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Mark Sisson went all in on butter on Megyn Kelly’s show. He called grass-fed butter one of the best things you can eat — cooks eggs in it, finishes steak with it, slathers it on vegetables. Way better than margarine, Pam spray, or any of that old artificial stuff....

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Camus

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97,826 Aufrufe • vor 3 Monaten •via X (Twitter)

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Butter vs. Ghee, what’s the difference? Ghee is produced by melting regular butter… During the melting process, the butter separates into liquid fats and milk solids. Once separated, the milk solids are carefully removed, resulting in ghee that contains less lactose than butter. I would prefer cooking with ghee since it has already been heated as opposed to cooking with raw butter… Raw butter is full of stearic acid, odd chain fatty acids, vitamin K2, Vitamin E, and so much more...
0:51

Butter vs. Ghee, what’s the difference? Ghee is produced by melting regular butter… During the melting process, the butter separates into liquid fats and milk solids. Once separated, the milk solids are carefully removed, resulting in ghee that contains less lactose than butter. I would prefer cooking with ghee since it has already been heated as opposed to cooking with raw butter… Raw butter is full of stearic acid, odd chain fatty acids, vitamin K2, Vitamin E, and so much more...

Paul Saladino, MD

240,790 Aufrufe • vor 2 Jahren

“Butter is called butter because of butyrate!” No, it’s not. @drstevengundry is wrong… AGAIN as per usual 1) Butter is not named after butyrate The word butter comes from the Greek boutyron (“cow cheese”). Butter did not get its name because of its butyrate content. 2) Butter contains very little butyrate Butter is only 3–4% butyric acid by weight of its fat, meaning you get very small amounts relative to the calories (mostly saturated fat). It is a terrible butyrate strategy compared to dietary fiber. 3) The butyrate your colon uses comes from FIBER – not butter This is the key point Gundry gets completely wrong. Your gut bacteria turn dietary fiber into short-chain fatty acids (SCFAs): acetate, propionate, butyrate. That’s where the vast majority of your colonic butyrate comes from. Verified human data: • Fiber fermentation by gut bacteria is the primary source of SCFAs, including butyrate. PMID: 38436734 • Butyrate is the preferred fuel of colonocytes and plays major roles in gut barrier function, inflammation, and colon health. PMID: 10736623 • SCFAs produced from fiber have protective roles in metabolic health and colon health. PMID: 31126110 • Higher dietary fiber → greater SCFA (including butyrate) production. PMID: 11427691 • Most U.S. adults do not meet recommended fiber intake. PMID: 36627816 4) Colon cancer isn’t rising because people “don’t eat butter.” There is zero evidence for that claim. If anything, low fiber intake (and therefore low SCFA production) is the real issue—since Americans chronically under-consume fiber. Bottom line: Butter is fine in moderation. But pretending it’s a colon-healing, cancer-preventing “butyrate superfood” is pseudoscience. If you actually want to increase butyrate production? Eat more fiber. Your colon will thank you.
2:14

“Butter is called butter because of butyrate!” No, it’s not. @drstevengundry is wrong… AGAIN as per usual 1) Butter is not named after butyrate The word butter comes from the Greek boutyron (“cow cheese”). Butter did not get its name because of its butyrate content. 2) Butter contains very little butyrate Butter is only 3–4% butyric acid by weight of its fat, meaning you get very small amounts relative to the calories (mostly saturated fat). It is a terrible butyrate strategy compared to dietary fiber. 3) The butyrate your colon uses comes from FIBER – not butter This is the key point Gundry gets completely wrong. Your gut bacteria turn dietary fiber into short-chain fatty acids (SCFAs): acetate, propionate, butyrate. That’s where the vast majority of your colonic butyrate comes from. Verified human data: • Fiber fermentation by gut bacteria is the primary source of SCFAs, including butyrate. PMID: 38436734 • Butyrate is the preferred fuel of colonocytes and plays major roles in gut barrier function, inflammation, and colon health. PMID: 10736623 • SCFAs produced from fiber have protective roles in metabolic health and colon health. PMID: 31126110 • Higher dietary fiber → greater SCFA (including butyrate) production. PMID: 11427691 • Most U.S. adults do not meet recommended fiber intake. PMID: 36627816 4) Colon cancer isn’t rising because people “don’t eat butter.” There is zero evidence for that claim. If anything, low fiber intake (and therefore low SCFA production) is the real issue—since Americans chronically under-consume fiber. Bottom line: Butter is fine in moderation. But pretending it’s a colon-healing, cancer-preventing “butyrate superfood” is pseudoscience. If you actually want to increase butyrate production? Eat more fiber. Your colon will thank you.

