Scott F.

Lots of variables. The inability to process fats would off-set the carnivore approach. I do infusions as well as my IgG numbers were off the charts at one time. I have NMO-SD which has required Rituxamab infusions which last about five to six hours. Carnivore has worked well for my auto-immune issues but at the same time I have no issues with fats. Hope there is someone out there that give better information. Hope you find your plan. Scott

Best of luck. Not that I consider myself all that motivational but the carnivore diet has done wonders for me. I dove in head-first with no forethought or plans. I made some mistakes the first month or so, but the weight peeled off at an amazing rate, around 30-31 pounds in 31-32 days. (lots of water but a lot of fat as well). I went carnivore strictly as the 'latest weight loss hack' and was blown away at the weight loss. I have an autoimmune disease called NMO-SD which just about the same as MS but it attacks the eyes/optic nerves. I had been on pain and inflammation medicine for six years 2018 to 2024. I watched a video about MS patients healing to the point they no longer needed medicine while on the carnivore. I called "BS" on the MS claims. LOL After six weeks of strict carnivore I was in full doubt about its health effects for MS/NMO-SD patients and realized I had went well over a week without my medicine. I called that a coincidence, maybe even anecdotal at first. Then another week and then another week. Now just about two years later I have been medicine free and no longer use the prednisone nor the gabapentin/Neurontin. I am not the sharpest knife in the drawer because it took me several more weeks to buy into the healing effects of carnivore all the while the results were punching me right in the face. I'm quite the believer now. Good luck. Keep pushing. Scott

Welcome. Usually, high uric acid is a combination of things. About 3 months or so after switching to carnivore in May '24 my uric acid numbers went up quite a bit. I never experienced gout, but the doctor explained the risks when discussing the bloodwork. Around six months they eased back into the 'norm'. During the first months of a low carb keto and especially a close to zero carb carnivore approaches the body is still working on being insulin resistant. For me, I ate a trash/dumpster diet for 50+ years and I am guessing some of my numbers went haywire with the shock of going cold turkey to a strict carnivore approach. As for the gout, high uric acid, it could be weight, kidney function and/or insulin resistance. The carnivore approach is not cookie-cutter, and one size does not fit all. Most people who have carnivore success (long term) make subtle and some not so subtle changes along the way to dial this way of eating to themselves as an individual. You could very well need to shy away from red meat and go with chicken and fish and eggs and see how that works for you. Carnivore is an elimination way of eating and most of the time what you are not eating is more important than what you are eating. If you do go heavier on the chicken pay attention to the fat content. For the most part chicken is leaner than red meat so it will be easy to miss the fat content needed which can limit some of the affects/benefits of going carnivore. Energy levels, cramping, hydration and stool issues just to name a few. My medical degree comes from Google University and the YouTube College of Medicine, so take the post for what it's worth (LOL). Everyone is different and we all took different routes to get here and we will all 'heal' at different rates. My very best guess is that your body is healing itself and sometimes it takes time/patience. (I have neither in abundance.) Good luck and welcome. The uric acid and kidney function will be right in Bob's wheelhouse as he is far more knowledgeable in that area. Maybe he will see this and shed some light. Scott

The refrigerator in my shop is now 'on and off' appliance. I took it out of my father-in-law's shop when he passed in 2004. He put it in his shop in 1995 when they built their house. And before that it was in the other house bought new in 1978. I'm guessing it would take three or four of today's refrigerators to make 48 years of service. I'm 56 and sound much older, but...'they just don't make things like they use to'. LOL Scott

Great work. Congrats on accomplishing your goal. Good luck as you continue to progress. Scott

Once an adult, we all have had the choices in front of us. The basis of my diet was forced upon me as I grew up in a house where I ate what was put on the plate. Agreed the government and big business were the enablers as well as the culprits as most parents did their best to feed the 'good stuff'. We ate a ton of food straight out of the garden. Funny how I thought highly of that for years and now somewhat frown upon it. LOL But I guess how agree most, is that this is the information age, and there is pretty much nothing about the proper diet that can't be found with a few strokes on the keyboard. From that point on, I completely agree. Scott

