Another Carnivore Thread

(Daisy) #741

I have this amazing (aka annoying) sugar detector in my body. One bite of sugar causes a breakout on my face. Most brands of bacon don’t trigger the sugar detector, but Oscar Meyer did.

#742

Lucky person here…I can eat bacon by the bucket loads and I do :slight_smile:
Oscar I like. Smithfield. Wright Bacon is great. Local store brand is decent here.

I eat almost any and all bacon. Doesn’t effect me one bit.

I have easily eaten a lb. of bacon in a flash. If I do eat enough of it, at least 1/2 lb. it does hold my hunger long. 3-4 strips, eh, like eating nothing,…lol…go big or go home on bacon LOL

I always always by the super fatty packs. The ones with the most white fat. Never the darker red meat looking packs.

It is heaven to me.

Bob said he is switching from bacon to pork belly. Pork belly is so much better he said and loves that now in place of bacon. I am also gonna try that route.

but bacon, yea eat whatever brand sets well with ya. Unless you have a true problem with it after eating, which most of us don’t on regular old bacon, have at it!!

(Katie) #743

Dr. Ken Berry has a video addressing nitrates/nitrites in bacon on his YouTube channel.

(traci simpson) #744

I had so much trouble the second week of carnivore that I’ve added some carbs back in my diet. Today is Thursday so starting Saturday I’m going to try again with no carbs and see what happens.

(Davy) #745

What did he say, okay or not do good?

(Full Metal KETO AF) #746

@DavyKOTWF

https://m.youtube.com/watch?v=8Ygs2j0v0sU

:cowboy_hat_face:

#747

Traci, bless your heart, I like your determination! I had around 3 weeks of pure water (D) but kept thinking of that guy with crohns who had that for 3 months before it finally left. Do experiment with different fats if you can. I can tolerate rendered fats in small amounts but the roasted beef trimmings and raw suet are much easier on my digestion. {{hugs}}

(Edith) #748

I may try this with some sardines I have. I made some sardine fritters a few weeks ago. They were quite tasty but used coconut flour.

(Heather Meyer) #749

I was an avid diet coke person. I would drink upwards of 6 cans per day. It was bad.
I cant give up bubbly and i hate club soda and sparkling water so i convinced myself to switch to diet gingerale. I dont hate but i dont like it. So its a compromise. I only drink it when necessary i guess.

(Edith) #750

The substitute is never quite as good as the thing it is replacing. I think that helps break the habit.

I’ve tried the Zevia sodas. They are too sweet so I cut them with seltzer. It’s not bad, but doesn’t have that, “Ah!” that Diet Coke has.

#751

I tried those a long time back when doing lc. omg they are horrifying.
woof, they hit me so wrong on taste. I can’t even imagine cutting them with anything. something is so off on those for me.

More subs I tried the more I despise fake drinks. which just like you said the more you sub and hate it, the easier it is to walk away from all of it.

#752

The summer fruits are ripening. The ‘flame’ (red) seedless grapes are ripe and being harvested before the rainbow lorikeets or rats get into them. The nectarineXplum fruits have been netted against the ‘28’ (ring neck) parrots. The olives are green on one tree, the other olive tree is having a rest this summer after a big crop last summer. The blueberries are constantly cropping now. The apple tree is in bloom. The nashi pear tree got pruned by a 2m tall buck kangaroo and needs to recover. The lemon tree is full of summer crop (currently green fruit). The lemonade tree has had a burst of blossom. The kaffir lime and rangpour lime trees are late bloomers. The avocado trees are putting energy into leaves rather than creating any flowers. I might have fed them too well in Spring? They’ll get some sulphate of potash soon to encourage blossom and then hopefully some fruit in a few months.

After a surf trip with the 17yr old nephew that included mango smoothies and some wheat flour bakery products, I’m back on the seahorse with salmon (the bacon of the sea) and eggs yesterday, a few hours surfing, then a scotch fillet steak and two eggs before sunset. This morning I had 4 fried eggs and bacon. In the mix have been some cheeses; Jarlsberg, Camembert, and Castello brand blue cheese.

My morning blood glucose on the family surfari was 6.1mmol/l for 3 mornings. This morning, after breakfast, it was 5.1 mmol/l. Blood ketones at the same time 0.3 mmol/l. One blood ketone test during the surf trip was 0.1mmol/l. So I was marginally ketogenic during the high carb days, which indicates that my insulin was still low to allow ketone production. I was probably using the digested carbs and blood glucose for fuel, rather than storing it as body fat as I was surfing and paddling and soft sand beach walking to the point of muscle failure. Crikey, I slept 9 hours sleep, like the dead after each surfing day.

The nephew is from a SAD diet family. I’m the crazy, hippy, eccentric uncle they treat as mentally disabled. I call it cognitively differently-abled. But nephew did agree the surfing went a lot better after bacon and eggs breakfast rather than cereal and fruit. He is so keen on his surfing that any way to improve his surfing, he responds to it. He wants to train to be a physiotherapist.

With the food fruit crops doing well, creating abundance, I give that produce away in the local community, my wife eats some, I graze some directly off the tree or bush, and I take plenty to my Sicilian mother-in-law who does feed me meat and fish on a plate piled high in olive oil soaked cooked vegetables.

But I’m back on to the carnivore centric Keto. My primitive brain says the bakery carbs were yummy, but my Keto overlord ego says ignore the cries of the primitives (and the sudden population boom of starch eating gut biome sending carbspam messages up the vagus nerve) because, really, I’m not hungry.

