Hmmm.
'Swallow'? 'Thesis'? Nothing I have written constitutes a 'thesis' (perhaps you meant theorum), it is a recount of life experiences and references to fact.
I guess that the term 'swallow' is humorously related to the subject matter....
Sorry about that, duparc, but my website is NOT commercial in any sense of the word, it is partly a virtual gallery and show site for my art past and present, my music and an online venue for exposing some of my philosophical thoughts to those who are interested. I do not offer anything for sale anywhere on the site. I am at a loss as to what you define as 'commercial'.
'We on this site', Are you the moderator? Did you poll everyone and find that to be the case, or are you just trying to look important. I suggest you not go there. A low carb diet is what my eating regime is, it is one of the obvious end-points on the scale. Judging by the response, your attitude is in the minority.
I am not interested in attempting to justify any 'long term benefits', I simply am sharing my 47 years of experience with a very effective and healthy diet.
'Predates'? On the contrary, my diet was based on a large body of life experiences, knowledge and research by experts such as Richard Macarness, MD, and Dr Viljhalmur Stefansson- who as is well known was a subject with Dr Anderson in a year long closely monitored all meat diet in 1928 at the Mayo clinic in NYC, which, if you are 75, is prior to your birth. I am definitely not 'stepping outside any social convention'. I would really like to hear just what that term means to you! I guess this sort of information has put your social food-training and concepts under threat. I am sorry, but I can't help you with it.
Finally, although YOU may indeed be guessing (and for that matter, what you define as 'being in good shape' and mine may be miles apart), nothing I have written in my posts or on my site is a 'guess', it is all verifiable fact. I do not deal in guesses nor belief systems.
What has arithmetic to do with dietary fixation?
dodger- The usual grade of 'cooking/baking' chocolate you find on grocery shelves in the US (USDA) may indeed be as you state, but fine qualilty, European 100% chocolate and high fat cocoa is 40 to 50% carbohydrate, as is shown on the label. Try Belgian Callibrot if you can find it, for a real choc treat. Just be mindful of the carbs-
jandlsmom- I eat anything which is not a vegetable or contains carbohydrates, like milk or yoghurt. Thus any animal will do, and all cheeses- watch the label on cottage cheese, however many kinds have a lot of lactose residue. Menus? actually I don't bother, I just buy what strikes me at the market and if I happen to wind up eating the same cut of meat for days, weeks or months, like finding a great discounted/wholesale special price on whole cryovac'd sirloin strip steak, it does not bother me. Heavy reliance on 'variety' is connected with vegetation, even heavily addicted people cannot stand to eat the same one over and over.
I enjoy cooking, been at it since age 12. So, rather than menus, how about a recipe I developed?
Try this: A large chicken, 4-5 lbs (2.2+ kg). Carefully separate the skin from the meat by passing your hand gently through the evisceration opening in the abdomen- try not to tear the skin.. Make a mixture of 4 oz (100gm) of unsalted butter and the same amount of Philly cream cheese. Mix spices, like curry or chilli powder, 2 teaspoons with the softened (not too soft) cheese and butter to make a uniform paste- I like a spice mix used in Argentina, called Chimi Churi- a spice preparation which I buy here in Oz from Peter Watson in Melbourne Vic. But it is not required what spices you use, try different mixtures. Using a spoon, place the mix through the opening, some on each side, and squeeze it out between the skin and meat to form a thickness of 1/8" (3mm). Take the last bit and smear it over the skin, place on a rack over a pan in a 350F (180C) oven, preferably a fan-circulating one, and roast for 60-70 min. It is hard to stop eating this bird. The drippings make a wonderful gravy. I like this style of chook so much that I often roast two birds at once- two people can completely devastate one between them.
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