A Wet Fun Friday afternoon – Odds and Ends

Ah, Another week gone by – some good food eaten, some bad. Thankfully the good outnumbers the bad by an mile (But that Absolut Vodka last night certainly didn’t help – it may have zero carbohydrates, but it has its own issues and side effects. Heh Heh) I hope all of your are up to goodness (or up to no good) this weekend, and I also hope you don’t have any rain. I hate to be a sad-sack complainer, but its literally rained 6 days a week here (Albany, NY) all summer with no signs of stopping anytime soon.

Anyways, enough complaining from me – here’s a fun little round-up sampling of posts from this past week that I enjoyed and wanted to share.

Why is “low-carb” such a dirty word in the health and fitness industry?

I know that YESTERDAY was “Question Day” here at Low Carb Fight Club, but I really have to ask – what the hell is the deal with “the industry” and the term low-carb? It has such a stigma against it, I even think that those who are (what I’m going to call) “low carb proponents” almost go out of their way to temper their messages thusly – “Carbs are bad, but not that bad – we need lots of vegetables! Those are good”.

Why is it that we have to pretend to “have our cake and eat it too” (no pun intended)?

Wednesday Question: How often do you weigh yourself?

Hey everyone – welcome to another “Question Wednesday”, I hope your ‘hump day’ is going well. So, whats your opinion on those numbers that mock us from the face of the scale? I’m sure that we’ve all been very familiar with them from time to time…

What the “tracking method” of your weight loss?

Tell us the sick science of your weight loss obsessed minds!

More Low-Carb Cooking Excellence – Stupidly Simple Meat Cooking

Ok, as we laid out in yesterdays “Essential Equipment” post – On hand we’ve got a cast iron pan, olive oil, and some simple seasonings. Now for the fun part. The meat. I guess it all depends on what KIND of meat we’re working with here.
So we’ve got to narrow that down. I’m going to use BEEF as an example.

With beef – it all depends on the size of the steak and the type of beef you’re cooking. Different people will tell you different things, but basically it all boils down to this – cooking expensive meat longer makes it tough (not good), and cooking cheap meat longer makes it tough as well – so let’s just try to cook everything “just enough” for our tastes, but never too much. Sounds stupidly simple, right?

3 Carnivore Kitchen Essentials for Low-Carb Cooking Excellence

One of my biggest challenges over the past few years on a low-carb diet (that won’t break the bank), was learning how to cook. Now I’m not saying that I’ve LEARNED completely, I think its one of those life-long learning type activities like cheating at Pool – but I’ve come a long way, and I’d definitely consider myself “competent” in the kitchen these days, whereas before my level of mastery ranked somewhere between boxed Kraft Macaroni and Cheese and shoddily semi-scrambled eggs…

A Fun Friday Potpourri Post

Happy Friday everyone! I just wanted to do a quick 3 shot “link love” fest on a couple unrelated (but relevant) things. Hope everyone had a sweet week, and is looking forward to an all-star weekend.
Hah, that sounds so lame and funny to me for some reason…

“I’m gonna have an all-star weekend! Someone give me [...]

Everything you need to know about losing weight (without being hungry) – all on one piece of paper

Here’s an interesting one. Its exactly what the title says – simple rudimentary rules to lose weight the low-carb way. Its quick and effective (assuming you can actually READ it, the use of computers has pretty much destroyed human handwriting).

Does it answer every question? Hell no. Its chicken-scratches on a piece of sketch paper. It’ll probably bring up more questions than it answers. But I’ll tell you what it IS…

Wednesday Question: What is your favorite low-carb treat?

This is a great quick question – Personally, I’m going to name two.

First off, I love berries. They aren’t the LOWEST of carb choices, but you’d be surprised how low the Effective Carb Count (ECC) is of some blackberries and strawberries, not to mention all the antioxidants they give you. Note that I said ‘berries’, not simply ‘fruit’ – last week I read on some website (the name and URL escapes me right now) referred to fruit as “candy bar that hangs from a tree”, and for most fruit, that isn’t too far off. Most berries are another story though….

Whats yours?

What the experts say: on Potassium intake

Potassium. Its another puzzle piece in the vitamin and supplement picture. How much, if any, do we need? Well, I’m sure that we all now realize that the US RDA (Recommended Daily Allowance) for vitamins isn’t quite right. After all, they’ve got a ridiculously high “recommended” daily amount of carbs too – so no surprises there.

In a nutshell, here is “the rub” with your Potassium levels…

Working Out and eating low-carb will NOT kill you, but you will get stronger and faster

The other day I noticed that someone stumbled upon this blog by searching google for “low carb danger working out” (minus the quotes), and that isn’t the first time I’ve heard that particular myth either. I’ve had several conversations with people at the gym that are completely CONVINCED that you need an adequate amount of carbohydrates for your body to perform properly.

Again, this is another time where “common sense” is totally WRONG…