Bob

There was one occasion about 5 years ago, I was doing dirty keto and making some progress, that I thought I broke my big toe. I dealt with it for over a month before finally giving in and getting an x-ray which came back as everything was just fine. So in hindsight, it might have been a gout attack. I was dirty keto - plant heavy, and still drinking here and there. I have not had another episode like this since starting carnivore or carnivore-centric keto eating patterns.

Sorry that I am late to the discussion. I just saw this post. I had a similar problem with insane cramps waking me up several times a night. And the thigh cramps were the worst. Drinking saltwater or an LMNT right before bed would sometimes help. I eventually narrowed down my issue. It was a prescription drug that I was taking. I ceased taking the drug and I haven't had to take electrolytes nor have I had any cramps in over a year now.

I'm sitting around 174.4 pounds. I started the month at around 180. So I am happy with these results thus far. The lowest I have ever seen since starting carnivore was 173.7. I'm sooo close, lol

Slow progress is still progress. It's not a race, lol. My initial results were amazing. Dropped the first 60 pounds almost effortlessly over 6 months. Now if I want to shed more, it's going to require some effort on my part.

I don't know the accuracy of this either. I've heard it over the years though. I am inclined to think it's a joke but it would be easy to fact check, lol.

We survived. There was probably 15" of snow on the roofs of the vehicles. Had to snow blow my drive and my fathers twice, once Sunday afternoon and then again on Monday. Now it's another bout of arctic air coming down straight from the north pole. It was -3'F last night. Brrr chilly!

I've never done one. I shiver at the thought, lol 🥶 True that!

Or become one, lol. Last night it got down to 0 degrees Fahrenheit. Brrrrr! It was originally supposed to miss us, but then it changed trajectory and now we are looking at possibly 10-18 inches of snow throughout Sunday and Monday. Today is pretty quiet though. The calm before the storm. Just cold.

Out of curiosity, are you saying that when you drank diet soda you required more fast acting insulin? Or are you just saying that you need less because you are zero carbing it?

Interesting comments. I could see "Big Food" now developing products that they market as "real food" and they will jump on the bandwagon and steal that slogan "eat real food". "Look! My ultra-processed food product is made with ingredients primarily derived from meat, dairy, and vegetables. May contain less than 2% of blah blah blah" lol

