Geezy

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Thought of you Bob when I read this. https://cholesterolcode.com/lipoprotein-power-ldl-and-the-immune-system/ Sent from my iPhone using Tapatalk

Had a nice ribeye at my sister in law’s restaurant today but that one pound of meat just wasn’t enough so when I got home a had seven meatballs drenched in butter. That fixed me up. Sent from my iPhone using Tapatalk

When I lived in Germany I used to go to the hockey games and a vendor there would have steak tartare. Seasoned raw beef served on a hard roll. Delicious. Then here in Texas, more especially south texas we have a dish called Pariza, it’s made with very lean ground beef, grated American cheese, very finely chopped onion, finely chopped serrano peppers salt and pepper to taste and the juice of one lime. It’s very chilled and served with saltines and beer. Sent from my iPhone using Tapatalk

You are absolutely correct but hopefully they will see the truth in us as we achieve and maintain the positive results from our WOE. Sent from my iPhone using Tapatalk

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My guess, from hearing of this from other new carnivores, it that since you have only been doing this for four weeks now it’s extremely likely that you haven’t become fat adapted yet. Your body is still transitioning to trying to use fat instead of glucose for fuel and it seems to be around the 30 day mark where it really becomes noticeable. You don’t have enough glucose left to sustain you like it used to and the fat burning hasn’t quite gotten into full swing yet. This of course is just a theory but you might just need to hang in there and see if things change. Sent from my iPhone using Tapatalk

Bison ribeye and eggs. Was still hungry so I fixed some salmon salad chafflwiches. Sent from my iPhone using Tapatalk

Actually I haven’t witnessed anything like that in all of the carnivore and keto communities I’m associated with. We look at carbohydrates as being totally unnecessary, which they are because they are not essential to human life. Furthermore, being a carnivore is not a religion, it’s a lifestyle, a way of being, it’s just what we are. We don’t worship it we just live it. Sent from my iPhone using Tapatalk

Fatigue can be normal early on in carnivore as your body is adapting from burning glucose for energy and fat for energy. If it continues on I would look at my fat intake, might need more, and my electrolytes, may need to start taking them. Sent from my iPhone using Tapatalk

TRUTH Do you shy away from telling people, especially your doctor that you are carnivore? Do you instead just say things like I’m low carb or I just don’t eat sugar and highly processed foods? I know I have. And I know why I did it and that was because of fear. Fear of ridicule. Fear of being berated. Fear of not being able to defend my position. But I’ve come to the realization that as long as we stay in the shadows we can never be accepted. More and more studies and doctors are coming around to the truth that is carnivore and keto. The truth that mainstream medicine has been wrong all of these years. Unfortunately thought it is still a small niche. It is said that there have been no long term studies on the effects of a ketogenic diet on the human physiology and that may be true but this is where my realization comes in…we are that long term study, but no one will know about it or be able to document it if we aren’t honest with our doctors and those we encounter. Our doctors document every visit and every test we take and if we have the courage to be honest with them, no matter what, they will be documenting what we are doing and if we all do this then the medical community will be forced to see the truth in us and eventually all of this data may be compiled to show the world the truth that is carnivore and keto. At my last doctors visit six months ago I failed to tell my doctor the truth about my new way of eating. I just said very low carb and no sugar or processed foods. No, I wasn’t lying but I wasn’t telling the whole truth and I was doing a disservice to our lifestyle. He thinks I’m just doing a restrictive SAD. That was because I didn’t have the courage to stand up for my convictions and I believe that was due to not being knowledgeable enough or prepared enough to defend my beliefs. That will not happen again. I have my regular six month checkup next week and the truth will come out. I’m ready to defend my position and show him that I am the proof that carnivore is the proper human diet. So stand strong in your convictions. Educate yourself so that you have the ammunition and courage to defend your position. Be a part of the study that shows the world that carnivore is the truth. Be a Positive Deviant Sent from my iPhone using Tapatalk

