Scott F.

Congrats to you as well. I was really interested in knowing the blood ketones and I will use them on the next fast after that as well. From there, I am not sure. I bought the test kit and it came with either ten or twelve testing strips. It was like $35 for the lance, looks like 25-30 lancets, and the meter. Another set of test strips is like $40-50. I'm not sure I see the point (sort of cheap on a lot of things) I work rotating 12-hour shifts. Four nights followed by three days, then three nights followed by four nights. As I am finding it is really hard for me to eat a gram of protein per pound of ideal bodyweight (that does not even count the needed fat to make that a high fat/moderate protein approach vs the high protein/moderate fat approach). Right now, that is a lot of food. My plan for next month is to fast on the three nights and the four nights, make an attempt to hit the protein mark on the other days but not gorge myself chasing a number. The protein chase is to gain some muscle, but I am not lifting to be the next Mr. Universe/Mr. Olympia. At 55, that ship has sailed. "spreading the word"..... when I say I only eat meats, salt and water one group of people look at me like I am crazy and the other group at that point automatically have a Medical degree and tell me how I should be eating. Then bring up the fact I am going 96 hours without eating, nothing but water/salt, and that first group looks at me like I should be committed to an asylum and the second group uses their newfound medical degree to start CPR or a lobotomy, depending on their newly found specialty. Maybe the bright spot in that is a younger guy at work. He gave Carnivore a try, it started working early, and he has been doing for several months now. He told me this morning he was -46lbs. Another theory of mine, I waited til I was 55 and just about beat down form life's choices and it has worked wonders for me. This guy didn't have any serious medical issues other than being fat. It looks like it is working faster and more effectively if the canvas is a bit cleaner. I am guessing the earlier and healthier one starts the even better the end result will be, but that is just an opinion of mine. Scott

As of this morning I have read all the articles and watched all the videos on carnivore and fasting. LOL (Youtube sent me a notice saying I had made it to the end of the line-actually it was an alarm saying my crystallization and neutralization process needed my attention-both pretty much the same) I have been on Carnivore for a tad over 11 months now and as of late have been digging into fasting on a regular basis. I don't know if I am weird or just built different, but I have only had positive results from both. I have had only two issues, one expected and the other not so much. I have had bouts with loose stools, some self-inflicted by not-so-good choices, and others just didn't get the fats and proteins, and water and electrolytes lined up as well as I should. I think anytime there is a switch in a diet there will be some 'looseness' during the adjustment phase. I guess it was expected. I have lost 92lbs in 11 months and the unexpected 'almost negative' was that I somehow lost weight and size in my feet. I hadn't long bought a pair of boots that were $$$ and all of a sudden, they felt like clown shoes. I had to go to insoles for spacing vs. comfort. I think since I was already pretty much fat adapted rolling into a fast was made easier/worked better. I am sure I was in the lower edges of ketosis at the start of the fast and there was not a lot of 'sugar dump' some need. This past time I tracked blood glucose and blood ketones. Initial ketone level was 0.7 and after Day one it was around 1.4 or 1.5. Between Day #2 and Day #3 it reached four and when I did the math for my GKI numbers it got below 2:1, as low as 1.4 to 1. Around the time the HGH start bouncing around and the ketones are everywhere, and the stem cells are being deployed, maybe around 68-72 hours deep the energy level is crazy. From 72 hours until the completion of the 96-hour fast I had crazy amounts of energy. Not nervous or anxious type energy but a simple, "Let's Go!" type energy. That energy lasted 2-3 days after I started back eating. I'm reading and learning, I can use a lot of the right words, especially the autophagy/ketosis/ketones/stem cells/HGH, etc. etc. but it still is hard to understand how much energy is available from not eating. It goes against what we have all been taught about 'need to eat this'-'need to eat that' to create and sustain energy. Without the personal experience I would have a hard time believing there is an extended boost in energy from not eating for a couple-three days and then have that energy maintained for a couple-three afterwards. Just a really strange concept for me. Anyway, babbling on a slow Sunday morning workday. I spent the last hour or so reading older threads, somewhat to pass the time, but mostly to gain experience form other people's experiences. I get bored reading some of the studies, especially when it veers from directly what I am interested in at the time. The headlines and forum titles call out to me as I scroll thru. Thanks to the board members, both past and present, who have created quite the knowledge base here. Much appreciated. Scott

