Bob

Lat night I had a 1/2 wagyu burger with pepper jack cheese, tsatziki sauce, and made my own bun using the chaffle recipe but without the waffle maker. Each bun was 2 eggs and 1/2 cup of cheese. I used a bowl like a cookie cutter to get the perfectly round shape, and tossed the trimmings and the other 1/2 pound of meat in a dish to take to lunch today. This thing was a tank! Very filling!

Welcome Sephiroth. I dig the name, as I am currently playing Final Fantasy 7 Rebirth 😄 I'm going to copy and paste your list and replace your comments with mine... 1. Fiber -Not needed, like never. 2. Probiotics/Prebiotics - Not needed. Carnivore fixes gut microbiome. 3. Butyrate/Butyric acid - Butter is the best source. Butyrate and Butter come from the same root word. 4. BHB Ketones supplement - Might fast track adaptation. 5. Methylsulfonylmethane - Provides sulfer. There is sulfer in meat, fish, eggs, and organs. 6. Glucosamine - Probably not needed. Supplements are synthetic or made from shellfish shells. You can find it in cartilage and bones of animals, so maybe bone broth would deliver you some, as opposed to eating the shells of lobsters and crabs, lol. 7. Collagen -bone broth, bone marrow, chicken with the skin, fish with the skin, eggs, gelatin, and then oysters can boost your own collagen production. 8. Glycine - plenty in your meat, fish, and dairy. 9. Q10 - plenty in organ meats, fatty, fish, some muscle meats, and eggs. Your body will also make it's own. 10. Minerals - tough call here. Many keto carnivores will take an electrolyte supplement. You CAN get it all from meat, but you have to eat a heck of a lot. We used to get it in our water, but today our water is filtered and these trace minerals are often removed. 11. Omega 3s - abundant in seafood, and plenty in pasture raised eggs and grass fed grass finished beef. 12. Vitamin A - found in butter, egg yolks, and whole milk. There's a TON in liver, to the point where eating too much liver can be toxic. 13. Vitamin B (group) - Meats are the best souce of B vitamins 14. Vitamin C - There is vitamin C in your muscle meat and organs, albeit very little. Vitamin C gets taken in through the same receptor as glucose. Since you aren't eating sugars, these receptors can take up all the vitamin C because it isn't competing with glucose. Carnivores don't get scurvy, so the amount of vitamin C we get must be adequate. 15. Vitamin D (+ K) - Vitamin D is found in oily fish, eggs, and cheese, AND you synthesize your own. But if you live in northern climates and don't get a lot of sun, you may want to supplement. You will get plenty of bioavailable Vitamin K2 on the carnivore diet. 16. Vitamin E - grass fed meat, fish, eggs, and salmon 17. https://health.selfdecode.com/blog/carnivore-diet/ What you think about this? -> Here's the thing. If you take water soluble vitamins and your body doesn't need them, you simply excrete them through your urine. Fat soluble vitamins, such as A and D, will accumulate in your body. So if you feel more comfortable supplementing, it's probably harmless, but also a waste of money. 18. Geranylgeraniol - Your body synthesizes this, makes it own. Hope this helps 🙂

This reminds me that we really need to open up a Recipe section here. I've had that on the back burner for way too long.

Absolutely! They're precooked, so they would just need to be sliced and then brought up to temperature.

My wife bought this electric smoker a few years ago, and a couple times over the summer she will hook it up and make some pulled pork that is very delicious. I may have to defer to her expertise with the smoker. I'm the grill master, but that is her department, lol.

I have not. I have used shiritaki noodles in the past when i was doing keto. They were okay with asian type dishes and soups but was a less than satisfying substitute for spaghetti with tomato sauce. I never heard of kelp noodles, so I looked it up... https://www.thespruceeats.com/what-are-kelp-noodles-5120083 Sounds like it would be worth trying on a ketogenic diet, and even your animal-based diet if you are making some allowance for certain select vegetables.

Nice. I want to make a brisket. There's a precooked one at Sam's but it's pricey and I want to be more authentic than that, lol.

