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Sprinting up 46 steps 5 times in a row with 1-2 minutes rest between times. Body weight exercises.

2 mile walk with weighted vest. Will go dancing for around 3 hours this evening.

Well done!

Started carnivore 2 years ago at 295. Began this month at 250lbs. Today I am at 245. Its been 15 years since I was down to this weight!

First of all, WELCOME, and welcome to the best natural way of eating on the planet! Carnivore has helped me get my life back, and this is a great community. Others that know much more than myself may correct me on this, but to my knowledge, for those with kidney trouble, one of the things that can build up to excess in the blood is phosphorus. Sevelamer Carbonate binds up a lot of this phosphorus in the stomach to prevent initial absorption, thus reducing the high blood count later on down the line. Side effects look to be generally mild, and in line with what would be expected from a binder. Our bodies do NEED phosphorus of course, but in balance. If they can get the dosage dialed in correctly, it may be a helpful medication to take while healing happens on the carnivore diet. With proper nutrition and fasting, it may be possible to reduce and eventually come off the medication as levels naturally improve. I am on insulin for type 1 diabetes, and carnivore has enabled me to steadily decrease the amount I am on (by a great amount!) but I would be VERY sick without it at this point. That all being said, some of the "helpful hints" the medical establishment may throw at you to reduce phosphorus are 1) Discontinue eating red meat 2) Supplement with high levels of vitamin D I personally would steer clear of these recommendations, to put it mildly.

How is your Vitamin D? Calcium? I'm reading about the kidneys on carnivore right now because my creatinine levels sort of jumped. Nothing all that alarming but it was a pretty good shift. I'm asking because Vitamin D helps with phosphorous and calcium absorption in the body to help maintain a metabolic balance between the two. I have read 2:1. Hopefully you figure it out. Congrats on the 112 days. Scott

Ok, I'm in. I've been studying today - taking breaks to do jump squats, wall sits, planks and a few others.

I’ve done planned cheat days of taco bowls (no shells just salad) with beef and taco seasoning, shredded cheese, lettuce tomato raw onion and hot sauce definitely not carnivore but it felt like a small victory for me with Type 1 Diabetes (I can’t do taco shells or tortillas) but I guess my point is that if you have a cheat day it helps to plan in advance because things can get hairy if you decide to just show up at the grocery store and get creative right then and there cause I’ve done that too and came home with 2 bags of caramel corn and just really over did it

