Bob

They can't help but to talk out both sides of their mouth. "Studies show red meat is safe and healthy".... (2 seconds later).... "Limit or minimize your red meat intake" lol. Sometimes I think it comes down to 'please don't eat the cute ones' lol

Sorry vegans, a major health organization says meat, eggs and milk are vital sources of 'much-needed nutrients' Story by L'Oreal Thompson Payton A new report from the United Nations' Food and Agriculture Organization (FAO) has determined that meat, eggs and milk are vital sources of much-needed nutrients, such as proteins, fats and carbohydrates, that aren’t easily found in plant-based foods. Nutrients found in eggs and other animal food sources are especially critical for children, pregnant people and older adults.© Tanja Ivanova—Getty Images The comprehensive study, which is based on data from more than 500 scientific papers and 240 policy documents, also stated that these nutrients are critical during key life stages, such as pregnancy and lactation, childhood, adolescence and older age. “Nutrient needs of humans vary substantially over their life course. While there are a variety of dietary patterns that can meet those needs, foods that are rich in nutrients are a critical part of a healthy diet,” FAO Deputy Director-General Maria Helena Semedo and Chief Economist Máximo Torero Cullen wrote in a foreword to the report. “Terrestrial animal source foods provide energy and many essential nutrients, such as protein, fatty acids and several vitamins and minerals that are less common in other food types.” Health benefits of eating animal source foods Some of the crucial nutrients found in animal sources include: High-quality protein, which is necessary for increasing muscle mass Essential fatty-acids, which help with cognition, neurodevelopment and ant-iinflammatory processes Iron, which prevents iron deficiency anemia Calcium, which contributes to bone health Zinc, which supports vital functions in growth, development and immunity Selenium, which is anti-inflammatory and supports genome-level processes Vitamin B12 for neurodevelopment and cell formation Choline for growth, brain function and gene interactions Bioactive compounds such as carnitine, creatine and taurine that promote good health However, not all meats are created equally. The study mentioned that eating even low levels of processed red meat, such as bacon, sausage, hot dogs and deli meats, can increase the risk of mortality and chronic disease outcomes, including cardiovascular diseases and colorectal cancer. Consuming unprocessed red meat, such as beef, pork and lamb, in moderate amounts (between 9 to 71 grams per day), carries minimal risk, but is generally considered safe as it pertains to chronic disease outcomes. Additionally, the report noted that “the evidence of any links between milk, eggs and poultry consumption in healthy adults and diseases such as coronary heart disease, strokes and hypertension is inconclusive (for milk) or non-significant (for eggs and poultry).” The bigger picture Food from animal sources are deemed part of a healthy diet and can go a long way toward achieving FAO’s Sustainable Development Goals, such as reducing wasting among children under five years of age, low birthweight, anemia in women of reproductive age, and obesity and non-communicable diseases in adults. In the report, Semedo and Cullen also wrote that the livestock sector “must contribute to addressing a range of challenges,” including environmental issues; herd management; animal health related issues; human-livestock related issues; and social issues. This story was originally featured on Fortune.com Article Source: https://www.msn.com/en-us/health/nutrition/sorry-vegans-a-major-health-organization-says-meat-eggs-and-milk-are-vital-sources-of-much-needed-nutrients/ar-AA1aVtlW

Interesting. I'll have to try this steaming method. I've always just put them in boiling water. I'm fine with an egg over-medium with some runny yolk. Over easy or other less-than-fully-cooked methods not so much. I've never had a soft-boiled egg. The thought of a cold, not quite hard boiled egg with some runny yolk sounds gross to me, lol. But hey, maybe I would enjoy it.

Geoff is correct here, Matan. If you are eating primarily fatty ruminant meat and eggs, you are getting everything you need. You could take an omega-3 supplement, but it would be better to add fatty fish like salmon or sardines once a week. I wouldn't worry about the omega-6 but you can get a little extra with some pork or poultry. And rather than taking a multivitamin, have some beef liver. In short, most supplements like the ones you mentioned aren't going to harm or hinder you. At worst you might just be wasting your money. I supplement with D3, Omega-3, CoQ10, Niacin and magnesium, because of my kidney disease I struggle to maintain those in their proper balance. I looked this up just now. According to this published study creatine and B12 were beneficial, but you are getting loads of both of those on your carnivore diet. Hopefully with time, those issues either alleviate or resolve. You may notice a difference after 90 or 180 days. Let's hope so with eagerness

That's pretty cool. So-called "processed" meats (I don't think of centuries old curing as a "processed" food) can stir up some debate among dogmatic carnivores, lol. Being able to control the ingredients is great. Especially since at the supermarket, anything sugar free is considered a novelty and costs more than the meats slightly laced with sugar or starch. I'm pretty processed meat dependent for my lunch packings. I want to get a small microwave to for my truck/trailer so I can heat up food that I have prepared myself.

