@LucH Thank you for the additional detail. I'm with you on avoiding plastic. I now use glass for water and food storage, whenever possible. But, for most of us, there is still plastic with foods that we buy and store. Strangely, the Alexandre brand milk, the one with the true full milk fat (6%), A2, and 100% grass-fed, uses a plastic bottle. Too bad. They were so close to seemingly having the crème de la crème of milk (pun maybe intended, subconsciously...haha). Not that I could buy this on a regular basis, but if opportunity allowed, it would be nice to get this with glass. It's also worth noting that Straus's pasteurization temp and time are on the higher end of the ~72°C/161°F, Flash classification. Per their web site: "76.6°C/170°F for 18 seconds". P.S. I have to point out, to correct my comments above, that Alexandre's 100% grass-fed is not 6% milk fat. Their Whole Milk, at 80-20%, grass-corn, is the 6% milk fat. It's also worth pointing out that Alexandre's 100% grass-fed has 5x the amount of vitamin D per serving.

@Jennifer I can relate with the need for structure and routine, for sure.  No matter who you are or what you've been through, I think the last 6 years, the COVID era, has brought a degree of chaos to everyone.  Novelty is indeed good for the spirit, but the right kind of novelty.  That which we choose, or welcome in, from a place of comfort and trust, where the unknown aspects are more to do with adventure than fright.  I prefer stress yard work to stress cleaning.  I think I prefer most anything to cleaning.   And even now days, I'd say stress cooking.  It's not that I love cooking, but it does two things: it fulfills an immediate need, and it occupies and challenges me differently, beyond the physicality of outdoor work. Haha...milk snob.  That is funny.  I do prefer raw milk as well, but haven't had it in years.  I don't mind yogurt, especially Greek  I primarily use it in bread making these days. Thank you for the kind words.  I'm glad my brother came to his senses as well.  I trust he'll move on or modify his carnivore diet once he gets bored or feels like something is lacking.  But it really has done wonders so far.  I wish I could at least seriously attempt thyroid.  I know you think it's key to your health, as well as your dad's.  Maybe I'll try it one day, I'm just far too sensitive to supplements, and this supplement in particular has me hesitant.  I've dealt with tachycardia over the last 10 years, and I read that that is not uncommon with a wrong thyroid dose. I have become quite good with the homemade fries.  They are easier for me now.  So, maybe all I need is a good air fryer. I'm not a huge fan of the desert myself, though I do appreciate the uniqueness of it.  I think the country side, within reasonable reach of a good city or town, would be ideal.  But I say this as someone who has never lived where there are no street lights.  So, maybe I wouldn't like it.  Though, I have lived with minimal street lights, where the stars could still be seen. I have no problem with a bread machine, which is what I use primarily.  I'm trying out a heritage wheat — pre-1950's milling technique and non-hybrid — which is supposed to be better on the gut, as well as providing better nutrients ( I think I run the risk of becoming a flour snob . ) But, it doesn't rise as well as modern flour, and the bread machine can beat it up too much.  So, I'm finally learning to modify the default settings on the bread machine, in an attempt to get the best out of this wheat.  Ultimately, I won't sweat it too much.

@sunsunsun said in switched to brown rice, cut back granulated sugar, increased vegetable (even raw) intake: @Gardner semolina pasta takes like 11-12 min to boil from dry. when cooking it I use just enough water so that it boils and almost all the water is evaporated in 11-12 minutes and whatever small amount left is starchy and can be used to make into the sauce. boil and toss water method seems wasteful af pouring all the leached vitamins and minerals down the drain. actually thanks for reminding me I am gonna have spaghetti for dinner made this way with ground beef and tomato sauce. I ate a vegetarian person's cooking for dinner for the past few days and it has been supremely unsatisfying so having this is going to be nice. I use Molisana dry pasta noodles and the ones I get don't have anything added to the semolina. Check labels though because it is hit or miss sometimes. Yeah, it depends on the thickness of pasta and how it was processed. I choose brands of semolina pasta that take longer cooking , I believe those are less processed but anyway most brands I tried ,italian or local, were good

Hass avocado vs le Fuerte Hass avocado has a black or brown grainy skin The Fuerte avocado has a smooth, green skin, with yellow flesh. A much bigger fruit too. (See the picture). The total amount fat could be quite different. How much (proportion)? Why the difference matter The Fat Breakdown Hass avocados have a lower water content. The "Hass Advantage": Because it’s proportionally about 25-30% higher in fat than the Fuerte, it mashes better. On average, here is how the two compare in terms of fat proportion: Feature - Hass Avocado - Fuerte Avocado Total Fat Content ~18–22% / ~12–15% Texture Rich, creamy, and buttery. / Lighter, thinner, and "cleaner" Water Content / Low / High Flavor Profile - Nutty and intense - Mild and slightly grassy

@gg12 high in silicon to get moggy. lots of oxalates so good call on milk

@Ecstatic_Hamster said in Ended snacking between meals: I am starting to reduce my calories just a bit. Ok if you manage to keep 80 % of your required calories. Or you try sth like 2 days (not continuous) with only 600 K/ cal. from a green soup and a white fish. The type of diet you choose is going to postpose problems: You need fiber (30 g) for transit and microbiota. If you lack polyphenols, mainly from vegetables and fruit, you are going to selection a type of phylum. Some species are going to take the lead ... And you won't like the way they act.

Eat potato instead

@ilovethesea said in Healthy alternative to chips: I buy authentic Mexican nixtamalized corn tortillas. Cut into 4s, bake in oven around 400F for about 10 min until crispy. Eat with salsa, yogurt or whatever dip you like. I do exactly this. Though, the recipe I follow says to bake them at 475F. No wonder it's always a small window between being done and burning! I also find most corn tortillas have softeners in them, e.g., gums. I'm hoping to find one without.

@LucH ty

@Mossy, I bet your potato soup is delicious! The bacon is a splurge I only get periodically, but I found ways to stretch it. The fat from 1 lb of it is enough to roast 4 lb of potatoes or kabocha squash, for example, then I just chop up the bacon, add it to the (seasoned) roasted veggies, add cheese, top it with some sour cream, and my dad gets at least 6 meals out of it. I get the woodland over conventional for purely ethical reasons. I’m a bad Peater—I’m not concerned about PUFA in whole foods, especially when the food is as nutritious as animal proteins.

@engineer said in Fat. How low can you go per day?: @GreekDemiGod How big are you? Because that seems like a lot to anyone who's not the Hulk. I'm 75kg/165lbs so I'd have to go much lower, maybe 30g or less to feel low fat. I am not much heavier than you. 79 kg, or around 175 lbs. And I maintain my weight on 2900-3000 calories, but my fat intake is also quite high 85-90g daily currently.

Ok, so is N.O. le bad or not? I took the vintage formulation of N.O. Xplod and did close grip bench bress and got the sickest tricep pump

@sunsunsun @engineer nah Im actually on keyboard cant be using a forum on a phone lwk but yea I still dont get whats so special abt the way I type like wut

@engineer said in Peaty protein bars. Why do these not exist?: Why are there no Peaty protein bars and what is stopping someone from cornering the market with them? Not a protein bar, but I’ve used homemade gummy bears (gelatin, juice, honey or sugar, salt) as a Peaty substitution while mountain climbing or running errands.

@sunsunsun im returning them. it feels like a cope to continue with them and putting my high tier cream cheese on them. I found some sprouted wheat bread I will use instead

@LucH thanks boss

@sunsunsun I should call her

@sunsunsun It be like that sometime

For now, the best results i had were eating potato+salted butter until full before sleeping.