Amen…
We tried guinea pigs on our trip to Peru (where they are a delicacy!), what can I say - they taste like chicken LOL.
People with space constraints should consider quail. We raise 300 a year (could do much more) in a small 8x12 shed/greenhouse. There are people who do it in their garage, on their balcony, or (I would not recommend) even indoors.
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Chris,
I really give you credit for going through your forums and listening to your members comments I don’t know who suggested you reach out to Ken Berry, but it was a brilliant move. Even though I have been a carnivore convert now for 2.5+ years, I continue to deep dive the research regarding it, and it only gets stronger the farther I go. I am sure there are lot of people here who may be “awake” on the pharma front, the DEI front, the financial/economics front etc, but when you hit them in their bellies! That will be a lot harder to convince. Let the counter arguments begin! grin but I get a kick out of googling things like debunking Dr Gregor or debunking “forks over knives” documentary, and the lists are endless. Early in covid I found your analysis just “made sense” like most truths do with me. The carnivore/ancestrally correct diet also just “made sense”. I have come to the conclusion, meat is food, plants are medicine. When I say medicine, the literal translation is mild poison that sometimes is required to kill off something in you that shouldn’t be there, before it kills you. (kind of like a chemotherapy analogy). Thought of in that sense, there are a lot of helpful plants for very short/specific purposes like herbal remedies. We converted our green houses (start a garden!) to medicinal herbs, and growing foods for our rabbits, chickens, quail, so it still has value, just more indirectly!) We are n=2 with my wife and I but her story is far more remarkable than even mine, as she was a 6 year "whole foods, organic, vegetarian, with declining health until watching Mikhaila Peterson video “don’t eat that”. Convinced she had nothing to lose, she joined me in my already carnivore diet. Now I have the healthiest, happiest wife ever and she now entering year 2 of full carnivore. There is NO GOING BACK once you feel this great! You might want to dig into “the global anti-meat conspiracy” there are a few good Youtube vids on it (Dr Jay Wortman is a very good one). The biggest arguments I hear personally against carnivore: everything in moderation (like heroin?), we are all different (this complex shares the infinite genders mass formation psychosis LOL), the planet can’t support us all being carnivore (they never heard of Allan Savory, or Joel Salatin), Its cruel to eat animals (lack of understanding of the natural world), and its too expensive (people’s priorities and values are upside down, but what is new, Cellphones, Netflix and vacations are non-negotiables, but healthy food? come on, that will bankrupt me)… Again, you are leading your tribe in the right direction. Great job!
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Fully agreed great points!!
I believe I wrote Chris about the lifestyle like a 2 years ago with some suggestions for interviews(like Dr. Berry, Dr Cywes. Dr Mason etc) and I’m beyond thrilled to see it’s here… I don’t know who made Chris invite Dr Berry and frankly I don’t care… What I know is that tribe NEEDS to hear this information, because we can be LOT STRONGER as a tribe/Nation if we’re healthy physically and mentally…
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So after listening to this (plus Cassy/Cally Means on Tucker), I figured I try Carnivore for 2-3 months. I’m on day 9. Hardly any headaches since I cut processed sugar the week before. But…
I am experiencing a lot of muscle fatigue. I walk my dog every morning about 2 miles and my muscles are weary at the beginning and throughout. I eat about an hour before the walk and I’m still fatigued. I also do a 3x/week stationary bike ride and have had to cut the intensity because of the fatigue.
Is this normal? Do I need to be taking a supplement? I’m doing all unprocessed meat (ie, no salami, etc.) + butter + eggs.
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Yes, it’s normal. Your body is still trying to switch from easy carbohydrate energy conversion to a ketogenic energy source. Drink lots of water.
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Check. Was wondering if a multi-vitamin or other supplement was recommended since it is meat only.
Just curious why anyone here thinks it’s wise to take advice about nutrition from a doctor? Only 27% of medical schools offer even the paltry 25 hours of training in nutrition that’s recommended. The average is 10 to 19 hours. There’s a name for this bias that escapes me at the moment - but basically it assumes that because someone is educated and knowledgeable in one thing that they are automatically an expert in something else entirely.
We can argue for our pet diet theory all day long. And as I’ve mentioned before, I’m pleased if someone finds a way to help alleviate medical issues with diet and lifestyle. But it’s a great business model for both the medical system, food system, and purveyors of books and supplements in alternative theories to keep us confused and trying the current thing “diet of the day”.
Suggestions and personal antidotes are great because what works for one person may be of benefit to another. Or not. But I find the degree of religiosity of beliefs in this area a little puzzling.
https://onlinelibrary.wiley.com/doi/10.1155/2015/357627
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It’s called keto flu. Add salt to everything you eat, it helps.
