Geezy
Community Moderator
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Everything posted by Geezy
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It’s really just an individual thing in my opinion. I’m in the category that I only eat when I’m hungry and then I eat until I’m comfortably full. That generally results in OMAD. It works well for me so far. Some people do advocate for long fasts and there is some science behind it but others like Dr. Chaffee don’t feel there’s any benefit to it unless you are trying to cure something in particular. Sent from my iPhone using Tapatalk -
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This is true even today. All beef when processed is hung for a specific amount of time to start the dry aging process. If you are having a beeve custom processed you can request any time you want for the carcass to hang. Then, many people will continue to dry age their steaks at home before cooking them. I will often salt and dry age my steaks for up to a week. My beeves hang for a minimum of 7 days. The difference between dry aging and what they were doing in the early days of the Industrial revolution is with dry aging it’s done under refrigeration and the other was just meat going rotten and putrid. Both are a form of decomp but one under controlled conditions and the other is just the meat going rancid. Big difference. Sent from my iPhone using Tapatalk
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You are a rare case indeed. Maybe eating a ketovore diet would better suit you. Sent from my iPhone using Tapatalk
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Old habits are difficult to break. All I would have needed to do is read the ingredients label and I would have immediately cleaned it off of my meat as much as possible. But that’s just me, I’m fairly strict with what I’ll put in my body. It’s everyone’s personal choice according to their needs. On a side note, do you know how steak sauces such as 57 and A1? Back during the Industrial Revolution when trying to feed the masses moving to the cities for work in the factories there was very little refrigeration or control of the quality of meat sold in stores. Often meat that was sold, cooked and served was rancid. Steak sauces were created to cover up the bad taste of the rancid meats. Is it any wonder why people started eating so many grains and vegetables back then. Sent from my iPhone using Tapatalk
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So my wife cooked up some salmon yesterday and today I had a hankering for a salmon omelet and since I’ve gotten over my dairy cravings I thought I’d splurge and have me some cheese in my salmon omelet. I would normally use cream cheese in this type of omelet but I didn’t have any so I used mozzarella. Sent from my iPhone using Tapatalk
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Non food for me is anything highly processed. Anything that is a grain, seed or legume. All seed or vegetable oils. All vegetables. Basically anything that doesn’t provide optimal nutrition for my body is non-food. Sent from my iPhone using Tapatalk
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I eat such a variety it’s hard to choose just one but I guess my mainstay just might be eggs. They are the perfect nutrition. I can fix them in so many different ways that I could never get tired of them. I have a nearly endless supply of them and they’re free. Well free for me. Sent from my iPhone using Tapatalk
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What you are doing is cooking the meat in a water bath at a set temperature. For instance, let’s say you like your steaks a medium rare. You would set the water temp at 125°. Once it reaches that temperature it will not go over that temp. You could leave it in there all day and it will not change. So you could put a steak in the the water, set the temp and go to work. When you get home you have a perfectly cook steak and all that’s left is to sear it in an extremely hot skillet or fire to get the Mallard effect on the outside. It can be a time saver for those on the go or a good way of getting that perfectly done steak for those who just can’t get it right. Another big plus is that if you use vacuum bags you put your seasonings and marinades in the bag with the meat and when you vacuum seal it everything will infuse into the meat. Leave it sealed for 24 hours or at least overnight before going in the water bath. A lot of your high end restaurants use these and that’s how they get you the perfectly cook steak fast. They will put steaks in the water baths early in the day in different temperatures and when the order comes in all they have to do is quickly sear it at about 800°. Sent from my iPhone using Tapatalk
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That’s not normal. The only time I’ve experienced anything like that I had some really bad constipation and it hurt me. Sent from my iPhone using Tapatalk
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Welcome and yes, this way of eating can definitely help you. Sent from my iPhone using Tapatalk
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Yes it’s normal. I am at what I believe is my optimal weight and it fluctuates all of the time within a four pound window. It also did that during my weight loss phase. Of course eating one “male” a day might be a bit excessive.[emoji15] Many people feel that it’s better to not weigh everyday because it can be discouraging due to those fluctuations. Maybe only weigh once a week. Instead of using just your weight as a metric try measuring your body. Even when we hit a stall we can still lose inches. Less frequent bowel movements are also very normal. Because meat is so readily absorbed due to its bioavailability there just isn’t much waste left over. Sent from my iPhone using Tapatalk
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Just spitballing here but with all of the protein and work outs could your weight gain be due to added muscle? There are several people that use carnivore to put on muscle. Sent from my iPhone using Tapatalk
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Got in late last night after an evening in carnivore heaven. Texas de Brazil. My favorite place to eat. Meat, meat and then more meat, cooked to perfection, expertly seasoned. Juicy, tender all you can eat. Beef of many varieties as well as lamb, sausage, pork and chicken. I don’t touch the pork or chicken. Sorry but no pictures of the food. Seems kinda rude to be taking pics of your food in a nice restaurant. But It just don’t get any better than this. Today was pretty tame. Just a couple of egg pafflewiches. Sent from my iPhone using Tapatalk I
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My main cast iron pan is a Griswald that’s older than me. Sent from my iPhone using Tapatalk
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