Welcome aboard Anne Marie @Carnivore Chick! Awesome progress you have made. Keep up the great work!

What I find interesting here is that these Big Food Corporations really weren't in it because they believe in veganism, but they are in it for the money. This comment was revealing... So in other words, we're not getting very rich off of vegan's alone, so let's go after those who appreciate the ethical side of a vegan's position (it's cute and has a face so why kill it?) but who can't quite give up their animal products (because it's natural and essential to the human diet) by offering them this lab-grown half plant, half "animal" monstrosity.

Another thing worth mentioning is that certain markers, such as your lipids, especially LDL cholesterol, will be all over the place during your weight loss journey. These markers return to baseline (even if it's your new baseline) about 3-6 months after you've been weight stable. This is because there is LDL stored in your adipose tissue, and as your fat melts away it gets released into your blood stream.

Please share your results. And try to stick to 6 months without reverting back to the standard American diet. Try to stay true to carnivore (or if you are going to cheat, cheat with keto). It will definitely be interesting to compare the results 6 months apart. I have stage 4 chronic kidney disease, so my blood work has thrown me some curve balls, but I got things under control for the most part. My potassium was high last time, so I have cut out pork. I was a big pork eater. Pork sausage for breakfast, pork rinds all the time, pork kielbasa, etc. Come to find out, pork is high in potassium. This is not a problem for most of you, but it is for me because my kidneys don't excrete potassium like they should. So for the last 2 weeks I have been all Lion Diet except for 4 of my meals, but I have kept all these low potassium. I was gonna do a blood draw today, but I forgot to order the test. That's awesome. This is an area I have constantly struggled with. I love my flavored beverages, and it's hard to break away from them. I plan on ordering an at home soda maker to carbonate water to cut down on some of the drinks I consume.

You will probably be fine. Most vitamins are water-soluble, and therefore are excreted through the urine. This would include vitamin C and most of your B vitamins. Now MEGA DOSES of certain vitamins could cause damage, but I doubt your multivitamin is delivering a mega dose of anything. Fat-soluble vitamins, on the other hand, aren't excreted and are stored in your tissues. These would be vitamin A, D, E, and K which can accumulate in your body. K seems to be harmless, but too much A & D can lead to toxicity and too much E can interfere with your bloods ability to clot. But again, the dose in your multivitamin is probably low. It's just a "supplement". And yes, it is generally a waste of money as you can get everything your body needs with a proper human diet. From personal experience, not having any anxiety or depression anymore, coupled with my overall improvement in health and my stellar weight loss, I can say I am a much happier and confident person than I used to be. If you take anxiety or depression meds, it's not likely going to be wise to stop them cold turkey or you will have disastrous withdrawal symptoms. Certain medications can be stopped abruptly, whereas others need to be weaned off of over the course of several weeks or months. Hope this helps!

