The Hypercarnivore: Eat Meat, Plants Optional, Keep It Simple And BE FREE!

Eat Meat, Plants Optional and Keep It SIMPLE!!!

We have a Facebook Group ~ Ancestral Eating/Paleo 30-Day Diet Challenge which was named as a result of posting The 30-Day Challenge on LivingYourTrueNature ~ which was named, in part,  as a result of having read Your Personal Paleo Code, by Chris Kresser.  This was the official commencement back to an animal-based diet that we began one year ago.  Our initial transition involved replacing the whole grains and beans in our diet with some animal flesh foods (meats), and continuing with our dark leafy greens, some vegetables, nuts and fruits.  Our diet went from 'grains, greens, and beans' to 'meats and sweets' ~ sweets being the fruit, including dried fruits like prunes, some raisins, and dates.

When we first began to incorporate animal foods into our diet, we still consumed a fairly large amount of plant foods, still believing they were an essential component to a 'healthy' diet.  You can see a sampling of our meals pictured below.  Interestingly, we noticed that when we ate very simply, just some fatty meat, possibly followed by a little half and half in a hot tea, coffee, or our Instant Chicory 'Coffee' we felt our best.  In fact, we felt like we were on a high, we felt so good!

Chicory Coffee w/ Pruetts Instant Organic Chicory Drink

Shredded Carrot & Beet Salad topped w/ Fermented Cabbage

Burgers w/ Sautéed Onions & Mushrooms, w/ basil & tomato

Remnant Cholesterol - David Feldmen And My Blood Tests Plant-Based Versus Low-Carb, High-Protein and Fat Diet

It's been just shy of a year since switching back to eating a meat-centered, low-carb, high-fat diet.  Throughout the year, we began to cut out most plant foods from our diet.  We are eating according to what we feel drawn to, not as per any one set of rules.

We have found that eliminating most plant foods, or having several meals without any is a good elimination diet, which seems to reset the system.  Once a more healed state is recovered, certain foods can be added back to test one's tolerance.  The less plant foods we consumed, the better Don's psoriasis got.  I also notice improved digestion the simpler my meals are.  And, I especially notice I do best when the primary staple of my diet is beef, along with smaller amounts of fish and turkey.

I shared my ongoing experience in the LivingYourTrueNature blog, beginning in April, 2017.  (Here is my premiere post.  And here is my post about 'Going Extreme' and eating mostly just animal foods.)  Some of those posts also have revealing pictures of my 'hidden' body fat, tucked under my shorts and skirts.  Yes, I had pretty chunky cottage cheese like thighs, although nobody believed me until I posted photos.  It is my body's favorite storage unit!

We have been listening to many of the excellent speakers on, including David Feldmen, an engineer who is 'biohacking' cholesterol.  He uses great analogies, and experiments on himself, and has tested his theories on others.  Many people are sending him their blood test results as well.  If you have yet to watch any of his videos, I highly recommend checking him out.

In the video below, he discuss 'Remnant Cholesterol' and energy production.


After watching this last night, I pulled out some of my most recent blood tests.  I have only taken one lipid profile last June, one month after going on a higher protein and fat 'keto' or Hypercarnivore diet. We have maintained a hyper-carnivorous diet since then, consuming at least 70% of our calories from animal foods.

My total cholesterol while vegan was quite low.  I was proud to be in the 'heart attack proof' range.  Now that I know otherwise, I find the spreading of that type of information from plant-based doctors to be alarmingly negligent.  First off, plenty of people with low cholesterol die of heart disease.(1), (2), (3) (4) (5)

 Secondly, it is not only dated, it is based on myths, and false assumptions.

My blood test one month in from being on a high protein and fat 'ketogenic diet' would sound the alarms for most people.  If I was at a physician's office rather than taking a blood draw offered at various stores throughout the area, I would have been immediately prescribed statins!

Blood Test 6/30/17 - (Began lower carb diet in May, with a gradual reduction in carbs to under 50g.)

Total Cholesterol:  365!  Hilarious.  It's never been that high!
LDL - 234;  HDL - 117 (higher than it's been since vegan);  Triglycerides - 71
Remnant Cholesterol:   365 - 351 (234 + 117) = 14.

As you will see compared to my earlier blood tests below, that even though I was in that 'heart attack proof' total cholesterol below 150 range, my remnant cholesterol was higher.  According to Feldmen, I am now in a much lower ~ the lowest risk factor for heart disease.  And this was nearly one year ago.  I am sure the results have adjusted since.  The high total cholesterol has been common for many when first changing to a low-carb, higher protein and fat diet.

