 Carnivore day of eating, so you guys ask a lot of questions in regards to Frank Should I salt my food Frank should I do this should I do that? I want to show you guys what I do in regards to my eating as well as other routines during the day I Will do a separate day in the life where I'll go into my hygiene and things like that But this video is gonna focus around how I actually prepare my foods what I eat and also like for you guys asking About supplements vitamin D3. I'll try to touch on those things in this video as well But first thing I do when I want to eat is I warm on my grill Sometimes I even turn my ground before I go out to pick up some more meat I usually do buy for meat prepares and stuff, but lately I haven't buy from the supermarket. I Did just finish chopping up some wood here This is just I just go to like Home Depot and Sam's and buy some hardwood bundles for five or six bucks that usually lasts me a couple weeks worth of wood and Sometimes I do get a quart of wood delivered But it's still it's a lot of work to to hustle back about 300 pounds of wood back here So I I might do that again. I might not but anyway, so this is my gas grill First thing I do is I turn the burners off and I turn the gas on so the gas builds up in the line Well, that does is it'll will shoot any ash out that's in the line right now the reason this is important is because The wood doesn't usually clog up burners, but if you use charcoal it does But this is my setup you guys could see I actually have some old grates on the bottom resting on the burners So I could lay wood on top of those grates And all I only really need especially since there's some pieces from yesterday All I really need is you know, there should be plenty of wood I'm actually gonna grill some chicken for my family too. So I put a little extra wood in here Just so I can get the job done quicker But this is usually about twice as much wood as I use Now the gas built up in the line. I turned the gas on Lights pretty fast So I'm gonna let this go for you know, probably five ten minutes and while this is going We're gonna go inside and prep some food. So for today I had to buy some extra muscle meat So I went to buy some shoulder blade lamb chops from the supermarket These were these are like 650 a pound usually I try not to pay more than seven or eight dollars a pound Whatever muscle meat I'm buying even grass fed and here I just got I got some chicken feet and some Chicken thighs for some chicken stock in my family later. That's unrelated, but I will throw these thighs on the grill So I gotta go downstairs and grab some fat and stuff But before we do that, I don't usually not usually I never season my food before I cook it if I'm cooking for myself I'm gonna publish a New York City style steakhouse video I don't know if that's gonna be before after this But in that video you see me heavily season the steak with black pepper and salt before I cook it I prefer to season after if I cook it for myself. That's usually for presentation, but I'm just gonna use salt And we'll go over the salts later when I'm actually eating So let's go downstairs and we'll get We got to get actually I need a bigger Okay, so I'm done in my garage and this is my meat fridge All I really have in here right now some lamb fat just resting on racks Just slabs of lamb trim fat I get from the supermarket for like a dollar fifty two dollars a pound This has been in here for I think like a week or two now You know the outside dries so it Kind of prevents it from really it's almost like dry. I'm pretty much dry aging some lamb fat here So even after one or two weeks the flavor is not going to change much But we're gonna get enough fat for like two meals. I Find the slabs taste better than the thick chunks. It's from a different part of the lamb Like these slabs are almost like sweet So most of this is resting on racks I don't know if it's actually just resting on towels because I didn't have enough racks I keep forgetting to buy some more. I'm just gonna take That's probably enough fat for two meals so I'm gonna go back upstairs and Let's get some duck liver out. Oh, maybe it's been like 10 minutes. Then we got a nice fire going I'll actually I grab I Took out some duck liver got about a pound of duck liver here. We're gonna throw it on the grill For those of you guys asking me if you have to eat liver war or cook. It's great either way You know by cooking it you mainly lose some B vitamins and small amounts of the other vitamins And I guess a bit of vitamin C, but it's not that big of a deal. I Always grow the fat first Because it gets the flames going really well. I mean Eskimo is literally used to use fat to burn a burn lamp so you guys will see how The nice thing is this fat is really dry on the outside because it's been resting on the racks So it's gonna crisp up really