Geezy

I’m sorry Andre, I feel like I’ve angered you. If that’s the case I apologize. I was just trying to convey to you what it really means to eat carnivore and I’m afraid that I’m just not very good at explaining what I’m trying to get across with the written word. I’ll just leave it at that and I sincerely hope you find the results you’re looking for. Sent from my iPhone using Tapatalk

Be aware Lynn that it can take a year or longer for your blood markers to stabilize on the carnivore WOE. As your body is transitioning to a meat based diet things can get a little wacky but it’s all good. Your present numbers look fine to me. Also remember this, the numbers that doctor’s use to determine high or low are just an average comparison of people across a percentage of the population. These people are all people who are eating the SAD so in reality, there is no baseline to judge you by. Your numbers need to be compared to other people who eat the same way you do. Sent from my iPhone using Tapatalk

Slow cooked some venison all night in bone broth so ha da a little bit of that for breakfast along with 3 scrambled eggs. I don’t normally eat breakfast but since I got up early this morning and I needed to finish that repair on the barn I figured I was going to need some food on my belly. Finished up that job around noon so I went up to my deer lease to cut some wood before the rains hit. Got home and was feeling pretty hungry so I made some stewed venison tacos using Egglife wraps. Sent from my iPhone using Tapatalk

I miss Winn Dixie. They sold out to Brookshires in our area and they aren’t near as good. WD always had good meats. Sent from my iPhone using Tapatalk

And from my research you would be absolutely correct. There’s a reason for the term “Soy Boys”. It’s not a manly compliment. Sent from my iPhone using Tapatalk

