Geezy
Community Moderator
-
Joined
-
Last visited
Everything posted by Geezy
-
I’ve made many compound butters in the past and they are delicious. Especially when they age a bit as the flavors infuse into the butter. One of my favorites was a black garlic compound butter that was very good on steaks. These days however I’m limiting the herbs and seasoning that I use so I’ll pass for now but they are very good. Sent from my iPhone using Tapatalk -
That is certainly a possibility. Oxalates build up and cause all kinds of problems. They just one of the many plant toxins that poison our bodies. It my understanding that it can take a year or longer for your body to expel them. Here’s an article about them from Dr. Kiltz. I hope it helps. https://www.doctorkiltz.com/oxalate/ Sent from my iPhone using Tapatalk
-
Just wanted to tell you thanks for turning me on to the Carb Manager App. As much as I hate to track and record things like my eating it’s proving to be a valuable tool. I was curious about my fat to protein ratio and I’m pleased that most of my calories are coming from fat. Anywhere from 60-70%. It has also shown me the amount of hidden carbs that I’ve started allowing back into my diet. That’s going to stop immediately. But most of all it’s shown me that I have a calorie deficit. Not cool. I need to step that up. I can see that this app will be a good tool to help me learn how to refine my diet. Thanks again buddy. Sent from my iPhone using Tapatalk
-
Yes, even dry red wine. From what I’ve read it has less sugars therefore it’s less bad but it’s still not good. When I started carnivore I quit drinking. Since then my desire for alcohol has diminished greatly but in Veterans Day I had a nice Irish neat to toast my brothers. It sat well with me. Then a few weeks ago I shared a nice Cabernet with my wife and it did not sit good with me at all. I was miserable the next day and felt the effects for two more. Then last night I had two fingers of Irish for our anniversary and that’s sitting well with me. So my takeaway from this experimentation is that my body is sensitive to wine but not whiskey. I haven’t tried beer yet and don’t know if I ever will. Might be bold talk from this German. [emoji1] But my biggest takeaway is that I’ve come to realize that I just don’t need it. At home or social setting it just doesn’t matter anymore. It provides no nutritional value to my body. I’ve also noticed that one is all I want. Now that doesn’t mean I’ll not have another whisky, I like a good Scotch or Irish, but it’s going to be for just special occasions and not just for the sake of drinking. Sent from my iPhone using Tapatalk
-
How decadent would you like to be? This is called the best steak sauce but it’s great on any meat and it’s even great for dipping pork rinds in. Recipe The BEST Steak Sauce INGREDIENTS • ▢ 1 cup unsalted butter • ▢ 8 ounces cream cheese • ▢ 3/4 cup beef broth • ▢ 1 tablespoon black truffles • ▢ 1 teaspoon Redmond Real salt INSTRUCTIONS • Heat the butter in a large sauce pot over high heat. Whisk often so the butter doesn't burn on the outside of the pan. The butter will start to bubble and froth up. Whisk often at this point. The butter will start to darken and turn brown. Remove from heat and keep whisking. • Add the cream cheese. • After a minute, slowly add the broth, truffles and salt. • Use a stick blender to puree until smooth or just use a whisk if you don’t mind the work. Taste and adjust seasoning and truffle taste to your liking. • Pour into a mason jar. Cover and store in the fridge for up to 7 days. This sauce will thicken a lot overnight. • Serve with your favorite steak or meat! Sent from my iPhone using Tapatalk
-
-
-
Beer ( as much as I love a good dark beer or ale) is bad. Very high in carbs. Wine is bad. Too much sugars. Whiskey neat is best. Be aware though that having been away from it for awhile you may be more sensitive to its effects. Also be ready for any repercussions you may get from your body not liking what you did to it. Sent from my iPhone using Tapatalk
-
I guess there’s now way you can convince her differently? I remember in my diet ignorant days when my doctor put me on statins my wife wanted me to stop taking them because of the side affects. At that time I erroneously thought the benefits outweighed the side effects. Shortly after becoming carnivore I was listening to a podcast from a cardiologist over in the UK explaining how worthless and detrimental they were. That convinced me to drop them. After much research I’ve learned that I made the right decision. I think this is the link. Sent from my iPhone using Tapatalk
-
-