Layne Norton, PhD

33,321 Aufrufe • vor 9 Monaten

On today's Morning Joe, Scarborough is still trying to square how Kamala Harris lost so bad and was SHOCKED to learn about the high price of groceries. Scarborough was floored when a friend told him butter was $3 and he almost fell out of his chair when Mika Brzezinski told him butter was $7. Scarborough: "3 weeks ago, somebody who was going to be voting for Kamala Harris came up to me and said, 'Oh, my God, Trump's going to win.' I go, 'Why is that?' He goes. 'I just, I went to the grocery store. Butter is over $3.' Brzezinski: '$7. I'm just saying. 7." Scarborough: "What's that? Butter is $7? What? Is it framed in gold?"
1:21

On today's Morning Joe, Scarborough is still trying to square how Kamala Harris lost so bad and was SHOCKED to learn about the high price of groceries. Scarborough was floored when a friend told him butter was $3 and he almost fell out of his chair when Mika Brzezinski told him butter was $7. Scarborough: "3 weeks ago, somebody who was going to be voting for Kamala Harris came up to me and said, 'Oh, my God, Trump's going to win.' I go, 'Why is that?' He goes. 'I just, I went to the grocery store. Butter is over $3.' Brzezinski: '$7. I'm just saying. 7." Scarborough: "What's that? Butter is $7? What? Is it framed in gold?"

Steve Guest

2,964,056 Aufrufe • vor 1 Jahr

Gary Brecka just gave Megyn Kelly the sourdough green light of the year: "Can we eat bread or can't we?" His answer: YES to sourdough—all you want, slathered in butter! "Stop blaming the butter for what the bread did." Skip the fortified/enriched commercial loaves (additive-heavy, processed stuff). Real fermented sourdough gets a full pass—better gut health, digestibility, and blood sugar stability. Mic-drop moment: "That was probably worth the whole show right there." Sourdough lovers rejoice! You team unlimited sourdough + butter, or still bread-free? What's your verdict?
0:33

Gary Brecka just gave Megyn Kelly the sourdough green light of the year: "Can we eat bread or can't we?" His answer: YES to sourdough—all you want, slathered in butter! "Stop blaming the butter for what the bread did." Skip the fortified/enriched commercial loaves (additive-heavy, processed stuff). Real fermented sourdough gets a full pass—better gut health, digestibility, and blood sugar stability. Mic-drop moment: "That was probably worth the whole show right there." Sourdough lovers rejoice! You team unlimited sourdough + butter, or still bread-free? What's your verdict?

Camus

1,043,137 Aufrufe • vor 6 Monaten

Tibetan Butter Churning Dance, a traditional folk performance that honors the daily, labor-intensive process of making yak butter, a crucial element of Tibetan life. Originating from daily household chores, the dance mimics rhythmic churning motions, symbolizing prosperity, unity, and communal joy, often performed during festivities like Losar... The dance stems from the traditional method of making yak butter using a long wooden churn, a task requiring thousands of strokes. Yak butter is not only food but also used for fuel and in butter lamps at monasteries to symbolize wisdom. Dancers in colorful attire, often in a circle, use choreographed, energetic movements to simulate the pushing and pulling of the plunger in a butter churn. It is widely performed during the Tibetan New Year (Losar) and other celebrations, representing gratitude and the preservation of culture. It represents the blending of daily survival with art, focusing on community spirit and harmony. Yak butter is essential for making traditional Tibetan Butter Tea, made from tea leaves, yak butter, water, tsampa (roasted barley flour) and salt. The history of tea in Tibet dates back to 7th Century CE, during Tang dynasty. However, butter tea did not become popular in Tibet until about 13th Century, time of the Phagmodrupa dynasty. According to legend, a Chinese princess married a king of Tibet which later helped establish trade routes between China and Tibet. These trade routes brought tea into Tibet from China. Later, butter was added to the tea that was brought from China as butter is and was a staple in Tibetan cuisine. By the 8th Century, it was common to drink tea in Tibet. In 13th Century, tea was then used in Tibetan religious ceremonies. Today, butter tea is still prevalent in Tibet, and Tibetans can drink up to 60 small cups of the tea every day. Today, this ceremonial dance based off of Tibetan tea culture. It also may speak to the lesser known Butter Tea Ceremony. While the ceremony is rarely practiced anymore it still takes place in a handful of monasteries, including one in Gomar Gompa in eastern Amdo (“Butter Tea Ceremony”). While the ceremony is not widely spread, it is still an important ritual for some Tibetans. During the ceremony, Tibetans gather in the courtyard while the tea is being prepared. Local boys often stand on the edge of roofs surrounding the courtyard and throw down bags of candy and treats, although this is not necessarily part of the ritual. Once the tea is ready, wooden buckets of butter tea are carried into the courtyard by back, each bucket holding nearly 30 liters of tea. Once the buckets are placed on the ground, individuals use ladles to distribute the butter tea to members of the community. This particular dance is so interesting because it seamlessly integrates these three practices in a modern context. The act of dancing is in itself a ritualized and sacred practice. Thus, creating a dance based on the preparation and uses of Butter Tea—a quintessential element of Tibetan culture—only further heightens the significance of tea customs by ritualizing the practice by means of dance. Drinking butter tea is a regular part of Tibetan life. Before work, a Tibetan will typically enjoy several bowlfuls of this beverage, and it is always served to guests.[citation needed] Since butter is the main ingredient, butter tea provides plenty of caloric energy and is particularly suited to high altitudes. The butter may also help prevent chapped lips. According to the Tibetan custom, butter tea is drunk in separate sips, and after each sip, the host refills the bowl to the brim. Thus, the guest never drains his bowl; it is constantly topped up. If the visitor does not wish to drink, the best thing to do is leave the tea untouched until the time comes to leave and then drain the bowl. In this way, etiquette is observed and the host will not be offended. © Discover Tibet #archaeohistories
0:51