New study connects Coca-Cola to fatty liver disease, type 2 diabetes: "It shouldn't be sold"Story by Marie Calapano Woman drinking from a big bottle of Coca-Cola© Source: Shutterstock Coca-Cola is one of the most familiar drinks in the world, often viewed as a simple refreshment. But a major new study is renewing scrutiny of what regular soda consumption may be doing to the body, linking sugar-sweetened beverages to higher rates of fatty liver disease and type 2 diabetes. The findings have drawn strong reactions from health experts, with some questioning whether products like Coca-Cola should continue to be sold as everyday drinks. Specialist registered dietitian Nichola Ludlam-Raine said the drink’s sugar content is so concerning that “it shouldn’t be allowed to be sold,” while the company maintains its products are safe when consumed in moderation. As metabolic disease rates continue to rise worldwide, the research raises new questions about how sugary drinks fit into modern diets and whether current consumer guidance goes far enough. What the New Study Found A can of Coca-Cola in a person's hand© Source: Shutterstock The research, published in the medical journal Nature Medicine, analyzed sugar-sweetened beverage consumption across 184 countries, using population-level health data rather than sales figures. Researchers examined how soda and similar drinks contributed to long-term disease outcomes. The study found that in 2020 alone, sugar-sweetened beverages were linked to 2.2 million new cases of type 2 diabetes worldwide, accounting for 9.8% of all newly diagnosed cases. The same analysis connected these drinks to 1.2 million new cardiovascular disease cases, or 3.1% of the global total. Researchers said the burden was highest in regions where soda consumption is widespread and increasing, and warned the estimates likely understate the true impact, since conditions like fatty liver disease often go undiagnosed. While the analysis covered sugary drinks broadly, experts note Coca-Cola’s scale and reach place it at the center of the health debate. Why Coca-Cola Raises Health Concerns Coca-Cola bottle and glass on picnic table© Source: iStock Medical experts say the concern isn’t just sugar, but how it’s consumed. Sugary drinks deliver large amounts of rapidly absorbed sugar without creating a sense of fullness, making it easy to consume excess calories quickly. Coca-Cola contains high levels of added sugar, much of it as fructose, which is processed almost entirely by the liver. With frequent intake, the liver converts that sugar into fat, increasing the risk of non-alcoholic fatty liver disease and insulin resistance. Over time, this can disrupt blood sugar regulation and raise the risk of type 2 diabetes, even in people who don’t see themselves as unhealthy. Researchers note that daily or repeated consumption compounds the effect, and that liquid sugar places a greater metabolic strain on the body than solid foods, making sugary sodas especially concerning. What the Findings Mean Going Forward Glass bottles of Coca-Cola© Source: Unsplash The study has intensified debate over whether sugary drinks should face stronger regulation, including warning labels, taxes, or marketing restrictions. Several countries have already adopted such measures, while others continue to rely on consumer choice and industry self-regulation. For consumers, the findings reinforce a growing consensus among health professionals: regular soda consumption carries measurable risks that build quietly over time. Cutting back on sugar-sweetened beverages is increasingly viewed as one of the simplest ways to reduce long-term strain on the liver and lower diabetes risk. While the research does not call for an outright ban, it challenges how drinks like Coca-Cola are positioned in everyday life. As evidence mounts, many experts believe the question is no longer whether sugary sodas affect health, but how much longer they should be treated as harmless staples rather than occasional indulgences. ARTICLE SOURCE: https://www.msn.com/en-us/health/other/new-study-connects-coca-cola-to-fatty-liver-disease-type-2-diabetes-it-shouldn-t-be-sold/ar-AA1TvhSH

I hope so, simply because while it's not perfect, it is a step in the right direction. You have to be a moron to take issue with the message "eat real food" and to minimize or eliminate heavily processed food. But there will be opposition. I am already seeing it on my feeds and in shorts/reels/tiktoks, lol. Mostly from die-hard vegetarians, cardiologists who hold traditional views, and people with Trump Derangement Syndrome (the types that if MAGA or MAHA would say breathing oxygen is good for you, they would try to hold their breath ).

True, people can be dogmatic, which is why some call it the 'carnivore cult' lol. Yes, a lot of people can get off meds, but not everyone. You and me are examples. You with your low production of insulin, and me with my kidney failure resulting in hypertension. Not necessarily. Maybe it will. Maybe it won't. Remember that Dr. Berry coined the term "Proper Human Diet" and then years later the phrase has been hijacked by carnivore purists to refer to carnivore only. It doesn't. It's a spectrum. Carnivore is just one end of it. And to that end, Dr. Berry is a reasonable voice in the keto-carnivore community. He's a doctor, and still will recommend that you talk to your doctor about getting on a certain drug. He's not anti-meds by any means.

I am unable to open these files. It might have to do with the bugs/glitches we've been experiencing lately. If you want, try emailing them to me and I will see if I can convert them to a typical image format. My email address is Bob (AT) CarnivoreTalk.com Replace (AT) with the actually at-symbol.

