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Topics - chromagnumman

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Recipes and meal photos / Quick Beef Heart with a pan sauce
« on: August 02, 2012, 12:53:39 PM »
Beef heart. Even organic Grassfed beef heart is cheap. In Canada, I can get a whole grassfed beef heart for about $4.00. A whole heart is enough to stuff 2 people or generously feed 3. It is very lean, loaded with Iron and other nutrients. Since I am too lazy to type up all of the nutrients, let me quote another foodie.

- Beef heart has very concentrated levels of CoQ10, B vitamins, folic acid, Selenium, Phosphorus, Zinc, and Amino Acids that help burn fat, store energy and boost stamina and endurance.

-More on CoQ10 in beef heart: it is highly protective against cancer and is found only in animal foods. CoQ10 is a substance present in every cell in the body and essential for cell production, we need a lot for good health and can get 40% of our daily requirement with 1 serving of heart. It protects our heart, improves problems with our gums, and has an affect on many different diseases (read more about CoQ10.)
Pan Sauce
So what is a pan sauce anyways? When you sear protein in a stainless steel pan, you get that pain in the butt brown crap that sticks to the bottom of the pan. That brown stuff is called fond. Fond is protein that has undergone the maillard effect (i.e browning). It is super don't you dare break out that green scrubby pad to clean it off. Make a pan sauce instead, it makes cleanup easier! 

Basic method of making a pan sauce:
1) Sear off seasoned meat.
2) Reduce heat, add some fat to the pan. Add aromatics (garlic, onions etc)
3) Deglaze pan with wine and stock (i.e pour the liquid in, and scrape the brown bits off the pan with a wooden spoon) If you are using gas, remove the pan from the heat if you are using wine (unless you want to lose your eyebrows). Add some creme fraiche if you do dairy.
4) Reduce volume to 1/3 until it thickens. Add a pan of butter. Taste, and season with s and p
Total time. 3-4 minutes.
Results in a silky smooth, intense, complex flavour sauce.   

So why WOULDN'T you eat beef heart? I would imagine it is because you don't know how to cook it, or you are scared of it. Well let me tell you something; It is delicious, easy to cook, and QUICK to cook.  Go ahead, give it a go and see how you like it. After all, you're only on the line for $5.

- Half a beef heart, cleaned of ligaments and connective tissue. (The white stuff)
- Salt and Pepper
- Fat for rubbing heart.
- Scoop of Fat
- 1/2 cup of QUALITY  no crap-added Chicken or beef or venison stock (see my post about bone broth)
- 1/2 cup of Wine or 2 tbs of Balsamic vinegar.
- 1/2 medium onion, diced
- Handfull of mushrooms (use crimini instead of white if you can find them. Crimini are also known as brown mushrooms)
- 1 clove garlic, minced-
- A scoop of creme fraiche or full fat yogurt (if you do dairy). I eat fermented dairy but not milk.

- 2 tbs of olive oil
-1 tbs of balsamic or lemon or lime or white wine vinegar.
- salt and pepper to taste
- a squeeze of mustard.

1) Heat a stainless steel pan (not teflon or cast iron) on medium-high until droplets of water dance.
2) Season your cleaned heart generously with salt and pepper. Rub some tallow or coconut oil on both sides.
3) Cut some shallow cross hatches on the heart. This prevents it from curling.
4) Sear each side of the heart for 2-3 minutes until brown. The middle of the heart with be very rare. This means it will be tender and not too chewy/tough. Set aside and cover.
5) add a pat of butter/ghee or fat. Add onions and mushrooms. Cook until slightly brown. Add garlic stir until fragrant
6)  Add liquid, including the creme fraiche, scrape the bottom of the pan with a wooden spoon. Reduce volume until sauce is thickened.
7) While sauce is reducing, plate up some spinach or arugula, or water cress. Mix the dressing.
7) Slice the heart across the grain on a bias (angle), top with pan sauce.  Serve with some fresh greens with a simple lemon/tart vinaigrette.

This should take less than 15 minutes. The resulting dish is rich, flavorful, amazingly beefy and filling. I eat heart once a week.

You can also ask your butcher to grind the heart up. You can mix it in with ground beef and no one would be the wiser.

Of the many NGO's that offer "science backed" advice, CSPI is my most despised.

CSPI are the ones responsible from forcing industry to switch from frying in animal fat to vegetable fat. They continue to harp on the fact that saturated fats clog your arteries...and they rarely if ever provide references to peer review unbiased research.

