Hello from Saskatchewan! I have been canning for years. The lids are marketed as a single use item. Just be careful when you pry them open and you can reuse them. If a bit of the metal gets slightly bent I just gently move it back and it seals jars just fine. Some things like tomatoes leave a residue so I just pitch those. I think it’s just to get people buying new lids when they really do work over and over.
Don't know how you do all what you do. Working, visiting your mother, and all the great recipes. You make me feel very lazy. A sous vide is on my wish list. Also as a fellow Cdn. it is nice to see items available to us. Amazon knows me too! . .
I was in the mood for dessert, so I tried the cinnamon recipe. What a treat!. I didn't sous vide though. I have some soft plastic egg cups with a lid on them, that you place in boiling water. They turned out creamy & custardy and only took 14 minutes. My instant pot has a sous vide setting, so I will try them that way as well. Love the macros on these. Thanks for all your recipes and hard work.
There are plastic jar lids dishwasher safe, waterproof to use with the sous vide underwater, wide mouth and regular size, I use them all the time, the medal tops rust. Make yogurt, cream brûlée, PS love my sous vide. Thanks for your recipes. 💕
One suggestion on the long John mold, cut some parchment paper to line the bottom and spray the mold, because mine stuck so bad! I had to poke every single hole in the mold with an ice pick to clean the holes.
I don't know why I never thought of using my sous vide for making my egg puddings. Thank you so much for making these!! I just whipped up 4 of these and can't wait to have one for breakfast in the morning. 😉💜
You might want to think about getting reusable plastic covers for your mason jars instead of the canning ones. I got some on Amazon and they work great!
you can buy plastic screw on lids for the canning jars , they have the wide mouth and the regular mouth ones you could take the egg bites out of the sous vide then put the plastic lids on them. Also there is a canning jar tongs to pick up the canning jars out of the hot water. Im not sure if just putting on the plastic lids would keep the water out but I think its worth a try. I look forward to your videos each day. You can also use the side of a butter knife to get the canning lids off the jar without ruining the lid.
I threw out all my metal lids and bought the plastic ones before I was tempted to do Sous vide. So do you think I could use them for the eggs or should I bite the bullet and buy the metal lids. Thanks in advance
I don’t have a that gizmo actually bought one .bout took it back .it is so big and I don’t have a pot big enough but I too wood like to try it in an instant pot .
Have you ever tried egg nog with the sous vide? It would be nice to pasturize the eggs. I could use the pint size jars for that. These types of recipes make doing carnivore so much easier for me anyway. Thanks so much for all you do.
When the eggs were done, I waited for them to cool to the touch but still pretty warm. I then popped open the top to break the seal without needing an bottle opener. Felt it would be safe b/c I wasn't canning the egg bites. Put the tops back on & refrigerated - the tops came off without any effort after chilling completely. Hurray! I am currently making another batch with different options - Anita, you are awesome!!!
💜🤗😘 I made egg pudding for dinner last night, I don't have a sous vide, I do mine the old fashion way on the stove😘 Omg, I have purse bacon too, because bacon emergencies are a real danger! I absolutely love the silk cashew milk, so good!
@@polinaspirt861 for 3 eggs it's about 4-5 minutes- I do mine just like the Steak & Butter Gal except I use a large Dutch oven pot and I always tilt the lid, so the egg pudding doesn't get too wet from the steam condensation. Hope that helps🤗
Cool! I make sous vide savory egg bites all the time. I never thought about doing a sweet one. Edited to add: I have had a jar explode in the sous vide, so definitely don't tighten the lids too tightly.
These are so creamy and delicious. I am excited about trying the sweet version that you made it sounds like a super easy way to make egg custard yummy! I am all about the purse bacon too, just grab-and-go and so much healthier than a "keto" packaged bar too.
Even though it was just egg whites and coconut milk it was actually creamy enough to be a nice dessert! Definitely will be something I make on PSMF days!
Looking forward to trying these. My son has the same sous vide. We bought him the sous vide container with lid and it works wonderfully. I don't remember it being very expensive. He makes pasteurized eggs, steaks and so much more.
Your canning flats can be reused for your egg bites, but not for actual canning. Although they might rust after a while. Your egg bites look yummy, makes me want a sous vide.
