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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.

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Contemporary Carnivore Diet

The Ultimate Breathwork Guide: My 6 Favourite Exercises

This article was originally published at 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 not as bad).

You breathe more than you do anything else in life…other than read my tweets.

But most people don’t know how to properly breathe.

In fact, humans are probably the worst breathers in the animal kingdom.

Improper breathing, like eating the wrong foods, has some devastating consequences. 

And no matter how healthy you’re eating, you can offset many of the benefits if you breathe improperly.

Incorrect breathing can lead to mineral depletion, misshapen jaw lines, HPA axis dysfunction and imbalanced co2 / o2.

So I’m here to help you ensure that you’re breathing correctly. 

Here are my favorite breathing exercises.

Exercise #1: Only breathe through your nose

You were designed to breathe through your nose. In fact, breathing through your mouth is like eating through your nose…

Some experts think that people only breathe 10%-20% of their full capacity because they never breathe through their nose. 

Breathing through the nose allows you to take fuller and deeper breaths which will distribute greater amounts of oxygen. It will also help to calm the mind. 

The nostrils and sinuses are also built as filters…(they’re almost like built in n95 masks…) whereas the mouth is not. 

Exercise #2: Tape your mouth at night

I was very skeptical at first after seeing people do this. 

To be honest, I was shocked more people weren’t dying from this given the propensity to mouth breathe…

But it works. And it worked really well for me.

Similar to how you need to take drastic measures when you fix your diet early on, you need to take some drastic measures to fix your breathing.

Even if you are breathing through your nose all day, you may not be while you sleep.

Are you snoring? Or waking up with drool around your mouth? If that’s the case, you’re probably a night mouth breather. 

The best way to fight this is to tape your mouth when you sleep.

When I did this, I noticed an immediate increase in energy in the AM. Over time, you can remove this mouth strip. 

Exercise #3: Try box breathing whenever you are stressed and before you go to bed

This is my favorite and easiest breathing exercise. Whenever you’re stressed or find yourself aimlessly scrolling on social media, put the phone down and try some box breathing.

One of the biggest reasons for the health epidemic today is because people are stressed all the time. And when they are, they reach for toxic substances to cover up their pain. Porn. Junk food. Social media. Etc etc.

Notice that whenever you’re scrolling the most through social media, or feel the urge to eat junk food, you’re probably also feeling some internal pain.

Instead, try this.

Breathe in through the nose for 4 seconds.

Hold the breath for 7 seconds

Breathe out of the nose for 8 seconds. 

Repeat 4 times.

When you breathe out for longer than you breathe in, this will activate your parasympathetic nervous system.

Exercise #4: Breath hold walks

Increasing co2 tolerance is one of the best ways to improve your health. 

As discussed in the article, carbon dioxide is responsible for offloading oxygen into cells.

Most people have an extremely low co2 tolerance and because of this, they feel the urge to constantly mouth breathe.

In fact, the urge to breathe is triggered by co2. If you breathe too much, in turn, you’ll offload excess co2 causing you to be fatigued. 

Holding your breath is one of the best ways to increase tolerance.

Multiple times a week in the AM I go on walks where I breathe through the nose for 1 minute, then continue walking and hold my breath to the first point where I feel a strong urge to take in air. I then go slightly beyond then and breathe in as slowly as I can through my nose for another minute and repeat.

Exercise #5: Swami Rama 2:1 breathing

Swami rama is a himalayan monk who believes that mastering your breathing can banish sickness and disease. Similar to the 2 exercises above, he is focused on increasing co2 capacity. 

Here’s how to do so:

Assuming your natural breath is 2 seconds in and 3 seconds out (it’s probably a lot shorter), start here:

Lie down

Breathe in for 2 seconds then out for 4 seconds. This is one breath.

Do this 10 times and this is one round. Breathe normally for a few breaths and then repeat 3 more times.

Do this for about 4 weeks and after try to increase the length of one breath to 3 seconds in and 6 seconds out.

Exercise #6: Static Apnea Tables

These stables are formulated to increase co2 tolerance for free divers. There are great apps out there to help with these to accustom the body to extreme co2 levels. For instance, here’s a co2 table below that accustoms the body to more co2 by reducing the amount of time between each round. 

I do these 1 – 2 times a week.

Hold breath – 1:30 min

Rest – 2:15 min ; hold – 1:30 min

Rest – 2:00 min ; hold – 1:30 min

Rest – 1:45 min ; hold – 1:30 min

Rest – 1:30 min ; hold – 1:30 min

Rest – 1:15 min ; hold – 1:30 min

Rest – 1:00 min ; hold – 1:30 min

Rest – 1:00 min ; hold – 1:30 min

—-

When I discovered the benefits of breathwork, it changed my health almost as much as discovering the benefits of beef liver.

Let me know how these go.

Ketogenic Endurance – I hoped you enjoyed this post.

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

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Carnivore Diet Success Stories

Carnivore Diet success stories with Nicola

Interview with Nicola

Introduction yourself 

Hey, my name is Nicola Lewis. I am a 28-year-old who works in a A&E department in the UK, I have two fur babies (cats) called Alan and Molly! So far in my journey I have lost 105lbs with a ketogenic and carnivore lifestyle, I am a meat lover. 

How did you eat before Carnivore. 

Before carnivore I was living the ketogenic lifestyle from 2018 till November 2020 when I went carnivore. 

Why did you try Carnivore to begin with.

The reason I started carnivore was because I’d still overeat on keto especially the keto treats and I wanted to get rid of them cravings, don’t get me wrong I loved keto but I feel so much better doing carnivore.

How do you personally approach the Carnivore Diet.

I approached the carnivore diet at first by going basic eating meat, eggs and dairy. 

What benefits have you seen since starting the Carnivore Diet. 

My benefits since being carnivore are zero bloating, clear skin, I have battled my cravings and I have more energy! 

What negatives have you found with the Carnivore Diet.

Honestly, I can’t think of any negatives. 

Do you exercise on the Carnivore Diet, if so how do you find it and what do you do.

I have a very active job, so I am on my feet a lot anyway walking around but exercising at the gym no, I haven’t really been to the gym, I just do a lot of walking. 

What piece of advice would you give someone who is interested in trying this diet, but hasn’t taken the leap yet.

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. 

Do you think Carnivore will ever be accepted as a mainstream diet.

I would like to think it would be in time, but I am unsure I will. 

Anything you would like to add, and where can people follow you.

I would love people to just try it and see how they feel and the benefits, even if it is for 30 days there is lots of support out there and information. 

Instagram: – @zerocarb.nic 

Ketogenic Endurance – I hoped you enjoyed this post.

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

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Carnivore Diet Success Stories

Carnivore Diet success stories with Katie

Interview with Katie

1) Introduce Yourself.

Anyone else get anxiety when asked this question? Haha! Like where do I start?

I wear many hats!

To sum it up: Indiana cattle farmer’s daughter, Purdue University Grad, CrossFit Level 1Registered Radiologic Technologist, Certified Nutrition Coach via ISSA & Precision Nutrition. Lover of CrossFit, coloring, entrepreneurship, an old fashioned, and all the meats! Huge obsessions with my airfryer, InstacartAmazon Prime, & Stitch Fix. Secretly competitive about everything, inappropriate & laughing 99% of the time.

— Nailed it.

My heart is in helping others find their health & happy. I specialize in mindset, gut health, & sports nutrition with a no diet dogma or one size-size-fits-all approach when it comes to coaching.

Like I stated earlier, struggled for decades with my own health issues from Crohn’s, being overweight, disordered eating, infertility, & hormonal imbalances. I’m passionate about helping others find self love, attain their goals, & create sustainable success habits.

38 years old, currently reside in Fishers, IN with my cat, Pete, working for 3 major hospital systems in Radiology. I’ve worked in the healthcare field for over 16 years and look forward to hearing everyone’s story!

2) How did you eat before Carnivore.

I grew up as an overweight kid. I was told to lose weight & tried to diet before I was 10 years old. My self-esteem & body image issues started at 8. Standard American Diet, being a “farm kid” we ate the good home cooked stuff. I had no portion control whatsoever. Kids were mean, & I couldn’t tell you how many times I was told, “If you’d just lose weight you’d be pretty like the other girls.” This translated into, “You won’t be successful, loved or worthy unless you’re thin & look the part.”

Following came the years of disordered eating & orthorexia — binging and purging with intermittent phases of anorexia. I would gorge & then hide Reese’s wrappers, tubs of ice cream, bags of chips, crackers, cookies – anything I had denied myself. Then the guilt-restrict cycle would kick in as I layed there with puffy cheeks & bloodshot eyes from throwing up food. I had a food addiction and carbs were not only a big autoimmune & gut trigger, but they were like giving an alcoholic a drink.

I found CrossFit in 2013, was a competitive athlete & then beat my body down into a hole of metabolic adaptation, exacerbated gut issues, & hormonal imbalances due to over exercising & under eating. It took 4 years for me to reverse diet up to my true maintenance calories so know this is a long journey. Have patience. I was misdiagnosed with IBS, as many are. Went through tons of testing & doctors. Honestly, I feel the only diet I haven’t done is a vegetarian diet. I’ve done’em all. As a CrossFit athlete fueling for my sport, I leaned more towards a high carb diet. (Knowing I had a poor relationship with them.)

3) Why did you try Carnivore to begin with.

The last Crohn’s flare was about a year ago, I knew I needed a reset. I was stressed out, eating out more, sleep was terrible, and I felt horrible. I had put on 10lbs of inflammation & felt I was insulin resistant. So I thought, this is my time. I’m gonna commit, cut the carbs & clean my shxt up, frankly.

As for my relationship with carbs, I am an abstainer. I am not a moderator when it comes to food. You need to determine which one you are too, an abstainer or a moderator? I do better with food rules and an all or none approach. I cannot have just 1 cookie, that leads to wanting the whole pan!

My own personal experimentation, data keeping via tracking food, journaling symptoms & triggers were my best “doctors.” Figuring out my trigger foods took YEARS. Years of getting to know myself, my needs, and how my body responded to food and stressors.

As far as my specific needs, I don’t digest veggies, fruits, fiber, gluten, dairy, lectins, high oxalate, or high fodmap foods well. ⁣That’s a lot, right?!

I noticed when I finally got my gallbladder out, I could eat meat just fine. My digestive symptoms went away.

I suggest for anyone else out there struggling with chronic bloating, constipation, diarrhea, reflux, heartburn, feeling like your food just sits there and you’re bloated and look 6 months pregnant every night, etc — these are warning sings. They are not normal and sign of an imbalance. An elimination diet like the carnivore diet is a great first step. Seek help from a qualified coach, dietitian, or practitioner.

Often we don’t realize the ‘healthy’ food we’re eating are the culprits because we cannot properly digest and absorb them. Often the plants, pre-packaged frozen meals, diet bars and shakes are the culprits. That’s what happened to me. The fiber, fruit, and veggies were causing me more harm because of my compromised digestive system. I’m grateful for these experiences because now I’m able to help clients pinpoint their trigger foods too and start the healing process.

Repeat after me, “We are what we DIGEST and ABSORB.”

My safe foods when having a gut flare were always soft meats like fish, ground meat, rice Chex cereal, eggs, plain rice cakes, & white rice. Basically a low residue diet & absolutely no fruits or vegetables. I could not break them down, they caused bloating & agony.⁣

⁣Nutrition is not a one size fits all. Reason we need to track, experiment, & realize templates or cookie cutter meal plans rarely work long term.

4) How do you personally approach the Carnivore Diet.