Time to check the surf. It’s going to be another 100’F+ summer day.

#754

I have to increase my water intake.

I just am not drinking enough.

Yesterday I was dry mouth. Like literally that cotton mouth situation.

I couldn’t get enough water fast enough. I drank 2.5 bottles of water before I could even think I might be getting hyrdrated enough.

Colder weather I just don’t drink much. I must stay on top of that.

Today is bring my water and sip sip sip all the time. All other seasons I do just that. Drink a ton. Winter I just lapse on it big time. huh

oh well…water is on my brain now :slight_smile:

#755

Today. :sunglasses:

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#756

Funny enough, I’ve been reducing mine. I used to drink water constantly even when not thirsty. Finally got worried that I was flushing too much electrolytes because, of course, I was peeing all the time.

(Edith) #757

So, I mentioned last week that I was cutting back on my salt supplementation. I have found I still need to take in an extra 1/4 to 1/2 teaspoon a day on top of what I get from my food. That is quite a bit less than I needed to supplement on keto. So far no muscles cramps. I do start to get a little off or headachy and then I drink down about 1/8 teaspoon.

So, my question is: why do I need less salt on carnivore? I have almost doubled my protein intake on carnivore. Does that have something to do with it?

#758

LOL I hear that but with my salt lick problem and not drinking much I feel like the Sahara :slight_smile: :slight_smile:
been slugging it down by the bucketload….I got that ‘balanced’ water feeling again. feel good, time to watch it or will be like you!~!~

fab pic of some great meat…looks so fresh!

#759

Yeah, picked up a 4-something lb roast. Ate half of it yesterday, half of it today. :yum:

#760

yes it could easily. ‘the bear’ owsley said this about sodium…he was about 50 years eating carnivore.

----from his writings…

Can I use salt to flavor my meat?
Salt is a chemical poison and should not be used. The sodium requirements of the body are met with less than one ounce of meat/per day. The skin and kidneys will not secrete salt unless you have an excess in the diet. The body is very good at conserving it. Salt in the sweat is one of the most aging things on the skin, and salt increases the stress on the kidneys. Salt also interferes with the proper metabolism of fats. I have not taken any salt in 40 years. Salt was one of the causes of my grandfather’s kidney problems, which was a factor in his early death at 91.
I see no use in potassium supplements, and never heard of anyone needing it. Vitamin C is not harmful, but fresh rare meat has a similar antiscorbitic action. Plenty of water is an essential to good health under any dietary regime, although five liters a day could be a bit excessive. Three liters or so is a good thing, but don’t force consumption of a large amount of water unless you are ready to spend a large amount of your energy searching for places to take a pee.

------So I think now that salt is a weird one for me. I feel we need it to get thru adaption for sure in that while we adapt and cut carbs out totally…our bodies drop a huge amt of water instantly. No carbs, no monster water retention in the body. We also flush out sodium and electrolytes very fast…could leave us feeling foggy, tired etc. So a bit of salt helps this adaption.

but then I think we never leave it and I don’t think we need it ever to the level of what some of us do use.

bob is cutting salt. I would love to hear him chime in on how he feels etc.

I am trying to cut it. I find it is getting in my way now. I feel like when I salt up I can’t get enough water. So that to me is an inbalance I need to fix. Wow I think I will just go whole hog and drop it tomorrow and report on it :slight_smile:

Also remember on salt, the bear said above that there is natural salt in meat…he stated the sodium requirements of the body are met with less than one ounce of meat/per day.

So if you increase a lot of meat you are increasing sodium thru that eating. the need for extra salt should go away. I think I am holding it for the ‘taste’ of it which is never a good thing I think.

Here is 4 oz. of NY Strip Steak:
image

plenty of sodium there especially if one is eating 16 oz in one sitting, 1 lb. steak LOL

I think we need less salt than we think but thru adaption time I do believe we need some to help support the toxin dump and water flush we lose not eating carbs and all…after that I am finding I am leaning way toward we don’t need it at all unless we are in some type of big sweat high heat situation and we haven’t had meat in a bit cause we can’t get to our dinner and when we do, if we feel icky and stressed a bit then a tad extra of salt ain’t gonna hurt ya I would think.

but for me I am definitely gonna do more research on it. I think I am heading bob’s way.

great discussion on this…time to chat up, everyone chime in and see where we all land on it and why. I find this fascinating definitely.

wow edited to say I went off and checked a few things and the ‘normal sodium’ listed out there is like at least 1500mg and then some say 2Kmg and some are 2300 mg…very interesting cause then I found this:

The National Heart Lung and Blood Association reports that 500 mg is a safe daily minimum intake of sodium. This amount will be enough to maintain the bodily functions that require sodium. In an average temperate climate, a normal adult may be able to thrive with as little as 115 mg of sodium each day. Because most foods contain at least a small amount of natural sodium, it is difficult to drop below the minimum recommendation even on an extremely low-sodium diet.

hmmm, easily supplied by meat!

this is getting even more fascinating to me now LOL

(Full Metal KETO AF) #761

Quite a gap between this and the common KETO recommendation of 5,000-6,000mg of sodium or a full tablespoon/15 grams of sodium chloride (salt) daily!

:salt::salt::salt::salt::salt::salt::salt::salt::salt::salt::salt::salt::salt::thinking: