I’m trying to make a batch of bone broth every week — for drinking and for meal preparation.
I also make fermented foods (pro-biotics).
Trying to cut way back on carbs.
Trying to emphasize animal fats (lard, etc.) and pretein.
I feel better and I’m losing weight.
There’s a great documentary called “The Men Who Made Us Fat.” It’s available on youtube. It starts with Secretary of Agriculture Earl Butz who wanted to make use of the excess corn - and we ended up with fructose. This also led to a price drop in sweeteners, so soft drinks became cheaper and serving sizes larger. Also a good bit on the politics in science. The evidence was that sugars, not fat, caused obesity. But the sugar lobby won out (and scientists who said sugar was to blame were ridiculed and mocked) and Congress changed their food recommendations. Fats were taken out of pre-made products, but to make the taste palatable they had to add sugar.
The USDA RDA of carbs is insane. You should be keeping them south of 100 a day. Preferably south of 50.
Sounds like you’re on the right track! I found that fermenting is really easy. It will preserve some of your garden veggies for several months and give you lots of good pro-biotics.
I’ve been taking my tomatoes that never ripen due to the colder weather and ferment them! they are great.
Bone broth is so easy to make if you have a crock pot. First, buy a clean organic chicken. Roast it with some potatoes and onions in the pan. As soon as you carve it up, put the carcass and wings (first eating the wing meat of course) into the crock pot and put spring water over it (12 or more cups depending on the size of your crock pot, maximize it if possible).
A splash or two of apple cider vinegar, and cook for 18-24 hours, then add leeks and maybe carrots which to me make it too sweet, and herbs you like - oregano, or thyme, etc. cook another 18-24 hours.
Cool and freeze in small quantities. I use solo cups filled to the mark that is roughly 3/4 full. That way I can easily cut the cup away and put the frozen broth into a 2 c Pyrex measuring cup for heating. Salt at that point, add other flavorings like zested ginger or whatever at that point too.
Magic medicine.
If anyone has surgery or recovers from illness, this stuff is what they need, no hospital food.
Overall, I agree. You are doing well.
However, we are omnivores, not carnivores. True carnivores have about ten times the stomach acid of human beings (for protein digestion).
I suggest you include these vegetable fats: coconut [MCTs], and hemp [EFAs], either as whole foods or extracted oils.
Half of coconut oil (SCT and MCT faction) starts to digest in the mouth (lingual lipase), is easily metabolized without gall bladder function, and increases metabolic rate (fat burning), both directly by stimulating brown fat, and indirectly by increasing the efficiency of thyroid hormones.
Hemp is an almost ideal plant food, both for protein and lipid factions. It is tragic that the artificial cultivar, marijuana, has sullied its ancient reputation. The shelled achene (nut) has 30% protein (including 2/3 globular), with a better profile, and more digestible than soy (which I do not at all recommend), and its fatty acid profile is almost unique: both EFAs plus both first derivatives of both EFAs, in an excellent ratio for human beings.
Hemp was one of the most important crops during the nation’s founding, and was one of the first foods analyzed at the dawn of modern organic chemistry, in the late Nineteenth Century.