Leaderboard

The most-used herbicide on Earth just flunked a major safety test Glyphosate, the active ingredient in Roundup, has been sprayed on food crops for decades. It’s used not only to kill weeds—but also to dry out wheat, oats, lentils, and chickpeas right before harvest, a practice called desiccation, which is illegal outside of the US. This makes our breads and grains uniquely toxic, turning glyphosate into a debate almost as hot as seed oils. New safety data this month has shocked the world, causing the EU to reevaluate it's already strict guidelines. Let's explore. Even EU levels are unsafe In June 2025, scientists from the Ramazzini Institute published the Global Glyphosate Study in Environmental Health. It was a two-year rat trial designed to mimic real-world exposure—specifically at the EU’s “safe” level of 0.5 mg/kg body weight per day. What they found: • Significant increases in leukemia and non-Hodgkin's lymphoma • Tumors in the thyroid and liver • Effects appeared even at the lowest dose tested—which mirrors the EU legal limit How does the U.S. compare to the EU on glyphosate? 1. "Safe" Daily Limit: • EU: 0.5 mg/kg body weight (EFSA) • U.S.: 1.75 mg/kg body weight (EPA) 2. Food Testing: • EU: Only ~1.7% of foods tested show glyphosate (EFSA Pesticide Residue Report) • U.S.: No federal testing; independent labs show widespread contamination 3. Cereal Contamination: • EU: Mostly non-detectable or under 100 ppb • U.S.: Up to 2,837 ppb in Quaker Oatmeal Squares (EWG, 2018); up to 500 ppb in 2023 retest (EWG, 2023) 4. Bread Products: • EU: Glyphosate rarely detected • U.S.: Up to 1,150 ppb in whole wheat bread (Detox Project, 2020) ppb = parts per billion. These levels are technically legal—but they raise serious questions in light of the Ramazzini findings. Why oats and wheat get hit the hardest It’s not just about what’s grown. It’s how it’s harvested. In cooler or wetter regions, farmers spray glyphosate 3–5 days before harvest to dry the crop evenly. This isn’t for weeds—it’s for convenience. And it leaves the chemical sitting right on the grain. High-risk foods: • Conventional oats • Wheat bread and crackers • Lentils, chickpeas, and hummus • Granola bars and "healthy" cereals This practice, called pre-harvest desiccation, is banned or restricted in several countries. In the U.S., it’s business as usual. Can you lower your glyphosate levels? Yes. Fast. The Organic for All Study tracked four families across four U.S. cities who switched to an all-organic diet. After just six days, their urinary glyphosate levels dropped by 70 percent. This wasn’t a detox protocol. It was just a grocery list. What you can do right now The best thing you can do is just eat meat. As a carnivore glyphosates are not an issue but for those who prefer more of a keto styled diet it’s best if you follow these guidelines. • Buy organic—especially for oats, wheat, lentils, and chickpeas. • Look for “glyphosate-free” certified products. • Swap in safer carbs. Rice, corn, potatoes, and sweet potatoes are never desiccated. • Support regenerative farms that avoid chemical harvest sprays. Look for “no spray” claims on-pack. • Question “healthy” snacks. If it’s made with conventional oats or wheat, assume glyphosate unless proven otherwise.

My wife and I celebrated our 43rd Wedding Anniversary today And we each had one of these. OMAD style for sure Monster T-bones from Wally World (Clearance area as always, even for an anniversary 🤣) QQQ - I'm right around 1400 days eating carnivore and I was wondering when this "boredom with Eating meat" thing happens 🤣. I want to be prepared.

Herring for lunch. A good fatty fish. My coffee is "Bulletproof",too. Me being a "High Fat Low Carb Ketovore", I take fat add-ons like coconut oil quite often. My fat intake energy % is above 75. Carbs max 10 g. At least 25 kg (50 lbs) body fat has gone since October. Blood ketones 1,5-2,5, feeling great. My arteries must be healing themselves, I have a stent, my strength and overall condition have not been this good in eight years on statins. Which I quit last Christmas.

