Keith O

But mom! I like tea! It's good for my soul... Haha. Yeah, I feel it's just a weaker coffee in terms of the dehydrating effects. I'll try adding MCT to it and any coffee's I have to see it that helps, but if not then I will reluctantly scale back on those beautiful beverages If hooking myself up to a saline IV while I slept was cost effective then I'd probably rather that over giving up tea/coffee! THAT'S how much I love it

Actually, talking of MCT! I have some of that but haven't used it in a while. I really should add some to any tea and coffee I have.

I've been meaning to get me some tallow! Never cooked with it before. So you're saying if you eat LESS fat your BM get looser? It's the opposite for me. Not enough fats and I get backed up

Does caffinate tea count? I drink about 2-4 cups per day

Hey folks, I've noticed that I have been feeling a little constipated at times lately and it got me wondering if different types of fat are better or worse when it comes to avoiding constipation. I've been wondering about Butter, Lard, Tallow, Ghee. Sure, I can address my issue in some way with better hydration, but I'm still curious about whether the fats mentioned all have the same effect Anyone got any opinions? Literature?

Welcome Linda! I can't think of a better way to break a fast!

Went out to a BBQ place Saturday afternoon with some friends I haven't seen in a while. It was UNBELIEVEABLE!! Ribs, wings, pulled pork, burnt ends... yummy! I gave the fries and bread to my friends and I just ate the meat, but I suspect the rub on some of the meat had sugar in it but not sure how much. It wasn't coated in sauce at all... just the rub/seasoning! Super expensive but it was totally worth it! I forgot to take a picture

Ive been meaning to try oysters for a while now but it's never come to fruition. I need to have a look around my area to see who serves em. Do they taste fishy?

2 Ribeye steaks with butter, seasoned with pepper, salt, coriander seasoning. I know I am preaching to the converted here, but MAN DO I LOVE MEAT! I'm eyeing up 2 salmon fillets for later

It's that time again! Buttery Prawn Day! Today I decided to cook these on a lower temp in a lidded saucepan with the same total amount of butter added in the beginning. This kept the water in resulted in a more diluted butter liquid/sauce - which was still delicious and made it more of a butter prawn soup. Will definitely do this again! Usually I would pan fry which loses - what has become apparent - a lot of the water. I will still cook the old way also because at the end being able to drink the mouthful of pure garlic butter is amazing. But this is great too as more of a soup

This is awesome! Carnivore Assemble!

100%! I have fallen victim in the past to relying too much on one type of food. And sure, if you like it then it great for the first while, but without a doubt it's going to get boring if it's the only thing eaten. My core diet is Ribeye (buy in bulk) and Eggs but I will also have 2 meals of salmon and 2 of prawns swimming in garlic butter. Just this alone adds so much variety and I sometimes get excited about doing another food shopping because I know it means another meal of salmon or prawns is coming soon. I still love eating Ribeye as I have not let it become a bore. Sometimes I'll have just Ribeye and salt, other times Ribeye and 2-3 fried eggs, sometimes I'll add a nice pepper/coriander etc seasoning, and sometimes I might even treat myself to some peppercorn sauce with it! Once every 2-4 weeks I'll get some spicy chicken wings (watching for carbs/sugar) as a keto treat for doing such a great job in sticking with the Carn/Keto lifestyle. Hell, sometimes I'll pick up a pack of cured meat as a treat. I sometimes pick up some beef mince also, with a low carb bolognaise (I add more garlic) and cheese. Other things I might get are beef shins (slow cooker) and have myself a salty beef shin broth - magnifique! I fully believe variety is one of the keys to sustainability

Why is eating a steak a "screw it" moment? Would you not consider eating it more often to break up the monotonous nature of mince everyday? Is there a reason you only eat minced meats?

I quite like the Celtic sea salt I got! Noticeably nicer taste compared to the general "sea salt" in the super market.

2 medium rare beef steaks drowned in grass fed Irish butter we some Celtic sea salt sprinked on top with some steak seasoning (pepper, coriander and a few other things). Threw some rosemary in towards the end of cooking

My 1kg of Biltong and 1kg of droewors arrived this morning, 1 day early and with a sticker to sayinsufficent postage paid (still arrived). My door buzzer woke me up (bad night sleep so slept in since I'm between jobs) and I just threw on shorts to go collect it at the door. Spent the next 20mins walking around my apartment half naked, shaking my head in disbelief at how good the droewors are! Haha I'll send a picture of em when I get home but they are dried on the outside but a burst of fatty wetness inside when you bite into it. Must be at least 40% fat! I don't believe in a heaven, but I did for about 20mins this morning Back to my point though... they arrived in brown paper bags in the box, not sealed. So I now need to figure out the best way to store half of em.