https://www.thecarnivoredietcoach.com/plant-toxins.html PLANT TOXINS & HOW THEY HARM US The rise in veganism and vegetarianism has left many people believing that a plant-based diet is the healthiest option. In reality, however, plants don't want to be eaten so, because they can't run or bite, they've developed a variety of potentially harmful toxins to ward off predators. Whilst some plants are capable of causing death within minutes, others have a slower and less pronounced effect, mainly due to years of selective. Despite this, they still have the potential to cause long-term health problems when consumed regularly and in the context of a dysfunctional digestive system. 5 A DAY | PLANT TOXINS | LECTINS | PHYTATES | SOY | OXALATES | GLYCOALKALOIDS | SULFORAPHANES | PHYTOCHEMICALS| RECIPES, & MEAL PLANS WHERE DID THE GOVERNMENT RECOMMENDATIONS OF 5-A-DAY COME FROM? Did you know that the most widely known nutritional advice of eating 5 servings of fruits and vegetables per day is completely made up and isn't based on any sound science or nutritional research? It came from a 1991 meeting in California. Members of that meeting include the American National Cancer Institute (ANCI), the Produce for Better Health Foundation and 25 major fruit and vegetable companies (1). There wasn't a single scientist or nutritionist at the meeting and the main agenda was logistics, not health. How to get more fruit and veg to the consumer, not how to make people healthier. In that same year, the ANCI began The European Prospective Investigation into Cancer study and 30 years later they published their results: Picture Just in case you're reading this on your phone... The possibility that fruit and vegetables may help to reduce the risk of cancer has been studied for over 30 years, but no protective effects have been firmly established" In all of their 30 years of research, they found no protective effects from consuming fruits and vegetables. Their announcement did not reach mainstream media. WHY PUSH A PLANT BASED DIET? Why would institutions at a government level push a plant based diet if there's no evidence to suggest it's healthy? That doesn't make sense? A possible explanation: Because plant foods make money. Lot's of money: Fertilizers to nourish the ground Industry valued at approximately $208 billion (2) Pesticides to keep bugs off Industry valued at approximately $233 billion (3) Huge machines to harvest Industry valued at approximately $98 billion (4) Agricultural labour Industry valued at approximately $2.4 trillion (5) Insane amounts of plastic to package Industry valued at approximately $496 billion (6) Electricity for almost every aspect of the system The largest contributor to global emissions (7) Healthcare to treat sick people Industry valued at approximately $4.1 trillion (8) Whereas food from local ruminant animals require: Fields for them to feed Zero pesticides or fertilisers No huge machinery Very little factory and processing units Very small transport systems Way less energy Even less healthcare Believe me when I say that I don't think the government is secretly conversing and organizing a plan to make everyone spend more money and make everyone sick. Simply, we have so much invested in the plant agricultural business, it is almost impossible to turn back now. BUT HOW WILL WE FEED EVERYONE? Some may argue that we need plant foods because we can't raise enough animals to feed everyone. Well, if you look at the math, that assumption doesn't hold up. The average human can live off of just one cow per year. The average adult bull weighs approximately 2,400 pounds, and the average adult cow weighs approximately 1,600 pounds (9). It is estimated that about 60-70% of the cow is used for meat. If we take the average weight of 2,000 pounds, and take the minimum yield, that is about 1,200 pounds of beef. There is about 1,100 calories in a pound of beef. Thus, one single cow has approximately 1.32 million calories! (not including organs). Just the beef can provide you with 3,600 calories a day. If we eat the entire cow, organs included, we meet every single nutritional requirement a human needs, and not a single anti-nutrient to worry about. Coincidence? It might be time to put in a little more research into this whole carnivore diet. THE SECRET LIFE OF PLANTS Animals have developed fantastic physical characteristics to defend themselves. Some animals have claws, horns, or sharp teeth to defend themselves. Others rely on their ability to maneuver through their environment to escape from danger. Plants… just sit there. Since plants are so easy to capture they've developed a different way to protect themselves. Chemical warfare. Picture Have you ever brushed up against poison ivy and suddenly your skin swells up and gets all itchy? Poison ivy produces a chemical called urushiol that is present on the external portions of poison ivy. When humans come in contact with urushiol it rapidly absorbs into our skin, and causes the immune system to release inflammatory molecules to exonerate the urushiol. That's when you start to swell and turn red. The inflammation evokes mediators to be released to break down the urushiol and get it out of your body as soon as possible! (10) What's this got to do with the fruits and vegetables that we eat? We don't eat poison ivy and other plants because of their toxic effects are large and oftentimes even deadly. However, all plants have defense chemicals and poisons just like poison ivy. Humans have found the plants whose toxic effects are not as apparent, and have decided that these plants are edible and safe for consumption, probably during times of famine. The plant foods we consume often contain enough chemicals to kill insects and other small animals, but not enough to kill a human. That doesn't mean they are not having deleterious effects within our body, we just can't see it. The result? A cornucopia of chemicals, proteins, and acids which gradually damages our sensitive digestive system, upset our delicate hormonal balance, and can prevent the release of critical neurotransmitters, altering our cognitive and physical abilities. HEALTH DANGERS OF LECTINS You’ll find lectins in most plants, although they are particularly high in volume in potatoes, beans, tomatoes, eggplants, lentils, chickpeas, peanuts, goji berries, chilies and bananas. Picture Lectins are a type of protein, but not necessarily the kind you associated with muscle gain and fat loss. They're used by plants to keep insects away. The most noticeable effect on lectins may occur when they’re eaten raw, as their impact on the digestive system can cause an upset stomach. As many lectin-rich vegetables are eaten raw, particularly in salads, this can lead to further complications. Lectins can bind to cells that line the gut, and