This video offers practical advice for individuals following the carnivore diet on how to navigate eating out at restaurants. It acknowledges the challenge that 99% of typical restaurant menu items contain carbs unsuitable for the carnivore diet but reassures viewers that social dining is still possible with the right strategies. The hosts emphasize a “progress over perfection” mindset, recognizing that when dining out, there may be some compromises since one cannot fully control ingredient preparation. They highlight six types of carnivore-friendly restaurants: Brazilian steakhouses, sushi restaurants, hot pot, Korean barbecue, BBQ joints, and fast food burger places, plus build-your-own bowl restaurants like Chipotle. Each restaurant type is discussed in detail, focusing on which menu items to prioritize, avoid, and how to modify orders to fit a strict carnivore or keto lifestyle. Additionally, they provide smart tips such as avoiding sauces with sugar, skipping deep-fried or breaded foods, and being realistic about dining out challenges. The video encourages viewers to focus on high-quality proteins, fat content, and asking servers questions when unsure about ingredients. Finally, the hosts call for viewers to subscribe and share their favorite carnivore-friendly dining options.

Highlights

• 🥩 Brazilian steakhouses offer the best carnivore options with steaks like rib eye, prime rib, and seafood towers, often free of carbs.
• 🍣 Sushi restaurants are carnivore-friendly if you stick to plain sashimi, avoiding sauces and glazes.
• 🔥 Hot pot restaurants are great for cooking plain, unmarinated meats and seafood in pure broth or water.
• 🥓 Korean barbecue allows for grilled fatty cuts like LA galbi and pork belly—avoid marinated meats and sugary sides.
• 🍖 BBQ joints are suitable if you avoid sauces with sugar and focus on dry-rub meats like brisket and ribs.
• 🍔 Fast food burger joints (like Wendy’s) can work if you order plain beef patties with cheese, no sauces, and no buns.
• ❗ Always avoid sugar-laden sauces, breaded or fried foods, and ask for ingredient transparency when ordering. Key Insights

🥩 High-quality protein and fat are paramount: Steakhouses and BBQ joints are ideal because they focus on pure cuts of meat, often grass-fed or premium quality, minimizing the risk of hidden carbs or fillers. The emphasis on fattier cuts helps maintain satiety and meet carnivore diet fat macros.

🍣 Sashimi simplicity supports strict carnivore adherence: Sushi restaurants can be surprisingly suitable if you stick to sashimi, avoiding glazes or sushi rice. However, higher-end sushi places may add sauces or flavorings, so simple, local sushi joints are often safer for diet compliance.

🔥 Interactive dining with hot pot and Korean BBQ encourages customization: These communal dining styles let you cook plain, unmarinated meats yourself, which reduces carb risk. Still, vigilance is needed to avoid pre-marinated or processed options hidden with sugars or starches like fish balls and certain broths.

❌ Sauces and condiments are hidden carb traps: Most restaurants use sugar in sauces (ketchup, barbecue sauce, marinades), which can sneakily knock you out of ketosis. Asking for sauces on the side or avoiding them altogether is critical for maintaining carnivore diet purity.

💡 Adapting fast food is possible but requires careful ordering: Despite a reputation for unhealthy meals, burger chains can fit the carnivore lifestyle if you stick to plain beef patties, bacon, and cheese, and avoid buns and sauces. This offers an economical, convenient way to eat carnivore on the go.

🎯 Adopting a ‘progress over perfection’ approach relieves stress: Since restaurants prioritize flavor (often through carbs, seed oils, and seasonings), perfection is unrealistic. Being flexible, asking questions, and removing unwanted items can help maintain the diet without anxiety.

⚠️ Expect restaurant variability and ingredient ambiguity: Dish ingredients and preparation methods can vary and occasionally include hidden carbs or non-carnivore elements. This reality means self-awareness, menu vigilance, and open communication with staff are necessary for successful dining out on a carnivore diet.

This video is a well-rounded resource for anyone looking to maintain a strict carnivore, keto, or animal-based diet while dining out, providing practical tips, restaurant recommendations, and realistic expectations for social eating success.

Summary

In this video, Robin Shea from Carnivore School of Results demonstrates how to prepare a delicious, oven-broiled ribeye steak using a cast iron skillet. Robin shares her experience of learning this simple yet effective cooking method and walks viewers through essential steps, tools, and tips to achieve a perfectly cooked ribeye with a beautifully charred crust and tender interior. The process involves preheating a cast iron pan in the oven, coating the steaks with tallow to enhance cooking and seasoning adherence, careful seasoning with salt and pepper, and precise timing for cooking based on steak thickness and preferred doneness. Robin also emphasizes practical advice on tool selection, oven cleanliness, and seasoning preferences, making it an approachable recipe for even novice cooks. The video concludes with Robin enjoying the steak with melted butter and finishing salt, while sharing her recommended cast iron cleaning technique to preserve the pan’s longevity without using detergents.

Highlights

• 🔥 Simple and quick method for cooking ribeye steak in a cast iron skillet inside an oven.
• 🥩 Importance of preheating the cast iron pan in the oven for perfect heat retention.
• 🧈 Using tallow or ghee over butter for high-heat cooking to avoid burning milk solids.
• ⏲️ Short, precise cook times (around 2.5 to 3+ minutes per side) for ideal medium-rare doneness.
• 🍽️ Use of sizzling platters with sizzle guards to reduce oven splatter and enhance presentation.
• 🧴 Avoiding detergents for cast iron cleaning; using specialized cast iron scrubbers instead.
• 🧂 Finishing touches with compound butters and finishing salts to elevate the steak experience.

