I came across some interesting articles today. This one is called "Everything You Need to Know About Eating Bears" and discusses which bears are more tasty than others and shares 3 ways to prepare a tasty bear dish...

https://www.outdoorlife.com/hunting/bear-meat/

And then there is this article that talks about how the "Bear Vending Machine [is a] Huge Hit in Japan...

https://www.outdoorlife.com/conservation/bear-meat-vending-machine/

Has anyone ever eaten a bear?

@Geezy - are you ready to up your hunting game? 

8 hours ago, Steven2023 said:

recommended to do the lion diet for 90 days first and then start a slow journey back to where you choose to end up?

Depends how sick you are and what you are sick with.

Since you said in your introduction post that your primary goal is losing weight, I think "Relaxed Carnivore" would be a fine place to start. I personally eased into carnivore gradually because I started doing low-carb / dirty keto again in March (low carb tortillas, breads, protein bars, sugar free jelly, etc.) and shortly after that started paying attention to Dr. Berry videos where he scoffed at so-called "keto" products and encouraged eating clean, just meat and veggies. So in April I dropped the processed "keto" foods and started eating clean keto. As the month went by, I started leaning towards ketovore because now I was consuming his YouTube content that talked about a carnivore diet. Being that I always believed in low carb, carnivore did make sense to me. Then in May when I broke my ankle, I went full carnivore - but usually in the "Relaxed Carnivore" category on that chart. I have done several stints of "Strict Carnivore" but I don't stick with it. I like my tea and I like my spices. 

So you could start in the left and transition to the right. Or you can jump right in wherever you are comfortable.

Now if your "why" for doing carnivore was to reverse an auto-immune or chronic condition, then getting over to Lion Diet would definitely be the goal so you can eliminate everything for a while and then start adding things back in to test how you respond to them. But if weight loss is your primary motivation, then keto, ketovore, OR carnivore could be the sweet spot for you.

This discussion made me thing of this inforgraphic....

20 hours ago, Steven2023 said:

This is where I am coming into some confusion, and I know there are variations of the carnivore diet.

Yup. We recently wrote about all the variations...
https://carnivoretalk.com/articles/carnivore-diet-resources/the-various-types-of-carnivore-diets-r11/

Which variation you pursue might depend on your overall metabolic health, your weight loss or health goals, your age, and your DNA. For those who adopt an Animal-based lifestyle, milk is carnivore because it is an animal product, and the same goes for honey. Many of these individuals still think "plants are trying to kill you" but not by means of their fruitage, and so they will eat seasonal fruit. We all agree that seed oils are the devil, lol. This might work well for you, especially if you are young and metabolically healthy and still keep your carbohydrates under 100g or so a day. Your "lower carb" but not necessarily ketogenic all the time.

If you are wanting to heal health issues or lose weight, then a stricter form of carnivore is what you are after. No sugars. Zero carb. Just meat and salt. Some refuse spices while others will still enjoy them. It will often be recommended that you try Lion Diet (beef, salt, water) or "BBBE" (beef butter bacon and eggs) for 90 days as an elimination diet, and then slowly add in other meats, spices, etc, and see how you react.

Regarding the ham and other cured meats, @Geezy explained it very well. For many of these, it was just in the brine solution that it soaked in and most of it rinsed off. That's why you will see "<1g carb" or "1 carb" but that is trivial compared to the donuts and candy you may have been putting down your pipe before. I eat beef jerky and processed meats, and I always make sure if less savory ingredients are on the label, that they come after the "contains less than 2% of....." portion at the end and it has 1 or <1 g of carbs/sugars. There's some beef jerky's where sugar or brown sugar is the 2nd ingredient and has 6 or more carbs per serving. Stay away from this. It's basically sugar glazed meat.

I use avocado oil mayonnaise by Sir Kensington because I won't touch regular mayo anymore due to the seed oils. However, if I am out and about and don't have much choice, once in a blue moon isn't gonna kill me. After all, I've been slathering regular soybean oil mayo on my sandwiches for the last 48 years. I am okay with olive oil, coconut oil, and avocado oil too. I will occasionally still use jalapeno peppers and salsa when I simply need to satisfy a desire for something different. I've never been a big fan of olives, but I can eat them just fine. According to the animal-based people, the olive would be the fruitage and acceptable anyway. I also use mustard from time to time.

