A bit of my past, back in about 2003 - before I had eliminated sugar from my diet - I went to an all day event, got dehydrated and had a gout attack.

I mistook it for a foot injury from jumping down some stairs

But it happened again and nothing I had done could be blamed, so I ended up on allopurinol

Time passed, allopurinol worked. Then about COVID lockdown time I fell off keto and went back to eating junk, then in December 2022, just before Christmas I read The Fat Of The Land and went carnivore, calling it zero carb

So everything I read said there's no gout without sugar, so I stopped using allopurinol

Then in April this year I got foot pain. Not quite the classic big toe ball of the foot swelling but the next three toes' joint

So I blamed gout despite having no sugar for years

I got prescribed an anti inflammatory and it quickly cleared the problem

Then it happened again and I noticed the pattern, it was particular shoes. I cut my toe nails shorter and now those shoes don't compress my toes and cause toe pain

So I'm pretty sure again that gout needs sugar

Reversal being:

• I thought I had an injury but it was a gout attack when I ate junk
• I thought I had a gout attack but it was an injury while I was eating just meat

Yesterday I ran out of pemmican, so I bought steak. Scotch fillet is usually one of the fattiest cuts, but what I got must have been the smallest, skinniest cattle.

I had maybe 50g of fat in the day and woke this morning feeling less than well

All symptoms vanished though when I had breakfast: 200g of tallow and about 600g of steak

Perhaps I'm too lean now to run well on my own fat (why can't you judge your own fatness?)

I highly recommend pemmican if you're as bad as me at making sure you have fatty enough meat

#Pemmican

Ingredients Beef, sliced thin for easy drying 1.2kg Tallow (made from suet) 1.2kg

Equipment

• A method of making thin slices of meat - My butcher cut mine up
• A dehydrator. I have had success with a cheap round one, and an expensive box one. The key is ability to hold a temperature. I prefer commercial driers over home made as they provide a reasonably sanitary environment. Higher temperature = faster drying, but higher temperature = less vitamin C
• A method of making the meat into tiny pieces. I used a food processor. Feed it slowly, meat is harder than most of the stuff it cuts
• A method of melting sufficient tallow. My dehydrator holds just over a kilo of meat, which means just over a kilo of tallow. I used a glass mixing bowl
• A large enough mixing bowl to mix in - mine pictured below is an enormous steel salad bowl 34cm across
• Something to mold the pemmican in, I use a large casserole dish lined with grease proof paper

Method

1. Dry the meat. This can take a while. I'd love to know how hot I could take this without destroying too much vitamin C. I ran it at 30 degrees C

2. Wait. I waited a week. Maybe 4 days would have been enough. The dryness you're looking for is where the meat cracks instead of bending

3. Weigh your mixing bowl. This is a slow process and scales tend to turn off part way through.

4. Blend the meat to powder. I used a food processor, with about a third of a slice being fed at time, emptying it into the mixing bowl after every 300 grams or so.

5. Weigh your blended meat. Weigh out the same amount of tallow

6. Melt the tallow at as low a temperature as you can. That's about 50°C. I used the microwave for this as I didn't want to dirty my double boiler. I ran it 1 minute at a time for about 3 minutes, stirring and measuring the temperature each time. Tallow melts at about 50°C

7. Combine. This works just like making cake batter. Make a well in the mound of blended meat, pour in the tallow. Mix with hands or wooden spoon until all the meat is saturated.

8. Mold it. I line a container with grease proof paper. I haven't tried a teflon lined container, though that could release the pemmican easily. Press the pemmican into the mold, I use a steel spatula to flatten the top.

9. Let it cool. In the fridge or on the bench. Before it goes hard, but after it has set a bit, cut it into portions. I cut mine into 16 pieces averaging 140g each.

Package it in glass, paper, or foil. I used foil and packaged each two together

10. Clean up. As the cook you get to eat the pemmican left in the mixing bowl

It's sad that it's so resisted

This is a 1 year old archived thread on the popularity of carnivore. I found the discussion interesting, though no one was throwing studies around, one person noted the catch 22 that research can't be done on carnivore because it would be unethical to assign people to the diet because it has no research on it

cross-posted from: https://lemmy.world/post/5207990

I bought half a beef liver and parted it out into ~100g pieces, vac packed them and put them into the freezer, but kept 80g out to have today for lunch

I don't think I could have eaten a lot, it's so very very rich, but I expected it to taste good because it's so nutritious and wow was it good.

