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Hello everybody, Went lite carnivore a week before, just halving rice/chips and adding more meat to my meals. Started dreaming every single night. First day on actual carnivore(1-31-2025), I immediately fell off the bandwagon. Had milk and magic mind with breakfast which was a hotdog and scrambled eggs. Lunch had leftovers from breakfast but got sugar cravings so ate ketchup with it. Then binged on some dried cranberries (cranberries, sugar, sunflower oil). Decided that dinner would be unadulterated carnivore. Made pork chops and hard boiled eggs sliced in half and drizzled gravy(from a youtube comment under a carnivore video) over both. Made said gravy by melting a stick of butter on low heat, whisking 2 TB of cream cheese(it separated) and then vigorously whisking in some cold whole milk(closest thing to heavy cream I had on hand. Also this fixed the separation issue.) and a little parmesan cheese. Gravy was rich and delicious and helped spice up the hard boiled eggs. It was so good I didn't have any cravings afterward. Had leftovers for breakfast the next day. For lunch I made some burger patties with salt and pepper with hard boiled eggs on the side and monterey jack cheese melted over both. I usually get exhausted after lunch but I feel good. Dinner is going to be steak and mozzarella sticks(with pork rinds).

Just like us, dogs need to eat a species specific diet.

Speaking of bad habits… 2021 Can Am XMR Trail 1000. We ride the Hatfield & McCoy trails in West Virginia a couple three times per year. Our group had 16 machines last time. Massive group but great time. I should have taken up checkers instead of hot rods and motor sports. Scott

Ended a 6 day raw milk and water fast today. Back at it again tomorrow night and loving how I feel! Here I have... •Bacon •Ricotta and beef burger- sandwiched between 2 egg white chaffles, topped with a heavy cream & egg yolk sauce •Side of scram eggs. Drink: Homemade, raw kefir milk

Boiled Bratwurst dinner. Also some sauerkraut - I take a spoonful of sauerkraut every day except when fasting. It may or may not be helpful with gut health. Probiotics. Mustard and ketchup are tasty here, I make my own so no added sugar. I use them seldom and sparingly.

Grilled Venison hot links in Egglife wraps.

Some of these I made a few years ago, some are recent. I drink raw milk, I ferment my own kefir milk, I also sell raw kefir grains. If you have any questions about these meals, please ask! The pic of the Carnizza, was the very first one I ever made (2019ish) and I wish I remembered how to make that specific one because I saw fireworks! There's no red sauce in sure I used homemade Alfredo, the red is pepperoni. Oh and I enjoy icy clam juice during the warmer months. The purplish-white stuff is blueberry goat cheese and the dish with what appears to be cottage cheese is what kefir grains look like for fermenting milk.

We did our first carnivore pizza last night. I thought it turned out really good. using chicken and eggs for the crust sounds odd when thinking of 'pizza crust' but it turned out really well. I expected it would have to be eaten with a fork but I was able to eat it by the slice like 'normal pizza'. I added two eggs to a little over a pound of ground chicken with a handful of parmesan chicken. Mixed it together and flattened it out onto a butter covered toaster pan. We baked the 'crust' at 350 for ten minutes and then another three or four minutes on 450. It set for about five minutes and then added ground hamburger, ground sausage, parmesan cheese and then pepperoni. We made a little too many toppings for one pizza so I started over with parmesan, the rest of the meats topping it off with parmesan and pepperoni. Sort of a double decker pizza or a super-duper "meat lovers". It tased really good and the fact the chicken and eggs made a 'pizza crust' was way cool. Scott

Haha yes! Better today.

Today I took my sister and niece out for BBQ food. They love carbs so I gave them the carbs that came with my food). I had the slow cooked ribs, brisket, sausages, chicken wings, and pulled pork. Needless to say, this was a treat haha Pic is from their social media, but pretty much what I ate.

Nearly finished with my first month. Can honestly say I have not cheated once! I’m down 14 pounds. Today was my second OMAD and I have to say, I get pretty hungry before the 24 hours is up. I’ve been hitting the gym daily.

