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Introduction
Dear Reader,
I hope you enjoyed good health and eating last week.
What have I been reading?
I’m close to the end of Gary Taubes’ Good Calories, Bad Calories Fats, Carbs, and the Controversial Science of Diet and Health(1). It is a very long book at 640 pages or 25 hours and 35 minutes of listening time. The basic summary is that calories are not all created equally. As a unit of energy, a calorie is consistent; however, the form of the calorie is critical. A calorie of fat will not stimulate the elaboration of insulin like a calorie of sucrose will. Gary advises we must not agree to the thermodynamic equation for weight loss and obesity management. The message is that simply reducing the calories in and increasing the calories out will not always work. The biological effect of that calorie must be considered. Moreover, calorie restriction without restricting carbohydrates will result in constant hunger and craving. Having listened to CASE FOR KETO: the truth about low-carb, high-fat eating(2), Taubes advocates for low-carbohydrate, healthy fat eating.
I’ve also started reading a new 426-page textbook. I am reading this book rather than listening because it’s unavailable as an audiobook. Ketogenic: the science of therapeutic carbohydrate restriction in human health(3) is for health practitioners, including medical practitioners, nutritionists, and professionals in related fields. I wouldn’t ordinarily read a textbook cover to cover (Apart from Pathologic Basis of Disease(4)), but this is a book I’ll likely read comprehensively.
A new low for me
One of the unintended consequences of transitioning from the CSIRO TWD to a low carbohydrate, healthy fat eating way of living is a new minimal mass. I do not intend to lose more weight, but this week of low carbohydrate, healthy fat eating has had that effect. This meal will hopefully add some weight.
I know the body mass index (BMI) is an imperfect tool, but in my opinion, while crude, it is useful. I currently sit in the healthy weight range but at the upper limit. When I looked at the numbers, I could remain in a healthy weight range and lose another five kilograms. If I keep losing weight, seeing how it makes me feel will be interesting.
Glucose monitoring
I’m toying with getting a glucometer and measuring my blood glucose after each meal. I’m curious to compare such measurements with a specimen collected on getting out of bed.
Picanha steak
For the first time, I’ve seen Picanha in the supermarket. Picanha is a cut of beef that is popular in Brazil.
From wikipedia
The most well-known proponent of picanha on the internet is probably Guga from Guga Foods and his other channel, Sous Vide Everything.
Here is an old video of Guga discussing what he describes as the Queen of Steak.
Recipe
Equipment
- Air fryer
- Microwave radiation oven
- Stick blender
Ingredients
- Oysters
- Picanha steak
- Lime juice
- Iodised salt (flaky)
- Kale
- Egg yolks – 3
- Curry powder – 1 teaspoon
- Apple cider vinegar – 1 tablespoon
- 100 mL of melted butter
Instructions
- Dry the surface of the meat with a paper towel and lightly season with salt.
- Wash the kale leaves.
- Put some wet kale leaves into the base of a baking dish and then place a trivet for the steak over it.
- Cook the steak (and kale) in an air fryer for five minutes on each side (of the steak) at 180 °C.
- Make a hollandaise sauce with the stick blender.
- Lay the crispy kale onto a plate and place the steak on it. Add some oysters in shells.
- Season the oysters with lime juice and flaky iodised salt.
- Pour the hollandaise sauce into a ramekin and use it as a dipping sauce or spoon some over the steak, oysters, and kale.
- Give thanks to the Lord.
- Eat with a steak knife and fork.
Thoughts on the meal
I know what you’re thinking. Yes, I could have had more vegetables.
The steak was good, and the oysters were plump, firm, and fresh. It all worked well together.
I have no complaints.
Final thoughts
- Would you acquire a glucometer to measure your blood glucose?
- Have you tried picanha steak? What did you think?
- Do you like oysters?
Photographs
Bibliography
- Taubes G. 2008. Good calories, bad calories: fats, carbs, and the controversial science of diet and health. Anchor, New York.
- TAUBES G. 2022. CASE FOR KETO: the truth about low-carb, high-fat eating. GRANTA BOOKS, S.l.
- Noakes T. 2023. Ketogenic: the science of therapeutic carbohydrate restriction in human health. Academic Press, an imprint of Elsevier, London.
- 2021. Robbins & Cotran pathologic basis of disease Tenth edition. Elsevier, Philadelphia, PA.
Ooh those oysters and steak-what a perfect meal! I always think of Brazil with the picanha steak 🙂
Hi Lorraine, thanks. It was pretty decadent. 😀
I don’t think I’ve had picanha steak before, but it looks delicious! I’ll keep my eyes peeled for it in the grocery store.
I think it is better known in the US than here in Australia
Oh – addendum to my comment just posted – tofu is a delightful protein I quite oft use . . . you seem not to like it . . . but you can make it ttake on most tastes you love . . . ?
Gary – you always ask for comments . . . but such may not always agree with you – please respect that!
1 I think a glucometer is only of use if one has sufficient medical knowledge to truly understand its readings and if one has continued and continuing sugar problems.
2 In a healthy diet red meat fits in about once a week – if one eats this in slab form and knows how to cook the same > most top cuts can be enjoyable. I cook mine mostly in stir-fries > less meat, more aste, more health!
3 Love oysters – having studied nutrition since 1994 I usually have them on their own.
Added to your questions > my statements –
4 Food should be a personal and cultural joy – why all this laboratory fuss?
5 Hollandaise added to meat added to oysters surely does not belong in ANY healthy diet.
5 Meat surely should ever only take up 25% – one does not need to measure, one knows to be ‘safe’ There are thousands of fun ways for salads and vegetables to be part of your day!
Food is the greatest cultural joy we have in common – we do not need complicated tables to enjoy that! Oh, Gary – I am only answering your questions 😉 !!!
Hi Eha,
Thanks for sharing your opinions and personal experience.
Did you think that Guga was right about the picanha being the best steak in the world?
Hi Karen,
I think the picanha tastes good. It has nice chewiness which isn’t tough. It tastes like beef. I don’t know that it’s the best. I had a T-bone the other night I loved. I think my favourite steak depends on many factors at the time of cooking and eating. In general I love the fat cap of the ribeye. That would consistently be my favourite.
I love oysters with just lemon juice and salt.
I agree, that a little acid from citrus whether it be lemon or lime plus some salt is all that fresh oysters need.
I’ve only tried oysters once and was not that fussed, though I’m reading a thriller set in Australia at the moment, where the character eats battered, deep-fried oysters and I thought they sounded yummy… I’ve never had that kind of steak, and I have a glucometer as back up for the Freestyle libre, which has a few minutes lag on blood sugar levels.
Hi Emma,
I can verify that battered and deep fried oysters are delicious, especially with a nice dipping sauce.
I’ve seen people on YouTube with CGMs for monitoring their glucose to tweak their eating. Technology is marvellous.
Decadent meal. To be honest, I’d just have the steak.
Steak alone would be good. The oysters did add to it though.