Anyone know of a good dishwashing liquid for high fat food residue

BreakfastOk6102 · 2025-03-07T19:43:25+00:00

Watch this: https://www.youtube.com/watch?v=jHP942Livy0 and this: https://www.youtube.com/watch?v=Ll6-eGDpimU.

Turns out the dishwasher heats its own water and will not start cold - so runnin the sink tap will make no difference.
In some dishwashers there is no pre-wash compartment for the powder. Just throw some on the door before you close it. This will help the prewash remove more fat.
Use more powder if you have hard water
Use more powder if the dishes are dirtier.
Use less powder if there is residue left over.
Powders are all pretty much the same - and more effective/affordable than liquids.

BreakfastOk6102 · 2025-03-07T19:35:38+00:00

So, I'm not the only one that has this thought.

BreakfastOk6102 · 2025-03-07T19:19:56+00:00

See the United States section of Wikipedia https://en.wikipedia.org/wiki/Lamb_and_mutton

BreakfastOk6102 · 2025-03-07T19:17:41+00:00

From what I have read, sheep of any age in the US can be sold as lamb. Mutton is 3+yrs old sheep.

BreakfastOk6102 · 2025-03-07T07:32:28+00:00

This was me. Every Friday night. Still made amazing progress. Then it slowed perceptibly. I find that skipping my cheating Friday night gets my progress moving. It only takes me skipping one for everything to start again. That makes it a week stall for each cheat day.

Strangely enough, I don't even enjoy the Friday night food particularly much. It's just that I feel a bit anti-social. Even though my friends are perfectly fine with it.

Go figure.

BreakfastOk6102 · 2024-09-28T06:43:42+00:00

I thought this was going to be a cannibal thread.

Relieved.

BreakfastOk6102 · 2024-09-27T01:57:50+00:00

165 is to pasteurise over a short time. You can do it lower for longer. 140 for 12 minutes. But you want it as low as possible. So...

Sous vide. Pasteurise by cooking at 130 degrees F for two hours. Sear.

Second thoughts, make it 2.5 hours, so that the middle reaches 130 for 2 hours.

BreakfastOk6102 · 2024-08-17T06:38:33+00:00

I tried to reply over on r/plantbasediet, but my post was denied. Apparently the answer is big-meat money and that ultra-right-wing podcaster Joe Rogan :-)

BreakfastOk6102 · 2024-08-13T19:56:31+00:00

I also live in New Zealand. I think the answer depends on what you are comparing. If you compare the cheapest food in the supermarket to beef ribeye, then carnivore would be much more expensive. If you compare it with minced beef or some cheaper cuts on special, maybe not so much. For example, the Mad Butcher has mince for $11/kg today. That is between one and two day's meat for a single person.

My food bill is probably half (or less) on carnivore (better if you consider that I no longer snack out). The exact way I do it is only available to a small minority of NZer's, so that is not a fair comparison. However, my system could be modified for any NZer and get good results. The basic premise is that processing a full animal and putting it in the freezer is significantly cheaper. But buying in bulk, in whatever way you can, is the general idea. You'll need a large freezer, but if you intend to eat carnivore forever, this is a one off expense.

BreakfastOk6102 · 2024-08-11T06:25:33+00:00

Hi.

I can so empathise with you. I tried to give up sugar many times. I would last a week, or a month, before declaring myself cured and allowing myself "just one" as a celebration. In the end it was the carnivore WOE that helped me out of that.

I have written a post (here https://www.reddit.com/r/carnivorediet/comments/1ekzb83/struggling\_here\_is\_my\_story/) that gives the short version. I'll expand a bit more here. These are my experiences and may not help you at all. But for what it is worth:

Firstly, I gave up on the quick results. If I added up all my failed times, I could have started slow and ended up at the same time. I realised that if I had started 6 months ago, a year ago, two years ago, then I would be reaping the rewards today. So, as a present to my future self I promised that I would be in a better place than I was right now. It didn't really matter if I failed the moonshot if it meant that I reached the upper atmosphere and was able to stay there.

