Geezy

A Glock 27 for my everyday carry and a Ruger LCP for when the Glock is too big. My bride carries a Ruger LC9.

I’m far from a biblical scholar so this is just speculation but I think the sheep were kept for blood sacrifice to God as well as wool and possibly leather. I could also see them milking them.

You are very welcome Joanna. I don’t know if your SIL started out pure carni or not but some people find that easing into carnivore can be easier on the initial transition stage. If it makes him feel better he might want to introduce some non starch vegetables back into his diet and then wean himself off of them after a couple of weeks. Me personally I’d just keep going because he may be on the verge of getting over it. Get some electrolytes in him first though and see if that helps.

Some of us are really fortunate in that regard. It was easy for me but I think that was because of my mindset. When I set my mind to do something I rarely fail. I come across others that really struggle with this WOE both mentally and physically. And you should be sharing. I’ve seen your posts and they are very supportive and knowledgeable. While we can research and quote studies our experiences are what we really draw off of.

Heart palpitations, flutters, or an increase in stroke volume on carnivore are common during the transition period. Like most other side effects, heart palpitations are a result of low electrolytes. All versions of high-fat low-carb diets cause insulin levels to drop, triggering the kidneys to excrete more sodium. Low sodium disrupts levels of magnesium and potassium. Everyone I’ve come across that experiences this sees it go away as they become fat adapted and start using electrolytes. I used carnivore to cure myself of Atrial Fibrillation so if it will fix that then don’t worry about a few palpitations.

That’s interesting. I know very little about T1 diabetics. I didn’t know they used glucose tablets. I have a hunting partner that’s a T1 and I’ve never seen him take anything but his insulin shots. I can see what you are talking about would sound problematic. The only thing I’ve heard from T1’s who are carnivore is that they have been able to reduce their insulin shots substantially but other than that not much.

Smoked venison backstrap and four eggs.

You can get shredded on any diet that provides you with good nutrition and no junk food. The diet is only a small part of the equation. It’s the work you’re willing to put in that matters.

Butter doesn’t make you fat. Fat doesn’t make you fat. Eating carbohydrates makes you fat. You still are not understanding that you don’t have to eat as much fat as protein to achieve 70% fat to 30% protein. Let’s say you eat one pound of hamburger. That hamburger is 70% beef and 30% fat and when it’s though cooking you have the rendered fat left in the pan. You can just pour out that rendered fat over the burger like an gravy and eat it. You will be getting a good fat to protein ratio that you don’t need to add anything to. It’s simple, no calculating m, no measuring no nothing. Just cook and eat. Now if you don’t pour the fat over it then a couple of tablespoons of butter go good with it but you still don’t need to calculate anything. You are really overthinking this way of eating and making it much more difficult than it needs to be. One of the great beauty’s of eating this way is the simplicity of it. You don’t have to count anything. You don’t have to measure anything and comp calculations are necessary.Just eat fat, meat, salt and water. That’s it. It don’t get any simpler than that.

I gave you the best formula I know of and that to eat equal amounts of fat to protein in 1 gram of fat to 1 gram of protein. With 1 gram of fat equaling 9 calories and 1 gram of protein equaling 4 calories then a one to one ratio would give you that appropriate fat to protein ratio. I guess I’m just very good at explaining it to you and I apologize for that. Hopefully Bob will come along and explain it to you better than I can. He much better at it than I am. I wouldn’t worry about eating fat because I promise you, eating fat will not make you fat. Eating fat increases your metabolic rate of energy consumption. Because eating fat does not increase insulin,stored fat is free to leave adipose storage to be used as fuel. On carnivore it will be used as fuel because by restricting carbs it’s the only fuel available. I got to thinking about your muffin top and looked at myself and realized that I have a spare tire. Women get muffin tops and men get spare tires. My spare tire is mostly loose skin from losing so much weight. It’s not fat but skin. I’m hoping that with intermittent fasting autophagy may help with that. I still think you need to just eat plenty of animal fats and protein and don’t try to be so analytical about it. Eat only when hungry and eat until comfortably full. If you are not eating any carbohydrates you will be in ketosis and you will not get fat. You will burn fat for fuel. The fatigue you are experiencing is normal in the beginning because you are still in the transitional stage of your body adjusting from using glucose for fuel to using fat for fuel. Just hang in there. Try to be patient. Nothing happens overnight.

