But what would you say to the fact that the WHO has generally put processed meat in the same cancer risk group as, look out, asbestos. In these times, no one normal, no one who deals with health seriously, takes to heart what HO says. It is a perfectly safe product and it is rather the consumption of meat that is associated with benefits for our health, not the other way around. But is there any part of beef that should appear on our plates less often rather than more often ? In fact, it's a very nice way to make a relatively cheap and nutritious dinner and at the same time get the benefits of red meat, i.e. higher vitamin B12 content, higher iron content. What is your opinion and what is your perspective on pork? You know what, I think we need to demystify it a bit here too, because a lot of people say that bacon is bad and so on. I just wonder if we aren't confusing the concepts a bit. Approximately how many grams per day do you think is the optimal amount of meat per day? Hello, this is Kuba Mauricz. Hello everyone, and today we have prepared something for you that many of you have been asking for in the comments, namely, in a conversation with Dominik we will be able to discuss issues related to meat, whether we eat more or less of it, whether it is good or bad, whether meat is actually rightly blamed for some health problems, or whether it is such an invaluable product that should appear more often in our menu. So, let's get to the point. Yes Sir . Kuba, just a little tidbit to start with, because I read that in general, as a population, we eat less meat. According to statistics, about 10 kg less than a decade ago. The only question is whether this is the result of greater awareness in general , or rather of this meat-hunt, which one we are dealing with? What do you think? You know what, I think that unfortunately it has more to do with the propaganda that came in around 2017, saying that meat is unhealthy, that we need to limit it, that the greenhouse effect and how many liters of water a cow has to drink so that we can eat a steak later. Well, ultimately, it seems to me that everything is good if it 's balanced, but in recent years you also have to look at how all this data has to be filtered somehow, because even the information about population, if we looked at the Chinese peninsula, it's inhabited by about 4 billion people and the remaining 4 billion are scattered throughout the rest of the globe, so it wouldn't look so drastic. The same applies to what is healthy and what is claimed to be healthy. It seems to me that we are all part of the system and I am glad that recently more and more people are making such attempts to explain to people that money is actually supposed to circulate, so in reality or otherwise, I will tell you that I even saw a reel published recently that showed that the GPT chat even answered the question of whether the system really cares so much about people being healthy. And the GPT chat explained that no, because in reality, when people are healthy and so on, they do not use means of transport, do not buy medicines, and so on and so forth. So ultimately one could say that money rules the world. And many people often say that what we are given as certain official guidelines should be turned around by 180 degrees and then it will be okay. I am a declared fan of meat, I am not ashamed to admit it, although it is of course good quality meat. Okay, but what would you say to the fact that WHO even put processed meat in the same cancer risk group? What a note, asbestos. And I understand that processed meat is not the healthiest option at all. It sounds really scary, what if they did that. But do we really need to be afraid of every ham, even one with a good composition, or is this some kind of political maneuvering in your opinion? And tell me, was this text about meat being as harmful as asbestos a coincidence on April 1st, or was it some other time? Unfortunately? Unfortunately, unfortunately not. And it's not like this is one single source, but really, if you even type this information into Google, several of these, uh, several sources confirm it, interestingly enough, in several languages, even if you translate it, at a similar time there are simply different ones in different languages, so it's not a coincidence that it's true. This is not the case either. Here now, it would be good if there was music with Mik's archive and our own corner of secrets and conspiracy theories, so that we are not far from conspiracy theories, but still, there is something to it . Well, what's it like? Okay, but what about processed meat? Mhm. Maybe I'll say it this way. It seems to me that in these times, no one normal, no one who deals with health seriously, takes to heart what the WHO says. This is actually a bunch of politicians who have little in common