Welcome aboard Steven! We're glad to have you here! Yes, if you did Atkins with success, you should do well with carnivore. Carnivore builds on the principles that Atkins taught, namely, to keep your carbohydrate intake low enough to enter ketosis and burn fat for energy instead of carbohydrates. Probably the benefit of carnivore is that you don't necessarily have to track anything because it's naturally going to be zero carb, trace carb, or low carb, since you are just eating meat and eggs and maybe some cheese. A lot of us like it over other ketogenic diets for it's simplicity. We're not constantly trying to come up with fancy recipes and dishes that emulate foods that we can't have any longer. We just thow some meat on the fire, lol.

Hey @Steven2023 - thanks for sharing. I would have never imagined there was an art to scrambling eggs, lol. I usually butter or tallow my pan, get 'er done, and salt and season afterwards. Next time I am going to try the extra yolk and salting the mix first and letting it sit for 15 minutes. I would have never thought of that.

Neither have I. It makes me wonder what self-defense chemicals Paul Saladino is referring to when he says that plants don't pump as much into their fruit because plants actually want you to eat their fruit, whereas they defend their leaves, stems, and roots. But then again, a lot of what I see Saladino eating fruitwise is things on the "low in oxylates" table on that list.

That's awesome. I have the same firm resolve as you do when it comes to grains and sweets. It doesn't tempt me either.

View File The Oxylate Content of Food (List) The oxalate content of food can vary considerably between plants of the same species, due to differences in climate, soil quality, state of ripeness, or even which part of the plant is analyzed. Variations also may be caused by the different methods used for measuring oxalate in food. Published values for some foods can vary from negligible amounts to moderately high. In addition, the soluble oxalate content of a food may influence the amount of oxalate absorbed by the intestine much more than the insoluble part, so foods that have a modest total oxalate content should still be limited because of the relatively high amount of soluble oxalate present. In the tables below, the foods have been grouped according to their soluble and / or total oxalate content and the relative risk that they pose to those who need to limit dietary oxalate. In using these tables, it is very important to pay attention to the serving sizes listed . These food tables were compiled using the most up to date information available as of Feb 2003. They may be grouped differently to that of other oxalate food lists, because they are based on more recent data. Submitter Bob Submitted 11/24/2023 Category Quick Reference Charts  

In several locations around the world it's what is often referred to as 'the holiday season'. Here in the USA, you may have previously been caught in the autumn trap of all the delicious meals, treats, and overdrinking of Halloween, Thanksgiving, Christmas, and New Year's Eve, only to kerplop into the new year heavier than ever, with yet another resolution to hit the gym and take off the weight. Now most people who do the keto or carnivore diet correctly have built up a strong resilience to any cravings or temptations. And that's fantastic. But the holiday's add on an extra burden for many - peer pressure and tradition - and many who had been previously eating right get derailed, sometimes for weeks and months, once they slip up and have some pumpkin pie, cookies, or sweet potatoes, or whatever. How about you? Are you staying true to your good health convictions? Or did/do you allow yourself to veer off plan on these occasions?

I wholeheartedly agree. I was a bit hesitant to post the article because of the way it wrapped up, but I was still excited by the headline and the positive evidence for meat consumption contained therein.

Currently I eat meat exclusively on most days. Maybe once a month, I and the guy that works for me will go out for lunch together and he likes Chipotle so we will go there and I will have a salad with double meat and none of the starchy carby bits. I usually make dinner, which means the wife gets the same meat I do. Every once in a while she wants a side of steamed broccoli or asparagus or brussel sprouts, and I will have a small side of those as well. For these very rare occasions, I call myself "mostly carnivore" or "97% carnivore". I rarely eat off plan, and if I am gonna "cheat", I cheat with keto or something 100% found in nature. I'm not averse to plants mainly because I have zero reactions to them. But for now, I choose to stay away from them.

