What do I eat (2014)?

It’s been a while, I do have a back log of posts waiting to be finished on mitochondrial uncoupling, hormones, ketones, and diatomic hydrogen, they are all separate posts but they fit together.

Work has been busy, so has life, but thinking about what I think about never stops. And I constantly flagellate myself for not keeping up with writing.

Since I have limited time I thought I’d write a bit about what I eat for those that are curious or confused by some previous posts.

In the mornings I usually have about half a pint of cream (which is pastured), there is coffee somewhere in there (a French roast made in the press). I do drink this throughout the morning, it’s not a contest.

For lunch or somewhere around that time I like cream cheese which is imported from France (hat tip to Whole Foods for managing that one), cream cheese is made from cream not milk, so it has tiny amounts of protein and although the label says there are no carbohydrates I bet there are a few molecules in there somewhere.

After lunch I usually have a cup or two of Bulgarian yogurt which is made from whole milk.  I sometimes have that in the morning as well. It’s pretty common for me to go through at least 3 cups of that a day.

Dinner is usually beef (which is pastured and I go very very out of my way to get it from a specific farmer… the fat still tastes sweet… that’s fresh), although I don’t always eat meat every day, when I do I make up for it. I like beef short ribs, beef shank, marrow bones, oxtails, and that sort of thing. Love roasts. I don’t know how much beef I eat but probably approaching 1 pound or so on average which sometimes includes the weight of the bones other times not.

Somewhere between lunch and dinner I usually work in the other half pint of cream, and in the evenings I’ve been known to have up to 2 quarts of milk accompanied with cream cheese. But that is rare.

I rarely use anything more but salt, and even then I usually don’t use it, I salt to taste when needed. Needless to say I have no problem with using spices and the like and/or veggies when I have a hankering for them. My taste buds are unspoiled I guess.

I do lift heavy weights every single day, not for health reasons but because I enjoy that type of thing, much like the other things I do in my life.

That’s about it. Some days I have only cream and yogurt, some days I’m not hungry in the morning and don’t eat till dinner, you get the picture.


Oh, I do have butter milk on occasion or mix it with my milk, I like the sour taste.

19 Comments What do I eat (2014)?

  1. jason

    Hi edward. Been reading your site with great interest especially interested in the sat fat raising thyroid hormone production. Quick question. Eating high fat and relatively low carb like this what is your body composition like and libido?

  2. Edward

    Jason, I flux between 62 and 69kg, body fat wise I’m consistently at or below 13%. I have sex several times a week and have morning wood every morning. One of the things I noticed when I was eating more carbohydrate was that although I was still having regular sex, I did not have morning wood. Whether or not morning wood is a good or bad thing I don’t know, but I’ve always associated it with youth. As well my orgasms with more CHO were not satisfying. I should also point out that libido is not a preoccupation with sex. Preoccupation is a sign of stress hormones in my opinion.

    As far as body fat % I don’t believe lower is better, if we are using babies as an example that healthy solid fat the solid sort babies have (not the droopy sort obese people have) is a good thing. So I’m basically concerned more with the type of fat deposited on the body rather then the total amount. Babies have relatively low muscle mass but in my experience the ones who are breast fed are strong, I believe that is one of the positive side effects of physiological insulin resistance.

  3. Diane

    Hi Edward,
    I find your site quite interesting, and am thankful that I found you. I noticed that you mentioned gum problems are a sign of inefficient respiration. Can you please elaborate on this, and possibly suggest what one should do to solve their gum issues. I would greatly appreciate it. Thank you!

  4. Marco

    Hi Edward. Do you think mozzarella is a good substitute of cream? Or can be used


  5. Mitchell

    Hi Edward,
    On a day that you happen to finish with two quarts of milk that alone would put you at about 2g of calcium intake. In my experience that level of calcium intake produces edema (noticeable first in my ankles and shins). Now I’m wondering if it also has to do with my high carbohydrate intake that I can’t handle that much calcium. Not that I have any ideas as to why that would be. If you have any ideas I’d appreciate if you share them. Off to research it a bit now.

