Owsley Stanley, aka “The Bear”
The following excerpts have been extracted from the comments Mr. Stanley made on a Low Carbohydrate Forum in 2006. He followed a diet completely free of all plant foods (with the exception of spices) for over 50 years…from 1958 (age 23) until his untimely death in a car accident in 2011 (age of 76). He has some crazy and some not so crazy ideas. I have chosen only those comments pertaining to eating a Zero Carb diet. Most of them have been copied and pasted onto this page without additional editing due to time constraints.
I have been eating the natural human dietary regime for over 47 years now. I do not eat anything whatsoever from vegetable sources. The only things veggie I use are spices. My diet is usually 60% fat and 40% protein by calories. I used to eat 80% fat and 20% protein when younger, and about twice as much quantity of meat also, but that seems too much energy at my age – which is 71 – even though I am very active.
I think the body actually becomes more efficient with energy as you age, but I have no way of proving it true. Otherwise, my body today is very like it was at the age of 30. I figure most of what we call ‘aging’ is due to insulin damage to the collagen and other body structures. No carbs = no insulin. I don’t heal quite as fast when injured as I did as a youngster, however. But I have few wrinkles, and my skin is still strong and elastic.
I must warn all of you that it is very unlikely that every many will be able to eat as I do over the long term, or in fact, to follow any diet for long which is much different from the one you were trained to by your mother as a child. This is because diet is learned much the same way language, dress and behavior is, and is buried deep and inaccessible, a part of your acculturation and socialization. It requires a powerful will and a determination to change, in order to succeed in adopting the ‘extreme’ diet which this website is based on.
Even those who are morbidly obese – as powerful a motivation as any I can imagine – will have ‘cravings’ for what I call ‘non-food’ (all vegetation and carbs) which will eventually prove irresistible. A few may manage to stay on the diet for years, but unless you are prepared to stick with it for maybe ten or more years, you will drift back into eating what I consider poison.
For some reason my mum was not interested in forcing me to eat the veggies I hated so, and I was able to eat only what I liked – mostly meat, especially hamburger and the fat those at our table would cut from their steaks. Still I had massive struggles abandoning the ‘civilized diet’. I suggest that no non-food be taken home, none allowed in your fridge or pantry (out of sight is hopefully out of mind).
Even during the years I was sound man for the Grateful Dead, I stuck to my guns and remained totally carnivorous. Humans were totally hunting peoples until the end of the Paleolithic age. No Paleolithic archaeological dig has ever produced any food residues from vegetables. Chemical analysis of bones from the digs indicates they are the same composition as the African lion, thus, virtually no intake of vegetation. There were no ‘hunter-gatherer’ societies until the Neolithic age. The so called Neanderthin and Paleodiet thus are both nonsense. True paleolithic people were total carnivores and ate no veggies whatsoever.
In the relatively short evolutionary period since the consumption of vegetables as food there has not been any real adaptation to such low grade, low energy, difficult-to-digest foods. Because we have no adaptation to digesting or processing vegetables as food, they are all basically very bad for us. We evolved as an active, group-hunting animal. We have a high natural requirement for physical exercise and cannot live long or be healthy without a lot of it.
A zero carb diet was the traditional treatment for diabetes before the development of injectable insulin. Neither form of diabetes is found in any other animals in nature, however, when man’s carnivorous pets are fed a grain-based diet they may also suffer this syndrome. In the absence of dietary carbs, the body does not need to produce much insulin and the diabetes essentially ‘disappears’. You will never be told this by a doctor because then you would be free of the need for medical intervention and your daily ration of drugs. Blood monitoring on a zero carb regime will quickly confirm the stability of blood glucose.
I have eaten nothing but sirloin steaks for months on end, but I do like eggs cheese, many cuts of meat, even organs like liver, tongue, kidneys, and brains. Fish and chicken are nice too. In fact, I have never ‘met’ an animal I would not eat. The one meat that needs to e eaten sparingly is liver because it contains a lot of glycogen, as well as vitamin A which can be toxic in excess.
All modern veg foodstuff have been extensively modified by selective breeding to reduce to eliminate toxins and still require long cooking, are low in nutrients, and cause a growth of harmful bacteria in the intestine, while the fibrous cellulose residues scratches the delicate lining and cause mucus and scarring. This reduces nutrient absorption and will lead to malnutrition as you age even on a good diet. Meat leaves the stomach as a liquid after about 45-60 minutes and is totally absorbed in the first foot or two of the small intestine – no scratching and no mucus formation.
The only thing careful about my diet is: I don’t use salt; I don’t cook the meat much; and I make sure to eat a lot of fat. Virtually any meat is okay, even for long periods. It is strictly a matter of personal taste. I eat butter, of course. Mayo is normally made with polyunsaturated vegetable oil and is high in omega 6. If you like the stuff – which I do – you should make your own from egg yolks, macadamia oil, and lemon juice. I also love garlic.
Due to where I live, in Australia, I am able to buy meat which is grass-fed and not feed-lot ‘fattened’ on grain. Grain is not a natural food for bovines, and it requires the animal be fed a special mix of bacteria to digest it. Also, I do not particularly like the taste of feed-lot beef. The common question, “Isn’t a diet of only meat boring?” is simply the result of the heavy spicing of most food items. Actually, each meal of meat, even when un-spiced and exactly the same cut, smells and tastes heavenly. Food does not have to be used as entertainment, but that is what it has come to be in our modern culture. Most meals, especially in restaurants, are commonly treated as showtime.
Most vegetables taste perfectly awful and virtually 100% of babies reject them upon first exposure (though they will always eat meat). Once habituated to the taste of vegetables, it is so difficult to move away from them that most people will never do it.
I eat anything which is not a vegetable or does not contains carbohydrates, like milk or yogurt. Thus any animal will do, and all cheeses – watch the label on cottage cheese, however many kinds have a lot of lactose residue. Menus? actually I don’t bother, I just buy what strikes me at the market and if I happen to wind up eating the same cut of meat for days, weeks or months, like finding a great discounted/wholesale special price on whole cryovac’d sirloin strip steak, it does not bother me. Heavy reliance on ‘variety’ is connected with vegetation.
How to make mayo- basic instructions may be found in any good basic cookbook, like Joy of Cooking, etc. Use raw egg yolks, beaten well. The oil is slowly drizzled in while vigorously stirring. I don’t add any salt, but add a bit of lemon juice. The right ratio of egg yolks to oil has to be found by experiment, to produce a nice texture. It is a bit tricky, so don’t give up if your first attempt is not what you expect.
Eggs are very good food if not hard cooked (which denatures the protein). Don’t eat raw egg white, it has avidin which interferes with biotin absorption. I can eat a dozen eggs a day, easy.
Olive oil has a lot of poly-unsaturated fat and a strong, not very pleasant taste, as well. Macadamia nut oil is mostly mono-unsaturated fat which is okay, if not over-consumed, and tastes great too. Palm and coconut oil are both saturated fats and are, therefore, very good food unlike the rest of the vegetable oils which are best avoided. The best thing is to stick to animal fat, which is the perfect fuel our body was ‘designed’ to use. High cuisine was traditionally based on beef tallow, lard, and butter, not vegetable oils.
