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I had a pork chop for lunch the other day,and you know that big 1/2 inch wide strip of fat around the edge?I trimmed it off like I usually do.I am trying to up my fat intake first half of day,and I have,but should I stop being a sissy and eat all that fat and like it?
if you can stomach it go for it.. i don't enjoy the chewy thick pieces of pure fat on some meats.. but nothing wrong with eating it.
Put some room temperature butter on the chops if you don't want to consume the fat. No harm no foul if you don't like it.
Put some room temperature butter on the chops if you don't want to consume the fat. No harm no foul if you don't like it.
Thanks guys.I think its just that I have limited fats for so long,it's more by habit,or from me telling myself I don't like it.How much fat would you say is that pure fat edge around the average pork chop?That I would even think of pork for lunch rather than chicken is big for me.I can eat it not a prob.One thing I don't see addressed much in CBL,maybe because it don't matter,is how much of either macro is maximum for each sitting,especially fat.I am having a couple of heaping spoons of Coconut oil first thing in the morning and eating a fatty meat(s) at lunch.It's a little unclear if it would be more desirable to get all the fats out of the way before evening,or get a bunch of it in the evening too.Any help? Density bulking.
Put some room temperature butter on the chops if you don't want to consume the fat. No harm no foul if you don't like it.
Thanks guys.I think its just that I have limited fats for so long,it's more by habit,or from me telling myself I don't like it.How much fat would you say is that pure fat edge around the average pork chop?That I would even think of pork for lunch rather than chicken is big for me.I can eat it not a prob.One thing I don't see addressed much in CBL,maybe because it don't matter,is how much of either macro is maximum for each sitting,especially fat.I am having a couple of heaping spoons of Coconut oil first thing in the morning and eating a fatty meat(s) at lunch.It's a little unclear if it would be more desirable to get all the fats out of the way before evening,or get a bunch of it in the evening too.Any help? Density bulking.
don't think it really matters much i have fats pretty much all day.. even in my backloads i add coconut oil to my white rice
Put some room temperature butter on the chops if you don't want to consume the fat. No harm no foul if you don't like it.
Thanks guys.I think its just that I have limited fats for so long,it's more by habit,or from me telling myself I don't like it.How much fat would you say is that pure fat edge around the average pork chop?That I would even think of pork for lunch rather than chicken is big for me.I can eat it not a prob.One thing I don't see addressed much in CBL,maybe because it don't matter,is how much of either macro is maximum for each sitting,especially fat.I am having a couple of heaping spoons of Coconut oil first thing in the morning and eating a fatty meat(s) at lunch.It's a little unclear if it would be more desirable to get all the fats out of the way before evening,or get a bunch of it in the evening too.Any help? Density bulking.
if your doing backloads with the prime timing, I believe the insulin spike wouldn't be there to have muscle and fat growth, the point of backloading is bypassing fat storage and continuing glycogen stores for strength or muscle gains. Not sure but that is my understanding from the book. Fried pork rinds are a delicious way to get some fats quickly.
Fried pork rinds are a delicious way to get some fats quickly.
Yeah,man.Get some fats and earn my redneck card in one shot.
Shit, one of my favorite parts of this lifestyle is NOT having to trim off the fat on a nice, thick ribeye or other cut of meat. When I am in the store now, I am always looking for the fattest cut. But yes, it was an adjustment for me. Until I started CBL/CNS, I had not had a ribeye in like 2 years because of the fat content, hell I even felt guilty eating chicken thighs. So when I first started this protocol I found myself still stocking up on chicken breast, lean bison, and 93% ground beef. It took me about two months to let go of those behaviors...
The biggest thing to keep in mind is how the animal was raised and fed. It probably doesn't matter QUITE as much with pigs, cuz they do well on just about anything, but in general toxins are stored in fat. So if you're doing conventional beef, for example, you'd be better off getting leaner cuts and adding grass-fed butter/coconut oil to it. This is because in the conventional beef, the toxins of being fed a grain diet, and also pumped full of antibiotics, are stored mostly in their fat and you really are better off not taking that in. (Also, conventional has a terrible fat profile in terms of n3/n6)
Yeah, agreed, which is why I do 90% of my diet in grass fed/grass finished beef. And it is getting easier and cheaper to find every day to, at least here in Socal…I just found grass fed beef hot links and grass fed buffalo chorizo. And when I do eat/cook fatty grass fed meats (ground beef, bacon, lamb ribs), I always save the fat to use later for cooking lean cuts of meats, vegetables, and eggs. I don't do a lot of pork, but when I do, it is all natural, antibiotic free.
Bare in mind that if the meat is from a non-ruminant animal (pigs, chickens, horses) its fat profile will reflect that of its diet. So if its conventionally raised and fed shit food its fat will be pretty unhealthy to consume.
If anyone believes in karma,I should be able to consume any old fat shit I want,considering how much I avoided for a very,very long time. 😉just kidding
I get boneless pork shoulder. There is enough fat running through the center of the chop to not have to bother with that nasty thick strip.Also, about pork rinds: they are trash. They are fried in vegetable oils and the "protein" in them is collagen, an incomplete an unusable form of protein. That's why the nutrition label says "not a significant source of protein". I have even read that the collagen, while technically a protein, ends up being used as a carb.
I get boneless pork shoulder. There is enough fat running through the center of the chop to not have to bother with that nasty thick strip.Also, about pork rinds: they are trash. They are fried in vegetable oils and the "protein" in them is collagen, an incomplete an unusable form of protein. That's why the nutrition label says "not a significant source of protein". I have even read that the collagen, while technically a protein, ends up being used as a carb.
I agree they are often prepared badly. I used to get one brand until I noticed it was 'enhanced' with MSG. But the second point about being an unusable form of protein is BS. It wouldnt be considered a complete protein source, but if all you are eating is pork rinds you have other problems! Add it on top of a diet containing other "complete" sources of protein and you are fine. In fact you may be better off. Theres some evidence that eating only the meat of animals and forgoing all the organs and tougher meats and tissues is suboptimal as it skews the ratio of aminos away from what we would have traditionally taken in.
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