I have seen 2-3lb swings in a 24-hour period going both ways. Sometimes I am expecting a loss and see a gain, and then vice versa. Looking at the weight as a number can be frustrating. As of late it has been cool to cold when I walk so there is not much sweating. Last week we had a really warm day followed by a rather warm morning. My normal workout clothing is a white undershirt with a long sleeve T shirt on top. When I got home, I put the weighted vest on with a pullover hoodie on top of the vest. I started my walk and about halfway thru I could feel the first warm morning f the spring. Afterwards I found the undershirt was drenched in sweat, even some in the long sleeve. I did my normal, shower then weigh routine. I was fully expecting a loss from the previous day. Exact same weight as the day before. The next day I took off, ate the same with no work out and no walking, I dropped 2lbs. I'm guessing it is the accumulative effect. LOL Scott

Agreed. Crappie and bream are the go-to's around here and you just can't beat cutting up catfish into nuggets. A few years ago I was at my brother-in-law's down on the NC coast. A buddy of his was putting shrimp, talapia and copia in a blender and making a fish paste. He then made balls, battered them and deep fried them. If you have never experienced being conditioned via Pavlov's theory, I have. Every time the deep fryer bell would ding, I was standing right there. When Geezy mentioned fried fish/seafood that popped into my head. Scott

Pretty much the same boat. It has worked for me from being off prescription medicine to losing a lot of weight over 11 months. No gimmicks. No tricks. Just eat fatty meat and things just fell into place. Scott

I can go the Trouts and Salmons and Tunas. The Mackerals and Sardines not so much. The Salmon I can eat by the five gallon bucket. Scott

Some of the fat you speak of is as much environment as it is the split between grass fed and corn fed. The cows in smaller pastures who are fed in the same spot most everyday don't travel much. No need to get too far from the food source. (i.e.. most pigs and chickens are caged/penned, and mobility is at a minimum. On a much smaller scale I can visually see the difference in my chicken eggs between the ones that are free-range (a politically correct term meaning I simply can't catch them as they are wild-ass game hens) and the hens I have caged. The caged hens' yolks are more consistent. Same feed-same mobility. The 'free-range' hens' yokes differ week to week. The free-range hens are thinner and sleeker looking due to mobility. I think the difference for us is minimal other than we pay a ton more once the terminology changes. I like fat as much as the next guy, probably more, and on occasion I will climb up the ladder and pay for the 'marbling' but not often. I like fat as much as the next guy, but I am cheap as all get out too. I'm with Bob, we benefit tremendously from the filtration system of the ruminant animal. Scott

Welcome. I don't have that actual experience, but my tastes are different now. I have been carnivore for just over 11 months. About five months in and I tasted my wife's BBQ sauce. It didn't taste bad, but it was not the same as before. I tasted it again the other night and it was like it had ten times the amount of sugar. I am super sensitive taste wise to sugar, I guess. Good luck as you continue with carnivore. The positives have been amazing for me. Scott

Well said. The only thing cookie-cutter in life is actual cookie-cutting. Keep searching to find what works for you and once it is working for you, that becomes "your" plan. Best of luck. Scott

My buddy had a tick bite that turned to Lyme disease. He couldn't eat any meats for a really long time. For him, it was not the taste nor the aversion to eating them but the fact he would swell, break out in hives and his joints ached to the point movement was difficult. Before being diagnosed he had eaten a burger, jumped on his motorcycle and his first attack hit him at 40mph. Luckily, he brought it to stop and fell over against the roll-up door at the Fire Department. If he had dumped it anywhere else, it would be a different story. Over time he eased back into fish and chicken, and he is still not eating red meat. Pork is a 'gamble', sometimes he breaks out and sometimes he does not. I agree with the posts above. If it were all of a sudden I would get checked out for a tick related illness. Hopefully you can figure some things out. Best of luck. Scott

80 gallon air compressor soon became the next offset.

Never tried it. It sounds good. Scott

I forgot to get pics of the yard set-up. My son's off-set is similar. It took several of us to move it into place. He just ordered a 'mongo' smoker that is $$$$$ and if it is heavy as it sounds we ae going to need a crane to set it. LOL Most structural steel isn't 3/8th's thick I'm too cheap. I am more of a 'cut up an old barrel' and make my own type of griller. Scott

Coming out of the fast so this morning it was some sausage, cheek meat and eggs. Scott

It has been a big hit since I built it. I think everyone uses it more than I do. However, after a get together they let me haul the trash off. Thanks. I will try to remember to grab some pics of the cook porch. Nice topic. Scott