Foods that Americans were told to avoid for decades are back under Trump's new nutrition rulesBy Andrea Margolis Published January 18, 2026 11:01am PST Foods that Americans were advised to avoid for decades are back on shopping lists — following updated federal dietary guidance released under President Donald Trump's administration. After years of being told to avoid full-fat dairy, red meat and saturated fats like butter and beef tallow, the White House said updated guidance no longer broadly discourages those foods when consumed in moderation. The changes reflect revisions to federal nutrition recommendations developed through the Departments of Health and Human Services (HHS) and Agriculture (USDA), rather than a wholesale reversal of prior advice. Image: Dietary Guidelines for Americans, Department of Health & Human Services It doesn't mean that every fatty food is encouraged. For example, experts still caution against eating too many processed snacks that are high in saturated fat such as chips, cookies and ice cream. HHS Secretary Robert F. Kennedy Jr. said he was "ending the war on saturated fats" — though the updated report continues to recommend limits on daily intake. "Protein and healthy fats are essential and were wrongly discouraged in prior dietary guidelines," he said. Here's a handy summary of which foods are back — and how federal guidance and nutrition experts say they should be consumed. 1. Full-fat milk and yogurt The new 2025–2030 Dietary Guidelines for Americans describe full-fat milk and yogurt as "healthy fats." "In general, saturated fat consumption should not exceed 10% of total daily calories," the report states. "Significantly limiting highly processed foods will help meet this goal. More high-quality research is needed to determine which types of dietary fats best support long-term health." Full-fat dairy is packed with fat-soluble vitamins such as vitamin A, D, E and K, which "allows for better transportation and absorption," said Amy Goldsmith, a Maryland-based registered dietitian and owner of Kindred Nutrition. "There can also be an increased satiation from the products, as the fat will decrease [the hormone] ghrelin," she told Fox News Digital. Goldsmith noted saturated fat should still be portioned, even if not completely cut out. "This is the nuance with the new dietary guidelines," she said. "As dietitians, we want to ensure this visualization [doesn't lead] to an increase in saturated fat, as it could contribute to an increase in chronic disease." There's usually less added sugar in full-fat products, she noted, but they still need to be portioned out to avoid the consumption of too much saturated fat and total calories. 2. Butter The Trump administration's new report lists butter as one of several fats that may be used in cooking, while prioritizing unsaturated oils. "When cooking with or adding fats to meals, prioritize oils with essential fatty acids, such as olive oil," according to the guidelines. "Other options can include butter or beef tallow." Goldsmith said butter is a great source of vitamin A, which is "essential for vision and immune health." It also has vitamin E, an antioxidant, and vitamin K2 — which "ensures calcium is used to strengthen bones and teeth." "It also is the best source of butyric acid, which serves as an anti-inflammatory," Goldsmith said. "Most butters are 60–70% saturated fat… so it will be difficult to keep total saturated fat intake within recommended limits if portion and volume aren't taken into consideration," she added. "In addition, if someone already has a high LDL cholesterol, butter would not be the best source of spread as it can continue to contribute to increasing LDL." 3. Beef tallowBeef tallow is high in vitamin A, D, E and K, similar to other animal-based fats. Goldsmith also noted that 40–50% of beef tallow is monounsaturated fat, a proportion comparable to some plant-based oils. "The other 50% is saturated fat, however. So once again, serving size and volume need to be considered to keep saturated fat below 10% of total calories," she said. "In addition, beef tallow can be more expensive than butter and difficult to get." 4. Red meat Red meat contains essential amino acids that can't be produced by the human body, a dietitian said. (Getty Images) The new report recommends "[consuming] a variety of protein foods from animal sources, including eggs, poultry, seafood and red meat, as well as a variety of plant-sourced protein foods, including beans, peas, lentils, legumes, nuts, seeds and so." Goldsmith noted that red meat contains all nine of the essential amino acids that can't be produced by the human body alone. "About 60% of the iron in meat is heme iron, and it's one of the best sources of zinc," she said. "Heme iron is absorbed into the gut fast, which means it can rapidly restore ferritin, your iron stores." Red meat's zinc is also crucial for immune cells and inflammation control. "The new dietary guidelines stuck with the recommendation to keep saturated fat below 10% and, on average, red meat is 40–45% saturated fat," Goldsmith said. "It will be important to vary animal protein to keep the saturated fat number down as high saturated fat diets contribute to heart disease and cancers." Read more from FOX News Digital ARTICLE SOURCE: https://www.ktvu.com/news/foods-americans-were-told-avoid-decades-back-under-trumps-new-nutrition-rules

Yes, most likely. Last Spring I was on a 'butter bites' kick, making them and eating them all the time. It's like carnivore candy. But a couple weeks into that I did get a lipid panel and my cholesterol also peaked over 400. The Doc wanted to put me on a statin, which I refused, and so he referred me to an endocrinologist. I just met with her last week, which I am going to talk about during Monday night's Livestream. And this is basically the agreement between me and my endocrinologist. I'll go get a CAC score. Then we will have some data to discuss. Until then, I have no interest in any meds at all (besides BP meds) because meds are what caused my kidney issues.

