Scott F.

Congrats and welcome back.
As stated before I have been in awe and somewhat jealous of the amounts others talk about eating. I got to the point that if I ate a 14-16oz. ribeye I was done for the next 24-30 hours, at times even longer. It was like I was never hungry.
I tried protein powder and then used one of the Shamrock protein drinks, and within a few hours I was really hungry. I tried another one a few days later and it sparked hunger again.
Short story long I used the sugar to create hunger to hit a protein target. From December 1st til now I have went from 211 to 237 and today around 230. Other than the sugar intake, still strict carnivore, but have a better understanding in regard to the power of sugar.
Again, welcome back.
Scott

I don't think I venture into re-feeding issues but I don't do well breaking my fasts.
I do a 72 hour fast once per month, and if I have nothing planned for the weekend I stretch it to 96 hours. My longest is 7 days.
It seems no matter what I do I get incredibly loose for a day or so after the fast. I have broken my fast with smaller meals, broths, etc. but no matter, the first day after the bathroom trips are basically diarrhea.
I have read certain fruits would help but I have not gone down that road.
I think the fasts have to be much longer for refeeding to play a big role/cause problem. I think one would have to get past when it is 'fasting' and actually be into starvation, as well as dehydration.
Most who fast do water fasts. Refeeding issues stem when the body is in starvation and dehydration.
I'm not a medical guy at all, but I would guess the sudden expansion of shrunken parts could lead to any number of health issues.
I end my fasts based on if we have plans for the weekend. I spot myself a day to get back on track. If I am going to be around the house I stretch it 4 or five days and then the first meal is a regular old carnivore meat slat and water approach.
The next approach is to the bathroom.
Maybe a bit too much information. LOL
Scott

Celebrating two years on Carnivore.
Quite the adventure and chick full of unexpected and pleasant surprises.
The journey continues.
Scott

IMG 2332


My son ordered wagu steaks from Snake River farms. His wife bought him a new Grill Master grill for his birthday. And my grandson turned a 1/2 year old celebrating his first six months. This is his first taste of the meats, and he may have liked it a bit too much.
Scott

Ditto. Ditto. Ditto.
Not long home from work and our new network blocks most all social media platforms. I can read the forum but can't post.
Playing catch up.
Happy Mother's Day. Hope all is well with you and yours.
Scott

I'm actually May 6th but time got away from me between nightshift rotations.
I was in the ballpark I guess.
Congrats to you as well.
Scott

Celebrating two years on Carnivore.
Quite the adventure and chick full of unexpected and pleasant surprises.
The journey continues.
Scott

Welcome.
After two years I am still learning and adjusting so take my advice with a grain of salt (actually, pun is intended).
My first thought would be it has only been two weeks and I really hate using the term, but you may still be detoxing, or better said, withdrawing. As mentioned you may need to transition vs. going carb-free cold turkey.
Second thought would be around salt. Most traditional North American diets are heavy in salt. When we give them up and purposely add the salt back in we are a tad bit short to what our body was acclimated. It could be a salt/minerals issue.
Thirdly, it could be fat content. The carnivore idea is moderate protein/higher fats. Coming off carbs and sugars is hard for the body to make that adjustment, couple that with higher protein/lower fat and it is a struggle to become fat adapted. Most people who go carnivore are not super active so the energy swing may not be quite as noticeable when compared to someone who is super busy and super active. A fall off in energy is quite noticeable.
Just ballparking, but I would also guess being super active and super busy is a chunk of the stress which is coming from the lack of energy and the 'fear' of not getting it all done. I would also think the lack of energy stems between salts and fats. The kicker is that your ratio might not be the same as mine. It may take some experimenting to dial it in for you.
Good luck. I'm two years in this month and can't imagine eating any other way. In those two years I have remained strict carnivore but have experimented with higher fats, meal timing, meal spacing and long water fasting.
Still learning.
Scott

I'm actually May 6th but time got away from me between nightshift rotations.
I was in the ballpark I guess.
Congrats to you as well.
Scott

Celebrating two years on Carnivore.
Quite the adventure and chick full of unexpected and pleasant surprises.
The journey continues.
Scott

My son has turned into quite the cook.
I do a pretty good whole hog and sort of known amongst friends and family for the pigs we cook here at the cabin.
He has passed me by miles. It is not even close.
Scott

