Geezy

I haven’t experienced that. I love the fat but it doesn’t cost my mouth. With hamburger I find that it’s not greasy enough so I add butter to it. There are carnivore breads and tortillas that are made from protein that may help you. The tortillas are called Egglife Wraps. They am an be found at some grocery stores. You can go to their website and find where they are sold. The breads you’ll have have to make yourself. There are a ton of videos on utube with recipes on how to make breads using eggs as it’s foundation and some that use meat. Maybe eat some pork rinds with your meal or after if you can find some that are not cooked in seed oils. Drinking some hot bone broth might help as well. Sent from my iPhone using Tapatalk

So help her the way she wants. It’s her health and if she chooses to abide by her doctors orders then honor her wishes. You can advise her in the proper human diet and you can give her the resources to teach her real nutrition but in the end it’s still her decision. We are elderly advocates. We care for four elderly people helping them with their property, grocery shopping, doctor appointments and medication. One of those elderly eats horribly and is In extremely bad metabolic health. She’s on more medication than I can count and is constantly having to go to doctors and having tests run. She’s always in pain. Can barely walk and is always miserable. She’s actually eating herself to death. I have talked to her but she chooses the pleasure of her junk food over her health and feeling good. It breaks my heart to see her self eliminating with food but it’s her choice.

I don’t see why not. You might even consider ghee. I know butter works well on fowl. Sent from my iPhone using Tapatalk

My morning view. And the results. Dinner for this evening. Sent from my iPhone using Tapatalk

I could definitely eat those. We are getting a Costco in our town sometime in the future and I will be looking for those. Sent from my iPhone using Tapatalk

I’m with you on this. Before I become carnivore I tried one of her smoothies and just one sip convinced me that I wanted nothing to do with them. Now back then I would eat fresh spinach in my salads and deep fried spinach was very tasty but her smoothies had all kinds of other stuff in them and most of it just isn’t palatable to me. They don’t seem to bother her though and she thinks it’s healthy. Now avocados? I’m sorry but to me they are just nasty. I can’t stand the texture and they have no flavor to me. Sent from my iPhone using Tapatalk

Welcome kafab. You are wise to be suspicious of the foods that traditional medicine recommends. We as carnivores as well as the many carnivore doctors and studies have proven that the majority of what those doctors recommend is junk science and just blatantly false. Doctors have no training in nutrition and are just repeating what they’ve been told to say from their Standard of Care doctrine that was established by Big Pharma and Big AG. I personally find absolutely no merits in the so called Mediterranean Diet. It, like the Diet Heart Hypothesis, was just something that was made up by cherry picking through epidemiological studies and surveys to produce what one groups agenda. I have lived in the Mediterranean (Greece and Turkey) and my experience showed that they ate a high fat, high protein diet. Meat was the major food item. There were vegetables, nuts, fruits, alcohol but they all centered around meat. Mostly lamb or pork. I will say this though, they do have fantastic olive oil. At the market there would be these huge vats of different kinds of olive oils and you would bring your own container and with that pick whatever you wanted or even make you own blend. I believe that if you were to transition over to a carnivore diet you may be surprised by the results you get. Immerse yourself into the community. Watch videos from the carnivore doctors and influencers. Learn how to do this properly and get in the right mindset that you want to become metabolically healthy and I believe you’ll do fine. Sent from my iPhone using Tapatalk

So Louis, it sounds like you are doing great and getting this figured out. How are you feeling? Have you been seeing any improvements in your health? Sent from my iPhone using Tapatalk

Beautiful lamb ribs yesterday. Fatty and delicious. Today a four egg provolone cheese omelette and a couple of leftover lamb ribs. Sent from my iPhone using Tapatalk

Ok, cool. If I fry any meat it’s usually tallow because I have a lot of it and it handles high heat better that butter but butter tastes better to me. I love smoking my meats but I use an offset pit smoker. Ok, it just strange that someone would prefer boiled over scrambled but to each their own. Me, I can eat buttery scrambled eggs nearly every day. Boiled are good but my least favorite. The reason why this is important the read the labels is the carb can be very misleading and manipulated. Even eggs and meat have carbs but it’s the sugars, fillers and seed oils we need to be mindful of.

The only thing that comes to mind is I way over salted some wild goose gumbo once. Other than that I can’t think of anything drastic enough to be called a disaster. I’m actually a pretty good cook. Sent from my iPhone using Tapatalk

Back when I did Adkins, about 20 years ago, my wife was dead set against me doing it. Like most she was totally caught up in SAD hype. It didn’t matter. It all made perfect sense to me and I told her that it didn’t matter. I would do it with or without her support. After I lost 50 pounds in one year, was hitting the gym three days a week, full of energy and healthy as a horse she became convinced that I was on the right track and she started supporting me and even joined me. I maintained Adkins for ten years and slowly fell off the wagon and went back to being a carb eater and not caring anymore. When my health deteriorated to the point I was desperate I was introduced to carnivore and this really resonated with me. When I jumped in with both feet my wife had no objections. She isn’t joining me but she supports me and sees the miraculous changes in me. She eats what I eat but she isn’t going to give up her avocados and spinach smoothies and occasional pasta. Sent from my iPhone using Tapatalk