easily and fast and that piece is burning a bit Cooking fat getting fat crispy without burning it on a fire like this can be a little difficult sometimes But now you guys could see when I put that fat on now. We're getting a little fires getting much higher Yeah, see now. We're getting really crazy now. I'm gonna turn the gas off Before we get too crazy Crispy peace tripping with that crispy piece. This piece is a little raw on the inside So maybe we'll let it go a little longer Crispy piece So I usually just crisp it on the outside and try to leave the middle raw But what makes this really delicious is when I get it nice and crisp now. I'm gonna throw the lamb chops on Now that the grill is really hot and lubricated with the fat The only thing to keep in mind guys is if your meat is really lean and not fatty You definitely want something to baste it was just to make sure the heat distributes evenly Otherwise, it's kind of hard to get grill marks and brown crust while you end up doing is you end up steaming the meat It doesn't matter how hot the grill is if there's no fat on the grill or the meat. It's not gonna brown It's not gonna brown. I think I'm gonna keep this video in real-time guys when I'm cooking and eating just because I think it's It's something I haven't done before and sometimes people ask like why do you keep cutting the eating but We'll try it this time So the temp I'm going for is raw in the middle. I really don't like it when it's cooked past that so Depending on the thickness of each chop I take it off fairly quickly if it's thin Otherwise, I try to get more of a crust But I will sacrifice the crust for keeping it raw on the inside I'd rather have a great piece of meat. That's raw on the inside than a piece of brown meat. That's well done Now what we're finishing these up. Let's talk about the liver. I prefer Most of my liver raw, but duck liver and goose liver. I actually prefer cooked so or made into pate So I actually prefer to cook the duck liver in a pan and pan sear it really crispy I like that better, but I actually don't have any fat to pan sear it with right now So I'm gonna throw it on the grill. The only problem is as you will see Since the duck liver is kind of lean It's just gonna turn black. It's not gonna really crisp up and let me just run and grab a I'm gonna put this duck liver on the grill I'm gonna grab a new plate to put the clip ones on and this liver will shrink You know, you guys might think a pound of liver is a lot but liver shrinks a lot more than other foods and I guess putting this on the grill is better because When you put these in a pan they tend to When you put these in the pan they tend to pop and explode just like chicken hearts do Definitely gets grease everywhere I mean you guys can see my total cumulative time spent cooking is usually less than five minutes Oh, these actually look pretty good. I mean some of these are turning black duck liver, I usually eat raw or cooked because You know ducks don't carry salmonella. So it's not a concern in ducks But this is what I'm usually going for a little bit of brown on the outside still kind of rare in the middle But you can see like sometimes it turns black really fast. They're gonna mess in my grill I mean you guys see all this sticking like this is why This is why you use That to cook with And if you're thinking well if the girl's hot enough should it not stick Yeah, but some parts of it stick and overcook and some parts don't I'm gonna cook some chicken for my family In the meantime, I'm gonna let this meat just rest inside and after I cook that chicken will eat I was planning on telling you guys how delicious this lamb fat is but you're while you're thinking well This guy puts raw hard and eats all this disgusting stuff. So why should I listen to him? But I actually convinced my mother to try the lamb fat the other night and she loved it So she's gonna try it again for you guys and hopefully these pieces are fairly consistent. So They try that Want some of your lunch later? Thank you for sharing this moment delicious I'm done. I couldn't get my dad to try the lamb unfortunately because he detests lamb So if I don't get enough thunder in the day and this happens nine out of ten times You know, it's not always sunny enough outside for me to get some D3 from the sun So without knowing the detail about like times of the year you can tan what time solar noon is You know, you guys can Google those things yourself like what the best time to tan is UVA versus UVB The point is I want to get some vitamin D3 and this is important because vitamins a Which is found in liver and a lot of animal foods vitamin K2 works synergistically with vitamin D3 I'm gonna link a study showing that turkeys fed one or the other developed efficiencies And then turkeys fed even incredibly large amounts of these vitamins Which