Thread by @NoahRyanCo

This is my go-to ground beef concoction.
- Supercharged with nutrients
- Delicious
- Easy to make

The more satiating your food, the more likely you'll stick to it

(ingredients below)

Healthy food is supposed to taste good. Our body put a lot of evolutionary xp points into fine tuning our taste buds.

You've been psyopped to believe that healthy food has to taste bitter, stale & dry

Kale tastes like cardboard dipped in battery acid for a reason. Your tongue is sensing anti-nutrients like phytic acid & telling you to stay away.

Anyway, i digress. Here's what I usually put in my ground beef:

1. Gelatin
Gelatin gives beef a sturdier consistency but more importantly balances the amino acid profile of the meal.

Muscle meat contains higher amounts of amino acids like tryptophan, methionine & cystine, which, when imbalanced with other amino acids, can be pro-inflammatory

Including gelatin balances those AA's out with glycine, proline & hydroxyproline.

This is the same reason I cook my rice in bone broth & am a fan of quality collagen supplements

I also make an aioli-like concoction that adds some consistency & flavor to the meat:
- Olive oil
- Onion
- Shallot
- Jalapeño
- Garlic
- Rosemary
- Cilantro

I throw it in a food processor & mix in the meat. I also use it as a topping

When I don't trust my meat source, I opt for leaner cuts. Animals, like humans, store toxins in their fat. Especially in monogastric animals (chicken & pork)

When it comes to ruminants (beef, lamb, bison), they're able to saturate PUFAs from their diet, so I'm not as concerned

BUT, I still air on the side of caution. When I get lean cuts, I will resaturate the meat with more trustworthy fats:
- Real olive oil
- Coconut oil
- Tallow
- Ghee

Its easier to find these in quality source & they're shelf stable (because they're saturated)

As for spices, I go wild
- Cayenne
- Paprika
- Cumin
- Chili powder

Quality Worcestershire sauce is a great umami addition

I'll also add egg yolks. It improves consistency but more importantly loads me up with choline

I typically cook on cast iron or carbon steel. I'll turn them into patties to get a nice sear then break them apart into crumbles

Usually serve with some veggies, sesame seeds & some form of homemade salsa

This may seem tedious or meticulous, but its the opposite.

I don't measure anything, don't follow any recipes. Just throw stuff in a bowl & roll with it

I enjoy cooking & quality food. This takes like 30 minutes to make tops & is satiating to the nth degree

Cooking is art more than science. Unlike other artforms it also serves utility

Most importantly its justification for adults to play with knives & fire

Healthy food tastes good. I'll keep saying that until its burned into your heads

Godspeed