I like it all, lol. But my favorite is probably beef, given that it is readily available over here. I have steaks several days a week as well as ground beef which is pretty diverse in the number of things you can do with it. For breakfast, I am an eggs and pork sausage kinda guy. Bacon is good, but I don't prepare it often. I've had lamb, chicken, duck, and a variety of fish and seafood. There's a place nearby that makes a fantastic seafood boil, and I will get mussels, shrimp, snow crab legs, lobster tails, and giant sea scallops. I can eat scallops with no end in sight, but they are actually quite carby so I have to moderate myself, lol.

Yes, that is my real name. I'm 48 and live in Northeast Ohio near Akron. I'm a tile setter and bathroom remodeler by trade, and do some web design, hosting and dog training on the side as a hobby. I've always been a believer in low carb and keto, just didn't consistently practice what I knew to be good for me. I stumbled upon the carnivore diet this year and have had the most amazing results ever, from weight loss to other health improvements. I still have a few issues to tackle, but it could be worse in that I could still be a a very big man eating the standard American diet watching my health suffer. I much more prefer the new me. This was the Cliff's notes version. I've previously spoke in more detail in this Topic and in other places here in the community.

Eating beef staves off cancer, scientists discover Story by Isobel Williams A fatty acid in red meat and dairy helps destroy cancer cells (Picture: Getty/Science Photo Libra)© Provided by Metro Eating red meat and dairy could help to fight cancer, a new study suggests. Scientists have discovered that a specific fatty acid found in beef, lamb and dairy products improves the body’s ability to attack and kill tumours. The study, published in the journal Nature, also shows that patients with higher levels of the fatty acid – known as trans-vaccenic acid (TVA) – in their blood responded better to immunotherapy, suggesting that it could work as a nutritional supplement to complement clinical cancer treatments. ‘There are many studies trying to decipher the link between diet and human health, and it’s very difficult to understand the underlying mechanisms because of the wide variety of foods people eat,’ said co-author Professor Jing Chen, of the University of Chicago. ‘But if we focus on just the nutrients and metabolites derived from food, we begin to see how they influence physiology and pathology. ‘By focusing on nutrients that can activate T cell [immune] responses, we found one that actually enhances anti-tumour immunity by activating an important immune pathway.’ Could steak help cure cancer? (Picture: Getty/iStockphoto)© Provided by Metro For the study, the team started with a database of around 700 known metabolites, small molecules that come from food, and assembled a ‘blood nutrient’ library. They then screened the compounds in this new library for their ability to influence anti-tumour immunity. After the scientists evaluated the top six candidates in both human and mouse cells, they saw that TVA performed the best. ‘After millions of years of evolution, there are only a couple hundred metabolites derived from food that end up circulating in the blood, so that means they could have some importance in our biology,’ said Professor Chen. ‘To see that a single nutrient like TVA has a very targeted mechanism on a targeted immune cell type, with a very profound physiological response at the whole organism level – I find that really amazing and intriguing.’ The team found that feeding mice a diet enriched with TVA significantly reduced the tumour growth potential of melanoma and colon cancer cells, as well as enhancing the body’s ability to infiltrate tumours. Dairy products also contain a ‘good’ fatty acid that appears to help fight cancer (Picture: Getty)© Provided by Metro They then analysed blood samples from hospital patients undergoing immunotherapy treatment for lymphoma and discovered that patients with higher levels of TVA tended to respond better to treatment than those with lower levels. Finally, the study discovered that TVA enhanced the ability of an immunotherapy drug to kill leukaemia cells in patients. However, the authors do not believe eating excessive red meat is the solution and hope to find similar results in plants. Professor Chen added: ‘There is a growing body of evidence about the detrimental health effects of consuming too much red meat and dairy, so this study shouldn’t be taken as an excuse to eat more cheeseburgers and pizza. ‘There is early data showing that other fatty acids from plants signal through a similar receptor, so we believe there is a high possibility that nutrients from plants can do the same thing by activating the CREB pathway as well.’ ----- Article Source: https://www.msn.com/en-us/health/medical/eating-beef-staves-off-cancer-scientists-discover/ar-AA1kmI9g

