Catelyn’s original success story is here – https://ketogenicendurance.com/2020/03/05/carnivore-diet-success-stories-withkat/
How would you describe your current way of eating?
I describe my current way of eating as animal-based.
- Various cuts of beef as base, 4-5 days a week (organic local pasture raised / we invest in 1/2 routing from nose to tail twice a year)
- The pasture raises lamb once a week
- Wild salmon/fresh whole wild sardines once/twice a week
- Eggs per day (our own pasture-raised corn / soy-free eggs)
- animal fat daily (our different sources are tallow/ iberico lard/ butter, ghee or bone marrow)
- Wild salmon roe, 1 tablespoon daily
- Oysters (1-2 per day)
- Liver/kidneys and other organs in our freezer, about 1 ounce/day
- real redmond salt
- San Pellegrino
- Well water with rare minerals
- plucking (organic seasoning)
- Organic mint coffee/tea
I limit chicken and pork, because I don’t digest them well. However I love the flavor and it’s fun to be creative in the kitchen. Occasionally I’ll have some smoked salmon.
I like the convenience of slow-cooking some cuts, but I also limit the consumption of slow-cooked meat because I don’t digest it well either. I’ve found some of the more stressed/collagenous parts to be really good when chopped/chopped when still frozen and eaten raw, or very thinly sliced and gently blanched and digestion is much happier that way 🙂
I do with the supplement Collagen On a weekly basis too, often on days I eat meat without any tendon or a lot of collagen tissue. I also add Calcium In the form of a weekly bone meal.
Since our first conversation I’ve run the lab several times and haven’t had any imbalances and all values are within range. That’s why I didn’t supplement with anything other than with Magnesium (Magnesium Glycinate/Magnesium Malate).
Other vegan/food experiences:
The plants I have added over the past year are blueberries, cherries, and seasonal cranberries and during the summer I sometimes add some watermelon. I also ate quite a few apples last fall since we have an apple tree! I don’t eat any of these on a daily basis, but in season, maybe once or twice a week in a small amount (a few berries up to a cup at most). I enjoyed the succulents they added during the warmer period of the year.
I’ve also tried different fermented foods, including kombucha and lactose-free sour cream. I’ve tried yogurt for the past year (both regular and raw organic, A-1, A-2, goat yogurt) but it’s still a source of food for me: I get acne, bumps on the back of my arms, and cravings within a day or two. 1-2 tablespoons of lactose-free sour cream does not have an exciting effect yet.
I’ve also tried raw honey and bee pollen (yes, we have our own), and although I digest them well and my blood sugar hasn’t gone too crazy (wearing CGM for a year makes it trackable), I didn’t feel any benefit from taking honey on a daily basis. On the other hand, a tablespoon of bee pollen has always given me an energy boost. I plan to enjoy the honey seasonally as the fruit.
What have you learned about nutrition over the past year?
Another year of meat/animal-based eating has really confirmed to me how settled I feel, how sustainable this way of eating is, and how empty these food choices are. I feel clean, nourished, satisfied and solid. I enjoy this way of eating and as it was a “diet” in the early months of experimenting in 2019, it really evolved into a lifestyle that I don’t even think about anymore. This is where I also see nutrition that goes beyond what we put in our mouths; Add in sunlight, sleep, movement, relaxation, play, connection,…..these are all ways to nourish our body, mind, and spirit and feel the effect of all the combined elements more powerfully than in all the years before the “carnivore”. Perhaps you have connected me more already, or perhaps all the elements can freely influence this physical being now feeding from nose to tail!
In the meantime, I’ve also watched many other people move on and realize more than ever how unique everyone’s journey is. There are a few principles that I think we can all benefit from when adapting to the way you eat meat, and the remaining bulk is very individual. Embracing these personalities and keeping a long-term perspective on what each individual would like to feel, I have found to be key keys to success to move towards this day in and day out. It’s not so much about “carnivores” as it is about letting go of what doesn’t fit and adding pieces that work
What health and fitness improvements, and/or setbacks have you experienced in the past year. What are your health and fitness goals for the coming year.
I’ve had a major setback over the past year due to Lyme + COVID. Neither of them really made me sick, but I had a moderately high body temperature for 13 months with a biweekly high of 102, extreme tiredness and brain fog. We finally found out the Lyme, I took the antibiotics and the fever went away. I am very grateful that I have kept myself well nourished during this time, which I have contributed to the “moderate” – though chronic – nature of my symptoms and the rapid improvement I currently feel. This year definitely affected my general fitness; I kept active every day as I continued to take care of our farm and our animals, which also kept me in close contact with the outside. But now that my energy has improved, I’m ready again to build up to higher intensity activities. I have a DEXA/VO2 max test scheduled for mid-June, so I’ll be setting more detailed goals after these results come in.
Anything else to add? And where can people follow your journey?
While I don’t use social media to specifically document my journey with carnivores, I support anyone who has questions or likes to bounce back about their journey and thoughts through their DM. Connect with Instagram through @healthcoach.kat and @horsepower.farm or book a session with me at MeetRx.com
Thanks for that meat!