with any honest approach to the subject. Besides, if the WHO has n't been able to figure out why Americans are so obese for so many years, something is clearly wrong here, right? M do we need some kind of magic mallet for all this? I think so. I think that first of all we need to do what we did recently in our reel, and I think that we can post those same studies, those meta-analyses here for you in this episode, so that you can see that all this information that scares us, that meat causes heart disease, causes cancer, diabetes, which is just absurd. and we can put in some middle ground, so this is a nice option, and I think that when we say to ourselves that this is unprocessed meat, good quality meat, i.e. it's not bacon, McNuggets, etc., and other such products, but an actual piece of meat, whether it's a tenderloin or other parts, then it's a perfectly safe product and eating meat is more likely to be associated with benefits for our health, not the other way around. Okay, it's kind of cool that we're cutting the conspiracy theory corner at this point and moving on to the substantive part, so that you can get the most out of this episode. Let's divide this meat into three categories, because that will be the easiest. Let's start with poultry in general. What is your opinion on poultry and if you could describe what types of poultry meat are found in your kitchen every day and what are their characteristics? There are all kinds of parts, Mr. Dominik, so we're talking about the broth portion when it comes to cooking soups, because it's very valuable not only from the perspective of taste, but also culinary and nutritional values. Because everything we have in the soup is actually broth, it is a watery base of everything that was previously in the bones and meat. That's why these so-called power soups are often rich in glutathione and collagen. Well, since we actually put this broth in the fridge, because let's be honest, not every pot of broth, let's say three or four liters of solution, can be eaten at once, then strangely enough, when we take this broth out of the fridge, it 's obviously a walking jelly, so this shows why all those cartilage parts, why all that collagen has penetrated into the solution. What our grandmothers did in case of a cold also showed that in fact this solution rich in glutamine also gave us nice values that could help get rid of phlegm in case of a cold and other diseases . Why? Because it is rich in cystine and cysteine, i.e. sulfur amino acids that dilute these secretions. So stay in bed, sweat it out and drink some broth. These are basic grandmotherly recommendations that are still, so to speak, evidence- based. Okay, but for this broth, as if this body always has to be found, whether, for example, broth with only the chicken thigh or only the breast, I understand that it will absolutely not be edible. My dad, as a chef with over 40 years of experience, would now wag his finger at you, saying that the corpus is the same honey that you need to extract for the soup. So I give the body every time I have it available. But of course wings, yes, or drumsticks and so on, other fractions of meat are welcome there. As for whether I use the remaining parts of the chicken, the answer is yes. And I build these meals in such a way that I always keep this element of the hydraulic press. So this is the golden rule that should immediately follow IF, i.e. eat breakfast, lunch and dinner, and do not snack in between . This is to balance the energy from a given energy source. So if we have a diet rich in carbohydrates, so for example we have chicken breast with rice, then there is room for it , because rice contains carbohydrates and chicken breast is a lean meat. You probably add some source of fat to make it even more delicate. Gently, right? However, the point here is to give this little addition, but when we eat, for example, chicken drumsticks, yes, óko, which is a much fattier meat, with a higher calorie content, then we can only give ourselves some, you know, goulash. Yes, exactly. baked sweet potato or some vegetable stew, so to speak, treat these types of products to ensure the fiber function, but there is already a huge portion of starch carbohydrates in them, so, I don't know, kilojoules, sweet potato and so on, well, it completely defeats the purpose. So we can build anything we want and the point is that it should be tasty and nutritious. Okay, so let's say poultry, it 's a simple matter. 