Carnivore ZC SurfTurf-tember! 30-day September Challenge. 2022

(Alec) #432

I have a question for us carnivores… what condiment do you allow with your meals that is not strictly carnivore?

I love horseradish sauce with my steaks. What about you?

#433

Went from blinding headache to heart palpitations to atrial fibrillation to two sick days off work due to the chest pain and tiredness aftermath. This is my first heart episode since mid-year COVID, and it was brutal. Weirdly I have been getting a night time fever, like I had with COVID, but no other symptoms. I think the term for revisiting viral illness symptoms is recrudescence. That sick leave meant I could get home to the countryside to recuperate. Being careful to add more salt and back on a clean eating plan. I reckon I messed up my electrolytes and insulin with a holiday weekend of eating on and off plan last week. Everything stabilising now.

This is a Protea flower from a shrub that started flowering while I was away in the city.

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Does “Carnivore Rocktober - Steady as a rock - 31 day ZC challenge” start tomorrow?

#434

:partying_face::partying_face::100:
New chapter is right :slight_smile: You can now focus on you and just enjoy yourself as you want, you on your own time! Are you actually done or do you have countdown days left til you are finally done working?
Mixed emotions I am sure but in the end, embrace all the free time ya got! Happy for you K that you are thru that process and got an answer.

@Azi, oh yea I am sure you are not gagging down anything at all :slight_smile: I know you are making it work very well for you!! Not a doubt about that!! Rock on Azi, you are doing good for yourself!!

I used a few more back in the day but now I use less. I like a sprinkle of my poultry seasoning on my chicken breast, a small amt of a dry rub for pork when I make my ribs. Nothing on steak, I keep that one plain. I do use regular ol’ mayo in tuna when I eat tuna, which is sparse now but every now and then I get a hankering for that little mayo taste. Not much more, I whittled down condiments thru the years just because of taste changes and just didnt need them anymore.

Very glad you are doing so well Alec!!!

I love that. Steady as a rock!

Wow FB that episode you had sounds very rough. Your countryside and rest and good meals will heal you up!! Sounded scary! So sorry that happened!

It is good to read you feel more stable now!! Hope all clears and you come around in good form fast!!

-------------------Keeping it super simple.
Key words for me.

You know guys I ‘do this to myself’ in that I get in my own head literally at times. I think if everyone is eating flipping their zc a bit or doing something this way or that should I be doing it too? Most times I don’t and never worry but then I get these episodes where I fret over it. Over think it and feel like a panic sets in that I need to change me. Feel like there is a ‘new zc’ thing going down and I am being left out LOL but I then get out of that mindset and back to normal. (just a thing that happens to me sometimes) but I read Vic’s post just saying Let it go Fangy and I realized Vic was just so right in such a small sentence :slight_smile: :slight_smile:

OK, I am back to basic simple that I keep on doing. Rocking forward into Carnivore Rocktober will be great for all of us!!!

So today is regular ol’ NY Strip steak. Dinner not sure cause I think hubby said he wanted to order from our fav BBQ joint. So rack of ribs or maybe brisket? I do have burgers for backup at all times so if we don’t order I may just make a big ol’ mini meatloaf for me.

Good ZC times ahead for all!

#435

Of course I must reply despite not being a carnivore. But I have plenty of carnivore-ish days (condiments are one minor reason I prefer this more relaxed term for whatever I have as my default woe, it’s “safer” to me) and thought about such things a lot.

My major condiment is mustard from the beginning (sugar free but it has erythritol). But I use way less than before. It went so well with my boiled eggs and sausages but I eat them less often now. I eat more meat and good meat is fine with salt only. I am a hedonist who likes making great things even better but a pork chuck roast with salt is perfection, it hardly can be improved using the same base ingredient.

But I have quite a few condiments, I just almost never use them (for my own purposes, I put them into Alvaro’s food if that gets better with it). I don’t feel the need. Sometimes when I need to eat but my appetite is horrible, I finish my fried meat with the help of some condiment or spice mix. I did that yesterday, a tiny tex mex spice (not my fav but works sometimes, I was curious and bought it once) and yolk+mustard worked wonderfully.

