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by 35 · about 8 hours ago

Just wondering what the body does with far and how it handles it without carbs/insulin. Also would it make a difference if this fat was ingested after a 20 hour fast? Or if ingested with protein?

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paleohacks 0 · October 24, 2012 at 12:10 AM

Fat is a triglyceride molecule composed of a glycerol backbone to which three fatty acids are attached. Once dietary fat is digested its broken into free fatty acids and the glycerol is metabolised. For fat to be stored the three free fatty... (more)

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by 15 · about 8 hours ago

I just bought a vegetable spiral slicer and Im so excited!! I was wondering if anyone has some tips or tricks about getting rid of excess water and storing (plan to make a decent amount for the week) zucchini noodles. Thanks!

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bestspiralizer 0 · September 27, 2014 at 9:18 PM

after spiralizing, let it sit for 20 minutes. then pat dry. that way, excess water bleeds out before cooking.

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by 144 · about 8 hours ago

Heaps of information on how carbs are processed in the body; turned to sugar, stored as glycogen in the liver and muscles, stored as fat if we have too much glycogen in liver and muscles... But what about fat? What is the process there? Does it... (more)

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Britt_1 0 · September 05, 2013 at 7:40 PM

Both fatty acids and glucose are converted into acetyl CoA and then go through the exact same process in the mitochondria to produce ATP (energy).

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by 0 · about 8 hours ago

Hello: I am Type 2 diabetic and was recently prescribed a daily dose of 100mg Sitagliptin Phosphate (Januvia). My reading informs me that this drug prevents the liver from releasing glucose. I know that the liver stores excess glucose in the... (more)

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Janknitz 0 · July 14, 2013 at 9:18 PM

Have you failed other, more standard treatments for type II like Metformin and limiting dietary carbs??? Did your doctor explain to you why he chose Januvia over treatments with more history of safety and effectiveness? Metformin is very safe... (more)

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by 10 · about 8 hours ago

Looking to switch from plastic to glass food storage containers to avoid. Are all the brands the same?? Is there a safer brand or all they all pretty safe as far as chemicals and toxins?

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PilatesGatekeeper 0 · September 07, 2013 at 12:44 AM

I just reuse old jars and bottles

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by 10 · about 8 hours ago

Life before tupperware and aluminium foil - did people use waxed paper, paper?, cloth and pottery vessels? I would like to go back to storing food in this manner - any tips?

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MathGirl72 0 · January 27, 2013 at 2:49 AM

My great-grandmother stored food in the cooking vessel. Lunches were wrapped in tea towels - the towel lined the lunch "box" (I have pictures of my grandmother eating out of a small metal bucket), the food was placed inside, then the towel... (more)

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by 2407 · about 8 hours ago

If you eat carbs, many (leangains) say the resulting rise in insulin shuts down fat burning and simultaneously creates a condition of increased fat storage efficiency. Others (Lyle McDonald) say its not so simple. From experience I've found... (more)

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by 15 · about 9 hours ago

I am making my first sauerkraut, but I don't know if it is ready, if I need to wait a little more or if it definitely is spoiled! Today is its 10th day. I used half cabbage with celtic salt and 1 shredded carrot. Now the kraut at the top is... (more)

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Eugene_K 0 · August 22, 2012 at 11:12 PM

Probably it is yellow at the top due to contact with air. Ideally it should be totally submerged, you need to use some weight for this. It is ready when it stops producing little bubbles of gas and solution clears. I don't think it can become... (more)

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by 9402 · about 9 hours ago

I'm looking for something simple that I can pour bacon grease into to strain and store it for future use. I found... (more)

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Kelly_9 0 · July 23, 2012 at 2:51 PM

I think we have the one in your second link; I got it because our daily bacon consumption required something fairly substantial to store the grease. It sits on a counter (in Colorado), we use the grease regularly to cook with, and it doesn't seem... (more)

