Episode #105 - Eating Fat to Satiety

fat
bacon
vegetarian
(Nathanael Schulte) #1

Hey @carl and @richard - great episode this week, and I had a couple comments:

  1. Carl, your experience with dropping weight eating only pork belly sounds like mine trying out The Bacon Experiment (eating 1-1.5lbs of bacon every day, and in my case, some coffee with heavy cream). Like you, it’s the only way besides fasting I’ve been able to consistently move down in weight in lately, and with the stress of being a foster parent to two toddlers, it’s easier than fasting at the moment. In fact, after listening to you, I’m going to try bacon only again for a few weeks and see how it goes. Thanks for sharing.
  2. I haven’t seen The Magic Pill yet, but I’ve read The Vegetarian Myth by Lierre Keith who you guys mentioned. It’s a fascinating read, if only because of the fact that she was able to give up the vegan lifestyle after following it militantly for 20 years. I think think she’d be a great guest if you can get her on.

Keep up the good work guys!

Quick start into ketosis?
(Nathanael Schulte) #2

Almost forgot, I’m out of bourbon, but this is my nightcap tonight.

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(carl) #3

aw, that’s a shame. :wink:

(Nathanael Schulte) #4

A shame it goes so fast :disappointed_relieved:

(KCKO, KCFO 🥥) #5

@carl Can you please post how to reach the ghee makers you talked about in this podcast? Good ghee is hard to find. And I am still too lazy to make my own, well actually, I am too busy making my own keto breads, cheesecakes, mayo, etc. Thanks in advance.

(carl) #6

Sure. http://ghee.2keto.com

(What The Fast?!) #7

Is there a recipe somewhere for how you prepare the pork belly you’re eating? I made some slices today by just putting some sugar free seasoning on them and cooking them in a cast iron pan at 375 for about an hour. How are you preparing yours?

(carl) #8

I make porchetta. No matter how big, get a belly with rib meat and the skin on it. Make cross-diagonal slices about an inch apart in the meat. Rub into it crushed garlic, salt, pepper, lemon zest, fennel seed, and rosemary. Wrap it up in twine, skin side out. Cover the skin in baking powder and salt. Cook at 300 until the inside hits 165, then crank up the temp to 500 to crisp the skin.

(What The Fast?!) #9

oh whoa, that’s intense! The pork belly I bought was in slices, but I think that Costco carries a whole one. :slight_smile:

(carl) #10

Look for a local latino grocery

(carl) #11

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(What The Fast?!) #12

What is this cut called in a grocery store, just a full pork belly? We have several Latino/Mexican stores here!

(carl) #13

Yes. Just pork belly.

(What The Fast?!) #14

@carl Curious - how much pork belly are you eating daily? I don’t remember if you said so on the podcast, but I can go back and re-listen. I know you said you’re eating until you’re basically nauseous - but about how much does that end up being for you?

I can eat like a SURPRISING amount of bacon/pork belly. :rofl: Today I had 8.75 oz (weighed raw) for breakfast (on a salad) and I could easily have eaten more. I have no clue what the macros are because each slice is different and a lot of the fat cooks out.

BTW - based on your experience, I switched my IF routine from lunch/dinner to breakfast/lunch and I really like it. What I love about it is that I don’t have to worry about cream or anything else in my coffee breaking my fast, because it’s in my eating window! It’s much easier to stick with just water after 2 or 3pm. Thanks!! I also love that when I do have plans to eat at night, I can just skip breakfast (or breakfast and lunch) and sneak in a 24 hour fast.

(carl) #15

It doesn’t take much. 1/2 pound? 3/4 tops?

(What The Fast?!) #16

raw or cooked weight? 1/2 lb (8 oz) raw weight is what I had this morning (the single slice of pork belly)…and that was just breakfast.

(carl) #17

cooked. :slight_smile:

(Kathy L) #18

I was too, and never understood what to do with it! Then tried making it, and it was sooo easy I’m feeling silly. I use it for frying, where butter would burn - and love “frying cheese” in it! Give it a try - easy- peasy!

#19

Carl,
how do you store tallow. In a bowel in the refrigerator? How do you get the hard tallow into the fryer?