I am not used to sauces and gravy isn’t a thing here (still don’t know what that thing is like, I only tasted one from a package, that wasn’t so great but surely homemade ones are different, even from each other), my meat is almost never dry so I don’t feel the need to add such things. I probably will use mustard sauce for my hake fish as that is super lean and not very tasty but I like the texture of fish and it’s not bad just lacking, salt isn’t enough.

And I have the “bad condiment level” dishes, eggs in purgatory and stews. Alvaro eats the vast majority of the sauce in the former case and I think we make stews with the tiniest amount of onion in the country (people hating onions and making them improperly i.e. without any don’t count. Hungarian stews come with paprika and onion). But I don’t even eat stew every month nowadays.

@FrankoBear: I don’t comprehend what happened but best wishes and get better!

I did my morning cooking, sometimes I do that. Felt safer. It’s fried pork, my two fav cuts… If I make my especially tempting food fresh before lunch together with Alvaro’s dish (they both need little care and it’s nice to multitask in the kitchen) I may eat them up even without any need… It will be a meaty day so I hardly will overeat or eat too late but still, I want to wait until I appreciate food even more.

I only have a photo of my pork butts as the chuck pieces are uglier and I put them on a plate already containing some not photogenic food (I swiped the fatty/meaty oven tray with a sponge cake, it will be lovely to eat. a tiny bit of that fatty substance found its way into the pan too, it surely helped with coloration…).

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I will have a nice day eating wise. I decided I fry all my meat, no matter how cute and useful they are in their little freezer boxes, they were only 600g together… And I plan to focus on it and forget about eggs unless I will need them. My day will be a tad lean but probably okay. But I have a precious little cup of mascarpone for emergencies.

I plan to eat only dinner, it would be nice to get over with the big cemetery talk on the phone first. It should be simple and smooth but it’s still stressful for us. But it will be fine and then I will have my meal more in peace.

I can’t get the hang of sleeping at the right time and for the right duration yet, I need to try harder. I am a bit of a zombie again and even my belly feels strange but not sleeping in my sacred hours (3-6am) can do that to me (it can’t be bad eating or too late eating now).

Oh, sunshine! We had much rain in the last several hours but apparently I don’t need to skip my walk, I would stay a super low energy sleepy zombie that way… I LOVE sunshine except maybe in summer but it’s important even then, it’s just too much and too hot.
I may live in a place without high mountains (sigh), sea (sigh) and proper waterfalls (:sob:) but at least we have lots of sunshine all year round. Once there was 3 weeks of fog but it doesn’t happen every decade. Normally we have frequent rain too so it’s a nice balanced place with 4 seasons (theoretically. sometimes spring doesn’t really happen, it’s so quick but normally it’s there) so it’s fun. And much wind. And way more trees than people (300x? 1000x? in the near vicinity… using a bigger radius it gets way better before it gets a bit worse), it’s wonderful.

(Megan) #436

Hey grl, just do you. If you’re talking about 80/20 as a new ZC thing, I’ve heard it’s actually original carnivore when carni became “a thing”. Early ZIOH days etc. Lower fat and higher protein came later. If something isn’t going right the advice to eat more meat came later. Then lots of ppl developed a following thanks to social media and all sorts of stuff is being promoted as “this is the way to do it”. Only thing any of us can do is find what foods and in what amounts work well for our particular body. It’s tough when trying to troubleshoot and heal things sometimes. Not like we can go to the medical profession for help with a lot of things. Hell, I read the other day the healthy range for blood glucose in 1960ish was 60-80. Can’t even rely on some of today’s blood testing for help. We get sicker as a society and the values determining what is normal and healthy change. It’s truly messed up.

(Megan) #437

Thanks rough! And scary! I have you come right really fast. Love all the photos of stuff you post :purple_heart:

#438

so am I some days :stuck_out_tongue_closed_eyes::skull::clown_face:

I started ZIOH when it started on a website :slight_smile: way before it hit facebook and only thing I ever learned from them ever when it all kinda started for me was…eat. just eat any meats/seafood fish and fowl ya love and don’t look back. eat what you can afford and love.

they would never chat percentages or endorse any type of fasting or anything other than just eat. move forward just eating, which literally is my center of my zc.

but you are so right, there never was ‘fancy carnivore’ back in the day LOL there was no try this or that, we just ate meat. with the chats I feel like a zc dino but then again I can never deny how fab I have progressed thru this lifestyle so yea, me get my lil’ ol’ pea brain back into my personal zc mindset…yea that will work :slight_smile: :slight_smile:

thanks for a good chat, it always helps cement me back to me. sometimes I sure need just that!!