Yesterday it was hamburger and egg tacos with Egglife wraps. Today it was smoked venison steak and four eggs. That wasn’t quite enough do I finished off with some bone broth and pork rinds.

I’m in North Texas. I have to mail order my sausages from a place up north that makes some good bratwurst and knockwurst as well as other sausages but it gets pricy. I’ve lived in Darmstadt, Sembach, Wildflecken and Garlstadt near Bremerhaven. It would be nice to go back and visit the land of my ancestors again. I still have my bier stein from the Hofbrauhaus in Munich.

Welcome to Carnivore Talk Ashley. We are glad you could join us. You sound like someone with a great attitude. You should do well on keto.

Sounds good. Too bad I’m carnivore and can’t eat nothing but the chicken. Have you ever tried that with dark meat instead of white meat?

It can be difficult to find good bratwurst where I live. I do miss the sausage and other foods I ate when I lived in Germany.

You are overthinking this whole thing. It’s not the least bit complicated. First off you still are not unite fat ratios. It’s not about how much the fat weighs. It’s about how many calories ar in the fat. So I gram of fat will have about 9 calories and protein about 4 calories so that if you eat 1 gram of fat to 1 gram of protein you will be getting the approximately correct ratio of fat to protein. The 70/30 or 80/20 is not in weight but in calories. One of the beautiful things about the carnivore lifestyle is that you don’t need to count or measure anything unless it’s just your nature to be analytical. All you need to do is eat fatty meat cooked in animal fats until you are full. Eat only when you are hungry and just make sure that everything you eat is centered around animal fats, animal proteins, salt and water. So try not to overcomplicate this way of eating. To get a better understanding of what this is all about I’d like to suggest that you read Dr. Shawn Bakers book The Carnivore Diet. It’s available on Amazon and on audio from Audible. It’s really good about explaining every aspect of this way of eating. In the traditional sense of diet it’s not a diet. It’s a lifestyle of eating. yes, a diet can be what you eat but most people think of a diet as something you do to lose weight and when they reach their goal then they can quit the diet and go back to the way they were. Diets always fail. This is why we like to refer to this as a lifestyle and not a diet. This is how we will eat for the rest of our lives if we want to stay metabolically healthy for the rest of our lives.

I think that says it perfectly.

One pound of smoked venison burgers and four eggs. If you’ve got a smoker I highly recommend smoking your burgers. It adds a whole new flavor dimension and it retains more of its fat. I had these made 70/30 fat ratio. The venison I hunted. The eggs came from my chickens and the fat they were cooked in was tallow that I made. The only thing I didn’t make was the salt I used. It just don’t get much better than that imo. 😋

I had a hard time last month with carnivore month. I just couldn’t get it in gear. I even put on weight and about an inch or so it felt that way. Then around the end of the month I got sick and that helped reset everything for me. This has been my weight this month so far. 164.0 164.2 166.0 164.8 164.6 164.0 165.0 163.8 I’ve had very little problems staying away from dairy. The cravings are getting less and easier to control. I have been able to only eat once a day around noon and it’s been carrying me over till the next day around noon. Today I had one pound of venison hamburger and four eggs.

I’ve already addressed these concerns on the other posts you made but I’ll repeat myself here. I don’t think you quite understand the 80% fat idea. The foundation of the carnivore plan is to start with a 70/30 fat to protein ratio but that’s measured in the calories. Now I’m not a calorie guy but that’s averaged is how the ratio is calculated. So that means you should be getting 70% of your calories from fat and 30% from your protein. There are more calories in one gram of fat than there is protein. So that breaks down to fat has 9 calories per gram and protein has 4 calories per gram. Do you aren’t eating as much fat physically as you think. So to get an idea of how that might look in a piece of meat let’s look at the ribeye. A 16 oz ribeye with a good amount of fat on it will have about a 69-31% fat to protein ratio. That’s one of the reasons we love ribeye so much is because it’s already the perfect ratio for us. The only time you need to add butter is if your meat is lean. I go through a lot of butter because I eat a lot of venison and venison is very lean. Burgers will often render out most of their fat regardless of the fat to meat ratio so I add butter to my burgers. Quite often if you just eat fatty meat, cooked in animal fats you will get plenty of fat. The conventional way to calculate your protein needs is one should aim for approximately 1 gram to 1.2 grams of protein per pound of lean body mass. Lean body mass being your goal weight. Protein requirements may vary based on factors such as age, activity level, and individual metabolic health. You did not get the way you are overnight and you won’t fix it overnight. Carnivore is not a magic bullet. Carnivore is not a diet. Carnivore is a way of eating which enables your body to undo years of metabolic damage, abuse from calorie restricted diets, and metabolic disregulation. Carnivore is primarily about health and healing. Yes- it is true that the weight will come off. But! It will do it when it wants to. For some people it happens fast, for others slow because we are all different.

