Scott F.

We are directly on the line. The northern side gets the snow and the southern side gets the ice. It is a wait and see for right now. It was about 15F when I went to the gym this morning and I think the radio said 22F just a few minutes ago. Sort of hanging out to see how Mother Nature decides delivers. Scott

Agree for the most part. Tons of people get in world class shape/condition eating all the things I am trying to avoid. This is the very top tier of athletes who eat tons of calories but put in tons of work. There is a guy in the gym I use that has been carnivore for six years or so and he has recently adopted the use of sweet potatoes on Thursdays for a big lift day on Friday. This is working for him. But I do agree no one will really out lift their diet and so many work out plans would be great when coupled with a better diet. I have never done an actual cold plunge. I have tried stepping into a cold shower, then showering with hot water and then back to cold water before I get out. I lost a lot of weight with this as a part of the daily menu. I attribute most of it to going carnivore and eliminating the sugars and highly processed but I also believe everything matters. Scott

Yep. "the most money wins' rings true in a lot of things. People will find a way to keep the big green monster rolling. The old food pyramid was built with money in mind and it worked beautifully, maybe even the greatest marketing ploy in the history. I'm hopeful in one sense but sort of doubtful in another. Scott

Other than protein powder as of late I feel like I am strict carnivore. It is meat (mostly red meat), salt and water. I was a non-believer the first month to six weeks as I read about people getting off medicine with their diet. I pretty much had to be hit over the head with it and still it took a few cycles of "this is when I typically need my medicine for pain and inflammation and now I don't need it'. It has worked for me. I still have an infusion every six months and my neurologist has been one of my biggest supporters. He says he is not completely ready to use meat as a prescription but he does wish a lot of his patients would talk to me and give it a try. (i think, big picture, that is progress). We went over a ton of bloodwork, both mine and others. If I had MS he would stop my infusions as he would consider it no longer and issue based on my labs and health. But, I have NMO, which can lay much more dormant but when/if it returns the relapse is much worse. I can't really imagine things being much worse than 2018. He suggests I remain on the infusion for a while longer but also suggests I continue my current path with my diet and resistance training. So I don't think eating a proper diet will remove all people from all medicines but I do believe it can help move in that direction. Most carnivores are 40-50+ (based on what little interactions I have with other carnivores) and that automatically translates to close to 50 years of eating horribly. If one believes the poor diet is the cause, a few week or few months might not erase 50 years. After nearly two years (20 months or so) I corrected the need for two medications and maybe in time I will not need the third. I take an infusion every six months and that is the only medicine I take since carnivore. On the right path just not at the very end of 'food vs. pharmaceuticals. Maybe I am somewhere between being a believer but not ready to drink the kool-aid. LOL Scott

Agreed. I guess the double edge sword could have more than two sides now. "I'm from the government and I am here to help" has made people weary of any government since the first vote was cast. People have so much more information at their fingertips now one would think the movement to 'eat real food' would have been in much more of a snowball coming down a mountain getting bigger and bigger. Clinical research is only factual and useful if it fits the predisposition. If a clinical paper came out and gave factual information about carnivore/keto/low carb/eat real food was actually harmful I would read it (or as much as I could stand to read as they are long, drawn out and take 888 pages to get to what I am interested in reading about) and try to see the reasoning. And then I would look back and see how much it has helped me and continue on my current path, mostly thinking there must be some differences between me and the test subjects. And for me, carnivore it will be. The flipside is the opposite is true as well. The old school cardiologist will always look at us with disdain and know in his heart we are digging our own grave with a fork. And then the third side of the double edged sword is that people will not simply slow down to do better. 20 minutes prepping tomorrow's meal is an eternity compared to three minutes in the drive-thru. And the fourth side is that 99% of food industry is based on sugar and process flours/grains. The next question for the consumer will be how will they figure out how to sneak the sugar back in to keep us addicted. Remember, "I'm here from the government, and I am here to help. Scott

Since the food pyramid flip a few weeks ago I have began to wonder...... Will it be as easy to sell it this time as it was last time? It has to be one of the greatest marketing efforts in the history of man. Scott

I'm sure anything extra can add to it. I would think it is not solely the butter but a combination. I went on a protein kick and sort of let the fat content drop (not really paying attention) my cholesterol dropped by 15 points in about 70 days. Then when I shifted back to a high fat/moderate protein approach (which included what most would consider 'a lot' of butter) I jumped back up nearly 20 points in about 90 days. Not sure that answered or helped. Scott

After an hour or so in the gym I started the day off with 6 eggs and a 1/2 pound of homemade sausage. Not all that hungry but chasing the protein for a stretch. Scott

The thin chuck meat is usually cooked in an iron skillet. Sometimes on the grill and sometimes on the smoker. A few weeks ago I ground up some with some beef fat and made some chuck burger (probably between 60/40 and 70/30 as I don't weigh the two parts. I go by color. Scott

Looking back at our ancestries I believe we were primary meat eaters but at the same time I doubt we passed by an apple tree and just 'went without'. Whole foods, not ultra-processed foods eaten in season, should really do no harm. Our meats have changed over the years as well but not as much has been done to meats as it has plants to get them 'shippable' all over the world. A banana from 100-200 years ago is not the banana we see today. Most doctors recommend nuts and berries but a handful of walnuts at one time would send us to the other side. I have had one helping of green beans and one helping of mashed potatoes this past Christmas and that was the first vegetable (non animal based food) or anything I have eaten since May 2024. Listening to some I was suppose to kick off that night. What I do agree with is that we are all different and no one plan will fit us all. How I eat may work for some but no way would I think it is the answer for all. I the study is accurate. I'm not eating any of the vegetables but if I were I would want it to be as fresh and as local as it could be and it would be a side dish, not a staple, of my diet. I think anything whole and close to natural is better than processed or ultra=processed. I think the study probably reiterates what most everyone already knows. Scott

