I know it’s not just me but could others here comment? On meat or not.
I find often I need to exercise, I’m just itching to use my resistance training set until failure (and then, after an hour resist doing it again) or go for a bike ride - it’s a half hour up hill ride from here to most places I go, and I’ll ride hard to the top of that hill and see what speed I can get on the way back, just to burn off what feels like excess energy
Keto for me had quite a bit of low carb veg. I think some of those didn’t agree with me given how much better I feel on zero carb
I never did the keto fake foods, I think I have been doing low carb on and off since I was 20, I’m now 47
My carnivore diet has been scotch fillet steak (rib eye), eaten until satisfied, and often about 4 eggs a day. My “too much fat” thing I think was because I had fallen into a one meal a day pattern, and it’s hard to process a day’s fat in a single dose
While I was fat I ate leaner cuts
I buy my meat as whole prime cuts, I need to up my frozen storage space so I can instead get a whole cow
That sounds awesome; Have you put your food into something like cronometer to make sure your covering all the nutritional targets? (Fillet is mostly muscle meat, I wonder if the 4 eggs a day give enough nutritional diversity, hence my question)
Example here is my cornometer readout for my default
image
I don’t normally weigh my food, though I did a couple of times while I was eating once a day at 960g. I’ll measure what I eat tomorrow and drop it into chronometer
I have a kilo of liver on order which will pick up tomorrow. My intention is to grind it with lean meat and fat trimmings and make rissoles (maybe burgers in Americanese) with the ground beef and liver and egg for binding
Oh and I fry my meat in tallow, my eggs in butter
My average in the past has been a kilo a day over the course of ten days (reckoned on my usual ~10kg meat purchase lasting ~10 days)
I have a kilo of liver on order which will pick up tomorrow. My intention is to grind it with lean meat and fat trimmings and make rissoles (maybe burgers in Americanese) with the ground beef and liver and egg for binding
That sounds great. My only advice for liver is the less you cook it the better it tastes.
Oh and I fry my meat in tallow, my eggs in butter
Delicious.