All Animal April

[Septimius]

-------------remember too, when we ‘try our hand at controlled’ eating it can go wonky on alot of us very fast. I learned to watch trying to do this with me cause I did it too and it falls short for us carnivores most times.

Eat what you want, when ya want it…that is what ‘puts us and heals us’ to a natural eating intuition. I have fatty days or lean days I want, or combo days, but in the end, mostly I just eat as I feel I need.

It’s a good point - and I should probably preface my post (I’ll append here instead!) with the fact that I have been desperate for animal fat over the last few months, but found it impossible to source.

So my move to 2:1 is more that I have finally got what I’m craving - and having waited this long, I’m just checking in with the numbers to make sure I’m not short changing myself (because we all do that thing where we go ‘blimey, that looks a lot of fat’).

I linked it as part of another discussion this morning, so won’t repeat it - but Kelly’s video about fat:protein ratio, and everyone’s different opinions is really interesting and useful.

So yeah, mine’s because I’ve been on a supply enforced higher protein lower fat carnivore way of eating, and now I’m relishing the opportunity to eat what I want - higher fat and lower protein.

[Azi]

I dont know how much fat I’m eating just adding pats of butter to all my meat but I have noticed the gap between eating is widening right now im prob 12 or 13 hours between meals not planned just how it’s working out… before id be lucky to go 4 or 5 hours between meal one and two…this morning I cooked two shoulder lamb chops but could only eat one they prob weighing about half lb of meat. But ever bite has butter…unless I buy brisket with a huge fat cap I can’t buy fat all my meat is trimmed… I do have a brisket but I know hubby will want to cook it up as smoked brisket so I’ll have to get to some of it first

[SecondBreakfast]

Reading that Amber O’hearn clip reminded me about fat v protein. Not like I didn’t know that, but sometimes, its hard to keep those priorities front and center. I’ve definitely been eating more protein than fat, so, I’l be tweeking eats today (and for the next 7 days) to increase fat and decrease protein.Thank you for posting that!

Yesterday (Sunday) was one for the books. I’ll back up a bit and explain. Since our youngest son is moving away, we decided Saturday afternoon to have the whole fam over for a mega-dinner Sunday night. But, I worked 7a-330p Sunday. So, I stayed up late Saturday night and prepped- made a loaf of carbs, and a dessert, set the table, etc. Sunday when I got home from work at 345p, I threw chicken in the instapot (butter, lemon and capers), oven roasted asparagus, and made a muchroom-artichoke risotto, Shopska salad, and a fruit salad. How the heck it all came together? Had to be by the Hand of God- because I surely do not possess the ability to time things to perfection and still get to sit down at the table and enjoy. One of the best meals I’ve cooked in recent years. The kids and grandparents were laughing loudly and there was so much happiness and joy! We took some family pictures and I’m going to make an arrangement of pictures for the wall at the kids’ new apartment. Needless to say, it felt REALLY good to sleep last night!

Tuesday starts the beginning of a 7 day stretch at work for me. Today is food prep day and laundry. Going to work in some planking and puppy time, too. During the 7 days, the plan is to work in an EF, and stay OMAD for the rest of the time. For now, Coffee and MCT oil. Hope you all have a blessed day! Until next time…=)

[Fangs]

with the fact that I have been desperate for animal fat over the last few months, but found it impossible to source.

yes I am finding that a big issue also. some days that fat is the most important darn thing to us and we don’t want it wrapped up in some ‘big hunk of fatty meat’ we really do want total fatty type intake and that type of buying is just not an easy issue. I feel ya on that! For me I find pork fat very satisfying and that could be the day I eat a lb. of bacon…I thrive on that fat from bacon and key being, it is getting harder to find a white fatty pack of darn bacon LOL You should see me going thru bacon, I have to check all packs, red leaner meat ones I ditch and just short thru to find white. Might be time to really go over the pork area and see what ‘fatty packs’ of whatever stuff they package that gives me that fat I want.

I try not to ‘use butter’ as a big fat intake cause it ain’t like meat fat at all. But butter in a pinch works for some satisfaction level for me. So butter is a reliable add when I need it, works kinda as good and helps that level intake I require.