should normally cause an overdose as long as they were in equal amounts. It was fine So it's important for me to get enough vitamin D3 every day if I'm consuming liver. So The important thing about D3 supplements is usually only want two ingredients cocalciferol from lanolin, which is sheep wool and The carrier oil like MCT oil now I don't want to take this orally because the way they make this is they use solvents and hexane to extract D3 from lanolin. So I figure doing this transdermally is better than ingesting the oil You know for what that's worth at least but this is what I basically do I take One full dropper of this is 4,000 IU So I usually do two half-droppers throughout the day And then I just take it and I rub it on my stomach mainly because I figure like if there's gonna be a spot on your body where The D3 absorbs the best. It's gonna be by your intestines by that fat by that stomach area and I Definitely know it works transdermally Probably just as effectively as it does orally and if anything it works better transdermally because that's how our bodies are supposed To absorb it. You just gotta be careful what not taking too much at once Like I know they sell some drops that are like five to ten thousand IU of D3 per drop You kind of want to split it over the course of the day ideally but the point is get enough D3 in comparison to vitamin A and You know you guys are saying like I'm getting insomnia from cocalciferol I'm getting rid of your dreams. This is part of the reason you need to get D3 with You know if your fat side with vitamin intake is out of whack and I should really do a whole video on this If it's in balance if you're just eating like a lot of liver without getting some sun You're definitely gonna notice some problems, especially related to insomnia Okay, so some of the main things I go over with my clients is The order you eat food is during your meal and it's very important that you consume Organ meats and fat first desatiation and what will probably end up happening is you realize you're not actually hungry for the lean Muscle meat you kind of have to almost force yourself to eat the lean muscle meat So we're gonna follow that principle. I'm gonna eat liver desatiation. Then I'm gonna eat fat and then we'll see and regards to my salt So like Himalayan salt I can probably do a whole video on that because you guys keep asking me about it but in regards to mineral profile Himalayan salt and Celtic salt if anything Celtic salt has more of some minerals and To me in my tasting experience Celtic salt tastes the best. My favorite is Eden French Celtic salt and then the best salt overall is Fleur de sel de Gourand and this is for taste the Celtic salt is probably better for minerals, but Fleur de sel de Gourand is a DOC in France. It's the most famous salt in the world It's this salt when you put it on food No other salt tastes as salty for the amount So this is a great way to reduce your sodium content and this is also a reason why I think people over salt their foods It's because the salt they're putting on their food doesn't taste salty Like I'll do a comparison right now. So let's take a piece of duck liver Let's have some without salt. That's pretty good. I could eat it just like that Let's put the the Celtic salt on it a little better. I like that way more this is a weird comparison because The Celtic salt is very fine and these are flakes. So it might not really be a fair comparison Now I'll just put a few flakes of the Fleur de sel on the liver another comparison like guys There's a reason it's a DOC and there's a reason it's known as the best salt in the world Like to me Let's grip some let's grip some Mediterranean sea salt actually and let's do a comparison with that too So the regular sea salt is pretty good the Celtic salt is Way saltier and way better and the Fleur de sel is even that same notch up. All right, so I've eaten about half a pound of duck liver so far comparing these salt. So let's move on to the fat now Keep in mind guys before this meal. I actually wasn't too hungry, you know, but whatever now We're gonna eat fat desatiation and I'd be surprised if I got past this piece Usually I just prefer I use the Celtic salt for its mineral content Sometimes I use the Fleur de sel to finish a little bit if I feel like it and Sometimes I'll even just do a huge black pepper cross like I'll show you guys that on one of the lamb chops But on the fat I usually just put up and this fat is does have some protein on it too sometimes You guys have never tried lamb fat. Oh My god After I tasted this lamb fat like this on the fire now, I know why some people have sexual lambs or is that goats? I'm not sure. This fat is so crazy So I just took another bite and my body's telling me to stop eating Like that's enough fat like I don't want any more fat so No more fat. This is the