A mountain of meat blocking my way back…?

Ynna said:
I have not yet started counting calories and carbs, as I do not want to stress too much at present. I want to get used to eating meat again first, and then I will worry about those pesky carbs!

Good plan! Just ease your system into the whole idea first. That's plenty to deal with for now. Later on you can start looking at the details. More important than the meat though is the fat. Lierre Keith says that coconut oil is the easiest to start with, and then go on to more saturated fats, gradually increasing your consumption. They are incredibly important for health in so many ways, from maintaining tissue flexibility to being the building blocks of the hormones we depend on. The allopathic medical system deserves punishment for demonizing what is really a critical part of the human diet. There's lots of threads on how important fats are to one's diet.
 
After the 4 April 2015 session concerning the diet, I am feeling a bit relieved as I am not advancing much on the Keto (meat) path. I have nearly stopped eating altogether, mostly eating only a very small amount of food once a day - I really desire to transition to the new diet, but I am not able to eat much meat yet, so I have just about given up on food altogether. Silly me, I know. I might get ill. Although, for years I have sometimes not felt like bothering to eat, then I just go into a meditative state and draw all the nutrients I need from the Universe, and then my hunger goes away. In this way I also daily draw healing for my mind and body from the energy of the Universe. I hardly ever get sick.

In any case, of animal products, I have been eating a few rashers of bacon per week (about four or five); one or two eggs per week (mostly the yokes only), about 20 grams of fried pork rind per week, about 20 grams of lard plus 20 grams of butter per day, sometimes about 10 grams of coconut oil per week; and some full cream milk in my coffee once or twice a day.

I have the above animal products with about 2-4 small slices of rye bread per day (32 grams each), to help me with the transition. This bread is gluten free, wheat free and yeast free. Some days I add about 10 olives or a Roma tomato to mask the taste of bacon.

Even though this is perhaps not much food, the lard and butter (with salt and black pepper) spread on the bread keeps me satisfied nearly the whole day. I prefer eating fat, rather than the meat. But keep herondancer's advice above in mind:

Posted by: herondancer
« on: March 17, 2015, 04:13:19 AM
Just ease your system into the whole idea first. That's plenty to deal with for now. Later on you can start looking at the details. More important than the meat though is the fat. Lierre Keith says that coconut oil is the easiest to start with, and then go on to more saturated fats, gradually increasing your consumption.
The rest of the day I drink a couple of glasses of water. The rest of the day I drink a couple of glasses of water.

But I think I will go buy some apples again, and spinach, onions, garlic and mushrooms. Maybe even some mozzarella. I think I will stick to being a flexitarian at present, instead of giving up eating nearly altogether because I cannot seem to eat pure Keto food yet. Psalehesost's suggestion from the 4 April 2015 Session sounds good:

Quote Psalehesost:

As a general note for everyone who has problems with the keto diet, in light of this session:

Also keep in mind that for many, there are initially problems which may be overcome. Many stumbling blocks and ways of dealing with them, as well as supplements which may help with transitioning in the beginning, are described in Maria Emmerich's book Keto-Adapted. I think that's good as a first step for those who experience problems. If it doesn't help, and problems persist, then maybe the keto approach isn't a good fit for you individually. In that case, a paleo approach (a bit more carbs, of the safest kinds available) may indeed be better.
 
Ynna said:
I have the above animal products with about 2-4 small slices of rye bread per day (32 grams each), to help me with the transition. This bread is gluten free, wheat free and yeast free. Some days I add about 10 olives or a Roma tomato to mask the taste of bacon.

Even though this is perhaps not much food, the lard and butter (with salt and black pepper) spread on the bread keeps me satisfied nearly the whole day. I prefer eating fat, rather than the meat.

