๐—ช๐—ต๐—ฎ๐˜ ๐—ถ๐˜€ ๐—ด๐—ฒ๐—น๐—ฎ๐˜๐—ถ๐—ป + ๐˜„๐—ต๐˜† ๐—ถ๐˜€ ๐—ถ๐˜ ๐˜€๐—ผ ๐—ด๐—ผ๐—ผ๐—ฑ ๐—ณ๐—ผ๐—ฟ ๐—ผ๐˜‚๐—ฟ ๐—ต๐—ฒ๐—ฎ๐—น๐˜๐—ต?

Gelatin is the cooked form of collagen, found in animal bones, skin and connective tissue. Gelatin contains lots of amino acids, which is why it has so many health benefits.

Our bodies naturally produce collagen, but as we age, we produce less – research shows our natural collagen production begins to decline by 1% from age 20!

When we eat a meat-free diet and even just standard muscle meats without utilising the joints, bones, skin and offal we miss out on a huge amount of collagen in the diet that our skin, gut, muscles, etc need for optimal function. Consuming pure gelatin powder, from a good source, is a great way to supplement in a whole-food way, to boost collagen intake easily and regularly.

It’s said adults need around 4tbsp gelatin in their day and if we’re not consuming bone broth, slow cooked meats on the bone, chewing the cartilage around the bones, and eating offal then we’re definitely not getting even close to that dose.

So why do we need gelatin in our diet?

– collagen is the structural protein that helps maintain skin elasticity and keep your skin looking smooth, plump, and supple
– improves hair and nail strength
– repairs the gut lining and helps with digestion (it’s actually needed WITH meat consumption to help with digestion)
– strengthens and protects joints and bones
– boosts immunity
– reduces inflammation
– helps balance hormones
– provides essential protein without the bulking-up effect
– can reduce cellulite
– strengthens teeth
– aids in the body’s natural detox process
– improves sleep
– helps us feel full quicker, for longer, when eating

That’s a long list!

Gelatin truly is a superfood and it’s a staple in our kitchen.

Gelatin for healthy joints

Gelatin contains natural collagen which helps strengthen and secure the tissues in our joints. Plenty of research has studied the impact of gelatin as a treatment for bone and joint problems like osteoarthritis, having a positive effect on joint mobility issues and pain. The best source of this is bone broth as the nutrients in animal bones and joints (such as beef) are the SAME as in human bones and joints! More to come on this later but gelatin powder as a substitute is fantastic.

In summary, the benefits of gelatin for joints and bones are:

  • Stimulating joint cartilage cell growth.
  • Increasing mobility and range of movement
  • Reducing inflammation joint pain
  • Strengthening and improving the condition of skin, hair & nails
  • Maintaining joint integrity
  • Restoring joint mobility

I can say this is all 100% true as I’ve had a really bad lower back since 1999 but really weak bones since birth. With a degenerated intervertebral disc between L4 and L5 which gave me years of daily debilitating chronic pain, to have become almost totally pain-free after two weeks of drinking bone broth daily and using bone broth and gelatin ever since, I’m an example of how poor eating and nutrient deficiency causes major health problems and then how it can be turned around with good eating and lifestyle changes.

The two main types of gelatin

1. Gelling gelatin powder: dissolves in hot water, makes jelly-type foods, contains collagen and other goodness.

2. Hydrolysed collagen powder – processed to extract the gelatin but leave the collagen and amino acids. Doesn’t gel but easily dissolves in most liquids (cold, room temp and warm).

Watch our YouTube videos ‘What is gelatin + why you should be consuming it‘ and ‘The different types of gelatin explained‘ for loads more info.

How to source good quality gelatin and collagens

Basically.. avoid commercial packets of jelly crystals and jelly products and opt for packets of pure grass-fed beef gelatin and collagen powders.

The different types of gelatin explained” there used to be only 3 varieties of good gelatin you could you could buy, and they were only from America, now there are loads of kinds, including lots of Aussie brands, but it can be a bit confusing! Jelly crystal and jelly products in the shops are full of absolute CR*P inflammatory ingredients and gelatin from really dodgy sources.

Yes the gelatin might be made using trotters and other animal off-cuts, but that’s not what’s wrong with them (offal is where gelatin comes from, it’s a good thing to use all of an animal, no waste!). The problem is how the animals were raised. It’s best for us, the animal and the environment to source gelatin products raised GRASS-FED and when possible, ORGANICLY.

Plenty of Aussie companies are now sourcing good quality ingredients to make gelatin (gelling) powder and hydrolysed (collagen) powders. And many even include other ‘healthy’ ingredients like green powders, aloe vera and more. But in my opinion simple is always best. PURE powders along with eating simple wholefoods (meat, veg, eggs, fat etc) are going to provide the most health benefits and save you from over-spending. Health food stores (physical/online) sell various pure beef gelatin powders now, as do few supermarkets. Read labels and look for grass-fed or organic powders.

