Been down to sealevel yesterday to see the ear doc, so this is a long one-
Right- full cream milk here is 4.8gm / 100 ml. Must have been thinking fortified skim or something.
I don't weigh, measure or worry about the amounts I eat, whether it be protein or fat. I eat fat first if I can, until it feels right, and then lean till I feel satisfied. I don't eat anything like as much as I did in my 20's and 30's.
It is quite normal for ignorant people to claim that any diet other than the high carb, high veg one they learned from mum is 'unhealthy'. I doubt anyone would even consider the right diet unless they personally are having great difficulty with bodyfat. Those who are lucky in the genetic sweepstakes are fixed in what the consider is good nutrition. This has been my experience with literally thousands of people who I have told about my lifestyle over the very lengthy period I have been living it. So, deal with diet at your own space and forget about what happens elsewhere- normal weight people never accept our ways- even many of the obese have a hard time with it.
I like coconut cream, but it varies from brand to brand- the best is >30'% fat, no carbs. This lovely fatty stuff is very sensitive to heat, and turns to oil very quickly- you just can't heat it at all- add it last. I does not work in ice cream- it turns the whole thing to grease (butter?) as it is churned.
I live where the macadamia is native. We buy it in a 10 litre package from the mac oil extracting mob here in Queensland, it lasts us a year at least- cost: ~A$8/litre.
Generally in families where the meat is well-cooked, people do not like meat much, and do not eat very little of it.
I feel I am repeating some things over and over: The muscles do not, and cannot 'burn' glucose OR glycogen. The ONLY fuel the body uses is fat to run the muscle's contractions. Eating carbs interferes with fat metabolism, so keto-adaptation removes this problem- the 'wall'.
The body does do a bit of glucose-making to stabilise glycogen/glucose when needed, just as it will if you are below your native 'fatostat' setting, say you have dropped to around 5%, like a competing body builder- to say at that low fat level requires exact matching of caloric intake to calories burned, coupled with exercise. It is important the the diet supply sufficient protein, of course to spare incorporated protein. In dealing with protein in the muscles etc, one should be aware that the body is constantly breaking down and rebuilding the various protein structures anyway- like a mad mob of tiny housebuilders who dismantle the brick walls and pass the bricks around, rebuilding them as fast as they are taken apart- I have no idea why, but this is how it works. I think this is why you lose muscle mass you gain from exercising, if you don't continue to exercise. The body is very conservative relative to carrying mass, and does not maintain structures like muscle size and strength at levels beyond perceived current 'need'.
I mentioned that I have a paper (somewhere) which pouts to rest the idea that glycogen is used for energy.
I am carb free, I exercise anaerobically by lifting weights. I NEVER get sore muscles the next day- or the day after unless I am forcing a severe weight overload, which causes more severe micro damage to the muscles, and some second-day soreness. So there's the 'practical' proof that glycogen does not deplete with exercise.
Blood triglyceride is an ester, not a sugar. By further oxidation, one-half of a molecule of glucose can be derived from the glycerol moiety, but this tri-hydroxy alcohol represents only a very small percentage of the mass of the triglyceride molecule.
I take three or four ex-large eggs -very soft- with each meal, plus ~60 gm of camembert or brie. It makes the texture of the meat component easier to swallow.
My blood triglyceride level is always at the low end of 'normal'.
People 'eat that stuff' because their family ate them, and they were persistently fed them as babies until they accepted them as food.
I have never said I do not 'like' the usual vegetables people consider food, I learned to eat everything but turnips as a teen (thus my coronary problem). However I gave them away once I learned they are not good food for my body, full stop. I don't even think about them any more. People who wax eloquent about the rapture of eating various veggies are simply showing how very deep running their social conditioning is- to the point it has completely swamped any trace of instinct- instinct is why kids spit out veggies and make a face... People in this category never remain on a strict low to zero carb regime for very long, at least that has been my experience with a large number of 'attemptees'. Their mental state prevents it.
People who eat fibrous things should be aware of the damage this kind of rough, scratchy material does long term to the lining of the small intestine- It irritates it and causes a kind of 'callous' to form, which reduces the ability to extract nourishment from the chyme as it passes through.
Goat, like mutton is tough, kid is not, it is as soft and succulent as lamb...
Meat is not boring to a carnivore, only to a mixed-dieter, to whom all foods are quickly 'boring'.
Carnivores love each and every meal and eat to be nourished, not to be 'entertained'. The low level of gastronomic attraction of vegetables requires a lot of spice and theatre to keep you eating.
No amount of talk or sight of veggies/fruit makes the slightest impact on me- but then, I have had a lot of practice. I have successfully overcome my acculturation, a very unusual thing.
What indeed, did I start, dietary heretic that I am.
Other than as a guide to our lengthy period of evolution under a carnivorous lifestyle, resulting is the loss of tolerance for diet with a high carb/vegetable content, the actual diet of paleolithic people is not really of much value to us in today's modern world. Most of the animals they hunted for food are extinct, and we really do not have any solid data on what they may have consumed but did not bring home.
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