Well, if it's good enough for Her Majesty...


Oh wow - so my mantra that I eat like a god d*mn queen isn't much of an exaggeration!

LOL! Well, that story could do more to get the British people going low-carb that all the doctors in the world telling them to do so. Too bad they emphasized that the Queen likes "something sweet from time-to-time" without saying anything about whether ttime-to-time means its a near daily habit or a once-a-month treat thing.

This explains so much, does it not? Her Majesty looks marvelous, and I wonder if her mother ate the same way?

Despite the fact that Prince Philip likes to eat
He doesn't seem to have gained a pound since his marriage
QEII does not allow garlic anything

But WHY do people equate no carb with low carb? No carb would mean no vegetables, fruit, & other good stuff that isn't meat.

And speaking of meat - friends that used to raise pigs are back in the pig business & I'm getting a whole pig in the fall!!!!! They completely spoiled me & I can no longer tolerate store-bought pork.

I'm so happy!

I'd read that about the Queen's diet many times over the years. She looks and acts marvelous for a woman in her 90s. I'm surprised low carb faces such stiff resistance from the British medical establishment. Clearly the Queen's doctors are onboard with it and it's obviously served her well over the years.

I'm envious of the pig. Store pork is just not any good, same as store chicken. I used to get chicken from a local farmer and it was so flavorful, until the styrofoam-tasting chickens of the supermarket. Sadly the farmer went out of business and I haven't found a replacement that's any good.

This is where finding humanely-raised pork and chicken is helping me. Aldis has some ground pork, while Hannafords is stocking free range chicken, and the taste difference is incredible.

I simply could not eat chicken until now.

I can't recall where I saw it, but I read somewhere (within the last couple of years) that she's really only relatively LC, and that she always has potatoes on the menu, just not loads of carbs. I assume she eats some potato if she always has potatoes on the menu ( she is the queen after all, surely they wouldn't knowingly serve her something she won't eat, considering her ban on garlic), but who knows, maybe she entirely skips the potato. Or maybe she eats only a tiny bit of it - it's so hard to tell when there's conflicting stories.

I have not been inside a grocery store since March 11, and currently get curbside pickup from Walmart. I actually got free-range chicken thighs at Walmart the other day. They also have free-range eggs. I'm surprised at the variety they offer.

We've occasionally had the organic free range chicken and it was more flavorful and also the taste was different than what we usually buy.

That said, these labels can be very deceptive:
https://www.consumerreports.org/con...-means-nothing/

Wow, I knew "cage free" was a very deceptive label and didn't mean much of anything, but I thought free-range actually meant, you know, free range. But the definition the article gives for free-range is what I always thought the definition of cage-free was.

I'm about ready to give up on chicken again. After enjoying the better taste, I got drumsticks again, and this time they were raw inside even with the same cooking methods, etc. I'd alreayd put sauce on them and I just threw them out.

Can't be too careful these days.

This comment reminds me that I really need to check out a place not far from me that sells farm fresh chicken meat and eggs. It's been on my 'to do' list for a while now.

Hi, Bonnie. Late to the party here. Just a question: How many people will you be feeding with that "whole pig"?

I ask because many years (actually decades) ago, DH and I bought a "share" of a pig. I think it was a half or even just a quarter. It was butchered and packaged by cuts to be put in a freezer. Roasts, bacon, anything included on our part of the pig. That also meant quite a lot of lard.

We rented a space at a commercial freezer. After some time, I realized that we were paying a boatload of money to store...lard. I wasn't baking or using it in any other way. I forget what happened to the lard when we quit our rental.

As a sidelight, I hated going to that storage place. Walking into the huge freezer and having the huge heavy door slam behind me was not reassuring.

Good question! The last time I got a whole pig there were 4 of us - now just 2. I got so excited when Eddie said they were getting pigs again I said "save 1 for me!" So I might be looking for someone to share it with.

I'm going to get a vacuum sealer to save space in the freezer (I have a large one) and I can a bunch of it, too.

I didn't render the lard last time (didn't know what a good idea that was), but will be doing it this time.

I remember going to the meat locker with my dad when I was a kid. We had whole cows there so it was worth it. We always got part of it processed into jerky - that was the BEST jerky ever.