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Meat Up Year One

Meat Up: 1 year later with Cindi

Cindi’s original carnivore diet success story is here – https://ketogenicendurance.com/2020/03/27/carnivore-diet-success-stories-with-cindi/

Interview with Cindi

1) How would you currently describe your current way of eating. 

Currently I am still zero carb. I feel my best this way. I had been stalled for a long while but back in October I ditched dairy as I was wondering if it was a problem or holding me back. I lost 15 more pounds and during the holidays (and Covid) too! 

I just returned from a vacation with Easter and my birthday thrown in and I was doing dairy.  Let’s just say….I’m still learning. 

2) What have you learned regarding nutrition over the last year.

That dairy is not my friend. Maybe I can have it occasionally but it must be a treat. 

3) What health & Fitness improvements, and/or setbacks have you experienced in the last year. 

See 1st question.  That was the biggest. Improvement and then a set back. But I’m now dairy free again and making progress to get back to where I was. Just a couple days in and I already can feel a difference. 

4) What are your health and fitness goals in the year ahead.

To remember if someone is having some special occasion it isn’t MY special occasion and I need to keep myself zero carb. 

5) Anything else to add? and where can people follow your journey?

I don’t like to say “I feel off the wagon” or any of those things…BUT making poor choices is always a bad idea especially for a carb addict. It doesn’t take much to set me into a tale spin. So far it hasn’t been for more than a day or 3 but it still feel like I’m out of control which is a very bad feeling. 

I rarely post on IG but I do post in zero carb health or zeroing in on health on fb. That’s about it. 

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Meat Up Year One

Meat Up: 1 year later with Katleen

Katleen’s original success story is here – https://ketogenicendurance.com/2020/03/05/carnivore-diet-success-stories-withkat/

Interview with Kathleen

How would you currently describe your current way of eating. 

My current way of eating I describe as animal-based.

Daily staples are

  • Various cuts of beef as the base, 4-5 days per week (organic local pasture raised/ we invest in 1/2 steer nose-to-tail twice a year)
  • Pasture raised lamb, once a week
  • Wild salmon/whole fresh wild sardines once/twice a week
  • Eggs daily (our own pasture raised corn/soy free eggs)
  • Animal fat daily (our different sources are suet/iberico pork fat/ grassfed butter or ghee, bone marrow)
  • Wild salmon roe, 1 tbsp daily 
  • Oysters (1-2 a day)
  • Liver/kidney and other organs we have in our freezer,  about 1oz/day
  • Redmond Real Salt
  • San pellegrino
  • Well water with trace minerals
  • Pluck (organ based seasoning)
  • Coffee/organic peppermint tea

I limit chicken and pork, as I don’t digest those too well. However I love the flavor and it’s fun to be creative with in the kitchen. Occasionally I’ll have some smoked salmon. 

I love the convenience of slow cooking some cuts, but I also limit the consumption of slow cooked meats as I don’t digest them well either. I found some more tendinous/collagenous parts to be really good when sliced/minced when still frozen and eaten raw, or sliced ultra thin and gently blanched and my digestion is happier this way 🙂

Supplements:

I do supplement with collagen on a weekly basis too, mostly on days I have meat without any tendon or lots of collagenous tissue. I also add calcium in the form of bone meal on a weekly basis. 

Since our first conversation, I have had labs done a few more times and I have no imbalances and all values are within range. This is why I haven’t supplemented with anything else other than with magnesium (magnesium glycinate/ magnesium malate)

Plant/other food experiments:

The plants I have added over the past year are seasonal blueberries, cherries and cranberries and over the Summer I added occasionally some watermelon. I also had a few apples last Fall since we have an apple tree! I don’t eat any of these on a daily basis, but rather in season, maybe once or twice a week in a small amount (a few berries up to a cup at most). I enjoyed the juiciness they added during the warmer time of the year. 