We had a bunch of family over yesterday for my MIL’s viewing. I smoked 15 one pound ribeyes. 4 sirloin steaks and 3 pounds worth of hamburgers on my new rebuilt smoker. They all fit on that monster. Today after the funeral we hosted a luncheon over a local bbq joint that we have always enjoyed. It’s the only place my wife will go for bbq outside of our own back yard. I ate half a rack of spareribs. Sent from my iPhone using Tapatalk

I think it is pretty much the same everywhere. When you see that young Engineer out in the field putting his hands on things he will develop much faster and end up a better Engineer long term. If that same Engineer, does it from the office or via the control system, via a manual, then he will be a maintenance person's long-term nightmare. I too live it every day. And maybe my favorite part of all? We get a new/young kid right out of college, and he is assigned to me for training. At six months he is 'certified' and then starts telling me how to run the plant. Not, this is what I am planning to do and what do you think about the plan?, but do it this way?. 10-15 years ago I would argue tooth and nail if I thought I was right. At 55 now, it is, "I'd do it this way but I work for you". And as long as no one is going to get hurt in the process, it is best they learn the hard way. This will babble way past carnivore but.....I spent years in the service doing sound silencing analysis so sonar systems can't pick up the submarine I was on. We emitted just about zero noise into the water with the exception of the screw. That experience transfers to vibration analysis now with the point of predictive maintenance and making repairs before failure. I can put my hand on an electric motor and 'tell' if there is enough vibration or a pending failure. Last week I called the new reliability Engineer and told him a 40HP electric motor needed to be replaced soon. He assured me his vibration analysis was far more accurate than my simple touch. Four days later, at 2 in the morning, the front bearing failed, enough wobble to tear the seal on the input shaft of the gear box before the coupling came apart. 40K in parts and well over a 100K in downtime. His report deemed it an unexpected failure. I simply highlighted 'unexpected' and sent it back to him. There was a time when it would have been important enough to me to let everyone know. I'm way past that now. I am targeting 59-60. Hoping everything works out that way. Congrats on you all that have made it that far. Scott

Pseudo ribeye for today. OM Goodness yummy! I took a frozen $4.99lb chuck roast and rubbed it with just coarse salt. Then placed it on the smoker for 3 hours at about 160'F. once it got to 120'F internal I seared it on the gas grill @450'F for just a few minutes per side. Exactly like ribeye for 1/3 the cost! I've done this trick before and this is the best attempt yet. I didn't even grab a plate, I just ate off of the cutting board 🤣 I'm also stopping the black pepper on my food after listening to Richard Smith on one of his videos.

When I was a carb and sugar eater one of my favorite things to eat was Pecan Twirls/Pin Wheels. The eight pack was a single serving container. Today I built the carnivore version of Pin Wheels. Hamburger rolled in bacon. I think I am l going to like these just as much. LOL Scott

I finished rebuilding my smoker a few days ago. It was getting harder and harder to regulate the fire and heat in the smoker because the firebox was burned out so it was time to either build a new firebox or buy a new smoker. Since I like to build and create things (and it’s much cheaper) I decided to make a new firebox and while I was at it, remodel the smoker into something I’ve always wanted. So I not only built a new firebox but I turned it into a reverse flow instead of a direct flow smoker. Since I had to relocate the smoke stack I went ahead and lowered it down to grate level to force the heat and smoke down to the meat. I built new racks and added a top rack. The plate that makes this a reverse flow. This design allows me to use 100% of my grates instead of just 2/3’s of it. After I got the initial “burn in” to season the whole pit I did my first smoke on it yesterday. Lamb chops and a lamb roast. They came out great. I’m very pleased with how this came out. This thing really puts out the smoke better than it ever did. Can’t wait to do a brisket and some ribs on it. This thing is a beast now. The new firebox will never burn out in my lifetime. This thing will end up being passed on to one of my kids.

Not three pounds of beef here.... But a little beef-chilli-coconut stew. Lots of bacon fat and coconut oil. I eat some (msx 10g) carbs so there was a little bit of cabbage,onion and celery,too. Butter at every turn of course -and the stew was made in beef broth.

my experience at four months is don't take nutrition advice from a doctor. They truly work in a insane asylum. I applaud your reasonableness.

