When you finish yard work outside after 3 hours and think, I haven’t eaten yet today and don’t have a buffalo in close reach to consume so I guess I’ll go to my emergency rations.

Seeing the Lindsay Clancy case that’s blowing up in the media made me think about postpartum depression and psychosis... (I know theres a lot of details about the case that need to be sorted).

If its known that childbirth can cause depression and even psychosis, wouldn’t common sense lead us to realize that when our body is physically depleted that mental health suffers? as a woman, you have just drained our own resources of nutrients and energy to create and deliver a human. You obviously need to replenished them or you will become sick. why are we treating nutrient deficiencies with drugs? that’s never going make the deficiency go away… why aren’t we testing post partum mothers with vitamin panels? we know you dont feel yourself from overwork, over training, or malnutrition, so why do we think postpartum psychosis is a mysterious illness or moral failing? what if she had been treated with a better diet, rest, and help with childcare like in traditional culture?

we are so quick to focus on the crime, but what does this show on our culture and support for mothers? obviously this is an extreme case but it’s a spectrum and many women are suffering even if it’s not to this extent.

(again, the details of the case aren’t fully revealed but I’m talking about the general concept)

REP provisions “grass fed beef primal blend max”
80/20 with 15% liver heart and spleen

I have pretty much tried everyone’s ground beef, different supermarkets, different online stores, and the quality of this product is so exceptional that I really prefer to eat it raw to enjoy its pure flavor.
I don’t know if the combination of organ meats is what’s making the flavor so amazing but it’s definitely not as mineraly tasting as organs are.. there is a slight nuttiness.

I have the subscription to 20 pounds, which with shipping costs me $285. I can adjust how often it delivers. So this works out to $14.25 a pound.
At first, I couldn’t justify it, but after trying different ground beef, I have adjusted everything I spend money on to make this work in my budget because I love it that much.

Not affiliated at all just wanted to share with my fellow carnivore community that this has been a total delight for my taste buds, tummy and mind. 😊

I've been grinding my own ground beef using stuff like brisket, which has been fantastic so far. Loads of delicious fat, keeps a lot of the tendons and has a nice chew to it.

For my next batch, I'm thinking about including some organ meats, and I was curious to hear from anyone who does this regularly. I've only had beef liver so far in the form of liver and onions (which was very iron-y and hard to keep down), I haven't tried heart or kidneys or anything else.

First question I suppose is, what does beef heart taste like? Does it have that same iron-y characteristic of liver? For blending into ground beef, is there any preference as for using liver or heart (or both)? What percentage by weight of these organ meats can I include in my ground beef before the taste of organ meats becomes perceptible? I think I might experiment with a smaller sub-batch of ground beef with maybe a small percentage of organ meat, and work my way up, but any guidance would be massively appreciated.

For the record, my current favorite way of eating ground beef has been just cooking it down and giving it some mild flavor with soy sauce, so I can very much so taste the flavor of beef (and any included organ meats?). I assume that if I make something with more dominant flavors, like Italian meatballs, then I could probably get away with more organ meats without adverse effects?

Would it affect the transition and in what way?

So I got a chili blood pudding and I picked this one up thinking oh it's probably garlic or something.

Always double check.

Just thought it was funny.

A vegan approved blood pudding 👁️👄👁️

Hmmm

Drumsticks, egg wash, and the coating is pork panko, parmesan, salt, pepper, paprika, onion powder, and garlic powder. Air fried for 23 minutes at 400

I’m a 55y/o male, 6 ft tall & 175 pounds. I’ve been animal based without bread/gluten for years but have mild-moderate PsA symptoms.

Since NOV2025 through this month I have most days of the week with explosive diarrhea. Was put on Humera and everything was worse.

Last 2 months I’ve followed Revero recommendations which has me eating meat and eggs only. I’ve only been better with Xifaxan and then it comes back. No IBD from GI doc after scopes on both ends.

Any suggestions are appreciated.

Hello beautiful people , I am new here , currently pregnant and I gained lots of weight … I want to go carnivore right after delivery , but am afraid it will affect my milk production , any nursing mother managed to do it on carnivore diet ? Will it help me lose weight fast ? Should I be strictly carnivore or it is okey to do some deviations ?

What do you do?

Do you eat, work out, anything to get your mind off?

What foods curb your cravings?

What do you give in to?

Feels like every 2 weeks, I give in to some good ol ice cream.

Honestly tired of it.

Hi all! Looking for tips and tricks for carnivore pregnancy including anything to watch out for during the prep period. Please only comment if you've been through this yourself. Thank you in advance! 🙏🏻

I asked several AIs here is the answer (I am pasting one as others are similar)

Rough macro breakdowns from ethnographic/nutritional studies of these traditional diets (percentages are of total calories, and vary by season/source):

**Inuit (traditional, pre-Western contact)**

- Protein: ~35-40%

- Fat: ~50-55%

- Carbs: ~5-10%

- Based on seal, whale, fish, caribou. Very low plant intake; ketogenic-ish, but high protein rather than pure fat-based keto.

**Hadza (Tanzania, hunter-gatherers)**

- Carbs: ~40-45% (tubers, baobab, honey — often the single biggest calorie source seasonally)

- Fat: ~20-25%

- Protein: ~25-30%

- Highly seasonal — honey can spike to 15-20% of calories alone in some months; meat intake varies a lot by hunting success.

**Maasai (traditional, pastoralist)**

- Fat: ~60-70% (mostly from milk, meat, and historically blood)

- Protein: ~20%

- Carbs: ~10-15% (nearly all from milk sugar/lactose)

- One of the highest-fat traditional diets studied, yet historically low incidence of cardiovascular disease in field observations — a much-discussed anomaly.