I also tried out different fermented foods, of which my favorites are kombucha and lactose free sour cream. I tried yogurt over the past year (both regular and raw organic types, A-1, A-2, goat yogurt) but it still is a trigger food for me: I get acne, bumps on the back of my arms and insane cravings within a day or two. 1-2 tbsp of the lactose free sour cream have no triggering effect so far.

I also tried out raw honey and bee pollen (yes, we have our own hive), and even though I digest it well and my blood sugar didn’t go too crazy (wearing a CGM for a year makes it possible to track), I didn’t feel any benefits to consuming honey on a daily basis. On the other hand, a tbsp of bee pollen always gave me an energy boost. I plan on enjoying the honey seasonally just like the fruits. 

What have you learned regarding nutrition over the last year.

Another year of carnivore/animal based eating really confirmed to me how stable I feel, how sustainable this way of eating is and how trigger-free these food choices are. I feel clean, nourished and satisfied and solid. I enjoy this way of eating and where it was a “diet” in the first months of experimenting in 2019, it really has evolved into a lifestyle I don’t even think about anymore. This is where I also see nutrition beyond what we put in our mouth; add in sunlight, sleep, movement, relaxation, play, connection, ….. those are all ways to nourish our body, mind and soul and I sense the impact of all elements combined more powerfully than in all the years before “carnivore”. Maybe it has indeed connected me more, or maybe all elements can freely impact this physical being now it’s nourished nose-to-tail!

In the meantime, I have also witnessed many others transitioning and I realize more than before how everyone’s journey is unique. There are a handful of principles I believe we can all benefit from when adapting to a carnivore way of eating, and the larger remaining part is very individual. Embracing these individualities and keeping a long-term perspective on how every individual wishes to feel, I have found to be major keys to success to move toward this day after day. It becomes less about “carnivore” and more about letting go of what doesn’t work and adding in the pieces that do work 🙂

What health & Fitness improvements, and/or setbacks have you experienced in the last year. What are your health and fitness goals in the year ahead.

I have had quite a setback over the course of the last year due to lyme + COVID . Neither made me really sick, but I have had a constant mild elevated body temperature for 13 months with bi-weekly spikes to 102, heavy fatigue and brain fog. We finally figured out the lyme, I got on antibiotics and the fever has disappeared. I feel so grateful I have kept nourishing myself well during this time, to which I contribute the “mild” -even though chronic- nature of the symptoms I had and the quick improvement I am feeling currently. This year certainly impacted my overall fitness; I stayed active daily as I kept taking care of our farm and animals, which has also kept me closely connected to the outdoors. But now that my energy is improving, I am ready again to build up higher intensity activities. I have a DEXA/VO2 max test scheduled for mid June, so I’ll set more detailed goals after those results come in. 

Anything else to add? and where can people follow your journey?

Even though I am not using social media to document my carnivore journey specifically, I do support anyone who has questions or loves to bounce off their journey and ideas through DM’s. Connect on Instagram through @healthcoach.kat and @horsepower.farm or book a session with me on MeatRx.com 

Thanks for this meat up!

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Meat Up Year One

Meat Up: 1 year later with Damon

Original carnivore diet success story

Interview with Damon

1) How would you currently describe your current way of eating. 

For the most part I have been pretty strict carnivore, but I have had a few lapses. I work doing landscaping and remodelling and sometimes after a long day I am soaked in sweat and dirt and I just want a damn ice cream cone!  Usually, I eat mostly ground beef which I eat cool after cooking.  Sometimes I will have some steak and now and then a little liver or fish.  

2) What have you learned regarding nutrition over the last year.

I guess if I have learned anything it is to not be too judgmental about what other people eat and instead focus on myself unless asked – which does happen.  Just about everyone knows numerous people who struggle with diet and my friends noticed when I dropped twenty pounds and gained muscle.  I have also seen a lot of questions online from people struggling to get started or dial in their diet.  From my own experience and what I have read I just recommend that people keep it simple at first and once they have cut out as much as possible play with the total food volume and amount of fat they’re eating.  From there experiment with organ meat and other foods till you find what works best for each individual.  