The tell people to eat low-fat tub margarine...instead of butter. *face palm* as well as drink non-fat milk. The higher fat content of full fat milk actually off sets some of the lactose's ability to spike blood sugar. Ah well.

Research / w...t....f....(Whats that Fat?)
« on: July 18, 2012, 04:52:59 PM »
For those of you not familiar with the fat 'science' and exactly what different types of fats are. This guy explains it pretty well.

Research / Exerpt from 'fat-head'.
« on: July 18, 2012, 03:27:16 PM »
Fat Head is an interesting comedy/documentary about fast food. This kind of thing angers me. Politicians have absolutely no business pushing food types.


Thanks to JayJay for the link to the full movie on hulu.

Recipes and meal photos / wtf Kohlrabi?
« on: July 17, 2012, 06:52:49 PM »
Kohlrabi, in the brassica family. Related to mustard, brocolli, brussel sprouts. Small spring kohlrabi taste like a sweeter brocolli stem. If you haven't purchased it before, because you were scared of how it looked, or because you didn't know how to cook it...Do This!

1) Preheat oven to 425F
2) Peel, and cut into 1/4" thick wedges/Fries.
3) Salt and pepper, coat with some melted animal fat.
4) Roast for 15 minutes, flip, roast for 10-15 minutes.

They come out browned, slightly crispy, and delicous.

You can also use kohlrabi in a delicious salad slaw.

1) Grated, peeled kohlrabi
2) Equal parts cabbage.
3) 1 apple, grated and mixed with a squeeze of lemon. (prevents browning)
4) Toasted walnuts, pecans, or almonds.
5) Fresh Mint and parsley leaves. Whole or chiffonaded (Rolled, and then sliced thin)

Zest of 1 lemon.
2 tbs lemon juice
3 tbs good olive oil
Salt and Pepper
1 clove of garlic, smashed and minced.

The salad is a real crowd pleaser and is a great change to traditional slaw. Serve it anytime you'd serve plain cabbage slaw.

Recipes and meal photos / Bone Broth
« on: July 17, 2012, 05:42:03 PM »
Bone Broth (Stock) is so very nutritious, a great source of chondroitin (for joint health), gelatin, and minerals. I could expound on the benefits of using HOMEMADE (not store bought) stock as part of weekly nutrition, but I won't. If you are interested, look it up. Bone broth plays a KEY role in the health and wellness associated with traditional diets as well as immune support. Besides, why throw out all those bones from our caveman diet when you can put them to good use? I never like to waste a good nutrient resource.

Stock Vs Broth?
Depends who you speak to. The french word bouillon, from the verb bouillir (which means "to boil",  means stock or broth.  So far as I know, most French cooks don't distinguish between stock and broth. Since I have a french background, I side with the Frenchies.  North American tradition suggests that stock is made from mostly bones and some meat whereas broth is made from meat. I find the semantics of language to be of interest, but that is just me!

Every bouillon I make is different, as I don't have an established recipe. I do go through a process though, and it always turns out something delicious and flavorful.

The Chinese, master stock makers, have a stock called "Banquet Stock/Broth". This is simply a mixture of different animal bones. Duck, chicken, pork, beef. They all get mixed together! If you have never considered doing this, please try it. Add in a small amount of star anise, garlic, all spice, a clove, and a some black pepper. The resulting stock is rich, complex, aromatically pleasing, and PERFECT for paleo wonton soup.

Tips for a good broth/stock/bouillon.

  • Don't use too much water. Just enough to cover the bones.
  • Use a variety of bone types. Leg, thigh, ribs. Make sure you get some cartilage and gristle in there as that is where the gelatin and chondroitin comes from.
  • Don't use raw bones. Roast your bones for 30 mins in a 350F degree oven. This will add more colour and flavour to your stock. As an aside, it also makes for a cleaner looking and tasting stock. If you use raw bones, you'll get a bunch of skum on the surface which you have to scoop off periodically. Since I am a lazy cook, I roast my bones so I don't have to scoop my stock
  • If you are making beef stock, DO NOT over bake your bones. The resulting stock will be bitter and foul. You have been warned.
  • Don't add veggies or leafy fresh herbs to your stock, keep it plain until you know what you are cooking.  Veggies add scum to the stock. If you are making a soup, add your aromatics for the last 30-60 minutes of simmer. If you make the stock plain with no veggies, you can always add those flavour in if you need them...but you can't take them away.
  • Don't salt your stock. You'll probably end up reducing the volume down. If you salt your stock, it'll get very salty. Salt before you serve, not when you are making the stock.
  • Never BOIL your stock, gentle simmer will do. You want your stock to have the occasional bubble rise up. If you boil it, your stock will be done sooner...but it turns into a murky mess. The boiling process emulsifies fats and proteins into the liquid and makes it cloudy looking. There is nothing nutritionally wrong with this, its just cosmetics. I eat with my eyes, so it matters to me. If a cloudy stock doesn't matter to you, go ahead and boil it.
  • Use a heavy bottomed pot with a tight fitting lid. The tight lid is important, as it controls evaporation. You don't want to have to keep topping it up every couple of hours. (i'm LAZY, remember?)

