Pork Meat Sticks: keto and LCHF recipe – Keto, LCHF: Recipes, Rules, Description

	Slice	15
	Cooking	10
	Mix	10
		2
	Cooking	40
		12
	Cool down	20
13 35 - 2 13 35

Weight loss	Detention	Set
25%	18%	15%
972	1350	1620

Nutrient	% of RDA
Vitamin B1	707660140421
Collagen	585858582910
Selenium	46464284256
Vitamin B3	39453578311
Vitamin B6	31312168141
Sodium	313131592814
Vitamin B12	28282624221
Phosphorus	26262636189
Zinc	2433245355
Chlorine	20202024205
Iron	16751282
Vitamin B2	1619153471
Vitamin B5	1515122571
Potassium	1114131697
Coenzyme Q10	1010102931
Vitamin D	888811
Vitamin A	6881444
Magnesium	5651532

Nutrient	% of RDA
Palmitic acid (Saturated)	34343452?67
Cholesterol	343434135?67
Stearic acid (Saturated)	23292939?58
Oleic acid (Omega-9)	13161523?18

Nutrient	% of RDA
Histidine	138193193401?96
Methionine	961281282679664
Threonine	92128128267??
Tryptophan	861201203014812
Phenylalanine	66929219311639
Valin	638989186?29
Leucine	6287871845822
Tyrosine	5577551939632
Proline	485348120?32
Glycine	48484814414448
Alanine	489696241??
Lysine	4664641343216
Cysteine	4048491274832
Aspartic acid	32393296?32
Arginine	23232358196
Serin	1010616?3
Isoleucine	812122463

Allowed on diets
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory:

Meat grinder

Kitchen: Other

Difficulty: simple

20 kg

Digestion time: 4 hour

Complete protein: ✔

Chill the meat well and grind it through a medium plate.

Mix with salt and spices until sticky, keeping the mince cold.

Pipe thin sticks onto dehydrator trays or a parchment-lined rack.

Dry gently, starting at low temperature and then raising it, until the texture is pleasantly firm.

(2)

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Author:

Roman Klymenko

15 years on low-carb nutrition

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	Ingredient	Qty, g
	Свинина
	Нитритная соль
	Соль поваренная
	Паприка
	Кориандр (семена кинзы)
	Чёрный перец
	Аллюлоза
	Фосфат пищевой
	Соус шрирача без сахара

	Product release:	1 039
	Maintain proportions	Restore to default

Add a dish to the menu

Proteins	24.1
Digestible proteins	24.1
Fats	15.4
Plaid	0.1
Net carbohydrates	0.1
Calories	241 kcal
Indexes
Glycemic index	0.2
Glycemic load	0
Insulin index, II	19.4
Disease inflammatory index, DII	0.01
Antioxidant, ORAC	250

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Add more carbohydrates Reduce the amount proteins Add more fats