3) What health & Fitness improvements, and/or setbacks have you experienced in the last year. 

I have been doing Pavel Tsatsouline’s Simple and Sinister Program for over a year now which consist of 10 sets of 10 kettlebell swings and 5 sets of 1 Turkish Get-ups.  I started with 24kg swings and 16 get ups and now I do both exercises with a 40 kg kettlebell.  It’s been a good time.  

I did have one setback in December when I started Brazilian Jujitsu.  I beat my body up pretty good over the course of two weeks of going to class and had to quit for the time being.  Getting up at 430am, swinging kettlebells, going to work, and carrying 48kg worth of carpet tiles upstairs and then landscaping on my lunch break, and finally ending my day with jujitsu was too much.  All while prepping to open a strength and conditioning program for that particular jujitsu dojo.  At 37, it was just a bit too much for me.  I am going to try to up the calories, stretch a bit more, and give jujitsu a go again soon though.

4) What are your health and fitness goals in the year ahead.

Less diet slip ups and remove the occasional zero calorie drink.  Really dial the diet in and keep consistent for the rest of the year.  I always feel my best when I’m strict.  As for fitness I really want to perfect my one handed swings at 40kg and do a Turkish get up at 48kg.  

5) Anything else to add? and where can people follow your journey?

Don’t rush.  Don’t worry about the number on the scale.  Keep it simple and perfect the basics whether it be with diet or fitness before worrying too much about anything else.  For me that’s strict beef and water diet and a mastering a few basic kettlebell exercises.  Consistency will breed results.

Find me on Instagram – Meat_and_Bells

Help me buy some better gym flooring and bigger kettlebells by purchasing a shirt here – https://teespring.com/stores/iwakuni-kettlebell

Ketogenic Endurance – I hoped you enjoyed this post.

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Meat Up Year One

Meat Up: 1 year later with Becky

Becky’s original carnivore diet success story is here – https://ketogenicendurance.com/2020/01/07/carnivore-diet-success-stories-with-becky/

The story was over a year old, so it was time for a catch up.

Meat Up with Becky

1) How would you currently describe your current way of eating. 

My current way of eating is high fat carnivore focusing on fat first, mostly at least 85 to 95% coming from fat and moderate protein. Zero carbs other than what comes from eggs and organ meats. With organ meats I only consume them occasionally. 

2) What have you learned regarding nutrition over the last year.

Oh boy what have I learned about nutrition over the last year so much! since I’m someone that likes to do tracking and measuring of different metrics of health, I still think that dietary fat is underappreciated by many people for its ability to regulate things within our body from blood sugar to hormones. But also the importance of protein and it’s benefits to our body. 

3) What health & Fitness improvements, and/or setbacks have you experienced in the last year. 

The health goals that I’ve seen over the last year have been stability in many different health areas from blood glucose to lab values as I’m still not taking any of the prescription medication that I was prior to carnivore & feeling amazing burning ketones for fuel and energy.  When things are balanced you feel optimal. I’ve also lost more weight and gain body composition since we spoke last.

4) What are your health and fitness goals in the year ahead.

My goals for this next year are continuing to be an advocate for the lifestyle along with helping others adopt the lifestyle through my coaching. Personal goals are to continue working on every pillar of health from optimizing my sleep routine to stress management. 

5) Anything else to add? and where can people follow your journey? 

That the carnivore lifestyle is more than just some fad diet. But truly addressing your health and there are so many different avenues that you can go down of the lifestyle to make it optimal for yourself. But it’s never too late to start! You are worth putting time into yourself. You can break the carb & sugar addiction there is help out there and you don’t have to do it alone. 

