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The most popular Products mentioned in /r/carnivore:
![Kindle for PC [Download]](https://m.media-amazon.com/images/I/71ZCJYuOqIL._SL500_.png)
The most popular Services mentioned in /r/carnivore:
Google Podcasts
SlideShare
Ecosia
Player FM
Headspace
Cronometer
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Mayo Clinic
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MeWe
The most popular reviews in /r/carnivore:
Duck tastes awesome. You should eat it. It's a gamier fowl, but no chicken can possibly hold a candle to it. Think of it as the red meat of the conventionally eaten avian foods. Nutritionally, duck fat tends to be fairly high in monounstaturated fats, but is still dominant in saturated.
Duck eggs are basically chicken eggs, but about twice as big. Not sure as the exact ratio of yolk to white relative to a chicken egg, but they're roughly the same.
Duck fat is bomb to cook with, I recommend it. You can even get spray cans of just duck fat that make cooking a cinch. As for how it tastes, I think you'll just have to try out some duck, it isn't that big of an investment.
If you want more specific information about ducks and duck fat, I suggest you look it up on cronometer.
Hi there!
There is a kindle version app for laptop that you can download from the Amazon website.
This is the link for downloading it:
https://www.amazon.com/Amazon-Digital-Services-LLC-Download/dp/B00UB76290
Hope you find it useful!
Soooo I just thought I'd drop by with a cheap reliable knife suggestion:
I bought a Henckels 7" santoku knife at Target about 12 years ago, back when I worked at Target (so I probably got a 10% discount but I also made minimum wage)
https://www.target.com/p/henckels-forged-premio-7-34-hollow-edge-santoku-knife/-/A-12295006
I'm not sure if this is the EXACT one I got, but I'll let you know I'm 36 years old today and I still use the same knife I bought today and I sharpen it "every now and then" with a cheap semi-junky-but-does-the-job Rada Quick Edge sharpener (https://www.amazon.com/Rada-Quick-Edge-Knife-Sharpener/dp/B008PE9F7M/ref=sr_1_5 $10.95)
It's my daily duty kitchen knife, an absolute work horse and absolutely worth it for the price. I have since bought some very expensive and very nice knives and sharpen them with actual whetstones and honing blades, but I still grab my 7" Henckels santoku for daily use and cut everything from fruit, vegetables, gourds (watermelons, winter squashes), raw and cooked meat, mincing, etc. It does everything and it was so cheap and still holds up today. It's been in the dishwasher over 500 times.
The only thing it can't do is heavy chop action that you need a big ol meat cleaver for, it's just not heavy enough.
Literally if I had to ever pick another knife ever again I would get the same exact one. You could never tell it's a cheap knife if you didn't "know about knives", and the only way you can tell it's old is that it has a minor curve along the edge from my improper sharpening techniques, but it still works just as fine as it did on day one.
I found this book helpful. Food Junkies: The Truth About Food Addiction: Tarman, Vera, Werdell, Philip: 8601411364914: Amazon.com: Books Changing the food helps but understanding addiction and having support can really make a difference too. A co-worker found OA helpful, maybe you could find a zoom meeting? I also watch vids by Dr. Rob Cywes on YT re: carb addiction and vulnerability to addictive behaviors. Check out Jen Unwin on Twitter, she wrote a book called Fork in the Road and she links to a lot of resources on food addiction in a pinned tweet.
Try taking it day by day and have food prepped or that is easy to prepare on hand. I find carnivore so satiating that it helped me resist cravings. They will start to fade if you stick with it. Other ways to get those feel good chemicals will start to feel more rewarding if you hang in there. Once your body starts to heal and you feel better you will not want to lose that, you just need to keep going until that point. Many of the health issues you name are connected to food, check out the work of Dr. Georgia Ede or Dr. Chris Palmer re: mental health and food. You deserve to be and feel healthy.
Sorry to hear of your grandmother's illness, your family will be in my thoughts and prayers. Good luck!