20 g of protein as a rule per 100 g. I understand that this is a protein source that is easy to heat process, somewhat plastic. You can do a lot of things with it on your plate and it's simple. Let's move on to a slightly more difficult meat, namely beef, because beef, as we well know, and I know you and we've been there many times, we love steaks. The problem with beef, however, is that it is difficult to prepare. However, if you could tell us about your top three beef components that you would recommend that every Pole include in this diet, now is the time. Mhm. You know what, it seems to me that the main limiting element in beef is simply the price. Well, because we know that beef tenderloin costs a little bit per kilogram and that's why those steaks in the restaurant cost that much, and not and not, and not, and not otherwise. M, of course, in the catering industry, a 300% margin is a classic, because you have to have the replacement value of the product, pay the chef for utilities, and so on, but goulash is actually a very nice way to make a relatively cheap and nutritious dinner and at the same time get the benefits of red meat, i.e. higher vitamin B12 content, higher iron content. Generally, compared to chicken, beef is a bit more nutritionally dense, right? So these micronutrients are at a higher level there. And of course, matters of taste. It is obvious that if we make our own sauce from beef in some broth, it is really great. And in the case of chicken, well, that leaves us with demiglass, right? So it's just reduced broth, heavily reduced. M as for the other parts, it's the so-called ligava, right? Is Rost be fantrykot. Well, we have a bit of it and each of these meat fractions has its advantages and disadvantages. Well, I won't deny it, I'm a huge fan of tenderloin. Of course, sometimes we go for some Tom HWA or TBone, but to be honest, I prefer a solid 200-300 g piece of tenderloin and some nice grilled side dishes. It's really nice. But yes, you have to know how to prepare tenderloin and my dad is the master of beef here. Regardless of whether it is a goulash, whether it is just cooked for a long time, whether it is zrazy, whether it is a tenderloin, firecracker. But I'll tell you an interesting fact, because I've also heard it from several people who have tested it, that soaking meat in a baking soda solution can soften and tenderize it very nicely. This is important because some people, if they fry the beef too much, end up with a heavy, stringy texture. This probably applies in particular to beef shoulder, which would not be suitable for a steak , and in certain circumstances it could be prepared in baking soda. As a little disclaimer, I'll tell you a bit about the kitchen. Once I came to Jakub's for a steak. He wanted to treat me to a steak. Unfortunately, instead of sirloin, he bought a beef leg and treated me to one with beef steak. The meat was delicious, but we looked like two cows chewing on that leg. My jaw hurt like hell after that , but that's how it goes sometimes , maybe it's the baking soda, but it's interesting, and is n't it possible that it could have some negative effect on the meat if we treat it with baking soda, or if the tenderness of the meat is, you know, it speaks for itself, it appeals to me, but wouldn't that cause some, I don't know, vitamins to oxidize, something to happen to the meat, what does that look like? It's more about the delicate aspect of bitterness, so even though we can rinse it in the water with baking soda, we should still rinse the meat afterwards . Um, although it is of course related to how much soda we add. So, as you say, in the case of beef leg, I think you would need to add more to tenderize it . Or we just put the beef run into a slow cooker, pour some teriaki sauce over it and make it into a pulled beef dish and it 's okay too. And of course, tenderloin is not suitable for a first-class steak. Okay. Is there any part of beef that you would advise against? Well, in chicken it 's probably okay, right? As if every part of the chicken is okay, because it is generally lean meat, but is there any part of the beef that should appear on our plates less often rather than more often ? You know what, it all depends on what we want to do with it. Well, for example, beef brisket, yes it will be very fatty, but again, it is a brisket more for a broth base, for some kind of soup. And in turn, these parts, such as the Roast Beef and the round tenderloin, are typical meat dinner dishes. Okay, fine, let's move on. We now have pork. Pork, which very often people are afraid of, are afraid of and do not want to eat. Okay, this is also a slightly fatty meat, but it also depends on what cuts, what your opinion is and what your perspective is on pork. Mhm. You know what, I've often encountered this and it seems to me that these threads are somewhat religious in nature, you know, and it seems to me that here in our country, it seems to me that there is some permeation. Well, we often hear that pig is some kind of disgusting meat, that this pig eats everything. I 've even heard such strange things, that this pig's urine even flows back into the bloodstream and so on, you