A mountain of meat blocking my way back…?

[Keyhole]

You know, I think this recipe could be just the right way to introduce eggs and animal fat back into my diet. English not being my first language, I had to look up the meaning of lard - I knew it was an animal fat, but what animal? I then discovered lard is bacon fat or the fat from a pig, as the dictionaries explain. And I also now know that melting the lard/butter as shown in your video is what is called "rendering fat".

If you think that introducing eggs back into your diet like this would be the easiest way then you should try it :) Although you should be very careful not to eat too much at first. Your body is not used to digesting this amount of fat, and it takes a bit of time for it to adjust. If you rush into this you may end up feeling quite ill and have severe stomach upset. One serving is roughly 100g of fat which is ALOT for your digestive system to handle if you have been vegetarian for such a long time.

Are you taking any digestive aid such as Ox Bile or Betaine HCL?

English not being my first language, I had to look up the meaning of lard - I knew it was an animal fat, but what animal? I then discovered lard is bacon fat or the fat from a pig, as the dictionaries explain. And I also now know that melting the lard/butter as shown in your video is what is called "rendering fat".

But perhaps I should just start with butter (being used to butter, as I am a lacto-vegetarian) so that I reintroduce only one thing at a time, in this case the eggs? Thanks again, Thorn and Keyhole.

Lard is the fat from a pig and Tallow is usually the term for the fat from a cow or a lamb. They each as a different sort of flavour to the fatbomb, my personal favourite is tallow. In the video we weren't really rendering down the fat, we were only melting it down. Rendering the fat refers to cooking down whole chunks of raw fat for long periods of time so that the fat eventually melts and you can pour into glass jars/containers to store and use in things like fatbombs. Butter might be the best option if you have not yet began eating meat/meat products, and it will turn out extremely creamy if your using just butter. I would use unsalted if you can get hold of it though. Just remember - only eat small amounts at a time, maybe 1/4 serving once or twice a day to begin with... The fat bombs are a lot to digest.

Oh, and just another thing that I am not sure about - I've been pondering: is it necessary to eat a lot of meat if it is really the fat that matters? Can one not trim off most of the meat from the fat, as meat is a concentrated source of protein and one does not need that much protein?

It is recommended that you eat about 1g of protein per KG of lean body weight. Mine is roughly 55KG so I usually eat about 220g of lean meat a day which works out to 55g protein. In most types of meat (apart from organ meats) there is about 25g protein per 100g of meat. So it is all dependent on how much you weigh really. To be honest it is difficult to get enough fat from eating fatty cuts of meat, so extra fat sources are really vital. Lots of extra fat with every meal and in between!

Hope this helps

Thanks again, Thorn and Keyhole.

Your welcome Ynna :D

 

[herondancer]

Hi Ynna,

It is the fat that's important in the keto diet. Maybe think of it this way: your body has two needs, fuel and structural repair/replacement. On this diet, metabolism of glucose from carbs (fuel) is being replaced by metabolising fat. Protein is like bricks and mortar for the body, maintaining its structural integrity.

Carbs aren't really necessary at all to have a healthy metabolism. Arctic people lived all year round on fat and protein. There may have been a short season where tart berries were available (a treat) but they certainly weren't a staple in the Inuit diet. Fat is a much denser fuel source, plus it's an important component of a lot of hormones needed to regulate the body. Since we've been sugar-burners all our lives, it's an adaption process to retool the metabolism by lowering carb intake (including what comes from too much protein) to anywhere from 50 down to 0 gms/day. Simultaneously you raise fat intake as the body increases bile production to deal with it. This is where lipase and oxbile supplement come in to support the transition. The body then begins to produce ketone from fat as fuel. Fun fact: ketones are the heart muscle's preferred fuel. :)

You might want to get hold of Maria Emmerich's book Keto-adapted. It's a quick start guide for shifting your diet, with lots of good suggestions for supplements if you hit some rough spots. I would also recommend Lierre Keith's book The Vegetarian Myth. She was a truly committed vegan for twenty years, which in the end seriously damaged her health. Her doctor literally told her she had to start eating meat again or she would die. For her to begin to find her way back to a carnivorous diet was a hard spiritual journey. It's compelling reading, and there's a lot you might relate to in her story.

You can get Vegetarian Myth on kindle here.

