Not like I am a carnivore (super close to it now though I am curious for how long) but…
Well I am poor and mentally unable to throw out food so I eat the tiny amount left after we eat some cheese or fish gifted to us… I survived a whole ton of sunflower oil in my life (my guesstimation. yep, 1000000g. wow it’s written “tonne” then? didn’t know, just looked up) and I totally doubt 30g olive oil a year will harm me. But it’s me. (And I almost worry about my poor SO who eats sunflower oil all the time despite never buying it pure since 13 years just because they put it into too many 2-ingredient things ).
As I dislike the flavor of olive oil, I already hadn’t the habit to buy anything with it all my life.
The lard I make from cheap supermarket pork is WAY tastier
And of course, it’s not carnivore though that never stop me completely. I do use coconut oil sometimes (my rare dessert pancakes or when I run out of lard and butter isn’t a good option for some reason. though it’s insanely rare. I don’t run out of lard to begin with and butter usually works when I still do)… My added fat intake is already tiny but it’s lard and butter while Alvaro uses coconut oil and I cook for him using coconut oil or lard (he dislikes lard so it only happens when it’s meat, usually pork as he just can’t say no to lard then, what would be the point? :D).
But IDK why I write about what I do as health wise… I never thought about it. As I almost always completely avoided the stuff. It’s insignificant. It’s not bad enough for me to ban the tiny amount I have (I would give it to Alvaro if he could do anything with fishy olive oil. most of the cheesy olive oil goes to him when I reuse it putting camambert and chili into it though I taste it too. barely). I eat way worse stuff way more often, not like it’s an excuse… But my body can handle this much. I have huge trust in my body.
I could give the stuff to the cats and maybe I will do that in the future… It’s olive oil, not something precious or tasty I don’t give them because I want it… Actually, I think part of it goes to them already… It was so long ago I used olive oil though I planned to fry hake fish in the one I have now. 20g or something, it was a jar of tuna from Italy, very very well packed, lots of tuna, barely any olive oil! THAT’S how things should be done, not the stupid tinned fish here, that is like 120g fish, 80ml sunflower oil (maybe some other too but even the imported stuff here is focus on sunflower oil. it’s the number one and almost only cooking oil here since decades. that thing sadly stuck low-fat and red meat avoidance never did. I have read old cookbooks… 1920s, after 1945 some time, even later… after the WW2 there came the so-called socialism and people were persuaded to swap lard/fowl fat to sunflower oil. even cookbooks were steeped in the propaganda that time, not just food related things. the very old cookbooks are more delightful, definitely not shy using tons of fatty red meat. of course, sugar was already there).
We have tinned fish in brine but it’s a very small percentage and very limited. I can’t buy mackerel in brine. IDK about salmon but that’s so insanely expensive, even more than just buying it frozen. And only saw it at one place. Small supermarkets have a few cheaper options and nothing in brine. But they have cod liver. Great but it has a ton of oil and it is problematic to use up. But it’s its own oil, allegedly. So I can fry my hake fish in it. Lard probably would be better…
Sorry, I am totally unable to answer quickly, I am worse than usual now.
So, olive oil is obviously not carnivore and we definitely don’t need it. I don’t judge anyone to throw it out but I can’t throw out food so I just do my best to avoid getting any.
I got hungry early (I only ate once yesterday… well twice but 22/2, it’s almost OMAD… it probably wasn’t low-cal at all as I had fatty pork too but I can imagine it wasn’t so much. still no tracking) and lunch was my 2nd meal. My first meal was tiny and happened after noon.
I can eat very little when I don’t like the lean meat I am eating… Especially when it’s early.
This far I only ate chicken liver fried in cod liver oil, it’s so weird But my friend, sour cream made it a bit better. And eggs, of course. Tiny cheese too.
My no coffee plan goes horribly this week, today I had headache again.
This will be a very different thing but I just remembered something from a book. A very weird and wrong argument against egg.
It said that our beautiful body doesn’t need anything as smell as egg. Just try to put an egg outside, into the sun! It will be awful.