This seems similar to Rob Faigin's "Hormonally Intelligent Exercise" https://www.amazon.com/Hormonally-Intelligent-Exercise-Faigin-2004-05-03/dp/B01FEKMCV0 which is a bit complicated but basically, lift heavy, don't do long cardio sessions, get plenty of rest.
My first tallow purchase was this one, assuming links are allowed:
Happy with it - I cook my eggs in it - and they still taste like eggs!
Has anyone tried a silicone splatter guard like this?
Yes, suet is firmer and should be solid at room temperature. It also contains a higher concentration of stearic acid.
Just a word of caution: if you're buying tallow, just be careful as 'tallow' doesn't necessarily mean it's derived from kidney fat but can also be from other cuts of fat... Another poorly regulated industry standard :)
If the tallow is cheap, be wary about the fat source... i've made this mistake before when buying this one specifically https://www.amazon.com/Beef-Tallow-Finest-Quality-Grade/dp/B01IN68842/. Note buried in the description: "If you require a product that is solid a room temperature then you should order the more expensive tallow rendered only from the kidney fat of the cattle." Others dont even bother mentioning fat source at all.
I like this idea, and had this idea myself a while ago, but haven't tried it yet. I actually like the taste of liver, but I don't like the texture of un-breaded liver.
I have a meat grinder that I bought for pretty cheap. It's just plastic, but it does well. Looks like Amazon no longer carries it.
Another idea for people like me who just dislike the slippery texture, crunchy ground-up bacon might make a good breading. Whether that would actually work, I don't know, but it's worth trying.
Thank you for the video!
My experience with carnivore is that I’ll more easily put on some muscle if I do even moderate exercise while really sticking to the diet and eating mostly beef.
Muscle weighs more than fat, but muscle looks good, even on women, while fat generally does not look good.
You may also see some small weight gain from other healing, such as increased bone density.
Weight gain from bone density and muscle growth is not “hindering” weight loss, however — because what you really (really) want is something that you associate with weight loss, not the actual weight loss itself.
The thing you really want is to be smoking hot, have rippling abdominals, and to look good naked.
So the correct way to measure changes in your body on the carnivore diet is to combine a bathroom scale with a tailor’s tape measure (also called a body tape measure).
If the circumference of your waist goes down while the bathroom scale shows that you gained a pound, then that is a really good sign.
Here is a link to a body tape measure: MyoTape Body Tape Measure https://www.amazon.com/dp/B000G7YW7Y?ref=ppx_pop_mob_ap_share
Do you live in a place that gets adequate sunshine year round? How low were you? Like deficient or just in the lower normal limit? I found these but they contain glycerin and natural lemon flavor. https://www.amazon.com/Carlson-Solar-Omega-3s-Immune-Health/dp/B003BVIAPW
Sure, it's pretty easy with practice. Put two small bowls right next to each other on the bench, crack the egg on the bench and then hold it over the bowl you want the white to fall into. Hold the larger cracked half facing slightly upwards so the white falls out when you seperate the halves. Use the smaller half (usually the tip of the shell) to prevent the yolk from falling in by catching it gently while letting the remains of any white fall away from it. Make sure not to pierce the yolk with the shell, which is usually easier with better quality, fresher eggs. The older the egg the runnier the yolk will become.
I hope that all makes sense, just fiddle around with it until you find what works. You could always just buy an yolk seperator, too: https://www.amazon.com/CAMKYDE-Separator-Grade-Stainless-Separation/dp/B08JMFVV3T/ref=mp_s_a_1_1_sspa?c=ts&keywords=Egg%2BSeparators&qid=1657559844&s=kitchen&sr=1-1-spons&ts_id=3737131&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWV...
I use this handheld vacuum sealer kit: https://www.amazon.com/ZWILLING-Vacuum-Sealer-Machine-Starter/dp/B08DHKPBHS?th=1
The containers are glass, and that's what I use for larger cuts of meat and roasts. The bags are all plastic, but supposedly the safe kind. The bags are great for Sous Vide if you are into that.
