oh boy I can’t wait for that…great pic of a good breakfast!! YOU WILL FEEL wonderful going carnivore! Can’t wait to see what happens for you.
Another Carnivore Thread
SecondBreakfast
#923
Happy Meaty Christmas!!!
@barefootbob and @MeatiMarti…hoping you enjoyed those ribeyes together!
@David_Stilley…How did you do the brie? Deep fry? That looks amazing!!
Nothing meat-related for Christmas gifts here. HOWEVER…due to the 50 pound weight loss I’ve experienced, my kids and hubby decided to get me a set of Rossignol XC59, complete with bindings and brand new boots. I don’t ski, but, these are Nordic skis - so no downhill terrors. Going to start the gym soon, make sure the knees are all good, then strap those bad boys on and test em out!
Hope you all have a most blessed holiday!
ReneeRC
#924
MERRY CHRISTMAS TO YOU ALL!! Hope it was your best one yet. And a big welcome to @MeatiMarti Glad to meat you.
VirginiaEdie
(Edith)
#926
Well… My plan was to only indulge in keto gingerbread pound cake, but I ended up also having some fruit, and some dairy free, gluten free pumpkin roll that my daughter made dairy free especially for me.
I also had a fair bit of high histamine foods, so that will cause an issue with heart palpitations at 3:00 am.
Oh well, it was a very nice day and not worth stressing over some dietary deviance. Back on track tomorrow. Well, actually, staring right now.
I hope everyone enjoyed their day.
Ilana_Rose
(mole person)
#927
I’ve never even heard of this. I have tons of family in Israel and have been there several times and sat down in dozens of households to eat and never once was not offered salt. I’m also Jewish myself with relative from the Sephardic tradition on one side of my family and Ashkenazi on the other and both use salt the same as anyone else. I even just did an internet search to see if I could find any reference to any specific Jewish or Israeli tradition that doesn’t use salt and I came up empty. It sounds like it may have just been something your friends did. It’s certainly not anything traditionally Israeli.
In fact:
“Israel is no different from other countries in overconsumption of salt. A comprehensive study in 2014 in the New England Journal of Medicine found that everyone in the world consumes too much salt. Only in a handful of African countries, such as Kenya and Cameroon, do people consume less than the recommended amount.”
Regina
(Empress of the Unexpected)
#928
Sorry late to respond. I know the value of keto, trust me. But I have made the mistake of thinking keto can solve all health problems. Magical thinking. I do believe it can solve all metabolic problems. But it cant solve functional problems. I thought keto would somehow allow me to get off beta blockers. Boy was I wrong. Went from 80 to 60 and got breakthrough migraines. Heart pounding after eating. Keto can not change structural heart defects. If you are born with mitral valve prolapse and regurgitation, you are stuck with it.
Regina
(Empress of the Unexpected)
#930
Okay so I have a chef, and get brisket every day, so trust me I would be all in.
Shinita
#932
Merry Christmas, everyone! 
I had no right to be on this forum lately (not like it ever kept me) and my food topic addiction is too severe anyway so I still don’t plan to come back to the forum, I just think I will pop in here now and then if it’s okay. With my usual walls of texts of course, I am still me, after all.
Before I got my beef I realized the week before Christmas is a very unrealistic time to do my little carnivore trial, I bake stuff as presents, I go to places and while it shouldn’t mean anything, I think it’s the last year it still does. But I am a hedonist and I really didn’t get any extra joy from eating too much carbs (and therefore, too many calories), not even temporarily, more like the opposite. I never had what many ketoers do, not liking the old carby favs, I always still immensely enjoyed them as my tastes changed little (except regarding sweetness) but it’s over now, it seems. Finally.
