Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet to Suit You => Carnivorous / Zero Carb Approach => Topic started by: mrz on July 02, 2010, 02:57:44 pm
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drinking raw egg yolks are a great way to get calories/fat
im using only pasture raised eggs... is there an upper limit to these many eggs?
right now im probably eating 12 egg yolks a day.. wondering if anyone else is eating this much..? im thinking of even upping it to 24/day, 12Xbreakfast, 12Xdinner
that would be like 500+ calories of fat so it'll help me out a lot in my much needed fat
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I eat eggs regularly but find they digest very quickly and they don't always satisfy my appetite. Also I doubt that a paleo man would ever be able to collect anywhere near 24 eggs. Do you not like the taste of raw meat?
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i ate 12 yolks and i felt a little tired/sick for a few hrs.. i took a nap and i feel better.. im guessing its a detox reaction?
Im wondering if i can eat 12-24 yolks a day
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That's a good idea if you had cancer or some sort of liver cirrhosis.
What illness are you trying to cure?
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none.. just been eating SAD for 20+yrs, so have some acne, white tongue, low energy, tiredness..
so i switched to all raw diet.. im thinking eggs are almost the perfect food??
For today i ate:
Bison heart,
Bison steak,
2 avocados
12 Eggs
That was it.. all raw/grass fed/pasture raised... I think im on the right path :-)
Now i just need to figure out the upper limit for raw eggs
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Im trying to get more fat so i did order some marrows... the fat in my meat is pretty chewy.. wonder how u guys eat that.. im thinking there has to be an easy way to get fats needed.. im almost tempted to splurge on nuts :( but i know its high in omega 6 and the ratio is not good
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I use scissors to cut the fat in small cubes I can swallow.
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I was like you too, I'd eat 6 to 12 yolks a day coz i had no source of good fat and people on this forum are obsessed with fat. Eventually yolks started giving me the runs and now i can barely tolerate more than 1 a day. In my case, more fat was not better.
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I was like you too, I'd eat 6 to 12 yolks a day coz i had no source of good fat and people on this forum are obsessed with fat. Eventually yolks started giving me the runs and now i can barely tolerate more than 1 a day. In my case, more fat was not better.
My situation with avocado is similar. I would eat 1 or 2 a day, but one day it began giving me the runs and I stopped after realizing it. It's been months, worth trying again.
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I'm fairly sure that many eggs could greatly reduce your vitamin b/biotin absorption.
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its not obsession with fat, your body needs to burn something.. so if you arent burning carbs then you need to be burning fats... without avocados and eggs, i dont know how i can get 2000 calories of fat?
im underweight and trying to put on more weight, so im aiming for 3000 calories a day.. im 5"10
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Raw eggs are awesome. They are VERY nourishing.
I drink anywhere from 8-16 raw eggs daily. I've had up to 20 in one day without problems.
But they are not a replacement for real animal fat. Try fatty ground beef and bone marrow.
Avocado is a joke compared to real animal fat.
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Yeah,I eat a ton of eggs also.The best way is to spread your "dosage" out during the day. For example: 4 in morning,4 at noon,and 4 in the evening.Something like that. Too much at once I think may be the problem for some people.Also,I don't believe in separating whites from yolks.I eat the whole damn thing(without the shell of course).I don't believe Paleo man saparated the yolks from the whites.He was too hungry for that ;)
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Yeah,I eat a ton of eggs also.The best way is to spread your "dosage" out during the day. For example: 4 in morning,4 at noon,and 4 in the evening.Something like that. Too much at once I think may be the problem for some people.Also,I don't believe in separating whites from yolks.I eat the whole damn thing(without the shell of course).I don't believe Paleo man saparated the yolks from the whites.He was too hungry for that ;)
I eat eggs whole to. The only reason people seperate them is because fear of biotin defficiency which is completely misunderstood. The end of this article explains it fully.
http://www.healingdaily.com/detoxification-diet/raw-eggs.htm
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question.. i can get access to 80/20 raw ground beef..
if its 80/20, is that a good balance? still seems like 80% protein, 20% fat, is still a wrong ratio
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question.. i can get access to 80/20 raw ground beef..
if its 80/20, is that a good balance? still seems like 80% protein, 20% fat, is still a wrong ratio
this is a ratio of volume. if one can get really grass-fed 80/20 beef (which is very rare in my experience) this would equal 70% fat by calorie without adding other fat.
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this is a ratio of volume. if one can get really grass-fed 80/20 beef (which is very rare in my experience) this would equal 70% fat by calorie without adding other fat.
No. 80/20 is not the ratio for protein vs fat or volume it's the ratio of total mass vs fat.