Anita, hoping we could talk you into doing a diet progress update....sharing what combo of diet strategies you are using now. What has worked well for you, what do you return back to when you hit a stall. How much carnivore vs traditional keto vs egg diet vs PSMF are you mixing in? Either here on video or on your blog, whichever works best for you. I love doing 95% carnivore / 5% kept (almost 3 mo now), ....no issues at all, but also not as fast weight loss as I hoped for (but some inches lost). Am going to try a couple weeks of "dirty egg fast" which is mostly eggs on top of carnivore chaffles for two days. Figure its still zero carb....hoping there is nothing magic in the egg fast other than zero carbs and lots healthy fats. We'll see, but need some encouragement at this stage. If this doesn't work, may be looking a true 48 hr fasts once a week (bone broth and water). Yelch. Gotta get this weight off. Down about 55 lbs, most pre-covid era. Gained some during covid, lost that....and now NEED TO GET ON WITH IT !!!!! Am a slow loser like you....and about 5 yrs older. Most of the carnivore gurus are women in their 30s & 40s and have no idea what an uphill battle losing weight after age 60 can be. Any adivse would be appreciated.
Thank you, Anita, those look great , I can’t wait to try them. The one thing I get confused about when counting macros is ..we don’t have to count the carbs in the sweeteners (Swerve, Allulose, Monk fruit, etc.) Would you speak to that sometime. Stay safe & well❣️
It is because the natural keto sweeteners you mentioned do not metabolize. Apparently the artificial ones do and should be counted (sucralose, aspartame, etc). This is my understanding and I do not count the keto sweeteners.
The process you performed is pretty much the same as a hot water bath canning process. You should hear a "pop" when the jars cool indicating they have sealed. You do not want to warm up the sealed jar. (Could be dangerous.) Also, for the process you're using the lids for, it should be okay for you to reuse them. You can get a bottle opener that shouldn't dent or mark the lid. They can't be reused for foods that are canned for long term storage, but for what you're using them for, it shouldn't be an issue.
I am so excited. Before watching your videos I knew nothing about sous vide but now I’m convinced that I need one!! Just ordered the one made by instant pot and will use the 6 quart pot!Used to cook my steaks in a cast iron skillet and the cleanup after was a pain as there was grease all over the stove. Now that problem is virtually eliminated. For the egg bites (which we could call egg custards) I am going to work on coffee and chocolate flavors. Do you recommend the Besti brown sugar for these? If I want to use the whole egg should I just crack them into a measuring cup to measure the 2/3 cup ? Would there be any other changes necessary?
I agree that sous vide is way less messy! There's a few ideas here for custards and other egg based dishes: www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/cheese-desserts-and-custards
Looks great love egg bites. I never would have thought of doing sweet ones. Oh wonder if you could do eclairs too? Canning lids are one time use if you look around the edge you'll see the sealant once I get hot and all the air has been forced out it seals automatically. Also make sure you wipe them off or they rest very easy. Also once it's sealed you can take off the outer ring and save them. If you're going to do sous vide in the jelly jars you might want to think about investing in some canning tongs they grip the top of the jar at the lid and will give you a lot of control. I do my sous in an acrylic square container or my water bath canner.
I use it for 4-5 days, I don't know how long it would truly last after that as it does get eaten by then. Hope that helps you for at least part of your trip!
I didn't but now that you say this I think it's not a bad idea. I just eat them straight from the jars but they needed a bit of scrubbing to get the jars clean.
They look great! I was debating buying a sous vide wand. I don't have a crock pot but I guess the way they fix could be useable for other pots perhaps? Are you happy with your wand?
I love it! It is so basic but it works well! It attached to the side of anything, could be metal or plastic, just needs to be tall like a stock pot. Many people use a plastic rubbermaid bin.
You’ve done a lot on bread, looked through some of your carnivore stuff. Talk about what you cook and how it fits in. My psmf days are ok but not as good as they could be.
Hi Anita I don’t have this New gadget Can I make them in oven ? If I can how long I would cook them and temp do you think I know we use to do it w cheese cake in pot w water but this is a whole different thing Thank you Kindly !
I am sure you can Polina but I have not personally tried it! I think it would not be jars but maybe ramekins in a water bath. I would look up baked custard recipes, I bet that will be the closest thing.
I have not tried them in the instant pot. I cannot get the egg pudding to work in my instant pot, so don't hold out much hope for these either in there!
The yogurt setting (when I looked it up) temp is 110F), not hot enough. The slow cooker setting on low is supposed to be about 170F, which might just work. I’ll need to try that soon.
