Bob

Salt alone is perfect. I use Pink Himalayan salt that comes in a bottle with coarse salt crystals and a grinder built into the cap so you can grind it yourself. Redmond's Real Salt is another popular one. The finely granulated iodized salt they say you should replace because it has additives in it and many of the good minerals has been removed. For what it's worth, I still use a few seasonings too, as they don't bother me any. I have an addiction to this stuff... https://www.amazon.com/Goya-Sazonador-Complete-Seasoning-Ounce/dp/B004IM0EO8?th=1 For dinner I had a 1 lb New York Strip seared in butter and a dozen shrimp. I pour the butter and melted fat from the pan into a dish and use it for dipping sauce. I cooke the shrimp with the steak and didn't take a picture because it wasn't very photogenic, lol. But it sure was tasty.

The basics never get old, imo. Now off to work for they day

View File My Life with the Eskimo - Vilhjalmur Stefansson Who are the Eskimo peoples? And how do they survive in the freezing conditions of the far north? Vilhjálmur Stefánsson left New York in April 1908 to begin his journey northwards and into the Arctic Circle. For the next two years he made his way northwards to Victoria Island to study an isolated group of Inuit who still used primitive tools and had strong Caucasian features, and whom some believed were descended from Vikings. The journey into these remote areas was incredibly tough and being delayed by blizzards, Stefánsson, along with his companions, were forced to eat the tongue of a beached whale that had been dead for at least four years. Stefánsson, who learnt how to communicate with the Inuit, provides fascinating insight into the beliefs and everyday life of these people. “The book is full of psychologic and human interest, and of clear-cut observation of many different kinds.” The North American Review “This book contains a wealth of ethnological and biological information … this is a valuable contribution to the scientific study of the Eskimos, by one who knows them thoroughly.” The Literary Digest “It is impossible to analyze with certainty the amalgam of motives underlying the ceaseless movement of northern exploration, but the lure of the difficult and the dangerous can hardly be less active than the desire to enlarge bounds of human knowledge.” The Nation This book is essential reading for anyone interested in this remarkable expedition and for people who want to find out more about life of people in the far north prior to the advent of modern technology. Vilhjálmur Stefánsson was a Canadian Artic explorer and ethnologist. Under the auspices of the American Museum of Natural History, New York, he and Dr. R. M. Anderson undertook the ethnological survey of the Central Arctic coasts of the shores of North America from 1908 to 1912. The results of this expedition were My Life with the Eskimo first published in 1913. Stefánsson passed away in 1962. Submitter Bob Submitted 12/18/2023 Category Books  

Yes. About 15-20 years ago we called them "Oopsie rolls" because the girl who stumbled upon them made them by accident, lol. https://www.bing.com/search?q=oopsie+rolls But yes, eggs and cream cheese are both keto and carnivore.

FWIW, I take 10,000 IU's of Vitamin D each day, 5000 with each meal. But I lose a lot of Vitamin D due to my kidney issues, so my levels never go above 50. I'm not saying you should take as much, as it could send you into toxic levels, but there are many many keto carnivores who take a Vitamin D supplement, especially if they live further away from the equator. A Vitamin C supplement isn't going to be "bad" by any means. I just wanted to highlight how little Vitamin C we actually need when we're not guzzling sugar and carbs, and how that little amount is obtainable in meat and eggs, even without the organs.

There was a time I was stalling and I tried cutting out dairy (basically cheese) as well as trimming my fat and cutting down on the butter. I was basically zero carb, low fat, high protein, and it didn't do anything for me. I decided to add the fat back, and this meant buttering or adding tallow to everything, adding back cheese, etc, and that got me to similar caloric breakdown percentages. These would range from 66/33 to 75/25 and I've stopped tracking in recent weeks but I imagine it's the same because I don't change it up much. Some ideas that come to my mind are: Choose the fattiest cuts of meat, such as ribs, rib roast, ribeye, (notice the key work "rib") and porterhouses. Cook in fat, such as tallow, bacon grease, butter, ghee, duck fat, etc. Garnish with fat, such as melt butter over everything or drizzle with melted fat. Add Dairy, such as full fat milk, full fat yogurt, cheeses, etc. Have heavy cream in your coffee or tea. @Geezy has a fatty coffee drink he starts the day with. Make carnivore ice cream with heavy cream and egg yolks. Buy beef fat from your local rancher or meat shop. It's crazy cheap. Fry it up and make crispy snacks with it.

Last night was a NY Strip. I bought some Ghee for the first time and have been trying it out for my pan frying. And so far today I just polished off a 4-egg omelet cooked in a pan greased with Ghee, with leftover taco meat from the other night, with some cheddar cheese and sour cream.

Well the good news is you didn't reach for a pastry or some ultra-processed food Welcome aboard, btw! I was skeptical at first too, but the longer I stuck to it the better I felt. When my blood pressure started trending downward and I lost weight I realized this has to be good for me. This is good advice here. I also had to ease into it. I went from low carb to lazy keto to clean keto to carnivore. I always tell people to at least eliminate sugars, grains, and seed oils, and eat from farm to table - no ultra-processed foods. That alone should prove to have it's benefits, and gets your mind on the right track. I believe whether you are strict carnivore, meat-based keto, or even animal-based + occasional fruit, you are doing yourself a major favor, and those are just different plot points on the spectrum of a proper human diet. Now depending on what your health goals are helps predict how far you should go. If you have health issues you want to reverse, the closer to true carnivore you will want to move.

I love the deer. I might try to photoshop this with pics of the ones we feed in my backyard and post it... and see how well people pay attention and if someone tries to call me out on it, lol.

