Keto-adaptation

by

So, just what DO you eat?

OystersInShells

2014 Meals Aboard

Everyone we talk to about our LCHF way of living inevitably asks, “So, just what DO you eat?” Most people simply cannot conceive of not eating grains or legumes or giving up sugar (including most fruits). And all that fat! Horrors! The mire of false beliefs and misinformation surrounding how to eat for good health is deep. Of course, folks usually want to understand just what eating this way would look like. Thus, many have asked us to put together an LCHF cookbook. This will not happen. We are, however, very happy to recommend several essential guide books–even a few cookbooks!

Notwithstanding our lack of interest in publishing recipes, we do have a camera. Presented on our personal website is a small assortment of meals we enjoyed aboard Rikki-tikki-tavi during five months in British Columbia. I photographed the plates, dinners for the most part, as they were delivered to the table–no time for food styling! The food is simple, quickly prepared, and very satisfying. The ingredients you will see all store fairly well on the boat. It’s not 5-star, but the fare suits us just fine.

Breakfast is nearly always three eggs with bacon. Sometimes Clark will use sliced sausage and/or cheese. We snack lightly on almonds and macadamia nuts, cheeses and a good salami (if we can find one). We make pemmican with grassed beef and suet during the winter. It gets doled out judiciously. IF we eat lunch, which we often do not, it will likely be canned Cole’s sardines in olive oil or Bar Harbor Herring with Cracked Black Pepper. Usually we eat right out of the can, but you will see other ways of using these extremely health-giving little cold-water fish.

Dinner is a serving of animal protein, cooked in natural fats (butter, lard, suet, coconut oil), along with a serving of vegetables that are low in carbohydrate. Cauliflower and cabbage store especially well in the “bilge” under the floorboards, as do red peppers and onions. You will see these simple ingredients are a recurring theme, but we pick up other fresh vegetables along the way when possible. We buy local eggs and we catch a fish on occasion. We eat to live and we live well on what we eat.

So, let’s go to the photographs! Enjoy.

May all your meals be scrumptiously nutritious!
9ah & Clark

by

Become a Fat Burner!

The best guide available to help you become a fat burner!Dr. Michael Eades calls this book “the best low-carb book in print” and we agree. This “expert guide to making the life-saving benefits of carbohydrate restriction sustainable and enjoyable” by Stephen Phinney, MD, PhD, and Jeff Volek, PhD, RD, is THE BOOK we recommend to everyone.

After you’ve read, re-read, and digested the belief-shattering Gary Taubes’ Good Calories, Bad Calories, you are probably asking, “What now? If everything I thought I knew about nutrition is basically wrong, what do I do now?” In The Art and Science of Low Carbohydrate Living, you will learn how your physiology works, how your metabolism functions, and why fatty acids, not glucose, are the preferred fuel for every cell in your body (with the exception of red blood cells). You will understand why, when your body makes the switch back to burning fat for cellular energy (fatty acids and ketone bodies are the evolutionarily appropriate fuel), your body begins to heal and rebuild itself, inflammation is curtailed, and you will have energy to burn, literally.

We know you are as passionate about being healthy as we are, so get a copy of this book today! As Dr. Eades writes, “There is so much invaluable information in this book that I’m having to fight back the impulse to quote the whole thing. You’ll learn

why you need more sodium on a low-carb diet and why the sodium prevents lean tissue loss,
why you need to increase fat intake during maintenance,
why a low-carb diet decreases inflammation,
why the low-carb, high-fat diet improves gall bladder function,
why excess carbohydrate converts to saturated fat and how,
what all the lipid parameters mean and how they’re affected by a low-carb diet,
and what the Paleolithic evidence tells us about diet.

And this list is just scratching the surface. As I read this book, I kept marking parts that I needed to use for this blog. In going back through, I would have to practically reprint the whole thing to give you just the important parts because the entire book is a gem.”

We have read many books and articles (and continue to research what’s out there), and we believe the Drs. Phinney and Volek have written the definitive reference on the whys and wherefores of low-carbohydrate living. It is the best guide available today, one grounded in science, and it has the information you need to improve your health. We will go so far as to say it may well save your life. The authors are scientists in the forefront of low-carbohydrate research. Included in the guide are a few of the authors’ favorite recipes and a meal plan to get you started. Get your copy today, plus a couple more for friends and family. You’ll love being a fat burner!

To your health!
Clark & 9ah

by

Dr Steven Phinney

Dr Steven Phinney speaks with Swedish low-carb “Diet Doctor” Dr Andreas Eenfeldt. Intelligent and illuminating, this interview is one of the most concise sources for an overview of the principles of living a keto-adapted life. Except for Dr Phinney’s consumption of “high oleic” safflower oil (personally, we completely avoid ALL industrial refined seed oils), we are in accord with the good doctor and believe that everyone would benefit from listening to this interview. We also would like to note that we make our own pemmican according to the original First Nations method and find it truly the original power bar! Please watch the video, then share it with your friends and family.

To Your Health! Clark & Nina