You can check out Miki’s previous stories here – Carnivore Diet Success & Meat Up year 1 Interview with Miki 1) How would you currently describe your current way of eating. My current way of eating is macro split of C35/P35/F30 daily calorie intake. It is more like […]
“I have learned you will continue to feel benefits from carnivore well into your second year and personally I never seem to tire of animal foods. Trusting the process and keeping with it until your gut is healed is very important.”
The taste and texture of heart have been compared to eating brisket or steak. The heart is a muscle that gets quite a bit of work in its lifetime. So it may be a little tough. Chef’s prefer low and slow cooking methods or cutting it into smaller pieces and cooking over high heat like the grill.
“Yes, the weight loss helps but truly my relationship with food and general health have improved so much. Why would I ever want to go back to being sluggish, carb induced obesity!”
“Improved digestion. Further weight loss. Leaner body. Fewer cravings. No need to track calories or macros. Easier food prep than keto.”
Liver is nature’s original multivitamin. When I started eating it, my health got substantially better.
“The carnivore diet helped me reverse and put into permanent remission; Crohn’s disease, Hashimoto thyroiditis, PCOS, IBS, inflammatory arthritis, depression, brain fog, migraines, and a binge eating disorder.”
“Fat is not my enemy and grains are not my friend. More importantly, I learned that other people’s ideas about diet aren’t what keep me healthy.”