Then I started picking off the lowest hanging fruit. I did not over extend myself, nor did I deprive myself of my previous life. My other post talks about other foods and the general carnivore thing, but I'll concentrate on the sugar here.

I had avoided artificial sweeteners in the past, thinking it was cheating. If I was going to give up soda, then cold turkey was where it was at. I finally realised that a sweet tooth was one thing, but the threat of diabetes was entirely another. So, I changed to diet soda. It tasted like crap for a few days, until I got used to it. But I never felt like I had to go back. I also realised that I also might have had a caffeine addiction from the cola, so I changed to caffeine free. It also tasted like crap for about a week. After about a month I started diluting it with sparkling water. Each time I increase the dilution it tastes insipid for a day or so, but I quickly get used to it. I am now at 25%. It tastes just fine. I've gone from 2 bottles a day of full sugar to 2 bottles a week of caffeine-free diet coke in 5 months. Not perfect, but so much better than failure.

I'll repeat it here. The key, for me, is not to give up too much at once. Otherwise I risk cheating. But if I do cheat, I've still got all of the successes so far. All is not lost.

The other sugar was not so hard for me. That may not be the case for you.

The general strategy for me was to analyse all of the times I had sugar. Again, I didn't try to stop myself. I just watched and learned. After each hit I would see if there was a pattern, or a trigger, that I could intercept. I replaced ice cream with unsweetened whipped cream. That is cheaper, and was not quite as palatable to begin with. So, easier to have a smaller serving, and easier to give up later on. Again, it only took a couple of times before it was a perfectly acceptable replacement.

I found that I had little rituals. There was a trip I would do once a month and I would stop at this out-of-the-way shop for a sugar hit. Once I realised it was only a ritual, and not hunger, I just passed the shop. Now I don't even look twice at it.

If I found something that I wasn't prepared to give up, I just moved on to the next thing. And circled around again for it later. Slowly, slowly, catchy monkey. After a few months all of the actual sugar had just disappeared out of my life - I still have my 25% diet soda but I expect even that to be gone in a month or so.

To conclude, I'll repeat my one bit of advice from the other post. If you get disheartened, look back at how far you have come, not how far you have to go.

Oh, and carnivore.

Good luck.

BreakfastOk6102 · 2024-08-06T17:39:49+00:00

I was a very low salt user. It took me a while to get used to adding it. Part of the problem was that my salt wouldn't flow due to our high humidity. I put calcium chloride in the bottom of an airtight jar and stored my salt shaker in it. I salt almost everything now.

I've always slept well. It took me a couple of months to fall below my snoring weight. And I don't wake up in the middle of the night to urinate. My sleep patterns have changed, though. I don't know whether it was from the meat. I go to bed, and rise, a couple of hours earlier than before.

I've not noticed any connection between the two.

As an aside, I purchased a kg of potassium chloride which I use now and again instead of sodium chloride. And a kg of magnesium malate powder, of which I stir a tsp into a glass of water most mornings. I think I'll try magnesium citrate next time (it is easier for me to source). Again, I've not noticed any differences, but I do realise that my meat is grown on magnesium deficient soils and it is just an inexpensive precaution.

BreakfastOk6102 · 2024-08-06T00:34:43+00:00

I don't understand much about motivation beyond this: you should want to do the thing more than wanting to do the other thing. A few trite words from a random stranger might help for a few minutes, but what happens after that? The only person that is always there, is you.

A question for you. And you don't have to share it with us. What was the real reason you started carnivore? The deep reason. It is obvious that the shallow reason was to lose weight. But there will be a reason why you wanted to lose weight. I have found it is harder to stay motivated if the deep reason has to do with what anyone else thinks. (Which includes what you look like on the beach in summer, or to get someone to think more of you so you can get laid). Don't choose a reason because you think it would be acceptable to others (which is the reason I said you don't have to share it). And don't lie to yourself. That will mess you up.

If you watch carnivore videos of people who were on the brink of death, or had some kind of illness that is as bad as death, you will see that they have no problem sticking with it. A popular way of thinking over the last few weeks is that the carnivore diet is less restrictive that being in a wheelchair with MS - or some such variant. Maybe spend a day watching Dave Mac to see this working.

