“Despite being a lifelong athlete/sportsman, and on paper in decent shape almost all the time, I think I was suffering from chronic global inflammation, and probably other carb-related issues.”
“In this one study, astaxanthin was found to slow decline from brain aging . Now this is one of the things that people are most terrified when it comes to aging…losing their cognitive abilities. This is a huge reason why I try to get some ASX in my diet every day.”
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.
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.
This article was originally published at http://www.carnivoreaurelius.com, and they have asked me to share it here. Source Whatever you do…do not be a mouth breather. I will not stand for any mouth breathing from my followers… It’s almost the equivalent of being on the Beyond Meat diet…(but probably […]
“My advice would be getting rid of all temptations in the house, for the first month eat meat when you’re hungry and keep it basic.”
“Your appetite does correct and level out. Performance in the gym does suffer, initially. Depends on what modality of training you prefer. Take it easy. I significantly reduced my workout volume and intensity with no HIIT for about 6 months. Did a lot of walking and lifting simple weights, keeping my heart rate in a lower range.”
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.