⚡️ Beef snack for Bitcoiners. Got an interesting call at work…Somebody liked the samples 😎🔥Bitcoin Beef Bits🔥 Dried with miner heat — zero soy, zero syrup, zero preservatives. Pure carnivore fuel for hodlers. ₿🥩 #bitcoin #nostr #carnivore #keto #meat #beef #protein #hodl

Real milk it is ❤️ Raw organic unpasteurized cow/goat milk, cream, yoghurt and cheese available in Helsinki/Finland

Look at the noob go 🔥🚀 Just activated my first BTC wallet Yay 🥳

Look at the BTC noob go🚀🔥 Just got my first wallet activated 🥳😂

🙌🏻 C ya later bro n hook you 🆙 with some 🥚

The color of an egg yolk is determined almost entirely by the hen’s diet rather than the breed or whether the eggs are “farm-raised” or “store-bought.” Here’s why home-raised chicken yolks are often more yellow (or even deep orange): 1. Natural forage and greens • Chickens raised at home often roam freely, eating grass, weeds, clovers, and leafy plants. These contain xanthophylls (a type of carotenoid pigment), which concentrate in the yolk and make it brighter yellow to orange. 2. Bugs and diverse diet • Free-ranging hens eat i, worms, and other protein sources rich in pigments and nutrients. This varied diet boosts yolk color and nutritional richness. 3. Vegetable scraps and grains • Many backyard flocks get kitchen scraps like carrots, pumpkins, kale, or spinach—all loaded with carotenoids. These deepen the yolk color. 4. Mass production diets • Commercial egg producers typically feed hens a standardized grain-based diet (corn, soy, wheat, supplements). While it’s balanced for production and shell strength, it lacks the natural diversity and pigment-rich plants bugs provide. • Some commercial farms do add marigold petals, paprika, or artificial pigments to brighten yolks, but the effect is usually a more uniform pale yellow compared to the rich variability of home-raised eggs. 👉 So: the more greens and carotenoid-rich foods a chicken eats, the darker and richer the yolk color.

🔥🥊🔪🥩🚀 Gloves off and Game on! First touch to Bitcoin by using a miner’s heat to dry meat! Thanks to and for dragging me into the rabbit hole and the whole community for the warm welcome 👏🏻

Breakfeast time… Check-> 🥚Fact breakdown in comments

Macronutrients & Energy 1. Protein (all essential amino acids) – including leucine, lysine, methionine, tryptophan, etc. 2. Fat – with both saturated and unsaturated fatty acids. 3. Cholesterol – important for hormone and cell membrane production. Vitamins 4. Vitamin A (Retinol) – extremely high in liver. 5. Vitamin B1 (Thiamine) 6. Vitamin B2 (Riboflavin) – especially high in liver and kidney. 7. Vitamin B3 (Niacin) 8. Vitamin B5 (Pantothenic acid) 9. Vitamin B6 (Pyridoxine) 10. Vitamin B7 (Biotin) – found in liver and kidney. 11. Vitamin B9 (Folate) – rich in liver and spleen. 12. Vitamin B12 (Cobalamin) – liver and kidney are some of the richest sources in nature. 13. Vitamin D – small amounts, higher in certain organ meats. 14. Vitamin K2 (Menaquinone) – found in organ meats. Minerals 15. Iron (heme iron) – highly bioavailable, richest in spleen and liver. 16. Zinc – abundant in muscle meat and liver. 17. Copper – especially high in liver. 18. Selenium – strong antioxidant, especially in kidney. 19. Phosphorus – important for bones and energy metabolism. 20. Magnesium – present in moderate amounts across beef cuts and organs. Organs like thymus (sweetbreads) and spleen also contain unique peptides, growth factors, and higher levels of vitamin C compared to muscle meat. Collagen-rich cuts (tail, tongue) also supply glycine and proline that support joints and connective tissue.

🔥🥩🔪 There we have it! All the nutrients we need in one neat package: Beef meat, organ fat, liver, heart, kidney, tounge, tail, thymus, spleen and testicles. Check ->Nutrient list in comments🫡