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Carnivore Corner

Discussion in 'Low-carb Diet Forum' started by bulkbiker, Jun 3, 2019.

  1. bulkbiker

    bulkbiker Type 2 · Master

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    Cool new pic.. I have a similar one from last year.. unnamed-2.jpg

    Hope they get yours up a bit quicker!
     
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  2. Jim Lahey

    Jim Lahey I reversed my Type 2 · Well-Known Member

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    Oh my goodness. I just had the most amazing super fatty, super salty, super spicy pork belly. Pre-sliced and stir fried in a wok with goose fat until super crispy. Served with a heap of grated cheese melted throughout. Beyond tasty, and so nutritious I’m now younger than when I started.
     
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  3. bulkbiker

    bulkbiker Type 2 · Master

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    Cheese and pork belly now that's an interesting combo.. just had the top half of a chicken.. hubs had the legs split a wing each.
     
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  4. Jim Lahey

    Jim Lahey I reversed my Type 2 · Well-Known Member

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    Think bacon and cheese but times a hundred.
     
  5. Cocosilk

    Cocosilk Gestational · Well-Known Member

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    You probably caught a farty bug from all those vegans. ;)
     
  6. bulkbiker

    bulkbiker Type 2 · Master

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    Yes I can get that one.. mmmm
     
  7. Cocosilk

    Cocosilk Gestational · Well-Known Member

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    I wondered, have you all given up onions and garlic? I like those in my mince but wonder if they affect your digestive comfort compared to straight meat and salt.
     
  8. Pasha

    Pasha Prediabetes · Expert

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    Garlic and onions are grown underground and are considered high carb. Thats one major reason that they are not used a lot on the LCHF WOE.
     
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  9. Jim Lahey

    Jim Lahey I reversed my Type 2 · Well-Known Member

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    In day-to-day cooking I don’t use onions but might use garlic if I’m cooking mushrooms in butter. I have given up all vegetables during the week besides perhaps the odd fresh chilli to spice up some beef or pork. I will use onions, peppers and tomatoes on the odd occasion, though. For example when making a cauldron of chilli on a weekend.

    I’m personally not mega dogmatic about not having vegetables, although I do feel better without them.
     
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  10. DCUKMod

    DCUKMod I reversed my Type 2 · Expert
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    When I was doing a short term carni, in prep for travel fasting (to avoid airline food on a 13 hour flight), I acquired a piece of gammon belly. Now that wasn't the name on the flag in the butcher's. It was actually some streaky bacon, but slashed and salted the rind, cut it into blocks of c1.5cm squared (obviously "taller" than 1cm), left the rind on it, threw it into the airfryer, did a few bits and bobs, then turned it, just to inspect it, more than anything. Gave it a few more minutes, then consumed a disgracefully ginagerous amount of it. It was frankly, addicitive. The crackling created was stellar.
     
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  11. Cocosilk

    Cocosilk Gestational · Well-Known Member

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    Oh yeah, I can imagine that caramelized onion might spike your blood sugar.
     
  12. Jim Lahey

    Jim Lahey I reversed my Type 2 · Well-Known Member

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    Don’t forget that carnivore, or in fact any real food diet, isn’t all about glycemic stability. There are myriad benefits of quitting grains beyond the carbohydrate angle, and quitting plants brings about digestive improvements in many, to name just one advantage.

    Speaking for myself only, my current focus is not glucose, but overall gleaming health and wellbeing. It’s not all about carbs/sugar anymore for me, as I cracked that nut a long time ago. Remaining a clean-eating nutritional enthusiast keeps me on the righteous path to happiness and longevity, irrespective of what may or may not contain carbohydrate.
     
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  13. PenguinMum

    PenguinMum Type 2 · Well-Known Member

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    Is anyone able to point me to a table showing how much protein in steak, chicken, lamb etc. I had assumed itvwas the weight of the meat but @bulkbiker posted earlier about eating a 600g steak with 100g protein which got me thinking. If a table doesnt exist could you let me know amount for 1 chicken breast, chicken thigh, 250g beef or lamb steak and mince which are all the things I eat. Thanks All.
     