Some hydrolysed collagen powders even target different parts of the body specifically. We love these! A local company we use makes these and explained to us how they process the collagen, it’s super simple and not an example of ‘bad’ processed foods at all. Stock the pantry with the gelling gelatin powders to make yummy jelly-type foods, and a full spectrum collagen powder to dissolve into liquids or a variety of different collagens depending on your health needs.

How we use gelatin + collagen powders every day at home

The #1 way to consume gelatin is in bone broth and we prefer home-made with just beef and chicken (organic) bones, no veg or flavourings, for maximum nutrient-density. Ideally gelatin/collagen should be consumed with every meat meal (we consume meat 2-3 times a day) but it’s not always possible to have bone broth, so we make sure we use gelatin and collagen powders.

Simply stirring collagen powders into drinks (water, coffee, tea, hot chocs, juice, etc) is the easiest way to get that goodness in with little effort. Starting with 1 tbsp per day and building up to 4 tbsp.

We also like to make sweet jelly foods with gelling powder; jiggly jelly, firm gummy lollies, creamy panna cotta, marshmallows, fluffy mousse + more.

Gelling gelatin can also be used for some savoury dishes (as I found out after yrs of experimenting!) such as flourless gravy/reductions, nut-free cheeses (soft and firm), and egg dishes.

We also mix gelling gelatin into some liquids to ‘bloom’ (soften) then add hot water and blitz with a milk frother or stick blender. This is great as a milk replacement in hot chocs, coffee etc to thicken up and make frothy (and way healthier!).

At first gelatin just seems to be a sweet jelly-food ingredient but when you think outside the box and get a little creative you realise it’s incredibly versatile. And that’s exactly what I did as a paleo recipe creator and cooking coach, and someone who for a long period of time needed to eat limited types of foods (due to health reasons), including gelatin, and had to get creative with how to make my meals enjoyable.

Visit our Recipes tab on our website for gelatin recipes (sweet and savoury) such as fluffy Strawberry Mousse and Egg-oodles!

Are the vegetarian versions of gelatin ok?

No.

The plant alternatives (agar agar etc) may have originally come in a natural 100% pure form but by the time they’re turned into a product to help foods gel/set, they’re so incredibly processed, no longer really ‘natural’ and come with negative side-effects (mostly to gut health).

Whereas gelatin from animal sources doesn’t. I did a fair bit of research into this a while ago, as I was always asked about at cooking workshops and on SM, and I came to the conclusion that the plant versions are actually unhealthy and not something I can promote using and consuming.

Dr Chris Kresser has an article about why even vegetarians should be consuming gelatin, so basically, animal-sourced gelatin is really important for our health, and the plant-based alternatives can be harmful. That’s my take on it, please do your own research though!

I hope this information and our perspectives and experiences help you on your journey to better health! Please comment if you have any questions.

Aimee

Natural Fitness + Lifestyle Coaching | Visit our website: Primal Influence | Follow us on socials: Facebook + Instagram

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Beef Fat for Better Health: Part 4

The final post in our special 4-part series!

What’s one of our favourite ways to utilise beef fat?

Rendering it to become tallow and using the tallow to make MOISTURISER!

As mentioned in the previous blog, tallow is incredibly good for human skin. But in it’s pure form it doesn’t make for a practical moisturiser because it’s so firm and hard to spread.

If you ever get tallow on your hands while making it from suet/other fat, or while cooking with it, and you rub it into your skin you’ll realise how nice it feels and you’ll probably notice it doesn’t leave your skin feeling greasy afterwards. Compared to how coconut oil feels on the skin, there’s a big – and welcome – difference!

To make it more use-able it’s recommended to add 1-2 other ingredients in, and whipping it up with some air in there also makes it easier to achieve good coverage with.

It’s actually really easy to make a soft, silky, whipped tallow cream for the body. It’s also incredibly economical because it goes a long way and lasts a surprisingly long time. Especially if it’s applied while skin is still slightly damp after having a shower or bath. Applying it to warm damp-ish skin helps it spread further, so you can really use the ‘less is more’ principle with it which is a bonus!

Keen to try making your own whipped tallow body cream?

Here’s a quick video tutorial!

But what about the smell? Won’t it be too ‘beefy’?

To change the aroma you can add a good quality pure essential oil in during the hand-mixing, toward the end. Quantity will depend on the scent in particular and your preference as to how strong you’d like it to smell.

We usually add a subtle variety such as sweet orange, lemon, or lime. The essential oil can help reduce the ‘tallow-y’ smell the cream gives off initially. But we find that smell goes away pretty quickly anyway, once the cream has been rubbed into the skin.

So it’s up to you if you want to include essential oils in your cream or not.

Are you going to give making tallow moisturiser a go? We’d love to hear how you go with it!

