Scott F.

Why You DON'T Want to Stay In Ketosis 24/7 | Prof. Bart Kay Another one. This one is more what I was trying to say but after re-reading my post it sounds like I'm n ketosis all the time. I didn't go into enough detail. This video does a much better job of explaining where I was headed. Scott

Professor Bart Kay - Fat consumption on a Carnivore Diet - YouTube This is a pretty good video that touches on some of the topics in this thread. Scott

I'm guessing since you found it on the internet it has to be true. Scott

Welcome. And welcome back to this way of eating. Ketosis and ketones and the 'depth' at which you get into ketosis can have several variables. I am a strict carnivore eater, but I do drink a glass of milk here and there. I only check my ketone levels when I am fasting and have only done it a few times on a normal non-fasting day. On a normal day I am also in the .7 to .9. After 48 hours of fasting, I was at 2.0 and at 72 hours I was at 3.4, which is fairly deep. A daily of .7 or so is pretty good. As complex as the body can be, it will take the easy route when it is available. Even if you are zero carb and zero sugars your body still needs sugar. When your fat content gets low or is not in the higher fat/moderate protein model your body will turn to the protein, use a process called gluconeogenesis, and convert that protein to sugar, which is a good thing. The issue is that if it chooses the protein due to its abundance and the "absence" of fat (not enough fat) there will be excess sugars. Those excess sugars can off-set depth of ketosis. If you are in ketosis at all your fat to protein ratio is close. If you fast to whereas your body fat is the only source of fuel, you will travel deeper into ketosis. Deeper runs into ketosis requires a high fat/moderate protein diet going in, and then some longer fasts for whatever period works for you. Good luck. Scott

That will be based on you. I prefer to eat after going to the gym. I go really early in the morning, come home for a walk and then eat later in the morning, closer to noon. I'm not sure eating before or after will change being sore. I have found that keeping my fat content up helps me with energy and being fat adaptive the protein is there for repair and recovery, at least most of it. The energy helps me push thru and I don't think I feel as sore as I remember from way back when (and maybe doing less work in the gym way back when). Interesting topic. Scott

Orweller is spot. You can actually thrive on burgers and eggs. Sort of combing an answer to several of your questions but with burgers, the fat content is there but more of the time it is cooked away. If you grill a lot of the fat is the drippings than land below. If you fry then you have the grease in the pan. That fat in the pan can be the different between making carnivore work and not. We had burgers last night off the grill. The best tasting part of the meal and the most important part to a carnivore landed in the fire. When eating burger I make it a point to eat three or for slices of butter-sometimes a 1/4 stick, maybe even more at times. I can only speak for me, but I have found that my fat content is the absolute key for me one carnivore. I experimented with leaner meats in attempt to "be carnivore" yet be in line with 'traditional medicine' and its views on heart health and cholesterol. My numbers and my weight all went in the opposite direction of my goals. It took a me minute or two to figure that out. Then in an attempt to hit a protein goal for muscle growth I allowed the fat content to drop as I struggled to eat the amount required to get to 1 gram per pound of ideal body weight. When I choked down enough protein to hit the target the fat content got lost in the shuffle. I gained weight, maybe some muscle as I am lifting consistently with volume and intensity, but mostly body fat. As strange as it sounds to most, on the carnivore diet you have to eat the fat in order to lose the fat. If you are stalling or not pulling down to your ideal weight (or relatively close) I would think the fat content is low. Your body is making the sugar it needs from your protein intake, and then without the fat, it is using the protein to make some more sugar, and the equals the stall and the weight gain. Best of luck. I hadn't heard Sao Paulo in years. I served in the Navy with a guy from Sao Paulo in the 80's and then in the late 90's I imported a Fila Brasiliero from there. Not a name you hear everyday. Good luck. Burger and eggs will do you just fine. Scott

My son does a much better job than me. He is into the details. I'm more of toss it up on the grill and let's eat. When he cooks chicken thighs he will spend 45 minutes to an hour, or more, pulling the kin off, trimming them to where all the exact same size and then putting the skin back on to be cooked. He practices at home before he goes into one of the competitions. I struggle to see the point all the pre-work. Again, get it up on the grill and let's eat. Scott

Did you make the carnivore bread? Interested. Scott

I hadn't made these in a while. They turned out pretty good in the lard but the last time was in tallow. I'm leaning toward the lard. They came off the smoker and into the deep fat fryer and a handful of them came out of the fryer and dropped into a pan of BBQ sauce. I am not much on sauce anymore but they turned out really good. Scott

Smoked the ribs on the pellet grill and then dropped them in the deep fryer. Some of them right off the grease and into a a BBQ sauce. I'm not much on the sauce anymore but I did eat one and it was pretty good.

