Geezy

Sounds like an RCT to me. [emoji16] Sent from my iPhone using Tapatalk

Excellent Bob. Very professional, authoritative and well spoken. You are definitely a natural. Congratulations on getting this off the ground. I am subscribed of course. Sent from my iPhone using Tapatalk

[emoji322] HAPPY CARNIVERSARY TO ME [emoji322] Today I have successfully completed 1 year as a carnivore. I’ve done a few experiments but no cheating. I am committed to this WOE for life. I have a couple of things that I still want to improve on but I am completely satisfied where my journey has taken me so far. Carnivore has healed, or helped 24 different issues in my health and body. I’ve lost 55 pounds and a total of 36.5 inches over my entire body. I want to thank everyone on this forum who inspire me, teach me and challenge me every day to be the best I can be. Y’all are a blessing to me. Carnivore for life because carnivore is life! Sent from my iPhone using Tapatalk

Bob pretty much covered it but I will add a few things. Bob is absolutely correct about our meat supply. I raise livestock and I can tell you from experience that my cattle, sheep or goats cannot go to slaughter if they have had any medications in the last 30 days. I lost a first calf heifer and calf earlier this year due to a bad birthing. Not only did I lose both momma and baby, $$, but in trying to save the heifer we had pumped medication into her so I couldn’t even process her for food after I put her down. It was tough on so many levels. We have all been brainwashed to believe what the medical community, science and media have told us about our health but it’s all been lies. Do some research and your eyes and mind will be opened. Start off with a couple of books (both available on audio), Lies My Doctor Told Me by Dr. Ken Berry and then check out The Big Fat Surprise by Nina Teicholz. One of the lies that has been told is that T2 diabetes is hereditary and irreversible. Well I’m not a diabetic and I can’t speak with any authority on this but there are many doctors in the carnivore community that will state emphatically that this is hogwash and there are thousands of T2 diabetics that have reversed their diabetes to the point of either reducing their medication or completely getting off of their medication and have normal numbers again. Are they cured? No, I don’t think so because if they went bad to eating the SAD again they’d go right back to being diabetic but they have controlled it naturally through proper nutrition. Meat, especially ruminant meat, has all of the nutrients man needs for proper and optimal health and we, as well as hundreds of thousands of us, are proof. And of course so are our ancestors. The only thing we lack is a few minerals but you can’t get those from carbs either but you can supplement them if needed. And it’s not boring to eat this way and it’s so simple. All you have to do is eat fatty meat until you are comfortably full or satiated. Eat only when truly hungry. Drink water and salt your food to taste. That’s it. You can check out what the what we ate today thread and recipes thread and see we have a lot of variety in our foods of choice. If you did nothing else but just eliminate all sugars and sweeteners from your diet as well as all grains, seeds, nuts, legumes, seed oils and highly processed foods and only ate fatty meat and whole natural vegetables you’d be miles ahead in improving your health and nutrition. If you’re having a hard time wrapping your head around this way of eating then educate yourself on how to do it by watching videos by Dr’s Berry, Chaffee and Baker. Check out videos from influencers who have been in this lifestyle for years and even decades. Then educate yourself by reading or listening to those books I mentioned so you’ll know the real truths behind what and why we eat this way. All of the exercise and physical fitness in the world will not heal you but nutrition will. Healing and better health awaits you if you choose. Good luck and good health to you and welcome to this forum. I hope you stick around and that we can help. Sent from my iPhone using Tapatalk

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We went out to eat today so I had a 16 oz ribeye then lasted on a ate just a little smoked lamb roast. Sent from my iPhone using Tapatalk

Good to meet you Debbie. I just use my real name as well over there. Geoffrey Klein Sent from my iPhone using Tapatalk

That’s exactly how this elimination diet works. Eliminate everything but fatty meat, salt and water for a period of time. Preferably 90 days and then add one thing back in if you choose to and see if it affects your body. Now you know that your body is intolerant to dairy so you are making the right choice. I too have chosen to abstain from dairy but not because it bothers me. I tolerate it well but because I’m just addicted to it and it’s been getting out of control lately so I’m just getting back on track. Sent from my iPhone using Tapatalk