Key Insights

🔥 Preheating Cast Iron Skillet is Crucial: The video stresses how important it is to have the cast iron skillet preheated in the oven at a high temperature (450–500°F), which ensures even heat distribution and optimal searing. This technique significantly improves the steak’s crust and overall texture.

🥩 Tallow vs Butter for Cooking Fat: Butter contains milk solids that burn at high temperatures, making it less ideal for searing. Tallow or ghee, due to their high smoke points and lack of milk solids, are better fats for starting the cooking process to achieve clean, consistent searing without smoke or burning.

⏳ Precision in Cook Time for Doneness: Medium-rare steaks should be cooked quickly at high heat — 2.5 to 3 minutes per side depending on thickness. The fast cooking retains juiciness and avoids overcooking, emphasizing the need for being attentive and ready to flip the steaks promptly.

🧂 Seasoning Technique Using Fat: Coating the steaks with tallow before seasoning helps salt and pepper to adhere better, enhancing flavor penetration. This method also helps form a better crust by promoting Maillard reactions during cooking.

🍳 Avoiding Overcrowding in the Pan: Placing only one steak per cast iron skillet avoids temperature drops and ensures proper heat exposure. Overcrowding leads to steaming rather than searing, which diminishes the crust and flavor development.

🧼 Cast Iron Care Without Detergents: The video highlights the importance of maintaining cast iron with non-soap scrubbers to preserve its seasoning. Avoiding detergent and aerosol sprays prevents damage to the pan’s natural non-stick surface and prolongs its usability.

🍽️ Presentation Matters: Using sizzling platters with a guard reduces oven mess and enhances the final dining experience by allowing steaks to be served sizzling hot—this adds sensory appeal and convenience during serving.

This content is highly valuable for anyone looking to master steak cooking in a home kitchen using simple tools and professional tips, combining culinary science with practical home cooking advice.

In this comprehensive and engaging discussion, Bella—the “steak and butter gal”—interviews Professor Bart K, a former health science lecturer and carnivore diet advocate, about the controversial topic of calories and weight management. Bart shares his academic background and explains why traditional nutrition science, especially the calorie-focused models, can be misleading and potentially harmful. He highlights the inaccuracies in calorie counting and the calories-in-calories-out (CICO) theory, emphasizing the complexity of human metabolism and energy expenditure, particularly the variability of basal metabolic rate (BMR). Bart advocates for a “species-appropriate” carnivore diet that is predominantly based on animal products, particularly from ruminant animals, with minimal carbohydrate intake reflecting human evolutionary history.

Bart explains that food energy calculated using bomb calorimeters does not accurately represent how the human body processes nutrients, especially proteins, challenging conventional dietary science. He delves into hormonal impacts on metabolism, illustrating how low-fat, plant-based diets can disrupt estrogen production and menstrual cycles, whereas carnivore diets can restore hormonal balance and overall metabolic function. The conversation advances to discuss practical fat-loss strategies contrasting energy restriction through calorie limitation and intermittent fasting protocols.

Bart shares his own experience using the Steak and Butter priming protocol, a high-fat and protein abundant diet followed by fasting phases, resulting in significant fat loss despite high caloric intake pre-fast. He also touches on the physiological benefits of dry fasting under supervision, such as metabolic water production, autophagy, and tissue repair, while cautioning viewers to undertake such regimes responsibly. The video closes with an invitation for viewers to join the February Carniv Challenge community for support and further learning.

Highlights

• 🔥 Calories-in-calories-out (CICO) is an oversimplified and often inaccurate model for weight loss.
• 🥩 A hyper-carnivore diet (80%+ animal-based foods) supports hormonal balance and metabolic health.
• ⚖️ Basal metabolic rate (BMR) is highly variable and adaptive, challenging calorie calculators.
• 🔬 The bomb calorimeter method for measuring food energy doesn’t reflect human metabolism.
• ⏳ Fasting—especially preceded by a nutritional priming phase—is an effective fat-loss strategy.
• 💧 Dry fasting can stimulate fat burning and metabolic water production but requires careful supervision. -🧬 Modern agriculture has introduced disruptive carbohydrates and sugars, unlike ancestral diets. Key Insights

🔥 The Flaws of Calorie Counting and CICO Model: Bart stresses that while gross calorie deficits (e.g., cutting 1000+ calories a day) can lead to fat loss, moderate calorie restriction often fails due to the body’s adaptive lowering of BMR. This homeostatic mechanism defends the body’s fat stores, debunking the simplistic energy-in-energy-out narrative. The takeaway is that calorie counting alone is insufficient without considering metabolic adaptations.

🥩 Species-Appropriate Diets Restore Metabolic and Hormonal Health: The carnivore diet, dominantly animal-source foods rich in fats and proteins, supplies essential nutrients that support hormone synthesis, in particular estrogen derived from cholesterol. Bart’s testimony and scientific explanations link plant-based, low-fat diets with hormonal disruptions, reinforcing the evolutionary basis for carnivorous diets in humans.