Oh baby oh baby OH BABY! Smoked lamb ribs. Fatty and fall off the bone tender. Since I had the pit rolling smoke I thought I’d try something a little different and toss a couple of hamburger patties on as well as some venison breakfast sausage patties. That should take a hamburger or sausage chafflewich to a whole new level. Sent from my iPhone using Tapatalk
-
-
-
-
-
-
Bob is spot on Kim. I was obese according to the standards. I don’t have a gallbladder. I had IBS for over thirty years and had recently developed Crohn’s disease. Not only is this way of eating doable it’s highly recommended. It is how man was meant to eat. It can bring you optimal health and weight loss. Good health and welcome to the tribe Kim. Sent from my iPhone using Tapatalk
-
-
Y’all want a recipe for the best steak sauce ever? It works good on any meat and is even a great dip for pork rinds. Recipe The BEST Steak Sauce INGREDIENTS • ▢ 1 cup unsalted butter • ▢ 8 ounces cream cheese • ▢ 3/4 cup beef broth I used Kettle & Fire brand • ▢ 1 tablespoon black truffles • ▢ 1 teaspoon Redmond Real salt use code Maria15 for 15% off INSTRUCTIONS • Heat the butter in a large sauce pot over high heat. Whisk often so the butter doesn't burn on the outside of the pan. The butter will start to bubble and froth up. Whisk often at this point. The butter will start to darken and turn brown. Remove from heat and keep whisking. • Add the cream cheese. • After a minute, slowly add the broth, truffles and salt. • Use a stick blender to puree until smooth. Taste and adjust seasoning and truffle taste to your liking. • Pour into a mason jar. Cover and store in the fridge for up to 7 days. This sauce will thicken a lot overnight. • Serve with your favorite steak! I added more truffles than what the recipe called for and it was even richer. Sent from my iPhone using Tapatalk
-
True. To follow the most recent example we have, which would be our plains indians, when they took down a bison the very first thing they did was remove the liver and gall bladder. They would then split the gall bladder and squirt the bile over the liver and eat it raw, fresh and warm. It was the most prized part of the animal. The next favorite part was if it was a calf they would remove the stomach and drink the contents of fermented milk. They would then remove portions of the intestine and wrap it around their neck to chew on while they rode back to camp. All organs were used in one way or another and it was shared among the tribe but the choicest parts went to the hunters. This hunter shares the choicest parts. [emoji1] How primal do you want to be? Sent from my iPhone using Tapatalk
-
So the most commonly prescribed medications may contribute to Alzheimer’s and Alzheimer’s has been on the rise for the same amount of time that these drugs have become mainstream…hmmm, coincidence or causation? I know which way I lead. I think I’ll just keep fueling my brain with fats and ketones. Sent from my iPhone using Tapatalk
-
-
It’s legal here in Texas and I have a raw milk producer about 20 miles from me and I intend to stop in there one of these days. I don’t drink milk because I’m in the camp that believes it’s just not a necessary food after childhood. I want to get some for making yogurt and to see if that dairy offers any cheeses. Sent from my iPhone using Tapatalk
-
It’s funny you mention that Bob. I’m a very white boy from a German and Scandinavian heritage. I practically glow in the dark. I’ve always been a burn and peel kinda guy. After having a spot removed from my temple I became a sunscreen user. A quick trip into town (14 miles round trip) on my motorcycle could result in a sunburn on my face neck and ears. I had also developed a sun allergy where I would break out in these hard little bumps that would itch and eventually, if I kept scratching them, seep fluid. After 3 or 4 months as a carnivore I noticed that I was able to work out in the sun for a much longer period of time without burning or burning as bad and the allergy seems to have abated. I did try this as an experiment because of what Dr. Berry had said about it. A total cure? Not yet but definitely much improved. Sent from my iPhone using Tapatalk
-
The way I make liver palatable for me is to make it into pate or liverwurst with liverwurst being my favorite. I don’t care for just fried liver. My wife likes liver fried and she will buy chicken livers and pan fry them in tallow. They are a little milder. If you are not wanting to make the liver into a pate or liverwurst you could also chop it up or grind it and add it to hamburger or scrambled eggs. While it is the most nutritious meat there is it’s not necessary for optimal health. Generally those who eat it like it and those who don’t avoid it. So, if you don’t like it then don’t force yourself to eat it. Sent from my iPhone using Tapatalk
