On Sun, 30 May 2004 09:51:30 +0000, william wrote:

> On Sun, 2004-05-30 at 04:51, Fredrik Murman wrote:
<snip!>
> That part of your posts got my attention, so am trying the steak >lover's
diet.

Been on the steak lover's diet for the past 2 weeks. I have been losing
weight at a good clip based upon my belt.  I wish I had taken an initial
weight measurement tho.  I normally don't measure weight but rather
how my clothes fit, waist measurements, etc.  I used to train with weights a few
years ago (achilles partial tear and knee dislocation stopped me) and carry a
lot of lean mass, but not sure where
I am right now (used to be 16% bf at 250lb).  After a bad winter season with
regard to diet I found this spring that my kilt didnt fit...  Time to break out
the weights and rededicate myself to diet :)

With regard to your statement about starches, the steak lover's diet is
refreshing break to the strict low carb regimen adding potato, sweet potato and
rice.  Howerver, in the amounts that you are allowed, it is still a low carb
diet.  DiPasquale in his diet books (e.g. Anabolic Diet, Metabolic Diet, etc)
cycles between 5 days low carb and 2 days high carb feeding frenzy.  In his
experience training people, he says to up the daily carbs during the low carb
session from a base of 30g till you feel good.  Likewise, you adjust the high
carb feeding frenzy to where you put little if any fat on, somewhere from 12
hours to 36+ hours as your individual physiolgy allows.  Anyway, the Metabolic
Diet is an interesting read and plan on playing with it after I get back from
bagpipe school.  (Find it easier to go SLD/LC for vacation that try to break in
a new diet).

> Have not seen rye flour in any store, otherwise I would make bread.
> Used to be good at it years ago.

I used to bake alot in the olden days.  Usually rye is mixed with wheat flour as
the gluten in rye is low comparably and doesnt tend to bake a nice loaf itself,
though there are some traditional recipes that use straight rye flour.

> This is the same problem we all face, as a modern replacement for paleo
> food is still a puzzle. For instance where do I get brains? Marrow?
> edible animal fat? Found no solution yet in my area.

I find brains and marrow easiest to get at butcher shops that do some local
slaughtering.  I live in and around some old Pennsylvania Dutch communities and
some of the old timers still eat brains (and tongue, stomach and intenstines
:))  They give me alittle more trouble with marrow bones, but with some
preserverance they will cut some up for me.
I also have gotten 'uncured bacon' from the local butcher shops.  The butcher
told me the old timers called it 'flitch', anyone ever heard this term?
Suprisingly, the local chain supermarket Giant can get brains for me on request
and seem happy to do it.  They commonly carry beef heart, liver and kidneys and
pig kidneys, tho not every day.


Wade