Geezy

No. The whole idea is to get a bunch of rendered fat for cooking. It’s a lot easier to just spoon a little tallow into a pan for frying eggs that waiting for a few fat chunks to render down in the skillet so I can cook. Sent from my iPhone using Tapatalk

It’s absolutely incredible that some people would rather be miserable and die young rather than just change their diet. I’ve encountered this exact thing myself with someone who was so miserable they talked of self elimination but when I suggested a diet change their response was that they couldn’t give up their hamburgers. Oh well, thats when you drop the subject and move on and leave them to their misery. Sent from my iPhone using Tapatalk

So you’ve lost 91 pounds? I take it that’s since starting carnivore and not from the fast [emoji15] [emoji13]. It’s fantastic either way. Sent from my iPhone using Tapatalk

It’s tallow making time again. Picked up 5 pounds of Wagyu fat for tallow. Cutting it up into bite sized pieces. I noticed that this fat has a different texture that the beef fat I normally use. It’s crumbly. In the pot with about a 1/4 cup of water to keep it from sticking initially. The water will cook off. Coming along nicely. Keeping the temp low between 200° and 250°. It’s a slow process so gotta stir it ever half hour or so. Further updates coming. Sent from my iPhone using Tapatalk

I was hoping you might find it useful. Sent from my iPhone using Tapatalk

Good point Bob, I forgot about that. Sent from my iPhone using Tapatalk

You need to do what works best for you but the whole foundation of carnivore is high fat and moderate protein. If you don’t eat the fat you will have no energy. We only get energy from two sources, glucose or ketones. If you have no carbs in your system then your only energy source will be ketones and we get those from fat. On top of that, eating too much protein can cause us to go into Gluconeogenesis and our body will start producing glucose from the protein. The common eating strategy in carnivore is to eat until comfortably stuffed or until the food just doesn’t taste good anymore. It’s the fat that turns on the leptin hormone that tells us we are full glucose blocks the leptin hormone so we stay hungry. That’s something that was debunked long ago. It’s a myth. We lose weight because our body no longer uses glucose for fuel. Glucose raises insulin and insulin is the fat storage hormone so as the insulin goes up you are incapable of burning fat. You eat carbs, that raises insulin, you’re going to store fat. Your insulin must come down before your body can access your fat stores. What unlocks those fat stores is your body needing to run on ketones. Ask Bob about sitting in a chair for a long time with a broken ankle and still losing weight. Then there’s me. I’m not very active, especially during the winter but I lose weight simply by eating plenty of fat and protein. I dropped 63 pounds and did nothing different except how I ate. Everything else you listed sounds good to me but just be careful of those I commented on. They go against conventional carnivore science. Of course everyone is different with different physiology’s so maybe that may be the best path for you. We all have our own journey to follow. There are no set rules to eating a carnivore lifestyle because of everyone’s differences. We do however have a foundation that we start with and then build our WOE from there. That foundation is to eat a diet of 70% fat (in caloric measures) and 30% protein. Eat only animal fats. Animal proteins, salt and water. Eat only when hungry and then eat until comfortably full or until the meat no longer tastes good. A good book to read that explains it well is The Carnivore Diet by Dr. Shawn Baker. I hope you find the path that works best for you.

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Eggs and venison sausage on paffles. Sent from my iPhone using Tapatalk

I figured you’d find that interesting. Sent from my iPhone using Tapatalk

Congratulations carburetor. Sent from my iPhone using Tapatalk

My go to brand is Mac’s original. They have no seasonings other than a little salt and they are fried in their own lard. Any flavored ones are probably going to have sugar in them or something else that we don’t want and not all of them are fried in their own oils. Some are fried in seed oils so you’ve got to do your research. I don’t know about your area but we get our Mac’s at Wally World. Sent from my iPhone using Tapatalk

Hang in there. The keto flu doesn’t last long. Once it’s over you’ll be feeling better and it’s easier to stick with this WOE. Yeah that’s just the carb addiction talking to you. Once you are free of that then those other things just don’t look like food anymore. I can see a table full of chips, pies, cakes and breads and they have no more appeal than a table full of manure. Give it time man, you’ve got some demons to fight but you seem determined to do this and your motivation is strong. You got this.