I agree with John on the 'common sense' thought process to the lean meat/less fat approach to "carnivore" and I actually tried it. It makes sense in theory but metabolically for me it didn't. I can't say whether it will work for anyone else but this my personal experience as I went down the same train of thought. Even prior to carnivore my blood sugar has always been relatively low. Upper 80's to low 90's and before carnivore the 'dawn phenomenon' might get me into the upper 90's but I never broke 100 until a couple months into carnivore. Even the first couple months into carnivore when I was eating the higher fat content the blood sugar remained relatively low. I made an adjustment to lessen my fat intake and use more lean meats. A couple three things happened. Weight loss: It basically stalled in comparison to the rate at which I was losing overall. The first month I lost 31 pounds in 30-31 days. The second month I lost 22lbs in a month. The first number probably carried some initial water weight, but the second month is still quite the accomplishment. The kicker is about 18-19 pounds was in the first three weeks of the month about the same time I made the switch to a lesser fat/leaner meat approach. From around 256 pounds til 246 took more than a month. It was a steady bounce around a certain weight for three-four-five days drop a couple then up and down over that 1–2-pound lesser number all over again. I was accustomed to the mongo numbers and was becoming somewhat disappointed with my progress, even though it was still good progress. Blood sugar: Soon after switching to lesser fat/leaner meat my blood sugar made a shift. I broke 100 to 105 for the first time in my life. Around that same time my morning number was 110 or more and my daily was around 100. Big picture? Not the end of the world but a shift up the same. On my mom's side of the family, I am about the only non-diabetic (mom, sister, grandmother, aunts and uncles and several cousins) so I have always tracked my blood glucose, so it does not sneak up on me, even when I ate the diet I did in the past. Any movement up is a concern for me. Energy: I didn't totally flatten out or crash. There was a difference but along the same time I started to walk more and increase the load at the gym. Those were topped off by it being the busy time at work and my 12-hour shifts were often 13 and picking up extra shifts became the norm. There were some other factors in play, but my energy level was not the same. Stools: I found I had no consistency on the low fat/leaner meat approach. I would go 5-6-7 days without going, followed by a somewhat difficult bout with constipation and that would be followed by several days of "looseness". Stools can be comical at times and my looseness force me to find several spots on my commute to work that I could whip over to the side of the road and prevent a bad situation. Followed by 5+ days without, then repeat the looseness. Nothing consistent. So, for me, here is what I concluded. My body is looking for an energy source and what I eat becomes the primary energy source. On the high fat kickoff to carnivore my body was ditching the glycogen/sugars and afterwards the first thing available was the fats I was eating. As I became fat adaptive it was the fat I was eating, and the next best thing was the fat I had been storing. The weight was peeling off. The proteins left over were used for muscle recovery/repair. I am sure at times the protein is used for energy, but the high fat eating led to fat being my primary energy source. Higher fat to protein also kept my blood sugar down, at least to the same lower numbers I had always experienced. My blood sugar shift came after ditching the fat and using leaner meats. The first thing in was lean protein and that became the 'new' source of energy. The protein source of energy sort of stalled the fat loss and thru the gluconeogenesis there was "excess" sugar in my system, maybe not excess but more than I had had in the past. The body looks for energy sources and will take the easiest and first available. Although the sugar has always been a concern I didn't make any changes. What forced me to increase the fat content back was the stools and their unpredictability. I stayed the course until I didn't make it to the bathroom in Sam's. Another day it was before I could get to the side of the road and the last time was in the parking lot at work. (Again comical, I thought I am the only person in the world that had to use the patch of decorative trees and bushes just inside the plant property. But, to my surprise as I was really loose there was a log on the ground, I would have been really happy to claim vs. my current situation). I re-added the fat content and sort of went back to the way I originally started. Higher fat content-moderate to high proteins with no carbs/no sugars. In took a week or so and my stool was more consistent. I didn't pay much attention but soon I realized the energy levels were up and then gym load and the workload were still relatively high. I attributed it to the fat content. Soon after that the weight started another fall again. Since then, I am a high fat (maybe higher fat than most) with moderate protein. As of late I have upped the protein intake to hit a muscle gaining levels in grams per pound, but I think my liking fat and the higher fat content may put me closer to what is considered desirable. Not real sure there. Good luck. Sorry for the length. But I had the exact same thought process as you and for me, it didn't pan out. I'm interested to see how it works for you. Wishing you the best in your search. Scott

I hear you guys, but why can I Google search "Carnivore Weight Gain" and I come across dozens and dozens of pages of posts of people gaining or loosing no weight? And I also hear you loud and clear on going to lean. Don't want that Rabbit disease. I was reminded this morning how much I love FAT, as I ate one piece of bacon with my eggs. I did eat a huge patty of my homemade breakfast sausage, which if very lean for sausage (it makes very little grease in the pan). I hit Sam's Club yesterday and purchased a lot of Sirloin and Top Round, both pretty dang lean, especially compared to a Ribeye. (Partly because Top Round was $6.20 a lb and Ribeyes were $13 a lb.) But I also purchased boneless, skinless chicken thighs and four racks of Pork Ribs.... and Oh, a small Brisket that is on the Smoker as of Pre-dawn this morning. Before leaner cuts, it is likely me moving to two meals a day and not eating after 5pm on workdays, 4pm on the weekends is going to propel my weight loss even further.

I've been playing around with the new software over on my demo site. In Invision 5, I'm trying to duplicate our color scheme and branding. Here is a sneak peek of what I think it is going to look like on the main index page.