People are more familiar with the term “Carnivore Diet.” I prefer to reference it as an animal based diet. That’s because there are 50+ shades of the Carnivore Diet. I feel you have free will and choice to eat the meats & foods that make you feel your best. You don’t have to be strict carnivore (beef & water). We all have different trigger foods, preferences, and individualized needs.

I call my myself a “Liberal Carnivore.” I believe in flexibility. The majority of my meals are ground meats such as 85% ground beef & chicken, eggs, steak, ribs, lamb, & bacon. Occasional dairy such as cheese. Tried organs, don’t like’ em. If I feel I need a refeed day of higher carbs, I choose white rice, rice chex cereal, or plain rice cakes. They don’t bother my digestion. Rarely do I go over 50g of carbs, my average is around 20-25g daily. I don’t deny myself or feel guilty if I need to consume them for my health, gym performance, & recovery. All carefully portioned, of course.

Another common question I get is, “Do you drink?” Yes, socially. Rarely more than 2 times a month and I limit myself to no more than 3 cocktails. Usual choices are bourbon, vodka, & wine (Love Prosecco, Apothic Red, vodka and diet coke, & an Old Fashioned) Guess you could call those “Refeed Days” Hahaha!

**Disclaimer: This is what works for ME. I am not a medical doctor giving advice, simply sharing my experiences.

As far as macros and ratios, again, we are all different. I prefer a higher protein approach for my needs. As far as my activity & physical stats for comparison, I’m currently 5’1, 110lbs, cross train 5 days a week, average 13-15k steps/day.

Sweet spot for maintenance seems to be around 1900-2200 calories per day, ratios around 68% Fat, 27% Protein, 4% Carbs. I eat when I’m hungry, fast when I’m not. Fasting window is around 16-20hrs. Work out fasted at 5am most mornings during the week. Largest meal post workout with another meal around 1-3pm. I don’t force fasting and I don’t do extended fasts. If I feel I need a crunchy snack, Epic Brand baked pork rinds are my go to.

I do track food & macros via My Fitness Pal. I track weight, sleep, steps, & menstrual cycle via my Fit Bit Versa 3. I track my heart rate during workouts via my MyZone chest strap monitor. Blood glucose and ketones are checked via Keto Mojo. I’m also teaming up with NutriSense utilizing a continuous glucose monitor (CGM). What gets tracked gets managed. Not necessary, but I’m a data girl  It helps me make more educated decisions and adjustments.

5) What benefits have you seen since starting the Carnivore Diet.


A TON! The biggest benefits have been no gut issues or flares, increased, steady energy (once adapted, it took me about 7 months), no carb cravings or binge eating urges, no more constipation, normal appetite and satiety, no more inflammation, and eventually, fat loss.

I didn’t go into the Carnivore Diet chasing fat loss or weight loss, I went into it chasing better health. I preach this to my clients, chase health and healing first, everything else will fall into line. The problem with yo-yo dieting is chasing unrealistic goals and expectations with an unsustainable diet &/or training approach.

I’m gonna be real, I gained 15lbs total when I started the Carnivore Diet. After 1 year, I lost that 15lbs, however. I wanted to quit many times and felt like shxt early on trying to adapt. I listened to the veterans and my own intuition, kept going.

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.

About month 8/9, I noticed I was able to hit it harder in the gym and everything else was falling into line. That’s about when my weight started dropping as well.

Meal timing is important, especially when timing appropriately for your workouts. If you eat larger meals, make sure you give yourself plenty of time to digest them. Meat and fat are naturally “heavy” and the body has to work hard to break them down for digestion, affecting your energy levels. Again, everyone is different.

6) What negatives have you found with the Carnivore Diet.


I’m gonna be real, I gained 15lbs total when I started the Carnivore Diet. After 1 year, I lost that 15lbs, however. I wanted to quit many times and felt like shxt early on trying to adapt. I listened to the veterans and my own intuition, kept going.

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.

About month 8/9, I noticed I was able to hit it harder in the gym and everything else was falling into line. That’s about when my weight started dropping as well.

Meal timing is important, especially when timing appropriately for your workouts. If you eat larger meals, make sure you give yourself plenty of time to digest them. Meat and fat are naturally “heavy” and the body has to work hard to break them down for digestion, affecting your energy levels. Again, everyone is different.

7) Do you exercise on the Carnivore Diet, if so how do you find it and what do you do.

Yes, absolutely! The gym is my sanctuary. I found CrossFit in 2013, drank the Kool-aid. My love affair has been ever since the first sound of a barbell dropping. My weights, intensity, and volume have changed with my seasons. I no longer train like a competitive CrossFit athlete. Yes, its hard to beat the competitiveness out of me, but is absolutely necessary for longevity.

I modify weights and movements to my needs. I listen to my body and rest when needed. Workout 5 days a week, rest 2. I get in about 13-15k steps a day

I feel the term “CrossFit” gets an unfair bad rap. It’s simply a term and just another modality of exercise. I love it because it combines strength and conditioning made up of functional movements performed at a your desired intensity level. The intensity and approach are up to you. Anyone can do it and you determine the pace and modifications of your workouts. Invest in a quality gym with quality coaches. Three Kings Athletics in Noblesville, IN is my second home and family.

8) What piece of advice would you give someone who is interested in trying this diet, but hasn’t taken the leap yet.

Thinking about carnivore in terms of 3 phases is helpful starting:

1.) Just get adapted – eat meat, find the low carb sources you love, cut the junk, find what eating windows work for your schedule, track to make sure you’re eating enough food.⁣

2.) Focus on healing any G.I. issues & give it time. Be patient & consistent. You don’t feel good all the time, as with any diet it takes time to find your groove. Most hit a slump around 2 weeks. You didn’t develop gut issues overnight and you didn’t put on 30lbs overnight.⁣

3.) Thrive & THEN play around with fat loss or muscle gain goals. You’ll be more self aware & educated once your reach this point.⁣

⁣Highly recommend getting the book Carnivore Cure by Judy Cho!