  6. Edward

    Hi Mitchell, it could be the carbohydrate. At least I think there is a plausible mechanism for the possibility. Since I think that carbohydrate is stressful for the cells if there is enough excess to induce the Crabtree effect it would cause the mitochondria to take up calcium and swell possibly producing the edema you have noticed.

    As well insulin also causes water and salt retention.

    Clip from the below paper:

    Crabtree effect and and calcium uptake

    Díaz-Ruiz, R., Avéret, N., Araiza, D., Pinson, B., Uribe-Carvajal, S., Devin, A., & Rigoulet, M. (2008). Mitochondrial oxidative phosphorylation is regulated by fructose 1,6-bisphosphate: A possible role in crabtree effect induction? Journal of Biological Chemistry, 283(40), 26948–26955. doi:10.1074/jbc.M800408200

    “In numerous cell types, tumoral cells, proliferating cells, bacteria, and yeast, respiration is inhibited when high concentrations of glucose are added to the culture medium. This phenomenon has been named the “Crabtree effect.” We used yeast to investigate (i) the short term event(s) associated with the Crabtree effect and (ii) a putative role of hexose phosphates in the inhibition of respiration. Indeed, yeast divide into “Crabtree-positive,” where the Crabtree effect occurs, and “Crabtree-negative,” where it does not. In mitochondria isolated from these two categories of yeast, we found that low, physiological concentrations of glucose 6-phosphate and fructose 6-phosphate slightly (20%) stimulated the respiratory flux and that this effect was strongly antagonized by fructose 1,6-bisphosphate (F16bP). On the other hand, F16bP by itself was able to inhibit mitochondrial respiration only in mitochondria isolated from a Crabtree-positive strain. Using permeabilized spheroplasts from Crabtree-positive yeast, we have shown that the sole effect observed at physiological concentrations of hexose phosphates is an inhibition of oxidative phosphorylation by F16bP. This F16bP-mediated inhibition was also observed in isolated rat liver mitochondria, extending this process to mammalian cells. From these results and taking into account that F16bP is able to accumulate in the cell cytoplasm, we propose that F16bP regulates oxidative phosphorylation and thus participates in the establishment of the Crabtree effect.”

  7. Mitchell

    Thanks for the thoughts Edward. I’ll report back if I end up testing a low carb/high calcium diet on myself. For now I seem to be fine with a calcium intake at or a little above RDA. Not sure if I’d benefit from more calcium anyway.

  8. Marco

    Hi Edward, if you don’t eat any meat some days, you only have dairy so? May I ask you your mean protein and calories intake?
    Isn’t the cream alone a bad tasting food?


  9. Marco

    Hi Edward, would a pound of meat be too much? Wouldn’t it increase cortisol?

  10. Montmorency

    Re: morning wood: I’ve seen the rather deflating suggestion that this is more due to full-bladder-pressure on the prostate, rather than youthful manliness. However, I guess it is better to have it than not to have it. Also reminds me of a saying from the amazing Glasgow comic, Bill Connolly:

    “When you get to a certain age, you realise the truth of these 3 things: never pass up the opportunity to visit the lavatory; never waste an erection, and never trust a fart”.

    How true that is.

    Montmorency (Mike).

  11. Matt

    Edward, are you consciously avoiding higher protein intake earlier in the day with cream and cream cheese? Also I’ve heard it said before that dairy protein is “insulinogenic”. Have you found this to be true?

  12. Matt

    Above you mention a correlation between physiological insulin resistance and strength. I always get confused when you and Peter talk about insulin resistance, as it is so frequently spoken of in a negative context, and Peter has mentioned innappropriate insulin resistance, in the context of metabolic syndrome, as being a bad thing. Can you explain the difference between good and bad insulin resistance, or if the distinction even exists?

  13. Edward

    I guess it would best be described as something sort of like when you are kid and your mom is trying to make you eat your vegetables. Your a kid you have your instincts you like a certain food and when you get it you’re happy. Your mom gives you some peas and you don’t want them but you might eat a few but over time your tolerance to choking them down becomes more and more exacerbated till you throw a fit. You eating what you like is physiological insulin resistance you getting to the point where you throw a fit and act out is deranged insulin resistance.

Leave a Reply

Your email address will not be published. Required fields are marked *