Bob

I am very straightforward with the 3 doctors in my life - my primary care physician, my nephrologist, and my gastroenterologist. My nephrologist and gastroenterologist are all on board with my mostly carnivore diet. Nephrologist doesn't think I am harming my kidneys and thinks there may even be some micro-impovements. Gastroenterologist has had no choice but to acknowledge that my decade long bout with ulcerative colitis is now cured with no medications. The PCP is the only one who is not on board - he thinks I am destroying my kidneys and heart - and wants to write prescriptions that I don't want to take.

My wife has a coworker who has 38 hens that get to roam around freely, and he gets about 38 eggs per day. We've been buying from him lately. You can tell the difference between local eggs and store bought eggs.

Plant-based products could negatively impact heart health: Study Co-founder of Truemed Calley Means joins ‘Fox & Friends Weekend’ to discuss the health benefits of eating real meat versus plant-based, calling it ‘toxic sludge.’ https://www.foxnews.com/video/6350868150112 ^ VIDEO

Today was the Wendy's eggs, sausage, and bacon again. Later in the day I stopped at a local meat market and got some homemade beef jerky. I'm betting it isn't pure, though. It's hard to find beef jerky that isn't made with some sort of sugar brine or glazing. And then for dinner I had ground beef and pepper jack cheese with extra butter to boot.

Redmond's says that "Fine" is their most popular product. It most closely resembles the table salt that we are all used to. I'm just used to my pink himalayan salt that is coarse and I grind myself, but I am almost out so I am consider the switch to Redmond's. Shawn Baker uses something that comes in a pouch and he sprinkles it around with his own fingers that looks kinda flaky too. I'll have to look that one up.

For your Redmond's Real Salt, do you prefer fine, kosher, or coarse grain sizes?

Today we had relatives from out of town visit and we went out to eat at a restaurant with a patio. This particular restaurant that we chose had a section of their menu called "melted cheese foldovers" which are specifically designed for Atkins/low carbers. Basically, they make you a cheese tortilla with the other ingredients inside.

This is part of the transition or adaptation phase. When I started, the first 6 weeks my bowels were unpredictable. It would either be hard as rocks, or liquid disaster. The longest I went without going was 8 days. Eventually things returned to my new normal, which is basically having to go about twice a week. Meat is almost entirely digested high up in the intestinal tract, and produces very little waste. Therefore you will go less than you were previously used to. Before, a lot of that plant matter, particularly the fiber, couldn't be broken down, and would go right through you.

Well, teeth got worse with the advent of agriculture, and then this ramped up during the industrial revolution as sugary snacks, sodas, and other processed junk food became the staple of the western diet. But yes, overexposure to fluoride can be a problem.

I think he meant that life spans are getting shorter and shorter.

It's Sam's Club wagyu, lol... https://www.samsclub.com/p/members-mark-ground-wagyu-beef-3-lbs/P03018638?xid=plp_product_1

Haha. That must be why my cat magically appears when I open a can of it, lol. I think the only tuna I've ever had came in a can. ---- For breakfast -> I went to Wendy's and ordered 2 sides of egg, 2 sides of sausage, and one side of 3-piece bacon, and had them put it all in the same container. It's only $5.20 which I think is a darn good price. For dinner I had my Wagyu beef.

Coronary Artery Calcium score... https://www.heart.org/en/health-topics/heart-attack/diagnosing-a-heart-attack/cac-test Basically, a diagnostic test to determine how much calcium buildup you have on your arterial lining. The higher the number, the narrower your pipes are, and the higher risk you are of having a clot block an important passageway to your heart (heart attack) or brain (stroke).

What was your diet like before starting your carnivore/carnivore-centric diet? Did you switch from the standard American diet to carnivore overnight? Sounds like you are experiencing prurigo pigmentosa, which is the scientific name for this rash which basically just means "itchy skin". I would agree that this is a good place to start. Although it doesn't sound like you are eating too much protein. But it could certainly be that you are not getting enough fat. How do you have your eggs? How do you cook that steak? Are you sure there aren't carbs in the meatballs (a typical meatball recipe does call for breadcrumbs)? 64kgs is 141 pounds. Typically, you want to eat 0.8 to 1g of protein per pound, unless you are trying to build muscle at the gym and then you could increase that to 1.2g or more. If you are currently at your goal weight, that would be 112-140g per day (about 560 calories). You want at least a 1:1 ratio of protein to fat, which means if you eat 140g of protein per day, you also want to eat 140g of fat per day (1260 calories). This works out to be 70% calories from fat and 30% calories from protein. Some people like to strive for even higher fat:protein ratios. If you have been skimping on the fat, your body, being used to running on glucose, might work hard to break down that protein and convert it to glucose. The by-products from protein breakdown accumulate in your blood and give you the rash. By bumping up the fat intake, you will teach your body to become fat adapted -> when it learns to have a preference for fat and ketones over that of sugar and carbs. But this adaptation takes time, and it takes generous consumption of fat. Other possibilities that come to mind is an intolerance towards the eggs or a histamine intolerance towards the beef, but if you have ate these things all your life anyway this is probably not the case. I think you are on the right track.

