Bob

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.

I agree. That's why I also support ketovore and animal-based, or paleo-ish diets that are carnivore-centric. For those that insist on labels, "hypercarnivore" = 70% or more of your diet comes from animal sources. Ultra-processed 'convenience' foods are the real enemy.

I think that is Kerry Mann's cut of choice also. How do you usually prepare it? Yesterday I had sausage patties and cheese around noon. And for dinner it was 4 lamb steaks (the kind with the t-shaped bone in them) which did not fill me up so I added a wrap with Egg Life Wraps, beef bologna, and pepper jack cheese.

Do you have or recently had a cold or other illness? Have you been eating the same ole same ole thing day after day? If so, maybe switch things up. You might have flavor fatigue.

U.S. Wellness Meats: https://www.trustpilot.com/review/grasslandbeef.com Butcher Box: https://www.trustpilot.com/review/butcherbox.com Meatworks: https://www.youtube.com/watch?v=6y5CU18Y4ac

Welcome aboard @Nichole - you will likely be fine. Most people can eat all sorts of eggs, from store-branded white eggs to pasture-raised brown eggs. A factory farm egg from chickens that were fed soy will contain a higher amount of omega-6 fatty acid. The Omega-3 and nutritional profile of a pasture-raised egg is better, but that doesn't make the common egg "bad", per se. If you're doing a carnivore-centric diet to lose weight and you don't think you have food sensitivities, go ahead and keep eating them. If you are doing it to try and reverse it appreciate chronic conditions, then at some point in the future you may want to try switching to pasture-raised eggs, eliminating the egg whites, OR eliminating the eggs altogether. I hope that made sense

So far in the first 10 days of this month, I am down between 3 and 4 pounds. I make the most progress on the days where I intermittent fast and only have 2 meals.

Last night was carnivore taco night. Breakfast was an omelette with sausage and pepper jack cheese, which I think I am about to make again right now.

I agree that tracking through food frequency questionnaires is highly unreliable. However, the study really took a dig at ultraprocessed food vs. natural real food, whether animal or plant, and I can get on board with this.

New study shows some plant-based diets may raise heart disease riskSummary: Researchers tracking over 63,000 adults found that high-quality, minimally processed plant foods significantly reduce cardiovascular risk. But when those plant foods are ultra-processed, the advantage disappears—and can even backfire. Some ultra-processed plant diets increased risk by 40%. The study urges a shift toward whole, naturally nutrient-rich plant foods. FULL STORY Not all plant-based diets improve heart health—only those built on minimally processed, nutrient-dense foods do. Ultra-processed plant products can erase the benefits and even increase cardiovascular risk. Credit: Shutterstock Previous studies have indicated that eating large amounts of ultra-processed foods[1] is linked with a higher likelihood of developing cardiovascular diseases. Other research[2] has found that diets centered on plant-based foods can lower this risk when those foods offer balanced nutrition and are consumed in appropriate proportions. To explore how nutrition relates to cardiovascular health in more detail, scientists from INRAE, Inserm, Université Sorbonne Paris Nord, and Cnam examined more than whether foods came from plant or animal sources. Their assessment also incorporated the nutritional makeup of foods, including factors such as carbohydrate, fat, and antioxidant vitamin and mineral content, along with the level of industrial processing involved. How the Study Evaluated Diets and Food Choices The team evaluated data from 63,835 adults enrolled in the French NutriNet-Santé cohort. Participants were followed for an average of 9.1 years, with some tracked for as long as 15 years. Information on what they ate and drank (collected over at least three days) was gathered through online questionnaires. This detailed approach allowed researchers to classify diets based on the share of plant-based and animal-based foods, while also considering both nutritional quality and processing level. The findings showed that adults who consumed more plant-based foods of higher nutritional quality (lower in fat, sugar, and salt) and with minimal industrial processing had about a 40 percent lower risk of cardiovascular disease compared with those who ate fewer nutritious plant-based foods and more animal-based products[3]. However, people who ate larger amounts of plant-based foods that were nutritionally higher quality but ultra-processed, including items such as industrial whole meal breads, store-bought soups, ready-made pasta dishes, or commercially prepared salads with dressing, did not experience a reduced cardiovascular risk relative to individuals who consumed fewer of these products and more animal-based foods. Ultra-Processed Plant Foods and Increased Heart Disease Risk A notably higher risk emerged for adults whose diets were dominated by plant-based foods that were both lower in nutritional quality and ultra-processed. These items included crisps, sweetened fruit drinks or sodas made from plant extracts, chocolate-based sweets or confectionery, sugary breakfast cereals, and savory biscuits. Their cardiovascular disease risk was roughly 40 percent higher than that of people who consumed more plant-based foods of good nutritional quality with little or no industrial processing. Why Processing Level Matters for Plant-Based Eating Overall, the results show that understanding the relationship between diet and cardiovascular health requires considering the nutritional quality of foods and how heavily they are processed, in addition to the balance of plant-based and animal-based components. These findings support public health recommendations that encourage the consumption of plant-based foods that are both nutritionally high quality and minimally processed (such as fresh, frozen, or high-quality canned fruits and vegetables without added fats, salt, sugar, or additives). Notes [1], [2], and [3] can be read at the article source.... ARTICLE SOURCE: https://www.sciencedaily.com/releases/2025/12/251214100928.htm

That's an amazing price. Even the warehouse clubs around me are averaging more around $3.50/dozen for pasture raised brown eggs.

I don't know what the issue was either. But I got the same error, posts and notifications wouldn't load, and I was blocked from the Admin access section. I had to reinstall the software and now things are working again. I'm not sure how long we were down.

Well last night I dipped out on the challenge at dinner time. My son and his girlfriend wanted to celebrate their 1 year dating anniversary at the Olive Garden, and since they require chaperones the wife and I had to go as well. We were sat on different sides of the restaurant so they could have their date in private. But this also means I had to eat ketovore for that meal. Of course, this is something I have no issues doing from time to time, and I am back on plan this morning - as I always am. But I won't have a 30 day continuous streak for January.

This would vary per individual. There are a number of things that can increase uric acid levels. Yes, meat consumption (especially organ meat and red meat) can be one of them, but so can medications, obesity, and high carbohydrate and sugary foods. Many people who previously experienced a gout flare up on a standard American diet never get them again on a carnivore diet. If you are losing weight rapidly, this will also increase uric acid in your blood temporarily. Things will return to baseline some time after acheving a stable weight. Wait it out, and keep doing what you're doing. I had gout when I was doing dirty keto, but I've never had gout in the last 3 years of strict or semi-strict carnivore (sometimes ketovore and occasionally animal-based).

Their store in Creston is called White Feather Meats. It's 45 minutes away. I should check it out :)