The all meat diet is a HIGH FAT diet, not a high protein diet.
Those who are only very slowly losing fat or have stopped losing probably need to lower the carbs to less than 5 gms per day, which I term ‘zero carbs’. Since I lost my excess body fat in my 20s by adopting a zero carb diet, I have maintained a nice 6-12% body fat for the last 47 years. Eating nothing but meat works, and it works fantastically well. You do not need science projects or extensive research into the past to understand what works, a person’s life experiences should do it. Stefansson’s did it for me.
And don’t forget all those Inuit…The majority of Inuit live on land and eat mostly caribou and elk. They also will eat fish and few tribes hunt whales, but the marine animals are mostly taken during the warmer time of year. The tribes that live on or near the ocean will hunt seal by staking out the breathing holes, as do polar bears. You don’t need to go back into the past to find the truth, your body (not your mind) knows what is right and will respond to the right mix.
If you ask an Aboriginal man what traditional food is, he will name all the animals he can hunt. If you ask him about other food, he will than tell you about the ‘bush tucker’ you can eat when you can’t find any animals. Both men and women will hunt, but men rarely gather. The Aborigines are modern hunter-gatherers, their prehistory (dream-time) is not known to science.
Oh, by the way – it is not hard to eat raw meat, cut it small, mash it a bit in the mouth and swallow – Inuit eat a lot of their meat raw. .
Dairy is a kind of meat, but whole milk is sugary- with lactose. Cheese, cream, and butter have had most of the carbohydrates removed and are okay.
My eating plan is simple. I just eat meat, any meat. One to six meals a day, and I don’t worry about it. It is all rather yummy. I don’t like to cook things much, so I don’t eat pork. And turkey makes me feel sluggish for hours, so I avoid that one too. I eat a lot of fat, animal fat.
Anyone on an ‘all meat diet’ (i.e.-zero-carbs) who is hungry, is eating carbs. It is as simple as that. ‘Hunger’ indicates low blood sugar. Once keto-adapted on a strict meat diet the blood sugar never varies. Therefore, you will not become hungry, even after several days without food. At first, I had to remind myself to eat and it still is a problem on busy days. Evening comes and I might realize I haven’t eaten since daybreak. I’m never hungry. You need to think about eating. On a zero-carb diet, it is a good idea to eat on a schedule of some kind, because there will be no hunger pangs.
It is perfectly okay to only eat one large meal per day, like a three pound steak. But it is likewise just as okay to eat as many as six. I have eaten as much as four or five pounds of steak in a day, and as little as one or two. It matters not, but if you ingest less calories than you are burning, you will lose muscle mass as well as body fat. If you ingest more than you need, the body discards the excess, quite different than is the case with carbs.
Meat eaten alone is out of the stomach in 1 hour. Meat is dissolved quickly by the hydrochloric acid. The idea of meat taking a long time and veggies a short time to digest is an ancient fallacy promulgated by vegetarians. Don’t believe everything written in some book, there is no law against writing fiction. This is very basic physiology. Any textbook gives the time of transit of food in the gut. NOTHING takes 12 hrs, if so why would you want to eat lunch a few hours after brekkie? and dinner after lunch?
As I have said, I will eat any animal. I love seafood. I drink 2-4 liters of rainwater every day.
The truth is, there is no excuse to eat any carbs at all. Without dietary carbs it is very hard to store fat. All dietary fat must be burned, there is no mechanism to store it. It is not necessary to restrict your food, eat as much as feels good. The body has a limit to the amount of fat you can eat and digest at one sitting, determined by the bile, and once you have eaten that amount, you will stop, but can still eat the lean.
Once you reach your proper level of body fat, which varies a bit from person to person, but is around 11-15% for men and 18-23% for women, then extra calories without any carbs will not fatten you.
I sometimes make beef jerky. It can be an excellent snack, but lacks fat and is therefore not a complete food, some supplemental fat is necessary. It can be made into pemmican, a complete food, by adding fat. Pemmican can be kept for up to 30 years so long as it is kept sealed away from air. More information on jerky and pemmican can be found in either The Fat of the Land or The US Army Arctic Survival manual 1944, by Stefansson.
All essential vitamins and nutrients are found in lean meat and animal fat, including vitamin E and omega 3. Vegetables do not have vitamins to any significant extent, and some vitamins cannot be sourced from any vegetable, like vitamin A.
Soy is toxic and a very poor food for humans. Just steaks alone are sufficient for health and longevity, provided there is enough fat on them. You do not need variety in animals nor any organ meats unless you like them. I would suggest going easy on liver, it has glycogen (carbohydrate). Brains are good, as is kidney, but both also taste sweet to me.
Prior to injectable insulin diabetic people were able to live long and healthy lives on a zero carb diet.
Polyunsaturated vegetable oils, oxidize to organic peroxides, the most powerful ‘free radicals’ known. These outweigh any antioxidants present in vegetables.
The Inuit can be taken as an example in nature that there are no nutritional deficiencies under an all meat diet: All examinations and tests done back when they still lived the traditional life showed perfect health, no dental caries, no coronary artery disease, no obesity and no diabetes, and barring accidents had a very long life to 90+ yrs.
Most cultivated vegetables are highly modified by selective breeding to remove the natural defense-toxins, so much so that tonnes of chemicals must be used to enable them to escape being eaten by ‘pests’.
I love tongue – nice and fatty – and lamb’s brains. My mum fed us tongue sandwiches with mustard, and my granny used to serve scrambled brains and eggs – but she used calf brains. I like lamb better, just dipped in duck egg and fried. Duck egg sticks to things much better than chicken egg.
I call my way zero carb which is perhaps a bit misleading, as it is virtually impossible in the real world to eat no carbs at all. Many animal-based foods have some small amount of carbs, and some – like liver – have a lot.. I judge zero-carb as attaining a level of 5 gms per day or less. To be practical, zero is only a statement of the ideal.
There are no nutrients required for humans which can be found only in vegetables. Humans live very well indeed on just muscle tissue with sufficient fat.
My glucose over 47 years has never varied from 100 mg/dl, I do not have mood changes, I am never hungry. My triglycerides are likewise low and stable.
The inherent proof, if any is needed, that we entered a period of heavy – if not total -carnivory millions of years ago is embedded in the development of our huge brain, which required vast amounts of high energy density food intake to be able to afford development and requires similar amounts to maintain it. As most people know, we have a brain much larger for an animal of our size than is the norm. Gathering and eating vegetation does not take a lot of brain power so long as the animal has enough to be alert to predators and an instinct for avoidance behavior – but predators do need good brains to stalk and outwit their prey.
Over a period of 47 years, my body has never shown any deficiencies whatsoever. I seem to have only aged a fraction of the amount seen in my contemporaries.
