Bob
Community Manager
-
Joined
-
Last visited
-
I've tried some raw ground beef and some raw steak at home. Just a bit as I prepared it for cooking. It was fine. I did the same with raw liver, and it was surprisingly good. Cooked liver it hit or miss when I make it at home and it's mostly a miss. I would rather get it at a restaurant. But the raw liver wasn't repulsive at all.
-
-
-
-
More like carnivore thugs, lol. Carnivore purists are like gangs, cults, good-ole boys clubs, lol
-
Initially my high triglycerides skyrocketed into insanely high territory. But I'm an outlier. I have late stage renal disease, so I spill the enzyme that the body makes to break down triglycerides, and as I rapidly lost weight, the body fat dissolved, entered my serum as trigs, and accumulated. They came down over time to lows that were better than when I started carnivore, but it took quite a while, probably 2 years.
-
Bob reacted to a post in a topic:
Ultra-Processed Diet Leaves a Blood Signature Linked to Heart Disease and Diabetes
-
Bob reacted to a post in a topic:
Ultra-Processed Diet Leaves a Blood Signature Linked to Heart Disease and Diabetes
-
We’re on the same page there. The dose-response numbers from those meta-analyses are real as far as relative risk goes, but they don’t establish that any given amount of fresh beef causes cancer in any individual, and the absolute risk differences are small. Where I part ways is treating “habitual intake and the fresh-vs-processed distinction” as the main takeaway that should guide people here. Those observational signals come mostly from mixed diets heavy in processed foods, and they haven’t held up as a practical concern for people eating primarily fresh red meat while cutting out the refined carbohydrates and other factors that travel with higher meat intake in the general population. A lot of us have watched liver enzymes, insulin, and other markers improve on higher fresh-meat intakes—the opposite of what a straightforward reading of the relative-risk figures would predict. So yes, interpret the epidemiology carefully. Just don’t let the careful interpretation quietly default back to “therefore limit fresh red meat.”
-
-
You’re citing the same guidelines that have spent years telling people with fatty liver to eat a Mediterranean diet, limit saturated fat, and focus on “dietary quality” while liver disease rates kept climbing. Those documents are cautious by design and still lag the clinical results. Plenty of people have reversed fatty liver, dropped enzymes, and improved insulin sensitivity on ketogenic and carnivore approaches—often after the standard advice failed them (the study that @Pitmaster Pete shared provides some compelling evidence). The distinction you’re drawing between “keto” and “carnivore” is real on paper, but in practice both remove the refined carbohydrates and excess energy that drive liver fat in the first place. Waiting for perfect long-term carnivore RCTs before acknowledging what’s already working for people is just another way of saying “stick with the guidelines.” If the only acceptable standard is whatever NIDDK or EASL currently endorses, then yes, carnivore doesn’t have their stamp of approval. Most of us here aren’t waiting on that stamp.
-
Bob reacted to a post in a topic:
Among Popular Diets, Keto Is Best for Liver Health, Study Suggests
-
-
A randomized trial comparing the Lion Diet, keto, and a waitlist group is recruiting people with ulcerative colitis, Crohn's disease, or rheumatoid arthritis. About 160 participants planned. The Lion Diet arm is ruminant meat, salt, and water. Stricter than how I eat. I've been carnivore about 3.5 years, and I keep dairy. My ulcerative colitis is in histological remission, confirmed by a negative biopsy. As far as I'm concerned, it's cured. This study hasn't produced results yet. I want to see what it finds. More information can be found here... https://clinicaltrials.gov/study/NCT07524244 https://fullerresearch.org/lion-diet-rct
-
You’ve mentioned liver enzymes and fatty liver a couple times now. Which dietary approaches have you seen improve or worsen them, and what does the evidence actually show for low-carb or carnivore-style eating on those markers? Or are you just saying we should look at evidence in general?
-
You said portion size matters when it comes to red meat and cancer. How, exactly? Is there a dose-response relationship in the studies you’re thinking of, or is this just the usual ‘everything in moderation’ line? Which papers are you referring to?
-
-
-
-
-
-
-
Wow, what a view! That scenery is breathtakingly beautiful. I looked up the height of the Niesen, which is 7749 ft. That's taller than anything we have here in the Appalachian mountain range in the Eastern U.S. (the west has the Rockies, and they get super tall over there). Climbing all the way to the top of the Niesen is no joke. And yet you did it without carbs, lol 😝
-
-
Hey Jeremy. lol, you had me going for a second with the 9th language! Ah, got it 👍 Your English comes across pretty good, even though I could tell it's not your first language. And I like the idea of trying to read articles without translating them as way to learn it.
-
-
until
New Study Challenges What We've Been Told About Saturated FatWe've been told for decades that eating too much saturated fat raises cholesterol and puts our hearts at risk. But a newly published analysis of a two-year Norwegian clinical trial is raising some interesting questions about that familiar advice. The CARBFUNC trial followed adults assigned to three different diets, including a low-carbohydrate, high-fat diet designed to provide a whopping 75% of calories from fat, with approximately 30% coming from saturated fat! And the cholesterol results? Well, they might surprise you! https://www.youtube.com/watch?v=oosb1LwnNNk While LDL cholesterol increased, researchers also observed some remarkable differences in other cardiovascular risk markers: 🥩 Triglycerides decreased. ❤️ HDL cholesterol increased. 📉 Remnant cholesterol and triglyceride-rich lipoproteins decreased. 🔬 ApoB did not show a statistically significant increase within the low-carb group. So what does this mean? Have we been looking at saturated fat and cholesterol through the wrong lens? Should LDL cholesterol alone determine how we judge a diet, or is there more to the story? Tonight on Carnivore Talk Monday Night Live, Bob and Geoff examine the findings of this new research, what they could mean for the keto and carnivore communities, and what the study does—and doesn't—tell us about cardiovascular health. And as always, this isn't just about what WE think. We want to hear from YOU! Have your cholesterol numbers changed since starting carnivore or keto? Have your triglycerides improved? Has your doctor questioned your diet because of your LDL cholesterol? Join us in the live chat, or come up on screen and share your experiences, opinions, and questions! 🔴 LIVE EVERY MONDAY 🕗 8:00 PM Eastern / 7:00 PM Central 📚 Research discussed: Lipid dynamics and cardiovascular risk profiles on carbohydrate- or saturated fat-based diets: secondary analysis of the CARBFUNC trial Published in eBioMedicine, October 2026. https://doi.org/10.1016/j.ebiom.2026.106524 You are precious. Stay the course. Let meat be thy medicine. #CarnivoreDiet #KetoDiet #SaturatedFat #Cholesterol #LowCarb #HeartHealth #CarnivoreTalk -
I think @jr1776 was being funny, because in his post entitled "My Journey [LONG POST]" in the Introductions forum he went from keto, then ditched the veggies, and went full carnivore. I'm also guessing English isn't his other tongue.
-
-