Not a small town. Unfortunately one of the harderst things for me moving to sweden was that they have very very little choice when it comes to meat and fish as well (surprising). very little variety of animals, and also very little variety of cuts of meat. finding liver is hard, i gotta drive 1 hour for it, but things like brain, heart, etc, is something unseen here. meat is bought almost exclusively in groerystores cause butchery shops are not a thing (no idea why). A lot of animals that i am able to find in my home country are unavaible here, even common ones like horses, donkeys, rabbits, goose (i miss horsy meat and donkey sausages). For some reason they tend to prefer extra lean cuts of meat so most of the minced meat and steaks you'll find are 90/10-95/5, dry as sin. from what i've seen in the years, cow is the least avaible animal among the few avaible ones. When you get down to the deep south of the country, things are less like I described them and more similar to a common european standard, but in the arctic circle choices are narrowed down to very few options. after christmas i haven't seen cow meat in the grocerystores for a whole 3weeks cause they were out of it.

It’s impossible to get away from it. All we can do is limit our exposure. I store most food in glass containers but the lids are plastic. I no longer use a plastic cutting board. I drink out of glass or metal containers as much as possible. When it comes to sou vide I think it’s become popular to use silicone bags.

interesting. what type of minced meat were you giving to the dog? cause i react badly to pork minced meat or mixed, but not to beef. And talking about dogs, i have an interesting experiance. I have a very small and old dog (14yo 3kg), her health was rapidly going downhill and was getting her face swallen for a bone abscess. No vet wanted to operate her since a full anesthesia is risky on an old dog. we went carnivore together and it was a blessing for her. the entire swelling got better really quickly, her eyes got better, and her energy levels are through the roof. when i cook for myself in the morning i cook for her as well (but without salt), and she is thriving. I'm trying to balance her micronutrient income giving her enough liver. At first she wouldn't eat much and i thought that she didn't like it, but after gaining a lot of weight in a week i realized that i was giving her the same amount of food in terms of grams, but the calories intake was literally 10 times higher XDD I found what amount is right for her and she is doing so well that she doesn't need to be operated any longer.

This may not be the right thread but it came to my mind: I once adopted a two year old german shepherd that did not become a good competition dog because of allergies. Everything was difficult. The owner family had three "better" shepherds. She was my third GS and sixth own dog. First thing I did , we went strict BARF. No industrial dog food of any kind. Huge success, skin and rash eased up remarkably. I then dropped pork and things got even better. But still cortisone... Then a vet from Eastern Europe heard that I´m giving minced meat. She said "dogs often react to minced meats , there can be anything mixed in". None of my earlier dogs had had probs but I decided to try. So no more mince, full meats instead and VOILA`, no more yeast,rash,anything at all! That dog became completely allergy free and we had many wonderful years together. Super obedient and we had this mind connection that only dog owners know about. I swear she read my thoughts and wanted to obey and act right. Oh man I´m getting emotional,typing this. Anyway,my point is: That experience taught me that all meats are not even close to equal when you´re sensitive enough. I could not take a dog after that one, I decided to stop while on top. She was perfect.

I'm a cat man now,after six dogs and two horses. This cat just moved in a few years ago. Vet guessed he had lived in the woods for a year or two. He came to me when I was eating sausage on Sauna porch. He took some sausage when I had gone inside, even looking at him scared him away. It took two weeks to lure him inside the house and he has been happily hunting and eating mice here ever since. Only the guts are left. He sleeps on us now and obviously has a good life, thanks to mice. He has not "destroyed" anything out of frustration because he can hunt. Name "Hippu" would be "Nugget" in english. He comes to me with a whistle like a dog. We never thought of a cat, "no we can't have a cat,where would we put it...? Then Hippu simply moved in and is great company.

This is the last project that was going to be my last project. 1972 K5 Chevrolet Blazer. Factory 350/4speed 4WD. Scott

Keep it simple. What's your WHY?? Fat = energy Protein can spike your blood sugar if you eat too much. Keep in mind NO ONE ELSE especially government cares about your health like you. Lastly welcome home you're family.

I think I have my cheese under control. I like cheese as a good fat-adder and I mostly eat hard,very low carb cheese from Italy and Swizerland. Manchego,Parmesan and Gruyere here. My lunch today. I'm not hungry atm but I have to slip away from otherwise enjoyable 0MAD, I just cant eat enough when doing 0MAD. A cheese lunch fixes that, plus my fat balance gets better.

