Geezy

Welcome John. I’ve never been in a Costco, we don’t have one in my town yet. A guy I watch on utube called Old Guy Carnivore gets all his meats at Costco and Sams. They seem to have just about any variety of meat you want. Old Guy buys mostly grass fed beef and Wagyu from them. Sent from my iPhone using Tapatalk

If by chance you ever wander to my part of Texas I’ll take you hunting. Then we will feast from nose to tail. I have yet to eat an organ meat that wasn’t good. I’m not a big fan of liver but like I said when made into liverwurst I love it. The testicles are very soft and have a mild flavor that I really can’t describe but they are good. Back when I was working cattle during round times I was one of the castraters. The women folk would Prepare them by removing the outer sheath and the bread them and deep fry then serve them with a white cream gravy. Absolutely delicious. With these lamb testi I just removed the sheath, sliced then in half lengthwise, seasoned, coated in butter and grilled them over a wood fire. These in the pic were about 2 1/2 inches long. Sent from my iPhone using Tapatalk

Since I’ve never had a problem gaining weight I’m not much help but see if this guy might give you some ideas. Sent from my iPhone using Tapatalk

According to several carnivore doctors and influencers if you are eating enough of the right meats and fats then you don’t need to supplement with organ meats. It’s mainly just a preference thing. If you like them fine, if you don’t, fine. Personally I believe they are good for you and boost your nutritional profile but I only eat them about once a month. I raise or hunt many of the animals I eat and I don’t waste the organs. I’m pretty much nose to tail. For me it’s not so much about the nutrition as much as it is just food. If you want get into organs then having it ground or minced with other meats is a great way to do it, especially if your not fond of the taste. You could also purchase a grinder and do it yourself if you’d like. You could even make it into sausage. Could talk to a butcher about that as well. What I do is with liver I make a pate or liverwurst. Heart, kidneys, spleen, sweetbreads, testicles, they all get grilled over a wood fire. Sent from my iPhone using Tapatalk

I’m impressed with your knowledge and regimentation experience. You really pay attention to your body. Carnivore, while I believe it to be the most nutritious and healthiest way for a human to eat, may not be for everyone. I’ve often heard of people who get tired of eating meat. For them it may not be sustainable. I personally don’t understand that because I love meat. For me carnivore isn’t a diet or what I eat, it’s what I am. I find a tremendous variety in eating different kinds of meats and fixing them different ways. I lost the desire to eat anything other than fat and meat after about 90 days as a carnivore. I also lost the desire to eat for pleasure. I only eat now for fuel and I let my body tell me when it needs more fuel. Don’t get me wrong, I thoroughly enjoy my food and it tastes great but I have to be truly hungry before I can eat. Some people find that they need to be on a more ketovore diet and eat some low carb vegetables or a little fiber and that’s fine. To each own. You have to do what’s tight for you. I personally will not eat anything that isn’t nutritious for my body. It just doesn’t make sense to me to eat something that my body can’t utilize. The most important thing to help optimize your health in my opinion is to eliminate all sugars and sweeteners. Eliminate all seeds, that’s grains and nuts. Eliminate all seed and vegetable oils. Eliminate all high carb and high oxalate vegetables. Those alone will greatly improve the health of all humans. Sent from my iPhone using Tapatalk

Glad you found a place. Do you have any butcher shops in your area? They can be a good source. Sent from my iPhone using Tapatalk

That’s going to be an interesting journey. It may be difficult to find non-carby foods along the hike. I would imagine that most people who are into hiking would be big on high carbohydrate diets for that glucose energy. Granola and all that nonsense. Report back when you return and tell us how it went. Sent from my iPhone using Tapatalk

Glad you could join us Michael. When I fist went carnivore I stopped drinking for seven months and then I only drank that one whiskey as a toast to my fellow veterans. I didn’t drink again until I reached my optimal weight at ten months. I will now have a whiskey (scotch or Irish) maybe once a month and then it’s only one. I’m not really trying to be restrictive it’s just that I don’t want very much. That’s saying a lot coming from someone who never had a limit before. Yes your spirits are zero carb but that alcohol will metabolize into sugar in your system and knock you out of ketosis so if you find yourself stalling out or plateauing or not getting the results you want you might want to consider cutting it out for awhile. Good luck and good health. Sent from my iPhone using Tapatalk

