tankasnowgod
Member
- Joined
- Jan 25, 2014
- Messages
- 8,131
So on Last Night's Livestream with Danny Roddy (#59), @haidut shared a recipe for burgers-
View: https://www.youtube.com/watch?v=rGwTthwL5EI
The idea is to add more calcium to get the ratio closer to 3:2 to phosphate (or even higher), and to improve the amino acid composition.
He suggested that 10 grams of gelatin per pound would be good. I was less clear on how much calcium carbonate to add, so I looked up phosphorus on Nutrition Data-
It seems that one ounce of ground beef has around 50mg of phosphorus (using raw values). So, one pound should have about 800mg. That means you'd want at least 1200mg calcium to get it to 3:2. There's 600mg of calcium in 1.5g of calcium carbonate.
I also have pretty lean beef (91% lean from Costco), so thought I would add in Hydrogenated Coconut Oil to get it closer to 80/20. So, the recipe for me was-
1 pound 91/9 ground beef
10 grams of gelatin
3 grams Calcium Carbonate
40 grams Hydrogenated Coconut Oil.
I mixed it all up, made two burgers (one for lunch, the other for dinner). I just ate the one for lunch, and I can say....
It was easily the best tasting burger I have cooked in well over a year, maybe ever. I just had it plain, so it stands well on it's own (I did have a soda with lunch).
There was zero chalk taste or sense at this level. It might be worth experimenting with higher doses of calcium. Haidut suggested it was 1g of calcium per burger, which would be closer to 10g of calcium carbonate in a pound of beef, if he was making traditional quarter pound burgers.
I did start feeling warmer within 10 minutes or so after eating, including in hands and feet (although I have gotten similar effects with Coconut Oil in other foods). I took my temp, and it was 99.4. So, pro metabolic, confirmed!
I am "Nixtamalizing" some potatoes to fry for dinner, so there could be a super metabolic combo for the standard meal of "Burger, Fries, Coke."
View: https://www.youtube.com/watch?v=rGwTthwL5EI
The idea is to add more calcium to get the ratio closer to 3:2 to phosphate (or even higher), and to improve the amino acid composition.
He suggested that 10 grams of gelatin per pound would be good. I was less clear on how much calcium carbonate to add, so I looked up phosphorus on Nutrition Data-
Beef, ground, 85% lean meat / 15% fat, raw [hamburger] Nutrition Facts & Calories
nutritiondata.self.com
It seems that one ounce of ground beef has around 50mg of phosphorus (using raw values). So, one pound should have about 800mg. That means you'd want at least 1200mg calcium to get it to 3:2. There's 600mg of calcium in 1.5g of calcium carbonate.
I also have pretty lean beef (91% lean from Costco), so thought I would add in Hydrogenated Coconut Oil to get it closer to 80/20. So, the recipe for me was-
1 pound 91/9 ground beef
10 grams of gelatin
3 grams Calcium Carbonate
40 grams Hydrogenated Coconut Oil.
I mixed it all up, made two burgers (one for lunch, the other for dinner). I just ate the one for lunch, and I can say....
It was easily the best tasting burger I have cooked in well over a year, maybe ever. I just had it plain, so it stands well on it's own (I did have a soda with lunch).
There was zero chalk taste or sense at this level. It might be worth experimenting with higher doses of calcium. Haidut suggested it was 1g of calcium per burger, which would be closer to 10g of calcium carbonate in a pound of beef, if he was making traditional quarter pound burgers.
I did start feeling warmer within 10 minutes or so after eating, including in hands and feet (although I have gotten similar effects with Coconut Oil in other foods). I took my temp, and it was 99.4. So, pro metabolic, confirmed!
I am "Nixtamalizing" some potatoes to fry for dinner, so there could be a super metabolic combo for the standard meal of "Burger, Fries, Coke."