Robert’s food. List incomplete; last updated on August 31, 2022

Principles
1. As unprocessed, as fresh, and as local as possible. Wild-caught fish killed by ikejime. Cast-iron cooking surface. Food is fuel, not entertainment
2. <20 g carbs a day, low-fibre. 1:1 protein-lipid ratio. At least 1 g of animal protein per pound of LBM. Aged lipids are more nutritious. Organs first
3. Restricting eating period to 8 hours or fewer, eating no more than twice a day when hungry. Last meal and drink no later than 4 hours before sleep
4. Starting with second-tastiest spot and finishing at the most tastiest. Chewing at least 20 times
5. A feast for the eyes. Preparing my own food and eating outdoors with hands when possible

Animal products. Meals are centred around meat—I eat at least 910 g of red meat per day

Monterosso anchovy, bacon 🥓, bee 🐝, beef 🥩 (steak cooked rare), butter 🧈, small red caviar, clam, cod liver, crab 🦀, cuttle, duck 🦆, ghee, heavy cream, herring, langoustine, mackerel, La Spezia mussel, mutton, octopus 🐙, lightly-cooked free-range quail egg (shells crunched into powder), sardine, scallop, Sanremo royal shrimp 🦐, squid 🦑, tuna

Fruit

Coconut 🥥

Salt to taste

Real rock salt 🧂

Drinks sunned in glass

Bone broth, sparkling mineral water (separately from food), spruce juice

Approved buffets

None so far, as I barely go to any

Bad food. Last updated on August 22, 2022