Yesterday I went heavy on the shoulders workout and today they’re pretty sore. It stopped me from trimming a bunch of vines on my barn. Today was a brisk 3 mile walk. Sent from my iPhone using Tapatalk

Bacon and egg pafflwitches. Sent from my iPhone using Tapatalk

I’ll tell you a secret. When I create a recipe or take one from someone else I put it in my notes on my phone. Then all I have to do is just copy and paste. [emoji16] Sent from my iPhone using Tapatalk

Chaffles • 1 large egg • ½ cup shredded mozzarella cheese • 1 Tbsp of melted butter • 1/8 tsp baking soda • 1/4 tsp cream of tartar Directions 1. Preheat a waffle maker. 2. Whisk egg in a small bowl; stir in mozzarella cheese until batter is well combined. 
 3. Pour 1/4 cup of the batter onto the preheated waffle maker, spreading it out from the center with a spoon. Close the waffle maker and cook until steaming stops and chaffle is well browned, about 3-4 minutes. Repeat with remaining batter. *Note* 1/2 teaspoon cream of tartar + 1/4 teaspoon baking soda = 1 teaspoon baking powder Paffles • 1 large egg • 1 heaping Tbsp of panko pork rinds •. 1 Tbsp of melted butter • 1/8 tsp baking soda • 1/4 tsp cream of tartar Directions 1. Preheat a waffle maker. 2. Whisk egg in a small bowl; stir in the pork rind panko until batter is well combined. 
 3. Pour 1/4 cup of the batter onto the preheated waffle maker, spreading it out from the center with a spoon. Close the waffle maker and cook until steaming stops and chaffle is well browned, about 3-4 minutes. Repeat with remaining batter. *Note* 1/2 teaspoon cream of tartar + 1/4 teaspoon baking soda = 1 teaspoon baking powder These are the recipes for both chaffles and paffles. I started use the Paffle version when I cut out dairy from my diet. If using the chaffle recipe I would suggest that you find whole milk cheeses and stay away from them at low-fat or skim milk junk. You can also use different cheeses if you choose. Cheddar makes a good chaffle also. Sent from my iPhone using Tapatalk

One of the first things I discovered about carnivore and another reason why I love it is that it doesn’t require exercise to work. In a world where every health advocate preaches exercise as being mandatory for weight loss, carnivore rails against the norm and wins. One of the wonderful benefits of carnivore though is that it makes you want to be more active. As you heal you feel better and have more energy and in my case a renewed commitment to improving my health in every way. I was so wracked with pain and malnourished that I couldn’t do much and so initially I didn’t do any kind of exercise but the healing continued and the weight fell off. To me this dispels the notion that exercise is essential to weight loss. But as I healed and my energy increased I just couldn’t help myself, I had to exercise. It just felt good. I used to be a gym rat but my failing heath made me stop and exercise was doing nothing to help me because it was all diet related. Here in a little bit I’ll finish up my morning chores and then I’ll go for a three mile walk. Not that I need to but because I want to. I think that a brisk walk is the absolute best exercise you can do for yourself. Sprinting, if you can do it which I can’t, would be next and straining your muscles by lifting weights or using rubber bands (which is what I use) is next. None of it has to be intense unless there’s a goal your trying to achieve. I’m trying to strengthen my shoulders so I did some shoulder workouts yesterday that have me sore today. My goal is to get over a hurt shoulder (rotator cuff) and see if I can get strong enough to pull my bow for next deer season. It doesn’t matter if you do exercise but it is good for you and will make you feel better and it doesn’t matter what exercise you do just as long as your moving. Sent from my iPhone using Tapatalk

Welcome Mikenna. So glad you could join us. I’m also glad you are feeling so good in your short time on carnivore. It is a healing diet and was an early treatment for epilepsy as far back as the 1920’s. I think you have a wonderful future ahead of you. Let us know if there’s anything we can help you with. Sent from my iPhone using Tapatalk

