Geezy

Paffle lamb burgers for me. That was yesterday. Today I’ll be cooking a couple off lamb steaks over a wood fire. They’ve been dry brining for four days now. Sent from my iPhone using Tapatalk

I’ve seen where Dr. Chaffee recommends sprinting and I sure wish I could try it but unfortunately I haven’t been able to run or even jog since 12/30/1980. All I can do is walk so that’s what I do. I try to get my 3 miles in every other day but with all of the bad weather we’ve been having it’s been difficult so I guess my goal will be to just get up and get back to walking now that there’s a break in the weather. Sent from my iPhone using Tapatalk

So many slippery slopes in that article. First off a country that mandates what you can eat and not eat is not a free country. As much as I hate government interference I do applaud the British and European governments for not allowing certain types of food additives into their countries. We are way to lax on allowing Big Food to poison us. I absolutely agree that educating our children on nutrition is vital but…that is the responsibility of the parents and not the schools and even if the schools were to try that what guidelines would they teach from. I can pretty much guarantee it wouldn’t be from the perspective of The Proper Human Diet. Education begins in the home. Train up a child in the way he should go; even when he is old he will not depart from it. (Proverbs 22:6, ESV) Sent from my iPhone using Tapatalk

Great idea Bob, thanks. Sent from my iPhone using Tapatalk

Well Robert we are all different and because we all have different physiology’s and metabolic pathways this way we eat will have varying responses. I disagree with your assessment that we can catch this virus or for that matter most viruses from eating the juices from a steak that is not well done. I personally eat mine rare to blue. I have no fear. Blood-borne viruses are those found at levels that can be detected in an infected person’s blood. They can be passed from person to person by blood, and in some cases other bodily fluids, including semen and breast milk. They can be transmitted from an infected person by intravenous drug use, a needle stick injury with contaminated needles, blood transfusions and sexual intercourse. They can also be transmitted from mother to child, before, during or even after birth. The most common blood borne viruses are the human immunodeficiency virus (HIV), Hepatitis B and Hepatitis C. These viruses persist in the blood long-term or for life. There are some other viruses that can show up briefly in blood, but they generally don’t persist and are not considered significant “blood-borne” pathogens. Any infectious agent with a blood-borne, or “viraemic” phase has the potential for blood borne transmission, and so may be important for blood transfusions. For many infections, this viraemic period persists until the immune system is able to cure the infection by killing all infected cells. For some viruses, including Zika and Dengue, the viraemic phase lasts a matter of days. For other viruses such as Hepatitis B and C, or HIV, this viraemic phase persists. If a blood-borne virus is not detectable in blood, then a person or animal is generally considered non-infectious. In contrast, influenza, which the avian flu is categorized as, is spread by respiratory droplets. Virus particles are transmitted when an infected person coughs or sneezes. Droplets are inhaled by a new host, the virus binds to target receptors on the respiratory tract surface, and replicates in cells of the respiratory tract. Unlike HIV, influenza cannot insert itself into the host’s genes. Instead, the immune system detects infection, turns off viral reproduction and clears infected cells. While medications are available to aid this process, they are often unnecessary, as the immune system is often able to cure influenza independently. Previous influenza infection or vaccination provides some immune memory and provides protection and faster immune clearance of the virus. Influenza can be found in the blood for a brief period of time, particularly in severe cases, when the person is showing symptoms of flu. Although blood transfusions are not routinely tested for influenza infection, blood donors are asked not to donate if they are unwell. From my research there has never been any evidence or documentation or even whisper of a tale that anyone has ever caught any flu virus from eating a piece of meat, raw or otherwise. Sent from my iPhone using Tapatalk

Guest, for food sensitivities and finding out what they are it is recommended that you remove everything from your diet except ruminant meat and water. Give that enough time to cleanse your system 60-90 days. Then you can introduce on thing at a time and see if it affects you. Do eat that one thing and then give it three days to see how your body reacts. No reaction? Cool, that food is back in. Reaction? Outta your life forever. Sent from my iPhone using Tapatalk

Six eggs scrambled with a half pound of venison breakfast sausage. Sent from my iPhone using Tapatalk

Define your inflammation. Carnivore eliminated my inflammation and allowed me to move again. Not to sure how salt could create inflammation. Sent from my iPhone using Tapatalk

Yeah I suppose there could be something to it but when I kept a garden all I experienced was a sore back. [emoji38] Sent from my iPhone using Tapatalk

Are you wanting to just cook some plain pork belly or are you wanting to make bacon? For just cooking pork belly I don’t season it prior to cooking. I just slice it and fry it. But bacon is a process that requires a week to brine and has to be smoked. Sent from my iPhone using Tapatalk

Well the salad whole kill you and we won’t judge you for it. In reality, as long as you didn’t have a bunch of seed oil dressings all over it then I wouldn’t consider it a big deal. It won’t digest and there was no nutrition in it so all it’s really going to affect is your next movement. Sent from my iPhone using Tapatalk