The famous ‘wall’ hit by runners etc., indicates a problem in mobilizing body fat in a carb-loading individual. It does not occur in a keto-adapted meat eater.
I always feel great – no mood swings and have a very positive outlook on life.
If lack of insulin will kill type 1 diabetics on a zero carb diet, then how do you explain all the cases in the literature from the pre-insulin period which confirm that removing carbs from the diet caused the sugar to leave the urine, and permitted the person to live a normal life? I first read about this in Macarness- Eat Fat and Grow Slim, however later on I found some other old texts which confirm this diet was a successful treatment. Insulin is a fairly recent drug.
Weight training – yes, it has been 16 years now as of Jan. I began lifting on my birthday at age 55. I ride my mountain bike on a very hilly dirt track for about 30-45 minutes before each workout. The aerobics session immediately prior to lifting gets every warmed up and functioning, and brings the liver online with the enzymes needed by the muscles for optimal activity-muscle cells do not make them, and do not store them in the quantity needed by strenuous exercise.
I lift heavy. I am not very large but I’m as strong as many of the big boys I see in the gym. I basically follow Mike Mentzer’s ‘heavy duty’: brief, infrequent sessions with only few exercises to failure, I do 3 sets of one exercise per body part and divide into a legs/bi’s/tri’s day and an upper body day (no bi or tri specifics). I lift two days a week only – rest days need to be at least two between workouts. I do crunches and hypers each work out. I gained over 30 pounds of solid muscle in less than three years when I began- probably my genetic limit, as although the shapes of my muscles changed a bit over time, I did not continue to gain mass.
Carbs before a workout will reduce your energy – although some people will have a kind of ‘boost’ from the sudden insulin rush. The muscles run on fat, and once the body starts to store the glucose as fat, it interferes with energy and strength. Carbs weaken you by initiating fat storage activity just when your muscles need the fat for power.
In my 20’s I was a ballet student and finally a pro dancer. I discovered the all meat diet shortly after beginning my dance training. My energy and height in jumps almost doubled when I adopted the all meat diet. Endurance on a zero carb regime goes right through the roof. I followed ballet, modern and jazz intensely for over 6 years, abandoning it finally after finding a dancer’s pay was just not enough to live very well on, with classes every day, and new shoes every 6 weeks, plus eat a lot since you burn a tremendous amount of calories – dancing is extremely strenuous. The rest goes to rent. I could not afford a car and used a ten speed bike to get around LA. I still love to dance. That was what was so good about working for the Grateful Dead – they were a great band to dance to.
Vigorous exercise is essential for good health as a human. Lions lazy? That is a novel concept. True, they don’t run around much if well-filled with meat after a successful hunt, but they – and all carnivores – spend a lot of time travelling and searching for prey, then have to be able to run fast and grab hard, fighting with their prey – most animals do not like to be eaten and put up a hell of a fight. The males do a lot of fighting with other males and have to stay strong, or lose their harem – the old saw about the males not hunting is also, alas, false- they always pitch in when a large animal is targeted. Otherwise only a few of the females in the pride involve themselves in each episode of stalking and killing. The ABC and BBC have produced some excellent programs on various carnivores, many narrated by David Attenborough- and in Oz at least they can be bought on DVD- if any one is interested in following up.
The best thing to help stay zero carb is to never bring anything you don’t want eat home and put away in the fridge or pantry. Likewise any roommates or partners need to follow this. I no long need any such support, lucky too, as my wife eats a lot of what I consider rubbish. It never looks the least bit edible. In my first years, I had problems, so I always asked to have the bread taken always at a restaurant and the veggies left in the kitchen, ‘just a plain blood rare steak, with all the fat left on it, please’. I also got the munchies smoking pot, but dealt with it with home made jerky and cheese. I no longer get the munchies, ever.
I did not like most veggies as a kid, true- but I learned to eat most of them as teenager (never could understand how ANYONE could eat a turnip). Through all of this discussion, I have never claimed I did not miss a lot of vegetation that I had learned to eat on starting to eat this way. I did. For years. But I think the turning point came one day when a nicely made salad or dish in a Japanese sushi bar restaurant looked like a flower arrangement, very pretty but nothing I was interested in eating…
I love raw meat, it tastes great, I only sear the outside to kill anything growing on the cut surface – admittedly, cooking adds a nice, unique flavor also. I prefer to buy large 4-5 kg blocks of meat in cryovac, cutting portions off as I go, keeping the bag closed in the fridge- best temp setting is 2 C. Please be aware that fresh red meat is not compatible in the same fridge with raw chicken or fish – both can (and will) cause the meat to spoil quickly. I have four fridges on the property. One is just for meat (and cream).
On the contrary, eating only meat is great, in fact just eating nothing but NY sirloin steaks for several MONTHS exclusively leads to each one tasting even better than the last. Vegetables are boring for the most part, requiring a dose of spices to make them palatable, and the idea you need a lot of variety at mealtime comes strictly from having learned to eat them.
You see, the body just LOVES the taste of fresh rare (or raw) meat. It’s your mind which develops the idea that meals are a form of entertainment and must be changed all the time. A meal of nice, fatty meat is not like a movie. It will bear constant repetition very well indeed. I do rotate meats, not for myself so much as for my reduced carb, mixed-diet wife- I generally do all the cooking.
I don’t generally eat before training. There is never any ‘need’ for carbs. Carbs are a no-no at all times and under all circumstances, they are a ‘poison’- why eat poison? I eat three times a day – not because I am hungry, but because I think that is a good number of times to eat. I generally do eat after my exercise, but it is not a fixed routine. I have said earlier that I eat meat – any kind – including eggs, butter, and cream. I have no specifics on menus, whatever is easy.
I have followed my dietary path for 47 years, it is as natural as breathing now (but it wasn’t always). Be sure to eat plenty of fat.
No one is born with a ‘taste’ for any kind of food- everything is learned, so if you ‘crave’ veggies or fruit, it is your social mind at work, your body does not ‘crave’ non-meat foods.
I would never, ever freeze raw meat! Or buy it already frozen. Why bother, since it will keep at 2C literally for weeks. If bought in bulk, cryovac’d, it will keep for months – it gets ever more tender as it ages (enzymatic action).
Sausages can be frozen with little obvious damage. Some fish do not suffer much, others are destroyed – but chicken and all red meat is badly damaged by cell fracture by freezing. The texture and taste goes off. Cooked food can be frozen without much drama. I will drive for two or three hours if necessary just to buy fresh – never frozen – fish and chicken.
If you are on a zero carb diet, your body runs on the same mix all the time anyway, so eat if you feel like it.
Avoid all veggie oils, none of them except palm, coconut and small amounts of macadamia are ‘good’. Olive and the rest are really really BAD. Avoid commercial mayo, all of which is made with either sunflower, safflower or canola, and is very salty. Eat as much animal fat as you like, plus as much as you like of any and all kinds of meat, fish and poultry. Heavy cream has some carbs, so go easy. You should try to reach and stay at 5 gm of carbs per day for optimum results.
