Keto/Carnivore on a BUDGET

[00:00:00] Speaker A: The number one thing that we hear about the ketogenic and carnivore diet is it's just too expensive. I can't afford to eat that way. [00:00:08] Speaker B: I don't think that's true. [00:00:10] Speaker A: I agree with you. Welcome to the Dust from Mud podcast, episode 59. Today we're going to talk about keeping Keto and carnivore, whichever you prefer. A low carb lifestyle, keeping it real, keeping it simple, and using a budget to eat. [00:00:30] Speaker B: After 25 years in the United States Air Force, we retired and moved to southwest Missouri and started a first generation regenerative farm. Part of our mission is food, and we really enjoy talking about food. So we started this podcast, and one of the things that we talk about here is food. We also do freedom and farming. Today, obviously, we're gonna talk about food. [00:00:57] Speaker A: Keto is so expensive. Carnivore. It's just so expensive. I can't afford to eat a ribeye every single night. I can't afford to make all of those keto desserts and all of that kind of stuff. How on earth am I supposed to keep my health under control and eat a ketogenic diet or a carnivore diet with eating a ribeye every single night? [00:01:23] Speaker B: You can't. [00:01:25] Speaker A: Well, that's what a lot of people who are out there on the Internet space and on YouTube are telling me, that I need to eat in order to eat this healthy way, that I've got to be able to have all of these special type foods, and I've got to be able to afford the latest and the greatest and the bestest grass fed, grass finished, uber duber food. And I just can't afford that. And because I can't afford it, therefore, I'm just not even gonna try. That is the tone. [00:01:58] Speaker B: Yeah, it absolutely is the tone, and I wholeheartedly agree with you. That is exactly what you hear. I think. Start this with the foundation of what are we talking about when we say ketogenic or keto diet? We're talking about 70% of your daily calories comes from fat, 20 ish percent of your daily calories comes from protein, and ten ish percent of your daily calories comes from leafy, green, veggie type carbohydrates. [00:02:34] Speaker A: Right. [00:02:35] Speaker B: So that's what we're talking about when we're talking ketogenic carnivore. It would be, take out those carbohydrates. All right. Take out those leafy, green type carbohydrates. Yep. And you're sticking to your proteins and your fats yes, that's. That's sort of what we're talking about. And I know, I know there are different variations. I understand the lion diet. And, like, there's all of these things, but just so that everybody's on the same sheet of music as we're talking through this today, that's what we're talking about. [00:03:03] Speaker A: Right. [00:03:03] Speaker B: I think, you know, if, if you're walking you down the aisle in the grocery store and you're in the cake aisle where you see all of the containers with cakes and frostings and stuff, if you're looking at the, here's regular cake and here's a cake with a container that says keto on it, that keto cake is probably three, four, maybe even five times more expensive. [00:03:35] Speaker A: It is. Yeah. [00:03:37] Speaker B: You look at the icing that says keto on it, it's probably five or six times more expensive, if I remember correctly. [00:03:46] Speaker A: Right. But the misnomer is that you have to eat that kind of food. Yeah. [00:03:52] Speaker B: I think as people, even if they just start thinking about keto, like, as you're walking around the grocery store, the things that are labeled keto are three, four, 5610 times more expensive than the things that are not labeled keto. Right. Like, you've got a keto cereal, you've got keto bread. Now, you've got keto waffles, you've got keto brownies, you've got keto cakes, like, all of these things, and they're way. [00:04:27] Speaker A: More expensive, and they're uber processed. And I wouldn't recommend really any of those things, especially to someone who is wanting to get started on a ketogenic diet or wants to get started on a carnivore diet, low carb lifestyle, that is looking to start healing their body from all