deteriorate them. We are then left with small gaps in our intestinal tract that foods, specifically lectins themselves, can permeate out of and get into our bloodstream. This is often referred to as leaky gut, and causes unnecessary inflammation and histamine release (13). Lectins are capable of binding to the insulin receptors on our cells and mimic the action of insulin (14). When lectins are administered, studies demonstrate a transient decrease in lipolysis, or fat burning, and increased storage of glucose into fat cells. These actions were actually shown to be even more intense than what the actual insulin molecules would produce! Lectins also have the ability to ascend, through the vagus nerve, and attach to different receptors within the brain, inducing very dangerous psychological disorders such as Parkinson's disease (15). Lectins have the capability to get into the brain and destroy neural connections, leading to abnormal and dangerous neuroplasticity that alters one's function, and causes degeneration and inflammation of a healthy brain. Lectin removal has been demonstrated to help eradicate migraines, parkinsonian like symptoms, and other mental disorders that are described as autoimmune disorders. Red kidney beans are just one example of the dangers of lectins. The U.S. FDA warns that consuming just four raw or undercooked red kidney beans is enough to cause severe illness, whilst excess consumption can have serious health risks. Whilst cooking lectin-rich foods at a high temperature can minimize the risk they pose, this may not be enough to prevent unwanted side effects from occurring. As lectins are believed to be ‘antinutrients’, they can affect the body’s absorption of key vitamins and minerals, which can lead to a whole host of health problems. HEALTH DANGERS OF PHYTIC ACID Phytates are typically found in the highest concentration in both beans and legumes. Cows and other herbivores have the capability to consume and digest the large amounts of phosphorus contained in phytates due to the presence of the phytase enzyme in their digestive system. Humans on the other hand do not have the phytase enzymes required to process phytates. As a result, unprocessed phytates chelate, or bind, zinc, magnesium, calcium, potassium, copper, iron, and manganese, all of which are essential minerals (17). Humans do not have the capability to absorb chelated nutrients, therefore the ingestion of phytates leads to a net negative retention in essential nutrients. If humans had the requirement for foods that contain phytates (beans and legumes) one would expect that selective pressure would not have excluded the phytase enzyme from the human digestive systems as we evolved from Sahelanthropus, who consumed a large quantity of nuts and seeds. Various health issues and symptoms can arise from low levels of these essential minerals, including: Muscle cramps Hallucinations Depression Brittle hair and nails Weak bones Tingling in the hands and feet Memory loss Confusion Muscle twitches Fatigue Lightheadedness Dizziness Shortness of breath Irregular heartbeat Asthma Osteoporosis High blood pressure Hair loss Diarrhea Skin lesions Impaired immune function Pale skin Weakness Chest pain Headaches With so many health issues associated with a high intake of phytic acid, it’s easy to see why so many people choose a diet that limits consumption or avoids it completely. HEALTH DANGERS OF SOY Many people who avoid dairy products replace them with soy alternatives. However, there are concerns over the impact soy can have on your health, particularly on hormone production and regulation. Harvard School of Public Health in 2008 found that sperm count declined for men who ate an average of half a serving of soy foods a day, with the effect being particularly prevalent in participants who were overweight and obese (18). Picture Soy is a phytoestrogen, meaning it has a very similar structure to actual estrogen. Soy binds to the estrogen receptor, similar to how lectin binds to insulin, and causes the cell to exude estrogenic effects. Well, what does estrogen do? In both men and women, estrogen increases growth of the breasts. High estrogen is highly correlated with breast cancer and gynecomastia ( abnormal breast growth in men), insulin resistance, and dysregulation of other hormones such as testosterone (19, 20). Soy can impair thyroid function, causing hypothyroidism and hyperthyroidism dependent upon one's predisposition of thyroid function (21). Soy is also extremely harmful to the gut and thyroid, which is not related to its estrogenic capabilities, rather the plant chemicals found in soy. Soybeans, which soy is derived from, contains high levels of oxalates, lectins, phytic acid, and tannins. Finally soy contains trypsin inhibitors. Trypsin is an enzyme produced by the pancreas pivotal in the digestion of protein. Trypsin inhibition leads to lower protein digestibility, and impairs digestive function. Moreover, trypsin inhibitors can damage the pancreas (22, 23). HEALTH DANGERS OF OXALATES Most plants contain oxalates, so you’ll find them hard to avoid if you consume any type of fruit or vegetables. However, the following foods are particularly high in oxalates: Cashew nuts Spinach Almonds Miso Baked potatoes with skin Rhubarb Beets Picture Oxalates are also found in a majority of plants, but they are the most abundant in leafy plants, such as spinach, chard, and kale. Oxalic acid is the component within oxalates that seems to have the most detrimental anti nutrient effects. Oxalic acid has a strong affinity to bind to nutrients, such as sodium, potassium, and calcium making them difficult for the body to absorb and utilize. Oxalic acid bound to these minerals forms an oxalate salt which can often crystalize and build up within the kidneys, leading to the formation of kidney stones. Outside of the kidneys, the structure of oxalates is very thin and sharp. (24 ) Due to oxalates, and other plant chemicals, nutrients contained in plants are much less bioavailable. For example, 100 grams of raw spinach contains 15% or the RDI of iron, and 34% of the RDI of calcium. However, The absorption of iron in spinach is about 12%, and the absorption of calcium is about 5% (25, 26). When oxalates do not bind to minerals, their concentration begins to build up in the bloodstream, and deposit in bodily tissues, most commonly the kidney. Over 80% of kidney stones are a result of calcium oxalate buildup in the kidney. Oxalates also can deposit in the brain, eyes, muscles and joints. Due to the sharp needle-like structure of oxalates, oxalate crystals can physically damage tissue, and damage the composition of the cell (27). Many of the oxalates you consume will bind to calcium within the digestive system. Those that don’t, however, travel to the kidneys, where they can contribute to the development of kidney stones. In fact, it’s estimated that at least 8 out of 10 kidney stones consist of oxalates (28). HEALTH DANGERS OF GLYCOALKALOIDS Defined as neurotoxin enzyme inhibitors, glycoalkaloids can have numerous unwanted effects on the body. In high quantities, glycoalkaloids can impact the nervous system and even lead to convulsions, paralysis, respiratory arrest and even death. Picture Potatoes are notably high in glycoalkaloids, although they are present in a variety of other plant foods, including tomatoes, peppers, and eggplants. Potatoes are specifically abundant in solanine, which can toxically affect women's placental cells and inhibit nutrition of a growing fetus (29). The U.S. has even taken steps to regulate how much can be present in the potatoes which are sold for consumption (30). HEALTH DANGERS OF SULFORAPHANE If you eat plant foods, chances are you’re going to consume cruciferous vegetables on a regular basis. Kale, cauliflower, broccoli, radishes, Brussel sprouts, and arugula are all examples, although there are many more. Picture Although most people assume that cruciferous vegetables are good for you, they contain numerous chemicals that can harm the body. Sulforaphane is just one of the molecules contained within these vegetables, but it’s enough to cause cell death when consumed. Sulforaphane is so reactive that plants cannot store it as sulforaphane, rather they contain a precursor called glucoraphanin, and an enzyme called myorasonin that creates sulforaphane inside of the organism that eats it (32). Because of its toxicity, the body immediately tries to get rid of sulforaphane by activating what is referred to as the NRF2 pathway. This pathway increases glutathione production, which is a very important endogenous antioxidant. However, this depleats one's glutathione status thereafter, reducing our ability to combat other harmful chemicals. Sulforaphane inhibits iodine uptake by the thyroid, which is pivotal for the production of thyroid hormones (T3 and T4) and triggers goiter (33). HEALTH DANGERS OF PHYTOCHEMICALS Fruits are known for their high sugar content, which can be extremely harmful. Despite occurring naturally, an excess of sugar can cause blood sugar problems, weight gain, tooth decay, and heart issues. In addition to this, fruits contain a high number of phytochemicals, such as tannins, photosensitizers, salicylates, and flavonoids, as well as cyanogenic glycosides, which create cyanide when mixed with an activating enzyme that just so happens to occur naturally in our bodies. Associated with a wide range of symptoms, consuming excess amounts can result in: Thyroid dysfunction Asthma-life symptoms Allergies Hives Stomach upset Headaches Vision problems Anxiety Liver toxicity Kidney damage Malabsorption Malnutrition Cyanogenic glycosides also inhibit proper growth in children as vital proteins used for growth are instead used to rid the body of cyanide (34). Tannins are another abundant Phytochemical. The most abundant sources of tannins include grapes, apples, berries, nuts, grains, and legumes. Tannins have consistently been shown to decrease protein digestion, shown by indigestion and excess fecal nitrogen, portraying impaired protein digestion (35). I THOUGHT PLANTS WERE FULL OF NUTRITION? There is no essential nutrient in plant products that cannot be obtained in an animal product. However, there are multiple essential nutrients that can only be obtained from animal products. Additionally, all of the nutrients from animal products are present in the most bio available and most efficacious forms. Vitamin B12: Plants do not have the need for vitamin B12, therefore vitamin B12 is not present within any plant products. Cows have the ability to synthesize cobalt using the bacteria present in their stomach (36). 100 grams of beef liver has over 3,000 of the RDI of B12 and 100 grams of muscle meat has 250% of the RDI. Vitamin A: Vitamin A is found in two different forms: preformed or precursor. Preformed vitamin A is the retinol found in animal products such as meat and fish. The precursor form of Vitamin A carotenoids, or beta carotene, which are found in vegetable products such as carrots and sweet potatoes. The conversion rate of the precursor Vitamin A to the usable Vitamin A is about 8% (37). With that being said, extreme quantities of beta carotene have been demonstrated to cause hypercarotenemia, causing the skin to turn a yellow-orange color (38). It is also very important to note that vitamin A is fat soluble, thus it requires fat for absorption, which is a macronutrient not found in the majority of plant products to any reasonable degree. Iron: There are also 2 forms of Iron: Heme iron and non heme Iron. Iron can only be absorbed when it is in the heme form, which is only found in meat products. Non heme iron found in plants and supplements must be reduced down to heme iron in the intestines. It is estimated that between Vitamin D3: Plant products do not contain Vitamin D3, rather they contain Vitamin D2. Studies on these two forms of Vitamin D conclude “D3 is approximately 87% more potent in raising and maintaining serum 25(OH)D concentrations and produces 2- to 3-fold greater storage of vitamin D than does equimolar D2.” The measured marker is the most indicative measure of absorbed and usable vitamin D3 (40). Plants also are far inferior to animals in protein, which is one of the two essential macronutrients. Simply, animal products are considered complete proteins, in which they contain all of the 9 essential amino acids that can only be obtained from food. Conversely, plants are often incomplete proteins, and do not provide the necessary amino acids for protein synthesis. The PDCAAS is a 0-1 scale that assesses a protein's ability to meet the essential amino acid requirements, based on the actual absorption of different protein sources, not just the theoretical yield. Picture The PDCAAS displays that eggs and chicken both receive a perfect score, and the highest non concentrated vegetables are peas, receiving a score of 0.60 (41). THE BOTTOM LINE There's currently very little evidence to support the idea that fruits, seeds and vegetables are good for you and a lot of evidence to suggest they're not. The current dietary guidelines for plant foods weren't created to optimise human health, they were created by fruit and vegetable industry giants to persuade the public into consuming more of them. Almost all autoimmune conditions are associated with plant foods in some way. Some people tolerate plants extremely well, other people don't. Especially those with a leaky gut. If you don't tolerate plants well, it might be worth your time to explore the idea of a life without them. Sent from my iPhone using Tapatalk

