Scott F.

I never owned a motorcycle and never really had the urge to ride. I do enjoy looking at them, especially the older Harley Davidsons. Good luck, enjoy and be safe out there. Scott

I didn't track mine the first 6-7 months, maybe 8. The last few I tried to hit a protein target for the 1 gram of protein per pound of ideal body weight for muscle growth. It was one of those things like "I knew" but didn't "do right". I went to some lean cuts of meats like chicken breasts, etc. to boost the daily protein content. I was counting protein but forgot to factor in those cuts of meat lowered my fat intake. I actually gained some weight and although it didn't totally deplete my energy levels, there were some differences. In the pursuit of the protein, I put 2 and 2 together and got 3. Once the shortcoming dawned on me it was a quick and easy fix. If I hit the protein target, so be it, if I don't as long as the fat content is up, I'm good. Mostly it feels like, the more the better. Scott

I was watching a video the other day and this guy spoke about Pfi zer as big Pharma. They had just celebrated 100 years of research and medical breakthroughs. But in those 100 years they have yet to cure any disease or sickness. There is no money in cures as it all lies in the treatments. Scott

True. But we have evolved to a point/conditioned ourselves over time to not mimic our ancestors. Somewhere along the lines we used technology and indulgence and maybe even some gluttony to get away from where we started. There is a short clip from Dr. Attia in the video that speaks to that as 'we may have outsmarted ourselves when it comes to our way of eating'. I agree the carnivore approach mimics our ancestors, especially when carnivore leads you to one meal a day and sometimes less. For me, and just speaking for me, OMAD works really well but I am sure our ancestors didn't have the luxury nor the 'hunting luck' to eat every day. I am guessing OMAD is "sorta-kinda" mimicking our ancestor, but I would guess there was a day or two in between most of the time. Your thoughts on eating when you were successful would be quite the social experiment. It would be a link to why when you are 'fasted' and the ketones are high; you get that mental clarity and focus. If we had spears and rocks, I doubt we kill much being stuffed, or "fat, dumb and happy". Talking about a real life-real time experiment, this would be the one. Scott

Bing Videos Sort of pick up around 16 minutes. It gets into breaking a fast with high fats/moderate proteins and how that can mimic the fast and extend the benefits of ketones days after breaking the fast. I think this sort of explains the two to three days of being super energetic after the end of the extended fasts. I am thinking it is an individual response as well but in theory, this video sort of backs up how I was feeling. Tonight, I hit 72 hours of the water fast. It has been pretty similar as the other fasts and is actually much easier than it sounds. There was a time I barely went 96 minutes without eating something or drinking a soft drink and back then going 96 hours without eating would be straight craziness. I'm probably going to break this fast around 84 hours tomorrow morning when I get home. This possibly can go to the video posted about "fasting too much". Since I have body fat to "spare" the longer fasts can help with fat loss but more importantly it is the metabolic return. Since I am 90+ pounds lighter than I was 11 months ago I may get to a point where there is diminishing returns on the length of the fasts as well as how often I do them. The fasting should be providing some stressors to the body and at some point, the body will start to adapt making the fast a normal part of life. From there, with that normalcy, it could start losing some of its effect. I read the 'body is smarter than the brain' and at some point, we need to listen to our body more than we do with the brain'. This video and Dana White had a couple good excerpts (and the ones I am experiencing but could not figure out how to explain). We are constantly exposed to food thru brilliant marketing. There is pretty much no part of our daily life where this 'brilliant marketing' keeps food at our disposal. During the fast, for me between 48 and 72 hours, I am not physically hungry, and my body is not calling for any type of sustenance. I have a ton of energy. I feel really good. I'm pulling 12–13-hour night shifts. I am going to the gym the morning after the shift. My body is telling me it is in a good place. However, my brain is constantly thinking about food. I'm watching a video on carnivore and fasting, and every frame is a person cutting an amazing piece of meat. I immediately start thinking about eating and how I am going to break the fast. This would taste really good right now and my brain starts the negotiation about 48 or 72 hours is long enough and the benefits are there already so let's eat now. We have an over-abundance of food access, and the marketers have made it OK to walk around the house and eat out of habit and boredom, which is a vicious cycle in itself. Babbling again. But the last part of the video sort of proofed how I felt coming off my last couple of fasts. Being fat adaptive already, fasting followed by a high fat/moderate protein breaking of the fast keeps the ketones going for longer after the break. The opposite would be if I did the same fast and broke it with a heavier carb meal which would kick me right out of ketosis and the ketones would be drastically reduced, if not stopped altogether. The more I look into it, there may be something to this carnivore thing after all. LOL Scott