I fried it in a smoking hot cast iron pan for about 20 seconds each surface.

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

It helps that we're right. That it can't be bad to eat what humans have eaten for 2 million years.

But 2 recent things I've looked at were studies done a few decades ago and shelved because they didn't get the "right" answer, but were recovered recently and published showing the lipid hypothesis was wrong and the cause of metabolic disorder was carbohydrates

They were suppressed in the 70s and 80s, now they are published. Dietary guidelines in Australia (one of the biggest wheat exporters) now allow low carb for treating type 2 diabetes.

I do believe we're watching a change in consensus (which as always is progressing one death at a time - perhaps it's good that the other side is committed to a metabolically dangerous path)

"You can tell when an idol is being worshiped because human beings are sacrificed" - with reference to the food epidemiological studies used to prop up the current dietary guidelines

This one's a video by a scientist trained in animal nutrition who turned the tools he used to design feed for animals onto the human food supply. It's a depressing story.

TLDW: Most food in the food supply is grain. Grain is not protein complete, specifically it lacks lysine. Practically everyone is lysine deficient. To be healthy you need at least half your food to be animal sourced.

Humans classed as obligate carnivores when? We need animal sourced food to thrive although we can get by on plants with supplementation.

Youtube, 27 and 5 sixths minutes.

See also Dr. Peter Ballerstedt blog

Eat meat, sleep better.

I have found on zerocarb much more than low carb is sleep

I fall asleep hard and quickly. I wake 7 hours later fully awake immediately. Dreams happen, last night I had two different ones that I recalled when I woke. But as soon as I was awake I could immediately be up and doing stuff.

Alcohol messes with this in all dimensions - slower falling asleep, fuzzier wake up. It's so much better when sober. Sometimes I simply can't fall asleep because I'm too drunk.

Vilhjalmur Stefansson's book detailing his time with the Inuit, his eating meat only, the study of him and a fellow explorer's exclusive steak diet, the rise of modern standard American diet.

TLDR : Weak Science, Low Relationship, Healthy User Confounders - Nothing burger.

Results: The dementia analysis included 133,771 participants (65.4% female) with a mean baseline age of 48.9 years, the objective cognitive function analysis included 17,458 female participants with a mean baseline age of 74.3 years, and SCD analysis included 43,966 participants (77.1% female) with a mean baseline age of 77.9 years. Participants with processed red meat intake ≥0.25 serving per day, compared with <0.10 serving per day, had a 13% higher risk of dementia (hazard ratio [HR] 1.13; 95% CI 1.08-1.19; plinearity < 0.001) and a 14% higher risk of SCD (relative risk [RR] 1.14; 95% CI 1.04-1.25; plinearity = 0.004). Higher processed red meat intake was associated with accelerated aging in global cognition (1.61 years per 1 serving per day increment [95% CI 0.20-3.03]) and in verbal memory (1.69 years per 1 serving per day increment [95% CI 0.13-3.25], both plinearity = 0.03). Unprocessed red meat intake of ≥1.00 serving per day, compared with <0.50 serving per day, was associated with a 16% higher risk of SCD (RR 1.16; 95% CI 1.03-1.30; plinearity = 0.04). Replacing 1 serving per day of nuts and legumes for processed red meat was associated with a 19% lower risk of dementia (HR 0.81, 95% CI 0.75-0.86), 1.37 fewer years of cognitive aging (95% CI -2.49 to -0.25), and a 21% lower risk of SCD (RR 0.79, 95% CI 0.68-0.92).

Discussion: Higher intake of red meat, particularly processed red meat, was associated with a higher risk of developing dementia and worse cognition. Reducing red meat consumption could be included in dietary guidelines to promote cognitive health. Further research is needed to assess the generalizability of these findings to populations with diverse ethnic backgrounds.

https://pubmed.ncbi.nlm.nih.gov/39813632/ https://doi.org/10.1212/WNL.0000000000210286

Sounds really bad! But, Association is not causation, "could" also means "cloud not"

(I can't find the full paper, if you know a link please share it, I want to read the full paper)

Prospective cohort study, epidemiology, another slice of the Nurses Health Study, and the HPFS. Observational Research, cannot prove causation. The Hazard ratio is 1.13, that's nothing. You have to be at least 2 to even justify further research (unless there is an agenda). As a reference the hazard ratio for smoking was 30!

