Bob

Well we all know that one guy who drank alcohol first thing in the morning, ate fast food and chocolate cake, and smoked 2 packs a day and lived to 95, so....? lol 😄

I know, right? Now I am on a mission to find gyro meat without the breadcrumbs, or to find/create the perfect gyro meat seasonings. I love gyros so much. It had been almost 10 months since I had some gyro meat. Very nice. I want to make my own mayo eventually.

Well there you go. If you didn't have hypertension, diabetes, IBS, chrohn's or colitis, chronic pain, arthritis, and many other infammatory ailments, then you won't have the same viewpoint as those of us who did suffer from these and reversed our conditions. After years of being told there "was no cure" for these issues, carnivore feels like some miracle to us. We have a cecum, albeit a small one, so we are designed to consume some plant matter. However, we can function just fine on a strict carnivore diet, and if we have chronic conditions it might even be better, as plant toxins are sometimes at the root of such issues.

I beg to differ. It's called body recomposition, which is often what is happening during a weight loss stall. Many of us have experienced a weight loss plateau that lasted months, and while the scale didn't budge, the waist kept shrinking and we kept moving along the notches of our belts. If you are getting a sufficient amount of protein and nutrition, you can simultaneously put on muscle while reducing body fat. There's a balance to be had here though. If you portion control and consume too little, then it will be difficult to put on any new muscle mass.

So my wife went out with some friends yesterday for dinner (girl's night) and I only had to cook for myself. I went to this meat shop and picked up some items. While I was there, I saw a 3/4 pack of genuine gyro loaf. I LOVE gyros, and still had some tsatsiki sauce (basically yoghurt) to use up before it spoiled as well as some Egg Life wraps, so I figured I would treat myself. Now mind you, genuine gyro loaf is a mixture of beef, lamb, bread crumbs, and spices - so this technically breaks my vow to never eat grains again. Yesterday when I woke up, I was about 175. This morning I was 177. It's unbelievable how grain-sensitive I am. I don't know how much grain or how many carbs were in it. But I had a pound of food. I could have had a pound of NY Strip and wouldn't have gained anything. I had been strict carnivore, almost lion diet, for the previous 3 weeks.

This is so true. I am constantly searching for carnivore and keto related articles and studies to share. This eventually trains Google and Bing's algorithms to serve me content that it thinks I am interested in. I get bombarded with recommendations for vegan diets, articles about how what you eat doesn't matter, and articles about how awful keto and carnivore is. It's almost as if Google and Bing are trying to reprogram me, lol.

True, nobody "needs" coconuts. And if you are trying to heal chronic or auto-immune conditions by doing a strict carnivore or lion diet, then yes you would want to eliminate coconut oil as well. Coconut oil contains salicylate, which are one of a plant’s defense mechanisms. Salicylate sensitive individuals may experience asthma, gut inflammation, diarrhea, rashes, and headaches. Coconut oil also contains oleosin which can cause allergic reactions in some individuals. However many others can handle coconut oil just fine. So yes, if you are trying to eliminate the plant foods that may be triggering our immune system, avoiding all plant oils is a good idea. But we support our brothers and sisters who choose less strict carnivore diet variations, such as meat-centric keto, ketovore, or animal-based. Coconut oil can be a fine choice. It's high in saturated fat, low in polyunsaturated fat, and isn't put through rigorous processing like nasty seed oils.

Breakfast sounds delicious. On my way home from work yesterday, I stopped at a local meat shop and they sell all kinds of unusual animal parts you would never see at the grocery store, including beef tongue. It caught my attention and I thought to myself 'I wonder how that should be prepared' in order to be a tasty dish. I'm hit or miss with liver. I got it about 6 months ago, cooked it well done in bacon grease and I didn't mind it. Got some about 3 months ago, seared it in a skillet with butter so that it was "medium" and it tasted horrible.

