Geezy

At about 8.5 hour it’s done. Now to strain the liquid gold from the rendered fat bits. And the finished product. Beautiful nutritious tallow and little fat bombs that will go great in my scrambled eggs and treats for my dogs. Sent from my iPhone using Tapatalk

About 6 hours in. Getting close. Sent from my iPhone using Tapatalk

About three hours in. Sent from my iPhone using Tapatalk

No ma’am, I use it for cooking. Sent from my iPhone using Tapatalk

And that’s why I failed on Adkins. I was successful for ten years on Adkins but it just allowed too many triggers in that were eventually my downfall. Sent from my iPhone using Tapatalk

Pretty much Bob. I’ve got another batch going today. I beef fat trimmings, usually from a brisket but this time from ribeye trimmings, cut them up into half inch to one inch chunks. Put them in a large pot and turn the heat in low. I like to keep the temperature around 200°. I want to render not cook the fat. I’m using a non stick pot which helps with keeping the fat pieces from sticking but it still needs to be stirred often. This takes hours to do. When the fat pieces turn brown and it look like all the tallow is rendered out then I put a large strainer over a smaller pot with some paper towel in the strainer for a filter. I dump the liquid tallow and fat pieces into the strainer. I give it some time to finish dripping and then pour the beautiful liquid tallow into mason jars and put them in the fridge. The rendered out fat pieces will be put into baggies and refrigerated. I like to put them in scrambled eggs for a little fat bomb and I’ll give some to my dogs for treats. I’ll continue this thread with pictures as I finish this batch. Sent from my iPhone using Tapatalk

No, just choose how you wish to eat and start doing it. Depending on how unhealthy you are metabolically you are you may experience some issues as your body adjusts and heals but if you stay with it you will see results. If you’d like you might ease into just by cleaning up your diet. Get rid of all sugars. For me that includes artificial sweeteners but some people aren’t willing to give that up. Your choice. Get rid of all seed oils. Use animal fats only and that includes the ingredients in your processed foods. I also avoid all seeds and grains but for many that’s too restrictive. If you choose to eat vegetables then try to eat only whole fresh vegetables that are low in the carb value index and limit or do without sugary, seed oil sauces or dressings. Good luck in your journey and good health. Sent from my iPhone using Tapatalk

Certainly. It varies quite a bit since there’s so much to choose from but I’ll tell you what I’m going to eat today. Breakfast: 1 cup of bulletproof tea. That’s it. I don’t eat breakfast because I only eat when my body says it needs fuel. I’m never hungry when I first get up because what I ate the day before carries me over to the next afternoon. Lunch: I may or may not eat around this time. Once again, only if I get hungry. So let’s say I’m hungry around noon, I’m thinking about eating some pork rind nachos. The pork rinds are clean, meaning they have no sugars, sweeteners and are only cooked in lard. I will put some clean venison chorizo over the pork rinds and some Fontina cheese. I’ll nuke it until the cheese melts and then have a little sour cream with them. This will be on a large plate and I will fill that plate up. I will eat until I’m stuffed. Supper: Normally when I eat my first meal that will keep me satisfied for anywhere from 18 to 24 hours but if I do get hungry later in the day I’ll eat some clean venison German sausage and maybe 3 over easy eggs. I am for the most part OMAD. I rarely eat more than one meal a day. Tomorrow my one meal may be four scrambled eggs with some venison breakfast sausage or maybe some lamb burger. Maybe I’ll smoke some lamb chops or slow cook some venison steaks in some bone broth. In my freezer I have Beef, lamb, pork and venison. Plenty of variety but If all I had was beef,pork, chicken and eggs that would be plenty for me to choose from. I’m only limited to my imagination. I am so fat adapted that I no longer care about eating for pleasure, although I do like my food to taste good, I eat for nutrition. There are many carnivore recipes online that are pretty good. I made some cheesy egg muffins yesterday, while rendering down some fat into tallow, that I got online and they’re tasty. I’ll definitely be making those again for road trips and camping. Sent from my iPhone using Tapatalk

No beans in mine. Sent from my iPhone using Tapatalk

Red pill, Sherry or Blue pill. Every one has a choice. We chose the red pill. Sent from my iPhone using Tapatalk

After helping my sister in law at her restaurant cutting ribeyes out of rib roasts , eight of them, I ended up with four, one gallon bags of fat trimmings. Time to render that fat down for wonderful tallow. Sent from my iPhone using Tapatalk

If that’s not acceptable for you then there are many carnivore mayo recipes on line for butter Mayo. Sent from my iPhone using Tapatalk

Yeah, what Bob said. [emoji16] Your so much better at explaining things than I am. [emoji106] “We are what we repeatedly do. Excellence then, is not an act, but a habit.” Aristotle

I’ve heard of them and would be willing to attend one but I’ve never heard of any in my area. Sent from my iPhone using Tapatalk

“We are what we repeatedly do. Excellence then, is not an act, but a habit.” Aristotle

Pretty much. Carnivore is a subset of keto. Both focus on eating a high fat and protein diet and becoming fat adapted. The difference being that keto allows some carbs, 20 grams or less, while carnivore, if being strict, allows only animal products, water and salt. “We are what we repeatedly do. Excellence then, is not an act, but a habit.” Aristotle