Ahhh, just say Azi’s post, she is a butter gal too yea sometimes we need it to add in that fat content, I so get that!

[Septimius]

Yeah, pork fat is ok but it doesn’t seem to quite scratch the same itch for me - which is annoying because bacon is a great way of doing it.

I started with butter the other week, albeit reluctantly - but I managed to source 5kg of grass fed beef fat and rendered it down.

So I’ve spent the weekend eating bars of tallow instead and I am super super happy. I also managed to get steaks with a significant amount of fat on too - so things are (hopefully) looking up.

[Azi]

I think it was food intolerance that pushed me carnivore not the other way around I used to love spinach in white sauce or asapargus with white sauce but I started getting stomach pains after eating it so I tried a few more times sane thing so I stopped. I can still eat mushrooms in cream sauce …so but I doubt I could eat a bar with out some discomfort too much junk…and chemicals

[Fangs]

Yeah, pork fat is ok but it doesn’t seem to quite scratch the same itch for me - which is annoying because bacon is a great way of doing it.

wow we are like opposites LOL
beef fat is your draw then that is a way way harder issue to address.

saw some nice beef short ribs on markdown the other day and I didn’t jump and buy. trimmed to insanity. I thought, omg if they were fat loaded I would grab those in a flash.

One thing that does best for me ‘with butter’ is seafood. Seafood is very light meat ya know, light protein intake but if dipped in butter it is one of the most satisfying meals to me. Which is why I ate tons of crab legs back in the day when I could afford it. Lower meat protein intake, tons of butter cause it went so well with it, yum, and I thrived on that. NOW with prices as they are, my seafood is becoming less available to me…ugh…

yea big ol’ real fatty steak is a nice find in a store. if you can continue to get that you should be in fine form.

WHO KNEW meat grocery shopping would be like hitting the lottery every time we go HAHA geez

we joke about less time in the kitchen, but out on the prowl hunting meat is work for me some days now

[FrankoBear]

I think the women are doing all the hard work in this video.

Interesting to see them rinse out the myoglobin and blood from the beef before bottling it. I also saw a Cantonese chef do the same before cooking a beef dish.

Does anybody rinse out their beef for better cooking?

[Fangs]

Nope. no rinse.

I want all that blood in that pan. I want everything that came with that critter from that pack

I say it is more natural to keep, for me!, then to rinse for a ‘better cook’ for whatever ‘dish recipe’ etc is being made by me. personal here

[Septimius]

WHO KNEW meat grocery shopping would be like hitting the lottery every time we go HAHA geez

This is so true. When I get a delivery and it’s just right, knowing that it’s in the fridge/freezer and waiting for me - it just feels so satisfying.

In the end, I bought from a few farms - the meat is more expensive but as I’m eating less meat now I’ve got the fat, it works out about the same in cost (a tiny bit cheaper, weirdly).

It’s the carnivore dream, really - grass fed beef and lamb from a local farm.

[Septimius]

For this thread, the most apt part of that juicy beef and broccoli video was the parents admitting that they don’t like broccoli.

[Shinita]

I didn’t try hard to skip lunch today… I wasn’t really hungry but food was welcomed. I had a scotch egg… A funny one.

And my now usual scrambled eggs from 6 eggs, more eggs (mostly sponge cake muffins with sausage), sour cream and coffees with cream. I run out of cream now, I still have maybe 12g sour cream left

We bring Snugglepie to the vet to get neutered in Thursday, I suppose I will be able to walk big distances at that point. I heal pretty quickly and I miss my walks. My leg won’t be well enough to try trousers on (I grab every excuse to avoid clothes shopping especially trousers, so not my thing) but I probably buy quark and probably meat too, just to be safe. It would be a small wonder not to run out of meat until the weekend.

@Frankobear: That title is a bit unfortunate, how they made glass jars from a huge beef leg? But the jars are pretty. Red meat can look stunning but the green accent was a good idea too… IDK what it does with the flavor.
And I still didn’t tried canning meat… It’s so unusual here… And never really needed it yet.

