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re: Carnivore Diet
Posted on 1/29/25 at 6:09 pm to scottydoesntknow
Posted on 1/29/25 at 6:09 pm to scottydoesntknow
Is nausea normal in the beginning? I don’t think I’m eating enough yet but that’s because my appetite is decreased with some nausea and the meat burps. Still think my body is craving sugar in any form
2
Posted on 1/29/25 at 6:15 pm to DaBeerz
quote:
Still think my body is craving sugar in any form
Get some Fage 2% or 5% milk fat Greek yogurt.
Put 1 cup in bowl. Add one scoop of chocolate, strawberry, chocolate peanut butter, etc whatever is your fav whey isolate, then add in one or two teaspoons of raw honey. Stir. It will be like pudding and will provide plenty of protein and fats to curb your sweet cravings. I have this a few times a week and I never crave sweets. Ever.
Posted on 1/29/25 at 6:20 pm to ronricks
I thought you couldn’t have sugar on the hardcore carnivore? I guess it’s ok to cheat once in a while, I might have to…but I’m going to keep trying no sugar. I did get some keto no sugar whipped cream
Posted on 1/29/25 at 6:33 pm to DaBeerz
quote:
did get some keto no sugar whipped cream
What is in this? Sucralose? I’d rather have the raw honey.
Posted on 1/29/25 at 6:41 pm to ronricks
quote:
Sucralose
Yeah I will stop buying it. I do have some local honey but I’m going to keep trying without sugar. I know my body is just in transition phase.
This post was edited on 1/29/25 at 6:45 pm
Posted on 1/30/25 at 8:07 am to DaBeerz
I can’t speak to what’s normal but I experienced nausea quite a bit in the beginning. Days 5-14 were the toughest for me but I think I’ve finally broken through to the other side. During that time I was honestly getting pissed that I had to eat more meat lol. It’s going down way easier the last couple of days. I’d recommend you keep pushing through
Posted on 2/4/25 at 3:18 pm to hall59tiger
Few Updates from week 3:
-I took a break from nicotine a few days before starting this and just had my first kid on day 19 so I’m not the best sample for a carnivore transition
-I had a few solid poop days around week 2 but that was short lived. It’s been all diarrhea from there
-mental clarity has significantly improved since before. I’m running on a severe lack of sleep right now and can still operate at a higher level than when on a high carb sugar diet
-workout energy sucks
-meat is not so bad anymore. I find rotating through different cuts helps. I save ribeyes for once a week so I have something to look forward to. Chuck roast has been helpful as well
-I took a break from nicotine a few days before starting this and just had my first kid on day 19 so I’m not the best sample for a carnivore transition
-I had a few solid poop days around week 2 but that was short lived. It’s been all diarrhea from there
-mental clarity has significantly improved since before. I’m running on a severe lack of sleep right now and can still operate at a higher level than when on a high carb sugar diet
-workout energy sucks
-meat is not so bad anymore. I find rotating through different cuts helps. I save ribeyes for once a week so I have something to look forward to. Chuck roast has been helpful as well
This post was edited on 2/8/25 at 3:58 pm
Posted on 2/5/25 at 9:56 am to hall59tiger
3 week couple day update:
-weight loss seems to have come to stand still. Not much movement from last week to this...
Those that have done this or doing it, would be interested in how your weight loss went? Seems I shed a good bit to start as I'm down 14lbs but would really like to lose another 10-15
-still have days I could sh*t throw a screen door, not everyday but it still happens
-I have perfected cooking ribeye's.
-haven't been perfect but pretty darn close to it, giving it til the 14th then reevaluating plan going forward
-weight loss seems to have come to stand still. Not much movement from last week to this...
Those that have done this or doing it, would be interested in how your weight loss went? Seems I shed a good bit to start as I'm down 14lbs but would really like to lose another 10-15
-still have days I could sh*t throw a screen door, not everyday but it still happens
-I have perfected cooking ribeye's.
-haven't been perfect but pretty darn close to it, giving it til the 14th then reevaluating plan going forward
Posted on 2/5/25 at 11:09 am to b_w
My weight stalled out at 14lbs then dropped to 16lbs after this weekend (191.4 - 175.4). I’ve flatlined around there but I’d imagine I’ll start at least shedding some more fat when my workouts get a little better.
Posted on 2/5/25 at 11:14 am to b_w
quote:
3 week couple day update:
Honestly you are just now getting adapted.
quote:
-still have days I could sh*t throw a screen door, not everyday but it still happens
quote:
-weight loss seems to have come to stand still. Not much movement from last week to this...
Ive experienced this. My theory is that when you first start, you get satiated much easier and since your body isnt well adapted, you cant process the amount of fat you are eating...meaning a lot of calories goes to the toilet instead of being used for energy. Once you get adapted, youll utilize more of that fat for energy.
Once you get adapted, its a little easier to dial in a plan if you want to lose weight. I tend to think delaying your first meal as long as possible helps limit the total amount of calories consumed in one day.
Keep eating those ribeyes and try not to cheat as that really does hinder weight loss significantly.
Posted on 2/5/25 at 11:19 am to hall59tiger
quote:
Chuck roast has been helpful as well
I think Chuch roasts are tasty. They arent very tender but I have one of those manual tenderizers which helps. I will cut it in cubes, season them...then smoke and sear them to medium doneness. Still chewy, but tons of flavor.
I will occasionally grill some wings as a little changeup treat. They dont have much fat but I just make a buffalo sauce with lots of butter.
Posted on 2/5/25 at 12:09 pm to scottydoesntknow
Chuck Roast carnivore recipe:
Heat up some butter in a large pot with a lot of space at the bottom.
Sear both sides of chuck roast until crispy.
Pour water until it’s about 1/4 inch over every piece of meat (sometimes I’ll cut up the pieces so they fit better).
Cook in oven at 350 for 3 hours.
They should pull apart pretty easily at this point. If not, go another 30 minutes or so until it’s falling apart.
Take meat out of pot and into another bowl……boil remaining juice in pot until it reduces down to your desired thickness……season with salt to taste…..pour reduced juice into bowl with meat and enjoy.
When I warm it back up it comes out almost soupy. That’s that soupy/juiciness has been a good change of texture from the other meats I’ve been cooking
Heat up some butter in a large pot with a lot of space at the bottom.
Sear both sides of chuck roast until crispy.
Pour water until it’s about 1/4 inch over every piece of meat (sometimes I’ll cut up the pieces so they fit better).
Cook in oven at 350 for 3 hours.
They should pull apart pretty easily at this point. If not, go another 30 minutes or so until it’s falling apart.
Take meat out of pot and into another bowl……boil remaining juice in pot until it reduces down to your desired thickness……season with salt to taste…..pour reduced juice into bowl with meat and enjoy.
When I warm it back up it comes out almost soupy. That’s that soupy/juiciness has been a good change of texture from the other meats I’ve been cooking
Posted on 2/8/25 at 8:12 am to cbree88
nm
This post was edited on 2/8/25 at 10:56 pm
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