Well that’s a first for me. I’ve heard of people putting on weight but not a muffin too. So how long have you been eating carnivore? I ask because quite often people are expecting fast miracles when they need to realize that they didn’t get they way they are overnight and the won’t change things overnight. The conventional way to calculate your protein needs is one should aim for approximately 1 gram to 1.2 grams of protein per pound of lean body mass. Lean body mass being your goal weight. Protein requirements may vary based on factors such as age, activity level, and individual metabolic health.

I don’t even try. Nobody really wants to hear anything about it unless they ask. Most people would rather put on blinders, satisfy their carbohydrate addiction and just take a pill to fix their diet related illnesses. If you try to talk to people about it without them asking you about it first you will just alienate them. The best thing you can do is just be a good example. When people see the changes in you they will be naturally curious as to how you did it. Some will be genuinely receptive but most will immediately close their minds because of years of brainwashing. For those that are receptive then ease them into it and don’t overwhelm them with facts and figures. Offer to educate them with books and videos about carnivore and offer to coach them if they want to learn more. For the closed minded just leave them be. My classic story of trying to help someone unsolicited was when a good family friend had an autoimmune disorder causing a terrible skin rash. We were visiting her on her birthday and she was complaining about how bad the rash was and she couldn’t get any sleep or relief. I kept my mouth shut until she said “ It’s a good thing I don’t own a gun or we wouldn’t be having this morning.” Well when someone starts talking like that I figured it’s time to step in. So I told her about carnivore being able to heal her autoimmune condition and giving her relief. Her reaction, as she took a drink of her Spite, was “ There’s no way I could give up my hamburgers.” Conclusion , no matter how bad off they are some just won’t be willing to change.

I don’t think you quite understand the 80% fat idea. The foundation of the carnivore plan is to start with a 70/30 fat to protein ratio but that’s measured in the calories. Now I’m not a calorie guy but that’s averaged is how the ratio is calculated. So that means you should be getting 70% of your calories from fat and 30% from your protein. There are more calories in one gram of fat than there is protein. So that breaks down to fat has 9 calories per gram and protein has 4 calories per gram. Do you aren’t eating as much fat physically as you think. So to get an idea of how that might look in a piece of meat let’s look at the ribeye. A 16 oz ribeye with a good amount of fat on it will have about a 69-31% fat to protein ratio. That’s one of the reasons we love ribeye so much is because it’s already the perfect ratio for us. The only time you need to add butter is if your meat is lean. I go through a lot of butter because I eat a lot of venison and venison is very lean. Burgers will often render out most of their fat regardless of the fat to meat ratio so I add butter to my burgers. Quite often if you just eat fatty meat, cooked in animal fats you will get plenty of fat.

I only cook my ribs one way and that is smoked. To me, any other way they aren’t worth eating. If you can smoke them then great but if not you may try to do them in the oven using my method of smoking them. Season the ribs with salt and white pepper. If there are any other seasonings that you can tolerate such as garlic powder then you can use that as well. Just don’t use any rubs that contain sugar. I like seasoning my ribs the night before I cook them and then wrap in cellophane and store in the fridge. Set your temperature at 250° Fahrenheit. If you can’t smoke the meat then you could lightly brush a little liquid smoke I the ribs. Cook the ribs uncovered for 3 hours. Then wrap the ribs in foil with a few pats of butter on the meat. Continue cooking at the same temperature for 2 hours. Then open up foil and cook one more hour just to tighten up the meat on the bone. Remove from the oven and let rest for about 15 minutes. Slice and enjoy.