Followed up on an idea from geezy. I put roast on the smoker this morning. When it was within an hour or so from being ready I dropped it in the crock pot for a couple three hours on low. Turned out really nice. Scott

Hello, I'm Kate and I'm returning to the carnivore diet for the 4th time. This time I'm hoping for a support community that can help keep me motivated and on track. I have been diagnosed with Axial Spondyloarthritis, an autoimmune/autoinflammatory disease, that has many effects on my body that I want to stop from progressing. When I go full carnivore my symptoms resolve and I have no signs of disease activity. It's a wonder I keep going on and off carnivore right? Well sugar addiction is real and lack of support doesn't help. Hopefully I can change that this time and stick to carnivore and stay healthy for life. Nice to meet everyone in advance and hope to connect with as many of you as I can.

I started my fast today at 5pm. Never did one over a weekend. This will be interesting 😄

Nice thick cut smoked lamb chopped and a few jalapeno popper’s stuffed with brisket, cream cheese and wrapped in bacon.

Yesterday was two thin-cut T-Bones with left over pork ribs from the night before. Tonight, will be two more of the thin-cut T-Bones with 4-5 fried eggs. My schedule got thrown off earlier in the month so I am thinking I will start my fast on Friday night thru the weekend. Trying to get back on track. Scott

After 4 years of carnivore I now enjoy meat more than ever. I've got some thawing out right now for today's OMAD. Also keep in mind food is not a reward or a treat or something special. It is nutrition that you need to survive and get/remain healthy. Fuel your body with what it is supposed to be fueled with and you will do well in your life. human history shows us what we have eaten for millions of years and that is what we should still be eating today. Fatty meat and eggs is all you really need. NO fruits or veggies are required! I do SO MUCH better with NO fruit or veg. I also have noticed that I have seen some of my biggest "healthy body feelings" in the last year or so, So it's taken me about 3 years of a PHD (proper human diet) to clear out the bad and start to replace it with better. now at 4 years I'm more excited than ever about this WOE just to see what the future brings for myself. Just "Eat your meat and live a long life"

Well that’s just so ignorant on several levels. There is no way on this green earth that being carnivore for only 11 months could possibly cause a heart attack. Absolute bovine excrement. It takes a lifetime of bad eating and poor health to set up the circumstances within the body to cause a heart attack. Some people can be more susceptible to heart disease due to their dna but even then it only means that they will probably contract CVD at an earlier age. There has never, in the history of mankind, ever been a single study that proves that eating what man has always eaten from nearly the beginning of time causes CVD. Your heart attack was not caused by eating carnivore. While it could be a dna deficiency it was most likely due to the diet you have eaten all of the years preceding carnivore. If you want to lower your cholesterol it’s your business and I’ll support you in your efforts but there is no reason to do it. Every study where they tried to prove that cholesterol caused CVD ended up showing just the opposite. In fact they all showed that those with lower cholesterol experienced more all cause mortality than those with higher cholesterol. There is no correlation between high cholesterol and heart attacks. I’m not just talking out my rear here, I practice what I preach. I’ve been carnivore for over two years now. In that time I have reversed my heart issues and my cardiologist has taken me off all of my heart medications and only wants me to come in once a year for a check up now. He actually loves what I’m doing with my diet and my health.

I personally chose to move to carnivore. My life eating habits got me in a poor state of health so I figure it's going to take time to recover. I am currently medication free, drug free and alcohol free. I'm hoping to give myself a good start and take the time I need for my body to recover as well. So thankyou for your post and all the best to you in your journeys too.

I think my life's ambition now is to hear Bart Kay calling people an imbecile. Scott

A lady came in the store today and bought a bag of oats. I asked, Gonna make cookies? She said No, gonna put it in my smoothie. And she had all the confidence she was doing the right thing. I've never had a smoothie. Had a slushy once. And looking back, the slushy was probably better for me than a smoothie.

