You should eat your ideal body weight in grams of protein (140g) at a minimum, and then eat an equal or greater amount of fat or carbs (140g or MORE). 140 protein = 560 140 fat = 1260 Total minimum calories = 1820 If you add 20g of fat (160g) you are at 2000 even. You are eating either 2 meals (1000 calories) or 3 meals 1500 calories a day, for a max of 1500 calories a day according to your average of 500 per meal, and you are my height. AND you're active. It's no surprise you are losing weight.

I don't have much lamb experience either. I have had ground lamb and cooked it up like ground beef. It was very tasty. I bought 3 little lamb chops (I think that's what they are, they are very small) a couple months ago but they are still frozen. I keep forgetting to thaw them out and cook them up. I have no idea what that is, and a web search shows me results for actual thin sheets of gold. Ironic isn't it. There are several times where I am frustrated with a weight loss stall, and then I have a heavy day of eating thinking it's gonna work against me and somehow I break my stall, lol.

Alzheimer’s may stem from modern lifestyles, new study suggests Story by BY JUDY SIEGEL-ITZKOVICH © (photo credit: SHUTTERSTOCK) Alzheimer’s disease (AD) – the most common type of dementia – was first discovered by clinical psychiatrist Dr. Alois Alzheimer who described a 50-year-old woman, Auguste Deter, in a Frankfurt psychiatric hospital in 1901. It affects one person in 14 people over the age of 65. one in every six people over the age of 80, and one in three in people aged 85 and older. But did AD always affect the population? The Bible – which doesn’t hide illnesses – has no mention of it; some of our forefathers and foremothers (but not Sarah) suffered from vision problems, weakness, and other physical problems at the end of their lives, but nothing about dementia. Medical texts from 2,500 years ago rarely mention severe memory loss, suggesting today’s widespread dementia stems from modern environments and lifestyles, according to a new study at the University of Southern California. A mosaic of the Roman goddess of the hunt, Diana, hunting a doe. (credit: Wikimedia Commons)© Provided by The Jerusalem Post A mosaic of the Roman goddess of the hunt, Diana, hunting a doe. (credit: Wikimedia Commons) A new analysis of classical Greek and Roman medical texts suggests that severe memory loss – occurring at epidemic levels today – was extremely rare 2,000 to 2,500 years ago, in the time of Aristotle, Galen, and Pliny the Elder. The research, published in the Journal of Alzheimer's Disease under the title “Dementia in the Ancient Greco-Roman World Was Minimally Mentioned,” bolsters the idea that Alzheimer’s disease and related dementias are diseases of modern environments and lifestyles, with sedentary behavior and exposure to air pollution largely to blame. “The ancient Greeks had very, very few – but we found them – mentions of something that would be like mild cognitive impairment,” said first author and gerontologist Prof. Caleb Finch. “When we got to the Romans, and we uncovered at least four statements that suggest rare cases of advanced dementia; we can’t tell if it’s Alzheimer’s. So, there was a progression going from the ancient Greeks to the Romans.” Historical mentions of memory loss Ancient Greeks recognized that aging commonly brought memory issues we would recognize as mild cognitive impairment) but nothing approaching a major loss of memory, speech, and reasoning as caused by Alzheimer’s and other types of dementia, he continued. Finch and co-author Stanley Burstein, a historian at California State University in Los Angeles, pored over a major body of ancient medical writing by Hippocrates and his followers. The text catalogs ailments of the elderly, such as deafness, dizziness, and digestive disorders, but makes no mention of memory loss. Centuries later, in ancient Rome, a few mentions crop up. Galen remarks that at the age of 80, some elderly begin to have difficulty learning new things. Pliny the Elder notes that the senator and famous orator Valerius Messalla Corvinus forgot his own name. Cicero prudently observed that “elderly silliness … is characteristic of irresponsible old men, but not of all old men.” The Greeks and Romans were mainly concerned with the physical frailties of older ages. Finch speculates that as Roman cities grew denser, pollution increased, driving up cases of cognitive decline. In addition, Roman aristocrats used lead cooking vessels, lead water pipes and even added lead acetate into their wine to sweeten it – unwittingly poisoning themselves with the powerful neurotoxin. A few ancient writers recognized the toxicity of lead-containing material, but little progress was made in dealing with the problem until well into the 20th century. Some scholars blame lead poisoning for the fall of the Roman Empire. For this paper, Finch didn’t just think about the Roman Empire or the Greeks. In the absence of demographic data from these ancient cultures, Finch turned to a surprising model for ancient aging – today’s Tsimane Amerindians, an indigenous people of the Bolivian Amazon. The Tsimane – like the ancient Greeks and Romans – have a preindustrial lifestyle that is very physically active, and they have extremely low rates of dementia. An international team of cognitive researchers led by psychology and gerontology Prof. Margaret Gatz found among older Tsimane people. “The Tsimane data, which is serious, is very valuable,” Finch said. “This is the best-documented large population of older people that have minimal dementia, all of which indicates that the environment is a huge determinant on dementia risk. They give us a template for asking these questions.” ARTICLE SOURCE: https://www.msn.com/en-us/health/medical/alzheimer-s-may-stem-from-modern-lifestyles-new-study-suggests/ar-BB1hK7Dg

Sounds absolutely delicious. I've been on a beef only kick the last 2 days. For breakfast I have had a pound of ground beef and I made my own gyro seasoning and used some of that tzatziki sauce. For dinner I have had a NY Strip seasoned to my liking and ghee for dipping sauce. And I seem to have broke my stall. I have been oscillating between 175.5 and 177.5 for the last 2 months. Yesterday morning I was 174.7 and this morning I was 174.1 and I hope this trend continues, lol.

3 weeks is nothing. Did you watch Dr. Berry's video? He says he wouldn't even call it a "weight loss stall" or "weight loss plateau" unless you've been idle for 3 months. The last 10 pounds or so are hard to get off. They don't want to give up the ghost, lol. I was 225 a year ago. I started low-carb/dirty-keto in late February or early March, and then switched to clean keto in April, and then started carnivore on May 12th, 2023. When I started carnivore, I was 205. By the end of July I was 193. In mid-August, after 90 days, I started deviating a little here and there. My apple tree was ripe, and I would have an occasional salad or side veggie here and there. On September 1st I was 189. On October 1st I was 184.5. On November 1st I was 178.2. And on November 12th I hit my initial goal of 175. I have had several 3 week stalls along my journey, and right now I have been on a stall since mid-November, which has been 2.5 months. Only yesterday and today have I finally seen some movement again, as I weighed in at 174 both yesterday and today. I'm not religious and dogmatic about carnivore either. A proper human diet is meat and animal-based, but not necessarily strict carnivore. Some fruits and vegetables are benign, while others contain toxins that you may or may not be able to handle. Refined grains, sugars, seed oils, and processed foods which typically contain all three are best to be avoided. If you can hunt it, milk it, or pluck it from a branch or vine, you'll prosper vs eating out of a box or a wrapper.

Keep us posted.

That's beautiful. The creatinine is being cleared by your kidneys and not accumulating in your blood. This is what we want to see... in general. A carnivore diet or lifting weights will increase creatinine production, so you may see a little accumulation on your next labs. This is also expected. You will produce more urea nitrogen from a high protein diet. The ratio is a simple math formula -> 25 BUN divided by .73 creatinine = 34 Good plan. Your creatinine and BUN may go up due to protein consumption and exercise, but there are other ways to check kidney function should your anxiety get the best of you. And then remember that scientific research in the low carb and keto space has a differing opinion (backed by research) on cholesterol and LDL than the mainstream.