psud

joined 2 years ago
MODERATOR OF
[–] psud@aussie.zone 3 points 4 hours ago

Thanks mate, below 1 makes you safe

[–] psud@aussie.zone 2 points 6 hours ago

No, they only do hba1c when they suspect diabetes. No idea why the doctor didn't order it after the high reading

[–] psud@aussie.zone 3 points 13 hours ago (3 children)

My thoughts on the years

2022 I was just about to start carnivore after another failure to stick to keto. I can't eat just a small amount of carbohydrates

2024 I was exercising a lot, cycling and resistance training. But also the numbers are suspect as I fasted for 16 hours. I don't know if that's a factor in tests on carnivores.

2025 I did very little exercise in the 3 months before the test

Blood sugar:

  • 2022 4.5,
  • 2024 6.1,
  • 2025 4.8

the upper limit is 5.4

I think the 2024 high value is the dawn phenomenon it was taken at 07:00, the 2025 value was at 3pm

Each of these tests were in winter, in the first week of July

 

image of spreadsheet values showing high LDL from 3 to 3.6 to 2.8 and FFA/HDL reducing from 2.2 to 0.9

[–] psud@aussie.zone 3 points 14 hours ago

Don't sweat the small stuff. The bad oils on the grill are small in comparison to the steak. The danger of those oils is only visible in people who eat a lot of it

[–] psud@aussie.zone 4 points 1 day ago

I'm a mod in a community that some hate, we automatically ban anyone who visits (or trips over it on the front page) and only down votes too many things

Some of them have felt hard done by, but they don't want to be unbanned, they really don't want to see our content

I wonder if the op was really just db0 being just a little more trigger happy. The "nothing" might have been down voting something that quickly attracted tens of down votes in quick succession, causing them to be mistaken for brigading. Votes cluster in time.

[–] psud@aussie.zone 5 points 1 day ago (2 children)

A lawyer in Canberra killed a cyclist by driving too fast on an exit ramp and missing the road on three inside of the curve where the cycle lane is and where a cyclist was.

He was speeding, was likely drunk as he neither sought help for the cyclist nor turned himself in for several hours after the collision. All in all he was about the worst case of recklessly injuring someone and carelessly leaving them to die

He was fined a twenty thousandth of his salary

[–] psud@aussie.zone 6 points 1 day ago* (last edited 1 day ago) (1 children)

I once found a huntsman spider in my car. I pulled into a playing field carpark and encouraged the spider out. It was immediately eaten by an Australian magpie

I tried to save it, others would have crushed it. The maggie did.

[–] psud@aussie.zone 3 points 1 day ago (3 children)

I was wondering when Indian content would make it here, with their religious objection to meat and a cultural ideal of strict vegetarianism

Since finding out about the paucity of plants to meet nutrient needs — after hearing all my life that fruit and vegetables were not just healthy but vital — I have wanted to see population health stuff from places that eat meat or don't

Of course I don't think the huge populations of vegans and carnivores in America will ever be allowed to be compared

[–] psud@aussie.zone 2 points 2 days ago

My character that got most close to broken was a Master Of Many Forms druid, though I was playing with a group with two well skilled min-maxers who were ridiculous from the outset at level 3

Wish can't make you great, it can't do much more than the equivalent of about half a level, you need a broken character design from the start

Of course there's also support for epic level progression taking you beyond level 20. A druid at level 20 could face an army and win

[–] psud@aussie.zone 4 points 3 days ago

If I ever come up with time travel to the past I'm taking toy train sets to several small boys

[–] psud@aussie.zone 3 points 3 days ago (2 children)

D&D 3.5 characters can scale pretty high

[–] psud@aussie.zone 2 points 3 days ago (1 children)

"Feb"+""+"uary"

 

This Nick Norwitz video presents the biochemical link between inflammation and anxiety

It made me wonder - is this part of the reported cool that you hear about in carnivore circles. Is it just (or maybe mostly) that the lifestyle prevents the bulk of inflammation and thus the anxiety that inflammation would have caused

1
submitted 2 months ago* (last edited 2 months ago) by psud@aussie.zone to c/carnivore@lemm.ee
 

A bit of my past, back in about 2003 - before I had eliminated sugar from my diet - I went to an all day event, got dehydrated and had a gout attack.

I mistook it for a foot injury from jumping down some stairs

But it happened again and nothing I had done could be blamed, so I ended up on allopurinol

Time passed, allopurinol worked. Then about COVID lockdown time I fell off keto and went back to eating junk, then in December 2022, just before Christmas I read The Fat Of The Land and went carnivore, calling it zero carb

So everything I read said there's no gout without sugar, so I stopped using allopurinol

Then in April this year I got foot pain. Not quite the classic big toe ball of the foot swelling but the next three toes' joint

So I blamed gout despite having no sugar for years

I got prescribed an anti inflammatory and it quickly cleared the problem

Then it happened again and I noticed the pattern, it was particular shoes. I cut my toe nails shorter and now those shoes don't compress my toes and cause toe pain

So I'm pretty sure again that gout needs sugar

Reversal being:

  • I thought I had an injury but it was a gout attack when I ate junk
  • I thought I had a gout attack but it was an injury while I was eating just meat
0
submitted 2 months ago* (last edited 2 months ago) by psud@aussie.zone to c/carnivore@lemm.ee
 

Yesterday I ran out of pemmican, so I bought steak. Scotch fillet is usually one of the fattiest cuts, but what I got must have been the smallest, skinniest cattle.

