@FrankoBear I got some monkfruit /erythritol mix for his This text will be blurredhot fudge sauce, not sure if that blur will work lol. The recipe was very faulty as it came out liquid but I added xanthan gum and blended it and he loves it. I’m averse now to storing multiple sweeteners. When I went carnivore from keto I threw out massive amounts of sweeteners! I’m happy not to use them now! But that’s good to know about allulose.
Glycine as a sweetener was also mentioned by Saladino in the cookbook. It is just an amino acid. He seems to use it in meat recipes. I have to look into it more… Some is on its way to me.
Carnivore 31-day Challenge - Can't Tell A Lie Carnivore July 2024!
JJFiddle
(Judy Thompson)
#121
JJFiddle
(Judy Thompson)
#122
Bean-You could also look at versions of AIP reintroductions:
I read this… Hm there are things in it I never want to add, like seed oils, and seeds and nuts. I want to stay primarily carnivore but from a social acceptance standpoint, add a few nontoxic plant foods (could I ever have a salad??). There are one or two nontoxic plant foods I’ve really missed but I’ll have to go slow and weigh frequently to guage response. I lost 50 lbs and no sign of regaining on carnivore, just want to keep it that way.
Our job is so demanding and it’s entertainment… doesn’t look good on a fat person 
beannoise
(Bean)
#124
I should have mentioned that some of your earliest intros probably should come from the AIP allowed lists. I’m on the road- but let me know if you need a link.
FrankoBear
#125
Glycine is the sweet amino acid. Something to consider is that glycine is metabolised down to the precursors, the building blocks, of oxalic acid. As connective tissue and cartilage recycling in the human body is the internal way that oxalic acid is produced. If that system is loaded fully and the person also eats oxalic acid containing foods than they can get symptoms of oxalate toxicity. An interesting aside that I picked up from a podcast is that people that have lots of nutritional collagen supplements can also get sore joints, or relieve sore joints by going off the collagen supplement.
LizinLowell
(Liz )
#126
Oh my goodness, now I’m super confused. I have a condition of collagen deficiency so I supplement with it daily. It seemed to be the only thing to help my knees. Taken it for years and years. But lately everything aches, perimenopause? So now I don’t know what to do
Carnivore 30-day Challenge - Carniv-August 2024!
Karen18
(Karen)
#127
Can’t think where i got too… Friday, I think…
Just dancing in the afternoon at Lichfield. Had a pleasant but fairly warm afternoon.
Yesterday… ran to CrossFit and did puffy pairs workout then walked home via the shops, then late afternoon walked back to Long Eaton to do a bit more shopping with my trolley and walked home again.
Rested today but took Raymond for a cuppa to a nice farm cafe in the countryside. Not been to this obe before so it made a lovely change and the views were beautiful.
JJFiddle
(Judy Thompson)
#128
Great info and the reason I love this forum!
For me personally, I never expect to depart from the first list, “Least toxic plants” which contains sweet and unsweet fruit and honey. I don’t expect to do much with sweet fruits (maybe some lime) or to use honey at all. Unsweet fruits consist of 4 things: avocado, squash, cucumber and olives.
Tomatoes, though fruits, are listed in with deadly nightshades in the “very toxic” list which is much longer!
Interesting about glycine though. I’ve been looking for info on it - even whatever I read in the front half of the cookbook, which is his update on Carnivore Code.
Shinita
#129
I hold myself back for so long (as I should considering I couldn’t do carnivore. summer is one thing but I didn’t want meat for WEEKS. I still don’t want it so much but I feel ready to eat proper amounts again. of course I ate meat, it’s hard without it with my tastes and anyway, meat is nice but not nearly enough to have any chance with carnivore) but I have my limits. And I really wish to have some carni times again if possible and I will make it possible even working with fruit more than I wish to. I love my garden and Alvaro eats much fruits but sometimes things get a bit much. It’s not predictable.
It’s good I don’t need to heed such lists 
Honey and sweet fruit is the farthest from my body’s desires as they are sugar (I like fruits but not often and not much and it’s preferable when they aren’t too sweet). Tomato is my number one veg by far though, if I stop eating that, the other vegs won’t have any chance! Even off carnivore, off keto and off low-carb, I still eat close to zero veg including tomato but a tiny bit is SUPER good with eggs and cheese, maybe even meat but I don’t need that combo often or ever. I have my own tomatoes now, nice in their subtly sweet way, where are the super sour, not sweet ones from my childhood…? I love sour.
If I could choose one plant item, that would be gluten, most definitely. But it’s me, I am fine with any amount of gluten I am able to eat, apparently.
But now I come back to carni if I can. We got eggs (we were very low, I barely ate any sponge cake lately! I bake a batch today and quiche too, I bought some cream on sale with a close expiration date) and it seems I can eat meat again (I just couldn’t eat much for some weeks. I still don’t desire meat but I can eat it and I desire other things even less. except cheese and eggs but I can’t live on them. I ate so much cheese lately… and I have a mild sausage phase too)…? We will see, I plan to bring back my fat fast days so eating very little meat on some days will be fine.