I’m gonna have to try those mushroom chips. I don’t have an air fryer but I suppose I might be able to deep fry them in some tallow. I ate too light today but it was a long hard day. I knew I was going to be working hard today so I didn’t want a big meal but I knew I needed something so I just ate a couple of scrambled eggs before I left the house. Then I spent all day repairing my father in laws roof on his barn after a high wind storm ripped a bunch of sheets of corrugated tin off. I didn’t get it all done today but I should be able to finish it up tomorrow. I’ve just got to get it done before the scheduled rain hits. Anyways, when I got home I was too tired to fix much so I just ate a couple of hamburger patties with some butter. Calorie count will be a little low but I’ll survive. In the meantime I’ve got a venison roast and some venison stew meat slow cooking in some bone broth in the crockpot. That’ll be nice and tender in the morning. Sent from my iPhone using Tapatalk

VERITAS! Shout it from the rooftops, VERITAS! When we see the American dietary guidelines putting Luck Charms cereal as one of the most nutritious foods to eat and mothers giving their children powdered donuts for breakfast and thinking it’s a nutritious meal then we have go full Orwellian. Let’s make 1984 fiction again. Sent from my iPhone using Tapatalk

Interesting read. At times I though the wheels were fixin to fall off that article but I realized that the author was just presenting both sides. Of course we know which one is wrong.[emoji38] I do wish though that the author had left out “The Liver King”. That lends absolutely no credibility to our cause by listing that fraud. And now that Bear Grylls is eating a meat based diet instead of vegetarian maybe he’ll stop drinking his own piss. That guy that claims he got scurvy from two months on carnivore? Well I hope he got that documented for medical science since he would be the first documented case. Sent from my iPhone using Tapatalk