It does seem that vegans are left leaning, and carnivores are right leaning. But there definitely are exceptions.

Last night was fish night - Steelhead Trout. We had a 1.75 lb filet and I probably ate just over a pound of it on my own. Oven baked with some old bay seasoning and a twist of lemon.

So Sheetz has these "Keto Cups" now. All 3 are great but only one is carnivore friendly for the strict carnivore. The basic one is just eggs, sausage, and cheese. Another one is a 'farmhouse' keto cup which adds grilled peppers and onions to the basic one. And the last one is a 'mexican' keto cup which adds pico to the basic one. My son likes to get Sheetz and usually I can only get beef jerky there. It's nice to have some hot food options that I can order now without them trying to force potatoes and bread on me.

I imagine that they are either.... 1) Vehemently angry, wanting to "peacefully protest" by smashing or breaking things. These are the mentally-diseased political snots. Or... 2) Understand the concept of "eat real food" and will simply find plant-based alternatives to their protein and "dairy".

Here's a couple ideas..... Shrimp and Bacon SkewersCombine two of the most delicious proteins in this easy-to-make skewers recipe. The smoky flavor of bacon complements the sweetness of shrimp, making it a fantastic appetizer or main dish. Ingredients: shrimp, bacon, salt, pepper, and your choice of seasoning. Instructions: Preheat your grill or oven to 400°F (200°C). Wrap each shrimp in a slice of bacon, securing it with a skewer. Season with salt and pepper, then grill for about 10 minutes, turning until bacon is crispy. I will say you can probably add some cheese into that bacon and shrimp as well. Shrimp and Beef Stir-FryThis protein-packed dish combines the bold flavors of shrimp with tender beef. It’s a hearty meal that’s sure to satisfy your cravings while keeping you within your dietary guidelines. Ingredients: shrimp, beef strips, butter, garlic, salt, and pepper. Instructions: In a hot skillet, melt butter and add beef strips, searing until browned. Add shrimp and garlic, continuing to stir-fry until shrimp are pink. Season with salt and pepper, and serve immediately. And then if you don't mind some herbs/plants... Lemon Herb ShrimpThis light and zesty dish is perfect for a warm day. The lemon and herbs elevate the flavor of the shrimp, making it a refreshing option for lunch or dinner. Ingredients: shrimp, olive oil, lemon zest, lemon juice, fresh herbs (like parsley or basil), salt, and pepper. Instructions: In a bowl, combine olive oil, lemon zest, lemon juice, and chopped herbs. Add shrimp and marinate for at least 30 minutes. Cook shrimp in a skillet over medium heat until they turn pink and slightly charred. Garlic Butter ShrimpThis classic dish combines succulent shrimp with rich, flavorful garlic butter. Perfect for a quick dinner or an impressive appetizer, this recipe is both easy to prepare and incredibly satisfying. Ingredients: shrimp, butter, minced garlic, salt, pepper, lemon juice. Instructions: In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Add shrimp, season with salt and pepper, and cook until pink. Finish with a squeeze of fresh lemon juice. For fish, I usually oven bake pre-seasoning it generously with Old Bay Seasoning. I'll drizzle with lemon and/or I will use tartar sauce. If I can't make my own tartar sauce I will use a store bought option, which will contain seed oils - but this is one of the rare times I might use some so I am not personally bothered by it.

