By boil, I mean boiling for a few minutes straight to kill all the bacteria in the cookware.
If I don't open the lid there will be no bacteria to spoil the food right?
There is a time and place for a thick steak burger, but I really like thin crispy ones. I have a smash burger iron tool, but I still can’t get them thin as McDonalds.
Do I need to grind my ground beef down further, or are they just that thin at McDonalds because of additives/fillers. I have a feeling I need to grind it again, but I don’t want to buy a grinder if I don’t have to. I normally use 80/20 or 75/25 depending what’s available or on sale.
Silly question, but I love smash burgers and making a ridiculously thin one will help me stay strong on carnivore. TYIA.
The PURE study [1] is a observational cohort study involving 150k people across several countries which seems to strongly suggest higher protein and lower carb intake produced better health outcomes. Seems convincing, right?
Here's why your doctor is probably skeptical:
It's an observational, non-intervention study. No, I'm not using "correlation =/= causation" as hand waving. It's a serious fundamental weakness of the study design with clear evidence:
In PURE, high carbohydrate intake and low fat intake strongly correlate with poverty, particularly in low- and middle-income countries where refined carbs are the cheapest available calories.
Critics argue that the observed association reflects the broader health consequences of poverty, including reduced access to healthcare, clean water, sanitation, and medications, rather than a direct dietary effect.
The authors attempt to control for this effect by stratifying results by income, but they themselves admit "high consumption of carbohydrate and low consumption of animal products might simply reflect lower incomes; residual confounding as a potential reason for our results cannot be completely excluded."
PURE relied on country-specific food frequency questionnaires given at baseline only. This is a problem because:
Dietary intake was measured only once at baseline, and changes during the median 9.5-year follow-up could not be captured, likely weakening observed associations.
The study could not distinguish refined from whole-grain carbohydrates!!! we all know that cheap carbs are refined and have a horrible glycemic index, while you can eat expensive whole-grain carbs all day and hardly raise your blood sugar. The majority of carbs recorded in this study are refined, especially in low-middle income countries.
A systematic review of FFQ validity found median correlation coefficients of only 0.37–0.42 compared with reference methods, indicating substantial measurement imprecision. [2]
The study's findings on sodium are completely and demonstrably wrong. The study estimated sodium intake from a single fasting morning spot urine specimen using the Kawasaki formula, rather than the gold-standard multiple 24-hour urine collections.
The Kawasaki formula incorporates age, sex, body weight, and urinary creatinine. These variables themselves are independently associated with cardiovascular risk, confounding the sodium-CVD relationship.
A validation study using PURE China data concluded that "all formulae-led estimates from spot urine collections have high error rates: both random and systematic," and recommended studies not use spot urine samples to assess salt intake in association with health outcomes. [3]
A landmark 2022 NEJM study pooling six cohorts with multiple 24-hour urine collections (the gold standard) found a linear dose-response relationship between sodium intake and cardiovascular risk, with no J-shaped curve, directly contradicting PURE's findings. The authors concluded that the J-shaped association seen in PURE was "probably due to confounding variables that were used in the equations to estimate the 24-hour urinary sodium excretion from spot urine samples." [4]
There are several other reasons to be skeptical, but just know that the American Heart Associations consistent recommendations against excessive protein and saturated fat intake are based on RCTs, and PURE is an observational study, and therefore intrinsically less powerful, no matter how large the sample size is [5].
Bear in mind, there's some nuance to this if you keep digging. Such as that replacing saturated fats in already healthy individuals probably does not have a clinically significant effect size, but I'm running out of time here. I hope this give you all insight into why we in the medical community look at this kind of thing with a healthy dose of skepticism.
I’m curious if anyone here has tried an part time carnivore setup — like doing strict carnivore for 5–6 days and then having 1–2 days where you bring in clean carbs like rice, veggies, fruit, or potatoes. Not talking about cheat day crap or fast food, just whole‑food carbs to keep things balanced. I’m wondering if people notice any benefits from cycling like this, especially around digestion, energy, or inflammation. I’m trying to keep some fiber in my diet while still giving my gut a chance to calm down and heal, and I’m not sure if this kind of modified carnivore/low‑carb rhythm actually helps anyone.
EDIT: I was just curious lol 😛
Cant sleep all night. My last meal is done around 8pm, I eat high fat, and enough cals. This suddenly started happening and ive been carnivore for about 6months now. I stay awake all night burping, sitting up right, and even when I do lie down I cant sleep. My heart rate regular, seems fine. Don't know why its happening.
Any advice?
Just wondering what are some good studies I can quote for people who still believe in the archaic science from the 60s regarding fat and red meat
Good day, everyone. My name is Wilber Armstrong and I'm an internationally renowned philosopher and social critic. You've probably heard of me.
"Following your senses" is a piece of advice that very often circulates in raw primal communities. If it's natural and it tastes good, it must be good for you. If it tastes bad, chances are it's bad for you. Your tastebuds are the truth tellers, with a 100% success rate. Now you may be thinking "but Wilber Armstrong, why are you telling us what we already know?". Well I'm about to equip you with an entirely new perspective on the art of following your senses, because this isn't just another nincompoop rambling about nothing, this is an article from a proper, high-ranking philosopher. Let us unfurl the tweed jacket of the mind and begin.
I'd like you to do a short thought exercise for me, if you don't mind. Close your eyes and imagine you're completely blind, and always have been since existing on this planet. You know nothing of colours, textures, objects, other humans or animals. You are completely and utterly dependent on your senses of touch, smell, hear and taste. First of all, you only smell unpleasant things, such as raw onions, faeces, urine and filthy water. Thanks to the protection your senses, despite being unable to see, you know full well to stay away. On top of this, you hear vicious animals and feel sharp objects, once again you know to stay away.
