Geezy

That’s interesting. Where do you live if you’d mind me asking? I’ve never seen any cattle that weren’t fed on grass for the majority of their lives. Here in the states, all cattle are grass fed. Either by fresh pasture grasses or hay and usually both. Mine are fed both. When the cattle are sold the buyers will take them to a feedlot and be feed grain ( corn, oats, wheat, soybeans, etc) to fatten them up. While this does add marbling to the meat and gives it a better flavor, as some people believe, it’s really not for the benefit of the consumer. It’s don’t because the animals are sold by weight and the fatter they are the more profit for the seller. Sent from my iPhone using Tapatalk

Bone Broth Ingredients 4 oz of mixed animal bones 2 teaspoons salt (Optional). I recommend pink Himalayan salt for a carnivore diet. 4l water. You need enough water to cover the bones so you have a 1:2 ratio for the finished product. Tip: You can adjust the amount of water to have a denser or lighter broth, according to your preference. Optional vinegar. You can add vinegar to leach out the minerals if desired. If you choose to add apple cider vinegar, go for two tablespoons. Instructions Preheat the oven to 230 degrees. Take out a deep roasting tray and arrange the bones in a single layer. Sprinkle salt on the bones and roast for about half an hour. Turn the bones around halfway, so they are evenly roasted. The roasting is done when the bones are caramelized and brown in color. This step is optional, and you can skip the bone roasting. Move all the bones and the juices into a pot. Add water and vinegar if desired. Bring the bones to a boil and then reduce the heat to low, so it simmers. Skim the foam every 15 minutes for the first two hours to have a clear broth. Cook for at least 18 to 24 hours. Add extra water if needed. The bones should be covered at all times. Let the broth cool slightly and strain with a fine-mesh strainer or a cheesecloth. Store the broth in glass jars in the fridge for up to five days, or freeze for up to six months. Recipe Tips Here’s what to keep in mind when cooking homemade broth: How long you should cook the broth depends on the bones you’re using. For example, cook fish broth for about two hours, chicken broth for up to 12 hours, and beef, lamb, pork, and veal broth for 24 hours. Simmer for longer if you want to save and eat marrow bones for calcium. You can also cook the broth in the slow cooker. Keep the kitchen fan on during the cooking to help with the stink. You don’t have to skim the foam at the top. The foam is just protein and fat, so it’s pure animal food. Skimming gives a clear broth, but leave the foam if you don’t mind a darker color. You can use bone broth in other recipes instead of water. For example, add nourishing broth, braised meat, scrambled eggs, and pate. I personally don’t make my own because I can just by it in the grocery store. This is what I use. It’s the cleanest I could find. I don’t know if you can find anything similar in your country. Sent from my iPhone using Tapatalk

Those links don’t allow me to look at the ingredients so I can’t say for sure if they are any good. The thing to look for, in my opinion, is sugar or any kind of sweeteners. I’m very strict with myself about abstaining from anything sweet. It’s a trigger for me that is too big a temptation for me. Some people handle it well, I do not. If you can’t find anything suitable then you can make your own electrolyte mix. ½ teaspoon salt (provides ~1 g sodium) 500 mg potassium citrate powder (provides ~200 mg potassium) ¼ teaspoon of magnesium malate (provides ~60 mg magnesium) Sent from my iPhone using Tapatalk

It’s going to take you exactly the next minute to get back on track. Seriously, you stepped off the path but you didn’t fall off of the mountain. Just step right back on and forget the mistake but remember the lesson. Yes it will take a little while for your body to deplete it’s glucose stores and go back to being fat adapted but not nearly as long as it did originally when you had years of it built up. You’re doing fine so don’t worry about it. Celebrate your return with a ribeye slathered in butter and bleu cheese. Back when I drank I had a saying that every once in awhile I needed to get drunk just to remind myself why I shouldn’t get drunk in the first place. This was usually after waking up with a hangover. Sent from my iPhone using Tapatalk

I already engage in every hobby I’ve wanted to do. If money was no object then I guess I would just expand on what I do now. Among other things, one of the things I do is hunt. I’ve hunted all over my state and I’ve hunted in Colorado, New Mexico, Alaska and Canada. So I wouldn’t mind hunting New Zealand, Africa and maybe a few other countries. Sent from my iPhone using Tapatalk

We eat liver weeks and sometimes almost daily. Whenever we have a beeve or lamb slaughtered we save the liver and heart. I just made two pounds of liverwurst today. I don’t eat it but once a week because it’s not exactly carni clean but my wife will eat some nearly every day. I recently watched a video from Dr. Berry about vitamin A toxicity from eating to much liver but he stated that while it’s a real thing, it would be nearly impossible for you to eat enough liver to be harmful. Sent from my iPhone using Tapatalk

Bob you had me concerned at “Wendy’s” lol. Sent from my iPhone using Tapatalk

I believe it’s helped mine. I’m on a bipap machine after being diagnosed as having moderate to severe apnea. I was having 54 episodes an hour. After being on carnivore for three months I broke into the admin settings on my machine and reduced both the input and output pressures. Now instead of blowing air in like a gale force wind it’s very gentle, almost like breathing normally. I barely notice it. Getting into the settings also allows me to see how many episodes I have per hour. Mine are now 0 to 4 per hour on any given night. I believe it’s because of my way of eating and my weight loss. The next time I see my sleep doctor I plan on taking to him about doing another sleep study and see if I’m good enough to get off of this machine. Sent from my iPhone using Tapatalk

