• 2 Posts
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Joined 17 天前
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Cake day: 2025年8月6日

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  • Thank you for doing that for me!

    have you been increasing physical activity in the different phases?

    Yes, I now walk about twice as much as I used to daily. Starting from being diagnosed with NAFLD I started running and morning calisthenics. Prior to that I used to swim every day, but Covid stopped that and I did not resume swimming after.

    have you been getting stronger? Any new PRs, or endurance changes?

    Yes, I’ve been gradually increasing the amount of daily calisthenics I do in the morning. Recently I’ve gone from about 25 push-ups a day to 35.

    do you have a standardized training program? Or was the effect all from diet?

    I do, I do about 30 minutes of calisthenics in the morning. The McGill Big 3, planks, pushups, and a bunch of stretches. I used to run every other day but have switched that out for more walking.




  • Based on your lipids before you started this eating pattern: improved, stayed the same, gotten worse ?

    I have yearly medical test records, which I have annotated. In the year prior to being diagnosed with NAFLD I tried going fully plant-based. Prior to starting carnivore, I only ate in a 8 hour window for about 15 years.

    2025/08/25 2025/07/22 2024/08/07 2023/08/25 2022/08/30
    Notes Today Start of carnivore Start of LCHF Keto Start of no refined carbs, no sugars NAFLD, start of no sugar
    Weight, Kg 59.1 63.6 66.9 76.3 78.2
    BMI 19.4 20.8 22.1 25.0 25.6
    Abdominal Girth/Height No data 0.43 0.49 0.49 0.54
    LDL, mg/dl 212 183 107 152 149
    HDL, mg/dl 66 63 61 55 48
    Triglycerides, mg/dl 98 66 58 112 181

    LDL has gone up progressively, but my lipids have improved in general. I’m curious about how they will look in a year on carnivore, then two years or three years down the line.

    Statins, CAC

    That’s a good idea. I’m slightly concerned about the radiation dosage so I’ll only do it if I feel like I’m at risk. I’ll definitely keep it in mind. I had no intention of taking statins at all, so I declined to do so in the nicest way I could.

    friend pushback

    Not really, they’ve seen my changes physically and have asked me how I did it. I’m still not sure how far I can go and not have them feel any social pressure. I will buy a couple CGMs!

    temptation

    I ate pizza, then had tiramisu for dessert and drank some wine last weekend and I definitely felt like I succumbed. The temptation is very real especially when it’s with people whose company I enjoy. I found myself making excuses to myself, such as “the pizza is more cheese than pizza, I’ll skip the crust” and other things like that.

    Bart Kay

    He’s my favourite of all the carnivore doctors when he’s not being a shock jockey! haha


  • In terms of emotional wellbeing, I feel really good. I’m not sure how to put it into words, but I find myself quicker to smile, for example.

    For physical wellbeing, besides the occasionally scratchy eyes in the morning (still no idea what it is but it doesn’t hurt, just odd to have dry-eye in summer) I’m the best I’ve been as well. I feel energized and vigorous, and I have a lot of energy. I can walk up the hill to work without any fatigue, whereas just a year before I’d feel a little tired by the time I reach the top. It’s a lot of little things.






  • I know that this is mentioned in videos from Low Carb Down Under by Dr Mason, among others, but for visitors just browsing the comments, I’d like to quote

    the section on relative risk of colon cancer when eating processed meat:

    Nevertheless, the IARC working group concluded that for every 50 grams of processed meat eaten, the relative risk of colon cancer was increased by 18% compared with those who ate the least processed meat. How does this compare with known carcinogens? The increased relative risk of lung cancer from smoking cigarettes is 1000–3000%. The increased relative risk of liver cancer from eating moldy grains contaminated with aflatoxin is about 600%. In fields outside nutrition, the usual threshold for confidence about relative risk is in the range of 200–400%. At the higher end of that range, one can be guardedly confident but “we can hardly ever be confident about estimates of less than 2.0, and when estimates are much below 2.0, we are simply out of business” (Shapiro, 2004); relative risk of 2.0 translates to an increase of 100%. So, an 18% increase equals a relative risk of 1.18, and this score falls substantially below the threshold that epidemiologists in other fields generally accept as worthy of further investigation.

    Another indicator of risk is the absolute risk, as opposed to the previously mentioned relative risk. The relative risk is a ratio of the disease rate in the group exposed to the highest amount divided by the rate in the group exposed to the lowest amount but this risk ratio does not reflect the absolute risk of a disease. The lifetime absolute risk of colon cancer in vegetarians is 4.5 out of 100; in people eating 50 grams of processed meat every day for a lifetime, the risk is 5.3 out of 100. These numbers are not statistically distinguishable in epidemiological studies.

    Emphasis mine.





  • Academy of Nutrition and Dietetics

    The association is funded by a number of food multinationals, pharmaceutical companies, and food industry lobbying groups, such as the National Confectioners Association. The Academy has faced controversy regarding corporate influence and its relationship with the food industry and funding from corporate groups such as McDonald’s, Coca-Cola, Mars, and others.

    During fiscal year 2015, the organisation received $1.1 million in corporate sponsorship’s from companies like General Mills, Coca-Cola and Pepsi Co via donations, joint initiatives, and programs.

    Emphasis mine. As always, it’s important to view all organizations in the context of their relationship with other larger and more influential organizations.