of the damage from the processed foods. Because if you look on the back of those ingredients lists, on those keto cakes and icings and cereals and everything, it's nothing more than a laundry list of things that you can't pronounce. It's still uber processed foods. And it's. They just take and put a whole bunch of things in it that out. It kind of tilts the. Tilts the scales on the, the fiber side, and they start talking about net carbs and, and all of that. But that is not what we're talking about here today at all, especially getting started. So the main focus, though, for me is that budget, right? So I have done a lot of grocery shopping in my life, and we were a family of one income, six people, and I had to get fairly creative with my grocery shopping in order to feed my family. Whole food, normal dinners every single night. And so you get creative with your shopping when you have to feed that many mouths. And I would go, we're a military family, so I would go to the commissary, and I would look for meats that we didn't eat. Rib eyes. [00:06:11] Speaker B: No, I. [00:06:13] Speaker A: That was not on. [00:06:15] Speaker B: We didn't eat steak. [00:06:16] Speaker A: We didn't eat steak. We ate proteins that were affordable. I would find them in the sale aisle and stock up on them. So whenever. [00:06:27] Speaker B: If you found that, then we would eat steak. [00:06:30] Speaker A: Yes, we would. [00:06:30] Speaker B: Yeah. [00:06:30] Speaker A: It was the old stuff, though, you. [00:06:32] Speaker B: Know, but without that, we ate ground beef. [00:06:34] Speaker A: That's right. We. Yes, absolutely. So the point is, we. We get the. The concept of a fixed income. We get the concept of, dude, I don't have. I'm not independently wealthy. We can't afford to eat a ribeye every night. We can't afford to eat grass fed butter. And the things that a lot of the people out there on the Internet space are touting to be the things necessary to lead this sort of lifestyle. It doesn't have to be that complicated, and it certainly doesn't have to be that expensive. [00:07:10] Speaker B: Yeah. So important to say, is it better? Yeah, we talk all the time about good, better, best. Is grass fed beef better? Sure. [00:07:22] Speaker A: Yes, sure. That is delicious. [00:07:26] Speaker B: Regular ground beef is better than macaroni and cheese, by far. Right. So, like, if you can't afford the grass fed. Okay. [00:07:36] Speaker A: Okay. [00:07:37] Speaker B: That doesn't mean just eat the macaroni and cheese. [00:07:40] Speaker A: Right? You skip the step. [00:07:41] Speaker B: Yeah. [00:07:43] Speaker A: Good, better. Best. If the grass fed ribeye is the. [00:07:48] Speaker B: Best, maybe grass fed ground beef is better. [00:07:52] Speaker A: Better, but good. [00:07:54] Speaker B: Regular old ground beef, 80 20. [00:07:56] Speaker A: That comes in a tube. 7327-7327 whatever. It is a package of nutrition. [00:08:05] Speaker B: Yeah. [00:08:05] Speaker A: That is not going to spike your insulin at all. Zero. So it is doable. And what we want to talk about today real quick is, well, if you're starting out and you're on a budget, what can you go? What do you go get? Where do I start? What do I put in my refrigerator or my pantry? Let's take a $100. Hey, I got $100, and I want to get started. What would be the three or four things that you would buy and put in your house that would get that person started? [00:08:43] Speaker B: We sat down before the podcast, and Walmarts are everywhere. [00:08:49] Speaker A: So we shop at Walmart, y'all. [00:08:52] Speaker B: I opened the app and I said, I'm. I'm giving myself a $100 budget. And here we go. We're going to start keto. The first thing I did is I found a ten pound pack of 73, 27 hamburger. It was $2.99 a pound. So there went $29.90. [00:09:14] Speaker A: Okay. And then you found a pack of chicken quarters. [00:09:20] Speaker B: Yep. Chicken leg and thigh quarters. I think it was a ten pound pack. I believe it was a. So there was another $8.35. [00:09:30] Speaker A: Okay, so we've got hamburger and we got some chicken. [00:09:32] Speaker B: We have 20 pounds of meat. Of meat. Now. [00:09:35] Speaker A: 20 pounds. And