Bob

Yup. That's how it goes. I used to go dining out ALL the time for various reasons, probably at least 4 times a week with the family, plus several times by myself for lunch while at work. But of course I was almost 50 lbs heavier then. Now I treat the family to a dining out experience once every week or two. The money I am saving is a beautiful thing. I also experienced this benefit when Covid first broke out and all the dining rooms closed. We cooked at home and didn't actually order any carry out for a couple months. I was saving cash and dropping weight without trying just from cooking at home.

Somehow, I missed this topic from a couple week ago. Strange! I want to start a video and audio podcast to complement this community. But I still have to work construction full time, and am still making up for lost time when I broke my ankle earlier this year. But I will get there.

My blood pressure returned to normal range. I am still taking my meds, but previously needed the meds just to get me a point below 140/90. Now I regulary am under 120/80. My ulcerative colitis is gone, which I credit mostly to quitting coffee in 2019. But I no longer have any minor issues or flare-ups anymore. I am awake and alert and have more energy than before. I used to struggle to stay awake behind the wheel when coming home. I even got in a fender bender once. I don't have this issue anymore. I am down 45 lbs.

Well you can do what you want . Paul Saladino went from Carnivore to Animal-Based and he eats the fruitage of plants, but won't eat any stems, leaves, and roots. He will argue that plants are toxic because they don't want to be eaten, but their fruitage isn't because they WANT animals to eat the fruitage and spread their seed when they eliminate waste. I do agree with him. And so "fruitage" can include vegetables like cucumber, zucchini, squash, etc. Since I am trying to lose weight at the moment, I am not eating any plant matter. But when I reach my goal weight, I will revert to more of a ketovore/animal-based diet, at least for a trial run and see how it goes. Maybe, maybe not. The best thing you can do to get rid of inflammation is an elimination diet, and carnivore or lion diet is the ultimate elimination diet. I would stick it though for at least 90 days to see if that sleep apnea and pain will subside. Then, if you want, you can start adding back one thing at a time each week to see how your body reacts to it. If you add back a something and your inflammation or pain returns then you know not to eat that particular item. In your other topic you said you were eating twice a day. I would add a 3rd meal. For example, lets say right now you are doing 2MAD 375g + 375g to get your 750g. Try 275g + 275g + 275g to bring it up to 825g.

Yeah, I mentioned this earlier. The milk has carbs, and for some reason dairy products (besides butter & ghee) can cause some people to stall. How tall are you? My experience is similar to Geezy above. At 225 I was squeezing into 36" pants from Lee's. But I couldn't fit a 36" from any other brand (Levi's, etc). I couldn't slip into my old 34's until about 195 and now at 180 they are comfortable and I'm starting to need a belt.

I had to eat and run this evening so I didn't get to prepare a proper meal. I had some beef sticks and some turkey sausage and a tablespoon of butter. I returned at 9:30pm but then it was too late because I want to get the lipid panel done in the morning. Anyway, I'm heading back to bed (I have a bi-phasic sleep pattern)

Somethings amiss here. A 200-gram (7-ounce) large avocado has 18 carbs and 14 fiber, for a total of 4 net carbs. My weight melted off in the first 2 weeks, and then it slowed to a trickle. Oct 1 - 184.5 Oct 2 - 182.9 Oct 3 - 182.3 Oct 4 - 183.1 Oct 5 - 185.7 Oct 6 - 186.2 Oct 7 - 184.7 Oct 8 - 181.3 Oct 9 - 181.4 Oct 10 - 184.5 Oct 11 - 184.9 Oct 12 - 184.1 Oct 13 - 183.8 Oct 14 - 183.2 Oct 15 - 182.3 Oct 16 - 182.2 Oct 17 - 184.0 Oct 18 - 181.4 Oct 19 - 180.6 Oct 20 - 180.4 Oct 21 - 179.2 Oct 22 - 177.6 Oct 23 - 181.5 Oct 24 - 181.1 Oct 25 - 180.2 Oct 26 - 179.3 ^ Remember, I started doing 24 hour fasts on the weekends the last 3 weeks, and 24 hour fasts on the weekend to try and push past my plateau. I ordered a lipid panel and will draw blood tomorrow to see if my dietary changes will improve this other situation I am dealing with.

