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So interesting, because so do I go in waves, and I know at times I’ve picked a single item and not been able to stop for a bit. Green peppers, milk, OJ, potato soup - oh, the oysters! That was horrifying.
There are things I eat a lot of that I never tire of, and then there are things that are love/hate for me. Right now I usually eat a green pepper a day, but at some point I will go OFF them, and not be able to eat them for a bit.
I don’t get stomach distress unless I have a stomach bug-type thing, or rarely after alcohol.
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For this, I’d go in the opposite direction and say that could be an indication of a toxicity build up. My wife is currently experiencing that: chilies set off an allergic reaction in her now whenever she consumes them in ANY quantity, to include things she ate very regularly. Dr Bill Schindler describes this phenomenon with many plants, especially if consumed without proper preparation, with spinach being one of the worst offenders, and his own personal experience with almonds. I actually experienced the same with almonds: having a spoonful of almond butter a day, at first having no reaction, then at one point having some GI distress, followed by one fateful spoonful one day where I lost the ability to breathe.
But for the food ruts, yeah, that speaks to me of the body seeking something and wanting a correction for it.
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I have found myself craving a club soda and lime a few times per week since going mostly beef and eggs. I’m not sure if my body wants some citrus or I just use it as an excuse to shoot some pool and hang out at the old dive bar to support my friend’s business while I’m abstaining from alcohol. His bottom line definitely took a hit when I cleaned up my diet.
The occasional concerned comments about my drink consumption rate are always amusing.
Beef and especially steak will never get old. Local grass fed ribeye is calling to me from my fridge right now.
Soon.
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Genuinely curious how the carnivore literature explains people who eat meat, fruits, vegetables, legumes, grains, nuts, fish, seeds and roots without any notable adverse reactions?
I’m not sure if or how they explain that one, but my great-grandmother drank massive amounts of alcohol without any adverse reactions. She lived to about a week shy of 100.
I seem to have inherited this iron constitution, at least with my body’s astonishing ability to handle alcohol and function well. It certainly exacerbates the problem of excess calories from drinking.
I just realized that my local steak challenge is a measly 64 oz. It looks pretty manageable. I think I may take a stab at local fame a’la The Great Outdoors. Bragging rights and hundreds of social media likes could soon be mine.
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Agree. Chicken and pork are less good, but always fine also. I can weary briefly of types of fish, and turkey is a 4-5 times a year thing for me at most.
I don’t know. Tomatoes, rice, potatoes - never get tired of. Could eat cauliflower every day, green beans most days. The things I go off are things like peppers and broccoli, generally speaking. The former I eat both cooked and raw, the latter only cooked. They’re both pretty heavy veggies, though, taste-wise as well as nutrients. But no discernible sickness for me. Just a “yuck” reaction that lasts for a bit, then goes away.
I similarly go through “yum” phases, where I want more and more of a thing, before finally getting sick of it.
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With your genuine curiosity, ever consider reading Paul Saladino’s book “The Carnivore Code?”
Alternatively, you could check out the works of Dr. Schindler that I just mentioned. He’s not a carnivore, but his analysis of ancestral methods of cooking is pretty illuminating.
This checks out to me. I find those two foods problematic for myself as well, especially when consumed raw.
Tomatoes, being a fruit, would make sense to me being a bit easier to handle. Same with rice being a grain and the potato being a tuber, although apparently the skin of potatoes can be problematic.
If you only have to eat the steak, that’s pretty clutch. These challenges get stupid because they’ll stack a bunch of sides alongside it.
It would appear that you need to down a couple of small sides as well, but I think a lean sirloin lends itself well to overconsumption compared to something fattier. They make a pretty decent steak at the restaurant, too.
I’m also ready to crush the Buffalo Wild Wings challenge. Their hottest sauce is pretty hot, but easily within my capabilities. If hot peppers are deadly somehow, I will retain my death wish.
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My dad’s a beef farmer - so, yeah. Agreed. Lol
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Given Paul’s reversal of the diet in his own life, no. I don’t see the point in buying his book.
May check it out, but hoping someone who already read it on the discussion board can explain.
Thai hot. Legit Thai hot.
I made the mistake, once. And I love spicy food.
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Ah, it’s still got quite a fair bit of awesome information in it, and is a great leaping off point for more. It’s similar to how I still enjoy Paul Carter’s earlier work, even if he doesn’t currently abide by it. And I still listen to the old Green Day albums, even though they’ve gone in a different direction.
But along with that, Paul is still pretty opposed to most plant foods. His exceptions tend to be in the realm of fruit, which is actually something he covers in that very book. And then honey, which is kind of in an interesting realm of the world of plants vs animal foods.
May check it out,
I hope you enjoy it dude! It should really satiate that curiosity. Bill is a really fascinating speaker.
Fair enough. I don’t see it the same as Green Day changing their sound though. More like the FDA recalling an approved medication after unrealized side effects begin showing up.
The history lesson alone would be interesting enough.
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As it relates to plant toxicity, I do not find that this fits. Paul hasn’t walked back his thoughts on that subject.
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Sometimes I run out of RAW garlic and miss a few days.
That’s the only food I want to eat DAILY!!!
I’ve now get several bulbs every trip, even if I already have a bulb at home.
Great movie
I just updated my journal. I’m telling ya the raw garlic…………
I’m not pushing it, just reporting the experience.
I’ve only ate about 1500 calories today, my lower back was very achy still from that 485 lift, it’s still strong and not pulled or anything, just achy as frack.
I ate some garlic pre workout, I did BORs warmups felt stronger than ever.
I ended up adding 5# to my 9-rep max and got 10reps plus added 10# to 1-rep max and I did that 3-times in order to get a good rep I was happy with.
I did belt up on both my PR sets which I don’t normally do, but today I felt I should.
Back feels great!
When I did that 485 over a week ago my lower Lats were immediately sore as frack and they took a long time to heal.
GARLIC POWER!!!
I’ll tell you though what makes me ach the most, I do calf raises with a weight belt for over 100reps working on 150#. I have a ladder leaned on my wall with a 100# plate in front of it. I keep my hands on the ladder for balance while I do the calf raises on the 100# plate with 100+ hanging by my waist, that chit makes my knees ach and my low back, but I need them, I have chicken sticks.