we're doing that. We're doing this just for one person. Let's just pretend I'm single. [00:09:40] Speaker B: Okay. [00:09:41] Speaker A: I'm a single person, and I want to get started. So I got ten pounds of hamburger. I got ten pounds of chicken. Hey, eggs. [00:09:50] Speaker B: Eggs. I put 60 eggs. They have the. The, you know, the containers that have five dozen eggs. [00:09:56] Speaker A: Yep. [00:09:57] Speaker B: I believe it was $8. [00:09:59] Speaker A: Okay, so now we've got five dozen eggs for $8. All right, now we got eggs. And eggs are nose to tail. Perfect food, chicken. [00:10:11] Speaker B: They are almost perfect ketogenic numbers as well. [00:10:15] Speaker A: That's right. So eggs galore for us. [00:10:19] Speaker B: Yep. [00:10:20] Speaker A: Okay. We need some fats. [00:10:22] Speaker B: Oh, yeah. [00:10:23] Speaker A: If we're gonna. If we're gonna do keto, we gotta get the fats in there. [00:10:25] Speaker B: Yeah. [00:10:26] Speaker A: So what did you, what did you. Butter? [00:10:28] Speaker B: Yep. I used just a salted Walmart brand, great value brand. One pound of butter. I think it was $3, $4, something like that. [00:10:39] Speaker A: Okay. [00:10:40] Speaker B: And then I threw in a jar of organic coconut oil. [00:10:47] Speaker A: So coconut oil is a form of an MCT oil, which is great for keto whenever you're wanting to get your ketones up and get your energies. And it's good to cook with. Yeah. And it tastes good. [00:11:01] Speaker B: It tastes good. You can impart a little bit of flavor, so you get the oil plus a little bit of flavor with it. You don't have to add the coconut milk or coconut flakes or those types of things. If you get the. The tub that's solid, not the liquid stuff, the tub that's sort of solid, it'll give you a little bit of flavor, and we like cooking with that. And then the next thing, I sort of toss, tossed up in the air between the big container of great value brand organic olive oil or a ten pound bag of mozzarella cheese, like those two. [00:11:39] Speaker A: Probably the mozzarella cheese, because that's gonna make each of my meals more versatile. [00:11:44] Speaker B: They were both around $18. [00:11:45] Speaker A: Yeah. [00:11:46] Speaker B: Um, and so I would. I would toss that up. Like, if you wanted to, to get yourself, like green, leafy, salady type of things. I would probably go with the olive oil. [00:11:57] Speaker A: Yeah. [00:11:58] Speaker B: If you weren't wanting to go with the veggies and stuff, I would probably go with the cheese. [00:12:03] Speaker A: Okay. [00:12:03] Speaker B: And I think that would be more versatile with your eggs and with your ground beef and stuff like that. [00:12:08] Speaker A: Okay. So we're at like $90. [00:12:09] Speaker B: We're, we're at $90. [00:12:11] Speaker A: Okay. So we got ten extra dollars. In order to keep this simple. [00:12:17] Speaker B: My thought was go, go to the spice aisle and make it taste good. Always spices. [00:12:24] Speaker A: Get the salt, get the pepper, get the spices. Whatever flavor you're looking for. And add that to your meat. Add that to your eggs. Think if you want it to taste like curry, add curry. If you wanted to taste like mexican, add cumin. Get you a blend. A spice blend. [00:12:41] Speaker B: Yeah. [00:12:42] Speaker A: Keep things tasting good. [00:12:44] Speaker B: Yeah. Cinnamon adds a lot of flavor and it's fairly cheap. The curry powder, if you get the Walmart brand, it's, it's cheap. Like there are, there are expensive. [00:12:58] Speaker A: Yeah. [00:12:58] Speaker B: Very cheap. Again, if you get the Walmart brand. Right. Like this is not. I want to eat the best. Right. Like I get it right. There's red mint. [00:13:08] Speaker A: Salt is better than water. [00:13:10] Speaker B: Better things out there. [00:13:11] Speaker A: Yes. [00:13:11] Speaker B: This is, I, I feel like I can't afford it. I don't, I don't necessarily think that's true. Right as we sat down and looked at this, if you, if you look at it, you with 60 eggs, if you say, I'm going to eat five eggs per meal, that's twelve egg meals. [00:13:32] Speaker A: Okay. [00:13:33] Speaker B: You've got, if you ate a pound. [00:13:36] Speaker A: Of ground beef, I do enjoy a pound of ground beef. [00:13:39] Speaker B: You have ten beef meals. [00:13:41] Speaker A: Okay. [00:13:42] Speaker B: If you ate a pound of chicken, you have ten chicken meals. [00:13:45] Speaker A: Okay. [00:13:46] Speaker B: So you have ten beef meals. Ten chicken meals. Twelve egg meals. Just say ten. [00:13:52] Speaker A: It was 30 meals. 