Can you explain why your name for the channel is keto but you are worried about a little bit of fat from the bacon I can understand why you're doing protein spearing but you're so worried about the fat. And then you eat the egg whites without the yolks which actually blocks the absorption of nutrition. (While the yolk provides most of the nutrition for the embryo, the egg white supplies the embryo with water and protects it from viruses, bacteria, and even predators (proteins found in the white block the digestion of nutrients).
I do understand all that. And I am Ketovore but I sprinkle in a few days a month of protein sparing which is high protein, low carb and low fat. The recipes for PSMF are clearly marked that way to differentiate them from my carnivore and keto recipes. Also I think we can agree that very low carbs leads to ketosis so I feel that my channel is appropriately named as all recipes are low in carbs. Thanks for your comments!
Ketogenic woman, thnks a lot for the amazing content and creative psmf recipes ☺👏 I still think PSMF falls under the keto category given the low amount of carbs 😉
"Bacon emergencies" are real! Love watching your videos 😊
Yes they are!
Yesterday I had a hair appt and grabbed a bag of pepperoni (just in case I got hungry) I do Keto and trying to figure out what PS is all about.
@@Slipy300000 this will give you a basic idea: ketogenicwoman.com/what-is-psmf-diet/
Hello from Saskatchewan! I have been canning for years. The lids are marketed as a single use item. Just be careful when you pry them open and you can reuse them. If a bit of the metal gets slightly bent I just gently move it back and it seals jars just fine. Some things like tomatoes leave a residue so I just pitch those. I think it’s just to get people buying new lids when they really do work over and over.
Thanks for the tips! And nice to meet another Canadian doing keto!
@@KetogenicWoman they sell plastic reusable canning jar lids at Walmart, they work very well
Don't know how you do all what you do. Working, visiting your mother, and all the great recipes. You make me feel very lazy. A sous vide is on my wish list.
Also as a fellow Cdn. it is nice to see items available to us.
Amazon knows me too!
.
.
haha, Amazon knows me too, lol! I don't want to make you feel lazy! I fall into bed exhausted at 8pm sometimes!
I was in the mood for dessert, so I tried the cinnamon recipe. What a treat!. I didn't sous vide though. I have some soft plastic egg cups with a lid on them, that you place in boiling water. They turned out creamy & custardy and only took 14 minutes. My instant pot has a sous vide setting, so I will try them that way as well. Love the macros on these. Thanks for all your recipes and hard work.
There are plastic jar lids dishwasher safe, waterproof to use with the sous vide underwater, wide mouth and regular size, I use them all the time, the medal tops rust. Make yogurt, cream brûlée, PS love my sous vide. Thanks for your recipes. 💕
You're welcome!
You could also use the mason jar lifter, they are very common to pull jars after boiling them for sterilization.
Yeah, I remember my Mom had that!
I love heels
It took me a few minutes to realize you meant the bread!
Ooh! The cinnamon cup reminds me of Pots de creme, if you've ever heard of that. Yum!! They all look yummy to me. :)
Oh yes! I really love it and will make more of these!
One suggestion on the long John mold, cut some parchment paper to line the bottom and spray the mold, because mine stuck so bad! I had to poke every single hole in the mold with an ice pick to clean the holes.
Oh no! My mini baguette pan I definitely have to spray that one so I imagine this one too!
I don't know why I never thought of using my sous vide for making my egg puddings. Thank you so much for making these!! I just whipped up 4 of these and can't wait to have one for breakfast in the morning. 😉💜
You are so welcome! I made some with whole eggs for keto days and they were awesome!
You might want to think about getting reusable plastic covers for your mason jars instead of the canning ones. I got some on Amazon and they work great!
I do have those! Do you use them for sous vide? I hadn't thought of using them for this.
This will be my new go to if I'm craving something in the evening!
Yes, great easy snack to keep in the fridge!
you can buy plastic screw on lids for the canning jars , they have the wide mouth and the regular mouth ones you could take the egg bites out of the sous vide then put the plastic lids on them. Also there is a canning jar tongs to pick up the canning jars out of the hot water. Im not sure if just putting on the plastic lids would keep the water out but I think its worth a try. I look forward to your videos each day. You can also use the side of a butter knife to get the canning lids off the jar without ruining the lid.
I do have those plastic storage lids and love them, but I wasn't sure if I could or should use them in the sous vide. Thanks for the other tips too!
