Bob

Score! I'll always go for the bargain clearance deal unless it's already starting to not look visually appealing, or I know I won't eat it right away.

Sounds great! Welcome aboard! 🙂

A lot of people use allulose. It's tastes like real sugar, but the it's slightly molecularly different so the body doesn't recognize it or metabolize it. It just goes out the other end. For me, it goes out kinda violently, lol. Allulose gives me diarrhea but then other people aren't phased by it at all. If you can tolerate it, it's a good cheat-sweet, lol. I personally use stevia in my morning tea and I have no problems with that. I still drink artificially sweetened beverages also, although ideally I should cut down on them because of the aspartame, acesulfame potassium, and sucralose. There's going to always be someone out there damning your sweetener of choice. One potential cause for concern with artificial sweeteners is that in some people they will experience a cephalic phase insulin response - simply tasting something sweet without actually ingesting it and having it raise insulin levels. Not everyone has this either. You most certainly will with honey though. It's a real sugar. Some carnivores are okay with honey, but I would hold off until you've acheived your goal weight, reverse whatever illnesses you were trying to reverse, improved whatever blood markers you were trying to improve, and know for certain you are no longer addicted and won't chug the whole bottle.

Can you spell these out for us? 😄

It's easy to jump to the conclusion that red meat might be the problem, because it is rich in iron, and ferritin is the protein that stores iron. However, you can actually have high ferritin and low iron, so the relationship isn't always a direct relationship. There are really two main causes of high ferritin levels: 1) Absorbing more than normal (hereditary hemochromatosis). 2) A reactionary response to inflammation such as: metabolic syndrome (obesity, diabetes), liver disease, daily alcohol, infections, cancers like Hodgkin’s lymphoma and leukemia, rheumatoid arthritis and systemic lupus erythematosus). I think you and your doctor are going to have to do a little more digging. Check your liver, your inflammation markers, and more. In the meantime, replacing red meat with some seafood and chicken is just fine. You may need to use more butter or other animal fats though to acheive lasting satiety.

The bulk of the transition/adaptation symptoms revolve around a momentary dip in energy, and unpredictable stools. If you jump straight into carnivore, there will be 3-6 weeks of either diarrhea, OR nothing at all for days, maybe even a week. You will feel like you should have to go (out of habit) and yet nothing happens, and this gets mistaken for constipation. Eventually things return to normal. And then after a few days you might feel fatigued, tired, what they call the "keto flu". This is when your glucose/glycogen stores are all used up and your body is still wanting carbs for energy. It will soon switch to utilizing fat and then you will get your energy back.

I had 8 eggs with cheese and seasoned to taste for breakfast this morning. I've been slacking a bit lately and snacking and eating late at night before bed and am up more than a few pounds. It's time to bust out the intermittent fasting again.

It's been a few days now. How's it going?

Interesting. I haven't completely black-listed seed oils in my life. I try to avoid them as much as possible, but I know I'm likely getting them when I dine out.

There's a parallel scripture in the chapter just before this... "Maintain your conduct fine among the nations, so that when they accuse you of being wrongdoers, they may be eyewitnesses of your fine works and, as a result, glorify God in the day of his inspection." - 1 Peter 2:12 And it carries a similar thought. "The results speak for themselves". They may accuse the way of eating as being bad, but when they see you've lost weight, kept it off, reversed "chronic" illnesses, and improved your blood markers.... well....

They must have been lean because usually burger can cook in its own fat. Have fun on your trip 🙂

The countdown begins 😄 I did the same thing. No sense in wasting anything. I either ate it or gave it to someone who would use it. This depends on your personality type. Some people like to go low carb, then keto, then ketovore, then carnivore - over the span of several weeks. Others like to jump right in and cut the carbs "cold turkey" as they say. It depends if you are an all or nothing kind of guy. If you are addicted to sugar and carbs, then the slow approach might be more difficult. On the other hand, if you can ease into it, the less transition/adaptation symptoms and sugar-withdrawal symptoms you will experience. Welcome aboard 😄

Bob: I went from 232, which is the most I've seen on the scale, and I think I was even more than that. That was April, and from April to November of 2023 is when I hit 175 and I've managed to maintain 175 for the last 12 months. Guest: And you guys are more active than me too. Geoff: Well, that can have a little bit to do with it but you don't have to be active to lose weight. That's a misnomer that's been spread throughout the industry - that to lose weight you got to eat less and move more. And that's all BS. You don't actually. You can eat more and move less and still lose weight. Bob: I lost most of my weight during the time I broke my ankle. So for those six weeks I was laid up on a recliner is actually the six weeks that I lost the most weight. JOIN THIS CHANNEL TO GET ACCESS TO PERKS! https://www.youtube.com/channel/UCeAwaxsqfNEK4ZtfWX3Dz3g/join VISIT OUR FREE KETO/CARNIVORE COMMUNITY! https://www.CarnivoreTalk.com LET'S DO A VIDEO TOGETHER! Have YOU had success with a meat-based keto, ketovore, carnivore, carnivore-centric, or animal-based diet? Let's do a video together! Contact me using this form... https://carnivoretalk.com/contact/ HAVE YOUR QUESTION ANSWERED IN A FUTURE VIDEO: Click the link below to leave us a Voicemail, and we might feature your question on the next episode of Carnivore Talk. https://carnivoretalk.com/voicemail/ SEND SNAIL MAIL TO: Robert Angle Carnivore Talk PO Box 1367 Stow, OH 44224 DISCLAIMER: The Carnivore Talk website and its audio and video content are for general informational purposes only. The use of the information found within our content or from materials linked to from our content is at the user’s own risk. The content published by Carnivore Talk is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Users should seek the assistance of their health care professionals to obtain medical advice and to diagnose or treat any condition. I am NOT a doctor! #carnivorediet #sedentary #sedentarylifestyle #exercise #movemoreeatless #ketodiet #animalbaseddiet

That's why they say "Holy Mackerel!" That's an even better ratio than salmon. I tried trout the other day and loved it. Salmon is alright, but I get flavor fatigue if I have too large of a slice. The trout on the other hand - I think I woofed down almost 2 pounds of it. It was delicious!

