Sama Hoole Profile picture
Nov 18 8 tweets 2 min read Read on X
Most people doing carnivore are over-salting, over-hydrating, over-proteining, and overcomplicating.

Here’s the uncomfortable truth about what you don’t actually need… and the one thing you do🧵 Image
1. Salt 🧂

Your requirement is zero. Meat provides all the sodium you need as long as you’re in ketosis (a low fluid state) and not padding potassium with vegetables.

When you cut carbs, your body flushes salt.

That doesn’t mean you need to cram it back in.

It means you need to step back and let the body regulate its new fuel state.

Trust me, hydration works better without you trying to finetune it.
2. Water 🌊

Chugging water like your life depends on it, will only dilute existing electrolyte levels and make you LESS hydrated.

Meat has water. Burning fat provides metabolic water (1 gram of water for every 1g of fat burnt).

Drinking to thirst will be more than enough to meet your needs. Don’t force it.
3. Protein 🥩

Sure, excess protein is never going to be turned into fat.

It’s also very unlikely to be turned into glucose.

But the issue with overdoing protein, is you’ll rapidly exceed your ability to utilise it, feel sluggish in the process from the digestive strain, and lose out of energising fat you could be eating instead.

There’s no evidence of any advantages of eating over 0.8 protein/lb of bodyweight. And your needs will be even lower on carnivore, since ketones spare amino acids from being used as energy.
4. Liver

Yes, liver is nutrient-dense.

No, you don’t need to eat liver to thrive on carnivore. Red meat and eggs will get you there just fine.

Sidestepping liver also lets you skip any risk of toxicity issues from having too much Vitamin A or copper.

There’s a reason our ancestors used to leave it for the dogs.
5. Fat (the one you do need) 🧈

This is the whole reason we are human, and our chosen evolutionary fuel source.

You need to chase it like the success of your diet depends on it.

Skimp on fat → crash, cravings, fatigue.

Fatty cuts aren’t cheating, they’re the cheat code.
Your ancestors weren’t measuring electrolytes, swallowing desiccated bull testicle capsules, while carrying around a gallon of water with them at all times.

They were just eating the damn mammoth.

Carnivore works because it’s simple.

Micromanaging just makes things worse.

Eat fatty cuts of red meat to failure, let the body handle the rest for you.
For a deeper dive into these carnivore dilemmas, I've written an article on how I arrived at these conclusions over my years on this diet.

fitawakening.co.uk/2024/12/20/wha…

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More from @SamaHoole

Nov 5
12 "healthy" food labels that are complete scams.

A quick guide to decoding the absolute bollocks written on food packaging.

When you see these labels, here's what they actually mean:

🧵 Image
1. "Made with Real Fruit!"

Translation: 2% fruit juice concentrate and 98% sugar, artificial flavoring, and seed oils.

They're not lying. There is real fruit. Approximately 0.3g per serving.

The other 99.7g is laboratory-synthesised garbage.

But the label shows strawberries, so it must be healthy.Image
2. "No Added Sugar"

They didn't add sugar. They added:

Maltodextrin (higher glycemic index than table sugar)
Fruit juice concentrate (pure fructose)
"Natural flavors" (chemical compounds)
Dates or agave (still sugar, different name)

No added sugar. Just added things that metabolise identically to sugar.

Marketing genius. Biochemical disaster.Image
Read 15 tweets
Oct 14
What your favourite fruits looked like in the paleolithic 🧵

Think modern fruit is "ancestral" and shaped human evolution?

Let's look at what they actually looked like before thousands of years of selective breeding. There's a good chance you won't recognise most of them. Image
BANANAS:

Modern bananas are seedless, sweet, and soft.

Wild bananas (Musa acuminata) were full of hard, marble-sized seeds with barely any edible flesh.

The fruit we eat today only exists because of cultivation starting around 8,000 BCE. Image
WATERMELON:

Wild watermelons were bitter, tennis ball-sized, and had hard white or pale green flesh.

The red, sweet flesh we know today is purely a product of selective breeding.

Ancient watermelons were essentially inedible. Image
Read 12 tweets
Oct 13
Modern veganism traces a direct lineage to 19th century religious health reformers who were absolutely convinced that eating meat made you masturbate.

This is not a joke.
This is not an exaggeration.
This is documented history, and it's spectacularly weird.

Enter the thread 🧵 Image
Enter Sylvester Graham, Presbyterian minister and inventor of the Graham cracker.

In the 1830s, he preached that meat, spices, and "stimulating" foods inflamed the passions and led directly to "self-pollution."

His solution? Bland vegetarian food. Salvation through boredom. Image
Graham wrote: "A man that lives on flesh, and especially one who uses stimulating condiments... will find it as impossible to govern his passions, as the wind to repress itself."

Basically, steak makes you horny, and being horny sends you to hell.
Read 12 tweets
Sep 22
You’ve been told meat clogs your arteries, plants give you everything you need, and oat milk will save the planet.

Here’s the reality behind 14 vegan myths that refuse to die. 🧵 Image
1. “You failed because you didn’t do it properly.”

When 90% of people “fail” veganism, maybe it’s biology rather than willpower that’s the issue.

A diet that only works with perfect planning, endless supplements, and saint-like discipline isn’t a solution. It’s survival cosplay.

Vegans often risk deficiency in B12, calcium, iodine unless supplemented.

PMID: 35010904Image
2. “Plants are complete protein sources.”

Technically true: plants contain all essential amino acids. The problem is amounts. Most are too low in leucine/lysine to trigger muscle protein synthesis.

That’s why plant protein has been shown to have a weaker MPS signal compared to animal protein at equal calories.

PMID: 31394788
Read 16 tweets
Sep 1
Why Beef Destroys Chicken: A Thread

1. Micronutrient density
2. Fat profile
3. Satiety
4. Evolutionary logic
5. Environmental impact
6. Animal suffering

7. Oh, and it actually tastes like food 🧵 Let’s break it down 👇 Image
1. Micronutrients

Beef provides 35-40% more iron, 4x the zinc, and up to 10x the B12 compared to chicken.

It also brings creatine, carnitine, and CLA…nutrients chicken is devoid of.

Translation: Beef revitalises you. Chicken leaves you deficient. You could never thrive on chicken alone.
2. Fat profile

Beef has 2-4% linoleic acid, regardless of whether it’s fed grains or exclusively grass.

Chicken has 20-25% linoleic acid. They’re fed grains, and they store much of it as grain oils.

Linoleic acid is inflammatory, an oxidative liability, and impairs your ability to burn off your fat stores. This is something you’ll want to be minimising.

Translation: Chicken is a vehicle for inflammatory PUFAs, and beef is just straight saturated and monounsaturated fat that the body is equipped to handle.
Read 11 tweets
Aug 31
‘High Protein’ is the new ‘Low Fat’ 🧵

Fat has been demonised.

Carbs have been demonised.

Protein is untouchable. And that’s why it makes for the perfect scam.

Allow me to unpack why high protein snacks and lean meats are all part of the grift. Image
In the 80s & 90s, “low fat” was the golden health label.

Snack bars, margarine, fat-free yoghurt…all marketed as slimming and heart-healthy.

Reality? It stripped real nutrition and replaced it with sugar & seed oils.

Today, the same grift is back with a new slogan: “high protein.”Image
CLIF Builder’s Protein Bar
– 280 cal, 20g protein, 29g carbs
– Protein from soy isolates (low bioavailability)
– Ingredients: soy protein, canola oil (Omega-6 bomb), sugar alcohols

Translation: A candy bar in gym shorts, laced with inflammatory oils. Image
Read 13 tweets

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