Butcher Paper :-D
You can get like a roll of it via Amazon.
if you ever feel like trying a different brand, my doctor recommended biotrust's collagen. it's worked well for me for months now and the ingredients don't seem too bad: https://smile.amazon.com/BioTrust-Collagen-Hydrolyzed-Grass-Fed-Sustainable/dp/B07HMBRGFJ/
Something like $150 to $250, depending on how hardcore you wanna get. Ninja makes pretty good appliances like this, so if you don't mind a bit of a smaller one, something like this should work fine.
Ah, yes. A half a pound to a pound of butter is generally the standard size here, though we oftentimes buy them cut into 1/4 pounds because the sticks are thinner and better for cutting off measured amounts.
There's this one butter at one of the stores here, it's a giant cylinder, and must weigh two. . . well, hang on, I found it on Amazon.
The problem is that it's kind of unwieldy and doesn't fit in my butter dish, so I have to cut it into, like, sixths.
I basically live off of ground beef patties (air fried).
Form patties (using something like this) ~190g each, put it in the air fryer. Set it to 180°C and fry for 11 minutes. Then flip them around and fry 3 more minutes. Come out delicious!
Find the pork rind chips that you cook yourself.
They are amazing cooked in an air fryer, but they're also microwavable. They also have versions that come right in a bag like microwavable popcorn.
Fresh puffed pork rinds are amazing.
Hershuing 60 Grid Large Capacity Egg Holder for Refrigerator, Household Egg Fresh Storage Box for Fridge, Multi-Layer Chicken Egg Storage Container https://www.amazon.com/dp/B08BJB3BLZ/ref=cm_sw_r_apan_glt_i_406EZWT04MDD2MR7A5VC?_encoding=UTF8&psc=1
there is no protein lost. it doesn't evaporate -- only water.
FYI i've had this dehydrator for years and highly recommend it:
https://www.amazon.com/STX-International-STX-DEH-1200W-XLS-Commercial-Dehydrator/dp/B007QCXU5M
imo you don't want any plastic in a dehydrator.
> muscle (which I am told weighs more then fat)
I once made the mistake of saying that here on reddit. Oh boy, I got schooled pretty hard and many, many downvotes! So I'm going to tell you the more accurate way to compare muscle and fat, and I'm going to be nice about it. :)
Technically, muscle is denser than fat. A pound of muscle weighs the same as a pound of fat. However, a cubic inch of muscle weighs more than a cubic inch of fat because there is more mass in the inch of muscle than the inch of fat. Muscle is more densely packed than fat so takes up less room.
A good way to visualize this is to look at comparison pictures of people at the same weight but with a completely different body composition. (This is what you were talking about in your comment regarding your scale not moving. Your body is definitely changing even though the scale makes it seem otherwise.)
I like to recommend to people to focus on losing fat rather than losing weight. It's a much better metric to measure progress by, imo.
Seek out a functional medicine dr to find out exactly what the cause is. Heartburn medication is terrible for your overall health
Check out this episode from the best keto/health podcast there is
Weight gain & loss is hormonal, calories aren't really that important
References:
I can't believe nobody else already mentioned this: I highly recommend investing in an air fryer!
It is convenient like a microwave but actually cooks the meat as it is supposed to be cooked. I almost exclusively eat ground beef patties too since I like it better than steaks and also it is a lot cheaper on the long run.
I got this here: Air Fryer (Amazon). (The link is not an affiliate link and I do not profit from this).
It has a good size (fits four burger patties) and is reasonably priced.
I cured my Crohn’s by going from vegetarian to carnivore ten years ago. Saved me from all medications. I was 87 lbs and could not eat. Within a month I was practically symptom free. I still had difficulty digesting fat though, unless it was cooled. Monolaurin is just a fatty acid but it changed my digestion to completely normal no matter how much fat I eat. I only take a minuscule amount. I take this.
Brains brains brains brains!!!!
