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Published 4 years ago with 10 Comments

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  • idlethreat
    +4

    The worst thing about science is that it gets it wrong sometimes. The best thing about science is that it gets it right sometimes. Revisiting past assumptions using updated tools and methodologies are a superb idea. It's good to question yourself.

    Paracelsus wrote "the dose makes the poison". Eggs, butter, sodium, all as a part of a healthy diet is perfectly fine.

  • Jack
    +3

    This has always been my view, I eat an absurd amount of seafood, liver, meat and eggs, while avoiding processed meats and carbs. Have about a dozen lamb hearts in my freezer right now.

    • Gozzin
      +3

      Well,in my way of thinking,they should not have listened to A.Keys in the first place...I've been in ketosis for years and like eating this way so much,I intend never to stop. They are still bad mouthing fats and red meat,so I no longer care what they say.

    • drunkenninja
      +2

      I've always wondered how Lamb hearts taste like. How would you prepare such a meal?

      • Jack
        +2

        Very rare, lightly sauteed in olive oil. Makes a very nice sandwich with a whole wheat english muffin, some spicy salad greens and a bit of strong cheese.

        • drunkenninja (edited 4 years ago)
          +2

          That actually sounds really appetizing! I found a Lamb heart sandwich recipe from a few years back (2009), just to imagine how the heart would look properly prepared. I might give this a go next time I'm at the butcher I'll be sure to pick up a couple.

          • Jack (edited 4 years ago)
            +2

            The trick to organ meats is not to overcook. Rare they are delicious, overcooked they take on a metallic, livery "organ meat" taste.

            • drunkenninja
              +1

              Yeah I noticed that when I over cooked deer liver it tasted way more metalic than expected. Thanks for the heads up.

            • Jack
              +2
              @drunkenninja -

              It ruins the texture too. Liver, hearts and kidneys can be wonderfully tender and even creamy in texture, but once overcooked they are tough and rubbery.

            • drunkenninja
              +1
              @Jack -

              Yeah, I noticed that when properly cooked they are very tender and smooth. Onions seem to help a ton with the flavor too, at least for the liver & onions I make :D

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