(Edith) #439

I hope you figure out the cause and are able to keep it from happening again. That episode sounded particularly bad/scary.

(Vic) #440

Oh dear, stay strong Frank. Get better.

(Vic) #441

Very hungry today, don’t know why, just happens.

I ate 4 steaks for lunch and a whole chicken for dinner. This is somewhat more then usual.

I’m in Spain now. Tomorrow I travel to Belgium. London was cancelled,yay :smiley:

A friend told me the wild oysters are good again after the summer season, so next week is climbing the rocks on the breakwaters to get a bucket of fresh oysters.

Nordsea crabs are also in season, the females are stuffed with red crab meat.
It to mush of a hassle to catch them myself, I can buy them from local fishermen.

Have a good weekend all and dont fall in love with a Vegan, its a trap.

(Karen) #442

Yep done…“could I please leave my ID card at the gate on the way out” hahaha! This afternoon I went dancing to usual Friday afternoon tea dance. A lovely friend their had passed away this week and his son in law came in and announced the funeral would be Thursday the 13th Oct. I said to Raymond I had told Peter we would do our best to get there and followed that with … “it’s Thurs 13th … I don’t think I am working that day!”

I get 3 months pay in lieu … the Gov said I could either work it or not work it which would I want to do? I said that was a bit of a silly question wasn’t it? He laughed and I said I don’t think I will be in tomorrow! So I have done the dirty deed!

You will never believe it, I thought I may not sleep very well last night with having so many mixed emotions and well here’s how I slept.

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Compared to normal sleep over as many years as i can remember
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I was actually in deep sleep longer than the time I was awake! I would love to think this will happen again :pray:

So first thing I donned my lumber jacket and sat outside with brew and books… a bit dreary out there but the fresh air is lovely first thing in the morning.

Didn’t have any brunch today just pottered Bout, got an u used cabinet from front room to use as another book case for in the kitchen and fits in really well. 8 was getting fed up with having to stack books on top of the ones in the bookshelf I already have in here. Then went and had a bath and got ready for tea dance. Pottled there and back with no real traffic issues this time and hd a super afternoon. Of course it dawned on me during the afternoon that I hadn’t got fatigued from getting up at silly o’clock and working all morning so already seeing the benefits! :grinning:

Dinner was chicken wings that needed to be used today preceded by last 2 slices of ham and followed by a bit of cheese, 3 rollmops and a few mussels … not the whole tub today! Was going to have 2 rump steaks till I noticed the wings use by date. They were okay, reduced in Company Shop the other day but from now on I do my own. I was able to buy 1kg of fresh wings in lidl at 1.85 so even cheaper than Asda’s 2.03. Bought 2 packs the other day and portion packed this morning and stuck in the freezer with the Asda wings. Plenty to keep me going. Got to rein in the finances from now on! Steaks will wait till tomorrow.

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#443

I wrote this a few hours ago, planned to shot my new flowers but forgot. So I just send it now.

80/20 isn’t fully new for sure :slight_smile: I knew that as 1. therapeutic keto with extra rules, PKD or what? 2. Obviously it suits many people wonderfully, either because their protein and energy need leads to it or they simply feel best with this ratio (or maybe it suits their taste if they are lucky enough to have a big wriggle room but choose this ;)).

No wonder I always were around 65% fat as it suited my tastes and ALL my staples were there… I often went higher as adding some very fatty bites were lovely… Hence my 65-70% times. I was there very nearly all the time, automatically. If it started to stray, I immediately desired something to balance it out.
It’s a bit odd that I ate too much there and now I can pull it off… But I can go lower too, 55-60% is easy and nice here and there but I inevitably go higher if I don’t focus on leaner protein. I can’t even try to go lower than this, what would I eat, 1 kg lean fish? I don’t like that near that much. I surely would get hungry anyway due to the lack of energy - and possible, I would specifically miss fat, if not the first day then the second.

I did 80% fat once, I like fat and overeating isn’t a challenge either so it was easy for one day but I probably would need time to get used to it longer term. I would fail a lot first, I am super bad at eating according to plan.