Not until someone is adapted & healed do I recommend any kind of playing around with fat loss cuts.⁣ For some it may take 3-6 months or it can take years depending on what kind of healing (gut, hormonal, metabolic etc) you have to do.⁣ Honor your biofeedback. Biofeedback means my quality of sleep, energy level, recovery, performance, mental clarity, menstrual cycle, sex drive, hunger & satiety cues, etc.⁣

Tips for tracking more accurately:

  • Pick meats that are easier to track. Ex: ground meats like beef/turkey/lamb/pork. The protein & fat grams are not as variable as say a ribeye or chuck roast.
  • Weigh your meat raw before you cook. Meat shrinks down something like 20-30% when you cook it. It can account for a big difference in protein/fat grams & calories if you’re logging the oz or grams of cooked meat vs the actual raw weight. Fat will differ as well, especially if you’re draining or dabbing the fat off your meat after cooking. Here’s a good resource explaining what happens.
  • Measure out your fats (butter, bacon fat, tallow, etc) Don’t guess. Weigh it out on a scale for most accuracy. Most of us use teaspoons or tablespoons but I don’t recommend eyeballing until you master accurately weighing food.

Reasons you may be gaining weight on low carb:

  • You’re eating in a surplus. As with ANY diet you choose if you are eating in a surplus chances are you will put on body fat. It’s part of it. This is when you should be focusing on muscle gain & strength.
  • You’ve been eating in a chronic deficit & your body is finally getting the nutrients it needs to function & grow muscle. You WANT muscle growth. More muscle=more food=more badass.
  • You’re snacking too much on things like pork rinds, fat bombs, or fake keto junk like Atkins bars. Guilty. They’re easy to overeat & nutrient deficient. Go back to the basics. Simplify. Meat, water, coffee, no sweeteners, no supplements.
  • You’re choosing highly palatable low carb foods like ribeyes, bacon, & cheese & eating when you’re not really hungry. It’s like when you’re not hungry but then they bring out dessert. Most of us will have that extra piece of cake. Choose foods that are satisfying & get the job done. I find ground beef to be most satisfying.
  • You’re overly fasting &/or overly training. Chronically high cortisol & hormone imbalances affect your weight, recovery, energy, & fat loss. Reduce your intensity & workout volume. Walking & simply just moving does wonders. Don’t over complicate your workouts. SLEEP. Shorten your fasting window or STOP fasting.
  • You’re eating too much protein, throwing hormones & your biofeedback off. Try increasing your fats & start with protein around 1g per lb of lean body mass, your goal weight, or 20-30% of your daily calories. Our energy sources come from fats & carbs. Take away your carbs & what do you have left? Fat. Don’t fear it. Play around with it you’ll find your threshold.

9) Do you think Carnivore will ever be accepted as a mainstream diet.

Never say never, but I doubt it. Carnivore is just like being a vegetarian only we prefer meat. No one bats an eye when you say you’re a vegetarian, but you say you only eat meat? They look at you like 4 eyes. The awareness, research, and education is spreading, however, so that is promising!

Is any diet really mainstream?

There’s hundreds of ways to eat. All that matters is you pick the one that suits YOU.

10) Anything you would like to add, and where can people follow you.

Anyone is welcome to become part of my digital family here, lilbitoffit.com and Instagram, @lil_bit_of_fit If you’d like to be added to our email list, click here.

Thank you all for reading and thank you, Steven, for allowing me to have this opportunity!

I hope this was of value in some way to all your journeys! Please feel free to tag and share with all of your friends and family!

oxox Coach K

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

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Meat Up Year Two

Meat Up: 2 years later with Miki

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 eating clean and eating to fuel my body, thinking of digestive health, workout energy and whatnot. 

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

After doing carnivore and keto for a while 2018-2019, I screwed up my gut microbiome where I developed IBS-D and had intense tummy pains that some days I could not even leave the house. I corrected it by incorporating pre- and pro-biotic foods, tracking my menstrual cycle with daily mood and bowel movements. I have made major improvements. 

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

Because of the pandemic, I have been spending a lot of time working out at home, learning Olympic lifts and continue to build muscle and coaching my clients. I have gained tremendous amount of strength this past year, doing pull ups and been able to deadlift more than 2x my body weight. I would rather be strong than stage lean all year around and that is the positive thing that came out of this past year, I have a better relationship with myself and body image. 

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

I plan to compete, have my Pro debut in the Bikini Category in the fall. I am excited to cut down and see all the progress I’ve made over the past two years. 

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

No diet is the end all be all. If it works for you, great, if it does not you have to find something that does. 

You can follow my journey at @miki_jams_with_kittens 

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 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.

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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Contemporary Carnivore Diet

The Top 4 Benefits of Eating Heart

This article was originally published at www.carnivoreaurelius.com, they have given me permission to share to help spread the benefits of the carnivore diet.

We love organ meats around here and heart is no exception. Mainstream eating culture in the US has not fully embraced the idea of eating organ meats but, let’s be honest, if we relied on mainstream advice we’d all be fat and sick. 

In fact, it is somewhat ironic that many people consider the vital survival organs of the body (brain, heart, kidney, liver, and lungs) as waste products. They are so infrequently consumed in the US that they are a leading export product.  

But organ meats, and heart in particular, are loaded with nutrients and provide many health benefits. To understand the benefits of heart as a superfood within the diet, we need look no further than human history and nutrition research.

History Loves Organ Meats

Organ meats have been a part of a healthy human diet for centuries. Organ meats are by far the most nutrient dense (nutrients per calorie) part of an animal. The concept of eating nose to tail prevents excess waste and is also a foundational practice for nourished living. 

