Another Carnivore Thread

#101

Ummm…cause it tastes good? :upside_down_face: :cowboy_hat_face:

LOL, okay, I understand that but so do the food companies. It seems fairly sad to me though, when we allow our taste buds to send us to the medicine cabinet (the doc’s office and the hospital) over and over again because we like the taste of our poison.

Awhile back I read that McRibs had glue in them. Not surprising when you consider the ‘shape’ they are in. Comments that followed that info were along the lines of, “I don’t care, it tastes good.” Like Bob, I know folks who are in really bad health who continue to eat the SAD. I guess it depends on how much one’s health means to them. Sometimes, we don’t know how important our health is till it’s gone.

#102

BTW, this has been a great thread. I’m so thankful for all comments and views. :slight_smile:

#103

I didn’t make the connection with tomatoes at first. I would often have low level back pain and wrote it off to my age, or driving a lot, or sleeping wrong. I cut tomatoes for a while when I went keto because of carbs. Then one day I had some and the next day a backache. This may have taken a couple of times but I cut tomatoes and that dull nagging pain vanished. Fast forward a while, I had not had tomatoes for probably months, a friend cooked an awesome soup for dinner. I had some that night and the next day not really thinking about it. I awoke in the middle of the night in such bad pain I was scared. The next morning I called her to asked if tomatoes had been in the soup; yep, chopped up cherry tomatoes.

#104

They are called “food scientists”.Note they are not called “nutritionists”. But the latter is often a misnomer.

#105

Here’s a good article on carnivore. It also explains the difference between ZC & PKD variants.
Hope y’all find it helpful.

(hottie turned hag) #106

Reminded me of a line in a 19 century novel, I’ve posted it before:
“He’s digging his grave with his teeth”
(referenced a “corpulent gentleman”)

#107

Yes, sadly appropriate. Thank you for sharing.

#108

Bookmarked and a good read, thanks.

I’m gonna have to give fish eggs a try. Oh boy! lol

#109

I sure don’t have to worry :slight_smile:

here we go again:

A California-based packing company announced a voluntary recall of vegetable products over a potential listeria contamination.

Mann Packing Co. of Salinas, California, alerted buyers that several vegetable products were being voluntarily recalled from stores such as H-E-B and Walmart in the U.S. and Canada.

The recall includes fresh and frozen products including vegetable medleys, veggie trays and blends, according to the release.

another reason to avoid like the plague LOL

#110

On that video I loved when she said…we don’t follow mainstream recommendations cause we are not on a mainstream diet.

I so agree with this. What might work when veggie and sweeteners and etc. are part of your menu…and action is taken in whatever circumstance to your need…….they most likely will not be what is required to take action while being Carnivore. I so get that.

Great video. I love people being open and fierce about this way of eating!!

#111

Hope anyone involved in the earlier drama has let it slide. Water off a duck’s back.

Y’all have a great evening. I’m about to head home & I have beef thawing in the fridge. :yum:

(Full Metal KETO AF) #112

I hope you all understand this was meant to be funny, tongue-in-cheek. But also because I still sin with the plant kingdom.:wink:

This is Transglutaminase, sometimes referred to as “meat glue”. It sounds like an industrially concocted nightmare but it’s actually a naturally occurring enzyme based on glutamic acid, an amino acid found in meat and fish. It is present naturally in all animal protein structures. In Asia they use techniques to breakup meat fibers into a paste and whip water into the paste by hand with some other ingredients that vary. The transglutaminase and the jumbled up fibers is a paste can be shaped into meatballs for soup. They have very different texture than western meatballs. Springy and almost like a pleasantly rubbery hot dog like made with seafood, chicken, pork or beef. About 25 years ago the Kikkoman corporation developed a way to grow Transglutaminase with a bacteria I believe. So McRibs are pulled pork with Transglutaminase added and put into mold trays and refrigerated to let the enzyme set. It’s used in Surimi (fake crab made from pollack), formed from chunk hams, any deli loaf shaped chicken, turkey (those oval shaped meat things) and probably a lot more stuff than I can think of. It’s one of those “modernist gastronomy” things that chefs like to play with (think weaving bacon strips like a basket around giant scallops, or layering salmon with halibut slices for a striped filet).
All in all I am with you Bob on the food industry and you Fangs on plant anti nutrients. I have cut way down on plants the last six months mostly, more as time goes on. Personally I am a believer but I honestly can’t say I am suffering side effects to my knowledge from what I eat of plants. I worked all my life in food. Cooking, baking, studying, learning, loving everything about the art of cooking around the world. I’ve traveled all over Asia for a year and a half. I worked over 20 years cooking Chinese Sichuan food professionally in the best Chinese restaurant on the Monterey Bay. It was pretty big giving up rice, noodles, and all the starch based wonders of Asian cooking. And cutting out all the higher carb vegetables, fruits, and using sugar as a balancing tool in cooking. I don’t really miss any of that stuff. The scary part ahead is cutting out spices, garlic and herbs.

Hello, My name is David and I am a :hot_pepper::hot_pepper::hot_pepper: addict.”

Everybody here in unison, “Hello David” :joy::joy::grin:

So as much as I like just meat and salt,
For me Spice is the variety of life!
Yeah, I know that’s backwards… That’s my biggest hurdle, I am a master of herbs and spices. :man_cook:t3:

:cowboy_hat_face:

#113

Yep, I totally got that! Sorry if using it to make a jab at the food companies stole your joke. I actually did get a good laugh out of that line.

I laugh a lot… mostly at myself, though.

I also kinda miss Frank’s Hot Sauce… I used to put that :poop: on EVERYTHING!

#114

I did not know about transglutaminase. Cool, learn something every day.
Still wouldn’t eat a McRib unless I was starving, even then I’d have to think about it. :laughing:

#115

Yes, I knew you were having a bit of fun. I’m not adamant about any diet when it comes to what others eat. I’m doing this for health reasons and enjoying the ride so far.

Interesting on the Transglutaminase, btw, thank you.

#116

Welcome brother penitent, here you’ll find people who don’t care what you eat as long as you’re cool and don’t scream at us about eating so much steak. :laughing:

#117

It’s not just veggies - we have an African Swine Fever outbreak in Europe, lots of pork recall in my country… :frowning:

#118

Oh wow! That is awful!

(Full Metal KETO AF) #119

That’s another point I was going to make to Fangs, lots of meat recalls for certain things too. Mostly processed though like burger patty’s or ground beef, E.coli or salmonella usually. Stuff that isn’t processed with nitrate like sausage or bacon usually. You’re trusting the hygiene of the meat plant. Not so much risk buying chunks of meat :cut_of_meat:. :cowboy_hat_face:

#120

So far Slovenia’s ok, but some butchers and larger companies have purchased pork from farms with infected animals, so they recalled those products.