Hi Ynna

maybe you can try to make fat bombs to get enough fat and calories? I have difficulties to eat fat for example in large enough quantities, but with fat bombs, its just so easy to get enough fat into the system. It tastes like yogurt. You may want to try one of the recipes from here:

http://cassiopaea.org/forum/index.php/topic,35043.0.html

But take care to not eat too much of it because it's so yummy. :)
 
Hi no-man's-land

I have not tried the fat bomb yet, as it seems very complicated to make, with thermometers and being very careful how you go along. And some people say that it doesn't taste that great, but they eat it anyway because "they know it is good for them". It sounds like medicine...

Checking back at the link you provided, I noticed that there could be two recipes that I could give a try, one from Osher taking only 10 minutes to make, and the other from Hlat, although Hlat does not give the method.

You say your fat bomb turns out yummy - exactly how do you make it?

Ynna
 
Ynna said:
Hi no-man's-land

I have not tried the fat bomb yet, as it seems very complicated to make, with thermometers and being very careful how you go along. And some people say that it doesn't taste that great, but they eat it anyway because "they know it is good for them". It sounds like medicine...

Checking back at the link you provided, I noticed that there could be two recipes that I could give a try, one from Osher taking only 10 minutes to make, and the other from Hlat, although Hlat does not give the method.

You say your fat bomb turns out yummy - exactly how do you make it?

Ynna

Hi Ynna, in my case I can say that a Fat Bomb are very delicious, you can experience flavors, chocolate, lemon, strawberry, vanilla, etc, which most will enjoy it, when you are ready to experiment and learn, this youtube channel with recipes. Videos de cocina! Cassiopea Canal Youtube

https://cassiopaea.org/forum/index.php/topic,37495.0.html

Ultra high fat Ketogenic recipes Chocolate Fat Bomb


https://www.youtube.com/watch?v=oC0OSfbE9WQ&index=1&list=PLQt-I_tFqZ7zvSmiwJ1bFb_xk7JlFzbri
 
riclapaz said:
Ynna said:
Hi no-man's-land

I have not tried the fat bomb yet, as it seems very complicated to make, with thermometers and being very careful how you go along. And some people say that it doesn't taste that great, but they eat it anyway because "they know it is good for them". It sounds like medicine...

Checking back at the link you provided, I noticed that there could be two recipes that I could give a try, one from Osher taking only 10 minutes to make, and the other from Hlat, although Hlat does not give the method.

You say your fat bomb turns out yummy - exactly how do you make it?

Ynna

Hi Ynna, in my case I can say that a Fat Bomb are very delicious, you can experience flavors, chocolate, lemon, strawberry, vanilla, etc, which most will enjoy it, when you are ready to experiment and learn, this youtube channel with recipes. Videos de cocina! Cassiopea Canal Youtube

https://cassiopaea.org/forum/index.php/topic,37495.0.html

Ultra high fat Ketogenic recipes Chocolate Fat Bomb


https://www.youtube.com/watch?v=oC0OSfbE9WQ&index=1&list=PLQt-I_tFqZ7zvSmiwJ1bFb_xk7JlFzbri


I second that, I have made it myself and I don't even use any thermometer, all it is done by tact, and it is really delicious tastes like Neapolitan flan.... :thup:
 
Hi riclapaz and Xico

I've bought most of the ingredients but have not made the Fat Bomb yet, but as you both seem to like the taste, I will give it a try this weekend, and not using a thermometer (which I'll have to go and buy)! I will use butter and/or coconut oil to begin with, as I'm not sure about the taste of tallow - have not tried to eat it yet.

I love creme caramel - if the taste of the Fat Bomb is anything like that, then indeed, it will be yummy!

Ynna
 
Hi Ynna,

When making the fat bomb, I do not use a thermometer either. I make the milkshake version. Living in Southwest Florida, a cool refreshing milkshake goes down nicely. It takes me about 20 minutes to make.

Here is the recipe for the fat bomb milkshake:

1 can (13.5 ounces) organic coconut milk (Native Forest is the brand)
4 tbsp. organic butter
2 tbsp. organic coconut oil
3 organic egg yolks
2 tsp. vanilla

Heat the coconut milk, butter and coconut oil in saucepan on low heat just until butter and oil are melted and blended with the coconut milk. Stir in the vanilla. Remove pan from burner. Slowly whisk in the egg yolks using a wire whisk. Then I pour it into a glass jar and let cool. When it is cooled down enough, I put a lid onto the jar and put it into the fridge to chill. Once it is chilled, it thickens up to the milkshake consistency.