Clint + Aimee

Natural Fitness + Lifestyle Coaches

Primal Influence

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Beef Fat for Better Health: Part 3

From making tallow to cook with to moisturiserslet’s look at the best ways to utilise this healthy wholefood.

How we utilise beef fat as food

There are 2 ways we like to use beef fat:

  1. Raw mince suet sprinkled on some of our meat meals – usually on our mince and eggs or mince/liver/kidney and eggs for brekkie, with some pink salt. Or topped on a piece of rump steak.
Suet sitting between a juicy rump and fried pastured eggs

The fat melts on the just-off-the-fry-pan food and has quite a nice taste and texture.

If eaten totally raw and still a bit firm it can be quite chewy and stick to your teeth. Some carnivore-diet followers enjoy this texture but we don’t. You might, so give it a go!

As mentioned in previous posts (Part 1, and Part 2), beef fat in it’s raw state is said to be more nutrient-dense and bio-available than cooked fat (tallow) so it’s a good idea to add it to meals when possible to boost good calories, create satiety and increase energy levels.

2. Tallow to consume as is and to cook with.

We always have a jar of homemade tallow beside the stove to use on our two permanently-placed cast iron pans and to use on food we’re roasting or to dollop on our cooked meals.

Photo source: http://www.Instructables.com

Cast iron is a super healthy cooking surface and requires almost no cleaning (less washing up, always a nice thing when you don’t own a dishwasher and cook all meals from scratch!) and tallow with it’s high smoke point and high nutrients / low anti-nutrients makes a great seasoning and cooking fat.

You only need to add a very thin layer of tallow to cast iron pans to keep them seasoned and for cooking, so tallow goes a really long way and lasts a really long time.

Essential healthy cooking tools

How we utilise beef fat on our skin

By making and using tallow moisturiser!

Why is grass-fed tallow good for our skin?

Tallow closely mimics the fats and oils we have naturally in our skin.

This includes the fatty acids and cholesterol in the cell membranes of all our skin cells as well as those that sit in between skin cells, forming the protective barrier function of our skin.

Strong, healthy cell membranes help keep skin cells plump and well hydrated. It helps protect skin from moisture loss and leaves skin looking soft and hydrated. It will also help replenish any missing components in our skinโ€™s barrier function.

Grass-fed tallow also contains fatty acids that closely copy the oils that we produce naturally as sebum.

As we get older, our skin slows down on the production of these oils that keep our skin soft, supple and youthful looking.

So, grass-fed tallow helps put back what time takes away.
Rejuvenating the appearance of skin, as well as smoothing out the look of fine lines and wrinkles.

Good quality tallow also contain essential vitamins such as fat soluble vitamins A, D, E and K which are all really important for healthy glowing skin.

The other bonus is it’s high in essential Omega-3 and 6 fatty acids, with a ratio of 1:1, to help protect the skin and boost immune function.

Tallow moisturiser is super easy to make and an affordable natural skincare product, or you can simply lather on some pure tallow if you like, it feels so nice on the skin!

How else do we use tallow on our skin?

By making tallow soap (or a combination of coconut oil and tallow)!

Making natural soap is so good for our health and the environment, and is a great way to utilise healthy tallow. Especially with any tallow that went a little too far in the rendering process and ended up slightly over ‘done’. We like to label these containers “for soap” and keep in the fridge until it’s time to make a batch of about 24 bars.

Have you made natural soap before? It’s so rewarding and so so so cheap!

To get started with these you’ll need to buy yourself some grass-fed tallow or make it from scratch. Making tallow is definitely the less expensive option and the one we always choose.

Here’s a video on how to do just that!

Let us know how you go making your own tallow then stay tuned for the next post…

The next blog will include:

  • How to make tallow moisturiser

Until then, please let us know if you have any questions or comments, we’d love to hear from you!

Clint + Aimee

Natural Fitness + Lifestyle Coaches

Primal Influence

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Beef Fat for Better Health: Part 2

A deeper look into this hugely underrated nourishing wholefood + comparing it to plant fat products

Which is better + why?

Why animal fats are better than plant fats

Plant oils are a staple in most pantries. Olive oil, canola, sunflower. Plus a lot of fridges these days have a tub of plant oil margarine on the shelf. Many of these products are touted as “good for lowering cholesterol”, being “heart-healthy” and healthy because they’re low in saturated fat.

If you asked everyone you know “Hey do you think olive oil is healthier than beef fat?” most likely at least 99% of them would say yes. That’s the sad reality of sneaky marketing and BS health advice… it teaches the majority of the population the wrong thing!

One of the main reasons these oils and products are classed as “heart-healthy” is because they contain Phytosterols.

Science shows they can lower cholesterol but there’s a couple main problems with this…

  1. We actually NEED cholesterol for basic cell function, to prevent depression and more.
  2. We’re consuming Phytosterols in larger then recommended quantities due to the inclusion of grains and legumes in the diet.