Tibetan Butter Churning Dance, a traditional folk performance that honors the daily, labor-intensive process of making yak butter, a crucial element of Tibetan life. Originating from daily household chores, the dance mimics rhythmic churning motions, symbolizing prosperity, unity, and communal joy, often performed during festivities like Losar... The dance stems from the traditional method of making yak butter using a long wooden churn, a task requiring thousands of strokes. Yak butter is not only food but also used for fuel and in butter lamps at monasteries to symbolize wisdom. Dancers in colorful attire, often in a circle, use choreographed, energetic movements to simulate the pushing and pulling of the plunger in a butter churn. It is widely performed during the Tibetan New Year (Losar) and other celebrations, representing gratitude and the preservation of culture. It represents the blending of daily survival with art, focusing on community spirit and harmony. Yak butter is essential for making traditional Tibetan Butter Tea, made from tea leaves, yak butter, water, tsampa (roasted barley flour) and salt. The history of tea in Tibet dates back to 7th Century CE, during Tang dynasty. However, butter tea did not become popular in Tibet until about 13th Century, time of the Phagmodrupa dynasty. According to legend, a Chinese princess married a king of Tibet which later helped establish trade routes between China and Tibet. These trade routes brought tea into Tibet from China. Later, butter was added to the tea that was brought from China as butter is and was a staple in Tibetan cuisine. By the 8th Century, it was common to drink tea in Tibet. In 13th Century, tea was then used in Tibetan religious ceremonies. Today, butter tea is still prevalent in Tibet, and Tibetans can drink up to 60 small cups of the tea every day. Today, this ceremonial dance based off of Tibetan tea culture. It also may speak to the lesser known Butter Tea Ceremony. While the ceremony is rarely practiced anymore it still takes place in a handful of monasteries, including one in Gomar Gompa in eastern Amdo (“Butter Tea Ceremony”). While the ceremony is not widely spread, it is still an important ritual for some Tibetans. During the ceremony, Tibetans gather in the courtyard while the tea is being prepared. Local boys often stand on the edge of roofs surrounding the courtyard and throw down bags of candy and treats, although this is not necessarily part of the ritual. Once the tea is ready, wooden buckets of butter tea are carried into the courtyard by back, each bucket holding nearly 30 liters of tea. Once the buckets are placed on the ground, individuals use ladles to distribute the butter tea to members of the community. This particular dance is so interesting because it seamlessly integrates these three practices in a modern context. The act of dancing is in itself a ritualized and sacred practice. Thus, creating a dance based on the preparation and uses of Butter Tea—a quintessential element of Tibetan culture—only further heightens the significance of tea customs by ritualizing the practice by means of dance. Drinking butter tea is a regular part of Tibetan life. Before work, a Tibetan will typically enjoy several bowlfuls of this beverage, and it is always served to guests.[citation needed] Since butter is the main ingredient, butter tea provides plenty of caloric energy and is particularly suited to high altitudes. The butter may also help prevent chapped lips. According to the Tibetan custom, butter tea is drunk in separate sips, and after each sip, the host refills the bowl to the brim. Thus, the guest never drains his bowl; it is constantly topped up. If the visitor does not wish to drink, the best thing to do is leave the tea untouched until the time comes to leave and then drain the bowl. In this way, etiquette is observed and the host will not be offended. © Discover Tibet #archaeohistories

Archaeo - Histories

330,674 Aufrufe • vor 4 Monaten

What would happen if you ate butter EVERY DAY for 2 weeks? 🧈 Dr. Eric Berg breaks it down...& with the new food pyramid flipping to prioritize full-fat dairy, BUTTER is officially BACK as a nutrient powerhouse! Top benefits include: • Loaded with fat-soluble vitamins like A, D, E & especially K2 — supports strong bones/teeth, keeps calcium out of arteries, boosts immunity, eye health & skin glow. • Rich in butyrate — fuels colon cells, reduces gut inflammation, improves digestion & lowers insulin resistance for better metabolic health. • High in CLA — promotes fat-burning, supports weight loss & offers anti-inflammatory benefits. • Provides healthy saturated fats — essential for hormones, cell membranes & steady energy. • Anti-inflammatory powerhouse — combats inflammation & supports brain function. Have you ditched industrialized processed seed oils for natural fats? Butter, ghee, tallow, lard, unrefined coconut & avocado oil, extra virgin olive oil? What are your favorites?
0:24

What would happen if you ate butter EVERY DAY for 2 weeks? 🧈 Dr. Eric Berg breaks it down...& with the new food pyramid flipping to prioritize full-fat dairy, BUTTER is officially BACK as a nutrient powerhouse! Top benefits include: • Loaded with fat-soluble vitamins like A, D, E & especially K2 — supports strong bones/teeth, keeps calcium out of arteries, boosts immunity, eye health & skin glow. • Rich in butyrate — fuels colon cells, reduces gut inflammation, improves digestion & lowers insulin resistance for better metabolic health. • High in CLA — promotes fat-burning, supports weight loss & offers anti-inflammatory benefits. • Provides healthy saturated fats — essential for hormones, cell membranes & steady energy. • Anti-inflammatory powerhouse — combats inflammation & supports brain function. Have you ditched industrialized processed seed oils for natural fats? Butter, ghee, tallow, lard, unrefined coconut & avocado oil, extra virgin olive oil? What are your favorites?