I did something a little different today. Definitely off the beaten path so to speak. I was smoking a couple of lamb shoulder roasts but that was going to take a while so I started scrounging through the fridge. First up, I had some leftover chicken and some leftover bone broth from some lamb I cooked up a few days back so I combined the chicken with the bone broth. It was good. I’d do it again. Well I wasn’t quite full yet so I still had some broth left so I heated up another bowl and added some pork rinds to it. I really liked that. They would soak up the broth and get really soft and chewy. Some would still have a little crunch left in them as well. I’d definitely try that again. I did eat any of the lamb roasts when they were done but my wife dove in before I could get a pic of them. So there’s some missing. [emoji2373] Sent from my iPhone using Tapatalk

I understand the skepticism and I don’t trust much when it comes to the government and medicine these days. Everything I said was from my research and my experience. Everything I said was factual as to the available available resources I could find. When I spoke of contact contamination I was not taking about the avian flu in particular but all viruses in general and it would still apply to the avian flu if it was surface contact contamination. That’s just basic heath science and food handling. So far all the evidence I’ve been able to find on humans being infected with the avian flu was from surface contact with infected dairy cattle through their mucous. Any animal that has been infected is pulled from the herd and isolated from the others until it’s no longer infected. Yes, there has been some evidence of it being found in milk but I think that I read that that was found pre-pasteurized. I haven’t seen anything stating that any was found in the stores and I have not seen anything about anyone getting sick from drinking any milk that may have been infected. If you are that worried about it then don’t drink milk. As an adult I don’t think you should be drinking it anyways. Avian influenza A (bird flu) viruses may be transmitted from infected birds to other animals, and potentially to humans, in two main ways: Directly from infected birds or from avian influenza A virus-contaminated environments. Through an intermediate host, such as another animal. Direct infection can occur from exposure to saliva, mucous, or feces from infected birds. Bird flu infections among people are rare; however, human infections can happen when enough virus gets into a person’s eyes, nose, or mouth, or is inhaled. People with close or prolonged unprotected contact (not wearing respiratory and eye protection) with infected birds or places that sick birds or their mucous, saliva, or feces have contaminated, might be at greater risk of bird flu virus infection. Exposure to avian influenza viruses can lead to infection and disease in humans, ranging from mild, flu-like symptoms or eye inflammation to severe, acute respiratory disease and/or death. Disease severity will depend upon the virus causing the infection and the characteristics of the infected individual. Rarely, gastrointestinal and neurological symptoms have been reported. The case fatality rate for A(H5) and A(H7N9) subtype virus infections among humans is higher than that of seasonal influenza infections. Human infections with avian and other zoonotic influenza viruses, though rare, have been reported sporadically. Direct or indirect contact with infected animals represent a risk for human infection. Current zoonotic influenza viruses have not demonstrated sustained person-to-person transmission. For avian influenza viruses, the primary risk factor for human infection appears to be exposure to infected live or dead poultry or contaminated environments, such as live bird markets. Slaughtering, defeathering, handling carcasses of infected poultry, and preparing poultry for consumption, especially in household settings, are also likely to be risk factors. There is no evidence to suggest that A(H5), A(H7N9) or other avian influenza viruses can be transmitted to humans through properly prepared and cooked poultry or eggs. A few influenza A(H5N1) human cases have been linked to consumption of dishes made with raw contaminated poultry blood. The public should minimize contact with animals in areas known to be affected by animal influenza viruses, including farms and settings where live animals may be sold or slaughtered, and avoid contact with any surfaces that appear to be contaminated with animal faeces. Children, older people, pregnant and postpartum women (up to 6 weeks) or people with suppressed immune systems should neither collect eggs nor assist with slaughtering or food preparation. The public should strictly avoid contact with sick or dead animals, including wild birds, and should report dead animals or request their removal by contacting local wildlife or veterinary authorities. Everyone should perform hand hygiene, preferably washing their hands either with soap and running water (especially if there is visible soiling of hands) or using alcohol hand rubs, and in all cases as frequently, thoroughly and often as possible – but especially before and after contact with animals and their environments. Everyone should practice good food safety habits: separating raw meat from cooked or ready-to-eat foods, keeping clean and washing hands, cooking food thoroughly, and handling and storing meat properly. So, I really don’t believe you are in any danger of catching it unless you live the same lifestyle as I do. I’m probably a thousand times more likely to catch it as you are but I’m not the least bit worried about it and even if I did catch it there’s a good chance that I’d beat it easily. I didn’t worry about the Chinese virus when everyone was going bat shite crazy over it. I never wore a mask and I never got the jab. I also don’t get flu shots. What I do is maintain a healthy metabolism by eating carnivore. A healthy metabolism is by far the best way to prevent and fight infections and disease. Sent from my iPhone using Tapatalk