This is exactly what I am banking on now. I wish I didn't spend my first 48 years living on processed and fast food though. Hopefully I've intervened in time.

So last night was a night where the family wanted Mexican, so I had to succumb to a grilled steak salad, lol.

Hello Nellie, There are some research studies online about the effects of diet on essential tremors that I will have to read later. In the meantime, here is a post in the Essential Tremors subreddit where an individual says carnivore helped his condition immensely...

There's probably half a dozen things or more that could have caused that - inflammation, athlerosclerosis, high blood pressure, high blood sugar, temporary blood clot blocking the flow of blood to the eye, migraine, stroke, etc. Not a direct cause of the food you eat, but another issue or issues caused by years of eating sub-optimal food. Actually they are not seed oils. Olives, avocados, and coconuts are fruits and the oils from all three could be made at home using the flesh and pulp of the fruit. These oils are high in saturated fat and have been used by humans for thousands upon thousands of years and are safe for consumption. I still use these oils on occasion myself, although I mostly use butter, tallow, and ghee. Seed oils are a post 1900 invention as a result of the industrial revolution, made from the crushed seeds of various plants - safflower, sunflower, soybeans, grapeseeds, etc. And remember what @Geezy said about seeds, not to mention that the chemical processes these have to go through to become oils that aren't cloudy, gross looking, and smelling rank is pretty scary.

Yeah, don't boil it @louis. I think I tried boiling chicken once and didn't even care for that too much. Go to you tube and search up "Grill Steak" or "Pan Sear Stake". Here's some links to those very search results... https://www.youtube.com/results?search_query=grill+steak https://www.youtube.com/results?search_query=pan+seared+steak

Another good book worth reading is "The Big Fat Surprise" by Nina Teicholz. It details the history of how certain individuals ignored the science and used their personal ideals to shape the governments current food recommendations. People were generally healthy, and diabetes, obesity, and heart disease were virtually unheard of until well into the 1900's after the invention of processed foods. As these diseases began to rise, scientists began looking for the cause, and lobbyists from Big Food companies influenced them to blame saturated fat and cholestero from meat and butter - foods we had been eating without issues since for thousands of years. Generally speaking. Your body runs best on fat and ketones. I've heard even the heart performs better when you are fat adapted and burning ketones for energy. You can also run on carbohydrate for survival. But if you depend solely on carbohydrate you will begin to fall apart after a couple years due to nutritional deficiencies. A diet of meat and organs will not have these deficiencies. So which one sounds optimal? Most vegetables (roots, stems, leaves, and seeds) and nuts (most of which are seeds) contain toxins. Some of us can handle these. Some of us cannot. Some of us think we can but they are actually causing cumulative damage that doesn't manifest itself for until years or decades later. I can technically eat anything. Nothing upsets my stomach, but when I hit my 40's I started to fall apart. I've reversed most of my ailments in the last 10 months by eating a carnivore-centric diet. At a minimum, increase your meat intake and remove processed foods as well as grains, added sugar, and vegetable seed oils. This would still allow for fruit and vegetables that are actually fruits. Most people will fair well by eating these whole foods alone. Think of it this way, if you can hunt it, milk it, or pluck it off a vine or branch and consume it without having to cook it, then you can eat it (this rules out nuts and legumes as they will kill you or make you very sick if you eat them raw). Sugars and grains are grasses. We are not designed to eat grass. The closer to all-natural, whole-foods you can get, the better you will feel, and for many carnivore makes them feel the best.

I would try searing both sides on medium heat. I prefer my red meat with some pink still in the middle when you slice it. We call that Medium around here. Some others prefer Medium-Rare and still others like Rare. Usually if it still doesn't have some red or pink in the middle, it's gonna feel like shoe leather, lol. Your used to cooking chicken which has to be cooked thoroughly well done. This isn't the case with red meat. Refer to this chart for reference....

This was a first total eclipse for me. I've seen a few partial ones. The last one was in 2017, partially eclipsed and not that impressive. This total eclipse on the other hand was next level for sure.

I was in the path of totality this year, and watched it from my own back yard. Here's some pics that I was able to grab with my mobile phone.

It may be. But it's still all refined grains which start turning into sugar the moment it hits your tongue anyway. Good self control

Stella is gonna make a steller burger one day, lol