I finished a 48 hour fast with a cup of bone broth and about an hour later I had some smoked lamb with a butter and bleu cheese dipping sauce. Sent from my iPhone using Tapatalk

A pic of one of my favorite things in life. Ginger Sent from my iPhone using Tapatalk

Jack Nicholson? Sent from my iPhone using Tapatalk

It will keep a long time. If I have fat left over in my skillet, I’ll just leave it in there for whatever I’m going to cook the next day. It keeps just fine being left out overnight. If it’s bacon grease, I have a glass bowl next to my stove that it goes in and it stays out covered all the time. I make my own tallow and I keep that in canning jars in my refrigerator. Generally when I make tallow I’ll put up at least four jars and it may take me a month to go through one jar so by the time I’m on the last one it’s been in there for four to five months if not longer. In refrigerated fat can go rancid in time if not kept cold but it takes more that a few days before that will happen. Rendered fat keeps a long time. Sent from my iPhone using Tapatalk

One of my favorites is to take a cheap cut of beef, venison, lamb or pork. Cube it into large bite sized chunks and put them in a crockpot. Pour enough bone broth over the meat until it almost covers it. Add salt to taste. Turn the temperature to high and wait 3 hours. Now I don’t know wether to call this a meat stew or soup but is good and savory. The meat is tender and delicious. Great on a chilly day. Sent from my iPhone using Tapatalk

No, it’s not. Is grass fed better? Yes but essential? No. The nutrition in grass fed is better but grain finished is just fine. For that matter, if all you could get was hot dogs, sausage, baloney and lunch meats it would still be better that eating a high processed carb diet. To add to that, grain finished beef is better than pork and chicken but I still eat those too. Sent from my iPhone using Tapatalk

Bob is spot on. Gout is caused by inflammation in the body. The best way to eliminate that inflammation is to eat a meat based diet, drink only water and increase your mineral and electrolyte intake. Sent from my iPhone using Tapatalk

ONAD is not the least bit difficult for me. I didn’t choose to do ONAD , it chose me. When I started eating carni I was still eating by the clock. Breakfast early in the morning. Lunch around noon. Supper around 5:00pm. After about a month or so into it I noticed that I was eating even though I wasn’t hungry. So I stopped eating breakfast because I just wasn’t hungry in the mornings. Then as time went by I started eating later in the day because I’d be busy around my place and just forget to eat. Then after eating lunch around one or two in the afternoon I’d have to force myself to eat something before 6:00pm as I don’t like to eat after 6:00. Then it dawned on me, why am I eating when I’m not hungry? If I’m eating to fuel my body then why not just let my body tell me when it want fuel. So I just started eating when I get hungry. That might be around 10:00 or 1:00 or 3:00pm. It varies. If I get hungry again, later in the day, then I’ll eat again but it’s rare that that happens. I have learned to listen to my body and what it needs. Sent from my iPhone using Tapatalk

No, I don’t need one. I’m not weak and when I set my mind to do something I generally don’t fail. Between my veteran father and my time in the military I was taught how to stay hard and never give up. Sent from my iPhone using Tapatalk

First off, I’m not dieting. I’m eating carnivore which for me is a lifestyle. I eat when I get hungry and only when I get hungry and that usually only happens once a day. The times vary though. Being fully fat adapted there just isn’t any hunger in between meals. So eating ONAD, I’m intermittently fasting but I just finished my first 48 hour fast. I got hungry enough several times to the point that I felt like quitting but I’m pretty resilient. I’m able to push through adversity to reach my goal so what I did was drink some ice water and then found something to occupy my mind. You just have to set your priorities and choose not to waver. Sent from my iPhone using Tapatalk

Not to mention that more biological life is killed to produce her food than the death of the animals we eat. Sent from my iPhone using Tapatalk

I think you should. When your body starts producing ketones your kidneys will start flushing out fluids and minerals and it’s easy to get depleted. I personally take LMNT unflavored. Sent from my iPhone using Tapatalk

I know that carnivore really helped my back. Between getting rid of the inflammation and weight I feel like a new man. Sent from my iPhone using Tapatalk

I believe you are incorrect because as I said earlier, when you are methodically healthy your body doesn’t need nearly as much vitamin C and what you do get from meats is enough. There are thousands of carnivores out there that have been eating this lifestyle for decades and none of them have ever gotten scurvy. There is not one documented case that I’m aware of and that the carnivore doctors are aware of where anyone contracted scurvy because they are only fresh meat. Sent from my iPhone using Tapatalk

By eliminating the glucose stores from your body then it must turn to your fat stores for energy. As you use the fat energy the weight comes off. Sent from my iPhone using Tapatalk

Ketosis is a built in function of your body to help out when you have no stored glucose available for energy. It is a function which burns stored fats instead which results in ketone bodies being released into the body. Energy from fat is more sustainable that energy from glucose. Sent from my iPhone using Tapatalk

None whatsoever. You must be really bored tonight. Sent from my iPhone using Tapatalk