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Welcome to our Carnivore / Ketovore / Keto Online Community!
Welcome to Carnivore Talk! An online community of people who have discovered the benefits of an carnviore-centric ketogenic diet with the goal of losing weight, optimizing their health, and supporting and encouraging one another. We warmly welcome you! [Read More]
Carnivore, Ketovore, Keto, & Low-Carb Support
The Proper Human Diet (PHD) is a spectrum from 0 (zero) carb carnivore on one end, up to 100g of low carbohydrate whole foods on the other end with an emphasis on a carnivore-centric way of eating.
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Will soon start the carnivore diet, anything I should expect when it comes to my cholesterol values?
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Latest Activity
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"Natural flavors" OK or pass?
Since we have a well and our water tests as bacteria free and only high in lime and calcium, I will just keep drinking what we have coming out of our tap. -
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Letting meat sit out
Since you do not have your location listed, we have no idea where you are buying your eggs. In Mexico, they sell them at room temperature because they don't wash them. The same is true of other countries. In the US, "store bought" eggs are washed and stocked in the store refrigerated because the protective layer on the outside of the eggs has been removed, allowing bacteria to penetrate the shell. Even boiling eggs does not restore that protective layer, and you are taking a chance leaving them out. Maybe you have adapted to tainted eggs and meat and that is why you are not getting sick ... the rest of us will most likely bring our own food if you ever invite us to dinner. -
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Changes to "Guest" ability to Start Topics or Reply
Thanks, Bob ... well done! -
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First post from a short time lurker.
Welcome aboard John the @Skeptic We try to be a reasonable bunch over here. I imagine as a Type 1, you've had a more challenging juggling act over the years than the rest of us would be familar with. -
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anyone try eating raw meat?
I need to do this more. I tend to go straight from the fridge to the pan. I can get a nice medium, but if it's thick it's either rare in the center or well done about 1/4" around before you get to the medium center.
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