 

[Tui]

MusicMan quote:
"When Australian aboriginals cook their kangaroo which they have killed with their boomerangs, they first hang it in a tree to bleed it. Never mind the flies.
Then they make a large fire and toss the meat around in the coals to singe off the fur/hair and kill any parasites. Then they cover it with coals and let it cook. Yum!"

I found your post on Aboriginal cooking methods very interesting - cultural ways are fascinating to me and the reason why I studied anthropology and archaeology, Classical cultures and ancient Near Eastern cultures, and survival methods are a pet interest of mine, too.

So I went searching for more on how the indigenous Australians prepare food (I notice it is called bushfood or bush tucker), for instance at http://www.indigenousaustralia.info/food/food-rules-a-laws.html and http://en.wikipedia.org/wiki/Bushfood, watched a couple of videos on Aboriginal cooking methods (also on the Aboriginal chef Mark Olive) and https://www.youtube.com/watch?v=rX0njvOoB5A "Cooking Meat for Survival - The Ground Oven". The latter cooking method, which you also refer to, showed that a ground oven is very slow: In this video, it took about 90 minutes to prepare the oven and heating it up, then the chicken took about 3 hours to cook, but in the end the chicken looked golden brown and was juicy with glistening fat and very tender. In a survival situation one will have to keep the oven going if you want to prepare two or three meals a day, putting the next meal into the oven straightaway after eating and hunting down your next meal (unless you had a good hunt and can cook a couple of birds and/or rabbits at one go), but once the meat is in the oven, you can leave it and do other things necessary to survival.

Also this interesting bit of information from one of the abovementioned videos - sometimes it is to your advantage if you are an "elder" (among the Aborigines, anyway!): "In some seasons when food is short, some people have preference over others for various types of food. Heart, liver, kidneys and other animal organs are often saved for the elders in the language groups." I take it that animal organ food is especially nutritious, and especially so for older people, then?

 

[Tui]

Carbs aren't really necessary at all to have a healthy metabolism. Arctic people lived all year round on fat and protein. There may have been a short season where tart berries were available (a treat) but they certainly weren't a staple in the Inuit diet. Fat is a much denser fuel source, plus it's an important component of a lot of hormones needed to regulate the body. Since we've been sugar-burners all our lives, it's an adaption process to retool the metabolism by lowering carb intake (including what comes from too much protein) to anywhere from 50 down to 0 gms/day.

Thank you for your advice, herondancer. To start cutting out the carbs, I have not bought fruit this week, and I only have a few rye biscuits left to finish. I am going to try and keep the carbs down to below 50 g/day, as you advise.

I am placing Keto-adapted and The Vegetarian Myth high on my (very long) list of "books to buy".


Mod's note: fixed quote

 

[Tui]

I tried the quote thing but did not get it right...

 

[Foxx]

I tried the quote thing but did not get it right...

Here's a thread on how to use the quote function :) : http://cassiopaea.org/forum/index.php/topic,5643.0.html

 

[Tui]

Thank you, Foxx, I'll try to quote the right way soon...

 

[Tui]

This longtime vegetarian has actually bought half a dozen of free range eggs and a packet of bacon, now sitting in my fridge. The bacon is streaked with fat, it is cut from the belly of a pig. Strangely, the packet says "100% pork" - why wouldn't bacon be 100% pork, I wonder?

However, on getting home and on closer inspection of the very small print on the ingredients label, it says this bacon contains glycaemic carbohydrate. Sugar? I'm giving the full list of the ingredients and nutritional values as I need some help in understanding if this bacon would be alright to consume. (I bought it from a reputable shop).

Here is the full list: Pork 98%; water; salt; phosphates; sugar; dextrose; curing agent; sodium nitrate; acidity regulator; colourant; antioxidant: sodium erythorbate; spice extract: black pepper.

The nutritional information, per 40 g serving:
Energy 576 kj (138 calories - this seems very high?)
Protein 4,5 g
Glycaemic carbohydrate 3 g
of which total sugar 0 g
Total fat of which 12,0 g
saturated fat 4,9 g
trans fat <0,01 g
monounsaturated fat 5,5 g
polyunsaturated fat 1,6 g
Cholesterol 16 mg
Dietary fibre 0,1 g
Total sodium 432 mg

I would be grateful is someone can give advice on this, please!

