Miranda

It is interesting to read the WHY's and HOW's when it comes to carnivore.
My son also introduced it to me, but I only seen it as a logical means of weight loss. The health benefits were more of a shocker.
Thus far it has had a pretty good 'bonus plan' on top of the weight loss.
Scott

My son introduced me to carnivore after my fourth AFib attack landed me in the ICU. I was tired of living with a heart condition, Crohn’s disease, IBS and wracked with pain all of the time. I didn’t know that carnivore would fix all of those things but I just knew that something in my life needed to change.
It’s been an amazing journey so far.

Good to know.
The word polyproline jumped right out to me.
We use polyproline glycol in the jackets of our tanks to cool them down and there are many forms of polyproline anti-freezes out there as well.
Kinda makes you want to go back to clay pots.
A little dirt never hurt anyone. LOL
Scott

I still have to buy all the things because my husband can't live without bread, mayonnaise, beer etc. The kid frustrates me, he has texture issues. Last night I made cheese sauce like Kerry Mann's daughter Emma did on her cooking channel it tasted like Mac n cheese sauce. He said it was good but got half way through his very small portion then rejected it due to texture. and my husband had to eat the rest 🤨 He does like stringy fatty globs of stuff. He is one of those burn the bacon types

I'm not a huge fan of spam. It's to cram into the pie hole when in a jam.
We bought a bunch during the academic, but I'm the only person in the house that will touch it. I eat a slice and throw the rest of the can out. Too salty. I prefer sardines or cod liver.

There are just as many idiots on two wheels. I drive a commercial vehicle, I see a lot of stupid.

The long bike rides sound awesome! I know I love hiking on an empty tank. I have never done any extended backpacking hike but this fasting gives me courage that food doesn't have to be a huge part of it if we ever do that. I hope and pray DH will come around to the idea someday. That would truly be liberating as I am the primary cook.

I’m so happy I started this journey!  I have been on beef, bacon, butter, and eggs, with occasional chicken or pork. I started at 209 lbs and weighed 175 today. I’m continuing, but going to Ketovore for a little variety. I don’t post a lot on here, but I do read a fair amount. I’d like to thank you guys for the encouragement along the way.  It’s going to be fun to go back to NY (in fl for the winter) since I haven’t told anyone there what I’ve been doing 🙂

Agreed.
It is one thing to lead by example and an even better to share one's knowledge.
I try not to make much about it when I get 'corrected' on my way of thinking/eating. I provide feedback when I can but if the wall has been built I don't spend an awful lot of time trying to break down barriers.
I'm coming up on my semi-annual visit with my neurologist and our biggest conversation will be around my immunoglobulin numbers, my immune system and have I 'healed' enough to discontinue the infusions. My last bloodwork said I was really close to being 'normal'. I'm interested to see where we land.
I have been lucky with the two Neurologists I see. Both are super-supportive of my carnivore efforts. My primary is pretty much 'if it is working for you, then it is working for me' approach. If you think the people in this group are anti-statins, you should listen to his spiel. If you didn't know him or have contact with him, you would think it was an all-out scare tactic. He is that much against them due to long term neurological and brain impact.
I alternate visits between the two but my second is participating in research studies for MS at the Mayo clinic. The Mayo clinic is not onboard with the carnivore approach but the number of people in the MS community seeing positive results with carnivore is ever increasing. One of the interesting facts is that in the 50's one of the most successful treatments for MS was called the 'red meat diet'. It was basically the Lion diet before it got the catchy name. Dr. Chaffeee speaks to this in one of his carnivore-auto immune videos. My neurologist actually checks in on me and my progress in between visits. She asked if she could present my story to her colleagues even asking if another neurologist could sit in on my last appointment.
I feel like I'm in a really good place with neurology. My primary family doctor is on board with the results and not totally against carnivore, but he is not a fan of my LDL. He is not a fan of the number of eggs I eat per day/per week.
I also enjoy the board here. I am a much bigger fan of a person's personal story as I am 'study for this and study for that'. It is almost like there is a study to support whatever your persuasion is about just about any choice you make. I often chuckle at how two people from the same medical school, who received the same education/training on a 'scientific' subject can have such polar opposite opinions. And then can deliver 'scientific studies' to support whichever side of the fence they are standing. Like, 2=+2=4, regardless of what side of the fence one resides. I guess I amjust not smart like that.
I can relate better to someone's personal experience. This type forum works well for me.
Scott

Large portions of beef give me nausea as well. It affects my sleep if I eat too late. I am having to let go of my "fasting brain". Some of the fasting people refer to old WOE as diet brain. Now I am embracing the diet that feeds my brain!

I've made a breakthrough!!! 🥳🥳🥳
I've found out that if I don't grind the meat and chop it into tiny pieces fried in tallow instead and then eat several very small portions of beef throughout the day, I don't get the nausea that has been putting me off meat! My stomach can't handle big portions it seems but small ones do the trick. I'm less light headed now. And it's really yummy. I don't make it like steak because this cut gets very tough and my attemps at medium rare fail. But this way I fry it for less than a minute and it doesn't take my teeth out.