@Geezy is absolutely right. Ruminant meat, especially beef, is the most nutrient dense food on the planet for humans. The "red meat will give you heart disease" myth stems from the myth that saturated fat is bad for you. Saturated fat can elevate LDL cholesterol levels, which is often referred to as "bad cholesterol" which is yet another myth. So, it's a myth built on a myth built on a myth. Every year, you see a headline about a new "study" that links red meat to an increase in heart disease. The problem though is there never is a new "study". It's just another group crunching data gathered from an old study from the mid 80's. This old study was based on food frequency questionnaires that people were asked to fill out every 4 years, where they had to remember and guess what they ate over that span of time. See the problem here? The crunched numbers show that red meat is associated with a higher outcome for heart disease. But this risk factor is minimal, and barely worth mentioning. It also doesn't take into account other factors for heart disease. For example, many of these people were sedentary, ate the junk american diet, were smokers, etc. But magically, it's the red meat that gets the blame, lol.

Okay, so this is a little scarier. The prospect of blending lab meat and real meat together. It better be clearly marked. ------------------------------ What Is Hybrid Meat And How Does It Differ From Plant-Based Varieties? BY CORIN MJ BAE/OCT. 7, 2023 9:00 PM EST Nevodka/Getty Images Despite studies showing that eating meat increases greenhouse gas emissions — and that just a 50% plant-based substitution could cut emissions by a third — projections for global meat consumption are going up. With the plant-based meat industry facing substantial financial hurdles due to a lack of demand, it seems like the human appetite for a real cut of beef isn't going anywhere anytime soon. Thankfully, there's a strong candidate for a long-term solution to the problem: hybrid meat, an alt-meat that combines lab-cultivated animal meat and plant-based substitutes for the most authentic taste possible at a much more sustainable footprint. You might be asking, why not just pivot to cultivated meat entirely? The lab meat industry has been making major breakthroughs in science and legislation, with 2023 seeing the first FDA approval of cultivated meat. However, despite the fact that the U.S. will most definitely be seeing more cultivated meat products in the future, the harsh truth is that lab-grown meat production is still too expensive to be viable from a consumer perspective. Combining it with plant-based alternatives not only helps lower the price but adds a healthier element via the vegetables included in the plant-based portion: The newly growing hybrid meat industry is looking to tackle the issue by innovating the perfect ratio between taste and affordability to offer an alt-meat that's the best of every world. The growing industry of hybrid meat Studiocasper/Getty Images Currently, the biggest names in the hybrid meat industry are Meatable and Love Handle, two sustainability-focused companies collaborating on the world's first hybrid meat development facility in Singapore. Announced in late 2022, the Future of Meat Innovation Center currently hosts Meatable and Love Handle's projects as well as inviting those of other alt-meat startups and ventures with the ultimate goal of fostering the industry as a whole. So far, the center has seen some incredible progress: According to Meatable, the company now has a means of producing real meat tissue from cells in as little as eight days and will be launching its hybrid meat products in Singapore as early as 2024. Currently, Meatable has every intention of expanding its operations to the U.S. market. However, with the sharp drop in revenue, setbacks, and loss of consumer faith the alt-meat industry has been battling in the U.S., it's unclear if hybrid meat will be able to make a solid landing and establish itself in the current market. There's also the looming fact that, despite the plant-based element making hybrid meat much cheaper than 100% cultivated meat, it remains a premium-priced product in comparison to conventional meat. Hopefully, we'll be seeing further innovations that'll help bring hybrid meat — as well as completely plant-based alternatives — closer to price parity and onto our tables. ----- Article Source: https://www.tastingtable.com/1409364/what-is-hybrid-meat-difference-meatless-varieties/ ^ compliance with terms ("You are not permitted to reproduce Static Media Content in any online website or distribution method if for any reason you do not provide a link back to the specific URL of the Static Media Content.")