⚖️ Basal Metabolic Rate is Not Static but Adaptive: Standard online calculators provide rough estimates that do not account for dynamic BMR, which can slow down with calorie restriction or speed up with increased food intake. This adaptability explains the common frustration of weight-loss plateaus and underscores the body’s smart, defensive regulation of energy expenditure.

🔬 Misinterpretation of Food Energy via Bomb Calorimeters: Calories listed on food labels are derived from burning food in a calorimeter, an entirely different process than human digestion and metabolism. The body metabolizes proteins, fats, and carbohydrates through complex biochemical pathways not captured by simple heat combustion, rendering calorie values more conceptual than exact. This undermines the argument that weight change is a matter of thermodynamic law applied rigidly to human bodies.

⏳ Efficacy of Priming plus Fasting Protocols: Bart’s personal experience with the Steak and Butter priming protocol—eating excessive calories and then transitioning into fasting—resulted in fat loss despite the increased caloric intake. This supports the concept that metabolic conditioning and hormonal regulation play dominant roles in fat loss, more than calorie counting alone.

💧 Potential Benefits and Risks of Dry Fasting: Dry fasting, meaning avoiding food and water, can accelerate fat metabolism by promoting metabolic water production. However, it is a stressor requiring expert supervision due to risks of dehydration. Beyond fat loss, dry fasting may trigger autophagy, stem cell release, and tissue repair, indicating profound cellular-level benefits.

🧬 Anthropological Perspective on Human Diet: Human ancestors consumed predominantly animal-based diets with limited, fibrous plant intake for hundreds of thousands of years. Recent agricultural advancements introduced high-starch, high-sugar crops that are poorly tolerated metabolically, likely contributing to modern health epidemics. Returning to a carnivore-focused diet is argued to be more aligned with human biology.

This video provides a scientifically grounded yet accessible critique of popular nutrition paradigms like calorie counting and low-fat dieting, while advocating for evolutionary-informed dietary approaches and metabolic flexibility strategies such as fasting and priming. It combines deep academic knowledge with personable explanation and sound practical advice for those interested in effective fat loss and metabolic health.

The video transcript features a detailed conversation from The Metabolic Link podcast, hosted by Dr. Dominic Degastino, with guest Dr. Anthony Chaffy, a neurosurgeon and advocate for carnivore and ketogenic diets. The discussion centers on the metabolic advantages of plant-free ketogenic diets, highlighting their potential to reverse chronic autoimmune and metabolic diseases often regarded as irreversible by conventional medicine. Dr. Chaffy’s diverse background, including humanitarian work and professional sports, enriches his perspective on diet and health.

The episode revisits historical medical approaches to animal-based diets for conditions like diabetes and discusses biochemical benefits of ketones and low-carb, high-fat consumption for brain function and overall health. It challenges conventional views of autoimmunity, proposing that autoimmune symptoms may stem from plant toxins—specifically lectins—rather than the body attacking itself, citing research and clinical case studies. Patient anecdotes demonstrate significant symptom relief and reduced medication dependency through plant-free ketogenic diets.

The conversation broadens into evolutionary nutrition, questioning the efficacy of plant-based diets by examining the survival of indigenous Arctic populations on carnivorous diets marked by nutrient density and absence of plant anti-nutrients. The dialogue asserts that modern dietary guidelines have largely neglected the therapeutic potential of carnivore and ketogenic diets amidst rising metabolic illnesses.

Dr. Chaffy promotes “therapeutic carbohydrate restriction” as a practical approach, with the carnivore diet representing a more radical but effective method. The discussion underscores an ongoing paradigm shift emphasizing metabolic health and empowerment through informed dietary choices. Listeners are encouraged to join upcoming interactive sessions and explore further resources supporting these evidence-based methodologies.

Highlights

• 🥩 Dr. Anthony Chaffy advocates a plant-free ketogenic (carnivore) diet for reversing autoimmune and metabolic diseases.
• 🧠 Ketones and fat-based metabolism offer significant biochemical benefits for brain function and overall health.
• ⚠️ Plant toxins, especially lectins, may be key contributors to autoimmune symptoms, challenging traditional autoimmune concepts.
• 📜 Historical medical insights back animal-based diets for managing diabetes and neurological conditions.
• 🥶 Indigenous and Arctic populations thrived on carnivorous diets, highlighting evolutionary nutritional adaptations.
• 🔬 Therapeutic carbohydrate restriction and ketogenic approaches can reduce symptoms and medication dependence.
• 🎙️ The Metabolic Link invites audience participation in live Q&A sessions to deepen understanding of metabolic health.

Key Insights

🔥 Metabolic State Optimization through Non-Carbohydrate Metabolism: The discussion positions non-carbohydrate metabolism, driven by ketones and low insulin levels, as the optimal metabolic state for long-term health improvement. This metabolic shift underpins the therapeutic effects seen in ketogenic and carnivore diets, facilitating reversal of chronic diseases that conventional carb-heavy diets fail to address.

🌿 Reconceptualizing Autoimmunity via Plant Toxins: By referencing Dr. Freed’s 1991 research, the podcast challenges the widespread belief that autoimmune diseases are caused by the immune system attacking self-tissues. Instead, it suggests that plant-derived lectins provoke immune reactions damaging tissues, reframing autoimmune symptoms as potentially reversible by eliminating plant toxins.