TIL They sell canned pork brains
a rough estimate is to use nutritional info for whatever fat percentage gb you use and check out the data for however many 1/4lb patties worth of gb you are going to eat. I used this to figure out how much suet to eat along with my gb.
>Yoga is great for core strength and meditation can be calming, but they are hardly life hacks are they?
Meditation is a massive lifehack. same class as carnivore diet. Such much more to meditation than it being calming, you haven't even scratched the surface.
If you wanna try: https://wakingup.com/ and https://www.headspace.com/ are good options to get started.
>While it's good to see other opinions, this article is quite out there.
Most articles on carnivore diet are atrocious, think this one is still better than most.
I haven't had that problem with my relatives, in fact I learned carnivore WOE from my son. The healthy body and weight loss is the most convincing part. Pretty soon they see how much your health has improved or how much better your life has become.
For the science behind the Carnivore WOE try the Featured Post at this Carnivore Tribe MeWe Group. https://mewe.com/group/5da9e87df9c09b69a9bb61ed
In Michael Pollan's book, "The Omnivore's Dilemma," he points out that corn is so ubiquitous in the modern food chain that even people who don't eat actual corn still would show up as eating a primarily corn-based diets when a sample of their hair or fingernails was analyzed in a laboratory.
He gives a much better explanation in the book, but briefly, what the science does is to "identify stable isotopes of carbon in the tissue that bear the signatures of the different types of plants that originally introduced them into the food chain."
Since most factory farms feed corn pellets to their animals, and corn is also processed into sugars and other products and used in food manufacturing, and these products are sent all over the world, most humans contain corn isotope signatures, which is rather unique.
Just think how often "high fructose CORN syrup" is found on food labels. And there are multiple types of sugars created from corn, so even if you don't see that particular one, a lot of the long names on the labels are just other names for corn sugar.
Might be more than you're interested in, but the TL;DR is that the corn fed to cows ends up in our bodies even if we never eat any corn at all (that we know of).
I know nothing about grass-fed beef tasting gamey, but it's something you have to seek out and generally more expensive than factory-farmed beef.
I can't do dairy, so I crush up an ounce of pork rinds, blend them with a teaspoon of baking powder, and whisk in 2 eggs. You can add a splash of broth (even better, boiled down into a demi) for extra flavor (or just less eggy flavor). I don't have a waffle maker, but I've successfully baked it in silicone muffin cups to make biscuits, and these 4" pans for burger buns/sandwich rounds.
Hot Logic mini. $40
6 cup Pyrex (rectangle). fits perfectly.
and a 3-way electrical cord so that you don't take up one of the few plugs on a job for your lunch.
I've been doing this for 2 years. Plug it in about 60-90 min before break and you're good to go.
I use the crock pot quite a bit. Some tips:
Always low, never on high. 4-6 hours depending on what it is and how big it is. I go by Internal temp and how the surface looks.
Get the meat up out of the liquid. The fancy way to do this is with a silicone riser. Also great are marrow bones.
Use fish sauce. Really adds that umami goodness, but isn't overpowering when it's cooked in.
Strain out the broth, let the fat harden and save it for cooking.
Depends how much food you have, but around 1.5 hours. HOTLOGIC Food Warming Tote, Lunch Bag 120V, Black - Food Warmer and Heater – Lunch Box for Office, Travel, Potlucks, and Home Kitchen https://www.amazon.com/dp/B00EC7XJ00/ref=cm_sw_r_cp_api_glt_fabc_89JQXP8XTN0VA5AEM5HM?_encoding=UTF8&psc=1
I used to pan fry steaks and it was a mess cleaning the pan and everything. Got an air frier and it has made life so much simpler. No more splashes from the pan getting on the oven surface is my favorite part. Also, airfryers cook the meat all the way around, so I can get my steaks medium rare based on the temperature and time.
Actually cooking steak in a pan was the annoying part for me. Waiting around to flip at the right time, scraping off the remains from the pan afterward. With the air frier I just lightly sponge down the internal grill which detaches from the internal pan after using it since it's non stick.