Radio says the first Hungarian vegs are here. Alv didn’t see it yet but brought green bell peppers. I tasted it but it tasted green, ew. Never liked green peppers anyway. But it was cheap (a bit old but okay for Alvaro, I don’t think he eats raw vegs for the nutrition, he just misses them, he told me so. he didn’t complain but yeah, it’s not that easy for him as it was for me at the right point).

Voting results were somewhat predictable… For the anti-LGBTQ+ (I am not up to date but hopefully there are no more letters in it now) stuff, over 25% voted in an invalid way, yeah, the questions were horrible but even the existence of that voting is so backward and insane and totally not child protecting at all.
Alvaro spent the day in 15C, not the best thing after voting and going back to Bogan Hell… Hopefully one day he will find something else. The garbage he works with is funnier and way more valuable than the coworkers, at least. But seriously, dense, rude people with outrageous ideas. One gets mad at him because he takes apart computers carefully not with brute force… It’s like the man who got mad at me in the streets because I dared smiling in the sunny spring. It was decades ago but I won’t forget.

The weather is somewhat sunny, that’s good. But even that can’t cheer me up today.

One thing that does best for me ‘with butter’ is seafood.

Makes perfect sense to me… Of course I fry everything in lard as that’s several times cheaper and I love it from the pig farm but if I had some fish with a subtle flavor, butter would be great with it I think. My hake fish is pretty much tasteless - but adds variety and helps out in a pinch. And not bad, I like the texture and it must have some flavor or else it would be bad but I don’t really notice it. So I add spices or soy sauce because it’s so boring otherwise… I have some canned tuna, that has flavor but needs fat with it…
And another thread reminded me the nice trouts I ate in restaurants… I could buy some but pork and turkey is even better and cheaper and I can eat them almost any time so the fish just doesn’t worth it for me. Even my old big fav, salmon is meh for me now.

So I’ve spent the weekend eating bars of tallow instead and I am super super happy.

It’s good it works out for you!
I can’t imagine myself doing that but my attitude to tallow definitely improved. Or heart is special but I enjoyed the fatty parts on it while I hated tallow before and fed it to the animals… Maybe I changed. I wouldn’t be against experimenting with fatty beef…

I was a miserable one today and ate butter. 4 grams, for reasons but I planned 2g first I just put it on my sponge cake muffins (my buns) under the 48% fat (in weight, of course) dry sausage… And these were full egg buns, not white ones. But it was perfect that way. Butter makes it a proper sandwich for me.

You should see me going thru bacon, I have to check all packs, red leaner meat ones I ditch and just short thru to find white.

Did you put photos of your preferred bacon into these threads I wonder… IDK what is the range there, I would go for the leanest bacon possible but I am not a bacon gal, it’s not worth it much for me and just get the one on a big sale… But that’s fine, I eat very little and some fat gets rendered out anyway.
Fat tissue is so cheap, I want meat for my money. And prefer a bit lower fat content anyway.

I don’t like to add fat at all. The meat must have it (easy for a pork lover in Hungary, I wouldn’t need added fat even on a 80+ % fat diet). But pork thigh with bacon is cool. Roasted pork thigh alone is a fine thing too, how a lean meat can pull it off I don’t know but it’s juicy and tender and pink and lovely if everything goes well. Great warm and cold alike… I so want a roasted slab but I used up almost all on scotch eggs and soup last time. I had a small bacon covered piece and that’s it. So I buy more on Thursday.

And how we can talk about meat and eggs and fats so much forever even after all this time?

before id be lucky to go 4 or 5 hours between meal one and two

I probably could pull that off on HCHF…
Then I went low-carb and had a meal every 3 hours in my eating window… I went from 3MAD to 2MAD on keto but the 3 hour stayed.
Carnivore obviously messed with that too I only had 6 hours a few times but I had too many 1 hour gaps, I am usually pretty much annoyed when that happens… But my proper 2MAD days have something around 3 hours. Partially because I am afraid to wait longer and risk a too big second meal…? Or Alvaro has dinner. While I like to skip lunch (well my planning me. the one living in the moment likes eating after cooking. or even without cooking), dinner must be present (with rare exceptions) so I join him.
So to me even 4-5 hours is a long gap.
(Alvaro has a 9 hour gap between breakfast and lunch. Amazing to me. And he actually is satiated for 8 hours quite often.)

I feel so sorry for you guys with the trimmed meat… If many people wants that (though IDK why, fat is tasty and fatty meat is more satiating), they still could sell SOME fatty…? Or business wise it wouldn’t worth it? Your people there are strange.
We have the “cook lean meat and don’t use much fat” BS here too but most people don’t care. People are often hedonistic and like fatty food…

to make sure I’m not short changing myself (because we all do that thing where we go ‘blimey, that looks a lot of fat’).

I wish When I notice it’s much fat (just guessing looking at it, I definitely don’t feel it’s too much for my liking), I am over 300g already… I LOVE fat and it’s so dense and looks so tiny… And is nice… And easy to eat…
It’s a bit tiring that I must go with the maximum level of fat minimalization I can do to stay at the right range for me. Except on OMAD. I don’t like to focus so much so I go overboard not on OMAD, usually (not when carnivore satiation kicks in properly). Leaner choices help a bit. But me and high-fat/much fat, we are totally impossible to separate. Fat is my primary macronutrient, possibly since birth. I have just read about babies, the article says we eat most fat as babies, 40-50%… I never went lower as far as I can tell (I can’t as I never tracked but my memories talk about copious amounts of fat), that’s why I miss fat on low-carb, I am probably used to much more. I don’t really miss it on carnivore, I feel okay but I still wish to be able to eat much more as I like some very fatty items. Fortunately my few lean favs enable me to have a little of those without problem.

Pigs feet are new to me. Not much meat on them, paired with heart as a snack yesterday

Sounds a good combo for someone who isn’t freaked out of the meatless horribleness that pig feet are I dislike them. They are commonly used for aspic here and many people love the feet alone. I am fine as long as I get a lot of meat with it… And only in the aspic, in moderation… It’s tender and fun there. I still couldn’t bring myself to buy any… But it’s popular due to its role. Supermarkets sell packages with feet and lots of extra skin.

I can have that 40 steak at home for like 10-15 so my wallet just screams don’t do it

And it’s not something super special method that only a restaurant can pull off or something super elaborated you don’t want to bother with… So unless money is aplenty or the restaurant has a great atmosphere so one buys that too or it’s a necessity during travel or something, I don’t see the point either. I want to go to a steakhouse as I have no idea how to make a proper steak, the basic ingredient is already expensive and this will be something special and a rare occurance… I think the price difference is way smaller here too. So I want to try it and see if I like it. And experiment myself only if I see it’s worth it AND know what is the actual goal.

[Fangs]

oh yea I feel your dream deep down for sure
I am super happy you ‘hit what you need’ in the way of onsight butchery and farmers ‘understand’ that fat need and how the animal is meant to be harvested. Stores are so wild in following, if there is fat and not trimmed, no one buys it cause ‘we all’ went low animal fat intake’ and fill up on veggies…yikes!

A healthy body only requires xyz and once we are there, yes we can control grocery prices oh so well…now get rid of the lc kid and the carbby max hubby and life on my wallet thru the grocery would be ideal HA

broccoli…when extreme lc I was boiling some brocc and my friend came in with her kid and his first words were…do you own hamsters? cause that brocc to him smelled like the bottom of a hamster cage…too damn funny and it was like, why AM I eating this crap if I don’t really like it? That KID comment showed me a way forward actually while making me laugh like crazy—one of those food moments I won’t forget!

[Azi]

Keeping on with the subject of fat I just threw out nearly a full two litre bottle of rendered meat fat from what is left in my grill pan…so I guess that’s part of my problem I wasn’t adding any fat and still trying to buy the fattiest steaks bacon etc and then throw away all the fat that renders off it.away…so its prob why I was always eating more and more.
There is a reason I chose butter as my added fat because of the omega 3s and also the fatty acids the cla, vitamin a ,and I keep reading rhat when ppl added butter their weight started dropping I don’t eat it by the sticks but it doesn’t seem to be hurting…

I did read where ppl were using rendered fat and making crunchy ground beef into
meat bars…I will have to try that.