Most restaurants will accommodate my special needs. But there are exceptions. For example, about once a month my family wants Mexican. If I just ask for meat then I feel like I am getting ripped off, so I will have a salad. They probably grill the fajita steak strips in seed oil, but again, it's a once in a blue moon thing and I'm not gonna die, lol. Also once a month the guy who works for me and I will go out for lunch. He's not big on fast food where I can just order beef patties and bacon, so he likes to go to Chipotle. I'll get a salad there also.

I also drink hot tea in the morning and Zevia later in the day.

So in a given month, I probably break true carnivore about for 3 or 4 meals. Two of them are salads. And then the occasional peppers and salsa. And right now I do eat a lot of processed meats because I pack a lunch and they make for easy packings. But I do think about getting a microwave for my tool trailer/truck so I can heat up some pure ground beef or leftover steaks instead. But even then, the pork rinds and beef sticks and cheese I eat all have pretty clean ingredients and I am still losing weight and have reverse some conditions while including them so they work for me. 

10 hours ago, Steven2023 said:

This is kind of hard to believe and it is well beyond the absurd.

I agree. There are things that make sense, and then there are things that make you scratch your head. There's no way that farmers generate a third of green house gasses, lol. It doesn't even begin to have the ring of truth to it.

Planes, trains, automobiles, factories, etc, are spewing out tons of unnatural man-made emissions around the clock, but according to this pic...

.... the cow is clearly the problem, lol. 

1 hour ago, Geezy said:

Men used to be tough but these days they are just wimps. Probably too much soy induced estrogen.

Here we go, lol....

True. Everything gets turned into a political issue these days.

9 hours ago, Steven2023 said:

If they can, they will figure out some sort of loophole to keep this off the labels.

Kinda like how now where instead of using the words "GMO" (genetically modified organism) now they say "bio-engineered". Not to mention that the law states that you only have put that fine print somewhere on the package if more than five percent of the ingredients are GMO ingredients.

The current law also already excludes foods derived from animals (such as eggs, meat and milk), refined ingredients like oils and sugars, food served in restaurants, and foods manufactured and sold by very small manufacturers (local shops, etc.)

More reasons to support your local rancher.

In addition to communities like Carnivore Talk and some others, I also like keeping up with YouTube videos from carnivore diet doctors and influencers.

It's easier to stay faithful when you keep feeding your mind with the right information.

20 hours ago, Henrywrites said:

At the moment, it seems that it is going to be pretty difficult to avoid it. I can't even say that I should stop using my toothpaste because it contains a little bit of fluoride. It doesn't work that way at all.

Well if you were concerned about fluoride, there are several fluoride-free toothpastes you could choose...

https://www.insider.com/guides/health/best-fluoride-free-toothpaste

And of course, there is the good ole traditional baking soda and peroxide method that people use to use for years and years.

I wholeheartedly agree with you @Geezy. 

I put a little sweetener in my morning tea, although I could probably omit this if I wanted and still drink it. I also still drink diet soda, although I have switched from Diet Coke to Zevia because the Zevia is much cleaner, or "less bad" as Dr. Berry would say

I smoked for 7 years, from 1993 to 2000. For a while I still enjoyed the smell but now I despise it. If cigarettes were to become illegal, it wouldn't break my heart any. But...

19 hours ago, Henrywrites said:

When it comes to smoking, do you think that those who smoke in public places should be punished?

Whatever the law of the land is or whatever the policies of a private property are should be honored and respected.

If it's legal, then the answer is no.

If it's not legal, or violates the policy of the private property, then sure.

Here in Ohio there used to be "smoking sections" inside restaurants and fast food locations, but in the mid-late 90's that became illegal and now there is NO indoor smoking permitted anywhere. I do think this was a good move

I played soccer in elementary school and junior high, and then I lost interest in most sports. I'm 48 now and it's rare that I play any sport unless I am entertaining younger kids in the family.