I have been doing mostly full body lifting coupled with the walking and the pushups/air squats along the walk. I have just worked out on my days off and just recently started working out before work when I am on days. I may work out/walk three or four days in a row and then three-four-five days of just working. As of late I don't feel like I'm 'getting it done' so I have started to do splits and keep the body parts about 72 hours apart. The big change will be working out before or after shift to maintain that lift/rest rotation. I lifted at from about 5AM til a little after 6AM on both Saturday and Sunday. It was back and biceps on Saturday and chest and triceps on Sunday. Between getting up earlier, the actual lifting followed by a 12 hour shift I am feeling it this morning. Maybe it was the more than I am use to per muscle group, or the getting up and going a little earlier, but I'm tight and sore throughout my upper body. Today I'm going to catch up on a few things around the house, pick up limbs and what nots from last nights storm and maybe even set the rear end in the 1950 Chevrolet chassis I just built. Babbling on, but without the fatty carnivore approach I don't think/would not have had the energy to get to this point at 55. I always add I stumbled onto the health benefits thru ignorance and luck but the way I feel now vs. ten months ago might be lottery like. Scott

it would be good to always have an accountability partner to walk with

I took the weekend off. Needed to recover but I’m motivated to get to walking tomorrow. When my wife and I were walking one of my neighbors stop us to talk and he’s interested in starting carnivore and asked if he could start walking with us. I’m excited about that. Sent from my iPhone using Tapatalk

Tonight was a full pound slab of prime rib at the local diner. I ordered it on the grill, and "blue" When it came out, it was so rare it was barely warm! Perfect!! Ate the whole thing with all the fat too. It was one of the most satisfying things I have had "out" in many months!! No picture, sadly.

Tonight was a HUGE leap for the wife. She has never eaten anything from a chicken except a boneless, skinless Chicken breast. I have never seen her eat dark Chicken meat since I started dating her in 1984. Tonight I grilled boneless Chicken thighs, having marinaded them in Red’s Hot Sauce and grilling on the Pit Boss. Then we served them with some Blue Cheese crumbles. Wow, they were out of this world and the wife looked at me and said, “These are awesome.”

Quite Possibly THE smartest thing I have ever done is to Quit Drinking..! Of all the stupid things I have ever done in my life...Rest assured that about 99 percent were directly related to Alcohol....!

Smoked baby back ribs and smoked corned beef. Sent from my iPhone using Tapatalk

2 mile walk with weighted vest. Going dancing tonight.

That is what I am thinking as well. I think 'thriving' would be an understatement starting with a younger and much healthier person. The more it works for me the more I wish I had started earlier, much earlier. When I look around and see the way most young people eat part of me wants to say, "Hey, you should look into this". Then the next topic is how most think we fell off the bed and bumped our head at some point. Scott

Your situation would make it much harder on me. But I guess a person just has to hit a wall to really make a go at Carnivore. My wall was hit a month ago and thankfully the wife was hitting her own wall. We decided to give it a go together, which has been very helpful. I think it comes down to a person's motivations. If you just want to loose a few pounds, I don't think I could do it with Doritos, Vanilla Bean Ice Cream, and an endless supply of Bourbon and Coke waiting for me with a stroll into the kitchen. But my horrible Blood Sugar and Blood Pressure and constant hangovers and the thoughts of my mortality were so overwhelming, I made the change and a house full of crap food wouldn't affect me. I had to decide if I was going to live a good life or continue killing myself. So a non-participating wife would be harder, but I could still do it..... Now, don't ask me how an abscessed tooth will affect me, because I failed with that occurrence.

I hit the gym this morning and had plans for an end of the week-all out workout. Unfortunately, I missed the mark on salt, electrolytes and hydration yesterday, maybe one, or maybe a combination. I got thru squats with a solid lift and when I did the first hamstring exercise I cramped like I hadn't drank anything in months. I went to a slightly bent knee position and slide stepped to the water fountain. The cramps were as painful as any I have had. Ten minutes in and I'm shot. it took about ten minutes for it to pass. Then I was finished with legs but did more arms and chest than I had planned. Ended up with a pretty good workout but my legs got a pass today. I did my morning walk (just over 3 miles) and got it 85 pushups along the way. I picked two hills that were steep and somewhat long (felt long anyway) to ease back into running. During the walk I ran up the hills three or four times and out of the 3 miles maybe 1/2 mile or so was running. First time I have ran in many years. Followed that up with 5 eggs scrambled in butter. Back on nights so it will be rest days for the next couple three days. Scott

I’m fortunate to spend my winters in sw Florida. I work as a starter 2 days a week at a private golf club. This entails walking up and down the range, sending people to the tee box when it’s their time. I usually get at least 15,000 steps a day doing that. The other five days I hit the gym. I started carnivore Jan 1st and still going strong. Down 29 pounds. I go for blood work in April and I’m sure my dr will flip out when she hears I stopped my statin. I’ve been researching on what my response will be. My CAC is 412. An angiogram showed only 25% stenosis of two coronary arteries.