My two Neurologists are genuinely excited about my progress with Carnivore. One specializes in MS and the wheels, although slow, are starting to turn in the research part of that community. If one guy shows up with improvements with changing his way of eating it is a one off. When a hundred show up it still does not warrant much attention. When a thousand show up it lifts the eyebrow of some in the medical community. When thousands and thousands start singing its praises that can be the trigger for moving forward. Again, very slow. My Neurologist actually checks up on me in between appointments because of Carnivore. I don't know if she has gotten to the point she recommends carnivore to her other patients as thus far, the Mayon clinic in Minneapolis, (maybe the premier MS facility anywhere) is still on-board with the traditional approach. My family doctor does not mind the diet but thinks the higher fat content is not good and he also is a fan of the newer non-statin type cholesterol type medicines. He gave me a month/two months worth of samples and I smiled, said thank you. They are on the shelf in the same spot I left them months ago. I'm still amazed how the person in front of me eating a trash diet, with all sort so health issues automatically become a Cardiologist, a Dietician, a Nutritional expert, as well as an Oncologist and Gasto-Intestinal specialist at the very point i say, "I just eat meat, salt and water". It is by far the fastest way to a medical degree. LOL Scott

This the pig cooker. I pretty much cook with wood. Burn and shovels coals is my preferred methods. The grill has a couple butts and shoulders with two chickens. On the same cook porch there is a deep fryer, a 36" Blackstone, another deep fryer, a small Traegar pellet grill and a much large Traegar pellet grill. Just off the porch in the yard at the cabin is a Char-griller, an off-set smoker and a 10-gallon stew pot where we render beef fat/make tallow. I can take some more pics tomorrow. Our grilling season lasts year around. The cabin is the "spot". Football Sundays, Girls Day on Saturdays followed by Fight Nights on Saturdays, a couple pig pickings a year and most family function is a cabin/cooking event. The grills are always the high light of the gathering.

Just a few boiled eggs as I am breaking my fast. Scott

Couple this with Bob's video on calculating fat to protein ratios and it becomes a great resource for those counting. Scott

Today I am scrolling thru the 'what did you eat today?' to see how I am going to break the fast either tomorrow night or Tuesday morning. Although I am not hungry thus far, the 'what did you eat?' meals look very appealing. I'm using the thread as 'my menu'. Thanks for all the entries. Scott

Maybe 60 or so hours deep. Blood sugar still higher than last time but it is in the morning but still less than 100 at 97. My blood ketone level is 3.6 and my GKI is down around 1.5 or so. I worked last night and went to the gym this morning for about 45 minutes. I got the entire workout in by skipping the rest periods in between. Probably could have gotten a little more intense if I rested in between but just powered thru. Energy level is still pretty high and I feel good/felt good all night. I spent most of the last two nights reading articles and watching videos on fasting both intermittent and extended. I'm doing a water fast but I read quite a bit on a dry fast. I think I am aways away from trying a dry fast. I probably need some more water fasts to get more tuned in to recognize signs just to be safe. Again, so far so good. Scott

Knocking on wood as I type but this one has started off as well, if not better than the other three. So far, so good. I read/watched a video with Dr. Bikman and he said the more one fasts the more the body learns/adapts quicker. This morning my glucose is 91 and my ketone level is 1.5 which gives a GKI of 3.6. Not that the strips are all that accurate, but I have more excess this time that I did the previous two times. I wish I the strips had come in last time but I think I am a tad bit deeper in ketosis this time than last, but no real data to support it. At about 36-38 hours in I am feeling good and still have 'normal' energy. I worked last night and did a pretty good workout this morning. So far, so good. Scott

Great read and a great topic. As long as you are learning you will better and better at it. Maybe don't purposely test yourself if you feel like you already know the outcome. Anytime a person spends years on sugars and carbs at some point there is some correlation to addiction. Everyone depth is different, all the ones that come off the addiction and get past it, all do so in differing ways and differing times. Since you identified the learning, I would also recommend you celebrate the wins, all the time eating strict. And go one step further, celebrate 'getting up off the ground, dusting yourself off and digging in again. I think that is the measure. Good luck as you move forward and staying on track. Again, great topic as most can relate. Scott

I'm hoping so. I have bloodwork coming up soon. My immunoglobulin numbers have inched back toward the norm since eating carnivore. I am hoping with the three to four maybe five prolonged fasts prior to testing will help boost/reset my immune system. This would be quite the turnaround in 12 months between the two. The positives I can actually see, and feel, is the energy level from about 72 hours deep and the three to four days after the 96 hour fast has been completed. I had crazy amounts of energy after my first 96 hour fast and I felt incredible for several days afterwards. So, yep, sometimes 'nothing' is the best option. Scott

Nothing. LOL Scott