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Messages - Warren Dew
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« on: August 25, 2009, 01:01:02 PM »
That article in Men's Health is pretty good right up until the end, where they say that if you don't overeat, and if you get enough exercise, what you eat doesn't really matter. "It could be that it's not bad foods that cause heart disease, it's bad habits". Riiiiggghht. Like the bad habit of eating carbohydrates in anything other than a bare minimal amount.
I think the real issue is that starchy foods are almost impossible not to overeat.
« on: August 25, 2009, 12:59:03 PM »
Asking questions is great!
My rule is: roots are fine, tubers are not. Roots are simply storage organs that the plant can afford to lose; tubers are reproductive organs that the plant has evolutionary incentive to protect against animals.
With respect to effects, roots like carrots and onions help me feel full when combined with fats. Also, carrots actually do seem to have a noticeable good effect on my eyesight.
Tubers, specifically potatoes, give me lots of painful gas.
« on: August 24, 2009, 05:26:47 AM »
What about worms? The animal can ingest them from the earth, or it's food. The worm larvae can get in to the bloodstream and live in cysts within muscle, brain tissue etc; waiting to be consumed by another creature, eg. a human... Then the process repeats itself. (I'm no expert; I don't know much about these things at all.. but this is what I recall reading)
My understanding is that worms are not much of a concern in beef, but are the reason for the recommendation to cook pork and fish to well done. This is specifically trichinosis in pork, though I understand it's rare in today's pigs, at least in the U.S.
« on: August 24, 2009, 05:18:58 AM »
But to counter this apparent n-6/n-3 imbalance I'm thinking of getting some fish oils now from low-food-chain fish or something (to reduce mercury levels)
This might be a good idea - or just eat some herring and sardines.
« on: August 23, 2009, 06:33:20 AM »
I actually wasn't ever able to get the grassfed tallow, I've just been using pastured pork lard. Since hogs aren't ruminant animals, I don't believe that the lard will have K2. The grassfed beef that I've been getting has some, but I think that the grassfed cheeses I've been eating recently have a lot more.
I don't know about the pork lard. I do know the highest levels of vitamin K are found in marine mammals like sea cows. Given the level you note in regular ground beef, the levels in tallow should be 5-7 times higher, since regular ground beef is only 15-20% fat. That's consistent with the levels in cheese, which are basically all fat.
I wonder if that's one reason I've stopped having the muscle cramping and my skin has gotten softer? Maybe I'm getting more K2 (the MK-7 variety) now, and perhaps I was a bit deficient in that before?
I think the skin is probably a result of the amount and quality of fats in the diet. Mine improved markedly when I got rid of all trans fats and started making sure I got more omega 3s. If you're eating a lot more cheese than you were fat in your meat before, that could be it, but I think you'd get the same effect from consuming the same amount of grass fed beef tallow. Note that the part you actually consumed would help - the stuff that gets left on the pan on on the plate obviously doesn't help.
« on: August 23, 2009, 05:47:05 AM »
What specific intestinal issues is he suffering from?
« on: August 23, 2009, 05:37:03 AM »
The taste is actually really neutral. The sauteed onions taste like sauteed onions, except tastier than usual. I think somehow the omega 3s make it taste better, but I can't identify a separately distinguishable taste.
« on: August 22, 2009, 05:57:33 AM »
It's been a while since I had enough grass fed beef fat available, but a nice tub of grass fed tallow arrived this past week. The first thing I did was sautee some onions - soooooooo good!
2 organic onions
1 tbsp grass fed beef tallow
Remove skins from onions and slice into 1/4 inch slices, discarding ends.
Heat tallow in frying pan approximately 2 minutes over medium high heat.
Fry onions for 3 minutes. Turn slices, then fry for an additional 2 minutes.
Serves 2-4. Total calories approx 125. The onions will absorb the fat, resulting in a wonderful paleo snack or accompaniment for steaks or roast beef.
« on: August 22, 2009, 05:49:29 AM »
There are limits to how much protein you should eat, but it's up around 40% of calorie consumption.
Note that there are some questions about how well the body operates for sustained distance running in ketosis, which you will be in at such low carbohydrate consumption. Personally, my calories are about 60% fat 20% protein 20% carbohydrate, but I'm not as athletically inclined as Tarlach and Wlfdg. Also I'm "older" I guess at 49.
« on: August 22, 2009, 04:27:54 AM »
Vitamin K2 is present in grass fed beef as well:http://www.healthy-eating-politics.com/grass-fed-beef.html
Since it's fat soluble - which is why it's in the butter - it'll be present in the fats. You may be getting plenty already from your grass fed tallow.
I've read that it only takes a few seconds of midday sun exposure in light skinned people to get to saturation levels - which are extremely high - in skin. I suspect a few minutes of midday sun on the hands and face may be sufficient.
« on: August 21, 2009, 06:36:03 PM »
Thanks so much for volunteering!
« on: August 20, 2009, 04:17:25 PM »
I've had the greatest success by using weeks that are at least a week old before boiling, preferably a couple of weeks. I also plunge them into cold water when I take them off the heat, basically pouring off the boiling water and filling the pot with cold water.
« on: August 20, 2009, 04:04:47 PM »
I'd get rid of it and delete his account, myself. People who have one post to their name are usually spammers who have just cut and pasted something from some random web site somewhere, so the info doesn't tend to be very useful for a paleo site.
« on: August 20, 2009, 04:02:17 PM »
I eat about 5 lb of meat and fish a week, plus a dozen eggs or so. I tend to get fatty cuts and eat the fat, which may be why I manage on less than others here.
With respect to expense, a lot of it is ground beef.
« on: August 19, 2009, 04:52:08 PM »
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