Interesting perspective. I’m curious, how old are you? I ask because for the majority of us who are up there in age and have numerous physical and metabolic issues carnivore is a miracle drug. It is truly a healing diet. Many younger people who have yet to wreck their bodies through hard living and poor nutrition don’t see as much benefit except in the weight loss area. What they will benefit from is proper nutrition that will stave off the pain and suffering that we went through util we found this WOE. One month isn’t very long to see much change if there’s not much wrong with you. I saw enough change in 30 days to encourage me to go for 60 and then 90 and now I’m 392 days carnivore and will never turn back to the poison in my old life. As far as variety goes you are only limited by your imagination. I find plenty of variety eating carnivore. Just look up what I eat on a daily basis on the “what did you eat today” thread. You’ll see that I never get bored. We don’t really eat less at all, we just eat what we need. There is a difference. That average person today over eats but the beauty of carnivore is that it satiates you so well that you stay satisfied for much longer. Most carnivore’s end up only needing two meals a day and the rest, like me, just eat once a day. I only eat when I’m hungry because that’s my body telling me it needs fuel. Food is no longer for pleasure and entertainment but is now for nutrition and health. Carnivore for us is not just a diet. It’s a lifestyle. It’s not what we eat, it’s what we are. Sent from my iPhone using Tapatalk

Glad to have you aboard Nowler. Sent from my iPhone using Tapatalk

Paffle burgers. Sent from my iPhone using Tapatalk

So I made two pounds of liverwurst today and grilled up some heart, kidneys, spleen and testis. Heart and liver I eat all the time from the animals I raise and hunt. Good as usual. The spleen was my first time. It didn’t have a whole lot of flavor so it was no big deal. Testis or as we call them calf fries were great. We normally harvest and eat calf fries come round up but since we’ve quit cowboying we don’t get them much anymore. The kidneys were a new experience and I’m kicking myself for always giving them to the dogs in the past. The kidney’s were very good. Gonna have to try venison kidney off the next deer I kill. Sent from my iPhone using Tapatalk

Exactly right Bob. Adkins was very similar but after 10 years of being successful on Adkins I failed because it was allowing too much sweets and carbs in until it just took over. Sent from my iPhone using Tapatalk

We’ve talked about doing that before and I think it’s a great idea. I think I see a shrimp alfredo coming up in the near future. [emoji848] Sent from my iPhone using Tapatalk

Today is going to be an organ day. I’m making liverwurst and I’ll be grilling heart, kidneys and testi over a wood fire. These are all from my latest lamb we slaughtered. Sent from my iPhone using Tapatalk

I am also of German (75%) and Scandinavian (25%) heritage. Willkommen I don’t know if any specific carnivore cookbooks but we do have a recipe thread on this forum and Dr. Kiltzs Mighty Tribe forum has a recipe section. Ours is small but growing. There are many recipes on the internet if you ask specific questions and utube is loaded with people showing off their culinary skills in the carnivore spectrum. I use these resources to get ideas and I will try many and modify some to suit my eating style. When I create something I start with a foundation of meat, fat and salt and then I add or take away depending on what my body can handle. I also try to keep things simple. I’ve tried making breads using animal products as many utubers do but I find it more work than I care to do but I can make a savory stew with just meat, bone broth, salt and butter. One one difficult the other simple. The thing you need be cautious of when looking at recipes that people put out there as carnivore are not always pure carnivore. For instance, my recipe for liverwurst is not carnivore in it’s ingredients but I put the caveat that you need to adjust the recipe to suit your style of eating and what your body can tolerate. A good example of that would be my Chaffle vs Paffle recipe. Chaffles use cheese but since I’m presently abstaining from dairy I’ve substituted the cheese with pork rind panko. It works well and is now my go to bread. I’ve heard many people complain and even quit carnivore stating that there’s no variety but I would argue that variety in carnivore is only limited by your imagination. Sent from my iPhone using Tapatalk

Two paffle burgers and six scrambled eggs. Sent from my iPhone using Tapatalk

I would like to add that high concentrations of oxalates can also cause chronic back pain according to Sally K. Norton in her book Toxic Superfoods. Sent from my iPhone using Tapatalk

Well that’s sickening. Sent from my iPhone using Tapatalk