30 meals for $100. [00:13:56] Speaker B: Yeah. [00:13:58] Speaker A: Nutritious meals. [00:14:01] Speaker B: Yeah. [00:14:02] Speaker A: It's out of $100. [00:14:03] Speaker B: Yeah. [00:14:04] Speaker A: For two weeks. Okay. Let's say you fast for breakfast and you're gonna do a two meal a day kind of deal. A lot of people do that. I'm gonna do some intermittent fasting. So I'm not eating breakfast. I'm gonna eat lunch and dinner. And super common in this space. And that's going to give me two weeks worth of food. [00:14:27] Speaker B: Yeah. Yeah, it will. For a $100. [00:14:30] Speaker A: For a $100. So. [00:14:33] Speaker B: And if you, if you work that. [00:14:34] Speaker A: Out per meal, what are you at? $3.12 per meal. [00:14:38] Speaker B: Right. Yep. [00:14:40] Speaker A: But it's boring. Yeah, but if you're after healing your body and getting your glucose under control, getting your insulin under control, and resetting your body to a place where it operates better, then maybe simple and a little bit boring is right where you need to be. That's where my body operates the best. Like today I had five eggs. It's a butter. [00:15:11] Speaker B: A pound of ground beef with butter on top of it is like, that is our happy place. We love it. That is a great meal for us. Our bodies like, everything just sort of woof, you know, that's a, that's like a baseline type of meal for us. [00:15:28] Speaker A: So. But, but it's, it sounds, it sounds crazy when you talk about a pound of beef and half stick of butter. Let's talk about the nutrition value in the hamburger, the eggs and the oils. Okay, so what if we're gonna eat hamburger and we're gonna eat eggs and butter? What are we really, what are we, what are we really getting? [00:15:59] Speaker B: Yeah. [00:16:00] Speaker A: In, in each of those, in each of those items. So in your pound of ground beef, you're gonna get about, I don't know, 800, 800 to 850 calories, 100 grams of protein, roughly 50 grams of fat. It's not quite high enough for us. So that's why we're gonna throw that butter on top of it to get the fats up. And it's super high in vitamins. We know, we know beef is good for us. And it's good. We know beef is good for us. [00:16:37] Speaker B: Yeah. [00:16:37] Speaker A: No matter what the mainstream media happens to say, high in b vitamins, especially b. Twelve. Zinc, selenium, iron. Amazing for women. My body loves me some beef. [00:16:50] Speaker B: And the fat content obviously varies. If you buy the 93% lean, it's not going to have a lot of fat. If you buy the 73% lean, it's going to have more fat. [00:17:03] Speaker A: Our grass fed beef that we grow here at Aragon farms tends to be on the leaner side. [00:17:07] Speaker B: It does. [00:17:08] Speaker A: And so we're, we want to, to make going sure that we get the fats up and add some of that butter on there. [00:17:13] Speaker B: But when you're cooking it, don't pour the fat away. What we were taught. Don't throw it away. [00:17:18] Speaker A: Discard the fat. No, no. We're going to pour that over, put. [00:17:21] Speaker B: That on top of it, and that becomes, call it an au jus, call it whatever you want. [00:17:25] Speaker A: Right. [00:17:25] Speaker B: But that becomes part of the meal. Don't discard that fat. That's all part of it. [00:17:29] Speaker A: Yeah. So with the beef, you're going to get muscle repair, you're going to not lose your muscle mass. We're getting older, we want to keep our muscle mass. So keeping our proteins up is important. And obviously it just gives us satiety and a lot of energy. [00:17:49] Speaker B: Yeah. So the eggs, five eggs, you're looking at about 350 calories, 30 grams of protein, about 25 grams of fat is what you're looking at there. And as I mentioned before, each individual egg, their, the breakdown is