Note the increased urination as it can be a symptom of oxalate dumping. Or it can be a signal to look more closely at your salt and electrolyte intakes. If they get out of balance the next concern is heart arrhythmias and muscle cramps.
Mmm, yes, we are going off the carnivore script here, unless we regard the coffee chemicals as medicine. But I agree, nutty coffee is the way to go. The ‘fruity’ sweet roasts or bean blends do not taste as good as a dark roasted El Slavador single origin. Gah, I know it’s wrong. This addiction. It helps me create and write. It unlocks ideas. Am I just creating justifications in an addiction spiral? It’s why hallucinogenic fungi may also have a role in an animal-based way of eating - medicinal mind unlocking.
OK, while I’m on it, and fresh from a cup of coffee, I was thinking about Roman soldiers conquering Europe. How they were paid in salt, sale (sarlay) in Italian or Latin, and that is how we get our modern word salary. Salt was such an essential item for a physically active roman soldier, as well as having uses as a food preservative. I wonder if the diet of an ancient soldier had them in ketosis and low insulin, so that they didn’t retain sodium via their kidney function. then their resulting cramps and headaches, and maybe even heart palpitations, were ‘cured’ by one of the ingredients they used to cure their meat?
Regarding venison,
I found it quite delicious. Plain, on it’s own may have been different. But the ‘burgers’ were salted (important for when I eat leaner meat), mixed with bacon, and cooked in bacon grease and butter. So, a lot of flavours going on there. I ate a bit of it raw, and that was bland, but not too unpleasant. I ended up eating about 1.1lbs (500g) of ground venison direct from the pan before the stop light came on. Then I kept cooking and put the rest in the fridge for cold leftovers.
The venison ham had too many processing additives including maltodextrin etc, so I’ll steer away from that. I loved the prosciutto. That may find its way on to a platter. Burgers were tasty with good mouth feel. But an expensive way to get protein when compared to ground beef. The venison sausages were not so special, my gut complained a bit about the additives (sausage meat binder - usually starch based). I still have to cook the venison backbone chops in a stew. That may prove interesting. At this stage I am taking huge chunks of air-dried raw beef (South African biltong) to the various Christmas eating and family meat-ups later in December.
The good news about the farm shop at the farm gate is they have a range of beef, biltong and other animal-based foods. So, they will get a revisit to see what’s on special.
Especially precious special venison - but all of them, actually. Traditional recipes has nothing like that in them. And I mentioned it a few times before that sausages are the one lucky group that is easy to get here without added sugar, it’s true for starches I am pretty sure. I don’t have dry sausage now so I can’t check a label. My soft sausage is inferior right now 
I still think about her a lot, well she died pretty recently… it’s tiny stabs to my heart 
I think I keep the “no coffee until sunset rule” (that I probably didn’t even have until know but thought about something similar. like no coffee until my first meal) for super long. It sounds a rule for a lifetime, with occasional exceptions, of course. I only want to allow coffee around my eating window but I am careful with rules regarding evening and night as it’s not nice to break them too often. That’s a problematic time for me still but it gets better.
Okay, maybe I could handle that. On some days. But I didn’t buy weights and bars and build a bench not to lift at home.
