I did mention the carnivore way of eating to you, but that's not at all necessary. The high fat, low carb idea is more important, in my opinion. High fat, low carb says nothing about reducing vegetables, other than the starchy varieties. Still, I can recommend Saladino's book on carnivory because it's so full of information on how the human body works. It also will give you a well-researched, rational presentation on incompatibilities between humans and plant-based food so you'll at least be more informed and understand how to more safely prepare plant-based food in order to neutralize some of its toxins.

Though I remained conscious of rough ratios of macronutrients for a time, you can't do it forever. Eventually, it all just becomes an instinctive approximation, tailored to what is enjoyable to you. When I first started out on this way of eating, I paid a fair amount of attention to macronutrient ratios. So, in terms of calories, I aimed for between 60-70% of my calories from fat, 20-25% of my calories from protein, and 5-15% of my calories from carbs. I don't think this way anymore, because protein intake is rarely ever burned by the body for energy, so it's meaningless to think of protein in terms of calories. Though it is crucial to supply the body with adequate protein. My goal is about 1.3 grams of protein per kilo of body weight per day. That's middle of the road. I have a friend who eats much more than that and it's been great for him. One could also eat a little less. The quality of protein I do eat is top notch, and I've been very happy with the way my number has worked for me. I've consistently kept my carb intake to between 30 to 40 grams per day, and that works very well for me, too. I generally buy the fattier cuts of meat, which usually cost the least, and the higher fat percentage of ground, and I'm always putting extra fat on everything I cook, whether it's butter, or suet, or lard or tallow.

I'm fine with staying in fat burning mode, rather than diving deep into ketosis. Keto eating is actually a more extreme form of low carb, high fat. Ketones are made out of fat by the liver. Running primarily on ketones requires a nearly zero carb diet, and I'm just not willing to work that hard to stay in that zone. I've gone there a couple times temporarily, and deep ketosis is indeed an unbelievable experience in terms of vitality. But the benefit of running on fat vs. ketones is not far behind, and it's a lot easier to maintain.

As for preparation, I bake my meat. I never fry it. One of the more advanced concepts I don't like to mention to beginners is the desirability of protecting fat from high heat as much as possible. However, don't let an advanced concept set you back from starting out. Fry away if that's how you like it. Eventually, you will want to look into being more cautious about high heat when the more basic elements have become second nature. I bake all my meat at 265 degrees fahrenheit or below. 265 degrees for fast baking, or as little as 210 when slow cooking. I bake chicken at higher temps, like 325, because the collagen in chicken is tough and takes more heat to break down and make tender. But these are convection oven temps. If you don't have convection in your oven, you'll need to go 25 degrees or so hotter. I use a Breville countertop oven. It's an amazing little machine. So efficient, heats up fast, very little wasted energy, and cooks unbelievably evenly.

Because I'm off any plant material, I don't season my meat. I just use salt. This might seem off putting, but I discovered I like it better and now feel that before I went full carnivore, I was ruining my meat with all the seasonings and spices I would marinate with. I use high quality salt, either good sea salt or else salt from the Great Salt Lake. Himalyan pink salt is good too. But again, I buy top notch meat, grass-fed or pasture-raised everything, so that's why I don't find it needs anything more than salt. I find factory-farmed meat pretty gross, and if I had to eat it permanently I probably would not be able to stay carnivore. The meat of animals raised on their natural diet is so vastly superior in flavor that this improvement alone is worth the extra money to me. The degree of appeal of the flavor to our taste buds is a strong sign of the quality of the animal and how well it was raised.

I did mention the carnivore way of eating to you, but that's not at all necessary. The high fat, low carb idea is more important, in my opinion. High fat, low carb says nothing about reducing vegetables, other than the starchy varieties. Still, I can recommend Saladino's book on carnivory because it's so full of information on how the human body works. It also will give you a well-researched, rational presentation on incompatibilities between humans and plant-based food so you'll at least be more informed and understand how to more safely prepare plant-based food in order to neutralize some of its toxins.