I can only attest to what does and does not work for me and verify that I have never ever had my path fail any person who took it up and stuck to it, no matter how obese they were, nor what kind of failures they experienced on other regimes.
I cannot find any evidence that vegetables, any vegetables – have anything ‘good’ about them. Certainly the salient thing they all do have is the ability to put a load on your body to deal with them. There are NO nutrients missing from a meat diet – provided the meat is not cooked much.
I do not know of any meat processors who freeze any of their meat other than liver, which the USDA and similar authorities require to be frozen before sale. Most organ meat is frozen due to the small market for it. A good supplier can get the fresh. It is not necessary to freeze meat unless there is no other way to keep it and it will not be used for six months or more. Meat once frozen is damaged in quality, taste and texture, it leaks fluid, and is unctuous. As to damage to nutrition, I don’t know, but I do know unless cooked into a flavored gruel such as chilli con carne, it tastes so strongly I can tell in a mouthful that it has been frozen. Even in appearance, you can tell. It takes on a weird kind of translucence. Chicken loses its succulent tasty softness and gets toughened up.
Runners who are fully keto-adapted burn fat from the first step they take and do not ‘shift gears’. Keto-adaptation on zero carbs should be complete in 3-4 weeks.
You should not have bowel problems, you must be doing something wrong. The carnivore’s diet totally eliminates constipation. I am never constipated unless I eat too much cheese. Basically, you should not suffer constipation on a zerocarb regime with a good balance of fat. Even Stefansson noted this.
You cannot eat ‘straight protein’- it is more than constipating, it is dangerously toxic. Dietary protein content should never go above 40 or so percent and 20% is quite a good percentage, even for a bodybuilder. The diet should include 60-80% fat. Calling any workable diet ‘high protein’ is misleading.
Coffee in excess can cause a loose bowel, and cheese, which is mostly casein is VERY binding. Try increasing fat and lowering protein and cheese, or add coffee.
I don’t weigh, measure, or worry about the amounts I eat, whether it be protein or fat. I eat fat first if I can, until it feels right, and then lean till I feel satisfied. I don’t eat anything like as much as I did in my 20’s and 30’s.
I am carb free, I exercise anaerobically by lifting weights. I NEVER get sore muscles the next day or the day after unless I am forcing a severe weight overload, which causes more severe micro damage to the muscles, and some second-day soreness.
I take three or four ex-large eggs -very soft- with each meal, plus ~60 gm of camembert or brie. It makes the texture of the meat component easier to swallow.
My blood triglyceride level is always at the low end of ‘normal’.
People who eat fibrous things should be aware of the damage this kind of rough, scratchy material does long term to the lining of the small intestine. It irritates it and causes a kind of ‘callous’ to form, which reduces the ability to extract nourishment from the chyme as it passes through.
Meat is not boring to a carnivore. Carnivores love each and every meal and eat to be nourished, not to be ‘entertained’. The low level of gastronomic attraction of vegetables requires a lot of spice and theater to keep you eating.
I have studies which show that NO dietary fat enters the adipose tissues. The study was based on radioisotope uptake, and showed the only adipose radioactivity resulted from the incorporation of tagged glucose. None was found inside the cells from tagged fatty acids/triglycerides. It is impossible for fat to pass across the adipose cell wall, there simply is no mechanism. In order to release stored fat, the adipose cell’s wall ruptures and releases the fat directly, afterwards healing. This microscopic rupture is detected as a vague discomfort commonly felt by dieters, and is relieved by eating, especially a carb meal. The fat into storage, an ancient unsupported contention- is false, the body cannot and does not store dietary fat, it must circulate until consumed as fuel.
Boiling goat or any other meat for 1-2 hours will completely destroy any and all vitamins, denature and render difficult to digest all the proteins, and seems like a total waste of good food. If cooking makes it tough, eat it raw. Raw meat is rarely tough – and if the meat is still tough, cut it up with a sharp knife and swallow the bits with minimal chewing – unchewed meat dissolves all by itself in the stomach juices:
There was a soldier in Napoleon’s army who suffered a nasty cut in battle to his abdomen. The cut was bound up on the battle field and much later was found to have healed to the skin leaving a slit-like opening into the stomach. The doctors decided not to intervene, and subsequently were able to insert various food items into the soldier’s stomach directly- and observe the process of digestion. A whole steak dissolved on about one hour and became a liquid. Vegetables varied from between two to four hours and did not dissolve, just softened and became a kind of mush.
The fresh juice from raw or lightly cooked, rare meat does not contain any blood. Meat will quickly spoil unless ALL traces of blood are quickly removed from the flesh at slaughter. The red color in meat juice is due to myoglobin, an iron containing compound related structurally to hemoglobin and found throughout muscle tissues. The run-off juice is high in protein and very nourishing – it is chock full of the most delicious flavors.
My direct experience with young babies is that they always instantly take to raw or rare meat, and vigorously reject any and all vegetation. A pediatrician told me at the time of my second kid that a human baby has the ability to digest only two things at birth – human milk and raw meat in paste/chewed up form (so long as not offered with too high a fat level).
Archaeological digs into paleolithic people’s home sites show zero evidence of fruit or any type of food vegetation residues, like seed, stems or skin. So any grazing of such foods occurred opportunistically and was done where found. I have only used the paleo people’s limited evidence of diet to show that we went through a multimillion year long period of total carnivory, and we are the result of selective evolution as to the kinds of things we are most suited to use as food, not to bolster or use as the basis of any of my eating habits, which are based on the Inuit and extensive examination and tests done during the period when there were still those who followed their traditional diet.
I have not eaten ANY significant vegetables since I was 23 years of age, so any putative lack of something important or even useful, or nutritional insufficiencies – due to this path must be nonexistent by the simple and well agreed upon basic reality that all the cells in my body have been replaced seven or eight times during that period, and SURELY even to one so defensive as the complainer, this must be taken as showing that vegetation is either of no use to, or may well be bad for, a human’s overall health to ingest in the mistaken idea it is proper food. A firmly held belief-system which runs contrary to observed facts does not make false things true, nor true things false…
What you love about vegetables is the result of your early childhood food-training, and has ABSOLUTELY NOTHING to do with whether or not the vegetables you are convinced are ‘divine’ are even good for your body in any way, let alone that we need to eat them. In a great many years of studying plants, I have only found medicines, defined as things which heal illnesses and disabilities, and things which change or expand consciousness, not ‘nutrients’.
When I eat out, I ask the waiter to leave all the veggies in the kitchen, as ‘I hate to see food go to waste’. On arrival I may ask the bread dish be removed, but the butter left on the table I don’t order any ‘meat dish’ type food, but rare beef, fried or roasted chicken, fish or soft eggs. I ask that they not put any salt on the meat (I will return overcooked and/or salted meat to the kitchen).
