Meats & Sweets - Keto-Hypercarnivore With Summer Fruits

Hey there!  Thanks for still following me if you are reading this.

I've yet to get my website up to par, which takes up much of my online writing time focus.  Soon enough my goal is to be more blog-focused, for which I also have The Strong Spirit Path, covering non-food related topics.

Chicken breast, marinated in local white grapefruit (gotta find some way to use those up!), xvoo, salt, pepper, & garlic herb seasoning, then stir fried w/ onion, celery, and zucchini.  Topped with dulse at the end of cooking.  Pre-marinating the chicken in an acid makes it ultra tender.

When Don and I first transitioned to a low-carb diet post plant-based diet, we first included measured amounts of leaner protein, greens, fruits, nuts, and some fat.

Within a couple months, we upped the fat, and simultaneously began to diminish the plant food component, especially after coming across the work of Dr. Georgia Ede (Diagnosis Diet), and a few others discussing the dark side of plant foods.

The more we reduced total plant consumption, the more Don's psoriasis began to heal, so we continued.

Then we came across the Carnivore tribe, and started to follow Dr. Shawn Baker, although prior we mostly watched videos with Dr. Ted Naiman, and other folks at

When I eat more instinctively, things seem to flow for me.  When I take in information about a particular dietary method, and jump in, I have mixed results.  Maybe improved health at first, but lack of resolution and/or a worsening of other issues over time.

I think how well any one way of eating will work for any individual will depend on what they had been eating, and the level of health conditions they are trying to resolve.

After over five years animal-free, going nearly plant-free for a spell seemed a good counter balance.  I still recommend this for many people at least for 1-3 months or longer, as needed, as outlined in The Hypercarnivore 30-Day Challenge ~ still available for free when you subscribe to my website.

The reason I recommend for many people that have challenging and chronic health conditions go for a period of time with minimal plant foods is because many foods believed to be benign, aren't!

Until many potentially problematic foods are eliminated, including the oxalate-rich greens, and then reintroduced, you won't ever know how much these foods can be negatively impacting your health.

I also have always had instinctual changes in taste preference that coincide with seasonal and geographical changes.

It's summer.  Who doesn't want to eat summer's juicy, flavorful fruits?

I had a good run of topping 4% cottage cheese w/ raspberries.
I also stir in a small amount of Pruvit 1:4:3 oil, or my own coconut & MCT oils, combined.
Great as part of breakfast, or as a stand alone simple snack.

Let's face it, many people prefer  to enjoy a variety of foods, without always having to say to themselves or family and friends, "no, sorry, I don't / can't eat that, it's not ______ (fill in the blank) Carnivore, or Keto, or Vegan, or....whatever."

Aside from personal preferences, Don and I previously believed meat and fruits (what we began to dub 'meats and sweets' back in 2017/early 2018) to be a perfect complement.  Meat is higher in sodium, and fruit is higher in potassium.

Throughout my earlier studies of nutrition, two things seemed well established:

Diet tribes can provide a source of community, fellowship, and support.

It can also make our minds go crazy, in the way that our minds tend to anyway without much help needed!  Suddenly we go into hyper-analyzation mode, scrutinizing our ever bite, and our every symptom.  If things are not 100%, we (or the most dogmatic in each tribe) question if we are 'doing the whatever diet perfectly enough.'

I find this to be as prevalent among the Carnivore Tribe folks as I did the Vegans.  I don't care for this mentality, no matter which  group.

Life changes.  Seasons change.  Our needs change.  Why should what we eat be so black and white?  

We live in a hot desert climate.  It only makes sense to balance our animal-based diet with more cooling, refreshing, easy to eat fruits.  

Adding in some fruits, including those botanical fruits such as squashes, cucumbers, tomatoes, peppers, and more, and/or soft leafy greens, mushrooms, well cooked or fermented vegetables, or tubers can help spare the need for higher protein, and balance an intake of excess fat ~ and sodium!