So today we are doing ribs on the smoker followed by a quick deep fry. As always, there is a bump in the road. I bought beef suet and fat last week to make more tallow. I got a call from work and time got away from me. I ended up feeding it to the dogs. Fast forward, I go for the tallow and it is not enough to do these ribs. I go to the grocery store to buy some lard. There are no tubs-1/2 gallon buckets. Just these very small packages. I usually shop in the Hispanic section and they no tubs of lard. I asked the store worker if they had any and she said they no longer carried the large tubs of lard or the tallow. She said they were discontinued as the store was trying to make room for the 'healthier' oils like Canola, Corn, and Peanut oil. I probably missed a great opportunity to educate but I pretty much left it at, "You may want to dive into that thought process a little deeper, as these oils are in the top two or three of the absolute worst things for your health that is sold in this store". And of course, she looked at me like I was some alien that had just fallen out of the sky. Anyway, a quick funny before I crawl back up under this Blazer and probably start using words that will offend most. This gas tank has put the beat down on me the last three or four days. Scott

As we roll thru the Holiday weekend, I'm especially thankful for the young men and women who didn't come home. I also try to remember the families of those who made the ultimate sacrifice. Understanding this is Memorial Day, I still like to give thanks for those who have served, those who are currently serving, and all of those families as well. Hoo-rah. Scott

We are going with pork ribs on the smoker with a slight twist. Just as they are done and come off the smoker I slice them and drop them into the deep fryer in lard. Just for a few seconds. For the sauce people they come right out of the grease and into the sauce pan. I pass on the sauce and just enjoy the meat and the grease. Scott

I do the same. I find a sale and buy up some meats and then it sort of 'not makes sense' to have it and not eat it. What has happened as of late is I am working a lot of OT and sometimes it is unexpected OT/last minute type stuff. If I am planning a meal then fasting, work interrupts my plan and that meal is still there the day after the OT, so the fast gets put off. I am planning another later this week when I go back on nights. Somewhere between 72 and 96 hours. I am reading a lot about going longer than 96 but for some things it gets into the point of diminishing returns. Still debating. I'm still trying to find what I feel works best for me. Right now I am leaning toward the 72-96 hour fast about once per month. But somehow my plans seldom come together. Scott

I would also make some adjustments now before waiting to see how much more it rises. Since your numbers have trended up, and not the result of a sudden shift, I would think you can make some adjustments and maybe lower it a few points. When I started carnivore, I went in headfirst with no foresight or insight. I had salt and electrolyte issues in several different ways. I made an electrolyte drink mix and went that route a couple days. It tasted like crap, so for me it was easier just to put a gram or two in my mouth and chase it with water. I would do that a couple three times per day. It corrected a lot of things. Not by intention, or for any particular reasoning, that sort of faded. Now I salt my food to taste with that same electrolyte mix and am finding I don't require near as much salt as I did during the transitioning (as Geezy said, the dumpster diet I was on had enormous amounts of sodium, and I am sure I had a sodium crash early in the change). My blood pressure has always been around 100/65, give or take a few numbers here and there. About 8 months in I got a 110/70, which for me was "high" and then I see a 120/75 for the first time ever. I had not linked salt and blood pressure for me, and it is not like I made a purposeful decision, but now I hardly use salt at all. I may salt my eggs but that is not every time, and I am nowhere near the 4g you mentioned. This past Monday while prepping for my infusion my blood pressure was 100/65 and once even 100/55 during the infusion. Again, I have no idea if there is a link between the two for me as an individual, and even less about your situation, but a daily 4g sounds like a lot. With all that said, I have always had a relatively low blood pressure and I am not sure if the rise over those few months was part of the carnivore healing phase, it was the first time I had ramped things up in the gym in years (and years) or if I hadn't totally dialed back in from the headfirst dive into carnivore. Interesting topic. I hadn't thought much about it til reading this post. Scott