That's really interesting. I'll read that
Possibly. I wonder if the quoted half life considers fat burning diets. If you can burn it, perhaps it's time for a protein restricted crash diet
It should work for ages, compared to the cheap compressor that came with the fridge that lasted 3 years. It's a thousand dollar fridge new, so the repair was about the cost of replacing it, but I won't need to replace it in another 3 years
I did this only two weeks ago, so all I really have is expectations
It's less noisy than the previous compressor
I think the only other famed civilisation that ate only meat was the American plains Indians who ate bison and were only defeated by the destruction of the buffalo (bison) herds.
Those people were described as more magnificent that European nobles in their finery. Now they're less healthy than European Americans, as they eat modern foods.
Indigenous Australians too ate little other than meat and insects. Australia has so few native plants that are edible, and most of those are in the tropics, but the British invasion of Australia was only 200 years ago, they had rifles and the Indigenous Australians were in the stone age. Paintings and drawings of Aboriginal men from the early days of British rule show they were tall men of impressive physique.
The Mongols were lucky that the people they were fighting didn't have guns yet, back when being stronger and taller mattered.
680 day half life, 10 half lives to practically eliminate LA from your body after you quit those oils. 6800 days -- just over 18.6 years. I'm 2.6 years into this way of eating, probably 10 into restricting most oils other than olive, so somewhere between 8 and 16 years from now I should be good.
Last time I had an industrial oil was last time I had tinned fish, while I was doing keto, years and years ago.
The literature is remarkably empty
There's not much money in carnivore research, the only people who stand to profit are the meat industry, and they don't seem interested in funding research, not that we'd trust pro-meat research funded by the meat industry, and especially those against our way of eating would never trust research funded by the meat industry
Too good
They really are. You and me seem perfectly built for the last ice age, we could eat every high energy food and get super fat super fast and survive the winter. We're not so well adapted to living in this modern cornucopia, especially with engineered foods specifically tuned to trigger binge eating.
Sometimes it's hard. As they say in other communities: Keep calm and keto on. It's not a disaster, meat is always there for you and the bad health effects of eating other stuff is a pretty strong push back toward this way of eating.
Fractal might have meant that when Mandelbrot coined the name, but that is not what it means now.
I wonder if people who think AI is "just a bunch of if statements" think programs work like Penny thought they did
What else could he do? If he tried to help her and burnt his Trump flag he'd be deported too
#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
- 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
- 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
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Weigh your mixing bowl. This is a slow process and scales tend to turn off part way through.
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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.
- Weigh your blended meat. Weigh out the same amount of tallow
- 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
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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.
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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.
- 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
- Clean up. As the cook you get to eat the pemmican left in the mixing bowl
Summary (2 minute read): https://faseb.onlinelibrary.wiley.com/doi/abs/10.1096/fasebj.27.1_supplement.127.4
Linked to the title is the full study. Image is figure 2 from the study.
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So wow, they probably did have guns pointed at them in their Chinese wars