I have this one https://www.amazon.ca/COSORI-included-Electric-AirFryer-Reminder/dp/B07GJBBGHG it seems to have went way up in price. I got mine for CAD $170 last year, but prices for everything have went up because of you know what.
South chicago packing has some excellent waygu tallow for like $30 for 42 oz. Grass fed for 99% their life, then during the last 1% get a really rich diet. It has rave reviews on Amazon, I love it. https://www.amazon.com/dp/B0881XTCR3/ref=cm_sw_r_cp_apa_fabc_vva6Fb8WC8FDQ
No, it's a marketing scheme and it doesn't come from the "Himalayas" either. It may have "Trace" minerals, but its not essential.
I suggest this salt - https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M/ref=sr_1_5?dchild=1&keywords=sea+salt+premium&qid=1606947961&s=grocery&sr=1-5 - it has the best taste, and is really nice on top of steak.
I brought and tried. https://www.amazon.com/gp/product/B07P68KDXH/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
its odd, can't sear worth shit, and I still get cold spots on the meat. But it does make a noticeable difference / easier to use a microwave.
https://www.amazon.com/gp/product/B01A51S9Y2/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Chainmail Scrubber, great for cleaning grease. Doesn't scratch any of my pots. When it gets dirty, throw it in the dishwasher. --> brand new.
I reuse a lot of my pans and plates, so I don't share your issue.
Unfortunately I can't bring much due a weight/ size issue in my bag.
I'm thinking the Microwave induction plates might be a game changer. (Since they are small enough)
https://www.amazon.com/Lekue-0220400R14M500-Microwave-Sandwich-Panini/dp/B07RL945PM/ref=sr_1_73?dchild=1&keywords=metal+microwave+plate&qid=1602327642&sr=8-73
I have this one and the racks and inside are stainless. Only the drop pan is non stick. Had it for like 2 years and it's been great. https://www.amazon.com/dp/B07LBZGD97/ref=cm_sw_r_cp_apa_i_eIpFFbXN672Y6
> What snacks do y’all suggest when starting out?
Sometimes I'll get sliced pepperoni from the deli counter at the super market, then melt mozzarella cheese on it in the microwave. It basically tastes like a pizza.
Honestly, sometimes I just eat some plain grass fed butter. That's actually my favorite snack these days.
Honestly, if you are a bad cook, get one of these.
It will be life changing for cooking meats for you. Perfectly cooked. EVERY. SINGLE. TIME.
Completely idiot proof. Takes a tiny bit of planning, but absolutely no work and no chance to screw it up.
Liquid smoke is surprisingly good. I have this one. Yes, it's a huge bottle. Had a hard time finding a smaller one that didn't have sugar.
It only takes a tablespoon to season a whole roast or rack of ribs.
I wouldn't say it's absolutely needed. But I enjoy a nice warm beverage, so I drink it often.
I don't make it from scratch though. My local supermarket carries boxes of beef and chicken bone broth (like this but less expensive). I usually mix them 50/50 and melt a little bit of grass fed butter in there. It's delicious.
If you can't make your own then yes, it is best to eat no more store bought or anything that you do not prepare yourself ground meat. If you can get a butcher to make some and see how that goes but again the meat has to be as fresh as humanly possible.
Best is as fresh as you can get it--then freeze and cook from frozen if possible. (You are using a cast iron skillet--which may make it hard for you to cook it enough from frozen) But, you can pop it in the oven first and then sear it--after reaching your desired internal temp (reverse sear method).
Rule of thumb: any of the meat that is exposed to air (surface area) has already started to break down. Anything considered aged. Vacuum packed meat is fairly safe up to around 48hrs before its sell by date after that it seems to be the same as exposed prepackaged meat. But the safest is flash frozen at slaughter...
Did I mention it should be as fresh as possible... :) This also includes no left overs-- yeah it makes carnivory a bit difficult. But, if you love this way of eating it can be done. If you continue to have issues you can add in some kidney (taken at the time of eating). Kidney is high in DAO and DAO is what removes histamine in the gut. I use Ancestral Supplements Kidney or you can opt to use fresh kidney.
