Carnivore diet

wingnut771 said:
Had a 250g grass-fed porterhouse steak and a free range organic fried egg for breakfast.

Large Wild Bean Cafe cappuccino (no sugar) for lunch.
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Watch those cappucino's - there is a lot of lactose carbs in there from the milk. I try and stick to a small and add an extra shot to make up the volume. My fav is a medium from Seattle, which they call a Tall, but with quad shots. They cannot believe I can smash 4 shots like that and then I tell them I had a double Nespresso at home before I showered!
 
FlashSA said:
Watch those cappucino's - there is a lot of lactose carbs in there from the milk. I try and stick to a small and add an extra shot to make up the volume. My fav is a medium from Seattle, which they call a Tall, but with quad shots. They cannot believe I can smash 4 shots like that and then I tell them I had a double Nespresso at home before I showered!
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I thought I was supposed to ease into this?
 
Wrath of Khan MD said:
That costs R300 for a 400g soup... dear lord you can make that at home for 10x less and 10x more volume with I bet 10x more nutrients etc. Quick and easy...
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100%. I’m just not sure of my success rate of broth creation, (made it before but was ****, although have no clue what it’s supposed to taste like), so wanted something to compare to.

Do I use bones or marrow bones?
 
Had 250g rump steak with fried egg for supper.

Not even hungry now for breakfast.

Quite constipated. Forgot to add the sauerkraut (bought 3 jars before I had a plan).
 
wingnut771 said:
100%. I’m just not sure of my success rate of broth creation, (made it before but was ****, although have no clue what it’s supposed to taste like), so wanted something to compare to.

Do I use bones or marrow bones?
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It can be made from any bones, you want all the goey connective tissue. Butchers literally throw out those bones, I went to my local Butcher and they sold me 2kg of bones for like R20 or something... maybe they thought I was a hobo and starving because I said I want to boil them and drink the soup, they were shocked :ROFL:

Oh and any animal, I don't mix them but no problem if you want to. So lamb stays with lamb bones, pork with pork etc.

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I then chuck around 2kg of bones, plus a few carrots and celery, onion, apple cider vinegar or normal or even a chopped up lemon, little salt, a little tumeric a little ginger, some parsley and water to cover all the ingredients. You can add whatever you want and don't bother about dicing veg, just cut an onion in 4 and a large in half. (the lemon or vinegar is vital to break down the cartilage and stuff and extract all the goodness)

I pressure cook that all on high for around 2 hours I suppose, or longer, then it takes a few hours to cool down before I can open it..

You'll need to scoop out all the solids eg. bones / veg etc. Then pour the rest through a siv into jars and you can freeze them.

To me it all tastes like a sort of chicken noodle beefy soup, I add salt afterwards. Oh once it's frozen it will form a bright yellow crust, that is lard or tallow etc. I scrape that off with a spoon (you can use that for cooking later if you want) then just reheat the jar in a microwave and pour it into a bowl... and eat :cool:
 
Nanfeishen said:
FYI both kimchi and sauerkraut , very good for gut health,healthy probiotics.
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If kimchi and sauerkraut are pasteurised, their probiotic benefits are largely lost. Pasteurisation involves heating, which kills the beneficial bacteria produced during fermentation, including the probiotics. This process makes the products safer for longer shelf life but removes most of the gut-health benefits.

To get the probiotic benefits, look for raw, unpasteurised versions, which are often found in the refrigerated section at health food stores.

You can also make your own, not that difficult.
 
BBSA said:
If kimchi and sauerkraut are pasteurised, their probiotic benefits are largely lost. Pasteurisation involves heating, which kills the beneficial bacteria produced during fermentation, including the probiotics. This process makes the products safer for longer shelf life but removes most of the gut-health benefits.

To get the probiotic benefits, look for raw, unpasteurised versions, which are often found in the refrigerated section at health food stores.

You can also make your own, not that difficult.
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I got it from the same online shop the grassfed beef and raw full cream milk came from.
 
BBSA said:
You know what's awesome? Pouring cream with my coffee and frothing it up with a milk frother before hand. It's like my own homemade cappuccino!
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Yeah, used to do the cream instead of milk in the coffee then first time I did banting. I'm a pleb, don't have a frother.

I can't waste the stuff I have at the moment so I had a microwaved organic potato with butter and aromat as a snack.
 
Richard Smith discusses the principles of a carnivore diet, challenging common beliefs about nutrition, fibre, and the necessity of certain food groups. He emphasizes the importance of animal proteins, the role of electrolytes, and the impact of diet on gut health and epigenetics. Smith argues against the need for plant-based fibers and carbohydrates, asserting that the body can produce necessary nutrients from animal sources. He also highlights the evolutionary context of our dietary choices and the implications for modern health.

 
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