Tomorrow will mark 9 months eating Carnivore. At nine months I still call it the Carnivore Diet. I'm working my way toward it being a lifestyle. This far no real issues. I made light of my nearly $200 boots no longer fitting but mostly because I have heard tons of weight loss stories and tons of diets. Keto, Atkins, Jenny Craig, Weight watchers and I never remember anyone showing off the fact their feet got smaller. Totally caught off guard on this one. I have not taken any medicine for pain nor inflammation since May/June of last year, maybe 4 weeks into the diet. Although I was expecting a bit more progress as the weight fell but over the last four months or so my LDL dropped by 35. I was sort of happy with it holding steady for the first four or five months, then after some reading, I sort of expected it to inch up some as I am eating a lot of fat and using fat for energy. Another carnivore surprise, it dropped by 35. I stalled on the weight loss in the low to mid 80's for more than a month. I'm eating more than ever trying to hit the protein per pound for muscle growth. I have found getting close to 200 grams is sort of hard to do as I have found I'm a 'right around one meal per day person'. The second meal at times can be a chore. And even though I feel like I am eating a five gallon bucket of meat a day this morning I hit the 90lb loss mark. I weighed in at 306 in May and hit the scales at 216 today. Ten pounds per month average over the last nine months. Not too shabby. A big thanks to the board and its members. I pull older threads and read as I am interested in people's personal stories more so than studies and clinical findings. I like to compare the experience of others to my own and usually learn something along the way. Scott

I will get the other pictures loaded in the morning. My phone is on charge right now. We cooked two shoulder, two butts and a couple chickens today. This is the fire barrel. We burn oak/hickory and then shovel the coals to the pig cooker which is an old oil drum I converted to a grill many years ago. I could not begin to count the number of pigs cooked on this old jalopy. The only drawback is it is hard to find heavy gaged steel barrels. A long time ago I could get years out of a burn barrel like this and no I'm lucky to get 6-7 pigs before it caves is or the bottom seam comes apart. I remember truly not understanding way back when my Pops would say, "they don't make things like they used to". It took a long time to understand. Scott

I’ve already addressed these concerns on the other posts you made but I’ll repeat myself here. I don’t think you quite understand the 80% fat idea. The foundation of the carnivore plan is to start with a 70/30 fat to protein ratio but that’s measured in the calories. Now I’m not a calorie guy but that’s averaged is how the ratio is calculated. So that means you should be getting 70% of your calories from fat and 30% from your protein. There are more calories in one gram of fat than there is protein. So that breaks down to fat has 9 calories per gram and protein has 4 calories per gram. Do you aren’t eating as much fat physically as you think. So to get an idea of how that might look in a piece of meat let’s look at the ribeye. A 16 oz ribeye with a good amount of fat on it will have about a 69-31% fat to protein ratio. That’s one of the reasons we love ribeye so much is because it’s already the perfect ratio for us. The only time you need to add butter is if your meat is lean. I go through a lot of butter because I eat a lot of venison and venison is very lean. Burgers will often render out most of their fat regardless of the fat to meat ratio so I add butter to my burgers. Quite often if you just eat fatty meat, cooked in animal fats you will get plenty of fat. The conventional way to calculate your protein needs is one should aim for approximately 1 gram to 1.2 grams of protein per pound of lean body mass. Lean body mass being your goal weight. Protein requirements may vary based on factors such as age, activity level, and individual metabolic health. You did not get the way you are overnight and you won’t fix it overnight. Carnivore is not a magic bullet. Carnivore is not a diet. Carnivore is a way of eating which enables your body to undo years of metabolic damage, abuse from calorie restricted diets, and metabolic disregulation. Carnivore is primarily about health and healing. Yes- it is true that the weight will come off. But! It will do it when it wants to. For some people it happens fast, for others slow because we are all different.

If you must eat vegetables, fermented is the way to go. And sauerkraut is delicious, so there.

My humble guess would be Sous Vide. Nearly all beef houses use it for perfect,repeatable results. I did SV pork ribs today.

Eggs and venison backstrap.

Have you experimented with converting the egg wraps to "pasta" noodles?

