How has your week been? I’m getting back into the swing of working from home. It’s like COVID-19 “lockdown”, only I feel more locked in. I’m halfway through the first six-week period of having a straight leg brace.
After the first six weeks, I hope to have 30° of motion in my knee for the next six weeks.
My routines are working as intended. The main problem I’m experiencing is the relatively sedentary existence. I’m walking down the road daily and back for a coffee. The walk, with the aid of crutches, is about 20 minutes. Before the injury, I used to do a 40-minute brisk walk after dinner every day. At my current rate, that walk would take me nearly three hours, I reckon. 🤣
While I do not subscribe to the “calories in, calories out” paradigm, I know caloric restriction is essential to maintaining my health for someone confined to quarters and with limited mobility.
What have I been watching this week?
Kim’s Convenience
Kim’s Convenience is a situation comedy produced in Canada. It is about a husband and wife from the Republic of Korea who have emigrated and own and manage a convenience store.
The show also features the couple’s son and daughter and the son’s workplace, a car rental business.
The humour revolves around archetypal Asian stereotypes. I reckon it’s hilarious.
Recipe
This minced meat, cheese, and vegetable mixture will help me plan meals this week.
A lot of recipes I’ve seen include fillers like breadcrumbs. I’ll use processed pork rinds, cauliflower, and broccoli to minimise the carbohydrate content to keep this a protein-rich dish. I’ll use beaten eggs to bind everything together.
Equipment
Food processor
Box grater
Ingredients
Beef that has been minced (in Australia, we use the word “minced” rather than “ground,” which is the word used in North America. I’d mince my meat in a perfect world, but I’m too lazy. Buying minced meat has risks, so if you’re concerned, you can pasteurise it at 60 °C for 2 hours.
Iodised salt
Black pepper
Garlic powder
Roughly diced broccoli and cauliflower stems and florets.
Coarsely crumbed pork rinds
Beaten eggs
Grated Cheer™ tasty cheese
Grated Cheer™ mozzarella cheese
Diced black olives
Instructions
Put the beef, condiments, vegetables, cheese, and olives into a bowl and gently mix everything with your fingers.
Add the beaten eggs and combine everything gently to avoid too much compression.
Fill a baking dish and add more grated cheese on top. Do not pack the mixture in; keep it loose so the cooked product will be tender and juicy.
Bake in an oven for 60 minutes at 160 °C.
Aim for an internal temperature of at least 60 °C. The terminal temperature was 75 °C.
Allow the meat to rest for 30 minutes before carving and eating with half an avocado.
Give thanks to the Lord.
Eat with a knife and fork.
Thoughts on the meal
This meat, cheese, and vegetable mix will feed me for a few more meals. Different flavourings like Worcestershire sauce, commercial barbecue sauce, and panko breadcrumbs would be acceptable for people who don’t avoid carbohydrates and ultra-processed foods.
The meal was tasty and filling. I feel sated.
Photographs
Minced grass fed beef with crumbed pork rinds, broccoli, cauliflower, and grated CHEER™ Tasty and CHEER™ Mozzarella cheeses with avocadoBroccoli and cauliflowerPork rindsCHEER™ Tasty and CHEER™ Mozzarella cheesesGrass fed minced beefMinced grass fed beef with crumbed pork rinds, broccoli, cauliflower, and grated CHEER™ Tasty and CHEER™ Mozzarella cheesesMinced grass fed beef with crumbed pork rinds, broccoli, cauliflower, and grated CHEER™ Tasty and CHEER™ Mozzarella cheesesMinced grass fed beef with crumbed pork rinds, broccoli, cauliflower, and grated CHEER™ Tasty and CHEER™ Mozzarella cheesesMinced grass fed beef with crumbed pork rinds, broccoli, cauliflower, and grated CHEER™ Tasty and CHEER™ Mozzarella cheesesMinced grass fed beef with crumbed pork rinds, broccoli, cauliflower, and grated CHEER™ Tasty and CHEER™ Mozzarella cheeses with avocado
Greetings. I hope you are well and have enjoyed a bountiful week.
I returned to work after a fortnight of personal leave. It was good to be logged in officially and working albeit from my bed.
I needed the short break for the acute recovery of the injury. I made sure I was horizontal and resting regularly. I can now manage a few stairs and a walk down the road with crutches.
This week, I attended the scheduled fracture clinic appointment and had the dressing removed. The surgical wound looked good. The orthopaedic registrar (a specialist in training) was satisfied with my progress and assured me I could bear weight on the leg. I also sought a physiotherapist’s review of the brace. Since the post-operative swelling continued to settle, the leg brace had become loose, and I needed help adjusting it.