ETA: When I used cast iron I cleaned my pan at least once a week and used homemade Ghee to cook in--you can also use tallow.
ETA2: Get yourself one of these--really makes it easy to get the burnt bits Cast Iron Scrubber
Easy cleaning
I have the 5 qt Gourmia from Costco (not sure of model number, no longer in stock but they have a 6 qt) and the 6 qt Cosori from amazon
COSORI Air Fryer,Max XL 5.8 Quart,1700-Watt Electric Hot Air Fryers Oven & Oilless Cooker for Roasting,LED Digital Touchscreen with 11 Presets,Nonstick Basket,ETL Listed(100 Recipes) https://www.amazon.com/dp/B07GJBBGHG/ref=cm_sw_r_cp_api_i_zz86DbPBPZP2E
I mentioned the Cinder in my post. Not sure I want to spend $400. But was wondering if the the Cuisinart griddler would be close to achieving same results, though not a Sous Vide.
https://www.amazon.com/gp/product/B002YD99Y4?ref=em_1p_0_im&ref_=pe_2313360_457909540
Freeze-dried beef, if you are lazy like me. Stove is nice but not necessary.
https://www.amazon.com/gp/product/B07C8QNTRZ/ref=ox_sc_saved_title_6?smid=A2XLFGSO3Q4R6M&psc=1
Whatever fat you use when not backpacking: butter, lard, beef tallow, lamb tallow.
So when I look back at my Amazon order, this is what pops up but mine looks a bit different in the control area so they must’ve changed it a bit (I used to have a Cozyna but I don’t recommend that all...) Mine is very basic, not fancy like the Ninja ones, etc. I hope it’s ok to include a link... I got it off amazon: Simple Living Air Fryer, XL 5.8qt Hot Digital Air Fryer. 3 Air Fryer Accessories, Custom Recipe Book, 8 Cooking Presets, Non Stick Basket & Keep Warm Function https://www.amazon.com/dp/B01NAQOO5I/ref=cm_sw_r_cp_api_i_Z8G3Db9H8M7AT
I'd search your mobile phones app store, this a decent one on Android
https://play.google.com/store/apps/details?id=com.zakmiller.carnivorecoach
Edit: This one is simple and to the point https://play.google.com/store/apps/details?id=com.odilonstudio.CarnivoreDietApp
I’ve been doing the sous-vide method. The steaks end up being very tender and cook perfectly every time. Fill up your sous-vide tank with hot water from the tap (saves a lot of time), set your water oven or circulator to 120 degrees for rare, pat dry your ribeyes, season with salt and pepper, vacuum seal the steaks, and cook for 2 hours. After 2 hours take them out of the seal, pat dry, turn your cast iron to the hottest temperature, season the pan with your choice of oil, sear each side of the steak 30-60 seconds and don’t forget the sides. Enjoy.
This. Magnesium citrate. Pill form. I use these. Start with 2 or 3 before bed AND then again in the morning to get you going. I’ve settled on 2 at night and 1 in the morning. Works wonders. Drink them with a full glass of water (magnesium pulls fluid into the digestive tract). Doctor told me it was fine to use indefinitely.
Oh! Forgot to add this one. Herbal iced tea. This one is a chai without the tannins. I make a big batch with some*pure* monk fruit sweetener and keep it in the fridge. I still drink this. I also drink coffee. I also have my daily egg yolk shake with monk fruit and cinnamon as a treat. So yeah. I have a little sweetness in my life.
https://www.amazon.com/gp/product/B00B06C1VE/ref=oh_aui_search_asin_title?ie=UTF8&psc=1
I suggest the reverse sear technique in your oven and then searing with a torch. It works very well. Here is the one that I use:
BernzOmatic 361472 BZ4500HS Heat Shrink Torch
https://www.amazon.com/dp/B00834RCLU?ref=ppx_pop_mob_ap_share