reason this order is important I feel like I can't eat another bite and all I've eaten so far is half a pound of duck liver and Maybe not even because it lost some moisture quarter pound of duck liver and half a pound of lamb fat And I feel as stuffed as I did eating six pounds of grain fed ribeye and not even I Guess I can't even say that I Tried chewing bakers diet for a day and I could not Satiate my hunger eating brain fed ribeye I think I literally ate six pounds of ribeye that day And I was still hungry, but my stomach was bloated now. I feel satiated. I feel good, but We satiated the minerals and the vitamins from the liver we satiated the fat from the well the fat and you know our gallbladder has Biles stored to digest the fat so our body has reached that threshold now Can we eat more lean protein if you wanted to to reach maybe the the stomach capacity threshold? Let's see so There's just a nepsal to drop and what I do sometimes with muscle meat is this is a two to one black peppercorn to Celtic salt mix I grind up fresh organic Italian peppercorns in my spice front You'll guys will see this in my uh check out my steak cooking video If I polished it yet To see this but this is like the classic New York City seasoning and what I do is I take I Think usually do more than this I take like a handful of it And I brush it on the steak and this kind of creates an unnatural powder ability I just thought I'd show you guys it like I could eat like three pounds of meat like this easily so The cooking temper on this lemon is raw in the middle as I said earlier. That's how I prefer it and guys Could I eat this raw without salt? I Could but I really don't enjoy doing that. This is actually a little too salty, so I'm gonna be thirsty later scoop out some marrow And guys if I wanted to lose weight I Could I would have just fast like I wasn't hungry for this meal. I could have stopped eating after the liver I could have stopped eating after the fat So let's see if there's a difference in powder ability With just salt instead of the salt and pepper Maybe a slight difference to me. It's just so interesting now Each of these macronutrients and foods have different hunger satiations You know from the liver to the fat to the muscle meat like you know, I wasn't really hungry after Eating the fat and even the liver. I'm still able to eat, you know another Pound or so of lamb muscle meat, so let's just finish up this chop, I guess I just think it's so interesting like you eat fat and then You're full, but then you keep more muscle meat. It's something to be said about eating to fat first Persuasion so I ate roughly about half of what I made and I guess we should have gone over the nutrient profile first in the meal now the liver is Nutritional and complete in a sense that it has all the fat type of vitamins a E K vitamin C the water type of vitamins B Even small amounts of omega-3s and duck liver is especially high in vitamin K2 So we got most of our nutrients plenty of minerals elements from there The the lamb fat that we ate next was just kind of to reinforce those vitamins get some omega-3s a lot of omega-3s in the lamb fat and again There's decent amounts of those other fat soluble vitamins a K E Same thing with the lamb chop lamb chop just repeating the same vitamins that we saw in the lamb fat and And each of those things satiating different aspects of our hunger We went over the Celtic sauce And there's really nothing you're missing from eating like this in regards to other parts of the animal that you might want to Incorporate, you know, we did have some marrow because they're these shoulder chops They'd have some marrow in them. So some additional omega-3 so There's nothing we really need to add to this meal You could really I mean if you wanted to say hypothetically if you didn't have the marrow Maybe you have some brain or incorporate some bone marrow or just high omega foods in another way the overall cost of this meal is Approximately $20 maybe Well, that's for both meals. So I'm pretty much paying $10 a meal and One of these meals is probably what you guys would eat in a day. I'm just kind of picking out right now I usually eat about half. I usually eat about one meal like this. Maybe I'll have Another meal later. I've just been trying to kind of I ate some ate some Grain-fed shrimp yesterday, and I just wanted to get them out of my system So I'm just kind of eating a lot more food than I normally do I mean a lot more liver too just to try to clear up my skin. I tried some cod liver oil From blue pasture the other day, and I broke out like crazy So I'm trying to clear out the breakouts by eating large amounts of fresh liver. So Maybe I'll film the second meal later for you guys just for the purpose But I don't really think there's anything that I'm going to go over later that you guys Need to know I