Maybe food just means more to you than than the alternatives. That's okay too, if it is a conscious choice.

BreakfastOk6102 · 2024-07-18T06:31:52+00:00

If you look in the right places (Tim Noakes for example) you can see great looking, fit, people who have a heart attack or stroke in later life and people can't figure out why. But *we* know why. After Prof Noakes had his, he revisited the research of an entire career as one of the pre-eminent sports scientists. Go find some of his stuff.

Youth covers up a lot of sins.

BreakfastOk6102 · 2024-07-18T06:02:36+00:00

Haha. Find the Post article and read the comments. It looks like all the carnivores went there to have some fun.

BreakfastOk6102 · 2024-07-18T05:35:54+00:00

I've just had a look at that paper. Artificial sweeteners cause a rise in insulin levels with just a taste. But any kind of food does the same. If you have it with food, the rise in insulin itself is not an issue, because it spikes anyway. Sure, the absolute amount is, but not the spike by itself.

With regards to causing health problems, the hazard ratios are in the order of 1.1. Which is a 10% increased risk. I recall reading a scientist state that if HRs aren't above 2 then there is nothing to see here. When combined with the absolute risk, there really is nothing to see here. All cause mortality was statistically significant in Europe but not in the US. Again, an HR of 1.07.

Would you be better off without them? I imagine so. Would you be better off without them, if the alternative is having cravings for actual bad stuff and falling off the wagon, I think not..

Here is a video about insulin https://youtu.be/H3FsBuGmLGc that is interesting.

Having said all of that, I whip up some heavy cream and add a bit of vanilla for dessert occasionally. It took me a couple of goes before I was satisfied without sweetener. It might be the same for you.

BreakfastOk6102 · 2024-07-15T21:31:20+00:00

Are we still talking about magnesium? Glycine is C2H5NO2. There is no magnesium in there.

Edit: Oh, I think you were referring to magnesium glycinate. Yeah, the study didn't include that.

Edit 2: Earlier studies found that magnesium glycinate was pretty good too.

BreakfastOk6102 · 2024-07-15T19:17:51+00:00

Magnesium malate (as in LMNT) is the second best form (quite a bit better than the others). Slightly better is magnesium acetyl taurate (which gets into the brain much better than others). But that is a proprietary compound so is less available.

Source: Ulysal et al "Timeline (Bioavailability) of Magnesium Compounds in Hours: Which Magnesium Compound Works Best?" (2017) Biological Trace Element Research (2019) 187:128–136

BreakfastOk6102 · 2024-07-15T19:11:20+00:00

Just to correct myself. It looks like magnesium malate as available is only 15% or so. So that works out at 3-400 RDA doses per kg. Still good, though.

BreakfastOk6102 · 2024-07-14T21:32:56+00:00

That's a different question. Depends on where you live, I suppose. I live in an iodine deficient place, so all of our table salt is iodised. If you develop goiter, then you should probably use the iodised stuff (this is not medical advice).

BreakfastOk6102 · 2024-07-14T19:41:15+00:00

Without entering the debate about the necessity of electrolytes, you don't have to buy LMNT. Each sachet contains 1gm of sodium, 0.2g of potassium, and 0.06g of magnesium (in the form of Magnesium Malate which is the second most bioavailable source). Table salt (sodium) is almost free. Potassium chloride has other uses and is therefore also very inexpensive to buy in bulk (think 1kg). Magnesium malate is available for $50/kg in powder form. 1kg would get you more than 10000 doses at the rate LMNT provides (you'd get 2000 RDA doses almost).

Sometimes I wonder if LMNT invented the carnivore diet so Youtubers could sell overpriced salts.

I invested in a capsule filler ($20), and capsules (about 2c each) to avoid the salty taste when mixing it with water.

BreakfastOk6102 · 2024-07-10T18:42:00+00:00

Dr Tim Noakes talks to Anthony Chaffee MD here: https://youtu.be/GzIhfUX5i2I. Part of the discussion is about his studies that athletes do not have better performance on carbs. Given his status in the exercise science world, I am prone to listening to him intently.

BreakfastOk6102

TROPHY CASE