4 hours ago, Qapla said:

I am only 5'8"... I found I could bowl.

I'm 5'8" also. I too did a lot of bowling, was even on leagues, back in my younger years. Never had a 300 game though. Got close a couple times.

I'm in Ohio. It's below freezing. There is snow on the ground. It sucks! lol.

I will take 90 degrees, the hot sun, and my backyard pool over this hibernation weather every time.

You must be from overseas. I'm in Ohio, USA and here football is a totally different sport. What you call football, we refer to as soccer. I played soccer in school, but I don't follow soccer or many sports at all actually in my adult life. 

Welcome to Carnivore Talk, @Henrywrites

We're a community of individuals who believe in the health benefits of a carnivore diet lifestyle. We get along with meat-based keto and animal-based dieters as well. There's a lot to learn and as you do it really begins to make sense. If you're looking to lose weight, reverse disease, or optimize your health, we're here to help. 

26 minutes ago, Steven2023 said:

The bag finally arrived, and I was anxious to make some Kool-Aid to drink like I used to. I put my 2.5 cups in for the 2-quart pitcher... Later that day, I was experiencing some abdominal activity. Something was brewing and I had my fears.

You probably burst into the bathroom like this....   

I've had my fair share of volcanic gut activity due to sugar alcohols too, lol. Most recently I made some of "Dr. Kiltz's Carnivore Icre Cream" but I wanted to sweeten it up a bit. I used erythritol.

... too much erythritol, lol.

Erythritol is a sugar substitute that doesn't affect blood sugar. What to know.

Story by Daryl Austin, USA TODAY

When it comes to beverages, sweeter is often thought to be better. Whether it's with soda, smoothies or coffee, people work to ensure their favorite beverage is more palatable and enjoyable by balancing out any bitter taste with sweet additives. 

Sugar in the form of fructose, sucrose, sucralose, dextrose, honey, corn syrup or as a grain or cube remains the most popular way to sweeten a drink, but there exist a host of artificial options on the other side as well. Among them is erythritol − one of the most common artificial sweeteners available, according to the Cleveland Clinic. 

What is erythritol?

Erythritol is a popular sugar substitute that's used in various foods and beverages and is available in both powder and liquid form. Along with maltitol, sorbitol, and xylitol, erythritol is known as a sugar alcohol − a type of carbohydrate that has a similar chemical structure to sugar. Despite their name, sugar alcohols are neither sugar nor alcohol.  

Erythritol naturally occurs in some fruits and fermented foods, "but the erythritol used as a sugar substitute is typically produced synthetically through a process that involves fermenting glucose derived from sources like wheat or corn starch," explains Jen Messer, a nutrition consultant and registered dietitian at Jen Messer Nutrition. Erythritol also occurs naturally in our bodies as part of normal metabolism, "but at levels much lower than the doses of erythritol synthesized commercially and used in packaged foods," says John DiBaise, MD, a physician in the Division of Gastroenterology and Hepatology at Mayo Clinic in Arizona.

Is erythritol good or bad for you?

In addition to being an effective sweetener, erythritol is also sometimes marketed as a weight loss tool, though DiBaise says such marketing efforts may be overstated or misleading in some cases. Still, the organic compound does have some potential advantages over its sugar counterpart. 

Messer says such benefits include that erythritol has a negligible effect on blood sugar and insulin levels which makes it suitable for people with diabetes and those managing their blood sugar. It also doesn't promote tooth decay because oral bacteria cannot metabolize it effectively. Erythritol also retains its sweetness and stability at high temperatures, which makes it one of the best sugar alcohols to use for baking and cooking. And it is very low in calories compared to regular sugar. "It contains about 0.2 calories per gram, which is approximately 5% of the calories found in an equivalent amount of sugar," Messer explains. This can be helpful for individuals managing their body weight and seeking to reduce their caloric intake.

Is erythritol safer than sugar?

Because of such advantages, it would be easy to assume that erythritol is better than sugar, but the experts say that may not be so. For one thing, erythritol is only about "60-70% as sweet as sugar," says Messer. And while it's considered safe to consume, erythritol can cause numerous negative side effects. 