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thanks for the explanation.. yes i can get grass fed 80/20 from whole foods store..
i guess i dont have to worry about getting sick right?
and also this has enough fat, that i dont have to supplement it with fat/avocado while eating?
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p/s you guys are way toooooooooo helpful.. you are really really helping me out more than you know it.
cheers to you guys :D
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No. 80/20 is not the ratio for protein vs fat or volume it's the ratio of total mass vs fat.
how is this not volume? it literally means 80% ground beef. 20% ground fat. Why don't you correct some of my frequent spelling errors too. the point it is not a signifier of 20% by calorie. [edited by moderator]
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80/20 by mass would mean 33.3% fat by calories right? I'd say that's enough fat to start anyway. It's enough, so that if it wasn't enough, you would only slowly build a desire for more fat, and it wouldn't really affect you while you looked for more.
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thanks for the explanation.. yes i can get grass fed 80/20 from whole foods store..
i guess i dont have to worry about getting sick right?
and also this has enough fat, that i dont have to supplement it with fat/avocado while eating?
there are some concerns with ground beef, most people will do fine but no one can assure you that its 100% safe. Its probably better to grind your own, but that won't solve your fat problems and its likely fine to eat from the store. Some people will still eat it with added fat, especially if they are otherwise eating other things. Even if one is shooting for higher fat, one doesn't have to have it in every meal, its just easier that way. Eggs seem to combine and actually augment the taste of ground beef more so than other cuts in my experience.
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I eat Trader Joe's 80/20 ground beef all the time. I love it. I like that I know the nutrient profile of it for Fitday. I let it airdry in the fridge before eating it...so good!
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I thought we were talking about eggs? ;D Anyway,at the Whole Foods where I am,they don't have grass-finished beef.
I guess some people are concerned with grain-fed vs. grass-fed/grain-finished vs. grass-fed/grass-finished more than others.
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I thought we were talking about eggs? ;D Anyway,at the Whole Foods where I am,they don't have grass-finished beef.
I guess some people are concerned with grain-fed vs. grass-fed/grain-finished vs. grass-fed/grass-finished more than others.
I care about being Zero Carb. I am Zero Carb first, raw second. Grass-fed is down on my list, though I do like to get Australian lamb and organic beef. But I'll go for regular grainfed meat over any organic raw carbs.
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how is this not volume? it literally means 80% ground beef. 20% ground fat. Why don't you correct some of my frequent spelling errors too. the point it is not a signifier of 20% by calorie. your ass is mass
Do you know the difference between volume and mass?
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Do you know the difference between volume and mass?
Yep, even went to school originally on an engineering scholarship. The point is, its irrelavent to what the person was asking, and if you wanted to nitpick, you could have done so without being so aggressive. never-mind assuming that others might be mystified by the idea that a butcher would actually have to weight meat to decide what volume to use in ground meat instead of just eyeballing slabs based on how big they looked.
Perhaps my math is indeed a little shoddy, but I'm pretty sure by ounce portion, its is impossible to be 20% fat by weight. Either way, I do not care, as to me this is more about some kind of reaction towards my past comments of trail mix jerky 'paleo' and constantly posting DR worship threads.
assuming 1 ounce of (standard grainfed) 80/20 ground beef is 71 calories 71 % fat 29 % protein
1 ounce beef fat is 239 calories essentially 99% fat so 20% of that is already 47.8 calories or 67% fat if there was no other added animal foods (ie ground up paper) contributing to make up a 1 ounce patty.
depending on the cut, one ounce of beef is 40 calories per ounce at 40% fat or 16 calories of fat per ounce.
so that would mean in total 64 of the 71 calories would be fat if its 20% fat by mass. which would be 90% fat ground beef by calorie.
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Yep, even went to school originally on an engineering scholarship. The point is, its irrelavent to what the person was asking, and if you wanted to nitpick, you could have done so without being so aggressive. never-mind assuming that others might be mystified by the idea that a butcher would actually have to weight meat to decide what volume to use in ground meat instead of just eyeballing slabs based on how big they looked.
Perhaps my math is indeed a little shoddy, but I'm pretty sure by ounce portion, its is impossible to be 20% fat by weight. Either way, I do not care, as to me this is more about some kind of reaction towards my past comments of trail mix jerky 'paleo' and constantly posting DR worship threads.
assuming 1 ounce of (standard grainfed) 80/20 ground beef is 71 calories 71 % fat 29 % protein
1 ounce beef fat is 239 calories essentially 99% fat so 20% of that is already 47.8 calories or 67% fat if there was no other added animal foods (ie ground up paper) contributing to make up a 1 ounce patty.
depending on the cut, one ounce of beef is 40 calories per ounce at 40% fat or 16 calories of fat per ounce.
so that would mean in total 64 of the 71 calories would be fat if its 20% fat by mass. which would be 90% fat ground beef by calorie.
