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Alfred W. Pennington





New York, NY, USA

MEATrition author
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Looking Out of a Skyscaper
Text Notes:

"You can’t mean an unlimited amount of meat, surely,” I protested. “If I ate all the steak I wanted, I’d top the thousand-calories-a-day mark before I knew it.”

“There’s no calorie counting on this reducing diet,” the doctor answered. “And there’s no limit, absolutely none, to the amount of meat you can eat. The first course of each meal is half a pound or more of fresh meat with the fat. The main stipulation is that you don’t skip the fat. One part of fat by weight to three parts of lean, always and invariably. A few Eskimos amoung your ancestors might come in handy.”

The first course of each meal is: One-half pound or more of fresh meat with the fat. You can eat as much as you want. The proper proportion is three parts lean to one part fat. Most of the meat you buy is not fat enough, so it is best to get extra beef-kidney fat and fry it to make up the proper proportion. Good meats are roast beef, steak, roast lamb, lamb chops, stew meat, fresh pork roast and pork chops. Hamburger with added fat is all right if the meat is freshly ground just before it is cooked. Avoid smoked or canned meats, sausages and salted butter. Fresh fish (not smoked or canned) may be substituted upon occasion.

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