You can follow me 

 Instagram ~ 

Meatrx Coaching ~
https://meatrx.com/product/becky-n/

Website ~
https://beckynilescarnivoreandeo.com/

Facebook page ~
https://m.facebook.com/beckynilescarnivoreketoandeo/?ref=bookmarks

YouTube ~
https://www.youtube.com/channel/UCmZ_l3FlDfeAGhChqeZoqQg

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Meat Up Year One

Meat Up: 1 year later with Dani

Check out Dani’s original carnivore diet success story – https://ketogenicendurance.com/2019/12/27/carnivore-diet-success-stories-with-dani/

This was over a year ago, so it was time for a catch up.

Meat Up with Dani

1) How would you currently describe your current way of eating. 

My husband and I are both on a 20h fast / 4 hour eating window per day. We are currently zero carb 98% of the time. Meat, cheese, eggs.  Starting this month we are going to follow 3 weeks of ribeye only, followed by a week of zero carb (as we currently eat) and we will repeat that monthly. I’d imagine based on the past we will also naturally start fasting longer.

2) What have you learned regarding nutrition over the last year.

The biggest lesson is that if we listen to our bodies it tells us what we need. For us, that has been water and beef and salt. My whole lifestyle the last 2 years has debunked everything I’ve ever learned about “nutrition “, my a1c has remained below 5 and my lipid panels are in range. My blood pressure has also levelled out and is much lower than it’s ever been. 

3) What health & Fitness improvements, and/or setbacks have you experienced in the last year. 

I’m sure we’re not alone in the “wtf 2020” we’ve been extremely lucky as a family to have not been sick but with the initial unknown and stress we did lapse to a more low carb keto woe for about 5 weeks – which led to fatigue and bloat. Once we got back to zero carb / carnivore we felt better. I have upped my weightlifting game and even in the last 2 months am lifting heavier. My cardio endurance has also increased significantly in the last year – we spent a lot of days hiking and walking as a family during quarantine. Biggest non scale victory for me was wearing a bathing suit with no self-confidence fears.

4) What are your health and fitness goals in the year ahead.

This year I’m focusing on continuing to lift and build strength, including our children in our fitness routines (5&2 years old) they both enjoy “working out”. I would like to see my goal scale weight of 125 but through this journey I’ve learned strength and the mirror tell a truer health story. I turned 40 in September and honestly feel better now than I did at 25!

5) Anything else to add? and where can people follow your journey? 

We all owe it to ourselves to take care of our health. I’ve long said I know this lifestyle isn’t for everyone but for those of us type 1 diabetics doing it, we’re doing awesome… I wish the diabetic community would get on board and encourage low carb at least. It was frightening for me to see the ill fate of many diabetics to Covid. I firmly believe this woe will keep us well.  

I’m on Instagram- @dani_defyingdiabetes 

Ketogenic Endurance – I hoped you enjoyed this post.

If you like what I am about, check out the below.

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Carnivore Fit Expanded edition – eBook and Paperback

Low Content Books – Journals, Notebooks, Diaries and Planners.

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Meat Up Year One

Meat Up: 1 year later with Michelle

Meat Up with Michelle

Here initial carnivore diet success story is here –

1) How would you currently describe your current way of eating.

I use SFuels low carbohydrate sports drink before all of my runs and again during very long or intense runs. My meals consist of beef, beef liver, butter, salt, and sometimes cheese. Some might think this is boring, but I could eat ground beef and steaks daily for the rest of my life and be the happiest person you know! Occasionally we will eat salmon, pork, or chicken, but it’s mostly beef at our house. I eat three times a day, and I add long fermented sourdough to my dinners and sometimes breakfasts when my training (running) volume gets high. I do eat some lettuce or carrots a few times a week with dinner. My wife loves to cook, so she might throw in some herbs and spices to our meals now and then.

2) What have you learned regarding nutrition over the last year.

I’ve learned that it’s important for me to stick to my foundation. When my training volumes gets really high, I add in a few carbohydrates from long fermented sourdough. Anytime I’ve tried to eat less meat or fat I’ve suffered with reduced energy and recovery from my running. For me, using carbohydrates strategically is important, but it’s equally important to ensure that most of my calories are coming from meat and fat.

