Bob

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.

Speaking of burgers. I made 3 patties out of a pound of Wagyu beef that I picked up from Sam's. Wagyu is a breed of cattle, and it's known for being very marbled and therefore super tender. These burgers were extremely high in fat content. I would guess they were 70/30. Anyway, I pattied them up and fried them in a pan, searing both sides and then melted some American cheese over top. And I swear to you these were the most juicy, best tasting burgers I have ever had. Usually I buy the 85/15 grass fed beef (for tacos and other stuff). But I will be making all my burgers moving forward with these Wyagu packs as for as long as Sam's keeps selling them.

Thanks for the update and I am really glad you found the culprit behind those alarmingly high levels. I'll add some tags to this topic so it can be easily found in the future.

Does the pork rinds stay crunchy under the toppings? And is that just shredded cheese? Do you do anything special to melt it?

I occasionally go to a restaurant for a seafood boil. We're about to try and do our own again here soon. We did over summer once and it was just okay but we have some new advice and recipes in mind to try. We get our seafood at the store, whether a regular store or a bulk warehouse club like Sam's Club. Tilapia, Mahi Mahi, Salmon, Snow Crab legs, Lobster tail, Shrimp, Scallops, and more. The lean fish get the butter treatment, lol.

Fructose puts the body in low-power mode, fueling obesity Story by Chrissy Sexton Fructose puts the body in low-power mode, fueling obesity© Provided by Earth While Western diets are undoubtedly linked with an increased risk of obesity, health experts have long debated over what exactly is driving the surge in weight issues. Is it the excessive calories, carbohydrates, or fat in these foods? A new study led by Dr. Richard Johnson of CU Anschutz offers a unique perspective that converges these varying theories around one central figure: fructose. The role of fructose The paper brings forward a compelling argument that resonates with multiple theories. According to the researchers, the key issue driving obesity is fructose. This sugar is found in table sugar and high fructose corn syrup, and is also produced within our body from carbohydrates like glucose. The science behind the study is simple. As the body breaks down fructose, it depletes the active energy, referred to as ATP (adenosine triphosphate). This reduced energy level triggers hunger and increased food consumption. The fructose survival hypothesis The "fructose survival hypothesis" introduced by Dr. Johnson integrates the energy balance theory, which implies that excessive food intake, especially fat, is the root cause of obesity. At the same time, the new hypothesis acknowledges the carbohydrate-insulin model that prioritizes carbs as the main trigger for weight gain. "Essentially, these theories, which put a litany of metabolic and dietary drivers at the center of the obesity epidemic, are all pieces of a puzzle unified by one last piece: fructose," said Dr. Johnson. "Fructose is what triggers our metabolism to go into low power mode and lose our control of appetite, but fatty foods become the major source of calories that drive weight gain." Hibernating animals Dr. Johnson said we can look to hibernating animals as an example: when we're hungry and low on active energy, we go into survival mode. Just as bears consume high-fructose fruits to prepare for winter hibernation, humans' energy levels dip when consuming fructose-rich foods. Even though fat is a reservoir of stored energy, high-fructose foods prevent the utilization of this stored energy, leading to a state that is comparable to a bear gearing up for winter. Reimagining obesity The most radical insight this theory presents is the conceptualization of obesity. "This theory views obesity as a low-energy state," said Dr. Johnson. "Identifying fructose as the conduit that redirects active energy replacement to fat storage shows that fructose is what drives energy imbalance, which unites theories." While this research offers a new direction for addressing obesity, further research is needed to conclusively confirm the findings and to identify more targeted preventions. The study is published in the journal Obesity Like what you read? Subscribe to our newsletter for engaging articles, exclusive content, and the latest updates. -- Check us out on EarthSnap, a free app brought to you by Eric Ralls and Earth.com. ARTICLE SOURCE: https://www.msn.com/en-us/health/nutrition/fructose-puts-the-body-in-low-power-mode-fueling-obesity/ar-AA1ix6ay