Around the end of our five plus year stint eating a whole foods, plant-based diet centered around whole grains, beans and legumes, greens and veg, sea veggies, and some fruit, we took a blood test.  This was in November 2016.  After this blood test, we recorded a video on our Youtube channel at the time, proclaiming our assessment being sub par to our preferences.  This was received with a lot of nasty push-back.

Blood test Nov. 2016:

Fasting glucose was 90, and Fructosamine was 269 ~ indicating a potential blood sugar problem!

Albumin was 5.0, considered 'high' while Globulin was at the very low end of 'normal' range.

My total cholesterol was 129, which I still believed at that time to be a 'healthy' score.  However, despite my low total, my triglycerides were relatively high at 112, while my HDL was 46, up from previous blood tests which had me in below normal range.  Towards the end of our plant-based daze, we had increased both protein and fat, but these were still from all plant sources.

My Iron was 99, which is considered normal.

So if the above blood test panel showed overall the profile of a 'healthy person' I wondered why I felt like crap?  By this time, I had ongoing fatigue and difficulty getting going in the mornings.  My hair, skin, and nails, were pale or ashen, dry, and aging ~ quickly!  My moods were up and down.  I often felt like I had total adrenal fatigue, and low thyroid function.  My body temperature regulation seemed off.  I either had hot sweats, or I really couldn't stand the thought of being cold.  I had small clumps of hair coming out every single time I brushed, something that no longer happens as a hypercanrivore!  And I had puffy bags under my eyes every morning.  It took effort to loosen up and feel 'ready' for the day.  I was stiff, achey and tired in the mornings.  I typically felt better later in the day.

According to the above formula, my Remnant Cholesterol, (Total - LDL + HDL) = 22.  This blood test did show slight improvements from previous tests in terms of trigs having reduced, and HDL having increased.  But according to Feldmen's theory, a lower Remnant Cholesterol is best.  The Remnant Cholesterol in all my tests while plant-based was higher.

My 6/26/2013 blood test lipid profile:

Total Cholesterol: 124;   HDL - 40;   LDL - 64;   Trigs - 102;   Glucose - 91.
Remnant Cholesterol = 124 - 104 (40 + 64) = 20.  Slightly better Remnant Cholesterol.  Lower HDL, and lower Trigs than the above 2016 blood test.

My 8/1/2012 blood test (during our high raw/fruitarian phase):

Total Cholesterol:  106;   HDL - 39 (below normal);   LDL - 43;   Trigs - 120;
Remnant Cholesterol - 106 - 82 (39 + 43) = 24.

I happened to still have a blood test from June, 2004.  I was eating plenty of 'healthy' fruits and vegetables, along with animal foods.

Blood Test 6/6/2004:

Fasting glucose: 92;  Total Cholesterol:  151;  LDL - 64;  HDL - 72;  Triglycerides - 76
Remnant Cholesterol:  151 - 136 (64 + 72) = 15

I have always considered blood tests as a brief snapshot in time, and not a lot more.  Our moods, timing of meals, and other stresses can impact results.  It turns out, results may vary quite frequently throughout the day and week as well!  Of course it will, we are not static human beings, we are dynamic.

That we have culturally put so much stock in these 'numbers' which are a handy method for doctors to prescribe drugs is understandable, but it has come at the cost of trusting our own direct experience.

How many people are given statins (number one selling drug) or other drugs, or immediately ushered into surgeries unnecessarily?  Far more than will ever be printed in papers or shared on main stream media.  And it costs lives!  If not actual lives, it reduces quality of life.  They are expensive.  They are like adding another tax onto your already high taxes, which by the way goes to pay off government debts owed to Federal Reserve banking system, which is not owned by the government.

The Western medical system only began within the last hundred - one hundred and fifty years.  Prior, people took care of their sicknesses with local, natural remedies.  A massive smear campaign (spearheaded by Rockefeller) was waged all those years ago to essentially get everyone to believe that anything short of Western therapies and pharmaceutical drugs or surgery was quackery.

We must begin to pull back the reigns, and reclaim our power.  You don't have to eat what I eat, but I do hope that people can become more awake and discerning to the 'system' and the fact that the 'system' does NOT have our best interests at heart.  It is a system built on greed and lust for power.  There is a propaganda campaign pushing plant-based diets.  Just look around.  We have increased our intake of fruits and vegetables, but we are less and less healthy every passing decade.  As Shawn Baker, MD (and others) have said, "A plant-based diet is a processed food diet."