It’s July so I won’t do pure carnivore for long but a few days per week sounds lovely. And I normally like to have a toe out of the line anyway. We have produce, I work with them, zero plant is unrealistic. But I really miss carnivore(-ish).
I am a bit better at avoiding coffee now, I only drink it in the evening or not even then now. Usually. I always have worse days.
We run out of butter for a while and when we bought some again, I promptly ate 50g (it’s much in my world even though I could eat way way more) when being very satiated. I am never properly hungry since weeks. IDK why, carbs or my carni escapades but probably both. I could use the very rare long carbier time to see my changes. As I already suspected and experienced, carnivore-ish as my default woe helps with carb handling and it can’t get “better” as I may eat a lot of sugar and still feel pretty fine unlike in the past. Interesting. It took a lot of time to make sure as I can’t go as far as before now, I don’t fancy higher-carb food nearly as much as before. It’s even more noticeable when I look at my attitude and opinion about what food is. I may get some nostalgic quick slip very occasionally but I would be very confused if I got some carby thing for a meal when I need proper food.
But many people eat in such a weird way that even Alvaro would be baffled. He eats high-carb but not carbs with carbs (just for dessert). He needs his protein and fat and everything.
His little brother will get married on Sunday and we go to a lunch, I wonder what that will be like…
But I am even more curious about the food if we go to Sicily, there will be 3 bufet style meals. But we have no idea yet. We submerged in some bigger waters twice this year and it was nice (except the mosquitoes in astronomic and very scary numbers in the first case) but a week next to the sea would be something else… We will see.
I had my birthday and we did absolutely nothing. I plan to make steak already but we had other plans and things to eat, now I have the chicken quarters, the freezer is in a big part the fruit collector for canning now… And it’s not like I desire meat anyway. So I keep postponing it but it will happen soon! I have read about it and I am moderately confident I will make something edible from the probably ribeye. I just fry it, what could go possibly wrong, after all. I won’t even fry it into oblivion as I know very well that is for pork and not beef.
Hopefully the article wrote right things despite the stupid extra recipe… They used rapeseed oil there. WHY? I can’t understand why people love putting seed oils into perfectly fine animal things - EVEN when it’s not to make a product cheaper… (But I very much against that too. I barely can find canned fish without sunflower and rapeseed oil here). But I ask here now, do one uses a tiny extra fat in the beginning even for fatty meat? As I don’t do that with chicken or pork ever. The fat comes out slowly but it happens eventually… And those animals need a lot of time. Maybe it’s different for a quick ruminant slice… I will read more.
The other thing I don’t get why there are WAY more expensive cuts than ribeye because as I have read, ribeye is the best cut. I am biased as I dislike lean meat I am aware… 
Oh well, I am just glad my favs aren’t the expensive cuts, no matter the animal (except where the whole animal is very expensive and I still like it). The cheapest pork is the lean pork thigh and the fatty shoulder - and the not so common 70/30 scrap/sausage meat. And I love these best except the best cut ever, pork shoulder, a good fattier loin is lovely too and they both are just a tiny bit pricier than the cheapest cuts. And pork hock is among the cheapest cuts too but I never buy it. The smoked cooked one is what I buy (still cheap, it’s amazing).
Chicken has some super cheap, super bony parts but if we just look at the normal parts, I strongly prefer the cheapest: legs/quarters. Or a whole hen, some extra work but very useful and tasty too.
The most expensive lean parts never hold my interest, be it fowl or pork. I am not very familiar with lean ruminant meat but lean deer is pretty good. And cheap for a ruminant. Actually, the cheapest beef from the supermarket and the ribeye from the beef farm are close. The latter is a bit pricier but still quite close. Supermarket ribeye is on another level… Beef farm prices are good.
kib1
(KM)
#130
Just a smile, I was reading and apparently, one new slang term for carnivores is “Ruminati”. I really like that! 
Karen18
(Karen)
#133
Well what a busy day i had yesterday… after usual first thing exercises and reading in the garden i had a really brisk walk up the steep hill to the tram terminal heading to Bramcote for a Nordic walking taster session with the U3A group. When i got just passed the trams i had a sneaky suspicion i was going to be behind time so started running up the trail that goes up a very steep hill and over the top to Bramcote…given that it was turning into a scorcher of a day and the sun was beating down, it was pretty hard going…hence my intial thoughts were to walk! I arrived with 2 mins to spare before we started the session!
The nordic walking was better than i expected and quite a workout if you put your all into it… i always put my all into virtually everything, just the way i am made 
then after the taster i ran back home … still very hot but mostly downhill with just a couple of uphill climbs. Decided to enrol for some more sessions that the Nottingham City council are funding so they’re free…get in there while you can!
