John Nicholson was a hardcore vegetarian for twenty-six long years. So what changed? Well, John began to question his diet and despite being the poster-boy for so called ‘healthy-eating’, he found his health steadily declining until he became really ill.
In his book, The Meat Fix, John tells the story of how 26 years of healthy eating nearly killed him and how his diet of brown rice, lentils, tofu, fruits, vegetables, low fat and low cholesterol veganism actually resulted in some chronic health conditions, including mental and physical exhaustion, chronic IBS, high cholesterol and joint pain.
At his wits end with his poor health, John took a drastic step. He decided to eat meat – lots of meat! Not only was he going against all that the medical media was saying and the current healthy eating diet advice, he had to face up to the fact that eating this way wasn’t going to leave him guilt-free either.
Despite his early reservations, the results were truly spectacular with him reporting positive changes within as little as twenty-four hours of eating meat once again.
Continue reading “From hardcore vegetarian to Recovered Meat Eater”
I cannot say enough about how much I love Dr Paul Mabry. Not only is he a medical doctor, but he lives and breathes the LCHF lifestyle. He has seen for himself just how eating the right foods can transform your health.
If you are going to make the effort to read anything today, then go and read his story and how he came to this way of eating after many years of gaining weight and suffering terrible health, yet wondering why as a doctor he couldn’t figure out why?
His story is a remarkable one and it just shows you that it is never too late to make positive changes to your diet. You can read his back story and see his before and after pictures here and his blog is a wonderful resource for anyone wanting to know more about healing chronic health conditions through diet.
Continue reading “What Causes a Heart Attack”
Here is a lovely recipe from Rachel over at the Zero Carb UK group on Facebook. This is so simple, yet so delicious!
A great way to use lamb mince if you are at a bit of a loss about what to make with it, this makes an ideal Friday night in ‘Fakeaway’ (get it? Instead of ‘Takeaway’)…..
How good does this look!
Continue reading “Donner Kebab à la Rachel”
Here is a quick and easy recipe that the whole family will love, especially kids who like things like McDonald’s chicken nuggets or Chicken Strippers from Domino’s Pizza.
As you know, most chicken nuggets or strippers are coated with batter or breadcrumbs, which are a complete no-no. Instead, these simple and tasty chicken strippers use crushed pork scratchings, or pork rinds as they are called in the US.
These chicken strippers turn out really tasty with a moist chicken centre coated with a crispy coating that adds a lovely crunch. Much tastier than their SUK (Standard UK) comparisons.
Continue reading “Zero Carb Chicken Strippers”
This is a very easy recipe to prepare. I would also say it is a very useful dish to serve to family or guests where you don’t need to prepare yourself something separate to eat from everyone else. You could make enough of this to feed everyone and just serve the carb eaters some veggies on the side.
If there is one thing I dislike since becoming a full-on carnivore it is the thought of having to choke down a dry skinless chicken breast. When I used to eat a low fat diet it was almost painful to eat skinless chicken breasts, but we all did it thinking it was the healthy thing to do (how misguided we all were!)
Continue reading “Chicken with Cheese and Herb Sauce”
A lot of people starting out with Zero Carb are often worried about the costs involved. Yes, meat can be very expensive and it is true that you get what you pay for when it comes to buying meat. However, there are quite a few of us who manage to eat very well on a budget.
Here I will take a look at some of the ways you can keep the costs down when buying your meat and some useful ways of preparing budget cuts so that you don’t feel like you will be eating something as tough as shoe leather should you opt for the cheaper end of the meat market.
Check the reduced isle
First of all, if you tend to shop at a supermarket for your main shop each week, then it can pay to check in the reduced section for cut-price meat and fish. Different supermarkets reduce the price of their food at certain times of the day, but quite often a lot of meat gets reduced close to closing time, especially if the meat has a short date on the package, or you have a butchers counter where they wrap up the odds and ends to sell off cheap before the end of the shift.
Continue reading “Zero Carb on a Budget”
We all know that traditional scotch eggs are rolled in breadcrumbs. Usually the pork mince has also been meddled with by adding flour or rusk etc. This makes them a no-no on a Zero Carb diet.
As ever, one of our inventive members over at Zero Carb UK has made scotch eggs healthier by tweaking the traditional recipe to be plant free, apart from any dried herbs you care to add of course.
Normally you would use sausage meat to wrap around the boiled eggs, but you should feel free to use whatever ground meat you have at hand, such as beef, pork or lamb etc.
Continue reading “Zero Carb Scotch Eggs à la Sabah”
Mmm…. There is nothing in this world quite like bacon. It is the stuff that dreams are made of. Can you tell that I like bacon a lot?
Bacon and eggs are a great combination on a Zero Carb way of eating. This has to be one of my favourite ways to cook them together in a quick and tasty dish that you can eat hot or cold. Ideal for slicing up and taking with you to work or out on a picnic when you are not able to cook up some fresh meat to eat for lunch.
Continue reading “Crust-less Quiche ZC Style”
Newcomers to Zero Carb often ask for recipes that they can follow. While there are a few recipes that require a bit of prep, there is nothing like keeping it simple with just one or two ingredients. However, keeping it simple doesn’t mean eating dull food!
Continue reading “Feta Cheese Stuffed Burgers à la Claudine”
This is a great interview held with the legendary Gary Taubes that was published on 10th August 2017.
Gary talks about what he ate for breakfast that day and goes on to discuss what we know about how the body lays down fat, and also how mainstream doctors medical researchers have been following the wrong path for at least the past 50 years. As you may already know, Gary believes that it is insulin that directly stimulates fat accumulation within the body.
Here is the YouTube interview to listen to and a list of his published books on the subject, which are a great resource to help understand how we process food and why humans have been getting progressively fatter and suffering more from modern diseases.
Continue reading “Starting with Breakfast, Gary Taubes interview”