As always in observational studies, healthy patient confounders need to be considered. The person ignoring current advice eating pizza, fast food, etc is considered a "meat eater", but the person following the guidelines is more or less vegetarian (no processed meat, no red meat at least, not smoking, not drinking) at this point. The big difference between these groups? SUGAR AND CARBS.

Even with this massive confounder the Hazard Ratio was only 1.13 (1.0 means NO Correlation at all)

From this tiny data point, the news is flooded with "Red Meat Causes Dementia"

The research director at Harvard has a well established PBF bias, as well as funding from industry. This paper is just one is a series (there will be another for the next news cycle with the same hazard ratios, saying the same thing). At BEST this type of low probability correlation should be used to setup a real study, a RCT... not to set policy or demonize red meat.

Recall our previous discussion of how you slice the data looking for relationships is just as important as the results with a large body of observational data https://lemmy.dubvee.org/post/2623649

I was surprised today that I seem to have put on some extra fat. Obviously there are pathways for protein to fat and fat to fat, but one piece of advice from the subreddit where I started was

eat fatty meat until you don't want more

I followed that, the other was for setting the fat percentage

Eat more fat if digestion is too slow (code for difficult pooing) eat less if it's too fast (loose poo)

I should be eating less fat.

I think I'll change my standard order from Scotch fillet (I think that's rib eye fillet in American) to half Scotch fillet and half something lean

Or I could exercise a lot more. They say you can't outrun a cheeseburger, you definitely can't outrun the fat in a 2 inch Scotch fillet cooked to very very blue

Christmas and New year's drinks may have also contributed either directly (is there a booze to fat pathway?) or by offsetting the food I need

(Fat versus muscle judged by Tanita body composition scales with hand conductors)

• 2 egg yolks (room temperature)

• 1 cup liquid (not hot!) bacon fat/grease

• 2 tsp vinegar OR lemon juice. All that is required is acid. Technically acetic acid exists in the human body naturally, could also technically be extracted from insect sources. YMMV, but it opens up a lot of options.  

• 1 tsp Dijon mustard, totally optional.

• Pinch of salt

1. Slightly warm the bacon grease in a saucepan and melt over low heat. Do not let it get too hot! It needs to be relatively room temperature!

2. While the fat is warming, separate your egg yolks from the whites placing the yolks in the bottom of the wide mouth jar. (Save the egg whites for adding back to the mayo to make it softer and easier to spread once refrigerated.)

3. Add your apple cider vinegar, salt and mustard (if using) to the egg yolks.

4. Blitz the yolk mixture with the immersion blender until combined.

5. Once the grease is melted and cooled, slowly pour a small amount of butter into the yolk mixture while blitzing with the immersion blender (about 30 seconds) moving the stick blender up and down and around to ensure ingredients are well combined. You will notice that it immediately begins to emulsify. This is what you want!

6. Continue to run your immersion blender while slowly slowly adding the cooled, melted bacon grease until completely combined. EXPERT TIP: Work your stick blender up and down to incorporate the melted butter and to ensure proper emulsifying.

7. Once all the bacon grease is added, you can choose to add the egg whites (this results in a softer, spreadable mayo when it is refrigerated) continue to blend for another 45-60 seconds moving the stick blender around to insure all ingredients are incorporated.

8. Use warm or seal with the lid and store in the fridge for 3-4 weeks (if it lasts that long!)

Source Richelle Lecourt

cross-posted from: https://aussie.zone/post/16925718

It's a 1 year old study but pretty strong and highly relevant

Dr Ken Berry on the study

I've been idly looking up different clean chili recipes and ideas. I like the very old style chili, just stewed meat with chilis - Simple and delicious.

Found a super small creator (steve cooksey) <330 subs, who gives a nice example cooking of a simple chili. He has a fun way of stabbing the ground beef with a spatula that isn't super effective, but entertaining.

Full recipe: https://www.diabetes-warrior.net/2020/10/23/minimalist-carnivore-chili/

• ground beef
• chili powder
• cumin
• salt
• black pepper
• cayenne pepper
• paprika
• grated cheese/sour cream
• coffee