Geezy
Community Moderator
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Everything posted by Geezy
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Good perspective Scott. It is healthy to be skeptical and not just about the things that don’t fit into our lifestyle but about our lifestyle as well. Even in carnivore there is a lot to be wary of. Just because someone says it’s so doesn’t necessarily mean they know. We can only rely on ourselves and must do our own research. Believing everyone who comes down the pike claiming this or that about carnivore tend to cause a lot of confusion within the ranks. One must have an open mind but always be willing to “trust but verify”. Sent from my iPhone using Tapatalk -
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I’ll see about doing that. We don’t have any Spanish shops here that I’m aware of, just plenty on Mexican carnicereas. They have good meats but no jams that I’ve seen. Sent from my iPhone using Tapatalk
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Welcome Jarrod. Glad you could join us. I really can’t relate to what you are going through Jarrod because I’ve only experienced any anxiety a couple of times in my life under some very stressful circumstances. It could very well due to your transitioning. In the past when you had anxiety were you in a state of high energy? I ask because many people talk out how high their energy levels get on carnivore so I wonder it there could be a correlation. I hope you stick with this way of eating became it can take time to heal. Sent from my iPhone using Tapatalk
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Orweller’s advice is sound and logical. He has been patient and is only trying to help. Sent from my iPhone using Tapatalk
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Man, those hams sound delicious. I’ve never had any hams that exotic. I love ham, especially what we call here a country ham but they probably don’t compare to what you’re talking about. The best I’ve ever had was Black Forest Ham that I used to get when I lived in Germany. I really miss it. Sent from my iPhone using Tapatalk
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I looked up some biltong on Amazon and the ingredients in most of them were much better than what we get with our jerky. The prices were a little out there though. I’m going to try and find some locally and if I can’t I’ll research it to see about making some. Sent from my iPhone using Tapatalk
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Yeah, kinda sort of. It’s from the Gonzalez flag of the Texas Revolution. It was actually our first fag used during the revolution. The phrase "Come and Take It" dates back to King Leonidas I defying the Persian army to take his army's weapons with the phrase "Molon labe" at the Battle of Thermopylae. So yeah, FAFO fits. Sent from my iPhone using Tapatalk
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I’ve got the scout app. There’s only three places listed in my town. One thing you can bet on is that 95% or more of all restaurants are using seed oils. Sent from my iPhone using Tapatalk
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Welcome to the party Emmerson we are glad you could join us. You are started down the right path towards better heath. In my opinion it takes a strong person to ease their way into this WOE (Way Of Eating). There’s no way I could have done it. I had to just bite the bullet and go all in. I just cut out everything but animal fats, animal protein, salt and water. Since you ate a heavy plant and sugar based diet you may find yourself weakening at times so I would suggest that you immerse yourself into the carnivore community but being active on the forum and reading books about how and why we eat this way. I found and continue find that watching utube videos from carnivore doctors and influencers really helps keep me motivated. Good luck and good health and let us know how we can help you. Sent from my iPhone using Tapatalk
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Welcome Wrecked. Glad to have you on board. I don’t know of anyone around here that would judge you. None of us are perfect and none of us are dogmatic about this WOE (Way Of Eating). It’s been said that I’m the strictest about my diet but even I will use some Tabasco or jalapeño once in a great while. I even tried some salsa a while back but find out that it wasn’t a good idea so it’s been eliminated. Looks like I can handle peppers but not tomatoes. I hope you enjoy your time here and done hesitate to ask questions. Sent from my iPhone using Tapatalk
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You are correct in that it’s only been one month and you should do at least 90 days. That’s good of you. The thing with this way of eating is that we are all different with different physiology’s and as such the diet affects us all differently. I think your diet is really good for achieving results but some people don’t tolerate cheese and dairy very well so that may be a hindrance. It seems that people who have many health issues and are obese seem to have more pronounced results that those that come to it fairly healthy. And to be honest, even though I believe that this is the healthiest way for everyone to eat, it may not work as well for you as it does others with the same issues. It’s no different that the person that loses 100 pounds in six months vs the one who gains 10 pounds in the same amount of time eating the exact same way. It’s just different with everyone. But the person that gained weight during that six months stuck with the diet and things turned around and smashes a very healthy and fit young lady. Look her up some time, Kelly Hogan on utube. While carnivore hasn’t cured some things in me that it has others, skin tags still there, still don’t sleep well, I will alway eat this way because I know that it’s the way we should eat and it has helped me in some tremendous ways. It can take some people more time than others to see results so hang in there and hopefully you see a big difference in time. Good luck Sent from my iPhone using Tapatalk
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I’d like to try those meats some day. Unless I make it myself I don’t eat our American jerky because it all has soy and sugar in it. Sent from my iPhone using Tapatalk
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I really don’t know one way or the other but I would imagine that it would depend on the curing process. Some curing involves just drying the meat and lightly smoking it with little heat. I would think that that might preserve the nutrients better than the meats that are cured in a higher heat slightly cooking it. I make my own bacon and my curing process involves wet brining the pork belly for seven days in the cute and then hot smoking it until it reaches an internal temp of 135-135. I do it that way because it’s quicker. I have been thinking about doing a low temp smoke on my next batch. You are correct, the whole nitrate myth was busted a long time ago. Back when my dad died in 83 of a very aggressive cancer at the age of 59 the oncologist told us the cancer was caused buy all of the processed cured meats he ate. It wasn’t the cigarettes he smoked and it wasn’t that he was an alcoholic it was the nitrates. Lol! It turns out it was more than likely the Agent Orange he was exposed to during his time in Vietnam. When it comes to the nutritional differences between how meats are made or grown I believe we can easily start to overthink things. Sent from my iPhone using Tapatalk
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I watched a move recently caked Dark Waters but it wasn’t about Tupperware and microwave ovens. It was about how DuPont has been poisoning us for years with Teflon and it all started unfolding in the town and factory where it was manufactured. I don’t know if that’s the one you were talking about but it is a good movie. https://watch.how/movie/dark-waters/210401 Sent from my iPhone using Tapatalk
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