At 12 years into the path, I was sent to jail for 2 years. THAT was a challenge, not restaurants. Jails are like the military, the food is grease and starch based. At first I traded my veggies with other inmates who did not want meat (Black Muslims will not eat chicken or pork) and thus avoided carbs. I worked my way into the food service and was able to feed my self the way I wanted to. I traded my allowed purchase of cigarettes (2 cartons/wk) for a steak a day- separate from what I gave myself from the general food issue. I did very well indeed. Meat can be found everywhere except in a vegetarian restaurant- avoid these.
I do not recommend drinking artificially sweetened drinks like diet cola for eh simple reason that it maintains a taste and desire for sweet-tasting things, and if you do not reinforce this, it will fade away. After about 10 years on the diet I lost all interest in things ‘bad’.
Do not worry about minerals and other trace nutrients, meat has them all in more than adequate amounts. Supplements, while not necessary are not going to hurt you unless you take them in excess.
Humans have never eaten bones, we cannot digest them and it is a decidedly bad idea to try.
Hypoglycemia (low blood glucose) is caused by dietary carb intake. Glucose is stable and constant in a fasting state or in a fat-fed, zero carb, keto-adapted state.
I lift very heavy weights in very short intense workouts, I NEVER eat carbs. I always have heaps of energy. I ride my bike very fast over mountain tails for 30-45 minutes, I always have heaps of energy. Lifting weights has no effect on your glucose. Unless you have some sort of very bad disease or physical disorder, you must be eating sugar or starch in some form to cause your glucose level changes.
Note on cheese, also one of my faves, and something that I consume in every meal- it is VERY constipating if eaten in too high a quantity- this shows up very quickly (and hurts like hell.) Coffee is a good balancer for cheese, as (strong) coffee will give you the runs if taken in too high a quantity. It is the casein in cheese which causes the binding.
If you do not add sugar, whipped cream is the same as fresh pouring cream. It is quite tasty – I love it.
Salt is not good for a fat burner. It is the casein in cheese which causes the binding. It makes an excellent glue. Elmer’s is an example.
In the current Weekend Australian Magazine there is a badly written article trashing Atkins personally and his diet, calling it a ‘fad’. It is full of inaccuracies, gossip and innuendo. A shame, really. I have been thinking about writing a letter, but I have not had much luck in getting my letters to the Australian published of late. I think they don’t like the way I question government policy. My most recent effort last week, was to point out that the ‘strict conditions’ under which Oz sells uranium to the nuclear-armed powers was a total joke- and that Aussie U was being made into weapons all the time. Buyers must only promise not to use an equal amount as is Aussie sourced, from their combined stockpile, in munitions manufacture! I don’t think this even includes depleted uranium projectiles.
Odd, I state that we have sharp, cresty molars (didn’t you ever bite your cheek or tongue?) and small canines then amazingly, someone cites that as a contradiction? Seriously? Hmmm, I guess some people feel that they must defend their strongly held myths against all comers even if it means using contradiction and illogic and untruth. The references cited confirm my statements. I guess good reading/comprehension is not a universal. ‘Tusks’ are a term for prominent teeth, they usually are the canines. As pointed out our insectivore ancestors probably did not have very prominent ones, and we therefore never developed them, instead modifying the mouth structures which favour specialisation for speech.
What you ‘have never seen’ is not a valid argument nor a substantiation of your belief system. There is no scientific argument against the fact we belong to a remote branch of the insectivores. My teeth are STILL very sharp, since I never was much into chewing abrasive foods. None of my teeth have been lost to caries or wear. I have not had any problems other than mechanical damage with any of them. I harbour no ‘misconceptions’ about human dentition.
The chook recipe is not about cream cheese topping. I derived it from a traditional Russian recipe for Chicken Kiev, in which flavoured butter is placed in a pocket cut INTO the chicken breast meat. The breast is then breaded and deep fried. The meat becomes soft and melts in your mouth. The cream cheese and butter mix with the spices is placed under the skin, in contact with the meat, the cheese helps prevent the butter-mix from melting to the point of running away inside as well as on the outside. Dill is good- but stronger spices work best.
Salt is not good for a fat burner.
I like a bit of bacon from time to time, but I have a lot of trouble finding bacon which is not heavily loaded with salt. Soaking in water is not a very good solution.
Salt is not good in your food, it is a chemical- and will damage your skin and your kidneys over time. It also interferes with fat metabolism. When I was a dancer, I used no salt in anything, I drank huge amounts of plain water during class, and never had a bit of problem, whereas the other dancers scarfed salt tablets like candy and still had problems- plus their clothes dried out with a heavy salt rime on them. The skin and the kidneys are forced to shed excess salt and cannot quickly stop, however if you eat at least 30 gm of meat a day you will get all the salt you need, the urine and sweat can go as low as a few parts/billion of salt to conserve it.
If we eat no carbs, our teeth will outlast us- no matter how long we live. Vegetation contains abrasives, acids, sugars and starches, all of which damage our teeth, especially the fruits- with citrus being the worst. If you are on a n all meat diet and don’t eat vegetation or drink lactose/galactose containing dairy, brushing is completely optional- it is only advisable to do so once a day to remove meat particles from between the teeth, as common mouth bacteria quickly attack it and make your breath smell pretty foul- even though these bacteria do not cause any damage to the teeth like those who feed on sugar and starch do. I have never had any problem with my gums, nor any bone loss in my jawbone or skull. I have had no caries in 47 years.
As a note here: Muscle cells need calcium to function, therefore heavy red-meat consumption supplies calcium in abundance and in the most assimulatable form possible. The way archeologists can easily separate stone-age-diet Eskimo/Inuit skulls from modern Inuit (western-diet) skulls is by the former’s extremely dense bone structure (coupled with evidence of no caries).
I do not like well-cooked liver from any animal. Calves liver or ox liver should have no reticulated mottling on the surface like pork liver does and should have a sweet, mild smell. It tastes best raw. If there is mottling or a metallic smell it will taste bad no matter how cooked. Lamb liver is not good, extremely dry, and has a poor flavour. I never eat pork liver. Chicken livers are very good when barely cooked through, and are still very soft and succulent, not hard and dry. Poach (in water) or saute in butter at a low temperature, about the same as simmering water- I call this ‘poached in butter’, it is also a good technique for eggs and fish. I am basically very fond of raw meats, the cooking I do is only for adding a touch of different flavour and dealing with surface bacteria if any. I love fresh-cut raw meat and fish. I don’t eat raw chicken, but I like it only just barely cooked, and still very soft.
Candida albicans (monilia/thrush) requires carbs to grow- an ‘overgrowth’ of this common yeast commensal indicates the presence of starch and or sugar in the diet.
We are the eaters of cows, and we must NOT eat their food.
I have never heard of anyone using a pressure cooker, it runs way too hot.
You don’t find much carbs in meat, liver is the the exception. Brains have a slightly sweet taste as do kidneys, but I think they are basically very low in carbs. I am not as sure about sweetbreads, which can be either the pancreas, considered the better kind), or the thymus- in a very young animal.