I start my trial tomorrow (technically today as it’s almost 3am here but I am not in bed yet so it’s tomorrow for me). Tomorrow will be a bliss, my poor body and mind will welcome the change. I am not unwell at all, I wasn’t THAT crazy, I just ate more carbs I prefer. I kept eating my protein without vegetables in the last weeks, most of the time. I always do such things, I practice my new habits even if I seriously break my diet. I learned to eat little vegetables on moderate carbs (actually low-carb but “low-carb” is way too wide, even the middle is worlds apart from the two extremes of it) and now I ignore vegetables when I have some normal animal food.
We ate the beef ribs. You probably aware but 2kg (a bit more than 4lbs) is a tiny amount even though only a small fraction was bones. We were in a hurry back then so I just put it into the freezer. So we had a big freezed chunk, it didn’t fit the microwave oven but our mini oven if one of the biggest ones even though way smaller than a normal one. After the outside became soft, I cut off some parts (the bones with some meat for soup and a few slices because I had to try to fry it) and well, we just baked the rest with some garlic and salt. It wasn’t our original plan but it was the simplest at that point.
Frying or baking, it became super chewy Our teeth had no chance. It was fun and I had to try. It seems very easy to make it more tender next time but the flavor was too subtle for me, I just enjoyed the texture (okay, it was too chewy but still, it was fun just tiring and I may not have sharp teeth but I have sharp knives). Pork is LOADS better but basically everything I normally eat is tastier. Good meat should be good without extra spices. It’s probably my personal taste, oh well. I will use tricks - and try the other parts for sure. But no way I will like beef nearly as much as pork, I think.
Beef ribs are supposed to be fatty. I even saw pictures of clearly very fatty ones. Well, mine was quite lean, definitely waaaaaaaaaaay too lean to my liking.
The meat in the soup was soft just not flavorful enough. I can’t say much of the soup itself as the vegetables (a ton as normal for my SO. I will make my next beef soup) overpowered the meat.
The chewy parts around the ribs are so fun! My SO didn’t like those though. Yep, we are quite different.
So only some beef neck is left. 2kg for two. Some smoked pork chuck, cheese, eggs, very little fried meat from our relatives and I bought some proper lard, finally. Bread with lard and (usually purple) onion slices is very popular in this country so it was nostalgic. And I ate bread with lard, it wasn’t perfect (normal bread totally lost every charm now and I never got very attached to my keto bread in the first place but that lost its little occasional role too). But I can eat almost everything alone, including lard - if salt doesn’t count. Lard with salt is a fine snack. My SO didn’t even touch it except for the beef soup, he wanted to use coconut oil but I found that idea very bad. I don’t use coconut oil since I have lard. I consider coconut oil as an important ingredient for chocolate and that’s it for now.
So, I will be careful as I have very little meat but frankly, I don’t particularly want to eat meat right now, I ate a lot lately (for me, at least). Of course, hunger would change that but I doubt I can meet my real hunger in the next days, I ate too much for that.
But I want to start with being super strict so no plants or dairy tomorrow. And I will relax my ways as I feel the need. I know my body has no problem with my usual small amount of harder cheese and I like them as spice for my eggs. Normal spices are fine but I only use mustard and other similar condiments if I must, it will be tricky as I often used it in place of vegetables when I ate eggs. It’s sour, a bit wet and totally balances out the fatty protein rich fried stuff I eat. And tasty too but that’s no problem, my food is tasty to begin with, I just can’t eat plain eggs all the time but I won’t.
And then we will see. I don’t want to be a carnivore, I just need to go very low with my carbs most of the time, keto isn’t enough. Whenever I added some carbs, I started to have problems with satiation, again. It’s annoying and not only because I need way too many calories then.
I did some experiments and it seems plants are fine for my satiation as long as I keep my carbs super low (I probably need to avoid most plants because they just make me hungrier). It’s a tad tricky though and I can’t imagine it would be healthy longer term. But it’s not for longer term (I couldn’t keep it for a whole first meal of mine my first meal is the main and sometimes only meal so it must be biggish and satiating), I just want to understand how my body works (and survive the times when I accidentally has very little animal food I am willing to consume in the proper amount).