Any fat from any part of the cow is going to be universally the same. The beef belly fat will be just fine. Ground Beef is 70/30 which is a blend of leftover beef trimmings. Ground Chuck is 80/20 which is from the neck and shoulders. Ground Round is 85/15 which is from the hind quarters. Ground Sirloin is 90/10 which is from mid-pack. Your 70/30 is just fine. It sounds like you are getting 2200 calories and 149g of protein per day and you weigh 139 lbs which sounds like you are really lean to me. Is this enough to build muscle? Probably. I think it depends on your other daily energy needs outside of working out. I am eating about the same but I am not working out a whole lot. I'm 47 and my goal is to lose weight. As a general rule, eat when you're hungry, and eat until you are comfortably stuffed. You could always add more eggs. Split your daily portions between 3 meals instead of two and bump up the portions. Add some salmon, bacon, etc to boost that protein and energy count.

Today was an almost identical repeat of yesterday. I pack similar things for lunch every day. And my wife Crystal tasted the steak I made last night and insisted I make her one tonight, so it was another evening with New York strips cooked using my new oven and stovetop method.

Intermittent fasting, so no breakfast. Lunch was beef sticks, pork rinds, gouda and havarti cheese, and sardines. I had a NY Strip for dinner, and prepared it a new way. Instead of grilling, which I usually do, I preheat the oven on HI/Broil and also heated up a skillet on the stove. I seared one side of the steak for 4 minutes and then flipped it and put the whole skillet on the top shelf of the oven and left it in there for 6 minutes. This made a lot of the fat melt, which I poured into a dish and used as dipping sauce. The fat that stuck to the steak was crispy and easy to eat.

Something in your math or data isn't adding up. 2500g = 5.51 pounds 1 lb of grain finished hamburger meat (70% lean) contains about 1250 calories. A 16oz rib eye would have about 1220 calories (112g of protein and 85g of fat). ^ these are very similar. 1220x5.51= 6722 calories, which is 2.4x greater than the 2800 kcal you are currently consuming. So it actually works out this way: If you were to only eat ribeye or 70% lean burger or ribeyes, you would have to eat 2.24 lbs, or 1016g. This is actually very doable, as you eat one steak at lunch and another at dinner, fat and all. I eat twice a day. first meal may be 4 eggs fried in butter, with 4 sausage patties. This is around 960 calories. My second meal will be a 16-20 oz steak, which is around 1200-1500 calories. My daily caloric intake is 2200-2500, just a little shy of yours. Hope that made sense.

I haven't used sauces in a long time since I went from Keto to Carnivore. But I was a fan of G. Hughes sugar free sauces... https://www.ghughessugarfree.com/ I use Primal Kitchen avacado mayo as well because it's truly just avacado oil, unlike the supermarket brands that lie to you.

Eat fatty red meat and lift heavy weights. That's supposed to get your HDL up.

Overall it's looking good. But yes, you just need to work on getting that HDL up. They say a 2:1 trig:HDL ratio or less is the sweet spot.

Your microbiome is changing. The gut bacteria that used to feed on those carbs are going, "YO! Where's da sugar? Where's my fiber?". They will gradually decrease in number and the gut bacteria that loves the beef will increase in number. I'll try to search more later. Currently a quick web search is just turning up results for anxiety after eating in general... https://www.bing.com/search?q=anxiety+after+eating+fat

What was your diet before 5 days ago, before you started carnivore? How did you used to feel about eating saturated fats and fatty red meat? How do you feel about it now? Are you concerned about what others might think of your new diet? I ask those questions because maybe you have "situational anxiety", a temporary anxiety that revolves around an event or scenario and usually passes once the situation resolves. Family, relationship, or friendship difficulties can cause situational anxiety. Most of us have been beaten with the message that meat and fat is bad for us and will give us a heart attack. Are you eating carnivore now, but in the back of your mind you are worrying if you are doing the right thing? I still think that since you are only 5 days in, you are still in your adaptation stage and still have some transitioning to go. Your microbiome is going to change. Research suggests that disruption to your microbiome can contribute to symptoms of anxiety.... https://www.mdpi.com/2039-7283/7/4/987

For starters, can you give a rundown on what your typical day of eating consists of, including beverages, seasonings, and supplements? I know you said strict carnivore, but I've seen various definitions of "strict". Do you take any medications? I've broken through plateaus in various ways. Exercise, intermittent fasting, eliminating cheese, making sure not to eat too late, or changing up my macros. If you're portion controlling and eating light/low calories, then yeah, your body might be in "conservation mode" thinking that there must be a famine or food shortage. If this is the case we just have to convince the body that there is food and make it ramp up metabolism.