I haven't tried adding any flavorings yet as I enjoy it plain with just the vanilla. It really is yummy and filling. I stick a straw in and drink about 1/4 to 1/3 of a cup or so and that fills me up in between my meals. I would say the jar lasts me about 3 or 4 days.

Also, I order the Native Forest organic coconut milk by the case from Amazon.com.

Hope this helps.
 
Moonbird, now this Fat Bomb Milkshake looks like a delicious recipe that I can try to make with my meagre cooking talents! Thank you. I will buy the coconut milk tomorrow and make it in the afternoon! I am a bit hungry at present, so I'm looking forward to eating something tasty very much, and your milkshake sounds so good. And this weekend I will try out one of the other recipes for Fat Bombs.

Ynna
 
Ynna said:
Hi no-man's-land

I have not tried the fat bomb yet, as it seems very complicated to make, with thermometers and being very careful how you go along. And some people say that it doesn't taste that great, but they eat it anyway because "they know it is good for them". It sounds like medicine...

Checking back at the link you provided, I noticed that there could be two recipes that I could give a try, one from Osher taking only 10 minutes to make, and the other from Hlat, although Hlat does not give the method.

You say your fat bomb turns out yummy - exactly how do you make it?

Ynna

Currently I make them plain with just lard, butter, water, gelatin, vanilla extract and xylitol/erythritol for the basic mixture and add fruits and flavor afterwards.

The recipe goes like this:

750g lard
250g butter
1 litre water
250g xylitol or erythritol
3 tbsp. gelatin
24 egg yolks
3 tbsp. vanilla extract

put everything in pot and let it melt and heat up a bit until you can see water vapor coming up when you stir the liquid (since the fat is on top, you have to stir a bit stronger for the water to come up)

take the pot from the heat and slowly add the egg yolks to the liquid with a blender and mix them good.

put the pot back on the heat and slowly heat it up to 70 degree while keeping the liquid moving so that the egg yolks won't clot on the bottom of the pot and separate from the fat. It have to stay a creamy mass.

If it reached 70 degree, take it down and add vanilla extract to your liking (maybe 3 or 4 tbsp.).
If you would like to add strawberries (or whatever), let them melt before you add them and blend them well to a liquid mass.

Maybe 500 grams fruits (depends on your taste). If you add just flavor, like lemon juice or coca, then just take the pot into a cold water bath, add the flavor, stir and let it cool down.

If you add fruits, then you may want to put another tbsp. of gelatin into it to compensate the extra water in the fruits.

If you mixed everything together, fill it into little jars, put in the fridge, let it cool and enjoy the great taste.

It may take some time to adjust the ingredients to your personal taste, but if you got it, i would bet you won't taste that much difference compared to your favorite yogurt.
 
herondancer said:
More important than the meat though is the fat. Lierre Keith says that coconut oil is the easiest to start with, and then go on to more saturated fats, gradually increasing your consumption. They are incredibly important for health in so many ways, from maintaining tissue flexibility to being the building blocks of the hormones we depend on.

Hi herondancer,

Keith's narrative of her own journey was both touching & gut wrenching. She learned the hard way. I greatly admire her work and her courage.

In regards to the general topic of health, allow me to toss a slightly different bone into the soup. And it's got less to do with food than with mind. (But I do so with firm acknowledgement that food selection is vital).

In "The Way Toward Health" I found this: "If we are talking about health, it is to your BELIEFS that we must look." The book's timing was ironic and sad as Jane Roberts died shortly after. The insights however merit consideration. It ties back to that fundamental concept of belief. It is our beliefs that made us what we've been--makes us what we are--and determines what we become. And this includes our health.