'Ultra-Processed' Foods Harm Your Health in More Than 30 Different Ways By HealthDay Feb. 29, 2024, at 7:20 a.m. By Dennis Thompson HealthDay Reporter THURSDAY, Feb. 29, 2024 (HealthDay News) -- Ultra-processed foods can cause dozens of terrible health problems among people who eat them too often, a new review warns. Researchers linked diets high in ultra-processed foods to an increased risk of 32 separate illnesses. In particular, these foods are strongly tied to risk with early death, heart disease, cancer, mental health disorders, overweight and obesity, and type 2 diabetes, researchers said. For example, ultra-processed foods are associated with a 50% increased risk of heart-related death, a 48% to 53% increased risk of anxiety and common mental disorders, and a 12% risk of type 2 diabetes, researchers said. And the more of these foods people eat, the higher their overall health risks, results showed. Ultra-processed foods include packaged snacks, sugary drinks, instant noodles, sweet cereals and ready-to-eat meals. The products undergo multiple industrial processes to make them tasty and shelf-stable, and contain additives like emulsifiers, coloring agents and chemical flavors. Unfortunately, ultra-processed foods now account for up to 58% of total daily energy intake in some high income-countries, and are proliferating in low- and middle-income countries, researchers said in background notes. “Notably, over recent decades, the availability and variety of ultra-processed products sold has substantially and rapidly increased” in countries around the world, wrote the research team led by Melissa Lane, an associate research fellow with the Deaken University Institute for Mental and Physical Health in Victoria, Australia. These highly processed foods contain loads of sugar, salt and fat, as well as other ingredients that can be harmful to many systems within the body, researchers said. For this analysis, researchers reviewed pooled data from 14 review articles published within the past three years involving nearly 10 million participants. None were funded by food companies that produce ultra-processed foods. The evidence also linked ultra-processed foods with a 21% greater risk of death from any cause, a 55% increased risk of obesity, a 40% increased risk of type 2 diabetes, a 41% increased risk of sleep problems and a 22% increased risk of depression. The findings were published Feb. 28 in the BMJ. The research team noted that these poor health effects aren’t necessarily fully explained by the products’ lack of nutrition and heavy calorie loads. Alterations in the food made during manufacturing “may affect digestion, nutrient absorption and feelings of satiety,” the researchers wrote. Emerging evidence in humans also has linked some additives used in the foods -- non-sugar sweeteners, emulsifiers, colorants and nitrates or nitrites -- with poor health outcomes, researchers said. Intensive industrial processing of food might also produce harmful substances that contribute to chronic inflammation, and even packaging materials can contain contaminants, they added. Researchers said that manufacturers can be pressured to reformulate these products, but that rejiggering the ingredients won’t necessarily eliminate harm. Further, profit motives discourage food makers from switching to nutritious products. In fact, manufacturers push their products using marketing strategies that “involve visually captivating packaging with eye-catching designs and health-related assertions,” promoting “excessive consumption,” researchers said. Because of this, researchers recommend a crackdown on these foods by regulators and policymakers, including: Front-of-back nutrition labels. Restricting advertising. Prohibiting sales in or near schools and hospitals. Promoting the accessibility of fresh, unprocessed or minimally processed foods. More information The Cleveland Clinic has more on ultra-processed foods. SOURCE: BMJ, news release, Feb. 28, 2024 Copyright © 2024 HealthDay. All rights reserved. ARTICLE SOURCE: https://www.usnews.com/news/health-news/articles/2024-02-29/ultra-processed-foods-harm-your-health-in-more-than-30-different-ways

Welcome aboard Jason! We're glad to have you. I can completely relate to how you feel. I am quite vocal about my diet and tend to speak like I'm some professional in human nutrition, and yes, people around me look at me like I am crazy. I've got a cousin that mockingly calls me "Dr. Bob" lol. However, I do manage to reach some who are willing to listen. It certainly feels like it's "supernatural" because the results often seem miraculous, especially as we reverse and cure conditions that we were programmed to believe were chronic, lifelong, had no cure, and science "still doesn't quite understand what causes" this or that, and thus says it's genetic. But it's actually not supernatural, it's simply natural. We're eating real food, and not manmade frankenfoods that are poisoning society at large, and reaping the benefits.

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/