about 65% of the calories comes from fat, about 30% of the calories comes from protein, and about 5% of the calories comes from carbohydrate. Like, it's almost perfect as far as a keto food goes. [00:18:21] Speaker A: Beautiful. [00:18:21] Speaker B: And Shelly mentioned nose to tail. That's one of the things, especially on the carnivore diets you'll hear people talk about is in order to get all of the nutrients that you need while eating only carnivore, you have to be able to eat from nose to tail of the animal, meaning that that includes the organs, because some of the micronutrients don't come in just a steak. So an egg, though, is a perfect nose to tail food. [00:18:50] Speaker A: It's the whole thing. [00:18:51] Speaker B: The whole thing is there. You're getting all of it, but you're not having to eat liver. Like, I'm not a huge fan of liverpool. I will eat it, but I don't love it. But an egg, I'm getting the whole thing. The whole, like nose to tail, it's a, it's a great way to get that right. [00:19:08] Speaker A: And my favorite butter. We gotta talk about butter. [00:19:13] Speaker B: Yeah, sure. [00:19:13] Speaker A: Because it, it, well, all of these foods that we're talking about today were, have been just demonized. Well, they villainized for so many years. [00:19:27] Speaker B: They can't get you addicted to carbohydrates if you're eating these types of food. [00:19:32] Speaker A: Yeah. Because you won't want them. First of all, you'll be so satiated and you'll be so you'll, your body will be so satisfied that you don't even want them anymore. [00:19:42] Speaker B: Right. So your butter, you're looking at about two tablespoons of butters. I think, about what you mentioned, although half a stick, I think would be four tablespoons anyway. [00:19:52] Speaker A: It would. [00:19:52] Speaker B: Two tablespoons of butter gets you about just over 200 calories and 23 grams of fat. So with no carbohydrates, so that, that really it, butter is a great way to add some flavor and boost that fat content up. And we've talked about it on previous podcasts. When you're doing this, especially when you're starting out trying to get the fats up high enough is, is the struggle it for, especially for us, like, and you end up having to just add stuff on top. [00:20:28] Speaker A: Yeah. [00:20:29] Speaker B: Pour some olive oil on it, add some coconut oil when you're cooking it, add some butter on top of it or add butter when you're cooking it. Like it. It really does take a conscious effort to add fat. [00:20:44] Speaker A: Yes. [00:20:44] Speaker B: In order to get the fat content up where it needs to be. [00:20:47] Speaker A: Butter also comes with a vitamin packed. It's got a lot of vitamins in it. You got vitamin e, vitamin K. These are fat soluble vitamins. So the fats are required in order for your butt, for it to even be bioavailable for your body. You can't uptake it without the fat, so it travels along with it. If you try to take a supplement that doesn't, and with no fat, it's not going to do anything for you. So it comes along with the butter. [00:21:14] Speaker B: Other thing I would like to mention, I think when people, the mindset of I can't afford it. I believe that you have to consider the eating out budget as part of your food budget. And I know for us, for a long time, we didn't. Our eating out budget was part of our entertainment budget. And for it, what, what I think that leads to is just a warped sense of how much it actually costs for food. So, you know, we were, we were looking at it. I mean, we just talked about it for $2.99 a pound, you get a pound of ground beef. Like a quarter pounder costs more than that. [00:22:12] Speaker A: Right? Yeah. [00:22:13] Speaker B: Eating out is very one of the cheapest things probably you're going to be able to buy as far as eating out goes. So I think, I think a step back a little bit to just look at the budget overall to say, well, let's include that eating out budget as part of our food budget, and then look at how much is actually being spent on food. [00:22:38] Speaker A: How many. Yeah. Any calories that is going down your, in your face, any calories that you're consuming, whether it