know? Just rape of hard level science. And pork is really a very nice meat. Besides, pork chops have to be respected. Likewise, pork tenderloin is also great. Chuck steak. Well, who hasn't made grilled pork neck? So this is a very nice share of meat. Although in the context of its purity or who it suits, well, for pork neck to be good, for a child to eat it, it probably has to be, you know, made in a roasting pan, in a clay pot, prepared for a really long time . I'd rather have a grilled pork neck, but not every child will eat it. And grilled chicken , I'd love to, and tenderloin, well, that's obviously more expensive, right? So I personally am a big fan of pork, especially in this form with mushroom sauce, chanterelles and so on, it's fantastic. So maybe I'm biased here, but I also have great respect for every part of the pork. I even understand some sides, salesmen and so on. I understand that there is also a place for this in your daily routine. You know what, I think we need to demystify it a bit here too , because a lot of people say that bacon is bad and so on. I just wonder if we're not confusing the concepts a bit, aren't we? Because such bacon, whether steamed, boiled or baked, from such a large-format production, is actually a huge base of fat and you need to have a well-balanced rest of your diet. So my question is, can bacon be used safely? Not by everyone. If we have the right amount of omega-9 fatty acids, i.e., we have olive oil, avocado, hazelnuts, and so on, omega-3 fatty acids, i.e., we have dorsa liver oil, cod liver oil, other products, and it balances nicely, then I think that even if we eat scrambled eggs with bacon two or three times a week, no one will lose their head. However, if someone decides that on Fat Thursday, instead of a doughnut, they will eat a bacon cake, then they might be a bit too opinionated . Okay. And another class of meat, I think, which we have n't mentioned yet, is offal. Offal, which is very often underestimated by Poles. And as we know well, and probably you too, because we've probably already mentioned it, every Wednesday at the Turysta Szczeciński bar, which we really like. Liver with buckwheat and spinach is served on our plate . Um, so now share your perspective on offal in general. Mhm. Should we be afraid of them? How often should you eat them and so on and so forth. Offal and liver are actually a tough nut to crack, because their job is quite unpleasant. For many years it was said all the time that the liver accumulates toxins and so on. Now let's think about it, if our liver accumulated toxins, would we live to be 30 or 40 years old? Well, rather doubtful. So the liver filters or detoxifies, not accumulates. And for this reason, I think some people have a negative opinion about liver, because I think it may be good and tasty, but it's a storehouse of toxins. The truth is that liver is a very energy-dense product that contains not only protein but also fat. It has glycogen, it has cholesterol, it has B vitamins, it has iron, it has vitamins A, E, D and so on, so there's really a lot of it. I think that if we ate liver more often, even once a week, it would be really great. M, however, some people, I have the impression, have a negative attitude towards it because of the press, the PR, which is not the best. I also think that liver is a great product that can help control anemia. And for many people who suffer from IBD, i.e. non-specific inflammatory bowel disease, the loss of blood and fluid is really quite significant. So liver is an interesting product that should be served more often. Okay. And as for liver, do you have some kind of holy grail here, whether I don't know, beef liver, calf liver, or chicken liver, or is it gancegal, it doesn't matter ? What? Generally, calf would be the best due to the highest content of retinol, i.e. vitamin A, but for this reason it is also strictly prohibited for women who are pregnant. Yes, because such doses of retinol are teratogenic, so it's not about being afraid of vitamin A in general, because that would also mean that you can't eat butter, you can't eat yellow cheese and other products that contain vitamin E. But actually, if we're talking about 16,000 international units of retinol in 100g of this calf liver , and we eat, say, 300g per meal, that's actually quite a big problem. M, on the other hand, liver and offal in general , yes, whether it is hearts and so on, it's a nice thing. I'm a bit negative about cenaderki, yes, that is, kidneys. My dad even told me that the kidneys need to be prepared very well, soaked, rinsed and so on. Well, actually problematic yes, yes, yes, yes. Although Hungarian tripe, Mania, is made so badly that it's the end. Okay, so let's expand on this culinary thread a little bit now, because I'd like to ask a question, I'll probably let you in