Your plant-based meat could soon have animal fat As the plant-based meat market cools, some start-ups turn to a new ingredient: Actual meat By Shannon Osaka and Charlotte Lytton February 5, 2024 at 6:30 a.m. EST Josh Hatfield, new product development chef, cooks plant-based pork belly at Hoxton Farms Kitchen in London on Nov. 21. (Jose Sarmento Matos for The Washington Post) Plant-based meats — think the Impossible Burger or Quorn “chicken” nuggets — are generally filled with a long list of strange-sounding ingredients: pea protein, potato starch, coconut oil, mycoproteins and more. Those ingredients have turned off some consumers and sparked concerns about the highly processed nature of the average veggie burger or faux slice of bacon. But now, a few start-ups are planning on adding one more component to the mix: animal fat. Some companies are growing fat in laboratories, hoping to combine it with wheat protein and spices to make an extra porky form of plant-based bacon. Others are pulling animal byproducts from traditional meat production and blending it with plant ingredients to create pieces of shredded steak. The change could alter the identity of plant-based meats, which have been largely seen as an option for vegans and vegetarians. But proponents see that as a feature: a tasty way to propel plant-based meats away from the small proportion of consumers who don’t eat meat and into the mainstream. “It’s fundamentally difficult to make plants taste like meat,” said Saba Fazeli, co-founder of the start-up Choppy, formerly known as Paul’s Table, which is incorporating fat into plant-based meat. “I would say it’s impossible.” Why plant meats have struggled Two patties of Beyond Meat's Beyond Burger cook on a skillet in Brooklyn. (Drew Angerer/Getty Images) In the late 2010s, plant-based meats looked poised to take over the world. Beyond Meat — which produces a plant-based burger colored red by beet juice — saw its stock rise to over $200 per share in 2019. But after the first year of the coronavirus pandemic, the market slumped. In 2022, unit sales of plant-based meats in the United States fell by 8 percent from the previous year; plant-based companies that were former Wall Street darlings saw their stock prices plummet. Food analysts say the flavors of plant-based meats aren’t yet up to par — and while meat-eating accounts for approximately 15 percent of global greenhouse gas emissions, most consumers aren’t making choices based on sustainability so much as on cost and flavor. “While people do want to change the world and want to live sustainable lives, ultimately, at the end of the day, people only want to do that when they’re able to eat the products that taste really good,” said Ed Steele, co-founder of the London-based cultivated fat start-up Hoxton Farms. The need for fat Liliana Brito, a stem cell scientist, feeds the food used to grow the cells at a London lab for Hoxton Farms on Nov. 21. (Jose Sarmento Matos for The Washington Post) The solution, for some companies, is to incorporate one of the most flavorful components of real meat: fat. “Fat is just such an incredibly important part of the food sensory experience,” said Priera Panescu, lead scientist for plant-based meats at the nonprofit Good Food Institute. Fat coats the tongue, causing flavors to linger much longer than they would otherwise. It also carries scents, helping to enhance the aroma of a freshly seared steak or roasted chicken breast. In one form or another, animal fat gives burgers their juice and pastries their flaky crusts. Right now, the most commonly used fat alternative in plant-based meats is coconut oil. But while coconut oil is better than some other vegetable oils for plant-based meats, “it’s really nothing like animal fat,” Panescu said. Coconut oil has a much lower melting point than animal fat — meaning that during cooking, it melts too early, giving plant-based meat a greasier texture. It also doesn’t coat the mouth in the same way. Without fat, the taste of plant-based meat is “incredibly disappointing,” Steele said. His company is cultivating blobs of pork belly fat in a London lab — fat that could ultimately provide the juice of a plant-based meatball. In California, the start-up Mission Barns has set out on a similar path: growing pork fat in the lab that can be added to plant-based bacon, meatballs or sausages. “We feel it’s the biggest missing piece,” said Eitan Fischer, the company’s CEO. Companies also claim that lab-grown fat has advantages over standard muscle tissue grown in the lab. Growing meat remains prohibitively expensive — while most companies do not publicly share their costs, lab-grown or “cultivated” meat is estimated to cost hundreds of dollars per pound. That’s largely because the process involves a host of expensive, medical-grade equipment, from bioreactors to the soupy nutrients that are pumped in to feed the growing cells. Lab-grown fat still requires some of that equipment, but it takes different, cheaper nutrients than standard muscle cells. “No expensive proteins — you just need very cheap sugars and very cheap oils,” Fischer said. “It doesn’t take a lot to convince a fat cell that it’s time to store more energy.” Some fat with your plants Teriyaki Steak product by Choppy! (Choppy!) Hybrid protein products have been around for a long time — large food companies like Perdue Farms have experimented with offering proteins that are mostly meat with some vegetable proteins blended in, sold under optimistic names like “Chicken Plus.” But the new companies are flipping that process on its head: building products that are around 90 percent plant-based with just 10 percent fat blended in. That fat doesn’t even have to be grown in a lab. Fazeli’s company, Choppy, is adding byproducts of the meat industry — like fat, collagen and broth components — into plant-based products. For most vegetarians and vegans, that would make their products a no-go. But Fazeli and his co-founder, Brice Klein, aren’t necessarily looking for vegetarian buyers. In the plant-based meat space, “we’ve been taking this kind of ‘Field of Dreams,’ ‘build it and they will come’ approach,” Klein said. “Billions of dollars have been poured into this space, and the number of people eating the product hasn’t changed.” Over the past 20 years, the percent of U.S. consumers who identify as vegetarians or vegans has remained relatively stable at less than 10 percent. Because of that, Klein argues that trying to stay fully plant-based may be a waste of time. “We’re more interested in that mass market audience,” he said. Their prepackaged plant-based products — with fat added in — are sold at some grocery stores in California and Utah. Most of the cultivated fat companies are still waiting for Food and Drug Administration approval. Will these new products work? It’s hard to say. Some of the problems with plant-based meats — consumer suspicion over long ingredient lists, high processing and higher costs — may carry over into the new blended foods. The food industry has yet to prove that any meat alternative can take a decisive chunk out of the market for chicken, pork and beef. But the massive land requirements of the meat industry — combined with its sky-high carbon emissions — call for some change in how we eat. “The way that we produce food is unsustainable,” said Faraz Harsini, senior scientist for cultivated meat at the Good Food Institute. “There have to be alternatives.” ARTICLE SOURCE: https://www.washingtonpost.com/climate-solutions/2024/02/05/plant-based-meat-animal-fat/