I've recently discovered another site that looks like a very nice option. It's called Ulta Lab Tests. It would appear that they offer Cystatin C also for $40 plus an $8 specimen collection fee ($48 in total). They also operate through Quest Diagnostics. All three of these sites are worth checking out. All three provide a myriad of tests for you and are very affordable. https://www.ultalabtests.com/

My starting advice would depend on your answer to where are you coming from? What is your current diet? If you are vegetarian interested in the benefits of carnivore, or currently eating the standard American junk diet, I would recommend a gradual transition to carnivore. Something like this.... Week 1: Cut your carbs to 100g or less per day. Remove all sugars, grains, and seed oils. Week 2: Cut your carbs to 50g or less. Start eating 3 meals a day with NO snacking in between. Week 3: Cut your carbs to 20g or less. Start focusing on filling half your plate with fatty meat, and the other half low carb veggies. Week 4: Cut your carbs to 10g or less. Now 3/4th of your plate is fatty meat and 1/4 is veggies. Week 5 and beyond, only eat animal products. It will basically be zerocarb or trace carbs. The reason for this is because if you switch suddenly, you might experience what is called the "keto flu" which is a run down groggy feeling that lasts a few days to a few weeks. Also, your bowel habits will change, and this slower transition will help you understand these changes are fine (you will go sit down just a couple times a week instead of multiple times a day). Now others prefer to jump right in. I think that's what @Geezy says he did. And that is okay to. You just have to power through the transition phase. But once you are fat adapted, you should feel great and energized most of the time.

Welcome @Eric G! I would love to see you get to the bottom of this. Your diet description sounds on point. They are basically the same things I would eat. Although if I eat chicken, I usually add bacon or cheese or both because the chicken is lean and I want a higher fat content. I use Carb Manager app to track my macros. But I think your diet is fine as it is. How is the pain and inflammation in the rest of your body? Has that improved? Have you ever had a back injury? Have you ever been in an accident? There could be some condition that is aggravating the back that diet alone isn't going to address. For example, my wife was in a car accident in 2007. Years later, she developed a chronic pain condition where nobody could even touch her. By late 2015 she spent most the time in bed and didn't want to live. We were seeing a specialist per day and she was on like 15 different medications. Then, a friend referred us to this non-traditional chiropractor who practiced an alternative method. He x-rayed her neck and there were some cervical vertebrae misaligned and pinching her major nerve chord and causing the brain to be lifted up from it's natural resting posting. He made adjustments to her neck over the course of several visits, and her pain went away and she got her life back, and I got my wife back, lol. Diet wise, I would keep doing what you are doing. I would try to run this by Dr. Berry. I could even ask in your behalf.

So from an observational standpoint, yes, the weather seems to be different form when I was a child. I can remember it snowing, guaranteed, by my birthday in early November. I can also remember "Spring Break" being the last week of March and it was often warm enough to wear shorts - at least us crazy kids thought so. Today, we really don't see snow until January. And then, sometimes that snow lasts into April, and we've even had a freak snow in the middle of May. It's almost like we need a "leap month" to reset everything. Everything seems to be off by 30 days or so from when I was a kid. Am I worried? No. I don't fret about things out of my control.

So my wife uses sugar free french vanilla Coffee Mate. Here's the ingredients.... WATER, CORN SYRUP**, VEGETABLE OIL (HIGH OLEIC SOYBEAN AND/OR HIGH OLEIC CANOLA), AND LESS THAN 2% OF MICELLAR CASEIN (A MILK DERIVATIVE)***, MALTODEXTRIN**, MONO- AND DIGLYCERIDES, DIPOTASSIUM PHOSPHATE, NATURAL AND ARTIFICIAL FLAVOR, CARRAGEENAN, SUCRALOSE, ACESULFAME POTASSIUM (NON-NUTRITIVE SWEETENER). **Adds a trivial amount of sugar. ***Not a source of lactose. Ingredient(s) derived from a bioengineered source It's like 1 carb per serving. You are having 2 servings per day. It's may not harm you any, but it definitely isn't clean. This is basically a blend of corn syrup and seed oils. The rest of the ingredients make up less than 2% of the ingredients. If you hit a weight loss plateau that lasts for more than a month, this would be the first thing I cut out. I do think a better choice would be to try some heavy cream and some stevia if you want a little sweetness. If the heavy cream bothers you, then learn to drink it without. Black coffee, with or without a touch of sweetener, is an acquired taste. You may not dig it at first, but if you keep drinking it that way it will become the way you love it. Eventually, adding cream to your coffee suddenly ruins it for you, once you've made your taste buds over.

Estimates of the contribution by cattle to global warming that may occur in the next 50 to 100 years is a little less than 2%. In short, cows and eating meat are a non-issue.