Where have all the vegans gone? Over a decade after the first Veganuary, Americans are eating more meat. Has the plant-based movement become a casualty of the pushback against ‘wokeness’? Laura Pitcher Growing up in a vegetarian household, I was aware that being plant-based was deeply uncool for most of my younger years. Then came Veganuary in 2014. In the years that followed, everyone from (albeit dangerous) wellness influencers like Freelee The BananaGirl to celebrities like Arnold Schwarzenegger and Beyoncé were talking about veganism. By 2019, a year The Economist declared “The Year of the Vegan”, meat alternatives were trending: Beyond Meat went public and Impossible Foods scored deals with places like Burger King. Almost all of my friends were switching to oat or almond milk, and even asking for advice on vegan recipes. In that moment, amid a rising interest in the environmental impact of meat consumption and with new technology on the horizon, it felt like plant-based options were the future. Until they weren’t – instead, in recent years, vegan restaurants have been shutting down and sales of beef, pork, lamb, poultry and other meats have hit record highs. On average, Americans ate nearly 7 per cent more meat in 2024 than before the pandemic, and, despite claims that veganism is still growing, only one per cent of Americans said they are vegan in 2023, down from 3 per cent in 2018. Living in New York, it’s a shift I’ve felt throughout the past couple of years, but it’s not just happening in America: In 2023, the number of people identifying as vegan had dropped by 29 per cent in Europe and 15 per cent in the UK. As someone who went vegan in a time when very few alternatives existed, I perhaps got too comfortable with the new array of plant-based products hitting the shelves. As fast as they came, some are already disappearing from my local supermarkets and restaurants, as other vegans on Reddit and Facebook check in with each other across the country: “Are vegan meat substitutes disappearing off the shelf where you live?”. “At its peak, there were substitutes for almost everything: tiramisu, chicken nuggets, smoked salmon alternatives, cheeses, all of it,” says Julia Karolak, a 25-year-old in Switzerland. “But luxury items were the first to go, vegan chocolate is getting harder to find and baked goods, desserts and specialty items that were common a couple of years ago are suddenly gone.” Edinburgh-based lifestyle creator Sophia Slater, otherwise known as “Vegan Soph”, has been vegan since 2019. “Before that, I was a vegetarian for about six months, but the goal was always to be vegan; I just needed to ease my way into it,” she says. The introduction of vegan products, like Gregg’s iconic vegan sausage roll, the same year, helped. “That absolutely shook up the vegan scene and made vegan options on the high street a lot more accessible,” she says. Recently, Slater says there’s been outrage in the vegan community over the removal of Marks & Spencer’s dedicated Plant Kitchen section, and Wagamama cutting Vegatsu and more from their vegan menu. “Even just going to the supermarket now, it’s like, ‘Oh that’s gone’,” says Slater. “It’s been happening slowly but surely, which is sad to see.” Veganism or vegetarianism has existed in multiple cultures and countries throughout history, and I have no doubt it will continue to do so. The current revolt, it seems, is against the puritanical PETA-pilled, white, wellness-infused type of veganism. The culture of putting animals over people, of extremes over empathy, is something I understand is off-putting – I am often not deemed vegan “enough” by extreme vegans because I buy secondhand leather. But today, the stereotype of veganism has gone beyond being annoying to being a symbol of “wokeness”. “The pendulum has swung back toward conservatism, and that shift makes veganism feel like part of a progressive package people currently want distance from,” says Karolak. In the age of Robert F Kennedy Jr’s Make America Healthy Again push towards whole, “unprocessed” animal products, a more animal-based diet has become mainstream, even to many of those who lean left. There’s a growing fear around ultra-processed foods. Also, there’s the fact that, thanks to meat and dairy lobbying, plant-based meat and milks are far more expensive than their animal-based counterparts, making veganism inaccessible for many. But it’s also not exactly a stretch to link the current conservative shift to the declining interest in a plant-based diet: studies have shown that conservatism predicts lapses from vegetarian and vegan diets to meat consumption. Even Peter McGuinness, the current CEO of Impossible Foods, has said that the plant-based sector became too “woke” and “political” for mass appeal. When discussing the link between conservatism and attitudes towards veganism, we have to talk about gender. More specifically, the stereotype that “real men eat meat”, while plant-based men are weak “soy boys”. Elina Vrijsen, a PhD Candidate researching the cultural construction of masculinity in relation to meat consumption at the University of Antwerp, says that the idea that meat is