300g of lamb’s liver tonight. Fried in butter and served on grated cheese in a bowl. Rough and ready, but immortality guaranteed. Haven’t eaten a plant for something like eight months now. Still breathing. Arteries haven’t yet clogged up with wax. So far so good
Sounds great. Must get some lamb's liver out of the freezer for tomorrow.
I now have images of Jeff Goldberg turning into the Fly, except it's you turning into a wolfAs I continue with the carnivore way of life, I'm noticing a fascinating trend.
Some who may be familiar with my past ramblings might recall that my protein tolerance, as it pertains to glucose excursions, was not very high. As an ex-TOFI unable to ever gain much weight, I had cataclysmic insulin resistance, and thus had to lean more toward fat than protein, else I would see rising fasting glucose. This steadily improved over time, but when I started carnivore I obviously had to be mindful.
Fast forward several [more] months and I"m now noticing that protein seems to have virtually no impact. At the same time - and this is the fascinating part for me - I am increasingly needing protein for satiety in lockstep with my taste for fat diminishing. So it seems my body now favours increased protein and reduced fat (relatively) and is adjusting my appetite accordingly. The human body is mind-blowing
In terms of glucose trends, my average numbers are now actually ever so slightly higher than in previous months, but my glucostability is absolutely off the charts ridiculous. It is always between 5.0-5.4 day or night, rain or shine, irrespective of anything. It used to be between 4.0-6.0, so my minimum numbers are up, but the max is down, and the stability is quite frankly laughable.
Raw salted fillet for dinner, so must dash
TLDR; carnivore can offer comedy flatlined glucose.
finding this difficult at the moment. i gave up alcohol beginning of last December 2019. my blood glucose was getting great. 7 mmols. the last 2 weeks in January 2020. i cannot keep my glucose below 12 mmols. no matter how much i inject insulin.. tried over 100 units x twice per day. still the same even injected 150 units. (nothing changed) getting very worried. as i dont drink anymore, and eat very low carb. mainly cruciferous veggies and good meat. nothing processed. seeing my diabetic nurse next week. lets see what she has to say. **** me I hate diabees.Certainly agree with most of that @Gazzamius
the fact we have too look deeper as the creaks and groans show up more regularly, sum s it up nicely.
(apart from the mr atkins* (i came via the forum to LCHF)..)
sure some young uns listen, but it gets real, REAL quick.. when it's directly affecting our day to day lives,
rather then a... "in 20 years time you could.."..type fashion.
I too lost weight, improved all my blood metrics AND got healthier then i have been for years..
while eating a diet that Could, Would, Should kill me...Lol..
medical miracle, me.....if wasn't for all the millions of other copycats out there...
so Viva La Bacon.
Long may it reign.
I am speaking as a layman here, and I am not medically qualified. But one thing I recognise is that alcohol consumption over a sustained period will lead to a buildup of liver fat. Couple your recent decision to give it a miss, now I suspect your body is starting to get rid of that fat especially if you are following a low carb diet. Until it has emptied the fuel tank, then it will be dumping glucose and lipids into your bloodstream, and this may be what you are seeing. If this is actually what is happeneing then it should settle down so long as you keep off the juice, and keep low carbing. Good Luck with the HCP.finding this difficult at the moment. i gave up alcohol beginning of last December 2019. my blood glucose was getting great. 7 mmols. the last 2 weeks in January 2020. i cannot keep my glucose below 12 mmols. no matter how much i inject insulin.. tried over 100 units x twice per day. still the same even injected 150 units. (nothing changed) getting very worried. as i dont drink anymore, and eat very low carb. mainly cruciferous veggies and good meat. nothing processed. seeing my diabetic nurse next week. lets see what she has to say. **** me I hate diabees.
finding this difficult at the moment. i gave up alcohol beginning of last December 2019. my blood glucose was getting great. 7 mmols. the last 2 weeks in January 2020. i cannot keep my glucose below 12 mmols. no matter how much i inject insulin.. tried over 100 units x twice per day. still the same even injected 150 units. (nothing changed) getting very worried. as i dont drink anymore, and eat very low carb. mainly cruciferous veggies and good meat. nothing processed. seeing my diabetic nurse next week. lets see what she has to say. **** me I hate diabees.
Hi all.
Although we focus on keeping blood sugar rises to a minimum and they are easy to measure, reducing circulating insulin levels seems to be advisable.
Processing carbohydrates raises blood glucose levels necessitating a release of insulin to prevent them rising too high. Protein also promotes insulin release, albeit on a slower timescale.
Would a high protein diet promote larger exposure to insulin (area under the curve) preventing many of the benefits of lower insulin levels on a low carb diet?
Fasting reduces insulin levels considerably as there is no endogenous glucose or protein to process so this would be useful to ease themail load on the pancreas but not a high protein diet, to me.
A lot of carnivore diet sites promote large quantities of protein and this seems to hide this insulin fact.