🧬 Historical and Evolutionary Evidence Supports Carnivore Diets: Analysis of indigenous diets and human survival in extreme conditions (e.g., Inuit in the Arctic) demonstrates that humans have thrived on meat-centric diets rich in animal fats and proteins. This historical perspective argues against the modern assumption that plants are a necessary dietary component for optimal health.

🧪 Biochemical and Nutritional Superiority of Animal-Based Diets: Animal products provide unique essential nutrients absent in plants, such as certain vitamins (B12, D3) and bioavailable minerals, and are free from anti-nutrients common in plants, contributing to gut healing and improved metabolic function.

💡 Therapeutic Carbohydrate Restriction as a Spectrum of Intervention: The conversation frames dietary approaches on a continuum—from moderate low-carb diets (e.g., Mediterranean) to strict carnivore diets—highlighting that even partial carbohydrate reduction improves metabolic parameters, but more restrictive diets may offer superior results for autoimmune and metabolic disorders.

🩺 Real-World Clinical Evidence of Dietary Impact: Dr. Chaffy shares compelling patient case studies where carnivore or ketogenic diets led to reduced medication use and improved biomarkers in conditions such as multiple sclerosis, Hashimoto’s thyroiditis, and type 1 diabetes, reinforcing the practical applicability of these dietary strategies.

🌐 Empowerment and Education for Metabolic Health Management: The podcast promotes accessible, free medical education through the Metabolic Initiative platform, empowering listeners to take control of their health via informed dietary choices and encouraging interaction via live Q&A to support community engagement and personalized learning.

This comprehensive discussion challenges conventional diet paradigms by blending clinical experience, scientific evidence, and evolutionary biology to advocate for metabolic health through carnivore and ketogenic dietary approaches.

TLDR: This blog post explores the differences between prime and choice grade briskets through a blind taste test, revealing that prime briskets offer superior tenderness and flavor, justifying their higher price.

When it comes to beef, the distinction between prime and choice grade is well-known, but is it worth the extra cost? In this post, we will explore the differences between prime and choice briskets through a detailed cooking and blind taste test.

Understanding Beef Grades

Beef grades can be confusing, especially when it comes to briskets. The primary grades you will encounter in grocery stores are:

• Prime: The highest quality, known for its abundant marbling and tenderness.
• Choice: Slightly lower quality than prime, but still offers good flavor and tenderness.
• Select: Leaner than choice, with less marbling.

In addition to these, there are lesser-known grades like cutter and canner, which are not typically found in retail settings. The grading of beef is determined by several factors, including the amount and quality of fat, as well as the marbling within the muscle.

Preparing the Briskets

For our experiment, we will be working with one prime brisket and one choice brisket. The first step is to trim both briskets equally. While I am not a barbecue expert, I enjoy cooking in my backyard and have learned a few tricks along the way. All the trimmings will be saved for making delicious burgers later.

Trimming the Briskets

1. Trim the Prime Brisket: Start by removing excess fat while ensuring not to waste any meat. The trimmed fat will be saved for future use.
2. Trim the Choice Brisket: Repeat the same process for the choice brisket, ensuring both cuts are prepared in a similar manner.

At this stage, the two briskets look quite similar, but we will see how they differ once cooked.

Seasoning the Briskets

Next, we will season both briskets using the Holy Cow rub from Meat Church, applying a generous amount to each. No binder is used; instead, we let the natural juices of the meat help the seasoning adhere. After seasoning, both briskets will be placed in the refrigerator for a couple of hours to allow the salt to draw out moisture and enhance flavor.

Smoking the Briskets

We will be using a Traeger Woodridge Pro pellet grill with hickory pellets for smoking. Here’s the plan:

1. Set the Temperature: Preheat the smoker to 200°F.
2. Smoking Duration: Place the briskets on the top shelf for 12 hours, starting at 7 PM and checking them at 7 AM.
3. Wrapping: When the internal temperature reaches between 150°F and 160°F, wrap the briskets in butcher paper with a bit of beef tallow for added moisture.
4. Final Cooking: Continue cooking until the internal temperature reaches 203°F.
5. Resting: Once done, let the briskets rest in a cooler for at least one hour before slicing.

The Taste Test

After resting, it’s time to slice and taste the briskets. The aroma is incredible as we pull them out of the cooler. We will slice the choice brisket first, followed by the prime brisket. Each brisket consists of two portions: the flat cut (leaner) and the point cut (juicier).

Blind Taste Test

To ensure an unbiased evaluation, I will conduct a blind taste test. My child will mix the plates so I won’t know which is which. Here’s how it goes:

• First Sample: The first brisket is tender and flavorful. I enjoy this one.
• Second Sample: The second brisket has a drier and tougher texture.

After tasting both, I conclude that the first brisket is the prime, and indeed, I prefer it over the choice brisket. The prime brisket's tenderness and flavor justify the additional cost.

Conclusion

In this taste test, the prime brisket proved to be superior in both tenderness and flavor, making it worth the extra money. If you’re considering which brisket to buy for your next barbecue, I recommend opting for prime. The difference is noticeable and enhances the overall dining experience. Thank you for joining me on this culinary adventure, and I hope you find this information helpful for your next brisket cook-off!

