Zero Carb Interview: Michaelanthony

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:

 

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Zero Carb Interview: Charlie Lyon

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

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

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.

 

Strong Medicine by Dr. Blake Donaldson

This is a classic low carb book which has been out-of-print for a long time. The PDF is already available on High Steaks – Meat is Life and Just Meat, but I decided to make it available through my website as well. Dr. Donaldson went to medical school in the late 1800s and practiced medicine in New York until the mid-1900s. His book was published in 1961. He had very good success treating his obese patients with an all-meat diet. His general prescription was 6 oz of lean and 2 oz of visible fat three times per day from either lamb or beef. He never recommended pork, chicken, fish, or eggs, but only meat from ruminants. He says that if his patients did not eat enough food, enough times a day, they would invariably stop losing body fat. If you struggle with obesity and cannot seem to lose weight no matter what you do, his approach is definitely worth exploring. I really enjoyed it.

Strong Medicine by Dr. Blake Donaldson

 

Zero Carb Interview: Doug Wright

Doug today after one full year on an All-Meat Zero Carb diet at age 25.

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

One year to date.

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

Curiosity & health. At age 20, I started a ketogenic diet of white lean meat and greens. I followed keto for 4 years before embarking on the carnivore path. While keto was very effective at helping me to lose a lot of unwanted body fat – I weighed 380 lbs. when I started keto and I was down to 223 lbs. at the 4-year mark  – I was always tired and hungry! Consequently, I knew it wasn’t sustainable long term for me because I continually felt deprived. So, I was looking for a way of eating that would help me to maintain and continue my body fat loss, while also improving my energy level and providing greater satiety.

Doug prior to beginning a Ketogenic diet of lean white meats and greens at age 20.

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

One month.

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

The Big Fat Surprise

Good Calories, Bad Calories

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

Predominantly eat red meat, very little else. Once in a while I will have raw egg yolks or raw salmon.

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

95%

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

I prefer raw, but I will eat it blue-rare in social situations. I initially started this way of eating by cooking all my meat. But as time went on, I gradually desired it more and more rare until I was eating it totally raw most of the time, LOL! I have discovered, surprisingly enough, that I feel much more satisfied when I eat the meat completely raw than if I cook it even slightly.

One of Doug’s typical “fast food” meals of raw ground beef and raw salmon.

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

No.

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

Eat until satisfied.

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

Rarely, but plan to eat liver more often.

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

No.

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

1 or 2, but usually 2.

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

2-3 lbs.

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

Mostly conventional beef.

A rare steak while eating out with friends.

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

No.

16. Do you use salt? 

Rarely.

17. Do you use spices?

No.

18. Do you take any supplements?

Not in the form of man-made tablets, capsules, powders, etc., but I do fresh liver – which I consider to be nature’s most nutritious food – whenever I feel the need for something extra.

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

Approximately $360.

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

Shop weekly specials at your discount grocery & get to know your butcher  and find out when markdown meats are put out on the shelf.

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

2-3 days a week of heavy lifting, and I stay on my feet as much as possible.

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.)

Little to no inflammation (I always used to be achy, stiff, and sick); very steady energy; enhanced mood; clear skin; calm and relaxed state of mind; increased sun tolerance; continued body fat loss; increased muscle and lean body mass gains – I now weigh 5-10 lbs. more at 240 lbs. – since adopting an all-meat diet as compared to when I was following a Ketogenic diet of lean white meat and greens; greater mental clarity. In other words, I feel WAY better since removing all plant foods from my diet. I’m just so happy all the time now!

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

The simplicity of it all and how good I feel.

It doesn’t get much easier than this!

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

Eat only meat, preferably beef, for a minimum 30 days. Drown your cravings/hunger/boredom in it. Eat as much fatty beef as you need to feel satisfied. No plants whatsoever, as they will just keep your cravings active. Once you adapt to an all-meat diet, you won’t want to go back.

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

My family and close friends are very supportive, as they have seen the drastic health benefits first hand through me. However, I’m a bit of a social outcast among my peers in general who drink, smoke, and eat junk food. Thus, finding like-minded friends through the many Facebook groups dedicated to an All-Meat Carnivore or Zero Carb way of eating has been a real godsend for me and has prevented me from feeling isolated and lonely on this unusual dietary path.

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

Keep it simple. The more non-optimal foods you remove from your diet, the better you’ll feel.

You can follow Doug on Twitter @Wright_Doug

Life cannot get much better than a plate full of grilled hamburgers enjoyed in a beautiful, relaxing environment!

If you are interested in meeting other Zero Carb Carnivores, please join us in the Facebook group Principia Carnivora.

 

The Type A-Type B Weight Loss Book by H. L. Newbold

Dr. H. L. Newbold is one of the original low carb thinkers, although that is not how he would have described himself. He was a man before his time who was able to think outside the box. As a physician in New York, he catered to a very wealthy clientele that primarily wanted to lose weight. However, the value of his book lies not in its focus on weight loss, but rather on the insight it offers to people with food and environmental sensitivities and intolerances. He observed initially in himself, and then in his patients, that certain foods and chemicals caused uncontrollable cravings for carbohydrates and subsequent disordered “addictive” or “binge” eating. Through trial and error, he came to the conclusion that some people simply cannot tolerate what he termed “new foods,” i.e grains, vegetables, fruits, and even dairy and eggs; in other words, any food that became a major part of our diet after the Agricultural Revolution was capable of triggering cravings for these sensitive people. Interestingly, he also discovered that many man-made chemicals commonly in use around us today are also capable of triggering these irresistable cravings. He includes a long list of all the different chemicals he identified that might be a potential issue. His solution to this problem for himself and his clients was to: first, remove all the “new foods” from the diet and return to the foods of our pre-agricultural ancestors, namely meat, but more specifically beef; and second, to reduce our exposure to the many chemical poisons that surround us in our modern environment. Like many in the Zero Carb Carnivore community today, he found that fish, chicken, and pork were all far from being able to satisfy his patients appetites, and many of his patients also experienced negative reactions, like fatigue, after eating them.

Unfortunately, his unique and insightful book is out of print and there seems to be no interest in republishing it, and used copies are prohibitively expensive. Therefore, I have taken the liberty to create a high quality PDF version and make it available for free here on my website. I originally read it when it first came out in 1991 and I have revisited it many times throughout the past 25+ years. I encourage everyone who struggles with weight management or food and chemical intolerances to make the time to read this largely forgotten classic on the value of a diet based predominantly on red meat. A word of caution: He is very sexist and some of his comments may offend female readers. Additionally, keep in mind that he was a pioneer forging a new path and did not have any one else to fall back on for experience in eating an all-meat diet. Consequently, he tends to err on the side of caution by including an array of vitamin and mineral supplements, as well as a very small amount of vegetables and/or fruits simply because he did not know is meat alone would provide himself and his patients all the nutrients needed for good health. However, there are many others since the time his book was published who have decided to adopt an all-meat diet for health reasons, without the addition of any plant foods or supplements, and have remained perfectly healthy for many years and even decades. Nevertheless, please pay attention and listen to your own body which may have special needs and follow whatever path feels best to you. If you wish to meet and converse with other carnivores, please join us in our Facebook group Principia Carnivora. May your journey be blessed!

The Type A-Type B Weight Loss Book by H. L. Newbold