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Vitamin D time ☀️ Lunch of rare flank steak, r Vitamin D time ☀️ Lunch of rare flank steak, raw cheese and cucumber, with raw milk and fudge, plus lots of walking✨🙌👣🌊
🏖☀️ Beach weather yesterday and coastal wal 🏖☀️ Beach weather yesterday and coastal walks today. It felt so primal, clambering over rocks with bare feet. Almost jumping from rock to rock as the momentum keeps balance in check. What a difference practise makes. At the start of the day, I was scared of slipping on the hard rocks and jagged edges. It felt great to learn something that would have came so easily to our ancestors. 👣
Draynes Wood in Cornwall 🌲🌲✨ Draynes Wood in Cornwall 🌲🌲✨
Made it to Cornwall 🏖🌊🐚 Time to enjoy our Made it to Cornwall 🏖🌊🐚 Time to enjoy our holiday ✨
Consuming a weekly portion of oysters to naturally Consuming a weekly portion of oysters to naturally increase copper levels (copper deficiency commonly causes premature greying of hair, fatigue as copper is needed for ATP production), inability to absorb iron etc. I used to supplement with zinc too, which affects copper levels. I'm now eating plenty of liver too, as well as fresh red meat. 🤞
So pleased with my new desk setup. ✨ Using a che So pleased with my new desk setup. ✨ Using a cheap wooden standing desk converter from Amazon, with a 66 fit balance board. Both allow gentle movement throughout the day and are great for improving blood sugar and concentration. . . I love my pink salt lamp, which is helps mimick the red light from the sun, to counter the strong blue light from the screen. The red light helps to reduce cortisol. In the afternoon, I'll wear some 40% blue light blocking glasses, then switch to full blue light blockers in the evening. . . I'm a massive fan of @truedark blue blockers for night time, since they block out the green and purple spectrum which also affects sleep quality at night. Conventional blue blockers only block out the blue frequency. I think I own about five different pairs of blue blockers. 🙈
Watermelon was another fruit that I was terrified Watermelon was another fruit that I was terrified to go near on a low carb diet, so I've been reintroducing it in the form of a smoothie, with full fat raw milk, collagen powder and some camu camu powder for extra vitamin C. It's so hydrating and delicious. 🍉💦 . . Does anyone else enjoy watermelon? What do you have it with?
Someone suggested testing the effects of different Someone suggested testing the effects of different types of meat on blood glucose, so here's the results of chicken thighs compared to beef mince. 🧬 . . I made an identical meal of white rice, butter, cheese and then either beef burgers or chicken thighs. (At the time, I was testing the effects of different carb sources, so the spike would have been much lower without the 200g of rice!) . . Both meats worked out at 20% fat. The chicken thighs gave a slightly higher glucose reading of 6.7/120, compared to the beef 6.3/113. . . The chicken seemed to stay elevated for a little longer. At a guess, it would be higher for leaner cuts like breast meat. . . But is this significant? No, not really. The chicken thighs took my blood glucose 6% higher than the beef. . . I enjoy eating lots of ruminant meat as I think it's more nutrient dense. Then I add in some organic chicken or duck etc, when I want a change. . . I have a new CGM and will do some more tests soon, potentially comparing raw and cooked meats on their own. Any suggestions, please comment below. 🙏
Felt so good for getting out in nature, canoeing a Felt so good for getting out in nature, canoeing and hiking over Symonds Yat, in the Forest of Dean. 🌲💚🛶☀️🥾 . . Noticed a lot more energy too, since the last time I canoed, as I was on a zero carb, high fat diet. . . This time, I drank a mix of raw milk and juice, with dates for fuel. Lunch was apples and cheese, with some leftover beef stew. Then a piece of soughdough with honey. The dates worked so well for continued energy. 🙌
Ever wondered if freezing meat can affect the amin Ever wondered if freezing meat can affect the amino acid content? ❄️🥩🧬 And if so, to what extent? Here’s a quick summary of what I found:
. ✅ The amino acid ratio is altered during the freezing process . ✅ Methionine increases and glycine decreases (just taking 2 amino acids as an example) . ✅ For every day that meat is frozen, a small amount of amino acids are released . ✅ Daily amino acid release is higher when frozen than when refrigerated, so you may be better leaving meat in the fridge after purchase for 3-4 days, than freezing immediately, only to eat the meat later in the week. . ✅ After 45 days of freezing, chicken muscle had a 22% decrease of creatine . ✅ Thawed beef degrades fast in the fridge, so use it up within 1-2 days . . A Japanese study was able to put a number on it. In unfrozen beef, the release of free amino acids happened at 0.59 μmol/g a day. In frozen beef, this was 22% higher at 0.72 μmol/g a day. . . A study in which chicken muscle meat was frozen at -20°c/-4°f for 45 days and then thawed, looked at specific amino acids. . . Threonine, glutamine, methionine, tyrosine, phenylalanine, and tryptophan were significantly increased, whereas serine, proline, glycine, valine, beta-alanine, and aspartate decreased. . . The decrease was explained by the activity of proteolytic enzymes continuing to break down the muscular proteins. Whilst the process is slowed at -20°c/-4°f, it does continue over time. . . In the case of glycine, an 11% decrease was seen in 45 days of freezing. Note that this was measured in chicken muscle meat, so this may be different for beef. . . Creatine decreased by 21% (per 100g). . . A study looking at beef, showed that the proteolytic activity (amino acid breakdown) was accelerated once the beef was defrosted and then stored in the fridge. . . The proteolytic enzyme activity became incrementally smaller at 10 weeks of freezing, compared to at 5 weeks. Whist animo acid release becomes slower, many studies show increased protein quality over time. . . ‘Long-term (frozen) food storage can produce harmful effects on the nutritional quality of proteins [CONTINUED...]
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