My thread was not meant to be aggressive. You posted incorrect information. Im sorry that I actually care that some people here want to learn something, but I find it would be more helpful to oh...idk...give them correct information?
As for my DR threads, just wondering exactly how am i worshipping him if Im trying to tell everyone how much I dislike him? Im pretty sure everyone here already knows about him.
Its probably a good thing you didnt finish your engineering scholarship because you made your little math "problem" way to complicated and still managed to do it incorrectly.
Lets take a simplistic approach here. 4 ounces of 80/20 beef = 112g. 20% of 112g is 22.4g. So the fat content of 80/20 beef should be 22.4g. Now lets take a look and see if my math is correct here.
http://www.livestrong.com/thedailyplate/nutrition-calories/food/trader-joes/8020-ground-beef/
P.S. Idk if you kept up but the reason it says only 22g of fat on the website is because they rounded down.
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prince of the internets
I concede that you math is simpler but your arn't accounting for the fat content that is present in the lean, so therefore its not 20% fat by mass in the way meat is labeled 10% fat or 0% fat. The labeling is 20% total weight of macronutrient fat in grams, in other words you can't use the 80/20 figure to measure out the lean and fat based on mass and if you were to say that 80% is lean meat by mass it would be inaccurate so saying mass is incredibly confusing in dealing with a macronutrient. the topic was in reference to eating lean meats at '0' fat and the advantage of ground meats that had '20% fat', volume was a sufficient answer. I never said the percents took chunks of volume, only used that to prove it is not speaking of mass of fat and lean. I'd be interested to hear how much pure fat you can figure out from your website here without a similar mathematics tactic.
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What are you talking about? The whole point of the 80/20 label on ground beef is to tell you the average amount of fat percentage (by mass or by weight if you want to say it that way). And yes I am taking into account the amount of fat that is in lean meat. Thats all accounted for when producing ground beef. Idk why you keep trying to keep making things more complicated than they are but the simple truth is that the 80/20 label means that when the mass or weight of the meat is measured the average lean part of the meat accounts for 80% of the total mass (or weight) of the meat and the total fat accounts for 20% of its mass (or weight).
I concede that you math is simpler but your arn't accounting for the fat content that is present in the lean, so therefore its not 20% fat by mass in the way meat is labeled 10% fat or 0% fat.
And you said that I was a nitpick?
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listen, this was the question
question.. i can get access to 80/20 raw ground beef..
if its 80/20, is that a good balance? still seems like 80% protein, 20% fat, is still a wrong ratio
in another thread he was talking about how much fat needed to be added to lean meats etc... and how much added PHYSICAL fat is necessary and obviously there was some confusion on this. I admit my answer was not accurate but at least it tackles the issue at hand. I appreciate the need to supply accurate information, but since your answer is not technically accurate even after multiple explanations I don't know how to apologize for my mistake. Its clear that the correct meaning is the amount of macronutrient fat as a percentatge to total weight of the ground meat and says nothing about how much is lean meat and how much is pure fat. if you think it also accounts for 80% of it being from lean sources, than I really think you need to check even the basic math you have listed. Other than that, reading over things again my initial clarifications were much more incorrect than yours.
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listen, this was the question
in another thread he was talking about how much fat needed to be added to lean meats etc... and how much added PHYSICAL fat is necessary and obviously there was some confusion on this. I admit my answer was not accurate but at least it tackles the issue at hand. I appreciate the need to supply accurate information, but since your answer is not technically accurate even after multiple explanations I don't know how to apologize for my mistake. Its clear that the correct meaning is the amount of macronutrient fat as a percentatge to total weight of the ground meat and says nothing about how much is lean meat and how much is pure fat. if you think it also accounts for 80% of it being from lean sources, than I really think you need to check even the basic math you have listed. Other than that, reading over things again my initial clarifications were much more incorrect than yours.
I'm in no way implying that the 80% lean part of the meat consists of pure protein? Lean meat doesn't just have protein it includes other nutrients and water which accounts for most of its mass.
this is a ratio of volume. if one can get really grass-fed 80/20 beef (which is very rare in my experience) this would equal 70% fat by calorie without adding other fat.
I didn't start the explanation of what 80/20 is. You did. And you did it incorrectly. I in no way meant to criticize you, I just wanted to clarify a mistake.