We can heal ourselves by eating the right, nutrient-dense foods humans are best adapted to consuming to maintain good health as we age. The processed foods are killing people.  Processed grain products, sugars, beverages, snack foods, junk foods, and all manner of so-called 'healthy' bars and other junk.

When I ate a fruit and veg, high raw diet, I had major dizzy spells, sometimes nearly fainting.  The lights would go dim, and I would have to brace myself to avoid falling.  I would then have tremors through my body, like mini seizures.  This is a horribly uncomfortable feeling, as I could feel like the blood sugar was dripping down and out of my brain.  I had to 'feed'  myself continually like a monkey in a zoo.  I could not go long, or go anywhere without planning and packing food.  I was a slave to my continual fueling of glucose.

I had a myriad of other symptoms as well.  However, according to Dr. Esselstyn, I was considered 'heart attack proof.'  Should make me feel better?  Do you think someone cares if they are "heart attack proof" if their quality of life suffers from fatigue, low moods,  and poor health?

Once you cross a threshold, and become a more FREE and independent thinker, all the rest starts to look ludicrous.

To be continued!

Just eat meat!  #meatheals

Our Saturday morning shopping haul, bringing home several roasts, 100% grass-fed ground beef,
eggs, and more.  Watch it all on my video, Hypercarnivore Diet Weekly Shopping Haul + Meals, linked here, or look for it on my next post.

(1)Low Cholesterol is Associated with Mortality from Cardiovascular Diseases: A Dynamic Cohort Study in Korean Adults

(2) Low total cholesterol is associated with high total mortality in patients with coronary heart disease, European Heart Journal, 1997, 18 pg. 52-59

(3)Lack of an association or ab inverse association between low-density-lipoprotein cholesterol and mortality in the elderly, a systematic review, BMJ,

(4)Study Says There's No Link Between Cholesterol and Heat Disease, NHS.UK

(5)Bad Cholesterol and Death From Heart Disease Link Being Reviewed,

Raw Wild Cod & Javelina Chili ~ A Twist On Surf & Turf

A New Surf & Turf?  Raw Wild Cod & Javelina Chili

Raw Wild Cod & Javelina Chili is likely not a combination you will ever come across again.  Ever.  But this new twist on Surf & Turf was actually very nourishing and enjoyable!

My recipes are spontaneous.  I show a couple recipes in one post that may seem to be a random combo, but it typically reflects our meals for that day.  The one pound package of wild cod is just not adequate calories for a full meal for both Don and I.  We happened to have the Javelina meat in the fridge, so when life brings you Javelina, make Javelina chili!

We received the freshly hunted Javelina meat from a client.  Her husband and nephew hunt together, then cut it with some beef before packaging.  It had a slight hint of being 'gamey' or at least Don thought so.  I found it to have that fresh, healthy (in a good way) taste, like a leaner cut of meat that didn't quite taste like beef, nor pork.

The combo of the Raw Wild Cod and the Javelina Chili was actually quite satisfying.

We get some pretty good wild cod that comes frozen, and sometimes enjoy it raw, especially during the warmer months.  We marinate the fish (this is good with salmon too) in some fresh citrus, and a little seasoning.  I drizzle with some xvoo when it is time to serve.

The cod can be left whole, or cut up first.  Squeeze lemon all over.  (Fresh orange is good on the salmon.)

Season lightly with salt and white and/or black pepper.  This has crumbled dulce on top which will soften as it marinates.  The dulce boosts the minerals, and has a slight bacon-y flavor.  Slight.  Drizzle with avocado oil, olive oil, or even Carlson Labs Lemon Cod Liver Oil would work.

You can also add thin sliced scallion, and sub a light drizzle of vinegar in lieu of citrus.  The acid essential 'cooks' the fish.  Click here for more Raw (and cooked) Fish recipes.

Wild Cod marinated in lemon and olive oil w/ dulce

Make the Javelina Chili just as you would a standard meaty chili.  

Here is my simple recipe:

Raw locally hunted Javelina blended w/ beef

Bacon fat, or fat of choice
1/2-1 onion, chopped
1#+ ground meat
2-3 cloves crushed garlic
1 small, or 1/2 can crushed tomatoes, and/or a mix of tomatoes and some bone broth
Salt and pepper
Cumin, and Mild Chili Powder

Warm the pan, and add fat.  Add onions.  Let cook a couple minutes, then add the meat, and crushed garlic.  Season with salt and pepper, and your favorite seasonings.  I like using about 1+ teaspoon each of cumin and a milder chili powder.  I didn't want to over season, as I wanted to taste the meat.