LDL is stored in adipose tissue. As you lose weight and dissolve fat, it gets released into the blood stream. Most people will see a rise in LDL while actively losing weight, especially if the weight loss is rapid. I wouldn't put too much stock into a lipid panel until about 6 months after weight has stabilized. Cholesterol and LDL aren't inherently bad by themselves. There are people who are LMHR's (lean mass hyper responders), that is, they eat a zero to low carb diet and are very lean individuals whose LDL skyrockets, but this is because energy needs around the body are being served by lipids/fats. You will want to check out Dave Feldman and Nick Norwitz work on "the lipid energy model" for a more detailed understanding of why you likely have nothing to worry about.

Yes it is. I too can relate to that you find yourself going through. I used to have a cheat meal and would completely fall off the wagon. I would reason, "well I blew it today, so I'll start again tomorrow (or Monday, or next week, etc)" - basically giving myself license to continue my splurge the rest of the day or so. Now I have a different mentality. If I find myself in a position where I might end up deviating from my preferred diet of pure carnivore, I no longer say "I'll start again tomorrow". Instead, I am starting again with my very next meal. And I am referring to the occasional fruit or vegetable, which usually only happens if I am a guest in someone's home who is showing me hospitality and I don't want to be rude. Although, I still refuse grains and refined sugar regardless.

I did at the beginning. My mouth, particularly where the bottom of the lips met the bottom of the gum line, was very sore. Certain things would "sting" when I ate or drank them, and my usual toothpaste at the time was suddenly painful to use. I also had a metallic taste that would never go away. This is sometimes referred to as "keto breath" and it a transition/adaptation symptom. It lasted for several weeks and then went away. For the time being, I had to switch toothpastes, and I went to a Tom's toothpaste product that was flouride-free. In time though, this corrected itself and now I no longer have the metallic breath/taste or the sensitivity, and I can brush again with any brand of toothpaste again.

The consensus in the carnivore community is.... minimal. Grass fed will have a slightly improved nutritional and omega-3 profile, but whether this makes it better than grain fed beef is questionable to some, negligible to others. Carnivore doctors and influencers will say if you can afford it, then buy it, because you are supporting your local farmer or regenerative agriculture and not throwing your money at the inhumane beef industry. BUT, if you can't afford it, don't sweat it. The grain fed stuff is going to still benefit you tremendously. Now with chicken and pork, this is a somewhat different story. The ruminants have their multi-chambered stomachs, and detox the plants and grains so that the bad stuff doesn't become part of their flesh. Chicken and pork on the other hand are monogastric animals, and so those that are grain fed will have a much higher omega-6 content, which we generally want to avoid (which is why we shun seed oils).

Excellent follow up interview. I played this at work yesterday while I grouted 🙂

There's some science to this. When you fast and exercise you are using more energy. More energy expenditure will increase appetite. Then when you do break your fast, you can't stop inhaling everything around you. With carnivore, this isn't usually a problem. We very much advocate eat until you are comfortably full. But then you bring up this... It does sound like the Alpha Gal Syndrome that you can get from a tick bite. But that usually only gives you a reaction to red meat. Poultry and fish are often still manageable. We have a member here who reports that he occasionally struggles with meat and eggs due to long-COVID symptoms. Maybe you are dealing with a similar issue? My only suggestion would be to make the food as palatable as you possibly can. Start with an all-natural whole foods approach, such as keto/ketvore. Take advantage of seasonings and sauces for now. And then slowly and gradually try to transition things to more of a strict carnivore diet. And when I say slow, I mean take your time. We're hoping you can train your palate to learn to love these foods again. Also try to think what specifically could be behind the acne. I would definitely swear off grains and refined sugars. And then beyond that try eliminating lectin-heavy foods for a while. If that doesn't work then switch it up and try eliminating oxylate heavy foods for a while, etc. Work your way through the common plant toxins to try and determine if one of these is your specific trigger.

I've just got one. It's a Char-Broil Infrared grill, 4-burners plus and extra one on the side where you can boil water or use a small griddle. The wife wants to get one that is a griddle across the entire surface. We have a smoker that the wife bought. It's electric though. But works well. You can add wood chips for flavor, etc.

I don't, but I remember a user named @Carburetor talked about his experience with it. His topic is here at this link...

I saw a 2-lb side of trout at Sam's Club over the weekend. It's a fatty fish like Salmon. So I bought it and made it last night and ate the entire thing. It was delicious. Probably better than the salmon because I think I would have flavor fatigued with the salmon after the 1st pound but with the trout I kept going till it was gone, lol.

Oh, okay. Maybe not then, lol. I thought it would be about health, nutrition, and food.

I've actually never limited these things, and I have never had a problem. I still salt to taste. I do, however, avoid products like LMNT because I take losartan potassium for blood pressure, and the added potassium in LMNT will put my potassium levels above the high range.