As previously stated, Carnivore has been an amazing journey thus far, and I feel like there is still a ways to go. My metabolic numbers are what I consider great. BP is 100 over 65 on the regular. Blood glucose is in the upper 70's to low 80's. Total cholesterol dropped from 221 to 212. My blood showed at some point I may need some iron but for now carnivore will be my supply. My Vitamin D jumped to 55. HDL is at 39 and LDL dropped from 187 to 152 and back to 164 over the last five months. I am sure part of the fluctuation can be from adjusting protein and not hitting my fat content, to seeing that error and maybe overly bumping fat back up. Plus, throw in some regular fasting and I am sure there is some 'extra fat' in my blood. Maybe not the best numbers in the world but moving from well over 300 to 215 in 13 months, I'm more than satisfied and feel like I am in a pretty good place. Thru the carnivore approach and increasing effort in lifting and working out my total testosterone moved from 381 to 481 from August '24 to May '25. No TRT treatment and no supplementation. I had a couple of 20-somethings doubt my work out routine a few weeks ago so I invited them to come along. At less than fifty burpees both quit. I'm not sure if I felt good as a 55 year old or felt bad at this 20-something crowd. In my 20's I would have died from heat exhaustion before some old guy outperformed me. Times have changed and sometimes I am just too dumb to quit. I have been scanning articles and videos for 'elite' type athletes who practice carnivore or even animal based. It is one of my new carnivore interests. I am debating going to the gym to play full court basketball in the morning with a bunch of 20-year-olds after night shift. I think I have bitten off more than I can chew. If nothing else my body will tell my mind on what is the correct page. LOL Scott

Almost 4 lbs of Porterhouse. That says it all! Got them for $6 a pound at Wally World today on clearance. I couldn't finish mine and the wife got through about 2/3 of hers. I'm thinking steak and eggs for breakfast or lunch tomorrow, Yummy!

Amazing! Temp holds great and adjustment is super easy with bottom and top vents. I did poor mans brisket (chuck roast) a few weeks ango and it turned out great! I had a Kamado smoker a while back and I find it to perform just as well. Plus it works great for steaks and doing reverse sear. I love it!

Had powerballs for dinner tonight! 2 pounds of ground beef (I used the wagyu burger from Costco) 1 Egg. 1 pack of bacon fried up and chopped. Mix the egg, ground beef and bacon together. The make baseball sized balls. I then smoked them on my weber kettle at 240 degrees until internal temp was at 160. They are delicious!!

Dear Enthusiast, I think you're the one who just suffered a heart attack. I'm sorry to hear that you've experienced this! That's awful. I'm glad you're here! I'll be praying for you. I'm so glad you're still here and I'm so glad it wasn't as bad as it could've been. I hope you're able to tune in to what your body needs. I'll be praying for your rest of spirit and body. From what I've seen you've chosen a very wise diet to help your heart if your sugars and carbs are really low. Please avoid seed oils too. I saw a study where heart failure was induced in three months with rats through seed oil consumption. You can come back from this!

Over-medium crispy whites and runny yolks. Cooked in tallow or bacon fat. Sent from my SM-S928U using Tapatalk

Well guys I just want to thank you for all your prayers and blessings. Shirley passed over just a couple of minutes ago. She went in her sleep as we were tending her. I said the 23 Psalm over her to send her on her way. She is being met by Jesus as I type and her husband Ellis and if I know Ellis he’s probably asking her “What took you so long Ma?”

Was working hard all day trying to finish up a project I’ve been working on all week (rebuilding my smoker) and just forgot to eat. I love it when that happens. Food no longer has dominion over me. I’m in control. Sent from my iPhone using Tapatalk

I wish I could say yes. I call myself a drink whore. That means I want to have a beverage most of the day. Morning starts as coffee, then sparkling water and electrolytes during the day, and the occasional Zevia soda or Vitamin Water Zero (both stevia/monk fruit sweetened). None of these drinks bother me, so I've kept them in. I don't deal with any sugar cravings either, but it's easy for me since I have up sugar many many years ago and know it will kill me (almost quite lierally). I don't drink alcohol, but don't rule out never having any every again. Sent from my SM-S928U using Tapatalk

And how do we fight against this? By doing the exact opposite. Be silent? No. Speak louder! Take the shot? No. Resist. Do the research Be your own advocate. Don't fall for the trap.