Grilled Salmon w/ Cucumber, Radish, Celery & Green Apple Salad w/ XVOO + Walnut Oil

Reducing fat will help prevent over heating, and over eating total calories which can thwart weight/fat loss progress.  YES, total calories matter.

For example, I am a petite, older female, and really only require about 1600 calories to maintain my weight without gaining fat, and/or possibly even lose a couple pounds of excess fat.  What I most want to do is eat in a manner that allows me to eat instinctually, without inadvertently over eating.  

And, of course to eat in a manner that produces results.  

I don't mean eat whatever junk food I want and not worry about the consequences, as long as my total cals are where they need to be, all though perhaps for some that would work.

Just to see what I was dealing with, I plugged into Cronometer some foods we have on hand.  Here is half a days worth of meals.  I added in the total plant foods I knew I would consume, just to see what the total carbs would be.

First melon of the season.  Not bad.  Not the best ever, but refreshing.

  • 1 cup cooked spaghetti squash (good source of beta carotene)
  • 1 cup cooked cabbage (good source of Vitamin C, and choline) 
  • 1/2 cup grapes
  • 1/4 large cantaloupe
All that combined is still less than 50g of total carbs.  

I would not typically buy a 'winter squash' during the early summer, however,
a neighbor gifted this to me.  It was locally grown.  And I must say, it was the sweetest spaghetti squash I've tasted in years!  It tasted like squash, versus water!  One cup cooked is under 8g of carbs, and 42 total calories.  Not bad!

I typically keep my total carbs lower than 50g, however, for the summer, I will flex that level, and test my upper limits.  According to Life Without Bread,  Dr. Lutz recommended to his patients to keep total carbohydrate intake to 72 grams, max.  I share in The Trust Your True Nature Low-Carb Lifestyle who may do better with more, and who may do better with less.

If my eating at least 50g of carbs helps me to eat less total fat, and more easily eat as per my appetite without inadvertently over eating, and it does not lead to any gastrointestinal issues or other problems, then it seems ideal.  

And while I say symptom-free I would suggest anyone just adding fruit after a period of abstinence to give it a few weeks.  You may very well have bloating for the first few days.  And, it will likely clear. If not, cut back on total quantity, or vary timing of fruit consumption.  I feel better having fruit prior to the rest of the meal, rather than after.  Unless it's berries.  Especially strawberries with fresh whipped or sour cream!

Try meats and sweets.  It's enjoyable.   What is not to love!  Savory, sweet, juicy, easy, and very satisfying!  Even wolves eat fruit!

If you eat fruit already, what have you found works for you?  Which are your favorite summer fruits?

Don will be loading a video about adding fruit to help him with his wretched cramping problem, so stay tuned.

SUPER EASY Keto-Hypercarnivore Summer Meals ~ Low-Carb Raw Foods

One of the greatest benefits of following our Low-Carb, Keto-Hypercarnivore Diet is how uber simple it is to prepare meals ~ a stark contrast to our vegan daze.

Eating raw meat, fish and eggs raises the bar on simple.

Raw beef or fish is typically more tender, juicy, and enjoyable than when cooked.  We find it easier to eat and digest.  And, so simple to prepare!

Slice, and possibly add a drizzle of this (XVOO, MCT Oil, &/or good quality balsamic vinegar), a squeeze of that (citrus), plus a pinch of Real Salt, sea salt or other seasoning, and your are good to go.    Add some diced fresh herbs, chives, scallion, grape tomatoes, &/or peeled and seeded cucumbers if you desire.

Literally, you can do all that ahead of time, and easily pack your meals to go if not ready to eat before leaving your home for the day.

Cod Ceviche 

I think it's mostly that our culture has been trained to avoid raw meats because of the potential for ingesting harmful bacteria.   Bacteria are everywhere.  It's really encouraged by the government and handlers of foods to avoid liability.  However, many cultures do eat raw meat on a regular basis.  They don't have the 'ewww' factor, because they are used to it.