I threw out all my metal lids and bought the plastic ones before I was tempted to do Sous vide. So do you think I could use them for the eggs or should I bite the bullet and buy the metal lids. Thanks in advance
Thank you
You're welcome! Thanks for watching!
I don’t have a that gizmo actually bought one .bout took it back .it is so big and I don’t have a pot big enough but I too wood like to try it in an instant pot .
I use my instant pot liner to put the sous vide wand in, it's definitely big enough!
I'm going to try on the yogurt setting
Have you ever tried egg nog with the sous vide? It would be nice to pasturize the eggs. I could use the pint size jars for that. These types of recipes make doing carnivore so much easier for me anyway. Thanks so much for all you do.
People do pasteurize their eggs that way! I have not personally tried it.
When the eggs were done, I waited for them to cool to the touch but still pretty warm. I then popped open the top to break the seal without needing an bottle opener. Felt it would be safe b/c I wasn't canning the egg bites. Put the tops back on & refrigerated - the tops came off without any effort after chilling completely. Hurray! I am currently making another batch with different options - Anita, you are awesome!!!
That is such a good idea since they are going in the fridge! Thanks!
Besti brand is my favorite also! Nice demonstration. I really like the psmf food options. Thx!
Their brown sugar is crazy close to the real thing! Thanks for watching!
@@KetogenicWoman it sure does! I had to put my besti brown sugar in the freezer because the smell was so strong coming from my cabinets lol!
You need a pair of canning jar lifter tongs. I got mine at Walmart but Amazon has them, as inexpensive as $7 US.
I remember my Mom having one of those things!
Thank heavens for the new silicon gloves! These worked great to get your jars out.
That is a handy glove for many things! The sling was a fail though, lol. It was worth a try!
💜🤗😘
I made egg pudding for dinner last night, I don't have a sous vide, I do mine the old fashion way on the stove😘
Omg, I have purse bacon too, because bacon emergencies are a real danger!
I absolutely love the silk cashew milk, so good!
I've tried the S&B Gal egg pudding on the stove and fail every time, I think the sous vide would work so trying that next! Purse bacon is the best!
@@KetogenicWoman mine comes out great, but I can only make one serving at a time, I like the sous vide method with the jars..some for later🤗
@@Aurora3242 yes, this is handy for me to take some to work!
Hi how long did you bake those the old way !
@@polinaspirt861 for 3 eggs it's about 4-5 minutes- I do mine just like the Steak & Butter Gal except I use a large Dutch oven pot and I always tilt the lid, so the egg pudding doesn't get too wet from the steam condensation. Hope that helps🤗
Anita, Such a wonderful idea to make egg bites with the sous vide! Thank you for sharing!
Will definitely do this often!
Cool! I make sous vide savory egg bites all the time. I never thought about doing a sweet one. Edited to add: I have had a jar explode in the sous vide, so definitely don't tighten the lids too tightly.
So it's not just an old wives tale, thanks for the warning!
Thanks for this video! I got my sous vide a few days ago and have been trying different things. I will for sure be doing this!
Have fun, so many possibilities with this!
These are so creamy and delicious. I am excited about trying the sweet version that you made it sounds like a super easy way to make egg custard yummy! I am all about the purse bacon too, just grab-and-go and so much healthier than a "keto" packaged bar too.
Wendy, I bet we could add Keto Chow to the sweet to change up the flavors. That would be fantastic!!!
Even though it was just egg whites and coconut milk it was actually creamy enough to be a nice dessert! Definitely will be something I make on PSMF days!
Looking forward to trying these. My son has the same sous vide. We bought him the sous vide container with lid and it works wonderfully. I don't remember it being very expensive. He makes pasteurized eggs, steaks and so much more.
Yes, I might look into that container myself, I like that it has a lid!
I can see you are losing weight, slimming down. I have not started PMSF yet 😊
Thanks for noticing! I was pretty slack in September, didn't count macros because I needed a break, but I want to get back into for October!
Your canning flats can be reused for your egg bites, but not for actual canning. Although they might rust after a while. Your egg bites look yummy, makes me want a sous vide.
Thank you, I wasn't sure!
The heat make the lid seal and warming will not loosen it
So I've discovered!
Those look so good. Great way to start the day off. I like egg bite and make in the oven but doesn't come out that smooth.
yeah, these come out like custard which is nice!
Another great recipe. Thanks!!!
Thank you too!
