Miranda

I have been getting 7 bone chuck steaks because that is what my store carries in abundance and cheap. They are awkward but tasty. Everytime I sit down to eat one with the family I can't help feel the old childhood conditioning. Maybe this was just my family because perhaps my dad had an aversion to fat and connective tissue in the meat, but I was taught one way or another that eating the fat and wiggly tough bits is basically rude. I can remember wanting to eat the fat on the steak when I was old enough to cut the meat myself. I would cut it so I got some of the fat, but leave a bit for evidence of compliance. I know he has an aversion to fat because I never tasted lamb until I left home. He wouldn't let Mom cook it because when he was a child, every Monday after a Sunday lamb roast he got cold lamb sandwich and it grossed him out. All that cold waxy fat that I now relish! So does anyone else here feel any amount of shame for not leaving a healthy pile of fat trimmings on their plate? Just curious, do you deal with people in your life who can't keep their 👀 on there own plate?

Thanks I didn't know that. So what's the difference?

Literally salivating over here.

Sometimes I mix coffee with plain seltzer. It's good.

Figures, just like every thing else nutrition science...a shot in the dark, but don't you dare question it or else be cast into the bucket of deplorable radicalized morons.

https://www.youtube.com/watch?v=fRikmKKCjCE&pp=ygUZYXBwbGUganVpY2UgaW4gc29kYXN0cmVhbQ%3D%3D

I think you are only supposed to carbonate water because other liquids have fats and other molecular structures that make a mess. I watched a YouTuber that carbonated a variety of different things like milk and applesauce, to see what happens and milk made a huge mess.

Either would be delightful. I have seen people make it black and add the half n half or cream. But when I made this I just mixed all together and it was good.

We like Nathan's too. Or Hebrew.

My cast iron pans often leave little black specks on my fried eggs. I scrub them with a cloth and use either a scrub daddy or steel wool to get off stubborn bits. I rinse well and wipe with dish towel. If there is black on the towel I re wash it until the towel is clean. Yet I still get these bits. My husband insists that we need to coat the pan with seed oil to avoid this. We have two separate cast iron pans of the same size for frying eggs. What are these specs? Iron, burnt food? Does it matter. Should I be worried about carcinogens?

I have had them (before carnivore) and reported them to my Nurse practitioner. She wasn't concerned. From what I have read they are associated with anxiety and also thyroid issues. I feel like mine came about from the mask mandates. Breathing through the mask caused me physical anxiety symptoms. I didn't have any full blown anxiety attacks, like when I was teenager. But I believe that's a mind over matter thing.

I feel the same about pork and chicken. The more red meat the better I feel.

When I track, I use Lose It!

This is true. I like to follow the see something, say something motto.

I weigh daily just out of habit. I don't track or record it. Some people suggest taking a weekly average for tracking as the daily ups and downs can be misleading.

Hey, sounds like a great day, and I certainly don't mean to be a killjoy, but I just learned that the cinnamon in my pantry had significant (IMO )amounts of lead. I chucked it and ordered some 365 brand because I like to dash some into my decaf and yogurt.

What ingredients are required to craft this fine bread?

Kelly Hogan has a lot of great advice to offer. She touched on priming on this one.

I use mustard. And I eat pickles (from the grocery store🤫)

Welcome Boss man, it sounds like you're figuring things out. Hope the D comes down soon.

I find that sweeteners make me hungrier and give me GI issues. It's best to ditch them. I have gotten to the point that if I'm going to cheat it's going to be something that my great grandparents would've had. I just eat the sugar. I think sweeteners are just as addictive as sugar is anyway. Try switching to plain yogurt with berries at first, then you won't feel super deprived. If you drink soda switch to club soda. If you drink sweet tea, pick up some peppermint tea instead.

There are at least four genres of carnivore YouTubes. You have testimonials (my fave), you have well researched cut and dry essay type videos like Dr Ken Berry and Carnivore Talk. There are interviews with and among the thought leaders and then there are the Influencers. They sort of rely on their audience needing guidance. These are the videos where they promise the golden egg of wisdom but only deliver word salad and uncertainty. Just keep tuning in for the answers, keep chasing that carrot they are dangling. I feel like the priming is a way to get people to pay for guidance. The more complicated they make it, the more you are willing to rationalize paying to be part of their group. I'm not knocking paying to be part of an online group. I was in one for a couple of years when I did fasting. It just seems like some people are on YouTube to share how great this is, and if they make money it's a bonus and then others...well it seems like they are motivated primary by $$$.

I love pickle juice!