Valerie Anne Smith

35,253 Aufrufe • vor 8 Monaten

HOMEMADE BUTTER is the absolute best! There are also endless possibilities for the flavor of butter you can make. Here are a few ideas from the video: 🍯Cinnamon Honey 🧄Garlic + Chive 🌶️Chili Crunch 💛Saffron Butter 🧈For Plain Butter: all you need is heavy whipping cream- place in a stand mixer or use a hand held mixer on medium high for 10-20 minutes. -You will see the cream turning thicker, separating into chunks, then it will completely separate itself onto the whisk in its entirety. Once this happens your done! -And the liquid that’s at the bottom of the bowl is now buttermilk- save it! -Gather the “butter” and squeeze out all the excess liquid/buttermilk. Make sure to get it all out!Place it into an ice bath for 15 minutes - After 15 minutes you can shape how you’d like or just place into a Tupperware and into the refrigerator. That’s your plain butter! *To make 4 sticks of butter use 1 quart + 2 cups of heavy whipping cream* If you’re making flavors - section off as you need. She goes with 4 in the video to make the 4 flavors. Credit: maryamzekria
0:56

HOMEMADE BUTTER is the absolute best! There are also endless possibilities for the flavor of butter you can make. Here are a few ideas from the video: 🍯Cinnamon Honey 🧄Garlic + Chive 🌶️Chili Crunch 💛Saffron Butter 🧈For Plain Butter: all you need is heavy whipping cream- place in a stand mixer or use a hand held mixer on medium high for 10-20 minutes. -You will see the cream turning thicker, separating into chunks, then it will completely separate itself onto the whisk in its entirety. Once this happens your done! -And the liquid that’s at the bottom of the bowl is now buttermilk- save it! -Gather the “butter” and squeeze out all the excess liquid/buttermilk. Make sure to get it all out!Place it into an ice bath for 15 minutes - After 15 minutes you can shape how you’d like or just place into a Tupperware and into the refrigerator. That’s your plain butter! *To make 4 sticks of butter use 1 quart + 2 cups of heavy whipping cream* If you’re making flavors - section off as you need. She goes with 4 in the video to make the 4 flavors. Credit: maryamzekria

Conspiracy Gardener Homestead

211,170 Aufrufe • vor 1 Jahr

This is how to make the best houmous you’ve ever had in your life... @hollydaltonchef shows us how to add a Christmassy twist to everybody’s favourite dip. Olive oil and tahini are swapped out for brown butter, which brings more than enough creaminess to the party. Butter is good, but brown butter is better. Rosemary adds those aromatic, seasonal notes, giving it a stuffing spread vibe that we didn’t think was possible until now. You can get everything you need to make your own Brown Butter and Rosemary Hummus at Aldi Ireland Here’s you’re shopping list 🛒 - 1 can of chickpeas - 40g butter - A sprinkling of dried rosemary - Zest and juice of 1 lemon - 2 cloves of garlic - 1 tablespoon of honey #AD
1:16

This is how to make the best houmous you’ve ever had in your life... @hollydaltonchef shows us how to add a Christmassy twist to everybody’s favourite dip. Olive oil and tahini are swapped out for brown butter, which brings more than enough creaminess to the party. Butter is good, but brown butter is better. Rosemary adds those aromatic, seasonal notes, giving it a stuffing spread vibe that we didn’t think was possible until now. You can get everything you need to make your own Brown Butter and Rosemary Hummus at Aldi Ireland Here’s you’re shopping list 🛒 - 1 can of chickpeas - 40g butter - A sprinkling of dried rosemary - Zest and juice of 1 lemon - 2 cloves of garlic - 1 tablespoon of honey #AD

Char Food & Drink

76,711 Aufrufe • vor 1 Jahr

American beef is basically metabolic syndrome on a plate. Dr. Robert Lustig compared Italian beef, Argentinian beef, and USA corn-fed beef. The American version is loaded with fat. Argentinians eat twice as much beef but have lower heart disease rates, because their cows graze on grass. American cows are force-fed corn and go from birth to slaughter in just 6 weeks (used to take 18 months). Lustig says those cows develop metabolic syndrome before slaughter… and so do people who eat them. Grass-fed beef has a significantly better omega-3 to omega-6 fatty acid ratio and higher levels of anti-inflammatory compounds like CLA compared to grain-fed beef. Studies link the high omega-6 content in grain-fed meat to increased systemic inflammation and higher cardiovascular risk.
1:17

American beef is basically metabolic syndrome on a plate. Dr. Robert Lustig compared Italian beef, Argentinian beef, and USA corn-fed beef. The American version is loaded with fat. Argentinians eat twice as much beef but have lower heart disease rates, because their cows graze on grass. American cows are force-fed corn and go from birth to slaughter in just 6 weeks (used to take 18 months). Lustig says those cows develop metabolic syndrome before slaughter… and so do people who eat them. Grass-fed beef has a significantly better omega-3 to omega-6 fatty acid ratio and higher levels of anti-inflammatory compounds like CLA compared to grain-fed beef. Studies link the high omega-6 content in grain-fed meat to increased systemic inflammation and higher cardiovascular risk.

