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Topics - Mr_Sirloin

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General Discussion / Carnivore diet burnout
« on: September 30, 2018, 02:52:23 pm »
I've been on this diet for around four months and its easy to see why so many thrive on the diet. Raw meat digests perfectly every time, cooked not so much.
Now this might annoy many of you but I've honestly been finding this diet incredibly boring. Its not the diet per se, but the availability. I have no access to raw dairy, supermarket aged cheese seems to be a no-no, as is anything pork, chicken and fish. These things are former living garbage cans and buying wild caught fish or pastured pork or chicken comes at a huge cost.

I've been limited to pasteurised dairy, beef,lamb and eggs. As you can imagine, having these as your only option is really boring and far from optimal.  Organs are something I have no desire for anymore, either. I'm just sick of everything and would rather not eat at all.

Though I do appreciate the lack of dietary dogma on these forums, it does seem like a dogmatic lifestyle overall. Nobody has yet clarified what a carnivore diet is for, or whether its temporary. Seems like most are set to adopt this lifestyle for life, and I appreciate that if you have access to good sources of a wide range of food. I just wanted to share my honest take on this and as much as I've grown scared of plant based food, it seems like ill have to incorporate some back. Anybody else feel the same?

General Discussion / Spotting Good Quality Liver
« on: September 18, 2018, 02:53:47 pm »
I've been curious to ask somebody more knowledgeable on buying good quality liver. Currently, I purchase lamb liver from two sources:

Supermarket - vacuum sealed from NZ

Butcher - sourced within UK

Supermarket liver isnt ideal but it really isnt *that* bad. Sometimes its excellent, actually.
The butcher, however, has always been consistently good to the point where you would rather buy their liver than the steak they sell. The cuts they sell are visually uniform compared to the supermarket that can vary greatly in texture, colour and size. Ive not managed to pin point what differences it makes considering ive not been zc for long. However, is there any actual way to determine its quality by visual assessment? Are certain sections naturally grainy, pale or dark red than others or am I eating liver of a sick animal? Do certain parts of the liver actually taste worse/stronger than other areas?

General Discussion / Buying frozen dog food
« on: August 16, 2018, 08:09:56 pm »
Raw milk and cheap meat, but not intended for human consumption.
Anybody have any experience with this? Is it worth taking the risk to save some money?

General Discussion / Pasteurised dairy - bad habit?
« on: August 05, 2018, 01:08:40 am »
Hello everyone and I hope you are well!

Buying raw dairy in the UK is bank breaking so I started incorporating aged and fermented dairy products into my daily diet. This means kefir, soured milk and yogurt with occasional "fresh" pasteurised double cream.

I understand that these products are heat treated but at the same time have been wondering whether this is due to misinformation or exagerration. Pasteurisation doesnt exactly mean boiling, or heating for long periods. I find it hard to believe that such heat treatment is enough to totally kill a product and make it dangerous to health. Maybe im just trying to bullshit myself, but I would like to hear the opinions of others.
Is *really* that bad?

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