I had maybe 50g of fat in the day and woke this morning feeling less than well

All symptoms vanished though when I had breakfast: 200g of tallow and about 600g of steak

Perhaps I'm too lean now to run well on my own fat (why can't you judge your own fatness?)

I highly recommend pemmican if you're as bad as me at making sure you have fatty enough meat

2
submitted 2 months ago* (last edited 2 months ago) by psud@aussie.zone to c/carnivore@lemm.ee
 

#Pemmican

Ingredients Beef, sliced thin for easy drying 1.2kg Tallow (made from suet) 1.2kg

Equipment

  • A method of making thin slices of meat - My butcher cut mine up
  • A dehydrator. I have had success with a cheap round one, and an expensive box one. The key is ability to hold a temperature. I prefer commercial driers over home made as they provide a reasonably sanitary environment. Higher temperature = faster drying, but higher temperature = less vitamin C
  • A method of making the meat into tiny pieces. I used a food processor. Feed it slowly, meat is harder than most of the stuff it cuts
  • A method of melting sufficient tallow. My dehydrator holds just over a kilo of meat, which means just over a kilo of tallow. I used a glass mixing bowl
  • A large enough mixing bowl to mix in - mine pictured below is an enormous steel salad bowl 34cm across
  • Something to mold the pemmican in, I use a large casserole dish lined with grease proof paper

Method

  1. Dry the meat. This can take a while. I'd love to know how hot I could take this without destroying too much vitamin C. I ran it at 30 degrees C

Thin slices of fresh silverside beef hanging in a biltong box dehydrator set to 25°C. The temperature was later increased to 30°

  1. Wait. I waited a week. Maybe 4 days would have been enough. The dryness you're looking for is where the meat cracks instead of bending

A hand demonstrating meat being so dry it cracks rather than bends

  1. Weigh your mixing bowl. This is a slow process and scales tend to turn off part way through.

  2. Blend the meat to powder. I used a food processor, with about a third of a slice being fed at time, emptying it into the mixing bowl after every 300 grams or so.

Dry meat blended fine. The little bit of fat in the meat makes it sticky

  1. Weigh your blended meat. Weigh out the same amount of tallow

Blocks of tallow in a glass bowl

  1. Melt the tallow at as low a temperature as you can. That's about 50°C. I used the microwave for this as I didn't want to dirty my double boiler. I ran it 1 minute at a time for about 3 minutes, stirring and measuring the temperature each time. Tallow melts at about 50°C

A glass bowl with melted tallow in it. A thermometer to the side reads 50°C

  1. Combine. This works just like making cake batter. Make a well in the mound of blended meat, pour in the tallow. Mix with hands or wooden spoon until all the meat is saturated.

  2. Mold it. I line a container with grease proof paper. I haven't tried a teflon lined container, though that could release the pemmican easily. Press the pemmican into the mold, I use a steel spatula to flatten the top.

Pemmican in the mold

  1. Let it cool. In the fridge or on the bench. Before it goes hard, but after it has set a bit, cut it into portions. I cut mine into 16 pieces averaging 140g each.

Package it in glass, paper, or foil. I used foil and packaged each two together

A rectangular prism of pemmican with added salt, unwrapped from its foil wrapping, in front of a wrapped piece

  1. Clean up. As the cook you get to eat the pemmican left in the mixing bowl

A spoon in a mixing bowl. The spoon scraped up pemmican that was left behind when the mold was filled

 

It's sad that it's so resisted

 

This is a 1 year old archived thread on the popularity of carnivore. I found the discussion interesting, though no one was throwing studies around, one person noted the catch 22 that research can't be done on carnivore because it would be unethical to assign people to the diet because it has no research on it

7
submitted 5 months ago* (last edited 5 months ago) by psud@aussie.zone to c/metabolic_health@lemm.ee
 

Summary (2 minute read): https://faseb.onlinelibrary.wiley.com/doi/abs/10.1096/fasebj.27.1_supplement.127.4

Linked to the title is the full study. Image is figure 2 from the study.

 
 

I bought half a beef liver and parted it out into ~100g pieces, vac packed them and put them into the freezer, but kept 80g out to have today for lunch

I don't think I could have eaten a lot, it's so very very rich, but I expected it to taste good because it's so nutritious and wow was it good.

I fried it in a smoking hot cast iron pan for about 20 seconds each surface.

 

I know it's not just me but could others here comment? On meat or not.

I find often I need to exercise, I'm just itching to use my resistance training set until failure (and then, after an hour resist doing it again) or go for a bike ride - it's a half hour up hill ride from here to most places I go, and I'll ride hard to the top of that hill and see what speed I can get on the way back, just to burn off what feels like excess energy

 

It helps that we're right. That it can't be bad to eat what humans have eaten for 2 million years.

But 2 recent things I've looked at were studies done a few decades ago and shelved because they didn't get the "right" answer, but were recovered recently and published showing the lipid hypothesis was wrong and the cause of metabolic disorder was carbohydrates

They were suppressed in the 70s and 80s, now they are published. Dietary guidelines in Australia (one of the biggest wheat exporters) now allow low carb for treating type 2 diabetes.

I do believe we're watching a change in consensus (which as always is progressing one death at a time - perhaps it's good that the other side is committed to a metabolically dangerous path)

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