Welcome to our community, and welcome to healthy nutritious eating 🙂 No. I am not much of an exercise person. In fact, I was in the middle of keto when I broke my ankle, and on that very day I decided to start carnivore. I was sedentary for the next 2 months and still dropped 10 more pounds. It wasn't water weight either, because I had already been losing weight when I made the transition. If you are a very large person, it is even recommended to wait until you have lost some weight before starting any vigorous exercise routine so you don't injure yourself. We would anticipate that you will lose weight if you are overweight. If you experience inflammation and pain related to such, this should start to go down as well. If you suffer from auto-immune or chronic conditions these may also go away over time (not immediately, per se). Issues you might face are the "keto flu" which is a run down feeling while your body transitions from being a glucose burner to a fat burner. Some people experience oxylate dumping. I'm personally not too familiar with it myself. If you have issues with certain meats or eggs, there is usually a reason and a workaround. Butter, lol. This is somewhat different for each person. Calorie restricting and portion control can cause your body's metabolism to go down. Our advice to the beginner is to eat 3 meals a day with no snacking in-between, and to eat until you are full and comfortably satisfied but not stuffed to the point of agony. Some of us, in time, take advantage of that feeling of not being hungry and start intermittent fasting, eating only 2 meals a day instead of 3. I personally eat about 2000 calories or so a day, split between 2 meals. We're here to help. Hope this was informative, even it was brief.

Well, it could be you are improving your immune system as Geoff stated. Alternatively, do you have periodontitis? Last year I was diagnosed with it by my dentist. It's when deep gum pockets form around your tooth, from the gums basically pulling away from the teeth. Food and bacteria can get trapped in these pockets and fester. Sometimes this is the cause of a gum abscess. A dentist isn't equipped to deal with this and will refer you to a periodontist. This problem is caused by a poor diet and subsequent poor oral hygiene. However, when you eat carnivore, or mostly carnivore, or meat-based keto/ketovore like you describe, you are doing your mouth a favor. You are no longer eating sugar and things that immediately turn to sugar (like bread and grain) which that oral bacteria love. You may have heard that fossils of humans before the advent of agriculture have perfect teeth, and fossils of humans post agriculture have missing teeth, cavities, smaller jaws, etc. So it could be that you are eating healthier and less of the bad stuff that the bacteria thrive on, so the quantity of that bacteria is much lower, and therefore easier for your body to fight off. You may have bolstered your immune system by eating right also, and it may be a combination of both these things. Of course, we're just taking an educated guess here. But I'm glad to hear you are experiencing some benefits of your healthy choices. 🙂

I have not, but does it look like what is being shown here? This video link should start you at the 26:46 mark where they start talking about skin and in about 20 seconds after this they will put up some pictures...

I like chicken. Last night I had 10 wings/legs from a local pizza place with regular hot buffalo sauce. We were at a friends house playing cards and suddenly they all wanted a pizza, so i had to figure out what I could eat, lol. This was as carnivore as I could stay in the moment. I have no idea what was in the sauce, and I'm willing to bet that they were deep fried in seed oils, but it is what it is and this is a rare situation for me so I don't fret about it. When I make chicken at home, there is usually bacon to go along with it so I get some fat in.

Sounds like my wife. She had hyperemesis gravidarum for both pregnancies. It's basically an allergy to a hormone produced during pregnancy. She vomited multiple times a day for weeks and weeks and ended up having to take a motion sickness medication to suppress it. When it came time to give birth, she actually weighed less than at the start of her term. She was even told a 3rd pregnancy might kill her, because it get's worse with each one.

This is exactly how it looks to me too. The shirts are probably green for the vegetable guy and pink for the omnivore guy, lol. But yes, the vegan does not look healthier at all.

Vitamin E is in seafood. Vitamin A is in liver, fish, and cheeses. Calcium is in cheese, yogurt, and canned sardines and canned salmon (with the bones).

That's something else I will have to try. I think Carnivore Crisps makes carnivore flour, but it seemed a bit steep and pricey. When I was keto I had found a way to make a 'fathead's pizza crust' using almond flour, eggs, and shredded cheese. It was a perfect substitution for regular pizza crust unlike the cauliflower or zucchini crust options. I've made a pizza crust with ground chicken too but it was just okay - but my chicken was not a powder/flour consistency. Now I am curious if that would make the difference.

Mike and Matt were both participants in a Stanford study featured in the new Netflix propaganda piece ... er... docuseries entitled "You Are What You Eat," which compared eight weeks of healthy, omnivore meals with eight weeks of healthy, vegan plans in 22 sets of identical twins. As expected, the one who was vegan for 8 weeks lost weight and lowered his cholesterol, which is, of course, a big DUH! Of course this is what we would expect. The omnivore maintained his weight. Here's an article about it... https://www.msn.com/en-us/health/nutrition/identical-twins-tried-plant-based-and-omnivore-diets-the-vegan-lost-20-pounds-here-are-his-4-top-takeaways-from-the-experience/ar-AA1my9ks? The propaganda not only wants you to believe that the vegan looks healthier, but literally says that in that 8 weeks, he even aged slower, lol. So out of curiousity, which one of the men in the picture above looks healthier to you? Matt in the green shirt? Or Mike in the pink shirt?