be a Starbucks, whether it be Dunkin chick fil a, all of that counts in your food budget because those are the calories that you're eating. And so if we're gonna say that we can't afford it, we have to consider all of the monies that we're putting down for food. [00:23:06] Speaker B: Right. [00:23:06] Speaker A: All of it. [00:23:07] Speaker B: Right. [00:23:07] Speaker A: And we also did a side by side comparison of a pound of ground beef and an american favorite of kraft macaroni and cheese dinner because it's good. And what is. [00:23:26] Speaker B: Yeah. [00:23:26] Speaker A: Especially when you don't have a lot, you just go get you some craft macaroni and cheese dinner. [00:23:31] Speaker B: Right. [00:23:32] Speaker A: And make it right. And so, well, I can buy macaroni cheese cheaper than I can buy hamburger. But if we did a per volume, pound for pound, a pound of macaroni and cheese craft and a pound of hamburger, the hamburger's gotta be more expensive. [00:23:54] Speaker B: No, same price. [00:23:55] Speaker A: It's exactly the same price. It, and it's nearly the same calories. It was 1200 calories for the ground beef, 1000 calories for the pound of macaroni and cheese. The place where it was really lopsided was it was about 117 grams of protein for the ground beef and 126 grams of carbohydrates for the macaroni. Plus the almost 20 grams of sugar. The calories were nearly the same. Obviously, the macronutrients were, the scales were too different. They were considerably different. And obviously there's no sugar and carbohydrates and such in, in the ground beef. But here was the odd thing. Both of them, on average nationwide were three to $5 for the pound, three to $5 for kraft macaroni and cheese for a pound of it, and three to $5 for a pound of 80 20, I think is what I actually looked up. 80 20 ground beef, three to $5. So it's the same price for the same pound of food. And you get far more nutrients and it's not going to jack up your insulin in the, in the pound of ground beef. And while the ribeye is so touted in this community, really ground beef, especially if you could afford or can afford to get a grass fed type, the, what's in it is like, it's, you get the, you get all of the, like, ligaments and you get so many more, so much more of the actual animal rather than just one lean muscle. [00:25:38] Speaker B: Yeah. Some of the things that you can't, you would just say this is tough in a rib eye and. [00:25:42] Speaker A: Right. [00:25:42] Speaker B: Spit it out right in ground. It's not right part of the, the grind. [00:25:47] Speaker A: And so our, and our bodies appreciate. They appreciate that with our joints and our bones and creating all of the things that our body has, actually needs. Yeah, exactly. So anyway, side by side comparison, two very common foods. [00:26:10] Speaker B: Yeah. [00:26:11] Speaker A: That are consumed in the United States. Ground beef, macaroni cheese, same price. Eat the ground beef. [00:26:18] Speaker B: Yeah. [00:26:19] Speaker A: And in fact, it cooks up faster. [00:26:22] Speaker B: Right. [00:26:25] Speaker A: Quite fast. One pan. [00:26:28] Speaker B: So keeping it simple. [00:26:30] Speaker A: Yes, keeping it simple. [00:26:31] Speaker B: It doesn't have to be grass fed. [00:26:34] Speaker A: No, it doesn't. [00:26:35] Speaker B: It just doesn't. [00:26:35] Speaker A: Nope. [00:26:36] Speaker B: If that's all you're eating and that's all the nutrients you're getting, then sure, try to get grass fed because there is a little bit more omega three s in it. Right. Like. And it does matter, but it doesn't have to be that or nothing. It doesn't have to be grass fed or Mac and cheese. [00:26:56] Speaker A: Right. [00:26:56] Speaker B: Like, there's another step there. [00:26:58] Speaker A: Pastured chicken is great, but pastured chicken is pastured chicken. And it comes at a price, but chicken, it has a lot of protein in it. A ten pound bag. How many ten pound bags of chicken legs have we eaten in our life? A lot of pounds of it. And it provides a lot of good nutrition. [00:27:21] Speaker B: Yeah. [00:27:22] Speaker A: And it doesn't spike your insulin. [00:27:23] Speaker B: Right. And yes, we