 

[Laura]

Carbs aren't really necessary at all to have a healthy metabolism. Arctic people lived all year round on fat and protein. There may have been a short season where tart berries were available (a treat) but they certainly weren't a staple in the Inuit diet. Fat is a much denser fuel source, plus it's an important component of a lot of hormones needed to regulate the body. Since we've been sugar-burners all our lives, it's an adaption process to retool the metabolism by lowering carb intake (including what comes from too much protein) to anywhere from 50 down to 0 gms/day.

Thank you for your advice, herondancer. To start cutting out the carbs, I have not bought fruit this week, and I only have a few rye biscuits left to finish. I am going to try and keep the carbs down to below 50 g/day, as you advise.

I am placing Keto-adapted and The Vegetarian Myth high on my (very long) list of "books to buy".


Mod's note: fixed quote

Keep in mind that vegetables are also carbohydrates - or are converted to same when digested. As long as you eat vegetables, you can't keep your carbs below 50.

Do yourself a favor and get a good carb counter guide and familiarize yourself with what your food is composed of.

When I want to have a few carbs, I pick a vegetable.

 

[MusicMan]

MusicMan quote:
"When Australian aboriginals cook their kangaroo which they have killed with their boomerangs, they first hang it in a tree to bleed it. Never mind the flies.
Then they make a large fire and toss the meat around in the coals to singe off the fur/hair and kill any parasites. Then they cover it with coals and let it cook. Yum!"

I found your post on Aboriginal cooking methods very interesting - cultural ways are fascinating to me and the reason why I studied anthropology and archaeology, Classical cultures and ancient Near Eastern cultures, and survival methods are a pet interest of mine, too.

So I went searching for more on how the indigenous Australians prepare food (I notice it is called bushfood or bush tucker), for instance at http://www.indigenousaustralia.info/food/food-rules-a-laws.html and http://en.wikipedia.org/wiki/Bushfood, watched a couple of videos on Aboriginal cooking methods (also on the Aboriginal chef Mark Olive) and https://www.youtube.com/watch?v=rX0njvOoB5A "Cooking Meat for Survival - The Ground Oven". The latter cooking method, which you also refer to, showed that a ground oven is very slow: In this video, it took about 90 minutes to prepare the oven and heating it up, then the chicken took about 3 hours to cook, but in the end the chicken looked golden brown and was juicy with glistening fat and very tender. In a survival situation one will have to keep the oven going if you want to prepare two or three meals a day, putting the next meal into the oven straightaway after eating and hunting down your next meal (unless you had a good hunt and can cook a couple of birds and/or rabbits at one go), but once the meat is in the oven, you can leave it and do other things necessary to survival.

Also this interesting bit of information from one of the abovementioned videos - sometimes it is to your advantage if you are an "elder" (among the Aborigines, anyway!): "In some seasons when food is short, some people have preference over others for various types of food. Heart, liver, kidneys and other animal organs are often saved for the elders in the language groups." I take it that animal organ food is especially nutritious, and especially so for older people, then?

You might find that the Elders get what they are given. Note that the organs are where the parasites generally congregate, especially in the liver and kidneys (flukes) and in the heart (heartworm) and it doesn't matter too much if one of the Elders dies, as they are not involved in the hunting, and therefore the survival of the tribe. The men are the hunters, and the women are the gatherers, and they forage for the roots and vegetables, as well as the herbs and medicinal plants.
It's a hard life.

 

[Tui]

Laura quote:

"Keep in mind that vegetables are also carbohydrates - or are converted to same when digested. As long as you eat vegetables, you can't keep your carbs below 50.

Do yourself a favor and get a good carb counter guide and familiarize yourself with what your food is composed of.

When I want to have a few carbs, I pick a vegetable."



Laura

I have been so focused on eliminating all grains and fruit from my diet lately that I tended to forget that vegetables contain a lot of carbs, so I needed this reminder urgently, thanks.

I do have a forgotten "Dictionary of Calories" (Claremont, 1994). I dug it out and blew the dust from this little book. It contains the amounts, calories, carbs, proteins and fats of many foods. Looking up some of the vegetables I'm eating, I'm shocked to see how many carbs they contain.

However, I am determined to transition to a mostly fat/meat diet in the near future. Perhaps starting to eat meat even this coming week, as I now have bacon in the fridge.

I'll have to make the transition very gradually, as I'm afraid of not being able to digest lots of meat/fat all at once, as I've been warned here, and I don't like being sick, but I will gradually also eliminate most of the vegetables.

Starting to count vegetable carbs will be an extra motivation to speed up the transition, so thank you for this reminder.