I was out of town all day today, but when we came home we went out to eat, and I had this tasty dish... It's actually a menu item called "Wayne’s Protein Overload Breakfast" at a restaurant called Mike's Place. The Italian sausage slices on the top left weren't part of the dish. My son had spaghetti and gave those to me. I woke up 177.6 today, but tomorrow morning I will probably rebound a few pounds because I sat all day and then ate this kinda late.

Nice. My dad hunted, but didn't really pass it on to us kids. It is something I have said was on my bucket list, but I don't know if I will ever get around to it. I'm so spread out as it is. I tried ground lamb a couple weeks ago. It was good. I need to try some more cuts, and more ruminant animals in general. I've also thought about buying a half cow all to ourselves.

Tell me how sold you are on the quality of this study. Full Article: Harvard.edu Here's is how the article starts off.... And here's a quote on how they gathered their data... And somehow this data also produced these results.... Attached to this post is the actual study. Here it is... Download (must be logged in to download): Red_meat_intake_and_risk_of_type_2_diabetes_in_cohort_study.pdf A couple things that caught my attention in that study were the following quotes.... "Red meat intakes were assessed with semiquantitative food frequency questionnaires." "Processed red meats included... sandwiches; ... Unprocessed red meats included... a sandwich or mixed dish" Questionnaires every 2 to 4 years? Can you remember what you ate over the last 2-4 years? And then sandwiches have bread which actually does increase diabetes risk. And finally, in the results.... "In both females and males, those with higher total red meat intake had higher BMI and total energy intake, were less physically active, were more likely to be current smokers, and were less likely to use multivitamins." So they were overweight, overate, sedentary, and more, but it's the red meat that was the problem? I'm sure there is more to discuss, but I am tired.

Article Source: MSN.com Record-Breaking Yosemite Climber Credits Strange Diet for Success Story by Stacey Ritzen the-nose-el-capitan© Provided by Men's Journal Earlier this month, climber Nick Ehman broke the record for the fastest solo climb up the Nose, a steep, 3,000-foot route up the El Capitan vertical rock formation in California's Yosemite National Park. But in addition to his raw speed, the 28-year-old's fellow climbers were left stunned by his diet in preparing for the feat. Ehman completed the climb in just four hours and 39 minutes, starting his climb at around 8 a.m. on Oct. 10 and scaling to the top of El Capitan by 12:41 p.m. He beat the previous record-holder, Alex Honnold, by over an hour. Honnold, who was featured in a 2018 Academy Award-winning National Geographic documentary about his quest to perform the first free-solo climb up El Capitan, previously made the climb in five hours and 50 minutes back in 2010. To beat the record, Ehman had to cover a jaw-dropping eight-and-a-half vertical feet per minute. In addition to being a member of Yosemite's search-and-rescue team, Ehman rock climbs in Yosemite about 200 days per year and has scaled the Nose dozens off times, including 16 times this year alone. However, while most climbers stick to high fiber diets consisting mostly of fresh vegetables, lean proteins, whole grains, and healthy fats; Ehman revealed his bizarre regimen to the ElCap Reports blog. "His exceptional diet of meat, salt, and water seems to have given him unusual strength and endurance and he took no water or food on this run up the route," the publication writes. "Our local vegetarians were dumbfounded!" Ehman told The San Francisco Chronicle that he knew he'd have a shot at the record when he made it up the first 300 feet of the Nose, "an intimidating mix of slick slab and incipient crack climbing," in just minutes that morning. After cruising the first pitch in minutes that morning, he knew he’d have a shot at claiming the title of fastest person to solo aid climb the route. "I didn’t know when I set up that morning how comfortable I’d be going fast," he explained, before falling into his groove. "I felt very comfortable in that no-fall headspace, and felt like I had to go for it." El Capitan, which was once considered "forever impossible" to climb before advanced equipment made it possible in the 1950s, has since become the standard for big-wall climbing, attracting climbers from all over the world.

Okay, so I made it 21 hours. But the wife and I were out running errands and she got hungry so we treated ourselves to A+ Crab. The raw oysters were all mine. We split the other seafood but she had the potatos and corn, of course.