High ‘bad’ cholesterol is often misdiagnosed as most conventional practitioners don’t fully understand it or the levels we need to have to be ‘healthy’. Dr Chris Kresser has some great info on this and busts a few common myths around cholesterol. Read more here.

Another issue with Phytosterols is they may actually contribute to heart disease, not prevent it. Read more here.

Also, plants contain toxins. How they function in the human body is not how they function when tested in a lab. They contain more anti-nutrients than nutrients. Animal meat and fats don’t.

And how often have you picked an olive from a tree and squeezed out oil to use on your meal or in cooking? Never! Because to extract oil from olives the olives have to go through rigorous processing including high-temp heating. That’s never healthy!

Meat and fat from animals contain almost no anti-nutrients and lots of essential nutrients that are bio-available for the human body. Meaning we can process and use them efficiently without negative effects. This is ideal when eating food. Traditionally, plants were used more for survival situations, to get humans by between animal kills. Dr Paul Saladino talks a lot about this in his podcast interviews and on his website. We highly recommend his book The Carnivore Code too!

And… saturated fat is healthy, in particular, long-chain saturated fats from ruminant animals. Vegetable oils are higher in poly-unsaturated fats which cause insulin resistance. Dr Paul Saladino talks about this in this Facebook video.

The environment impacts

Mono-cropping is a major problem to the environment and it’s the method used for the production of most plant oils. Unless regenerative agriculture practices are used, farming large-scale crops extracts nutrients from the soil. Regenerative agriculture does exactly what the name suggests… it regenerates the land and improves the eco-system!

Rapeseed flour field

Sure, factory farming of cattle is bad. And this goes back to the point in the last blog post of why choosing grass-fed animal products from quality producers using healthy farming techniques is so important.

Diana Rogers – Sustainable Dish uses the message “it’s not the cow, it’s the how” and has some amazing information on the environmental impacts of unhealthy animal farming vs healthy methods, and also the problems with mono-crop production. Her book and doco Sacred Cow are out soon and we’re so excited!

Healthy pasture and environment = healthy cattle

We’ve experienced first hand the benefits of regen ag for both the health of the environment and ourselves. We work part-time on a biodynamic beef and egg farm run by a former bio-chemist (aka scientist!), have hosted educational farm tours there, and have learnt all about the farming practices used and eaten the food produced there. When you understand the full cycle from how an animal is raised to how it can nourish the planet and us, you appreciate the importance of consuming good quality animal products!

Another environmental factor to consider, particularly with consuming the fat, is how much waste is reduced. Apart from eating note-to-tail being a natural and traditional thing for humans to do, from a modern-day viewpoint with how much waste, landfill and pollution we’re tackling we need to incorporate ways to reduce these. If a butcher is including the suet and other fat from an animal in his product range that means less food he’s throwing out. It means we’re making the most of the animal that died for our benefit, and we’re putting less waste into landfill.

Beef is one of the most highly produced and consumed foods in Australia and the supermarkets stock mostly lean cuts or the cuts with minimal fat included, you never see tubs of the fat for sale, so imagine how much goes to waste that isn’t being used in products. Beef fat is actually quite hard to get a hold of, when it should be easy to access because it’s so easy to utilise and so healthy! This has to change!

So there are some good reasons there to do some more research on the benefits of animal fat vs plant fat and make the switch.

Do we consume any plant fats?

Yes, but very rarely now and only good quality. We buy organic olive oil and organic macadamia oil that we really only use for raw purposes and not even on a weekly basis. We used to make paleo ‘mayo’ regularly with olive oil but since going mostly carnivore created an animal-fat alternative… ghee-daise! Using grass-fed ghee to make a sort of hollandaise! Find the recipe here

Creamy homemade ghee-daise

The next post will include:

  • How we utilise beef fat (as food and on our skin)
  • How to make tallow

Until then, please let us know if you have any questions or comments, we’d love to hear from you!

Clint + Aimee

Natural Fitness + Lifestyle Coaches

Primal Influence

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Beef Fat for Better Health: Part 1

An intro to beef fat + why itโ€™s important to consume

We’ve really upped our beef fat intake since we went mostly carnivore in 2019 and enjoying continually learning about why it’s such a smart move. It’s an incredibly health fat to consume (and use topically which we’ll get into in later posts) but so feared because of the stigma still attached to it in regards to ‘fat being bad’ and ‘saturated fat is harmful’.

Us humans need to be rid of that old outdated and just plain WRONG way of thinking once and for all, do our health a favour and get on the good fat train!

We’re creating a 4-part blog series covering the benefits of beef fat for our health inside and out, how to consume and use it including how to make natural skin products!

This first post is all about why beef fat is so healthy.

The health benefits of good quality beef fat

Beef fat from good quality sources (i.e. grass-fed, organic, bio-dynamic farms) contains essential nutrients the human body needs to functional optimally and it’s thought that raw beef fat in particular contains more ‘bioavailable’ forms of nutrients, then say cooked/rendered fat (e.g. tallow).