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Many swear that carnivore can be done without supplements. I cannot. I took potassium and magnesium to solve deficiencies. If you can, take them at different times so that they don’t compete with each other.
If anyone tries carnivore after gallbladder removal, there are things that may need supplementing.
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Yes it’s normal! Don’t worry about it, if you just started I’d add electrolytes for first couple of months… Eat until full and eat only when hungry I’d also add as a "supplement"around 8oz of liver per week and stay a course… You’ll do just fine:+1:
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The conversion from utilizing carbs (sugar) for energy to meat, means retraining your liver (waking it up from a long slumber!) and this takes time. Until your liver is fully functioning (gluconeogenesis) you will have periods of weakness fatigure and possibly brain fog. It takes a minimum of 2 weeks but more likely 3 weeks to clear the crap from your body, and get your liver kick started. Some Taurine or Creatine supplements might help with the muscle fatigue, and look into Methylene Blue for the mental aspects. They might help you get over the hump quicker, but once you are there, you will just start feeling better and better! A 3 day water fast also seems to kick start the ketosis if you are up for it, but be warned, day two (for me) was a very challenging day mentally. Again, once over the hunger craving hurdle, the rest is smooth sailing. I have done 4.5 and 7 day fasts since then, and it seems after day 2 you feel like you can go indefinitely. Seems the sweet spot is 72 hrs for most people. Good luck and keep going. You won’t regret it!
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Kinda long article on N=1 research. 15 minutes.
Money shot:
The rise of N=1 science marks a shift not only in how we conduct medical research but also in how we think about our health. By adopting a personalized approach to health interventions, individuals can uncover what works most effectively for their unique biology—whether managing a chronic condition or optimizing overall wellness.
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Greetings to Chris and to anyone at peak Prosperity from years ago when I used to post here. Such a strange thing to see Chris and Ken Berry connect. I have followed Ken Berry since he put up this video in 2018. I tried carnivore in February of 2019 and have not had a serving of fruit or veggies since. I have no words to describe how great the results have been. I threw out all vitamins and supplements and feel amazing. I will give one very strong opinion on the #1 “food” to avoid forever. In high school if I had very much processed sugar I would get very painful sores in my mouth. I had to cut it way back and eventually had to cut it out completely. Here I am now at 64 and I have not seen a doctor or dentist since those high school days. I have always stayed within around 10 pounds of my desired weight and all of the modern health problems people were getting just didn’t hit me. Maybe it’s just me, but seeing how my health has been compared to the people around me who constantly eat processed sugar has been what has formed my strong opinion on this.
People who do this carnivore diet or something closely related tend to have some great stories to tell and if you have time maybe you can listen to some of them on youtube.
Names:
Mikhaila Peterson (Watch the video “don’t eat that”)
Jordan Peterson
Homesteadhow (Do not miss listening to this guy. Really!)
Steak and butter gal (former vegan)
Dr Anthony Chaffee
Dr Shawn Baker
Lillie Kane
The above names will give you a nice start.
Thanks again Chris for all the work you do. Glad to see you getting together with Dr. Ken Berry.
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How peasants traditionally ate, and still eat
- No seed oils or manufactured oils like margarine or crisco. Use rendered animal fats, and butter. Oils like organic olive, peanut, avocado (esp if avocados grow locally), coconut.
- No additives or treatments. Organic, ideally locally grown; no lab-based genetic modifications (ie, creating localized landrace is fine, even ideal, and selecting seed for the next year’s sowing based on this year’s performance and taste is consistent with nature and our natural bodies).
- Infrequent or no sugar. “Infrequent” means really, very, nearly never; or, up until the early to mid 20th century in USA, only on holy days (holiday desserts). Sugars were primarily in the form of seasonal fruits - emphasis on seasonal, with a bit of canned stone fruits, some mostly-berry preserves (easily sweetened with fresh apple cider or grape juice).
- Only whole grains and cereals; heritage breeds have better nutrient profiles. These carbs are another form of sugar (blood glucose), and once refined or lab-modified lose the fiber, vitamins, minerals, and enzymes that help one’s body digest them slowly, which prevents blood sugar spikes.
- Vegetables and fruits eaten seasonally fresh from the ground and raw, heritage breed and local landrace; or fermented by natural laco-fermentation methods, or pickled using local apple cider vinegar from organic apples, or slow-cooked in liquid (roots), ideally with the meat they’ll be eaten with. Roots and fruits that store in root cellar for winter fare.
- Meats cooked mostly in liquid slowly over time (ie, slow cooker), with their bones and fat. Secondarily, cooked slowly over fire (think of the heat available from a camp fire or earthen oven or buried-in-coals, and imitate those temps), or smoked. Also, dehydrated for storage. Home-canned meats are also fine, and shelf-stable. Ditto smoked sausages.
