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  #31   ^
Old Thu, Jun-09-11, 17:22
NortonMan's Avatar
NortonMan NortonMan is offline
Senior Member
Posts: 227
 
Plan: Maintenance
Stats: 208/170.2/170 Male 70 inches
BF:
Progress: 99%
Location: Louisiana
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Yeh, but I was a snob before, so nobody noticed.
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  #32   ^
Old Fri, Jun-10-11, 12:21
NewRuth's Avatar
NewRuth NewRuth is offline
Senior Member
Posts: 2,676
 
Plan: LC gut healing
Stats: 302/285/165 Female 5'3"
BF:Irrelevant
Progress: 12%
Location: Heartland of the USA
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Quote:
Originally Posted by *Jenn*
I have found local, organic ground beef at a nearby gourmet butcher for ~$9/lb. My family eats 1.5 pounds of ground beef in a single meal - and twice that if we have extra (tweenaged) kids over. I simply cannot afford that. I can afford the antibiotic and growth hormone-free stuff at less than $4/lb., so I buy that, even though it stretches my budget.

I have trouble with the grass fed $4.50 per pound ground beef. I'd be balking at $9/lb, too! We like the butcher's (conventional in the sense that it's grain finished but not feedlot) 75% lean ground beef. It's way less expensive than the 85% or 95% stuff he sells and makes one yummy burger.

When the fat composition of my meat is my worst nutritional issue, I'll worry about it. Until then, I have loads of other changes to work on.
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  #33   ^
Old Sat, Jun-11-11, 07:14
WereBear's Avatar
WereBear WereBear is offline
Posts: 11,541
 
Plan: Epi-Paleo/IF
Stats: 220/137/150 Female 67
BF:
Progress: 119%
Location: USA
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Instead of "stretching" meat with pasta, I use vegetables; still a little more expensive than grains, but much more nutritious.
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  #34   ^
Old Wed, Jun-15-11, 06:32
cldade55's Avatar
cldade55 cldade55 is offline
Senior Member
Posts: 530
 
Plan: Keto
Stats: 194/159/145 Female 5 feet 6 inches
BF:
Progress: 71%
Location: NYC
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I have always made limited use of processed foods, but now that my taste buds are fully awake, I am using even less.
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  #35   ^
Old Tue, Apr-25-17, 21:31
scintillad scintillad is offline
Registered Member
Posts: 50
 
Plan: OMAD intermittent fasting
Stats: 200/173/145 Female 5'5"
BF:
Progress: 49%
Location: Maine
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I have spent a LOT more money on groceries sinve hetting back to low carb. However, I'm pretty sure it's becsuse I have had to stock up on so many things that I won't have to buy very often. I bought almond flour, coconut flour, erythritol, psyllium powder, unsweetened coconut flakes, coconut milk, etc. Most of those things will last a while. And I no longer eat out or get snacks or fast food so it should even out in the long run.
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  #36   ^
Old Sat, Apr-29-17, 12:05
slwloser slwloser is offline
Senior Member
Posts: 153
 
Plan: LCHF
Stats: 210/178.2/160 Female 65 inches
BF:
Progress: 64%
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Why Irish butter? Is that the kind with the herbs in it. I had some around Saint Patrick's Day that was Irish butter with some herbs. I'd like to buy some more, but don't know the brands.
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  #37   ^
Old Sat, Apr-29-17, 12:59
walnut's Avatar
walnut walnut is offline
Senior Member
Posts: 2,874
 
Plan: C:12 P:60 F:satiety
Stats: 220/177.6/142 Female 5'5
BF:0/0/0
Progress: 54%
Location: canada, eh!
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this is an old thread. usually irish butter is kerrygold, and it used to be the only kind of butter that was reliably from grass fed cows. i think there are other brands that are available now.
here in canada, all the organic butter is grassfed in the summer--some brands use a grassfed seal when the cattle are on forage instead of grains.
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  #38   ^
Old Sat, Apr-29-17, 23:01
Meme#1's Avatar
Meme#1 Meme#1 is offline
Posts: 10,462
 
Plan: Atkins DANDR
Stats: 210/188/160 Female 5'4"
BF:
Progress: 44%
Location: Texas
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I save lots of money eating this way.
A whole chicken is $4.00 and a pound of green beans is $1-1.50 and this would feed 3-4 people.
~also I take the leftover chicken and debone it, chop it up, mix with diced celery, green onion with mayo and spices like dill and celery seed plus salt and pepper and it makes lunch for the next day.

I bought a whole market wrap filet loin and sliced 2'' steaks and froze some. I think I paid about $15 for it and got about 14 steaks of filet mignon out of it, so that's $1+ per steak.

My big indulgence in costs is my quarts of cream for about $5.50 each.

I find pork chops for $1.50 per pound all of the time and ground beef can be mixed with veggies to make a dish or buy a 3lb pkg and cook all of it into burgers for any meal and to grab and go.

Buy a cheap cut of meat for $5 and slow cook it in a crock pot.

I buy what's on sale and start with the meat, then I add LC veggies that are reasonably priced and fit the meal.
Real Simple, just meat and veggies.....