  14. bulkbiker

    bulkbiker Type 2 · Master

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    Just use a supermarket website..
    I tend to go for waitrose then look under the nutrition
    https://www.waitrose.com/ecom/produ...angus-beef-sirloin-steak/697224-134133-134134
    weight it before cooking and then apply the percentage..
    so in the example I linked protein is 16.6g per 100g so for a 250 g steak 41.5g of protein.
    Does that help?
     
  15. PenguinMum

    PenguinMum Type 2 · Well-Known Member

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    It really does help...thank you so much as always!
     
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  16. wiflib

    wiflib Type 2 (in remission!) · Well-Known Member

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    Week...no idea, it’s roughly three months I think.

    After some unsolicited advice on FB regarding my comment that I don’t eat carnivore to satiety (I never really get that feeling, hence the long distance obesity, T2 and cravings) I decided to eat with impunity this week. It was fun! Not.

    - I’m still capable of massive overeating.
    - I’m still suffering cravings due to the overeating
    - Old behaviours surrounding food availability and justification surfaced
    - It’s way easier to restrict what I eat and slightly under eat.
    - Under eating is easy to control. I can increase should I need to
    - I was overeating when I was eating plants
    - I miss green things!

    I didn’t lose weight this week and my average BG’s were in the 5-6 mark; too much protein.

    Back to normal this week, upwards and onwards. I got loads of reduced pork and whole chicken at the weekend so today it’s a batch cook off and finding freezer space.
    What are your favourite belly pork cooking methods? I usually do low and slow in the oven.
     
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  17. DCUKMod

    DCUKMod I reversed my Type 2 · Expert
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    If it's a slab ( as opposed to slices), then low and slow, then maybe a quick burst to finish the crackling if necessary.

    If it's slices, I do something like this, https://rachelcooksthai.com/crispy-pork/ . I put it in the pressure cooker for the boiling part, then the airfryer for the frying part. It's truly, truly magnificent. Made with thick (c1.5cm) bacon/gammon slices it's even better.

    I'm on my own for a couple days, playing golf widow, so I may just visit the butcher for the latter. Self-restraint will not be plausible!
     
  18. Brunneria

    Brunneria Other · Moderator
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    Had a week away last week. Great time, but carni fell by the wayside, mainly through social eating and convenience.

    VERY glad to be returning to the carni fold.

    I ate a couple of halves of baked potatoes, one heavenly sausage roll (award winning, dontcha know!!!) and the best chocolate and salted caramel known to man. Seriously, I would not be able to stay LC if that bakery was nearby. I am only safe because it is 300 miles from home. Oh, and a very nice slice of GF and LC clementine cake. Managed to avoid vegetables, except for a few token bits of onion and whatever veg was melted into the stew I made. I fished out the meaty bits, but you get some stragglers, don't you?

    All in all, my body handled the week exceedingly well. Particularly the gluten. Last time I ate that amount of gluten it virtually crippled my knees, and I had a nasty psoriasis breakout and gosh the guts were nasty.
    This time, just a bit of pain climbing stairs, and just psoriasis behind my ears. Guts fine.

    I am convinced that carnivore, particularly keto carnivore (a la Paleomedicina) is excellent for gut health and permeability and autoimmune issues. Certainly my body is supporting the theory.

    So what else did I eat? :)
    Home made stew and chicken breasts in lemon/lime, bacon, eggs, some superb sausages, a heavenly hog roast in Edinburgh, and assorted cheeses. A couple of roast dinners (veg drifted onto Mr B's plate. Plus butter with nearly everything. And keto hot chocolate.

    Weight has, mysteriously, not increased.

    Most amusingly, the rest of the holiday group (family) managed to not notice (or rather not comment on) my weird eating at any point.

    All went very well, really.

    Now I am back I have done a lovely brisket, there is a shoulder of pork in the fridge, and quite a lot of cheese.
    I need to defrost some liver too - haven't had any for nearly 2 weeks, and am craving it.
     
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  19. Brunneria

    Brunneria Other · Moderator
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    Just seen your pork post above @DCUKMod.

    Last time I did a pork shoulder, I pressure cooked it, peeled the skin and some of the fat off.
    Then shredded the meat.
    The skin/fat went into to oven as a kind of pre-cooked crackling, with spices rubbed in.
    Came up beautifully quickly, and was served golden and crisp on the top of the pulled pork.
     
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  20. wiflib

    wiflib Type 2 (in remission!) · Well-Known Member

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    Sliced. Boiling as I type...
     
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