AMEN! Sent from my iPhone using Tapatalk

Well Andre I don’t know what to tell you. You are wanting to treat this as just a diet but what you fail to realize is that this is the proper human way of eating. It’s not a weight loss gimmick. Even if you loose the weight you’ll just gain it back when you go back to eating the way you did previously. Dr. Berry calls it the Proper Human Diet because this is the way man was designed to eat from the beginning of creation. It is a lifestyle of eating because there is no need to eat any other way. As a young man who is in good physical health you probably won’t see the benefits that us older people see simply because we had many issues that need healing. I know several young men and women who are perfectly healthy but eat this way because they want to optimize their health. They know that as time goes by and they begin to age, if they continue to eat a standard diet of plants, seeds, sugar and seed oils that it will begin to break down their bodies. By eating a proper human diet they know that they will live a long life free of the ailments that the rest of us suffer with in our old age. So, is it efficient? Absolutely! If I never lost another pound it wouldn’t make any difference because this is not about losing weight, it’s about healthy living. I believe you are approaching this whole thing from the wrong perspective. Eat for health and nutrition not your weight. That should take care of itself in time. Sent from my iPhone using Tapatalk

Steven, Wo in Deutschland hast du gelebt? Sent from my iPhone using Tapatalk

Wagyu is a Japanese beef cattle breed that is derived from native Asian cattle. 'Wagyu' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow. There are actually four different breeds of cattle that fall into the category of Wagyu beef. It’s a very heavily marbled beef that is higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contain the highest amount of CLA per gram of any food, about 30% more than other beef breeds due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects. Sent from my iPhone using Tapatalk

Hidden may not have been the best word to use because they aren’t really hidden, we just don’t look for them or in my case just assume there’s not that much. For instance, eggs or tea. I have both and both have carbs. Depending on how much you consume it can add up. Serving size is a big factor. One serving of tea, depending on type and brand, May gave 1-4 grams but the serving size is 6 oz but the average cup size is 12 oz. Not so much hidden as just not looked at. The real killer for me was onions. I had started allowing onions and jalapeños back into my diet without looking up the carb count. I started noticing something different in me so I wanted to figure out what was off so I started tracking what I was eating and low and behold, onions. They are very high in carbs. Knowledge is power. Thank goodness that jalapeños are very low in carbs. Now technically, in the very base meaning of Carnivore, we should be zero carb but that’s difficult to do unless you only eat meat, salt and water. I like eggs and cheese so unless I develop something that requires I cut those out of my life I’ll continue eating them. So I am not pure carnivore but more of a dirty carni. Some purists will claim that I’m actually keto or ketovore and that’s fine, I guess that may be true but I’ll just keep doing what works for me. Sent from my iPhone using Tapatalk

Food today was 4 scrambled eggs with a link of venison German sausage and some ribeye fat bites. This evening I ate two lamb ribs. Sent from my iPhone using Tapatalk

Oh man I do love a good gyro. I ate them all the time when I worked in Athens. I’d love to go back to Greece and eat a few more but this time using Egglife Wraps.[emoji39] Sent from my iPhone using Tapatalk

Shortly after I started on carnivore I developed diarrhea and it stayed with me for a month. I just stuck with it because my research told me that when we radically change our diet overnight our gut biome isn’t ready for it and until it transitions from a SAD diet to a animal based diet there’s a good chance of having issues. After a month of diarrhea my system become severely constipated. It took a while to figure out the right amount of salt, magnesium and fats to get that straightened out. It’s still not perfect but it’s a lot better. Sent from my iPhone using Tapatalk

Yes sir, it’s been a thing in high end restaurants for quite some time. Your only limited by your imagination. Sent from my iPhone using Tapatalk