Anita, hoping we could talk you into doing a diet progress update....sharing what combo of diet strategies you are using now. What has worked well for you, what do you return back to when you hit a stall. How much carnivore vs traditional keto vs egg diet vs PSMF are you mixing in? Either here on video or on your blog, whichever works best for you.
I love doing 95% carnivore / 5% kept (almost 3 mo now), ....no issues at all, but also not as fast weight loss as I hoped for (but some inches lost).
Am going to try a couple weeks of "dirty egg fast" which is mostly eggs on top of carnivore chaffles for two days. Figure its still zero carb....hoping there is nothing magic in the egg fast other than zero carbs and lots healthy fats. We'll see, but need some encouragement at this stage.
If this doesn't work, may be looking a true 48 hr fasts once a week (bone broth and water). Yelch. Gotta get this weight off. Down about 55 lbs, most pre-covid era. Gained some during covid, lost that....and now NEED TO GET ON WITH IT !!!!! Am a slow loser like you....and about 5 yrs older.
Most of the carnivore gurus are women in their 30s & 40s and have no idea what an uphill battle losing weight after age 60 can be.
Any adivse would be appreciated.
I am going to do an update and grocery haul this week sometime for October and I'll give an update on how things went in September! Thanks for asking!
I think I need to buy sous vide very soon!! They all look delicious Anita!! 🤤🤤
You should! I think you would love it!
I can't wait to try these, yummy!!
Hope you enjoy!
Thank you, Anita, those look great , I can’t wait to try them. The one thing I get confused about when counting macros is ..we don’t have to count the carbs in the sweeteners (Swerve, Allulose, Monk fruit, etc.) Would you speak to that sometime. Stay safe & well❣️
It is because the natural keto sweeteners you mentioned do not metabolize. Apparently the artificial ones do and should be counted (sucralose, aspartame, etc). This is my understanding and I do not count the keto sweeteners.
Purse BACON! 😂😂😂👍💖
I have some in my purse right now that I'm taking to work, lol!
The process you performed is pretty much the same as a hot water bath canning process. You should hear a "pop" when the jars cool indicating they have sealed. You do not want to warm up the sealed jar. (Could be dangerous.) Also, for the process you're using the lids for, it should be okay for you to reuse them. You can get a bottle opener that shouldn't dent or mark the lid. They can't be reused for foods that are canned for long term storage, but for what you're using them for, it shouldn't be an issue.
Thanks Roni!
I am so excited. Before watching your videos I knew nothing about sous vide but now I’m convinced that I need one!! Just ordered the one made by instant pot and will use the 6 quart pot!Used to cook my steaks in a cast iron skillet and the cleanup after was a pain as there was grease all over the stove. Now that problem is virtually eliminated. For the egg bites (which we could call egg custards) I am going to work on coffee and chocolate flavors. Do you recommend the Besti brown sugar for these? If I want to use the whole egg should I just crack them into a measuring cup to measure the 2/3 cup ? Would there be any other changes necessary?
I agree that sous vide is way less messy! There's a few ideas here for custards and other egg based dishes: www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/cheese-desserts-and-custards
Those look so tasty!
They are!
Looks great love egg bites. I never would have thought of doing sweet ones.
Oh wonder if you could do eclairs too?
Canning lids are one time use if you look around the edge you'll see the sealant once I get hot and all the air has been forced out it seals automatically. Also make sure you wipe them off or they rest very easy. Also once it's sealed you can take off the outer ring and save them.
If you're going to do sous vide in the jelly jars you might want to think about investing in some canning tongs they grip the top of the jar at the lid and will give you a lot of control. I do my sous in an acrylic square container or my water bath canner.
I'm not exactly sure what eclairs are but I think anything like custard or cheesecake is doable! Thanks for the great lid tips!
@@KetogenicWoman Anita, eclairs are long john's (cream filled pastry/donuts, with a chocolate glaze)
@@Aurora3242 ohhhh, ok! Eclairs sounds so much fancier!
@@KetogenicWoman the eclairs think they're fancy, lol - traditionally they are made with choux pastry (not my favorite), it gets kinda soggy. 💜
I will be interested to see how long the bread lasts out of the fridge. I'm a truck driver and want to take a supply of it on the road
I use it for 4-5 days, I don't know how long it would truly last after that as it does get eaten by then. Hope that helps you for at least part of your trip!
What a great idea. Are they better warm or cold?