Someone had a pretty good plan. It has worked amazingly well. Scott

Do not do this at home. I air fried about 6 pounds of beef fat/suet to make a snack bag. This is a horrible idea. It made a pint or more of tallow which is good. The air fried fat tasted absolutely amazing. I was really impressed. The drawback is that regardless the size of the bag it turns out these are single serving portions. I just about had to hide them from myself. LOL Really easy process. Scott

My bad. I’m going to simmer down. @Meathead on me. Apologies

This is a very sensible approach to easing into carnivore or expanding carnivore toward keto or maybe the keto-vore hybrid approach. I think it could work going in either direction. The guy in the gym who eats sweet potatoes on Thursday nights before his weekly heavy day uses that approach. As far as the gym aspect goes that approach is working extremely well for him. I lifted alongside him week before last and I will leave it at, "I got work to do". To beat the proverbial dead horse, I went into carnivore as a weight loss hack with zero expectations for any health-related improvements unless they stemmed directly from the weight loss. In 6-7 weeks of carnivore I went off semi-daily medicine for pain and inflammation. For me, carnivore was a weight loss hack that happened to have a bonus plan. With that said, I don't see me venturing back toward the carbs and sugars. If I did, and I doubt I do, it would be similar to what I am seeing work/see working for my buddy in the gym. I'm the pot calling the kettle black, as I would not advise a drastic change in diet going into carnivore nor coming out. I'd ease in or ease out, depending on your direction. babbling, but I wonder about the adjustment period from going carnivore to basically straight sugar, all of a sudden? I ask this because I bought a vanilla milkshake type drink once because the cap was blue and I didn't have my glasses. I drink milk on occasion so I don't think the dairy part of the drink had much effect, but the sugar gave me a cleaning out like none other. It was all the descriptive words like powerful, violent, over the fence and for distance, all of the above. How was your first days on the switch? Scott

Just not my Monday night live stream, lol. I've edited the comments in 3 or 4 posts in this topic. Let's keep it civil. From our Community Guidelines... Terms & Conditions Speach & Conduct. What is Carnivore Talk’s Code of Conduct? When posting information on the Carnivore Talk, use good taste when discussing sensitive topics. Both users and moderators are required to treat others with respect and honesty, and we expect you to be fair and informative. Post honest and valuable information with references if possible, and don’t post rumors or negative opinions that are not supported by facts. Aside from information in your post that directly relate your personal and unique experiences, references to any health-related or medical information you provide should be included in your post. 1) Upload Safe Content. Do not post anything that interferes with or disrupts the Sites or the operation thereof, including files that contain malicious code, viruses, corrupted files, or any other similar software or programs that may damage the operation of another’s computer, network or server. 2) Be kind. Do not post statements or materials that are libelous or defame, harass, abuse, stalk, threaten, intimidate or in any way infringe on the rights of others. 3) Respect the privacy of others. Do not post or upload personal information, pictures, videos or any other media of another person without their express permission. Do not post anything that violates the privacy or publicity rights of any other person, such as any personal identifying information of another individual, including, without limitation, addresses, phone numbers, email addresses, Social Security numbers, credit card numbers or any trade secrets or information for which you have any obligation of confidentiality. 4) Keep it clean. Do not post statements or materials that are bigoted, hateful, racially offensive, vulgar, obscene, pornographic, profane, or otherwise objectionable, including language or images that typically would not be considered socially or professionally responsible or appropriate in person.

How much weight did you lose in all before plateauing? And then am I correct in reading that you were plateaued for about 2 months and then the rash happened? The rash is still a mystery, one that is unique to you. It's not the carnivore diet's fault. You would have gotten the rash long before this point in time if it was. Either it was environmental, or if it was diet-related it was something in the food you were eating OR you developed a sensitivity to something you were eating that you hadn't had previously. I think we already discussed examples like people who used to be able to eat eggs and then later develop some sort of intolerance towards them, but then egg source, egg quality, and chicken feed could all be the fine details behind the issue. And this comment is worthy of consideration. Some people do indeed fare better if their carnivore-centric diet (i.e. meat-based) leans in the direction of ketovore, keto, and even Saladino-style animal-based. Even he though, like Nick Norwitz, isn't going to be willing to chug soda and eat sour patch kids. Hopefully you see that's where most of us are drawing the line. In the end, we are advocates for whole foods and are vehemently against ultra-processed, refined foods. If you want to eat apples, honey, and maple syrup, and can still lose weight and maintain your health doing so, by all means. But we will forever speak against gummy bears, refined sugar, high-fructose corn syrup, and other foods proven to be harmful.