This video transcript presents Nate’s compelling personal journey with the carnivore diet, highlighting his transformation from a lifetime struggle with obesity, inflammation, and chronic pain to significant weight loss, improved health markers, and a renewed sense of vitality. Nate details his history of unhealthy eating habits from adolescence through adulthood, including substantial weight gain driven by fast food, carbs, and sugar. After years of yo-yo dieting—primarily low carb attempts—he discovered the carnivore diet through friends and online influencers around late 2023. Since starting the carnivore diet in December 2023, Nate has lost 57 pounds in roughly six months, reduced inflammation and pain, eliminated cravings for sugary foods, and improved key health metrics such as blood pressure, A1C, liver function, and kidney function without medication. He emphasizes the psychological shift the diet brought by breaking his addictive connection to carbs and sugars, allowing him to eat normal-sized meals and stay full longer. Nate also touches on practical realities like grocery budgets, meal variety, and family dynamics, including trying to influence his wife’s eating habits and raising active kids. His story underscores the diet’s impact on his physical abilities and quality of life, inspiring those interested to try the carnivore lifestyle with a gradual approach to minimize adjustment symptoms. He maintains an active YouTube channel sharing his ongoing progress and support for others on similar journeys.

Highlights

• 🥩 Nate lost 57 pounds in 175 days on the carnivore diet, after years of ineffective low-carb attempts.
• 💪 Chronic pain, inflammation, and sugar cravings disappeared, drastically improving daily quality of life.
• 🩺 Blood work shows improved markers: normalized blood pressure, liver and kidney functions, and excellent A1C.
• 🧠 The diet reprogrammed Nate’s relationship with food, eliminating emotional and addictive carb consumption.
• 👨‍👩‍👧 Family is a strong motivator—Nate wants to stay healthy and active for his four children.
• 🛒 Grocery bills stayed manageable despite eating mostly meat, as sides and snacks were eliminated.
• 🎥 Nate documents his journey on YouTube and Instagram, encouraging others to try carnivore with proper preparation. Key Insights
• 🍖 Carnivore diet effectiveness for rapid, sustainable weight loss: Nate’s experience suggests the diet’s all-meat approach leads to spontaneous calorie control—without hunger or cravings—facilitating steady weight loss where low-carb diets previously failed due to cheat days and carb dependence. This highlights carnivore as a tool for breaking habitual carb addiction.
• 🔥 Inflammation and chronic pain can be reversed with diet change: Nate’s report of waking up pain-free after years of inflammation showcases how eliminating processed carbs and sugars can reduce systemic inflammation, a common underlying factor in obesity-related pain and joint issues. This emphasizes diet’s role as a natural anti-inflammatory strategy.
• 🩸 Improved clinical health markers challenge conventional cholesterol narratives: Despite elevated LDL cholesterol, Nate’s favorable HDL-to-triglyceride ratio and other normal markers illustrate the nuanced understanding needed in interpreting cholesterol on carnivore diets, challenging mainstream fears around high LDL without context.
• 🧩 Psychological benefits and the mental shift in food relationships are crucial: Success wasn’t just physical; it involved changing how Nate perceived food—no longer driven by cravings or “just one cheat” leading to a relapse. This psychological reset is key for long-term dietary adherence and improved well-being.
• 👨‍👩‍👧 Family and life stage are powerful motivators for health transformation: Nate’s desire to be healthy for his kids, especially a young daughter, provided meaningful motivation to sustain lifestyle changes. This underscores the importance of personal values in adherence to rigorous diets.
• 🛒 Practicality of carnivore diets for families: Contrary to assumptions that meat-heavy diets are costly, Nate found grocery budgets comparable since he eliminated processed foods, snacks, and sides. This real-world insight is valuable for those hesitant about cost.
• 📈 Community and social support aid success: Nate’s engagement with online influencers and sharing his progress on social media show how community connection provides accountability and encouragement, which are crucial in pioneering dietary changes.

This transcript offers a comprehensive perspective on the carnivore diet as a transformative lifestyle change delivered through a relatable story of struggle, perseverance, and success. Nate’s detailed health improvements and lifestyle adaptations provide valuable practical and motivational information for anyone considering similar diet changes for weight loss, health, and well-being.

The Low Carb MD podcast episode features Valerie, a guest who shares her remarkable transformation after adopting the carnivore diet, which significantly improved her mental and physical health. Valerie’s journey began with lifelong struggles with severe mental illnesses such as schizophrenia, anxiety, depression, anorexia, OCD, and self-harm, alongside chronic physical ailments like gut issues and osteoporosis. Conventional treatments and medications provided no relief and often worsened her condition. At age 45, Valerie discovered research about the link between nutrition and mental health and decided to try a ketogenic, then carnivore diet, emphasizing the intake of animal-based amino acids essential for brain function. Over months, she experienced a profound reduction in psychotic symptoms, including the disappearance of auditory hallucinations and cessation of self-harm behaviors.

The hosts, Brian and Tro, along with Valerie, highlight the shortcomings of conventional psychiatric care that often neglects nutrition’s crucial role, sometimes exacerbating conditions through processed foods and standard medications. The episode references the work of Chris Palmer and underscores the growing evidence supporting ketogenic and carnivore diets in alleviating severe psychiatric symptoms. Another guest recounts a similar health recovery after shifting from a restrictive vegan diet, plagued by oxalate toxicity and mental health decline, to a nutrient-dense, animal-based diet.

The conversation also addresses the skepticism and resistance from traditional medical professionals toward nutritional interventions, urging greater curiosity and openness in the medical community. Emphasis is placed on personal empowerment, holistic healing—including sleep, sunlight, exercise, and faith—and the necessity of individualized dietary experimentation. Ultimately, the episode delivers a powerful message of hope and empowerment, advocating for the transformative potential of targeted nutritional strategies in mental health recovery.

Highlights

• 🥩 Valerie’s carnivore diet reversed decades of severe mental illness and physical health problems.
• 💊 Traditional psychiatric treatments often failed Valerie, worsening her condition over 30+ years.
• 🧠 Nutrient-dense animal proteins support brain health and neurotransmitter function.
• 🔄 The ketogenic and carnivore diets may alleviate symptoms of schizophrenia, anxiety, and depression.
• 🚫 Medical professionals often remain skeptical of nutrition-based mental health therapies.
• 🌞 Healing is holistic, involving diet, sleep, sunlight, exercise, and faith.
• 🔍 Personal experimentation is crucial to finding effective dietary interventions for mental wellness. Key Insights
• 🧬 Diet-Brain Connection is Critical: Valerie’s recovery highlights how specific nutrients, especially amino acids from animal products, directly influence neurotransmitter production and brain function. This underscores the need to integrate nutritional psychiatry into mainstream mental health care.
• 🔄 Limitations of Conventional Treatments: Despite decades of medication and therapy, Valerie’s mental health deteriorated, illustrating the limitations and potential harms of standard pharmaceuticals without addressing underlying nutritional deficiencies.
• 🥩 Ketogenic and Carnivore Diets as Therapeutic Tools: These diets, emphasizing minimal carbohydrates and high-quality animal fats and proteins, show promise in stabilizing mental health by reducing inflammation, regulating neurotransmitters, and improving gut health—all factors linked to psychiatric symptoms.
• 🤝 Holistic Approach Facilitates Sustainable Healing: Healing isn’t just about food; adequate sleep, regular exercise, sunlight exposure, and spiritual wellness create synergistic benefits, fostering overall resilience and recovery.
• 🧪 Importance of Individualized Nutrition: The story stresses that no one-size-fits-all solution exists, urging patients and clinicians to experiment carefully and personalize dietary choices to optimize mental and physical well-being.
• 🚫 Skepticism Limits Progress: The dismissive attitude of many medical professionals toward dietary approaches reflects a gap in medical education and a cultural reluctance that slows adoption of effective alternative therapies.
• 🌟 Empowerment Through Knowledge and Agency: Valerie’s journey exemplifies how gaining knowledge about diet’s role in health can empower patients to take control of their healing, offering hope where traditional medicine might have failed.

This episode underscores the transformative potential of nutrition in mental health recovery, advocating for increased awareness, openness, and patient-driven exploration of dietary strategies to complement or enhance conventional treatment approaches.

Dr. Rob Cyus, also known as the “carb addiction doc,” discusses the complexities of the carnivore diet, particularly when it “goes wrong” over time. While the carnivore diet is praised for its rapid benefits in improving insulin resistance, weight loss, reducing inflammation, and mitigating chronic diseases, prolonged adherence can result in metabolic issues in certain populations, primarily those genetically predisposed to insulin suppression. He differentiates between a strict pure carnivore diet (consisting only of animal products) and a carnivore-based diet (which may include small amounts of plant-derived foods like avocado and coffee). Dr. Cyus emphasizes that human nutritional biology is dynamic, and insulin plays a critical role in maintaining metabolic health. Long-term carnivore dieters can experience insulin suppression due to downregulation of GLP-1 hormone, leading to impaired glucose disposal, elevated blood sugar, triglycerides, testosterone reduction, muscle loss, and increased cardiovascular risk, particularly in a subgroup known as lean mass hyperresponders (LMHRs). He presents ethnogenetic differences in metabolic responses—Eskimo (obesogenic), equatorial (diabetogenic), and subtropical (healthiest) phenotypes—to explain varied risk profiles. Importantly, Dr. Cyus stresses regular monitoring of blood work and advanced cardiovascular testing (like CTA scans to detect soft plaque) for those on long-term carnivore diets. He suggests cautious reintroduction of pure carbohydrates (not plants) and the potential use of micro-dosed GLP-1 medication to restore insulin function in insulin-suppressed individuals. Overall, he advocates for a responsible carnivore approach with individualized monitoring to prevent long-term harm while enjoying the benefits of the diet.