I left the clinic feeling pretty good. I’m feeling well enough for short walks on crutches to buy a proper coffee in the morning.
A mug of cappuccino from Stella’s by the Lake
Later in the week, I attended a scheduled radiology appointment for a radiograph (x-ray) of the knee. That same day, I started getting muscle pain in the distal medial thigh. There was some bruising, which I attributed to the leg brace, but on further palpation, I could feel a knotty vein. I was guessing I might have a superficial venous thrombosis.
The patella repair looks good.
I attended outpatients again and saw the same registrar. He understood my concern, and we agreed to monitor the bruising and the pain.
Uber
Until a few months ago, I had resisted using Uber and used local taxicab services. My need for a taxicab is usually for rides to and from the Canberra airport. The car park charges at Canberra airport are extraordinary for a weekend away. It is cheaper to use a taxicab service.
I was at a meeting with work colleagues, and we agreed to get to the meeting venue by Uber. I mentioned that I’d never used Uber, and my work colleagues looked at me with incredulity. They explained that the smartphone application was straightforward and more flexible than those available for taxicab services. They also explained that the application works anywhere Uber is available because I do some interstate and international travel.
I tried it the last few times I travelled to Brisbane and back, and my colleagues were correct. Uber is also significantly cheaper than taxicab services, and the drivers rarely want to discuss controversial government policies.
With my current situation, I have to visit the hospital and other healthcare providers more regularly. An Uber Comfort ride has been comfortable and cheaper than taxicabs.
I know this because I thought I’d get a better-suited ride if I could call a taxicab company and make a special request. It turned out to be more expensive and less comfortable. That is the one deficiency of Uber: it’s not apparent how to communicate directly with the company and specify what I need. I’m grateful for the Uber Comfort option.
Butter bounty
I’m still low carbohydrate, healthy fat eating while confined to quarters. I’m getting deliveries from Woolworths and Coles.
I’ve been trying different brands of butter.
PRÉSIDENT® butterPRÉSIDENT® butter nutrition information
Kathleen has mentioned PRÉSIDENT® butter, which is a French product. The other night, while we were on FaceTime, I saw her placing cubes of PRÉSIDENT® butter in her mouth and letting it melt on her tongue. Yes, butter does melt in her mouth. 😉
Between Woolworths and Coles, only Woolworths stocks and sells the PRÉSIDENT® butter.
I finally got some the other night. It is as luxurious as Kathleen described. It is smooth, creamy, and rich. It felt decadent as I let some melt on my tongue.
MAINLAND™ butterMAINLAND™ butter nutrition information
The other butter I tried recently is MAINLAND™ Pure, made from cream sourced in New Zealand.
MAINLAND™ Pure is smooth and creamy, yet it tastes less luxurious. I’m struggling to describe the difference. Both are great tasting. I suggest you try them yourselves if you can source them. I think I’d try them on pork rinds.
While I have no allegiance with New Zealand, given that the All Blacks almost always defeat the Wallabies, the Rainbow Warrior episode remains a strong memory. With the Rugby World Cup tournament currently being held in France, it was surprising that France defeated New Zealand this morning.
The other more expensive butter I buy regularly is Lurpak®.
Recipe
Tonight, I’m cooking a scotch fillet (also known as ribeye in North America) steak. I would typically cook a steak like this at 54 °C for two hours, but someone in a Facebook group for sous vide cooking suggested 57 °C for better fat rendering.
Equipment
Precision cooker
Water bath
Vacuum chamber
Carbon steel frypan
Ingredients
Scotch fillet steak. I purchased this one from Woolworths for $10.
Iodised salt.
Black and white peppercorns.
PRÉSIDENT® butter.
Broccoli
Cauliflower
Coconut oil
Extra virgin olive oil
Instructions
Season the steak with salt and pepper and seal it in a food-safe bag with a vacuum chamber.
Cook the steak in the water bath for 3 hours at 57 °C.
Towards the end of the 3 hours, parboil the broccoli and cauliflower.
Remove the steak from the vacuum bag and dry the surface with kitchen paper.
Heat the carbon steel frypan and add a little coconut oil and a knob of butter.
When the butter ceases to sizzle, lay in the steak to sear.
Remove the steak, put the broccoli and cauliflower in the frypan, and quickly get these vegetables smothered in the healthy fats.
Arrange the steak, cauliflower, and broccoli on a dinner plate. Add a knob of butter to the steak. Drizzle the vegetables with extra virgin olive oil.
Give thanks to the Lord.
Eat with a steak knife and fork.