December was always the month I totally couldn’t do much keto (apricot season was the other impossible time, I just can’t fill 120 jars without eating some. it’s one tree when it has a good year, I had 3 before). But January and February are perfect for keto especially after December when I don’t want to see much carbs. So I will do at least keto but as my desires towards vegetables can’t seem to come back, it will be very easy to keep my carbs low. Especially that I seemingly lost my need for fruits (I need a long term experiment though, December is a bad, bad month for it, for multiple reasons) and I broke my problematic but quite loving relationship with peanuts (and the other nuts were mostly for the rare bread or frequent cake type food and I don’t need those if I eat properly. I think. I really need those longer term experiments. If I just “need” something once in a blue moon, that’s fine, my body can handle that, in moderation, at least.
I tasted pork liver at a relatives some weeks ago. It wasn’t stellar and the cook was great and I normally like pork. Liver is tricky for me, chicken is so-so, duck is amazing, rabbit varies but mostly meh… Pork isn’t bad but not my favorite for sure. And I couldn’t order beef liver yet. I want to try other kinds. Veal, lamb… I am hopeful about those but I really have no idea. I don’t remember how wild piglet liver tasted like so it surely wasn’t amazing.
Ooops, I actually wanted to write way less. But so many things happened…
Another thing… Magnesium. I experiment because why not? I never could avoid calf cramps when I went into ketosis without supplementing it before but I probably never ate meat around those times before but maybe my small amount doesn’t matter anyway especially that I just start the whole thing. Whatever.
I will log my sodium consumption too. It’s harder when I eat smoked salted chuck, those aren’t all the same but I never eat much of it anyway. My added salt intake is quite low lately but it will drop as my calories (inevitably) drop. I can raise it with more soup and lard. Eggs barely need any salt.
I do my best with my macros as I am curious but I am somewhat lost if it’s meat, no idea about the fat content, after all. So my really meaty days will be quite inaccurate but it’s no problem, my less meaty days will be informative especially if I will have more in a row.
Fangs
#936
So over in another thread titled…Can you be Keto and get really fat?
People are answering and discussing it in length.
Almost all the answers are yes. You can put weight back on with Keto more easily than one thinks. And people are listing reasons why. I find it very interesting.
But ONE poster said this and I copied it: My personal discoveries - I can NOT overeat if pure carnivore.
Ahhh, hhhaaa 
I so agree with this. I found it just great to read that carnivore was mentioned in a good light and for a right reason.
And it is true. It is very hard to overeat on carnivore. Your body is so satisfied with protein and fat that at some point we just can’t eat more even if we want to! There are days I walk around saying, wow I wanna eat something cause I haven’t eaten in a long time BUT I AM SO NOT HUNGRY and I just can’t eat even if I think it might be ‘time’ to eat. Or you tackle that 1lb. or 2 of meat and at some point you can’t put another bite in your mouth You must stop.
Just found it interesting out reading the board. It is nice to see another person just mentioning a monster plus side to carnivore when chatting about how on Keto people are saying they can grossly overeat on it.
Huh…cool thread to read about Keto and how some are doing on it and their eating troubles.
barefootbob
#939
I’m suspending my salt experiment.
I’ve had some issues come up that may be related to several things so going to remove that as a potential factor.
For a while now I’ve gone 0 dairy, and no added salt so going to add back in salt (just not tons of it) and possibly some dairy.
If it turns out to be unrelated I may go back to not salting my food. I’d actually grown accustomed to the taste and felt just fine.
David_Stilley
(Full Metal KETO AF)
#940
Actually it’s a thin Mini Brie that’s meant for grilling or frying. I’ve done both, this one fried in unsalted butter. Poke some fork holes through the rind first. You can bake Brie too, it’s amazing when it melts and crisps up golden brown. Do it on parchment. 
MeatiMarti
(MeatiMarti)
#941
Hey thank you so very much I’m really really excited to be on this forum and to learn more from you fine folks and I wanna wish you all a very happy new year