Chronic Kidney Disease and the Carnivore Diet

Hello all! I'm a 50 year old female, who is dealing with a LOT of medical issues. Oct of last year, I was diagnosed with HER2+ stage 4 breast cancer (which meant it has spread from the breast, to my ribs, spine and a lesion on my liver).  I had 5 radiation treatments, and did 4 months of chemo.  During the middle of this, I slipped and fell and broke my ankle. This in turn, caused me to have a pulmonary embolism. I also was just diagnosed with type2 diabetes and high cholesterol, and have massive muscle inflammation in my upper chest and back, they think, because of the chemo/radiation treatments. I've been in PT since last year 2x a week, with little improvement.  I am on about 11 medications a day, along with an internal pain pump placed in my lower abdomen.  I still have to get regular infusions every 3 weeks, to block the protein responsible for the initial breast cancer mass.  Along with the side effects of regular chemo (loss of hair everywhere, sores in the mouth, and absolute GI roller-coasters), I have gained about 40 lbs. due to steroids and medication that causes appetite increased.  I'm looking for a community where I can discuss common struggles, for anyone else who's been diagnosed with anything I have, that have managed to reverse it, would be a great start.  I am at the end of what I feel like I have available to try, with out going on more medications, and I just want to be able to have some energy, be able to move around better, and walk more than to the mailbox with out being in such pain, all I can do is sit. Thank you for allowing me to open up, and hopefully I will get some great feedback and support here.   I am doing a very strict carnivore diet, no dairy, carbs, or sugar.  So far I am doing great with it, but I'm looking for ideas to change things up, and just find someone else to talk with during the first month or so as it becomes more difficult to maintain. 

The one that is flaking has the preseason on it and the texture wasn't smooth brand new. Some times I'd just like to take a sander to it and start over.

My cast iron has not needed re-seasoning for at least 50 years. Since the seasoning process causes polymerization of the oil/fat used it does not affect the food cooked in the pan. As for cleaning, there are several ways to clean cast iron. One is to put salt in the pan and use a cloth or paper towel to scrub the pan and then wipe it out with a damp towel. Salt is not abrasive enough to remove the seasoning. While water will indeed steam off most foods in a well-seasoned pan, it is possible to warp and/or crack the pan - even with boiling water. Instead of taking my screaming hot cast iron to the sink and running water on it, I leave it on the stove with the burner still on but reduced and "deglaze" it with hot water from the tap letting the pan continue heating the water. Just like it is a myth that you can't use dish soap to clean cast iron, it is also a myth you can't let a pan soak. If it is properly seasoned, the amount of water it can absorb is so minimal it won't hurt the pan at all. Like I said, my cast iron skillet has not needed to be "fixed" in over 50 years of use and, from time-to-time I have let mine soak with water in it to loosen stubborn food. However, I do not place my pan in a sink of water and let the whole pan soak. When the pan is clean and dry, wiping it with some oil or fat is a good idea so any rust can't form. While some may be wary of using seed oil, a couple things to consider are that the amount of oil left behind is extremely minimal and using avocado oil is not seed oil. Likewise, while bacon grease or tallow has been used by many generations to season cast iron, there is the risk of a fresh coat of non-heated grease going rancid. If you clean your cast iron correctly, you will not remove the seasoning. When properly seasoned and cleaned, you should not be getting any iron or iron flakes in your food.

Yes. It’s a Meet up. But on the flier it’s a Meat up. It’s in central nj this Saturday it will be the 1st gathering we have been too.

Me neither, no metal, ever. If it's really bad a little dish soap cannot hurt the seasoning, that is a myth. I season mine with avocado oil.