  • Roast bones at 350F for 30 mins
  • Fill your stock pot with just enough water to cover the bones with 1/2-1" of water.
  • Give your stock a couple of generous glugs of a nice vinegar. I use white wine vinegar, but any will do. If using chicken bones, don't use a dark vinegar. Balsamic flavor doesn't work that well with stocks, so avoid that. Let rest for 1-2 hours. This step is optional, but my personal opinion is that it helps dissolve some of the calcium from the bones. If you don't want to wait, still include the vinegar. You can use a slow cooker as well, but add boiling water instead of cold water. Most slow cookers wouldn't bring the stock up past the "danger point" fast enough.
  • I often use a sachet d'epices. Basically, a piece of cheese cloth with some a couple of whole cloves, whole pepper corns, stem of parsley, a bay leaf and some oregano. I like the cheese cloth, because you can pull it out when you are done.
  • Simmer your bones until done, check occasionally for water level. If bones are uncovered, add some more water.
  • Use a colander to separate the bones from the stock.
You are done!

 At this point you can choose to filter out any small particles with a fine mesh strainer (chinois). Not necesarry, but I like to do it. You can choose to reduce the volume of your stock. This increases flavour and improves mouth feel. A good stock should feel and taste meaty and have a substaintial weight when compared to the mouth feel of water. I don't like a ton of fat in my stocks, so I pull the fat off the top after I refrigerate. I re-purpose the fat for frying.   

Wow Mr Chromagnumman that seems like a lot of work.
Not really. If you are good at organizing yourself, actual active time is less than 10 minutes. The rest is just waiting for the stock to smell up your house.

How do you know when it is done?

Taste it. It will be bland because you didn't add salt, but you should have a good flavour going on.

General Simmer times (Bare minimum, maximum).
Chicken; 6 Hours, 24 hours.
Pork; 12 hours, 24 hours.
Beef; 24 hours, 48 hours.   
White Fish, Shrimp; 30 mins, 1 hour.

This stock is now ready to use as the BASE for your sauces and soups. The great thing about doing stock without the other stuff (veggies) in it is that you have a meaty tasting liquid that is a blank canvas just waiting to be formed into some culinary delight. For example;

Sautee garlic, 1 celery diced stalk, 1 small diced onion, 1 peeled diced carrot. Add a bay leaf, some oregano, parsley and basil (if you want it a bit sweet).  Add stock, reduce for 20 minutes. Add your salt and pepper, throw some chicken meat and fresh veggies in. Good to go.  If you have stock on hand, you can make paleo friendly soup in less than 30 minutes.   

Add it to chilli as the liquid ingredient, salt to taste.

After you sear some meat, splash a half cup of stock into the hot pan. Deglaze the pan, add some acid or wine. Reduce to a thick texture. Salt and pepper to taste. You all of a sudden have a pan sauce with an AMAZING velvety mouth feel. 

If you added onions, garlic, celery, carrots etc to your stock when you were making it, the flavours wouldn't work with all of the various recipes you make.

I went in to more detail than strictly required, but I tend to be verbose. When reduced to the bare essentials, the bones of the recipe are as follows.
  • Roast Bones.
  • Simmer bones and water. No salt.
  • Strain bones from stock

Recipes and meal photos / Liver Pate
« on: July 06, 2012, 03:16:48 PM »
Alright, so I have an obsession.

Liver Pate. The problem is, the liver pate at grocery stores is loaded with CRAP. Corn syrup (what the heck?), preservatives, sugar, glucose (yes, 3 types of sugar) and various other not so great ingredients.

Ideally, you would want to purchase pastured or organic chicken livers. I think that eating any  liver is better than NO liver. Contrary to popular belief, the liver is NOT a storage ground for toxins. Fat is. The liver exports toxins to fat for storage.  ( a discussion on liver.   

