Scott F.

It is interesting to read the WHY's and HOW's when it comes to carnivore.
My son also introduced it to me, but I only seen it as a logical means of weight loss. The health benefits were more of a shocker.
Thus far it has had a pretty good 'bonus plan' on top of the weight loss.
Scott

Good to know.
The word polyproline jumped right out to me.
We use polyproline glycol in the jackets of our tanks to cool them down and there are many forms of polyproline anti-freezes out there as well.
Kinda makes you want to go back to clay pots.
A little dirt never hurt anyone. LOL
Scott

It is interesting to read the WHY's and HOW's when it comes to carnivore.
My son also introduced it to me, but I only seen it as a logical means of weight loss. The health benefits were more of a shocker.
Thus far it has had a pretty good 'bonus plan' on top of the weight loss.
Scott

Good to know.
The word polyproline jumped right out to me.
We use polyproline glycol in the jackets of our tanks to cool them down and there are many forms of polyproline anti-freezes out there as well.
Kinda makes you want to go back to clay pots.
A little dirt never hurt anyone. LOL
Scott

Agreed.
I came to carnivore with zero health expectations other than losing weight and maybe the benefits from losing weight. I went from 'having no idea' to life changing results out of the blue. Talking about a pleasant surprise.
When someone seems genuinely interested my spiel starts off with, "If you had told me this same story 12 months ago, I would be thinking you are full of it". Then lead into what it did for me in relative short order. I also direct them to the influencers and videos.
Most continue on their path and in turn, I continue on mine.
Scott

Agreed.
I came to carnivore with zero health expectations other than losing weight and maybe the benefits from losing weight. I went from 'having no idea' to life changing results out of the blue. Talking about a pleasant surprise.
When someone seems genuinely interested my spiel starts off with, "If you had told me this same story 12 months ago, I would be thinking you are full of it". Then lead into what it did for me in relative short order. I also direct them to the influencers and videos.
Most continue on their path and in turn, I continue on mine.
Scott

Just out of curiosity, how did you learn about carnivore? What made you think it would be the path forward?
Scott

Congrats.
Thanks for all your input on the board.
I have learned a lot from your posts.
Continued successes.
Scott

I'm not sure it is an amount to be concerned with the way it reads.
I had not thought about it years but it was a staple as a kid. Fried spam with eggs was almost a go-to. I have not had it in years.
The next trip into the grocery store I am going to venture up the 'can' aisle for the first time in a long time. LOL
Scott

We had two in town and both have since closed. One was the Oak Grove Market. They butchered in one part of the building and another part those same meats were cooked and served. We shopped there a couple times per week and ate lunch there at least once per week.
The second was called "Supply Line". Their meat selection was tremendous and if they didn't have what you were looking for they would track it down and it would be there the next time. Even for a local, family-owned business they kept their prices down and relied on service and quality to offset the big box stores. They were able to do that for years and years.
I miss both those places.
We now have one 20+ miles away that is 'from the field to your table' and their meats are incredible. Expensive over time, but incredible.
Everything is high, and if they bought high and sold low, they would be out of business in short order. In some slight mental justification, I shop there because I have saved money just eating meats and secondly, they are local, and family owned. Maybe the third, the young man that opened it is maybe 26-27 years old and when he interacts with customers you would think he was the 75 year old farmer from down the road that watched everyone grow up. An old soul.
Our pork is from out back to inside, only a few hundred feet from the door. Eggs the same.
Scott