[Karen18]

Okay guys whats this all about ??? 26 new posts!!! I have spent the whole day at work since 6.45am , I am frazzled, I get home to 26 new post!!! Not capable of reading them all, damn my poorly brain!

Horrid sleep last night I felt like I was awake for the most part. I tossed and turned, covers on/covers off, big toe painful from chilblains… again and very distracting and very hurty! When I did sleep it was straight into dreaming strange dreams so I didn’t feel like I was actually asleep. Up at least 5 times for a wee … ya get my drift? 🥱🥱

I was up at 4.45 and got stair runs done. In work at 6.45am and starting to wane by 1030am! W9rked through lunch and ate on the go … a very small pack of cooked chicken slices reheated with a good knob of butter. Think i could have done with either a bigger pack or adding some of the chopped up cooked chick I had in the freezer. Lesson learnt I won’t be taking such a small pack in on Thursday!

Planned on leaving work by 3 45pm but that went out of the window as everyone and his dog decided to want to chat to me, even when I got to my car the nurse in the parked car next to mine wanted to chat!!! Finally got in my car about half 4!

Got home and immediately got some lamb chops and ribeye steak in the pan. After finishing that I wanted some bacon so cooked up 4 rashers and felt fairly satisfied afterwards. Ahhhhhh not good to feel like your tum just wants to rant at you!

I won’t be up late tonight.

Sorry I couldn’t sit and read all your posts x

[VirginiaEdie]

big toe painful from chilblains

I never heard of chilblains until just a few days ago. I read an article in the newspaper that stated the number of cases of chilblains has increased since the start of Covid. Researchers aren’t sure if Covid is making some people more susceptible or if there is some change in lifestyle since everything shut down that then made people more susceptible.

I hope your toe feels better soon. Chilblains certainly do not sound like fun.

[Ketodaisy]

“ I tossed and turned, covers on/covers off, big toe painful from chilblains”
I used to suffer from chilblains all the time before I went carnivore! Thank the Lord my raynauds went fully into remission with carnivore. After I had Covid the first time I did get Covid toe for 4 months which is a bit similar to chilblains but different. I’m sorry that you are still having to deal with it!

Today’s meal was bone broth jello, raw beef suet, beef bacon, and a ribeye

[robintemplin]

It’s amazing how strongly our bodies can now object to specific foods and especially any significant quantity. It makes me realize how anesthetized our bodies were by the terrible diet we fed them for years. Imagine all the work your body must do to simply maintain life when being fed junk.

[Shinita]

Okay guys whats this all about ??? 26 new posts!!!

(And that’s only the number, not the length…)
I am sorry. You can just look at the pictures in mine…

IDK what chilblains are exactly and how they feel like but poor you, get better as soon as possible!

---

But this Carni Satiation starts to creep me out.
I ate a small OMAD meal yesterday and a tiny one today (somewhere below 1100 kcal?). My protein is barely adequate, my fat start to be low…
I just couldn’t lose my satiation.
Tomorrow hopefully will be different, if not, I don’t care, I still eat more. It’s great that I eat little but my average for the last 3 days (with the hungry, all day eating Saturday) is below 1500 kcal and for the last two days below 1200. I start to worry about my metabolism if this continues. So it won’t.

It’s pretty cool otherwise, chill and convenient.

And WHY I have Carni Satiation when I had a relaxed weekend? (But it worked well so I have no regrets, anyway, that wouldn’t help.) Today was very nearly full carnivore. Maybe my fall? Does it do such things? Or stress. But I never ate much less when stressed. Oh well, let’s be glad, it’s such a rare thing and I feel fine.
Oh my sleep need seems to be reduced in the last days too but I am not sure yet.
So my body does odd things. I had 2 undereating days before but reduced sleep need… It always was 7 hour at least.

[Azi]

Ouch on the chilblanes I remember as a child my mother you used to get then on her little toes.