If you didn't know this already, live is mother-natures vitamin pill. Liver is often quoted as being one of the most concentrated sources of vitamin A of any foods.  It contains dozens of important vitamins and minerals, as well as being a very good source for  organic Vitamin B12 and iron. (Organic, as in bound organically, not farmed) Organically bound minerals are hard to find, and are easily absorbed by our body.

You really don't have any excuses for not eating liver. It's time to get your liver on!

The following is a way to get your liver on, paleo style. Recipe takes less than 5 minutes to prep (if you are quick) and 10-15 minutes of cook time. Blending can take a while, depending on how smooth you like your pate. 
  • 1 lb chicken liver membranes removed. Organic or pastured if possible. Conventional if you can't afford/get anything else.
  • 1/2-3/4 cup of butter (Kerrygold is best. You can also use pork or chicken fat. I like butter. More fat means less liver taste. You can even increase it to a full cup of fat, but then you are having more of a butter pate with liver)
  • 1/2 cup of red wine (or 2-3tbs of balsamic vinegar diluted to 1/2 cup volume)
  • Copious amounts of fresh cracked pepper. Salt to taste.
  • Herbs - Sprig or two of rosemary, thyme and oregano. A bay leaf.
  • 1 medium sized onion, diced.
  • 1 celery stalk, diced.
  • 2-3 cloves of garlic. Smashed and mashed.
  • 1 good scoop of paleo grainy mustard

  • Take 2-3 tbs of fat, melt it in a hot pan. Add onions, celery and liver. Cook until onions are soft and liver is browned.
  • Add garlic, all herbs, mustard and a bit more fat. Sautee garlic until fragrant but not browned.
  • Add wine. Simmer until liquid is mostly gone.
  • Process in a food processor, slowly adding cubes of the remaining butter. Once butter has been processed. season generously with salt. Process more, and taste. Repeat the salting process until the flavors really jump out at you. This dish should NOT be salty, but it should be very intensely flavored. If when you taste it, you think "gee this is've salted too much. Repeat the process with pepper. I add tons of pepper, as I love pepper pate. Some people find it too peppery...but I make it for me not them :P
  • At this point, you have two options. Cool it in a container and enjoy OR spoon it  into small rammekins and then top with butter. This butter acts as a preservative and prevents bacteria from getting into it. Butter topped pate can last a number of weeks. You can also choose to garnish the top of the pate by pressing a stalk of fresh herbs or fresh cracked pepper into.

Enjoy! This is the only recipe i've found that I like at home. It is critical to season in stages until it is just right. I personally don't like the taste of liver, so using strong flavored ingredients to cover up the liver taste is key. Onion, thyme, bay, garlic, oregano, black pepper, they all go to masking the flavor. I tried this recipe with just salt and pepper...I couldn't eat it! I am going to try this recipe with calf-liver soon. I saw some nice little chicken hearts along side the liver. I might try adding in some chicken hearts to my next batch.

Variations include adding apple, or cranberries and using a good scotch whisky. Tarragon would be nice as well. Apple, tarragon, mustard, onion and garlic. yumm!

Serve this on cucumber "crackers", celery etc. I like to cut long lengths of cucumber, and then make planks out of them. This way, I can get large dollops of liver on the cucumber for optimal eating. I have even been known to just scoop it right out of the container.

This makes a good lunch as well. I work as an HVAC service tech. Long hours, sometimes I don't even get a lunch break. I often have a small container of liver pate and veggies with me. 4 oz of pate and veggie sticks fills me up. 45 minutes after eating the pate, I am literally bursting with energy.

Diet and nutrition / Not enough Calories?
« on: February 22, 2012, 08:33:36 PM »
I recently started the paleo diet, with milk. I noticed that I hadn't been eating nearly as much as I used to, so I thought I'd write down all of what I ate. I am averaging about 1700 calories a day, which doesn't seem like it is enough, but on the other hand I don't want to eat if I'm not hungry. I am 27, 5'5 and weigh 187 lbs (going for 170lb's) I'm averaging 5-6 lbs a week weight loss, which seems excessive to me. 

As an example. today I ate

Breakfast 5:30a:
3 Eggs, 1 thick slice of home smoked bacon,Cooked in butter, seasons with fresh cracked pepper. Finished with some hot-sauce.  Splash of cream in my coffee.

1 pink lady apple, 1 cup of grapes

Lunch 12p:
1/2 a boneless chicken breast, 2 large handful's of cooked fresh spinach (with butter, salt and pepper)half of a small yam, and some broccoli.

