Tag Archives: High Fat

Zero Carb Interview: Reanna Percifield at 5 Years Carnivore

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After a few years of eating animal based I would like to offer a longer and more updated account of my experience. So much has changed since my 1 year interview and I hope this is useful for people that are new and experienced alike. I started carnivore in July of 2015 –  so at the time of writing this I am past the 5 year mark. If you would like to reach out for further questions you are welcome to message me on Instagram @rennpercival or email rennpercival@gmail.com 

Initially, I started eating this way for overall health and fitness. I was unaware of some of my health problems at the time, and I believed others were not curable. I had textbook depression, which in my case was largely linked to my sleeping disorder DSPS (Delayed Sleep Phase Syndrome) which I had been fighting since puberty. I learned later that I also had systemic candida overgrowth which explained my liver stress and skin problems – mainly consisting of chronic rashes and acne. Seasonal allergies in the spring were also an unpleasant experience.

For about 2 years before carnivore, I was primal-inspired low carb and then keto. I felt better on low carb/keto than I did eating any other way, but it did not help the above health issues at all – it just made them a bit more tolerable, except the candida. I think keto made my candida worse because I was eating more green plants and nuts, which inflamed my gut even more than it already was. To my amazement, switching to only animal products resolved all of the above mentioned health issues (except for DSPS which I will cover later).
 
Even during my first week of carnivore, the difference in my energy was like night and day – I already felt better than I did on low carb, but I still had a lot of work and adaptation to do. I think I felt such extreme relief because many of my issues stemmed from my candida populated leaky gut. This is the only way of eating that finally put me in touch with my gut so I could learn what was helping and what was hindering it from healing. After a couple months of getting used to carnivore I finally cracked down on the candida and figured out why it kept holding on. In order to finally kill it off, I had to drop ALL trace carbs for a time. No eggs, no dairy, only meat and water. The ebb and flow of die off symptoms were not fun, but after 2-3weeks it was gone. I still stuck with only meat and water for another month or 2, just to make sure my gut was fully healed. At that point I reintroduced eggs and raw dairy, with great results and a welcome way to add fat to leaner meals. However, pasteurized dairy was a no go: it gave me a mild headache and general “off” feeling followed up later by a rash and lots of GI distress. It turns out that I react negatively to the denatured proteins in pasteurized dairy (lactose intolerance was ruled out because I have the same reaction to lactose free pasteurized dairy, such as butter and hard cheese).
 
I feel that I was completely adapted after the 2-3 month mark. With the knowledge I have now I think I could have adapted much faster, but Candida really threw a wrench in things. Likewise, if you are coming into this with gut issues, keep in mind that adaptation could take longer for you. Gut health is so important, and many things in our modern world can damage it – healing takes TIME. Some say to give yourself one month for every year that you were in poor health. There certainly might be some truth to that.
 
Moving on, for ease of reading, I’m going to break things up into common topics that I am often asked about.
 
MACROS & DIETARY HABITS
 
I have never been one to track my food intake too closely, but I am happy to track upon request as a reference for others. Upon starting carnivore I let my body decide how much fat and protein I should eat. The results continue to intrigue me as they seem to be quite different compared to some other long-timers. To me, it is also proof that you really should listen to your body (assuming you are in tune with it) instead of someone else’s advice when it comes to macro ratios. If I followed some of the carnivore advice circulating these days, I would probably feel sick. So please, don’t think that you’re failing just because the recommended fat:protein ratio doesn’t work for you. It’s so important to learn what works for your metabolism and lifestyle. Give yourself time to patiently perform some isolated experiments, so you can eliminate variables and learn what works!
 
My macros have changed a lot in these 5 years. For the first year, I was always wanting a lot of fat – generally much more than now, unless if I’m dealing with cold weather. Then suddenly, constant high fat stopped working – I simply no longer wanted that much fat and craved more protein. This evolved into a seasonal cycle that continues today. In the warmer months of the year I need more protein, and I physically can’t eat as much fat – if I try, my GI tract lets me know about it and I don’t feel good. But when the colder months roll around, I absolutely need higher fat again and digesting it is a breeze. The colder it gets, the more fat I need.
 
I also eat more now than I did during my first year. I’ll easily eat 3+ lbs a day if I’m hungry enough, and my bare minimum tends to be 2 lbs. In contrast, when I started I think my average was more like 1.5. I’m sure body composition and activity level has something to do with this, as I am more muscular now than when I started. I think regaining my health also contributed to an increase in metabolic rate.
 
I’ve been one meal a day (OMAD) ever since I started carnivore. There are many reasons for this, but in short it works best with my lifestyle. OMAD and fasting in general isn’t for everyone, but to those of you interested, consider experimenting with your meal timing. This is ultimately what brought my sleeping disorder under control when nothing else worked. Delayed Sleep Phase Syndrome is a chronic and unforgiving disorder that affects some people for their whole life – I thought I was in the same boat, and I was done fighting it by that point. My diet didn’t fix it, avoiding blue light didn’t fix it, I really tried everything under the sun but it only got worse. It was getting so bad that it might have even been progressing to N24 Disorder. 
 
Strangely enough, when I decided to change my one meal time from mid day (1-2pm) to evening, (5-6pm) I started sleeping like a normal person. To this day, I don’t know exactly why this works. For the years I lived with DSPS, the amount of meals I ate per day made no difference, nor did my diet. I suffered the same when I was eating three meals a day as I did when eating one. I didn’t think timing mattered since I used to eat breakfast, lunch, and dinner, and it didn’t matter back then. But something about the hormone response of only eating in the evening fixed things for me. Your mileage may vary of course, and I know others who only eat in the morning because that works best for them. But please keep this in mind if you have a circadian rhythm disorder! I may experiment further at some point, but I’m hesitant to mess with something that was broken for so long. 
 
So, what do I eat? This has evolved with time as well. The first 3-4 years I was quite strict (animal products only aside from herbs/spices/teas), and in the early months I was even stricter for a time, in order to to kill candida (meats and salt only). Slowly I have started learning what other foods are safe or even beneficial for me. After the 3 year mark is when I decided to try raw milk. As you know from my candida story above, I was able to eat dairy immediately after healing my gut, as long as it was raw. But I was only eating raw cheese, and I was curious if higher carb dairy would cause me any issues. So year 3 is when I decided to try raw milk and cream with good results. Year 4 I decided to take it a step further and try some raw honey, because my metabolism is healthy and I don’t have issues with sugar addiction. I thought it may be a useful energy supplement on occasion. It has proven to be a welcome addition to my palate with no adverse effects – at times I will even go weeks without eating it, because I don’t want sugar often.
 
On my 5th year, I decided to try coconut oil, just to have another fat option, and because it does have an impressive fatty acid profile compared to other plants. I was very unsure about this one, because I do have a reaction to other plant oils, even in small amounts. But it turned out to be a safe addition! Next year I may consider trying wild seasonal berries, but I’m in no hurry. 

I’ve been happy with my food all throughout this journey because it genuinely changed my life for the better. If there’s no good reason for me to eat something, I don’t eat it. I’ve healed too much to consider going back. It may seem extreme to some – but with so much autoimmune history in my family, taking this approach is worth the reward.
 
So to sum it up, after 5 years of learning, this is what I currently eat (in order by frequency):
 
1. Animal products (including eggs and raw dairy)
2. Trace plant matter – herbs/spices/teas/occasional mushrooms (in the form of seasonings, herbal drinks, recreational purposes)
3. Raw honey and bee pollen
4. Coconut oil
 
Basically, I eat between 98%-100% animal products at any given time. There are days that I don’t want any plant matter, and honey and coconut oil are occasional add ons. Red meat is the staple but I do eat other meats as well as wild seafood. Organs are not a common part of my diet because I either don’t have access, or don’t feel the need. I feel my best on wild or pastured meats, but I do fine on conventional when necessary. However, I have learned that when I eat conventional meat long term, I have to be careful or I will start to experience inflammation – this can happen especially fast if I am eating a lot of conventional pork or chicken. To counter this I supplement Omega 3 – but if I don’t stay up on it, inflammation can still creep up. Some people have a gene that promotes an upregulated response to Omega 6 intake, and I think that is my issue. Aside from that, it could be that I’m reacting to the animal’s diet, which can be a problem for some hypersensitive individuals. Whatever the case, the difference in how I feel eating primarily wild or pastured vs conventional meat is obvious. 
I eat both cooked and raw, depending on the type of meat and my mood. I also salt to taste.
 
SUPPLEMENTS
 
As mentioned above, I do need to take some Omega 3, but only if I’m eating a lot of conventional meat. In order to prevent this I plan to source the bulk of my food naturally when possible.
 
I sometimes supplement collagen and gelatin, simply because I enjoy it.
 
Upon learning more about the importance of iodine (especially given that it is depleted in our modern environment) I have been experimenting with it.
 
BENEFITS
 
All of my major health issues, both mental and physical, were resolved in the first year. In addition to that, my energy, mental clarity, digestion, skin, and strength is better than ever before. I rarely get sick. It is easy to gain muscle and stay lean. Seasonal allergies are now extremely mild, when previously they were miserable. My dental health is perfect, I only brush for aesthetic reasons now.
Eating animal based truly turned my life around, helped me grow, and realize who I was without the baggage of DSPS, depression, and a damaged GI tract. It freed me to become a better, whole and authentic person. 
 
SOURCES FOR BEGINNERS
 
In my opinion the most unbiased sources on this topic are physiology, anthropology, and history. Study these three things in detail and you will understand why and how humans developed our large energy-demanding brain, the factors driving our modern health crisis, and what our species appropriate diet really is. 
 
There is so much rampant misinformation these days, thanks to monetary influence by the same corporations that make us sick. But your body, your ancestors, and the environment won’t lie to you. Learn your roots and trust nature again.
 
If you are a visual learner and you have some time on your hands, I recommend this video lecture by Barry Groves PhD, which goes very in depth on physiology:
 
And here’s a favorite little introduction into why naturally raised meat is good (and necessary) for the environment:
 
When it comes to ethics and sustainability, this article offers great insight from an environmentalist and former vegan:
 
Lastly, a list of people who have been extremely helpful or inspiring throughout my journey (in no particular order):
Esmee La Fleur
Michael Frieze
Amber O’Hearn
Malaena Medford
Andrew Scarborough
Vilhjalmur Stefansson
Joe and Charlene Andersen
Owsley Stanley

 

 

Zero Carb Interview: Raymond Nazon

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1. How long have you been eating a Zero Carb (No Plant Foods) diet?

3 years I failed my first carnivore diet in January and lasted 3 months before the ketoflu then tried again in September 2017, never stopped since.

2. What motivated you to try this way of eating? Weight? Health?    

I was diagnosed pre diabetes through blood work and they let me know that I can “manage” it but it will steadily get worse and I may lose a leg, eyes, etc… from complications. They told me to manage it with diet and exercise.   

Not willing to do the diet part so I took on exercise with OrangeTheory for 7 months and I gained one lb never lost so I decided to research and I found dietdoctor.com and tried the Low Carb High fat approach and lost 10 lbs within the first 2 weeks. I immediately knew there was something there but I tried it for 6 weeks and went back and gained weight.

So the next time around I did another 6 weeks challenge but I did not like the low carb option so      I found websites like this one, Facebook Zeroing in on Health, the “Bear” Owsley, the Andersons, etc. and I was convinced to try this Way of Eating. I lasted 3 months and then got keto flu.

3. How long did it take you to adapt to a Zero Carb diet, both physically and psychologically?   

The second time I was fully adapted after 3 months.

4. What books or people were most influential in guiding you to this way of eating?   

Various authors like Gary Taubes, Dr. Jason Fung, Dr. Barry Groves, and many more.

5. Do you eat only meat, or do you include eggs, cheese, and cream in your diet?

I rarely eat eggs. I notice bloating with eggs, I did allow cheese, but I quit it again last month. I do no other dairy. I am lactose intolerant.

6. What percentage of your diet is beef versus other types of meats?

Beef Ribeyes are about 98% of my diet.

7. When you eat beef, do you cook it rare, medium, or well done?

Medium rare in an air fryer 7 minutes on one side and 5 minutes on the other.

8. Do you add extra fat to your meat? (i.e. butter, lard, tallow)

I eat untrimmed ribeye so I do no extra fats.

9. Do you limit your meat consumption or do you eat until satisfied?

I do not limit the amount I eat. When I eat I feast.

10. Do you eat liver or other organ meats? If so, how often?

Rarely eat liver but if I do it’s raw and about once every 3-6 months or so.

11. Do you consume bone broth? If so, how often?

I did consume bone broth early on, but not anymore.

12. How many meals do you eat per day on average?

The first 6 months of the year I will do Alternate Day Eating (ADE) and the last months I would eat One Meal a Day (OMAD).

13. How much meat do you eat per day on average?

I average anywhere from 2-3 lbs per day.

14. Do you eat grass-fed/pasture-raised meat, or regular commercially produced meat?

Commercial meat from Costco.

15. Do you drink any beverages besides water? (i.e. coffee, tea)

I have carbonated water at times and sometimes ice water.

16. Do you use salt?

Early carnivore I did salt heavily, but since last month I do no salt.

17. Do you use spices?

Also early on I did, but I do not use any spices now.

18. Do you take any supplements?

Early on I took some Betaine HCL and vegetable enzymes, but now I do not take any supplements.

19. How much money do you spend on food each month?

Roughly I spend $200 per week for myself.

20. Do you have any tips for making this diet more affordable?

Yes, eat beef patties and bacon.

21. Do you exercise regularly? If so, how often and how vigorously?

Yes, I do OrangeTheory (HIIT), Shotokan Karate and Jiu Jitsu. I work out around 4 days per week.

22. What benefits have you experienced since beginning a Zero Carb diet? (i.e. recovery from illness, overall health, body composition, exercise performance, hormonal, mental or psychological, etc.)

I used to have diverticulitis, plantar fasciitis, heel spurs, and many more issues all healed.

I rarely get a cold (I hit my record without a cold over one year) I used to get colds every other month before.

Body composition changed drastically, exercise performance I hit many personal records on carnivore that even in my 20s I could not do. For example run a 7 min/mile or run a 10 mile in 10 min/mile.

I have this constant Zen about me now. Nothing seems to bother me anymore.

I can get a tan and I do not use sunscreen.

I stopped deodorants and I do not use soap or shampoo when I shower. I never smell.

I have not gotten any new cavities since the carnivore diet, I used to have several every 6 month checkup.

23. What do you enjoy most about eating a Zero Carb diet?     

This is a very easy diet, I don’t have to think about what I have to eat. Shopping for it is so easy also.

24. Do you have any advice for someone who is just beginning a Zero Carb diet?

Yes, it’s hard at first but once you adapt the cravings begin to go away. Just give it 3 months, the benefits are so worth it.

25. Are your friends and family supportive of your Zero Carb lifestyle? If not, how do you handle this?

No they all think i’m crazy, but I have convinced some friends to try it and my wife though not one ever lasts.

26. Is there anything you would like to share about this way of eating that I have not already asked you?

Yes. feel free to contact me if you need help starting the carnivore diet.

I am now a certified coach with MeatRx:

https://meatrx.com/product/raymond-n/

 

Zero Carb Interview: Terese Covey

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1. How long have you been eating a Zero Carb (No Plant Foods) diet?

Since October 29, 2018

2. What motivated you to try this way of eating? Weight? Health? 

Mostly because of having so many cavities, and having to have teeth extracted. 

I was also having issues with digestion, and leaky gut. 

Weight was an issue in the back of my mind as well. But, I wasn’t willing to lose anymore teeth. That was the number one motivation for me. 

I put a question out to the Universe asking why that was happening to me. I received answers. I started coming across other vegans who were having the same issues, and resolving those issues with the Carnivore WOE. 

3. How long did it take you to adapt to a Zero Carb diet, both physically and psychologically?

To some degree, I adapted in a few weeks both physically and psychologically. To another degree I am still adapting both physically and psychologically. 

My body is still healing physically. 

I learned that the psychological hurdle is the strongest. I noticed it was my emotions tied into my memories that causes me to think I want a particular carb food. 

I recently experimented with one bite of a piece of freshly made pita bread with freshly made hummus. It did not taste good to me at all, and the texture felt completely bizarre to me. 

4. What books or people were most influential in guiding you to this way of eating?

I haven’t read the entire book yet, but what I have read of the book, The Vegetarian Myth, was very interesting. 

Daphne Rimmel’s YouTube channel, Daphne Reloaded, was the first YouTube channel I came across. That’s where my new journey began. 

From there I found other YouTube channels. Then I found carnivore groups on Facebook. Then I started subscribing to different carnivore email lists.

All of those things helped me in some way. I have felt very supported by the people in the Facebook groups. 

5. Do you eat only meat, or do you include eggs, cheese, and cream in your diet?

I eat beef, pork (no bacon), eggs, chicken (thighs), seafood (ahi tuna, salmon, crab, shrimp, lobster), goat milk, and goat cheese. 

6. What percentage of your diet is beef versus other types of meats?

Currently, about 50%. In the beginning it was 100%. 

7. When you eat beef, do you cook it rare, medium, or well done?

Rare to medium rare. 

8. Do you add extra fat to your meat? (i.e. butter, lard, tallow)

If it is lean, yes. If it is fatty, no. 

9. Do you limit your meat consumption or do you eat until satisfied?

I eat until satisfied. 

10. Do you eat liver or other organ meats? If so, how often?

I tried and tried to eat liver and other organs. I just couldn’t get comfortable with the taste. So, I have organs in pill form. 

11. Do you consume bone broth? If so, how often?

Yes. Occasionally. Maybe a few times every other month or so. 

12. How many meals do you eat per day on average?

I started off with two meals a day when I was only eating meats and eggs. When I started drinking milk, I now only eat one meal a day. Milk fills me up…and I drink it alone, not with a meal. 

13. How much meat do you eat per day on average?

In the beginning I ate about 1.5 pounds a day. Now I eat about half that, 3 quarters of 1 pound a day because I’m only eating 1 meal. 

14. Do you eat grass-fed/pasture-raised meat, or regular commercially produced meat?

Both 

15. Do you drink any beverages besides water? (i.e. coffee, tea)

In the beginning it was only water that I drank. Currently, I am also drinking white tea. 

I gave up coffee long ago…it gave me heart palpitations, and I felt angry if I went too far past 24 hours without it. 

16. Do you use salt? 

Yes, and lots of it. I started with pink Himalayan salt. Now I use light grey Celtic salt. 

17. Do you use spices?

No. Spices bother me. I used freshly ground rainbow peppercorns when I first started eating eggs again. Then my grinder broke, and I realized I felt better without the pepper. 

18. Do you take any supplements?

I make my own electrolyte water with the minerals: Grey Celtic salt, baking soda, potassium, and magnesium. I drink that every morning. It keeps the muscles from cramping. 

I take Betatine HCI with Pepsin when I eat a meal. I’m about to switch to a brand that also has ox bile. 

I take grass fed organ pills. 

19. How much money do you spend on food each month?

About $250. It was more like $175 until I added the dairy. 

20. Do you have any tips for making this diet more affordable?

Buy on sale and freeze. Don’t buy dairy. Buy ground beef. Buy less expensive cuts of beef like a roast. Chicken and pork are inexpensive, but I wouldn’t recommend eating it so much that you aren’t eating red meats like beef, lamb, and bison. I feel red meats are the most nutritious. Just use the chicken and pork in between the red meats. 

21. Do you exercise regularly? If so, how often and how vigorously?

When I first began this way of eating I did not exercise for the first few months except for the occasional walk. There was a short period of time (about 2-3 months) that I was weight training (lifting) 3 times a week. But, I stopped when I started full time with 12 units at the junior college. I just didn’t have the time. I plan to get back into the weight training. I feel and look better when I am weight training. 

22. What benefits have you experienced since beginning a Zero Carb diet? (i.e. recovery from illness, overall health, body composition, exercise performance, hormonal, mental or psychological, etc.)

I have received so many health benefits! 

•Increased energy 

•Longer stamina 

•Better moods 

•Clearer/sharper mind

•Better sleep

•More muscle mass

•Stronger teeth

•Clear skin

•Shiny, strong hair 

•Clear airway

•No more “getting sick”

•Less body fat

•Better digestion

•Leaky gut healing 

•No more carb crashing 

•Balanced hormones

•Lighter menses

•No more aches and pains

•I think I may be healed from asthma…if not healed 100% yet, definitely 90%!

I have never felt better!

The following are the changes in measurements in 1 year:

•Weight -39 pounds

•Neck -1”

•Bust -4.75”

•Waist -6.65”

•Stomach at naval -6.5”

•Stomach at low level -4.5”

•Hips -6.25”

•L Thigh -4”

•R Thigh -4.25”

•L Calf -1.5”

•R Calf -1.75”

•L Ankle -1.15”

•R Ankle -.75”

•L Bicep -1.85”

•R Bicep -1.75”

•L Forearm -.85”

•R Forearm -1”

•Body Fat 21.8% -7.5%

•BMI 21.1% -4.1%

23. What do you enjoy most about eating a Zero Carb diet?

Feeling and looking great, as well as not really having to think about what I’m going to eat. Also, how easy it is to cook a meal. It’s so much faster than having to cook a bunch of different foods to have a meal. 

24. Do you have any advice for someone who is just beginning a Zero Carb diet? 

I highly recommend logging everything you eat and drink, and how you feel, as well as the changes that happen. I have been keeping track of everything this entire journey. I have also weighed myself on a scale, daily. I take body fat measurements once a month. 

Studies show that people who log/track what they are doing stick with it. Plus, it helps to figure out where there may need to be adjustments in what you are eating and/or doing. 

Also, in my opinion, it is important to feel supported. It is possible that people in your life won’t support you, and may feel scared about what you are doing. That was my experience. What helped me is the support of the people in the Facebook groups. It wouldn’t have been the same experience without their support. 

25. Are your friends and family supportive of your Zero Carb lifestyle? If not, how do you handle this?

They are now. They were not in the beginning. They were scared and concerned. What helped me with this were a couple of things. 

1) I live alone, and most days eat alone.

2) I had mental and emotional support in the Facebook groups.

3) I gained knowledge that I was able to share to help ease their minds. 

26. Is there anything you would like share about this way of eating that I have not already asked you?

I  had to learn the new ways in which my body let me know it was ready for food. For example, I may start to feel a tiny headache, or feel tired. Those are signals it is time to eat. You will not get that ravenous hungry feeling like you do when you are eating carbs. As soon as I start eating, the headache or tired feeling goes away. 

Zero Carb Interview: Michaelanthony

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1. How long have you been eating a Zero Carb (No Plant Foods) diet?

Since September, 2017.

2. What motivated you to try this way of eating? Weight? Health? 

I stumbled into this way of eating during a severe bout of depression. It began in the middle of that month. At age 34, I had been living with major depressive disorder for at least two decades. Then my cat, who had been suffering with tumors, died at age 13.

To me, pets are family. So it was existentially painful to see him in that condition, let alone lose him. He was the first animal I took in myself, and he was a kitten. In a non-supernatural way, he was my familiar. He was and is a part of me.

My depression had been relatively manageable for some time at this point. I wasn’t down on myself, and never really had been. The depression I experienced was more like an Eeyore cloud over my heart, casting its shadow over every thought, every mood, and even every joy.

That period is a blur, but I remember about a week of barely eating. In retrospect, this was accidental fasting, which may have triggered ketosis. Within a couple of weeks, my appetite really started kicking in again. But instead of the usual desire for carbs, I craved fatty foods ― especially meat and cheese. Nothing else was appealing, and I had to eat something to prevent starvation. So I gave in.

At the beginning, I wasn’t following any kind of diet. For maybe another couple of weeks, I ate a lot of processed, but mostly animal-based foods: pepperoni, pasteurized cheddar, beef jerky. At some point, I started to feel a little better. That prompted me to search Google for the answer to something along the lines of, “Will eating fatty foods kill me?”

The first site I remember reading is Zero Carb Zen. Skimming through the information and interviews, I began my journey down this rabbit hole. Suddenly, my natural cravings pointed toward the potential for improved health! This was unexpected, but welcome news, and sparked the motivation that blossomed into my new life as a healthy carnivore.

