by Mike » April 16th, 2007, 9:21 am
Try to keep the fat percentage less than 15%, preferably under 10%. Sausages are tricky to manage and keep it lean. Although the Quick start doesn't say lean chicken, turkey, or fish, (just lean beef, pork, lamb) when you use a sausage it does change that idea!
Pre WLS 460
Low after WLS 300
Start of MF 350
Previous MF low 280
Restart MF 330
I have to be careful not to confuse excellence with perfection. Excellence, I can reach for; perfection is God's business.