Geezy

Ate earlier than normal today at about 10:00 am. Had some fresh tuna salad and pork rinds then in the afternoon it was lamb stew. Sent from my iPhone using Tapatalk

Absolutely these among other things are the cause for 90% of our health problems. Don’t blame yourself, you were duped just like the rest of us. Blame the profiteers. And it’s not just the oxalates. It’s the grains, seeds, seed oils and just vegetables in general. Then add to that a medical industry that has been bought of by the agricultural industry. Just be thankful that your eyes have been opened. Sent from my iPhone using Tapatalk

If your slow cooker is easier and does a good job then just use that. Cast iron is great but not essential. Being a Texan we just love our smoked brisket. Sent from my iPhone using Tapatalk

No problem Angela. Thank you for the compliment but you are capable of making good food too . Sent from my iPhone using Tapatalk

Chuck is good to cook in the crockpot with some bone broth and butter. Season with salt the day before then sear in a skillet to brown it first. If not in a crockpot then a Pyrex dish in the oven at 335° for approximately 3 hours or until fork tender. Sent from my iPhone using Tapatalk

Brisket of course must be cooked low and slow regardless of what method you use. A very traditional way to cook brisket is to slow cook it in the oven with a liquid and covered but that’s too yankee for this southern boy. I put mine on my offset smoker and slow smoke at 250° for approximately 1.5 hours per pound until it reaches an internal temp of 165°. I then wrap it tightly in butcher paper and continue the cook until the temp hit 203°. It’s then pulled and wrapped in a towel and placed in a cooler to rest for about an hour. The cooler doesn’t have ice in it. It’s just to keep the meat warm. I know that a smoker wasn’t on your list but that’s just how I do mine and if you don’t have a smoker you should get one. Sent from my iPhone using Tapatalk

So I got this response over on the ketogenic forum when I mentioned that I had possibly fasted too long before the test at 18-19 hour. Makes sense. “YUP! When you’re Keto or Carnivore, can’t fast for that long before a standard lipid panel, if it’s an NMR you don’t have to fast at all since they’re directly measuring then. I wouldn’t push it much past 8hrs. Somebody eating SAD will be burning up stored glycogen for a lot of that time, and their metabloically fasted state won’t start until that’s nearing the end. When a Keto/Carnivore person fasts, that switch has already been flipped, and your’e not eating, so you’ll be releasing more fatty acids into your blood stream to burn as fuel, which throws off the test. It’s technically more accurate for you (sort of) , but then that number is applied to a scale of people who eat totally different, and that doesn’t work. That’s leaving out that their equation that’s giving you those numbers, isn’t correct when somebody is in Ketosis. IIRC, the total cholesterol and trigs will still be right, but the HDL/LDL won’t be.” Sent from my iPhone using Tapatalk

I agree with everything you sad Bob. I just found out that the average person eating SAD will have a blood cell life of about 90 days whereas those of us who are carnivores will have a blood life of 120 days. That means there could be more glucose in the blood stream. Sent from my iPhone using Tapatalk

Shredded lamb roast taquitos made with Egglife wraps. Then for dessert a little full cream homemade yogurt. Sent from my iPhone using Tapatalk

I have yet to make any brown butter bites. I need to pick up some moulds for that. I do make a steak sauce using brown butter that is delicious though. I’ve watched several videos on it and everyone put them in the freezer. Is that just to get the butter back to a solid state quicker or would just putting them in the refrigerator be just fine only slower? And after the solidify in the freezer do you then move them to the fridge? Sent from my iPhone using Tapatalk

Good job Roo. You did exactly what you needed to do. Rather than give in you found the solution. Very proud of you. I’ve been carnivore for almost a year now and for the most part I no longer get any cravings but every once in awhile I’ll get an urge to snack. When that happens I make sure to have some foods that I can grab for a quick bite. I’ll cook up a pound of bacon at a time and keep it in the fridge so I can grab a couple of slices if need be. I always have clean pork rinds on hand. I make my own tallow and the leftover fat I’ll keep for fat bites that I can heat up with a little smoked salt and get a quick fat fix. Hard boiled eggs are also a great snack as well There’s all kinds of quick and easy finger foods you can keep on hand that will get you through that urge. Think ahead and prepare for the future. You’re doing great. Sent from my iPhone using Tapatalk

And you would be correct. A minute steak is a thin cut of beef, typically from the sirloin or round section of the cow. You might also find it labeled as “cube steak” due to the indents left by a tenderizer, which is often used to break down the fibers of the meat. Because it’s so thin, usually about a quarter-inch thick, a minute steak lives up to its name by cooking in a flash. It’s designed to zip from pan to plate in a matter of minutes, hence the moniker. Sent from my iPhone using Tapatalk

From my understanding a good thyroid panel would include TSH (Thyroid Stimulating Hormone) T4, Free, T3, Free, Reverse T3, Thyroid Peroxidase Antibodies (TPO) and Thyroglobulin Antibodies (TgAb) These last two evaluate thyroid antibodies. These antibodies are produced when the body mistakenly attacks the thyroid. It is these antibodies that can indicate that some degree of the autoimmune condition, Hashimoto’s. Sent from my iPhone using Tapatalk