3. How long did it take you to adapt to a Zero Carb diet, both physically and psychologically?

Again, my adaptation period occurred during one of the most distressing periods of my life, so I can’t remember how long it took to transition. But I do know that by Halloween, just two months later, I was looking considerably slimmer and feeling great. By that time, I was on track as a fledgling carnivore.

4. What books or people were most influential in guiding you to this way of eating?

Esmée La Fleur got me started with the concise information and interviews on Zero Carb Zen. This continues to be a valuable resource, especially for comparing experiences with other carnivores. This site helped me to establish a solid foundation of dietary habits.

Then I listened to the audiobook of The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet, by Nina Teicholz. It blew my mind! Learning about the industry-obfuscated science and scandalous history of nutritional propaganda, I felt everything from excitement to outrage. It awakened my head and heart to the reality of diet and health in today’s dietary climate.

My next book was Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health, by Gary Taubes. This fatter, more academic tome augmented my newfound commitment, saturating my brain with enough data to drown out any nagging doubts about my new lifestyle.

Those were the books that inspired my conversion. The two people who influenced me most were L. Amber O’Hearn and Dr. Shawn Baker. They are both highly pragmatic, and have distilled complex information that goes over my head into simple, straightforward messages. Amber has a way of clarifying the scientific nuances, while Dr. Baker reminds me to “Just eat a damn steak!”

5. Do you eat only meat, or do you include eggs, cheese, and cream in your diet?

For the first year and a half, I usually included eggs and dairy. I quickly slowed down with eggs when they began to upset my stomach. Even duck eggs make me nauseous after a couple.

I also enjoyed a lot of heavy cream near the beginning. Pasteurized dairy was less problematic for me as a carnivore, but still made me feel suboptimal.

I now eat grass-fed and raw dairy ― specifically, grass-fed butter and raw-milk cheese. Raw cheese was a revelation, as I’d always assumed I was sensitive to dairy. Turns out I was “allergic” to the unnatural results of pasteurization! Reintroducing cheese in its raw form has been wonderful on every level.

6. What percentage of your diet is beef versus other types of meats?

My diet is 75% to 90% beef. The rest is mostly seafood, and sometimes other meats like lamb. I rarely eat poultry.

I used to eat a lot of pork. But bacon was another migraine trigger, along with pork rinds. When I cut those out, I stopped eating pork altogether and felt even better.

I think that commercial pork and poultry can be risky, depending on the quality. Ruminant meats are much better for health, in my opinion. Even grain-finished!

7. When you eat beef, do you cook it rare, medium, or well done?

This has changed a few times over the past couple of years, and depends greatly on the cooking method.

Deep frying was my favorite until Dr. Paul Saladino’s work convinced me to limit the advanced glycation end products (AGEs) formed when meat burns.

Now I seem to be gravitating toward slow-cooking, which has been a past favorite. The “wellness” is less defined in that case, but I try to keep the temperature and duration as low as possible.

At a good restaurant, I’ll order steaks rare.

When I eat grass-fed beef liver, it’s raw!

8. Do you add extra fat to your meat? (i.e. butter, lard, tallow)

I’ve been adding grass-fed butter. When I was avoiding dairy, I used tallow.

It has become increasingly important to me to choose the highest-quality fats possible, especially when I can’t afford grass-finished meat.

One of my latest experiments has been to pair lean conventional meats with grass-fed fats.

9. Do you limit your meat consumption or do you eat until satisfied?

I usually eat until satisfied. Fasting was a helpful practice for the first year. Now, I eat a few times a day, with two full-size meals on most days.

10. Do you eat liver or other organ meats? If so, how often?

Every day, I eat up to about 4 ounces of raw, 100% grass-fed liver. In the past, this has been on and off. Now, it’s an essential part of my day.

I also enjoy beef heart, which I try to incorporate every so often.

I’m frequently on the hunt for other organ meats, and enjoy trying new ones. I recently tried tripe, which was good. Back when I was eating eggs, I enjoyed an occasional scramble with pork brains.

My increasing focus on nutrient density keeps me researching, shopping, and cooking my way from nose to tail. I prefer to eat grass-finished beef organs.

And while it’s not an organ, I have to mention salmon roe. If I could find it cheap, I’d eat it by the shovelful!

I think organ meats are essential for optimal health, and that most people who feel fine without them would feel even better with at least some daily liver.

11. Do you consume bone broth? If so, how often?

I’ve never been a big soup guy, so I sneak bone broth into my meals through slow cooking. The meat is swimming in it! The result is more like a stew, and I get a bit of broth even if I just eat the meat.

12. How many meals do you eat per day on average?

I usually eat two meals per day. For a long time, it was basically lunch and dinner. More recently, I’ve been experimenting with breakfast. I may continue that and skip lunch instead.

I work overnight, so these meal names are relative!

13. How much meat do you eat per day on average?

I don’t measure my meals anymore, but probably average 2 to 2 ½ pounds of meat per day. That includes any organ meats and seafood. I rarely eat less, and sometimes eat much more!

I recently quit caffeine, and found that my hitherto suppressed appetite has been readjusting. That’s probably why breakfast is back in the picture!

14. Do you eat grass-fed/pasture-raised meat, or regular commercially produced meat?

Most of my meat is grain-finished. It fits my budget, and I enjoy the taste. However, I would prefer to support regenerative farming practices. For now, I am thriving on standard meats from supermarkets and butchers.

I have tried one full week of meat and dairy exclusively from grass-fed, pastured beef. I found it fulfilling, but also found my wallet emptying!

Both grass-finished and conventional meats feel healthy to me. However, I consistently include grass-fed fats to support and benefit from healthier farming as much as possible.

15. Do you drink any beverages besides water? (i.e. coffee, tea)

I only drink water: tap, purified, sparkling, and spring.

Coffee tended to upset my stomach. I used to take a caffeine supplement instead, but decided to remove that final plant toxin from my diet altogether.

I also enjoyed tea, especially oolong. However, it gave me congestion that began as a sniffle and eventually made it difficult to breathe. As a carnivore, it was relatively easy to single out this otherwise unsuspicious element.

I experienced a similar problem years ago and figured it was an environmental allergy. Thanks to experts like Sally Norton and Drs. Georgia Ede and Paul Saladino, I understand that it was probably due to the oxalates and other phytochemicals accumulating in my body.

Within about a day of quitting caffeine entirely, my mind and emotions were already calmer. My energy was almost the same. By day three, I wondered why I ever “needed” it! Caffeine is a plant-based, neurotoxic pesticide, and I’m glad to be done with it.

16. Do you use salt? 

I use and enjoy plenty of sea salt, but avoid table salt.

17. Do you use spices?

For over a year, I did use spices in my carnivorous diet. The last to go were curry and cayenne pepper. Eliminating them was part of a slow recognition of the potential dangers of ingesting any plant material, including spices.

18. Do you take any supplements?

I don’t supplement with anything, but seek out sources of micronutrients in meat, seafood, and spring water. The natural balance of bioavailable vitamins and minerals in actual food is far superior, in my opinion. I would only supplement in a medically-diagnosed emergency, and that has not been necessary!

19. How much money do you spend on food each month?

I think I spend about $200 per month on food. It varies, but I find carnivory much more affordable than omnivory!

20. Do you have any tips for making this diet more affordable?

I think it’s already affordable to be a carnivore. People spend way more than they realize on fruits and veggies that spoil, all kinds of snacks, and even coffee! Anyone interested in carnivory can probably afford something healthier than the food they’re buying today. Even if it is more expensive, you’re choosing to pay with either your wallet or your health.

With that said, I do have a few practical tips:

1. Eat the meat that brings you pleasure and health without breaking the bank. If necessary, seek out sales. A great resource is https://www.mygrocerydeals.com/.

2. Organ meats can be an acquired taste, but are often more affordable and nutrient-dense. Eat some liver, save some money, and feel even healthier! Even grass-finished organs are priced lower than the muscle meat, so that’s a good way to sneak in some small-farm goodness on the cheap.

3. Walk around! Meet your local butcher, check the other shops, and talk to people. You may find unlisted bargains, discover new stores, and unlock secret menus. Regardless, you’re getting exercise! You can’t lose.

21. Do you exercise regularly? If so, how often and how vigorously?

Since I dislike gyms and find long exercise sessions boring, I just try to stay active in daily life. I walk briskly through New York City, taking the sunny side of the street when possible. Almost every day, I walk for at least two hours. At work, I take the stairs most of the time, avoiding the elevators. On my days off, one of my favorite activities is yet more walking! According to my smartwatch, I average well over 10,000 steps per day.

Other than that, I’ll take an occasional spin on my little rowing machine, play with weights or resistance bands, or experiment with other exercises.

I’m interested in heavy weights, and plan to start lifting heavier at home when I can find and afford the right setup. But my current physique suits my needs perfectly. The rest is for experimentation and optimization.

22. What benefits have you experienced since beginning a Zero Carb diet? (i.e. recovery from illness, overall health, body composition, exercise performance, hormonal, mental or psychological, etc.)

This could be its own interview! For the sake of brevity, I’ll list as many conditions I’ve overcome as I can remember:

Obesity
Major Depressive Disorder
Pre-Diabetes
High Triglycerides
Hypothyroidism
Knee Pain
Seasonal Allergies
Frequent Colds
Tooth Sensitivity/Decay
Halitosis
Athlete’s Foot
Excessive Sweating

While I can’t prove that carnivory cured all of the above, I have either reversed or kept these conditions from returning by eating meat and avoiding plant foods.

I started this lifestyle at over 230 pounds and a waist over 40 inches wide. My height is about five feet and ten inches. My appearance didn’t bother me much, but I was very heavy and had a huge gut. Now I average just under 160 pounds, and the waist under my unprecedented six-pack is 10 inches smaller! All with nearly no loose skin.

My weight loss was accompanied by an elevated mood and many other improvements that I now attribute to decreased inflammation. From clinical depression to the common cold, I am now free of inflammatory maladies that aren’t usually recognized as such. Along with others that are, such as the knee pain I experienced from my mid-twenties until I healed at 34. Going on 36, I feel younger than I did as a teenager!

Since going carnivore, I haven’t caught a single cold! That’s one of the most surprising benefits for me. It could probably still happen, but hasn’t yet! In the past, I had them all the time, and they tended to last a week or more. What a difference! Now I don’t even worry when someone sneezes nearby.

Carnivory has been very good to me!

23. What do you enjoy most about eating a Zero Carb diet?

My favorite aspect of Zero Carb is its roots in ancestral living.

As I continue to learn more, I am increasingly convinced that this diet is healthy precisely because we evolved to eat animals, with the flexibility to resort to plants as backup foods or medicine.

Humans are animals, too, and this lifestyle brings me closer to that truth on every level. Other animals seem to know who they are. It’s time for humans to catch up. I feel the carnivore movement can help to get us there again. Even if we just serve as an example.

24. Do you have any advice for someone who is just beginning a Zero Carb diet?

Enjoy yourself! It can be hard to believe that some of our favorite “naughty” foods are actually healthy. It can be even harder to admit that plant-based foods and beverages, ubiquitous and upheld as the saviors of mankind, may be inherently toxic! But if you really give this a proper try, chances are something good will happen. One symptom will probably clear before you know it. Then another. And another, until you see improvements where you didn’t even know you had a problem! This happens every day to all types of new human carnivores with many different conditions.

My one caveat is that an adaptation phase may be necessary. I was too severely depressed to notice any transitional symptoms, but you might not feel great right away. I have learned that this may be due to oxalate dumping and other processes by which the body eliminates stored plant toxins. If you eat a lot of plant foods, or even drink a lot of tea, you might need to decrease your intake gradually. Otherwise, you might feel terrible at first! Sally Norton explains this best.

25. Are your friends and family supportive of your Zero Carb lifestyle? If not, how do you handle this?

Friends, family, and co-workers have been very supportive for the most part. At first, their concerns ping-ponged between my rapid weight loss and all that red meat. But I’ve kept the weight off and continued to look and feel healthier. Now the naysayers are silent while others ask me for advice!

