Zero Carb - How close is too far?

zerocarb
(Scott H.) #1

I am trying to understand zero carb a bit more. I eat fewer and fewer vegetables and very little dairy. (From time to time, I eat really good cheese, but that’t it, and it is my go-to for a party.) I’ve been noticing that vegetables are causing me more and more trouble. It seems like they give me indigestion in a way they never did before. So, I’m moving in the carnivore direction.

My question is about little things. For example, when I cook a steak, I like to have about two pounds of meat, once a day. I usually put two or three scallions in the pan, just to get some good flavor. (Unfortunately, peppers now really bother me, and they taste great when blackened in the pan with the beef.) If I do pork chops, I like a clove of garlic and some rosemary.

I understand that anything more than zero is, well, not zero. However, how much difference do these little things make? I definitely understand following what makes me feel good. Broccoli, lettuce, green peppers, tomatoes, radishes, and cucumbers all seem to make me feel like garbage.

If these “alliums” are present, what unseen costs might there be?

(Michael - When reality fails to meet expectations, the problem is not reality.) #2

Do the experiment and let us know what happens.

(Full Metal KETO AF) #3

What you’re proposing is referred to as relaxed Carnivore. If you don’t feel negative effects from it then enjoy. You’re flavoring an animal based diet not eating vegetables as a side. Many people do great with relaxed carnivore and it’s certainly more interesting than salt only or especially no salt carnivore. As far as getting bored goes at least. If you have some serious issues you’re hoping to solve with carnivore I suggest staying with salt only for a good amount of time to really find out what plant free is like. :cowboy_hat_face:

(Gregory - You can teach an old dog new tricks.) #4

Most meats have some small amount of carbs…
The strictest of carnivore diets are not zero carb…

How much difference with regard to what?

(Ellenor Bjornsdottir) #5

While anything more than zero is not zero, you seem to be getting the result you want. And that’s why people do carnivore - it’s to get a result that they want, such as immunomodulation.

(charlie3) #6

2 years whole food low carb has me most days eating a large, non starchy, salad with olive oil then a meat meal, beef and salmon. Then iced coffee with whipping cream and HB eggs. The vegetables for salads last 12 days. After that I have 2 meat meals until I feel like shopping. The meat phase might last a week or two. I seem to feel the same with or without the salad. Both meal plans have become filling enough. It may be easier for to restrict calories on the meat diet but eventually I miss the salads. I’m liking the flexibility.

(Ellenor Bjornsdottir) #7

What are HB eggs?

(Full Metal KETO AF) #8

Hard Boiled :cowboy_hat_face:

(Ellenor Bjornsdottir) #9

i cri erri tim

(Allie) #10

Find what works for you and go with it.

(Scott) #11

Its your diet so you get to make the rules. I have been zero mostly but I did hit the almonds a couple of times and there are the non food carbs in wine & beer so I guess I am not zero at all. I am just carnivore with a liquid carb problem.

(Full Metal KETO AF) #12

@Rclause Just stick with the Scotch Whiskey Scott! :cowboy_hat_face::tumbler_glass:

(Scott) #13

I do! To quote my Father in law “They put water in it when they make it.”

(You've tried everything else; why not try bacon?) #14

There are a number of plant chemicals and hormones that people react to, and most of the well-known carnivores with whom I’ve discussed the matter personally are carnivore to avoid the problems they experience when they eat plant foods. Other well-known figures have said essentially the same thing in public lectures that I’ve watched on YouTube.

The diet is not, strictly speaking, zero-carb, given the presence of some small amount of glucose/glycogen in meat. Hence the term “carnivore.” But some carnivores allow themselves spices, coffee, and/or tea, which are all plant products and thus not technically carnivore. And where does dairy fit in?

@amber has a blog post somewhere discussing the terminology, and refusing to judge anyone for what they do or do not eat. The point is to eat in a way that works for oneself, and the precise terminology be hanged.

(Michael - When reality fails to meet expectations, the problem is not reality.) #15

@David_Stilley @Rclause For quite some time now my favorite has been Tanqueray Rangpur gin, but I recently tried Tanqueray Flor De Sevilla and like it as much (maybe more). So now I have 2 goto gins.

#16

It’s very individual. Some people need to be super strict and others not too much. I never felt plants bother me the slightest, I have problems with too many carbs, even in ketosis. When I have a carnivore-ish diet, it feels good, no matter if I have some onions in my stew or use lots of spices or eat a pickle (though that sounds a bit excessive :D)… I am careful with lactose, it’s sugar, after all and not good for me in significant amounts but a tiny bit doesn’t cause problems just adds variety and joy, two highly important things for me.
It seems, most people have problems with certain food items, they figure them out and avoid them in the best case.
We have our other quirks too and I wouldn’t make my life too restrictive if I feel no difference. But it’s useful to start with a very restricted diet and add back items to see if they cause any problems… I learned that just because you feel healthy, it doesn’t mean you surely wouldn’t feel way better on a stricter diet. Figure out what works for you.

(squirrel-kissing paper tamer) split this topic #17

A post was merged into an existing topic: 2020 Resistant Starch thread

#18

Zero carb’er person here and it is all about you personally.

Any carbs point blank from animal kingdom like liver carbs, few trace carbs in eggs etc. mean nothing. Nada. Those few traces are wrapped in life giving protein so…they are mute :slight_smile: One fact on ZC.

ZC is called that mostly because we eat ZERO plant material as a meal.

Next is ZC allows for some condiments or herbs. IF you do well on them. Thing is it is not a meal. We can ‘flavor up our food with scallions’ a tiny bit and they are not the meal…so we let some into our lives to give life some flavor as we want it, or our bodies can handle it.

So yes you can flavor. You will find longer on zero carb you might not like those flavors anymore. I was always a 1/4 teaspoon fresh minced garlic put in with my ribeye and butter and loved that garlic ribeye taste til that one day, omg I hated it. Sweet tasting. Had to ditch it. You might find it that way with your scallions.

So yes things are available to us. Eat very low additive deli/processed meats, like sausage or bacon if wanted, IF YOU do well on them.
Sure eat some herbs/spices on your chicken IF you like it AND do well.

Little things like that mostly do not bother most people at all on ZC.
So yes we can go out to BBQ joints and order ribs, naked from the sugar BBQ sauce, but probably has a rub which includes some sugar, but we do very well on that for a lot of us, so yes we do have options to handle our lives out there and in our own kitchens.

Every veggie carries a low level toxin them and while they have the ‘good’ to them, they actually carry a lot of harm in them to certain people on some levels. We know those toxins are there and each individual finds that when we dump the veg we fare so much better and thrive on meat/seafood/fish and good fats.

Come on over to the Zero Carb/Carnivore section of this forum. There are some of us here just living the good life on ZC and getting great results and fab benefits and you can ask questions from a lot of us doing just that…ZC all the way! Best of luck to you!!

#19

Have you tried digestive aids like Betaine-HCL to see if that “cures” the issue? If it did, it would point you in a direction. Rather than avoiding the problem why not try to figure it out? Do you actually WANT to only be able to eat meat? Long term I don’t see that being real do-able or even enjoyable for most people. Better to figure it out. Ever had food sensitivity testing done?

(bulkbiker) #20

Why?