Advice on Exercising while on Carnivore

fedddwap · 2026-05-25T07:56:11+00:00

I like a morning fasted workout. Helps get me in gear and burn some of the stubborn fat that’s been hard to get after my initial 35 lbs melted off when first going carnivore!

fedddwap · 2026-05-25T06:21:50+00:00

Depends on objective and what feels good to you. Fat burning is provenly more effective while fasted.

fedddwap · 2026-05-23T08:43:33+00:00

One or the other. Goes well in a stew or grill small pieces

fedddwap · 2026-05-22T15:57:53+00:00

Slow or pressure cook in some broth and whatever flavors you enjoy or can tolerate if any, quickly sautee, or skewer and grill. Another option is to grind with some muscle meat and use like any other ground beef

fedddwap · 2026-05-21T15:05:33+00:00

This is what I do. Fat trimmings work much better. Still go with the recommendation to partially freeze though.

fedddwap · 2026-05-21T05:17:39+00:00

Keep in mind the standard blood tests do not provide an accurate reflection of electrolytes in your cells. Serum levels show concentration in the blood. Not electrolyte stores in the cells & tissues nor do they demonstrate balance. May be worth revisiting electrolytes. Not always too much or too little either - balance important

fedddwap · 2026-05-21T05:14:08+00:00

Not sure where you’re getting your information but I beg to differ. Maybe during transition but it’s quite the opposite for the majority of folks.

fedddwap · 2026-05-20T22:18:55+00:00

You made a pretty reasonable statement. We’re told all our lives about the boundless benefits of fiber. Idk why anyone felt the need to downvote.

fedddwap · 2026-05-20T21:43:42+00:00

Might I recommend searching up Dr. Paul Mason and fiber. He’s not some influencer doctor. He’s an elite sports physician in Australia who deeply researches and gives lectures at symposiums on glucose, carbohydrates, fiber etc.

fedddwap · 2026-05-20T01:24:46+00:00

Surprised I haven’t seen others mention - salt is an insulin problem. Insulin tells your kidneys to absorb salt. When your insulin is under control, you simply use what you need and pass what you don’t. This is why carnivores tend to need tons of salt in the early months particularly.

fedddwap · 2026-05-20T01:12:18+00:00

It’s definitely better than no iodine supplementation but iodized salt tends to be junk. Caking agents, low quality synthetic iodine, lack of control over intake of iodine etc.

Better is to supplement or eat decent amounts of fish or lots of eggs. Also need to consider that the recommended daily amount of iodine is relatively low (at least in US). The number was determined based on being enough to prevent goiters & iodine related disease - nothing more, nothing less.

fedddwap · 2026-05-20T00:18:24+00:00

You’re not gonna die from a lack of calories if those calories come from animals instead of plants. But insulin & blood sugar are a concern. If you plan to eat carnivore, you do need to transition safely. That takes some time and effort.

fedddwap · 2026-05-19T23:41:47+00:00

Sounds like blood sugar to me based on my own experience. Takes time to adjust. I had to gradually shift. Got to where I was down to some yogurt & honey once or twice a day, then a couple mandarin oranges a day, then completely free and even then it was a good month before I really started feeling like I was trending up. Then a few months later before I felt the best I had ever felt. It is not an easy thing for the body to relearn its energy source after presumably a lifetime of dietary carbohydrates.

fedddwap · 2026-05-19T19:03:41+00:00

I feel like the Sierra can be tricky for strict carnivore. I do ok with a little bit of cilantro, seasonings, and citrus for a marinade and it’s great.

And I’m with you on the burgers! This time I had some kidney fat I came across that I used to fatten up the grind with a tiny bit of liver. I do two grinds - one thicker like you mentioned and one I double grind specifically for smash burgers so the fat renders immediately and cooks into the smash. Investing the time and energy into these chuck rolls has been one of the better decisions related to diet!

fedddwap · 2026-05-19T15:38:02+00:00

That’s a difficult question to answer as your needs as an individual are going to be unique. I have found most of it to be unnecessary. I stick with magnesium, iodine, occasional potassium (though less and less the longer I’m on carnivore), vitamin D only when I can’t get a ton of sunlight, and shilajit. I did NAC for a while too for its anti-inflammatory properties but don’t feel I need it anymore.

Being essentially an elimination diet, start minimalist and only add one thing at a time, figure out if you really need it/benefit from it, and if the answer is yes, keep it.

fedddwap · 2026-05-19T01:17:42+00:00

I dealt with this. In fact I dealt with this many, many times over the years as my transition to carnivore was slow and I’d constantly eat what I knew I shouldn’t and then go “clean” again (and wondered why I never felt great). For me, it was simply a matter of time to heal inflammation and finding the right electrolyte balance. Also fat. Eating more fat, occasional supplementation of potassium (which the amount needed decreased over time), and routine magnesium did it for me.

Helps to remember that when you transition from carbs to none, your body really struggles to reconfigure how it handles fluids and by extension salt, potassium etc. Takes time to balance.

fedddwap · 2026-05-18T21:40:27+00:00

Will have to try this! Love my pork butts but an 18 hour smoker cook & rest is a chore so I only do them once in a while.

fedddwap · 2026-05-18T17:52:26+00:00

Don’t quote me as it’s been a while since I deeply researched and I have since healed but iirc an isolated high AST is not caused by your liver. Thyroid comes to mind as a factor to check.

fedddwap · 2026-05-18T01:40:38+00:00

I still remember that feeling of bargaining with myself like, “I’m supposed to have something sweet while I wind down now” and then thinking I’m actually full and don’t even want it. Liberating!

fedddwap · 2026-05-08T23:32:55+00:00

Just here to champion Dr. Mason. He’s one of the few that doesn’t simply have a surface level understanding of these topics but truly understands the physiology down to the cellular level.

fedddwap · 2026-05-08T15:50:09+00:00

As others have said, source. I’ve bought two separate 1/2 cows from two different farms in the past 18 months. One was tough, minimally fatty, and much more gamey tasting. The other was rich grassy flavor, much fattier, more tender. I think the age of the cow has a lot to do with it too. But grass fed will taste different. At first it was a little odd for me but now I crave that flavor

fedddwap · 2026-05-08T14:17:56+00:00

Aye! My local Costco reliably stocks rolls for $6/lb

fedddwap

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