understand there are things that are better. It's not this discussion. This discussion is, can you afford it? [00:27:31] Speaker A: The answer is yes. And I believe. [00:27:34] Speaker B: I believe the answer is yes. Yeah, you can't. You can actually afford it. [00:27:40] Speaker A: These foods reset my body. [00:27:46] Speaker B: Yeah. [00:27:46] Speaker A: Whenever I need that. Reset, whenever I need to, just like, whoo. We gotta, we gotta go back to, you know, base, base food here. Give me some ground beef, give me some eggs and give me some, some butter. Yeah, and. Absolutely. And I just feel so good on it. [00:28:04] Speaker B: Yeah, yeah. And then the next time you'll probably have some of the oils left over. So in your hundred dollars, buy some cauliflower, frozen bags of cauliflower or a container of salad or. [00:28:19] Speaker A: Right, right. [00:28:21] Speaker B: Or some more spices because you're probably not going to be able to eat the entire container of olive oil, you know. [00:28:28] Speaker A: No. [00:28:28] Speaker B: Or the entire container of coconut oil. [00:28:30] Speaker A: To last a hot minute. [00:28:32] Speaker B: That one's probably going to last longer. So, you know, if you need some variant. Sure, whatever. Buy some broccoli. [00:28:40] Speaker A: Right. [00:28:41] Speaker B: Pour a bunch of olive oil on top of the butter that you put on top of the broccoli. [00:28:45] Speaker A: Right. For sure. For sure. So we believe keep it simple. Shop at your local discount place. Find things. Hey, and if you want a steak, go look in the aisle where it's on sale because tomorrow they're gonna have to start freezing it because they got a sell by date. But that does not mean that that meat is not good to eat. So just because the sell by dates coming up, in fact, that's probably what I would buy because it's gonna be on sale. [00:29:14] Speaker B: Yeah. [00:29:15] Speaker A: So think shop on sale, dude. Also, if you see a family pack and it's on sale. Grab that. Think of, hey, soon I'm going to need something other than hamburger. So maybe I'm going to grab this big pack of pork chops and divide. [00:29:33] Speaker B: Them for myself instead of leg and thigh quarters. Maybe buy some shoulder steaks. [00:29:39] Speaker A: Oh, yeah. [00:29:39] Speaker B: Those are typically fairly inexpensive and they have quite a bit of fat in them. So cook up easy and buy some pork shoulder steaks. [00:29:48] Speaker A: Right? [00:29:48] Speaker B: We love the shoulder steaks. [00:29:50] Speaker A: Yeah, we do. So, so look, keep it simple and choose that whole food, whatever it is. Stay out of the middle of the grocery store, stay on the outside edges and choose the whole food that is going to give you the best nutrition and keep your insulin low. [00:30:09] Speaker B: You know the funny thing, all of the things that we talked about, probably none of them are labeled keto. [00:30:18] Speaker A: No. [00:30:18] Speaker B: You know, and that's what I was getting at at the very beginning. I think if you fall into the trap of, well, I'm buying the things that say keto, it's expensive. But if you buy the things like what we talked about, the whole foods, and then get your macronutrient percentages. Right. [00:30:36] Speaker A: Yeah. [00:30:37] Speaker B: That's not actually expensive. [00:30:39] Speaker A: Right? [00:30:39] Speaker B: It's actually just food. [00:30:41] Speaker A: It's just food. Yeah. Again, if it is what it always was, it's on my grocery list. [00:30:49] Speaker B: So if you've been thinking about keto or even carnivore, and you're saying, I just can't afford it, it's just too expensive, I challenge you to maybe take a little bit different, look at it and maybe look at a different way of doing the shopping and see if maybe it's not actually too expensive. [00:31:11] Speaker A: If you're enjoying these podcasts, we would love it if you would go ahead and subscribe to our channel. We put out one Mondays and Thursdays and we put out a video on Saturdays, usually something around the farm. And we appreciate each and every one of you for taking the time to watch these. And until next time, bye, y'all. [00:31:31] Speaker B: Bye, y'all.