I have been told this before. In the end most every creature on earth that is 'carnivore' also has some plant matter that end up in their bodies. While I strive to keep the carbs as close to 0 as possible I am not driven to be able to claim 0 carbs every day no matter what.

Thank you. I have come a long way and want to keep going. 220's are in the bag. I just need to not slip and drive into the teens. I do plan to do a 1 year review. I would love to reach 1000 just to see how many people are interested, found some inspiration, and gave me support.

I am really starting to enjoy fasting. I am not sure about doing one more than 72 hours, but the 40 hour fasts are very doable.

@Bretdajet I'll look into the longer fasts and benefits see if it's worth it 👌

Fat adaption seems to vary in terms of how long it takes to get there depending on who you talk to. Sometimes seems like people are there in days and others in week. I just do the best I can. No large carb days in 3 weeks now.

Ups and downs are part of the journey for sure

I completely agree but I am trying to get to a high fat to protein ratio. I am the only one in the house that follows this WOE so much of the ground beef that is purchased is a lower fat percentage. I am adding the tallow to bring it closer to a 70:30 ground beef and not 85:15. Also, when I am cooking things like eggs I do use it to grease the pan but I also like the added flavor that the rendered bacon fat give them.

@ I eat 93/7 ground beef at launch and dinner but I eat most of my daily fat intake in the morning as I eat 5-6 eggs and about 6-8 slices of bacon and never have too add anything other than a light coating of butter or tail too keep the eggs from sticking to the pan.

The fat in your body is different than the fat you are consuming. As I understand it, not an expert, you need to bring the fat in to get burnt and feed your body and keep it accustomed to burning the fat for fuel. Since it is burning fat for fuel it will in turn burn your stored fat as well. Now what I am about to say is speculation but: If you go into starvation your body will try to store certain things to survive. If I keep fat coming in and the body is fat adapted for it energy then it does not need to store it. This could be completely wrong logic but it is loosely based on what I had been told by people over the years as to why starvation diets do not work and the reason people yo yo or never see the results they hope for.

@@Bretdajet I feel like we are in the dark ages as far as nutrition. I can find some expert for every nutritional possibility. The bottom line is that what you are doing is working for you. Keep up the good work! Personally I am looking into something called "Protein Sparing" fasting. Short periods of just eating protein to mainstain muscle tissue but minimal carbs/fat to force the body to burn stored fat. I have looked into "Starvation Mode" - people take different positions pro and con. It is a little frustrating that this isn't all clearer.

80% fat 20% protein! Your fat will melt off!

​@@stefffy1000i don't know that i can get to that ratio. I have trouble enough getting to 70:30.

@ totally get that. Me too. I just try to shoot for that if I can. Xoxo

With my history of muscle cramps dry fasting actually scares me a little. I also agree taht one large meal woudl be better than the 3. Today I ate 3 again. When I am hungry in the morning it always throughs me off a little.

I did. Thank you! I was looking for pork bellies last night at Costco but they only had their pre-sliced versions.

@ you may need to knock on the window at the meat counter. Ask for unsliced belly. My guess is is they slice it in the back room. It may be cheaper unsliced

@@SteakmanTexas I see it out commonly. I should have asked them about it.

Yes I did. Thank you

I tried that for a little while and it does not work for me. I need to see that number every day. It helps me reflect on my previous day activities and adjust if needed.

I am eating mostly meat and still just barely making my fat goals. I am looking to eat more fatty meats.

Body is feeling very good. I have started to go to the gym and it is certainly easier now. I am also not as concerned with people looking at the fat guy that does not knwo what he is doing. Now I am the more normal size guy that does not knwo what he is doing.

I use this Greater Goods scale (amzn.to/4amC7LW). I have been really happy with it. It uses the app Weight Gurus and there is a water mass value in it. There is some overlap of this number with the other numbers from what I can tell.

It's just the way I am

I have done fasting on and off since June. I was thinking to start next week doing two 40 hours fasts per week like I was doing earlier in the year.

@Bretdajet I just did a 6 day water fast. I think it will give you the boost you need. Try for 6 days. For me it was only annoying on day 2.5- 3.5 then I took some Himalayan salt and potassium and B complex and was ok. 103kg to 95.6 kg. Yeah it's mostly water. See what you can do.

Calories are not as important as they were once thought to be but I am still curious. If I get my fat:protien ration optimized and I eat fewer overall calories I woudl expect a weight loss to occur. Seems like a fun experiment if nothing else.

It is a bit of a hassle but I want to do it for a bit just to see the patters that will emerge. I honestly and just adding them all at the end of the day. I knwo what I eat so EOD entry works pretty easy for me.

It is worth it. I am fortunate that my friends understand and support me. I was at an event and I asked my buddy how good a desert was. He responded that it was not good enough to mess up my diet. Good people around you can make the social events easier.

@Bretdajet That's nice of him. It's true though that dessert was probably lovely but the way you feel after it isn't worth it

I am very curious on this item myself. I did not pay that much attention to calories at the start. Ut I had so much to loose it may not have mattered as much. Now at my much lower size if may make a difference.

You got that right!

Having your foods set in MFP is a huge time saver. I always intend to do it but end up just relying on the recent entries. I do like orange but the background is a function of google. I do not have a nice clean place to get a good tile photo so I use google tools to remove the background. It chooses the color to make it. I have options to choose form but they are usually in this range. I am a member of the Orange Army. If you like F1 you will knwo what I am talking about.

@@Bretdajet I thought maybe orange was for the Broncos. I remember the Orange Crush defense of long ago. I don't know much about car racing, I know a lot of people love it.

