Bob

That sounds about right for around here as well. Ground beef is 1/2 the cost of a NY Strip, and 1/3 the cost of a ribeye. As tasty as ribeye and striploins are, the ground beef is just as nutritious. So outside of the "experience" one isn't better for you than the other. Chicken and pork come in closer to the ground beef price range around here though. In fact, I can get chicken cheaper. You can get chicken breast for $5-6 per pound at the grocery store, or as low as $2.49 per pound at a warehouse club. Chicken is nutritious too, but since there is very little fat it's not as satiating as beef. I can woof down some chicken, and get hungry again in a few hours. I usually smother it in butter, cheese, and/or bacon 🙂

Technically you can check anything and everything. But if you are generally healthy you can start with these. I've had the following done for myself... CMP (Comprehensive Metabolic Panel): https://ownyourlabs.com/product/comp-metabolic-panel-14/ Hemoglobin A1C: https://ownyourlabs.com/product/hemoglobin-a1c/ Lipid Panel: https://ownyourlabs.com/product/lipid-panel/ Insulin: https://ownyourlabs.com/product/insulin/ The CMP will check markers for kidney and liver function. OR, get all of the above and more with this one bundle here. This is what I did... https://ownyourlabs.com/product/basics-bundle/ The bundle includes everything mentioned above and adds to it a Complete Blood Count (CBC) With Differential/Platelet as well as a C-Reactive Protein, the latter of which is a marker for inflammation in the body. There's a book on Amazon called "Common Sense Labs" by Dr. Berry that goes over all the tests he would do in detail.

That's fine. Beef is basically our staple food and is amazingly nutrient dense. In fact, some even do what's called "The Lion Diet" where they eat nothing at all but beef.

It's easier to get dehydrated in this way of eating, and this is because you aren't eating any carbohydrates. <-- notice how "hydrate" is part of the word. This is why you notice a rapid drop on the scale when starting out, because you lose a lot of retained water weight at first. Drink when you're thirsty. Some of us add electrolytes to our water as well.

I'm almost to that now. I was hovering around 165 my senior year and post high school, and that was after some weight loss too. I'm 175 now. If I went with the calculator and dropped to 147 I would be a skinny mini for sure, lol. But the guy that works with me is 6' or so and only 150 and he's super skinny, so maybe I could pull it off.

In what way? To make it more carnivore you would replace the almond flour with probably a meat flour of some kind. There are carnivore "bread" recipes out there that I have never made myself yet, but would use that as a starting point. To keep it keto but make it more sweet (i.e. "dirty keto") then try the erythritol suggestion. But since erythritol can have consequences, maybe another sweetener like allulose instead. But I wouldn't treat myself to this often. True keto is clean eating, and supposed to teach you to live without sweets and bakery type goods.

It tells me I should be 147. That's 30 more pounds. I would be a toothpick, lol. I didn't change the wrist circumference value. I really didn't undertand that variable anyway.

It's basically what kind of overweight eater are you? You are either a (A) binge eater or (B) food addict, usually triggered by certain carbs or carbs in general.

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.

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. File Information Submitter Bob Submitted 01/13/2024 Category Books View File

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