Carnivore 31-day Challenge - Can't Tell A Lie Carnivore July 2024!

(Geoffrey) #102

Started the morning with a bulletproof tea and then around 3 pm a large ribeye with a butter sauce and a couple of hours later a popsicle made with Kiltz’s carnivore ice cream.

#103

Looking forward to cleaner carnivore. I’m in the mood for steak and eggs. Scotch fillet and two eggs. I’s winter here. Warmed by the log fire. Picked up some thinly sliced air-dried raw beef from the Biltong man today. Blessed are the biltong makers.

Listening to some carnivore podcasts on the drive to and from the city (6-hour round trip). Ben Bikman and Georgia Eade being interviewed.

(Liz ) #104

I listened to the audiobook of Eade’s latest. Nothing too new in there for seasoned ketovores but I like reinforcing my choices. Often these types of books have to devote half the pages to debunking the old diet tropes and convincing newbies that their hearts won’t explode if they eat meat, fat, and salt. But I’m glad the references are out there.

#105

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Brkk brrkk!!
*disclaimer: cooked for me, not by me :grin:

(Bean) #106

RA flare. :face_with_raised_eyebrow:

Triggered by an impossible load at work and some general hounding to take on a teaching overload (I should put notches in my desk every time I say no), an otherwise very helpful chiropractor appointment, and continuation of my personal life hurricane. We came out of the eye of the storm two years ago and haven’t yet made it to the edge.

Hit it with some steroids and Tylenol (can’t take NSAIDS). Switching strictly to fatty ground beef until I taper steroids. It’s just easier to keep recreational eating in check.

ETA- there’s good data around fasting and RA pain reduction. Hmm. Not sure fasting and steroids would work. Need to ponder that as I taper.

(Karen) #107

@beannoise sorry to be possibly a bit dumb but what is RA pain?

Left the house quite early this morning and force marched over to Sians house to feed the girls, Ren and Astrid, then ran to CrossFit and did a very puffy workout with loads of running then ran home to get ready for dancing this afternoon. Had a lovely afternoon and now sitting resting up :wink: will be a fairly early night i guess!
Didn’t have anything to eat till after the dancing at 4.30pm when i ate a packet of cooked sliced chicken… that plain chicken breast tastes so good when it os that late before the first meal😀

Dinner was a nice rump steak with a bit of beef dripping but wasn’t keen so that was returned to the fridge for cooking purposes and i added butter instead. Also had some cheese.

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(Bean) #108

Not dumb at all! Rheumatoid Arthritis, although my rheumatologist says it’s likely a rarer rheumatic autoimmune condition (palindromic). I don’t take any regular meds for it and manage it mostly with diet for now.

#109

Don’t let the name of the podcast put you off. It feels like a marketing pitch to the mainstream.

The host, Rina, has a nice Australian accent (oxymoron?) and asks the essential questions of her guests - albeit that sometimes her re-interpretations for her audience of the technical answers given to her can reveal she needs to work on listening a bit closer. It is still fun to reconcile the information provided against one’s own knowledge and then make adjustments.

I listen to this as a podcast through an app on an iPad, rather than watching the YouTube video versions. They are a bit too well orchestrated for my style. Here are some episodes that may be of interest. Dr. Chaffee was a doctor in the state where I live, but I reckon he is a bit of a jetsetter these days (might see if I can get a consult with him). I like the Prof. Ben Bikman one a lot and Georgia Eade.

#110

How is your 31-day challenge progressing ZC people? Plenty of good posts. There are only a few days to go.

We need a name for the next month’s challenge, How does "Carniv-August!" read and sound?

(Myth Buster ) #111

66 years young

I started carnivore about mid June. Lost 7 kg very quickly. Even I was very low carb before that, but very high fiber before mid June for years.

I hope I am OK.

slight improvement in diverticulosis , but still little pain. I am hoping it will eventually fade away.

(Judy Thompson) #112

That’s my ice cream! We have it a couple times a week. I don’t add the sugar but just cream, vanilla, salt and 2 whole eggs.