on the joke a little bit. Is it possible to eat meat every day and not overdo it? And if so, how would you spread it out over the course of a week? So, I don't know, three times a week poultry, once pork, once beef and once offal, and Sunday is kind of for us and we can choose, or is it possible to divide it up differently? And in addition, I would also like to ask you about gram. Um, like how many grams of meat a day. This is, in your opinion, the optimum, and above what threshold it is a bit of an overkill. Mhm. You know what, this is a very difficult question, because it all depends on what kind of character we have in terms of our health, in terms of physical activity, goal and how this diet is built. Talk about the average Pole, right? Okay, but you know, the question is how much protein does this Pole get and where from? Well, if we say to ourselves that the most valuable products, sorry, are animal products, i.e. meat, fish, eggs, offal, seafood, or some good quality white food, like protein powder, or some cottage cheese and so on, then we still need to fit in that 1.2 g of protein per kilogram of body weight. So if we weigh, say, 70 kg, it means that we should consume, say, 105 grams of protein per day. If we say that 200 g of meat, for example chicken breast, i.e., a fillet the size of my palm, and of the appropriate thickness, will provide 40 g of protein, I wonder where the remaining 60 or 70 g are. So, okay, three or four eggs for breakfast, 200 g of meat for dinner. So what's next? So, what's next? Exactly. It is known that we can also include some of this plant-based protein. Here some buckwheat, here some millet, and so on. And we'll collect another ten here, another ten there. But if it's a sandwich diet and there's no buckwheat groats , amaranth, and so on, there's a tiny slice of ham, so let's say you have 30 grams of ham for breakfast, whole-grain bread, and really that's your only source of protein, so if we don't even put a boiled egg in there, yes, or a fried egg, if we don't eat that meat or fish for dinner, then things get really bad. Just like we won't supplement it with whey protein. Well, that's a heavy piece of bread, I would say. So I always have these reservations about, okay, what someone puts in from these proteins and how much it balances out , because I know people who eat half a kilo of meat a day and they live and do great. And I know some who eat 200 g of meat a day and are doing great. And I also know people who, due to certain, I don't know, beliefs or ailments or so on, are on a vegan diet and they still manage to live somehow. You just need to put it all together properly. Okay, now I'll ask a little more precisely, because you didn't answer my question. Approximately how many grams per day do you think is the optimal amount of meat per day? Or, I don't know, let's say the range between 300 and 500 g is in your opinion okay on average for such a classic standard Pole? I think so. I would have seen it anyway. So one of the basic elements that gives us higher protein consumption, especially in the form of these animal products, is attention, better suppression of the craving for sweets. So we actually, look, we have a diet rich in energy nutrients, such as fats and carbohydrates, but there is relatively little protein, because here again, a sandwich with jam, a sandwich with yellow cheese, a sandwich with ham, well, this is not a meal that we would call high-protein. Salad with feta cheese and so on, natural yogurt and so on. Well, if someone tells me that a super protein-rich meal is oatmeal with natural yogurt, I wonder what's going on, because let's say even if we give them half a kilo of this yogurt, come on in and congratulate them, but what will probably happen in the toilet within two hours? Exactly. So here I think it's worth taking into account this fortification, strengthening, and here animal products are really perfect. Even more so if we are talking about three main meals. Well, if someone eats breakfast, lunch and dinner, let's say we have a target of, say, about 30-40 g of protein for each meal. So it really becomes a challenge how and with what to secure it when we talk about the fact that, well, eggs are not common, meat is not common, so what are we left with? Okay, so what would you say about those people who are on a carnivore diet, which is a diet based on animal products, and a day of eating like that of those people we can follow on Instagram, probably all of us have seen those rolls. It looks like they eat, I don't know, half a stick of butter raw. In addition, there are five eggs fried in lard and half a kilo of bacon, and for the second meal they eat, for example, half a kilo of beef entrecote and they also dip this entrecote in herb butter. Mhm. Honestly, these trends regarding the carnivor diet are