@@ChannelHale Not football fan but I am in Denver so that makes sense. I am originally from Cleveland and when I was a kid we had the orange and brown Browns but also the Cavs were blue and orange. Really I like Orange because of Max Verstappen and the Orange Army that supports him in F1.

Thanks so much!

Thank you so much 😁. I cringe now when I look back at photos and videos. I just had a photo popup form a charity event I went to 1 year ago and just could not believe how large I was.

No carbs is the goal but they show up in surprising number of places where you do not expect them.

I should really start tracking my food in my fitness pal again. This way I woudl see those calorie counts for the day and maybe that woudl push me away.

Thank you for these kind words. I will be 50 this summer and will be so happy to be in the best shape I have been in since high school. You can do it too!

Interesting. It will be hard for me to cut cheese.

@ lol. Don’t trust a fart. 😂

It is important for myself and everyone to get back up when we fall. The bigger lesson I need to learn is to not allow something like a surgery to become an excuse for me to fall in the first place. I should have been able to limit my setback more than I did. There were some snacks in the house and I just let myself get too loose with them. That is corrected and I am moving forward the way I should.

Great job and I agree. We are both in better places now than we were in September. I just wish I woudl have avoided the second surgery. I think it woudl have been easier for me to manage the holidays if I did not have it.

For me it is more about the protein to fat ratio. If i have too much protein I seem to crave more and lose less. The body will also convert the excess protein to sugar, which I have seen when I've had too much total intake. Often with carnivore, the BP spike is from salt. Mine jumped when I started but then leveled back out to my old normal.

Anthony Chaffee and Ken berry recommend around 1g of protein for every lean pound of muscle mass that you want to weigh (factor in your body fat percentage). Protein for the body, far for the energy. It can take 3-4 months to become fat adapted.

@@Bretdajet Thanks. I think it may be too much magnesium and Lugol's iodine. I have to check the electrolytes; I need to find out how much I need of each. The 1 product being advertised by other youtubers game reflux.

@@docacuwatson Thank you for the response.

A little under 10 but close. I feel so good about what I was able to do this week. Now to keep on plan while going with friends to watch the Broncos game at a pizza joint. Plannig to get a stromboli with meat and cheese and then just eating the stuffing.

Good stuff! I love the fact I can do a slow cook in the house and keep it nice and juicy. My wife cooks in the crookpot often but I feel like the sous vide keep more of the moisture in there. I have done tri tips and then sear on a hot cast iron pan. started doing steaks this way as well.

I would love the recipe. Bacon is getting expensive in my house. Price has not changed all that much, but we went through 10 pounds this week. Volumn is killing me.

@ okay here is the recipe. Get some curing salt commonly called pink salt, but it is sodium nitrite. I use 1 oz mixed with 8 oz redman real salt fine ground. No sugar needed, but if you want sugar in the mix add 4 oz. Purchase pork belly slabs usually 2-5 lbs slabs. Costco or an oriental or Mexican grocery store. Some other chains also. Weigh your slab in ounces and use just 2.25% of the meat weight in salt mixture. I bought a $10.00 kitchen scale. Dry the meat with paper towel. Example: 48 oz pork belly X .0225 = 1.08 oz of curing mixture. Put it in an empty salt shaker and distribute to every surface, both sides and 4 ends. It doesn’t seem like much, but time is magic. Wrap the salted pork in plastic wrap. Place in an old old cake pan and put it in the refrigerator for 7 days. You can flip once (optional). Can be left in longer if you want, but doesn’t do any more for it. The cure travels about 1” in 7 days, so a 2 inch belly cures in 7 days, works from both sides. After 7 days it is cured bacon ready to eat. However, I take a couple extra steps. Unwrap cured slab and rinse under the facet. The fill the sink with cold water, place in some ice cubes and submerge the belly. Let it soak for about an hour. The neutralizes the salty taste a bit to make the meat more palatable. After soaking remove from water and dry it with paper towels. Then back into the refrigerator, but this time on a rack overnight to dry the surface. Now you are ready to slice and eat, but I always either smoke it or pre-cook. If smoking, you can cold smoke for 12-24 hours. Google cold smoking for tips. I usually place the belly on a pellet smoker after cold smoking at 175 degrees until the internal temp of the belly reaches 140. This can also be done in the oven. At this point I put it in the fridge 6-8 hours to cool, as it makes slicing so much easier. Then get a sharp knife and cut slices. If you continue to eat 10 lbs a week, you may want to get an electric slicing machine. I have one, because we eat 250 lbs of bacon each year. You don’t need a super expensive slicing machine. I usually make 30-40 pounds each time. And I also like to get beef belly from a butcher. Same recipe, but leave on salt 10 days as the belly is thicker. This works on pork loin, 14 days on cure, it’s called Canadian bacon. Other tips, you can add pepper and garlic to the salt mixture if you want to change flavor profile. Or it can be added just before cooking. Slice it and fry it. It’s seems awkward at first, but we can’t stand the store bacon now that I can make it. Good luck brother Alan

The fat buring will continue!

Thanks! You too!

Thank you! The fire is buring the fat so I can hit my goals!

there was a comment in one of my non carnivore videos, but I will talk about it tonight.

I have of course missed a few days during this journey, but I do not like to miss them. I need to keep up with them to keep my goals top of mind every day.

You bet!

I am currently at 98 pounds down. I had gotten as far as 106.5 pounds down before I had my surgery in September.

Happy to help support you in your journey. You are not trying to catch up to me. You just need to set and hit your goals.

I am hoping to find another cause. I like my cheese.

Thank you!

Thanks! Will do!