Camus

54,091 Aufrufe • vor 2 Monaten

A few things I learned about Butter Powder Biscuits this week: First of all, this is some serious kitchen witchcraft. Butter plus eggs should not equal biscuits in any reality but here we are. Granted the moisture has been removed from the butter, but still! Using 2 eggs and 1 cup of powdered butter instead of just 1 egg, stretches the butter powder and yields more biscuits! (Thanks to KrisBlackRose for this) Cooking the batter in a buttered muffin pan works well but the results taste more like muffins. Duh! I found a cheaper, larger size powder made by Nutricost. It's $1.48 USD per ounce vs the $2.00 per oz I was paying for It's Just. This container holds 113 tablespoons for $36. That means each container will get between 21 and 28 biscuits and the cost per biscuit is about $1.44. The biscuits taste great after being in the fridge overnight. Recipe: 1 or 2 eggs 1 cup powdered butter Cook at 350° on a parchment line sheet tray for 15 to 20 minutes.
0:22

A few things I learned about Butter Powder Biscuits this week: First of all, this is some serious kitchen witchcraft. Butter plus eggs should not equal biscuits in any reality but here we are. Granted the moisture has been removed from the butter, but still! Using 2 eggs and 1 cup of powdered butter instead of just 1 egg, stretches the butter powder and yields more biscuits! (Thanks to KrisBlackRose for this) Cooking the batter in a buttered muffin pan works well but the results taste more like muffins. Duh! I found a cheaper, larger size powder made by Nutricost. It's $1.48 USD per ounce vs the $2.00 per oz I was paying for It's Just. This container holds 113 tablespoons for $36. That means each container will get between 21 and 28 biscuits and the cost per biscuit is about $1.44. The biscuits taste great after being in the fridge overnight. Recipe: 1 or 2 eggs 1 cup powdered butter Cook at 350° on a parchment line sheet tray for 15 to 20 minutes.

Cary Kelly

58,305 Aufrufe • vor 1 Jahr

Pork ribs have to be one of my favorites to cook during the summer time, or even as it starts to warm-up. Did you know, that after you smoke them if you add a bit of butter (and brown sugar) before you wrap and send them back in to finish cooking, you can take them up to that next-level? Well, now you do. Try it, and let us know how it went.
0:39

Pork ribs have to be one of my favorites to cook during the summer time, or even as it starts to warm-up. Did you know, that after you smoke them if you add a bit of butter (and brown sugar) before you wrap and send them back in to finish cooking, you can take them up to that next-level? Well, now you do. Try it, and let us know how it went.

🚫👁️Drinks on Saturday🇺🇸

74,621 Aufrufe • vor 5 Monaten

🥓🧈 BACON & BUTTER SANDWICHES 🧈🥓 You are NOT living until you’ve had one of these. I promise you. 10,000x better than any Oreo cookie. I said what I said. Here’s how it started, early in my journey I was looking for ways to get more fat in, and one day I had the brilliant idea of tucking cold chunks of butter between crispy bacon and OH MY GOSH. Game changer. Life changer. No looking back. Here’s the thing, if you’re healing your hormones, fighting insulin resistance, or trying to become fat adapted… FAT is the most crucial macronutrient you can eat on a low carb or ketogenic diet. Period. And what a delivery system. 🤌 Crispy, savory, salty bacon. Rich, creamy, cold butter. Soft and melty against that crunch. It is PERFECT. ✨ How to make one: Fry your bacon until crispy. Slice your cold butter into chunks. Tuck it between two pieces of bacon. Eat it. Thank me later. Incredibly satiating, hormone supporting, and deeply delicious. This has been a staple of my journey from the very beginning and it never gets old. Drop a 🥓 if you’re going to try this! I want to know!
0:38

🥓🧈 BACON & BUTTER SANDWICHES 🧈🥓 You are NOT living until you’ve had one of these. I promise you. 10,000x better than any Oreo cookie. I said what I said. Here’s how it started, early in my journey I was looking for ways to get more fat in, and one day I had the brilliant idea of tucking cold chunks of butter between crispy bacon and OH MY GOSH. Game changer. Life changer. No looking back. Here’s the thing, if you’re healing your hormones, fighting insulin resistance, or trying to become fat adapted… FAT is the most crucial macronutrient you can eat on a low carb or ketogenic diet. Period. And what a delivery system. 🤌 Crispy, savory, salty bacon. Rich, creamy, cold butter. Soft and melty against that crunch. It is PERFECT. ✨ How to make one: Fry your bacon until crispy. Slice your cold butter into chunks. Tuck it between two pieces of bacon. Eat it. Thank me later. Incredibly satiating, hormone supporting, and deeply delicious. This has been a staple of my journey from the very beginning and it never gets old. Drop a 🥓 if you’re going to try this! I want to know!

