Goat Milk

#21

@ctviggen----- it sounds like in general ‘you found your sweet spot’ on what it takes for you personally thru your years on working on you.

while I SO get this, others have to watch how they ‘read into this’ if they are not us and ‘not there’ thru our time on any big healthy eating plan change just yet.

I know I read tons and I tought I should do this or that cause others did it, but in the end, a ‘tad of advice’ is great and we can work on that but it is ONLY US who eat our own menu per day to suit us best and yes you found you and I found me. As many others here have ‘longer on a big eating plan change’ to well, just change us on how we eat now LOL

good post and not sayin’ this directly at you, advice from longer term people who have walked the change is what we are now and our experiences, ALL of us ya know. The newer person has to be made aware that we group who are here and ‘know ourselves thru real experiences’ ain’t them :sunny:

(Betsy) #22

Thank you, I had started drinking jersey cow milk last week and eating some goat milk yogurt, so when I saw your post yesterday I thought I would see what else you’re doing.

Yesterday may have been my last bacon meal, I also didn’t feel as though I ate after eating it until I couldn’t eat any more.

This may help with the problems I have when trying to eat very low carb. I’ve tried so many times and had to stop because of scary symptoms.

Thank you for your help. I appreciate it.

(Bob M) #23

I don’t actually eat bacon. I know, people are going to start yelling at me. But I don’t eat (by themselves):
-bacon
-nuts

Why? The make me overeat.

If I notice that I overeat things, I stop eating those things.

Right now, I’m trying to vary what I eat. So, I had cow and pork tongue for lunches. Last week, I had top round (beef) roast. This week, we had chicken from a local farm.

We also have such a busy schedule that we have to make multiple “make in advance and reheat” meals. Last week, I made a hunk of top round, which I covered with herbs, salt, and garlic. I take it out at 120F, cool it down, put it in the fridge. Then we slice it relatively thin and cook it in butter. This week, we’re using Diet Doctor’s protein noodle lasagna (where the “noodles” are replaced by chicken deli meat slices.

Next week, I have some beef heart, so I’ll that for my lunches. I’m not sure I’ll have enough for 4 lunches (one day of eating only dinner or fasting), and if not, I’ll make it up with other meat.

But I usually mainly eat meat, try to eat mostly beef, with a few vegetables or “fruits” (like olives), and try to stick to 2 meals a day. While I’ve been drinking milk, it’s only about 6 ounces a day. Goat milk yogurt isn’t much. And I tend not to do much cheese, for no reason other than I like to eat beef better.