Yeah… Because vegs and fruits are so wonderfully fragrant when rotting… Things like cauliflowers are especially famous about it Even our beautiful body is smelly when rotting (even without that under some circumstances)…
It’s so insane to decide about what to eat based on how the stuff smell when rotting for a while And all animal stuff smell badly then. But living on plants only, that is something many people desperately and honestly tried, researching and everything and totally failed (I watched such a video lately. IDK what exactly think but it’s irrelevant, I am glad if I KNOW some of the things I need for myself)…
Okay, it has some relation to bacon but it’s fatty raw meat, actually… Proper meat in my world! I still would need a lot of it to be my main meat 500g is a cute amount when it comes to meat, not always enough but I can do way lower days like 250g and some more from processed meat products. I can’t do that amount with pork belly, not like I ever try. It’s too fatty for its price for me and not among my fav cuts. But bacon is worse as it’s salty and processed so I keep its amount really low.
“Bacon” is the cured salty stuff here. It’s not traditional so we actually call it “bacon”, with this word, it is among the super rare ones where the original spelling is kept despite our language can’t stand it for long. So it’s a new thing.
We call both the raw and the more or less traditional, not sliced cured things “szalonna”, it goes from full fat tissue to less than half, some has skin, some doesn’t… Bacon is one single type, always thinly sliced and always too darn salty One can’t get it from a farmer’s market as it’s not traditional here. We can buy our normal cured slabs Cured pork has a huge tradition here. That’s nice. Even if I must keep the amount low, it’s not my normal, slightly salted meat staple. My roast is about 0.3-0.4% salt in the end (0.2% when raw) and the cured stuff easily goes up to and beyond 7%… I have problems with things way above 1% though it depends on the item (and that what I eat with it). 10g bacon requires about one big egg I think. Hard to consume much of it that way… Bacon covered leaner pork works well… I just don’t really need bacon with my proper pork.
Oh! Alvaro brought me a >3 pound fresh ham slab with visible fat and 40 eggs today! Okay, the eggs are his too (mostly mine) but I probably will feed him the leanest part of the pork too. So my worrying almost complete lack of pork is over. The slab size is surprising considering 1 kg is the limit But if they cut the pork into almost 1.5kg pieces, they must sell it
So I am pleased with the amount, I fried a little and will roast the rest tomorrow. My dinner will be porky, finally. Not just chicken liver and eggs and little else. I need an enjoyable meaty meal and I probably will have it.
I got very crunchy chicken skins in the oven (after separated from the meat) but I think I always fried my bacon, quicker I think… And anyway, a few rashers with eggs, of course I use a pan. It’s quick and I see what I am doing, I can flip them and everything.
@SecondBreakfast: Good luck (even if I always found this wish not accurate) with your fast! I still can’t do an EF but maybe one day! It’s so odd to me that broth works for people, it’s the ultimate gateway food to me, immediately gives me appetite… I don’t bother with electrolytes for a short, up to 3 day fast but it’s very individual, of course Many people need it even without an EF.
Congrats for your new bed! I start to wonder if I need a bed… I don’t have one since decades. I have 2 very comfy mattresses though so my not-bed is pretty huge, I keep pillows, stuffed animals and books on the part where I am not If I make a bed, it must be pretty low as the “ceiling” is very low there. It starts at… 45cm? Alvaro has problems to find cupboards there (we have very similar rooms, his is a tad bigger but it’s not noticeable. but I got the south-west window and I have a south-east roof one too while he has only the one. I like sunny rooms. and I dislike hot rooms so insulation AND making it dark in summer is vital).
Oh. Is it that easy? I LOVE bacon flavor, even artificial bacon flavor… I never could use my liquid smoke very well… Hmm… I wanted to buy pork belly once anyway, maybe I experiment…
I have smoked paprika too and the only way I ever could eat pure fat tissue was slowly boiled and covered with it (not with smoked one though as it’s not in our cuisine. it’s Spanish or something? probably other folks use it too. it’s not long ago that we can buy it here)… So that should go nicely with pork belly too. But as it has meat, it may be not needed.
I had dinner around 7pm. 3MAD, barely IF, 160g protein and less fat. It wasn’t easy to get satiated at dinner, I got bored of my pork in no time, it may be not super lean but for fried meat, I prefer chuck or shoulder, it should be fatty! So I opened a tin of herring too and had a sausage as well.
I don’t have my usual level of enjoyment from my food but I feel zero desire to go off or anything. Not like it would help. Some fatty meat would be better but it happens here and there this week too.
And guess what! FINALLY, I got a letter regarding my inheritance! My aunt died in September if I remember correctly (I am HORRIBLE with dates. I managed to learn 3 birthdays in my whole life, mine, my Mom’s that was almost the same and Alvaro’s as that is a national holiday) and I wondered when I should start not to worry as that’s not hedonistic but asking what happened. I am glad it didn’t go super quickly but now I am as ready to cross the country again as I can be.