Geezy

This is my version of “Whole Hog”. [emoji1787][emoji1787][emoji1787] Sent from my iPhone using Tapatalk

The reason the medical profession worries so much about your LDL level is that studies have shown a a very strong correlation between lowering your cholesterol by taking a statin and the annual pay bonuses of pharmaceutical company executives. (Cynical? Moi?)

I’ve only gotten one steakhouse to let me order ala cart and the price difference was negligible so not worth it. So now I ask who wants my sides or I’ll bring them home to my dogs or chickens.

Slow smoked pork butt for me today. Sent from my iPhone using Tapatalk

Now see those and smoked oysters I can still eat without crackers. I’m still putting hot sauce on them though. I can hurt myself eating oysters and raw ahi tuna fresh caught.

I got this from Dr. Jason Fung This is a normal process. When you fast, insulin levels start to drop and this triggers a surge of counter-regulatory hormones, including noradrenalin and growth hormone. This is normal, and meant to pull some of the stored sugar from the liver into the blood. If your liver is full of sugar, it may release lots of sugar into the blood, causing the blood sugar to rise. So, yes, blood sugar may rise during fasting. The most important question to consider, though, is where this sugar came from. If you are not eating, the rise in blood sugar may only come from your own body. You are simply moving sugar from the liver to the blood. It means that there is too much sugar stored inside your body and you need to empty it out, either with LCHF diet or intermittent fasting Dr. Jason Fung

We are only limited by our imagination.

Oh yea. That meat is so tender you can just shred it up for a soup or chunk it for more of a stew. Sent from my iPhone using Tapatalk

I hear you about sardines. I used to like them but I always ate them with crackers but since I won’t eat crackers anymore sardines have just lost their appeal to me. Sent from my iPhone using Tapatalk

Well I can’t speak to the accuracy of that chart but I was going by what Dr. Berry says. Sent from my iPhone using Tapatalk

Oh I can definitely understand that. I have trouble maintaining my weight sometimes. Right now I’m 7 pounds underweight. I guess for people in our position eating dairy is probably the most nutritious way to keep weight on. I’m with you, if anyone knows a better way I’m open to suggestions. Sent from my iPhone using Tapatalk

Excellent! I make a neat stew once in awhile. I make mine with some venison roast, bone broth and butter in the crock pot for an all day cook. Sent from my iPhone using Tapatalk

So being a T1 what does fasting do to your numbers? Sent from my iPhone using Tapatalk

This might be helpful to you.

As with any supplement you should find out if you are deficient first. If you don’t need it then you are just wasting money. There are many carnivores that don’t take iodine supplements because they can get all they need from their food. The whole iodine thing started back during WWI when too many draftee’s were being rejected because of goiters. That was at the big boom in the industrial revolution. Now look at their diets. They ate a lot of grains, few vegetables and any meat they ate wasn’t fresh. For the average person today they can get plenty of iodine from their food. Fresh meat has iodine, some vegetables do as well. Seafood such as salmon and sardines are a very good source as are oysters. Now if you are deficient then it’s always best to try to get it naturally through your food but if you do need to supplement then three drops in your water or one drop three times a day is a good dose according to Dr. Berry. Sent from my iPhone using Tapatalk

Good deal. Sent from my iPhone using Tapatalk

The only supplement that will help is butter or beef fat. I don’t like pork or chicken unless I drown it in butter. There just isn’t enough of the right fats in them to satiate me. If you are experiencing cravings after eating that much meat then you definitely need to be eating more fat at your meal. Salt can also help but fat is better. That growling isn’t your stomach. It’s fluids moving through your intestines. You are highly addicted to carbs and there’s no easy easy way of doing this if you don’t have the right mindset. You have to be determined to win at all costs. Failure is not an option. When you have that kind of mindset it’s much easier to ignore the cravings. For the average person they only last 2 to 4 weeks. Hang in there. Eat plenty of fat and get tough. Sent from my iPhone using Tapatalk

I don’t drink milk since being on carnivore. I’m in the camp that believes it’s not necessary for our health. Many believe that milk is for putting on weight in babies and that adults shouldn’t be drinking it. But, before carnivore I loved drinking milk and our go to was Fairlife. 2% is junk as it’s mostly just sugar. Drink what you want and if it’s not hurting you then carry on but if you are hitting plateaus or gaining weight then that’s the first place I’d look. Sent from my iPhone using Tapatalk

You are welcome. I see it so often where people only think about themselves and don’t think about how their actions affect those around them. I know I’ve enjoyed your posts and you bring value to us. You should consider joining us on our weekly zoom call. We need some fresh blood in there. Thats good to know and what you are eating sounds great. The only thing I’d change, and this is just me, is I wouldn’t eat unless I’m hungry. That’s just how I like to do carnivore and it’s how I feel best. In the beginning I ate by the clock and one day it just hit me, why am I eating if I’m not hungry. True hunger is your body telling you that it needs fuel. No hunger? No fuel needed. But I have no idea how that would work for a diabetic. That’s good. Well those times are a good thing in that they teach you. Forget the mistake but remember the lesson or, nothing tastes as good as how I feel.