Queen of Carni

15,443 Aufrufe • vor 6 Monaten

What happens when peanut butter meets chili crisp? Magic. I teamed up with A-Sha to create PB&C, a savory, spicy, creamy and crunchy combination that's become a staple in my kitchen. Spread it on a PB&J, spoon it onto celery for ants on a log, whisk it with soy sauce and black vinegar to make the easiest cold peanut noodles I can think of, or eat it straight from the jar. I won't judge. Some flavor combinations just make sense. This is one of them. Check out the link in my bio for a delicious recipe that puts this peanut butter and chili crisp combo to work.
1:02

What happens when peanut butter meets chili crisp? Magic. I teamed up with A-Sha to create PB&C, a savory, spicy, creamy and crunchy combination that's become a staple in my kitchen. Spread it on a PB&J, spoon it onto celery for ants on a log, whisk it with soy sauce and black vinegar to make the easiest cold peanut noodles I can think of, or eat it straight from the jar. I won't judge. Some flavor combinations just make sense. This is one of them. Check out the link in my bio for a delicious recipe that puts this peanut butter and chili crisp combo to work.

Andrew Zimmern

11,914 Aufrufe • vor 3 Monaten

🥐 3 ingredients + a can of Sprite = the easiest homemade biscuits you’ll ever make? Watch this guy try the wildest biscuit hack I’ve seen in a while. He melts the butter right in the baking dish, then mixes 2 cups of Bisquick, half a cup of sour cream, and half a cup of Sprite… and that’s literally it. No cutting in butter, no rolling pin drama — just stir it up, form it into biscuit shapes, drop it in the baking dish, and bake for 20 minutes or until golden brown. When he takes that first bite you can see the shock on his face. They came out fluffy, buttery, and actually taste homemade. I love easy recipes like this that make you go “wait… that actually worked?!” 😂
1:57

🥐 3 ingredients + a can of Sprite = the easiest homemade biscuits you’ll ever make? Watch this guy try the wildest biscuit hack I’ve seen in a while. He melts the butter right in the baking dish, then mixes 2 cups of Bisquick, half a cup of sour cream, and half a cup of Sprite… and that’s literally it. No cutting in butter, no rolling pin drama — just stir it up, form it into biscuit shapes, drop it in the baking dish, and bake for 20 minutes or until golden brown. When he takes that first bite you can see the shock on his face. They came out fluffy, buttery, and actually taste homemade. I love easy recipes like this that make you go “wait… that actually worked?!” 😂

End3of6Days9 (Helen) 🇺🇸

29,394 Aufrufe • vor 5 Monaten

Kroger came through yesterday and I went full extreme couponer mode. Yes I used to do that before it was cool. Old habits die hard. $2.99 for Tillamook butter. Normally $6. I bought 5 and I am going back before the sale ends for 5 more! I am a self admitted butter snob and I eat at minimum half a stick a day so this is not optional. If you can only afford generic butter do that. Any butter beats no butter. But when Tillamook is half price you do not walk, you run. $1.99 for 18 eggs. I grabbed 3 packs. Eggs are nature’s perfect food. The yolk alone is a multivitamin. You can scramble them, poach them, make omelets, crustless quiche, carnivore bread, add cheese, add cream, have runny yolks. They are the most versatile thing on the planet and right now they are basically free. 5 pounds of ground beef. Done. Total: $42. And I could easily live off those three items for over a week. This is the budget carnivore holy grail right here. Stock up when you can afford to. Sales end. Prices go back up. Whether it is butter, eggs, meat, or cheese, if the price is right and you have the money, get as many as you can. Check your manager specials. Go early for the markdown meat. Keep your eyes peeled. There is a way to do this on a budget. I promise you there is a way. 🥩🧈🥚
0:43

Kroger came through yesterday and I went full extreme couponer mode. Yes I used to do that before it was cool. Old habits die hard. $2.99 for Tillamook butter. Normally $6. I bought 5 and I am going back before the sale ends for 5 more! I am a self admitted butter snob and I eat at minimum half a stick a day so this is not optional. If you can only afford generic butter do that. Any butter beats no butter. But when Tillamook is half price you do not walk, you run. $1.99 for 18 eggs. I grabbed 3 packs. Eggs are nature’s perfect food. The yolk alone is a multivitamin. You can scramble them, poach them, make omelets, crustless quiche, carnivore bread, add cheese, add cream, have runny yolks. They are the most versatile thing on the planet and right now they are basically free. 5 pounds of ground beef. Done. Total: $42. And I could easily live off those three items for over a week. This is the budget carnivore holy grail right here. Stock up when you can afford to. Sales end. Prices go back up. Whether it is butter, eggs, meat, or cheese, if the price is right and you have the money, get as many as you can. Check your manager specials. Go early for the markdown meat. Keep your eyes peeled. There is a way to do this on a budget. I promise you there is a way. 🥩🧈🥚

Queen of Carni

20,728 Aufrufe • vor 5 Monaten

The #1 food quietly destroying your liver right now… isn’t alcohol, sugar, or cholesterol. It’s industrial seed oils (canola, soybean, corn, sunflower, grapeseed, etc.). They’re hidden in: - mayonnaise - salad dressings - restaurant deep-fryers - protein bars - chips & crackers (even the “zero sugar” ones) These oils: - accumulate in fat cells for up to 18 months (linoleic acid half-life in adipose tissue ~680 days per adipose biopsy studies) - drive non-alcoholic fatty liver disease (NAFLD) via massive omega-6 overload - spike insulin → insulin resistance → more liver fat storage - contain trace hexane (petroleum solvent used in extraction) - are the highest source of inflammatory omega-6 in the modern diet Human trials show that when linoleic acid intake exceeds ~6–8% of calories (common today), it displaces anti-inflammatory omega-3s, increases liver fat accumulation, and worsens NAFLD markers—even when total calories and body weight are controlled (see 2021–2024 reviews in Progress in Lipid Research and Nutrients). Best swaps: tallow, lard, avocado oil, grass-fed butter. Do you still use seed oils daily (cooking, dressings, snacks)? Or have you already switched — and noticed any difference in energy, digestion, or how you feel? Your experience 👇
1:24

