Cary Kelly

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I’ve read a lot of labels.

The most important thing I’ve learned?

If you have to study the label, it’s probably not worth your time.

Unless you’re like me and enjoy a good horror story.

Beef always has your back.

The rest of the grocery store has you by the vagus nerve.

I’m calling this carnivore Arkansas meatloaf because the main ingredients came from @IndependenceArk:

Pasture raised ground beef and ground pork.

Will show you how to make the full recipe tomorrow.

Super easy seafood alfredo recipe, inspired by @NewDawn7411

Lightly sauté shrimp in butter for about 2 minutes on each side until slightly pink. Remove from the pan. I left mine in they were a bit rubbery and I should have known better.

Add pre-cooked mussels (or any seafood you like or just the shrimp will do) and chopped garlic.

Add 1/2 cup cream and 2 tbs Boursin cheese or cream cheese. You can also sub parm cheese for the cream cheese if you like.

Heat until thickened. Add back in the shrimp and serve.

So easy. So delicious.

Coworker: All those eggs and butter are gonna send your cholesterol through the roof.

Me: Cholesterol in food generally has no appreciable effect on blood cholesterol.

Coworker: Then why’s there a daily limit on the nutrition label?

Me: Because the FDA still uses a 300 mg daily cap and to be fair, they probably still use fax machines and floppy disks.

Coworker: What about the American Heart Association?

Me: The AHA says the cholesterol in food is no longer a primary target. That's saying a lot since the AHA is one of the most financially captured agencies in healthcare. The feds even stopped pushing a cap on consumed cholesterol back in 2015.

Coworker: Well I think I'm going to go with what the back of the package tells me. They aren't allowed to lie or mislead us.

Me: Then tell me how a Tic Tac can be roughly 95% sugar while the back of the package says it contains zero sugar?