a source familiar with the matter on Nostr: Ruminant meat is the way to go, grass-fed if you can afford it. The best budget items ...
Ruminant meat is the way to go, grass-fed if you can afford it.
The best budget items are probably 70/30 ground beef and eggs.
When I first started I was trying organ meats and all sorts of different seafood and poultry. Now I eat almost purely steak.
I try to keep US pork to a minimum because the composition of the fat can be impacted by the (poor) diet. I eat Spanish pork pretty freely but rarely due to cost and availability.
Theoretically, poultry suffers from the same issues as pork but the poultry carries almost no fat so occasionally I'll have some chicken or turkey and I don't worry about the quality of the fat.
I don't eat a ton of seafood currently but your best options there are fatty fish like salmon and tuna. There are certain nutrients for which shellfish will be the best option, so especially if you start getting cravings that may be an avenue to explore.
When you cut out carbs completely, you'll have explosive but not painful diarrhea for a few days up to 2 weeks. Drink plenty of water.
I used to add salt to my meat but don't any longer. Some people say salt helps with the transition.
Probably my biggest issue has been Vitamin C. Fresh meat is known to cure scurvy (Vitamin C deficiency) but the Vitamin C can get denatured by long or high-temperature cooking. If you're eating a lot of processed meat that's "fully cooked" (eg sausage and bologna) you might need a supplement. If you have been off carbs for a while and start craving fruit it's probably a Vitamin C issue. I mostly eat steak that's seared on the outside and the inside is left raw (ie rare, blue or Chicago style) so I'm getting just about all the nutrients in the meat while still producing the aroma and flavor on the outside that I'm used to.
Pasteurized dairy keeps me pudgy and/or upsets my stomach, while raw or raw-fermented dairy is typically fine. At the moment I'm off dairy entirely (except perhaps occasionally I might get sausage with cheese inside).
The best budget items are probably 70/30 ground beef and eggs.
When I first started I was trying organ meats and all sorts of different seafood and poultry. Now I eat almost purely steak.
I try to keep US pork to a minimum because the composition of the fat can be impacted by the (poor) diet. I eat Spanish pork pretty freely but rarely due to cost and availability.
Theoretically, poultry suffers from the same issues as pork but the poultry carries almost no fat so occasionally I'll have some chicken or turkey and I don't worry about the quality of the fat.
I don't eat a ton of seafood currently but your best options there are fatty fish like salmon and tuna. There are certain nutrients for which shellfish will be the best option, so especially if you start getting cravings that may be an avenue to explore.
When you cut out carbs completely, you'll have explosive but not painful diarrhea for a few days up to 2 weeks. Drink plenty of water.
I used to add salt to my meat but don't any longer. Some people say salt helps with the transition.
Probably my biggest issue has been Vitamin C. Fresh meat is known to cure scurvy (Vitamin C deficiency) but the Vitamin C can get denatured by long or high-temperature cooking. If you're eating a lot of processed meat that's "fully cooked" (eg sausage and bologna) you might need a supplement. If you have been off carbs for a while and start craving fruit it's probably a Vitamin C issue. I mostly eat steak that's seared on the outside and the inside is left raw (ie rare, blue or Chicago style) so I'm getting just about all the nutrients in the meat while still producing the aroma and flavor on the outside that I'm used to.
Pasteurized dairy keeps me pudgy and/or upsets my stomach, while raw or raw-fermented dairy is typically fine. At the moment I'm off dairy entirely (except perhaps occasionally I might get sausage with cheese inside).