quite new. And now the question is what it will look like in two or three years, because a good diet is one that is, of course, unprocessed, wholesome and allows for long-term use, i.e., it will become an eating habit. And while in the case of low-carb diets, yes, i.e. LCHF systems such as the Atkins, Luc, Elis Kwaśniewski diets are possible to implement, the situation is a bit worse in the case of the keto diet or the Carnivor diet. If someone has been using it for two or three years and feels great and has good blood results, then okay, that convinces me, because again, diet is something that is slightly different for each of us and it's about bioindividuality, and on the other hand, it's also about the fact that it should be something that guarantees us good comfort in the abdominal area and generally supports our health. So for me, if someone says that they previously had problems with atopic dermatitis, they had pimples and also abdominal discomfort, and since they started this diet, everything calmed down. Great. What this really means is that it was a good diet for you, but to copy that to everyone else, that plants poison us, groats are bad, and so on, let's only eat meat, well, that's a bit of a triumph of style over substance, because I, for example, am one of those people who, if I did n't eat at least two apples a day, with such a meat-based diet, well, I know I'd definitely get constipated. So here is an interesting fact. However, on the other hand, we also know that this microbiome changes quite drastically. about 7 to 10 days of changes in eating habits and this also adapts to us. The only problem is that many people have an increase in protolytic putrefactive bacteria, and if we were to break it down from the name, protolytic means breaking down protein. If you don't balance this with an adequate supply of fiber, meaning vegetables, fruit, mushrooms, groats, tubers, and so on, then there could be a problem, and I would be in favor of everyone approaching this issue with common sense, and not on the principle of "well, everyone is doing carnivore, so am I, because I also want to be super beautiful, young, and simply eat eggs, meat, or other animal products three times a day." But Kuba, honestly, eating half a stick of butter like ice cream doesn't add up. Yeah. Well, I beg you. Well, sort of, but what is the basis for the thinking of those people who simply get up in the morning and eat half a stick of butter, eating it like it's a candy bar? Yeah. Yeah. Have you seen these roller skates? For me it is generally I am outraged. I say no. Okay, I have to tell you one thing now. Dominik absolutely will not swallow a slice of bread with butter on it. So you are totally not a candidate. It doesn't change the fact that butter is also in my recipe , because you can fry with butter and add it to dishes. However, but the fact is, you wouldn't eat it and if you want, write in the comment whether you want such a challenge. For the next episode, I'm going to bring you a stick of butter, put it in front of you, and ask you to just eat it with a spoon. But with honey. No, no, no, no, no, no. Well, that's carnivore. Carnivore. Excuse me, who is the honey from? From the bees. Yes. Oh, and whose bees? Whose bees? Um, so no, generally speaking, when it comes to such strong climates, you know, I generally avoid such polarization, right? I don't like either strictly vegan trends or the carnivor trend. Although I won't deny that if on a given day I had to eat, for example, a couple of fried or scrambled eggs, then a steak for lunch and finally something animal-based for dinner, I would be very happy to do so. But it doesn't work like that, that I would just stick to it 7 days a week for a few months. Okay, let's go even deeper, because I'm sure you've seen these rolls too and everyone probably knows who we're talking about. About a man who eats meat, but raw. He eats calf liver raw, he eats beef entrecote raw . What do you think about this? Honestly we'll have material for a roll. I don't think I would do that and I wouldn't dedicate it to any of my patients. I also think just expand on why. Well, you know what, first of all, eating such raw meat is not always wise. While steak tartare that is freshly chopped and eaten is fine, in the case of liver or other offal and so on, the possibility of bacterial infections, some salmonella, etc., is quite high. Moreover, for me, the structure of the liver, which is so jelly-like and so on, I suspect I would have a verse right away, although I also don't hide the fact that I am somewhat known on the internet for having slightly popularized the cocktail, the progenitor of which was Ber grills, right? So it's just raw liver mixed with a banana and, let's say, some raw egg yolk. Very nice and nutritious thing. And yyy, all that bitterness