From what I have read, it is not necessary to eat organs. I've read that the Inuit never ate them, nor did the true paleo hunters, who probably gave the organs to their dogs.

This is info from Owsley "the Bear" Stanley, who is a follower of the ZC nutritional path for close to 50 years.

Organs have carbs. Liver has starch in it (glycogen). I prefer not to have this.

It is my understanding that muscle meat and fat contain all the nutrients needed. I trust that this is true for me. I take no supplements whatsoever.

Have you ever visited the Zeroing in on Health forum? There's some outstanding information accumulated there about ZC. I read there endlessly.

could you please post where you got your information on this? I've very interested in dry aging and I'd love to read about the air drying thing too. thanks

I got my info from a guy named Ken at the Zeroing in on Health forum: This link should take you to his journal. Post #15 is the one that begins talking about air drying and dry aging beef:

AirDrying

thanks very much, those links were very interesting!!!! I might try this very soon. I 'll have to find a way to convince the roomies that leaving meat uncovered in the fridge is OK!

i also dont eat organ meat but also am not completely zero carb but am less than 5 carb due to the fact that i do eat eggs and dip my meat in some sour cream and get some carbs from that,...I do supplement alot as my blood work showed that i was low in some vitamins...I would of never known by the way I feel as I feel perfect, but it did show up in my labs...

How about a sign: "Do not disturb! Delicate scientific experiment in progress."

Ha! I like it!

Blue, just now noticed your stats,.,..GREAT JOB....hoping I can get mine to looks as awesome as yours....did you lose all your weight eating vlc/zc if i may ask??/,..,thanks and congrats that is so inspiring and awesome...you should be very very proud...

Thank you!

Most of my weight was lost on Atkins induction level. Click on my "Success" button to read my story.

Thank you....I just finished it...

This is my 11th day of ZC.

The first day I started ZC, I weighed 141. I immediately gained two lbs and was at 143 two days later. Then I started losing again. Today I hit 139! This is virgin territory for me. I haven't been in the 130s since I was in high school in the early '70s!

My body is definitely re-configuring, re-compositioning. I feel it bigtime. My clothes are getting pretty loose. I really didn't think I'd be losing pounds. But I will just see where my body wants to take me!

I have been eating very well. For instance, yesterday:

3 eggs fried in chicken fat, 4 sm slices fresh side pork
18 oz fatty burger divided b/t lunch and dinner, a little mustard and hot sauce

I have no idea how many calories that is, but I think it's a lot. Calories don't matter at all when eating this way. I have never liked to count things, and this is the perfect way to go for me!

I am still very much in the induction phase and feeling it. I am so draggy and sleepy. I feel like I'm fighting off a chest cold. I have lots of mucous (detox). Just generally blah. I just have to wait it out. Don't know how long it will take.

I decided that I would forego the dairy for now and see if the mucous goes away. This is the third day without. Even though dairy doesn't seem to stall me or cause cravings, and I don't overeat it, it still may be the cause of my mucous expulsion, which has been an issue for me for most of my life, and maybe some other things as well. I'll see what I notice.

Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.

http://www.askthemeatman.com/dry_aging_beef_info.htm

actually if you had kept reading, you would have learned that the best steak houses in the nation dry age their beef up to 70 days.

mine falls in the 20-30 day range.

Hi PilotGal I put it up to help others ! Also 70 days is a art .. when they bring the meat out for you to see, it is all green mold ... lol was thinking about a friend who look and just got sick ..... I don't need to tell you what happen !

Well, it's August, my wagon had a few flat tires and I fell off for quite some time. Actually 7 months.
I won't go into detail about exactly what happened, but will say I ate a piece of cake, I totally lost it that day and began to eat EVERYTHING I had denied myself for almost 30 years. a bag of doritos,(a whole big bag) 2 in 3 days even. real deep dish pizza, Ice cream bars, big macs, I even baked cookies, brownies, and cakes. I ate whole batches of them minus the one or two bites DH would eat.I never once though about carb, calories, or sugar, I only had taste, texture, and the look of food on my mind. I even had deserts for breakfast. Hopefully it's all out of my system.
I stayed hungry, I gained weight, I HURT all over,I got cavities, I can't breathe good, I feel uncomfortable in my body. I have zero energy. I am miserable., and oh so sick.
Now that I am back on the wagon, and 193 lbs. I am starting over, I got it all out of my system, and will reward myself with good health, hopefully a fine, strong body and a swimming pool.

Yesterday's menu- smoked turkey leg,
2 cups of de-caff with H/C & splenda-weaning off the splenda
deli ham with mayo
1 tbsp of coconut oil
Water, Water, Water

Todays menu- 2 cups of coffee w/ H/C & splenda 1 cup without
deli roast beef with mayo
med/rare ribeye cooked in coconut oil with a tad of fried onion-weaning off veggies.
1 tbsp of coconut oil.
Water, Water, Water