Geezy
Community Moderator
-
Joined
-
Last visited
Everything posted by Geezy
-
Buying something like a rib roast and cut your own ribeyes can be much cheaper depending on the quality of the meat. Sent from my iPhone using Tapatalk -
-
No problem. This was my first attempt and it wasn’t too bad but really kind of plain without some kind of sweetener. When it was fresh out of the ice cream maker it was the texture of soft serve. It was too much to eat in one sitting so I but the rest in the freezer. The next day it was rock hard and I couldn’t get it out of the container until I put it in the fridge for half a day to soften up. When eating it it leaves a coating in the mouth that some may not care for. I think it’s the cold fat from the cream. I’ve got some experimenting to do and try different recipes to get this better. My next batch, instead of just using one beaten egg, I’ll be using five egg yolks separated, hopefully to get a more custard texture. Anyways, here’s the recipe. Kiltz’s Carni Ice Cream Recipe Ingredients • 1 Pint of High-quality heavy cream (preferably grass-fed and locally sources) • 1 egg or 5 egg yolks (pasture raised is best) • optional: 1 Vanilla Bean (or vanilla extract) • optional: salt to taste – start with 1-3 pinches (1/16 to 1/4 tsp) of sea/Himalayan salt Instructions • combine the egg, salt, and optionally vanilla by whisking them together in a large bowl • combine and whisk the heavy cream into the egg, salt, sugar, and vanilla mixture • pour the mixture into the ice cream maker and follow instructions for your individual ice cream machine Sent from my iPhone using Tapatalk
-
Happy New Year to you also. Your off to a great start. When I started I made a commitment for 30 days as well. I saw enough improvement that I decided to see what would happen after 60 days. That’s when the miracles started happening for me. After 60 days I was excited to go another 30 days and then after being a carnivore for a full 90 days I felt so good and so many issues were cured or helped that I knew that this was the way man was meant to eat and I also knew that this wasn’t just a diet but rather a lifestyle of eating that I will never stray from. It gives me so much freedom. Sent from my iPhone using Tapatalk
-
You are absolutely correct. While meat in general is costlier it’s less expensive at the checkout counter because we are no longer buying all of the junk/non-food items that we used to. I feel for the families who only have one carnivore in the group and so there is the added expense of the meat. Sent from my iPhone using Tapatalk
-
-
I’m not a diabetic so I have never monitored my glucose levels so I’m no help there but I would question your diet. Dr. Baker is probably correct in his assessment of your needs. From what you’ve described, you are eating too lean and chocolate has no business being in a carnivore diet. Do you drink coffee or tea? If so you might increase your fat intake by going bulletproof. That’s blending one tablespoon of butter and one tablespoon of coconut oil to your beverage and emulsifying it together. It’s delicious. Eat fattier meats and cook everything in butter, ghee, tallow or lard. Eat eggs, most especially the yolks. Use cream instead of milk. If you like and can tolerate cheese then make sure it’s made from whole milk and not skim. There are numerous ways to increase your fat intake without just eating fat by itself. A month is not a very long time for your body to adjust to your new diet. It must go through a lot of changes as it becomes fat adapted. From my understanding what time if the day you test can be a factor also. There is something called the dawn phenomenon, where blood sugar droppong in the night triggers a cortisol response. The cortisol response can cause elevated morning blood sugar. This is often seen in diabetics. I would take a look at your daily cortisol curve to get a better idea if this is whats happening in your case. “Prolonged cortisol stimulation will raise blood glucose levels,” notes Dr. Jason Fung, who wrote an entire chapter on the stress hormone in his 2016 bestseller The Obesity Code. In it he describes how cortisol, released from the adrenal glands, sends a message to the body to release glucose to prepare for a perceived threat, spurring gluconeogenesis in the liver. In prehistoric times, that surge of glucose energy was usually used up fighting or fleeing from the threat. But in current days, often that stress goes unreleased, the energy not used, which can lead to prolonged higher glucose levels (and higher insulin levels to try to bring it down.) I don’t know if any of that helps but from what I’ve learned from others much wiser than me, things that are happening early on in carnivore should not be too concerning because our bodies are going through a lot of changes and the body will resist many of those changes but it will eventually settle into its new way of life. Sent from my iPhone using Tapatalk
-
Interesting seminar video. Sent from my iPhone using Tapatalk
-
-
-
-
-
Absolutely. Sent from my iPhone using Tapatalk
-
Yes sir, I agree. That was 49 years ago. When I went into the Army I gained a few pounds of muscle and didn’t see 175 again until just recently. Sent from my iPhone using Tapatalk
-
-
Spot on Bob. Question for you though, at what point would you stop calling it a stall and decide that you’ve just reached your optimal weight? When I first started 8 months ago I thought that between 180 and 183 would be a good weight for me. Then when I got down to 175 I was ecstatic. Wow, my high school weight. Haven’t seen that since high school. After a month of fluctuating between 175 and 177 all of a sudden I’ve dropped 3 more pounds. I’ve never really set a goal because it’s always been my understanding that this being a optimization diet, that my weight will eventually become what’s optimal for me. No matter how much I lose I’ll still treat it that way. Sent from my iPhone using Tapatalk he
-
I just made a batch out of deer liver and it came out great. Sent from my iPhone using Tapatalk
-
-
Congratulations Angela. That’s fantastic. Just keep on keeping on. Sent from my iPhone using Tapatalk
-
-
I make my own liverwurst, does that count? Sent from my iPhone using Tapatalk
-
My weight goes up and down all the time. Fluctuations are normal. If you’re doing nothing different than what got you where you are now then I wouldn’t be concerned. It should take care of itself. If it keeps going up then you may need to reevaluate what your doing but give it plenty of time to adjust. This isn’t a race. Sent from my iPhone using Tapatalk
-
Yes sir, it’s unreal. Sent from my iPhone using Tapatalk
-
I make my own bacon but not sausage. I have considered it though. Sent from my iPhone using Tapatalk
-