There must be a Spanish shop somewhere relatively close to you, or even in your state... surely. Have a quick Google and order yourself one. You won't regret it mate If you want to keep costs down, then a 8-10 month cured Serrano ham is still delicious! If you get one, I challenge you to not think about it when you are not currently eating it I was often sitting down watching stuff on my screen while munching on it.

So regarding the cured ham I am going to get, this is the one I am eying up. I got one before which was Serrano shoulder (cured for 9 months) and cost me about £80 for 4.5kg. It's was my first time buying a cured ham (excluding packaged slices) and it did not disappoint! I pretty much ate some every day - it was amazing! I got through the lot in about 10 days if memory serves, and on my own! This one is almost double the price, same weight but it's 100% Iberico Pata Negra (100% Spanish black pig) and was cured for 20 months. I was tempted to splash out and get a higher grade but I decided I wanted to see what each of the grades tastes like - plus it allows me time to make some money because the top grade can easily cost £100 per kg! This one, while it's 100% the correct breed (others commonly sold are only 50%), it's not fed purely on acorns. In fact, this one has only ever eaten grain I believe - or at least, has never eaten acorns. As such this one is referred to as White label/de cebo. I've not ordered it yet as part of me thinks I should wait until I have gotten through some of the 2kg of biltong/droewors I have arriving soon. But the other part of me is saying the biltong/droewors are cured and they will last quite a while if stored correctly Anyone know much about Jamon? Any suggestions or tips?

Yeah, I had to part with £85gbp/$108usd for 1kg/2.2lbs each of Biltong and Droewors. Making it is not going to be very difficult if you - as I suspect you do - have the space. It'll just take longer than it takes you to make your jerky.

Crazy aint it?! I read before that it takes on avg 17 years for research to trickle down into clinical practice. 17 years!! I now tend to request younger doctors when I have the option, just based on the fact that they will have less bad information to unlearn. Unfortunately that also means they will have less experience, but I hope I can mitigate that somewhat by also being responsible for understanding what ails me or just generally how my body works. Big ships (i.e. medical profession) take a long time to turn, but a thankfully a tug boat (you and I) can speed up the boats turning by educating ourselves and having informed conversations with our doctors. Man I wish I could make my own biltong or bacon! As the days go by I become more adamant that I am getting a garden when I move again. Kinda difficult to smoke/cure meat in a small studio apartment

You should search for Biltong bud. Jerky is similar but not the same thing - jerky is commonly made with sugar, biltong is more often than not made WITHOUT sugar. Just gotta keep an eye out for the other things like MSG Droewors are pretty awesome too! They are made similarly to biltong but in sausage form. I'm not sure if it's typically made with more fat than biltong but the ones I got last time certainly had more fat - delicious!

Hi all! Anyone know if any/much of the benefits of eating raw meat is lost during the curing process? I'm aware that cooking meat removes the bioavailability of certain nutrients/minerals, but this got me wondering if this is also the case with curing meats. Just ordered a load of Biltong (similar to jerky but less likely to have sugar) and Drywors and while I am going to eat it anyway... it would be awesome if I was to find out that a lot of the benefits of eating raw meat is retained after curing. I read somewhere that apparently sodium nitrate (preservative) is not as bad as I thought either... Anyone know more about this? I'm thinking about getting myself an Iberico Ham soon as a reward for staying off the carbs. Obviously I'll have to get one which is free from some of the crap like MSG which some people use when curing meat. But yeah... anyone know more about the benefits of cured meats vs cooked vs Raw?

Finally got around to sourcing an online supplier of Biltong and Droewors! ( https://safarishack.co.uk/ ) NO MSG this time either They claim "No Gluten, No Artificial Flavourants, No Artificial Preservatives, No Food Colourants and No MSG."

Some streaky bacon, eggs and 95% pork/5% beef sausages

It's that day again folks! 400g of Prawns with some garlic butter! (I bought 2 packs this week, so will be having more in 2 days time)