A note on the pig: This omnivorous animal has notoriously bad dietary preferences/habits- they are fed by the business end of (human) latrines in Asia- (‘as happy as a pig in ….’) and often, even in the western world,can be infested with parasites, etc. Pigs have organs with poor taste and texture anyway. Not good for food.
Red meat should be fresh, never been frozen, well marbled and only cooked very little on the outside in a hot skillet with melted fat of the same kind. Fat is naturally delicious if fresh, but nasty if it gets old before cooking. Garlic and other spices may be used, but just plain meat should tasted wonderful.
The fat on red meat as well as the lean is about the best nutrition you can find. I do not understand how a person could ever ‘lose the taste for’, or ‘forget how to eat’, red meat. My wife was a vegetarian for 11 years when I met her, but on smelling my steak at dinner on our first date, she asked for a bite, and loved it.Red meat should be fresh, never been frozen, well marbled and only cooked very little on the outside in a hot skillet with melted fat of the same kind. Fat is naturally delicious if fresh, but nasty if it gets old before cooking. Garlic and other spices may be used, but just plain meat should tasted wonderful.
The fat on red meat as well as the lean is about the best nutrition you can find. I do not understand how a person could ever ‘lose the taste for’, or ‘forget how to eat’, red meat. My wife was a vegetarian for 11 years when I met her, but on smelling my steak at dinner on our first date, she asked for a bite, and loved it.
I began my journey of 100,000 steps when I was 23 years and 9 mos old. I did not attack nor question the veracity of my informant, I wrote to him (Stefansson) and told him about my trip at the time. He answered me, and I was stoked.
At first on the path, I questioned whether vegetation might not have some value, it was only after many years trudging along that it became more and more clear that was not the case, and that vegetation had only body-negative effects in the diet.
Given enough fat to lean, 1 kg of red meat is nutritionally equal to 2 kgs of fowl, or 3 kgs of fish.
Vegetables of any kind have few or very poor human-utilisable nutrients, so the term ‘nutrient to calorie ratio’ is a relatively meaningless non-sequitor. All carbs are identical: they all become glucose once in the body. Carbs (glucose)= insulin… Insulin = body damage/fat storage… Simple.
Fish is best raw (sashimi). According to Stefansson the Inuit do not usually boil or cook fish- they rarely dry it either. (Inuit boil red meat but only until rare). Fishing in the frozen North is only a summer thing, and they stack the catch up for eating later. Some of it becomes pretty stinky before the freeze comes, but they eat it anyway- they consider it a delicacy once it becomes ‘ripe’ (!). Stef said this is their equivalent of Limburger and other ‘ripe’ cheeses eaten in Western cuisine. Fish which has been canned is very poor food- once in a while, perhaps, but I find canned tuna is like eating salted felt. No vitamins and the proteins denatured.
Red meat which has been overcook is repulsive to your body, it is only done that way for your mind. I Have noticed that people who are brought up in a family which cremates the steaks and likes long cooked dishes like pot roast- usually eat very little of it. Once onto an all meat diet, most who try find that as they get further into the trip they want the meat cooked less and less – they progress from medium rare to rare to blood rare to ‘bleu’. I really like the way it tastes raw- raw good quality liver, too. Cold raw beef suet is not very palatable, however.
Adding salt to food is not good. If you eat nothing but steaks you will never have any deficiencies.
In your digestive process, protein is not reduced to amino acids. The proteins are rendered soluble and absorbed as protein, it is in the blood that the protein is reduced to aminos, some strings are not reduced and remain as short amino acid strings. Through long evolutionary pressures, we have come to lack many features and systems that are found in herbivores and true omnivores, like a rat’s ability to synthesize vitamins in its intestines, and the bacteria which can convert carotene into Vit A. We also need and use in small quantities- mostly in dense cartilage/fibrous tissues like the intervertebral disks- some protein strings which we cannot build up from basic amino acids, and which are available only from meat, These proteins have configurations we lack the genetic coding for production, and many include some ‘non-essential’ aminos, as well. One very serious side effect of following a vegan or near vegan diet is back problems- the Seventh Day Adventists have hospitals which specialise in vertebral fusing operations and other repairs for this condition.
The residue of indigestible vegetable protein and any unabsorbed carbs feed a massive bacterial colony in the large intestines (80+% of feces on a mixed or vegetable diet is dead bacteria). The bacteria may excrete toxins which enter your blood stream. The residue from vegetation a fibrous, rough material which scratches the sensitive lining of you small intestines and causes a callus to form over time as a defensive reaction. Calluses on the lining of the small intestine interfere with the extraction of nutrients. Vegetables of any sort have nothing whatsoever to recommend them, other than as dire emergency survival fare- to temporarily stave off death from acute starvation.
Coconut and palm oils I feel are the good veggie ones. They are both primarily saturated fat, and coconut is among the medium chain triglycerides well regarded for rapid absorption and quick energy. They are still not as a good a food as butter and beef suet, however. You can render beef suet in the oven at 250F, draining the liquefied fat (tallow) off the crispy bits. It will be very dry as you remove it from the heat, and can be simply poured into a jar, and closed up. It will keep well at room temp. It is the best one for frying steaks.
I am not sure what is meant by ‘grilling’- I have heard this term used for cooking under an overhead flame; spitted over charcoal; and fried on a hot metal plate (sometimes called a ‘grill’); and also placed on a wire rack over either a flame or hot coals. Frying very briefly in hot fat in a pan or skillet is best, it is very quick, cooks to a nice brown just the surface and therefore you lose only the smallest amount of vitamins and nutritive value. Beef fat (tallow) is very stable and does not turn or degrade when heated. If it gets too hot it will evaporate (smoke), however.
Salt is an addiction. It is culturally induced induced by the need to add some salt for flavour in vegetables. When I gave up salt, the only food that I ate which seemed to need salt was eggs, but after a few years this passed- unsalted butter made the difference- without that added fat eggs are definitely very bland. Take care to only buy and use unsalted butter. Salt in butter is there as a preservative, thus the level is very high. Unsalted butter is a bit more expensive because only very fresh cream can be used to make it, whereas soured cream, neutralised with soda is used to make ‘regular’ butter that is then preserved with salt. The very best and tastiest butter possible is made at home by shaking pure cream, and separating the resulting delicious near-white butter from the whey.
Taking in more salt than you body needs is very, very bad for you. If your sweat tastes salty, you have too much intake. Both the skin and the kidneys dump salt, but cannot ‘change gears’ quickly. Both organs are affected by passing salt. The salt content of sweat and urine can go down to a few parts per million, to conserve the saline balance of the bodies tissues. It only takes about one ounce of any meat/day to supply all the sodium your body requires. for normal saline balance. I sometimes sweat so proficiently that I need to drink 3 or four litres of water in less than an hour. I have no effects of low salt, and my sweat is never salty. I used to watch the other kids in ballet class scarfing slat tabs, while I just drank water, my shirt was very wet, but dried out normal but theirs were rimed with a heavy white salt crust,indicating that the massive excess of alt was simply being dumped. If they did not eat the salt tabs when drinking water, they fainted.