3) What health & Fitness improvements, and/or setbacks have you experienced in the last year.

At this time last year, I had just started believing that it was possible for me to be competitive at long distance running. A high carbohydrate diet had destroyed my health, but meat and fat were slowly helping my body heal and repair. I ran my first ultra marathon race this past year on November 7th 2020. I covered 44.63 miles in 6 hours and I won the race. I had the 2nd best distance covered in 2020, and it would be in the top 5 distances covered over the last 5 years. I felt amazing and consistent during the entire ultra marathon, and I cannot wait for my next race. 

4) What are your health and fitness goals in the year ahead.

 I’m hopeful that most races will happen this year (several races were canceled in 2020). Currently, I’m planning on running a 12 hour race on June 19th. My goal is to be the first female overall and break the course record. I’d like to cover 80 miles in the 12 hour time period. If that goes well, I’ll look to do a 100 mile race in the fall/winter of 2021. 

5) Anything else to add? and where can people follow your journey?

I published a book that I’m incredibly proud of. (pic attached). I share my personal journey of overcoming an eating disorder, then working in the hospital setting as an acute care dietitian. My health was completely transformed by a high meat, low carbohydrate diet. It was the complete opposite of everything I was taught. My book walks through five disease states and how they can be improved and potentially reversed with a low carb animal based diet. These diseases include diabetes, mental health, eating disorders, sarcopenia, heart disease, and has a chapter on where the nutrition guidelines came from (spoiler alert, it’s bizarre). I have 180 clinical trials cited, 25 testimonies, and I share how I used a high meat diet to fuel for my first ultra marathon run and win. 

The Book and Ebook are available on Amazon:

The Dietitian’s Dilemma: What would you do if your health was restored by doing the opposite of everything you were taught?: Hurn, Michelle, Kait, Health Coach, Gray, Dr. Nevada: 9798590199563: Amazon.com: Books

The Dietitian’s Dilemma: What would you do if your health was restored by doing the opposite of everything you were taught? – Kindle edition by Hurn, Michelle, Kait, Health Coach, Gray PhamD RN, Dr. Nevada. Health, Fitness & Dieting Kindle eBooks @ Amazon.com.

Check out my website: TheDietitiansDilemma

Follow me on Instagram @RunEatMeatRepeat

Follow me on twitter @MichelleHurnRD

Get the Book! The Dietitian’s Dilemma (links above)

Ketogenic Endurance – I hoped you enjoyed this post.

If you like what I am about, check out the below.

Amazon

Carnivore Fit Expanded edition – eBook and Paperback

Clothing – Ketogenic Endurance Carnivore Success Company

Low Content Books – Journals, Notebooks, Diaries and Planners.

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Meat Up Year One

Meat up: 1 year later with Jurriaan

Interview with Jurriaan

His carnivore success story from last year is here – https://ketogenicendurance.com/2019/12/13/carnivore-diet-success-stories-with-jurriaan/

1) How would you currently describe your current way of eating. 

So I have been on this animal based diet for almost two years now. The first period I did a nose to tail approach but after a couple of months I realized I couldn’t handle foods like eggs and dairy for example. So I decided to go for what felt best at that time: Meat, salt and water! It was after 1,5 years I started to try eggs and dairy again and with great success! I do feel best on meat but I can now add some foods for variation. A positive side of dairy is that I can train harder with it. It is also great for weight gain if that is what you are looking for. So to summarise: I’m still on a meat based diet. Zero plants for almost two years. I feel like this year I’m gonna try some plant based fermented foods. Not that I think there is some magical about them but just to have some extra flavours on my plate. I eat two meals a day. Most days I eat 1-1,5 kg of red meat and I will add some eggs, dairy or cod liver. 

2) What have you learned regarding nutrition over the last year.

