Geezy

I have not made it yet. I’ve made my own mayo using duck fat but not butter. The problem with using animal fats for Mayo is that if you don’t use it up when you first make it and then have to refrigerate it then it solidifies. The way Chris does his it stays spreadable. Allulose is another another sweetener that’s supposedly natural and non caloric but I don’t know if it causes an insulin spike or not. Sent from my iPhone using Tapatalk

You’re my kind of carnivore Aurie. I hunt and eat a lot of venison. I haven’t tried any deer bologna yet but I’ll bet it’s good. I looked up the ingredient list on that particular seasoning mix and I agree it’s not suitable for carnivore with the food starch, soy and seed oils in it. It’s probably going to be hard to find a commercially available sausage seasoning mix that is carnivore friendly so maybe make your own mix. Sent from my iPhone using Tapatalk

That cool! Glad to hear it works. I also thought of trying some bone broth so it would also be nutritious. Sent from my iPhone using Tapatalk

I found a store in my area that carries those wraps so I’m going to get some tomorrow so I can make some breakfast tacos out of the venison chorizo and eggs I made today. Sent from my iPhone using Tapatalk

Yeah sweetie you don’t want to use any MW, it’s full of sugar and seed oils. So, you might try making your own. Check out this video from Chris Cooking Nashville. He shows you how to make Mayo from butter. Sent from my iPhone using Tapatalk

Maybe you could find someone to go halves with you or even a couple more to go quarters. Sent from my iPhone using Tapatalk

I’m of the opinion and of course everyone is different on foods and carnivore, but I don’t eat anything that doesn’t provide nutrition for my body except seasonings. I just don’t see the point. If it has no nutritional value then it isn’t needed for me. I can get all I need from fat, protein, salt/minerals and water. Everything else is just a desire of the mouth and psyche not the body. Exception to my rule would be my one cup of bulletproof tea in the morning but that is all about that little caffeine jump in the morning. I’ve been tempted to just try a bulletproof water and see if I have a caffeine addiction or just a habit of wanting to start the day with a warm cup of liquid. Sent from my iPhone using Tapatalk

Since you are into smoking meats you might apply that same recipe to some smoked salmon, ahi tuna or trout. I bet it would be fantastic and you’d never buy that canned stuff again. Sent from my iPhone using Tapatalk

Buying something like a rib roast and cut your own ribeyes can be much cheaper depending on the quality of the meat. Sent from my iPhone using Tapatalk

Oh man that looks good. I gotta find me some of those wraps. Lamb chop and eggs for me today. Sent from my iPhone using Tapatalk

No problem. This was my first attempt and it wasn’t too bad but really kind of plain without some kind of sweetener. When it was fresh out of the ice cream maker it was the texture of soft serve. It was too much to eat in one sitting so I but the rest in the freezer. The next day it was rock hard and I couldn’t get it out of the container until I put it in the fridge for half a day to soften up. When eating it it leaves a coating in the mouth that some may not care for. I think it’s the cold fat from the cream. I’ve got some experimenting to do and try different recipes to get this better. My next batch, instead of just using one beaten egg, I’ll be using five egg yolks separated, hopefully to get a more custard texture. Anyways, here’s the recipe. Kiltz’s Carni Ice Cream Recipe Ingredients • 1 Pint of High-quality heavy cream (preferably grass-fed and locally sources) • 1 egg or 5 egg yolks (pasture raised is best) • optional: 1 Vanilla Bean (or vanilla extract) • optional: salt to taste – start with 1-3 pinches (1/16 to 1/4 tsp) of sea/Himalayan salt Instructions • combine the egg, salt, and optionally vanilla by whisking them together in a large bowl • combine and whisk the heavy cream into the egg, salt, sugar, and vanilla mixture • pour the mixture into the ice cream maker and follow instructions for your individual ice cream machine Sent from my iPhone using Tapatalk