In the not so distant past, meat was consumed in varying states of 'aging' and possibly preserved using salt, or other methods.  These days, butchers working at grocery stores are trained to safely handle meat, and are kept under tight supervision through food handling laws, and frequent FDA inspections.  Standards are much more stringent now, then they were way back when!

We have a virus in our mind that has been trained to consider raw meat very dangerous, or 'icky' yet our ancestors never had this mental barrier to their ability to consume animal foods, and survive challenging conditions.  We are here as a result of their accepting their role as apex predator ~ wisely managing the live food supplies.  Humans are an integral part of wildlife management.

You may be thinking, yes, well, they are eating fresh hunted or caught meats, fish, or seafood.

Raw conventional London Broil (see preparation at the end), cottage cheese with 1 tsp. MCT oil, 2 sliced softly boiled eggs, a few organic grape tomatoes, 1/4 peeled green apple - taken to go to enjoy picnic style

That may be true, but we recently purchased some London Broil that was on sale.  Don was going to try to just sear it,  as it can get really dry and chewy if not cooked right.  It's a lean meat, and requires the right preparation method to be enjoyable, and easy to eat.

Before starting, he tasted a small piece raw, and decided to not bother cooking it at all.  It was much more palatable raw!

We have been eating this commercially purchased London Broil raw for three days now, and have been feeling great!

When it warms up around here, I naturally begin to crave a little more raw food in my diet.  It's more refreshing, and saves from heating up the apartment.

Raw Marinated Salmon with Homemade Fermented Red Cabbage

I often feel like a dietary heretic.  Our meals are so basic, anyone could eat them.

We don't spend NEAR the money nor time buying, then cleaning, storing, and finally chopping and preparing bunches of dark leafy greens, or a variety of other vegetables the way we did every single day while vegan.   And that did not include soaking and pressure-cooking pots full of lower belly bloating and gas-inducing whole grains, beans, soups, and porridge.

We also don't blow our food budget on fresh juices, green smoothies, Kombucha drinks, and all raw, all organic anything, which I discuss in the video linked on my previous post.  Nor do we spend money on gluten-free, sugar-free, dairy-free, fat-free, paleo, or keto baking mixes, treats, or other special foods.

Our diet IS NATURALLY gluten-free!  And grain-free, with minimal amounts of the anti-nutrients.

Given the popularity of these products, Americans are clearly  addicted to carbohydrate-rich, and especially refined grain, sugar, and fat-rich foods ~ pizza crusts, buns, breads, pretzels, chips, muffins, cookies, bars, or other special treats.  I have encountered many who claim to really want to lose weight and improve their health, yet if it means having to give up their bread or pasta, it's a total deal-breaker.

Can you imagine?  

You feel miserable.  You pay practitioners to help you feel better.  You go to doctors to get prescriptions.  Perhaps you even opt in for a surgery to remove, say, your gall bladder or uterus, yet you are NOT at all willing to go through a little discomfort to overcome the very addictions that are derailing your mental and physical health.

I'm not at all saying to never indulge in a treat.  Just do so mindfully.  Know if you are truthfully at a place where your health won't suffer the consequences.  And, if you know it will, and still decide to indulge, do so with the clear intention to enjoy indulging, then get back on track afterwards.   A treat is a TREAT, not daily fare.

Our Keto-Hypercarnivore diet could not be simpler.  It has helped us recover lost vitality and health after five plus years eating a produce-rich, totally plant-based diet ~ despite eating mostly conventional meat and dairy.

Of course as soon as we are able, our preference is to either raise our own food, or support a local farmer.  It is just not yet in our budget or means to do so.

I have gained hours back in my day ~ literally!   It truly could not be easier to pull together meals when following our keto-hypercarnivore diet ~ raw or cooked.

One Raw, One Cooked Wild Salmon wither Fermented Cabbage
~ the raw was better!

Once you get mentally over the belief that you have to have tons of greens and vegetables, and accept the fact that animal protein and fats, including red meat, bacon and bacon fat can be part of a healthy diet ~ the rest is easy!  Seriously.  It's only the mind ~ and decades of indoctrination  ~ that gets in the way!