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by 9402 · about 9 hours ago

I took some some King Oscar Sardines in Spring Water on a summer road trip. They spent at least a few days in a hot car. I ate one of the tins last night and it tasted off. Is that possible? Do they need to be stored away from heat? Is this... (more)

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by 664 · about 9 hours ago

My wife just came home from her 'gathering trip' (went to the store) and brought back my requested avacados. How do I store uncut avacados and how long can I store them. I usually buy them and put them in something. I find they go really well... (more)

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Wcc_Kamal_Stabby_fan 0 · July 15, 2012 at 1:13 PM

They should be soft to the touch and give a little with a gentle squeeze. If they are hard leave them out at room temp until they ripen. If they are ripe I would place them in the fridge.

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by 6229 · about 9 hours ago

This explains my varying response to kale chips, chocolate, coffee/tea, coconut oil, nuts, coconut cream, and cheese - sometimes I'm fine and other times I get nausea, loose stool, diarrhea, gas, and/or abdominal pain. I've also had a bad response... (more)

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Roth 0 · May 04, 2012 at 5:58 PM

Isn't CO antifungal though soooooo

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by 75 · about 9 hours ago

I'm going to be making the switch to mostly paleo living (after years of swapping back and forth between SAD) and I'm sure I'm going to have a million questions.. First one is about coconut milk in my coffee. Do you just use canned coconut milk... (more)

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Mike_Shyu 0 · March 05, 2012 at 11:06 PM

I tried full fat coconut milk in my coffee, but to me it was disgusting. I'm sticking to heavy whipping cream.

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by 2682 · about 9 hours ago

Is there an app out there that allows one to store recipes found online and acess them later? I found something called PepperPlate that sounded promising, but recipes can only be added through the site (not the app) and only from an approved... (more)

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redberry 0 · January 02, 2012 at 4:41 PM

I have two solutions for this: a blog, and Evernote. I store my recipes online, on a Wordpress blog. Now, my blog is just for private use, so it's password protected, but I could just as easily make it accessible to the whole world if I wanted to... (more)

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by 15 · about 9 hours ago

I just started using coconut milk instead of half-and-half in my coffee. I find that, even if I shake the cans vigorously, the cream separates out and stays separated. Refrigerating it after opening isn't helping. I'm half tempted to track down a... (more)

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Jules_1 0 · December 31, 2011 at 4:41 AM

I make this sometimes- http://followingmynose.blogspot.com/2010/10/primal-non-dairy-coffee-creamer.html I keep it in a bottle in the fridge and it doesn't seem to separate. (more)

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by 132 · about 9 hours ago

I've recently added brown rice to my diet as opposed to white rice, because the I believe that the nutrient profile is better. I have been soaking it according to this method here:... (more)

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Andy 0 · August 20, 2011 at 8:40 PM

Ziplock bag, squeeze the air out, keep in fridge. I'm not going to make suggestions about the kind of rice or any other grain to use or not use... that is your choice. But that's how to keep it. As long as it doesn't ferment you are good to go. (more)

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by 170 · about 9 hours ago

Say this guy you know, before embracing and stroking Paleo lovingly, thought he should own every gluten-free flour and starch known to the human race, and a variety of sugars on top of that. I know, barking mad he seems. What Paleo repurposing... (more)

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Tara 0 · April 16, 2011 at 8:45 PM

Leftovers, that's what i use them for - but those containers can also be used to store nails, screws, etc. craft supplies, toiletries, etc. That way you are not dumping them in a landfill AND you don't have to worry about BPA etc. leaching into... (more)

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by 1132 · about 9 hours ago

I have seen a lot of questions circulating about nuts, particularly macadamias. I apologize if this has been asked already, but if I were to buy a years worth of of macadamias (pretty much only nut I eat) in bulk online (I calculate that to be 7... (more)

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Kaz 0 · March 07, 2011 at 7:34 AM

