Based on the above definitions, most people eat a carnivorous diet. Many people call a hypo- or mesocarnivore diet (see definitions below) an omnivore diet, however our physiology is designed to preferentially obtain energy and nutrients from animal protein and fats.
We all have affinities to certain foods, often based on the typical diet our ancestors would have eaten over the last several thousand years - or more!
Even if you grew up with no sense of a connection to your ancestry, you are part of a chain. Your ancestors' DNA is within you, and whether you are aware or not, it could be affecting many of your choices. Your preferences and your dislikes may hail from distant ancestors you never met.
Whether you like or dislike pork, beef, fish or dairy foods is often heavily influenced by your cultural heritage, and mainstream teachings about what is a healthy diet.
Shipping foods everywhere has altered the natural, native diets of many people. Is this really ideal?
Centralizing food production, and shipping foods around the world may expand personal choices at the store, but it comes at a great cost to our shared resources, and the health of our topsoils.
Local brats cooked w/ cabbage & whole grain mustard, served w/ radishes ~ an Eastern European style meal that you can enjoy on a low-carb diet!
We eat mostly animal proteins and fats, and use vegetables and herbs like condiments, with small amounts of seasonal fruits, or other plant foods. Our diet is a higher protein ketogenic diet, with plants optional.
The Trust Your True Nature (TYTN) Low-Carb Diet is a flexible plan, with plant foods enjoyed or avoided, according to one's tolerance and tastes.
Learn to eat a customized low-carb diet, according to your needs and instincts!
We eat a high protein, low-carb diet ~ or what we have come to label a hypercarnivore diet, or a high-protein, ketogenic diet ~ because we feel much better eating this way!
We eat close to 30% protein, and 65-70% fat, with around 5% carbohydrates, roughly on average.
Studies do indicate that we need a higher protein intake as we age, because we become less efficient at utilization of amino acids and maintenance of lean muscle mass.
While many people who eat a low-carb diet, or ketogenic-diet fear eating high protein because protein can still cause insulin spikes, research indicates that this only occurs in a moderate to high carbohydrate fed state.
You can find presentations by Dr. Georgia Eades, Dr. Ted Naiman, and many other experts discussing various aspects of health and a low-carb, high-protein, ketogenic diet on DietDoctor.com. I highly recommend signing up to be a member as the website is chockfull of recipes and information, excellent interviews, and several great presentations, and short documentaries. You can try it out for free for one month.
Dr. Ted Naiman discusses the influence of high insulin levels in most diseases, from skin disorders like psoriasis, to obesity, diabetes, cancer, and even conditions like tinnitus! There are many more great lectures that will help you feel much more comfortable eating a healthy, low-carb, or hypercarnivore diet.
I've included two of his videos below.
Beef roasts are one of our primary hypercarnivore, low-carb diet staples. Slow roasted chuck roast is among our favorites. You can learn how to make perfectly cooked, tender slow roasted meats here. Don also has a few 'Slow Roast Sunday' videos on his Full Range Strength YouTube channel.
It's a great compromise from eating raw, as you still retain many of the nutrients when cooking meat to rare, or medium-rare at the most.
We make a big batch of bone broth every 2-3 weeks, and have a small bowl at least a few days or more per week. We also occasionally make big batches of naturally brined cabbage, and/or beets with red onions, which go great with roasted meats.
The Trust Your True Nature (TYTN) Low-Carb Diet approach inspires making choices instinctually, using your body as your guide. If you begin by eating a very simple, low-carb diet, you will be able to become more and more clear about which foods digest well and help you feel good, and which foods do not.
We also encourage people to eat according to what their great great grandparents, or even more distant ancestors would have eaten, as these earlier generations experienced much better health.
Don and I primarily consume red meat, along with some wild salmon or cod, poultry, and smaller amounts of pork. We also have eggs almost daily, often in the form of our Raw Eggnog.
Blending whole eggs, or egg yolks with heavy cream and a little water or even a little leftover brewed coffee, and a pinch of salt ~ along with an optional pinch of cinnamon, cocoa powder, vanilla, or stevia ~ is a super quick way to replenish amino acids and fatty acids, post strength training. Eggs are nearly equal in protein and fat, which is ideal.
We occasionally enjoy sausages, just as our own Hungarian and Polish ancestors did. The Okinawans, a population studied for being among the longest lived, had a saying about eating every part of the pork except the ears and the toes. (Videos we once watched about this are now conspicuously missing, or hard to find.)
Worried about cholesterol?
Don't be. It was never proven to be a factor that determined heart disease, however high cholesterol is a good tool for selling statins! Learn more by reading The Great Cholesterol Myth Why Lowering Your Cholesterol Won't Prevent Heart Disease - And The Statin-Free Plan That Will, by Stephen Sinatra.
Many of European descent included pork ~ raised naturally, not in artificial industrial settings ~ as part of their traditional diet. The ancient Celts highly revered pork, or wild boar.
Pork is high in vitamins that beef is lower in, such as B1, thiamine. Thiamine is used to help metabolize protein and fats, convert glucose into energy, and for maintaining healthy functioning of the heart and nerves.