I'm all in on this one as well. I have started to lift with more intent as of late. I'm hitting muscle groups specifically and then finishing the workout with more of a full body approach. I leave the gym, come home and walk a hair over 3 miles. I had read a lot about rucking. I use a 40lb weight vest on the walks. A little different than the ruck sack approach but it is quite the work out. I try to get in between 50-75 push-ups along the way. 10-15 at a time. This will be my approach to getting out there and moving in March. This should be a great thread. Scott

March is when the weather starts to be a bit less like violent winter here where I live. Any sunny days, warmer days ...heck, any day I can out without insulated coveralls and boots is a good day, and I will be outside. We have a dog run to put up this spring, and my wife and I are finally pulling the trigger on getting chickens this year, so a chicken coop will be going up as well. I am looking forward to going outside and being active!!

Congrats on your progress. Weight loss is great and feeling better is even more, but when you come off medicines, that is a incredible feeling. Congrats on the progress you have made. I think a lot of doctors are pre-programmed/pre-dispositioned on a lot of things. At a HAZMAT physical the doctor came in and never looked at my chart. His first sentences were, "we will need to get you on some blood sugar and blood pressure medicine sometime soon". My blood sugar was in the low 90's and my blood pressure was 110/65. My response was, "I am overweight but I'm not in any need of being on medicine. I'm healthy, just fat". He came back with the "you will need them in time", but he was fully prepared to write the prescription then. My family doctor was pleasantly surprised with the weight loss and almost onboard with the way I am eating. He wanted me to use some cholesterol medicine and eat similarly but drop the fat content down. I left with the medicine he gave me but it is sitting on the shelf in the bathroom. My LDL dropped by 35 points and he sent me a note, "Continue on your current path". I take that is he is OK with a higher fat/moderate protein-nocarb/sugar and nor cholesterol medicine. LOL Again congrats on your progress. Scott

Thank You sir..it has been Just about 1 Year into this adventure...I have stopped ALL diabetes medication..Insulin...Glipizide..Metformin....I have stopped all Blood Pressure medication..With the exception of 50 mg Of Metoprolol...I was On HCTZ..Amlodipine..And Valsarten....I have lost 51 lds...I feel great...I am excersing each day..210 wall pushups..120 squats..75 10 ld curls (each arm ) Per day In addition to walking 80 to 100 minutes per day..My blood sugar remains below 100 most of the day...My blood pressure is running around 115 over 60....When I think back on the medical care that I have recieved over the last 20 years...It makes me so very angry...! No Dr that treated me ever once considered to advise me to stop eating carbs..NOT ONE..!However they were very quick to Write prescriptions for medication.. It was by luck that I found Dr Robert Lustig and Dr Ken Berry on Line..Then found this Forum...I am very Grateful for all of the help and encouragement That I have recieved...Right now its time to walk...Mark G