I had to smile when you said you pick a vegetable if you want a few carbs. Oh my goodness ... and here I am, eating a plate full of many types of vegetables...

Ynna

 

[Tui]

MusicMan quote:

"You might find that the Elders get what they are given. Note that the organs are where the parasites generally congregate, especially in the liver and kidneys (flukes) and in the heart (heartworm) and it doesn't matter too much if one of the Elders dies, as they are not involved in the hunting, and therefore the survival of the tribe. The men are the hunters, and the women are the gatherers, and they forage for the roots and vegetables, as well as the herbs and medicinal plants.
It's a hard life."


MusicMan, that is quite a sober and grim look at the life of the Elders, but probably true in many cultures. However, is there any benefit in eating organ meats (whatever your age and culture), then, if these organs are crawling with parasites and can cause death, even though they might have some nutritional value?

I don't think I will be including this kind of meat in my new diet. Apart from being fed kidneys as a child, I never had any organ meats in my meat eating younger adult days when I myself chose what kind of meat I wanted to eat.

Ynna

 

[Miss.K]

This longtime vegetarian has actually bought half a dozen of free range eggs and a packet of bacon, now sitting in my fridge. The bacon is streaked with fat, it is cut from the belly of a pig. Strangely, the packet says "100% pork" - why wouldn't bacon be 100% pork, I wonder?

However, on getting home and on closer inspection of the very small print on the ingredients label, it says this bacon contains glycaemic carbohydrate. Sugar? I'm giving the full list of the ingredients and nutritional values as I need some help in understanding if this bacon would be alright to consume. (I bought it from a reputable shop).

Here is the full list: Pork 98%; water; salt; phosphates; sugar; dextrose; curing agent; sodium nitrate; acidity regulator; colourant; antioxidant: sodium erythorbate; spice extract: black pepper.

The nutritional information, per 40 g serving:
Energy 576 kj (138 calories - this seems very high?)
Protein 4,5 g
Glycaemic carbohydrate 3 g
of which total sugar 0 g
Total fat of which 12,0 g
saturated fat 4,9 g
trans fat <0,01 g
monounsaturated fat 5,5 g
polyunsaturated fat 1,6 g
Cholesterol 16 mg
Dietary fibre 0,1 g
Total sodium 432 mg

I would be grateful is someone can give advice on this, please!

I'm no expert, but I think dextrose is preferably to avoid
-I actually thought it was a milk product, but searching for it, it seems to be a glucose derived from starches product, so it might contain something from corn, wheat, or rice.

But I don't know if the amount that is in the bacon, is so much that you shouldn't eat it (I would eat it if it was in my fridge, and then try to find bacon without it for next time)

I don't know about the rest of the ingredients, I prefer buying organic meat online (big bash to put in the freezer), that comes in packages without labeling, and has no added stuff, so that I don't have to read labels and wonder what all those things are..

MusicMan quote:

"You might find that the Elders get what they are given. Note that the organs are where the parasites generally congregate, especially in the liver and kidneys (flukes) and in the heart (heartworm) and it doesn't matter too much if one of the Elders dies, as they are not involved in the hunting, and therefore the survival of the tribe. The men are the hunters, and the women are the gatherers, and they forage for the roots and vegetables, as well as the herbs and medicinal plants.
It's a hard life."


MusicMan, that is quite a sober and grim look at the life of the Elders, but probably true in many cultures. However, is there any benefit in eating organ meats (whatever your age and culture), then, if these organs are crawling with parasites and can cause death, even though they might have some nutritional value?

I don't think I will be including this kind of meat in my new diet. Apart from being fed kidneys as a child, I never had any organ meats in my meat eating younger adult days when I myself chose what kind of meat I wanted to eat.

Ynna

I don't know, but I would think that it is not common for liver, kidney and heart, to have worms and parasites when you buy it. As far as I've understood. The organ meat is very healthy, and should be included, at least sometimes. As I've understood it, in grassfed animals, the fat around the inner organs has a lot of vitamin C, which is the reason that people like the Eskimos from the old days, that didn't eat anything else than meat, didn't have c-vitamin deficiency.
Also I made a big bash of pate from all inner organs of a sheep once, and the time that I ate it, my skin looked better, and I generally had a feeling it was very good medicine...