Snack 4pm
1 boiled egg

Dinner 630p
6 oz of ground beef (regular, not lean) seasoned with cumin, coriander, paprika, garlic, and chipolte peppers (I smoke them myself), salt and pepper. A mushed up ripe avocado was mixed in with the beef. Ground beef was served on a bed of romaine lettuce, an entire red pepper and topped with home-made pico de galla. It ends up tasting like a taco salad.

I drink 4-6 liters of water a day at school (8 hours, very dry air conditioned space), and walk or run my dog depending on how I feel.

Is this comparable to the amount of food that other people are eating? It seems like a lot when I write it out, but calorie wise it doesn't seem like enough.  What do you all think?

Recipes and meal photos / Tip on getting meat cheaper
« on: February 17, 2012, 02:12:37 PM »
So, as you have probably surmised...I like meat. One of the problems with meat though, is that it can be very very expensive. Here are some tips you can use to get meat for less (but not sacrifice quality).

1) Buy a cheap used large deep freezer from craigslist. Don't pay more than $100. If they want more, tell them you can buy a new one for $150, and it comes with a warranty. Buy meat wholesale and directly from the farmer.

2) Search google for farmer direct sales. I live in BC, Canada and found this wonderful website. I buy from 3 farmers. I buy cow, pig and chicken directly from the farmer. I buy an entire pig, and a half cow each year. You can meet the animals, see where they are grown, see how they are treated and see what they eat. I can buy a grass fed, grain finished anti-biotic and hormone free pastured half side of beef for 4.75/LB from a farmer 30 minutes away from where I live. He doesn't charge me for the organs, suet or bones. Seriously great value for an amazing product. It comes frozen and packed Comparable retail prices range from $9-$15 a pound. WOW. Same goes for the pig. The chicken is close to retail price, but the quality on pastured (insect, and vegetable feed) chicken is MUCH higher than standard store bought. (Fun fact: Chickens are fed foods high in beta carotene to turn their fat yellow, which is what north Americans are accustomed to seeing)

3) Get to know your local butchers. My butcher knows me by name, calls my house when he knows products that I like go on sale and really bends over backwards for me. A good Butcher is a very valuable resource for information regarding anything from curing to stewing. If they like you, the might give you price breaks! I know mine does, but I bring him treats once in a while :P 

4) Get your phone book out and look for wholesale meat packers and butchers. Instead of buying 1 lb of loin, buy an entire pork loin. Today, I called up wholesaler and asked him to put an entire boneless, skin on pork loin aside for me. 2.3 Kg of premium boneless pork loin, worked out to 15.00 CAD. Retail cost on this, would have been about $35. I can buy whole beef roasts for about 30-40% less than retail if I need to feed a crowd. They know me by name, I know them by name and again...I bring them treats :)

That pork loin is destined for good things by the way. It is curing in a mix of black pepper, salt, fennel seed, juniper, bay leaf, and a bit of cure#2 (kills botulism). It will be finished curing in 10 days, and then will be rubbed in lard and black pepper and hung to air dry in my meat cave for 30 days. I end up with ... Lonzino! ( It is rich, salty, flavorful and oh so porky. Serve it sliced nice and thin on salads, or use it like prosciutto.

Recipes and meal photos / Pork Belly (sous-vide and conventional)
« on: February 17, 2012, 10:48:29 AM »
If you aren't eating pork belly, you really should be. It is rich, delicious, satisfying and so very easy to cook. It is also extraordinarily cheap! I purchased a 2lb piece for about 5 bucks.

Sous-vide method:

  • Pork belly, skin on
  • 1 tsp garlic, dehydrated (or 1 clove fresh)
  • 1-2 tsp of asian 5 spice
  • 1 tbs of honey (optional, but it does make this dish extra special)
  • half a lemon, quartered
  • salt & pepper

  • Rub all the ingredients minus the salt on to the pork belly, seal in vac-bag or high quality ziplock freezer bag. You don't add the salt, as the long cook times and couple days of potential holding in fridge can cure the belly, which reduces moisture content and tenderness.
sous-vide at 140-150 for 12-48 hours.
  • Cool in an ice bath, refrigerate until service
  • Generously salt skin side of belly
  • Sear skin side down in a hot pan with oil until skin is a nice deep brown
  • Make a glaze out of the strained bag juices, and drizzle glaze right before service

Conventional Method

Same as above

  • Mix all ingredients together and squeeze lemon. Add a dash of gluten and grain free tamari if you like.
  • Put pork belly (skin up) on a rack and tray, in a 275F oven. Baste with juices occasionally
  • Cook until skin is golder brown (1-2 hours)

Serve with:
Pork belly is rich, fatty, moist and delicious. It is a great alternative to bacon, as it doesn't have smoke (nitrates/nitrites) and nearly as much salt. Serve it on top of steamed Asian greens with a squeeze of acid and salt and pepper (bok choy, sui choy, napa cabbage etc) or with a side of sliced cucumber with balsamic dressing.

