After nearly 6 yrs of an animal-based diet, what happens to my blood glucose levels & immune system after I eat a half loaf of homemade French bread?

My whole life I've had issues w/ refined wheat that didn't reveal themself until I went animal based. My sinuses used to be chronically inflamed & I thought it was a coding error in my DNA.

1/4 Gluten problems are uncommon in Europe which led me to the belief that there's something wrong w/ American wheat. I tested that theory & made bread w/ French wheat, salt, water & yeast, which are the only ingredients allowed if it's to legally be called bread in France. No sugar!
2/4

Since the 1960s:

Obesity tripled
Diabetes quadrupled
Seed oil consumption quadrupled

Maybe we are too focused on sugar as the cause of all our health problems? #PUFAgeddon

Thread ⬇️

1/7 Many believe the food pyramid/the USDA dietary recommendations for a low fat diet led us to eat more low fat, ultra-processed foods & while that is true, this graph shows T2D popped onto radar abt 20 yrs before those things occurred. They are undeniable part of the problem.

2/7

Ya'll got your Super Bowl Sunday menu planned out yet? I'm not a snacker by any means but if snacksidents happen on SBS, I'll make sure mine are low carb! Some ideas ⬇️ and recipes in the thread.

Top to bottom, left to right:
Ground beef queso dip
Taco cheese bowl
Buffalo chicken dip
Jalapeño poppers
Buttery pork rinds w/ Old Bay
Wings
Meatloaf footballs
Maryland shrimp
Cheddaronies Queso dip:
ketocarnivore9.wordpress.com/2023/08/30/que…

I often get asked about my thoughts on cholesterol and saturated fat and whether its demonization is just. Well, I'm tired of digging through my bookmarks and photos and decided to compile a thread of what I often share. I'll pin this in my highlights.

1/15 The country that eats the most meat (saturated fat) lives the longest and the country that eats the least lives the 2nd shortest.

2/15

Did you know the average American eats 5-10 tablespoons of seed/veg oil per day.

For a year's worth (at 5 tbs per day), it requires:
36,135 ears of corn or
1,022,000 sunflower seeds or
228,125 grapes or
146,000 cups of brown rice

1/5 5 tablespoons of veg oil, which is high in linoleic acid, is 613 calories. Multiply that by 330 million Americans and that's 202 billion empty calories we are consuming every single day!

2/5

Bored with low carb? In no particular order, these are my favorite low carb/carnivore recipes and they are all available on my recipe sharing website:

I'll list the recipe for each one in this thread. 1/10 ketocarnivore9.wordpress.com
Pizzagna: 2/2 ketocarnivore9.wordpress.com/2023/03/18/piz…

What if your whole life you believed that PMS was exclusively a hormonal problem and then one day you went to visit the Maasai and learned that it didn’t exist there?

1/5 This is what nutritionist/researcher/author Mary Ruddick learned when she went to visit this indigenous African community whose diet mainly consists of milk, blood and meat.

2/5

Stalled on keto or carnivore? Here are a few tips that might get you going again:

1/7 1) Try a month of no dairy, not counting butter to cook with. This accounted for 300-400 calories a day I was eating that I didn't need and broke my one and only stall. Eat to fulfill hunger, not macros.

2/7

If I've ever had a dear diary dinner in my life this is it! 50-hour dry brined prime rib, cooked at 225° for a bit over 2 hours & seared in cast iron. I've never had anything better & it's not even close! #Carnivore #carnivorediet #Yes2Meat #RealFood #keto #ProperHumandDiet 20 minutes later…

There's many ways to boil an egg. Here's how I make perfect boiled eggs that are easy to peel, with a pot of water:

Step 1: Bring your pot of water to a full boil and gently set your eggs on the bottom of the pot. Then set a timer according to preference. (See 5/5 tweet)

1/5 Step 2: When the timer goes off, run cold water over your eggs and add ice to cool them quickly and stop them from overcooking.

2/5

Not a roast person but love ribeyes and saving money? With all the specials on rib roasts because of Easter, I thought now would be a good time to show you how easy it is to turn this roast into steaks with a bonus portion of ribs, with several measured but easy cuts.

1/4 Step 1: Remove the ribs. One easy cut will do it. Run your knife as close to the rib bones as possible. If you don't get it real close, don't fret because the bonus ribs will just be meatier. Aldi's supplier was nice enough to precut this one almost all the way down.

2/4

@Lenoreo7 @NewDawn7411 The do or die moment in my health journey was when I tried to walk 3 hilly miles on a hot day back in '18. 40+ pounds overweight, I was sweating donuts & my left arm went numb on the last hill. It scared me enough to try a week of #keto & the rest is #realfood history.
1/4 @Lenoreo7 @NewDawn7411 Why keto? I met a man from Virginia who was helping out in the restaurant I worked at. He randomly told me he lost 60 pounds in a year w/keto and it saved his life. I didn't think much of it until I had the mini-stroke. This is why I believe everything happens for a reason.
2/4

Want to learn how to spatchcock your chicken or turkey with 3 easy cuts? This makes dry brining easier as well as makes it cook faster and more evenly. ⬇️ Step 1: Get the bird on its belly so you can remove the spine. Start to the right off the spine and use a sharp knife or shears to go along the spine and thru the tiny rib bones. Then do the left side. Shears or scissors work great for this!

Tried to replicate the McGriddle experience and I failed... because this turned out even better considering each of these sandwiches packs a whopping 1 or 2g carbs each. #ketodiet #keto #LCHF
Recipe link for the cloud bread:⬇️ I doubled this recipe and baked it in a bread pan. It's 8 eggs separated, 4 oz cream cheese, 2 tsp cream of tartar, a little salt, sweetener (optional) and a half cup butter. Pro tip: cool bread in fridge/freezer to let it firm up!

Life's too short to eat a steak w/ a bad pan sear. Here's how to avoid that: (THREAD)

1) You need a good frying pan. Cast iron is the best bcz of how well it distributes heat. Stainless works decently. Pans w/ non-stick surfaces work ok but have debatable safety ratings.

1/6 2) Dry your steak and then season it with your favorite spices. I typically use just garlic powder and salt. Sometimes a seasoned salt and sometimes Canadian.

2/6