Luckily, I haven’t experienced any extreme reactions to my lifestyle. When disagreements arise, I don’t argue or debate. This stuff didn’t make sense to me at first, either!

Everyone has to learn the truth about nutrition at their own pace. Especially in a world that tells us to eat those deceptively toxic veggies for good health, but also to “live a little” with processed junk that provides fleeting entertainment while slowly killing us.

26. Is there anything you would like to share about this way of eating that I have not already asked you? 

I could go on forever, so I’ll stop here. But I will say that sharing our stories is the most important thing we can do as carnivory establishes itself amid this “Beyond Meat” madness.

Zero Carb Zen was central to my transformation and continues to aid my personal research. It feels good to share my story here, and I encourage others to continue doing the same wherever the opportunity arises. One story at a time, we are changing each other’s lives!

You can follow Michaelanthony’s Zero Carb journey via his YouTube channel. In this video, he shares how the diet has profoundly affected his mind for the better:

 

Zero Carb Interview: Charlie Lyon

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Please note: “Charlie Lyon” is a pseudonym, as the interviewee prefers to remain anonymous.

1. How long have you been eating a Zero Carb (No Plant Foods) diet?

Eight years, went full on with it in 2010 and for the first three years ate only fatty ground beef and the occasional ribeye. Sometime in year four I started branching out and testing other meats, incorporating them into my daily supply to see what happened. It was fine.  

2. What motivated you to try this way of eating? Weight? Health? 

In 2007 I had a massive coronary event that killed me (yes yes, they brought me back so as Miracle Max said, I was only mostly dead) At the time I was also pre-diabetic, weighed over 210 pounds (I’m 5’9″), had severe IBS, severe arthritis, had lost most of my teeth (no idea I was unable to metabolize plant-sourced calcium) and had chronic GERD and chronic tendonitis, among other less obvious health issues. 

3. How long did it take you to adapt to a Zero Carb diet, both physically and psychologically?

Couple different points on this – I had been a strict vegetarian for over 40 years. Others might call me vegan but I never thought of myself in that way. And when I say vegetarian I wasn’t merely plant-based, I was very knowledgeable about it. I worked in health food stores for years, read nutrition books, did the math for complete proteins, avoided fat, watched calories, avoided sugar as an ingredient, ate only whole grains and lots of raw fresh fruits and veggies and so on. I wasn’t a junk food junkie at all. Vegans have often tried to tell me I must have been “doing it wrong…” I have to agree – I was eating plants instead of meat and that is NOT the response they were looking for. oops… 

For me the vegetarianism was a byproduct of a meditation path that had an ethical and moral objection to the killing of animals. Psychologically it was very very difficult for me to take that first bite of meat. It was bacon from a neighbor’s farm, and given our friendship it was probably a pig whose name I knew, that I had fed on occasion, and petted. I hadn’t cooked, smelled, or eaten bacon since I was in my late teens. Let me tell you, I felt like one of Pavlov’s dogs at the bell – that first bite was an amazing experience. I licked it and there was a deluge of saliva in my mouth – I took one bite and – CLICK/THUMP – the plate was empty. A half pound of bacon devoured faster than I could blink, and then I sat on the couch in a state of post-prandial bliss that was as good as any sex I’ve ever had. I had no idea how starved my body was for those nutrients. That experience – the complex ecstatic sensations throughout my entire body and the impact on my attention and awareness – was utterly astonishing, especially since I had expected to get sick from my first exposure to meat. That experience immediately demonstrated to me the error of my ways: in fact, and contrary to 40 years of belief in an ideology, meat and fat are very good for the body.

So part one in answer to that question, after the first bite of meat I knew what the reality was and have never had trouble eating it since, regardless of the particular source – beef, pork, lamb, goat, any of the birds, seafood, and so on. Without exception meat always tastes amazingly delicious to me, and the fattier the better. A big thick chunk of pure pork belly fat properly cooked tastes better than candy to me.

Part two in answer to that question is more complicated – I was extremely insulin resistant, and looking back I would say I was actually diabetic instead of only pre-diabetic, although I didn’t have those distinctions at the time. It took me nearly three months of seriously difficult body issues before I converted. I was tired all the time, really exhausted, full of muscle cramps, my bowels were giving me no end of grief, I had headaches, I wasn’t sleeping well and so on. 

On the other side, my chronic GERD vanished within 3 days of starting to eat only meat and drinking only water. I had been on and off meds for that for 10 years. Within 3 weeks my chronic arthritis really got small and it was completely gone within 6 weeks. I started losing lots of weight but I didn’t really notice that specifically other than that I kept having to tighten the belt on my pants. I wasn’t doing this to lose weight anyway so I paid little attention to that. My heart arrhythmias vanished. My blood pressure dropped significantly. My blood glucose normalized. 

Right around the start of the fourth month I was done with feeling lousy, and was just about to give zero carb up as an unworkable solution. I went to bed one night, zonked out completely in the best night’s sleep I’d had in months, and woke up the next morning feeling great. The odd thing was that I didn’t notice immediately how good I felt. I just got up, started my day, and was halfway through a mid-morning session with a client when it suddenly dawned on me that nothing was wrong. In fact, I felt flat out terrific. I was wide awake at 10 AM still – didn’t need a nap. Didn’t feel like resting or distracting. Nothing hurt, I was full of energy. I felt fully alive physically for the first time in decades. That was another watereshed moment much like the first time I ate bacon. Everything was suddenly really different. Later I realized my metabolism had shifted to the new regime. I had fully adapted to the meat-only diet and my body LOVED it. 

4. What books or people were most influential in guiding you to this way of eating?

First off was Lierre Keith’s marvelous book, “The Vegetarian Myth: Food, Justice, and Sustainability”. I’ve told her directly that she literally saved my life. I didn’t recognize that at the time, but it’s clear from this perspective now.  She was the first awakening for me after the heart attack – another person who shared my experience of a plant-based diet being catastrophic for human health. Then I read Dr. Mary Enig’s great book, “Eat Fat, Lose Fat” which killed off the lipid hypothesis for me. That was one of the most difficult aspects of this for me – realizing that there is no correlation between cholesterol in the diet, serum lipid levels, and cardiovascular disease. None. Zip. Zero. The Weston Price Foundation was helpful but they were a transition stage for me on the way to the all-meat diet. Certainly Charles Washington and his group ZIOH on Facebook, but we connected long before that group got so crowded and crazy. Eventually I encountered folks like Nora Gedgaudas and Esmée. 

It took me about 3 years of reading, talking, researching and testing foods through inclusion and exclusion to discover the effect on my body and health – from the cardiac event to full metabolic conversion. I love warm fuzzies, but at heart I’m a science guy – show me the data – what’s the evidence for your assertions? I’m not going to just believe something because you say so. Prove it to me in the real world.

5. Do you eat only meat, or do you include eggs, cheese, and cream in your diet?

I eat anything from an animal. I’d love to eat more cheese and dairy if I could but it doesn’t agree with me. My partner does. We eat tons of eggs we get from a neighbor who has chickens – four to six eggs per day each. I do eat butter. We also eat seafood. We live in a state with a huge commercial fishery so we eat lobster, scallops, fresh fish, clams, crab. These are mostly easy to catch or easy to forage. Clams, crabs, striped bass, bluefish and so on, all free for the taking with a little time and effort. Smelts in the spring, venison, wild turkey, goose, bass, trout and so on. I have some friends who have fishing boats or lobster boats so I can get those direct and fresh off the boat for a reasonable price. We consider these fairly expensive purchased seafoods to be treats and only have them occasionally.

6. What percentage of your diet is beef verses other types of meats?

I don’t really keep track of percentages, but we do eat lots of beef, probably mostly beef. When we have the money we will buy half a cow (or a steer). We also buy whole chickens, half a pig. We have a couple freezers that we keep rotating. 

7. When you eat beef, do you cook it rare, medium, or well done?

Rare – seared well on the outside and bloody in the middle. Beef is far and away the most filling, satisfying and nutritious food we eat. It is always tasty and always filling. When I eat a ribeye for instance, I won’t get hungry again for a long time. 

8. Do you add extra fat to your meat? (i.e. butter, lard, tallow)

Yes, frequently – especially if we’ve got a very lean animal. Unfortunately lots of growers believe the low-fat nonsense so calves born in March or April get butchered sometime in Oct/Nov. Nine months is not sufficient a lifespan for an animal to build healthy fat reserves. We prefer very fatty, marbled meat but too many times we see extremely lean, young beef. We would rather buy fatty grocery store meat than too-lean grass-fed. The ideal is slaughter somewhere between 24 and 48 months. That gives the animal a reasonable experience of life and provides exceptional fatty meat on grass. We often add either butter, tallow or bacon fat when we are cooking. All eggs are cooked in bacon fat, or if they are poached, then they are drowned in butter. 

9. Do you limit your meat consumption or do you eat until satisfied?

Just like The Lady says (winkwink) When hungry, eat meat until full. When thirsty, drink water. Rinse and repeat. 

10. Do you eat liver or other organ meats? If so, how often?

If they are included when we buy half a cow or steer yes, beef heart, liver, tongue and etc. but we don’t seek them out. 

11. Do you consume bone broth? If so, how often?

Not usually. We have some frozen but I suspect it’s been in there a couple years. I prefer water. 

12. How many meals do you eat per day on average?

Usually two, but occasionally three. It usually depends on physical activity. If I’m doing a lot of work, say cutting, splitting and stacking 6 cords of firewood for the winter then I may get hungry in the evenings. I just listen to my body. If it wants more I give it more. 

13. How much meat do you eat per day on average?

I eat about 2 pounds, maybe a little less. My partner typically eats about a third more than I do per day, but she has a high-burn metabolism. We find this both interesting and amusing. I’m in my late 60s and she is in her mid-50s. I out-mass her by maybe 3 inches and 20 pounds and I do a ton more physical labor than she does. She’s a writer, so that bizzy brain of hers is shredding calories far more efficiently than my big ole manly muscles are. LOL

14. Do you eat grass-fed/pasture-raised meat, or regular commercially produced meat?

We prefer to buy locally sourced whole animals (in either halfs or quarters) from farmers we know. Most of our meat is raised within about 20 miles from our house, and much of it within 5 miles. However if we run short we will absolutely buy grocery meat. Our complaint isn’t so much about grass-fed or not, it’s about oil for transport and the damage to animals and environment from CAFOs. 

15. Do you drink any beverages besides water? (i.e. coffee, tea)

She drinks lots of teas and tons of water. I drink nearly all water except for one cup of black coffee in the morning. If I could tolerate it I would gladly drink a couple quarts of raw whole milk per day but it raises hell with my GI system. 

16. Do you use salt? 

Yes, to taste. Sometimes that’s not very much, other times lots. I tend to use more when working outside in hot weather. Here again I trust my body.

17. Do you use spices?

Occasionally – very occasionally – maybe only a few times a year, but they are all things grown here at the house – thyme, rosemary, dill, basil. I view plants as either medicines or garnish, and only useful in very small amounts. 

18. Do you take any supplements?

I don’t take dietary supplements but she does – magnesium. I do take cannabis tincture occasionally at night to help with sleep. I have a medical card for PTSD. I grow my own plants and make my own tinctures. I use MCT oil as the carrier. 

19. How much money do you spend on food each month?

I haven’t done the math and I don’t really keep track. Half a cow is about $1,500, and we buy maybe 3 a year. Eggs are 4 bucks a dozen and we go through 6 dozen a week between us, but we often trade eggs and some cheeses for her for work. I’m guessing an approximate average is between $220 and $250 a month each, but that can vary year to year. Bulk beef can run between 3.75 a pound and 4.25 a pound. Pork in bulk is similar. 

20. Do you have any tips for making this diet more affordable?

No idea. If you buy grocery meat then watch for sales and buy in bulk then and freeze it. Ground beef is usually less if you get them to add more fat. For instance we do a 2 to 1 ratio at our butcher’s place. 15 pounds of ground beef made from 10 pounds meat to 5 pounds fat trimmings – offcuts from other meat they sell to the low-fat customers, added in and mixed well. That’s often as low as $3.45 a pound. If you buy from farmer folks you know then barter is a real lifesaver. But if you know farmers personally then you know how hard they work. They deserve to be well paid for what they do. Be fair. 