Frequent consumption of the compound can lead to digestive problems "such as bloating, gas and diarrhea - though it varies for every individual," says Lisa Young, PhD, RDN, an adjunct professor of nutrition at New York University and author of "Finally Full, Finally Slim." She adds that depending on one's sensitivity to sugar alcohols, "high consumption can also cause severe nausea, which can cause your body to become dehydrated." 

Because of these and other potential health complications, Young says she is "not a fan" of the sweetener for everyone, especially for those gastrointestinal issues. DiBaise echoes similar advice, even in users more broadly. "Caution and moderation should be given when consuming foods containing erythritol," he says. 

This article originally appeared on USA TODAY: Erythritol is a sugar substitute that doesn't affect blood sugar. What to know.

-------------------

Article Source: https://www.msn.com/en-us/health/nutrition/erythritol-is-a-sugar-substitute-that-doesn-t-affect-blood-sugar-what-to-know/ar-AA1gjHTV

Forgive me carnivore-father for I hath sinned, lol.

Last night my family wanted to go to their favorite Mexican place. Trying to eat carnivore there is pretty miserable, so I just revert to keto and get a grilled steak salad and some shrimp. The salad will have grilled fajita vegetables, tomatoes, cucumber, and avocado. I'm generally okay with all that but I do imagine the fajita veggies and steak are probably cooked with a seed oil. Anyway, we only end up here about once every 2 months, so I'll live.

I am up one pound this morning, though.

1 hour ago, Geezy said:

Awww man, and they were so close.

They can't help but to talk out both sides of their mouth.

"Studies show red meat is safe and healthy".... (2 seconds later).... "Limit or minimize your red meat intake" lol.

Sometimes I think it comes down to 'please don't eat the cute ones' lol

Interesting. I'll have to try this steaming method. I've always just put them in boiling water.

10 hours ago, Qapla said:

I don't care for soft-boiled eggs or runny yolks.

I'm fine with an egg over-medium with some runny yolk. Over easy or other less-than-fully-cooked methods not so much. 

I've never had a soft-boiled egg. The thought of a cold, not quite hard boiled egg with some runny yolk sounds gross to me, lol. But hey, maybe I would enjoy it.

4 hours ago, Matan1262 said:

Anyway, I eat about 1kg ground beef 70/30 a day with 4-5 eggs, I will slow-cook brisket or asado and have it for a day or two.
So, should I add any supplements? I bought Redmond real salt and I have imalaya pink salt.
I understood that maybe I should add omega 3 and omega 6, maybe salmon oil

3 hours ago, Geezy said:

Most of the carnivore doctors I listen to say that if you are eating enough fatty meat then you should be getting all the nutrients that you need

Geoff is correct here, Matan. If you are eating primarily fatty ruminant meat and eggs, you are getting everything you need. You could take an omega-3 supplement, but it would be better to add fatty fish like salmon or sardines once a week. I wouldn't worry about the omega-6 but you can get a little extra with some pork or poultry. And rather than taking a multivitamin, have some beef liver. 

In short, most supplements like the ones you mentioned aren't going to harm or hinder you. At worst you might just be wasting your money.

I supplement with D3, Omega-3, CoQ10, Niacin and magnesium, because of my kidney disease I struggle to maintain those in their proper balance.

4 hours ago, Matan1262 said:

maybe will help... cervical myelopathy

I looked this up just now. According to this published study creatine and B12 were beneficial, but you are getting loads of both of those on your carnivore diet. 

Hopefully with time, those issues either alleviate or resolve. You may notice a difference after 90 or 180 days. Let's hope so with eagerness

3 hours ago, Steven2023 said:

I have also taken up making my own sausages recently... With me doing the 'processing' I will be able to control the overall ingredients.

That's pretty cool. So-called "processed" meats (I don't think of centuries old curing as a "processed" food) can stir up some debate among dogmatic carnivores, lol. Being able to control the ingredients is great. Especially since at the supermarket, anything sugar free is considered a novelty and costs more than the meats slightly laced with sugar or starch.

I'm pretty processed meat dependent for my lunch packings. I want to get a small microwave to for my truck/trailer so I can heat up food that I have prepared myself.