They have me on a low cholesterol diet, absolutely not fat only cardboard chicken for dinner, my wife is sold on this and doesn’t want me doing carnivore, I have been fasting mainly and not eating this crap. Eggs are not real, low fat milk, chemical coffee half and half creamer. The good thing being carnivore I am able to go without eating for days They want me to take statins after watching my mom deteriorate I have said I rather die than take statins. I want to continue the carnivore tied but everyone is against me

Sugar diet,huh? Yeah,we humans used to eat whatever we had access to, whenever that was possible. No diet plans or choices. Just survival. We have completely different problems now,everything being available for us western,lucky folks at all times. I wonder how long all this luxury will last? We are using up all resources in such a manner that who knows when things are forced to change? Meanwhile I will enjoy very low carbs and high animal fat to stay in good condition.

Welcome Nick. I’m glad you joined us. I’d be curious to know what your carnivore diet consisted of. Yes the rash could have been oxalate dumping, that seems to be the go to response in those situations but it could also have been an allergic reaction or histamine response to something. For some people who have some food sensitivities the Lion Diet is more suitable. I experienced some rashes on a couple of different occasions but mine weren’t as severe as yours sound like and mine went away after a week or two. The energy running low sounds like the classic “not getting enough fat” or “not eating enough”. While I don’t have this great burst of energy that many talk about I do have a sustained energy that allows me to goo all day. Again, without knowing how you are it’s hard to try to evaluate what might have been the issue. You seem to have a sensible mind and understanding of what is needed for a healthy diet so if you were eating a proper human diet and following carnivore correctly (that of course is relative to the individual) then it’s possible that eating a strict carnivore diet may not be right for you. Not everyone is cut out for this way of eating as their bodies do better with a little carbs in their lifestyle. For people who need some carbs in their diet we recommend that those carbs consist of whole vegetables in the form of green, above ground veggies. Stay away from starchy vegetables, seeds, seed oils and sugars except for the occasional fruit with berries being the best. Regardless of whether you call it The Sugar Diet, Fructose Diet or Fruitarian Diet, the majority of people cannot sustain a healthy life consuming large quantities of sugars or fructose. Besides risking diabetes, fatty liver disease , inflammation, cancer, fat storage and overall poor metabolic health it’s just not sustainable for the long term in my opinion. There is no nutritional requirement for carbs in our bodies and we know that all carbs consumed are metabolized as sugar or glucose in our bodies. So since that is the case it would seem to me that adding some vegetables to the diet would be better than just sugar or fructose. I personally believe that this whole sugar diet craze is nothing more than an excuse to not give into our sugar addictions. No society in the history of mankind has ever eating anything like the sugar diet so it seems pretty silly to me to start something new now. Please don’t get me wrong, I’m not judging you or what you are trying in the least, it’s just not my thing. I think it’s great when people experiment and try different things. I follow Nick Norwitz and get a kick out of his N of 1 experiments. I wish you the best of luck and look forward to hearing all about your results.

What WOE are you coming from? What types of meat are you eating? I believe the consensus is that ruminant meat is best, so lately I have been trying to eat mostly beef, last week I ate generic grocery store Italian sausage, plus salami and pepperoni, the next day I could feel a difference in energy and mental clarity. I notice I don't feel as well on just poultry or pork. If you are looking for the zen try BBBE for a spell.

Glad to see someone else agrees not to handhold, just let natural selection happen.

Oh wow. That rash sounds pretty painful. Sally K Norton was recently interviewed by Dr Kiltz. She gives easy and cheap recommendations for dealing with oxalate dumping. Check her out. As for the last 40 lbs, I'm right there with you! Let us know how things go. I think getting some before data would be good. Blood panel and cac score.

Got 12 pounds of bacon on the pit.

Welcome aboard Nick. I'm not as long winded typing on the phone vs talking in real life. Miranda thank you and I will reiterate to Nick....What is your WHY for trying the carnivore lifestyle? As I stated in chat last night, Geoff reiterates it.... the itchiness could have been caused by histamine in what you're eating. Too many variables, vagueness in your diet and regimen to pinpoint what caused your problems with carnivore lifestyle. Check out Michaela Peterson's journey as it could give you some insight as to what happened.