1 month almost done! Hope you are all doing well with Carnivore. Someone (way back in thread) mentioned having a little dark chocolate for bowel movement - it was a slippery slope and I have been having to many sneaky treats... Careful with that! Continuing in February with no chocolate...

Hello, I'm new here! Carnivore is the best!

In The Netherlands it works like that as well. Lots of vacation, sick days, everything taken care of, but high taxes, etc. That indeed is separate from quality. But within the EU you have regulations that make food safer and better, and there is a cost involved.

Feeding your inner rabbit? lol. Brother that still way healthier than 90% of what Americans eat on a daily basis.

Forgot to take a picture. Smoked two racks of ribs on the off-set and a homemade link of summer sausage. Turned out pretty good. Scott

One large burger...3 hotdogs..4 eggs...brocolli...green tea

We might be onto something with this carnivore thing. LOL Scott

This happens a lot in dogs as the bag food diet is better than it ever was, but nothing compared to what they were designed to eat (a lot like us). I have two dogs in the back that are fed any table scraps we have left (not many) but the staple of their diet is chicken backs. I buy a 40lb case every other week. I step out the back door and toss a couple-three backs to each dog. This week our temperatures are atypical, and we have been below freezing since Monday night. I boil a few of the backs and feed them the fatty broth. One is 13 and the other is 12 and both move and act like they are three. The 12-year-old had six littermates. Our female died just a few months ago at 12 and he is still kicking at 13. The other five were fed bag dog food by their owners and none lived past 8. I'm not expert enough to say there is correlation between their diet and lifespan, as my wife goes all out on their care, but I think the diet played a huge role in their longevity, healthy and active longevity at that. As an example, my wife inherited a pet pig from my son. We are in the grocery store a few years back and she grabs a bag of green apples. I speak up and say I'm not a big fan of the green apples and I actually like the smaller, harder red apples. My wife quickly replied, the green apples are for the pig, if you want your own apples, 'get you some red apples'. And since I am night shift, I will babble some more on her thought process. We had a yard beagle and a house Fila Brasileiro. The Fila weighed about 170lbs. The big dog was let out to do his business and he followed the little dog to the pond. The pond was frozen over. The little dog took a stroll out across the ice and the big dog followed and he broke thru. He was basically in a hole and could not climb out. My wife is screaming, and my son is balling. I take a large rock and break out a chunk of ice. They hand me big rocks and I waded out in the path I was creating. The last rock broke some ice and gave the dog a path to the bank. At 170 he knocked me over as he came by, and I went almost completely under. As I struggled to the bank nearly freezing, feeling the water freezing in my beard, my wife was wrapping the dog in a blanket and rushing him back to the house. I'm not sure she ever looked back. I was pretty much 'on my own'. The animals at our house live like kings/queens. Scott

This is my first pan. I bought this with my pocket money when I was ten years old in 1973. My grandmother used to fry eggs like this and I liked them so much, I had to get the same pan for me at home. Pan was wrapped in brown greasy paper in the store,I still remember the moment when I saw it.

Lately I was having so many issues (skin and digestion related) that I decided to cut out pork and chicken to see if it was really that giving me do many issues. I will try to live on minced beef for a while. So far it seems better. It would be interesting to understand if I'm allergic to pork or just very reactive to the imbalances of omega 6/3. Also I eat quite a lot of meat per day which surely doesn't help when said meat contains a lot of pro-inflammatory substances. Two meals for about 1.5kg of meat in total. Did any of you tried how they feel excluding monogastric animals for a while?

Still eating too much. Beef pancakes, liver, meatballs, sausage, eggs… when I’m being grandma I want to eat all the time. Plus my granddaughter wants to invent carnivore recipes all day long.

Yes, and the color of the cook will be consistent all through the meat. Two things to keep in mind: You must keep the meat dry while submerged in the water Sear it after it has fully cooked.

I use them all but 95 % I'm using cast. Wife does not let me buy any more cast pans or pots,she THINKS that we have enough. This roast just came from Sous Vide bath.

Sounds like a 70s prog rock band.

"Do not go gentle into that good night, Old age should burn and rave at close of day; Rage, rage against the dying of the light..."

