Geezy

Don’t get me started on engineers. I had to work with them my whole career and I could have strangled at least half of them.

Pork butt.

You had me scared when I just looked at the picture. lol. I thought they were cinnamon rolls.

Interesting. Haven’t heard that before. Can you quote a source?

Yeah, you might say I’m a pet lover. Sent from my iPhone using Tapatalk

Bob is correct, it came from ChatGPT. It’s totally shareable.

“Where did you gain your background in nutrition?” Asked the fat lady to the man in impeccable health. Sent from my iPhone using Tapatalk

Can’t add much to the great advice already given other than to say welcome to Carnivore Talk LT. community is important so get involved. Sent from my iPhone using Tapatalk

There is a lot of truth in that. It really boils down to your Why. How bad do you want to do something. Those of us who are desperate to heal and live have more motivation. I remember that when I was in basic training and AIT (Advanced Infantry Training) we had to go through these “Confidence Courses”. These were designed to put obstacles in our path that we had to overcome. I was amazed that I was able to get through the course. Most over the obstacles looked impossible or dangerous but we were taught to persevere with determination to overcome them. I learned that nothing is impossible if you are willing to give it all you’ve got. Young people today come from what I like to call the microwave generation. People today expect to get their food hot in a minute from a microwave but in my day you either waited 45 minutes to an hour for your leftovers to heat up in the oven or you just ate it cold. Today we can get what we mail ordered the very next day but in my day it would be 6-8 weeks if you ordered something. Today if you don’t have enough money to buy something you just whip out that credit card and you can take the purchase home with you but in my day you put it on law-away and spent the next six weeks paying it off before you could take possession. We have instant email today but I’m my day you sent a letter it would be 3- 8 weeks before it got there. Hence the term “snail-mail”. Yep, everyone wants instant gratification these days.

Getting the numbers right is important. I found a website that had a calculator to help me get the optimal size / length of the stack right for the size of my pit as well as the opening from firebox to the pit and the opening for the smoke and heat coming up from the reverse flow plate. The flow was beautiful and the temps were nearly identical throughout the pit.

I finished rebuilding my smoker a few days ago. It was getting harder and harder to regulate the fire and heat in the smoker because the firebox was burned out so it was time to either build a new firebox or buy a new smoker. Since I like to build and create things (and it’s much cheaper) I decided to make a new firebox and while I was at it, remodel the smoker into something I’ve always wanted. So I not only built a new firebox but I turned it into a reverse flow instead of a direct flow smoker. Since I had to relocate the smoke stack I went ahead and lowered it down to grate level to force the heat and smoke down to the meat. I built new racks and added a top rack. The plate that makes this a reverse flow. This design allows me to use 100% of my grates instead of just 2/3’s of it. After I got the initial “burn in” to season the whole pit I did my first smoke on it yesterday. Lamb chops and a lamb roast. They came out great. I’m very pleased with how this came out. This thing really puts out the smoke better than it ever did. Can’t wait to do a brisket and some ribs on it. This thing is a beast now. The new firebox will never burn out in my lifetime. This thing will end up being passed on to one of my kids.

The most-used herbicide on Earth just flunked a major safety test Glyphosate, the active ingredient in Roundup, has been sprayed on food crops for decades. It’s used not only to kill weeds—but also to dry out wheat, oats, lentils, and chickpeas right before harvest, a practice called desiccation, which is illegal outside of the US. This makes our breads and grains uniquely toxic, turning glyphosate into a debate almost as hot as seed oils. New safety data this month has shocked the world, causing the EU to reevaluate it's already strict guidelines. Let's explore. Even EU levels are unsafe In June 2025, scientists from the Ramazzini Institute published the Global Glyphosate Study in Environmental Health. It was a two-year rat trial designed to mimic real-world exposure—specifically at the EU’s “safe” level of 0.5 mg/kg body weight per day. What they found: • Significant increases in leukemia and non-Hodgkin's lymphoma • Tumors in the thyroid and liver • Effects appeared even at the lowest dose tested—which mirrors the EU legal limit How does the U.S. compare to the EU on glyphosate? 1. "Safe" Daily Limit: • EU: 0.5 mg/kg body weight (EFSA) • U.S.: 1.75 mg/kg body weight (EPA) 2. Food Testing: • EU: Only ~1.7% of foods tested show glyphosate (EFSA Pesticide Residue Report) • U.S.: No federal testing; independent labs show widespread contamination 3. Cereal Contamination: • EU: Mostly non-detectable or under 100 ppb • U.S.: Up to 2,837 ppb in Quaker Oatmeal Squares (EWG, 2018); up to 500 ppb in 2023 retest (EWG, 2023) 4. Bread Products: • EU: Glyphosate rarely detected • U.S.: Up to 1,150 ppb in whole wheat bread (Detox Project, 2020) ppb = parts per billion. These levels are technically legal—but they raise serious questions in light of the Ramazzini findings. Why oats and wheat get hit the hardest It’s not just about what’s grown. It’s how it’s harvested. In cooler or wetter regions, farmers spray glyphosate 3–5 days before harvest to dry the crop evenly. This isn’t for weeds—it’s for convenience. And it leaves the chemical sitting right on the grain. High-risk foods: • Conventional oats • Wheat bread and crackers • Lentils, chickpeas, and hummus • Granola bars and "healthy" cereals This practice, called pre-harvest desiccation, is banned or restricted in several countries. In the U.S., it’s business as usual. Can you lower your glyphosate levels? Yes. Fast. The Organic for All Study tracked four families across four U.S. cities who switched to an all-organic diet. After just six days, their urinary glyphosate levels dropped by 70 percent. This wasn’t a detox protocol. It was just a grocery list. What you can do right now The best thing you can do is just eat meat. As a carnivore glyphosates are not an issue but for those who prefer more of a keto styled diet it’s best if you follow these guidelines. • Buy organic—especially for oats, wheat, lentils, and chickpeas. • Look for “glyphosate-free” certified products. • Swap in safer carbs. Rice, corn, potatoes, and sweet potatoes are never desiccated. • Support regenerative farms that avoid chemical harvest sprays. Look for “no spray” claims on-pack. • Question “healthy” snacks. If it’s made with conventional oats or wheat, assume glyphosate unless proven otherwise.