That’s why many cultures around the world enjoy their own organ meat delicacies:

  • Scotland has haggis (ie, sheep or calf heart, liver, and lungs mixed with suet, oatmeal, and seasonings boiled in a bag made from the animal’s stomach).
  • Jewish cultures have chopped liver
  • Bolivians savor tenderized beef heart that has been cooked over charcoal
  • Pakistani cultures make a hash of heart, intestines, livers

Despite the historical health benefits, the US is almost last in terms of consumption of organ meats. Out of every country in the world, the US ranks 171st out of 175 countries in organ meat eaten per person per year (*). It’s not surprising that the US also ranks highest in modern health problems like heart disease, obesity, autoimmune disease and diabetes. It’s pretty safe to say we aren’t exactly known for our healthy eating habits (hence the SAD, standard american diet, acronym).

Like Fuels Like

Beyond analyzing cultures around the world that eat organ meats, the benefits can be sorted out by reviewing nutrients contained in the meat and what role they play in the body.

Heart is a good source of many important nutrients including:

  • Coenzyme Q10
  • Iron
  • Zinc
  • Selenium
  • B2 (Riboflavin)
  • B6 (Pyridoxine)
  • B9 (Folate)
  • B12 (Cobalamin)

Human nutrition research often demonstrates the concept of ‘like supports like’. That is to say the micro and macronutrients in organs and tissues of animals support those same organs and tissues in humans. For example animal muscle meats, fuel growth and repair of human muscles. Similarly, the nutrients in animal organ meats support that same organ in the human body. 

The nutrients contained in the heart support the function of the heart as well as the entire cardiovascular system. And because nutrients rarely have just one function, these same vitamins and minerals also support cognitive function, energy levels, natural immunity and even promote longevity.

Top 5 Health Benefits

The specific nutrients in the heart solidify its place as a true superfood in the diet.

According the the USDA a 100 g (3.5 oz) portion of beef heart contains:

  • 112 calories
  • 18 grams of protein
  • 4.31 mg of iron (24% DV)
  • 287 mg of potassium (6% DV)
  • 21 mg of magnesium (5% DV)
  • 21.8 mcg of selenium (40% DV)
  • 1.70 mg of zinc (15% DV)
  • 7.53 mg of niacin (47% DV)
  • 1.79 mg of pantothenic acid (26% DV)
  • 1 mg of riboflavin (70% DV)
  • 0.3 mg of vitamin B6 (21% DV)
  • 0.24 mg of vitamin B9/Thiamin (20% DV)
  • 8.5 mcg of vitamin B12 (356% DV)
  • 11. 3 mg Coenzyme Q10 (no DV established)
  • 17 mcg of lycopene
  1. Protect your heart

I am going to repeat myself here bThe nutrients in heart protect your own human heart. Folate and B12 may reduce the risk of fatal heart disease in adults (*).

Homocysteine levels in the blood are regulated by vitamins B6 and B12 as well as folate. Elevated levels of homocysteine are an independent risk factor for heart disease and high blood pressure. Getting B6, B12 and folate from your diet reduces homocysteine concentration in the blood and therefore reduces risk of these common cardiovascular conditions (*).

B vitamins also support blood vessels formation and some studies link higher intake of B vitamins to reduces risk of peripheral artery disease (PAD) (*)

Cholesterol levels are positively influenced by B vitamins (*,*).

Heart is also a great source of the little known or talked about nutrient coenzyme Q10 (CoQ10). 

CoQ10 is found in the mitochondria of muscle cells (including the heart muscle) and has several important roles in the body, including:

  • Acting as an antioxidant protecting cell membranes and lipoproteins
  • Supporting the production of cellular energy (Adenosine Triphosphate aka ATP)

Taking statin drugs to lower cholesterol, reduces the concentration of CoQ10 in the body. It’s a bit ironic that this major treatment (aka bandaid) for cholesterol is meant to reduce heart disease risk but in fact, decreases the concentration of a nutrient known to protect the heart. Makes you wonder who’s running the show, doesn’t it?

  1. Boost Cognitive Function

Some of the nutrients found in heart support optimal cognitive function including the B vitamins and Coenzyme Q10.

Dementia

B vitamins (B6, folate, and B12) regulate homocysteine (Hcy) levels, and hyperhomocysteinemia is a major vascular risk factor and an established risk factor for dementia.  The active form of folate, is involved in DNA repair and replication, both essential processes for adult hippocampal neurogenesis (new neuron formation in the brain (*).

Mood

The integral role of B vitamins as cofactors in cellular processes such as the methionine and folate cycles have formed the basis for hypotheses relating B vitamin status with mood . Vitamins B6, B12, and folate are commonly acknowledged as cofactors for enzymatic reactions in the methionine and folate cycles. The B vitamins are required for clearance of homocysteine (*). As you’ve probably learned so far, high homocysteine is toxic, especially to your most important organs like your brain and heart. So it should be no surprise that elevated levels of homocysteine are a risk factor for poor mood and depression. One study found that up to 30% of depressed patients have elevated homocysteine levels (*). Adequate intake of B vitamins is required for healthy homocysteine levels and this can translate into better brain health.

  1. Support Immune System 

I think we can all agree that a well-oiled immune system is a high priority given the current circumstances. 

Heart is a good source of zinc, providing 15% of the DV for this important mineral that helps the immune system function optimally. Zinc has a number of functions related to immunity including (*):

  • Development of cells that mediate immunity
  • Influence cellular behavior beneficial to immunity (killing damaged cells)
  • Preserves natural tissue barriers including those of the respiratory tract
  1. Increase Vitality

Iron, B vitamins and coenzyme Q10 are all essential nutrients for high energy, mental sharpness and sex drive. 

Iron delivers oxygen to all your tissues so they can function properly. Without oxygen you’ll feel sluggish and fatigued. Iron deficiency anemia is the most common micronutrient deficiency in the world. Heart, and other organ meats, are a great source of iron.

Coenzyme Q10 has a very different job than iron however, when you don’t have enough, you feel it. Que the fatigue, muscle weakness, memory problems, and low sex drive.

