Geezy
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Everything posted by Geezy
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Shortly after I started on carnivore I developed diarrhea and it stayed with me for a month. I just stuck with it because my research told me that when we radically change our diet overnight our gut biome isn’t ready for it and until it transitions from a SAD diet to a animal based diet there’s a good chance of having issues. After a month of diarrhea my system become severely constipated. It took a while to figure out the right amount of salt, magnesium and fats to get that straightened out. It’s still not perfect but it’s a lot better. Sent from my iPhone using Tapatalk
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First off Andre, don’t worry about the language, I guarantee you can’t butcher it up any worse than U.S. Americans do. Everything you typed was perfectly fine. Yes we are all different in how this diet works on us. It all depends on where we are starting our journeys. You started out fairly healthy so your experience is going to be totally different from this broken down old man. But, it still works for everyone. It’s a misconception that carnivore is a weight loss diet. It’s not. Carnivore is not a magic bullet. Carnivore is not a diet. Carnivore is a way of eating which enables your body to undo years of metabolic damage, abuse from calorie restricted diets, and metabolic disregulation. Carnivore is primarily about health and healing. Yes- it is true that the weight will come off. But! It will do it when it wants to. For some people it happens fast, for others slow because we are all different. You may just be in a stall or plateau. I’ve hit plateaus that lasted a month. I’m in one right now that has lasted over a month and I’d like to drop a few more pounds but I don’t worry about it. I just keep on eating the same way because this is not a diet, it’s a lifestyle. I will eat this way the rest of my life. My weight will settle in where it’s supposed to. Settle into your lifestyle. Eat fatty meat, salt and water and your body will take care of the rest when it wants to. Sent from my iPhone using Tapatalk
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I’ve made many compound butters in the past and they are delicious. Especially when they age a bit as the flavors infuse into the butter. One of my favorites was a black garlic compound butter that was very good on steaks. These days however I’m limiting the herbs and seasoning that I use so I’ll pass for now but they are very good. Sent from my iPhone using Tapatalk
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That is certainly a possibility. Oxalates build up and cause all kinds of problems. They just one of the many plant toxins that poison our bodies. It my understanding that it can take a year or longer for your body to expel them. Here’s an article about them from Dr. Kiltz. I hope it helps. https://www.doctorkiltz.com/oxalate/ Sent from my iPhone using Tapatalk
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Just wanted to tell you thanks for turning me on to the Carb Manager App. As much as I hate to track and record things like my eating it’s proving to be a valuable tool. I was curious about my fat to protein ratio and I’m pleased that most of my calories are coming from fat. Anywhere from 60-70%. It has also shown me the amount of hidden carbs that I’ve started allowing back into my diet. That’s going to stop immediately. But most of all it’s shown me that I have a calorie deficit. Not cool. I need to step that up. I can see that this app will be a good tool to help me learn how to refine my diet. Thanks again buddy. Sent from my iPhone using Tapatalk
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Yes, even dry red wine. From what I’ve read it has less sugars therefore it’s less bad but it’s still not good. When I started carnivore I quit drinking. Since then my desire for alcohol has diminished greatly but in Veterans Day I had a nice Irish neat to toast my brothers. It sat well with me. Then a few weeks ago I shared a nice Cabernet with my wife and it did not sit good with me at all. I was miserable the next day and felt the effects for two more. Then last night I had two fingers of Irish for our anniversary and that’s sitting well with me. So my takeaway from this experimentation is that my body is sensitive to wine but not whiskey. I haven’t tried beer yet and don’t know if I ever will. Might be bold talk from this German. [emoji1] But my biggest takeaway is that I’ve come to realize that I just don’t need it. At home or social setting it just doesn’t matter anymore. It provides no nutritional value to my body. I’ve also noticed that one is all I want. Now that doesn’t mean I’ll not have another whisky, I like a good Scotch or Irish, but it’s going to be for just special occasions and not just for the sake of drinking. Sent from my iPhone using Tapatalk
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How decadent would you like to be? This is called the best steak sauce but it’s great on any meat and it’s even great for dipping pork rinds in. Recipe The BEST Steak Sauce INGREDIENTS • ▢ 1 cup unsalted butter • ▢ 8 ounces cream cheese • ▢ 3/4 cup beef broth • ▢ 1 tablespoon black truffles • ▢ 1 teaspoon Redmond Real salt INSTRUCTIONS • Heat the butter in a large sauce pot over high heat. Whisk often so the butter doesn't burn on the outside of the pan. The butter will start to bubble and froth up. Whisk often at this point. The butter will start to darken and turn brown. Remove from heat and keep whisking. • Add the cream cheese. • After a minute, slowly add the broth, truffles and salt. • Use a stick blender to puree until smooth or just use a whisk if you don’t mind the work. Taste and adjust seasoning and truffle taste to your liking. • Pour into a mason jar. Cover and store in the fridge for up to 7 days. This sauce will thicken a lot overnight. • Serve with your favorite steak or meat! Sent from my iPhone using Tapatalk
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Beer ( as much as I love a good dark beer or ale) is bad. Very high in carbs. Wine is bad. Too much sugars. Whiskey neat is best. Be aware though that having been away from it for awhile you may be more sensitive to its effects. Also be ready for any repercussions you may get from your body not liking what you did to it. Sent from my iPhone using Tapatalk
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I guess there’s now way you can convince her differently? I remember in my diet ignorant days when my doctor put me on statins my wife wanted me to stop taking them because of the side affects. At that time I erroneously thought the benefits outweighed the side effects. Shortly after becoming carnivore I was listening to a podcast from a cardiologist over in the UK explaining how worthless and detrimental they were. That convinced me to drop them. After much research I’ve learned that I made the right decision. I think this is the link. Sent from my iPhone using Tapatalk
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Oh baby oh baby OH BABY! Smoked lamb ribs. Fatty and fall off the bone tender. Since I had the pit rolling smoke I thought I’d try something a little different and toss a couple of hamburger patties on as well as some venison breakfast sausage patties. That should take a hamburger or sausage chafflewich to a whole new level. Sent from my iPhone using Tapatalk
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Bob is spot on Kim. I was obese according to the standards. I don’t have a gallbladder. I had IBS for over thirty years and had recently developed Crohn’s disease. Not only is this way of eating doable it’s highly recommended. It is how man was meant to eat. It can bring you optimal health and weight loss. Good health and welcome to the tribe Kim. Sent from my iPhone using Tapatalk
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Y’all want a recipe for the best steak sauce ever? It works good on any meat and is even a great dip for pork rinds. Recipe The BEST Steak Sauce INGREDIENTS • ▢ 1 cup unsalted butter • ▢ 8 ounces cream cheese • ▢ 3/4 cup beef broth I used Kettle & Fire brand • ▢ 1 tablespoon black truffles • ▢ 1 teaspoon Redmond Real salt use code Maria15 for 15% off INSTRUCTIONS • Heat the butter in a large sauce pot over high heat. Whisk often so the butter doesn't burn on the outside of the pan. The butter will start to bubble and froth up. Whisk often at this point. The butter will start to darken and turn brown. Remove from heat and keep whisking. • Add the cream cheese. • After a minute, slowly add the broth, truffles and salt. • Use a stick blender to puree until smooth. Taste and adjust seasoning and truffle taste to your liking. • Pour into a mason jar. Cover and store in the fridge for up to 7 days. This sauce will thicken a lot overnight. • Serve with your favorite steak! I added more truffles than what the recipe called for and it was even richer. Sent from my iPhone using Tapatalk