21. Do you exercise regularly? If so, how often and how vigorously?

Yes, I try to walk at least 45 minutes every day. This is in the country, so it’s uphill and over dale. I practice Irish Stick fighting with a heavy bag (and other close-infighting combat skills) at least 4 times a week – 1 hour sessions. I literally chop wood, carry water, mow lawns (often with a scythe which I flat out love), shovel driveways and 4 times a week lift free weights. My partner does Tai Chi four times a week, lifts free weights, is a part-time lifeguard at a rehab pool so she swims several times a week, and we try to do our daily walks together whenever our schedules match. 

22. What benefits have you experienced since beginning a Zero Carb diet? (i.e. recovery from illness, overall health, body composition, exercise performance, hormonal, mental or psychological, etc.)

Yeah, all that and more. I haven’t been this healthy since I was in my late teens and early 20s. Mentally and physically I feel unbelievably great all the time. Mood is good, mind is clear, lots of physical energy. On those rare occasions when I injure myself I heal very quickly. It’s so sad how for most of my life I had no idea that one could feel such physical joy day-to-day and be in a body this way. 

23. What do you enjoy most about eating a Zero Carb diet? 

Never having to waste time or energy thinking about what to eat. It’s simple and direct. Takes 10 minutes to prep and maybe another 10 to eat and – done. Unless I’m doing a roast or something, but even that, do maybe 15 minutes of prep, into the oven, out, let it rest – carve and eat. It always tastes amazingly delicious and I never get bored. 

24. Do you have any advice for someone who is just beginning a Zero Carb diet? 

Your body is the lab – do your homework, do the reading and research, do the science and figure out what works best for you, but when you finally do commit – just do it. Listen to your body, not your mind. You cannot do this by halves. Go thirty days and see how you feel. Then another thirty. And so on. Before you know it two years will have slipped by and you will feel great. 

25. Are your friends and family supportive of your Zero Carb lifestyle? If not, how do you handle this?

Pretty much, I guess. I’m not particularly plugged into the opinions of others. If folks ask I explain. If they are resistant I shut up. If they are curious I will explain more and point them to other resources. 

To add to that, I’m a fairly public figure, so I’m doing this questionnaire as an anonymous contributor. The reason is that I’m too visible and I have no interest in fielding a ton of crap from radical vegans. It’s just a waste of my time, attention, and energy. I don’t really care what others eat unless it’s damaging ecosystems. Most people have no idea that holistic managment of grazers on grass sequesters more carbon in the soil faster than any other technology we know, even more than replanting entire forests. You wanna fix climate change, increase ecosystem resilience and species diversity? We cannot accomplish that without millions of grazers on grass. I do what I can, but you know, I’m mortal and I’ve got work to do. I want to get as much done as possible before I’m gone. What’s the old joke? Lead, follow, or get out of my way. 

26. Is there anything you would like share about this way of eating that I have not already asked you? 

Yeah, couple other pieces that I think are relevant. I live in a particular place with it’s own local ecosystem. Many things grow wild on this land including micro-life. There are wild strawberries, wild raspberries, wild blueberries, wild grapes, and many kinds of edible mushrooms. In season I will eat several handfulls of each of those. Wild foraged foods are nothing like what we buy in a store – for starters they have very little sugar and are usually tart enough to pucker your mouth. However I eat these things with specific intent. 

The surfaces of these local plants living on my place are covered with wild yeasts and beneficial bacteria that are specific to this ecosystem – just like me. I want those wee beasties living in my gut as part of my natural microbiome. With the berries, I usually only get a handfull or two before the berry eaters like the cedar waxwings show up and gobble them all down. The strawberries are insanely tiny, very tart and amazingly flavored. Two of them are about the size of my pinkie fingernail. One day this summer I was walking down to the river when I noticed they were ripe and I had about 20 of them. Before I got back from the canoe ride a large flock of waxwings had come and eaten every one. Never saw another berry there this year. LOL 

I also will gather and eat mushrooms. The interesting thing about those is that they are not plants, but are their own separate kingdom – one of the five great kingdoms of life – bacteria, protoctists, plants, animals, and fungi. I suspect they are the symbiotic ancestors of all complex life on land. I know many of them have psychotropic and entheogenic value, but I also suspect all edible species have medicinal qualities just as they are. Nothing on the planet is quite as delicious to me as sliced mushrooms sauteed in butter on a perfectly cooked ribeye. I only get them in season, only from my own land, and only a few times a year. Some years there are none to be found. 

Those are my only exceptions and I consider them not as food, but as good medicine. If you are a purist and wanna argue then please feel free to take that up with Gaia herself. I don’t mind, and I’m not suggesting that you do what I do. Figure out what works best for you and do that more. LOL!

Best to you all. Thanks for listening. 

Live Long and Prosper.

 🙂

Thus sayeth me… 

Zero Carb Interview: Sergey Yakunin

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1. How long have you been eating a Zero Carb (No Plant Foods) diet?

Three full years.

2. What motivated you to try this way of eating? Weight? Health?

Weightloss. I was obese all my life since the age of 6. I tried every diet I ever heard of, most of them worked but only short term and weight always came back. I was a low carber since 2013. LCHF approach worked very well for me, I lost weight effortlessly and effortlessly maintained it around my today figures, I felt good and my strength and endurance were also better compared to high carb diets. BUT… There were two shortcomings on LCHF for me. Firstly I kept on catching flus and colds all the time, and secondly I craved for carbs every second of my life while on LCHF. I wanted to have some bread, buckwheat, cake, potatoes, candies and so on. Regularly I gave up and began to eat all the foods mentioned above and I gained fat rapidly. Last time when I allowed myself to eat as much buckwheat as I wanted I gained 20 kg in 6 weeks! I realized that I was losing this battle and that something had to be done about it. I began to re-read every LCHF source I knew and then found this website!!!  🙂

3. How long did it take you to adapt to a Zero Carb diet, both physically and psychologically?

No time at all. Maybe because of my LCHF background.

4. What books or people were most influential in guiding you to this way of eating?

First of all you, Esmee, then Gary Taubes, Weston Price, Stefansson and the like.

5. Do you eat only meat, or do you include eggs, cheese, and cream in your diet?

I only eat chicken, chicken liver, chicken eggs at present. I used to eat dairy, but I quit it recently and I feel much better without it.

6. What percentage of your diet is beef verses other types of meats?

Zero. I do not eat beef because I cannot afford it. I ate pork for the first two years, but I no longer have access to a good source go fresh pork.

7. When you eat beef, do you cook it rare, medium, or well done?

No beef, no beef cooking.  😦  The way I prepare my chicken is to boil it in water for about 30 minutes.

8. Do you add extra fat to your meat? (i.e. butter, lard, tallow)

When I have a chance to buy lard, I add it to my chicken. No tallow here.

9. Do you limit your meat consumption or do you eat until satisfied? 

I eat until satisfied.

10. Do you eat liver or other organ meats? If so, how often? 

I eat chicken liver almost on daily basis.

11. Do you consume bone broth? If so, how often?

No. But I do drink the water that I cook my chicken in.

12. How many meals do you eat per day on average? 

For the most of my time on a ZC WOE, I ate one meal a day. Now I have been trying Blake Donaldson’s approach, as described in his book Strong Medicine, and so I am now having 3 meals a day.

13. How much meat do you eat per day on average? 

Well, it is about 500 gm of chicken, 8 eggs, and a few chicken livers on average, I guess.

14. Do you eat grass-fed/pasture-raised meat, or regular commercially produced meat? 

I eat regular commercially produced chicken and chicken eggs.

15. Do you drink any beverages besides water? (i.e. coffee, tea) 

I used to drink tea and coffee but quit them. Now I have a cup of coffee once in a while when traveling long distance by car or in a cafe with my family.

16. Do you use salt? 

Yes.

17. Do you use spices? 

Black pepper, but not often.

18. Do you take any supplements?

Once in a while I take a pill of Panangin, it is potassium and magnesium.

19. How much money do you spend on food each month? 

Around 4 thousand rubles a month, it is around 70 US dollars. ZC WOE turned out to be much cheaper for me than LCHF.

20. Do you have any tips for making this diet more affordable? 

No. I cannot afford beef on my salary here in Russia. I can only afford to eat chicken and chicken eggs.

21. Do you exercise regularly? If so, how often and how vigorously? 

I workout 30 minutes every morning-stretching, boxing, jumping, push-ups, squats.

22. What benefits have you experienced since beginning a Zero Carb diet? (i.e. recovery from illness, overall health, body composition, exercise performance, hormonal, mental or psychological, etc.)

I lost 20 kg, but still have around 10 kg of fat to lose.

My body composition changed and I gained a lot of lean mass without weight lifting.

My strength and endurance have much improved, I easily can make 50 push-up at the age of 44 without much effort.

I became a much calmer person than I used to be.

I no longer catch flu or colds.

23. What do you enjoy most about eating a Zero Carb diet?  

I enjoy every meal.

It is simple and always delicious.

No calorie counting.

No portion size control.

No carb craving.

After a month of ZC, all my cravings for carbs ceased and I no longer consider any carbs edible, so when I see, say, bread on our kitchen table, my mind ignores it as food.

24. Do you have any advice for someone who is just beginning a Zero Carb diet? 

Don’t be afraid to give ZC a try and don’t listen to what others say against this WOE.

25. Are your friends and family supportive of your Zero Carb lifestyle? If not, how do you handle this? 

No, all my friends, coworkers and family are against this WOE saying it is bad for my health.

26. Is there anything you would like share about this way of eating that I have not already asked you? 

ZC WOE is the best WOE!  🙂

If you are interested in connecting with others following a Zero Carb diet, please join us in our Facebook group Principia Carnivora.

 

Zero Carb Interview: Jennifer Dodds

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Jennifer Before & After her weight loss journey, using both a standard low carb diet and then a zero carb diet.

1. How long have you been eating a Zero Carb diet?

Over three years now, I started  April 23, 2015.

2. What motivated you to try this way of eating? Weight? Health?

My entire life I was morbidly obese. I remember being very young at the doctor, maybe kindergarten checkup, my mother was asking about my weight. He told her to watch my portions and I would grow into it. Growing up, we tried everything!  Portion control, Slim Fast while I was still in daycare, Fen-Phen in middle and high school, Atkins, low fat, food pyramid, diabetic, just everything. I saw dietitians multiple times and followed their plans as well but I was never successful and never  was able to stick to anything  very long. 

By the time I was 15, I weighed 350 lbs. I  was a type two diabetic with migraines, PCOS, depression, and social anxiety. I would count every single carb, exercise, take my medications and was on insulin. I did all of this and my blood sugar was still out of control with readings in the 2-300’s sometimes higher. It was bad. After I graduated high school and I was more on my own, I ignored it all together. I also ballooned up to 420+ lbs. I wanted to have gastric bypass but insurance wouldn’t approve and I needed to lose weight for them to even consider me. I’m not exactly sure what happened then, but I just started losing weight without trying. I had my appendix removed and after that I steadily lost, but my blood sugars remained out of control. I did eventually diet again and got myself down to around 250 lbs. by my late 20’s, mostly by watching carbohydrate intake. 

Then an accident that nearly took my life really shook my world. I remember very little of the following years besides highlights, like getting married and buying our house. I slept nearly all the time, ate what was convenient and gained back 75 pounds of what I had lost. Then in January of 2015, weighing in at 325 lbs. after two days of no food and cleaning my bowels out, I had surgery to remove a fibroid from my uterus. It was a rough surgery. I lost a considerable amount of blood and it took a lot longer than anticipated. Afterwards I was just sick. I needed multiple blood transfusions. I had a home health nurse coming in to pack my huge open wound. She was putting a roll and a half of gauze in my abdomen every day! I wasn’t healing at all.  

Then the bad news hit. As I was lying on a trauma table in the local ER, where I had to meet my OB for him to clean my wound, he told me that the pathology had come back from my fibroid. He was wrong, it was a tumor. He explained that it was called a STUMP tumor and that it was very rare. STUMP stands for smooth muscle tumor of uncertain malignant potential. In other words, it is cancer without quite being cancer.  And because it is so rare they haven’t done much research on it. Laying there looking up at those bright lights, after all I had been through I just lost it. He says quit crying  Dodds!  Your going to live!  