Animal foods provide many nutrients, including some B vitamins, Vitamin A, K2, D, Heme-from of Iron, and several important amino acids that plant foods do NOT supply.

Of course eating bacon is not mandatory.  Nor is eating raw meat, raw eggs, raw liver, or raw anything if you really don't want it.  

Forget kale/green smoothies!  'Eggnog' ~ raw eggs blended w/ milk &/or heavy cream is the best!  Satisfying & refreshing.  

However, perhaps consider cutting a thin slice of some raw beef before cooking it next time.  One bite won't kill you!  You may be surprised as to how enjoyable it can be.  In fact, many people find cooked food to be far less palatable once used to eating meat raw.

If you decide to try more, toss 100-150g of sliced beef (I've been consuming 150g) with 2-3 tsp. XVOO, or MCT oil, and Real Salt, sea salt, or other seasoning.  If you have a good quality balsamic vinegar on hand, add 1/2-1 tsp.  Toss it all together, and let it sit in the fridge until ready to eat.  SUPER EASY MEAL!  Great with raw or softly boiled eggs, 1/4-1/2 cottage cheese, and any chopped vegetables you enjoy, such as diced cucumber and tomato.  Or, just follow up your raw meat meal with some citrus, fresh berries, an eggnog, or yogurt.

Photo taken in 2018.  These days, I peel and de-seed cucumbers before eating.  Less likely to experience gas or other bad effects.  They are refreshing in the summer tossed with fresh, local tomatoes.  These low-sugar 'fruits' are good choices for low-carb, and even hypercarnivore dieters.

Meat, Eggs & Milk Products Help Maintain Strong Bones, Not Salads, Green Smoothies & Kombucha

Dr. Shawn Baker recently put up a video entitled, "Help!  Salads gave me autoimmune disease!"  Autoimmune disorders seem to be on the rise, as is the push to become ever more plant-based.  Yet, is it really improving our health?  More and more women are on anti-depressants as well.  If you are dealing with depression, and eating a largely plant-based diet, you may want to read this article in Psychology Today, published Nov. 2012, You're a Vegetarian, Have You Lost Your Mind? by Emily Deans, M.D.

I also link a good handful of studies ~ food for thought about high-carbohydrate, versus high-fat diets, and more ~ at the end of the post.

We observe people at our clinic who by and large all now firmly believe that red meat, saturated fat, dairy, and to a lesser extent eggs are BAD for health.  In fact, red meat is among the most nutrient dense foods, aside from eating liver or other organ meats.

Perfectly Seasoned & Tender Prime Rib, recipe here.

Eating more fat than one burns can lead to fat gain, especially when in combination with a high-carb diet, or excess total calories.  However, saturated fat consumption in appropriate amounts contains fatty acids that are important for healthy brains and bones.  The brain preferentially prefers to burn fat over glucose.  There are new associations being made linking high carb diets with cognitive decline, while coconut and MCT oils are showing great promise in helping improve the cognition in patients already dealing with dementia.

I would recommend books by Dr. Mary Newport, shown below, for more on this topic.  She has direct experience having helped her husband with an aggressive, early onset form of Alzheimer's by administering coconut and MCT oil, and later, exogenous ketones to him.  He himself said at one point after starting treatment with coconut oil that "he felt like a switch went on" in his brain.  He went from not recognizing extended family, and not being able to do simple things for himself, like showering and dressing, to recognizing family, doing those tasks unsupervised, and being able to engage in conversation ~ just from taking coconut and/or MCT oil!  Dr. Newport recommends a ketogenic diet, and even supplementing with exogenous ketones for many health reasons, and discusses latest research, plus has recipes in her new book, The Complete Book of Ketones, below.

Excess carbohydrate consumption can lead to excess insulin production, and when consumed with excess fats ~ as is the so-called SAD Standard American Diet ~ can lead to obesity, diabetes, and many other conditions.  The bulk of Americans eat a plant-based diet ~ typically the worse offenders being refined plant oils and processed grains and sugary foods.  (See studies linked below.)