Both! I think I prefer the savory ones warm (although I eat them cold at work) and the sweet ones I like cold.
Those look really great. Did you spray your jars to prevent sticking? If you didn’t spray them, how did they release their contents?
I didn't but now that you say this I think it's not a bad idea. I just eat them straight from the jars but they needed a bit of scrubbing to get the jars clean.
Can you share the link to your new bread box...please :) ..?..
This is the one, I liked the divider because I have both bread and buns, or I think 2 loaves would fit as well. amzn.to/3zP6E0U
@@KetogenicWoman Ohhhh....Thank You....in my cart it goes ;)
I just ordered it as well.
They look great! I was debating buying a sous vide wand. I don't have a crock pot but I guess the way they fix could be useable for other pots perhaps? Are you happy with your wand?
I love it! It is so basic but it works well! It attached to the side of anything, could be metal or plastic, just needs to be tall like a stock pot. Many people use a plastic rubbermaid bin.
You’ve done a lot on bread, looked through some of your carnivore stuff. Talk about what you cook and how it fits in. My psmf days are ok but not as good as they could be.
I'm going to lay out my October plan, that video will be filmed tomorrow and should be live Sunday morning. I'll give an update on this!
Hi Anita I don’t have this New gadget Can I make them in oven ? If I can how long I would cook them and temp do you think I know we use to do it w cheese cake in pot w water but this is a whole different thing Thank you Kindly !
I am sure you can Polina but I have not personally tried it! I think it would not be jars but maybe ramekins in a water bath. I would look up baked custard recipes, I bet that will be the closest thing.
Can you freeze the bread?
Yes, you sure can!
I’m single and have a small 3l it is not big enough thanks
You can use any sort of pot or even a large plastic bin for sous vide. Most of the sous vide die hards use a rubbermaid plastic bin!
I dont have a tool like that..I wonder if I put them in water in the oven for the same amount of time if it would work
Steak and Butter Gal does a similar egg custard that she steams on the stove top....you might check that out.
Yes, back in the olden days we used to put cheesecake in a water bath in the oven to get that silky texture and prevent cracking, so it could work!
Ty..I love watching you
@Lori Brick - I do mine the old fashion way on the stove and it works beautifully (like steak and butter gal)
Do you need to refrigerate them? If not, how long shelf life?
You will definitely need to refrigerate. These aren't processed for canning. Most foods should be eaten within 5-7 days max.
Yes you absolutely need to refrigerate!
My son just bought me an instant pot for my birthday and it has a sous vide function. Has anyone on here used this instead of the wand?
That sounds handy!
@@KetogenicWoman yes... but not sure if I just follow the same rules of temperature and time as wand🤷🏻♀️
@@kimberlykopsho2070 Hmmm would it maybe say in the manual? Hopefully someone here has used it before and can answer!
Can you use a instant pot? Would you not cook as long since it's closed?
I’ve tried these in an InstantPot and I haven’t figured out the right method to get them soft and creamy. So far, they always come out too firm.
I have not tried them in the instant pot. I cannot get the egg pudding to work in my instant pot, so don't hold out much hope for these either in there!
What about yogurt setting?
The yogurt setting (when I looked it up) temp is 110F), not hot enough. The slow cooker setting on low is supposed to be about 170F, which might just work. I’ll need to try that soon.
@@dimo4756 great idea thanks
HAHA - Purse bacon!
It's saved me so many times!
Can you explain why your name for the channel is keto but you are worried about a little bit of fat from the bacon I can understand why you're doing protein spearing but you're so worried about the fat. And then you eat the egg whites without the yolks which actually blocks the absorption of nutrition. (While the yolk provides most of the nutrition for the embryo, the egg white supplies the embryo with water and protects it from viruses, bacteria, and even predators (proteins found in the white block the digestion of nutrients).
I do understand all that. And I am Ketovore but I sprinkle in a few days a month of protein sparing which is high protein, low carb and low fat. The recipes for PSMF are clearly marked that way to differentiate them from my carnivore and keto recipes. Also I think we can agree that very low carbs leads to ketosis so I feel that my channel is appropriately named as all recipes are low in carbs. Thanks for your comments!
@@KetogenicWoman there is one gram more protein in egg whites then there are in a yolk.
Ketogenic woman, thnks a lot for the amazing content and creative psmf recipes ☺👏 I still think PSMF falls under the keto category given the low amount of carbs 😉