What does “bioavailable” mean?

The term โ€œbioavailabilityโ€ means biological availability and it describes the proportion of a mineral or vitamin in a food, which is available for absorption and utilization in the body. In nutritional science, the bioavailability of vitamins and minerals depends on your nutritional and physiological status. This means that a high nutritional status of a specific vitamin or mineral limits the absorption in the gut and vice versa. The bioavailability of vitamins and minerals is defined as the part of the substance that is absorbed and ready to use. (Sourced from NJORD Nutrition)

Beef fat, raw or rendered, has been proven to contain bioavailable nutrients but we’ve heard a few carnivore diet experts (including doctors) theorise that bioavailability is better in its raw state.

We’ll go into more detail in later posts but there are basically three types of beef fat:

  1. Raw suet – the fat from around the organs such as the kidneys
  2. Raw fat – the fat from other areas of the body
  3. Tallow – any fat that has been rendered

Tip: tallow should be yellow in colour. That’s a sign it’s from grass-fed cattle.

Raw organic minced beef suet
Rendered grass-fed beef tallow

Now that you have a basic understanding of the types of beef fat let’s talk about specific nutrients their benefits to our health.

  • Beta-carotene: a natural form of Vitamin A – an essential nutrient – which the body can convert to Vitamin A as needed. Beta-carotene is also an antioxidant, important for protecting the body against free-radicals. Grass contains beta-carotene, grain does not. So grass-fed beef fat is where it’s at!
  • Vitamin A: the human body converts beta-carotene to Vitamin A as it requires and is the safest form of this Vitamin because supplements can actually cause more harm than good.
  • Vitamin D: helps the intestine absorb nutrients, prevents osteomalacia and rickets, regulates blood pressure, and assists in the absorption of calcium in the body, that prevents osteoporosis or arthritis. The best form of this is from direct sunlight daily, but foods can help boost our levels safely, as opposed to supplements.
  • Vitamin E: a group of eight compounds called tocopherols and tocotrienols which reduces cholesterol and the risk of developing diabetes, Alzheimer’s disease, and cancer
  • Vitamin K: good for the heart, immune-boosting, bone density, cognitive function, dental health, quicker healing, reducing PMS symptoms and more.
  • Selenium: a powerful antioxidant, may help prevent some cancers, can help prevent heart disease, important for mental health, thyroid health, immune-boosting, and can help reduce the severity of Asthma.
  • CLA: Tallow is rich in conjugated linoleic acid, a fatty acid which, according to some studies, can help burn fat.
  • Omega-3: helps fight depression and anxiety, improves eye health, promotes brain health during pregnancy and in early life, can improve risk factors for heart disease, can reduce symptoms of ADHD in children, reduces inflammation, may help prevent cancer and many more diseases and symptoms. Beef fat does also contain Omega-6 which is often suggested as something to avoid. It’s all about getting a good ratio of both Omega-3 and Omega-6 fatty acids, which is easier to do when the beef and fat is from grass-fed cattle, as grain-fed meat and fat is extremely high in Omega-6.

The nutrients in beef fat help improve the immune system.

Beef fat is also an excellent form of energy for the human body to use, as opposed to sugar, caffeine and empty carbohydrates

Lean vs fatty cuts of meat

With the importance of balancing out Omega-3’s and 6’s it’s ideal to consume fatty cuts of meat only from good quality sources (farmers using organic and grass-fed/finished methods) but when you can’t access grass-fed beef then that’s when you should opt for the leaner cuts and try to add good quality grass-fed FAT to your meal to make up the fat content.

Keep some grass-fed tallow or suet handy to cook in and top your cooked meats with. We always have minced raw organic suet in the freezer and a jar of rendered grass-fed tallow beside the stove.

The other element to consider when choosing which cuts of meat to buy is the gelatin-factor. This could easily be a post on it’s own as there’s quite a lot of detail with this but basically, we need gelatin with our meat when we consume it and we need to include offal because over a long time if we’re only consuming muscle meat (lean or fatty) such as chicken breasts, thighs off the bone, rump, backstrap etc we can easily get high homasistine levels in the blood which contributes to making us more susceptible to the big diseases such as Diabetes, Heart Disease etc.

This is due to the lack of glycine – a crucial amino acid needed when consuming protein.

This image has an empty alt attribute; its file name is chicken-meat.jpg

It’s found in the collagen and cartilage which is not available with muscle meat alone. The liver produces a small amount but not enough to sustain us, we need it mostly from our food.

An easy way to add it in is to use pure collagen and gelatin powders from grass-fed beef. Collagen powders dissolve without needing to be mixed with hot liquids, you can place a spoonful in cold water and it’ll dissolve perfectly. Gelatin that gels is for making other foods such as fruit gummies or even egg-noodles.

