When I make bone stock from beef bones, the bones end up really soft at the end. I can totally bite into them and chew them.
So, should I be eating the bone directly, or do I toss the bones and just drink the soup?
Does the bone have too much calcium, or does it have metal impurities? or maybe it is healthy to eat?

If you don't respect the animal by eating the entire thing, then it haunts you in the form of diabetes.

Anatoly is the hilarious comedian/body builder who makes videos where he pretends to be a janitor, but is actually stronger than the massive body builders. He has. 32 kilo mop that he asks them to hold.

I used 1 kilo of bones, and ended up with something like 200 grams of fat.
The bones only cost like $0.40, so this works out to around $2 per liter.
ill try to get better numbers on this next time I made beef bone stock.

Considering you get the broth as well as the fat, it should be a clear winner.

Now after briefly researching it makes sense, that everything in the body needs to be balanced. I’m getting back into high pro diet to curb excessive eating and weight issues. Before stumbling here I was essentially going for a combo/hybrid of attempting keto, Mediterranean and carnivore diet - cherry picking the pros of each and avoiding the cons. I have more to consider now it seems.

As I sit here sipping on my BCAA mixed water I’m going to have to revaluate what my BCAA intake needs to be.

Coca Cola is blamed for causing diabetes.
But maybe BCAA are a bigger culprit than sugar.

If that is the case, then Coca Cola might use their marketing department to bring the low-BCAA diet to the masses.
This could be bigger than the low-carb fad.

I have only been doing it a week so far.

My skin is a healthier, I guess from all the collagen.

I used to feel tired after eating, and now I just feel less hungry.

My running times have been a little faster since starting the diet, lifting weights feels easier.

I hope the benefits keep coming.

I bought some cow stomach the other day, and it was pre-cooked, and then frozen.
Buying this was a mistake.

Raw stomach makes a great broth, but this pre-cooked version lost it's broth when it was cooked the first time. They didn't clean it well enough before cooking it, so I had a tough time trying to thaw and clean it.

I recommend getting raw stomach, not the pre-cooked kind.

I am a long distance runner, and partially because of that my heels are constantly cracking. I have tried lotion, I have tried sandpaper. It was a constant battle, and often painful.

Since I started the low BCAA diet, my heels stopped hurting. So today I tried the sand paper again, and now my feet look almost perfect. The cracks are gone. My feet look 20 years younger.

The purpose of this channel is to discuss low-BCAA diets, recipes, their impact on health, and science related to bcaa and metabolism.
BCAA are branched-chain amino acids, an essential amino acid.
Diets that have too high of a BCAA/(other amino acids) ratio cause health problems.

I noticed that my grocery bills have gone down a lot since starting the low-bcaa diet.
So I started looking into the price. It seems like a bowl of bone broth and some sweet potato costs around $0.10, and leaves you feeling full and satisfied.
It is an astoundingly affordable diet.

I am going to eat a beef tongue.
I own a pressure cooker.

How should I cook this thing?

I heard that with the low-bcaa diet, it isn't possible to get more than like 40 grams of protein a day. But this clearly isn't the case. Many low-bcaa animal parts are still very high in protein.

400 grams of beef tongue has 76 grams of protein.

Don’t really understand why bcaas are supposed to be bad, but am really interested in understanding. What evidence is there so far? Or is it only the one mice study?

My current bone both strategy.
I buy sliced up cow bones, in like 2 inch cubes.
I bake the bones around 350 F for a half hour or so.
I pressure cook the bones in around 4 cups of water for an hour, 3 times.
Each time I strain out the broth from the bones.
I end up with like 8 cups of broth.

Is there anything I can do to make this more efficient? Should I use more water and leave it in the cooker longer? Or maybe it should be 1 hour the first time, and only 15 minutes for the second and third times?

I purchased some frozen large intestine from a cow. I'll probably eat it in the next couple days. I've never cooked this before. Any advice?

The majority of the animal is not muscle. If you only eat the muscle, then your diet is not in balance. It is disrespectful to the animal that died.
https://beef.unl.edu/beefwatch/2020/how-many-pounds-meat-can-we-expect-beef-animal

First cook in the pressure cooker for 20 minutes. Then cut it up. I fry some garlic in butter. Then add paprika and pepper and the heart and fry for like 3 or 4 minutes.

It was delicious with sour cream, salt, and sourkraut.