Here are a few passages. One or two will be controversial. But maybe not so much--in light of what C's said recently regarding the variability of diet according to individual circumstances. Both epi-genetic and karmic. Factors that were not so apparent at first.

Some excerpts:

To be healthy, you must believe in health. A good physician is a changer of beliefs.

No one dies who has not made the decision to do so--and no disease is accepted blindly.

If you believe the body is somehow evil, you may punish it by nearly starving it to death--even though your diet might be considered normal by usual standards.

It is possible for your ideas to cause chemical reactions that impede your body's ability to accept nourishment.

If you believe the body is evil, the purest health food diet will or may, do you little good at all.
 
Hi Ynna

You might want to check out the Health and Wellness show on blog talk radio, as they give some excellent advice http://www.blogtalkradio.com/sottradionetwork
One of the problems (especially vegetarians) experience transitioning to this diet is lack of digestive enzymes. Supplements with betaine HCl and bromelain in will help digest protein, and if you struggle with the fat you can try supplements with ox bile in.
The show from a few weeks back talked about needing adequate real/sea salt intake, this is especially important when transitioning to this diet as the body tends to excrete more salt to begin with. Salt is also needed to make stomach acid.
As you've not needed to digest animal protein and fats for years these system will need some help restarting :)

You may also want to consider marinating meats before cooking, I think that will help a lot.
 
Ynna said:
I will use butter and/or coconut oil to begin with, as I'm not sure about the taste of tallow - have not tried to eat it yet.
Ynna

Hi Ynna ,I agree with you, in terms of experimentation with butter, forgot to mention, I use only beef tallow in my fat bombs, here where I live is compilcado get other fats grazing, if you use coconut ingredients taste tallow virtually disappears, so does, strawberries, lemon, chocolate, I've only noticed a slight taste when I do vanilla, and in this case can add an extra vanilla and are delicious. :)
 
Thought I would report back on how it is going, transitioning from being a long-time lacto-vegetarian to becoming a meat-eater.

All that elation a few weeks ago about being in the process of flying over the mountain of meat... Gone.

My health is suffering. I ended up in the hospital for a day last week, with bowel problems, severe pain and blood pressure 200/90.

Apart from a few bacon rashers since the start of my transition, I have not been eating other meat. I struggle keeping eggs down. Since the hospital business, I stir a teaspoon of lard into vegetable stews every now and then, and that is it.

Both my daughters-in-law are vegetarians, the one a bit more flexible adding fish to her diet sometimes. The other one, a very strict vegetarian, told me yesterday: "I would never advise anybody to become a vegetarian. Some nutrients the human body need can only be had by eating animal products." She knows this, but, like me, cannot break away from the vegetarian lifestyle because of the body's reactions.

Both my sons grew up as vegetarians, but they started eating meat in their late teens and I am so glad that I never tried to prevent them from this. (The oldest still worries about karma, eating meat.) I have two grandsons, who grew up vegetarians up till about the age of six, and then recently I started encouraging the parents to allow them to eat meat if they want to (they encounter meat when visiting friends), and told them about the research that the great health (body and spirit) of vegetarianism is a myth. Being a kind of matriarch of the family, what I think ususally carries some weight and I am glad that perhaps I prevented these two young children from lots of problems later in life (I hope!), like what I am going through at this stage of my life finding transition nearly impossible (at present anyway). If they, or one of them, insist on becoming vegetarians later in life, that will be their choice and their path.

It is going to be a long haul for me, but I've resigned myself to the fact that becoming a meat-eater cannot be done in a couple of weeks or months when you have been a vegetarian for a long time. For now, I will concentrate on acquiring the taste for lard only. If I never advance beyond lard, that will have to do! Luckily I have never stopped eating (and liking) butter.

I have now got all the ingredients for a Keto Flan - Mr. Premise gave the fat bomb this much "tastier" name - and will give that a try. But the thought of eating all those eggs... Nevertheless, I will give it a go.

Mr. Premise. Re: Keto recipes
« Reply #190 on: May 01, 2014, 12:49:07 AM »
Made my first batch of the custard. Came out pretty good for the first time. I think next time I will add a little salt. But "Fat Bomb" sounds kind of disgusting and undigestable, so I am renaming it "Keto Flan."