Welcome. This is a good place to bounce your ideas and experiences around, sometimes just flinging it against the wall to see what sticks. I feel like any approach is welcome here. I watched a read along last night as I was at work, and sometimes they expect me to work. But that is the part of the deal, I work, then get paid. But so it goes. Obviously, we can't roll back time and I'm not pushing carnivore as the end all be all but Bart kay described something really similar, which is similar to Saladini, and he says the answer is to up the proteins and fats to match the amounts of the last of the carbs being eaten. I'm not a doctor nor a scientist, and if it were oxalate dumping, the answer could have been the split between part of your system trying to detox from the very things that are a part of the other half of your diet. I have read the last phases of oxalate dumping is the worst. Maybe you were right there? Who knows? I'm a 'to each his own' guy at heart. If the sugar diet gets you where you need/want to go, then by all means that is your path. As I seen the topic for last night and started reading/watching videos I did not realize it was that big of a thing. There seems to be a lot of people moving in that direction. I don't think it would work for me in the short term, nor the long term. Although I didn't have the cravings and withdrawals form carbs and sugars like a lot of people do when making a sudden change but I have found since carnivore I am somewhat responsive to sugar. I modified my carnivore approach to a high protein/moderate fat diet trying to hit a protein gram per pound number and the higher protein was in excess. I have to assume a lot of the excess protein was converted to sugar, probably more than my body needed to function, so in turn, it was stored. I gained 8-9 pounds in pretty much no time. Granted, my weight fluctuates 2-3-4 pounds daily and I am lifting heavier and more intense, but I doubt even a full pound of that is muscle. I can only imagine if I went all out sugar or loaded carbs again. I would more than likely find a big chunk of the 95 pounds I have lost. It is an interesting approach. Good luck and keep the board posted. Like most approaches, with most people, it is the slight modifications to a way of eating that works best. I am a strict carnivore eater and have not eaten any carbs or sugars in 13 months, however, I do have a glass of milk every so often, and occasionally a piece of cheese on a burger. I have thought about reintroduction of carbs at times but my carnivore approach has morphed into more of a health/metabolic approach than a weight loss endeavor. I'm not the luckiest guy in the world and I feel like whatever carb/vegetable I pick to reintroduce would be the very one that triggers my autoimmune disease and then I go right back down that rabbit hole. For me, that is a pretty big gamble, actually too big. Good luck. I'm interested in the results. Scott

Hi, welcome to the community! So what is your long term goal? What's your why?

I'm convinced more than ever that the world is full of idiots after hearing about the sugar diet a few weeks ago. If a person would do even a small amount of reading or research online they could maybe see the error of their decision. Oh well, it's not my job to save their ass so they can grab a big spoon and the sugar bowl or maybe a jar of honey and dig right in. Good luck with your future cancers. They are a bitch, trust me, I've been down that road once and being carnivore I hope to never travel that road again! Things like this are one of the main reasons I don't really like people anymore. The world has gone to shit and this is just another reason to believe that! True carnivores know the truth by our own personal experiences with this WOE. Long live the carnivores!!!

I dropped in a watched a few minutes here and there. I guess, mostly, I didn't realize how big of a thing the sugar diet is for a number of people. The videos on youtube are ever increasing. To each his own, but if a way of eating can be scrutinized for sustainability, the sugar diet has to score rather low. I'm biased but much less sustainable than the carnivore approach. Good conversation on Saladini. I can see where the reintroduction of carbs and some sugars could be beneficial to some, especially someone with elite type sports activity with a really deep need for both quick and sustained energy sources. I can't really see 150-300 carbs every day, but I can see the advantages of using those carbs to move in and out of the lower ends of ketosis. I mentioned before the guy in my gym who has been carnivore for four years but shifted to a carb load one day a week about a year ago. He is strict carnivore six days per week and on Thursdays he eats his normal carnivore meal plus two sweet potatoes. He works out Mon-Tues-Wed, skips Thursday and then does a really hard total body workout on Friday, then off the weekend. I can see where this would aid in athletic performance but falls far short of 300 carbs per day. This is a very interesting conversation for me. Also, good conversation around the ancestral use of fruits and such. They were ready and available only a few weeks out of the year, and at some point I am sure they were preserved or dried and used later in the year. Maybe more available in certain geographic areas than others. That is miniscule in comparison to being shipped all over the world from all over the world to make them readily available 24/7/365 just about everywhere in the world. Hopefully I will be able to join in next week. Scott

And as of today, I hear the sugar diet is the answer. Got a suitcase of poptart to go on my fast!