Though I remained conscious of rough ratios of macronutrients for a time, you can't do it forever. Eventually, it all just becomes an instinctive approximation, tailored to what is enjoyable to you. When I first started out on this way of eating, I paid a fair amount of attention to macronutrient ratios. So, in terms of calories, I aimed for between 60-70% of my calories from fat, 20-25% of my calories from protein, and 5-15% of my calories from carbs. I don't think this way anymore, because protein intake is rarely ever burned by the body for energy, so it's meaningless to think of protein in terms of calories. Though it is crucial to supply the body with adequate protein. My goal is about 1.3 grams of protein per kilo of body weight per day. That's middle of the road. I have a friend who eats much more than that and it's been great for him. One could also eat a little less. The quality of protein I do eat is top notch, and I've been very happy with the way my number has worked for me. I've consistently kept my carb intake to between 30 to 40 grams per day, and that works very well for me, too. I generally buy the fattier cuts of meat, which usually cost the least, and the higher fat percentage of ground, and I'm always putting extra fat on everything I cook, whether it's butter, or suet, or lard or tallow.

I'm fine with staying in fat burning mode, rather than diving deep into ketosis. Keto eating is actually a more extreme form of low carb, high fat. Ketones are made out of fat by the liver. Running primarily on ketones requires a nearly zero carb diet, and I'm just not willing to work that hard to stay in that zone. I've gone there a couple times temporarily, and deep ketosis is indeed an unbelievable experience in terms of vitality. But the benefit of running on fat vs. ketones is not far behind, and it's a lot easier to maintain.

As for preparation, I bake my meat. I never fry it. One of the more advanced concepts I don't like to mention to beginners is the desirability of protecting fat from high heat as much as possible. However, don't let an advanced concept set you back from starting out. Fry away if that's how you like it. Eventually, you will want to look into being more cautious about high heat when the more basic elements have become second nature. I bake all my meat at 265 degrees fahrenheit or below. 265 degrees for fast baking, or as little as 210 when slow cooking. I bake chicken at higher temps, like 325, because the collagen in chicken is tough and takes more heat to break down and make tender. But these are convection oven temps. If you don't have convection in your oven, you'll need to go 25 degrees or so hotter. I use a Breville countertop oven. It's an amazing little machine. So efficient, heats up fast, very little wasted energy, and cooks unbelievably evenly.

Because I'm off any plant material, I don't season my meat. I just use salt. This might seem off putting, but I discovered I like it better and now feel that before I went full carnivore, I was ruining my meat with all the seasonings and spices I would marinate them with. I use high quality salt, either good sea salt or else salt from the Great Salt Lake. Himalyan pink salt is good too. But again, I buy top notch meat, grass-fed or pasture-raised everything, so that's why I don't find it needs anything more than salt. I find factory-farmed meat pretty gross, and if I had to eat it permanently I probably would not be able to stay carnivore. The meat of animals raised on their natural diet is so vastly superior in flavor that this improvement alone is worth the extra money to me. The degree of appeal of the flavor to our taste buds is a strong sign of the quality of the animal and how well it was raised.

I did mention the carnivore way of eating to you, but that's not at all necessary. The high fat, low carb idea is more important, in my opinion. High fat, low carb says nothing about reducing vegetables, other than the starchy varieties. Still, I can recommend Saladino's book on carnivory because it's so full of information on how the human body works. It also will give you a well-researched, rational presentation on incompatibilities between humans and plant-based food so you'll at least be more informed and understand how to more safely prepare plant-based food in order to neutralize some of its toxins.

When I first started out on this way of eating, I paid a fair amount of attention to macronutrient ratios. So, in terms of calories, I aimed for between 60-70% of my calories from fat, 20-25% of my calories from protein, and 5-15% of my calories from carbs. I don't think this way anymore, because protein intake is rarely ever burned by the body for energy, so it's meaningless to think of protein in terms of calories. Though it is crucial to supply the body with adequate protein. My goal is about 1.3 grams of protein per kilo of body weight per day. That's middle of the road. I have a friend who eats much more than that and it's been great for him. One could also eat a little less. The quality of protein I do eat is top notch, and I've been very happy with the way my number has worked for me. I've consistently kept my carb intake to between 30 to 40 grams per day, and that works very well for me, too. I'm fine with staying in fat burning mode, rather than diving deep into ketosis. Keto eating is actually a more extreme form of low carb, high fat. Ketones are made out of fat by the liver. Running primarily on ketones requires a nearly zero carb diet, and I'm just not willing to work that hard to stay in that zone. I've gone there a couple times temporarily, and deep ketosis is indeed an unbelievable experience in terms of vitality. But the benefits of running on fat vs. ketones is not far behind, and it's a lot easier to maintain. I generally buy the fattier cuts of meat, which usually cost the least, and the higher fat percentage of ground, and I'm always putting extra fat on everything I cook, whether it's butter, or suet, or lard or tallow.