Sally Fallon’s ice cream used 4 yolks and was sweetened with maple syrup.

(Bob M) #113

Thanks, I subscribed and will listen to at least the Ben Bikman one.

(Geoffrey) #114

I made some tonight for me and one of my granddaughters but the little sugar addict didn’t like it because it wasn’t sweet.
Oh well, more for me. :wink:

(Judy Thompson) #115

For hubby I put chocolate sauce and Redi Whip on the table. Now he wants to be ketovore so it’s zero carb of both. It’s enough sweetness for him - for me, I eat it unsweetened.

(Judy Thompson) #116

I’m considering a move to more animal-based eating, rather than strict carnivore, but I don’t want to get sick, as I would if I just started eating all kinds of weird stuff after nearly 3 years of ZC. We have some trips coming up and a cruise, so I want to start incorporating a small amount of low toxicity plants. I’m afraid of it though, will have to replace the battery in my scale and actually keep track of it. I’ve reread Saladino’s cookbook but that seems like too much for me - lots of herbs and tons of fruit. He says he never eats more than 3 1/2 oz of carb foods a day. That’s not much even if it’s sweeter fruit but there are a few unsweet fruits on the low toxic level. If I wanted to do this, would I be going about it the right way? I haven’t made any changes yet! But just considering it. What do y’all think?

(Bean) #117

@JJFiddle I created an introductions list for myself that includes quantities to keep the carbs very low. I know I’m intolerant to salicylates, so it’s based around that. I’ve not been able to introduce much, though. You might have better luck. You could also look at versions of AIP reintroductions: https://autoimmunewellness.com/how-to-reintroduce-food-on-aip-the-definitive-guide/

One thing at a time!

#118

It’s way not carnivore ice-cream season here (mid-winter), but I can sense the fun in the seasonal eating. It’s beef stews, steak, lamb chops and shanks, and hearty hot bone broth weather down here.

I was listening to some information about allulose in the Ben Bikman interview (above) and how more recent research has found it has some positive aspects when compared to glucose and fructose. It could be an option as a non-sugar, plant-sourced sweetener.

> Allulose is one of many different sugars that exists in nature in very small quantities. It was initially identified from wheat and has since been found in certain fruits including jackfruit, figs and raisins. https://allulose.org/allulose-info/about-allulose/

(Bean) #119

July has been another rough and rowdy month. Funeral, adult kids in a a car accident, and now we’re in wait and see mode from a Covid exposure. Work wants me to teach an overload for the fourth fall semester in a row. They’ve eroded away the only other two library professionals, so as the director, I’m really the only full time one in a university of 10 000 students (between on campus and online). I can only do so much, even though I love teaching and have a really good student worker crew.

This week I was able to finish the taper on my bupropion, so that’s a win. I’m back down to one cup of coffee and have my allergy meds adjusted back to sprays, so I don’t need caffeine as much.

We found the perfect-for-us little camper this week in a used Marketplace listing. This is our fourth one in twenty years, and I think it is exactly what we need. We’ve accepted that we just need to take our kitchen and bedding with us between food, fragrances, and the increasing potential for bed bugs. We tend to end up places with limited options hotels and AirBnBs.

It has bunks big enough for our adult twins, and we’re adding a solar panel, so the guys can boondock for our Big State University’s football when they go this year.

Hard as this month was, it pushed me to really simplify what I’m eating. That has made a big difference. I’m going cruise into August’s back to campus season with that mindset in place and see where it takes me.

(Bob M) #120

For The Plant Free MD, I’ve listened to the Ben Bikman podcast, and that was great. Next up is Peter Ballerstedt, then Bioavailability of Food with Dr. Anthony Chaffee (the host).

Edit: Bikman uses a similar argument to what Gary Taubes uses, which is that if you’re going to a fancy dinner created by the best chefs and want to eat more, what do you do? You eat less for maybe a few days and exercise more. This way, you’ll be hungrier for the dinner.

And what do we tell people to do to lose weight? Tell them to eat less and exercise more.

(Judy Thompson) #121

@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.