Pork can be very lean, or very fatty, depending on the cut ~ same as beef. The fat from pigs is at least one third monounsaturated which you may not be aware of. Animal fat is not entirely saturated, however coconut oil largely is.
Pigs are ideal animals to have on a small farm. They eat up scraps and forage, and turn it into useable, nutrient-dense protein, and delicious cuts that are higher in fat, such as pork belly which is cured to become bacon.
As all things, when consumed judiciously with mindfulness, it can absolutely be part of a healthy low-carb diet.
I recently met up with a friend, and we shared an almond croissant, my one time favorite special pastry treat. Rather than feel guilty, or will myself to not want a food many deem as pure poison, my friend and I enjoyed it with our cappuccinos (made with half and half) as we celebrated Independence day, and having known each other since grade school!
Although red meat has also been under fire in the last several years, it is among the most nutrient-dense sources of nutrients for a regular staple.
Not too long ago, beef was the affordable, primary staple. Why? As Joel Salatin points out in his book, Folks, this ain't normal, until recently, grain was too expensive to produce. Grains were consumed only during celebratory occasions, or among the wealthy.
It took the convergence of cheap oil, government subsidies, and technology to allow a once very time-consuming and expensive process of growing grain to be suddenly available ~ on the cheap.
Once it was cheaper to produce and ship grain, cows which start on pasture were finished on grain, inside cement floored structures. Mono-cropping, tillage, and the use of synthetic fertilizers, herbicides, and pesticides replaced the traditional, integrative growing methods including rotational grazing that was once the norm across much of the country.
According to Joel Salatin:
"Actually, I don't think we should eat so much chicken. If you really want to do something environmentally healing, eat forage-finished beef."
"...One of the most poignant and active environmental decisions you can make is to patronize 100 percent grass-based herbivores: beef, dairy, lamb, chevon, yak, bison, deer, antelope, elk, moose...you get the picture."
Despite the popularity of low-carb diets, beef consumption has dropped dramatically over the last couple decades. We are doing our share to turn those trends around as hypercarnivores!
Don's excellent, well researched book will be available July 2018!
A low-carb diet has been proven to be a healthy diet, which I covered in part in Healthy Eating. I highly recommend the following books (in addition to the wealth of information from a wide variety of experts available on DietDoctor.com).
NeanderThin, by Ray Audette; Life Without Bread, by Christian B. Allan, MD, and Wolfgang Lutz, MD; and Good Calories, Bad Calories, by Gary Taubes. Why We Get Fat, by Taubes, along with Grain Brain: The Surprising Truth About Wheat, Carbs, and Sugar - Your Brain's Silent Killers, by David Perlmutter, MD, are also recommended.
You can also watch very interesting interviews and discussions with Dr. Perlmutter on YouTube, including this one discussing the ketogenic diet, carbs, and gut health.
In the videos below, Dr. Ted Naiman discusses what to eat and why a low-carb diet is better for weight loss and blood sugar balance. He explains the impact different foods have on insulin based on their glycemic index and glycemic load in the first video.
The amount of circulating insulin directly affects blood sugar balance. Insulin is a hormone that contributes to fat storage. Therefore, the more you consume foods which drive up the production of insulin ~ primarily carbohydrates ~ the more readily your body will store excess as fat, and make weight loss difficult while continuing to consume those foods.
The second video discusses which types of tests are the most important for determining your insulin levels, and overall health.
The main one being the ratio of your waist circumference to your height. Don discusses this here.
In summary, I once believed that eating a mostly plant-based diet was the healthiest diet. I have been a near life-long advocate of eating lots of dark leafy greens and vegetables ~ long before kale became a household name. While eating a so-called nutrient-dense, produce-rich whole foods vegan diet, we consumed dark greens and lots of other vegetables ~ DAILY!
Well, despite my good intentions, mineral deficiencies began to show up over time. Dry hair and skin, brittle nails, fatigue, and ongoing phlegm, congestion, allergies, bloating, constipation, and more.
Quite honestly, at this point, I could care less if I eat kale ever again. Considering it is actually more of a winter green, I may change my mind. My point being that I did a lot of research, and there are many who believe vegetables are not all that healthy. They all contain a certain amount of anti-nutrients, as these compounds help ward off pesky invaders.
Fruits are actually the part of a plant that a plant actually wants you to eat. I enjoy getting a little fruit, especially during the summer. Once it is cold out, my tastes will change. This is natural. Our ancestors would have certainly consumed what was available seasonally, including some delicious berries!
If you crave broccoli or kale, have it. If you don't, don't force yourself. Enjoy your diet, and enjoy your life!
A Strong Spirit Woman (or Man) decides what is right for her (or him), rather than letting others decide for her!
Do your research, pay attention to your body's cues, stay open, and question everything, including and especially your long held beliefs for which you are the most attached!
A low-carb diet can be modified in endless ways. Ditch the dogma! Make it work for you!
The Trust Your True Nature Low-Carb Lifestyle is available in print, Kindle and e-book versions. Look for the color versions if you want the delicious food photos included!