I have been anxious to transition because I want to evolve. I thought I have to scale that mountain of meat that is blocking my way back to the stage I was at before becoming a vegetarian.

But now I have the following to contemplate - it seems that some people do not require meat to evolve, they can follow an "adjacent plan" (for instance, adding animal fat to an otherwise vegetarian diet, as in my case?):

Session 4 April 2015:


A: For many, the transition in diet is either not possible due to epigenetic factors, or must be undertaken very, very slowly. For some, the requirements for carbohydrates is higher. They need to fulfill this need as safely as possible. In this case, the individual has intuited the relationship and should do some experimental adjustments adding root type vegetables and some greens and berries.

Q: (L) What you're saying, I think, is that for some people, transitioning to functioning on ketones is much more difficult for a variety of reasons?

A: Yes

Q: (L) So, the ketogenic diet is not ultimately desirable for everyone?

A: No

Q: (Galatea) But then that also leads to the question about how being on a ketogenic diet helps you evolve and raise your FRV, and make you super-smart and strong?

(Chu) The path to transformation and all that...

(L) Are you saying that the people who can't do the ketogenic diet that they...

(Galatea) They can't evolve, or they can do it another way?

A: It is helpful to evolving and FRV for those who require it. For some, it is required that they follow an adjacent plan. There is a great range of individual types. As you may have noticed, the ketogenic path is very difficult and a challenge even for the people it is right for. Some others have a bit more leeway and less struggle.
And in answer to your next question, indeed there is something like karma involved.

Q: (L) So are you suggesting that those of us who need the ketogenic diet have karma to pay off? That we're being tortured? [laughter] We were gluttons in past lives or something?

A: Close enough! But aren't you glad that a path is available?

Q: (L) Well, that leads to the question: You also once said that the development of the soul is married to the genetics. Is there something involved with that in this?

A: Yes

Q: (L) So... I mean, I'm just trying to get myself out of the hole here.

(Pierre) If in past lives, say you were addicted to carbs. So, in a past live that's your soul. Now you incarnated in a new body, and there will be a transitioning program where you can go from there to somewhere else. Or perhaps your soul resonated to a different profile in the previous life and you followed the wrong path and now have to compensate. And now, after 5D review, it will resonate with this DNA profile...

(Perceval) I think their previous comment was that souls marries to genetics if present. So, what you're thinking of is that for the soul to absolve itself or remove this karmic debt, that it picked a body with a specific set of genetics that required...

(L) That enables you to do that. Or to fulfill a specific mission?

(Perceval) Yeah.

(L) Is that kinda getting close?

A: Yes

And how does a "mostly vegetarian" person prevent becoming a tasty morsel for shadowy entities? Eat more garlic? Perhaps there is some truth to the myth about vampires not liking garlic?
 
RedFox
« on: April 09, 2015, 05:31:08 PM »

You might want to check out the Health and Wellness show on blog talk radio, as they give some excellent advice http://www.blogtalkradio.com/sottradionetwork
One of the problems (especially vegetarians) experience transitioning to this diet is lack of digestive enzymes. Supplements with betaine HCl and bromelain in will help digest protein, and if you struggle with the fat you can try supplements with ox bile in.
The show from a few weeks back talked about needing adequate real/sea salt intake, this is especially important when transitioning to this diet as the body tends to excrete more salt to begin with. Salt is also needed to make stomach acid.
As you've not needed to digest animal protein and fats for years these system will need some help restarting

You may also want to consider marinating meats before cooking, I think that will help a lot.

Hi RedFox

Thank you, I checked out the blog talk radio's Health and Wellness show and noticed there are quite a number of talks on gut matters, which I need to study urgently as I most probably have a complete lack of digestive enzymes that caused the problems I wrote about above. In the meantime I will try and find the ox bile supplement you mention, to help with digesting lard. Thanks again.

Ynna
 

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