My wife bought an electric smoker a couple of years ago and every once in a while she smokes some pork. I have never used the device myself. Sounds like learning to smoke some meats and cheeses could be fun

This is an interesting video.

Vegan diets putting mums-to-be and babies ‘at risk’ Nine in ten women trying for a baby lack key nutrients, a global study suggests by Kat Lay Eating meat and dairy during pregnancy could reduce vitamin deficiencies found in 90 per cent of expectant mothers - GETTY The trend towards vegan diets is putting the health of pregnant women and babies at risk, a global study suggests. Researchers found 90 per cent of expectant mothers in high-income countries, including the UK, were lacking key vitamins needed for healthy pregnancies. They included vitamins B12, B6 and D, as well as folic acid and riboflavin which are key to the development of unborn babies in the womb. All are found “in abundance” in meat and dairy products, the scientists said. Keith Godfrey, the lead author and professor of epidemiology from the University of Southampton, said: “The push to reduce our dependence on meat and dairy to achieve net-zero carbon emissions is likely to further deplete expecting mothers of vital nutrients, which could have lasting effects on unborn children. “Our study shows that almost every woman trying to conceive had insufficient levels of one or more vitamins and this figure is only going to get worse as the world moves towards plant-based diets. People think that nutrient deficiency only affects people in underdeveloped countries — but it is also affecting the majority of women living in high-income nations.” Shiao-Yng Chan, co-author and associate professor at the National University of Singapore, said: “If we continue to move towards diets with less meat and dairy products, reducing intakes of micronutrients essential for a child’s development, vitamin deficiencies will continue to grow unless women start taking more supplements or are supported with specific advice about nutrient-rich foods.” The study is published in PLOS Medicine and involved 1,729 women aged 18 to 38 when they conceived. When recruited to the study, over 90 per cent had “low or marginal” levels of at least one of the vitamins. Concentrations of riboflavin, B6 and B12 declined in women who were not given multivitamin supplements during pregnancy. The researchers said using over-the-counter multivitamins could substantially reduce the deficiencies they found. Ian Givens, professor of food chain nutrition at the University of Reading, said: “This study is very timely and should provide the impetus to reassess dietary provision of key nutrients before and during pregnancy. “In UK omnivores, dairy foods, meat and fish provide about 80 per cent of dietary vitamin B12 and meat, eggs and fish provide about 65 per cent of dietary vitamin D although dietary supply only provides about 3 micrograms per day, meaning that supplementary vitamin D is necessary. “As the authors suggest, the current trend towards diets with animal-derived foods being at least partially replaced by plant-based foods will further increase the risk of sub-optimal status of vitamin B12 and D and other nutrients in women of childbearing age. This needs to be considered when such dietary transition is contemplated.” Dr Duane Mellor, a registered dietitian and senior lecturer at Aston Medical School, expressed concerns about the study’s conclusions. He said: “This paper does not actually report any health changes experienced during pregnancy or how healthy the babies were when they were born. “It is also interesting that a number of the researchers were co-inventors with Nestlé for the supplement used in the study, which contained not only B vitamins, vitamin D, zinc and iodine it also contained myo-inositol and probiotic bacteria. It might be seen as a potential conflict of interest that the researchers are co-inventors of the supplement with a large multinational food company.” The competing interests declaration on the paper said the authors had “no financial interest” in the patents filed by Nestlé for the supplement.

I love ice water. I have an Opal Ice Maker that makes the little pellet ice, or "Sonic" ice, as they call it named after the burger joint. I did hear that about drinking room temperature water though on a video from Steak & Butter Girl after she returned from Chine. Her mother wouldn't let her, lol. Apparently nobody in China uses ice.

Feeling better each day. This was breakfast. A half pound of beef, seasoned and salted, with 3 eggs and some cheddar cheese

I don't drink coffee, but this little stirring device looks like a magic wand of sorts, lol....

I'm a big fan of pork and beef sausages, especially breakfast sausages. But certain brands and certain sausages made from other meats can be a coin toss. You said in another topic you were going to start with carnivore-ish/ketovore so your breakfast here is spot on! I've only ate once a day over the last several days myself. A little intermittent fasting can be good for you too

I actually can eat butter but my family thinks I am gross, lol. Look up "Brown Butter Bites". It's basically you brown butter in a pan and then pour it into molds and it's a high fat snack. If you are carnivore, you just make it clean. If you are keto you can flavor and sweeten them up. In the summer I grill my steak and throw a pad of butter on top to make up for the fat I lose through the grill. In the winter I make my steak in a pan with butter and collect the run-off into a dish to use as dipping sauce. I also add butter to burger and other meats I may be cooking. My calories from fat/protein/carbs end up being 70%/29%/1%

Great to hear these results, @Steven2023 and @Orweller I dropped dramatically at first. A lot of that is water and glycogen stores that were lost from no eating carbo-hydrate-s. Afterwards the weight loss slows down and occasioanlly stalls (while you are healing) but then it picks up again. Just keep at it. Slow and steady wins the race

This was yesterday's breakfast. A 4-egg omelet stuffed with Jimmy Dean pork sausage and cheddar cheese inside, and then sprinkled with parmesan cheese on the outside. It was delicious and ended up being my only real meal yesterday (around 2pm). I snacked on pork rinds later on.

Pickles are pretty harmless. I've actually heard good things about fermented and pickled foods. Once a month we go out to support my cousin's Open Mic Night. I will order a carnivore meal (burger patties with pepper jack cheese) and the the girls will get wraps. The wraps come with a pickle spear on the side which they will offer to me. Pickles are kinda like lettuce - you're basically eating water.