Though I remained conscious of these rough ratios for a time, you can't do it forever. Eventually, it all just becomes an instinctive approximation, tailored to what is enjoyable to you.

As for preparation, I bake my meat. I never fry it. One of the more advanced concepts I don't like to mention to beginners is the desirability of protecting fat from high heat as much as possible. However, don't let an advanced concept set you back from starting out. Fry away if that's how you like it. Eventually, you will want to look into being more cautious about high heat when the more basic elements have become second nature. I bake all my meat at 265 degrees fahrenheit or below. 265 degrees for fast baking, or as little as 210 when slow cooking. I bake chicken at higher temps, like 325, because the collagen in chicken is tough and takes more heat to break down and make tender. But these are convection oven temps. If you don't have convection in your oven, you'll need to go 25 degrees or so hotter. I use a Breville countertop oven. It's an amazing little machine. So efficient, heats up fast, very little wasted energy, and cooks unbelievably evenly.

Because I'm off any plant material, I don't season my meat. I just use salt. This might seem off putting, but I discovered I like it better and now feel that before I went full carnivore, I was ruining my meat with all the seasonings and spices I would marinate them with. I use high quality salt, either good sea salt or else salt from the Great Salt Lake. Himalyan pink salt is good too. But again, I buy top notch meat, grass-fed or pasture-raised everything, so that's why I don't find it needs anything more than salt. I find factory-farmed meat pretty gross, and if I had to eat it permanently I probably would not be able to stay carnivore. The meat of animals raised on their natural diet is so vastly superior in flavor that this improvement alone is worth the extra money to me. The degree of appeal of the flavor to our taste buds is a strong sign of the quality of the animal and how well it was raised.

I did mention the carnivore way of eating to you, but that's not at all necessary. The high fat, low carb idea is more important, in my opinion. High fat, low carb says nothing about reducing vegetables, other than the starchy varieties. Still, I can recommend Saladino's book on carnivory because it's so full of information on how the human body works. It also will give you a well-researched, rational presentation on incompatibilities between humans and plant-based food so you'll at least be more informed and understand how to more safely prepare plant-based food in order to neutralize some of its toxins.

When I first started out on this way of eating, I paid a fair amount of attention to macronutrient ratios. So, in terms of calories, I aimed for between 60-70% of my calories from fat, 20-25% of my calories from protein, and 5-15% of my calories of carbs. I don't think this way anymore, because protein intake is rarely ever burned by the body for energy, so it's meaningless to think of protein in terms of calories. Though it is crucial to supply the body with adequate protein. My goal is about 1.3 grams of protein per kilo of body weight per day. That's middle of the road. I have a friend who eats much more than that and it's been great for him. One could also eat a little less. The quality of protein I do eat is top notch, and I've been very happy with the way my number has worked for me. I've consistently kept my carb intake to between 30 to 40 grams per day, and that works very well for me, too. I'm fine with staying in fat burning mode, rather than diving deep into ketosis. Keto eating is actually a more extreme form of low carb, high fat. Ketones are made out of fat by the liver. Running primarily on ketones requires a nearly zero carb diet, and I'm just not willing to work that hard to stay in that zone. I've gone there a couple times temporarily, and deep ketosis is indeed an unbelievable experience in terms of vitality. But the benefits of running on fat vs. ketones is not far behind, and it's a lot easier to maintain. I generally buy the fattier cuts of meat, which usually cost the least, and the higher fat percentage of ground, and I'm always putting extra fat on everything I cook, whether it's butter, or suet, or lard or tallow.

Though I remained conscious of these rough ratios for a time, you can't do it forever. Eventually, it all just becomes an instinctive approximation, tailored to what is enjoyable to you.

As for preparation, I bake my meat. I never fry it. One of the more advanced concepts I don't like to mention to beginners is the desirability of protecting fat from high heat as much as possible. However, don't let an advanced concept set you back from starting out. Fry away if that's how you like it. Eventually, you will want to look into being more cautious about high heat when the more basic elements have become second nature. I bake all my meat at 265 degrees fahrenheit or below. 265 degrees for fast baking, or as little as 210 when slow cooking. I bake chicken at higher temps, like 325, because the collagen in chicken is tough and takes more heat to break down and make tender. But these are convection oven temps. If you don't have convection in your oven, you'll need to go 25 degrees or so hotter. I use a Breville countertop oven. It's an amazing little machine. So efficient, heats up fast, very little wasted energy, and cooks unbelievably evenly.

