Forward for February/ March: Carnivore Chat 2025

(Bean) #52

Having a rough patch this week. Had to help my mom say good bye to her German Shepherd. She was a good doggo and very comfortable with me taking her to the vet- 90# dog, 85 year old mother. It took me 5 days to stop reacting and stop taking antihistamine/ steroids.

During that time I also tried dairy again since I’d done okay with some bites of Monterey Jack cheese on vacation. My eyes have finally stopped swelling this morning. Arg. For some reason, I can consistently eat block-style Monterey and small amounts of Pepper Jack cheese. I know people with migraines can eat it, so maybe there is something special about it.

I’m upping my game with increased strength training and may tinker with my macros and intake. As a small female who is athletic, my protein needs are a higher % of my intake… which is tricky with staying in ketosis. I don’t measure, though, so maybe it’s time to get a meter. Any recommendations?

I’m still a little heavier than I’d like to be- losing 10-15 pounds and putting on some more muscle would put me where I really need to be. I’ve been hanging out at my stall point for around two months.

I’m also adding tiny bits of “garnish” to my meals. I have about five non-carnivore things I can tolerate. Not sure at what point it’s not carnivore anymore?

#53

Atlantic salmon pan fried in butter for dinner last night. Ate some crocodile salami while waiting for salmon to cook. Still 2MAD. Eggs bacon and cheese for 11am breakfast. Sunny beach walk. Taking things easy.

(Bean) #54

I’ve never had croc, but I have had gator. I’m having a hard time imagining that as salami.

#55

I ate alligator in Narlins. New Orleans. It was delicious. Crocodile tastes very similar. The butchers that make the crocodile sausage use all meat and no fillers, there is some vinegar and spice treatment. But it’s mainly air-dried and internally self-fermented.

#56

Steady as she goes. Back on track. It’s simple but not all that easy. I find listening to podcasts is a good antidote to any cravings. Recently listening to STEM Talk and the Ultimate Health podcast. Zoe Harcombe PhD was fantastic on the latter from an October 2024 interview.

2MAD. Eggs, butter and bacon to break the fast. Coffee still in the mix. Steak fried in butter, added salt, and some Kim-chi, for 6pm dinner. Dinner and breakfast are getting closer in timing with breakfast later (2pm).

Blood ketones 2 hours after breakfast = 0.5mmol/l

(Bean) #57

Food prepped yesterday. Chicken waffles, lamb ribs, and a pate make with liver and kidney. The pate is pretty gamey, but it does help with histamine intolerance.

#58

I enjoy chicken more than usual now and it turned out 1kg liver is quite little food, we ate it up very quickly (okay, it took 2 meals - along with plenty of other food, of course as liver barely has calories - but still, it normally lasts way longer)… I start to get the hang of it - or I just was lucky with pork liver. Chicken liver price shot up but if I can make good pork liver dishes, that works too :slight_smile: It’s not as soft but soft enough and not even bitter if soaked in just a little milk or cream.

#59

That made me have a look for recent Saladino, the-once-was-CarnivoreMD, interviews.

A carnivore question about pemmican.

#60

I selfishly wish this thread would be more active… It helped me in the past. I have strayed very, very far and it’s not good for me. My life is in shambles, even more than before and I just follow the very bad curve I am on. :frowning:
Of course I eat plenty of carni food, due to that and anyway, how could I not but my extras aren’t minimal enough. Or enjoyable enough. I am a bad hedonist. Oh and I often eat before lunchtime when I shouldn’t even eat at lunchtime (normally when I am not hungry yet). Everything is so wrong.

Oh well, sorry for this. Spring is here at least, we have so many flowers! :smiley: And the fridge is packed with a nice selection of carnivore stuff. Not many eggs (well that is in the cupboard) but I don’t need many anymore. Could help with going back to carnivore though… I still can’t just eat meat and little else. Organs help though and I have beef tongue now too! :smiley: That’s nice, not better than pork tongue but at least bigger, less work :stuck_out_tongue:

I am sure just writing here helps me. Pathetic. But one does what they can (except me, I don’t even do the 1/100th I theoretically could…) and it’s not even a too long comment from me!