My fat content has varied. When I was eating a ton of protein for muscle gains I allowed the fat content to drop. I gained some weight and my energy was not depleted but there was a difference. I have not nailed it down completely as I have tried differing approaches over the last 11 months but for me, and the most part, I do better with a higher fat content. I am not sure it is the higher the better but definitely higher than the 70/30 advertised ratio. Scott

I'm strict carnivore with a glass of milk here and there is about the only time I go outside the boundaries of 'strict carnivore'. I have started to incorporate longer fasting and I feel like ketosis and autophagy and HGH and stem cells are playing pretty big roles in my body composition. I have lost a little over 90 pound in 11 months. I am lifting consistently and although it was not my original plan, the amount of weight I am lifting is going up and the intensity as well. My walks are still 3.5 miles, but they are now more brisk, and a couple days a week I wear a 40lb weight vest. On the days without the vest I try to get 100 pushups along the way. I'm not vain in the least, and like Geezy no one is really seeing me naked so it does not really matter but I am not having any excess skin issues. I feel like 90+ pounds in 11 months is a lot and it is a relatively short time span. I know several people at my work who have had the by-pass surgeries and a few on GLP-1 type medications. They all have excess skin issues. When we change and shower at work I can see where it would be an issue for anyone who has that to deal with in their search/attempts to lose weight/be healthier. And this is just a small sample size but what they all have in common is a not so sensible diet and the lack of exercise. One guy has lost about 60 pounds on Ozempic and was prescribed it due to weight and diabetes. His meals are now smaller, but the same, and his exercise is pretty much non-existent. This past week he missed work when his glucose was well over 400, close to 500. This is just one person but I think is a good example of using prescription medication to treat the symptoms not the cause. I'm not saying the carnivore diet is a cure all for everything, but looking back at Terry's post/spiff about his new pharmacy......it gives it a tone more weight. Scott

Got me too. Scott

🔴Breaking: Huge CARNIVORE Breakthrough [HARVARD] Life-Changing Results This video can be really helpful to those just starting out, and even to those who have been carnivore for a stretch. Scott

I'm 55 and come from parents/grandparents that didn't throw anything away. It could always be used for something. When my mother-in-law passed she had amassed quite the collection of cool-whip bowls and butter bowls (which make excellent cereal bowls), even washed plastic forks and spoons to re-use. They come from a different time and I guess I picked up a lot of those habits. My Pops and brothers framed houses for a long time. He called it babysitting but I called it work. They had taken down an old two story house from the 1800's and was using the salvageable material to re-model/re-built another old plantation house on that farm. As an 8-10 year old my job was to straighten the old cut nails they used way back when. I had a big block of wood and a hammer. I spent many days straightening nails during that re-build. And at the same time I have no problem dumping money in my 1972 K5 Blazer nor the 1950 Chevrolet truck I am doing now. Go figure. Scott

These are the best kind. Most don't even require a prescription. LOL I miss ours here in town. Small, family owned for years and years. Old school where you could watch the guy cut the meat om the other side of the counter. Enjoy your new medical facility. Scott

I'm cheaper than am anything else. LOL Scott

We didn't do an actual purge as my wife still eats her way. Over time though I can see where the cupboards and cabinets are a bit more bare than in times past. We had like 1.2 million dollars tied up in sauces on the bottom of the door in the refrigerator. If someone said this sauce or that sauce was good we would try it. Over time the bottles just built up. A funny to boot, one night I took the half empty bottles and mixed them together. It turned out amazing. A year later I did it again and this time I think the dog turned her nose up when I dropped it in her plate. Feast or famine I guess. Scott

I do the same. I don't think I look at the ads as much as my wife does but when something goes on sale we will try to take advantage of the savings. I have always been cheap so even pre-carnivore I am a marked down red meat guy. They mark it down and I stack it up. Out total cost is down and if there were any increase it would be I do eat more red meat as I feel better than when eating on a variety. Still, cheaper than if I were buying the same meats and all the stuff that traditionally goes with meats. Scott

Thanks for the input. I am a data person not so much a numbers person, and that makes no sense at all. (working in the chemical/pharmaceutical field for thirty plus years. I am all about the data that forms trends, not so much the numbers themselves. And as I re-read that it does not make any sense at all, other than I am more into the data as it relates to the process more so than the numbers at the end) I have not checked for blood ketones on a normal non-fasting day. I assume I am in ketosis or somewhere close because I'm still at zero carbs/zero sugars. I sort of wish I had tested myself when I gained 8-9 pounds due to allowing my fat content to decrease while trying to increase protein intake. I have come to the point I can't consistently eat that much protein every day. It is one thing to be full, and another to be overly full but to have to sit there and struggle just to eat said amount, I am not sure the view is worth the climb. At just over 11 months I am easing into carnivore as a lifestyle and not a diet and with that, the numbers will then be just that, numbers. Thanks for the input. Scott

