Mugita SokioMy Producer Found this Tallow
Moos of AboutZoosFor decades, the short-eared dog has been considered one of the least-known carnivores in Latin America, and potentially one of the least-known canids in the world. Because of its highly secretive nature, acute hearing, and strong sense of smell, it stayed elusive until recently when a new study published in Neotropical Biology and Conservation now offers insights into the life of this mysterious Amazonian predator.
#biodiversity #shorteareddog #carnivore #amazon
https://phys.org/news/2026-06-ghost-dog-amazon-insights-mythical.html
Chasing the ghost dog of the Amazon: New insights into a mythical canid
For decades, the short-eared dog (Atelocynus microtis) has been considered one of the least-known carnivores in Latin America, and potentially one of the least-known canids in the world. Because of its highly secretive nature, acute hearing, and strong sense of smell, this cryptic creature has successfully avoided people, leaving biologists with very few direct sightings in the wild.
VeganPizza69 ⓋⒶFound a paleo-carnivore poppy seed bagel in the wild. Not sure what the macros are. Any hints?
Nikolas Kozloff
psudFood post - porterhouse
Food post - porterhouse - Aussie Zone
My partner needed steak for a family dinner, so following my style she bought a whole porterhouse, and they ate about half of it She eats low fat. Bulk meat comes untrimmed so has much more than supermarket or even butcher cuts But it seems fair enough, easier for her and her mum to cut it off than for me to add fat [https://aussie.zone/pictrs/image/ec325515-ffb1-4c10-8749-3919b891dd74.jpeg]
xepEssential Nutrient Discussion: Iron
Essential Nutrient Discussion: Iron - Discuss Online
Our body needs iron to carry oxygen, help enzymes work, and to regulate and maintain itself. Iron exists in two forms in the diet: heme iron, from animal foods such as meat and fish, and non-heme iron, found in plants and widely used in iron supplements. ### How well do we absorb iron? Heme iron is absorbed at about 25-30%, while non-heme iron is absorbed at about 3-5%. ### Does anything interfere with our ability to absorb iron? Heme iron seems to be mostly unaffected by dietary inhibitors. Non-heme iron is inhibited by phytates, polyphenols, calcium, and some forms of protein, but can also be enhanced by ascorbic acid and meat. ### Meat Factor Meat also contains a “meat factor” that enhances non-heme iron absorption from other foods [https://pubmed.ncbi.nlm.nih.gov/17056805/#%3A%7E%3Atext=Similarly%2C+when+added%2Cand+separation+procedures.&text=Freeze-dried+beef+and%2Cadded+to+the]. ### Improving absorption of non-heme iron using Vitamin C Ascorbic acid forms a chelate with insoluble non-heme iron in the low pH of the stomach, which persists and remains soluble in the alkaline environment of the duodenum. This greatly improves absorption. ### References: - Biochemistry, Iron Absorption: https://www.ncbi.nlm.nih.gov/books/NBK448204/ [https://www.ncbi.nlm.nih.gov/books/NBK448204/] - Iron Absorption: Factors, Limitations, and Improvement Methods: https://pmc.ncbi.nlm.nih.gov/articles/PMC9219084 [https://pmc.ncbi.nlm.nih.gov/articles/PMC9219084] - Meat protein fractions enhance nonheme iron absorption in humans: https://pubmed.ncbi.nlm.nih.gov/17056805 [https://pubmed.ncbi.nlm.nih.gov/17056805]
Sunburn - notes on an experience
Sunburn - notes on an experience - Aussie Zone
I just spent two weeks in tropical Cairns, Australia, a few of those days were out in the sun, snorkeling, fishing, bush walking. So I decided to test what I figured was a myth of meat making you proof against sunburn. I skipped sunscreen. A light tan is supposed to be about SPF4 (Sun protection factor 4, stay in the sun 4x as long without burning, sunscreen is usually above SPF50) and my face, arms and legs had a little tan left over from summer. My back, chest, stomach, and shoulders were northern European white. Two hours snorkeling was enough to get my shoulders burned enough to peel, my back got lightly burned. I guess I didn’t point my stomach at the sun much. That’s less burning than last time I spent a couple of hours in the sun with my shirt off, so I think there was some protection. My friend I was traveling with told me that my face was bright red, I could see the red in my arms, but that all just turned to tan. Last time I got burned enough to peel, it hurt. This time, it just itched as it peeled and felt very hot if I pointed that part of me at the sun for a couple of days. While fishing I had my arms in the sun, with the un-tanned inside of my right arm getting hours of sunlight. That reddened, but didn’t burn enough to peel. and now more of the inside of my right arm is tanned. My thoughts: * You burn about as quickly * It hurts a lot less * You can get a bit more sun without it peeling * Once you get tanned you really don’t get burned anymore * If you tan and you spend time outside you’ll tan as soon as the sun gets above 50 degrees above the horizon. For me that’s early Spring for minutes a day through to mid summer where it’s hours a day. * You can get through a mid-summer day’s UV with a deep tan. To lots of people with episodes outside, or doing outside sport as the low sun of early spring turns into the high sun of summer, so solar UV dose slowly rises over months it would seem like immunity, getting tanned before burning enough to peel. But if you go from nothing to hours under the summer sun meat won’t be enough to protect whichever part of you is most pointed at the sun, but it will make the damage less severe and heal quicker, since unnecessary swelling will be suppressed.
Talkless 
#LowCarb #Keto #Carnivore #Food #Kebab
Made ultra-low-carb "Kebab wrap" of sorts for my friends last Friday:
* "Lavash" from scrambled eggs with some spice mix and beef rinds (from rendering tallow).
* Boiled (~2h) and seared beef.
* Mustard spread on "egg-lavash", garlic butter, some fermented cheddar, chili sauce.
Added bit of these tiny onions, could have added parsley too I guess.
Paul Kerrien / Ꝃrien 
#FleurisTonFil
Bonjour, ouf.... il ne fait plus trop chaud !
9h03 et 11h05* ce matin : il va encore falloir attendre quelques semaines pour les fleurs** de drosera rotundifolia de la tourbière, mais la saison de la floraison des champs de lin a débuté, timidement encore.
* quand je suis passé vers 8h15, pas beaucoup de bleu sur le champ, mais au retour, on voyait bien la nuance de bleu et ça a valu le coup que je m'arrête
** en fait, ce sont les feuilles qui sont intéressantes à photographier.
#photography #lin #linen #fleur #drosera #tourbiere #Bretagne #Finistere #carnivore #flower #sundew #bog #Brittany #carnivorous
Tak!