Finally, B vitamins are the nutrients that help your body turn energy from food into energy for your cells. Without adequate cellular energy, each cell, tissue, organ system are less able to carry out work. And, you’ll feel this – more fatigue, sluggishness, slower metabolism and decreased endurance and stamina.

Taste and Texture

All well and good, right? Of course we all want to enjoy superfoods but how does it actually taste? What is the texture? What does it look like? The benefits won’t do you any good unless you’re able to choke it back. 

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.

We haven’t taken the plunge into heart jerky yet but our liver jerky is wildly popular among health enthusiasts who want to not just choke back their organ meats but actually enjoy them.

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Carnivore Diet Success Stories

Carnivore Diet success stories with Emma

Interview with Emma

1) Introduce Yourself.

Hi, my name is Emma. I’m a mummy to a beautiful 3-year-old little boy. I have been a qualified nurse for 8 years and just recently been promoted to clinical lead.

I’ve always struggled with my weight even as a child. When I look back at my childhood and the foods I was eating, I can’t help but shudder! I can’t blame my parents as they were giving me foods only deemed ‘healthy’ but were far from the truth!

As a young teenager I would go out partying and mix the alco-pops with fried carb heavy food! No wonder the weight kept piling on. 

In my 20s I was overweight and I thought low calorie diets where carbs were heavily included were the way to go, how wrong. Weight watchers, slimming world were the heavy offenders! Promoting having carbs and eat as much speed food as you can but myself not realising that these speed foods were full of sugar. They promoted to eat 3 meals a day and 2 snacks!! Which I now know is insane, constantly stimulating an insulin response and making my body have a very bad issue of being insulin resistant. The hunger was beyond control due to the foods I was consuming not being satiating. The hungrier I was the more overeating I would do at the next meal. Such a vicious cycle I was stuck in. I’d drop at the very most 2 stone and more would come back on. It was neve1r sustainable.

August 2019 myself and my fiancé decided to try Keto. That was 18 months ago and I’m down 68lbs.  I have never felt healthier! 

Keto/carnivore has given me the ability to not be ruled by food, and as a family we are teaching our little boy the appropriate relationship with food. 

2) How did you eat before Carnivore.

I was on keto before carnivore, so I was eating all different varieties of foods but found I still would overindulge if I could on deserts!! My weakness! 

3) Why did you try Carnivore to begin with.

I hated counting macros I was so religious I would not eat anything unless it was counted for. I felt a little but like I was not free to just enjoy the food I would be so worried I over consumed my carbs. Carnivore gave me freedom to eat from a certain variety of food without that pressure. 


4) How do you personally approach the Carnivore Diet.

I stuck to a variety of meats, eggs, and little dairy consumption with no variance of plan for about 9 months. The last few months I have been experimenting with adding pecans, cacao, and avocado in. However, I have learned my body does not appreciate the avocado at all. It leaves me with bad stomach cramps. This might be down too not having a tolerance for this food anymore. 

Due to my working schedule, I do OMAD Monday-Friday and weekends 2MAD this seems to be working well. 


5) What benefits have you seen since starting the Carnivore Diet.

My energy levels are amazing, I am so satiated which allows me to OMAD quite regularly. 

A huge benefit I’ve noticed on carnivore is I can see more that my visceral fat has melted away! My waist has gone tiny and that’s where I held all my fat post having a baby. 

6) What negatives have you found with the Carnivore Diet.

Depending on my hormones being female I would have really bad food aversions and the sight of certain meats would turn me. Which makes it difficult on an all-meat diet! 


7) Do you exercise on the Carnivore Diet, if so how do you find it and what do you do.

I have been recovering from a work injury so only been doing controlled physio. However, I have just started a new fitness goal and its going well. 


8) What piece of advice would you give someone who is interested in trying this diet, but hasn’t taken the leap yet.

What have you got to lose? Trust that your body will thank you for this huge leap of faith. Make sure you look at the research, so you know you are getting all your nutrients. But just simply enjoy!!! Let loose and feel the freedom of not being controlled by sugar cravings. Take back the control! Its liberating!!! 


9) Do you think Carnivore will ever be accepted as a mainstream diet.

I would hope so but not until the government decide to delete all their so-called research for what is considered a ‘balanced diet’. 

10) Anything you would like to add, and where can people follow you.

Try it! I was only going to do carnivore for a week, that went on to a month and then it became 11 months.!! I have never been happier! 

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! 

Eat the meat you can it doesn’t have to be expensive. Make small changes to being with and you will notice massive improvements in yourself.  You can find me on instagram @ ourmetabolicjourney

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Carnivore Diet Success Stories

Carnivore Diet success stories with Richard

Interview with Richard

1) Introduce Yourself.

Hi, my name is Richard. I am 42 years old. I’m engaged to my fiancée Emma and we have a 3-year-old son who follows a ketogenic diet. 

2) How did you eat before Carnivore.

Ketogenic diet for 7 months. Prior to this I struggled unsuccessfully with low calorie, low fat diets.

3) Why did you try Carnivore to begin with.

I started as a one-month trial initially not expecting to do it long term. I tried this following weight loss stall on keto. I was curious about claims of improved digestion and leaner bodies.

4) How do you personally approach the Carnivore Diet.

Try to eat beef and at least 6 eggs every day.  I eat a variety of meats including lamb, pork, chicken, salmon, trout, haddock, scallops, and prawns. For beef, pork, lamb, and chicken, I eat the fattiest cuts available.  I cook mainly in ghee and beef dripping/tallow.  I eat liver and heart twice a month on average.  I season food in salt, pepper, onion powder, garlic powder and sometimes chilli powder and paprika.  I use condiments but limit to very low carb hot sauces.  I limit dairy but do not avoid it completely.  I eat desserts quite frequently made from eggs, sour cream, vanilla and erythritol. I drink mainly mineral water. I often drink black coffee but have recently switch to black tea. Treats are very very rare and are strictly limited to keto foods which include some nut flours, erythritol and cacao. Meal frequency is usually OMAD or 2MAD with no snacks.  I eat until I am absolutely full.