Agreed.
It is one thing to lead by example and an even better to share one's knowledge.
I try not to make much about it when I get 'corrected' on my way of thinking/eating. I provide feedback when I can but if the wall has been built I don't spend an awful lot of time trying to break down barriers.
I'm coming up on my semi-annual visit with my neurologist and our biggest conversation will be around my immunoglobulin numbers, my immune system and have I 'healed' enough to discontinue the infusions. My last bloodwork said I was really close to being 'normal'. I'm interested to see where we land.
I have been lucky with the two Neurologists I see. Both are super-supportive of my carnivore efforts. My primary is pretty much 'if it is working for you, then it is working for me' approach. If you think the people in this group are anti-statins, you should listen to his spiel. If you didn't know him or have contact with him, you would think it was an all-out scare tactic. He is that much against them due to long term neurological and brain impact.
I alternate visits between the two but my second is participating in research studies for MS at the Mayo clinic. The Mayo clinic is not onboard with the carnivore approach but the number of people in the MS community seeing positive results with carnivore is ever increasing. One of the interesting facts is that in the 50's one of the most successful treatments for MS was called the 'red meat diet'. It was basically the Lion diet before it got the catchy name. Dr. Chaffeee speaks to this in one of his carnivore-auto immune videos. My neurologist actually checks in on me and my progress in between visits. She asked if she could present my story to her colleagues even asking if another neurologist could sit in on my last appointment.
I feel like I'm in a really good place with neurology. My primary family doctor is on board with the results and not totally against carnivore, but he is not a fan of my LDL. He is not a fan of the number of eggs I eat per day/per week.
I also enjoy the board here. I am a much bigger fan of a person's personal story as I am 'study for this and study for that'. It is almost like there is a study to support whatever your persuasion is about just about any choice you make. I often chuckle at how two people from the same medical school, who received the same education/training on a 'scientific' subject can have such polar opposite opinions. And then can deliver 'scientific studies' to support whichever side of the fence they are standing. Like, 2=+2=4, regardless of what side of the fence one resides. I guess I amjust not smart like that.
I can relate better to someone's personal experience. This type forum works well for me.
Scott

Agreed.
It is one thing to lead by example and an even better to share one's knowledge.
I try not to make much about it when I get 'corrected' on my way of thinking/eating. I provide feedback when I can but if the wall has been built I don't spend an awful lot of time trying to break down barriers.
I'm coming up on my semi-annual visit with my neurologist and our biggest conversation will be around my immunoglobulin numbers, my immune system and have I 'healed' enough to discontinue the infusions. My last bloodwork said I was really close to being 'normal'. I'm interested to see where we land.
I have been lucky with the two Neurologists I see. Both are super-supportive of my carnivore efforts. My primary is pretty much 'if it is working for you, then it is working for me' approach. If you think the people in this group are anti-statins, you should listen to his spiel. If you didn't know him or have contact with him, you would think it was an all-out scare tactic. He is that much against them due to long term neurological and brain impact.
I alternate visits between the two but my second is participating in research studies for MS at the Mayo clinic. The Mayo clinic is not onboard with the carnivore approach but the number of people in the MS community seeing positive results with carnivore is ever increasing. One of the interesting facts is that in the 50's one of the most successful treatments for MS was called the 'red meat diet'. It was basically the Lion diet before it got the catchy name. Dr. Chaffeee speaks to this in one of his carnivore-auto immune videos. My neurologist actually checks in on me and my progress in between visits. She asked if she could present my story to her colleagues even asking if another neurologist could sit in on my last appointment.
I feel like I'm in a really good place with neurology. My primary family doctor is on board with the results and not totally against carnivore, but he is not a fan of my LDL. He is not a fan of the number of eggs I eat per day/per week.
I also enjoy the board here. I am a much bigger fan of a person's personal story as I am 'study for this and study for that'. It is almost like there is a study to support whatever your persuasion is about just about any choice you make. I often chuckle at how two people from the same medical school, who received the same education/training on a 'scientific' subject can have such polar opposite opinions. And then can deliver 'scientific studies' to support whichever side of the fence they are standing. Like, 2=+2=4, regardless of what side of the fence one resides. I guess I amjust not smart like that.
I can relate better to someone's personal experience. This type forum works well for me.
Scott