What I’ve learned about nutrition is that there is so much we do not know yet. I see so many different approaches and they all seem to work. For some people it is high fat and for other people it is high protein. For me it is mostly high protein and moderate fat, but there are days I crave more fat and will add some extra. My point of view regarding carbohydrates is changed a little bit too. I now understand that most people don’t do well on carbs if they have a compromised metabolism. I have seen this within myself and many of my clients. The more health (and muscle) I gained the easier it is for me to handle greater amounts of carbohydrates (dairy in my case). So I do not think carbs are bad, only in people with compromised health conditions. At first the body needs to heal on lots of fats and protein and I think for some this process can last for years. After this ‘healing’ period the body can handle a different variety of foods. The work of Dr. Natasha Campbell-Mcbride has been a real eye-opener for me on this topic. 

3) What health & Fitness improvements, and/or setbacks have you experienced in the last year. 

Due to corona my workout routines have been slightly different. I tried a bit more high intensity style training and I must say it felt great! My body can handle all kinds of training now, even without any added carbs. If I do add some dairy I feel that I can train harder. I can talk about my improvements but I think my 1,5 year progression photos will say enough. 

4) What are your health and fitness goals in the year ahead.

I will further explore the more high intensity workout routines. The talks and books by Mike Mentzer really gave me a different perspective on building strength and gaining muscle. I want to gain lots of strength on the big lifts. I will do a high intensity workout with four to seven rest days in between. I want to go to 8-9% body fat this year. The only thing I do to lose excess body fat is to eat a little bit leaner and some days do OMAD. 

5) Anything else to add? and where can people follow your journey?

I wanted to say that this way of eating really changed my life. I now realize how important our food choices are on our journey for better physical and mental health. I hope that in the future more and more people will come to the same realisation, because if more people ask for better quality we can change our food system. I really think that people who will find optimal health, will be better people. In my opinion this is the way to a more sustainable future. If people want to ask me something about this lifestyle, training or just want to have a chat with me, they can find me on Instagram bbja.y. I really like talking to people all around the world.

Ketogenic Endurance – I hoped you enjoyed this post.

If you like what I am about, check out the below.

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Carnivore Fit Expanded edition – eBook and Paperback

Clothing – Ketogenic Endurance Carnivore Success Company

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Meat Up Year One

Meat Up: 1 year later with Tracy

Interview with Tracy

Her carnivore diet success story from last year can be found here – https://ketogenicendurance.com/2020/01/28/carnivore-diet-success-stories-with-tracy-k/

1) How would you currently describe your current way of eating. 

Still going strong with carnivore! I love the lifestyle and have now been carnivore for 2 years and 4 months!

2) What have you learned regarding nutrition over the last year.

I have learned over the past year that I need to keep going on this lifestyle. I still have healing that needs to be done in my body so I am going to move forward and continue to heal and to stay strong!

3) What health & Fitness improvements, and/or setbacks have you experienced in the last year. 

I believe that it has truly become a lifestyle for me over this last year or so, even more than the first year and I keep noticing benefits, such as strength, and not getting sick even in the wintertime. 

4) What are your health and fitness goals in the year ahead.

My goals will continue to be the best health that I can achieve. I want to remain strong with a strong immune system and work on more exercise to aid in doing that.

5) Anything else to add? and where can people follow your journey?

I am on Instagram here: @natural_state_carnivore or you can find me as a coach on Meatrx.com. I want to add that I have done over 95 interviews of success stories on the Meatrx channel and with every one of them, people report incredible results. It is amazing to see how much meat heals! I believed it for a long time, but after talking with so many and doing so many interviews, I see it more and more. Thank you for this opportunity to speak about carnivore into my 3rd  year! I do believe that it will always be my choice of how to eat for the rest of my life.

Ketogenic Endurance – I hoped you enjoyed this post.

If you like what I am about, check out the below.

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Meat Up Year One

Meat Up: 1 year later with Dwayne

Interview with Dwayne

Dwayne did a carnivore diet success story over a year ago which you can read here

1) How would you currently describe your current way of eating. 