Last edited by Meme#1 : Sat, Apr-29-17 at 23:29.
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  #39   ^
Old Sun, Apr-30-17, 07:06
teaser's Avatar
teaser teaser is online now
Senior Member
Posts: 13,510
 
Plan: mostly milkfat
Stats: 190/152.4/154 Male 67inches
BF:
Progress: 104%
Location: Ontario
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Yesterday my barbecue sauce for ribs included orange sugar-free kool-aid. So probably not on the food snob thing. Also I can afford frozen conventional veggies cooked in conventional butter--or I could just get kerrygold and skip the veggies. I think the diet of "highest quality" foods that I could actually afford to buy would actually leave my overall diet very incomplete--I need to optimize for overall quality of my diet rather than the quality of all the individual foods.
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  #40   ^
Old Sun, Apr-30-17, 10:22
Bonnie OFS Bonnie OFS is offline
Senior Member
Posts: 2,322
 
Plan: Dr. Bernstein
Stats: 188/170/135 Female 5 ft 4 inches
BF:
Progress: 34%
Location: NE WA
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Quote:
Originally Posted by teaser
Yesterday my barbecue sauce for ribs included orange sugar-free kool-aid. So probably not on the food snob thing.


Thanks for the hint! I'd given up on recipes that included citrus - I hadn't even thought of sf kool-aid.

I'm not a food snob either, but having a low allowable carbs limit means no processed meat - except occasionally bacon. Because of limited funds, I don't usually buy my veggies from the "organic" section, except lettuce. I share the stems with my rabbits & they have delicate constitutions. I've got too much money in the buns to take chances.
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  #41   ^
Old Mon, May-01-17, 06:41
Kristine's Avatar
Kristine Kristine is offline
Forum Moderator
Posts: 19,960
 
Plan: Primal
Stats: 171/155/155 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
Default

SF Koolaid is a good idea, and I usually have one of those little lemon-shaped squeeze bottles of lemon juice on hand.

I can't really say I've become that much of a food snob, except for the realization of just how bad most processed junk is, and the entire Western diet is. How crappy it would make me feel to indulge in more than a crappy meal here and there. Now, I just can't fathom having to eat a crappy diet and deal with the health consequences. I'm like the guys in the Harvey Brooker Weight Loss ads here in Ontario - "And people still ask me if I miss cookies. Whaaaaaat?"

My food snobbiness is limited to disbelief that normal people basically eat dessert ten times a day and think that "dieting" means white-knuckling on diet cookies and diet bread.
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  #42   ^
Old Mon, May-01-17, 08:53
deirdra's Avatar
deirdra deirdra is offline
Senior Member
Posts: 3,974
 
Plan: HF/vLC/GF,CF,SF
Stats: 197/136/150 Female 66 inches
BF:
Progress: 130%
Location: Alberta
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I'm a fan of "Black Cherry" Koolaid (unsweetened powder in packets). I've never seen it in Canada, and have only found it in a few places in the US - some Wegmans (and amazon.com). So I stock up when visiting my sister. With fizzy water and stevia to equal 1/2 cup sugar (not 1 cup as the Koolaid package instructs), it makes a fantastic, slightly tart Black Cherry Wishniak. Or jello with still water and gelatin added. A sprinkle of the unsweetened powder makes a diet cola less sweet and tastier. Regular "Cherry" flavoured Koolaid just doesn't compare.

So I don't think I've become a snob, but it does astound me that when my grocery cart is full of real foods (vegetables, meat, fish, poultry, eggs, nuts), everyone around me has carts 90-100% full of processed crap. And their recycling bins are overflowing with packaging whereas mine takes a month to half-fill.

Last edited by deirdra : Mon, May-01-17 at 09:05.
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  #43   ^
Old Mon, May-01-17, 10:54
WereBear's Avatar
WereBear WereBear is offline
Posts: 11,541
 
Plan: Epi-Paleo/IF
Stats: 220/137/150 Female 67
BF:
Progress: 119%
Location: USA
Default

My tastebuds are like Olympic athletes now.

I can taste the difference between regular butter and grassfed; feedlot hamburger and grassfed hamburger; organic greens and the bagged stuff from the supermarket.

Now that I make my own cheese sauce I can't believe I ever ate the powdered stuff in the blue box.

So yes: guilty.
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  #44   ^
Old Mon, May-01-17, 16:15
Robin120's Avatar
Robin120 Robin120 is offline
Senior Member
Posts: 4,040
 
Plan: low carb
Stats: 171/125/145 Female 5'9
BF:
Progress: 177%
Location: DC
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I keep those lemon and lime shaped juices on hand, too.

Hmmmm, have never use kook aid to marinate but love sf smuckers. The apricot, orange and raspberry are all staples for me for marinating shrimp, chicken, etc....

In re: to being a food snob.....I don't know. I have always been super health conscious and didn't mind shelling out for the right stuff. I see it as protecting my future health, so it's an investment, not a splurge.
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  #45   ^
Old Tue, Feb-12-19, 11:27
cldade55's Avatar
cldade55 cldade55 is offline
Senior Member
Posts: 530
 
Plan: Keto
Stats: 194/159/145 Female 5 feet 6 inches
BF:
Progress: 71%
Location: NYC
Default Whole foods snob for sure

I am a whole foods person for sure, even when I do fall off the wagon and eat too much sugar (I need to lose 15 pounds at this point) it has to be the good stuff.
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