Skeptic

I was stumped as far as any advice, but I agree with the above posts! Shakes and smoothies, sauces and seasonings... if you can. I always tell people to take it slow if starting a diet change. It took this guy YEARS to give up coffee. I can definitely say that this forum is a great place. I came for the info, but have stayed for the nice folks. Good camaraderie here, with a pleasant helping of understanding. I certainly am hoping you can get some relief. Are you journaling any of your diet / symptoms? I find that to be a big help, as a lot of times the weeks all roll together in hindsight.

Now THATS what Im talkin about!!! That sure as heck looks like a full beef right there. Id guess 650-700 lbs hanging weight? I think I see some bones under the ground beef in the second picture?

Im leafing through my copy, and I have to say that it is a well thought out book. Each "chapter" is barely a page long, with information that is to-the-point. I am seeing this as a good reminder for myself, but more so, a great tool to get others on board with this way of eating. Most people (especially malnourished people on a western diet) have minimal attention span, and marginal reasoning capabilities. It is obvious that this book is intentionally written to be as easy to understand as possible, without talking "down" to the reader. I honestly find it brilliant, and do recommend it. Best five bucks I have spent in a while!

You can DEFINITELY eat that in a year. Some days you might eat less, but then again, when you have a barbecue and have people over, a bit more will go. I find it evens itself out in our house. If you arent cutting it up yourself, cut&wrap fees are usually around a dollar a pound (and UP) so that is a big jump to the price at the end. I dont think 7.63/lb is bad at all! Sure can be miserable sometimes scaring up that much free cash all at once to put in the freezer, but I have to think of it like "theres our food for the year" I hardly go to the grocery store anymore.

Hey Tom, nice job on the 90 days. You are through the initial tough phase of cravings, and well on to where you are seeing many benefits! Most excellent. Ill tell ya, nothing makes me smile quite as much as someone walking into my shop that I havent seen in a while, and they look at me and say "dang! You lost a good bit of weight!" I dont get to Florida much, but sounds like you may be headed up my way soon. Stop in and say howdy if you go through Oneonta!

Your body shape is pretty similar to mine, so I will say from my point of view that I see some of both kinds of fat. Subcutaneous fat is between your stomach muscles and skin of course. If you can tighten those muscles and still feel some "squish" thats the subcutaneous, in my experience. Both kinds of fat will go away in time, with a proper diet and exercise, but I always stress the diet BEFORE the exercise. A lesson I am currently in the midst of learning is one of patience, while listening to my body. This is one of the hardest things to do, believe me, and never what anyone wants to hear, to be honest. When I began carnivore, I felt like I finally had the golden ticket after years of searching and wasting my time and money on gimmick supplements and diets. The truth is, we DO have the golden ticket, but there may be a lot of damage to undo, especially if coming from a typical western diet of processed foods. Calorie counting is not necessary on carnivore, but fats to protein counting is VERY helpful. Bob just put out a great video on this, that I just watched this morning. Check it out if you havent already. If you have not done so up till now, I would recommend that you do a few more weeks of getting comfortable with a measured and proper 80/20 fats/protein diet, and make sure you are in ketosis. Get a cheap fingerstick meter ($35-40) and see what your numbers are morning/evening. I just got a meter, and am having good luck with the KetoBM brand, for what its worth. The test strips are about $1 per, but worth it to know what does what in terms of foods you eat. Mix your own electrolyte water and stay hydrated, especially with nice weather coming. Really makes a difference. Im happy to share my recipe, and there is a thread on here somewhere about this topic.

Howdy Rose and Jay! Welcome aboard. Carnivore diet has helped me, as well as seemingly everyone else I know who has adopted it. It is definitely not without its challenges, but there is no better payoff than good health!

I think I grabbed one from the same seller! $4.40 from Illinois.

I will have to check this out!

Well I sure as heck am late to this party, but welcome Terry! This is a fantastic place to be. Enjoy yourself. Funny how we all come to this way of eating via slightly different paths, but stay for the same reason. "I am NEVER going back!!" seems to be the general consensus. I have a friend that has recently begun fighting with MS, and I have long suspected the carnivore diet would be the way to victory for him. I will be staying tuned!

Vote cast!!!

In my opinion, anyone on the carnivore diet that has the means to do so should be buying their beef this way. Its not about the quantity, its about the quality. Store beef tastes and acts nothing like what we get back from our local butcher. Cost savings is also huge, and not to be overlooked. We have been raising beef at the farm for a lot of years now, and sadly the prices have skyrocketed over the last 5 or so. Last year's rangy looking little feeder calves were going for $2.50 to $3.00/lb at the auction, so $5.45 a lb all done up nice for freezer camp isnt too bad from what Ive been seeing. We put a whole beef in the freezer every fall now, and it doesnt last the year. Gonna have to pony up and buy another upright unit (or a walk-in haha)

I was little disappointed that the poll didnt have a selection for "uncooked" I settle for "blue" when Im out somewhere, and it IS tasty that way. I can seriously eat it raw though. At home I prefer just warm (which is hard to do without cooking too much) My wife says I do em so "a good vet could bring it back"

Ain't NOTHIN tasty like a fatty rib steak!

I was just gonna say the same thing.