I have not read too deeply on the biblical perspective but some on 'meat being the proper human diet'.
I think geography played a major part and I do not think people really 'cared' what was used as sustenance to get from today until tomorrow. I am sure there were fruits and plants that were plentiful when in season in certain areas and not so plentiful in other parts of the country/the world.
It is not like every time they picked up the spear; they brought meat home. During the lean times I doubt they passed up on a fruit or vegetable.
Fast forward. I don't see a lot wrong with that approach today. For me, it is still strict carnivore more because I see an issue with fruits and vegetables, it is more that I do not know which one triggers my inflammation. If I could easily identify my triggers I would more than likely re-introduce others.
Scott

I believe so.
Tonight we were in the cabin, and he had his 'regular' food, but he was eyeballing the stuff that came off the grill.
He knows.
Scott

Good read. I would think this also tends to be more geographical as well. I mean the people in Alaska are not going to show signs of living on apples and oranges year around just as the people in the deep south making on whale blubber.
I think we have always been carnivores and omnivores and herbivores, maybe even opportunist-vores or even scavengers. Hunger can drive the details of evolution.
Scott

Agreed. I think most of us can attest to the effectiveness of a proper human diet, even those that are really close can be effective.
Carnivore was so effective for me (almost like I was hyper-sensitive, LOL) if I ate a somewhat regular size steak (14 ounces or so) I could hardly look at food for 24+ hours.
I guess my GLP-1's were just busting at the seams to get out and mingle amongst the food cravings.
When I re-introduced sugar I could then eat twice a day most days during the week. I have to imagine continuing to eat the processed and sugary foods creates a battle between the GLP-1 and the cravings/continues hunger. And if there is a break in the GLP-1 and/or a stoppage, I can only think the old lifestyle comes back with a bang.
Scott

I believe so.
Tonight we were in the cabin, and he had his 'regular' food, but he was eyeballing the stuff that came off the grill.
He knows.
Scott

My son ordered wagu ribeye steaks and this picanha from Snake River Farms. Way more than I would pay for a cut of meat but I think the picanha tonight was maybe the best thing I ever ate in my life.
He knocked it out of the park. I thought the steaks the other night were something but this things takes the cake. This cut was $90 and the two ribeyes were $100 a piece. Too rich for my blood, and as much as it hurts me to say (being really cheap) it is well worth the price of admission. LOL
Scott

My son ordered wagu ribeye steaks and this picanha from Snake River Farms. Way more than I would pay for a cut of meat but I think the picanha tonight was maybe the best thing I ever ate in my life.
He knocked it out of the park. I thought the steaks the other night were something but this things takes the cake. This cut was $90 and the two ribeyes were $100 a piece. Too rich for my blood, and as much as it hurts me to say (being really cheap) it is well worth the price of admission. LOL
Scott

IMG 2332


My son ordered wagu steaks from Snake River farms. His wife bought him a new Grill Master grill for his birthday. And my grandson turned a 1/2 year old celebrating his first six months. This is his first taste of the meats, and he may have liked it a bit too much.
Scott

My son ordered wagu ribeye steaks and this picanha from Snake River Farms. Way more than I would pay for a cut of meat but I think the picanha tonight was maybe the best thing I ever ate in my life.
He knocked it out of the park. I thought the steaks the other night were something but this things takes the cake. This cut was $90 and the two ribeyes were $100 a piece. Too rich for my blood, and as much as it hurts me to say (being really cheap) it is well worth the price of admission. LOL
Scott

We both have a lot in common. We like good food, multiple naps during the day and taking big "dookies". (He already has his man-card, LOL)
Scott

We both have a lot in common. We like good food, multiple naps during the day and taking big "dookies". (He already has his man-card, LOL)
Scott

IMG 2332


My son ordered wagu steaks from Snake River farms. His wife bought him a new Grill Master grill for his birthday. And my grandson turned a 1/2 year old celebrating his first six months. This is his first taste of the meats, and he may have liked it a bit too much.
Scott

We both have a lot in common. We like good food, multiple naps during the day and taking big "dookies". (He already has his man-card, LOL)
Scott

Yes I agree with the change in pain approach.
Scott