Agreed.
It is one thing to lead by example and an even better to share one's knowledge.
I try not to make much about it when I get 'corrected' on my way of thinking/eating. I provide feedback when I can but if the wall has been built I don't spend an awful lot of time trying to break down barriers.
I'm coming up on my semi-annual visit with my neurologist and our biggest conversation will be around my immunoglobulin numbers, my immune system and have I 'healed' enough to discontinue the infusions. My last bloodwork said I was really close to being 'normal'. I'm interested to see where we land.
I have been lucky with the two Neurologists I see. Both are super-supportive of my carnivore efforts. My primary is pretty much 'if it is working for you, then it is working for me' approach. If you think the people in this group are anti-statins, you should listen to his spiel. If you didn't know him or have contact with him, you would think it was an all-out scare tactic. He is that much against them due to long term neurological and brain impact.
I alternate visits between the two but my second is participating in research studies for MS at the Mayo clinic. The Mayo clinic is not onboard with the carnivore approach but the number of people in the MS community seeing positive results with carnivore is ever increasing. One of the interesting facts is that in the 50's one of the most successful treatments for MS was called the 'red meat diet'. It was basically the Lion diet before it got the catchy name. Dr. Chaffeee speaks to this in one of his carnivore-auto immune videos. My neurologist actually checks in on me and my progress in between visits. She asked if she could present my story to her colleagues even asking if another neurologist could sit in on my last appointment.
I feel like I'm in a really good place with neurology. My primary family doctor is on board with the results and not totally against carnivore, but he is not a fan of my LDL. He is not a fan of the number of eggs I eat per day/per week.
I also enjoy the board here. I am a much bigger fan of a person's personal story as I am 'study for this and study for that'. It is almost like there is a study to support whatever your persuasion is about just about any choice you make. I often chuckle at how two people from the same medical school, who received the same education/training on a 'scientific' subject can have such polar opposite opinions. And then can deliver 'scientific studies' to support whichever side of the fence they are standing. Like, 2=+2=4, regardless of what side of the fence one resides. I guess I amjust not smart like that.
I can relate better to someone's personal experience. This type forum works well for me.
Scott

Thanks for the replies. It has been quite the journey and most rewarding.
I "celebrated" with back-to-back nights of big ol' honking rib eyes.
Probably the best birthday cake I ever had (in more ways than one!)
Thanks.
Scott

I went what I thought was cold turkey. My food selections were 'cold turkey' but I was using water flavoring packets as I was not a big water drinker prior to carnivore.
In time I stopped using the water packets. I think I weaned myself into carnivore via the sugar in the packets.
I didn't have a lot of issues with withdrawals/cravings.
Muy issues were around the lack of salt/electrolytes. Once I got the salt/electrolytes in check, then adjusted the fat content up, it was a rather easy transition.
Goodluck Carnovorenewbie. Hopefully today is better than yesterday. Take small steps and celebrate those smaller steps. The little accomplishments add up to big accomplishments. Best of luck. hang in there.
Scott

Congrats.
Thanks for all your input on the board.
I have learned a lot from your posts.
Continued successes.
Scott

I went what I thought was cold turkey. My food selections were 'cold turkey' but I was using water flavoring packets as I was not a big water drinker prior to carnivore.
In time I stopped using the water packets. I think I weaned myself into carnivore via the sugar in the packets.
I didn't have a lot of issues with withdrawals/cravings.
Muy issues were around the lack of salt/electrolytes. Once I got the salt/electrolytes in check, then adjusted the fat content up, it was a rather easy transition.
Goodluck Carnovorenewbie. Hopefully today is better than yesterday. Take small steps and celebrate those smaller steps. The little accomplishments add up to big accomplishments. Best of luck. hang in there.
Scott

Thanks for the replies. It has been quite the journey and most rewarding.
I "celebrated" with back-to-back nights of big ol' honking rib eyes.
Probably the best birthday cake I ever had (in more ways than one!)
Thanks.
Scott

Today marks one full year on carnivore. It has been quite the journey and more amazingly beneficial than anything I could have ever imagined.
I started off with carnivore as being just a weight loss hack. I had no idea there would be benefits other than those associated with weight loss. I didn't bother with any of the research on carnivore, the best ways to go about things, I just plunged right in headfirst. It didn't take too long to start learning and figuring things out. (some even the hard way)
I am extremely happy with the measurables. I started at 306lbs with my pant size 44-46. This morning, I weighed 213lbs, losing 93lbs in 12 months and a pant size of 38. If I hadn't started eating for grams of protein per pound the loss would have been well under 100 but I'm good with where and how I landed at 12 months. I have never had blood pressure or glucose issues and the only movement there is my blood sugar is now in the 80's most everyday whereas it was in the 90's before carnivore. My blood pressure has been a consistent 110/60. My cholesterol has improved some as my HDL is staying sort of constant, but my LDL dropped by 35 points on my last visit.
The biggest benefit is that I have NMO/SD, an autoimmune disease that had me on pain and inflammation medicine for just over six years. The prednisone and Neurontin sort of got me thru some rough times when the pain/inflammation was slowing me down. After 4-6 weeks on a strict carnivore diet I found I didn't need the medicine anymore. By the end of that sixth week, I had stopped taking the pain and inflammation medicine altogether. Being pain free is an incredible thing to experience and to get there without a daily medication is really hard to describe. I could not have been any more surprised and could not have been any more pleased with the first six weeks of carnivore.
I'm in the gym three to four times per week and the lifting is starting to grow both in weight and volume. It feels like I am performing better at 55 than 25.
A big thanks to the members of the board and sharing their experiences and thoughts. I'm a bigger fan of hearing someone's personal experiences over a medical study where I have to wonder if the backer had a monetary interest in the outcome of the research or whether the control subjects were really controlled subjects. I can relate to another person's story more than that of a bunch of doctors and control subjects. I really appreciate the exchange of information as it has helped me get over some obstacles here and there.
I'm still learning. After 12 months I think I am easing into carnivore becoming a life style vs. being a weight loss hack. Still, there is work to be done.
Scott