Appetite for game shoots up among the young as Britain turns its back on veganism Health-conscious younger generation flock to buy meat such as venison after celebrity chefs extoll health and environmental benefits Alex Barton, 25 December 2023 Venison rump with mulled winter fruit sauce and red onions - getting back on the menu for Generation Z CREDIT: Diana Miller/Image Source The appetite for game has shot up among members of Generation Z following a drive to get young people eating meat such as venison or pheasant. The British Association for Shooting and Conservation (BASC) has launched a campaign to encourage more people to eat game, which it says is a cheap, sustainable and mineral rich source of low-fat protein. BASC said its initiatives to get younger people into the previously niche meat have been furthered by celebrity chefs advocating its use. Butchers nationwide are noticing the growth in interest as Britain turns its back on veganism with industry figures showing overall sales of meat alternatives are down 13.6 per cent over the last year. Gareth Dockerty, deputy director of shooting and operations at BASC, said: “Game meat ticks so many boxes for consumers today. It’s healthy, sustainable, can be locally-sourced and is delicious. “It’s a product that has grown in popularity, thanks in part to its versatility, availability, and the enthusiasm shown for it by celebrity chefs. This year alone, we have introduced almost 12,000 people to game meat at shows and events across the UK.” Mr Dockerty added: “We have seen people of all ages keen to try the taste of game – younger people in particular can be quite adventurous but we have found that a simple venison burger or a game pie can be a great universal leveller.” ‘Young people are wanting to try different things’ Pheasant has more protein, less fat, five times as much iron and three times the selenium of chicken, whilst also having a third less calories, according to BASC. Venison results in almost thirty times less carbon emission than beef per kilogram, with roe deer creating 0.6 kilograms of CO2 per kilogram of meat compared with 17.12kg/CO2 per kg of meat for beef. Butchers say venison and other game is a cheap and protein-rich food CREDIT: Images from BarbAnna/Moment RF BASC has led more than 40,000 educational classes during its campaign, with around 2,000 children given the chance to try game each summer as part of its upland outdoor education project. Tim Hanks, who has won Best Butcher in the UK for the last three years, said adventurous, health-conscious young people on a budget are increasingly trying game as an alternative source of protein. Mr Hanks said: “Health-conscious younger people are looking for cheap and protein-packed food.” He said getting elderly people interested is actually more difficult, thanks to the huge cultural impact of Bambi on public consciousness in the 20th century. “Some people, mainly older, have that association with Bambi which deters them from eating game,” Mr Hanks said. “To get them to try something different you need to give them appealing ways to eat it, like pheasant goujons and wild boar sausages.” ‘The market is changing’ The 38-year-old said the hunger for game is “definitely growing” across the country, with airlines such as British Airways adding game terrine to its in-flight menu and hospitals offering it to patients too. He said: “It’s definitely growing, there’s a pattern of people wanting more. It’s nationwide. You have people pushing game and more customers wanting it. That’s all new - the market is changing.” Mr Hanks said he used to sell between one and two carcasses a week in 2018 but now shifts around ten per week. British Airways was contacted for comment. ARTICLE SOURCE: https://www.telegraph.co.uk/news/2023/12/25/game-protein-landfowl-increase-venison/