a necessary part of the daily meal (instead of a luxury) has only existed for broad parts of the population since the 20th century. “The link between meat and masculinities was possibly reinforced during the World Wars when there was a rationing system for food, and meat was prioritised for soldiers and working men, under the assumption that they ‘needed’ it for strength and endurance,” she says. “Women, children, and civilians often received less meat.” Flash forward to today, and the post-war cultural narrative that meat is essential for masculinity lives on in manosphere creators who are serving up steak and raw butter on wooden chopping boards online. Vrijsen says the rise of modern fitness culture has often presented meat as an essential part of building a muscular body. “The idea that veganism is ‘feminine’ stems from the fact that food – just like many other elements of social life – is deeply gendered,” says Vrijsen. “Part of this stereotype comes from longstanding assumptions about appetite and bodily needs.” None of this is a surprise if you’re a woman who has had the experience of telling men you are vegan – from countless lectures about protein to threats of hiding meat in dishes, some men make a routine out of having opinions on what women choose to do and consume. There’s also framing of veganism as being gentle or nurturing, traditionally feminine traits, and positioned in contrast to more traditional societal norms. During a time when right-wing nationalist parties across the world are talking about a return to tradition, this push has included more meat on plates. Although the link has not been studied yet, Vrijsen says traditional notions of gender often go hand-in-hand with more conservative political beliefs, and research suggests that men who identify more strongly with traditional ideas of masculinity also tend to consume more meat. “In Belgium, conservative politician Guy D’haeseleer has used meat symbolically in his messaging, positioning the abolition of halal meat and the return of ‘traditional Flemish food’ as campaign points,” Vrijsen says. “In that framework, eating meat becomes a symbol of stability, heritage and resistance to social change – a cultural and political boundary marker.” Meat consumption becoming a symbol of resistance to “wokeness”, of course, does not mean that if you simply eat meat, you are conservative, or that all vegans are progressive. “It’s less about the food itself and more about the political symbolism that different groups project onto it,” says Vrijsen. “The term ‘plant-based’ functions as a rhetorical tool – used strategically to polarize debates around identity, gender and social change.” It’s a battle that takes place in restaurants and supermarkets, often without our awareness. Under capitalist systems, buying plant-based or animal-based products – whichever is trending – is sold not just as a product, but as an identity to consume. For now, and once again, vegans are out of vogue. To some, it’s a relief to no longer be in the spotlight. “In a strange way, daily life has actually become easier now that people mostly dismiss it rather than challenge it,” says Karolak. “Visibility increased, but respect didn’t necessarily follow, so when veganism was at a peak, people seemed almost personally offended by it.” There’s also the fact that a slowdown in hype over vegan food does not necessarily indicate a decline in interest for good. “It may simply mean that plant-based eating is becoming more familiar and integrated into everyday food culture,” says Vrijsen. There are still new plant-based products being released, after all. Other once hopeful vegans like myself are still reminiscing on the moment when it felt like a more plant-based future was possible. “From 2014 to 2019 was a very encouraging and exciting time that made us feel like we were finally making some progress,” says Nzinga Young, a vegan influencer in Cleveland, who went vegan as part of her Vipassana meditation practice. “I was getting attention for being vegan and a Black woman, so I was ‘super woke’ and pandemic brand deals followed.” Now, Young says there’s been a shift in opportunities for vegan creators. She’s worked with brands to promote vegan options, only to have them remove them shortly after. “In January, after the recent election, I knew veganism would become less popular and things would significantly change,” says Young. And they already have, at least until a new wave of mainstream vegan interest – hopefully accompanied by a more welcoming rebrand of what it means to eat more plant-based. ARTICLE SOURCE: https://www.dazeddigital.com/life-culture/article/69135/1/where-have-all-the-vegans-gone-wokeness-plant-based-diet

We have recipe forum here. Then there are pages like this... https://www.gocarnivore.com/post/easy-carnivore-meals I would also recommend the carnivore cookbooks by Courney Luna and/or Paul Saladino. I'm an advocate for eating a variety of meats. I have a few ways to cook burger. I still eat lamb, chicken, and seafood as well. I mix it up at dinner to keep it interesting. Breakfast is pretty routine though, typically being sausage and eggs.