A week later my husband and I made the trek to the oncology department two hours away. His news was just as grim. There is no way my OB could have gotten all of the cells from the tumor and I would have to have my uterus removed. I was devastated!   always thought that someday I would be a mother  I called my OB on the way home and he came on the phone and told me that having my uterus removed was my decision to make. That it was ok to ask questions and research before I made a final decision. So that’s exactly what I did!  

My aunt had a friend who had lived decades with cancer. I started researching and I decided that the best thing I could do for myself was to get rid of all sugar. So I started with a low carb high fat diet sometime in February of 15. But I could not get my blood sugars where I wanted them to be. I think it was around this time that I found Esmee’s website Zero Carb Zen and began reading all the information here. I was doing an egg fast when I decided to never go back to carbohydrates. And that’s it. Something clicked. It only took a few days and I knew this was the magic key I had been searching for my whole life! I had never felt satisfied before, and now I was. On a carb-based diet, I was always full, but still hungry! I was morbidly obese, and yet malnourished. 

Jennifer’s mother, little sister, and herself when she was about 6 years old.

 3. How long did it take you to adapt to a Zero Carb diet, both physically and psychologically?

It was still a serious mental struggle. Overcoming a lifetime of using food as comfort in every situation isn’t easy. I didn’t realize just how much I ate in social situations like family parties. I just ate constantly because of nerves! I remember having a panic attack and wondering what the heck was going on and it was because I wasn’t allowing myself to eat for comfort that evening. The physical adaptation was a lot quicker than the mental, probably 6 months initially although I continue to heal. Mental adaptation took a lot longer, probably a full year. Lifetime mental habits are hard to break. I still look in the fridge whenever I walk into my parent’s house!

 4. What books or people were most influential in guiding you to this way of eating?

I remember reading the Anderson Family interview, probably sometime in late 2014. I had already resolved myself to lose weight before I went in for surgery and was already doing some research on how to fix my hormones. I remember thinking, low carb yes, but there is no way that can be healthy! Like what I was doing to myself was healthy! I remember finding Esmee’s website fairly early on in my journey. I also read about Owsley Stanley (a.k.a. “The Bear”) and Vilhjalmur Stefansson. If you’re reading  this with the same skepticism I had, one month isn’t going to hurt you! Give it a try!

 5. Do you eat only meat, or do you include eggs, cheese, and cream in your diet?

It has varied over the years. I ditched the eggs fairly early on. I did try and add them back in a couple of times. I even tried fresh from the farm eggs, and yolks only, but my body still reacts. I was eating butter, bacon and occasionally cheese for about a year until I realized they were contributing to my headaches. For the first six months or so, it was all fare game! Then naturally over time, I went to beef only. At first, I was fine with ground beef, even frozen beef patties. Now my husband calls me a “meat snob” because I will only eat fatty, fresh beef. I will eat leftovers if absolutely necessary but they have to be made from super fresh beef and eaten the next day.  If I am going on a day trip, I cook my meat let it cool then vacuum seal it. But only if I’m going to be eating it the next day.

Jennifer as a teenager with her little sister.

6. What percentage of your diet is beef verses other types of meats?

100%

 7. When you eat beef, do you cook it rare, medium, or well done?

Very rare. I sear my meat then put it in the oven at 270 degrees until warm through, the opposite works too. Lately, I have been eating a bite or two raw. I like it, it tastes very sweet! But I’m not quite ready to eat a full meal like that!

 8. Do you add extra fat to your meat? (i.e. butter, lard, tallow)

Not currently, but I have been toying with the idea of finding a constant source of beef trimmings. The meat around here seems to be getting more and more lean and I have been hungry.

 9. Do you limit your meat consumption or do you eat until satisfied?

I eat until satisfied, but I do realize when I am eating more than I should and then try to see if there is a reason. I typically eat only once a day unless I feel I am truly hungry.

 10. Do you eat liver or other organ meats? If so, how often?

No, but I  do enjoy it. There is something in it called tyramine which can cause increase in pressure and the brain and lead to headaches for some people. I realized I was reacting to beef liver as well as cheese and bacon because of the tyramine.

Jennifer and her little sister as young adults.

11. Do you consume bone broth? If so, how often?

No, I have never liked it.

12. How many meals do you eat per day on average?

One, sometimes two. I do really well on one meal a day unless my pain is flared up, then I tend to eat more.

 13. How much meat do you eat per day on average?

 I’d say roughly 2 lbs. Some days it’s a lot more, some a lot less.  I eat to hunger.

14. Do you eat grass-fed/pasture-raised meat, or regular commercially-produced meat?
 

Regular grocery store meat. I am interested to see what locally raised beef would do for me, but that is costly!

15. Do you drink any beverages besides water? (i.e. coffee, tea)

I only drink water. We purchased a reverse osmosis filtration system for under the sink. I was seeing an oily surface on my drinking water and when you boil it there was a lot of sediment. My husband drinks coffee and I was having to clean the build up on the coffee pot nearly every week. I noticed a difference as soon as I quit drinking the tap water and my husband also noticed a difference! I did have a couple brief flings with coffee that turned out bad for me. If you haven’t tried giving it up yet, I highly suggest it!

Jennifer’s little sister and herself after they had both lost significant weight on a very low carb diet.

16. Do you use salt?

Yes, I have several different kinds of salts I use! My favorite is grey Celtic sea salt. I also use pink Hawaiian and have some others.  

17. Do you use spices?

No.

18. Do you take any supplements?

Magnesium, vitamin D, vitamin K and small amounts of calcium and vitamin C

19. How much money do you spend on food each month?

Roughly $200-$250

20. Do you have any tips for making this diet more affordable?

I managed to find a source of whole New York Strip for $3-4/ lb. That is what I have been eating lately. Otherwise it is the fattiest chuck roast I can find.

My husband eats what I call “Crappy Keto,” so here is what I have found to keep it less expensive. Chicken thighs are $.99 a lb on average. I cut the bone out and fry them skin side down in bacon grease till brown and crispy. They are the best! I always have chicken thighs ready to go in the fridge.

Liver is super cheap and is packed with nutrients.

Chuck roast tends to be the best priced beef with good fat and fries up good in chunks. I buy a couple big roasts and cut it into strips.

Salting beforehand also makes cheaper cuts more tender and flavorful.

If you have an Aldi’s, it is your friend!

Get yourself a vacuum sealer and buy when sales are good. Summer sales are great for doing this! Meat prices tend to go up in January when everyone is trying to “diet.” Then I tend to only find lean meats on sale and what I really prefer is super expensive. That is when the frozen stuff comes in handy.

Make friends with the dairy/deli/meat department!  They will sell you the past date stuff super cheep!  

21. Do you exercise regularly? If so, how often and how vigorously?

I have physical therapy routines that I have to do in order to keep moving but nothing strenuous. I also do a bit of light yoga. I also walk quite a bit but not as much as I feel I should. 

Jennifer today after a total weight loss of 270 lbs.!

22. What benefits have you experienced since beginning a Zero Carb diet? (i.e. recovery from illness, overall health, body composition, exercise performance, hormonal, mental or psychological, etc.) 

I noticed improvement in the time it takes wounds to heal and I just don’t pick up bacteria and viruses like everyone else. 

I do still occasionally have seasonal allergies but nothing like before.  

After my surgery, I went through three months of little to no improvement and being on constant antibiotics. But within a week of switching to Zero Carb, both my home care nurse and I noticed a huge difference in the healing of my incision. The infection cleared up soon after.  

Zero carb also made my blood sugars steady for the first time and got rid of the estrogen dominance that had plagued me my entire life.  

It took quite a few months for my weight to go down. I even gained back 10 pounds of what I had lost between surgery and my time on a low carb high fat diet.  In fact, it was a good six months before I started to see steady weight loss. But now I am down to 150 lbs. which is 270 lbs. less than my all-time high of 420 lbs. I do, however, still have a fair amount of excess skin to deal with, but I am not surprised since I was so over weight all my life.

I also suspect I have a connective tissue disorder holding me back. After two severe traumas to my head and neck, I have developed some pretty severe symptoms that have continued to increase. I have been diagnosed with Arnold Chiari malformation and told that I have Complex Regional Pain Syndrome of the head and neck. But I suspect otherwise and am sending my information to yet another specialist. But I am still trying my best in physical therapy and at home to avoid any serious surgery. 

Before I lost the weight, it was hard to find a doctor who would take my symptoms seriously. I heard from most of them that I simply needed to lose weight and that my MRIs were completely normal — which they weren’t. (Side tip: always ask for the report and a CD of any tests you have done.)  

Well, it’s really sad, but since I have lost the excess body fat, the doctors are taking me and my symptoms more seriously. Ironically, though, some of them are now trying to blame my symptoms on the weight loss itself! As far as I’m concerned, I still don’t have an accurate diagnosis, but I feel we’re closer than ever to figuring it out. I will say that a Zero Carb diet has helped tremendously with chronic pain, by eliminating practically all of the inflammation. If not for this, I don’t know how I would have coped. 

During the year and a half following my surgery, I went through a time of severe anxiety and stress. My Zero Carb way of eating was a constant in my life that I could hold on to. It was a way for me to control at least some part of my body when the rest of it seemed so totally out of control. Even though my physical problems often make it hard to think and remember things, Zero Carb provides a clarity in my mind and spirit, like a fog has been lifted from me. Also, I find it much easier to calm myself when I do start to feel some anxiety. Through Zero Carb, I feel that I have come more fully into who I truly am.

23. What do you enjoy most about eating a Zero Carb diet?

The freedom!  All my life I felt trapped, not only by my own body, but by the food I ate. I am no longer constantly hungry. I see food for what it truly is, fuel not entertainment.

24. Do you have any advice for someone who is just beginning a Zero Carb diet?

Prepare your food ahead of time. Have snacks on hand like cooked bacon. The time I spent eating a very low carb diet before I started a Zero Carb diet really helped the transition both mentally and physically. Mentally, I was able to see that even on a very low carb diet I wasn’t able to control my eating, even with such strict rules. Physically, I was able to transition from a standard American diet to a very low carb diet to a Zero Carb diet slowly, in stages, making it  a little less jarring to my system. Find a good support system. Even though I was a lurker for the most part, and rarely posted comments, I was a passive participant in various Zero Carb groups on Facebook that kept me going.

25. Are your friends and family supportive of your Zero Carb lifestyle? If not, how do you handle this?

I believe so!  They have all seen me struggle my entire life with my weight and health, and now they are really happy for me.

26. Is there anything you would like share about this way of eating that I have not already asked you?

Do your best to get off of any medications you are taking. One medication I had been taking for years I finally ditched and lost 30 lbs. very quickly. I continued with another and messed up my stomach and digestion. It is healing now that I have stopped it, but I was making myself miserable in the meantime. If you have any chronic health problems, a Zero Carb diet is an excellent way to help yourself  get a grasp of what is truly going on. It helped me connect to my body and truly understand it in ways I have never experienced before.  

Jennifer and her husband who follows a low carbohydrate diet and has also lost a significant amount of weight.

If you are interested in connecting with other like-minded carnivores, please join us in our Zero Carb Facebook group Principia Carnivora.

 

Zero Carb Interview: Jeremy Bryant

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Jeremy displaying his physical prowess!

Editor’s note: “Jeremy Bryant” is a pseudonym because the interviewee prefers to remain anonymous.

1. How long have you been eating a Zero Carb (No Plant Foods) diet?

Between 3 and 4 years, I’m not exactly sure of my start date. My current WOE evolved from my early experiments with a ketogenic diet.

2. What motivated you to try this way of eating? Weight? Health?

I was interested in increasing my athletic performance and improving my body composition.

3. How long did it take you to adapt to a Zero Carb diet, both physically and psychologically?

It took only about 2 weeks to make the physical adaptations, since I had already been consuming mostly meat on a ketogenic diet for 2 years prior to going zero carb.

Psychological adaptation was similar, once I realized how much better I felt it was easy to stick with it.

4. What books or people were most influential in guiding you to this way of eating?

Book – The Fat of the Land

People – Gary Taubes, The Bear

There are others but I can’t for the life of me remember their names, many informative YouTube presentations.

5. Do you eat only meat, or do you include eggs, cheese, and cream in your diet?

I include eggs, cheese, and heavy cream.

6. What percentage of your diet is beef verses other types of meats?

Close to 70% beef.

7. When you eat beef, do you cook it rare, medium, or well done?

Very rare.

8. Do you add extra fat to your meat? (i.e. butter, lard, tallow)

Yes, whenever possible, usually bacon fat

9. Do you limit your meat consumption or do you eat until satisfied?

Eat until satisfied, sometimes I’ll go up to 12 hours or so fasted, then eat until full. I eat when I’m hungry, and stop when I’m satiated.

The remnants of a juicy, rare prime rib steak.

10. Do you eat liver or other organ meats? If so, how often?

I have before, but not many times and not on a regular basis.

11. Do you consume bone broth? If so, how often?

I love it when it’s around, but do not generally go out of my way to acquire it.

12. How many meals do you eat per day on average?

1 – 2

13. How much meat do you eat per day on average?

Usually between 1.5 to 3 lbs

14. Do you eat grass-fed/pasture-raised meat, or regular commercially produced meat?

Grass fed and finished whenever possible.

15. Do you drink any beverages besides water? (i.e. coffee, tea)

Decaf coffee, decaf/herbal teas.

16. Do you use salt?

Yes, regularly.

17. Do you use spices?

Yes, regularly.

An easy meal of salami and cheese.

18. Do you take any supplements?

No.

19. How much money do you spend on food each month?

$400 to $800 dollars, but I go out to eat nearly every day. When I worked less and had time to cook for myself, I was usually sub $500 a month.

20. Do you have any tips for making this diet more affordable?

Buy in bulk and cut steaks yourself, be on the look out for sales.

21. Do you exercise regularly? If so, how often and how vigorously?

Daily vigorous activity for 1 to 2 hours, as well as a physically demanding job 6 days a week.

22. What benefits have you experienced since beginning a Zero Carb diet? (i.e. recovery from illness, overall health, body composition, exercise performance, hormonal, mental or psychological, etc.)

Acne and pimples have greatly diminished.

Body composition has improved significantly, with literally zero change to my level of activity.

Able to go long stretches of fasting with little-to-no hunger.

Reduction in anxiety.

23. What do you enjoy most about eating a Zero Carb diet?

I love the simplicity! Makes grocery shopping a breeze.

24. Do you have any advice for someone who is just beginning a Zero Carb diet?

Drink TONS of water. I’ve found that my body seems to require a higher level of hydration to avoid muscle cramps and mood issues/irritability.

25. Are your friends and family supportive of your Zero Carb lifestyle? If not, how do you handle this?

They aren’t exactly supportive, but they’ve come around. I don’t generally make a point of explaining myself to them. If they don’t like it, tough cookies.

26. Is there anything you would like share about this way of eating that I have not already asked you?

Not that I can think of.

Thanks for everything you do for us! Glad I could help with the questionnaire!

One of Jeremy’s favorite go-to meals of stirred beef and chicken.

If you are interested in connecting with other carnivores, please join us in our Facebook group Principia Carnivora.

 

Zero Carb Interview: Malaena Medford

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You can see the dramatic change in Malaena’s body composition over the course of her journey from how she looked before starting a Ketogenic diet with a weight of 256 lbs., then after several years on a Ketogenic diet with a weight of 179 lbs., and finally today after 15 months on a Zero Carb diet with a weight of 130 lbs. An incredible transformation!

Editor’s Note: You will notice that Malaena has a beard in her most recent photos. This is not because she is undergoing a sex changing and taking male hormones. The hair growth on her face is caused by a condition called hypertrichosis or hirsutism, also known as “werewolf syndrome.” She is a female and capable of procreating like one, and the hair on her face is not caused by a hormonal imbalance; it’s a genetic mutation.

1. How long have you been eating a Zero Carb (No Plant Foods) diet?

I’ve been Carnivore for around fifteen months, a bit over a year now.

2. What motivated you to try this way of eating? Weight? Health? 

When I was 25, I was a lacto-ovo vegetarian of 2 years, and I was horrifically ill; I suffered from hair loss, weight gain despite following guidelines for it, my eyes were sunken in with dark circles around them, I always woke up feeling as if I had been poisoned, severe peripheral neuropathy, I was suffering symptoms of early-onset dementia, severe arthritis, hand tremors made it hard for me to draw, chronic fatigue, heart arrhythmia, and other symptoms. Then one day, I had such a severe attack that my intestines ruptured and I nearly bled out. I was on my deathbed.

I came to the conclusion that this was not working, and therefore it must be wrong or it would be fixing my health. I began looking for information online, and it was so very hard to wade through the junk and the good things. Then, I ran into people on YouTube who were praising Paleo and the health benefits. I looked at it with a wary eye, having been duped by the other “diet.” I was shocked at the amount of animal fat I was being told to eat, and some groups even ate raw meat, something I actually enjoy. I went into it, but kept my “healthy whole grains” because I thought I “needed” them. I was still overweight. 

I later began to attend Purdue University in Nutrition and Human Health for a Bachelor of Science degree, and it changed my life. I learned that grains and legumes were clearly poisonous, and sugar was the cause of disease—this is hard scientific fact. Plant foods, not animal foods, cause the chronic diseases of modern peoples (and ancient—Egypt was vegetarian and horrifically ill). I found Tom Naughton, who taught me how to identify bunk science and to be skeptical about everything. I also discovered Georgia Ede, who taught me how to pick apart a study with a fine-toothed comb, as well as Konstantin Monastyrsky, who taught me that fiber is terrible.

With their guidance and having learned basic biology, physiology, and biochemistry, I formulated a diet which would help me. It worked. Then I found out I was practicing the Ketogenic lifestyle. Over a period of five years, I had dropped down to 179 lbs (81 kg) from the 256+ lbs (116 kg or more) I started at (at 5’6″ in height), but I still had a bit more excess body fat I needed to shed off. However, it simply wouldn’t go away. While perusing around Facebook, I found groups labeled “Zero Carb” and thought: “That can’t be healthy!” But, after some research and thorough investigation, I realized that the reality was quite the opposite. I decided to give it a go and some of my illnesses became better.

3. How long did it take you to adapt to a Zero Carb diet, both physically and psychologically?

Psychologically, it took me a week to get into it, because I’m a scientist and it took me that long to find all the science to show only benefits and no detriments. This website, Zero Carb Zen, helped a lot when I found it and read all the very useful information it provides on this way of eating. Physically, it was easy, because I was already Ketogenic and close to Carnivore to begin with, and I don’t actually like plants much anyways.

4. What books or people were most influential in guiding you to this way of eating?

I mentioned the three who showed me how to analyze science and were active on social media (Tom Naughton, Dr. Georgia Ede and Mr. Konstantin Monastyrsky), From them, I quickly learned how beneficial an all-meat diet was for the body and mind. Other books I read were Eat the Yolks by Liz Wolfe, Know Your Fats and other works by Mary Enig, I watched the documentary, Fat Head, by Tom Naughton, and I joined several Zero Carb Carnivore Facebook groups, like Principia Carnivora, where I found the writings of Vilhjalmur Stefansson and others. 

5. Do you eat only meat, or do you include eggs, cheese, and cream in your diet?

I include all of the items listed, mostly as a garnish or treat, but I do not eat egg whites because I’m allergic.

6. What percentage of your diet is beef verses other types of meats?

I’d say beef and other ruminants is roughly 93% of what I eat and everything else is just a garnish. I’m not a fan of poultry except for the skin and I like the bones for various purposes, and I don’t do well with pork but I can have bacon as a treat on occasion; I do enjoy lard. However, pork and chicken both give me headaches if not eaten sparingly and in tiny amounts. I also eat lots of seafood, especially fatty kinds. Elk and bison are my favorite meats.

7. When you eat beef, do you cook it rare, medium, or well done?

I mostly eat it entirely raw.

8. Do you add extra fat to your meat? (i.e. butter, lard, tallow)

Sometimes, depending on if I’m craving it or not, and if it’s a lean cut. It’s actually a traditional method to spread fat on lean, and it makes sense to me from a nutritional standpoint.

9. Do you limit your meat consumption or do you eat until satisfied?

I eat as much as I wish, but because I have a tiny stomach now, my meals tend to extend out over a two hour period. From the outside, it probably looks like I’m just snacking. Once I am satisfied, I won’t eat again for a while.

10. Do you eat liver or other organ meats? If so, how often?

Yes, organ meats comprise up 90% of my food intake. I eat liver about every two to three days.

11. Do you consume bone broth? If so, how often?

Haven’t tried it, but it looks interesting. I eat the soft part of bones and chew on the hard bits of cartilage. The bones themselves have good calcium which is mostly bioavailable.

12. How many meals do you eat per day on average?

Usually I eat 2-3 times per day unless I am having one of my ravenous days, then I seem to snack all day on cheese and raw meat. Only happens once a month.

13. How much meat do you eat per day on average?

It really depends, to be honest. I would say about 2 lbs. (0.9 kg) unless I can’t afford it.

A typical meal for Malaena of beef, bacon, and raw beef heart.

14. Do you eat grass-fed/pasture-raised meat, or regular commercially produced meat?

I cannot afford the luxury of the more nutrient-packed grass-fed, so I raise chickens for eggs and eat the commercial beef. I have elk and bison on occasion which is free from the meat storage for hunters, and it’s superior in flavor to anything I’ve ever tasted in my life.

15. Do you drink any beverages besides water? (i.e. coffee, tea)

I make a tonic of raw apple cider vinegar, lemon juice, pink salt, and water based on the medicinal aspects of each ingredient. This aids with digestion, helps the gut biome, aids with fat metabolism, and the salt helps with one of my chronic conditions, postural orthostatic tachycardia syndrome (POTS). It’s not essential to existence, it’s just something I do. The only time I drink tea is when not feeling well, and it’s just plain mint.

16. Do you use salt? 

Yes, as stated above, for medical reasons. I only consume salt directly until it begins to taste bad, which I take as my body having had its fill. When things taste too salty, I know I do not need salt at all. I listen to this and use it to aid in my disability.

17. Do you use spices?

Yes, but few and only on occasion or for medicinal purposes; I’m a naturopathic botanical practitioner.

18. Do you take any supplements?

Vitamin D3 due to having porphyria which causes a violent sensitivity to light.

19. How much money do you spend on food each month?

Only $120 because that’s all I get for food, but my mother knows how to get great deals and organs are inexpensive.

20. Do you have any tips for making this diet more affordable?

Look for sales, don’t pooh-pooh organ meats because they are meat and can be made delicious, don’t be afraid of day-old bin sales—you can find some pretty great deals there, and to be honest, this diet is way more affordable than a carb-based one because I don’t eat massive amounts like when I had my carb addiction out of control.

21. Do you exercise regularly? If so, how often and how vigorously?

I am 90% bed-ridden but I never stop moving and don’t know why. Regular exercise includes resistance bands and yoga, along with heavy weights, but I cannot do anything rigorous because the POTS doesn’t allow it. My blood pools in my legs and won’t go to my brain, and my heartbeat goes in the range of 150 beats per minute which can be life-threatening. Rigorous exercise isn’t necessary so I’m not all that worried about it. I can run if I need, but I shouldn’t do it just because of the POTS.

Looking at my most recent photo which I took for this interview, I must say that I feel a bit self-conscious about those twigs attached to my hips, and the general atrophy of my musculature. Don’t judge me, please. This is progress so far. As I’m sure you can imagine, I have severe image issues and taking these pictures was hard. My mom cracked jokes to make me smile.

When I was 14, I was benching 200 lbs (91 kg) with my arms and could lift 600 lbs (272 kg) with my legs. Now, at the age of 31, my muscles look really horrible because I’m permanently crippled due to the Ehlers-Danlos Syndrome, the hyper-mobility type, so my leg joints slide around and my shoulders constantly pop in and out of their sockets. This is painful and it makes resistance training a real challenge. I walk with forearm crutches, which is why my arms are bigger than my legs. My goal weight is 150 lbs. with increased muscle and bone mass, but unfortunately my legs won’t change much.