from the raw liver has nothing on the sweetness of the banana, so it's a nice cocktail, although a lot of people say they screwed the guy up, what's the point? So there are different solutions. And tell me, how is it with your thanks? Do Lila, Lila and Heniek eat meat every day and in any larger quantities? If so, what meats are better for them, easier to eat, and what could you possibly recommend, because parents often have a problem with their children not wanting to eat this meat. What advice could you give to such parents? Mhm. M you know what I'm generally bipolar about is that Lila is very strongly offended by most animal products, which is interesting because until she was two years old she really ate everything and goulash and you know chicken and beef and pork and fish and everything. And then there was a rather big leap. And there we had to think about how to fortify this diet to provide certain high-protein products. And Heniek, in turn, is a declared carnivore and there he is, give me a sausage, give me a sausage, give me a chicken, give me an egg, give me everything in order. But now that Henik is three years old, Alila 5, everything is leveling out very nicely and the easiest way to make dinner is simply potato pancakes. Then there's the chicken breast, which is cut into pieces like this, fried in a pan, literally with a minimal amount of spices, because, like most children, children don't like spicy things, so sometimes you have to be careful not to overdo it, and then there's the salad, and it's really nice. Same with fish, whether it's dorsal, salmon, and so on. It is eagerly eaten by children. As for how to smuggle it in, I won't hide the fact that I used a bit of fear psychology here , because there was information that if you don't eat meat, you won't grow and so on. ch won't have nice hair. And besides, meat helps drive away worms so that there are nice teeth somewhere in the mouth. And that was the argument. I hope my kids won't replay this video in a few years and there won't be any complaints, so we'll see. Okay. If you had to choose one type of meat and eat it for the rest of your life, what kind of meat would it be? Beef tenderloin only. No jusiur. Jusiur. Okay Jakub, coming to the end, tell me, what is it like with this fat? like pork neck and bacon are often demonized because they raise our cholesterol levels. And is it the cholesterol and fat itself that are to blame, or is it the combination of the bacon or the pork neck with the spun bun, mayonnaise, and so on that is the problem for us? Y, the second option mainly because here saturated fats are dangerous, especially when they are accompanied by abundant insulin secretion. And here there is something called hydroxymethyltaryl coenzyme reductase. And that's a cool thing. And when saturated fat meets with a rich insulin secretion, that's when there's a problem. So unless we serve this bacon in some kind of, you know, bun, we won't serve it with some kind of potato dumplings and so on. So if we do this LCHF option again, i.e. a high-fat, low-carbohydrate diet, everything will be perfectly fine . And again, it's a matter of balancing it all. In dietetics, everything is fluid and needs to be tailored to your needs. Okay, and now, finally, just tell the viewers where you get your meat. I know, you talked me into it and it was one of the best decisions of my life. However, here I would like to reveal a little bit of spice and detail. Bright. Listen, there is better and worse meat. First of all, we must say that the meat we buy, in order to be healthy, must be unprocessed. This means that we take any parts of the meat and prepare a ready-made meal from it. However, I suspect that most of you have had the opportunity to see that quality is crucial and if anyone has ever used venison, they also know that it tastes completely different from, say, classic pork compared to wild boar. For almost two years now, I have been buying meat from Mączna Paczka, which means it is organically raised without any antibiotics, because of the growth, and it is quality that you can see, hear and feel. And in fact, whether they are steaks or sausages with a short composition, so we have ground meat, a few spices, salt and that's it . This is something that really makes a difference and my kids enjoy it too. Also remember that with the code Maurich you always get a 10% discount on your first order, and your order always arrives fresh, frozen solid, in a dry ice pack, straight to your door, so it simply couldn't be more convenient. Okay, and finally, we remind you about the likes, shares and comments section for this episode . Yes, despite what you might think , we do look there. If you have any requests for us or ideas for future episodes, please share them in the comments. Thank you for today and see you next week.