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  1. nsTemples

    CR with ZeroCarb

    I actually don't know who either of those two Doctors are. I have been watching Dr. Eric Berg for a while when I was doing normal Keto but other than that I don't really follow anyone. I'll add them to my ever-growing list of writings to check out. How do you know they are hormetically beneficial? Most people today already have several sources of inflammation even outside of their diet. I'm not sure adding more is a good idea. Neither am I advocating for overdosing on anti inflammatory supplements though (that's a whole different and complicated topic), but I think reducing it is beneficial. Especially when ingesting them also lowers overall nutrient value. I'm not trying to convert you, if your diet works for you that's none of my business. But which nutrients do you think plants provide that are lacking for a carnivore? I mean sure stuff like Sulforaphane is certainly interesting but most of the things it addresses aren't really a problem in ketogenic carnivores to begin with. On a carnivore diet increasing mTOR and IGF-1 activity? That's another complicated topic since we also have to keep receptor sensitivity and cascading processes in mind, which in a lowered insulin environment will be higher (more sensitive). That also needs to be broken down more to specific dietary components though. Higher cholesterol intake does increase testosterone levels in most people, which is one factor that influences both mTOR and IGF-1. Then there's a high level of zinc intake which also influences GH, IGF-1 and T. Then there's the high isoleucine content in raw milk which works through PPARγ activation. If longevity is the goal then lowering Testosterone is probably the highest priority and that to my knowledge is most efficiently accomplished by ingesting low dietary fat. That's why low fat vegans usually have abysmal hormone levels.
  2. Both parasites and bacteria are largely a sourcing and selecting issue. I wouldn't consume even the most pristine pork meat raw but when we're talking beef or lamb it's not really an issue. The only parasites they can get would either get digested by humans or wouldn't be able to infect us. Pigs on the other hand are biologically much closer to humans which means eating an infected pig would have a chance to infect us too. Ultimately parasite content in meat is mostly defined by meat quality: What they are getting fed, is their stable cleaned out on the regular, is their pasture free of hazards and so on. Bacteria on the other hand forms through improper handling of the meat which again is a sourcing issue. There are many cultures all over the world that consume raw meat dishes, the Japanese have Basashi which is raw thinly sliced horse meat, all throughout Europe steak tartare (ground beef) is served at upper class restaurants while the Turks and Armenians have Çiğ köfte which is a raw meat ball. There's many more examples especially in the arab and asian world. I would not eat raw meat in a third world country or one where the animals are treated and fed badly though. But lucky for me I live in Switzerland and I wager that we probably have the most strict food regulatory standards on the entire planet (we also have some of the highest food prices on the planet). I personally source all my meat from a nearby farmer. It's demeter quality meat (even stricter than organic/free range) and I usually band together with some friends and we'll buy an entire cow that goes straight from the farm to the butcher to our freezers. Since I'm the only carnivore my friends are usually fine with taking more "premium" cuts while leaving me the organs and fatty cuts. Win/win situation. Ah interesting, I will take a look around the forum tomorrow then. What I can tell you is that the raw demeter milk which I source from the same farmer does contain K2 in appreciable amounts as he has to get it tested on the regular. From what I read K1 is mostly present in grass and for the most part absent in soy/grain, the cows fed grass can then in part metabolize the K1 into K2 which does end up in the milk. I also consume all kinds of cheese though - but mostly for taste.
  3. nsTemples

    CR with ZeroCarb

    Mainly due to the anti nutrients in nuts and vegetables. The most serious offenders are: Phytates, Tannins, Lectins, Protease inhibitors and Calcium Oxalate. The body can tolerate some amounts of those but less (or none at all in zero carb) is better as they tax the organs, can inactivate other nutrients, worsen protein digestion and cause metabolic stress. These anti nutrients are the natural defense system of the plant. Just like animals, plants also do not want to be eaten (except for their fruits) and thus use these substances to protect themselves. They are toxic to some critters and even animals. Us humans have evolved to stomach them a bit better but they still cause damage. Some people are also genetically less able to neutralize these substances and can thus benefit higly from zero- rather than low carb. Another bonus is that the less anti nutrients you expose your body to the less actual nutrients you'll need as their usage efficiency increases rather than getting bound by the aforementioned substances and excreted inertly. There are some ways in which their content can be lowered. Such as sprouting, fermenting, sometimes even boiling. However the impact is not exactly worth the trouble in my opinion since one method of treatment usually only lowers one specific anti nutrient. Even if you consume sprouted almonds, fermented cabbage (kimchi) or what have you, it will still contain a good serving of anti nutrients as different substances react better to different methods. Certain plants which are very low in anti nutrients do exist. As mentioned before fruits and berries usually pack very little of them as the plants *want* the fruit to be consumed. On the vegetable side I can only think of the sweet potato. It has a good profile except for people who are sensitive to sporamin. Definitely a good vegetable choice when looking at anti nutrient content. But due to the starch that's not an option for low carbers. I actually already have a normal weight. I'm somewhere between 10-8% bodyfat with an ever more pronounced six pack. The current plan is to just see how low I can go with this and then figure out my best maintenance calorie number. Why do you think meat is difficult to eat? Steak tartare is a staple for me. Absolutely love it. And you can always add a marinade to your meat or whip up a sauce with a lard/milk base and some spices. You shouldn't be consuming too much muscle meat anyway. You need to consume organ meats to reach your nutrient density. Also you need to add condiments like butter, lard or mayonaise (made with lard of course) to hit your fat macronutrient percentage.
  4. nsTemples