Been on straight red meat since the beginning of December and it has mostly been versions of chuck meat. I have been hitting the grocery store early on Monday morning and buying up all the red meat I can that has been reduced for quick sale. My wife is not the biggest fan but it hasn't killed me. Saves a few dollars and keeps me on the 'red meat kick' which started around the first of December and will stretch til February. I have labs schedule mid-Feb and I am sort of self-experimenting again/still dialing in. Scott

Last night I had thinly cut chuck steaks, maybe 14-16oz cooked in an iron skillet. Quick and easy. Scott

All that is a check. We are getting a sampler platter in a week or so. From there we will see if we go that route. Thanks for the heads up/advice. Scott

Interested in what your search(es) reveal. We are pondering buying a 1/2 cow mid-February. We are going to get a 'sampler-platter of sorts' in a couple weeks. Figure out if it is what we want to do on a larger scale. It is an expensive one time purchase but over the long term it looks like we could save a few dollars. This is from a local that raises and processes their own meats not so much a big company. I am sure there are some difference in the dollars between the two so it will come down to taste, convenience, and cost. Interesting in your opinions on the larger type stores. Scott

I have become fasting's biggest fan. I prefer longer fasts and they fit my work schedule perfectly. It has basically worked out to a 72-96 hour fast on the first week of the month and a 48-72 hour fast the 3rd week of the month, both falling on my night shifts. My last fast was 7 days. Water and some salt, that's it. Although I do have some visceral fat/love handles left to lose the weight loss part of carnivore is now playing second fiddle to the medicinal/metabolic benefits I have experienced. That mindset has sort of merged into my fasting. The weight loss is great but it is not the focal point like in the very beginning. Carnivore has been amazing for me and the combination of carnivore and fasting has been nothing short of incredibly beneficial. Good luck to all during the challenge month. Scott

Yes. The food pyramid was flipped this week and the first retaliation was to cripple the carnivore information supply train. Scott

I do the same. I hit the grocery store on early Monday mornings. They usually have the weekend cuts marked down and I rack up on the 1/2 price meats. This keeps me in the red meats at a fraction of the costs. Scott

Agreed. From there it will the 'fascination of the forbidden' to a point. If they don't want me to see it then it must really be good. If we are discussing the health of this generation as well as future generations then it is a no-brainer. Everyone would be on board. Then factor in the almighty dollar and the pendulum always swings back to the 'green'. Scott

Same boat. My mother-in-law lived next door and was our primary source of daycare for the first five years. All they drank was water and luckily my son fell right in line. At a family function once he was offered a Coke/Pepsi and he looked at his aunt like she was crazy. He tasted one and luckily, (again) he didn't like it. Me on the other hand I drank Mountain Dew and sweet tea like it was going out of style. I set a horrible example. That early practice shaped him into adulthood. I agree, I do not think an advertisement ban will do much but at least the pendulum is shifting a bit. I would think their profit margins should jump as sales will probably stay the same but the costs of advertising should go down. At least it looks that way from the outside looking in. LOL Scott

Yep. Whey is a by-product of milk. I tried an all beef protein powder but it did not exactly agree with my stomach. Whey, it will be, for awhile. Scott

Yep. This was the first time I did grass fed rendering. It did leave more edibles as it rendered down and in turn it didn't make as much oil in the end. When I do basically the same amount of regular/from the butcher beef fat it is lesser edibles left over but much more oil. I imagine it is the corn/grain fed fat is probably less dense but that is just a guess. Primal Gal says it is a difference in the Omega 3's and Omega 6's between the two. It was not all that big of a deal but did catch me a little off guard and made me think a tad. Scott

I'm might be out on this one this year. I'm on mostly a red meat diet (beef) but I am using whey protein and milk to get my protein intake up. I am not sure how much trouble I am in with carnivore police with the whey protein. LOL My plan is to lift as best I can while hitting my protein targets thru the month of February and then drop back to a strict red meat, salt and water diet for March and April. Good luck to all that give carnivore a whirl, regardless of variation, as most any variation will be better than what most eat. Many successes out there to be had. Scott

This might even be a @Geezy question. I rendered some grass fed beef fat today and it didn't make near as much oil as similar amounts of store bought fat (probably corn and grain fed/finished). The grass fed fat didn't render all the way out and the 'crispies' were somewhat larger. They tasted amazing and I could see how a guy could have some addiction issues with them. We have had the threads and conversations about grass fed vs. grass finished vs. corn/grain fed but never got into if there were differences in the fat. This is the first time I ever rendered grass fed fat so maybe it is somewhat different. Not sure. Scott

You tube does seem to dial it in with their 'big brother algorithms'. My buddy I joke that if we have a conversation about a topic riding down the road it will pop up on youtube/social media the nest time we log on. Funny how things change. I was never really anti-social media and spent years wondering what the 'catch' or 'attraction' or 'grabbing mechanism' of those venues. I watched other people locked into their phones or kids locked into the screens and felt like they were letting the world pass them by. In time I have changed. I am actively pursuing my degrees from the YouTube College for Medicine, Certified Automotive Technician, Nutritionist, Physical Therapist, Sports Trainer, UTV/ATV Specialist, Doctor of Immunology. I also attend the University of Google. In my spare time I now need to know what people are selling on Marketplace, as I don't use Facebook as it was intended, but I do want to know what people are selling. I still don't participate in "Twitter" or Snap-Gram or Inst-chat" or any of those forums but I am learning to not say "I will never". LOL Scott

I watch body weight workouts and carnivore stuff and I get an Ozempic ad daily. I wonder if I type in Ozempic would it advertise Dr. Baker's carnivore book? Just wondering. Scott