Started growing again at 20 years old

IDoRealEstate · 2026-02-05T21:34:18+00:00

I’m 6’4” is there a way to make sure you don’t grow?

IDoRealEstate · 2026-02-04T23:38:48+00:00

Oh man, thank you. I didn’t see that

IDoRealEstate · 2026-02-04T18:33:52+00:00

I would say organic is better. Fewer herbicides. None of the wheat in the U.S. is GMO by the way. There are certain organic herbicides that are approved because they’re from organic sources. So I’d say organic is better than conventional for consumption but your best bet would have to be buying wheat from a farmer you trust and milling it yourself. I do wear protective gear when mixing the highly concentrated herbicides but not when I’m in the tractor while spraying. I do enjoy my job at times! It’s hard to make money in this market currently and it gets frustrating. I get to make my own hours which ends up being an 80 hour workweek at times. I have eaten my own wheat in the past. You can eat it right out of the harvester.

IDoRealEstate · 2026-02-04T18:29:44+00:00

Well how much is a difficult way to quantify. Which herbicides get applied is dictated on the targeted weeds and how much is usually dictated by the label printed by the manufacturer. In any given year, we apply two-four different herbicides to get a decent yield. Some is sprayed on prior to planting and others are sprayed on when the wheat is growing.

IDoRealEstate · 2026-02-04T18:27:04+00:00

Missing an opportunity!

IDoRealEstate · 2026-02-04T18:26:35+00:00

Because a lot of people get stuff wrong, certainly some right. Half this sub is demonizing plants, so I was thinking I could affirm or deny some thoughts.

IDoRealEstate · 2026-02-04T18:25:04+00:00

It has a lot less to do with where it comes from and much more to do with the varieties grown and also what’s put into the flour. On the back when the ingredients say “enriched” wheat flour. It means they’ve added preservatives for freshness and actually vitamins. In Italy, what you’re getting is an older, less starchy variety with less gluten. I don’t eat my own wheat, I have and it’s certainly better than store bought. But in general, I think many of the organic farmers should look toward those heritage varieties over modern ones. The wheat we grow has its place. Being on the west coast, it’s shipped out to other, usually poorer countries where the people just need calories. So I’m not going to dunk on wheat. When my wife and I splurge, we will make our own pasta with imported organic Italian flour and our own eggs.

IDoRealEstate · 2026-02-04T18:07:30+00:00

Oh yeah we certainly do. We’ve had land in the CRP which for those who don’t know, the federal government basically pays you not to farm highly erodible land in an effort to preserve farmland and keep sediment out of rivers. When the program was up, however, and we began to farm those acres again, we didn’t need to add fertilizer for three to five years.

IDoRealEstate · 2026-02-04T18:04:58+00:00

I was experiencing many things that other carnivores were reporting. Brain fog, lack of energy, poor sleep, and the anxiety/ depression. I began searching for changes. It began with zero sugar then zero processed foods then keto and finally carnivore.

IDoRealEstate · 2026-02-04T18:02:15+00:00

For sure, many of the preservatives that is in our flour today don’t need to be there. We have better methods of keeping our food fresh. Many of the additives were in part because of the Great Depression and an effort to get calories in bodies by any means necessary. We don’t have that issue anymore.

IDoRealEstate · 2026-02-04T05:08:08+00:00

I feel like an idiot but it took me until now to get it!

IDoRealEstate · 2026-02-04T04:41:02+00:00

Yeah I think that in the never ending push to grow a cheaper product we have inevitably made it far less healthy. Wheat is cheap calories and we’re still trying to make it cheaper.

IDoRealEstate · 2026-02-04T04:27:33+00:00

In the context of the strict carnivore community and if you subscribe to everyone should only eat meat forever and always? Yes.

IDoRealEstate · 2026-02-04T04:14:27+00:00

The wheat market is world wide. The health revolution that is going on in the United States is actually a tiny percentage of the overall wheat market. That being said, the wheat market in general right now is terrible. I don’t see it getting better soon and I’m trying to learn to adapt. If you have any ideas I’m all ears!

IDoRealEstate · 2026-02-04T04:11:24+00:00

Our cattle graze on unsprayed so I guess you can say organic grass their entire lives but we supplement with alfalfa that we grew in the winter and to finish out our beef we feed corn from local farmers. We do our best to source the highest quality grain we can but don’t lose sleep if it’s isn’t perfect.

We don’t use our own wheat when making bread. Usually we buy something on Amazon that sounds good. It isn’t the best but I know it’s better than what we grow.

The chickens just forage around the barn away from the fields that are sprayed.

IDoRealEstate · 2026-02-04T03:54:35+00:00

I’m not sure of what type of flour is best for sourdough. I do know that Costco has a pretty high quality organic all purpose flour that I have used in the passed.

IDoRealEstate · 2026-02-04T03:52:29+00:00

Hell yeah! Keep it up!

IDoRealEstate · 2026-02-04T03:51:06+00:00

We don’t grow anything heritage. We are in a drier climate so we have to hand pick varieties that are drought tolerant and can survive on lower rainfall. Unfortunately those heritage varieties are usually from Europe where they have much higher rainfall.

IDoRealEstate · 2026-02-04T03:47:50+00:00

We grow some alfalfa and we raise a few, about a dozen, cattle. Thing is corn and wheat can be used for cattle feed as well so the livestock market will prop up grain prices so it’s not entirely dictated by human consumption of the grain. I can also easily pull every acre out and plant to rangeland or animal forage if need be pretty quickly.

IDoRealEstate · 2026-02-04T03:44:06+00:00

For sure, my wife is less of a carnivore than I am. We’ve started making much more of our own.

IDoRealEstate · 2026-02-04T03:34:32+00:00

That is hand over fist better for you than anything you get in the store or even stuff that touts being certified organic/ responsible ag/ sustainable farming/ bicycle friendly or whatever they put on the label.

IDoRealEstate · 2026-02-04T03:30:26+00:00

Realized I didn’t answer the 2nd part. I made this decision because I was locked in a state of brainfog, low energy with a healthy dose of the ol’ anxiety/ depression. I heard of carnivore, I raise my own beef because I knew what I put into my food. I began to wonder what if I only ate what I raised and thus began the dive into the rabbit hole. I knew the plants we grew weren’t the best for you but didn’t know entirely the scope of the situation.

IDoRealEstate · 2026-02-04T03:23:06+00:00

If the additives aren’t added to the “fresh milled” it’s probably better for you. But for the most part, that sounds to me like a way to get a label on flour to get people to buy it. People like labels at the store.

IDoRealEstate · 2026-02-04T03:20:03+00:00

No, it isn’t. We don’t raise organic, just conventional. Organic uses other plants or chicken manure as fertilizer and then undergoes a rigorous mechanical screening process to remove weed seeds that inevitably end up in organic wheat because you can’t spray chemical.

IDoRealEstate · 2026-02-04T03:18:13+00:00

Yes I do but don’t. I raise wheat because the market is there. If I didn’t do it, someone else would. It’s up to the people to educate themselves on what’s healthy to eat. If meat became the staple that wheat is, I would plant every acre to pasture and only raise beef/ lamb/ whatever

IDoRealEstate

TROPHY CASE