If addicted to salt, just like with any other addiction, when you stop using, you will experience ‘side effects’, such as everything suddenly seeming tasteless and bland. If you persist, salt becomes vile-tasting, and food without salt very tasty.
It takes several days for your body to stop dumping salt through the skin and kidneys and begin conserving it, so when quitting, be aware of your salt balance- you may experience light headed-ness and the other classic signs of low sodium, if necessary take a tiny pinch- but try to stop all salt as quickly as you can tolerate it. Salt was a significant cause of my grandfather’s demise at 91 from kidney failure. I consider it a chemical poison. Only vegetarians have a salt-deficiency in their diet.
Salt is a simple chemical, sodium chloride, a mineral substance mined from where it has been deposited from weathered rocks or pools of seawater. It can be found contaminated with a wide variety of additional compounds, depending on the source it is derived from. Some kinds may also be toxic- as well as unhealthful, as is pure salt in all its forms. Human commerce in salt began with the use of vegetation as a major item of human food. Only herbivorous animals will seek out and consume salt- because sodium is lacking in all terrestrial plant tissues. Carnivores do not need any salt. Your taste for salt on meat is learned behaviour only.
I am unsure what a ‘slow cooker’ is. The healthiest meat is raw, next the quicker minimal cooking is accomplished and the least the mass of the meat is exposed to heat, the better. This criterion points to a quick fry in melted fat at high enough heat to brown the outer layer of the meat and only warm the interior is preferred. The term ‘slow cooker’ sounds like something designed to process basically indigestible vegetables.
I have not had a cold or flu in about 6 or 7 years, and I never eat veggies- in fact I would suspect the load placed on your system trying to deal with them might actually work to weaken your immune system.
On a meat diet, generally you will poo once a day or less. There simply are no great masses of dead bacteria to void. The mass of waste the body produces is small and generally soft. Cheese is binding, coffee the opposite.
The carnivorous diet has no left-over rubbish and masses of dead bacteria to void and even if you wind up only going every other day or even less, it is of no consequence. Eating veggies like lettuce while attempting a meat diet will REALLY upset your gut.
What is ‘non-organic’ meat? Last time I checked all animals were organic creatures. Once the food is taken in, the animal is the same no matter what type of feed it gets. The meat animal is a fantastic filter. The only thing that is better is grass rather than grain and feed without pesticide residues, which can concentrate in the tissues. People who eat vegetation are at more risk with non-organic VEGGIES, since all edible veggies require being treated with various pesticides to reach a mature state for harvest- the organic ones are usually grown under protective cover to reduce this need.
Indeed there is only one biological carb- glucose, everything gets broken down to that. No vegetable is ‘good for digestion’, all are difficult for the human gut to process, whether pre-rotted by bacteria or not. Even the holiest of all fermented foods, yoghurt, is not good. The fermentative bacteria (contrary to the hype) used to ‘spoil’ the milk for yoghurt are not native to our gut, and the lactose is converted into other sugars like galactose which are worse for you in the end they cause some difficulties. Soy is bad, period, although the fermented salt-source is less toxic than other forms even tofu, it is best seriously avoided- the protein content is not the kind your body can use.
Ketone metabolism is not a ‘rapid response mechanism’. Full keto-adaptation takes several weeks, and until that has been done, a slowly reducing level of ketones will spill into the urine. Once adapted, the ketones are barely present in the urine, having been used by the body (in place of glucose).
The carnivorous diet has no left-over rubbish and masses of dead bacteria to void and even if you wind up only going every other day or even less, it is of no consequence. Eating veggies like lettuce while attempting a meat diet will REALLY upset your gut.
Strict meat eaters are never constipated, full stop.
Cheese eaters may well be bound up and constipated.
Heavy coffee drinkers may have very loose bowels.
Neither of these is due to meat.
Dietary carbs feed and support vast colonies of intestinal bacteria. It is the dead bacteria which compose over 80% of the bowels content which require frequent evacuation, sometimes as often as every two or three hours- all day and night.
Normal body function is highly variable from one individual to another, and especially so when changing dietary content. A week even is not pathological, so long as it is soft, and not hard.
Your body ONLY burns FAT for muscular work, and it burns fat all the time, 24/7. Ketones do not appear in the urine until all carbs are stopped and then the ketones will disappear again in a few weeks as your body begins using them as glucose-replacement rather than converting them, as it does all carbohydrates, into bodyfat (from which they came). BOTH a keto-adapted and carb-eating person will show no ketones in the urine.
You can eat the same cut of meat indefinitely, no problem. Variety is for your mind, not your body. meat i a complete food, but be aware that red meat logically has to be the best, since it is from a mammal and thus very, very close in composition to your own body’s tissues.
Hunger indicates insufficient fat. Anything called a ‘fast’ is probably not enough food. Eat all kinds of meat, butter cheese, etc. Make sure you eat fat -slowly- until you can’t eat any more, then finish with lean….at each meal. Fat satisfies, and it is filling. Lack of enough fat in a low to zero carb diet is not good.
Meat, eggs and cheese can not make your body’s pH shift. It is a ‘vegetarian myth’. There are many of these nasty little hooks floating around pretending to be fact. Meat contains considerable combined calcium- a necessity for proper muscle metabolism- in the most highly bioavailable form- better even than hydroxyapatite (bone mineral).
I have a pretty low opinion of the so called ‘paleo diet’ mob. The form of diet they adhere to is a modern hunter-gatherer diet. No one knows exactly what old stone age people ate, other than there seems to have been no significant amount of vegetation of any kind- not even fruit- in their diet.
Buy a skillet and a hotplate. Buy a plate, knife and fork. Cooking meat is easy. Buy fresh meat at the market. Buy meat with plenty of fat.
Some people do not get fat no matter what they eat, some may lose BF on 100 gm/day. Some few may be able to tolerate 50 gm or even 20 gm. BUT most who are obese, I mean not just a few kg overweight, need to go down to 5 gm (or less if possible).
Quite frankly I have never known anyone other than a very few who could follow the low carb regime even for a full year without returning to their old dietary habits. Those who make it past a year generally have been in the <5 gm regime (i.e. zero carb).
If you eat at least a POUND of red meat a day, trust me, you will get all the Ca you need or can use. The body is very conservative with minerals as well as proteins. If you ate only meat from childhood you would have super-dense bones as did ALL the stone age Inuit. Recommendations for Ca in supplements use data based on chemicals, not bioactive Ca compounds. If you still feel some sort of Ca based fear, then take hydroxyapatite (or chew on bones)- it is better than mineral Ca, but is only a fraction as effective as the bioactive Ca in muscle tissues. The Ca in vegetables is practically worthless, it is as bad or worse than the mineral kind. However, keep in mind that excess Ca intake is definitely not good for your health.