Highlights

• 🥩 Carnivore diet offers rapid benefits for insulin resistance, weight loss, and inflammation reduction.
• ⚠️ Long-term pure carnivore diet may cause insulin suppression and metabolic disturbances in some people.
• 🧬 Genetic body types (Eskimo, equatorial, subtropical) influence individual response and cardiovascular risk.
• 🔬 Advanced cardiovascular imaging like CTA is crucial for detecting soft plaque in long-term carnivore dieters.
• 🍚 Reintroducing low-dose pure carbohydrates can help restore insulin function in insulin-suppressed individuals.
• 🩸 Monitoring blood work and hormone levels is essential for safely following a carnivore or carnivore-based diet.
• 💡 Insulin suppression leads to muscle loss, increased blood sugar, and higher cardiovascular risk despite high LDL. Key Insights
• 🔥 Insulin suppression as a metabolic inflection point: The carnivore diet initially improves insulin sensitivity but over time may push certain individuals into a state of insulin suppression due to downregulated GLP-1 signaling. This leads to impaired glucose disposal, increased blood sugar, and risk factors for cardiovascular disease despite continued dietary adherence. This dynamic illustrates that metabolic health is a moving target requiring ongoing assessment.
• 🧬 Ethnogenetic variation shapes diet outcomes: Dr. Cyus explains three major body types shaped by evolution—Eskimos with high insulin production and fat storage capacity, equatorial populations with low insulin capacity prone to blood sugar spikes and cardiovascular disease, and subtropical populations with more balanced metabolic and hormonal profiles. These differences profoundly affect how individuals tolerate a carnivore diet and their risk of complications, underscoring the need for personalized nutrition.
• 💔 High LDL is not the sole cardiovascular risk factor: The Feldman lean mass hyperresponder studies highlighted that LDL levels alone do not predict cardiovascular risk in carnivore dieters. Instead, rising soft (non-calcified) plaque detected by CTA scans and insulin/glucagon imbalance are key indicators. LDL must be interpreted contextually, especially when accompanied by signs of insulin suppression.
• 🥚 Distinguishing pure carnivore from carnivore-based diets aids flexibility: While pure carnivore excludes all plant foods, the carnivore-based approach allows limited plant foods (coffee, avocado) without losing benefits. This distinction provides more tailored options to prevent or correct metabolic side effects without abandoning the core benefits.
• 🍚 Controlled carb reintroduction is a therapeutic strategy: Slowly adding pure carbohydrate sources like milk, honey, or small amounts of starch can reactivate GLP-1 release and insulin signaling, restoring metabolic balance. This is supported by studies like Isabella Cooper’s work showing better insulin/glucagon dynamics and endurance performance in low-carb athletes who consume modest carbs.
• 📊 Comprehensive monitoring is critical: Beyond standard blood work, methods like extended oral glucose tolerance tests and CTA scans for soft plaque are vital for early detection of metabolic shifts and cardiovascular risk, especially in long-term carnivore followers. Personalized, expert interpretation of these tests enables timely interventions to prevent irreversible damage.
• ⚖️ Hormonal interplay affects muscle mass and overall health: Insulin regulates testosterone production through aromatase activity; suppression of insulin during extended carnivore diets can lower testosterone, causing muscle loss and fatigue despite high protein intake. This paradox leads to a vicious cycle of increased lean protein consumption worsening insulin suppression, highlighting the complexity of hormonal regulation under extreme diets.

Dr. Cyus urges carnivore dieters to balance enthusiasm with responsibility, monitoring their metabolic health closely and being open to dietary adjustments or medical interventions to maintain long-term wellness. His pragmatic approach blends scientific evidence with evolutionary biology and clinical experience to guide those seeking the benefits of carnivory while avoiding its pitfalls.

Summary

The video transcript details the process of making carnivore cinnamon rolls from a recipe featured on page 78 of the creator’s book. The method involves using shredded mozzarella cheese (freshly grated or pre-grated), cream cheese, eggs, and pork panko (pork rind crumbs) as the base ingredients. The dough is a twist on classic fathead dough adapted for a carnivore diet by substituting almond flour with pork panko. The creator discusses the pros and cons of using pre-grated versus freshly grated cheese, and explains that though pre-grated cheese contains anti-caking agents, it is still convenient and yields good results.

Additional insights cover the optional use of sweeteners like monk fruit and alulose, which were not included in the original recipe but can be added based on tolerance and preference. The dough preparation involves microwaving the cheese and mixing it with other ingredients to form a pliable dough, which is then rolled out, brushed with buttery cinnamon (and optionally sweetener), rolled up, cut into slices, and baked. The baking is done at 350°F for 35-40 minutes, ideally using an oven or air fryer on a baking setting.

After baking, a cream cheese frosting made with cream cheese, butter, vanilla, and optional sweetener is prepared to complement the cinnamon rolls. The creator discusses texture differences based on cheese types, troubleshooting common dough issues such as crumbly or greasy dough, and emphasizes enjoying the recipe within the carnivore or keto lifestyle. The video closes with a tasting, encouragement for viewer interaction, and an invitation to submit recipe requests.

Highlights 🧀 Use of freshly grated vs. pre-grated mozzarella cheese and their effects on dough texture 🔄 Substitution of pork panko for almond flour to keep the dough carnivore-friendly 🍯 Optional sweetener addition (monk fruit, alulose) discussed for taste preferences and dietary considerations ⚠️ Tips on dough microwaving times and troubleshooting crumbly or greasy dough issues 🍳 Detailed step-by-step process of making dough, rolling, layering with butter and cinnamon, baking, and frosting preparation 🔥 Baking instructions using either an oven or air fryer at 350°F for 35-40 minutes 👍 Final tasting impressions and encouragement for community engagement and recipe requests Key Insights

🧀 Cheese Choice Impacts Dough Consistency: Freshly grated mozzarella tends to be wetter compared to pre-grated, which contains anti-caking agents like potato starch. The wetter cheese might affect moisture content but does not hinder the final dough’s success if managed correctly. This insight highlights the balance between convenience and ingredient purity in carnivore and keto cooking.

🔄 Pork Panko as a Carnivore-Friendly Flour Substitute: Pork rinds crushed into “panko” serve as an effective flour alternative for carnivore recipes, substituting for almond flour typically used in fathead dough. This substitution is critical to maintain the strict carnivore diet, though the creator notes a slight flavor difference compared to flour alternatives.