In Baker's video, we see women laughing with abandon as they chomp down their big bowls of greens.  This is called advertising.  Or, programming.  We will see these women looking so incredibly fit and happy while eating salad, and therefore associate 'salad' with 'happy, healthy women.'

You will find Dr. Baker's video linked at the end, and in the description box of my video, Salads, Kombucha, and Green Smoothies WON'T Help You Maintain Strong Bones or Health As You Age, below.

As a recovering produce-rich, plant-based, greens-loving ex-vegan, I can say that once I began to eat animal foods again, I totally lost all desire for kale and other dark leafy greens ~ the very foods I SWORE were Nature's pharmacy!  When I look at those foods, I no longer think, "my they look so healthy."  Instead, I sense that they remind me a bit of cardboard.  Only more bitter.

Most of the greens, vegetables, and many fruits found in stores are either hybridized, grown in mono-crop settings which leach minerals from the soil while also destroying top soil, and/or are imported from distant places, requiring more resources for shipping and storage.

The produce section ~ the section I could NOT WAIT to go to first when shopping, to proudly fill my cart with all the colors of the rainbow in the form of greens, vegetables, and fruits ~ no longer lures me in.  Maybe the berries and some fruit appeals to me, but by and large, I've lost interest.

I think it's worth considering that once upon a time, nobody was consuming Kombucha drinks, green smoothies, HUGE salads, or raw pressed juices.   At least not to the extent we now see.   Watch the sitcoms or news reels from the 60s, and you see mostly slender men and women.  And healthy kids.  By and large, there is now a plethora of so-called 'healthy' foods on the market ~ special elixirs or gluten-free mixes, yet people are less happy and healthy than ever!

Our seniors are replacing hips and knees.  And they are losing their minds.(1),(2).  According to, "A new report from the Alzheimer's Association has found that women are at a higher risk for developing Alzheimer's than men."  They attribute this to women living longer, but could there be other factors involved?  Like higher carb diets?

The article continues, "The numbers are shocking:

  • Out of the 5 million people living with Alzheimer's in the United States, 3.2 million are women.
  • 1 out of 6 women over the age of 60 will develop Alzheimer's, compared to 1 out of 11 men.
  • Women in their 60s are twice as likely to develop Alzheimer's than they are to develop breast cancer.

Chew on those statistics!

I really don't believe we were designed to decline like this.  We once didn't.  That was when we were eating whole-foods, animal-centered diets ~ like our more distant ancestors.

Odds are, that if you are still alive over 80, you will have had or are developing dementia, not to mention having possibly had a bypass or two, limb replacement, an organ removed, or are taking pharmaceutical drugs.   Our great grandparents who grew up on farms remained strong and independent until a ripe age.  They were not dealing with hip fractures, diabetes, obesity, ADD, ADHD, and all the other maladies many now have.  They consumed meat, milk, eggs, and lard or saturated fats too!  (Remember Emma Morano?  She died at age 117, and consumed two raw, plus one cooked egg each day for the bulk of her life.)

Sadly, even kids these days are highly medicated these days!

We were not created to malfunction at such early ages!

Most senior centers serve carbohydrate-heavy meals, lower in fat.  They serve very little red meat.

Most women from their 30's and up that I meet or see as clients are all believing that they should eat lots of greens in some form or another.  Lots of it.  And VERY LITTLE meat, if any at all.

We need the nutrients from animal foods, and especially beef or organ meats to maintain lean muscle, strong bones, and immunity from dis-ease of all sorts.  You may enjoy eating all that green stuff, and spending hours buying, cleaning, chopping and preparing all those salads, raw juices, and vegetables. That is great.  I did once too.

I'm certainly not telling you NOT to eat them.  I am just warning people to the degeneration that will occur when the proper nutrients are not obtained for extended periods.  Once older, deficiencies, and loss of bone density, loss of visual acuity are much harder to correct!

I am also saying that if you really really enjoy all that salad, be aware of possible consequences.