What have been cooking your steak in? Just curious but why boiled? Boiled eggs a great but not as good as scrambled in my opinion. So how clean are these processed meats you’re eating? I know it’s been very difficult for me to find any processed meats that don’t have some form of sugar, seed fillers, plant matter, seed oils or chemicals in them. That may be a factor in you still having lower back pain. I have a bad back. Spinal stenosis and a protruding compressed disc. Surgery helped the stenosis but did little for the disc. I was to the point in my pain that I couldn’t stand for more than about 15 minutes at a time and I couldn’t walk to the mailbox a hundred yards away without some kind of support. Since I became carnivore I can now stand for hours and I can walk five miles briskly with no issues. Reducing the inflammation in my back has done wonders for me. The back is still bad and the disc is not going to heal so I still have to take care of it but I’m still 90% improved. In fact I did a lot of work yesterday improving a fence and stacking feed sacks and today I’m feeling a little soreness in my back but I can still function. Last year I would have been stove up for three days after that much work. Once I learned how the criminal food industry adulterates our foods I became an avid label reader and eject everything that doesn’t fit into my lifestyle. For instance, there was a pepperoni that I liked from the deli section that I thought was pretty clean until I looked at the label and saw that the second ingredient was dextrose. Sugar! Dang! My favorite store bought chorizo has soy grits. WTH? I am adamantly opposed to soy in any form. Most pork rinds are fried in seed oils. Fortunately I found some that are fried in lard. Some of the cheeses I like are made with skim milk. No thanks. Just saying this to point out that reading food labels are important because there are all kinds of hidden dangers in processed foods that can sabotage our best efforts.

Bella over on Steak and Butter Gal promotes priming. There may be some value to it but I’m not so sure that it’s really necessary for getting your body on track or more for getting your mindset on track. Sent from my iPhone using Tapatalk

You are doing great Louis. Do not worry about the broth. That little bit of seasoning and or vegetables that it was made with shouldn’t hurt you when you’ve been so good everywhere else. Just don’t make a habit of it. I believe the more you become fat adapted the less you desire to eat for pleasure and the more you just want pure nutrition in your body. Keep up the good work buddy. Sent from my iPhone using Tapatalk

Louis, you are welcome and we are always here for you sir. You are correct. You are an addict, just as we all were. Addictions control our minds as well as our bodies. We want that next dopamine hit. This is the same for all addictions. There are two ways to handle this. Either cold turkey, as I did, and just have the discipline to power through it or ease into it a little at a time and wean yourself off of the carbs. It’s mostly just a mind game. You have to be determined to succeed no matter what. Other than encouragement, nobody can help you do this. It’s up to you. You have to be totally committed to reach your goals. Nobody is coming to save you. I know you can do this if you really want to. It takes a strong mental attitude and I believe you can find it in yourself to get it done. Strengthen you mind and resolve by immersing yourself in the carnivore community. Watch videos from carnivore doctors and carnivore influencers. Read articles and studies that support our way of eating. Forget the mistake and remember the lesson. You got this Louis. Sent from my iPhone using Tapatalk

Never did just eat a proper meal today. Ate half of a leftover bison ribeye while cooked up a bunch of meat for the week and just nibbled here and there. Fried up a pound of my homemade bacon and probably ate seven slices of it and put some cream cheese on some of them. Then I pan seared some lamb steak and then put them in the instant pot with some bone broth and pressure cooked them for 30 minutes. I’ll eat on those tomorrow maybe. Then I fried some lamb burgers and ate one of those with butter. After cooking I salted a rack of lamb ribs and put them in the fridge to dry brine overnight and I’ll smoke them tomorrow sometime. I’ve got to go pick up 15 head of calves tomorrow morning for my father in law so I’m not sure if I’ll have time to get those ribs done in time to eat them tomorrow. Sent from my iPhone using Tapatalk

Well you ain’t gonna get it done eating french fries. Especially when they’re fried in seed oils. Now stop it! Shame on you Erik. [emoji16] Sent from my iPhone using Tapatalk

You may already know this but tachycardia can be caused by irregular heart rhythms including among others, Atrial fibrillation and Atrial Flutter. I have both of these but I am much better by all indications because of carnivore. When I developed AFib my doctor recommended the Apple Watch to help monitor my attacks and it would catch them most of the time but not always. When I would have a big attack it would catch it but smaller episodes were harder to pick up. Even when I knew I was in the middle of a small attack the watch couldn’t always read it and simple flutters it never caught. So, just be aware that the watch is not without its flaws. It’s far from accurate. Sent from my iPhone using Tapatalk