 

[casper]

Caloric table,maybe this is help you

All values ​​in the table refer to 100g.
Meat and meat products
Food Calories Proteins Carbohydrates Fats
The kidneys (Veal) 121 15 1 6
Smoked pork 272 24 2 16
Wild boar 104 21 0 2
Beef thin 119 21 4 1
Beef medium fatty 155 20 1 8
Beef fatty 307 19 1 25
Beef is very oily 410 14 0 39
Canned beef 223 26 0 14
Fillet of beef 138 16 0 8
Beef meat for stew 155 21 0 8
Beef meat for rolls 121 20 2 5
Beef meat for soup 223 19 0 17
Beef liver 121 20 2 3
Wieners (beef + pork) 320 11 2 29
Frankfurters (chicken) 258 13 7 20
Jelly 239 43 1 7
Lamb chop 348 19 0 17
Lamb thin 207 19 0 13
Lamb medium fatty 250 18 0 18
Lamb greasy (chest) 404 12 0 37
Liverwurst 440 12 1 40
Sausage (average) 324 11 1 30
Horseflesh 98 18 1 2
Black pudding 424 13 0 39
Rabbit 135 18 0 7
Luncheon meat 424 12 4 40
Mixed meat, minced 253 20 0 19
Mutton 246 13 0 24
Duck 227 21 0 8
Chicken 123 21 12 4
Chicken breast without skin 110 23 0 1
Chicken without skin 119 21 0 4
Chicken drumstick with skin 161 20 0 9
Turkey breast 111 25 0 1
Turkey / chicken ham 128 19 0 5
Pork shoulder blades 269 19 0 23
Salami, beef 140 20 0 5
Salami, bologna 523 17 1 47
Salami, turkey / chicken breast 197 16 1 14
Bacon 605 8 0 60
Pork 345 18 0 27
Pork Roast 342 13 0 32
Pork burger 342 14 2 31
Pork steak 109 22 0 3
Pork fillet 120 21 0 4
Pork 132 22 0 6
Pork chop boneless 117 23 0 3
Bacon 620 8 0 64
Ham 147 23 0 6
Ham smoked ham 385 18 0 33
Ham cooked 274 18 0 20
Veal liver 137 18 4 4
Veal shoulder 164 26 0 6
Veal ribs 177 26 0 8
Veal loin 150 29 0 4
Veal cutlet 168 27 0 7
Veal 105 21 0 3
Rabbit 152 21 0 8
Winter Sausage 455 13 0 45

All values ​​in the table refer to 100g.
FISH
Food Calories Proteins Carbohydrates Fats
Cod 76 17 0 1
Mussel 66 12 2 2
Perch 75 15 0 2
Herring 155 13 0 10
Anchovy 89 17 0 3
Lobster 86 16 1 2
Eel 209 9 1 18
Oysters (oyster) 49 6 4 1
Squid 77 16 1 1
Sheet 83 17 0 1
Salmon 217 20 0 14
Trout 112 18 0 2
Shrimps 106 18 0 2
Sardines in oil 240 24 1 14
Perch 323 21 0 16
Mackerel 195 19 0 12
Carp 65 10 0 3
Shrimps 91 17 0 2
Pike 85 17 0 2
Tuna in oil 303 24 0 21

All values ​​in the table refer to 100g.
Milk and dairy products
Food Calories Proteins Carbohydrates Fats
Soft cheese 73 14 4 1
Half-fat soft cheese 103 12 3 4
Greasy hard cheese 347 20 0 30
Milk (0.9% fat) 40 3 5 1
Milk (3.2% fat) 66 3 5 3
Milk, whole 37 4 4 1
Yogurt (plain) 40 4 5 4
Yogurt (3.5% fat) 71 4 5 4
Yogurt, fruit 94 3 14 4
Cream, sour 192 3 3 18
Cream, sweet 317 3 2 32
Lowfat cheese 78 12 3 2
Chocolate pudding 134 4 21 4
Cheese spreads (23% fat) 115 13 6 5
Processed cheese (45% fat) 386 14 6 24
Hard cheese (45% fat) 372 25 3 28
Fresh cheese 72 15 4 3
Emmentaler 383 30 0 30
Gorgonzola Cheese 360 20 0 30
Gouda 367 27 0 30
Sir resinous 140 32 0 1
Cheese for melting 272 16 0 24
Parmesan Cheese 367 34 0 34
Mozzarella cheese 227 20 0 17
Cheese of skimmed milk 234 18 1 19