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I'm in no way implying that the 80% lean part of the meat consists of pure protein? Lean meat doesn't just have protein it includes other nutrients and water which accounts for most of its mass.I didn't start the explanation of what 80/20 is.
sigh, more condescending talk. I asked if you could figure out how much pure animal fat or lean meat went into the ground meat without using slightly more complex math. in other words if you could replicate the total fat/ total mass through the components from scratch. In simple terms how much lean meat goes into 80/20 ground meat.
my math and explanations were not complicated, they were accurate going on the assumption that by mass it was made up to be 20% animal fat and 80% lean by mass, which is what one would assume by the use of the term mass. I now have a grasp now on what was meant, and actually your initial statement was basically right.
You did. And you did it incorrectly. I in no way meant to criticize you, I just wanted to clarify a mistake.
well it was definitely taken that way, although in retrospect I overreacted. afaic since one can just look up the actual calorie measurement which I had already listed initially its pretty irrelevant what the label means. It could be called 'extra tall grande meat' as knowing how many grams of fat within it is useless without secondary information like how much those translate to calories or contribute towards total fat intake, especially when one has the necessary info of macronutrient percentage and calories per weight at their fingertips. I admit to full ignorance otherwise as I don't even support buying pre-ground meat. The point was that ground meat is adequate fat by calorie but I was incorrect to use the word volume.
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sigh, more condescending talk. I asked if you could figure out how much pure animal fat or lean meat went into the ground meat without using slightly more complex math. in other words if you could replicate the total fat/ total mass through the components from scratch. In simple terms how much lean meat goes into 80/20 ground meat.
Yes I can.
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So,what's more important? To figure out how much % of fat one eats? or to figure out how much % of "calories" (of energy/food intake) one derives from fats?(or is that the same thing?I don't think it is,but let me know).
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So,what's more important? To figure out how much % of fat one eats? or to figure out how much % of "calories" (of energy/food intake) one derives from fats?(or is that the same thing?I don't think it is,but let me know).
No its not the same as fats contain 9 calories per gram and proteins only contain 4 calories per gram. Its important to figure out how much % fat one eats in calories.
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Let's try to keep MrZ's thread questions re: eggs in mind:
What is the upper limit per day for eating raw eggs?
Can one get sick from eating too many raw eggs?
Do 80/20-labeled cuts of meat contain enough fat as an alternative to eggs?
[edit: text deleted--question re: 80/20 % resolved by discussion participants]
Thanks.
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Sorry we settled out yesterday :)
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OK, thanks.
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none.. just been eating SAD for 20+yrs, so have some acne, white tongue, low energy, tiredness..
so i switched to all raw diet.. im thinking eggs are almost the perfect food??
For today i ate:
Bison heart,
Bison steak,
2 avocados
12 Eggs
That was it.. all raw/grass fed/pasture raised... I think im on the right path :-)
Now i just need to figure out the upper limit for raw eggs
I know of people who eat 48 eggs per days for decades and are just fine that way. I never ate more than 10 per day.
I was just thinking this evening before I signed on that I have too many chicken eggs. That's why I clicked on your discussion title. I need to put some in the compost. I've never thrown any away before, but I waited too long this time.
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the whole egg, right? and does anyone eat the shell? do people eat egg shells? idk, just wondering. i think people give the shell to their dogs. i usually just give my dog the yolk, but i'll try giving her the entire egg (not cracked) to see what she thinks of it.
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I know of people who eat 48 eggs per days for decades and are just fine that way. I never ate more than 10 per day.
I was just thinking this evening before I signed on that I have too many chicken eggs. That's why I clicked on your discussion title. I need to put some in the compost. I've never thrown any away before, but I waited too long this time.
Just so you know eggs are good for 6 weeks outside of a fridge according to SAD precautions. So in the fridge and with raw paleo standards I would think they are still acceptable for quite a while.
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Just so you know eggs are good for 6 weeks outside of a fridge according to SAD precautions. So in the fridge and with raw paleo standards I would think they are still acceptable for quite a while.
Thank you Kurite. Raw paleo can use a refrigerator? Just kidding, but these have never been refrigerated, and I've had them since March. Just tonight a smell started to emanate a wee bit. It's time for me to ditch these chicken eggs.
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Speaking of having eggs for too long, I have some (commercial) chicken eggs in my fridge which have been in there for quite some time, a few months at least.. And I was wondering if they would have gone bad by now or if they are still safe to eat? (and consume raw.)
I read somewhere that you can tell if an egg is rotten by putting it in water, if it sinks then it's good, if it floats it's rotten.. I tried this with one of the eggs from the fridge and it floated, but when I cracked it open in the sink there was no bad smell that I could tell and it looked good and normal. I don't know if any of this is really an indication of eggs being rotten or not though, and I'm a bit afraid of trying to eat any of these eggs, especially since they are regular commercial eggs and not even close to being organic or anything in any way.