Goat is delicious, especially the way I cook it. Our favorite way is to slow smoke a quarter at a time on my pit smoker. So good. It’s also very good in stews, Birria tacos and barbacoa. Wild boar or as we call them down here, Hogs, are excellent fare. I’ve heard some people say that wild pork is gamey but I think that’s all in their head. I’ve killed an eaten a lot of wild hog and have never had one that was gamey. Now old mature boars, they can be pretty rank but anything under 200 pounds is excellent. Tastes just like regular pork only better in my opinion. There is less fat on them and there isn’t enough belly fat to make bacon. Too big to be tasty. Just right for eating. Emu is good but very lean. Steaks and roasts are very dry. The best way I found to make it better to eat was to grind it into hamburger or sausage with plenty of fat added. Sent from my iPhone using Tapatalk

Check this video from Dr. Baker and see if this helps you. Btw, he is carnivore. Sent from my iPhone using Tapatalk

Recipe Geoff’s Brisket 12-13 lb brisket preferred Rub of your choice (I prefer kosher salt and coarse ground pepper) Apple juice (optional) Squeeze Butter (optional) Heavy duty aluminum foil or butcher paper. (I’m really liking the butcher paper better than foil these days) Good Thermometers The night before: Trim fat cap to ¼” as well as remove any heavy white chunk fat on the top and where the point meets the flat. Square off flat end as well so it cooks more evenly. The trimmed fat can be made into tallow. Apply GENEROUS amounts of rub all over starting on the fat cap side and finishing with the meat side up. If doing kosher salt and black pepper, do the salt FIRST liberally, pat it in and top that with heavy pepper …more than liberally. Pepper on top of salt…..always Place in fridge wrapped in cling wrap and let sit until ready to be put on smoker. I usually do this the night before and smoke the next AM, but the brisket can be put on immediately after rubbing as well if needed. Your smoke ring will pop a little more if you let it sit overnight. Day of: Place on smoker at 250 degrees. I prefer fat down to protect the meat from heat from the bottom and the grate doesn’t mess up your bark on the meat side. Either is ok. I put my temperature probes in the thickest part of the meat at this time. (I have a remote temp sensor for both the meat and smoker temps, I highly recommend them) Spritz with apple juice every two hours (if you choose to) Don’t open the smoker a lot because “if you are lookin’ you ain’t cookin’…” Foil or butcher paper wrap at 160-165 internal temp if bark looks right or at the stall…. whichever comes first. If bark needs a little more time then take it to 170. If using the squeeze butter, put it on the brisket liberally then close up foil and put back on smoker. Continue to 203 deg …. (total cook time “guideline” is 1.00 - 1.5 hours per pound for completion…but go by internal temp for actual). (if you want to chop the whole thing, I would take it to 205 no matter what.) Pull off smoker and set in cooler still wrapped covered in a towel or in a cool oven still foiled to rest for 1-2 hours before slicing. One hour minimum so that the briskets moisture that was forced outward in cooking can re- distribute while cooling slowly. Slice the flat for sliced brisket (AGAINST THE GRAIN OF THE MEAT) and you can either slice (against the grain) or chop the point …. Enjoy! Some thoughts on probing and done-ness…. Monitoring needs to be in the center of the thickest part of the flat ... I like to angle it in to get more of the probe in the meat without passing through the other side I have had to change the location of the probe as well after my target temp was reached because it wasn't right.. ie the probe says 200 but it's still tough and I find the real center is still at 190-195.. This is what works for me. I am not a pro....Just a backyard hack. I take it to 200 with the monitoring probe. When you reach that temp, I like to take a handheld insta-read thermo like a Thermopop or Lavatools Insta-read and check other areas of the meat for their temp as well just to see how it is going. While doing that I am probing the brisket for tenderness. The probe or knife even needs to pass through all areas of the meat like a hot knife through butter...and if it doesn't....keep taking that center up another couple of degrees. Check at 202...then 204 if need be. 200 is not a magic catch all number for me. It is just a number for me to start probing. Luckily it usually is done at 200-203 but I have had to take it further like described above. Personally, I’ve rarely had a brisket done under 200 and I've messed up my share taking them off before. The ones I have pulled at 195 or less due to time constraints are like many experience…..dry and tough. It's done when it's done....not before.” A dry tough brisket is an underdone brisket….not an over-cooked brisket. Underdone does not allow the collagen and connective tissues to properly break down and become moisture and subsequently tender. Sent from my iPhone using Tapatalk

Just more bison ribeye and eggs. So boring. [emoji16] Sent from my iPhone using Tapatalk

I’m curious JM, why are you doing carnivore? What is your goal? Sent from my iPhone using Tapatalk

The only thing on that list I haven’t eaten is kangaroo. I’d like to try it though but I want to hunt it myself. Everything else on there I eat on a regular basis except for the emu. I used to eat a lot of it back when the emu market tanked I had a little business of going where I would go out to the farms and butcher their livestock for a fee and a percentage of the meat. Market was so bad that they couldn’t sell them and people were starting to turn them loose on the countryside. The rest I either raise or hunt so my freezer stays stocked. Sent from my iPhone using Tapatalk