I have eaten this way for nearly a half century. I do not take, nor have I ever, Ca supplements, and my bone density is through the roof- my dentist is completely gobsmacked by my dental x-rays. You do not ‘drop’ certain vegetable due to toxins, but because they are not (and I mean ALL vegetables/fruits) an optimum food for humans- as is indicated by the title of this thread. That vegetables can be taken as food, and it will not immediately kill you is not in contention. This is about the great benefits to be gained with a meat-only diet, which has no deficiencies of any kind- other than what might be termed ‘entertainment value’.
A meat diet is far from ‘boring (why do you look to your food as entertainment?), Each and every meal of meat , even the came cut from the same animal is as delicious as thr first time- trust me on this, variety is a result of learning to tolerate bad tasting or tasteless vegetables which require rotation and tons of spices.
If you eat a pound of meat (which includes the fat), it is enough. If you eat just meat alone you will probably eat 2 or 3 lbs a day. Meat is a complete food, and you can eat as much as you can and it is OK in all respects- no deficiencies occur on a straight meat diet so long as the meat is not cooked too much.
A diet consisting entirely of straight muscle tissues with fat is complete, that means it contains literally every nutrient and is sufficient or in excess of the necessary levels for perfect health.
Also I HAVE EATEN A PURE DIET OF MUSCLE MEAT FOR 47, THAT IS: -FORTY SEVEN- YEARS. I eat nothing vegetal, no greens no fruit no nothing, I am comfortable, very fit and I have a body nearly identical to what I started with at age 23, only stronger and more muscular. I am 71. I have all my teeth.
We humans have an remarkable ability to survive almost anything. As a species, we are indeed a truly special animal.
We are today attempting to become a kind of ‘opportunistic’ feeder, I guess similar to the dog, rat and pig, however unlike those animals, we are simply not as well equipped for the mixed diet. Our limited ability to tolerate and live on a mixed diet, especially when meat-deficient, brings massive health problems to the modern human.
Resorting to short periods of minimal quantities of vegetable foods,eaten in order to survive periods of poor prey availability, beginning in the later part of our paleolithic period certainly was of great benefit for human survival and migration. However that is NOT the optimal or best diet. Unless faced with starvation, we are all better off avoiding eating mixed.
Stefansson spent many paragraphs, in several of his works describing the extraordinarily thick and strong bones all Inuit people had, especially their skulls, one of the thinnest and lightest for its strength of the human bony structures.
I have eaten an exclusive, all meat diet for forty seven and one half years. IK have better than ‘normal’ health, and a very strong body. I have exhibited NO deficiencies of any kind during this extended period. My blood chemistry is rock stable and within all normal limits.
A pediatrician I consulted at the time of my second wife’s pregnancy in 1960 told me that a newborn human baby could ONLY digest human milk and (not too fatty), under-cooked or raw, finely chewed or pureed- meat. He also said that grain and vegetable based baby foods like Pablum would cause serious gastric and colonic difficulties until the child reached at least 2-1/2 years of age.
The usual dry, grain containing cat and dog food is the reason that these animal suffer from diabetes, while feral and meat fed cats and dogs never do.
Cold turkey on carbs causes some degree of feeling tired and having low energy levels for a while. This will pass away gradually over a few weeks to be replaced by boundless energy once you have keto-adapted. If you try to taper-off, you simple delay adaptation, how much so will depend on the level of carbs. But be warned, a surprisingly small amount of dietary carbs in some individuals will stop keto-adaptation in its tracks.
The Inuit ate much of their meat raw if not frozen, and only boiled their meat a little in skins over seal-oil lamps, no other cooking method was available. The ancient Inuit fed most of the animal (including the stomach and intestines) to their dogs. They consumed the tongue, liver (not seal) and nose, as well as some favoured cuts like the shoulder from the carcass, the remainder was fed to the dogs. Dogs were very important and ate as well or better than the people in most circumstances. It was end-game starvation if an Inuit either failed to feed or ate his dogs.
Carnivorous, or ‘all meat diet’:
Includes all meats, eggs and some dairy (that which has low to no carbs/lactose). Does not include any vegetables of any kind other than some small amounts of certain plants used as spices. Provides perfect lifelong nutrition, no deficiencies, no supplementation is needed. It produces none, in fact protects against, all of the above listed ills.
Nutritional/energy value of animal-sourced foods: One unit of red (fat) meat equals 2 units of chicken or three units of fish or four units of eggs and/or cheese. Only some few cheeses have enough fat of the the non red-meat foods, some added fat is necessary to make them fat-balanced.
Vision: I have excellent vision. I was always short sighted, but now not only can I read without any glasses, at a comfortable distance to hold reading material, but my acuity at a distance has slowly improved to a noticeable degree. I do not need glasses to pass a driving test nor to enjoy a theatre presented movie. I have no idea whether this is diet, but I do think there is a high probability as I seem to show very few signs of aging everywhere else. My lenses are very clear.
Meat NEVER ‘rots’ or decays from bacterial action anywhere in your body other than in between your teeth (bad breath, but no decay, if you don’t brush and floss)- and that is only because the mouth is a friendly place for all sorts of bacteria to live. Your stomach is sterile, and is so acidic that very few bacteria can survive for more than a few seconds. The notable exception is hylobacter pylorii, the cause of gastric and duodenal ulcers. This discovery was ignored for some time due to the strong belief that the extreme conditions in the stomach ‘precluded’ any bacteria’s survival.
Meat is quickly and completely dissolved in your stomach by HCL, it is then treated with pancreatic enzymes in the intestines and is absorbed COMPLETELY in the first part of the small intestine (in less than 60 cm/2 ft.). The feces of a carnivore is composed almost entirely of the body’s waste- and only a very small amount of certain colon-dwelling bacteria (which are protected in the appendix). These bacteria do not thrive unless there is vegetable refuse reaching the colon to feed on, and the removal of one’s appendix always leads to some digestive difficulties whenever the diet changes or antibiotics are taken. The appendix is part of our ’emergency’ structures to allow us carnivores to tolerate short intervals of surviving on vegetation. It corresponds to the cecum in herbivores, but in a highly attenuated form. Obligate carnivores usually lack an appendix or any other structure to shelter intestinal bacteria.
NO carbs is THE safest level during pregnancy (and all of life).
People who ‘gorge’ on fat are eating the single most important nutrient for energy, work and health.
Organ meats cooked or raw are unnecessary, although there is the case for OCCASIONAL intake of liver, raw or slightly cooked. Totally raw muscle tissue is likewise unnecessary so long as MOST of the mass is ‘rare’ (i.e., raw)- for excellent nutrition.
Fat from your diet, circulating in a body which is carrying excess body-fat stimulates body-fat release, supplementing and thus prolonging the time taken to consume the dietary fat. It also raises the metabolism. Salt interferes with this function, which is the reason not to add any salt to your food.
Chemical salt should always be avoided, it interferes with fat metabolism when the body carries an excess (salty sweat and urine). If you are getting too much, your sweat will taste salty. It takes about a week for the body to stop spilling salt in the urine and sweat.