Add tomato and/or some broth.  Cover, and let simmer on medium-low for 20 minutes.

While this is an atypical 'surf and turf' the flavor combo worked.  The Cod was refreshing with the citrus marinade, sort of like a ceviche.  It balanced the meaty, slightly warming and spicy chili.

For my full list of low-carb, high-protein, hypercarnivore recipes ~ from this blog, my website, and the Strong Spirit Woman YouTube channel ~ click here.

Or check out The Trust Your True Nature Low-Carb Lifestyle for more simple recipes.  The Kindle color version and e-book both include food photos.

Delicious Moist Italian-y Chicken Thighs With Sausage Recipe Plus HyperCarnivore Weekend Meal Prep


This Moist Chicken Thighs with Sausage is actually a spin-off of the Chicken Thighs we had the previous evening.  The pan was not big enough to prepare our entire package of chicken thighs plus four sausages all at once.  We also started our dinner later than normal, and we had forgotten to purchase some more canned tomato while at the store.

Instead, the next morning we enjoyed a nice early morning walk to a local supermarket.  Beautiful morning!

Once home, we got to it in the kitchen.

I got the Chicken Thighs with Sausage ~ the original dish we had envisioned for last nights dinner ~ started to have for a late Sunday breakfast.

Once that was ready to just simmer away, it was time to prep some more food to have ready as we start our week.

I prepped the packages of turkey wings and thighs, while Don prepared the Chuck Roast to cook via our favorite slow roast method.

I wrote in my recent post on my LivingYourTrueNature blog (now The Strong Spirit Path blog) about increasing my fat as an experiment for dealing with my recent allergy attack.  I mostly add coconut oil (which I really was not previously consuming much) and butter, coconut cream, or heavy cream to my coffee or tea first thing.

Since this seems to be helping, I updated my morning beverage routine, because any serious weekend prep or cleaning must start with a hot beverage ~ in this order:

  • Get the hot water boiling, and measure out your favorite tea or coffee ~ either using a cone filter, or French Press.  Make the coffee.   Inject it with some fat.  Blend if needed, sip, say ahh.  Now you are ready to begin.  Wait, sip again.  Now you are ready.
  • Create a plan.
  • Go step by step.  Prepping helps.  Cut onions, take a sip.   Get the rest of your ingredients out, peel the garlic, let the meats come up to temp.  Savor your last bit of coffee!

Coffee blended briefly w/ 1 tbsp. each butter & coconut oil

Our Saturday morning ritual, hanging out at Echo Coffee ~ drip coffee w/ separately steamed
half and half.  

Italian-y Chicken Thighs Recipe (from Saturday night)

Long before I switched to a totally plant-based diet, the one dish I always like preparing in coconut oil mixed with butter or ghee was chicken thighs seasoned with curry or turmeric, similar to this Curry Coconut Chicken Tenders recipe.  I love the flavor combination.  It's good with coconut milk added as well.  

I save the juices from roast meats or our recent Stuffed Peppers or Hungarian Cabbage Rolls in small jars.  The juices gel up like collagen, with a thick layer of fat on top.  I use whatever random saucy, gelatinous, remains along with the fat when preparing something like this chicken thighs dish.  So, my fat blend is actually a mix, but I recommend using ghee + coconut oil,  or ghee (which won't brown or burn as easily.)  

As per my experiment to increase my fat while treating the allergies, I was liberal with the fat.  I used about 1.5 tablespoons each of the ghee and coconut oil, but also added some poultry fat from a previous roasted chicken dish.  In the end, it makes a flavorful sauce.  You don't necessarily have to eat all of it.  But I do suggest saving the remains for future recipes.

Italian-y Chicken Thighs Ingredients:

Cooking fat of choice ~ 2-4 tbsp.  (butter and coconut oil, ghee, tallow, or other animal fat)
4-6 chicken thighs (with skin)
Fresh Roma tomato, diced and/or canned crushed or diced tomato
Couple garlic cloves, crushed or minced
Salt & pepper
Oregano and curry powder
6+ olives, coarse chopped

Warm a pan, and add oil.  If you like, use 1 tbsp. of each coconut oil and ghee (or other fat) to start, adding more as needed while browning the chicken thighs.  Salt the thighs, then place in your pan when the oil is hot, skin side down.

