1/4 Not something I want to dwell on but I had a disclaimer in the tweet that said it depends on how meat is processed. For the study I was referring to, they did measure carbs in meat and there was daily ingestion of liver which will have lots of glycogen, as well as cholesterol
https://twitter.com/UKLowCarb/status/1372110949562384388
2/4 If the animals are slaughtered in the fasting state, then most glycogen will be depleted or used up to make lactic acid in rigor mortis (ATP depletetion) assuming they dont process it quickly. In modern day, I suspect glycogen (carb) content of muscle (i.e steak) is only 1-2%
3/4 For my own practice, I highly discourage "animal product" keto diets in my patients, simply because they already either have CVD or high risk for it, or genetic disorders that raise their LDL-C, and eating saturated fat and cholesterol is the worst thing they can do
4/4 Mediterranean diet is my recommendation all the way around- very palatable, social, lots of anti-oxidants, mostly plant based but includes meat but not too often. Its also very hard to get sick of it (pun 😀) and see-saw through life with different diets and weight issues
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