Bob

Welcome aboard John the @Skeptic We try to be a reasonable bunch over here. I imagine as a Type 1, you've had a more challenging juggling act over the years than the rest of us would be familar with.

I need to do this more. I tend to go straight from the fridge to the pan. I can get a nice medium, but if it's thick it's either rare in the center or well done about 1/4" around before you get to the medium center.

For the time being, I have removed the ability for guests to reply to topics in the Articles & Resources forum. This is where the majority of the spam was. I also blocked the IP address because I noticed it was usually the same one every time.

According to the study... "A 61-year-old male with a long-standing history of nephrolithiasis presented to kidney stone prevention clinic for evaluation. His first stone was observed incidentally on X-ray at age 45. He was asymptomatic until age 55, after which he passed ∼3 stones per year until age 58 without complications. Stones over the next 3 years were accompanied by pain and difficult passage." So this guy churned out stones like a quarry long before he went on a carnivore diet. "The patient’s increase in urine oxalate is of particular interest as the effect of high animal protein intake on urine oxalate is disputed. Oxalate is found in higher quantities in some plant foods, including spinach, almonds, soy products, potatoes, and raspberries, so one might predict this value would decrease with reduced plant consumption" His previous diet may have been oxalate-rich, and he was oxalate dumping. The above urine studies demonstrate an increased risk for the development of all 3 major stone types: calcium oxalate, calcium phosphate, and uric acid, as indicated by the increase in supersaturation values... he subsequently stopped the carnivore diet. One year after discontinuing the carnivore diet, the patient was stone-free without urologic symptoms... Though improved from when on the carnivore diet, some stone risk factors were still out of the normal range, including urine citrate, PCR, and UUN. The patient admitted his enjoyment of animal protein made it difficult to dramatically reduce consumption. It's worth noting that this individual NEVER actually did get kidney stones while on his carnivore diet. Only his "risk factors", that is, his lab work, gave some cause for concern.

This might work. Or you might go into gluconeogenesis and convert the protein into glucose. Granted, there's no need to go overboard on the fat. But you don't want to be afraid of it either. By way of example, if I eat a ribeye for dinner, I might sustain or lose weight. But if I eat chicken breast for dinner, I will usually be hungry again in a short time and/or be up on the scale the next day. There's a balance to be had. The body has to become fat adapted, which required fat consumption. Then when fat is absent, it will go for your body fat. But if your still "glucose-adapted" (so to speak), then your body will go out of it's way to make glucose in the absence of fat. No harm is going a little leaner. And definitely don't eat within 4-5 hours of bedtime.

I've sampled raw hamburger (supposedly more dangerous) and raw steak. It was alright. I've also sampled raw liver and thought it was better than cooked liver. But I've only done it once. I'm a fan of cooked meat

Yeah, I definitely cooked mine too fast. Mine was rendered in 3 hours. My fat looks like rice crispies, tastes burnt. And the tallow reeks. I'm still using it though, but I definitely need to exercise patience next time, and remember it's an 8 hour process whether I like it or not, lol.

You are satiated, I would say. A loss of appetite is common. Part of it is because protein and fat are more satiating. The other part is psychological. On your previous standard American junk diet, you may have been used to eating/snacking/grazing mindlessly throughout the day. Now your satisified and part of what you are noticing is the contrast from before and now. If you are very overweight, you are also carrying around a big vat of tallow around your gut. Your body taps into these reserves. For this reason, it's easier for someone who has a lot of weight to lose to go 2MAD or OMAD early in their health journey. Then as that fat gets dissolved and used up, the appetite returns. The longest fast on record is something like 382 days, so you won't die, lol

Room temperature probably is the factor here. The topic of butter made me think of something that I had heard. You can leave salted butter out on the counter for several days. The salt has a preservative effect on it. But unsalted butter will go bad quickly, and should be kept in a cool location.

I generally don't worry about the word "sugar" in bacon ingredients if the carb count still reads "zero" on the nutrition label. They add a little bit to the solution that the bacon soaks/cures in. Most of it rinses off. Whatever amount of sugar or sugar residue that might remain is probably trivial, thus "zero" on the label.

Welcome @Farid Khan. I just saw this post. Sorry for the delay. Sure. Here it is... https://www.ncbi.nlm.nih.gov/books/NBK224634/

I will have 4 eggs along with some breakfast meat. But if I am out of breakfast meat, I will bump my egg count up to 6-8 instead.

I've had covid twice but it didn't affect my taste or smell. It did for some of my friends. One guy could eat an onion like an apple, the potent kind that would make you cry, and not even taste it. He said it was the weirdest thing. Another friend and his wife thought their ketchup had gone bad, so they threw it away and bought another bottle and it was also bad-tasting. Turned out the ketchup was fine, it was their taste that was off. I've sometimes been hungry but not very motivated to "eat another steak" lol, but I had to or else it was going to go bad. I try to mix things up from day to day to break up the monotony.

Welcome aboard, both of you. 90 days of carnivore as an elimination diet is a great plan. Then afterwards, you can slowly add in one thing at a time to test how your body will react to it. For me personally, I've made a vow to never eat anything I couldn't eat in nature right off the vine and not get sick. So that rules out almost all grains (which need milled), most legumes (which need cooked), and most nuts (which need roasted/boiled), etc. Basically, what could I, as an ancient hunter-gatherer, consume without fire, lol. I was super strict for a solid year. Now I am strict most of the time, but there are a couple times a month now where I am in a situation where I will "cheat" with something natural - while still sticking to my vows. And then when the wife and I celebrate our anniversary, I do have some wine and a bite or two of the free desert were usually served.

I finally got around to watching this all the way through. I will say that I am going to have to rewatch it, especially the first half, so I can fully grasp some of the more techinical aspects of the presentation. But some easy points to pick up on were.... 1) Low carb diets often show improvements in kidney function. 2) A low carb diet is just as safe as a Mediterranean diet on kidney function. 3) Improvements in kidney function is likely mediated by weight loss, which improves insulin sensitivity and blood pressure. 4) A low protein diet does NOT protect the kidney, and in fact may lead to sarcopenia in older individuals. 5) Higher protein intake was associated with lower all cause mortality. 6) Modern medical advice for managing kidney disease is contradictory and confusing, lol. I do like the suggestion that all these individual diseases need to be though of as one single disease with multiple symptoms or expressions. CKD, DIabetes, Cardiac diease, and high blood pressure, can all be thought of as CKM - Cardiac Kidney Metabolic Syndrome.