I don't know how many times I've eaten a dish called "Salisbury Steak" but I never knew the story until today. Some consider the Salisbury Steak the first fad diet. I always thought Salisbury was a chef, not a doctor. Turns out he was a civil war doctor and early experimenter and promoter of using diet for health and longevity. He claimed our teeth are "meat teeth" and our digestive systems designed to digest lean meat, and that vegetables, fats, starches and fruit should only be 1/3 of our diet. (Oddly the video only says fruits and vegetables) The entire video is very good but if pressed for time skip tp 8:01 for the most salient part.

Carnivore isn’t for everyone even though I believe it’s the best human diet but some can’t handle it and that’s fine. You are doing what’s best for you and you are doing it exactly right. I often tell people that they don’t have to be as strict as I am. This is just my choice and what works best for me. I tell them that if they would just eliminate the sugars, seed oils, grains and below ground vegetables and just eat animal fats, animal protein, whole organic above ground vegetables m, salt and water they’d be miles ahead of most of the people in this world when it comes to health. Im glad you are doing so well. You may decide one day to go all the way and that’s great or maybe just reduce down to ketovore. As far as the cholesterol thing is concerned it’s nothing to worry about. Most of us have high cholesterol from eating carnivore. It’s because we are not using any glucose for fuel. Instead we are only using fat for fuel so it only stands to reason that there will be more fat running around our bloodstream to deliver that energy so we can function. It’s getting used up. There is no studies that have ever shown that high cholesterol causes any cardiovascular disease. In fact, every time they’ve tried to do a study to prove that it does the findings end up showing that those with the higher cholesterol live longer than those with lower cholesterol. Keep up the good work.

I could not get past the believing I can get all of my nutrients from meat and then there is fiber. My son did the carnivore diet for some time and has high cholesterol numbers I never heard of, I think that is dangerous. What I ended up doing is low carb under (100 grams) and those carbs are a couple of fruits and a couple of low starch greens. I have eliminated all other sugars, starches, and anything that isn’t fat, protein, and the fiber I get from said carbs. I also take fiber supplements. The first two weeks was very hard, after 30 days it was hard but got easier. After 60 days I was committed, I feel so much better in ways I had never could have imagined. Now it’s easy to stay on track because now carbs are looked at as a threat to how I feel. I feel like I went back 15+ years on how I feel both body and mind. I still am a bit uncomfortable with my fat and protein intake, mostly my fat. I eat much less and am never hungry. It’s no carnivore but it is a huge change that requires more commitment than most probably don’t have. I thought I would try this before going carnivore but that’s still a possibility in the future. If I do it’s not a big leap from my current diet.

Lol. They are? "They calculated, approximately, a single day of increase in life expectancy for each year of taking a statin. Slightly more in secondary prevention, slightly less in primary (people who have not previously had a heart attack or a stroke). The main take away message I believe, is the following. Statins do not prevent fatal heart attacks and strokes. They can only delay them. They delay them by about one or two days per year of treatment. For those who have read my books you will know that I have regularly suggested we get rid of the concept of ‘preventative medicine’. We need to replace it with the concept of ‘delayative medicine’. You cannot stop people dying. You can only make them live longer. How much longer is the key question. With statins this question has been answered. You can, to be generous, add a maximum of two days per year to life expectancy. Which means that if you were to take a statin for thirty years you could expect to live about two months longer. (Possibly three, more likely one). Assuming, and this is a big assumption, that none of the trials done have been in any way biased towards statins. Even though every single one was funded by the pharmaceutical industry. Further assuming that any benefits seen in the trials will continue for the next twenty-five years." Article Source: https://drmalcolmkendrick.org/2015/10/27/how-much-longer-will-you-live-if-you-take-a-statin/

Told my cardiologist to get fkd. He was totally against carnivore, has his head up his ass saying it's inflammatory blah fkn blah. Fk Dr's and the 'Healthcare system " it's a gimmick like big pharma and insurance of any kind. If you're feeling better you don't need a dr to validate that.

Welcome to Carnivore Talk Carburetor. I like the handle. Mixing fuel and air in the right mixture for optimal performance. Nice ride brother. I’m more of a cruiser/bagger type but I like the sport bikes.