Homemade liverwurst roll ups. Of course that wasn’t nearly enough so I fried up the skin from the rooster I killed yesterday for chicken cracklings and ate some of the meat drenched in brown butter gravy. Sent from my iPhone using Tapatalk

Being a man of course I wouldn’t have a clue but see if what Dr. Berry has to say about it. Sent from my iPhone using Tapatalk

Sliced meatballs and swiss cheese omelette for starters. Then this afternoon it was time to take out the young rooster. He was tasty. Sent from my iPhone using Tapatalk

I live in a small town and haven’t found any around where I live so I have to go to the big city (Ft. Worth) and shop at Central Market. You may need to do an internet search to find some nearby. They can be found on Amazon. Sent from my iPhone using Tapatalk

That’s never been a problem for me. I love to cook and create and it’s only gotten better since I retired. Sent from my iPhone using Tapatalk

We are making inroads. Sent from my iPhone using Tapatalk

Yes that’s what he uses in fact he’s the one that turned me on to it. It’s my go to now for salting my meats when I’m eating. For just seasoning and cooking I use my Redman’s. I tried the Himalayan pink salt but it had too many minerals in it that I was always crunching on. It was like eating food with sand in it. Reminds me of camping out in my boyscout days. The Redman’s will sometimes have that same gritty crunch but not as bad as the pink salt. Sent from my iPhone using Tapatalk

I haven’t had a jerky since I became carnivore because of that. The two main things I look for in processed meats is sugar and soy. Neither of which I want. I have found some meat sticks (Chomps) at Wally World that have no sugar or soy in them. Sent from my iPhone using Tapatalk

Recipe Meatballs Ingredients, • • 1 pound ground meat • 1 pound sausage • 1/2 cup pork rind panko • 1 cup mozzarella cheese shredded • ½ cup parmesan cheese grated • 1 large egg • 1 tablespoon Italian seasoning • 1 teaspoon garlic powder • 1 teaspoon salt • 1 teaspoon pepper Place the hamburger and sausage in a food processor. Alternate the meat in chucks to aid in even mixing. Scramble the egg and add it along with all of the other ingredients except the cheese to the food processor. Pulse until mixture starts to combine and flow into a paste. Once the mixture is combined you can add the cheeses and turn the food processor on to thoroughly mix in the cheese. Once it is the consistency of a paste you can stop the mixing and start rolling the mix into meatballs. Do not compact the meatballs but gently roll them into a ball so they don’t become dense. As you can see I wrapped some in bacon. I recommend doing that. Place in the smoker at 250° - 275° until they reach an internal temperature of 165°. If you want to use the oven then set it at 425° for 20 minutes. All done and ready to eat. Serve with a carnivore alfredo sauce, carnivore steak sauce or carnivore gravy. Notes; Any ground meat will suffice. I used lamb burger and hot venison breakfast sausage. You don’t have to use a food processor. You can just use your hands but using a processor gives the cooked meat a much finer texture. Only use cheese if you can tolerate it. All seasoning’s are of course optional depending on your diet and how you tolerate them. I am In maintenance mode and I can tolerate them in limited amounts. I also use white pepper rather than black. The recipe for the sauce is already posted on separate thread. The Best Steak Sauce Ever https://r.tapatalk.com/shareLink/topic?share_fid=2330883&share_tid=340&url=https%3A%2F%2Fcarnivoretalk%2Ecom%2Findex%2Ephp%3F%2Ftopic%2F340-The-Best-Steak-Sauce-Ever&share_type=t&link_source=app Sent from my iPhone using Tapatalk

I’m using fine just because I haven’t tried any of the others. I have found that for steaks I really like Maldon’s flaked sea salt. Sent from my iPhone using Tapatalk

Meatballs covered in steak sauce. I’ll post the recipes in the recipe thread. Sent from my iPhone using Tapatalk

Thank you for that. Sent from my iPhone using Tapatalk

Just wanted something simple today so I just scramble up six eggs and some fat bites. Sent from my iPhone using Tapatalk

Sounds tasty. Sent from my iPhone using Tapatalk