Watch our gelatin video series for all the info you need about gelatin and collagen.

We have a few gelatin recipes on our website you’re welcome to use.

Egg-oodles made with gelatin

Bone broth contains all the nutrients required to break down meat properly to it’s a good idea to drink some with a muscle meat meal. It contains collagen, gelatin and a stack of essential vitamins and minerals that all work together.

Make your own (ideal) or buy organic bone broth from health food stores, online, local markets etc.

Homemade nourishing bone broth

So the bottom line here is we can become pretty darn healthy from eating good quality meat, fat, and collagen daily. But not on their own – they work best in the body when consumed all together.

The next post will include:

  • Animal vs plant protein/fat
  • How to source good quality animal fats
  • Environmental benefits of using animal fats

Until then, please let us know if you have any questions or comments, we’d love to hear from you!

Clint + Aimee

Natural Fitness + Lifestyle Coaches

Primal Influence

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Our Carn-Omnivore Diet Experiment: How It’s Going So Far

In our last post Taking our health to the next level: We’re going carnivore! we talked about our new mostly-carnivore diet experiment. That was a few months ago. So how are things going since then?

We’re often asked by our Primal Influence Tribe members, who are interested in Carnivore eating, how we’re going, what results we’ve noticed, what we eat, etc so we thought it was a good time to post an update to answer their questions and provide more insight all in the one place! Plus, we’re about to embark on a new level for three weeks during World Carnivore Month.ย  So it’s interesting times indeed!

This post includes what’s been happening over the past couple of months, what pros and cons we’ve noticed, what we’ve been eating, how it’s effecting our lives in general, what we’re doing next and why.

We’ll split this up in two parts; my (Aimee) update first, then Clint’s.

AIMEE:

My carnivore-ish experiment to date has provided mixed results. In some ways my health has greatly improved, and in others not so.

I’ve seen excellent improvements with my digestion and hormones. I used to experience soft and sometimes runny stools with my 2-3 day bowel movements. That was the ‘norm’ for me for many years even though I’d seen improvements for very short periods of time in the past when I’d made diet changes but my gut always reverted back to being unhealthy and overall while eating a lot of vegetables almost every one of my toilet experiences were bad. I knew that wasn’t ‘normal’ and that the longer I experienced this the more health problems I’d have in the future because of gut permeability and malabsorption of nutrients.

Also I’ve only had short bursts of experiencing no period pain – for the entirety of having periods since my early teens. I’m now 36. That’s a lot of pain and discomfort in my lifetime! The only time I was free from the pain was when I had help from an FDN / L3 CHEK practitioner who gave me a high-veg, low-meat, low-fat, paleo-based eating plan. I lost weight, had no period pain, had balanced hormones, more energy etc etc. I felt great for a few months after the first few months in. But it didn’t last ๐Ÿ˜ฆ

Eating mostly paleo-based didn’t improve either my digestion or period pain issues. Carnivore was my next option. And it’s been working!! I find when I do mostly Carnivore for a month I have no period pain the next time ’round and my digestion is now really good pretty much all of the time!

It started out as constipation though. Not something I was at all familiar with and don’t really want to experience again but I’m pretty confident I won’t based on how I’m tracking now. The first few weeks into eating mostly Carnivore (basically 5 days a week full Carnivore + coffee, easing right up on weekends) I’d not need to go to the loo for quite a few days. Actually one week I think I hit 6 or 7 days! I remember telling our Chiro who’s been a friend of ours for many years and who we can talk to about the deepest depths of diets, digestion etc with no weirdness whatsoever, and even though I’d read it’s normal to be a bit constipated at first due to the changes in gut microbiome and the processing of the new and different foods, I was a little concerned with that particular prolonged stint of nothingness. He suggested I drink a heap of salt water quickly. Not Sole like I was having all day long, but just a heap of salt added straight to water and gulp it down. I tried it when I got home and all that happened was I felt like vomiting and nothing changed with my digestion until the following day when I went and it was ‘good’. Phew! My Chiro texted to ask how I’d gone and I replied “Crisis averted!”. Lol

After a bit of uncomfortable constipation for a few weeks my digestion has settled down to being ‘regular’ (I go #2 most days now) and ‘normal’ (good consistency) – the best it’s been since I first started being aware of it, so basically in about a decade!

I still feel a sense of surprise every time I go because I’m so not used to it!

The other benefits I’ve noticed with my health are that my immune system is much better now and my back pain is much less. I’m not getting sick like I was before my clean re-set month (talked about in the previous post) and I’m recovering quickly from any small bouts of sniffles, pain and strains. Before, it would take me a week to get over a virus or back/hip/groin/neck issues. Now, 1-2 days max.

This is a very positive thing for me considering all the pain and sickness I’ve experienced since… forever.

Good digestion

Improved digestion is going to lead to better nutrient adsorption and less inflammation (especially in the lower back) and less pain. Yay!

