Carnivore Resources

YouTube Carnivore

Science Based, Factual Discussions:

Experience, testimonials:

Nutritionists/Coaches:

Lifestyle/Influencers:

Mini-Series on all aspects of the Meat science, heath, nutrition, and environment

Books Carnivore

Websites Carnivore

Excellent resource with many references on all things carnivore, may have to click around, recommend

Ketogenic Resources

Carnivore is a subset of Ketogenic eating, so all of the benefits for keto also apply here

YouTube Ketogenic

Science Based, Lectures:

Websites Ketogenic

Science, Guides, Recipes , Hard Science, highly recommended

Keto Virtual Health Program - monitoring, medication titration, coaching, excellent

Books Ketogenic

Feel free to add any suggestions below

  • psud@aussie.zoneMEnglish
    2·
    2 days ago

    Low carb down under - if you want a lot of cholesterol information look up all of the low carb down under videos featuring A/Prof Ken Sikaris

    He’s an endocrinologist working for the big pathology company in Australia and doing science on their entire database of blood test data

    • psud@aussie.zoneMEnglish
      2·
      2 days ago

      Following reading The Fat Of The Land/Not By Bread Alone I have been planning on making pemmican

      So finally I made a small (300 gram) batch and ate half of it today

      And it was excellent.

      The book says that of the three types of fat on a ruminant they ranked as:

      First: tallow from marrow (the fatty stuff inside bones)

      Second: tallow from suet (the fat from around the animal’s organs)

      Last: tallow from muscle and skin fat

      I am glad I waited until I had suet before I tried as the first tallow I made was from trimmings and it didn’t taste good. I’m leaving the fat on my steak since it tastes much better there than rendered to tallow

      Recipe etc

      So I made tallow out of 5kg of suet, that made about 3kg, I cut it into 100g-ish cubes and stored it. Tallow is shelf stable for years.

      I cut a Scotch fillet (rib eye?) steak into thin slices and separated the fat (which I’ll cook with my next steak) and dehydrated it to very dry in a dehydrator set to 35°C

      That came to 150g of dry meat

      I blended the dry meat very fine in a food processor and put the result in a mixing bowl

      I melted 150g tallow in a double boiler, then took it off the heat until it dropped to under 45°C then added it to the meat powder

      I mixed by hand - next time I think I’ll use a wooden spoon - until it was well combined and the meat was saturated in tallow, they spread it out in a shallow rectangular dish like one would making brownies. I made this less than 1cm deep

      I left it on the bench to set for a few hours, and cut it into four 80g (73 to 82g) pieces and just finished two of those pieces

      This is going to be my food when working from the office (where it’s hard to get a meat lunch, and I start too early to eat a morning meal before work)

      TODO:

      Cardboard box dehydrator to let me dry larger batches. My dehydrator can only handle up to about twice what I did. I want to make kilos at a time

      Other thoughts

      I wonder if the people who make this and don’t like it used the worse fats

      I wonder what pemmican made with marrow tallow tastes like

      I think I’ll add salt to it next time

      The Salisbury book is a difficult read

      Edit: I just ate a third of the four slices I made and have hit my fat intake limit. I couldn’t eat more. I wonder how much I would have wanted if I had ridden two hours today as I do on days I cycle to work

      • jet@hackertalks.comOPMEnglish
        1·
        2 days ago

        That is great news for your pemmican experiment! I just got a small dehydrator myself, but don’t have suet yet.

        It’s amazing how energy dense it is, getting full is the super power, you don’t need much to keep you going. The power of fatty meat.

        I finished the Salisbury book, I don’t think its worth the effort to read, there are some interesting insights sprinkled around, but only the first chapter touches upon the Indian lifestyle.

        • psud@aussie.zoneMEnglish
          2·
          2 days ago

          When I change to getting meat as a quarter, half or whole cow I’m looking forward to boiling the marrow out of the bones and making special pemmican

          Also this has sorted out how I’ll order the meat, as you need to specify how you want every part prepared, and the tough cuts were going to be difficult. But those tough bits will make excellent pemmican (based on how good minced meat is from those same cuts)

          The Salisbury book - I struggled through the first couple of chapters and skimmed the rest. He seems to be the sort who won’t use one word where five can work

            • psud@aussie.zoneMEnglish
              2·
              2 days ago

              Some pemmican makers have acquired deli slicers for that job. I might do that. A sharp knife was enough

              Apparently the Plains Indians cut meat in a spiral to get long pieces, just as people do when cutting leather into thonging. That needs a very sharp knife, and is probably easier with a stone knife than steel

  • jet@hackertalks.comOPMEnglish
    2·
    6 days ago

    Science Literature

    Foundational Literature