Zero Carb Keto and Taking In Too Much Fat

OK, so I often mention how hard it is to find fatty cuts. Most of the local processors here will trim all of the fat off of the cuts, and often the various species have all been bred to be leaner as well.

However, I have noticed that sometimes I can go too much the other way!

Other keto followers have discovered this issue as well. The proper amount of fat will keep your bowel movements regular on a zero carb diet with no supplementation.

Note: Many people are still under the misguided assumption that you need "fiber" for regularity. Fiber is not necessary at all and is actually harmful. For more information, check out the book "Fiber Menace." Just enough fat in your meat is all that is needed, and some salt intake.

However, on the opposite end of the scale, there is eating too much fat!

I notice that certain, delicious fatty cuts, such as sweetbreads, brisket, lamb ribs, and marrow, I will get diarrhea from having too much fat at one sitting. Some keto followers using "fat bombs" and MCT oil have similar issues.

So there is a Goldilocks zone, where you have just enough fat for ketosis and regular digestion, but not too much to cause loose stools.

One suggestion is to remove some of the fat on these super fatty cuts such as brisket, and save them to eat with leaner meats. Or for very fatty cuts such as sweetbreads and lamb ribs, just eat a small amount of them along with leaner meats, instead of a whole serving of them by themselves.

I personally seem to do best with cuts where the fat is intramuscular, meaning within the meat (muscle), rather than visible outside of the muscle strands (intermuscular). Intramuscular fat is also called "marbling," whereas intermuscular fat is sometimes called "seam" fat.

There is also visceral fat (around the organs) and subcutaneous fat (under the skin), and these are not very palatable, as they are harder, waxier fats.

For example, although beef tongue has the same ratio of fat to protein as brisket, I never have gastrointestinal issues from tongue but often do from brisket. I believe that is because the fat in tongue is intramuscular, rather than intermuscular as in brisket.

Also, of course, there is a difference in the fats of grassfed animals and grain-fed, and also between different species. Grassfed red meats such as beef and lamb are higher in omega 3 fatty acids and CLA, so are more nutritious than poultry or pork.

I am continuing my study of butchery and finding the perfect fats, and I will keep reporting on what I am learning!

Grassfed lamb chop with sea salt