The wife and I are fanatics about Mexican Food and we simply refuse to give up on it. Also, over the last three decades, we have learned to cook our own. We just have to be creative on carnivore, so here is how we make extremely low carb, Beef enchiladas, perfect for the Carnivore diet. The only carb is see in this whole recipe is 1 gram in the Sharp Cheddar Cheese, 1/2 a gram in the Garlic Powder and 1/2 a gram in the Cumin. So 2 grams total and the sauce serves two-three people.... so very, very little carb, maybe less than 2 grams for the whole plate. (By the way, zero carb in the dried chili's.) 1. Make your own Enchilada Sauce, because we have not been able to find zero carb Enchilada Sauce and homemade is better. Start out with a bag of dried chili's and toast them in a dry Iron Skillet for 5 minutes. Then put them in hot water for 30 minutes, and into the blender with salt, garlic powder and cumin. (very small amount of garlic and cumin). Once blended, strain the sauce and pour in a skillet to simmer. 2. For two plates, crack three eggs and whip, adding about a 1/4 cup of water to make it more runny. Thinly coat a large skillet with butter, leaving very little oil and pour 1/2 the eggs in... (This is the one place I have to use a non-stick skillet). Rotate the pan handle, allowing the egg to flow all around the pan, making something that looks like a crepe...... very thin. You have to flip and cook the other side, or you can cheat like I do and have an oven cook the top with the broiler. 3. Brown a pound of hamburger meat and salt to taste. 4. Now you can build your enchilada. Lightly coat an oven safe plate with melted butter and place the egg crepe on the plate. On the crepe place your hamburger and a little sharp cheddar cheese and then drizzle some of the enchilada sauce on the inside and roll up. Drizzle the outside with more sauce and put a little cheese on top and put the plate in an oven on 350 degrees for 20 minutes. 5. We put a dish towel on the table, as a hot plate is about to come out of the oven. If you called this a splurge or a meal on a cheat day...... you are cheating very little. I need this meal once a week. I suppose you should stay away from this recipe if you have determined that chili's and/or enchilada sauce mess with your body. I was eating EVERY chili and hot peppers since I was a child and my body loves it. By the way, chili's are rich in vitamins and minerals - a good source of Vitamin B6, Vitamin C, Vitamin B12, Vitamin E, Phosphorus, Calcium, Potassium, Zinc and Selenium. PS. If you wanted zero carb enchiladas, just eliminate the cheese, garlic and cumin. They will still be darn good.

SPOT ON This is tonight's bacon, and it is DONE cooking.

I use xylitol gum and mints a lot. One, because I like them and that's my only "cheat" and two because I dance Argentine Tango a few times a week and I want my breath to smell fresh, and three because it's supposed to be good for teeth and gums. I use Spry brand that I get on Amazon.

That's fantastic! I actually have an appointment to record a podcast episode with him today! Great job!

I also believe in Big Brother and the sharing of algorithms..... I read the thread, commented and had a slight laugh. I changed screens to check my email and a meme/short video popped up about bacon. Go figure. "Bacon is a lot like women. They both smell good. They both taste good. And they both kill men slowly". We are all being watched and monitored. LOL Scott

First response is spot on. For most, they fade in time. Not as frequent and not as intense. Becoming fat adaptive is one of the best decisions I have ever made. And most pork doesn't carry enough fat ( I pick the cheaper/fattier cuts for the fat content alone, plus, I'm cheap) It takes some time to adjust and every person does so at different rates. I am not a fan of the word but it has ended up the best way to describe but you are in the first of detox from sugars and carbs. It will get better with time. Scott

Those are carb withdrawals, and the fact you are not fat adapted, being it, you're only a day in, a release of ghrelin hormone is sending you a message that your usual carb intake was not there. Obviously, when you know you just ate, you are not starving. In addition, you need more fuel in fat with pork chops. Add some butter and you'll see those pangs will decrease. It will take from 2 to 4 weeks. After over a year I still sometimes get that pang, because I have always finished a meal with a desert, or something sweet. Fat is fuel now. Good luck.

Saladino seems to get a lot of press, and he does ruffle a lot of feathers , but let's say I am skeptical of his motives after examining some of his work. This is not the first time I have visited his site, and I will say that he does seem to get things right on the page the above link takes you to. In my opinion, nothing listed on that page is ideal to eat. Another way to say it is that I do not believe that anything listed there will improve your health by consuming it. Can you eat mushrooms? Yes, you can of course, but I dont believe we should. I have cut mushrooms out of my diet, and precisely for the reasons listed by Saladino. I see that he is still promoting the eating of fruits, which I do not personally see as beneficial to our health. Fruits bring with them fructose, which is far more damaging to our bodies even than glucose! Can you eat an apple in season? Of course you can, but we are right back to the mushroom questions again. I dont personally believe we reap any benefit by consuming fruits either, so I disagree with Saladino in that regard. Then there is this video about "needing carbs" after which I pretty much stopped listening to him. Very interested to hear what other's take is!