Final thoughts
Do you use Uber or other services other than traditional taxicabs? I’d welcome your opinion.
Do you have a favourite butter?
Do you ever eat butter on its own?
Are you watching the Rugby World Cup 2023? Which team do you want to win? I don’t think the Wallabies have a chance, so I want the Republic of South Africa to win.
Photographs
Sous vide scotch fillet steak with cauliflower, broccoli, and PRÉSIDENT® butter
Hello there. I hope you enjoyed a good week. I’m still euphoric from last weekend’s trip to Brisbane and time with my daughters and parents.
Returning to Canberra reminded me again how good Brisbane is.
What have I been reading?
I’ve been reading nutrition articles in my spare time.
I came across an excellent paper describing the nitrate–nitrite–nitric oxide (NO) pathway. Dietary nitrate has various beneficial vascular effects, including reducing blood pressure, inhibiting platelet aggregation, preserving or improving endothelial dysfunction, and enhancing exercise performance in healthy individuals and patients with peripheral arterial disease. (Lidder & Webb, 2013)
Some studies with nitrate or nitrite also show the potential to protect against ischæmia-reperfusion injury and reduce arterial stiffness, inflammation, and intimal thickness.
I was interested in the ramifications of blood pressure control and other potential physiological benefits.
It also raised a question about the difference between the nitrates in leafy green vegetables and those found in cured meats like bacon.
To answer the question, I visited three large language model artificial intelligence platforms, viz., Bing, ChatGPT, and Bard. Check out the answers at the end of this post.
Noting that the main difference is the pathways to either nitric oxide or nitrosamines, I wonder what the outcome would be if I ate bacon with antioxidants. That would be an interesting experiment.
What I find interesting is the assumption that observational studies, including meta-analyses and systematic reviews are accepted without question by so many. The difficulty is that unlike the situation with cigarette smoking and lung carcinoma where the association was strong with odds ratios >30, for the nitrates and gastrointestinal carcinoma, the odds ratios are much less and in the order of just over 1.
The absolute risk is low when you take into account that gastrointestinal carcinomas occur in people who have never consumed cured meats. That said, it would be unethical to undertake a randomised controlled trial exposing a group of people to a diet with a lot of cured meat in it. Cause and effect may never be proven.
For me, this tells me that bacon, Spam®, and cured sausages are not everyday foods, but when I put them into the context of low carbohydrate, healthy fat eating, these foods are not anathema. Nor are they forbidden to me. The danger from sucrose, refined carbohydrates, and even complex so-called slow carbs is far greater in terms of non-alcoholic fatty liver disease, insulin resistance, and obesity. There is a growing belief that many malignant events are a result of insulin resistance.
Please note, reader, this is my personal opinion as it applies to my own health. I’m not providing advice to anyone. I get questions from friends and family, and I find writing out my thoughts here useful. The most important message for anyone reading this and thinking about their own health is to speak with their regular general practitioner. If you don’t have a GP, I urge you to find one and develop a strong relationship.
Recipe
Equipment
Slow cooker
Ingredients
Lamb bones
Lamb shanks
Iodised salt
Iceberg lettuce
Instructions
Brown the lamb shanks and lamb bones in a hot oven.
Place the lamb shanks and lamb bones into the slow cooker.
Cook for 9 hours.
Remove the meat and bones and then pass the cooking liquor through a metal sieve. The filtrate is the start of what will become bone broth with a few more uses with other joints of meat.
Pull the meat from the bones and place into a refrigerator container. Discard the bones.
Wash the lettuce leaves and spin them in a lettuce spinner to remove as much water as possible.
Place some of the meat along with some olive oil and apple cider vinegar into a couple of lettuce leaves and roll them to form a bite-size bundles.
You can serve these bundles of meat with a anything you like. I chose a little salad of avocado, cherry tomatoes, and olives dressed with olive oil and apple cider vinegar.
Give thanks to the Lord.
Eat with your fingers.
Thoughts on the meal
There’s nothing special or difficult about this meal. It requires no skill and given most of the cooking happens slowly the big advantage is that my flat is filled with the aroma of lamb fat and lamb meat.
Photographs
Pulled lamb wrapped in iceberg lettuce leaves with a small saladLamb bones and lamb shanksSlowly cooked lamb bones and shanksPulled lambPulled lamb wrapped in iceberg lettuce leavesPulled lamb wrapped in iceberg lettuce leavesPulled lamb wrapped in iceberg lettuce leaves
References
Lidder, S., & Webb, A. J. (2013). Vascular effects of dietary nitrate (as found in green leafy vegetables and beetroot) via the nitrate-nitrite-nitric oxide pathway: Vascular effects of dietary nitrate. British Journal of Clinical Pharmacology, 75(3), 677–696. https://doi.org/10.1111/j.1365-2125.2012.04420.x
Bing
What is the difference between the nitrates in leafy green vegetables and those in cured meat like bacon?
