Bob

The video clip is like 1/2 a second and almost impossible to see or read, so I managed to pause it and it looks like the brand is "Pro Iron"

I hope you find that article. Your recap was very interesting. I even saved a copy of it for later reference.

Oxtail - I've never tried it. Sounds unique. I hit up the NY Strips last night. Was even still eating it when the live stream started, lol.

Here's an interesting quote from an MSN article... This reminded me of a scene in the movie Little Women in 1994. The mother and her 3 daughters become destitute after the man of the house dies. In one scene, someone brings them food and among what he brings is a giant load/roll of bread, and one of the girls is like "Oh my God! It's actually real bread" implying they haven't had bread in a long time because it was a luxury. It took a lot of investment and time to grow it, harvest it, mill it, separate the wheat from the chaff, make a flour, bake it, etc. Yes, we may have at bread, but it wasn't nearly as common as it is today, and was far more valuable than 99 cents a loaf, lol.

Ha! How awesome is that? :)

I'd eat it And that sounds like a good book too. I've seen a few of his vids over the last couple years. Good stuff!

I've heard that, that even if you are 99% carnivore, you feel the difference when you go all in. Awesome. Who's course did you take? Yes. There is a Quote button on each post, along with a + sign for a multiquote function. Then if you highlight just a portion of text, a quote option should pop up to let you quote just that portion.

I had a NY Strip today, and realized it's been a while since I cooked a steak at home. With the wife burned out on steak I've been coming up with alternatives (or she just fends for herself and I make something quick and easy).

I've stopped using olive oil for cooking. It's one of those that when heated may oxidize and becomes not-so-healthy for you anymore.

That's a good question. I went back and reread his blog article and he doesn't answer this directly. I tried to leave a comment on his blog but the software is broken and won't let me comment. He says religion is one of the 5 "big profit maximizers" - and yeah, [false] religion is big business for sure. But I can't see how they are contributing to the obesity epidemic in exchange for money.

This "Healthy" Fat May Secretly Be Fueling ObesityScienceDaily · June 11, 2025 Olive oil's main fat may secretly drive obesity by creating more fat-storing cells. Credit: Shutterstock Eating a high-fat diet containing a large amount of oleic acid - a type of fatty acid commonly found in olive oil - could drive obesity more than other types of dietary fats, according to a study published in the journal Cell Reports. The study found that oleic acid, a monounsaturated fat associated with obesity, causes the body to make more fat cells. By boosting a signaling protein called AKT2 and reducing the activity of a regulating protein called LXR, high levels of oleic acid resulted in faster growth of the precursor cells that form new fat cells. "We know that the types of fat that people eat have changed during the obesity epidemic. We wanted to know whether simply overeating a diet rich in fat causes obesity, or whether the composition of these fatty acids that make up the oils in the diet is important. Do specific fat molecules trigger responses in the cells?" said Michael Rudolph, Ph.D., assistant professor of biochemistry and physiology at the University of Oklahoma College of Medicine and member of OU Health Harold Hamm Diabetes Center. Rudolph and his team, including Matthew Rodeheffer, Ph.D., of Yale University School of Medicine and other collaborators at Yale and New York University School of Medicine, fed mice a variety of specialized diets enriched in specific individual fatty acids, including those found in coconut oil, peanut oil, milk, lard and soybean oil. Oleic acid was the only one that caused the precursor cells that give rise to fat cells to proliferate more than other fatty acids. "You can think of the fat cells as an army," Rudolph said. "When you give oleic acid, it initially increases the number of 'fat cell soldiers' in the army, which creates a larger capacity to store excess dietary nutrients. Over time, if the excess nutrients overtake the number of fat cells, obesity can occur, which can then lead to cardiovascular disease or diabetes if not controlled." Unfortunately, it's not quite so easy to isolate different fatty acids in a human diet. People generally consume a complex mixture if they have cream in their coffee, a salad for lunch and meat and pasta for dinner. However, Rudolph said, there are increasing levels of oleic acid in the food supply, particularly when access to food variety is limited and fast food is an affordable option. "I think the take-home message is moderation and to consume fats from a variety of different sources," he said. "Relatively balanced levels of oleic acid seem to be beneficial, but higher and prolonged levels may be detrimental. If someone is at risk for heart disease, high levels of oleic acid may not be a good idea." ARTICLE SOURCE: https://www.sciencedaily.com/releases/2025/06/250611084111.htm

Obesity Laid Bare: A Carnivore’s Wake-Up CallPublished by douglasschorr on Jun 9, 2025 Read the full blog post here: https://douglasschorr.com/2025/06/09/obesity-laid-bare-a-carnivores-wake-up-call/ The following is only a summary, because I don't want to copy and paste an individual's personal blog article. It's totally worth clicking the link and reading what he wrote in his own words. - Bob SUMMARY: In this blog post, Douglas Schorr, a 75-year-old carnivore diet advocate, shares his journey from obesity to health, attributing his transformation to a near-exclusive meat-based diet. He recounts gaining significant weight (120 kg) during his Rhodesian National Service in the 1970s due to inactivity and a sugar-heavy diet. Three years ago, Schorr adopted a carnivore diet, dropping to 97 kg and stabilizing at 102–104 kg with added muscle. He claims this diet eliminated his sugar cravings and restored his strength and agility. Schorr argues that obesity, affecting 42% of Americans and rising globally, is not primarily genetic but a result of modern diets high in sugar and refined carbohydrates. He likens these foods to addictive substances, citing their impact on dopamine pathways and the food industry’s role in engineering addictive products. He dismisses the calorie-centric view, emphasizing hormonal responses—insulin surges from carbs lead to fat storage. He critiques the "Big 5 Profit Maximisers" (religion, government, food industry, pharma, and medicine) for promoting the Standard American Diet (SAD), which prioritizes carbs and sugars, fueling a cycle of obesity, diabetes, and profit. Schorr highlights the high cost of diabetes care ($237 billion annually in the U.S.) and the societal toll, including childhood obesity and diminished potential. He contrasts the slow digestion of meat (14–17 hours) with fast-digesting carbs, which leave people hungry and prone to overeating. A meat-based diet, he argues, aligns with human biology, restoring satiety and health. The post frames obesity as a manufactured crisis, preventable through dietary change, and a rejection of the profit-driven food system.

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