Geezy

All net positives. Use those to your advantage. Eat only when hungry and eat plenty of fat as it is the fat that keeps us satisfied for so long.

That is true. The color in the meat will be different between the two. That one I haven’t heard before but I would discount it. No grass raised beef will ever grade out to prime. The best you can hope for is choice. Select is still okay. At least it’s not standard, commercial, utility, cutter or canner. The thing is here that all cattle are grass fed for the most part. Some are silage fed most of their lives like what you find in Kansas beef. It’s in the finishing that usually determines the quality of the meat and of course the genetics. Not all beef is created equal. That’s why most dairy cattle go into dog food (canners) and most angus goes on the dinner table. Your beef was only grain fed for 45 days when the minimum is usually 90 days and they get a lot more than just corn. I don’t know what the genetic of your beef was but what breed it was and not having been on grain very long could both be a deciding factor. To start with, dietary fat does not clog arteries. That lie was debunked long ago. The differences between grass finished and grain finished nutritionally are there is a slightly better nutritional profile in grass finished over grain finished and the Omega 3 to Omega 6 ratios are better in grass finished beef over grain finish. This is usually no big deal unless you have some autoimmune disease that is super sensitive to Omega 6’s. Very little effect because all ruminants are able to break down the grains into fat and very little of it passes on to us. It’s the monogastric animals that it can affect us. That is why some people can’t eat pork or chicken. If you aren’t experiencing any side affect then I wouldn’t worry about it. Check out this great video of the Bearded Butchers breaking down a side of grass finished and grain finished. They do a great job of explaining it all.

I’m very picky about my fish. Being a southerner I’m a fried catfish and crappie kinda guy but I know it’s nothing like ocean fish. I like smoked salmon and raw salmon. I only like fresh caught tuna so I go fishing for it myself every couple of years. I’m not a big fan of sardines or mackerel but I think that’s because I always ate them on crackers and that’s the only way I can enjoy them. Trout is good but I get bored with it pretty quick. When I catch trout I like to smoke them and make a did out of them. Halibut is great but since becoming a carnivore I haven’t tried it without it being deed fried. Same with cod.

Welcome to Carnivore Talk Shane. I have not experienced that and haven’t heard of anyone else experiencing it either. We can have different experiences from each other though. The sensitivity to smells may be that your body is cleaning up as it heals. I know my taste is more sensitive than it used to be. My smell has never been good (too many fights lol!) so I can’t compare that. The sensitivity in the mouth could be from some form of oxalate dumping or detoxification. It’s hard to say. Then again it may have absolutely nothing to do with eating carnivore. If it persists you could try rinsing your mouth twice a day for one minute each with hydrogen peroxide.

We do not judge around here. None of us are 100% pure carnivore. Each of us are different with different physiology and as such we all have our own unique path to travel. We cannot judge ourselves against anyone else either or we will only be disappointed. Find your way and we will support you in it.

That’s a new one on me. Most people, myself included, generally have reduced body odor on carnivore because there’s no toxins leaching out of their bodies. I’ve gone to a very mild and natural deodorant with no issues. I don’t know what to tell you man, it’s really odd. Sent from my iPhone using Tapatalk

Never heard of it but I can count on one hand the number of times I’ve been up in that area. Sounds interesting though. I used to love spam and eggs. Sent from my iPhone using Tapatalk

This is why I tell people to be honest with their doctors about being a carnivore. Ain’t it the truth. lol. Plenty of other meats out there to eat just make sure she gets plenty of fat.

Wow! Thats a dilemma. I can’t imagine what could cause you to suddenly have an aversion to meat. Some people can get a disease called Alfa Gal syndrome from a tick bite but that usually just gives them an aversion to red meat not all meats. I wonder if you don’t need to go see a doctor for some blood work and an exam. I hope someone comes along with some advice that will help you.

I do a lot of cooking outdoors but y’all go me beat. I’ve got an offset smoker but I don’t consider it a grill. The only grill I’ve got is my fire pit. I only like cooking with wood. Sent from my iPhone using Tapatalk

Do you mean stink?