The #1 food quietly destroying your liver right now… isn’t alcohol, sugar, or cholesterol. It’s industrial seed oils (canola, soybean, corn, sunflower, grapeseed, etc.). They’re hidden in: - mayonnaise - salad dressings - restaurant deep-fryers - protein bars - chips & crackers (even the “zero sugar” ones) These oils: - accumulate in fat cells for up to 18 months (linoleic acid half-life in adipose tissue ~680 days per adipose biopsy studies) - drive non-alcoholic fatty liver disease (NAFLD) via massive omega-6 overload - spike insulin → insulin resistance → more liver fat storage - contain trace hexane (petroleum solvent used in extraction) - are the highest source of inflammatory omega-6 in the modern diet Human trials show that when linoleic acid intake exceeds ~6–8% of calories (common today), it displaces anti-inflammatory omega-3s, increases liver fat accumulation, and worsens NAFLD markers—even when total calories and body weight are controlled (see 2021–2024 reviews in Progress in Lipid Research and Nutrients). Best swaps: tallow, lard, avocado oil, grass-fed butter. Do you still use seed oils daily (cooking, dressings, snacks)? Or have you already switched — and noticed any difference in energy, digestion, or how you feel? Your experience 👇

Camus

52,510 Aufrufe • vor 5 Monaten

Here's something I've been working on for a long time. Butter Flavored Butter Does Not Contain Butter is an industrial metal song with a guest vocalist most of you know and love and some of you really hate which makes it even better. It started as a joke sent my way that that phrase would make a cool avant garde industrial metal song title (thanks Ceri J Phillips 🏴󠁧󠁢󠁷󠁬󠁳󠁿🌲) that grew from there. I kept thinking about how pertinent artificiality layered on top of artificiality was to so much happening right now. Turns out there's a name for that, which is Baudrillard's concept of hyperreality, something I learned about on the New Discourses podcast. Wokal Distance has a way to explain hyperreality that is really useful too (which has something to do with his current pfp). George Soros' concept of reflexivity feels like where the rubber meets the road with hyperreality, the weaponization of the concept. So this song describes both. We are in a virtualized, hyperreal world, likely more than any of us realize, in ways we don't realize. It'll be on YouTube, Spotify, Apple etc soon, but thought I'd show it to you all first here.
4:43

Here's something I've been working on for a long time. Butter Flavored Butter Does Not Contain Butter is an industrial metal song with a guest vocalist most of you know and love and some of you really hate which makes it even better. It started as a joke sent my way that that phrase would make a cool avant garde industrial metal song title (thanks Ceri J Phillips 🏴󠁧󠁢󠁷󠁬󠁳󠁿🌲) that grew from there. I kept thinking about how pertinent artificiality layered on top of artificiality was to so much happening right now. Turns out there's a name for that, which is Baudrillard's concept of hyperreality, something I learned about on the New Discourses podcast. Wokal Distance has a way to explain hyperreality that is really useful too (which has something to do with his current pfp). George Soros' concept of reflexivity feels like where the rubber meets the road with hyperreality, the weaponization of the concept. So this song describes both. We are in a virtualized, hyperreal world, likely more than any of us realize, in ways we don't realize. It'll be on YouTube, Spotify, Apple etc soon, but thought I'd show it to you all first here.

