Skeptic

Thanks everyone for the suggestions. I really appreciate the help!
I did manage to eat some chicken after doing a 30 hour fast which wasn't on purpose, but the prospect of chicken wasn't inviting. It was fine, no nausea like with red meat. It was a small amount, just a few wings (fried in butter), but it's better than the junk I've been eating. I'll just do that again tomorrow. I did see a thread here where everyone recorded what they ate? I think that's a great idea, to write things down. And I will also journal this time to figure this out in case it happens again in the future.
@Skeptic I do really like the idea of giving it time. I'm so tired of deciding to go back to carnivore overnight and then failing in a few days. I mean, when I keep doing that it makes a bad record and at some point it only makes sense to give up since failing seems like the only outcome. But it didn't occur to me at all that I could take my time, no pressure (THE PRESSURE!!), just add a bit more meat and other animal products everyday until it becomes the majority of what I eat and I just stop eating other whole foods altogether. It's a very sensible approach. Thank you so much! 🙏 🌸🌸
@Geezy Thank you so much! Virtual bacon: 🥓 🥓 🥓 
@Miranda I haven't tried the gelatin, but I can try it. I haven't seen anyone for the binging and purging. I don't see how they can help me. I suppose, to them, using carnivore to recover would just be another extreme diet. I also don't really like non carnivore doctors and I don't know any carnivore ones. My doctor is the one who assured me that the pill was one hundred percent safe. He actually said that to me! He didn't tell me that I'd lose my hair, my mental stability, my hormonal balance, my figure, etc. Honestly the only time I'll go near a doctor now is if I break an arm or something. I'd rather hug an angry grizzly. 
Thank you so much for the suggestions, for your support, and for taking the time! 🌸🌸🙏
@Scott F. What happened to your friend sounds terrifying! So glad he's ok now. If he can go through all of that then surely I can do this which is a much smaller problem compared to what he experienced! I just get nausea. It does put things in perspective. Thank you for sharing that and for your support 🌸 🌸 🙏 
@ketomonster I do like cheese. I'll add some to a little bit of beef tomorrow and see what happens. Thank you for the suggestion 🌸🌸🙏

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.

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?  

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.

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)

For an entire year my bloodwork was horrible and with ckd3b, and I am finally seeing big results on carnivore I am no longer losing electrolytes, and all my blood work came back normal. My blood pressure stable under 110/65 last year my average blood pressure was 156/110.  I been eating lots of real butter , and I increased my egg intake per month to over 100 eggs. And I stopped coffee including decafe and tea.
 
 

Here is a great breakdown of the of the differences between grass finished and grain finished beef. 
This covers the weights, yields, costs and the different processing cuts. Very informative especially if you ever want to buy a half a beef. 
It’s long but very good. 
 
 

Yeah I’m going through the same things. 
 I go in for a Physical every six months. Supposedly Medicare requires it because I have had some health issues. My doc loves everything about how I’ve turned my life and health around but can only focus on the Cholesterol and statins. We have yet to have that long talk but like you I just smile and say no thank you, I’m good. 
I don’t know if my doctor will ever come around because he’s caught up in the mainstream medical hype but it’s funny that he threatened to send my last blood work to my cardiologist and I just told him to go ahead, my cardiologist knows I’m carnivore and completely supports me in what I’m doing because it’s reversed my heart disease. 
 

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)

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?  

Forget the mistakes but remember the lessons. 
We’ve all been there and those of us who are successful are the ones who pick ourselves back up and keep on trucking. 
It’s all about progress over perfection. 
I learned my lesson years ago when I quit dipping snuff. After a long addiction to Copenhagen I quit cold turkey and was off of it for two years. I was working around a bunch of guys that dipped snuff and one evening I thought “Man, that sure would taste good. One little dip won’t hurt, I can handle it.” Boom! I was hooked all over again and probably worse than before.
It was another 9 years before I’d try quitting again but this time I knew that I could never allow myself to ever touch any kind of tobacco again. I had learned my lesson. 
This lesson served me well when I started carnivore. I will not touch carbs because one, they serve no nutritional purpose for my body and two, if I do I’ll just be hooked again and start from scratch. It’s just not worth the effort. 
I’m firmly in the opinion that nothing tastes as good as how I feel. 
 
It’s great that you’ve identified your problem and know what you need to do to fix it. 
You’ve got this figured out. 👍

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.

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!

While digging in the freezer today I found a bag of frozen veggies from many years ago. Those are now at the bottom of our compost pit 😆

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!

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!

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!

I had to go look up what my average daily insulin is.  Im on a pump, which has a total capacity of 300 units.  