I don’t know where you are located “ol’ hilly” but I got my mini waffle maker at Wally World (Wall Mart) and they are also on Amazon. Simple is exactly why I love being carnivore. Sent from my iPhone using Tapatalk

Oh you dirty dirty carnivores. [emoji1787][emoji1787][emoji1787] Soft boiled eggs on paffles today. That wasn’t enough so I ate some tuna salad and some buttery chicken. Finally got satiated. I’m abstaining from dairy for awhile as well. It’s been tough though. I’ve got a new batch of my homemade yogurt in the fridge and it’s calling to me. I’m stronger though. Sent from my iPhone using Tapatalk

Apparently we can identify as anything we want these days so I say yes. [emoji1662] Sent from my iPhone using Tapatalk

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Chafflewiches yesterday. One tuna fish and the other buttery chicken. The tuna was fresh tuna and not canned. The mayonnaise was homemade butter mayo. The chaffles were made with eggs and pork rind panco instead of cheese. I ended up eating four of them along with some pickled quail eggs. Sent from my iPhone using Tapatalk

For all my Texas friends and those throughout the southwest, Happy Cinco De Mayo. I no, I no, poor joke at best. Love my Hispanic brothers out there. Sent from my iPhone using Tapatalk

Got a new baby last night. Looks just like his daddy. We lost a cow and calf earlier this year and I was worried about this heifer but she did just fine. She’s gonna be a good momma. Sent from my iPhone using Tapatalk

So sorry to hear that. When I cook a brisket (and maybe I should have mentioned that before) I trim a lot of the external fat off of it and just leave about a quarter inch in the meat. It’s plenty to protect the meat and still baste it. I then make tallow out of the trimmings. Sent from my iPhone using Tapatalk

So how did your brisket turn out? Sent from my iPhone using Tapatalk

NMR “Nuclear Magnetic Resonance” Test Usage Assessment and management of a patient's risk for atherosclerotic cardiovascular disease Identifying residual risk that may be present in some patients on cholesterol targeting treatment IIRC "if I recall correctly" Sent from my iPhone using Tapatalk

Ate earlier than normal today at about 10:00 am. Had some fresh tuna salad and pork rinds then in the afternoon it was lamb stew. Sent from my iPhone using Tapatalk

Absolutely these among other things are the cause for 90% of our health problems. Don’t blame yourself, you were duped just like the rest of us. Blame the profiteers. And it’s not just the oxalates. It’s the grains, seeds, seed oils and just vegetables in general. Then add to that a medical industry that has been bought of by the agricultural industry. Just be thankful that your eyes have been opened. Sent from my iPhone using Tapatalk

If your slow cooker is easier and does a good job then just use that. Cast iron is great but not essential. Being a Texan we just love our smoked brisket. Sent from my iPhone using Tapatalk

No problem Angela. Thank you for the compliment but you are capable of making good food too . Sent from my iPhone using Tapatalk

Chuck is good to cook in the crockpot with some bone broth and butter. Season with salt the day before then sear in a skillet to brown it first. If not in a crockpot then a Pyrex dish in the oven at 335° for approximately 3 hours or until fork tender. Sent from my iPhone using Tapatalk