I never followed anyone and I still am unable to watch videos about eating (I am better with articles where I set the pace. some quick videos are lovely but those usual huge ones? I can’t watch them) but I don’t need that anyway. I listen to my body and experiment, that’s how I roll.
But as I wrote in another thread with that video about this old/new style, it’s good to hear about such things. I had no idea it was a THING (and not PKD) that helped certain people. Or that metabolistically ill people respond to protein way differently (it makes sense though).

Meanwhile the cemetery talk is postponed but it will be okay. I can calm down now. Alvaro bought me pansies! Yellow ones, I always find them the most cheerful :slight_smile: I mentioned they are cheap and lovely at the village greengrocery several days ago, I just couldn’t buy them then as I didn’t want to held them in my hands during my 5-6km walk home… But it was car day again (rainy morning) and he remembered :slight_smile: I love these cheap common beautiful flowers soooo much!

(Megan) #444

Yea ZIOH has changed over the years. Anyway, most important thing is what you are doing is working beautifully for you so no reason to change it.

(Megan) #445

Wow Karen, that’s amazing. I really hope it’s the 1st of many!! Your pics have inspired me to buy an air fryer and some chicken wings :crazy_face:

#446

I have listened to a video from Steak and Butter Gal. Wow. Even black pepper can cause problems due to oxalate? But one normally eats such a tiny amount of it… Not the slightest idea how much oxalate it has and how much may cause problems though… For some reason I stopped eating black pepper when I started to eat meat and pretty much stopped eating vegs. Vegs are very delicious but still not nearly as good alone when cooked as meat and even eggs… I add spices to my eggs sometimes but never black pepper, I don’t know why, I LOVED black pepper before, I used it generously. Oh well. I liked garlic too and I stopped eating that too. Carnivore did stranger things.
Oh wait my sausage spice mix does contain black pepper, it’s mostly paprika though. I rarely use it nowadays as I am way more content with roasts and fried meat for a long time but it happens here and there.

And salt may cause tiredness… :astonished: Okay, sodium is pretty important for the body and who knows what it can change for whom… But it was still surprising.

I don’t have night eating today, no wonder after my pork. Except I couldn’t resist and ate a little piece left, not the bigger one, despite being perfectly satiated. Pork is just too tempting when I don’t have much of it in my immediate past… Maybe I should put it into the freezer after my second dinner (or the first if that is OMAD sized)…

Tomorrow is city shopping. OMG. So many shops, we even need a new water tank, poor water pump is working all the time when we use water and the flow is changing all the time. There are parcels to send and pick up too… Shopping is stressful if too much but it can’t be helped. Or we can cycle to the big town to diminish the city shopping load but the weather isn’t so good for it lately. It’s good I glued the seed grinder cups (temporal but not super short living solution and I can do it again) so we can postpone buying another seed grinder. We need it all the time, mostly for Alvaro’s dishes of course but I can grind anything properly dry with it, I used it for dried ham and even dry sponge cakes before. When it’s proper and not glued by me, it can even grind drier cheese parts, I dislike grating cheese so it comes handy and the pieces are tinier too.

#447

Hi everyone,

Let’s continue and move the chat over into the October Rocktober thread.

(Judy Thompson) #448

We’re at Union Station in Washington DC tonight playing for a big dinner. We just played classical music for cocktails and will play pop and rock music after dinner, so we have a 3 hour break which allows me to catch up on the tail end of SurfTurf-tember!
Crazy schedules haven’t allowed me to post daily but I’ve been good. No time to shop this week but in the fridge is a whole cooked chicken and the end of the beef tenderloin, and lots in the freezer. At 9½ months carnivore I’m sailing along easily and doing well.
@Karen18 Congrats!! So happy you’re out of there and the benefit shows in your sleep already.
@FrankoBear Glad you can take leave and get home to recover. Hope you get this all sorted, you’ve had more than your share of discomfort this year.

#449

Hi everyone and @robintemplin (who has thread closing power)

Let’s continue and move the chat over into the rock solid and rockin’ October Rocktober thread.

I know I live in the future. it’s October here :grinning:

(Karen) #450

8 don’t use an air fryer I do the wings in the oven.

I hope this sleep pattern continues, marginal difference last night … awake a little bit longer but still a good deep sleep only slightly down from night before, I can handle that :smile:

(Robin) closed #451