Perhaps watch Dr. Shawn Baker's video ~ linked at the end of my video, above ~ discussing autoimmune conditions if that is an issue you are currently experiencing. Otherwise, eat them, but don't believe that they will provide immunity from premature aging and other health problems.  Not in and of themselves.

Eat your greens and salads if you like, but add a nice big juicy steak, or some turkey meat, shrimp, or seared tuna to that bowl.  Then you really will be 'bowling' over with better health.

For those interested, here are some more studies to ponder:

Dietary carbohydrates could lead to osteoarthritis, new study finds.  Do your knees hurt?  Your diet could be a culprit.  Science Daily.

Low-fat diet could kill you, major study shows.

High Carbohydrate Foods Can Raise Risk For Heart Problems, ScienceDaily

Lipids and All-Cause Mortality among Older Adults:  A Twelve Year Follow-Up Study, The Scientific World Journal

High-cholesterol diet, eating eggs do not increase risk of heart attack, not even in persons genetically predisposed, study finds  ScienceDaily

Low-fat diet could kill you, major study shows

How High Carbohydrate Foods Can Raise Risk for Heart Problems, ScienceDaily

Stopping or reducing dietary fiber intakereduces constipation and associated symptoms

Oxalates, Phytates, Saponins, & Lectins:  The Secret Anti-Nutrients (Antinutrients) in "Healthy" Foods, The Synchro Life

Severe nutritional deficiencies in young infants with inappropriate plant milk consumption, PubMed  (We are talking iron deficiency, rickets++)

Fork Tender Pulled Chicken Stew With Tomato & Sauerkraut Low-Carb Hypercarnivore Recipe

Don first turned me onto slow roasting chicken with tomato and sauerkraut, and it has since become another go-to recipe for making a super simple, tender and moist chicken.  I prefer using the bone-in split chicken breasts for this as you will get some of the minerals and collagen pulled out into the broth from the slow-roasting process.  Plus, bone-in chicken breasts are more flavorful, and more affordable.

This Slow Roasted Chicken with Tomato & Sauerkraut 'Stew' comes out like a pulled chicken after slow roasting for several hours.  When you can pull the meat apart with a fork, you know it's done!

The sauerkraut and tomato helps season and tenderize the chicken.  In fact, when I made this most recently, I put all the ingredients together into our good ole La Creuset Dutch Oven Pot (so worth the investment as they last a long time) the night before cooking it to let it all, well, 'stew' together.  The net result is a stew-y, fork-tender chicken with a nice broth that any leftover chicken will soak right up, for even more flavor the next day.

I was eating this daily after recovering from a recent bout of diarrhea, post having eaten food that had sat too long, more than one day in a row.  I separately heated up Bone Broth, added the Pulled Chicken Stewy Meat, and enjoyed a soothing and satisfying chicken soup.

The Big Purge - Recovering From A Week of Diarrhea And What I Learned

Learning to Trust Your TRUE Nature & The Power of Purging!

Exactly one week prior to the publication date of this post, I had a series of incidents that sent me on a week-long major purge ~ the likes of which I had not experienced since my earlier days of travel South of the border.  It was at times quite uncomfortable, but I oddly believe it was serendipitous.  Let me explain.

I had tainted food.  More than one day in a row.  And my body responded in no uncertain terms with a big, "Enough is enough!"

My first ever roast duck, for which I made my own sugar-free orange sauce using Cara Cara oranges, bone broth,
a little bit of allspice and other herbs, and kudzu to thicken it.  It came out super delicious!

It began on a Monday.  I was feeling great all day.  Cruising on my breakfast of eggs, bacon, and some cheese, and my tasty Hot Chocolate with Benefits (made with exogenous ketones.)  We were expecting to possibly get home earlier than our normal 3:00 finish time.  We started at 9:00AM.  Typically we go to our office prepared ~ bringing either our next meal, otherwise yogurt, a cheese and salami or turkey summer sausage snack, or something to tide us over ~ just in case.  On this particular day, we did not pack a thing!