You will be signing autographs soon. Scott

I was in Port Arthur near Sabone or Sabine lake in the early 90's. I saw two seasons in Texas in the three months I was there (June-July-August) one was hot and the other was hotter. Scott

Just north of Raleigh in Middleburg/Kerr Lake. Use to have a buddy just north of Hickory in Troy. Scott

85 degrees on Wednesday, 70 degrees at 7AM on Thursday morning, then wind gusts to 40+mph. heat lightning to a thunderstorm heavy down pour at lunch (1/2 inch in a couple hours), temperature dropped after lunch with sleet in some areas. I went out at 5AM this morning and scraped ice off the windshield. By 7AM it is 40 degrees and per the weather report should be back in the upper 70's this afternoon. When your state has the ocean on one side and the mountains on the other, we can have all four seasons in one day. Our weather forecasters are either lucky, or wrong. LOL Scott

I'm the same. Mine can be 15-30 point swings. Most of it is natural but it gets tad higher the first couple of meals after fasting. Once I have been eating for several days it drops back down. I stay around 80 or so during the day and have seen 110-111 once or twice. Good to hear your progress continues. Scott

Ours are so basic. We fry and as soon as they come out we sprinkle them with ranch dressing seasoning (flavor packs). Quick and easy. Hope all went well. Scott

The same here. They all seemed to take a break at the same time but once you mention, fried chicken, BBQ chicken, baked chicken, broiled chicken, grilled chicken they understand break time is over. Scott

Patience may be a virtue, but it is so much easier to say than practice. I went into the service way overweight at 17, I spent the first five years in the 180's-190's. The last year I ballooned into the 220's. I got out around 225. Over the next 30 years I continued to gain until I was in the 320's in my fifties. I did a bunch of diets over the years but always gained it back, and then some. Carnivore was absolutely crazy. I was not putting forth much effort at all and the weight was falling off at a very rapid pace. Maybe 30-31lbs in the first 31-32 days. I hit couple stalls here and there in the second month and my lack of patience showed. I wanted, and actually expected to maintain the 'pound per day' loss I had the first month. It took me several months, closer to a year before I accepted the fact I dug this hole over 30+ years and fixing it in a couple months is beyond reason. I don't calorie count but sometimes using calories as a part of an explanation makes it easier. For easy math and round numbers if I were eating 3000 calories a day and then dropped to 2000 calories per day the weight will drop. In time my body will say, 'this guy is going to starve us to death' and it then figures out how to do all the things it needs to do during the day with 2000 calories and then find a way to store some weight as well. As Bob said, 17% of you is now gone and you are not the same metabolically. Add some walking, some lifting, increase or decrease your food intake, odds are that should trigger the body to lose weight. Odds are you will plane off at another weight as well as the body was designed to store fat as the 'winter is coming and the kills don't happen everyday'. Scott

I went from 300+ to the 250's much quicker than I would have ever thought. I hit some stalls here and there as well. Like Bob said, I had to do some experimenting to get back on the weight loss track. My biggest hitter for a stall was/is drinking milk. After a glass or two I could just about here the brakes squealing as the weight loss was coming to a stop. I experimented with lesser fat than protein and not only did I stall but I gained a few pounds. For me, my best weight loss was with higher fat and moderate protein. I dropped down to 211 and then I started to get more and more into the gym. I switched gears and started forcing myself to eat more to hit a protein target. I also introduced protein powder as I can't eat enough meat to hit the same protein target. I have since gained back to around 226 or so. On this kick, with the protein powders I don't believe my fat intake is exactly where I need it and the weight gain is a little easier. Another thing Bob mentioned is body composition. I had a few stretches where the pounds sort of stalled, but I had to cinch my belt up a little bit more. I was changing but the scale was not keeping pace. I would guess a tad more food per day could trigger some weight loss. You have lost a bunch and the body is probably trying to build some stores. Scott