tag:blogger.com,1999:blog-7221767529759848946.post7102935443356868157..comments2023-05-14T10:37:22.333-05:00Comments on tess's paleo journey: the "metabolic advantage" everybody has looked for?tesshttp://www.blogger.com/profile/04254045589639201707noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-7221767529759848946.post-14946378766485554342013-02-28T10:00:45.382-06:002013-02-28T10:00:45.382-06:00thanks, Bill! i suspect that Donaldson's pati...thanks, Bill! i suspect that Donaldson's patients may have been less metabolically messed-up than some of the people we see these days. i "blame" bad pre-birth environment for the abundance of childhood extreme-obesity we see today for example, and that influence has been growing since WWII! of course, to completely keto-adapt as for athletic performance it surely takes longer than to simply get your brain and muscles functioning adequately on fat as a fuel....<br /><br />CHINESE BEAR BILE FARMS??? :-Otesshttps://www.blogger.com/profile/04254045589639201707noreply@blogger.comtag:blogger.com,1999:blog-7221767529759848946.post-82198374114507831672013-02-28T09:52:00.847-06:002013-02-28T09:52:00.847-06:00:-) it makes me mad afresh when i read "vege...:-) it makes me mad afresh when i read "vegetarian-fed" on egg cartons ... since chickens (and ducks, etc) are naturally omnivores! i suspect all the labels could be interchanged with no falsehood, and that they just label with a catch-phrase to make their product more attractive to a different group of buyers. give the chickens a handful of flaxseed with their corn and soy, and open the door to the dirt-floored pen outside and voila -- omega3-enhanced, vegetarian, free-range eggs! :-P<br /><br />i can't take credit for the butter/cream/tallow-enriched lean meats -- could have been Mark Sisson in addition to Donaldson who recommends that practice....tesshttps://www.blogger.com/profile/04254045589639201707noreply@blogger.comtag:blogger.com,1999:blog-7221767529759848946.post-69197627839487454622013-02-28T09:42:34.991-06:002013-02-28T09:42:34.991-06:00:-) you and the boys are great guys -- thanks, Ed...:-) you and the boys are great guys -- thanks, Eddie!tesshttps://www.blogger.com/profile/04254045589639201707noreply@blogger.comtag:blogger.com,1999:blog-7221767529759848946.post-38436177336752809512013-02-27T19:50:41.896-06:002013-02-27T19:50:41.896-06:00I find labeling on poultry products to be by far t...I find labeling on poultry products to be by far the most confusing – free range, omega3-enriched, organic, vegetarian-fed, pastured, etc. <br /><br />The Egg Cornucopia report was pretty enlightening – Tl;dr: we’re screwed when it comes to chickens and eggs in their opinion. But I like your suggestion of buying it lean and adding “GOOD” fats. Eg, from grass-fed cattle, which is easier to find around here (NJ)(still haven't found a local source for raw grass-fed milk though).Billhttps://www.blogger.com/profile/05022558754270362782noreply@blogger.comtag:blogger.com,1999:blog-7221767529759848946.post-54897251068560768902013-02-27T19:45:05.508-06:002013-02-27T19:45:05.508-06:00Hi Tess,
Interesting post; thanks.
Donaldson’s r...Hi Tess,<br /><br />Interesting post; thanks.<br /><br />Donaldson’s recommendation of 5 days is the shortest I’ve heard – how do you think that fares against others like Phinney, who says 3 weeks? (better safe than sorry? I usually tell people who are experimenting with keto to stick it out for at least 3 weeks and make sure they’re eating enough [fat])<br /><br />On another note, +1 for the bile acid UDCA… as long as it doesn’t come from Chinese bear bile farms :/<br />Billhttps://www.blogger.com/profile/05022558754270362782noreply@blogger.comtag:blogger.com,1999:blog-7221767529759848946.post-5939377072940851212013-02-27T11:25:15.688-06:002013-02-27T11:25:15.688-06:00Hi Tess
Me and the boys thought you could do with...Hi Tess<br /><br />Me and the boys thought you could do with a brotherly hug. Keep up your good work, you are a star.<br /><br />Kind regards Eddie xLowcarb team memberhttps://www.blogger.com/profile/07961199165290289611noreply@blogger.comtag:blogger.com,1999:blog-7221767529759848946.post-64583416098164342882013-02-25T10:09:14.621-06:002013-02-25T10:09:14.621-06:00it's the difficulty with finding pastured chic...it's the difficulty with finding pastured chickens, in my book -- grassfed beef and even pork is easier to come by, here! conventional chicken dark meat and skin has an abundance of omega6 that is questionable to me. :-( it's like farmed fish.... if you're going to eat conventionally-raised meat, buying it lean and then adding GOOD fats to it is my ideal. i'm partial to turkey breast medallions with green-peppercorn/cream sauce, or chicken salad made with my own mayo....<br /><br />:-) interesting that you roast birds upside down -- i've done that for years, too! they self-baste that way. they're not as pretty, but i don't care.tesshttps://www.blogger.com/profile/04254045589639201707noreply@blogger.comtag:blogger.com,1999:blog-7221767529759848946.post-49448770679571773072013-02-25T10:02:10.596-06:002013-02-25T10:02:10.596-06:00if only the quality were as good as it used to be,...if only the quality were as good as it used to be, i'd celebrate the availability of chicken by the part -- it's great to buy a cheap package of backs and wings to make stock out of!tesshttps://www.blogger.com/profile/04254045589639201707noreply@blogger.comtag:blogger.com,1999:blog-7221767529759848946.post-22745433724542481032013-02-25T09:35:50.443-06:002013-02-25T09:35:50.443-06:00Cook the chicken in an oven bag, breast down, and ...Cook the chicken in an oven bag, breast down, and it won't be dry. If you want a nice presentation, cut the bag open, flip the chicken over, and baste it with balsamic vinegar during the last 15 minutes of roasting.