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Messages - Warren Dew

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Food Journals / Re: Getting started...
« on: February 08, 2018, 08:11:55 PM »
Yeah, I've had nurses tell me that juice is the next worst thing to soft drinks - and they weren't even paleo.  Whole fruit is the way to go for fruit.

Things definitely taste sweeter once one quits eating refined carbs.  I can only suppose that the taste bulbs get burned out by a nonpaleo diet and are given a chance to grow back on paleo, or something.

Food Journals / Re: Getting started...
« on: February 06, 2018, 05:36:36 PM »
Good job on skipping the alcohol!

Kangaroo meat is pretty lean; if you're cooking for the kids they might need more calories from fat or fruit.  Roast pork belly should be good, though.

Food Journals / Re: Getting started...
« on: February 04, 2018, 11:21:18 PM »
Good job on starting a food journal, and especially admitting to the nonpaleo parts of it.  Looks like a good start, and it looks like you know some of the things you need to work on.

If you have time to cook breakfast, you could switch to bacon & eggs or the like.

What's S&P?

Introductions / Re: Hello from Australia.
« on: February 04, 2018, 11:17:27 PM »
Welcome.  Stick to meat, fresh fruit, and leafy green vegetables, and drink water, and you'll be fine.

Introductions / Re: Hello!
« on: January 28, 2018, 09:04:29 PM »

Introductions / Re: Greetings from Chicago
« on: January 28, 2018, 09:03:35 PM »
I just have to note the juxtaposition of "most gorgeous female I ever laid eyes on" and "strict paleo".  There's a cause and effect there.

I'd just say, learn how to cook a steak.  Get a preseasoned cast iron frying pan, add a bit of fat to prevent sticking, preheat on medium high for 2 minutes, throw the steak on for a couple of minutes a side, or more if she likes well done.

Miscellaneous / Re: Meat tax may be coming
« on: January 28, 2018, 08:57:58 PM »
Indeed, once a sin is taxed, the government has an incentive to increase the amount of that sin.  I wonder if that happens with alcohol in Alaska.

Recipes and meal photos / Zhoukoudian soup
« on: January 04, 2018, 10:54:44 PM »
The lower Zhoukoudian cave was occupied by homo erectus around 700,000 years ago, and again by early modern humans in the late paleolithic, by which time the broad spectrum revolution had occurred and humans were likely using fruit, like the citrus found in Asia, and other vegetables to supplement their meat.  Spicy, sour soups like this one could have been made in leather pots using the heated rock method, but we'll use modern pots on the stove top.


1 quart bone broth (see recipe linked below)
4 oz pork or other meat
1/2 cup bamboo shoot
1/2 cup mushrooms
2 lemons
white pepper
1 egg
2 scallions

While heating the bone broth to a simmer in a saucepan, slice pork and bamboo shoots into strips, about 1/8 inch by 1/4 inch by 2 inches, and slice mushrooms 1/8 inch think.  Cut lemons in half and squeeze out the juice.  Finely grind 1/4 teaspoon white pepper.

Put pork, bamboo shoots, mushrooms, lemon juice, and ground pepper into heated bone broth.  Allow to simmer about 5 minutes stirring occasionally, while beating eggs in a bowl and chopping scallions into 1/4 inch pieces.

After the 5 minutes of simmering, pour eggs in a thin stream into the soup and stir.  Serve promptly with scallions on top of each serving.  Diners may wish to add more pepper to taste.

Serves 3-6.  Recipe may be doubled or quadrupled.

My other recipes:

Recipes and meal photos / Re: Bone broth
« on: January 04, 2018, 09:52:44 PM »
I haven't made this much, but I now frequently make an even simpler broth recipe.  It's based on the bones left over when we order out for baby back ribs every couple of weeks, so it's not 100% paleo.

I take 4-5 ribs, including whatever meat the kids leave on them, and put them in about a quart of water.  I then heat the water to a simmer and let it simmer for an hour or two, reducing the volume by about half.  I then remove the bones, strain out any other solids using a find mesh steel spatter guard, and salt to taste for a consomme soup.

It tastes reasonably good, and is excellent for when someone in the family has a cold.  I keep baggies of 4-5 bones in the freezer for this purpose; since it only takes an hour, I don't need to make it in advance.

Miscellaneous / Re: Meat tax may be coming
« on: January 01, 2018, 10:15:22 PM »
You make me happy that the US withdrew from the agreement.

Diet and nutrition / Re: urea, dementia, high protein, in the news now.
« on: December 12, 2017, 10:23:02 AM »
To expand on Jayjay's post, the urea could for example, be the result of breakdown of proteins from brain cells after they die.  In this case, the urea would be the result of the dementia, not the cause.

I think it's notable that the principal investigator's main area of study is metabolic syndrome.  Metabolic syndrome eventually leads to high blood sugar levels, overloading of the kidneys to remove the excess blood sugar, and kidney dysfunction, which would interfere with the body's removal of urea.  So even if the urea causes the dementia, it's likely ultimately because of excessive dietary carbohydrate intake, not excessive protein intake.

Introductions / Re: Still Alive and Thankful.
« on: November 23, 2017, 04:12:13 PM »

Introductions / Re: Hello cave people!
« on: November 23, 2017, 04:09:55 PM »
Welcome!  Sounds like you're off to a good start.

I'd recommend getting rid of the beans and oats when you're ready, preferably before you develop presbyopia, which happens to most people in the mid 40s.  Settling in to the lack of other starches first is fine, though.

Introductions / Re: My sweet little introduction
« on: November 07, 2017, 10:41:00 AM »

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