I THINK I SCREWED UP MY METABOLISM

[tortoise]

Now if we had a diet plan for the stress and emotions to prevent them from working against us, we would be golden!

Good luck with everything!

Yep yep!! Stress management is a huge part of how your body deals with nutrients.

I think anyone wanting to be healthy needs to deal with stress and emotions for the diet to have much success.

THAT is EXACTLY why I am impossibly 30 pounds overweight. Lose 10, gain 10, lose 5, gain 10.

 

[TanksHill]

Welcome Tom.

I am another trying to follow the NT book as well as The Weston Price Foundation recommendations.

I hve found that changeing one little thing at a time makes the whole transition very doable.

Hey Wifezilla.... do you have a source for Non Hydrogenated Lard??? All I can ever find is "Partially".

g

ps I drink Easy Now Organic tea. Works wonders.

 

[freemotion]

Gina, that is why I started making my own. If you have ethnic stores nearby, you may be able to find it. Especially if there is a large hispanic community. There is here, but the stores I shop at still don't carry it. They carry the blue cube of partially hydrogenated. Read: Lowest quality of fat that needs a boost to harden it. Not leaf lard, which is the best, flaky fat.

My dad mixed up the fat when I wasn't looking yesterday and I could feel which was the leaf lard just by picking it up with a gloved hand, that is how different it is.

 

[abifae]

THAT is EXACTLY why I am impossibly 30 pounds overweight. Lose 10, gain 10, lose 5, gain 10.

Yeppers! I get stressed and I drop weight. I am barely at a healthy weight. I can only lose ten pounds before I'm sick from underweight LOL.

So I do a lot of meditation. A lot of "why are you upset? Does this really matter?" and a lot of "STUPID FRAKKIN AUTISM!!!! I"M NOT STRESSED I"M JUST MELTING DOWN!!!!"

I laugh at myself. A lot. That helps. You cannot take yourself too seriously. No one person is important. Our little things are just little things LOL. In the global scale, everyone on this board could die and it wouldn't impact. Just saying

That keeps me more level headed. I grew up thinking I was the corner stone of everything. If I broke, the family broke, etc. So it's a great relief to know my demise won't effect anything. I'd need a home for my kitties. But I've already discussed that with Auntie.

With food, I never tell myself I can't. It's the same way I deal with my nieces. "Sure. Do something that stupid. Do you want the consequences? You're allowed to be stupid."

Then I don't feel denied something. I'm actively opting against it LOL. And sometimes... I DO want to be that stupid. nyah nyah!

 

[TanksHill]

I buy partially hydrogenated now. But we don't use it very often. I have been trying to stick to the butter and coconut oil.

I think I just need to make my own. Here if you try to shop at the large Hispanic store you must speak Spanish. Or they ignore you.

Maybe I should check my Kroger, they cater to he Hispanic community here.

"Read: Lowest quality of fat that needs a boost to harden it. Not leaf lard, which is the best, flaky fat."

Sorry I don't get what yo mean here. So I want to buy leaf lard?


g

 

[tortoise]

abi - you're the best.

 

[Bubblingbrooks]

I buy partially hydrogenated now. But we don't use it very often. I have been trying to stick to the butter and coconut oil.

I think I just need to make my own. Here if you try to shop at the large Hispanic store you must speak Spanish. Or they ignore you.

Maybe I should check my Kroger, they cater to he Hispanic community here.

"Read: Lowest quality of fat that needs a boost to harden it. Not leaf lard, which is the best, flaky fat."

Sorry I don't get what yo mean here. So I want to buy leaf lard?


g

Real lard and even beef tallow, will be liquid at room tempature
If it is not naturally hard, then its going to clog the body up.
And it gets sticky when heated.

This is my go to trick when I am telling a skeptical person about real fats.
The most dreaded job in a kitchen, especially a commercial one, is cleaning the vents.
That sticky buildup of cooking oils is horrible.
Ever stopped to think that you are putting that stuff in your body?
Real and natural fats never get that way (EVOO will if its heated too much though) and makes celaning a breeze.
A damp cloth will wipe it up in no time!

When I pull that hat trick out, it works. Every time.

 

[freemotion]

"Read: Lowest quality of fat that needs a boost to harden it. Not leaf lard, which is the best, flaky fat."

Sorry I don't get what yo mean here. So I want to buy leaf lard?


g

The leaf lard is a certain type of fat inside the pig, inside the abdomen. It is different in texture from the fat that you would trim off the outside of the roasts, chops, etc. Leaf lard is a thin sheet of fat shaped somewhat like a leaf and can be peeled off by hand fairly easily, unlike "trim" fat, which is trimmed off the muscles with a knife.

Both will make lard, but trim lard (what I am making now) is lower in quality and softer. Leaf lard is hard and flaky and makes the most tender and flaky pastry on this planet.....yum! If you are buying fat to make lard, ask for leaf lard. The butcher will know exactly what you are asking for. I can buy it for $0.69-89 per pound, a bargain in my book.

I am making my trim lard and my leaf lard separately so the best will be reserved for the special pies, the trim lard will be for general cooking and biscuits and such, and for pies when the leaf lard is gone.

Does that make sense? It will make more sense when you experience making it and cooking with it. You've never had leaf lard, it sounds like, so you don't yet know what you are missing!

 

[ohiofarmgirl]

as an aside.....

i read the title of this thread (too quickly) as "i think i screwed up my meatballs" and i've been laughing all day about....

here's to hoping your meatballs are just fine.

;-)

 

[ORChick]

Real lard and even beef tallow, will be liquid at room tempature

BubB, is this a typo? I render my own lard (leaf lard, but from the butcher), and it always is solid, though soft. I've never heard of animal fats being liquid at room temperature.
Late to the party, but I'd like to add , Tom.