<br /><br />Or just cook it in a pressure cooker.<br /><br />What I'm wondering is why so many paleo/LC recipes still call for boneless, skinless chicken breast. It's the toughest, dryest, most expensive part of the bird. Besides, what about eating the whole animal and eating fat?Lori Millerhttps://www.blogger.com/profile/02612141535162268390noreply@blogger.comtag:blogger.com,1999:blog-7221767529759848946.post-53049938264768658432013-02-25T08:34:43.418-06:002013-02-25T08:34:43.418-06:00When I was young, chicken were 50% more expensive ...When I was young, chicken were 50% more expensive than meat, and only whole chicken were sold, most of the time with head, feet and all intestinal organs in place. Most desirable part was a leg, breast was considered to be too dry. I usually removed breast meat , kept it in a freezer to be made into chicken patties later. With added sauteed in a butter onion and some soaked in milk old bread chicken patties were not dry at all.Galina L.https://www.blogger.com/profile/09156132815504279615noreply@blogger.comtag:blogger.com,1999:blog-7221767529759848946.post-38717336122747219752013-02-25T05:49:52.307-06:002013-02-25T05:49:52.307-06:00i think you've got a point there -- the succes...i think you've got a point there -- the success of chicken in the late twentieth century has been a triumph in marketing. when most of the american population lived on farms i believe that they only only baked/stewed chicken when they had a "spent" laying hen, and only fried chicken when their flock was so numerous they had superfluous cockerels.<br /><br />when i was a kid (the '60s) people seemed to eat chicken more seldom; pound for pound, it's NOT cheap compared with beef. chicken breast was something of a luxury item (hence its price) -- people didn't get whole bags of it frozen like now, but bought a whole chicken and cut it up themselves -- and white-meat chicken salad was something you made for fancy get-togethers with "the girls".... :-)tesshttps://www.blogger.com/profile/04254045589639201707noreply@blogger.comtag:blogger.com,1999:blog-7221767529759848946.post-2453954280911050882013-02-24T21:40:19.167-06:002013-02-24T21:40:19.167-06:00Yay fat!
I've always thought chicken breasts...Yay fat!<br /> I've always thought chicken breasts were overpriced. Chicken thighs/wings FTW :)Almondhttps://www.blogger.com/profile/08378527380746791253noreply@blogger.comtag:blogger.com,1999:blog-7221767529759848946.post-35344981772306873232013-02-24T16:03:17.368-06:002013-02-24T16:03:17.368-06:00that's interesting indeed. i tried to see if ...that's interesting indeed. i tried to see if i originally found that study through your blog by googling "Kindke and http://www.ncbi.nlm.nih.gov/pubmed/16437098" but it didn't work -- guess i should have put in the study's keywords....tesshttps://www.blogger.com/profile/04254045589639201707noreply@blogger.comtag:blogger.com,1999:blog-7221767529759848946.post-4429979225741401392013-02-24T14:49:04.502-06:002013-02-24T14:49:04.502-06:00Tess the bile acid stuff is complicated ( just lik...Tess the bile acid stuff is complicated ( just like everything else in physiology ) ive seen and quoted that paper several times.<br /><br />nterestingly, a recent metabolomics study identified bile acids as the most elevated metabolites in human sera after an oral glucose challenge in patients with normal glucose tolerance, but this response was blunted in patients with impaired glucose tolerance (40). Serum bile acid levels have become biomarkers for diagnosis of liver diseases, diabetes, and obesity.<br /><br />http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3265867/<br /><br />The reduced serum bile acids after a glucose load *could* be the reason some people cant tolerate glucose and fatten easily from it.<br /><br />Kindkehttps://www.blogger.com/profile/15841418412425329998noreply@blogger.comtag:blogger.com,1999:blog-7221767529759848946.post-72972205526326172872013-02-24T13:26:42.437-06:002013-02-24T13:26:42.437-06:00i don't have that book, but i have "Eat F...i don't have that book, but i have "Eat Fat Lose Fat" and the "Nourishing Traditions" cookbook -- brilliant stuff!tesshttps://www.blogger.com/profile/04254045589639201707noreply@blogger.comtag:blogger.com,1999:blog-7221767529759848946.post-10664580838025700802013-02-24T13:22:02.315-06:002013-02-24T13:22:02.315-06:00All you need to know about fats by Mary G. Enig, P...All you need to know about fats by Mary G. Enig, PhD and Sally Fallon<br /><br />"Fats from animal and vegetable sources provide a concentrated source of energy in the diet; they also provide the building blocks for cell membranes and a variety of hormones and hormone like substances. Fats as part of a meal slow down absorption so that we can go longer without feeling hungry. In addition, they act as carriers for important fat-soluble vitamins A, D, E and K. Dietary fats are needed for the conversion of carotene to vitamin A, for mineral absorption and for a host of other processes.<br />Politically Correct Nutrition is based on the assumption that we should reduce our intake of fats, particularly saturated fats from animal sources. Fats from animal sources also contain cholesterol, presented as the twin villain of the civilized diet"<br /><br />This is a must read item for anyone interested in a fats and a healthy diet.<br /><br />http://www.westonaprice.org/know-your-fats/skinny-on-fats<br /><br />Kind regards EddieLowcarb team memberhttps://www.blogger.com/profile/07961199165290289611noreply@blogger.com