Geezy

As a carnivore who has been not only living this lifestyle for over 3.5 years but studying true nutrition and how it affects the metabolism these findings don’t surprise me. For those of us in the know it just helps confirms what we already believe even though it isn’t a true randomized trial or involving carnivore. Something that I think these studies never consider is the DNA of the individuals being tested. While DNA was always in the back of my mind when it comes to these things, it really didn’t become evident to me until certain tests revealed how much it factors in how we are all different in how things affect us. Nearly 8 years ago my cardiologist ran some very extensive tests and imaging on my heart after my first severe afib attack. They were looking for damage and blockages to make sure that I hadn’t had a heart attack because the attack was so severe. The tests and imaging showed no damage, no blockage and no plaque build up. Now this was four years before a became a carnivore and I had three more severe attacks before I became a carnivore and trust me I was a carb addict. It was nothing for me to eat a whole bag of Doritos (family size) in one sitting or a whole box of Cheesits. I was a bad glutton. A couple of weeks ago I had a CT scan with imaging on my lungs for a totally unrelated issue. When they do this kind of imaging they look at everything, even if it’s not related to the original issue, and they report on it. So in this case, my lungs looked good which was great but it turns out they also did a CAC score since the heart, under this imaging, shows up and my CAC score was zero. The only conclusion you can come up with, after a lifetime of eating a gluttonous SAD lifestyle, is that I have good DNA in that area. My cholesterol is considered high by modern medicine. ( of course we know different) my total is around 316 as of my last blood test and it’s usually very consistent from test to test. My LDL around 230, HDL at 77 and triglycerides 50. This puts my cardiovascular risk at about .6 which is fantastic.

These are good articles and studies you’re coming up with. Keep it up and thank you. I’m not a big fish eater myself. I love to fish for both freshwater (catfish, crappie, sandies, stripers) and saltwater (tuna, redfish, flounder, snapper etc). But that’s the problem. I only really like fresh caught fish. I don’t care for any kind of canned fish including sardines. I rarely pass up an opportunity to eat raw oysters though. I just don’t get them enough to maintain any omega 3’s so I take a fish oil supplement.

All the more reason to just eat single ingredient foods. While label reading is very important you’ve got to understand what it is your reading and then with a grain of salt. You

I’ll be taking them to a processor. Too big and too many for me to do by myself. I don’t have the equipment for that big a job. Yes, I make my own bacon and I also make my own hams.

I’ll be. Processing these on Friday. Should yield about 500-600 pounds of meat

So today I fried up some chicken skins in butter until they were crispy. Great snack before my meal. My wife will by a rotisserie chicken and make chicken salad but all I want is the skin. I spent the morning processing this guy. My son shot him yesterday and brought him to me this morning and he’s now on ice aging. But I did slice up some backstrap and pan fried it in butter. First time trying mule deer and I believe it may just be my favorite. Best tasting venison I’ve ever ate. I’ve got more fry brining in the fridge for tomorrow.

I used mesquite wood and absolutely I left the fat cap on. The paffles are similar to chaffels except instead of using cheese and eggs I use pork rind panko. I believe I have a recipe for it in the recipe section. The burger itself was just a wild hair to try after seeing someone else to it. I won’t be doing it again though. The meat comes out way too dry and it’s a pain to clean the waffle iron.

Picania smoked on my pit. Jalapeno poppers stuffed with Argentine red shrimp and Jarlsberg cheese. Hamburger waffles with paffel buns.

My advice would be to stop chasing ketones. Ketone monitors can only measure, depending on the type of monitor, either excess ketones that are being expelled or ketones in the bloodstream sitting idle waiting to be used. They don’t measure those ketones that are actually in the process of being used. Just because your numbers are low on the meter doesn’t mean that you aren’t in ketosis and burning ketones for energy because the monitor can’t measure that. Do you feel weak, lethargic, no energy? If the answer is no then you are doing just fine. Add to that, when you measure makes a difference as well as what you are doing before you measure because your ketones are constantly fluctuating throughout the day depending on your activities. Most of us never measure anything but our weight and our physical measurements and we do just fine. Adding the stress of worrying about your ketones just raises your cortisol levels hindering your weight loss. Welcome to carnivoretalk and I hope this helps you.

Interesting subject. While I have eaten many raw meats including insects I still prefer mine cooked. Ceviche, poke, steak tartar, parisa and sashimi being the exception.

Welcome to Carnivoretalk. It’s true that there can be other factors involved in liver health. That’s pretty much a given but a ketogenic diet, of which we tend to go to the carnivore side of it, is the foundation for that health. A ketogenic lifestyle, especially carnivore is well known for not just “maybe” helping heal metabolisms but absolutely healing metabolisms. Yes the quality of your food matters and that’s why we use the most optimal health food there is in our diets, meat. Preferably ruminant meats. I’m not sure what balance you are talking about unless it’s balancing equal amounts of beef in each hand 😁, as there is no such thing as “a balanced “ diet. When it comes to cholesterol levels that needs to be broken down to the different lipids and their functions within the body. We know that it’s best to have higher HDL vs Triglycerides and that LDL C is not that relevant in most cases. Calorie intake is another area that we don’t focus on too much. In fact calories, since they don’t even exist, don’t really come into play here at all. It’s not so much how much energy you consume but what your body does with that energy. In my opinion the two biggest factors that influence liver health is of course the type of food you put into your body and environmental factors. You can clean up your liver by eating a carnivore diet but if you are still slathering toxins on your body and inhaling toxins into your lungs you are losing half the battle.

Been there, done that. Glad no one was hurt.

Interesting subject. I guess a couple of things that I do might be uncommon in the community are not near as uncommon as yours but I’ll play. First off, I raise or hunt as much as 95% of the food I eat. We raise goats, cattle, sheep and chickens. I hunt deer, pigs, birds and fish a lot. We have a small far and are very self sufficient. I also eat many organ meats from those animals that most in the community don’t eat Another thing is i rarely use deodorant and when i do it’s a very clean and natural product. I have found that since becoming a carnivore I just don’t have BO like I used too as long as I take a shower every day. I use natural soaps whenever I can and avoid those that have a bunch of chemicals in them. I’ve recently met a woman in my area who makes soap and I’m going to ask her to teach me how. I enjoy a pioneering lifestyle where I make much of what we take for granted. I make my own yogurt, bacon, ham and tallow. I’m always looking for ways to go back to the old style of doing things.

I haven’t. Didn’t know it was a thing. I’d try it though.

It’s exactly what it sounds like. It’s the belly of the fish. Large catfish like that have big belly’s where there’s a good deal of meat.