That might be a stretch, but thanks the same. Next week is a year on carnivore and about 8 or so months back in the gym. Funny how just 8 months ago I felt bad after going to the gym and now I feel bad if i don't go to the gym. Another, "quite the transformation". Scott

Like most things the weight is just a number. If you find the weight that give you time under tension that is your weight, progress from there. When someone says 'that guy is small, but strong for his size' I was the polar opposite, even coming out of the service when I had an athletic build I was 'that guy is weak as wet paper bag to be as big as he is'. I have always lifted 'light', more out of inability than choice. Scott

Will exercise drive one deeper into ketosis? Last time I fasted the first 12-14 hours were the same as last night. I ate at work about 8PM, worked all night, came home and tested for blood sugar and ketones. My ketosis/ketone level was 0.7. Reading a lot of information on the subject I found 0.7 was a good overall number so I assumed it would change some as I fasted. It did and around 90 hours or so I was at 3.4. Last night I ate at work, (same meal of steak and eggs), worked all night, came home this morning and walked 3.5 miles doing 90 pushups along the way (normally I try to do at least 100 but the ketone levels were higher but obviously hadn't made it to my brain as I added wrong. Beat myself out of 10 or 20 pushups).....babbling.... My blood sugar was 80 this morning and my ketone reading was 2.0. After walking and doing the pushups my blood sugar was lower than the last time and my ketone levels were higher. Normally I get the morning dawn effect and my blood glucose gets into the mid-90's, and sometimes the upper 90's. This the first combination of starting the fast, getting a pretty good walk and work out in and then testing. I'm totally happy with the numbers but they just sort of caught me off guard. Scott

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The autophagy is one aspect but I think the difference is like mentioned, being fat adapted and also probably a little deeper is being in ketosis. A lot of the underlying skin is fat and the GLP-1 are removing total weight which includes muscle, fat and water. As Bob stated, when fat adapted the body is burning fat for energy and using ketones vs. carbs and proteins. Then it is the speed of the loss as well. The carnivore weight loss person has a body that is going to the well time after time as 99% of fat adapted people have fat readily available. Most GLP-1 users are still on a carbs/sugars with lots of 'skin fat' left along the process. Great topic. Scott

We had a conversation along these lines on Monday with one of my son's friends. He tried carnivore last November and it lasted til maybe February. He then re-added some vegetables and fruits here and there. He keeps his carbs between 30 grams and whatever sugars are in the fruits he chooses. He is in his late 20's and I think in those 3 plus months he must have been solidly fat adapted (maybe being younger, not sure). He was really strict during that time. He said his first 'keto' type meal was planned and not an accident nor a cheat. It didn't matter as he said this planned meal was like a gut grenade for him. He said his 'looseness' was far worse going back to carbs/sugars than coming off and it lasted much longer. I am a big fan of 'you do you' but as he was talking, I was thinking that the frequency and length of time of being that loose was his body telling him 'We were on a better path'. Scott

Ours has been cheaper with me on carnivore and my wife eating her way. If I were not on carnivore I would be eating the same meats but odds are with the carbs and sugars even more meat. Then add in the vegetables and carbs and sugars and sauces, etc. etc. that I would be eating the cost would be somewhat higher. I think my "part" of the grocery bill has went down but I think there are certain parts of my wife's "part" that has went up by a few pennies here and there. Certain canned foods and vegetables she does not buy the large cans/larger version as it is only her eating those things now. The smaller cans get slightly higher per ounce. My part has come down and her part may be a few pennies different here and there, but overall "our" grocery bill has come down. Basically, my volume has been drastically reduced overall and what I am eating does not cost as much as the total volume I was eating before. Scott

That is spot on. I'm a simple guy myself. If it works, it works. Arnold and Franco started somewhere. LOL. Nice work. It will most definitely serve the purpose. Scott

Tonight is left over brisket from yesterday. Both turned out pretty good. I used the old pig cooker and my son used the offset. On the pig cooker I set it up similar to a smoker with heat/smoke on one end, aluminum foil on the rack and the meat on the other end. The smoke/heat had to travel down the foil, under/around the meat and then back in the other direction. It worked pretty good as at times the smoke came out in a spiral. The flow was really good. I wish I had not used any direct heat at all. We were experimenting and I think it would have been better without the direct heat but when we set up the taste test everyone picked the pig cooker version except for me as I liked the brisket from the off-set. Either way, that is what my son wanted to do for his birthday, me and him cooking together from early in the morning til late in the afternoon. Although both briskets turned out pretty good neither factored in it being a great day, Scott

Fair trade. I'm not smart like that. I push the envelope when 'too much of a good thing'...... Scott