Thanks for the replies. It has been quite the journey and most rewarding.
I "celebrated" with back-to-back nights of big ol' honking rib eyes.
Probably the best birthday cake I ever had (in more ways than one!)
Thanks.
Scott

Happy Carniversary Scott.

So this is a common topic in low carb, keto, and carnivore spaces... but after 4 months on carnivore I wanted to share what I have found to be very effective for relief.
Short back story... I had gastric bypass in 2007 and in 2021 I had part of my duodenum removed due to an obstruction... so I have serious absorption issues with things taken orally. Massive amounts of magnesium and electrolytes weren't really doing anything.
For the past 4 days I've had ZERO leg cramps. Not even a hint! I've started adding creatine and ACV to my electrolyte drink that I sip in throughout the second half of my day. Supposed to help absorption. Then at bedtime I use magnesium lotion or oil on my legs. Now is only been 4 days, but that's pretty great!!
Hope this information helps someone out there who's suffering.

There are just as many idiots on two wheels. I drive a commercial vehicle, I see a lot of stupid.

We had two in town and both have since closed. One was the Oak Grove Market. They butchered in one part of the building and another part those same meats were cooked and served. We shopped there a couple times per week and ate lunch there at least once per week.
The second was called "Supply Line". Their meat selection was tremendous and if they didn't have what you were looking for they would track it down and it would be there the next time. Even for a local, family-owned business they kept their prices down and relied on service and quality to offset the big box stores. They were able to do that for years and years.
I miss both those places.
We now have one 20+ miles away that is 'from the field to your table' and their meats are incredible. Expensive over time, but incredible.
Everything is high, and if they bought high and sold low, they would be out of business in short order. In some slight mental justification, I shop there because I have saved money just eating meats and secondly, they are local, and family owned. Maybe the third, the young man that opened it is maybe 26-27 years old and when he interacts with customers you would think he was the 75 year old farmer from down the road that watched everyone grow up. An old soul.
Our pork is from out back to inside, only a few hundred feet from the door. Eggs the same.
Scott

And the best on is in my back yard.
From pasture to pit to table all within a few hundred yards.

I'm not a huge fan of spam. It's to cram into the pie hole when in a jam.
We bought a bunch during the academic, but I'm the only person in the house that will touch it. I eat a slice and throw the rest of the can out. Too salty. I prefer sardines or cod liver.

I go back in a couple weeks and I may be having that same conversation with the Rituxin. Since the onset in 2018 I can feel the difference between having the infusion, the next three months, and then the last two or so before the next one. The last month or so before the infusion I get a little run down, the fatigue sort of returns and I have been susceptible to most anything coming down the pipe. I was a frequent flyer during covid with and without positive tests.
The last time I didn't really didn't get the run down feeling the last month or so, (five months on carnivore) and this time I'm as energetic as all get out. I'm stacking night shifts like cord wood and going to the gym consistently. I can say I have not felt better in a really long time, and especially since being diagnosed is 2018. Tomorrow is one year.
My last blood work suggests I am on the cusps of having a normal immune system. If it tracks accordingly the next test should be "in the green".
I get that there is a lot of negativity toward the state/approach of the current medical system and I understand the profit taking precedence over overall health. Nothing hard to understand there. But at the same time, I am both thankful and appreciative for the treatments I received. Good or bad, it got me to a point where I was still kicking to make a better decision.
The alternative would not have ended well.
Scott

My mom Worked for many years at a local diner and also had a few scary stories about food prep and that was back in the 70's when people were good and still dependable. I would NEVER trust a modern younger person to prepare my food under any circumstance. Most of them can't even cook their own food, much less somebody else's who they don't even care about. My first food service job was as a dishwasher at our local country club. We served all the elite members of our society and if they knew what they were sometimes eating, I'm not sure how that would have turned out. Most of them were liquor'd up (with a Monthly bar bill minimum) before they ate so it they probably had no concerns anyways 😂. Several times after a state health inspection I got the job of taking a putty knife and scraping the floor of the walk-in cooler. You would be surprised what you can scrape up from where your raw food is stored! Funny side story - That same kitchen had a microwave with the safety shield in the front door that was always falling out! It was placed just about testicle level and whenever they used it, I would leave the area. I said something to the food service manager and I was told to "not worry about that"

A man without medicine is a rich man.

I have been taking Copaxone for my MS for several years and just last week told my Neurologist to NOT refill the yearly scrip for it. She had no problem with me making that decision and just suggested I taper off the remaining doses I have left. You can just quit Copaxone "cold turkey" because it's not a biologic or hard core therapy but she suggested it as being the best for my body. Copaxone is only effective in about 30% of MS cases and after age 65-70 it's not very effective for most of the people that use it. I had never felt any different or noticed any effect from using it, and it costs over $25,000 a year! Great deal, eh! 😂. I'll turn that $25K into meat and be much happier for it! The medical and drug business is not curing people. They just keep their customer base alive to generate income.
Do your own research and be your own doctor for most things, anyways. When I broke my femur, well there I needed lots of help from several doctors 🤣

Me a too!