All values ​​in the table refer to 100g.
EGGS
Food Calories Proteins Carbohydrates Fats
Whole egg 167 13 1 11
Egg yolk 377 16 0 32
Egg 54 17 1 0
Duck egg, less 102 7 1 8
Goose egg, larger 175 14 1 14

All values ​​in the table refer to 100g.
Cereals, bread, rice, pasta
Food Calories Proteins Carbohydrates Fats
White bread 237 7 47 2
Brown bread 250 6 51 1
Cornflakes 355 5 80 1
Croissant 410 5 35 25
Biscuit 397 10 77 1
Semolina 370 10 75 1
Cakes of the dough 314 7 39 13
Popcorn 376 13 72 4
Crackers 320 10 65 2
Bread with whole grains 240 7 46 1
Bread for toast 264 8 48 4
Corn bread 220 5 31 9
Cornflakes 388 6 83 1
Musli 371 11 68 6
Baking wheat 258 9 54 2
Pastry with cereals 228 8 42 2
Bread, flat bread 265 8 55 1
Semi-white bread 252 3 52 1
Rusks 370 10 75 5
Wheat flour 370 12 71 2
Rye bread 222 7 47 1
Rye bread with cereals 205 7 40 1
Rye flour 356 9 35 1
Rice peeled 368 7 79 1
Rice Non-skive 371 7 75 2
Soya beans 427 38 26 19
Bean curd (tofu) 72 8 2 4
Spaghetti without eggs, cooked 152 5 32 1
Pasta with eggs 390 13 72 3
The dough cooked 145 5 28 1
Oat bread 224 7 45 2
Oat flakes 402 14 66 7

All values ​​in the table refer to 100g.
VEGETABLES
Food Calories Proteins Carbohydrates Fats
Artichokes 23 1 5 0
Broccoli 33 3 4 0
Beetroot 37 2 8 0
Cauliflower 28 2 4 0
Celery 38 2 7 0
Beans 110 7 21 1
Peas 93 7 14 1
Kale 46 4 5 1
Cucumbers 10 1 2 0
Cucumbers, pickled 14 1 3 0
Kohlrabi 24 2 4 0
Corn 110 4 22 2
Cabbage, pickled 26 2 4 0
Cabbage, sweet 52 4 7 1
Lens 100 8 18 1
Onion 42 1 9 0
Green beans 27 2 5 0
Corn salad 15 2 1 0
Olives 140 1 2 10
Carrot 35 1 7 0
Pepper 28 1 5 0
Eggplant 26 1 5 0
Parsley 0 5 0 0
Leek 38 2 6 0
Brussels Sprouts 30 4 4 1
Tomatoes 19 1 3 0
Radishes 13 1 2 0
Button mushrooms 24 3 3 0
Asparagus 20 2 3 0
Spinach 23 2 2 0
Zucchini 18 2 2 1
Chive 0 5 0 0
Lettuce 14 1 2 0
Greens 25 1 4 0

All values ​​in the table refer to 100g.
POTATOES
Food Calories Proteins Carbohydrates Fats
Chips 568 5 50 40
Potatoes, cooked 85 2 19 0
Potato Puree 67 2 12 1
Croquettes fried in oil 268 2 24 18
Gnocchi 133 2 17 6
French fries 270 4 34 12
Potato Dumplings 117 1 27 0

All values ​​in the table refer to 100g.
FRUIT
Food Calories Proteins Carbohydrates Fats
Pineapple 56 0 13 0
Avocado 221 2 0 24
Banana 99 1 23 0
Blueberry 62 1 14 1
Peach 46 1 11 0
Melon 54 1 5 0
Grapes 70 1 16 0
Grapefruit 42 1 10 0
Apple 52 0 12 0
Strawberries 36 1 7 0
Peanuts 603 23 13 53
Kiwi 55 1 11 1
Blackberries 44 1 6 1
Pear 55 0 12 0
Watermelon 24 1 5 0
Raspberries 40 1 8 0
Tangerines 48 1 11 0
Apricot 54 1 12 0
Orange 54 1 9 0
Nectarine 53 1 13 0
Walnuts 670 13 13 63
Currants (red) 45 1 10 0
Currant (black) 63 1 14 0
Dried fruits 252 3 56 1
Plum 58 1 14 0
Cherries 57 1 13 0

All values ​​in the table refer to 100g.
FATS
Food Calories Proteins Carbohydrates Fats
Vegetable fat 753 14 9 74
Mayonnaise 761 1 3 80
Mayonnaise light 341 1 6 35
Margarine 720 0 0 81
Butter 755 1 0 83
Seam 900 0 0 100
Tartar sauce 480 1 2 52
Oil pumpkin 900 0 0 100
Oil Flax 900 0 0 100
Olive oil 900 0 0 100
Oil rapeseed 900 0 0 100
Oil sunflower 928 0 0 100

All values ​​in the table refer to 100g.

