ShaneSmith

Hey everyone! I have started with what I think is gout in my big toe on the left foot. The joint is swollen and very tender. It hurts to walk on it. Has anyone ever suffered with gout while on carnivore? I just hit my 90 day mark yesterday. I have been doing amazing on it and this is the first hiccup. I primarily eat beef, butter, bacon, and eggs. Once in a while, Chiken. And some pork sausage every now and then.

Ya, my last bout of it when I ate the kippered beef only lasted about a half day. I was thankful for that. Back when I was eating the SAD, it would last a week or so. Noooo, I'd tell folks that didn't understand that it was like having a kidney stone in your toe.

I have never had gout and I’m thankful for that but my son has while he was a carnivore. My son did though but he understood that it had nothing to do with eating meat. He just kept eating meat and fat and powered on through it.

https://filmot.com/search/Gout%20/1?gridView=1&channelID=UCIma2WOQs1Mz2AuOt6wRSUw

Dr Ken Berry has a couple of videos about gout. I hope it clears up soon!

Oxalate dumping could be primary concern.... like ol_hilly said black pepper is bad j00 j00.

When I have a flair up, that's where I get it also. In the left big toe. The last flair up I had, I had ate about a quarter pound of kippered beef sticks. I'm gonna go with maybe it was all the black pepper in it. ? I don't know for sure. Maybe it was some other chemical in it? I haven't had it since and have stayed away from kippered beef as well as black pepper. I know black pepper is high in oxalates . Have since switched to white pepper on occasion. ... Us people that are susceptible to gout and/or kidney stones need to lower the oxalate count as much as possible.

Pork butt.

Yes, if a person is sensitive to eggs, it is usually the whites they are sensitive to. We will recommend they try seperating the yolks from the whites and try eating just the yolks.
Sometimes the sensitivity is to what the chickens are fed (soy, grain, etc), and you could try pasture raised eggs that are locally sourced, like from your neighbor across town.

Did you write this? and do you mind if I share it? This is powerful and I think would hopefully wake up the masses!

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!!

Did you write this? and do you mind if I share it? This is powerful and I think would hopefully wake up the masses!

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!

Medium rare for me!!

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!!

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!!

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!!

Did you write this? and do you mind if I share it? This is powerful and I think would hopefully wake up the masses!

I usually have some pickled quail eggs in the fridge. Great little snacks. 

A difficult balance, imo. When my whites get crispy, my yolks are starting to solidify also.