But eventually, something miraculous happens. You smell something pleasant for a change. What you smell is a sweet mixture of raw honey, raw liver and bone marrow from a healthy animal. You are drawn to this beautiful fragrance, and you almost begin to levitate off the ground. It's as if there's a gravitational force magnetically binding you to this scrumptious aroma. You finally arrive at the spot, you use your sense of touch to locate the fresh liver, fruit and bone marrow and you place it in your mouth. It's bliss. Your tastebuds are desperate to inform you that this is what your body craves. You are rewarded with bucket loads of dopamine and serotonin. You finally know what you need, all because you trusted your senses.
“The senses are not mere instruments of perception, but sovereign arbiters of reality. Ignore them, and you exile yourself from the only truth you are ever permitted to touch.” - Wilber Armstrong
Thank you for reading. If you'd like to learn more about me, follow officialwilberarmstrong on Instagram. I'm also currently in progress of releasing my groundbreaking autobiography. Stay tuned, folks.
My cholesterol was completely normal before animal-based diet and now my labs show:
- Total cholesterol: 5.7 mmol/L
- LDL: 3.7 mmol/L
- HDL: 1.84 mmol/L
- Triglycerides: 0.5 mmol/L
I eat a lot of butter, cheese, eggs and fatty meat so the diet change seems like the obvious cause.
Anyone else get this pattern?
Hi there,
I’m wondering if anyone got ridden of heart palpitations on carnivore diet. I’ve been having them for almost 10 years, and they’re getting worse each year. There are some days where I don’t get any at all, and some days where they get worse, especially around my monthly cycle. I even had an SVT episode once. Cardiologist says that my heart is healthy, and they are not dangerous, but they scare me so much. My lab tests are fine as well, a bit lower ferritin levels but I’m not anemic. Electrolytes are fine as well. I am overweight, and trying to lose some weight. I’ve already lost 10lbs so far.
I don’t really know how to get rid of them completely. They’re super annoying and super scary too. I have a fear that my heart could stop while I’m sleeping.
Any advice or your experiences would be greatly appreciated!
Hello good people. I've been on carnivore before and it's obviously helped a great deal. I'm unemployed so struggling to afford anything but my health has been in decline and my weight has gotten out of control. I'm not sure how but I think I need to hop back in and stick with it for the long haul. I'm well aware of the health benefits and weight loss so I don't need convincing on that. Maybe some kind words that can give me that push I need to dive back in wholeheartedly. I appreciate you all. And you all are an inspiration to me. Thank you in advance
I've been researching and seeing a tendon, oxtail, and shank bone broth would be best. Is there anything else I'm missing?
This is probably the easiest way to make a pseudo smash patty.
So essentially you take 500 grams of beef mince and use a burger presser to smash it down.
I pressed it down until it fit the whole pan.
Salt liberally.
I then cooked it until I started to smell burning because I'm too lazy to set a timer.
Flip.
Cook again til you smell burning.
And Voila.
Plate and pour residual fat and wait about 5 mins so the meat can marinate in its own succulent juices.
Enjoy.
Pics included for reference.
im not sure how to intpret this. I’ve been doing the carnivore diet for the past year and the animal based diet for the past 2 years. My parents are super concerned that my total cholesterol is super high. What do I do?
Does cutting out vegetables cause any digestive or gut issues due to the lack of fiber? For what reasons do you personally cut out vegetables from your diet.
I've mentioned this product before but just want to show that this latest batch is nearly yellow! The photo doesn't capture all the color but against the white background you can see a dramatic difference. It tastes delicious to me, and even better whipped in a food processor.
Hey friends,
I did keto/ketovore for 2 months and lost significant weight and improved mental health skin and overall body feeling. The downsides were that i probably had electrolyte problems and ate too little. Sometimes i had alot of energy, sometimes i got dizzy by just walking up some stairs.
Then i went to a weddin and i indulged, because i hardly ate the day before and there werent keto options. So i thought, if you eat carbs, it would be today. Wich was a terrible mistake. That was weeks ago and i completely fell off the wagon. I have crazy carb binges and it is SO hard to stick to keto again. But it just feels like „dont bother to go back to keto, youll crave the carbs forever, so you might as well try to control them“, wich is obviously addict talk.
I always was a carb addict. I NEVER succesfully lost significant weight on carbs. Only ever on keto.
This time i want to go stricter in the carnivore direction. But i need motivation.
PLEASE motivate me. Tell me why you stick to carnivore, how it changed your life, how carbs are the absolute enemy to you. I need to make this my new lifestyle. This time it has to stick.
Also, do you have some really good basic carnivore dishes that taste good? I have to somehow make the food taste delicious enough to be able to eat enough of it. I also feel that the more keto options i have, the more i crave carbs in general. The more satiated i get just by red meat, the less i miss carbs on those days.
Looking for personal experiences from people who went keto that have Crohn’s, SIBO, or Gallbladder issues.
I know I have Crohn’s and SIBO and suspect that I have Gallbladder issues but unconfirmed.
I’m a bit nervous to try such a drastic change with so many health issues but I also feel like I need a change.
My body has never been the same since I got COVID too.
Also, how did you create a diet blueprint to try, even for a few days? Do I need to supplement with electrolytes or just feel my body out?
Thanks!
I know not everyone here lives near a Meijer or even in the US but at my Meijer it's $3.99/lb with limit of 5 3lb packages. Not sure if they have this sale at every Meijer but maybe this will help someone.
I've never bought Meijer ground beef because it's always so expensive so idk what the quality is like but I'm too broke to be worried about quality lol
10x yolks fried on raw pork belly strips, rostbef steak air fried +Irish butter and wild boar fat, mozzarella, all heavily salted with Celtic and Himalayan