Poor Alvaro got fish fingers from his Mom. No idea why she had it if she doesn’t want it, I told her it’s not what we consider proper food though… Well, at least he is fine with carbs in a way I am not… Still low quality stuff but it’s food and we don’t waste it. It has no power to damage us in a noticeable way I know. And our principles can stand it as we didn’t buy it ourselves.
I looked at the macros (very little protein in the big package from my viewpoint) and wondered how many people consider a fragment of it the protein in their otherwise carby meal. No idea how so many people can survive on their tiny protein intake. Even getting satiated. I need like 100g protein when I am truly, seriously hungry… I had 150 too. Without much plant carbs, even, those make me eating even more fatty protein, after all.
It would be so much simpler and cheaper not needing this much protein but oh well, it’s not so bad. And my protein sources are awesome :smiley:

(KM) #61

I’m not strictly carnivore, but I know what you’re saying. The winter has been rough and I have definitely added some processed, non keto “treats” that I now look forward to consuming on a daily basis. So far I haven’t compromised the results I achieved from following a clean keto diet, but it’s only a matter of time. I could use a little incentive, myself.

#62

7 year ketoversiary today for joining the forum. Started posting in March 2018. I like the steak with the candle in it next to the log in.

Steak dinner last night. I had carved up the bulk meat from the butcher and the first two flash fried steaks are the end pieces. 10 x 300g scotch fillet steak meal doses packed into the freezer.

It’s interesting to see and read about the worldwide egg crisis. It’s terrible to find a cheap nutritious fat protein has become scarce or too expensive. I’m still eating 4 eggs per day as local producers are yet to be stripped of stock by interstate purchasers. Such a great source of choline, which is a biochemical foundation for health.

In a good spell with a steady heart beat. Will look more into histamines as suggested by @beannoise. But also, I think Edith, @VirginiaEdie, has some good research on histamines as well.

#63

& @Shinita

As @Fangs used to say, “Stay on Plan”. It was simple, direct, and easy to repeat when laying down for a body scan meditation as a mantra to implant in the subconscious.

I also use, “I sleep. I heal”. That one works as a bonus, if I ever get a craving.

(Bean) #64

I had a lot of “how to” specifics on the other thread, but I felt it was overkill. I highly recommend the Intolerances app by Balza, though. It clears through most of the conflicting content information on oxalates, histamines, salicylates, and more.

(Bean) #65

I made a connection this morning. I don’t tolerate citric acid. I’m not sure of all the implications, but a lot of puzzle pieces just locked into place, like my on again off again problem with dairy and cheeses.

#66

I take magnesium citrate to ward off calcium oxalate kidney stone formation.

It would be interesting to know how you discovered it. From fruit eating? Or using peel oils for cleaning? Squeeze of lemon on fish? Or compounded in a supplement?

Too much magnesium citrate is a powerful laxative. A clear signal when one reaches ‘gut maximum’.

(Bean) #67

I had the “calm” magnesium powder that is magnesium carbonate with citric acid. I think (hope) it’s just the synthetic kind, although I have had trouble with fruit for a while. My joints flare and I itch all over my legs.

I also had a few bites of guacamole last weekend and my reaction was way beyond the histamine-avocado reaction I expected. Checked the label, and it used citric acid along with the lime juice.

If this is my “thing”, it explains a lot of why sometimes I react to something and sometimes I don’t. My goal at the moment is to avoid it as an additive, let my system settle down, and then do some reintroductions.

In the US, it is used in meat processing. (And vegetable washes, and in 3/4 of the topicals in the drug store). It makes sense why the local air chilled poultry doesn’t bother me as much as the stuff that gets dunked in an ice water “solution”. I’ve gradually moved to Australian lamb and local very-small-processor freezer beef. I thought it was a histamine thing, but these are also the least likely to have the citric acid, as well.

Fingers crossed. I need to remain keto for multiple health reasons, but to be able to increase my eating options a bit would be very welcome. If it was just histamine, DAO and low histamine eating should have resolved it by now.

(Bean) #68

Hey all,
Last day of March! How did that happen?

One last check in here before we launch into April? Do you want to continue the conversation in April?

(Edith) #69

Yes, it was severe histamine trouble that ended my carnivore experiment. Vitamin C is needed for us to build the enzyme, diamine oxidase, that helps us break down histamine. I don’t remember the time scale now, but it was a relatively short period of time after adding vitamin C and vitamin C containing foods back into my diet that the histamine trouble started to go away.

#70

I definitely do! And I am ready to come back close to carnivore. My last days already were much better, meat satiates me so well :slight_smile: I am not into cheese right now and we don’t have many eggs so it’s tricky but today I had some very lean pork loin (as I ate up the fatty parts in the weekend… it was so good! :slight_smile: ), chicken liver and fish so there was variety. Oh and knackwurst. Never had it before but it was nice.
And tomorrow should be simple, I fry pork chuck, my favorite. So I can base a meal on it unlike on some lean pork or chicken.

(Bean) #71

Here we go.

Let’s wrap up March and move to April.