Geezy
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Everything posted by Geezy
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I understand the skepticism and I don’t trust much when it comes to the government and medicine these days. Everything I said was from my research and my experience. Everything I said was factual as to the available available resources I could find. When I spoke of contact contamination I was not taking about the avian flu in particular but all viruses in general and it would still apply to the avian flu if it was surface contact contamination. That’s just basic heath science and food handling. So far all the evidence I’ve been able to find on humans being infected with the avian flu was from surface contact with infected dairy cattle through their mucous. Any animal that has been infected is pulled from the herd and isolated from the others until it’s no longer infected. Yes, there has been some evidence of it being found in milk but I think that I read that that was found pre-pasteurized. I haven’t seen anything stating that any was found in the stores and I have not seen anything about anyone getting sick from drinking any milk that may have been infected. If you are that worried about it then don’t drink milk. As an adult I don’t think you should be drinking it anyways. Avian influenza A (bird flu) viruses may be transmitted from infected birds to other animals, and potentially to humans, in two main ways: Directly from infected birds or from avian influenza A virus-contaminated environments. Through an intermediate host, such as another animal. Direct infection can occur from exposure to saliva, mucous, or feces from infected birds. Bird flu infections among people are rare; however, human infections can happen when enough virus gets into a person’s eyes, nose, or mouth, or is inhaled. People with close or prolonged unprotected contact (not wearing respiratory and eye protection) with infected birds or places that sick birds or their mucous, saliva, or feces have contaminated, might be at greater risk of bird flu virus infection. Exposure to avian influenza viruses can lead to infection and disease in humans, ranging from mild, flu-like symptoms or eye inflammation to severe, acute respiratory disease and/or death. Disease severity will depend upon the virus causing the infection and the characteristics of the infected individual. Rarely, gastrointestinal and neurological symptoms have been reported. The case fatality rate for A(H5) and A(H7N9) subtype virus infections among humans is higher than that of seasonal influenza infections. Human infections with avian and other zoonotic influenza viruses, though rare, have been reported sporadically. Direct or indirect contact with infected animals represent a risk for human infection. Current zoonotic influenza viruses have not demonstrated sustained person-to-person transmission. For avian influenza viruses, the primary risk factor for human infection appears to be exposure to infected live or dead poultry or contaminated environments, such as live bird markets. Slaughtering, defeathering, handling carcasses of infected poultry, and preparing poultry for consumption, especially in household settings, are also likely to be risk factors. There is no evidence to suggest that A(H5), A(H7N9) or other avian influenza viruses can be transmitted to humans through properly prepared and cooked poultry or eggs. A few influenza A(H5N1) human cases have been linked to consumption of dishes made with raw contaminated poultry blood. The public should minimize contact with animals in areas known to be affected by animal influenza viruses, including farms and settings where live animals may be sold or slaughtered, and avoid contact with any surfaces that appear to be contaminated with animal faeces. Children, older people, pregnant and postpartum women (up to 6 weeks) or people with suppressed immune systems should neither collect eggs nor assist with slaughtering or food preparation. The public should strictly avoid contact with sick or dead animals, including wild birds, and should report dead animals or request their removal by contacting local wildlife or veterinary authorities. Everyone should perform hand hygiene, preferably washing their hands either with soap and running water (especially if there is visible soiling of hands) or using alcohol hand rubs, and in all cases as frequently, thoroughly and often as possible – but especially before and after contact with animals and their environments. Everyone should practice good food safety habits: separating raw meat from cooked or ready-to-eat foods, keeping clean and washing hands, cooking food thoroughly, and handling and storing meat properly. So, I really don’t believe you are in any danger of catching it unless you live the same lifestyle as I do. I’m probably a thousand times more likely to catch it as you are but I’m not the least bit worried about it and even if I did catch it there’s a good chance that I’d beat it easily. I didn’t worry about the Chinese virus when everyone was going bat shite crazy over it. I never wore a mask and I never got the jab. I also don’t get flu shots. What I do is maintain a healthy metabolism by eating carnivore. A healthy metabolism is by far the best way to prevent and fight infections and disease. Sent from my iPhone using Tapatalk -
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Oh you dirty dirty carnivores. [emoji1787][emoji1787][emoji1787] Soft boiled eggs on paffles today. That wasn’t enough so I ate some tuna salad and some buttery chicken. Finally got satiated. I’m abstaining from dairy for awhile as well. It’s been tough though. I’ve got a new batch of my homemade yogurt in the fridge and it’s calling to me. I’m stronger though. Sent from my iPhone using Tapatalk
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Chafflewiches yesterday. One tuna fish and the other buttery chicken. The tuna was fresh tuna and not canned. The mayonnaise was homemade butter mayo. The chaffles were made with eggs and pork rind panco instead of cheese. I ended up eating four of them along with some pickled quail eggs. Sent from my iPhone using Tapatalk
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So sorry to hear that. When I cook a brisket (and maybe I should have mentioned that before) I trim a lot of the external fat off of it and just leave about a quarter inch in the meat. It’s plenty to protect the meat and still baste it. I then make tallow out of the trimmings. Sent from my iPhone using Tapatalk
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NMR “Nuclear Magnetic Resonance” Test Usage Assessment and management of a patient's risk for atherosclerotic cardiovascular disease Identifying residual risk that may be present in some patients on cholesterol targeting treatment IIRC "if I recall correctly" Sent from my iPhone using Tapatalk
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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
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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
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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
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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
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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
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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
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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
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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
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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
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