Yep. Good to know.
I don't have them that often and usually they are somewhat self inflicted for me. I get really busy at work and don't make it a point to drink enough fluid during the day.
The cramps remind me of my forgetfulness. LOL
Good information.
Scott

We had two in town and both have since closed. One was the Oak Grove Market. They butchered in one part of the building and another part those same meats were cooked and served. We shopped there a couple times per week and ate lunch there at least once per week.
The second was called "Supply Line". Their meat selection was tremendous and if they didn't have what you were looking for they would track it down and it would be there the next time. Even for a local, family-owned business they kept their prices down and relied on service and quality to offset the big box stores. They were able to do that for years and years.
I miss both those places.
We now have one 20+ miles away that is 'from the field to your table' and their meats are incredible. Expensive over time, but incredible.
Everything is high, and if they bought high and sold low, they would be out of business in short order. In some slight mental justification, I shop there because I have saved money just eating meats and secondly, they are local, and family owned. Maybe the third, the young man that opened it is maybe 26-27 years old and when he interacts with customers you would think he was the 75 year old farmer from down the road that watched everyone grow up. An old soul.
Our pork is from out back to inside, only a few hundred feet from the door. Eggs the same.
Scott

We had two in town and both have since closed. One was the Oak Grove Market. They butchered in one part of the building and another part those same meats were cooked and served. We shopped there a couple times per week and ate lunch there at least once per week.
The second was called "Supply Line". Their meat selection was tremendous and if they didn't have what you were looking for they would track it down and it would be there the next time. Even for a local, family-owned business they kept their prices down and relied on service and quality to offset the big box stores. They were able to do that for years and years.
I miss both those places.
We now have one 20+ miles away that is 'from the field to your table' and their meats are incredible. Expensive over time, but incredible.
Everything is high, and if they bought high and sold low, they would be out of business in short order. In some slight mental justification, I shop there because I have saved money just eating meats and secondly, they are local, and family owned. Maybe the third, the young man that opened it is maybe 26-27 years old and when he interacts with customers you would think he was the 75 year old farmer from down the road that watched everyone grow up. An old soul.
Our pork is from out back to inside, only a few hundred feet from the door. Eggs the same.
Scott

I go back in a couple weeks and I may be having that same conversation with the Rituxin. Since the onset in 2018 I can feel the difference between having the infusion, the next three months, and then the last two or so before the next one. The last month or so before the infusion I get a little run down, the fatigue sort of returns and I have been susceptible to most anything coming down the pipe. I was a frequent flyer during covid with and without positive tests.
The last time I didn't really didn't get the run down feeling the last month or so, (five months on carnivore) and this time I'm as energetic as all get out. I'm stacking night shifts like cord wood and going to the gym consistently. I can say I have not felt better in a really long time, and especially since being diagnosed is 2018. Tomorrow is one year.
My last blood work suggests I am on the cusps of having a normal immune system. If it tracks accordingly the next test should be "in the green".
I get that there is a lot of negativity toward the state/approach of the current medical system and I understand the profit taking precedence over overall health. Nothing hard to understand there. But at the same time, I am both thankful and appreciative for the treatments I received. Good or bad, it got me to a point where I was still kicking to make a better decision.
The alternative would not have ended well.
Scott

The same.
If I were single or if we cooked separate meals I would go straight red meats. I can actually feel a difference the few times I did red meats for a week to ten days.
My wife does a ton to support my carnivore eating so mixing in chicken and fish here and there is a pretty good trade-off.
Scott

I'm cheaper than am anything else. LOL
Scott