I'm pretty sure that if you stored them in your freezer (tightly sealed, to prevent that awful freezer taste) they would keep and not go rancid over the course of a year. Meh, macadamia nuts are about 12.50$ a pound where I am (dry roasted). I'm... (more)

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by 9647 · about 9 hours ago

Will it really help in preventing or slowing rancidity, either in its detectable or non-detectable form? Does anyone have some good scientific reasoning for this one? Or some good observational evidence? I searched the site and didn't find this... (more)

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Kaz 0 · February 15, 2011 at 11:24 PM

I have no scientific reasoning, but my own personal experience? My nuts/nut-butters/seeds start to taste 'sour' and sort of stale if I leave them on the counter. Storing them in the fridge (in an air-tight container so they don't get that rank... (more)

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by 801 · about 9 hours ago

Has anyone else tried drying their own meat the way fancy steakhouses do? I experimented with "dry-aging" my own beef by storing it uncovered and on rack in the refrigerator. I left a ribeye roast alone for a week, during which it turned a dark... (more)

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stephthegeek 0 · October 08, 2010 at 1:32 AM

I generally dry age beef for better flavour. I think I first heard about it from Alton Brown and roughly use his technique: http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe/index.html But I haven't left it more... (more)

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by 1510 · about 9 hours ago

I'm a bit overwhelmed with everything that goes into the shopping and storage of a week's worth of protein. I find it most convenient to go grocery shopping once a week and buy all my poultry/beef/fish for the week in one go. But then I have no... (more)

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Joe_1 0 · October 07, 2010 at 1:13 AM

It may start getting a little bland but this is how I tend to handle things. I generally don't buy fresh meat and then freeze it, as you said it seems like a waste. What I WILL do is buy frozen food, keep it frozen, and then take it out as need... (more)

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by 1397 · about 9 hours ago

How many grams of glycogen can be held in the liver, and then also, how many in muscles? I've heard about 100 grams in the liver, and 400 grams in the muscles, but I need to make sure. Does anyone have any good sources for this info? Thanks!

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speno 0 · September 05, 2010 at 12:37 PM

That sounds similar the numbers I've heard, but the number is variable depending on the person, their food intake, and their activity. In 'Metabolic Regulation - A Human Perspective' by Keith N. Frayn the typical numbers are listed as 50-120g in... (more)

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by 0 · October 22, 2014 at 4:10 AM

I am looking for the best manner to store bulk cooked meals as well as raw portioned out fish, meat and produce. The idea behind this is that I can cook for 2-3 weeks worth of meals, then portion them out into daily meal bags that I... (more)

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MedicalEnigma 0 · October 11, 2013 at 3:39 PM

I have a system already down, but I just need a better way to store pre prepared meals (like chili in bulk, carnitas, etc) when I don't have time to hit the store. What I have done thus far which works very well is the following. (I... (more)

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by 1159 · October 22, 2014 at 3:11 AM

Why did we evolve with the ability to store some nutrients and possibly causing toxicity (i.e. Vit A, B12, etc...) and shed others (i.e. Vitamin C, Magnesium, Potassium, etc...) when the body has enough? What would be the purpose of this from an... (more)

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Dan_9 0 · March 29, 2011 at 9:49 PM

As far as I know, the reason different nutrients are stored and cause toxicity while others just pass right through is because of their chemical properties rather than any specific evolutionary reason. It's actually pretty simple: Water soluble... (more)

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by 1336 · October 21, 2014 at 4:22 AM

The short of it: I want to give milk kefir a crack, but only every other day. And I need a plan to do it. The long of it (skippable): When it comes to the game of life I have recently fallen flat on my ass. I'll be returning to school for... (more)

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Janknitz 0 · May 02, 2013 at 12:01 AM

The variables you can play with are: 1. Temperature 2. Time (as the temperature goes up, the time goes down) 3. Volume Some people have a continuous thing going in the fridge where the fermentation may happen slowly, but they've established... (more)

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