Entropyrian

15,852 Aufrufe • vor 10 Monaten

Less Than 1% Of Beef Sold In The US Is Truly Grass Fed, Defined As The Cow Is Only Fed Grass Its Entire Life. The USDA Dropped This Requirement In 2016 & Changed The Definition. Cows Are Fed Toxic Feed & Chemicals For Their Final 6 Months & Still Legally Labeled As 'Grass Fed.' USDA, under president Obama's instruction, revoked the grass fed label strict standard: In 2016, the USDA rescinded its official definition for "grass-fed" beef, leaving it up to individual producers to define the term however they see fit. Previously, the USDA defined grass-fed as beef from ruminants (like cows) that derived 99% or more of their diet from grass & forage after weaning in order to qualify as grass fed for store labeling. Now, producers can set their own standards. To qualify for grass fed labeling now, the producer can legally label any ruminant meat that ate grass until the last 6 months before processing. That last 6 months can devastate not only the nutritional value of the beef, but also exposes the consumer to chemicals & toxins from contaminants in feed & injections. Cows are fed grains to quickly fatten them up, but these aren’t “healthy” grains like many people assume. Cows in feedlots are fed DDGS (dried distillers grain with solubles), a cheap waste product of GMO, inedible dent corn used for making ethanol. This is incredibly profitable because it causes the cows to gain weight quickly for very little cost. Fiber, limestone & synthetic vitamins & minerals are added to this corn byproduct. Monensin, an antibiotic, is also added. Antibiotics are regularly used in feedlots in the U.S. to quickly increase weight gain in animals. Beta-agonists are also used to enhance muscle growth. Some studies have shown that the use of this medication in animals can cause anxiety in the humans who consume them. The potential harms to human health from consuming dried distillers' grains with solubles (DDGS) are primarily associated with the risk of mycotoxin contamination. 1⃣ Mycotoxins are poisonous compounds produced by fungi that can contaminate the grains used to produce ethanol & subsequently, DDGS. 2⃣ The fermentation & distillation processes involved in ethanol production concentrates mycotoxins in the DDGS, making them a greater threat than in the original grain. 3⃣ Common mycotoxins found in DDGS include aflatoxin, fumonisins, zearalenone, ochratoxin & deoxynivalenol (DON). 4⃣ These mycotoxins can cause various adverse health effects in both animals & humans when ingested. 5⃣ Examples of such effects include vomiting, feed refusal & in some severe cases, even death, particularly from trichothecenes like DON. Ways To Assure The Most Nutrient Dense Beef For You & Your Family: For truly grass fed beef, look for 100% grass fed & grass finished, talk to your local grocer to verify that what is sold is 100% grass fed. Support small local farmers for the healthiest meat, as they will be transparent about their beef being grass fed 100% up to the point of processing. Do your due diligence when researching & ordering grass fed meat online to ship to your home to help put an end to the grass-fed scam! There are many great online farmers & ranchers who are 100% transparent & provide a genuine grass fed & grass finished beef product. Let me know in the comments if you need referrals on how to find local beef or for beef, pork & poultry that can be shipped to your door, as I have several that I trust. 👇Mycotoxins In Corn Distillers Dried Grain Feed👇 👇Mycotoxin Contaminated Corn Fed To Cows👇 👇DDGS Dangerous Source Of Mycotoxins👇 Speaker: Dr Eric Berg
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Less Than 1% Of Beef Sold In The US Is Truly Grass Fed, Defined As The Cow Is Only Fed Grass Its Entire Life. The USDA Dropped This Requirement In 2016 & Changed The Definition. Cows Are Fed Toxic Feed & Chemicals For Their Final 6 Months & Still Legally Labeled As 'Grass Fed.' USDA, under president Obama's instruction, revoked the grass fed label strict standard: In 2016, the USDA rescinded its official definition for "grass-fed" beef, leaving it up to individual producers to define the term however they see fit. Previously, the USDA defined grass-fed as beef from ruminants (like cows) that derived 99% or more of their diet from grass & forage after weaning in order to qualify as grass fed for store labeling. Now, producers can set their own standards. To qualify for grass fed labeling now, the producer can legally label any ruminant meat that ate grass until the last 6 months before processing. That last 6 months can devastate not only the nutritional value of the beef, but also exposes the consumer to chemicals & toxins from contaminants in feed & injections. Cows are fed grains to quickly fatten them up, but these aren’t “healthy” grains like many people assume. Cows in feedlots are fed DDGS (dried distillers grain with solubles), a cheap waste product of GMO, inedible dent corn used for making ethanol. This is incredibly profitable because it causes the cows to gain weight quickly for very little cost. Fiber, limestone & synthetic vitamins & minerals are added to this corn byproduct. Monensin, an antibiotic, is also added. Antibiotics are regularly used in feedlots in the U.S. to quickly increase weight gain in animals. Beta-agonists are also used to enhance muscle growth. Some studies have shown that the use of this medication in animals can cause anxiety in the humans who consume them. The potential harms to human health from consuming dried distillers' grains with solubles (DDGS) are primarily associated with the risk of mycotoxin contamination. 1⃣ Mycotoxins are poisonous compounds produced by fungi that can contaminate the grains used to produce ethanol & subsequently, DDGS. 2⃣ The fermentation & distillation processes involved in ethanol production concentrates mycotoxins in the DDGS, making them a greater threat than in the original grain. 3⃣ Common mycotoxins found in DDGS include aflatoxin, fumonisins, zearalenone, ochratoxin & deoxynivalenol (DON). 4⃣ These mycotoxins can cause various adverse health effects in both animals & humans when ingested. 5⃣ Examples of such effects include vomiting, feed refusal & in some severe cases, even death, particularly from trichothecenes like DON. Ways To Assure The Most Nutrient Dense Beef For You & Your Family: For truly grass fed beef, look for 100% grass fed & grass finished, talk to your local grocer to verify that what is sold is 100% grass fed. Support small local farmers for the healthiest meat, as they will be transparent about their beef being grass fed 100% up to the point of processing. Do your due diligence when researching & ordering grass fed meat online to ship to your home to help put an end to the grass-fed scam! There are many great online farmers & ranchers who are 100% transparent & provide a genuine grass fed & grass finished beef product. Let me know in the comments if you need referrals on how to find local beef or for beef, pork & poultry that can be shipped to your door, as I have several that I trust. 👇Mycotoxins In Corn Distillers Dried Grain Feed👇 👇Mycotoxin Contaminated Corn Fed To Cows👇 👇DDGS Dangerous Source Of Mycotoxins👇 Speaker: Dr Eric Berg

Valerie Anne Smith

79,125 Aufrufe • vor 1 Jahr