I’ve seen where some people back off on their salt as they progress on carnivore and some even quit entirely but I haven’t lost my taste for it yet. I still salt my food when I’m cooking it and when I’m eating it. I’m in the heat all of the time and I need salt or I’ll end up getting some bad leg cramps at night. I even salt my water. Sent from my iPhone using Tapatalk

Made a queso using an Australian extra sharp cheddar and a ghost pepper cheddar. Very rich and very tasty. Sent from my iPhone using Tapatalk

Man, that dude is all over the place. Us Texans are psycho? Hahaha. That’s a good one. I think putting warning labels on processed food is legit. “ I hope we get it done. I’m sure it won’t change anything but it might make some people think. Sent from my iPhone using Tapatalk

Thanks everyone. Your thoughtfulness is truly appreciated. Sent from my iPhone using Tapatalk

I was treated to a 26 ounce ribeye for Father’s Day. It was delicious and cooked to a perfect Rare. Yo be honest I could have ate more.

Welcome to the group @JDM I’m not sure what you’re asking but I’m 99% carnivore. The only indulgence I allow is some jalapeno about once a month or so. As a Texan it’s hard to give up the peppers completely. They don’t affect me so I’m ok with them.

Thank you sir. I celebrated with a 26 ounce ribeye.

Well guys I just want to thank you for all your prayers and blessings. Shirley passed over just a couple of minutes ago. She went in her sleep as we were tending her. I said the 23 Psalm over her to send her on her way. She is being met by Jesus as I type and her husband Ellis and if I know Ellis he’s probably asking her “What took you so long Ma?”

Absolutely you can eat sea food and it’s recommended to get your iodine and omega 3. Just can’t have any of it battered in flour and deep fried in seed oils. Battered in pork rind panko and fried it tallow is ok though. Sent from my iPhone using Tapatalk

Every carnivore or ketogenic cardiologist that I’ve come across has said the same thing about statins and that is, statins do you no good unless you’ve already had a heart attack but even then the benefits are minimal and only extend life by 3-5 days. The best thing I’ve found for my heart and general well being is just eating a proper human diet. Sent from my iPhone using Tapatalk

Was working hard all day trying to finish up a project I’ve been working on all week (rebuilding my smoker) and just forgot to eat. I love it when that happens. Food no longer has dominion over me. I’m in control. Sent from my iPhone using Tapatalk

Great job Scott. It’s amazing what a proper human diet can do for us. Most young people these days have never learned how to push themselves. I find that at 69 I can still work out in the heat all day while the youngsters are all sitting in the AC.

Seed oils must be disclosed in Louisiana by 2028Restaurants will have to admit what they’re cooking with Louisiana just became the first state to require seed oil disclosure in restaurants. It’s not a ban (yet), but it’s a real shift. Starting Jan 1, 2028, every restaurant, café, and food truck in Louisiana that cooks with industrial seed oils—canola, soy, corn, sunflower, safflower, cottonseed, grapeseed, or rice bran—will be required to include a clear statement on menus, websites, and ordering apps: “Some menu items may contain or be prepared using seed oils.” This is the first time a U.S. state has formally recognized that seed oils are not neutral ingredients—and that diners deserve to know when they’re being used. The bill, SB14, was pushed by the Make America Healthy Again coalition and Protect Louisiana Values. It passed with broad support and is now signed into law.   Here’s where it starts to get real.This won’t just apply to fast food. Based on our data, nearly every restaurant in the state will have to include the disclaimer. Even the ones selling themselves as “clean,” “natural,” or “health-forward.” Most people have no idea how often seed oils are used—not just in the fryer, but in dressings, marinades, sauces, and sauté pans. This law makes sure they do. Once that line shows up on every menu, diners will start asking questions. And when people start opting out, restaurants will have a choice: keep using industrial oils, or adapt.   Want this law in your state?Here’s how to make it happen: Email your state rep or senator. Ask them to introduce a version of Louisiana’s SB14: a simple law requiring restaurants to disclose seed oil use on menus. Include the bill link: Louisiana SB14 Keep the message simple: “Restaurants should disclose if they cook with seed oils. People have a right to know what’s in their food.” Talk about it locally. Bring it up at town halls, school boards, or community meetings—and get a few people to join you.