Carrie and I asked the Ketovangelist Kitchen Facebook group for questions, and then we answered them.
And, of course, Carrie is awesome.
11:20 – (a) Can you talk about red meats and beef? Grass-fed and grass-finished vs. hormonally raised please. (b) Is there any specific research on grass-fed beef that’s grain-finished vs. grass-finished? Is there a difference in the fatty acid profile? (c) I live in an area that is lacking in small ranch raised meat. My grocery store just started carrying grass-fed beef that is imported from Australia. My instinct is that it must be better than if it was raised in the states, but I’m still leery since it is in the grocery store. What say you? Thanks! It is only labeled as grass-fed, not grass-fed, grass-finished.
25:32 – Can you address total carbs vs. net carbs please?
29:04 – I would love your opinion on oat fiber. My favorite no net carb pasta replacement, Better Than Noodles, is a blend of oat fiber and konjac flour.
33:22 – Aren’t leeks higher on the carbs, especially when you get addicted to them and you’re adding them to everything?
35:10 – How do you figure how much fat is in foods? Percentage wise, is a steak enough fat? Do I need to eat more fat with a steak? Eggs? I scramble them in bacon fat or butter, lots of it. Are the eggs enough by themselves? Is there too much protein in that steak?
40:40 – How does Carrie cook her duck? I’ve only cooked duck once and the meat was so tough.
50:23 – (a) When will there be an instant pot cookbook? (b) What does the glorious Carrie Brown think of instant pots? Will we see recipes for our IP anytime soon? I’m thinking about trying out some of your yummy soups in my IP and see how they turn out. (c) Please, instant pot meals! I’m always hunting for more instant pot stuff. (d) I agree with this, inquiring minds want to know.
57:51 – What are some of your upcoming cookbooks, and is a fat bomb cookbook on the list?
1:01:43 – Why does Mr. McHenry make my head explode into rainbows, stars, and unicorns?