Let cook several minutes, untie skin has browned.  If sticking you can then add more oil, or use a utensil to scrape it up.  Flip, and cook about 5 minutes on the other side.

Add the remaining seasonings and ingredients.  Stir.  Cover, turn to medium-low, and let simmer about 45 minutes.  The internal temperature should be about 165º.

Chicken Thighs with Sausage and Tomato

The method is pretty similar.  It can be simmered on low like the above, or covered, and slow roasted.


2+ tbsp. fat of choice ~ ghee, coconut oil, pecan oil, beef tallow, bacon fat, or a blend
4 chicken thighs
4 sausages of choice (we happened to have 2 brats, and 2 Italian sausages we had just purchased)
1 sweet or yellow onion, coarse chopped
2-3 cloves garlic, crushed or minced
1 sm. can diced or crushed tomatoes
Salt & pepper
Ground fennel seeds

Heat oil or fat of choice in a large dutch oven or deep pan.

First brown the sausages, whole.  Add the onion to let brown with the sausages.  Pay attention to the smells, and turn the sausages, or stir the onions a bit as they brown.  The sausages just need to be nicely browned, not cooked through.

Remove all the contents from the pan into a dish.  Let sit a few minutes before cutting the sausages.  Place back in dish with any juices from cutting board.

Place the chicken thighs into the pan, adding more fat if needed.  Let cook on each side until lightly browned.

Put the sausage and onion mixture back on top of the chicken.  Season as desired with generous amount of oregano and fresh ground fennel seeds (1+ tsp. of each.)  Add can of tomato and garlic.  Cover, and let simmer on medium-low to low for about one hour.  Serve.  Delicious!  Almost like paella without any shrimp or seafood.

2 brats, & 2 Italian sausages

One coarse chopped onion, and few cloves of garlic, peeled and ready to be crushed

Homemade ghee on right, remains of poultry fat from previous roasted chicken dish, left

Place sausages in pan/dutch oven after heating the fat of choice.  Add onions.

Perfectly browned.  Remove.  Let sit a few minutes before cutting sausages.

Chicken thighs.

Time to brown the chicken thighs.  I added the rest of that poultry fat.

Turn over once browned.  I started w/ skin side down.  It probably doesn't matter which side first.


Time to add the sausages and onion back to the pan.

Add the can of diced tomato.

Add oregano and ground fennel seeds.  I did not salt this much as the sausages  are salty.


The video below shows Don making our Slow Roast Sunday roasts for the week.

I highly recommend investing in a Le Creuset Dutch Oven. They are very worthwhile, and will last a lifetime.  This one is quite old, and has been abused a bit (inadvertently over cooking...ok, burning food in it) and it's still going strong.

The Unknown Story of Plant Oils Presentation By Nina Teicholz on Diet Doctor

The Unknown Story of Plant Oils presentation is just one of so many excellent presentations by forward thinking researchers, doctors, and others from a wide variety of professional backgrounds that can be found on

 For a small monthly membership, you gain access to many very informative presentations, interviews, and documentaries.   The presenters share both current and past research about the impact of insulin and high carbohydrate diets on many of our modern ills, including obesity, diabetes, cancer, heart disease and more.  I highly recommend at least signing up for their 30-Day Free trial period, and watching some of the documentaries and presentations available.  I'm sure you will be convinced to join, as we were. Andreas has done an excellent job providing a lot of free information for low-carb dieters on his site, including many menu plans and recipes.

Nina presents the history of the development of plant oils for human consumption in her presentation.  The original use for plant oils, including cottonseed oil, was as an industrial lubricant.  However, clever marketing pushed these machine altered oils into mainstream, ultimately incorporating them into nearly every product or fast food available these days.  Soy oil currently being among the most popular.

Vegan Activist Shoots 3 People At YouTube

Perfectly Prepared Slow Roast Turkey & Sugar-Free Cranberry Sauce

Perfectly Prepared Turkey Breast & Sugar-Free Cranberry Sauce

Turkey and chicken breast can be dry if not prepared appropriately.  Don has been preparing with a  slow roast method comes out perfect every time.  It truly is foolproof.  The meat is tender and juicy.

Don and I both love turkey meat, and find it more satisfying the chicken, however both are good when prepared appropriately.

We like to prepare a roast or turkey breast on the weekends, so we have lots of ready made high-protein meals to start our week.