5) What benefits have you seen since starting the Carnivore Diet.

Improved digestion.  Further weight loss. Leaner body.  Fewer cravings. No need to track calories or macros. Easier food prep than keto. 

6) What negatives have you found with the Carnivore Diet.

Lack of variety but I got used to it pretty quickly.  Less energy than on keto.  

7) Do you exercise on the Carnivore Diet, if so how do you find it and what do you do.

Yes. I do weightlifting and body weight resistance circuit/Hiit training 2-3 times a week. Usually 20-45 minutes.  

8) What piece of advice would you give someone who is interested in trying this diet, but hasn’t taken the leap yet.

Understand your reasons for doing it. Is it an elimination diet for ailments, digestive reset, or long-term body composition reason?  If your gonna trial it, stick it out for at least 30-60 days.  Don’t worry about the lack of fibre, you don’t need fibre in your diet.  Carnivore isn’t as limiting as you think, and you get used to eating what’s available. There’s some flexibility depending on your body’s tolerances, like some veg, dairy, berries etc. 

9) Do you think Carnivore will ever be accepted as a mainstream diet.

Absolutely not. There is too much stigma and too much influence by regulatory bodies, celebrities, big food etc.  There’s not enough accessible or widespread education on the subject unless you are open minded and willing to look things up yourself. Messages regarding environmental issues are very inaccurate and misleading.  Misconceptions over saturated fats and red meat need to be corrected.  

10) Anything you would like to add, and where can people follow you.

Ask yourself ‘If our existence on this plant is based on the successful evolution of our ancestors, what did our ancestors eat for 100s of million years?’ If you don’t know, look it up using quality data.  Do you think eating anything different to this in the past 100 years of our existence will improve on this?

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Contemporary Carnivore Diet

7 Tribes That Loved Beef Liver

This article was originally published at www.carnivoreaurelius.com, and they have given me permission to share here.

Your ancestors knew it. But you forgot. Liver was pivotal to evolution. It was reserved for those first who needed nutrients the most. Pregnant women and children. 

People pounced on it like kids on kit kat bars today. There were no nutritionists telling them to eat it. They didn’t even follow me on Twitter!

They just knew they felt better when they did.

There are examples throughout history. 

But now we’ve forgotten and lost our roots. We’re hairless apes transported to a modern arcade. 

Staples of society have been transformed into junk. Instead of liver, we drink watered down, toxic kale smoothies. We take pills. 

But liver is unique in its nutritional benefits

Adding it is like superman putting on his cape. It will transform you. Strip away layers of comfort. Build up your cells fresh. 

Why Beef Liver May Be Beneficial

Beef liver is nature’s multivitamin. 

Even though it hasn’t been getting the same attention as it used to, the liver is quite possibly the most nutrient-dense food on the planet.

Liver used to be an extremely popular delicacy before people started favoring muscle meats for their flavor. Often hunter-gatherers would go straight for the organ meat before anything else.

Most people assume that fruits and vegetables are the best way to get your essential vitamins and minerals but beef liver is loaded with even more nutritional value.

Just 100g amount of liver contains more than 100% of the recommended daily value for various micronutrients and it’s a great source of protein.

I’m not going to claim that without liver you’re going to fester away with scurvy. But according to the RDAs, without liver on the carnivore diet you’ll be getting suboptimal amounts of many nutrients. 

Many carnivore dieters live by beef liver because it helps them get optimal amounts of vitamins A, B, E, D, choline, copper, and iron. Some of which are not present at all in steaks alone. 

50g-100g of beef liver a day could help satisfy many nutrient needs. This comes out to approximately:

Staple foods in the carnivore diet

This is a big reason why so many people experience benefits when adding beef liver. 

Couple this with some eggs, bone marrow and grass-fed muscle meat and you’ll be getting more nutrients than 99% of people.

7 Examples of Tribes Eating Beef Liver

Beef liver has always been a delicacy. For many primitive tribes, it was the first food they’d go after when killing an animal.

It was equivalent to Fruit Roll Ups for children. They couldn’t get enough of it.

Nature is simple. Our physiological response directed us to what our body required. And most primitive carnivores required the nutrients in beef. 

This is what made it taste so good or why people craved it.

I know it’s hard to believe given nobody eats beef liver today. Below are some examples:

#1 West Nile Tribes

Dr. Weston Price traveled throughout Africa in the 1930s to examine dental health. He noticed that Tribes in Africa still eating primitive diets had little to no signs of tooth decay and beautiful teeth.

Meanwhile the United States counterparts were ridden with issues.

I envy these children who didn’t need headgear or rubber bands for all that time…

According to Dr. Price, the children of the west Nile were highly immune to dental caries and were physically very healthy. The women were over 6 ft tall and many men were over 7 ft.

The people at the Nile prized liver as a sacred obsession:

I learned that they have a belief which to them is their religion, namely, that every man and woman has a soul which resides in the liver and that a man’s character and physical growth depend upon how well he feeds that soul by eating the livers of animals. The liver is so sacred that it may not be touched by human hands. It is accordingly always handled with their spear or saber, or with specially prepared forked sticks. It is eaten both raw and cooked — Dr. Weston Price

#2 Outer Herbides

Tribes in the Outer Herbides exhibited a similar immunity. One of their dietary staples was a dish consisting of cod’s liver and cod’s head.

“This diet, which included a liberal supply of fish, included also the use of livers of fish. One important fish dish was baked cod’s head that had been stuffed with oat meal and chopped cods’ livers. This was an important inclusion in the diets of the growing children. The oats and fish, including livers, provided minerals and vitamins adequate for an excellent racial stock with high immunity to tooth decay.”