Only nasty in that they are seldom pure meat but filled with all kinds of things that we carnivores don’t want to eat. Sugar, grains, soy, fillers, seed oils but it’s still better than eating a bag of cookies in a pinch.

There is some truth to that. I have foraged for food just as the Indians, before the Europeans arrived, and as the mountain man did after that. Meat has always been the priority for man’s food. Plants were for seasoning or for times of lean when meat couldn’t be found. Fruits were seasonal and only available for a short time each year. I can see that for those just looking to just lose weight but for me and many others carnivore isn’t a fad at all. We came to this WOE out of desperation to fix ourselves and heal. I was laying on a gurney while a team of doctors and nurses were trying to get my heart back in rhythm when I knew that my life had to change because I was dying. The fear of the LORD is the beginning of knowledge; (Proverbs 1:7, NASB) My motivation and commitment to this lifestyle is as strong as anyone’s, I can guarantee that. That’s why I’m so strict and never cheat. This isn’t a diet, it a lifestyle and yes, I do identify by what I do. I don’t eat carnivore, I am carnivore.

Sounds like you are playing food poisoning roulette. I take it you’ve never had good poisoning? If you ever get it you’ll go buy a small dormitory size fridge. It’s not the refrigeration that kills bacteria it can only prevent it from growing. It’s the cooking process that kills the bacteria. You might get away with that on steaks or roasts but don’t try it with ground meat. On steaks the bacteria is on the surface so it’s killed easily by the heat of cooking but with ground meat the bacteria can be mixed into the meat and requires that it be cooked to 160° or higher. Before refrigeration early man would eat as much of the kill as he could stuff in himself and then salt, smoke and dry the meat to prevent bacteria from forming as soon as possible. In later times man had learned many different ways of preserving meats with salting, drying, curing and making sausages. In the days of the industrial revolution they ate a lot of rancid meats and got sick a lot. Many developed a tolerance for the spoiled meats probably by evolving to have a stronger stomach acid. This is why ketchup and steak sauces were invented to cover up the taste of the rancid meats. As has already been said, you can leave them out for weeks if they have not been washed and that’s how they do it in Europe and other countries but here in America they are washed so the protective bloom has been removed and once that happens bacteria can penetrate the shell to contaminate the egg if it isn’t refrigerated. Likely true but if you ever get food poisoning you might wish you could die. I’ve had it twice and it’s extremely terrible. Haha, yeah…don’t bet on it because it can certainly happen. You do you man and if it’s working for ya then carry on but I believe you are playing a chancy game here.

That is a very good article. I generally eat once a day when I get hungry. It’s usually around noon give or take an hour. So my fasting lasts about 23 hours or if you factor in the digestive time 22 hours. There’s some information in there that could be interesting to Scott with his shift schedule. Sent from my iPhone using Tapatalk

So LED’s produce Blue light? I did not know that. That’s what we have in our house. All the more reason to consider filtering glasses. Sent from my iPhone using Tapatalk

Dawn phenomenon? Realize that those only measure the extra ketones being excreted m, not what you are actually producing or using.

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Chicken salad and pork rinds. Then I ate a couple of fried eggs and a half pound of smoked venison burger with two tablespoons of butter. Sent from my iPhone using Tapatalk

Seltzer water or carbonated water is fine on carnivore but “natural flavors” are not. The reason being is that there is no regulation on what “natural flavors” can consist of and the ingredients don’t have to be listed so they can be just about anything. Often those “natural flavors” are sugar. Sent from my iPhone using Tapatalk

Good job man. I aways keep some meats cooked up and in the fridge that I can grab for a quick fix if I need to. My favorite is to keep a pound of bacon cooked up. It’s handy to have in a pinch. Hard boiled eggs are good to have on hand. Hamburger patties cold with a smear of butter on it works good too. Some people find that a pinch of salt under the tongue works for them or eating a little cold butter. Keep up the good work. Sent from my iPhone using Tapatalk

I agree with the blue light theory. I’ve considered getting the blue light blocking glasses. I have a setting on my phone that I can set to turn down the blue light every day at 7:00 pm and not turn back on for 12 hours. Sent from my iPhone using Tapatalk

Yeah I can only get mine down to 100. It’s hotter than I’d like and it dries quicker but it still came out good. Ain’t it the truth.