mean maybe I mean I have a video on water talking about the type of water I drink the type of electrolyte supplements that you would use occasionally but That's really it for now. It's about two o'clock in the afternoon, and maybe we'll eat later around eight or nine o'clock I haven't eaten this in a while like and why I mean I haven't had seaweed in years, but Seaweed is an amazing source of electrolytes and iodine and Whenever I get bad acne Usually I eat some salmon roe or fish to clear my skin off and since I don't have any of that I'm gonna have a little bit of seaweed It's gonna pretty much simulate the thing. I'm missing which is the iodine I mean there's even I believe certain forms of omega-3s and seaweed. This really is a super food But I think mainly the magnet the magnesium the potassium in this is gonna help clear on my skin Especially that high iodine amount. So this is just low-temperature dehydrated dulce Taste I mean it doesn't taste good, but I usually just I usually hydrate it and then swallow it down There's like a list of things I do when I break out that can help from Hydrating to eating a lot of liver to eating seafood All of those things can help me clear my skin up very fast and easy tanning and Combining all of those aspects to me just makes my skin heal in a matter of days. I just swallow it down I don't really like it that much It's not bad, but there's all different types of sea vegetables I just had some dulls there kombu wakame Kelp there's there's a lot of different types and I believe they each have slightly different mineral profiles, but It's definitely food that I consider kind of Very suitable for a carnivore diet. It removes a lot of the Minerals and concerns and element concerns that people don't sometimes get on this diet, but Definitely out of the ordinary and something I don't usually do You know I got a I'm waiting to hear back from a couple of purveyors to see if I can get my own I want to buy some fresh row so I can cure my own caviar and have my own. I'm just trying to stay away from Frozen foods because I frankly am sick of paying for frozen food and the taste is just worse There and I've gone over the nutrient difference between frozen and fresh foods. I think briefly on several videos, but The concern isn't actually from physically bringing the food below a certain temperature The concern is from the oxidation how old it is. That's where you actually lose nutrients and it does affect the taste You know, you don't you don't lose enzymes. Nothing really happens in the meat You know, I mean the normal aging process is altered by freezing the meat But the main concern I have is just how it tastes and how old was that? You know that meat could be in the freezer for three months That's where we have problems with frozen meat. I went down to the city for an interview went to the gym Did a couple things just came back and ate another meal. I decided not to record it because I mean it was the same meal And I didn't really have anything else to talk about. So I said, what's the point? Maybe next next time I do a day of eating. I'll do two different meals. I just had to throw out some fat that was still and My family was down here watching TV. So I didn't want to kick them out and film but I Guess I could touch on This is my if you guys didn't watch my water video my most recent electrolyte video this looks like milk, but This is actually cow and clay and water and this is what I used to hydrate between meals and throughout the day Clay is an excellent source of trace minerals. It's a natural source of them. I've noticed is Normally we're on thirsty for two or three glasses of water if I put clay in the water It changes that to like half a glass to one glass of water So definitely something to be said about mineral supplementation whether it's clay or seaweed Guys, I messed around a lot with magnesium and potassium and in all my experience the natural foods like seaweed and clay are definitely the way to go That's it guys Thank you for watching if you guys would like to support me Please just share the channel if you guys are having problems with your diet from anything from sourcing food To not knowing if you're getting enough of my threes in the diet Maybe you're having a hard time figuring out if you're getting enough sun exposure Maybe some blow worked in look right, you know, feel free to reach out to me for consultation You can shoot me an email Frank a to final at gmail.com and If you guys do have a problem and it's one or two questions I usually just answer that for free leave a comment below shoot me an email That's no big deal But if you guys would like to see any specific videos just leave a comment below Let me know I do have quite a long list but things that take priority and things that I think are really popular kind of just Kind of go to the front