Nitrates are a set of compounds that involve nitrogen and oxygen molecules. While they are often associated with cured meats, green, leafy vegetables are much richer in nitrates1. The nitrates found in vegetables may help reduce the risk of carcinoma, whereas eating foods high in added nitrates can cause health risks.
Cured or processed meats such as bacon, sausage, hot dogs, and ham often contain added nitrates and nitrites. These compounds prevent the growth of harmful bacteria, add a salty flavour, and make the meat appear red or pink2. Nitrates convert to nitrites, and in the stomach’s acidic environment, nitrites interact with specific components concentrated in meat to form N-nitroso compounds, which are potential carcinogens.
In summary, while the nitrates in leafy green vegetables may have health benefits, those in cured meats like bacon can have adverse health effects.
ChatGPT
What is the difference between the nitrates in leafy green vegetables and those in cured meat like bacon?
Both leafy green vegetables and cured meats like bacon contain nitrates, but there are essential differences in their sources, roles, and potential health implications:
Source and Chemical Structure:
Leafy Green Vegetables: Nitrates in vegetables come from the soil and water in which the plants are grown. They are naturally occurring and absorbed by the plants during their growth. Nitrates in vegetables are primarily in the form of nitrate ions (NO3–).
Cured Meats (Bacon): Nitrates in cured meats are additives, primarily in the form of sodium nitrate (NaNO3) or sodium nitrite (NaNO2). These additives are used in the curing process to preserve the meat’s colour and flavour and inhibit the growth of harmful bacteria.
Conversion to Nitrites:
Leafy Green Vegetables: Vegetable-containing nitrates are converted into nitrites (NO2–) by bacteria in your mouth and gastrointestinal tract. These nitrites convert to beneficial compounds like nitric oxide (NO) in your body.
Cured Meats (Bacon): Nitrites are additives in cured meats. Nitrites play a crucial role in preserving the meat’s colour, flavour, and safety, as well as preventing the growth of harmful bacteria.
Health Implications:
Leafy Green Vegetables: Vegetable nitrates are generally considered beneficial for health. Nitric oxide, produced from the conversion of nitrates, promotes healthy blood vessels, regulates blood pressure, and supports overall cardiovascular health.
Cured Meats (Bacon): Concerns exist about the potential health risks of consuming large amounts of processed meats containing added nitrates and nitrites. High consumption of processed meats is associated with an increased risk of specific health issues, including colorectal carcinoma and other chronic diseases. The nitrites in cured meats can react with amines in the meat to form compounds called nitrosamines, some of which are considered carcinogenic.
Dietary Context:
Leafy Green Vegetables: Consuming a variety of leafy green vegetables is generally encouraged as part of a balanced diet due to their high nutritional content, including vitamins, minerals, fibre, and antioxidants.
Cured Meats (Bacon): Processed meats like bacon are typically higher in unhealthy fats, sodium, and calories and are often low in essential nutrients. As a result, consume processed meats in moderation and choose leaner and less processed protein sources.
In summary, while leafy green vegetables and cured meats contain nitrates, their potential health implications differ. Leafy greens provide natural sources of nitrates that can positively affect health, whereas the nitrates added to processed meats can raise concerns when consumed excessively.
Bard
What is the difference between the nitrates in leafy green vegetables and those in cured meat like bacon?
The nitrates found in leafy green vegetables and cured meat are chemically the same but have different effects on the body.
Nitrates in vegetables convert to nitric oxide in the body. Nitric oxide has many beneficial effects, including lowering blood pressure, improving blood flow, and reducing inflammation.
Nitrates in cured meat convert to nitrosamines. Nitrosamines are compounds linked to carcinoma.
Nitrates in vegetables are not harmful because of accompanying antioxidants, such as vitamin C and vitamin E, which help prevent them from being converted into nitrosamines. Cured meat, on the other hand, does not contain these antioxidants, so nitrates are more likely to be converted into nitrosamines.
In addition, the processing methods used to make cured meat, such as smoking and salting, can also increase the risk of nitrosamine formation.
For these reasons, it is safe to eat leafy green vegetables, even though they contain nitrates. However, limiting your intake of cured meat is best, mainly processed meats such as bacon, hot dogs, and sausages.
Here are some tips for reducing your intake of nitrates from cured meat:
Choose fresh meat over processed meat.