Had a quick cuppa before walking over to my daughters house to spend some time with her and Freddie then walked back home the long way round via the town shops. I was glad to sit down when i got home… my hips were feeling the effects and were ready for a nice rest. You would think i would drop straight to sleep at bedtime but not a chance…ping …wide awake and so had to pop downstairs for a couple of Black pudding and a cup of hot water… then with a change of pillow i ,finally dropped off. I needed to get up early today as i had to put the car in for annual service in Derby …isn’t it always the case that you can’t sleep…plus it was such a warm night! Anyway i have a posh courteousy car to drive around in today… a nice 2024 merc which of course is about two and a half times longer than my baby Smart for two!
I had a bit of a picky foody day yesterday, probably because of all the exercise. First eats of the day was a packet of coocked sliced chicken that i took with me to my daughters house at 1.30pm . Then when i returned home i had a sirloin steak, some roll mop herrings and a bit of cheese then later the black pudding… oh and a small tub of smoked mackeral patè
Obviously no CrossFit yesterday and unable to get there this morning with taking car in to garage. Won’t be there tomorrow either as car in for MOT! …Lordy it’s all go here… but loving the heatwave!
JJFiddle
(Judy Thompson)
#134
@Karen18 30,000 steps OMG! Let me think… That’s about a week for me!
Fruit makes me a little nauseous. Everything else I eat is zc per usual, no change. I put a spoon of glycine in my coffee. It’s very sweet. Made me slightly nauseous. Didn’t raise blood sugar any more than my usual coffee with cream does.
Got a nice chopped sirloin without gravy to scrape off, at a restaurant yesterday. Not seasoned, just what the doctor ordered.
The usual use of glycine in Saladino’s cookbook is in meat recipes. Going to analyze and chart those since glycine isn’t in the index.
Karen18
(Karen)
#136
Todays eats… 2 fried eggs 2 sausages 2 black pudding in Nottingham this afternoon. It was so hot and sticky today and too busy in the City with all the kids in the market place where the broke council have put in a beach for the summer hols! I was melting on the bus joumeys!
Dinner was the leftover cold duck i cooked last night… not the bedt duck i have tasted but it went down.
Car passed MOT today. A few things will need sorting over next few months…brake pads and more tyres getting close to illegal…hey ho needs must. The car is a means to an end of i want to keep dancing.
8pm and I am sitting in the garden, the sun has left the garden now so it is a bit cooler. I have been feeding my neighbours guinee pigs while they are away till monday evening and watering both our gardens… don’t want them to come back to withered tomato plants!
My daughter is off to a wedding in Italy on Sunday so i will be feeding the girls for a few days. Blimey this retirement lark is wearing me out!
CrossFit tomorrow morning… will be first session this week what with the car service and MOT and the U3A stuff on Monday. Dancing Friday and Saturday.
Roll mop herring i ate last night… they are scrumpscious!
JJFiddle
(Judy Thompson)
#137
It’s good staying home, making my food and staying carni. This experiment will take awhile, I’m so content with results for the past 2½ years.
Yesterday, my boiled egg midmorning, ¼ chicken for lunch, and smoked salmon with cream cheese at 5. About 8:30 I had a few slices of extra sharp cheddar which I split with Mimsy!
Today, I lost track of time having coffee on the porch until 15 minutes before Toastmasters was starting, started lunch following the meeting at 12:30. Made chaffle-cheeseburgers, added mustard. Then the usual Kiltz’s ice cream I make a couple times a week. Good with coffee crystals sprinkled over.
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(upload://79UvxEvKAY5eF7y5ZPxxDOBI62W.jpeg)
One of the hanging plants, a purslane, has a cardinal nest in it. We watched Mrs. Cardinal as she built the nest and sat for a couple weeks, now the babies have hatched. This morning Mr and Mrs C fetched worms together and both fed the babies. They’re strong enough now, we can see their little beaks sticking up through the purslane as they feed. It doesn’t seem to bother the parents that we’re sitting less than 6 feet from them drinking coffee.
JJFiddle
(Judy Thompson)
#138
This is the chart from Saladino’s cookbook on transitioning from carnivore to animal based. The middle section, high toxicity, I will never touch: nightshades, brassicas, oxalates, seed oils.
As far as I know, there is no other carnivore influencer who has even attempted to publish anything regarding a carnivore to animal based transition (do you know of one?). In addition, pure carnivore as a 30-90 day reset/elimination process is always an option.
kib1
(KM)
#139
The colors are confusing! What I’m basically getting here as a transition suggestion is to cut out about 1/3 of your fat calories (not the protein) and replace that with the same calorie count in carbs from the green list.
JJFiddle
(Judy Thompson)
#140
You must be talking about that last column on the right. I haven’t looked at that yet, lol. I’m just concentrated on levels of toxicity of various plant foods.
I’ve barely dipped a toe into this “animal based” woe. I’m not a calorie counter. I’m just looking for guidance for a modus operandi that won’t reverse benefits of my carnivore experience.
It’s different for sure! So I’m sailing along as always and mainly just studying these ideas. It seems from his videos that Saladino eats a LOT of fruit but according to his book it’s about 100g. Since I’m pre-diabetic I’ll be going more for the unsweet fruits and looking for balance that way.
If you used avocado rather than say, banana, your fat ratio might remain the same or similar. Interesting thoughts.