Because I'm off any plant material, I don't season my meat. I just use salt. This might seem off putting, but I discovered I like it better and now feel that before I went full carnivore, I was ruining my meat with all the seasonings and spices I would marinate them with. I use high quality salt, either good sea salt or else salt from the Great Salt Lake. Himalyan pink salt is good too. But again, I buy top notch meat, grass-fed or pasture-raised everything, so that's why I don't find it needs anything more than salt. I find factory-farmed meat pretty gross, and if I had to eat it permanently I probably would not be able to stay carnivore. The meat of animals raised on their natural diet is so vastly superior in flavor that this improvement alone is worth the extra money to me. The degree of appeal of the flavor to our taste buds is a strong sign of the quality of the animal and how well it was raised.

I did mention the carnivore way of eating to you, but that's not at all necessary. The high fat, low carb idea is more important, in my opinion. High fat, low carb says nothing about reducing vegetables, other than the starchy varieties. Still, I can recommend Saladino's book on carnivory because it's so full of information on how the human body works. It also will give you a well-researched, rational presentation on incompatibilities between humans and plant-based food so you'll at least be more informed and understand how to more safely prepare plant-based food in order to neutralize some of its toxins.

When I first started out on this way of eating, I paid a fair amount of attention to macronutrient ratios. So, in terms of calories, I aimed for between 60-70% of my calories from fat, 20-25% of my calories from protein, and 5-15% of my calories of carbs. I don't think this way anymore, because protein intake is rarely ever burned by the body for energy, so it's meaningless to think of protein in terms of calories. Though it is crucial to supply the body with adequate protein. My goal is about 1.3 grams of protein per kilo of body weight per day. That's middle of the road. I have a friend who eats much more than that and it's been great for him. One could also eat a little less. The quality of protein I do eat is top notch, and I've been very happy with the way my number has worked for me. I've consistently kept my carb intake to between 30 to 40 grams per day, and that works very well for me, too. I'm fine with staying in fat burning mode, rather than diving deep into ketosis. Keto eating is actually a more extreme form of low carb, high fat. Ketones are made out of fat by the liver. Running primarily on ketones requires a nearly zero carb diet, and I'm just not willing to work that hard to stay in that zone. I've gone there a couple times temporarily, and deep ketosis is indeed an unbelievable experience in terms of vitality. But the benefits of running on fat vs. ketones is not far behind, and it's a lot easier to maintain. I generally buy the fattier cuts of meat, which usually cost the least, and the higher fat percentage of ground, and I'm always putting extra fat on everything I cook, whether it's butter, or suet, or lard or tallow.

Though I remained conscious of these rough ratios for a time, you can't do it forever. Eventually, it all just becomes an instinctive approximation, tailored to what is enjoyable to you.

As for preparation, I bake my meat. I never fry it. One of the more advanced concepts I don't like to mention to beginners is the desirability of protecting fat from high heat as much as possible. So I bake all my meat at 265 degrees fahrenheit or below. 265 degrees for fast baking, or as little as 210 when slow cooking. I bake chicken at higher temps, like 325, because the collagen in chicken is tough and takes more heat to break down and make tender. But these are convection oven temps. If you don't have convection in your oven, you'll need to go 25 to 50 degrees hotter. I use a Breville countertop oven. It's an amazing little machine. So efficient, heats up fast, very little wasted energy, and cooks unbelievably evenly.

Because I'm off any plant material, I don't season my meat. I just use salt. This might seem off putting, but I discovered I like it better and now feel that before I went full carnivore, I was ruining my meat with all the seasonings and spices I would marinate them with. I use high quality salt, either good sea salt or else salt from the Great Salt Lake. Himalyan pink salt is good too. But again, I buy top notch meat, grass-fed or pasture-raised everything. I find factory-farmed meat pretty disgusting, and if I had to eat it permanently I probably would not be able to stay carnivore. The meat of animals raised on their natural diet is so vastly superior in flavor that this improvement alone is worth the extra money to me. The degree of appeal of the flavor to our taste buds is a strong sign of the quality of the animal and how well it was raised.