 

[Konstantin]

This longtime vegetarian has actually bought half a dozen of free range eggs and a packet of bacon, now sitting in my fridge. The bacon is streaked with fat, it is cut from the belly of a pig. Strangely, the packet says "100% pork" - why wouldn't bacon be 100% pork, I wonder?

However, on getting home and on closer inspection of the very small print on the ingredients label, it says this bacon contains glycaemic carbohydrate. Sugar? I'm giving the full list of the ingredients and nutritional values as I need some help in understanding if this bacon would be alright to consume. (I bought it from a reputable shop).

Here is the full list: Pork 98%; water; salt; phosphates; sugar; dextrose; curing agent; sodium nitrate; acidity regulator; colourant; antioxidant: sodium erythorbate; spice extract: black pepper.

The nutritional information, per 40 g serving:
Energy 576 kj (138 calories - this seems very high?)
Protein 4,5 g
Glycaemic carbohydrate 3 g
of which total sugar 0 g
Total fat of which 12,0 g
saturated fat 4,9 g
trans fat <0,01 g
monounsaturated fat 5,5 g
polyunsaturated fat 1,6 g
Cholesterol 16 mg
Dietary fibre 0,1 g
Total sodium 432 mg

I would be grateful is someone can give advice on this, please!

I'm no expert, but I think dextrose is preferably to avoid
-I actually thought it was a milk product, but searching for it, it seems to be a glucose derived from starches product, so it might contain something from corn, wheat, or rice.

But I don't know if the amount that is in the bacon, is so much that you shouldn't eat it (I would eat it if it was in my fridge, and then try to find bacon without it for next time)

I don't know about the rest of the ingredients, I prefer buying organic meat online (big bash to put in the freezer), that comes in packages without labeling, and has no added stuff, so that I don't have to read labels and wonder what all those things are..

MusicMan quote:

"You might find that the Elders get what they are given. Note that the organs are where the parasites generally congregate, especially in the liver and kidneys (flukes) and in the heart (heartworm) and it doesn't matter too much if one of the Elders dies, as they are not involved in the hunting, and therefore the survival of the tribe. The men are the hunters, and the women are the gatherers, and they forage for the roots and vegetables, as well as the herbs and medicinal plants.
It's a hard life."


MusicMan, that is quite a sober and grim look at the life of the Elders, but probably true in many cultures. However, is there any benefit in eating organ meats (whatever your age and culture), then, if these organs are crawling with parasites and can cause death, even though they might have some nutritional value?

I don't think I will be including this kind of meat in my new diet. Apart from being fed kidneys as a child, I never had any organ meats in my meat eating younger adult days when I myself chose what kind of meat I wanted to eat.

Ynna

I don't know, but I would think that it is not common for liver, kidney and heart, to have worms and parasites when you buy it. As far as I've understood. The organ meat is very healthy, and should be included, at least sometimes. As I've understood it, in grassfed animals, the fat around the inner organs has a lot of vitamin C, which is the reason that people like the Eskimos from the old days, that didn't eat anything else than meat, didn't have c-vitamin deficiency.
Also I made a big bash of pate from all inner organs of a sheep once, and the time that I ate it, my skin looked better, and I generally had a feeling it was very good medicine...

If this internal animal organs are cooked well them there is no big danger from parasites.Internal organs and especially lever are also called SUPER FOOD. Its full with vitamins and nutrient in a form that is bio-available to our body and can be assimilated very easy. As i know the ancient hunters were consuming the internal organs first ,immediately after animal was killed , first the heart and then the liver ( raw or cooked). I think that this tradition is still live in some parts of the world. People that live on farms usually eat the liver and all internal organs and glands right after animal is killed.
Liver is the excellent source of Vitamin A, Vitamin B12, CoQ10, Cholesterol and many more nutrients.
Here is one more detailed description by Dr.Mercola
_http://articles.mercola.com/sites/articles/archive/2013/12/30/eating-organ-meats.aspx