    CR with ZeroCarb

    Yup that's me. What do you want to know? So far I'm doing well on carnivore raw OMAD. The fat loss is DRAMATIC though. There is actually plenty of Vitamin A in liver and Vitamin C is present in meat & organs as well - however the C gets destroyed if that meat is cooked. So a non-raw carnivore diet follower may be deficient. A raw carnivore diet can actually cover every nutrient, but that does mean that there will be specific foods that you need to consume with relatively little leeway in variety. I am personally ok with this but I bet many would find it too boring/extreme. The carnivore diet actually isn't high protein, most of us do a ketogenic carnivore diet. Fatty meats with organs, butter, lard, dairy etc. Protein excess has too many negatives to be a worthwhile main calorie source. That is true. Pretty much all food sources in a carnivore diet increase anabolic processes like mTOR and IGF-1. The one benefit I see in this is a split between muscle mass and longevity/health. But from a pure longevity stand point it's definitely not the best solution. Why would that be? I understand fruitarians not doing well due to the insulin spikes keeping one out of ketosis longer but CR + ON on a raw carnivore diet with a ketogenic profile is a breeze (at least for me). It's a middle ground actually. There's plenty of downsides to consuming carbohydrates too. The main difference I see is that a carnivore diet will be more damaging to the body due to the stress of the anabolic effects while the carb/veg group will have more damage from inflammation and anti nutrients. Pick your poison I guess. Flaxseed oil does not convert to omega 3 in all people in reasonable quantities, this depends upon genetics (it also has the highest xenoestrogen content of any food on the planet). Also grass fed meat has a nearly perfect omega 6 to 3 ratio of 1:1. Consuming it raw would preserve more of the 3's that would otherwise be lowered by cooking/frying. I am lucky enough to live in Switzerland where I literally get my meat from the farmer next door. Egg yolks and fish roe Vitamin C is present in raw meat and organs. You might also find this interesting: https://zerocarbzen.com/vitamin-c/ Vitamin E is easy to get through raw milk. The removal of the milk fat in conventional milk removes the E and several other fat soluble vitamins. Vit K once again can be had from milk/dairy. Needs to be grass fed though. Milk again Iron is easy to get, either from organ meats or by drinking blood. Zinc sources are lamb, grass fed beef, dairy One thing you have to keep in mind when looking up nutrients online is that they will usually be talking about the nutrient content of the most common form of the food. Which for milk for example would be pasteurized, homogenized, defattened and maybe even UHT'd milk. This of course changes the nutrient profile quite drastically compared to raw milk. The same problem exists with meat, when you look up beef for example the majority of online sources will get their numbers from grain fed and cooked beef. Cholesterol numbers' impact should largely depend upon the type of cholesterol. The "bad" cholesterol is the oxidized kind, meanwhile unoxidized cholesterol is actually a ROS scavenger and highly anti inflammatory. http://www.hookandson.co.uk/Cholesterol/index.html
  5. nsTemples

    Any Downside for One Big Meal per Day?

    How many calories do you get from those meals? Weight loss is pretty basic, if you consume more calories than you use then they will likely be stored as fat. Apart from that there's some metabolic manipulation such as changing the calorie type you consume and so on. But first of all I'd look into your basic calorie intake. If you just end up consuming the same amount that is already making you fat in one meal than in two then there's no difference in the end.
  6. I have actually been following a mostly carnivore diet for a while now. The name is a bit misleading because most of us also consume dairy and eggs. I've been doing keto for a few years and have ever more switched into a carnivore pattern (just naturally craved it more, not following any "diet"). Then I recently started doing only one meal a day and now I also consume most of my meat raw after I learned about the detrimental substances that are created/increased through frying: Acrylamides, Polycyclic Aromatic Hydrocarbons (PAH's), Heterocyclic Amines (HCA's) and Advanced Glycation End Products (AGE's) and so on. It's true that the carnivore diet can be dangerous, you do need to consume organ meats and/or roe for example if you don't want to take supplements. Muscle meat nutritionally is not very useful. The dairy helps get in the RDA's for Vitamin K2, however only grass fed cows produce it so food quality needs to be a deciding factor. One thing to consider if you're trying to do this for longevity is that the meat and dairy will both increase IGF-1 which would be counterproductive for your goal. Personally I'm a hobby bodybuilder so the IGF-1 is fine for me since I prefer muscle mass. Ask away if you have questions.