Look for meats labelled “no nitrates added” or “minimally processed.”
Cook meat at lower temperatures and for shorter periods.
Avoid smoking or salting meat.
Following these tips can reduce your risk of exposure to harmful nitrosamines.
I hope you had a good week. Mine was busy with lots of stakeholder meetings.
What have I been listening to this week?
I listened to a book by neurologist David Perlmutter titled “Grain brain: the surprising truth about wheat, carbs, and sugar – your brain’s silent killers” (Perlmutter, 2019). The author focuses mainly on the role of gluten in neurological disease; he also advocates for a low carbohydrate, healthy fat eating lifestyle. He is a proponent of the concept that gluten sensitivity is a spectrum rather than a binary abnormality. By that, many will say that proper gluten sensitivity is coeliac disease. If a diagnosis of coeliac disease cannot be achieved using conventional criteria, then the patient doesn’t have gluten sensitivity. Perlmutter proclaims that gluten sensitivity and coeliac disease should not be bound solely as gastrointestinal diseases but also neurological ones. He cites many examples from his own clinical practice and helpfully also shares citations from the observations of other neurologists (Cherbuin et al., 2012; Li et al., 2023).
I’ve also been listening to “Kitchen Confidential” (Bourdain, 2000) by Anthony Bourdain (1956 – 2018). I had picked up a bit about Bourdain based on his TV shows and what I’d read in the news. Listening to him read his book authenticates the stories he’s telling. I never realised how many illicit drugs he was snorting, smoking, ingesting, and injecting.
What’s on the menu tonight?
I was scrolling through low carbohydrate, healthy fat eating groups on Facebook. I noticed some were enjoying a rack of lamb. It got me drooling.
Recipe
Equipment
Oven
Meat thermometer
Frypan
Ingredients
Lamb rack
Iodised salt
Spinach
Cream
Olives
Cherry tomatoes
Instructions
Turn the oven on and set the heat to 160 °C.
Season the lamb with salt.
Insert the thermometer.
Put the lamb on a rack and into the oven and cook until the internal temperature is about 54 °C.
Slice the rack into cutlets.
Wilt some spinach in rendered lamb fat and then add some cream.
Add the other bits of vegetation.
Put the food and the vegetation on a dinner plate.
Give thanks to the Lord.
Eat with a steak knife and fork.
Thoughts on the meal
I love lamb, and I love a rack of lamb. I chose a frame with lots of fat. It was delicious. I’ll have plenty of lamb cutlets left for lunches during the week.
Final thoughts
Do you have gluten sensitivity? Do you think it’s affected how you think?
Do you like watching Anthony Bourdain’s TV shows?
Are you a fan of lamb? Do you like lamb fat?
Photographs
Roast rack of lamb with spinach, olives, and cherry tomatoesRack of lambRack of lambRoast rack of lambRoast rack of lambRoast rack of lambRoast rack of lambRoast rack of lamb with spinach, olives, and cherry tomatoesRoast rack of lamb with spinach, olives, and cherry tomatoesRoast rack of lamb with spinach, olives, and cherry tomatoesRoast rack of lamb with spinach, olives, and cherry tomatoes
References
Bourdain, A. (2000). Kitchen confidential: Adventures in the culinary underbelly (1st US ed). Bloomsbury.
Cherbuin, N., Sachdev, P., & Anstey, K. J. (2012). Higher normal fasting plasma glucose is associated with hippocampal atrophy: The PATH Study. Neurology, 79(10), 1019–1026. https://doi.org/10.1212/WNL.0b013e31826846de
Li, C., Guo, J., Zhao, Y., Sun, K., Abdelrahman, Z., Cao, X., Zhang, J., Zheng, Z., Yuan, C., Huang, H., Chen, Y., Liu, Z., & Chen, Z. (2023). Visit-to-visit HbA1c variability, dementia, and hippocampal atrophy among adults without diabetes. Experimental Gerontology, 178, 112225. https://doi.org/10.1016/j.exger.2023.112225
Perlmutter, D. (2019). Grain brain: The surprising truth about wheat, carbs, and sugar – your brain’s silent killers. Hodder & Stoughton.
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.
Weight Chart 20230729
This spans 2022 and 2023. The horizontal lines are 1 kg increments.
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
Air fryer picanha with oysters and hollandaise sauce on a bed of crispy kalePicanha (I discarded the chimichurri sauce). Picanha and kalePacific Ocean oysters and hollandaise saucePacific Ocean oysters and hollandaise sauceAir fryer picanha with oysters and hollandaise sauce on a bed of crispy kale
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.
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