Still carnivore, not as strict, we call our approach animal based now.  I have healed my leaky gut and now find I am able to have more variety and have no digestive issues from it.   I have spices now and add some things for flavour enhancers, like garlic or fried onions occasionally.  Carnivore way of eating though is where I feel best my best. 

2) What have you learned regarding nutrition over the last year.

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. 

3) What health & Fitness improvements, and/or setbacks have you experienced in the last year.  

I’ve been able to maintain my weight loss, continue to build muscle slowly. Health has continued to improve.  Over the holidays I let myself eat all foods, I knew carbs were addictive but was blown away how fast that addiction can come back, its a slippery slope and can be very hard to break it all over again. I struggled after the holidays for longer than I would have like to before getting back on track.  Because of that experience I try not to let myself go off track any more. 

4) What are your health and fitness goals in the year ahead.

Continue working out 3-4 days a week, maintain a lean physique and continue to optimize my health on an animal-based way of eating, cold therapy, sauna, and our many sleep hacks.

5) Anything else to add? and where can people follow your journey?

@ourinfinitehealth on Instagram is where we post about our health journey, bio hacks we are trying out and our hope is to help others find success improving their health as well. 

Ketogenic Endurance – I hoped you enjoyed this post.

If you like what I am about, check out the below.

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Carnivore Fit Expanded edition – eBook and Paperback

Clothing – Ketogenic Endurance Carnivore Success Company

Low Content Books – Journals, Notebooks, Diaries and Planners.

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Meat Up Year One

Meat Up: 1 year later with Dawn

It has been a year since Dawn’s carnivore success story which can be found here

Interview with Dawn

1) How would you currently describe your current way of eating.

I am very much part of the ‘carnivore-ish’ crowd. 99.5% of my diet is meat, eggs and dairy (and I love experimenting with new cuts and bits of organ meat – pork head terrine is lovely!) but I am experimenting with what I can add back into my diet.  I’m avoiding gluten and oxalates but haven’t yet found anything that doesn’t trigger a physical reaction (or sugar cravings). Long term, it looks like my diet might be made up of meat, eggs, dairy and the occasional ice cream! 

2) What have you learned regarding nutrition over the last year.

Oh… loads! Nutrient density is the most important thing for my own personal nutrition.  It is key to satiety, energy levels and keeping my inflammation at bay.  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.  Doing my own thing has always worked for me elsewhere in life so, if ‘eating the rainbow’ isn’t for me, that’s ok, too. Oxalates are, quite possibly, the cause of all of my EDS symptoms and, without them, I can walk. Vitamin C turns to oxalate if we have too much…  I could write a book with how much I’ve learned about food this year! 

3) What health & Fitness improvements, and/or setbacks have you experienced in the last year.

Adding new foods back into my diet was a little scary and, on the occasions that trying new things led to uncomfortable bloating, joint pain, or headaches, I questioned if it was all worth it… but I feel stronger than I ever have!  I will not stop trying new things, but I am comfortable eating meat on its own for long stretches between trials.  I am not interested in being in pain or dislocating joints for the sake of fruit or flour. Between nutrition experiments, my fitness has come on leaps and bounds.  I have danced, climbed, and run my way through 2020 and hope to keep being able to do new things! 

4) What are your health and fitness goals in the year ahead.

I’d like to be able to do a handstand, after getting involved in aerial hammock practice in my garden in lockdown.  I love being upside down.  That’s a big goal for me, as someone who has woken up hundreds of times with dislocated shoulders….. but I feel like it’s achievable!  

5) Anything else to add? and where can people follow your journey?

I can’t quite believe the life that I’m building and how much of it is down to giving up vegetables and grains.  When everything I’ve ever been taught is that meat and fat are bad and veg and grains are good….  it’s incredible that I am doing so well with the opposite philosophy. 

Ketogenic Endurance – I hoped you enjoyed this post.

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