I’m not concerned with the LDL as it’s normal to see higher LDL as a carnivore because we are getting our energy from fat so it only stands to reason that if that is our only source of energy then there should be plenty of it running around. The thing I don’t like seeing is the high triglycerides. Triglycerides going up after starting carnivore while rare could be caused by several things. Loss of triglyceride clearance pathways when carbs are restricted Low fiber intake failing to lower triglyceride absorption Too high of intake of saturated fat Weight loss releasing triglycerides from fat cells Underlying conditions like genetics, hypothyroidism, or fatty liver A triglyceride level below 150 mg/dL is considered ideal. Levels between 150-199 mg/dL are borderline high. Having levels between 200-499 mg/dL is considered elevated and higher than 500 mg/dL is very concerning. Some things that you might consider trying is increasing your omega 3 intake Eating more high omega-3 foods like fatty fish, fish roe, oysters, and beef liver can help combat high triglycerides. Omega-3 fats help improve triglycerides, Reducing your intake of saturated fats. Limiting intake of high saturated fat animal foods like pork, lamb, beef ribeye, cheese, and butter may help lower triglyceride levels. I know you’ve already tried this but maybe look at what kind of fats you are eating. Mostly ruminant fat or pork? Try more monounsaturated fats. Focusing on fattier cuts of meat that are high in monounsaturated fat like beef tenderloin, chicken thighs, and salmon can help improve triglycerides. As much as it pains me to say this, maybe add some fiber back in. Although fiber is limited on carnivore, options like chia seeds and avocado can help bind to triglycerides and reduce their absorption. Exercise regularly. Engaging in aerobic exercise and strength training most days of the week can help lower triglyceride levels over time. Losing weight if overweight. Excess weight is tied to high triglycerides. Losing weight through the carnivore diet can lower triglyceride levels. Manage any underlying conditions you may have. Getting conditions like hypothyroidism, diabetes, and fatty liver under control can all help lower excessive triglycerides. If you don’t have any of those you might aught to get checked out to make sure. Lowering your protein intake. Overeating protein can raise triglycerides in some people. Try reducing protein portions if levels remain very elevated. Consider taking a supplement. Like fish oil, berberine, curcumin, and vitamin E may help support healthy triglyceride levels. Triglycerides are energy, so in general we can look at it as an energy surplus. The question then is where is the surplus coming from? If it's from dissolving body fat, well this isn't a bad thing. As you thin out and become weight stable, the trig levels should return to baseline. If it's from your liver manufacturing them, then it's from carbohydrates, high protein, or possibly even overeating. And then in super rare circumstances, there is an underlying medical condition. I hope some of this helps.

Chuck roast and eggs. Simple but good.

Which term? Steak tartare is a French dish of finely chopped raw beef with seasonings, chopped onions, Worcestershire and often served with a raw egg yolk. It’s very good. Mett is a German dish made from finely chopped raw pork seasoned with salt and pepper served with raw onion inside a hard roll or Mettbrotchen. Parisa is a south Texas (where I’m from) treat also known as cowboy ceviche made from raw beef, onion, cheese, lime juice, jalapeño’s and spices and served with saltines. It was a And sashimi of course is raw fish. When I go tuna fishing that’s one of my favorite things to eat is thin sliced fresh caught ahi tuna. Oh, and I also make Poke out of that tuna which is a Hawaiian dish made with raw tuna.

Here is a great breakdown of the of the differences between grass finished and grain finished beef. This covers the weights, yields, costs and the different processing cuts. Very informative especially if you ever want to buy a half a beef. It’s long but very good.

Yeah I’m going through the same things. I go in for a Physical every six months. Supposedly Medicare requires it because I have had some health issues. My doc loves everything about how I’ve turned my life and health around but can only focus on the Cholesterol and statins. We have yet to have that long talk but like you I just smile and say no thank you, I’m good. I don’t know if my doctor will ever come around because he’s caught up in the mainstream medical hype but it’s funny that he threatened to send my last blood work to my cardiologist and I just told him to go ahead, my cardiologist knows I’m carnivore and completely supports me in what I’m doing because it’s reversed my heart disease.

I have on occasion but it’s almost always been in the form of some prepared dish like Steak Tartare. I’ve also eaten my share of Mett, Parisa and Sashimi. I have no problem eating meat raw but I haven’t just eaten a steak raw unless you count eating a steak blue.

That was exactly what got me started looking into this.

Yeah buddy! Thats some good eating with plenty of fat.

Yeah I get it @Terry it’s a shame that people would rather trust a doctor who is ignorant about nutrition and just swallow pills than change what they eat and know true freedom from food and medicine. You are right though. It’s not your job to tell them and they don’t care anyways. We all want to shout it from the rooftops when we first experience the benefits of this WOE but we just find ourselves preaching to the wilderness. All we can do is be a good example and when we are asked we can give our testimony.

Nothing wrong with that.

That ain’t no lie. I have a stick burner or off set smoker and I’ve been smoking my steaks and my hamburgers. I like eating them just smoked without putting a sear on them.

I’ll bet 90% of the people that heard that didn’t even know what he was talking about.

When we talk about eating enough protein some new to carnivore’s don’t realize that one gram of meat does not equal one gram of protein and so they don’t eat enough. A lot of times they mention that they are having trouble losing weight or fatigued or still have chronic conditions and often our response is to tell them to eat more but they think they are already eating eating enough by how much their meat weighs. Anyways, so I came across this chart and thought it might be helpful for some people. I also came across a protein calculator that may be of use also. https://drbillsukala.com/protein-grams-in-meat-calculator/ Here's an example of a calculation I did using ounces but it does grams as well. So as you can see that to maintain my weight I need to eat approximately 21 ounces of beef steak daily.

Carnivore paradise right there.