I don’t understand how it can be confusing. It’s the simplest way of eating in the world. If it comes from an animal you can eat it. That’s meat of any kind. Eggs. Dairy if you can tolerate it. Butter. Tallow. Lard. Water. Salt. The more fat the better. All eaten until completely satiated or full to the point you don’t want any more. The only caveat to that would be if you are of a special physiology that your body may not tolerate a specific type of animal such as chicken or pork then you would keep those out but that’s been pretty rare in my experience. Today I ate three different types of sausages. Breakfast sausage, German sausage and chorizo and eggs. All venison and all cooked in the fat from cooking the breakfast sausage. I ate that around noon and I’m still full seven hours later and that will sustain me for at least 24 hours. Yesterday I ate a salmon and cheese quiche. So in the last two days I’ve had two meals that consisted of meat, eggs and cheese. See, pretty simple. “We are what we repeatedly do. Excellence then, is not an act, but a habit.” Aristotle

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I’ve become an avid label reader these days and am shocked at how much crap they hide in the processed foods. Sugar is the worst with it having so many different names and I’ve seen it listed three times in one product but under different names. Most people probably wouldn’t even be aware of that even if they read it themselves. And then there’s soy. As bad as I consider seeds to be to our metabolic heath, I consider soy to be public enemy number one. Sent from my iPhone using Tapatalk

This is the magnesium complex I’m currently taking. I also drink an LMNT every day. If you are having stomach issues and new to carnivore try to give the diet time to straighten out your gut biome. I had IBS for over thirty years and had recently developed Crohn’s disease that was debilitatingly painful but after 30 days on carnivore I was completely cured. Your mileage may vary but give it a shot. It’s a healing diet after all. Sent from my iPhone using Tapatalk

According to that chart I’m a relaxed carni. I’ve always just called it dirty carnivore. Relaxed sounds nicer. It’s worked well for me. Sent from my iPhone using Tapatalk

[emoji1787][emoji1787][emoji1787] I’ve hunted bear but that takes it to a whole other level. I took a black bear up in Canada back in 2010. We didn’t get to keep or eat any of the meat because my outfitter was worried about trichinosis. He said that the university of Quebec had done a survey of bears taken in that area and said that they found trichinosis in 20% of the bears. I regretted not eating some after I got home and researched trichinosis and found out that it’s no big deal as long as you cook the meat thoroughly. I’ve always said that if I go back I’ll definitely be eating some. Sent from my iPhone using Tapatalk

Oh Bob, you are so bad. [emoji1787] Sent from my iPhone using Tapatalk

There is a great variety of meats and ways to cook them that if you use your imagination you shouldn’t get bored. There are bacon’s out there that are sugar free. Fish, salmon, yellow fin tuna pan seared in butter. Any cheap cut of beef or venison slow cooked in beef broth. Tuna salad, salmon salad, chicken salad, deviled eggs, all made with carnivore friendly mayo. Rotisserie chicken from the store slathered in butter. Lamb, beef slow smoked to tender perfection or flame grilled over an open fire. No limits except in your imagination. Stick with it long enough and you should become fat adapted and may become like me in that I generally only eat OMAD because I only eat when hungry and when I do eat it’s strictly for nutrition and not for pleasure, fuel not fun. Don’t get me wrong, I like my food to taste good but it’s just not a priority anymore. Sent from my iPhone using Tapatalk

Your confusion is totally understandable Steven. I felt the same way in the beginning. What I came to understand was there are no set rules to eating this way because it all boils down to individuality. What works for my physiology may not work for yours. Remember, this is an elimination diet. Start with a foundation of clean meats, salt and water. Stay clean for 90 days. Introduce something that you like for few days and see how it affects you. No problems? It can stay. Issues m? It’s gone forever. Build on it from there, slowly. You have to build your own diet/lifestyle plan according to your needs, not anyone else’s. I personally avoid all sugars and sugar alternatives but if a little sneaks in once in awhile I don’t worry about it. In something like sugars used in a cured meat it’s not that much. I make my own bacon and before carnivore my brine/cure required a lot of brown sugar and maple syrup but after the curing process was over most of it was rinsed off. There was still some residual sugar but considering the slight amount on the surface of each slice I don’t believe it’s enough to do much harm unless you are super sensitive to it. With all that being said I still avoid sugar as much as possible. If given a choice I wall always go without. The only items I allow in my diet that are not carnivore is one cup of bulletproof tea in the morning and some spices. Those spices must be sugar and sweetener free. I eat meat of any kind, eggs, cheese , cream and yogurt sparingly and pork rinds fried in lard. The only fats I use are ghee, lard and tallow, which I make myself. I do not allow vegetables, seeds, seed oils and sugar (if at all possible) Now here is a concession that I might make if I went to a restaurant and there were no steaks or any meats that weren’t clean enough to suit me. I would consider jalapeño poppers as long as they’re not breaded and deep fried. Bacon wrapped and stuffed with cream cheese is tolerable for me and doesn’t affect me but I would only eat that I’d there was no other alternative. Find your path, just start from a clean foundation. Sent from my iPhone using Tapatalk