So those are the positives I’ve experienced, but what about the negatives?

My clean month gave me a nice reduction is weight and body fat which was nice but after that ended I slowly put ON weight over the last 3 months. That’s not necessarily a bad thing, it could just be a normal part of the process and I keep reminding myself of these important aspects:

  • This is a long-term approach. Healing the body takes a long time, it’s not a quick thing.
  • Everybody is different and all the weight loss success stories I was seeing in a Facebook group I was a member of should not deter me because my body is my own, it’s going through it’s own unique journey and I just need to focus on that without comparing my experience to others.
  • Often weight on the scales is actually a build up of water retention and can drop ‘all of a sudden’ if the clean eating is continued.
  • Body fat can stick around for a while if the body has some major healing still to do. When the healing progresses the fat can finally go away.
  • I’m still finding my way with Carnivore and may still need to eliminate or reduce certain foods to allow my body to heal quicker.
  • Weight isn’t everything. I’m seeing improvements to my health and that’s absolutely the main thing!

With those in mind I’m going to keep on truckin’ and keep tweaking, changing, learning, evolving and most importantly, simplifying.

That’s the only ‘negative’ I’ve experienced and it’s really not that bad anyway! I do now need to simplify my semi-carnivore approach even more because I’m still experiencing symptoms I’ve had for a long time that have only budged a little during my recent clean eating month, and need to go for good!

What are those?

  • Pimples (OMG I’m 36, can I be done with acne already?!)
  • Up and down mood with small bouts of depression
  • Tiredness (I felt awesome in my clean month and now I’m back to feeling fairly tired most of the time. Not cool)
  • Lack of brain function and focus (again, during my clean month I felt so clear and focused. But that’s since passed)

And of course I want to reduce body fat, increase muscle mass, feel good all the time, the usual goals we all have!


CLINT:

To be honest, my time eating carnivore has been pretty straight forward. At the start it was a little rough on my digestion (possibly too much fat) but I overcame this with reducing fat consumption, especially roast chicken drippings which I tend to have a lot of from the pan after we’ve roasted a whole chook for dinner, and end up needing to go to the toilet pretty quickly shortly after.

When my diarrhoea was extreme I needed to take some digestive enzymes before eating which made a huge difference and I no longer need to take them which is great.

My mood and general outlook on life has improved and I can notice the difference with anxiety when I eat something sugary. I get easily anxious and worried when I eat high-sugar foods. Good to know!

When I stray too far off clean carnivore eating I get pretty tired and need to nap during the day but when I’m sticking closely to it I feel really good all day, even after getting up at 3am and working on a farm for 6-hours.

My weight has stayed the same, however since starting carnivore I have lost approximately 6 cm from my waist and gained muscle weight which tells me my muscles are getting denser and larger from the extra protein I’m having, plus with basic natural movement exercise I’ve increased which has neither been intense or drawn out over a long period of time, just fun and enjoyable. I never end a workout feeling so tired and sore I can’t get much out of the rest of the day, I always feel like I can go back later and do more. Which is how it should be.

I do, like Aimee, have a few symptoms I’d like to get rid of in 2020. They include dry scalp and sometimes under my beard, pimples mostly on my back, muscle tension and anxiety.

These have all gotten a lot better when I’ve eaten really clean but I’d like to see if I can get rid of them long-term.

So I’ll continue the way I’m going with my natural movement workouts.

Eating has been simple and I am not too worried about the lack of variety. I’ve always enjoyed eating really simple meals and often just feel like having meat and eggs. So I’m glad that’s been working well for me and is a good option in general.

I’m looking forward to the next phase!


What have we actually been eating over the last few months? We’re always asked about what we eat on a daily basis so let’s go into it!

Brekkie tends to be a 150g beef mince or been mince/liver/kidney patty (was 120g but we didn’t feel full for long enough and read that maybe more protein and less fat was ok for a while),ย  2 pastured egg yolks or whole eggs, a bit of suet, Ghee-daise or plain ghee, lots of salt and usually after drinking a glass of Sole first. Then a black, strong, organic coffee with collagen powder after for Aimee, and a collagen water or hot cocoa/water/stevia for Clint.

Lunch and dinner are just meat of some kind; often free-range chicken (not ideal), beef, seafood, kangaroo, pork (only occasionally, we don’t have access to good pork here sadly), venison. We usually add a bit of suet or ghee and sometimes have 1-2 eggs with meals.

Sometimes we make Eggoodles or an Egg Pancake which is basically just eggs, water and pure grass-fed beef gelatin powder combined and cooked.

We were also adding in bone broth and other offal cuts some days.

This is typically how we eat 4-5 days a week and definitely eased up for more days each week than we’d originally intended to. We really should only be having 1 ‘off’ day per week but with socialising, hosting events, travelling to visit family, both having low will power and big sweet tooth’s… we didn’t stick to that plan too well! BUT having said that, we still didn’t eat much in the way of veggies and fruit and we know that’s helped us.

