Delicious and filling, but the hot weather followed by thunderstorm-y cold weather, all in the same dame (I love Melbourne!) obviously kicked my metabolism into overdrive, as my stomach could not growl loud enough as 3pm rolled around... So as soon as I came home, I whipped up a meaty, fatty bowl of wonderfulness!
Dinner: Sautéed kangaroo mince and bacon... and butter!
And yes, of course the butter is organic, from grass-fed cows! I'd love to find raw dairy, but until then, it's definitely keeping a smile on my face! And despite my over-stuffed sensations right now, I'm still in my caloric intake range (1600kcal) with 65% of them coming from fat, huzzah!
I love being a carnivore!
I'm so pleased someone else has discovered the joys of real butter on meat. OM FREAKING NOM!
ReplyDeleteNothing beats a good steak, a pat of butter and a leetle bit of garlic. NOTHING.
That sausage and butter looks awesome.
ReplyDeleteI too love meat and butter. I try and share with friends how easy it is to make compound butter. Sounds fancy but so easy...and so YUMMY!
ReplyDeleteNever had Kangaroo....
Marc
love raw butter, farm eggs and raw cheese... yumm. i dont have access to raw cream :( i really wish i did. love your blog!
ReplyDeletekangaroo--- now thats on my "to try" list haha
nice, i just had some beef cubes and raw grassfed butter (well actually ghee, that i melted at low temps to maintain its "rawness")
ReplyDeletetasty delicious stuff! i basically spoon the stuff into my mouth straight...sounds pretty gross but for us fat lovers it's gooooooooood!
im going over the last couple days of your blog because i am bound and determined to get my fat ratios up i think i am overdoing the protein like a mad woman and thats not good... obvious solution... BUTTER
ReplyDeleteHi Jezwyn
ReplyDeleteI found your blog from the Byers gets Diesel Site. I have been exploring your blog and found you have some really interesting posts.
Anyway I do have a question for you. I thought the Primal diet did not include dairy, but see you use some dairy. So why do you include dairy?
The reason I am asking is I am new to this eating lifestyle and I am still learning.
Thanks
Steve
Thanks for all the comments, guys!
ReplyDeleteI had been avoiding dairy to see if my system preferred me to eat that way, but since going zero carb it's been necessary to add some fat to keep my ratio up between batches of lard (I'm making a fresh batch tonight).
Steve, Cordain's approach to the Paleo diet forbids dairy, which ignores a bunch of traditional cultures that have done just fine with dairy. However, we know that many people have not genetically mutated to produce lactase beyond weaning age, leaving them lactose intolerant. Some people are also allergic to lactose or casein protein (particularly in cow's milk). Strict Paleo enthusiasts ban dairy because the book told them to, whereas Primal eaters cut it out if it doesn't work for them, or otherwise continue consuming low-sugar dairy as a sensible indulgence (cheese, cream, butter).
At the moment, I eat meat-only during weekdays, with eggs a few times a week, and a bit of dairy on the weekends or to up my fat intake when it's all I have (I also use coconut oil, although it's even further from the carnivore ideology, but my system might be okay with it anyway, still testing).
Dairy isn't a major part of my diet, so I won't be throwing back jugs of milk any time soon, but it's good in tiny doses for flavour and fat. I like Kurt Harris's scale of paleolithic nutrition - dairy is the least of the unhealthful foods, unless you are sensitive to it, and for some people (particularly those of European descent) it isn't unhealthful at all and can provide nutrition. http://www.paleonu.com/get-started/
Thanks Jezwyn! Now I feel much better about my love for dairy!
ReplyDeleteCongrats on your continued success! Trip to Thailand? Jealous!!!
Jeswyn
ReplyDeleteThanks for your insights. I think after my 30 Paleo Challenge I will add cream, butter and a little chesse back into my diet and see how it affects me.
At this point I think I still will eat small amounts of fruits and vegetables for my enjoyment, but after following some of the links I do not see the need to force feed myself on them.
Again Thank You.
Steve
Hey Jez,
ReplyDeleteWhere do you get your organic grass-fed butter? I've been looking for ages and not found any. Found some organic butter, but can't confirm if it's from grass-fed cows...
Thanks!
Shmaltzy
Good luck, Steve - let me know how you go! I feel better when I eliminate dairy, and it can be so addictive, so it's not a bad thing to limit severely given its calorie-count and potential digestion woes. Now that I've finished rendering my new jar of lard, I won't be using butter except on special occasions. Same goes with cheese - just the odd sprinkle on an omelette, and since I'm limiting eggs, that works both ways :)
ReplyDeleteShmaltzy! My butter is under the True Organic label, with suppliers from Gippsland, so it's super-local to me, and available through Coles supermarkets. It's pricey, but I can afford it and am therefore happy to support the venture. And they're with the Weston A. Price Foundation! Winners all around! Next - to find their cheeses... Their brie looks amazing!
Thanks Jez. Mrs Shmaltz must have had ESP or something. Got home from work yesterday, and there sitting in the fridge were 2 lovely blocks of True Organic Butter - yeah! I'll let you know if I find the cheese...
ReplyDeleteMy (european-descended) body loves dairy. I stay lean and get a smooth energy boost that lasts for hours without the ups and downs that used to be my daily energy. I drink raw whole milk, half and half, cream, fresh and aged cheeses all throughout my diet.
ReplyDeleteI think that it's important to understand your individual genetic history before deciding about dairy. It just isn't right for many people, is okay for another group, and is helpful and wonderful for a third group of people.
Also, yogurts, soured dairy and aged cheeses are chemically distinct from fresh dairy and should be separately evaluated. Aged and soured dairy products are naturally low in lactose (converted to lactic acid, which is the sour flavor) and are often quite bioavailable to people who are marginally lactose-intolerant.