I just finished up Dr. Berry’s Common Sense Labs. It was very informative especially having just had my labs done. Sent from my iPhone using Tapatalk

OMAD today so just some smoked leg of lamb. Sent from my iPhone using Tapatalk

It is like a earthier and richer beef. To me it’s much better than beef. Every time I eat some I think how the Indians had it right. Sent from my iPhone using Tapatalk

Might be time for a thyroid panel. Sent from my iPhone using Tapatalk

Oh my goodness. Family can be the worst. They will say and do things to each that they would never do to a stranger. They just feel to comfortable with each other and manners seem to be set aside. My father in law is no where near polite about anything. He has no off switch and I’ll be honest we’ve almost come to blows on more than one occasion but over the years he has backed off from engaging me in anything that might be controversial because he has learned that if he does, he is going to have to defend his position against mine and he usually can only spout what he thinks and believes whereas I can come at him with facts, figures and actual data to prove my point. Debate and defend with knowledge not with feelings. It works every time. I get it though, sometimes it’s just best to avoid the confrontation all together but I wouldn’t do it at the expense of my health. Like I said, sometimes family can be the worst. Good luck. Sent from my iPhone using Tapatalk

"It is difficult to get a man to understand something, when his salary depends on his not understanding it." - Upton Sinclair Sent from my iPhone using Tapatalk

I was told several years ago that they now prefer that you get it as low as you can without passing out. Sounds silly doesn’t it but that is exactly what I was told. And the wonder why I don’t trust them. It’s no different than the cholesterol fable they use to get you on a statin and increase their profits. They see a market to get everyone on a blood pressure medicine for more profits. The reason the medical profession worries so much about your LDL level is that studies have shown a very strong correlation between lowering your cholesterol by taking a statin and the annual pay bonuses of pharmaceutical company executives. And now that can apply to BP meds. Sent from my iPhone using Tapatalk

Lamb neck roast and shoulder roast slow cooked in beef bone broth and butter in the crockpot all day. Sent from my iPhone using Tapatalk

Transitioning back in slowly with the almond flour and broccoli or are you just doing keto for now? Sent from my iPhone using Tapatalk

She gives some good advice but I’ve just never understood peer pressure because I’ve never been affected by it. I’ve never even followed a fad. I’ve always been a very strong willed person who follows my own path. I try to learn as much as I can about carnivore and nutrition as it applies to carnivores so that I have the confidence to speak with authority and answer any questions that come my way and to defend my position if necessary. It’s very easy to tell the server all I want in my plate is the meat and nothing else. When told by someone that they feel sorry for me because I can eat something that they themselves love I just tell them that it’s not that I can’t, it’s that I choose not to eat that item because I only desire nutritious foods. Everything else is just manure to me. Well don’t you miss it they may say and my response might be yeah, I miss it about as much as I miss the last time I had food poisoning or my last motorcycle wreck. Sent from my iPhone using Tapatalk

I don’t believe it’s an issue. Viruses like that don’t permeate the meat to the best of my knowledge. They are a contact virus so even if there was some of the virus on the steak it would be no different than a pathogen being on the steak as it would be killed on the outside of the meat by the cooking process. This happens every day around the world. Anything on the outside dies. You’ve probably eaten thousands of dead pathogens in your life. When trichinosis was and issue in pork we had to cook it thoroughly because it did permeate the meat but that wasn’t a virus and since it’s no longer an issue in the US we can now cook our pork medium rare and it’s so much better that way. As long as you didn’t eat it raw then it would be no problem. Ground meat is a different issue because anything on the outside of the meat would be mixed in throughout and if not cooked to 165° it could make you sick. The thing is that for that to happen with the avian flu that meat would have to be handled by someone who had the virus and had contact with the meat while being ground up. The odds of that are mighty slim. The standard flu that makes it’s way around the US every year never affects the meat market and I doubt if the avian flu will either. I’ve only heard of a few people who have contracted the avian flu and they were in the dairy industry in direct contact with cattle that had been infected. Any animal that is showing any signs or symptoms of any illness cannot be slaughtered for food and dairy cattle are pulled out of production if they are sick. Livestock is tagged and so they can be traced if there is any kind of outbreak that needs to be tracked and there was new legislation that was just passed that livestock being transported across state lines must be tagged with an electronic tag for easy identification. I’ll continue to eat my steaks rare and my burgers medium. I ain’t skeered. Sent from my iPhone using Tapatalk

They keep manipulating the numbers to try and make excuses for their failing hypothesis but they only keep digging their holes deeper and deeper. I just amazes me that more people, especially in the medical community can’t open up their eyes and minds an see all of the manipulation going one. I suppose it’s just not profitable enough to admit you’re wrong. https://www.uclahealth.org/news/most-heart-attack-patients-cholesterol-levels-did-not-indicate-cardiac-risk Sent from my iPhone using Tapatalk