Happy New Year to you also. Your off to a great start. When I started I made a commitment for 30 days as well. I saw enough improvement that I decided to see what would happen after 60 days. That’s when the miracles started happening for me. After 60 days I was excited to go another 30 days and then after being a carnivore for a full 90 days I felt so good and so many issues were cured or helped that I knew that this was the way man was meant to eat and I also knew that this wasn’t just a diet but rather a lifestyle of eating that I will never stray from. It gives me so much freedom. Sent from my iPhone using Tapatalk

You are absolutely correct. While meat in general is costlier it’s less expensive at the checkout counter because we are no longer buying all of the junk/non-food items that we used to. I feel for the families who only have one carnivore in the group and so there is the added expense of the meat. Sent from my iPhone using Tapatalk

My last meal for 2023. A nice lamb steak. And some carnivore ice cream. Sent from my iPhone using Tapatalk

I’m not a diabetic so I have never monitored my glucose levels so I’m no help there but I would question your diet. Dr. Baker is probably correct in his assessment of your needs. From what you’ve described, you are eating too lean and chocolate has no business being in a carnivore diet. Do you drink coffee or tea? If so you might increase your fat intake by going bulletproof. That’s blending one tablespoon of butter and one tablespoon of coconut oil to your beverage and emulsifying it together. It’s delicious. Eat fattier meats and cook everything in butter, ghee, tallow or lard. Eat eggs, most especially the yolks. Use cream instead of milk. If you like and can tolerate cheese then make sure it’s made from whole milk and not skim. There are numerous ways to increase your fat intake without just eating fat by itself. A month is not a very long time for your body to adjust to your new diet. It must go through a lot of changes as it becomes fat adapted. From my understanding what time if the day you test can be a factor also. There is something called the dawn phenomenon, where blood sugar droppong in the night triggers a cortisol response. The cortisol response can cause elevated morning blood sugar. This is often seen in diabetics. I would take a look at your daily cortisol curve to get a better idea if this is whats happening in your case. “Prolonged cortisol stimulation will raise blood glucose levels,” notes Dr. Jason Fung, who wrote an entire chapter on the stress hormone in his 2016 bestseller The Obesity Code. In it he describes how cortisol, released from the adrenal glands, sends a message to the body to release glucose to prepare for a perceived threat, spurring gluconeogenesis in the liver. In prehistoric times, that surge of glucose energy was usually used up fighting or fleeing from the threat. But in current days, often that stress goes unreleased, the energy not used, which can lead to prolonged higher glucose levels (and higher insulin levels to try to bring it down.) I don’t know if any of that helps but from what I’ve learned from others much wiser than me, things that are happening early on in carnivore should not be too concerning because our bodies are going through a lot of changes and the body will resist many of those changes but it will eventually settle into its new way of life. Sent from my iPhone using Tapatalk

Interesting seminar video. Sent from my iPhone using Tapatalk

Fascinating. Sent from my iPhone using Tapatalk

Chaffle burgers. I ate two of them. Sent from my iPhone using Tapatalk

Another surprise. Sent from my iPhone using Tapatalk

Wow, I had no idea that our WOE was a thing that far back. Cool. Sent from my iPhone using Tapatalk

Absolutely. Sent from my iPhone using Tapatalk

Yes sir, I agree. That was 49 years ago. When I went into the Army I gained a few pounds of muscle and didn’t see 175 again until just recently. Sent from my iPhone using Tapatalk

I like to cook a few extra so I just keep them in the fridge. They don’t last more than a few days before they get eaten. When I warm them up I put them in the toaster. Sent from my iPhone using Tapatalk

Spot on Bob. Question for you though, at what point would you stop calling it a stall and decide that you’ve just reached your optimal weight? When I first started 8 months ago I thought that between 180 and 183 would be a good weight for me. Then when I got down to 175 I was ecstatic. Wow, my high school weight. Haven’t seen that since high school. After a month of fluctuating between 175 and 177 all of a sudden I’ve dropped 3 more pounds. I’ve never really set a goal because it’s always been my understanding that this being a optimization diet, that my weight will eventually become what’s optimal for me. No matter how much I lose I’ll still treat it that way. Sent from my iPhone using Tapatalk he

I just made a batch out of deer liver and it came out great. Sent from my iPhone using Tapatalk