red meat, water and salt?

[Scott F.]

I always lead off with, "it's only been XXX number of days", so I am on the lower end of the learning curve.

In those 112-114 days I have noticed a number of trends along the way. I sort of keep track of what I've eaten and how it affected me, mostly stool scenarios, but I have noticed I seem to feel better (totally subjective as so many other things factor in) and have more energy the day or so after red meats, especially the fattier red meats.

Thus far it has been a pretty good mix of the meats, the variety coming from my wife is not into the carnivore, so the meats vary. As of late I have swayed a bit more to the chicken. Again, it "feels" like there is a difference. Part of that is we have a local Mom & Pop grocery store, and they have killer deals on chicken. I sort of stocked up a week or so ago.

I'm off work this week and will finish up the pork chops and the chicken over the next two to three days. My wife calls it grocery shopping and I call it a 'meat run', but either way this week we stock up. I think I'm going to red meat, water and salt for a 30 day stretch just to see. It won't exactly be a double-blind study with control subjects, as I will be the double and the blind and the subject all rolled into one. This has piqued my interest. 

Speaking of learning, as I read up on this version there were a number of people who referred to pork as 'red meat'. I never considered it red meat, but I guess the learning is never ending. 

Scott

 

[Meathead]

3 hours ago, Scott F. said:

Speaking of learning, as I read up on this version there were a number of people who referred to pork as 'red meat'. I never considered it red meat

I've always considered pork the other white meat. 

[Scott F.]

Me too. I read that was a beautiful marketing strategy to sell pork as the 'just as healthy as the chicken' white meat.

It was a great marketing campaign because the first thing that comes to mind is 'the other white meat'.

 

Scott

[Qapla]

The amount of myoglobin in animal muscles determines the color of meat. Pork is classified a red meat because it contains more myoglobin than chicken or fish. When fresh pork is cooked, it becomes lighter in color, but it is still a red meat.

[XaqNautilus]

I don't know whether or not pork is "red" or "white" meat, but I do know that pigs are monogastric animals often fed sub-optimal diets when farmed and they can't filter out the garbage they're fed as well as ruminants can.  Same goes for chicken.

I avoid both.

[Scott F.]

All that is documented facts, but with that said, this is sort of hard to beat. 

Scott

[ol_hilly]

Everything from the pooter to the snooter! 

[Geezy]

You are finding out that eating ruminants are the best for optimal health. For some people that’s all they can eat.

I’m fortunate though that I can eat pork and this is my favorite way to cook it.



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