If you hate being bored, it means you’re a boring person.

The key difference between fermentation and rotting is whether the food is alive. Raw food ferments — its pH becomes more acidic, protecting it from necrosis bacteria. Cooked food rots — it’s dead, loses its enzymes, and turns alkaline, attracting necrotic bacteria that produce dangerous toxins. Fermentation is life continuing. Rotting is death consuming. Raw food turns sour — alive, self-protecting. Cooked food turns alkaline — dead, inviting decay and toxins. #raw #biology #bacteria

Now this is #raw grass fed grounded mutton, with raw beef bone marrow and smoked and then dried bacon with some dijon mustard. Even had 10g of frozen lamb liver with coconut aminos (instead of soy). The bacon was an eureka moment, because one of the bad things about bacon is the high AGEs you get from frying them. Dry them instead and they still taste great, they are still crispy but you avoid all the AGEs. This way of eating is oddly, more #antiaging and healthy than Bryan Johnsons ”million dollar” #vegan diet. Not only is he not considering glycation and AGEs, he’s ignoring all the anti-nutrients from plants that is stealing nutrition and bioavailability. #carnivore

Got a dehydrator and made some beef jerky. Was a little too tasty, 6h marination and 20h drying. Ate the whole thing in one day, was supposed to have saved some for later - damnit! 😅 #carnivore

Guess the future is already here, huh? #robots

A cheese and mustard sandwich you say? Look again, that’s a 24h sous vide roast beef slice with butter and mustard. #carnivore

Now on day 160 on #carnivore. Almost done half a year. You know, I worked at Diet Doctor for a couple of years, went to USA and filmed events about low carb health events. Tried for years to get a keto diet to work for me, but it never did. I thought I had some problem with consuming fat or something, cause I never had enough energy to fully work out in the gym and run and sprint. Even after trying for years. So I jumped off and paused low carb for many years. Tried carnivore twice and animal based once, but got such insane diarrhea I fainted from stomach pain two of those times. If I had only known... The third time I tried carnivore, I did it after reading Dr. Shawn Bakers book where he said to adjust slowly. Don't go cold turkey with carbs and veggies. So I transitioned eating veggies and some carbs each Sunday. Until I stopped after a month. No stomach pains or diarrhea. And getting enough energy, took time. Almost like you're training up your body slowly to work out on fats instead of carbs. The first times, I wasn't so fast or strong. One time, I even figured I need to carb up and did so once with rice porridge. Thinking I would have to do a carb up once a week into the future. But then, all of a sudden, when I didn't even expect it to ever happen, I felt I didn't need another carb up. Now the energy is here. And is non-stop. With OMAD that I started last week, my energy is crazy good all day. A little slower after the big meal, but that is fine. Half day was super focused, hard at work, anyways... Just wanted to tell this story, because this wasn't easy! But now I feel so happy that it is working. Why? Not sure, you just gotta have patience and trust the process. I guess it all comes down to reading. Getting the knowledge to understand our ancestors lived like this for millions of years over the ice age, eating mega fauna like bison and mammuts. How tribes like Masai, Inuit, Aboriginals thrived without metabolic disease, cancer and tooth decay. How Genghis Khans bloody army created the largest empire on Earth, on a carnivore diet while on horse back. How the Spartans became so incredibly strong. It was meat. It's not natural with this insanely sick society of obesity and sickness. Onwards!

14 Benefits of #carnivore

Created a Nostr article via Primal Studio. And yes, with some help from AI. Long articles is pretty cool! The Fountain of Youth Is Already Within Us:

The Fountain of Youth Is Already Within Us

We’ve been told to fear the very foods that built us.
This article explores how fasting, raw carnivore nutrition, heat, and movement re-activ...

”The Ice Age meant that only the fattest animals could survive the cold, providing early humans with access to high-quality animal fats. These fats are rich in the 20 and 22 carbon fatty acids, which are crucial for brain development and make up 90% of brain material in mammals. Contrastingly, plants produce predominantly 18 carbon fatty acids, which do not support the synthesis of these essential brain materials. This stark difference in available nutrients presents a clear explanation for the unprecedented growth in brain size during this period. Our brains continued to grow and evolve, fueled by the rich fats found in animal meat, up until about 12,000 years ago. It is at this point, correlating with the end of the Ice Age and a shift back towards agriculture and plant-based diets, that we observe an 11% reduction in brain size.” — Duru Bilimlier

Animal fats increase our brain size, veggies shrink them. #carnivore