Forward for February/ March: Carnivore Chat 2025

#41

Indeed. Keto doesn’t work for everyone. (Some people can’t even try it, actually, maybe they don’t necessarily count though.)

Even on this forum, it’s shown that it’s the case. Some people feel way better when eating certain plants.
And some people are thriving on high-carb, for example my SO.
And I think human history quite thoroughly proved that humans handle carbs… Carbs kept most of humans from dying due to starvation, after all. It’s not the most important macronutrient (as it’s not even essential) but for energy, it works. Especially if one is used to it. (Even though I handle carbs the best after carnivore times. They just add up in my case. Still, I handled them way better before I went low-carb. But now my body saw a way better option and it complains if I am stupid :slight_smile: )

And let’s not forget, not only super unhealthy carby diets and keto/carnivore exist. A health-conscious high-carb diet may be the best diet for someone who doesn’t seem to handle low-carb (as my SO. he is starving, overeating and gets unwell on low-carb. ONE very specific low-carb meal was the most he could do. but table sugar? highly processed items? well if the best sausages are highly processed than yes but otherwise… and he eats like 1 per month anyway, I am the “big” sausage eater. my body approves).

(Peter - Don't Fear the Fat ) #42

No I don’t ever follow him. Out of interest what issue did Carnivore not fix for him? Like I said, it’s not magic so I can easily understand it doesn’t wotk for everything. Always worth a try though right?

Love those guys, like bean poles. I guess along with a mainly animal diet, they’ve never had processed food in their life!
We’re relying on diet to do some heavy lifting!

(Edith) #43

Paul Saladino couldn’t keep his electrolytes balanced and was having heart palpitations.

(Peter - Don't Fear the Fat ) #44

Hmmmm if he’s otherwise healthy then yes, no need for carnie … I bet he’d give it another try if he’d had diabetes and IBD (that’s me BTW)
You know I don’t why it’s such a big deal for folk to experiment with salts!

(Edith) #45

Supposedly, he’d had severe eczema that cleared up on carnivore.

#46

He had veganism that cleared up on carnivore.

(Peter - Don't Fear the Fat ) #47

hahahah

I’ve been checking him. Not that hot on the science is he. Not a clinical dr either. I still can’t see how eating sugar helps him balance his electrolyes … or anything else for that matter

#48

Staying on the updated plan. Things are going well with that. Took a dip in the ocean and that felt amazing with no heart problems.

Steak, halloumi, and tinned mackerel for basic dinner. Eggs in butter at breakfast. One coffee, half decaf at a cafe in the morning while completing some jobs down in the town.

#49

Went to the Biltong shop today. They had bacon jerky - meat snacks made from air dried bacon. Also picked up some crocodile salami for a cheeseboard for guests next week. Australian saltwater crocodile. There were also kangaroo, emu, and water buffalo samples to try. I bought an 8kg slab of beef fillet to carve into steaks. It’s $7/kg cheaper than packaged steaks that are $10/kg cheaper than at the main supermarkets. I’m going to keep supporting the Biltong shop. I also got Biltong, and lamb forequarter chops at half price.

I’ve only eaten Biltong so far today. I’ll have lamb for dinner with panfried halloumi.

#50

I’m not enjoying the bacon Biltong. An interesting experiment but will drop out of my eating.

Delicious scotch fillet steak for dinner last night with some pan-fried halloumi. It’s only 10am. Washed down heart medications with a coffee.

(Peter - Don't Fear the Fat ) #51

I make my own Biltong at home. With varying degrees of success.

I love bacon but don’t like bacon Biltong either.
Fatty cuts don’t seem to work well, they go tuff for some reason. My favourite beef cut for biltong is called Skirt but that might be a UK thing.
Any other suggestions for Biltong / Jerky meat cuts?

(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: