I was wondering the other day, have you ever tried or considered trying a all plant based version of eat least the meal portion of your ex150 diet? I remember we touched on trying coconut cream instead of the regular cream, but I would rather consider first changing the meat for something plant based. Preferably something whole or simple fermented like tofu or tempeh, not an extract of some kind. Sorry if you did touch on this topic already.
I haven't really thought about it. I'm pretty much an anti-vegan at this point, the only reason I add vegetables at all is for flavor and to soak up the fat ;)
Stearic acid? More like steer-ic acid amirite? (No, the linguists claim those two aren't cognate, move along.)
I know someone who has lost a good deal of weight and gained muscle since switching to hard beef tallow as his fat source. He's also on prescription testosterone, though, so that's a big confounder.
Yea testosterone therapy is a massive confounder. Then again my theory on T is that most modern men are severely low-T because they do a lot of things wrong diet and sleep and behavior wise. If I can have 850-1,100 while still obese, with ok (not stellar) sleep, not working out at all, every man <65 should have that much.
I've used tallow as my main cooking oil (I rendered it myself from suet). Lasted about 2 months since I only cook once a day and used about 15-25g of tallow per meal, the sauce couldn't absorb much more. Didn't seem to make a difference. But then I came from butter, which is just about as high in saturated fats/stearic acid as suet.
I thnk that the main effect of acquainting men with the idea that butter or tallow could be beneficial per se is that they grill less and saute more. That's what happened with the fellow I mentioned. Guys claim to like how grilled foods taste, but that's partly leftover bias from the low-fat propaganda era and partly trying to stay out of the house so as not to anger the wife. Give a man a steak you've seared in tallow in a cast iron pan at high heat and as long as he hasn't sunk too much cash into his grill he'll admit the pan and tallow are better.
I like them both :) There's definitely something to the dry heat as well. But yea there is definitely still stigma, since all the greasy/dirty ways of cooking are now "bad" haha. Everything has to be steamed and who wants that lol.
But seems that a lot of people are taking back control of their health, with stuff like carnivore now. I think all the pictures people post of steak are basically a totem to that idea :) "Here I am, in the kitchen, making my own food."
I eat daily 85% chocolate. I just like it. The biggest component for me was definitely the sleep deprivation. Second, nixing bread. I had a family of friends coming from Brazil. Showing them the best croissants bakeries, baguette styles and chocolatines for nearly 3 days, it just added 3 lounds. And F1 happening in Montréal and being a good host did cost me 2 hrs of sleep. Otherwise everything was similar.
I was wondering the other day, have you ever tried or considered trying a all plant based version of eat least the meal portion of your ex150 diet? I remember we touched on trying coconut cream instead of the regular cream, but I would rather consider first changing the meat for something plant based. Preferably something whole or simple fermented like tofu or tempeh, not an extract of some kind. Sorry if you did touch on this topic already.
I haven't really thought about it. I'm pretty much an anti-vegan at this point, the only reason I add vegetables at all is for flavor and to soak up the fat ;)
But maybe it'll work, you could always try it.
Stearic acid? More like steer-ic acid amirite? (No, the linguists claim those two aren't cognate, move along.)
I know someone who has lost a good deal of weight and gained muscle since switching to hard beef tallow as his fat source. He's also on prescription testosterone, though, so that's a big confounder.
Yea testosterone therapy is a massive confounder. Then again my theory on T is that most modern men are severely low-T because they do a lot of things wrong diet and sleep and behavior wise. If I can have 850-1,100 while still obese, with ok (not stellar) sleep, not working out at all, every man <65 should have that much.
I've used tallow as my main cooking oil (I rendered it myself from suet). Lasted about 2 months since I only cook once a day and used about 15-25g of tallow per meal, the sauce couldn't absorb much more. Didn't seem to make a difference. But then I came from butter, which is just about as high in saturated fats/stearic acid as suet.
I thnk that the main effect of acquainting men with the idea that butter or tallow could be beneficial per se is that they grill less and saute more. That's what happened with the fellow I mentioned. Guys claim to like how grilled foods taste, but that's partly leftover bias from the low-fat propaganda era and partly trying to stay out of the house so as not to anger the wife. Give a man a steak you've seared in tallow in a cast iron pan at high heat and as long as he hasn't sunk too much cash into his grill he'll admit the pan and tallow are better.
I like them both :) There's definitely something to the dry heat as well. But yea there is definitely still stigma, since all the greasy/dirty ways of cooking are now "bad" haha. Everything has to be steamed and who wants that lol.
But seems that a lot of people are taking back control of their health, with stuff like carnivore now. I think all the pictures people post of steak are basically a totem to that idea :) "Here I am, in the kitchen, making my own food."
I eat daily 85% chocolate. I just like it. The biggest component for me was definitely the sleep deprivation. Second, nixing bread. I had a family of friends coming from Brazil. Showing them the best croissants bakeries, baguette styles and chocolatines for nearly 3 days, it just added 3 lounds. And F1 happening in Montréal and being a good host did cost me 2 hrs of sleep. Otherwise everything was similar.
Yea dark chocolate is full of stearic acid :)