22. What benefits have you experienced since beginning a Zero Carb diet? (i.e. recovery from illness, overall health, body composition, exercise performance, hormonal, mental or psychological, etc.)

I lost weight and my areas of pudge are gone. 

My neuropathy pains vanished once I completely removed carbohydrates from my diet. 

My gastrointestinal problems went away entirely once I found my balance of meat to fat. 

I don’t like variety. Autism has this thing where we just hate change and flavor/texture is a major part of that. On a mixed diet, I felt compelled to force variety in my diet for nutritional purposes. Now, on a purely Carnivore diet, I am finally free of this stress because there is no need for variety! I love being able to eat only a few foods and know that I am getting all of the vitamins and minerals I need for optimum health.

My cognitive capability has increased and my mental clarity is back. 

I’m no longer angry all the time like I was as a vegetarian. 

I hardly get sick at all. 

My muscles are getting big again and exercise is easier. 

My hormones are balanced and all my hormone-based functions are now regular. 

My hair and nails aren’t so brittle anymore.

My blood panels are fantastic, and I feel great in comparison to how I felt before. 

Basically, everything about my health has improved significantly.

Editor’s Note: I asked Malaena if the Zero Carb diet had any positive effect on her POTS, and so she explained a bit more about the complexity of her medical issues…

POTS (Postural Orthostatic Tachycardia Syndrome) is a sub-disorder connected to both my Porphyria and Ehlers-Danlos Syndrome. My main disorders are porphyria (acute-symptoms match hereditary coproporphyria but tests are expensive); Ehlers-Danlos Syndrome, hypermobility type with POTS as a symptom attached to both of those two; hypertrichosis or hirsutism, also known as “werewolf syndrome,” which is excessive hair growth, with mine being male-pattern but not influenced by hormones; and Asperger’s Autism with savant trait.
These are all genetic disorders; I was born with them.
Zero Carb has definitely had an impact in helping the negative symptoms of the Porphyria and Ehlers-Danlos Syndrome, and has made my cognitive function (affected by the Asperger’s Autism) improve, but did nothing about the hypertrichosis because it’s just a defect in my gene code and not caused by diet.
My form of POTS is extreme and severe, and even plant avoidance does nothing to control it, but it’s definitely more manageable. I attempted a 3-month hamburger and butter fast which made me feel fantastic, but it did nothing for the POTS. I still have to take salt, and I am bed-bound 90% of the time. This is because my POTS is not diet-induced, it’s a genetic coding flaw. I was born without the ability to control proper blood flow and this is caused by those two genetic disorders, so diet cannot do anything for it.

23. What do you enjoy most about eating a Zero Carb diet? 

The simplicity of the diet and the sense of security I feel knowing that I have dramatically reduced my susceptibility to cardiovascular disease and so many other modern illnesses.

24. Do you have any advice for someone who is just beginning a Zero Carb diet? 

You can do it! — just wash away everything you think you know about healthy eating. Eat simply and don’t fret about nonsensical things. Look for good deals and, if you can afford it, get meats from local ranchers instead of supporting the big commercial corporations. The more we buy local, pasture-raised meat, the cheaper meat will become and the more affordable it will be for everyone.

25. Are your friends and family supportive of your Zero Carb lifestyle? If not, how do you handle this?

Yes, they are, with the exception of my cousin’s family. They are stuck on the government guidelines and think everything the authorities say is absolutely true and based on science. My cousin chastises me and torments me, saying how bad it is for me to eat this way and then offers me some soy product because he’s convinced there’s nothing wrong with it. For the most part though, whenever someone questions me about my unusual diet, I simply open my mouth and scientific and medical jargon flies out, LOL. Then they usually want to know more and ask how they, too, can become healthier. Not all the time, but it’s often the case.

26. Is there anything you would like share about this way of eating that I have not already asked you? 

This way of eating would be a fantastic community thing for areas which allow livestock. The group efforts of caring for the animals, the preparation of the meat, using animal hides for things, and other such practices would reduce our global impact. Plant cropping, plastics, and fossil fuels have a huge and negative impact on our planet, and one of the things which could help is restorative grazing, which gives us more meat while simultaneously restoring the land to lush forests and meadows. This is not currently part of the Carnivore-lifestyle, but many of the popular practitioners and promoters of a Low/No Carb diet, like Tim Noakes, are pointing out the environmental advantages of a diet based on meat from ruminants that are allowed to graze on the land naturally.

Gregg Sheehan, a member of our Zero Carb community, has made a page on his website devoted to collecting Malaena’s wisdom regarding a Zero Carb diet into one place.

Diet Shack – Malaena Medford

Malaena is also creating her own website on the benefits of a Carnivore diet.

Grove of Wisdom

…

If you wish you learn more about a Zero Carb, All-Meat diet, please join us in our Facebook group Principia Carnivora.

 

Zero Carb Interview: Yuri Morgunov

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Yuri in his favorite spot!

1. How long have you been eating a Zero Carb (No Plant Foods) diet?

I have been testing and eating it from April 2016 to the present time.

2. What motivated you to try this way of eating? Weight? Health? 

Like many other people, I’ve started to have a growing number of chronic, degenerative diseases and health problems related to bad diet and aging.

3. How long did it take you to adapt to a Zero Carb diet, both physically and psychologically?

My adaptation lasted 3-4 months.

4. What books or people were most influential in guiding you to this way of eating?

Many books and people were influential on my search and eventually finding this way of eating.

5. Do you eat only meat, or do you include eggs, cheese, and cream in your diet?

I eat mainly raw beef and raw fish on my Zero Carb diet and nothing else. Wild raw sea fish has vital fatty acids and micro-elements that terrestrial meat does not always have enough of at the present times.

6. What percentage of your diet is beef verses other types of meats?

About 80% beef and 20% fish.

7. When you eat beef, do you cook it rare, medium, or well done?

I eat only raw beef and fish. Raw because the raw food gives stronger immunity, gradually increases the production of more stomach acid (HCl), breaks itself down with its own enzymes, digests faster and more easily. Actually, genetically we aren’t designed for cooked food and many years of evolution did not adapt us to cooked food completely.

8. Do you add extra fat to your meat? (i.e. butter, lard, tallow)

No, but I always choose more fatty pieces when I buy beef.

9. Do you limit your meat consumption or do you eat until satisfied?

Usually I eat the same amount of food daily at almost the same time and don’t think about it. The body and brain can accustom to these changes quite easy during some period of time. They start to get really hungry just before I start to eat. Food is just fuel not entertainment.

10. Do you eat liver or other organ meats? If so, how often?

No, for me it’s quite enough and satisfying to eat only raw meat and raw fish without organs.

11. Do you consume bone broth? If so, how often?

No

12. How many meals do you eat per day on average?

I eat two times a day.

13. How much meat do you eat per day on average?

Now I eat 700-800g daily portions – half at the morning and half at the evening (I’m quite slim – 70 kg weight and 180 cm tall).

14. Do you eat grass-fed/pasture-raised meat, or regular commercially produced meat?

I eat mostly regular commercially produced meat.

Raw fatty sirloin – with the lean meat on one side of the plate and the fat on the other – cut into 1/2 inch bite-sized pieces.

15. Do you drink any beverages besides water? (i.e. coffee, tea)

I drink only pure water.

16. Do you use salt? 

No

17. Do you use spices?

No

18. Do you take any supplements?

No

19. How much money do you spend on food each month?

It depends on seasonal prices in Costco ($450-$650 CAN).

20. Do you have any tips for making this diet more affordable?

You may buy fat trimmings separately from more cheap lean meat and eat them together.

21. Do you exercise regularly? If so, how often and how vigorously?

Not regularly. I don’t see too much sense in having a mountain of muscles or to run 10 miles every day in behalf of health if I already have quite good health and live without diseases at all (I’m 66 years old).

However, I will add that with the raw Zero Carb diet your muscles may start to grow and adjust according to your genetically predisposed body type even if you are not active or do not exercise. If you do exercise, the shape of your body can change according to your chosen plan. 

22. What benefits have you experienced since beginning a Zero Carb diet? (i.e. recovery from illness, overall health, body composition, exercise performance, hormonal, mental or psychological, etc.)

I have experienced many benefits since beginning a Zero Carb diet. After the adaptation, my overall health has been improving gradually. 

I have started to have mostly a good mood, feeling more alive, better sleep (no insomnia at all), good lightness in the body, my memory stopped diminishing and improved, and increasing clearness of my mind. 

My mind became more organized and my mental and physical reactions became faster.

I don’t have any headaches or diseases anymore! 

For long periods of time I can be around people who have the cold or flu and yet stay healthy and not contaminated. 

My back pain, which would last a few days at a time after lifting something very heavy, stopped occuring after half a year of the diet. 

My joints don’t have any pain and aren’t swollen anymore and they have become more flexible without any exercise. 

Small red spots, acne, and pimples on my body and face, as well as chronic shingles, have disappeared. 

My skin has become better and many brown (liver) spots and keratomas on my head have disappeared.

On my face I have had a big thick flat grey mole that appeared during my experiments with diets. After about year being on the raw Zero Carb diet the mole has started to crack and fell off (all other diets I have used before this diet just helped the mole to grow up). 

Small white lipomas under the lower eyelids have disappeared.

The process of balding on my head has stopped and my hair stopped graying more. 

The feeling of being permanently thirsty, needing lots of water, and then making frequent visits to the bathroom has disappeared.

A hot feeling inside the body after eating sweet fruits no longer happens because I don’t eat them anymore.

All of my allergies have vanished.

My past frequent constipation, diarrhea and bloating do not appear anymore, and I have a normal bowel movement mostly every day. 

My gums and remaining teeth have become clean, healthy, and strong. The dental tartar does not appear anymore after being 1.5 years on the diet. I brush my teeth only with water and use dental floss. I don’t have bad breath anymore and it’s always fresh. 

My sex drive and sexual abilities are increased. 

I do not know how long I will have my great healthy condition, but I hope it may compare to that of wild animals. In the wild, if animals eat the species-appropriate, genetically-proper raw food, they age significantly less visibly than humans do. The wild animals keep their health, energy, and strength until they die from natural causes.

23. What do you enjoy most about eating a Zero Carb diet?

Simplicity and affordability, in addition to all of the great health benefits. It’s definitely better than suffering from the myriad illnesses that plagued me for the rest of my life.

24. Do you have any advice for someone who is just beginning a Zero Carb diet? 

I encourage you to try the raw Zero Carb diet. At the beginning when you start to eat only raw food you can protect yourself from parasites and pathogens by buying products from reliable sources at least for half a year. 

It’s best to freeze your raw fish and raw meat previously and then thaw it out during 1-2 days in the refrigerator before eating It. This is a precaution to kill any parasites.

You can decrease the symptoms of adaptation if you divide your daily meat or fish into 3-5 small portions because your stomach still doesn’t excrete enough the stomach acid and the acid is still not strong enough for efficient digestion of a large amount of meat or fish. Moreover, it’s better when you first start this way of eating not to use ground meat due to the bad effects it has on digestion. 

Also due to unpredictable results, it’s not a good idea if you continue to use some of your favorite cooked foods and beverages instead of only pure water. 

During this half year your stomach acid will become stronger and its ability to kill parasites and dangerous pathogens will be significantly increased. Your body will be cleaned from collected toxins, build ups of waste, and some collected by-products (which are staple foods for parasites) usually created during cooking.

25. Are your friends and family supportive of your Zero Carb lifestyle? If not, how do you handle this?

My two daughters have started to eat more meat and one of them now eats part of her meat raw.

26. Is there anything you would like share about this way of eating that I have not already asked you? 

This way of eating doesn’t decrease your spirituality and sensitivity as many vegans like to claim. My experience has been just the opposite!

For  additional  information about raw Zero Carb diet, please visit my blog: Raw Diets

A meal of wild, raw salmon!

If you would like to connect with other like-minded Zero Carb Carnivores, please join us in our Facebook group Principia Carnivora.