Geezy

I’d like to try those meats some day. Unless I make it myself I don’t eat our American jerky because it all has soy and sugar in it. Sent from my iPhone using Tapatalk

I really don’t know one way or the other but I would imagine that it would depend on the curing process. Some curing involves just drying the meat and lightly smoking it with little heat. I would think that that might preserve the nutrients better than the meats that are cured in a higher heat slightly cooking it. I make my own bacon and my curing process involves wet brining the pork belly for seven days in the cute and then hot smoking it until it reaches an internal temp of 135-135. I do it that way because it’s quicker. I have been thinking about doing a low temp smoke on my next batch. You are correct, the whole nitrate myth was busted a long time ago. Back when my dad died in 83 of a very aggressive cancer at the age of 59 the oncologist told us the cancer was caused buy all of the processed cured meats he ate. It wasn’t the cigarettes he smoked and it wasn’t that he was an alcoholic it was the nitrates. Lol! It turns out it was more than likely the Agent Orange he was exposed to during his time in Vietnam. When it comes to the nutritional differences between how meats are made or grown I believe we can easily start to overthink things. Sent from my iPhone using Tapatalk

Five eggs scrambled with a crumbled up burger patty. Sent from my iPhone using Tapatalk

I watched a move recently caked Dark Waters but it wasn’t about Tupperware and microwave ovens. It was about how DuPont has been poisoning us for years with Teflon and it all started unfolding in the town and factory where it was manufactured. I don’t know if that’s the one you were talking about but it is a good movie. https://watch.how/movie/dark-waters/210401 Sent from my iPhone using Tapatalk

Cooked up a mess of venison burgers with chopped up bacon added to them. Sent from my iPhone using Tapatalk

Do you know the meaning behind that image? Sent from my iPhone using Tapatalk

Bob is absolutely correct on all points but I would emphasize the importance of being patient. As he mentioned, you have not been eating this way for very long so your body is still going through an adaptive stage of transitioning over from using glucose for diet to fat or ketones for fuel. It can be a rough time and can take as long as four months or more depending on the person. I see people all the time coming to this way of eating without understanding how this actually works on our body’s metabolism and how it works on each individual. Because we are all different it can affect us all differently so what works for me may not work for you. Therefore you must adjust it to what your body needs. From what you say you are eating it sounds like you have a great foundation from which to build but before making a bunch of changes or trying tricks I would advise that you give it more time with just what you’re doing now and see if things improve. At least go a minimum of 90 days or even 120 before making any decisions. Sent from my iPhone using Tapatalk

Yesterday was brisket and ribs from a really good bbq place where my in laws live. Today was eggs and egg white bread. Sent from my iPhone using Tapatalk

All they had to do was look at all of the previous studies that showed the exact same thing. Sent from my iPhone using Tapatalk

I would think that fasting while hiking would be doable. Many people have fasted while running marathons. I couldn’t find a link to the article but I read recently of a man that ran several marathons back to back while fasting. Be your N of 1 and give it a try. Sent from my iPhone using Tapatalk

That’s a great hike and very ambitious. Appalachian Trail? I haven’t humped that kind of mileage since I was an infantryman. Sent from my iPhone using Tapatalk

Ate the last of my tuna fish cakes with three over easy eggs. Sent from my iPhone using Tapatalk

Did you eat the onions? If not it wasn’t a cheat meal. In fact it’s more than likely that your meat was cooked with seed oils. The onion will not contaminate your meat and the small amounts of seed oils used for grilling the meat won’t hurt you unless you are extremely sensitive to them. Now if you gave in to those onions then shame on you for being human. [emoji23] Seriously, don’t sweat the small stuff. When we go to a Mexican joint I will generally get the shrimp or fajitas and there is always peppers and onions but it’s pretty simple to just pick out the meat and stay clean. Sent from my iPhone using Tapatalk

This is one of the great benefits of this WOE. Our hunger signals change. We’ve gone from a carb addiction diet that just screams at us “FEED ME, FEED ME NOW!” to a an empty belly feeling that is easy to ignore until you can find the opportunity to eat. A carb hunger vs. a keto hunger. I love it. It’s what allows me to go all day without feeling the need to eat and when I do get to a point that my body says “Hey, we could use some fuel” it’s an action and not a desire. It’s also what allows me to be able to go out with friends or family and if they choose to eat at a restaurant that has nothing I’m willing to eat I can just drink water and enjoy their company without feeling like I’m being left out or sacrificing anything. Sent from my iPhone using Tapatalk

Didn’t we all. This is how I felt 10 years after I got out of the Army. Sent from my iPhone using Tapatalk

WOW! What a testimony Scott. I can even imagine what you’ve gone through. You finding some relief through proper nutrition really gives you an appreciation that most of us can’t imagine. Sent from my iPhone using Tapatalk

Made tuna patties today. Sent from my iPhone using Tapatalk

I get it. I love pork but like chicken it just doesn’t satisfy me. I have to eat them with plenty butter. It must have something to do with the omega 6 and 3 ratios. Sent from my iPhone using Tapatalk

Ribs. Love me some ribs. Sent from my iPhone using Tapatalk

Why don’t you just make your own prepackaged meals or get up early enough to cook? It’s really simple to cook up a pound of bacon or sausage and store that in the fridge and then have some hard boiled eggs on hand to grab and go with the meat. I cook up numerous meats once or twice a week and always cook enough so that when I want something to eat I can just put something on a plate and pop it in the microwave. Right now in my fridge I have chicken salad, ribs, venison stew, salmon and some carnivore bread. All precooked and ready to go. Sent from my iPhone using Tapatalk

Oo, oo, oo, pick me, pick me… Sent from my iPhone using Tapatalk

The way I curb those urges to snack is to eat more fatty meat during a meal. Sent from my iPhone using Tapatalk

Lol! Your perspectives always bring a smile to my face. Sent from my iPhone using Tapatalk

Excellent posts from Bob and Scott. Thank you Bob for doing the math. It’s not something I’m capable of doing. I’m kinda in the same boat as Scott in the way I approach this way of eating. I’m a precision kinda guy but not very technical. [emoji3061] I don’t weigh anything that I eat. I just keep it simple and eat fatty meat cooked in animal fats and if the meat is lean I add butter to it. I never set a goal. I just let my body go it’s thing and let it optimize. I ended up losing 55 pounds in ten months and I now weigh less than I did when I was a senior in high school 50 years ago. If being technical is your thing then follow Bobs advice. He is very knowledgeable. Just try not to overthink this way of eating and make it complicated. It’s really a simple diet to follow. Eat when hungry. Eat fatty meat until comfortably full. Use salt generously and drink water. Good luck and good health. Sent from my iPhone using Tapatalk

Venison chicken fried steak pafflewich. Of course that wasn’t enough so I had some chicken salad with pork rinds. While I was eating all of that I had three venison roasts in the instant pot cooking so tomorrow I’ll be eating some venison stew. Sent from my iPhone using Tapatalk