- Convert bones from slow cooked meats into bone broth using flouride free and chlorine free water. (I use the slow cooker on low for 24-48 hours.)
- Use offal (heart, liver, kidney, tongue). If in no other way, include some when making bone broth (feed leftover cooked .offal to pets or toss to chickens).
- Use lots of herbs and spices. Organic, and non-irradiated. Cook as traditional peasants around the world cook, there are some great recipes out there that not only taste good but are nutritious and satisfying - they have that inexpressible character that deeply satisfies, known as umami. Unctuousness is our closest English word. (It is umami that makes so many look forward to dishes I take to neighborhood potlucks and church suppers, even though they don’t know what is so tasty about the fairly plain, low-seasoned fare I usually prepare for public consumption.)
I wholly agree with the idea that any store bought meat is better for health than processed, adulterated, or denatured grain products. But I would not recommend things like Spam unless there were simply no other options. When I switched, at age 58, I eliminated all carbs and sugars for several months, and then limited my carbs to less than 10% of my daily intake for at least a half decade. To make up for the carb cravings, I gave myself permission to eat lots of fats. It was all commercial grocery store fats, and esp bacon for those intense sugar cravings - which dissipated within a couple months.
I learned the meat expiration date and stocked up on Manager’s Sale meats. There’s nothing wrong with expired meats; I froze them and sometimes used some months later. They lose some nutritional value but apart from freezer burn are fully usable. (Now I buy full and half animals directly off farms; it’s actually cheaper than even on-sale meats at the grocers, and much better quality.)
I disagree with the idea that the best diet is all meat. We are not evolved that way. However, if it were a choice between all meat or all vegetable/grain, all meat wins out hands down. If it were a choice of commercial meats or commercial vegetables/grains, well commercial vegetables are worthless as nutrition, and grains not much better, so I’d go meat again. But all meat, while it can serve a healing purpose for a period of time, especially for people whose diets have been sorely lacking in the nutrients that meat provides and our bodies crave, in the longer term it also, for most of us, becomes a source of nutrient imbalance. We need the roughage, vitamins, minerals, enzymes, and microbial life of vegetables and grains - but that only factors in if we’re talking about heritage breeds of veggies and grains, grown in truly healthy, nutrient-rich soils. Like field-raised organic meats, such veggies are tougher and, because nutrient dense, less palatable to modern tastes. Consumed right, they are highly nutritious and palatable, and promote sound gut health.
Exercise is an essential part of eating properly because it is essential to proper metabolism and organ function. Lymph and limbic systems, too. Moderate daily exercise punctuated by occasional high-stress work is ideal for humans. This is what CrossFit Training emulates in a more structured way. If I didn’t have things to do on our acreage I’d probably take up CrossFit. I believe that and good food properly consumed is why RFK, Jr. has such an enviable, sculpted body.
Daily exercise also encourages being outdoors in all seasons, feet and hands in the dirt where essential microbial life is, eyes and skin in the sun for vitamin D, and exposed to the air and everything floating around in it. It connects us to earth; literally grounding us in nature. It teaches us our place, exercising natural law over our being and sense of Self, physically reminding us that we are not apart from nature but a part of nature, meant to serve it through labors of love. It disciplines our imagination, hence our appetite.
I do not believe we can be healthy, physically or mentally and emotionally, nor can we be truly spiritual beings, when we are not immersed in unmodulated nature every day, year after year. Good spiritual health, grounded in constant exposure to the natural world, thus subject to natural law and nature’s rhythms, makes our bodies work better, and therefore the food we eat is more effective, and so we need less of it over time, yet get a better result in terms of vitality and robust health.
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Amen! Whether it’s spam, twinkies, or Doritos, if you can’t identify it growing on a homestead, you probably shouldn’t eat it.
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tides are to me, are the ocean and earth breathing, and daily outdoor exercise/activity fundamental to well being. the two Pina coladas optional (Garth Brooks song)
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It does not have to be all or nothing.
As a group 7th Day Adventists live longer than other groups in the USA. They tend to be vegetarians or eat little meat.
The Japanese live long lives and eat rice.
There is more than one path and many include veggies and quality carbs.
Some folks I know add the Keto aspect to largely plant based diets by doing the intermittent fasting thing. By having the long spell with no carbs each day they become mildly ketotic and recover some of the benefits of a keto diet.
I hope you find something that works with your veggies.
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It’s interesting that you mention using intermittent fasting to get some of the benefits of a keto diet. That is what I started doing about 3 weeks ago. I had previously eaten in a window between 6 am and 6 pm. I now skip breakfast and have narrowed my eating window to just six hours. I’m hoping it will help my A1C level come down a bit. I don’t need it to be a major drop, as I’m not in the pre-diabetic category yet. But I don’t like hovering so close to it. Diabetes runs rampant in my family.
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