I have heard from many carnivores that have abstained from all sweets for a long time that the first time they eat something sweet that it is overpowering to them in the sweetness. It’ll be interesting to see how it affects you. Sent from my iPhone using Tapatalk

Yeah it’s hard to get good Mexican outside of the border states. When my son was working the oilfields up in Pennsylvania or maybe Ohio, not sure which, he came home for a visit and I told him that I’d cook something up that weekend all he had to do was tell me what he wanted. He said “Well dad, there’s two things I can’t get up north, Mexican food and barbecue. I’m going out for Mexican tonight so I could really enjoy some of your brisket and ribs”. Sent from my iPhone using Tapatalk

There you go…Get marching in March or Get Moving in March. Sent from my iPhone using Tapatalk

A couple of recent studies have documented that the healthiest sodium intake is 4-6 g/day, which translates to 10-15 g/day of table salt, including the salt already present in our food. I don’t know how that equates to teaspoons but this is just what the carnivore community advises. Me personally I don’t pay any attention to any of it. I salt my food when I cook it and I salt it to taste when I eat. I have no idea how much I’m getting but my blood tests always show my sodium levels to be at the lower end of the chart. Things might be different for a diabetic. Sent from my iPhone using Tapatalk

I’m far from being any kind of expert on this. In fact glycogenolysis is a new one on me. But here’s what I do know (or think I know) Fat adapted isn’t about whether you get the runs or not. That just means that your gut biome has adapted to digesting fats and proteins instead of carbs. Gluconeogenesis can be a good thing or a bad thing. Gluconeogenesis which is a conversion of amino acids or the glycerol from triglycerides from fat. We can turn that into glucose and get all we need. The body makes exactly what you need. That is what you are experiencing and that’s a good thing. Especially for a T1. But it is said that too much protein and not enough fat in the diet can also cause Gluconeogenesis which would kick us out of ketosis and in the case of a diabetic could be bad if the glucose gets to high. It’s my understanding though that it would take a very large amount of protein to do that. Gluconeogenesis is supply driven. This means that your body only creates glucose from protein when it’s needed not simply because you ate protein. In fact, adequate protein intake is essential for muscle maintenance, hormone production and overall health. So moderation protein intake will not knock you out of ketosis or spike your blood sugar in a significant way and never forget that low carb diets are moderate protein diets not high protein diets. Yes this happens but from my understanding, those of use who pretty much stay in a ketogenic state snap back quickly into ketosis within a day or two. I don’t know if diabetics do or not. So I’m not trying to be mean or sound condescending and forgive me if I come across that way but why would you eat anything like sugar or carbs knowing full well that they do nothing but harm you? You’ve got more to lose than the rest of us. Come on man, eat right and maintain your health not only for yourself but those who love you. You have value to those around you and to us as well. Ok, off my soapbox now. Well that aught to help keep you on the straight and narrow. “Nothing tastes as good as how I feel” should be your motto. Negative ghost rider. Insulin resistance is what happens when you are diabetic. Your cells close the door to insulin and won’t allow anymore in. As non-diabetic carnivores we are insulin sensitive. At least that is how I understand it. Now exactly how that works with a T1 I don’t know but I would think that you are in a permanent state of insulin resistance. Yes everything should go down because you are not shoving carbs down your throat and there is less glucose running around in your body. I was listening to a podcast where Prof Bart Kay was interviewing a doctor who was a T1. The doctor said that he was on a high amount of insulin every day, I don’t remember the number, maybe 300? I don’t know, does that sound right? But after being carnivore he only takes 100 and that’s good for him all day. I don’t understand the numbers and how all of that works but it sounds pretty good to me. I’ll have to study up on that glycogenolysis.

I have no experience with it myself as I don’t chew gum but supposedly Xylitol is derived from natural sugars but doesn’t cause blood sugar spikes and has no calories. I know that for those of us that avoid all sugars a sweeteners anything sweet has the potential to kick off a craving for something sweet. If that wouldn’t bother you then you could always give it a try and see if it affects you. If it does then it’s easy to just stop. As carnivores we often come across things that are not pure carnivore but if they don’t affect our metabolism or put on weight then it’s really no big deal. I’m pretty strict in my diet but I do allow indulgences now and then. I’ll still eat some jalapeños once in a while. Sent from my iPhone using Tapatalk