We do not miss cooking and eating veggies. Not one bit! Life is so much better without veggies!

Say no to vegetables

 

 

 

 

 

 

 

 

Come winter time we’ll probably say on occasion “oh some roasted pumpkin and carrot would be nice right now” but that’s about it. Meal times hold absolutely no stress. We can cook a piece of meat, add a bit of fat, maybe cook an egg, and a dish is done. Veggie prep and cooking is just so damn time consuming and boring.

Especially because we know cooked veg are healthier and easier for the body to process. We couldn’t just whip up quick salads, we were having to cook most of our veggie meals. Now, there’s none of that! On ‘off’ days if I want to cook something else that I enjoy like my homemade tomato sauce, a bushfoods dish, paleo mayonnaise, green banana flour dishes etc I would and that’s ok, I’ll always do that. But I feel for the majority of my week my eating needs to be even more simple than it has been on this semi-carnivore journey so far.

Think about how humans would be able to eat in a totally, fully, completely natural environment; we wouldn’t have access to the HUGE variety of foods we do today, nor would we have the quantity of food available to us on a daily basis that we have now, weย  wouldn’t be eating foods made up of large quantities of different types of foods, we’d be eating in alignment to nature (with dirt, ash etc on our food. Not almost sterilised overly-hygienic environments), we’d have to work for our food with hunting, gathering, processing and cooking and we’d be eating outdoors and in tribes. Not indoors in solitude.

Our modern lifestyle is not conducive to how we naturally need to eat and live. And in a time when we’re over-exposed to and affected by harmful toxins, we experience chronic stress and sickness, we’re spending loads of time using and being surrounded by harmful tech devices and frequencies, and we’re more isolated even though we’re often living in more densely populated areas, it doesn’t make sense to be overwhelming our body’s with more food, more supplements, more synthetic materials, more toxins and more general confusion. The more we add the harder it is for us to deal with and utilise.

It DOES make sense for us to simplify things. Our food, our environment, our thoughts, our activities.

What’s our next step?

Well January happens to be World Carnivore Month and, if done properly, is an epic clean-up and good opportunity to use it as a type of ‘elimination diet’ and simplification period which would be good for us because we’d love to find out if some not-so-obvious foods we regularly eat are causing us some problems. Plus cut out definite we-know-about-but-easily-ignore problematic foods and ingredients.

The eating plan for the month consists of:

  • Red meat (muscle meat and offal)
  • Good salt
  • Beef bone broth and gelatin
  • Tallow/suet
  • Water

That’s it! So, no eggs, no coffee (which I know is a problematic one for me), no white meat like chicken, no seafood, no tea, no alcohol.

Steak

If you’d said to me 6 months ago we’d be doing a full-on carnivore diet month we’d have said you were insane! We thought it was such an unhealthy experiment and wouldn’t have considered trying it ourselves. But the more we learn, the more we realise the less we need to do.ย 

We’re going to do this high-level carnivore program for 3 weeks instead of 4 because we have Australia Day celebrations planned for the weekend of 25-26 January and want to enjoy a few of our favourite foods and drinks with friends (minimally of course), then continue a really basic carnivore approach after that but play around with adding foods back in for periods of time to see how they effect us. For example … eggs.

Many long-term carny’s report they feel better eating mostly just red meat, eggs never or rarely, clean animal fats, no or minimal animal milk/cheese, lots of salt and water. It’s really not natural for humans to have access to and be consuming chicken eggs regularly. And eggs can trigger an inflammatory response in many people. So it’ll be interesting to see how we go eliminating then bringing them back in.

White meat animals are fed so much crap, it’s no wonder people often feel better without consuming them. Whereas red meat animals such as grass-fed organic cattle and lamb (and in Australia kangaroo) are fed only grass varieties and produce cleaner, more bioavailable and natural nutrients for humans to consume and benefit from.

So for the next 3 weeks we’re going hardcore carnivore. Then we’ll go back to carn-omnivore (our made-up label to show that we’re mostly carnivore but still omnivores!) but simpler and more basic.

Tracking will be key for us throughout this next phase. We need to journal our experiences and gain better understanding of our health so we have better control over it.

We wouldn’t recommend just anyone embarks on a strict month of carnivore eating to begin with, it’s a huge stretch for most people. Basic carnivore though could be the way to go.

If you do want to join World Carnivore Month register HERE.

If you’d like to transition into basic carnivore we suggest you find out more via Dr Paul Saladino and Kevin Stock.

Coming up in the future blogs:

  • how the hardcore 3-week carnivore eating went
  • is eating meat ethical?
  • bio-availability and what it means
  • other lifestyle factors equally, if not more, important than just what we eat
  • grass-fed vs grain fed and other meat/ protein comparisons
  • + more!