Before carnivore, I used to have to fill it back up every other day.

Currently I am averaging less than 60 units a day.  I know I can do even better, but I think I might need to do a food diary to get there.

Wanted to start a dedicated thread on this, as I am still learning, and have more questions than answers, but a bit of experience to bring to the table.  Sorry in advance if this gets long.

I am two years in on the carnivore diet, and (to my knowledge) properly fat adapted.  I can consume fats with relative abandon with no restroom related "side effects" shall we say.
As a type1 diabetic, I can definitely spend a good portion of anyone's time singing the praises of what I have been informed is something called gluconeogenesis, as it keeps me from having to carry sweet snacks always at the ready.  I can work along, and not worry about low blood glucose most of the time, even as a type1.  I have proven to myself that a zero carb diet is the way to health, especially with type1 in the mix, but I dont wish this thread to be isolated to those with a specific knowledge of diabetic physiology.  As an additional thought, wearing a CGM (continuous glucose monitor) allows me to get a different perspective on what is happening as my body processes different foods and situations.  Its my hope that some of this may be a help to others (as well as yours truly!)

 Many folks here speak about being kicked out of ketosis if they consume carbs or sugars, and while I notice this myself, I ALSO notice that if I eat anything that contains sugar or carbohydrates, it will seemingly hamper my gluconeogenesis abilities, and I will drop terribly low in the hours following the compromised meal.  This is as opposed to the normal days  where I have eaten "clean" and my glucose level will drop to say, 70 and then self correct and I can go right on working (or sleeping) like its nothing.

I have been trying to get a straight story from all my internet searches (heh, get in line, right?!) ...so wanted to poll the community here for everyone's thoughts.

In another thread (that I didnt want to hijack) Bob spoke about "adaptive glucose sparing" and some of it's effects.  

Here are my observations, please critique, or add to these with your thoughts!
- When I have been able to keep my diet SPOTLESSLY clean for many days in a row (no cheats, ever) my sugar levels seem to stay right on target and I feel simply amazing!  I have been under the assumption that me being properly fat adapted, I am in these times reaping the benefits of adaptive glucose sparing.
Something that I am beginning to suspect, is that adaptive glucose sparing is akin to ketosis in that a dietary change can "kick us out" for a while.  Is this at all correct?

I further notice that *sometimes * when I fast for any longer than one meal, my glucose levels can sometimes rise and stay elevated as if I just ate an oreo cookie!  This happened most recently at a dr visit, and I was amazed at how high my glucose level was (145) even though I had not eaten anything for nearly 24 hours! ( @Geezy has made a comment in a recent post suggesting that I may have fasted too long before the appointment, which can throw your numbers off?) Anyway, I say *sometimes, because it doesnt seem to be a hard and fast rule, and on other occasions I can go for days and not have my sugar level rise at ALL, even with fasting!

There are also many regular days when no fasting is going on, and my diet has been a proper balance of meats and fats, but I throw some cheese in, I notice that after my midday meal, my sugar level goes up considerably as if I was back on the cookies again!  Ill be sitting there later on thinking to myself "what the heck did I EAT??!!" as my blood sugar level is going up past 175!  I have so far attributed this discrepancy to diet (perhaps as a result of eating things like cheese maybe?) and that in these times I am experiencing gluconeogenesis without the benefit of adaptive glucose sparing? Am I on the right track here?

Is the cheese (or even a small amount of dairy) enough to shut down adaptive glucose sparing to the point that my body begins creating a sizeable amount of glucose from the protein I just ate?  Does it work like this?  It certainly seems like it, but these are the questions I have in my head day to day.

Lastly, I hear just a bit about a process from time to time called glycogenolysis, that is similar to gluconeogenesis, but is instead the body's conversion of glycogen to glucose.

Is glycogenolysis actually what is saving me during the times I would drop "low"?  

According to the internet at large, a high fat diet increases insulin resistance, but I have experienced my insulin resistance going DOWN as a result of carnivore, as well as my A1C.

Okay, Im done for a minute.  Please let me know your thoughts!


 

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.
 

 

Welcome Jack!

So glad you found the carnivore diet.  You are on the right path!

I will offer my perspective in regards to inflammation, as this was something I wish I had known a long time ago.  Western medicine regards inflammation as a bad thing, the root of all evil, if you will.  They try to reduce it any number of ways.  Dont get me wrong, inflammation is not what any of us want, but it is a healing response, rather than the enemy.  Fixing the problem that is causing the inflammation is the key, and is one of the things that carnivore is very, very good for!

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!  

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!