If a girl is interested in you she'll happily go anywhere you want to go and accommodate your preferences. I'd invite her to my favorite burger joint, and If the first words out of her mouth aren't, I'd love to. I'd say maybe another time, and bounce.

I just eat salt. A few weekends ago I used some of my wife's BBQ sauce and it didn't taste as good as I remember. It has some sugar and I wonder if that what didn't taste the same. I just use salt now. For whatever reason flakes of pepper stick in my throat now and I cough like all get out if I use pepper. Crazy, and I know why that happens. All salt for me. Scott

Funny, but when the wife and I conjure up something fancy to prep and cook.... we finish our meal, look at each other and say... "A Ribeye would have been better."

I wish I had the patience to conjure up such a majestic dinner. I say that as I am eating fried spam, feeling so much less sophisticated lol.

You need to read post #1.... explanation there of how it is all made. The only difference between Carnivore Enchiladas and normal Enchiladas is the corn tortilla delete for the egg crepe.

The only carbs in an enchilada are the tortilla, unless you buy grocery store sauce. Oh no, the sauce is not over-cooked. That's the color of real, dried chilis and the sauce was very "earthy", like I love and can commonly be found in New Mexico restaurants that serve real, authentic food. And no... I was not craving the Carbs. What I crave is that Enchilada Sauce, the peppered ground beef that has Cheddar sprinkled on it. I could have heaped the ground beef on a plate, sprinkled Cheddar and poured that Enchilada Sauce on it and been very, very happy. I just like it rolled in an Egg Crepe and heated in the oven on a plate, as it "eats" like an enchilada.

Pre-meal pics! hahahaha (More to come this evening.) On the smoker in pre-dawn hours this morning. Counting on it being phenomenal by 5pm this evening. I will smoke until Noon and then move to my massive roasting pan and into the oven on 350 until 4-5pm today. It's a short cook, but all the time I have today. Small Brisket, about 8lbs, Rubbed in Mustard, Salt and Pepper.

Sorry, I started eating before I remembered to take the pic. One of my favorites... Grilled Ribeye and Shrimp.

Yep. 91 pounds since last May. 91 pounds over the last 72 hours would a bigger whopper than any of my fishing or hunting stories. LOL I do root cause analysis a lot at work. I then try to apply some of that thought process into things at home. Yes. The 91 pound is a result of the carnivore WOE. To get deeper, first off, the decision to go carnivore was knee-jerk and maybe even haphazard. Zero research or prep, just dove right in. Maybe not the best way to make a decision. But at some point, I decided this is working for me, then no longer needing medicine, then the weight continued to fall, the energy levels are better than they have been in many years, and I decided I need to maintain the course. With some reflection, I decided long ago to be fat and basically unhealthy based on my choices. As of late I "think" I am making better decisions. I'd also like to the board/forum and the posters. Reading others' experiences as well as sharing my own have helped me a ton along the way. Thanks. Scott

Of course I am less than two weeks into this endeavor, so no I haven't. There will certainly come a time when someone will notice that I have lost 20 lbs and ask a question. It is then that I will share my story. They can choose what they do with that.

Good to hear that, your journey and approach to CKD would be extremely influential and valuable. And thank you for your update.

About to devour this top sirloin...

Ok now you’re talkin. I grew up on Mexican food and figured it was gone forever but you may have given me new hope. For someone in maintenance mode like me those few carbs is no big deal. I can’t deal with tomatoes anymore but like you I grew up on peppers and chilies and I will admit that they are my one “fruit” indulgence on occasion. I don’t know if you have them in your area but one of the stores we have in our area, Brookshires, has Egglife Wraps that are similar to a four tortilla. To be honest they are a poor substitute for a good tortilla but they aren’t bad either. I make my breakfast tacos with them. Sent from my iPhone using Tapatalk

My father, a cattle rancher, loved a steak cooked in butter in an Iron Skillet. The Chuck Wagon cooks did everything in Iron and that's what he grew up with. I think I will start cooking that way more often, but not because I am afraid of a little ash and smoke. .........

Nope, solo here. My wife supports me, but is not on the diet. I don’t need to be held accountable….I’ve got an all or nothing personality and 6 weeks in I can honestly say I haven’t cheated once. Down 23 pounds.