#3 Comanche

The Comanche were one of the most powerful American Indian tribes in history. Their diet consisted largely of buffalo and meat.

The Children of the Comanche were obsessed with liver.

“Children would rush up to a freshly killed animal, begging for its liver and gallbladder. They would then squirt the salty bile from the gallbladder onto the liver and eat it on the spot, warm and dripping blood.”

Liver is incredible for your health. But let’s face it. Eating liver has always been a pain in the ass. Not anymore.

If you’re interested in buying the most nutritious and best-tasting liver product in the world, go here for my newly released beef liver crisps made for carnivores by carnivores. Nothing but sea salt and beef liver. Crunchy. Smoky. Flavorful. And f***ing nutritious.

It’s no exaggeration to say there’s nothing like this in the world, at all, anywhere. 

#4 Native Americans

Some other notable accounts of native American’s eating liver existed.

In The Ways of My Grandmothers, Beverly Wolf describes how they’d prepare the entire cow, nose to tail to be eaten. The liver, of course, was important:

“All the insides, such as heart, kidneys and liver, were prepared and eaten, roasted or baked or laid out in the sun to dry. The lungs were not cooked”

Other Native Americans, called Mountain Men here, prized the liver even over the meat of the Buffalo. The lean meat was often discarded and left to scavengers, while the mountain men prized the fats and organ meats for themselves.

“When game was plentiful, however, only a few choice parts were taken, and the vast bulk of the meat was left to scavengers. The small and large humps were usually taken first….The tongue was removed by “ripping open the skin of the lower jawbone and pulling it out through the oriface. The heart and liver were added to the fare.”

When deprived of food for an extended period of time, Mountain Men would go straight for the liver and organs. They didn’t show much table manners either:

“When mountain men had been without meat for several days before slaying a buffalo, all traces of Anglo-Saxon civilization vanished instantly. The liver was torn from the body cavity. Bloody and unwashed, it was seasoned with gunpowder, or by squeezing the gall bladder’s contents over it, and then consumed without further preparation.”

#5 Inuit

Many carnivores have the false belief that the inuit avoid organs, just because Viljamurr Stefansson suggested that. However, there’s copious evidence that manl other inuit groups prized liver. 

Additionally, according to Vilhamurr Stefansson, ““The groups that depend on the blubber animals are the most fortunate, in the hunting way of life, for they never suffer from fat-hunger”

Blubber contains substantial amounts of vitamin A and fat soluble vitamins, thus they may have been getting these needs elsewhere. If you’re avoiding liver just because Stefansson did, be careful unless you’re eating blubber. (If you are, please send me some).

The most comprehensive study of the Inuit found extensive variety in their food consumption:

“This included ringed seal meat, blubber, liver, flippers, heart, brain, eyes, intestine, ear, tongue, lungs, blood and stomach, bearded seal meat, blubber and intestines, narwhal and walrus meat, liver, heart, blubber, mattak, flippers and intestine, beluga meat, mattak, blubber and liver, polar bear meat and fat, caribou meat, brain, tongue, stomach contents and lining, heart, lungs, lips, cartilage, bone marrow and eyes, arctic char meat and skin, sculpin, halibut, cod and fish eggs, arctic tern eggs, seagull ptarmigan and various ducks and shellfish”

Now that’s what I call a real salad. 

Additionally, according to a study by Borre Clyde River inuit would first eat liver and the blood after killing a seal and then later move onto brain fat and meat. That’s a full 3 course meal. 

On Lake Harbour on Baffin Island, men would eat the liver first and women would eat the heart. The remainder would be divided equally. Lastly, Grise Forde Inuit were known to consume the “the meat, blubber, liver, intestine and heart of ringed seals, preferring young seals. Dogs consumed the remainder of seals not eaten by humans.”

All in all, it’s clear that Inuit prized fat soluble vitamin intake and all of the vitamins in Liver. 

#6 Neurs

Modern day Sudan is home to several tribes of great interest. They are known to be exquisite hunters and warriors. 

One of the tribes, the Neurs is exceptional. They’re very tall. Women are over 6 feet tall and men over seven. Dr. Weston Price couldn’t find one tribe menter with a dental issue, so he was particularly interested in their dietary habits. 

What did he learn?

Neurs believe that every man and woman has a soul that lives in the liver. And that how strong an individual depends on how well they feed that soul with the livers of animals. 

Similar to the Church of Scientology requiring exorbitant payments, this church feeds off of the liver. 

The liver was so sacred to them that they refused to touch it with their hands. 

If only today we could replace the obsession with junk food with this religion. 

#7 Nenets

Western Siberia is one of the most hostile places to life in the world. Residents do the exact opposite of what the western culture nutritional orthodoxy:

  • Eat a lot of meat
  • Fast frequently
  • Spend a lot of time in the cold
  • Only eat one type of animal for long periods of time

Yet they’re much healthier than we are. The culture of doctors, nutritionists, micromanagers. Where everybody cares so much more about their health, they’re less healthy. 

One of their biggest secrets: eating nose to tail. They eat just about every part of the animal. 

8-year-old children prize the raw liver. Meanwhile, most children in western society are fed Gerber and sugar infested junk. 

And one of the region’s most prominent politicians eats liver almost every day :

“Sergey Kharutsji…..his wife, Galina, and daughter, Oxana, serve up a diet not very different from that served in the chum: frozen reindeer meat, stroganina, raw reindeer liver and various other named and unnamed cuts. Oxana says that is what the family eats every day for most meals.” 

Conclusion

Liver is nature’s original multivitamin. When I started eating it, my health got substantially better. 

But I always hated eating it.

It’s why I’m creating this product. I’d love for you to be on board as an early consumer. 

We’re keeping the launch very small so we can test it with only the most excited people. 

It’s no exaggeration to say there’s nothing like this in the world, at all, anywhere.