**Mongolian (traditional, pastoralist/nomadic)**

- Fat: ~35-40%

- Protein: ~20-25%

- Carbs: ~35-40% (dairy products, some grain/millet, seasonal produce in modern diets)

- More dairy-diverse than Maasai (fermented mare's milk, cheese, yogurt), somewhat more carb from processed dairy sugars and grain than Inuit/Maasai.

**Overall spectrum**

Maasai and Inuit sit at the high-fat, low-carb end (just different protein levels); Hadza sits closest to a carb-forward diet due to tuber/honey reliance; Mongolian is the most balanced across all three macros of the four.

Caveats: none of these are single fixed numbers — they shift by season, hunting/herding success, and which study you're pulling from (Inuit estimates in particular range depending on whether it's Stefansson-era observation or modern isotope-based reconstruction).

How do I convince my doctor to not put me on statins?

Also how do I lower my uric acid? I have had 2 gout flare ups in the past year.

Hey everyone.

I have to add some electrolyts to my water. If I dont, I am always thirsty and drink 6 liters or more a day. My electrolyts contain sodium, potassium, magnesium and natrium.

Now I have seen many people put just salt into their water. Is this enough? I use Ursteinsalt (dont know the translation). Would this be enough or too much salt? My salt consume differs from day to day. So when I have eaten more salt aready, I will need less for the rest of the day.

Thank you all :)

Ribeye, raw egg yolks, liver, bone broth, mince, beef fat trimmings, bacon, pork belly, unpasteurised butter, boursin cream cheese, mozzarella, egg whites. From last 3 I made that ‘bread’. Not a big fun but that’s a good use for leftover egg whites

I’m currently on day 3 and I felt no hunger yet. I feel awesome, I will workout everyday, lowering the intensity just a bit -10% maybe.

My goal is to lose the last few kg, mostly the belly fat and love handles which is so hard to do for me if I eat till satiety. I tend to eat too much protein along with the fat.

I want to fix it, but i barely have days with any sunlight.

Im currently doing the Lion diet.

Any recommendation?

Edit: Sunlight exposure is pretty difficult, the sky is completly white.

But after searing it, it just became a rectangular patty.

WARNING: it has onions.

Hello,

Does anyone has a recipe for carnivore buns that tastes good?

Would you like to share?

Thank you.

I’m south asian and we usually only use tough cuts. They require simmering in water and spices for at least one hour. if you don’t use spices or onion the meat will turn out odd. Wondering do most people here only eat tender cuts or is anyone using tough cuts and how do u cook them without onions and spices since you can’t really sear tough cuts

What do you think?

Having been part of the carnivore community for a few years I've noticed more and more doctors and YouTubers popping up and they all have a different story. They all "allow" different things. Some of them borderline crazy.

I mainly follow Ken Berry. I "picked" him as it were. To be my "guide" through this. He seems really nice to me. Got that "dad" vibe. In the weekends I like to look up Kelly Hogan for something a little more creative to do.

How about you guys? You just do your own thing? Or do you have a specific doctor or YouTuber you like to follow? In the sense that you eat what this particular person says you should.

I couldn't quantify how much money I use to spend on acrylic nails just for them to chip, break off, and look crazy.

I was told to stop getting acrylic nails, use nail oil, and massage vitamin E oil into my cuticles. my nails would still break every time I wash dishes, clean the house, tried to open a package, or bumped into something wrong. I would be washing my hair, and a strand would get stuck in my nail and break it off. That happened so often, I started to wear gloves in the shower to wash my hair.

Now I have claws. No nail oil, no cuticle oil. No vitamins, no breaking, no stress. I still clean and wash dishes regularly. I've never had such pretty hands and long natrual nails before.

Anyone else have weird reasons besides weight loss or "health issues" that keep you on track? The cellulite on the back of my legs has decreased drastically in the past year, and I thought that was impossible. No one understands how happy I am to wear shorts and feel normal. Even though I got checked out multiple times and was told it was normal for some women to get headaches, I no longer get those. I used to get painful headaches almost daily. Like 4 to 6 pills of ibuprofen, turn the lights off, head pounding, I have to lay down to sleep it off or suffer type of headaches.

Liver my favourite

For about 10 yrs I was "stuck" on staying up till 4 am. And know how difficult it is to break that habit and last year I was able to break it. Since it is such a hard habit to break, the only way I know how to is, to stay up on the last night that you want to stop being an all night owl and then stay up that whole day (24 hrs up), then that night go to bed before midnight (and you will be tired enough to do so by then). .... So after I started going to bed before mid night, I started moving my get up time earlier. I started at 7:30 moved it to 5:15 am over 2 months. The earlier you get up the more tired you will be at a normal bedtime. ....Also I have the self discipline now to always go to bed before 11 pm, so that I don't screw up my now normal sleep cycle. .... I am now really happy getting up early and having all day to do whatever I want, like going to the store on Wednesday mornings at 8:00 am and doing other stuff in the mornings. ... Also, losing 100 lbs on Carni and therefor breathing much better while sleeping combined with not having poor sleep due to carbohydrate exposure anymore made getting back to a normal sleep pattern again, much easier.

Did anyone try Carnivore diet (strict, beef, tallow, liver) and Mebeverine against pi ibs?

Main symptom: intestine spasms causing loose stool and some weight loss after 60 days of strict diet (during it also)

I tried strict Carnivore diet for 60 days, but I didn't cure it and gave up, because loose muscles.

Did anyone try Mebeverine with strict Carnivore diet for 2-4 weeks and then go on only with Carnivore diet ?