Still confused but moving towards trying to achieve weightloss by limiting protein to around 60-70g and minimising carbs (almost zero) with significant periods of fasting (IF or TRE or 3-day)
Is this a plan likely to succeed?
Thanks. Very helpful. One does have to dig into the science to validate the blogosphere and anectdotal evidence - all is not simple.I went through exactly the same thought process and tried it for months.
Have ended up keto carnivore rather than all-the-meat-you-can-eat-carnivore.
Definitely feel better when my fat-protein macros are at a keto balance.
However, despite every carnivore site EVER declaring that eating masses of carni foods will result in awesomely amazing natural and effortless (insert your superlatives of choice, yawn) weight loss, I have not lost any weight. Extended fasting is not as comfortable for me as other ppl to seem to find it, so I just do daily IF, usually 16/8, sometimes 20/24.
Par for the course for me though.
I just shrugged and put the lack of weight loss down to my personal hormonal and insulin resistance situation (which is not typical, and too boring for me to bother to type out, yet again).
Despite this, I love carnivore, am v happy on it, and prefer eating this way, so happily trundle on.
Thanks. Very helpful. One does have to dig into the science to validate the blogosphere and anectdotal evidence - all is not simple.
I'm not losing weight either; an aim but not a focus atm.
After only a couple of days of lots of protein, I'm massively up in scale weight (glycogen storage possibly but don't care why) so will be planning some more tweaks to food routine. Also some walking.
Protein info source.
http://journal.diabetes.org/diabetesspectrum/00v13n3/pg132.htm
I cook mine low and slow in the oven in a casserole with some stock (bone broth) liquidand maybe onion and garlic with a chilli or two for heat. About 6 hours at 120 C.Meaty question for all you experts on this thread: I've ordered an ox tail and I'll have it by next tuesday
I've only eaten ox tail once, and never prepared one (or even seen one except the one in the lovely stew I had, but I only saw it after it was prepared in that case).
I had the choice between buying a whole tail (approximately 3 pounds, according to the butcher) or no tail. That's a lot of meat to waste if I do it wrong, so I want to get it right the first time.
So what do I do with it to make a wonderful stew, and even more important, what should I not do in any case?
Me being nothing near carnivore, tips involving vegetables are perfectly fine.
I have a stove-top and one of those round things you can use under your pot to make the heat less intense and spread it more equally under the pot, I have a working oven (no grill), I have one of those (but not the horrifying ceramic dog!), and a microwave.
So what do I do with my tail?
I would put it in a large Dutch oven.Meaty question for all you experts on this thread: I've ordered an ox tail and I'll have it by next tuesday
I've only eaten ox tail once, and never prepared one (or even seen one except the one in the lovely stew I had, but I only saw it after it was prepared in that case).
I had the choice between buying a whole tail (approximately 3 pounds, according to the butcher) or no tail. That's a lot of meat to waste if I do it wrong, so I want to get it right the first time.
So what do I do with it to make a wonderful stew, and even more important, what should I not do in any case?
Me being nothing near carnivore, tips involving vegetables are perfectly fine.
I have a stove-top and one of those round things you can use under your pot to make the heat less intense and spread it more equally under the pot, I have a working oven (no grill), I have one of those (but not the horrifying ceramic dog!), and a microwave.
So what do I do with my tail?
Meaty question for all you experts on this thread: I've ordered an ox tail and I'll have it by next tuesday
I've only eaten ox tail once, and never prepared one (or even seen one except the one in the lovely stew I had, but I only saw it after it was prepared in that case).
I had the choice between buying a whole tail (approximately 3 pounds, according to the butcher) or no tail. That's a lot of meat to waste if I do it wrong, so I want to get it right the first time.
So what do I do with it to make a wonderful stew, and even more important, what should I not do in any case?
Me being nothing near carnivore, tips involving vegetables are perfectly fine.
I have a stove-top and one of those round things you can use under your pot to make the heat less intense and spread it more equally under the pot, I have a working oven (no grill), I have one of those (but not the horrifying ceramic dog!), and a microwave.
So what do I do with my tail?
Google gives all sorts of confusing results for Dutch oven. What is it? Do you mean a big pot on the lamp-oil powered cooking thing?I would put it in a large Dutch oven.
I need to try if my oven will go so low in heat, but I'm afraid not It's a gas stove, at least 70 years old...I cook mine low and slow in the oven in a casserole with some stock (bone broth) liquidand maybe onion and garlic with a chilli or two for heat. About 6 hours at 120 C.
I hope it does! When talking to the butcher I got the impression I would get a complete tail, but we'll see!It should come chopped up like this
Good idea, I'll have a look there as well, although I'm already getting very useful tips here, it's very much appreciated!If you want to add veg, I’d suggest asking for recipes on the low carb ‘what have you eaten today’ thread. Some serious cooks on there. I’ll look for some pics to post here too.
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