Whatever you serve it with, try to make the side light, crispy and acidic. The crispy texture and acid contrast very nicely with the fat and succulence of the pork. If you have never had pork belly, you owe it to yourself to try. It is SO cheap and SO delicious and SO easy to do.

Just do it. okay?


Recipes and meal photos / Sous Vide Stew
« on: February 11, 2012, 11:02:17 PM »

- Salt and pepper, err on the side of less salt.
- 1:1:1:1 coriander, cumin, paprika, dehydrated garlic enough to generously cover meat. Start with a tbs of each.

Stew ingredients
- 1-2 lbs of stew meat
- 1-2 tbs of Fat
- 1 large Can o' tomatoes (I think that this is included in the paleo diet)
- Bell pepper, cubed.
- A good double handfull of crimini mushrooms, halfed.
- 2 cloves garlic, smashed and minced.
- 1 onion, diced
- 1 carrot, diced
- 1 celery, diced
- 1 cup of beef stock (home-made from all those cave-man meal bones)
- Paprika, bay leaf, fresh oregano, whatever you think will be nice.
- 1-2tbs of Ground flax (to thicken)

1) Rub meat with meat rub, seal in vacuum bag. Sous vide at 131-140 for 12-24 hours.

2) 30-35 minutes before service, heat oil in pan, brown  meat, set aside. Add garlic, onions and other vegetables (except for tomatoes) and sautee until onions are translucent.
3) Add the herbs and spices.
4) Add flax and some of the stock, stir well. Add remaining stock and tomatoes. Make sure you add the juices from the sous-vide bag into the pot as well.
5) Simmer for 20 minutes or however long you like. To serve, portion the meat into bowls and add stew on top of meat.

The reason for cooking the meat separately with the sous vide is so that you can have a really meaty flavourful cut of meat like chuck super tender and medium rare. You brown the cubes after sous-vide to get a bit of fond in the pan, and to get your maillard reaction going for extra flavour. Don't simmer the meat with the sauce, as you'll no longer have medium rare chuck in your stew, it will be well done :) I make this a bit different each and every time, the proportions and types of spices and herbs vary. Be creative, have fun.

Also, I am aware that tomatoes are in the same family as potatoes (deadly nightshade family), and some view them as non-paleo. I disagree, as potatoes are botanically tubers and tomatoes are botanically berries, which ARE paleo.
If you plan on sous-viding the meat ahead of time and cooking the stew a couple days later, do not add salt to your rub. You'll end up curing your meat, and reducing it's juciness.

Research / Michael Ruhlman: On cooking at TedTalks
« on: February 11, 2012, 10:12:16 PM »

There were some very interesting ideas presented in this video regarding diet and human evolution.

Introductions / Greetings and Salutations cave dwellers
« on: February 11, 2012, 09:39:26 PM »
I heard about the paleo diet about 6 months ago, have read a bunch about it and just started doing it this week. I had noticed that I was having strong gluten intolerances and loads of weight gain. I decided enough was enough, and switched over to paleo.

I am just finishing up my first week, and to be honest I haven't found it difficult so far. I am not doing grains of any sort, but still allow myself a small amount of dairy in my coffee. The first two days were tough, but it is clear sailing now as I feel GREAT without the grains. The next step is getting the wife on the band wagon. Since I do 99% of the cooking, it shouldn't be too hard. I just won't bake bread or cook rice anymore  :laugh:

During highschool I lived life as a stout mesomorphic athlete, 5'5 170lb 9-10% body fat, ranked first/second for my age and weight class in Canada for olympic weightlifting. I am now 27, 200 lb and 15-20% body fat. I went to university, got married and then had a car accident which has prevented me from riding my bike, thus I got fat lol. Since kids are around the corner, I want to get in shape, and start their eating habits out right at an early age. No grains, whatsoever. :)

This past week, I have lost 7 lbs. I'd like to lean out, increase my functional muscle mass without bulking up. I started riding my road bike again, which feels good.

Look forward to exploring the forums,

Just started learning about

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