Keto Hot Chocolate with Benefits! Recipes Using Pruvit's Exogenous Ketones

I have been experimenting with using Pruvit Exogenous Ketone supplements for going on three weeks now, and shared my experiences thus far on my previous post.  I have been so surprised by just how much of a mental boost the exogenous ketones have given me, that I have revised some previously held beliefs.  I've come to realize just how much the vast majority of us do not really ever experience the level of thriving mental and physical health we are (or once were) capable of experiencing.

I was always pretty adamant about getting my nutrition from my diet, rather than relying on expensive supplements.  However, I now see the benefit to taking supplements, or at least these exogenous ketones, along with a few other supplements we often recommend, such as magnesium, and possibly specific herbal formulas for clearing excesses and rebalancing the system,  and/or digestive enzymes or bitters for those newly transitioning to a much higher fat and protein-rich diet.

Considering how much less mineral-rich our soil and water supplies are, and the length in which most of us have consumed inappropriate foods ~ including those foods that we believed to be healthy, but were nutritionally inadequate ~ along with all the ways we are living counter to our true Nature, it becomes easier to understand why having a boost from external supplements, such as the Pruvit Exogenous Ketones can provide such a noticeable and striking improvement.

Pruvit's Exogenous Ketones Improved My Brain Power, Focus, Food Cravings & MORE!

Several months ago, a client had asked us if we had heard of, or ever tried 'exogenous ketones.'  At that time, we figured we were pretty well 'fat-adapted' and didn't need extra help in the form of a supplementary product.  We ran into the client again at the Detroit, MI airport of all places.  Several weeks later, he was back at our clinic.  By that time, after hearing a little more about their potential benefits, my curiosity had piqued about taking these exogenous ketones.

Direct experience has always been my best teacher, so I bought a 10-pack of assorted flavors, each packet being a single serving.  The claim is that some people may take as much as 5 days, or even more, to have the full experience of the exogenous ketones, so it is best to try a 10-pack, rather than a 5-pack, however either is an option.

Watch a short 4 minute cute video to learn more at

I didn't need all 10 days to notice a difference.  I didn't even really need five days.

I was actually blown away as to the difference in how I felt.

What caused me to change my mind was the research showing promise for helping people with dementia or Alzheimer's improve cognitive functioning.  My mother has been having increasing challenges with short-term memory recall.  Heck, I was having increasing challenges with my short, and long-term memory, especially after five years on a diet devoid of all animal foods!

I also have had such a long history with hypoglycemic reactive symptoms between meals.  When eating a high-carbohydrate diet, I felt like an animal in the zoo on a strict feeding schedule.  If I didn't adhere to the schedule, my mental and emotional condition would quickly deteriorate.

Since eating our low-carb, keto/hypercarnivore diet, I have had some issues here and there with low blood sugar, but much much less often.  Our diet ~ especially when I consume the right combination of protein and fat ~ provides much greater staying power.  I can go for several hours between meals.  However, I still often needed to have my first and main two meals of the day within a four hour window at best.

Ketones give both the body & the brain a positive boost! ~ Leslie J. Thompson

As Leslie J. Thompson explains in her article,  Ketones ~ A Supplement that Optimizes Everything, published in the 2018 edition of Hacked magazine:

Studies show that increasing ketones in the body can have numerous health benefits, including promoting increased mental focus and alertness, lowering blood pressure, reducing cravings and helping with fat loss.  To bolster the production of ketones, however, you have to achieve the metabolic state of ketosis. 
Most people operate in a state of glycolysis, in which the body primarily is fueled by blood glucose from carbohydrates and sugars, which can cause energy spikes followed by feelings of fatigue or sluggishness as insulin levels rise.  Over a long period of time, this dietary cycle can lead to insulin resistance and inflammation in the body, and even trigger metabolic syndrome.  When the body is in ketosis, on the other hand, energy comes from ketones in the blood stream.  Operating at peak efficiency, the body enters fat-burning mode, with energy to spare.