It's really neat to find all these keto carnivore diet resources from the 1800's. At the same time, obesity is a modern-day pandemic. We've probably seen that footage of NY city in the 30's and nobody is overweight. Being obese in the 1800's then must have really been tough on someone. You would have really stood out, whereas today it's the norm and nobody seems to care.

Have you lost a lot of weight in a short period of time? Losing weight on any diet can result in hair loss. The body may see the sudden loss of weight as a sign of famine and will go into survival mode, and your body doesn't consider hair all that important compared to vital organs. We lose and replace hair all the time, and this is only temporary. It will grow back. Alternatively, yet semi-related to the above, are you portion controlling or doing a lot of fasting? Are you eating high fat and skimping on the protein or vice versa? You may need to increase the amount of fat and protein you consume, and vary it up. If you are only eating beef and eggs, throw some salmon in there once in a while. If you can stomach some liver, eat that too (if you like liver, don't go overboard with it). Hair also likes vitamin D, so if you don't get out in the sun a lot, take a small supplement. If you give us an idea of what you eat day in and day out, we can analyze that together.

View File Letter On Corpulence Addressed to the Public by William Banting In what's billed as the "world's first diet book," William Banting offered his strategy for losing weight. He ate four meals a day, didn't exercise much, drank alcohol, and swore off only a few foods. And, what's more, anyone familiar with current low-carb diets will find similar advice here -- advice given in 1864. William Banting was a carpenter in Victorian London whose weight spiraled out of control. His eyesight and hearing failed, he had weak knees, and he suffered an umbilical rupture, health problems he attributed to his weight. He consulted doctors but nothing helped. Then Banting discovered this diet and got results within just a few days. He ate lots of meat, a few vegetables, shunned some foods that he's previously overindulged in, and drank alcohol with lunch and dinner. He lost fifty pounds, and his health improved. He published this pamphlet detailing his diet and distributed the copies for free. By its third printing it had sold 63,000 copies, and the term "Banting" became synonymous with "dieting" in England. Submitter Bob Submitted 02/21/2024 Category Books  

I had taco flavored beef last night with Egg Life wraps and cheese. I made extra and I also bought a microwave to ride around in my work truck so I can enjoy warmed up leftovers at lunch. I was getting bored of the same cold things every day 🙂

I may need to get me some chickens. I have about .75 acres, most of it is in the back yard.

The taste is "keto breath", which smells like nail polish remover, and it will go away as your body balances its ketone production. Ketones and their byproducts exit the body through urine, so drink more water to flush the excess ketones out, and maybe brush more often. This is temporary. I can remember mine having a metallic taste. The dry mouth, barring other potential issues like exercise, tobacco, and prescription meds, simply means you need more water and possibly some electrolytes.

Yes, this is expected. Part of it can be water as well. Since you are not eating carbohydrates you retain less fluid than usual. Most initial weight loss is actually water weight. Based on your past posts, it would seem to me that you are 1.5 weeks in, and therefore still in an transition phase. You have to use up all your carbohydrate stores and become "fat adapted" so that your body starts burning fat/ketones for fuel. If you consume too much protein and too little fat then you end up converting protein to glucose for fuel. You want the body to adapt to using fat for fuel so the protein can be used for building and repairing muscle instead. I would stay the course for now, and try to get at least that 1:1 ratio of fat to protein, or higher.