First off Andre, don’t worry about the language, I guarantee you can’t butcher it up any worse than U.S. Americans do. Everything you typed was perfectly fine. Yes we are all different in how this diet works on us. It all depends on where we are starting our journeys. You started out fairly healthy so your experience is going to be totally different from this broken down old man. But, it still works for everyone. It’s a misconception that carnivore is a weight loss diet. It’s not. 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. You may just be in a stall or plateau. I’ve hit plateaus that lasted a month. I’m in one right now that has lasted over a month and I’d like to drop a few more pounds but I don’t worry about it. I just keep on eating the same way because this is not a diet, it’s a lifestyle. I will eat this way the rest of my life. My weight will settle in where it’s supposed to. Settle into your lifestyle. Eat fatty meat, salt and water and your body will take care of the rest when it wants to. Sent from my iPhone using Tapatalk

Smoked hamburger chaffle, a smoked venison sausage patty and a couple of eggs. Kept me full all day. Sent from my iPhone using Tapatalk

I’ve made many compound butters in the past and they are delicious. Especially when they age a bit as the flavors infuse into the butter. One of my favorites was a black garlic compound butter that was very good on steaks. These days however I’m limiting the herbs and seasoning that I use so I’ll pass for now but they are very good. Sent from my iPhone using Tapatalk

That is certainly a possibility. Oxalates build up and cause all kinds of problems. They just one of the many plant toxins that poison our bodies. It my understanding that it can take a year or longer for your body to expel them. Here’s an article about them from Dr. Kiltz. I hope it helps. https://www.doctorkiltz.com/oxalate/ Sent from my iPhone using Tapatalk

Just wanted to tell you thanks for turning me on to the Carb Manager App. As much as I hate to track and record things like my eating it’s proving to be a valuable tool. I was curious about my fat to protein ratio and I’m pleased that most of my calories are coming from fat. Anywhere from 60-70%. It has also shown me the amount of hidden carbs that I’ve started allowing back into my diet. That’s going to stop immediately. But most of all it’s shown me that I have a calorie deficit. Not cool. I need to step that up. I can see that this app will be a good tool to help me learn how to refine my diet. Thanks again buddy. Sent from my iPhone using Tapatalk

Yes, even dry red wine. From what I’ve read it has less sugars therefore it’s less bad but it’s still not good. When I started carnivore I quit drinking. Since then my desire for alcohol has diminished greatly but in Veterans Day I had a nice Irish neat to toast my brothers. It sat well with me. Then a few weeks ago I shared a nice Cabernet with my wife and it did not sit good with me at all. I was miserable the next day and felt the effects for two more. Then last night I had two fingers of Irish for our anniversary and that’s sitting well with me. So my takeaway from this experimentation is that my body is sensitive to wine but not whiskey. I haven’t tried beer yet and don’t know if I ever will. Might be bold talk from this German. [emoji1] But my biggest takeaway is that I’ve come to realize that I just don’t need it. At home or social setting it just doesn’t matter anymore. It provides no nutritional value to my body. I’ve also noticed that one is all I want. Now that doesn’t mean I’ll not have another whisky, I like a good Scotch or Irish, but it’s going to be for just special occasions and not just for the sake of drinking. Sent from my iPhone using Tapatalk

How decadent would you like to be? This is called the best steak sauce but it’s great on any meat and it’s even great for dipping pork rinds in. Recipe The BEST Steak Sauce INGREDIENTS • ▢ 

1 cup unsalted butter • ▢ 

8 ounces cream cheese • ▢ 

3/4 cup beef broth • ▢ 

1 tablespoon black truffles • ▢ 

1 teaspoon Redmond Real salt INSTRUCTIONS • Heat the butter in a large sauce pot over high heat. Whisk often so the butter doesn't burn on the outside of the pan. The butter will start to bubble and froth up. Whisk often at this point. The butter will start to darken and turn brown. Remove from heat and keep whisking.
 • Add the cream cheese.
 • After a minute, slowly add the broth, truffles and salt.
 • Use a stick blender to puree until smooth or just use a whisk if you don’t mind the work. Taste and adjust seasoning and truffle taste to your liking.
 • Pour into a mason jar. Cover and store in the fridge for up to 7 days. This sauce will thicken a lot overnight. • Serve with your favorite steak or meat! Sent from my iPhone using Tapatalk