🍯 Sweetener Usage is Optional and Context-Dependent: The recipe originally excludes sweeteners to keep it pure carnivore, yet acknowledges that monk fruit and alulose can be added to suit family preferences. The creator cautions about possible digestive effects and cravings triggered by sweeteners, advising mindful usage.

⚠️ Microwaving Technique Requires Precision: The dough-making process involves microwaving the cheese in intervals, stirring frequently to avoid overheating or drying out the dough. Inconsistent microwave power may cause dough not to come together properly, which is a common troubleshooting concern for viewers, indicating variations in kitchen equipment affect recipe outcomes.

🍳 Versatility of the Dough: This carnivore dough is not only used for cinnamon rolls but also for pizza crusts, corndogs, and bagels, demonstrating its multipurpose functionality in a low-carb, carnivore kitchen.

🔥 Baking with an Air Fryer Works but Needs Adjustment: Baking the cinnamon rolls in an air fryer is a viable alternative to an oven, though the creator notes differences in texture and final appearance, suggesting the need to experiment with local kitchen tools for optimal results.

👍 Reabsorption of Butter and Browning Effects: After baking, the excess butter expelled from the dough is mostly reabsorbed as the rolls cool, enhancing moisture and flavor. Despite a sometimes uneven appearance, the rolls still deliver rich taste and texture, emphasizing that aesthetics matter less than flavor.

This video presents a practical, nuanced approach to carnivore baking, highlighting ingredient adaptations, preparation techniques, equipment considerations, and personal taste preferences essential for replicating the recipe successfully.

Nicole and her husband John experienced a transformative health journey after adopting a carnivore diet, culminating in a remarkable medical breakthrough in April 2025 when Nicole’s tumors vanished completely. This life-changing result came after about 16 months following a strict carnivore lifestyle, inspired initially by relatives in Queensland who had shown significant health improvements on the same diet. John, who had struggled with type 2 diabetes and sedentary fatigue, lost substantial weight and gained increased energy and mental clarity. Nicole’s battle was far more complex: she faced multiple cancer diagnoses since her teens, including aggressive ovarian cancer that led to extensive treatments and exhaustion. After adopting the carnivore diet—eliminating all plant-based foods, carbohydrates, and sugars—her health improved dramatically. Within six months, her tumor size reduced by 80%, and ultimately, doctors declared her cancer-free.

Nicole’s journey underscores the powerful role nutrition can play in healing, paired with relentless resilience and family support. Her experience has inspired others, including her oncologist, to reconsider dietary paradigms and explore carnivorous eating. She advocates for at least 30 to 90 days of trying this diet for profound health benefits, even for those without serious medical conditions. Nicole and John highlight the simplicity, satisfaction, and community connected to the carnivore lifestyle, emphasizing intermittent fasting and nutrient-dense meals as keys to sustained well-being. Their story is a hopeful and passionate testament to overcoming medical adversity through dietary transformation and social support.

Highlights 🔥 Nicole’s tumors completely disappeared after 16 months on a carnivore diet. 🥩 John lost significant weight and reversed symptoms of type 2 diabetes. 🩺 The carnivore diet helped reduce Nicole’s tumors by 80% in just six months. 🌟 Nicole’s oncologist adopted a similar diet after witnessing her progress. 🥚 They practice intermittent fasting and enjoy simple, hearty meat-and-egg meals. 🤝 Family and friends are inspired and adopting carnivore lifestyles themselves. 💪 Nicole encourages trying the diet for 30-90 days to experience health improvements. Key Insights

🥩 Diet as Medicine: Nicole’s story exemplifies how strict dietary interventions, such as a carnivore diet, can produce extraordinary health outcomes, particularly when conventional treatments plateau or fail. The near-complete remission of tumors highlights nutrition’s therapeutic potential beyond standard medical approaches.

⚖️ Weight and Metabolic Health Improvements: John’s experience with weight loss and enhanced mental clarity illustrates how cutting processed foods and carbohydrates can effectively manage metabolic diseases like type 2 diabetes, driving home the impact of whole-food, animal-based nutrition.

🧠 Mental Clarity and Energy Gains: Both Nicole and John noted improvements in cognitive function and energy, suggesting that carnivore eating may stabilize blood sugar and reduce inflammation, leading to better brain function and vitality.

🌱 Breaking Dietary Dogma: Nicole discusses overcoming generational fears about fats and meat, spotlighting the challenge of redefining deeply ingrained nutritional beliefs. This shift is critical for broader acceptance of alternative diets and improving population health.

👩‍⚕️ Influence on Medical Professionals: Nicole’s oncologist, who battles an autoimmune disease, adopting the carnivore diet underscores a growing curiosity and openness among healthcare providers to explore non-traditional, diet-centered therapies.

🤗 Community and Support Systems: The couple’s active participation in carnivore diet communities provided motivation and encouragement, demonstrating how shared experiences and peer networks foster adherence and success in lifestyle changes.

⏳ Simplicity and Sustainability: By eliminating calorie counting and complex meal planning, the carnivore diet offered Nicole and John a straightforward, satisfying lifestyle that supported their health goals and was maintainable over the long term—even during travel.

Nicole and John’s story powerfully conveys that dietary change, partnered with emotional resilience and social support, can be a game-changer for chronic illness and overall wellness. Their experience encourages openness, experimentation, and hope for those encountering similar health struggles.