Welcome Jamie. From reading some of your other posts I can see that you have some good knowledge to share. Sent from my iPhone using Tapatalk

I make my own by just running my pork rinds through a food processor. Chops them up real good. Cautionary note though. Check the labels on your pork rinds an make sure they are clean. No sugar or spices and make sure they are not fried in seed oils. They should be fried in their own lard. This will not always be in the labeling. You may need to do an online search or even contact the company to find out. I use Macs plain pork rinds. They are clean and fried in lard. Sent from my iPhone using Tapatalk

I’ll need to read up on it but to be honest it just seems like snake oil, imaginative therapy to me. I see were several people swear by it but I just don’t know if it’s a valid concept or not. Sent from my iPhone using Tapatalk

I’ve read that when reducing meds like Metropol and Flecinide, those are my heart meds, that it’s best to wean off of them gradually. In my case my BP had dropped so dramatically that my cardiologist didn’t wean me off of Metropol but just stopped it immediately but the Flecinide he is reducing slowly. I’m on a half a dose now and if I keep doing well he may take me off of it completely in about six months. I would definitely consult with a doctor before quitting all together. Sent from my iPhone using Tapatalk

Great testimony MG. Sent from my iPhone using Tapatalk

It’s kinda funny how there are so many different opinions on this subject as well as many others in the carnivore community. On another forum there is a guy, and I think you know who it is, that is a big advocate for drinking alcohol on a regular basis for a ketogenic diet. He sites several studies that promote this but then again he provides many studies that tend to go against the norm in the carnivorous diet. I find that it all boils down to doing what works best for each individual. Sent from my iPhone using Tapatalk

Duck meat may be officially classified as a white meat but it is definitely not white. Because it’s breast is a muscle meat it has higher myoglobin so it’s red or dark in color. I’ve eaten a lot of duck both domesticated and wild. They are one of my favorite fowl. The domestic duck is mild in flavor but rich in fat. Very delicious and no white meat. The wild ones tend to be very gamey with a liver taste to them. They are best soaked in buttermilk overnight and cooked to a medium rare. Goose is the same both domestic and wild. We used to raise a lot of different fowl when my kids were younger. My son had no problem eating any that we slaughtered but my daughter wouldn’t eat them. I asked her why because she never had any problems eating any wild game I brought home. In fact her favorite were dove. She said she just couldn’t eat something that she used to know. Giving them the names of food didn’t help her get get over that. She has grown out of that silliness and now her and her husband raise their own cattle and bison on occasion for consumption. She no longer has an issue with it. Sent from my iPhone using Tapatalk

Only the chaffles have cheese. The paffles substitute the cheese with pork rind panko. Sorry for the confusion. I started making them with panko because I needed to start cutting back on dairy and here lately I’ve been abstaining from dairy all together. I like them better with the panko. Sent from my iPhone using Tapatalk

Thank you for the compliment. Sorry to hear that you have the same issues that I have but at least you have someone around that can empathize with you. As you heard in the video, carnivore has been a real game changer for me and I believe it can be for you as well. It just keeps getting better all the time. Dave is Australian but he lives in Japan. Sent from my iPhone using Tapatalk

You are definitely on the right track and I’m happy for you. I love hearing about the healing this WOE brings to us. Be careful with your BP if you start getting dizzy for no reason or when you straighten up after bending over. It’ll sure sneak up on you. Do you have a BP cuff at home so you can keep track of it? Sent from my iPhone using Tapatalk

Chicken fried venison steaks and eggs. Sent from my iPhone using Tapatalk

I’m not diabetic but my last blood test showed that my numbers had gone up since my last test six months earlier. In my case it was because I’m OMAD and had fasted too long before the blood draw. I’ll be getting another blood draw in six months and I’ll fast inside the proper window. I was on Metoprolol but my cardiologist had to take me off of it because carnivore had brought my BP down to normal levels naturally but the Metoprolol was bringing it down too low artificially. I was at 79/58. Not cool. Sent from my iPhone using Tapatalk

As an old kraut I really like my beer. I used to drink it like an athlete drinks water. I especially loved a good ale or stout and then a bourbon barrel ale takes it over the top. But…when I became carnivore I quit drinking for about six months and will only now on occasion drink a little whiskey. I tried some wine, a Cabernet but it affected me for three days. Never again. Because of it grains and a little fear of what it might do to me I have decided that I just don’t need it in my life anymore. Whiskey and I prefer an Irish or scotch, doesn’t seem to bother me. I don’t put on any weight and I feel no side effects. When I do have one now it’s usually a very special occasion or when I’ve been working really hard and want one to relax. Even then, about two fingers in the glass and I’m good. No desire for any more. It’s really something how my mind works these days since becoming carnivore. Desires have become polar opposite of my old self. Sent from my iPhone using Tapatalk

Venison chicken fried steak. Venison steaks tenderized. Egg wash, pork rind panko, fried in tallow and covered in my carnivore steak sauce. Those were only the first ones out of the skillet. I ate a bunch more after that. Sent from my iPhone using Tapatalk