 Zero-carb carnivore day of eating and it's really going to be a meal because I'll probably only eat once today But I'm going to show you guys everything I do from the prep to the foods I eat to why I eat it So without further ado, so this is the I mean forgive my anatomy I can't even I believe this is the leg from a lamb I slaughtered about two week and a half ago now That's just been drying in my fridge. It was a relatively lean lamb So I've been looking for a source of fat and I actually went to my local supermarket today The guy happened to be trimming some Australian lamb chops So I got plenty of extra fat from my meal here and I'm gonna go on the grill with it But we got plenty of fat for like a less than a less than two dollars a pound Which is an amazing price. So I'm very happy about that all fresh never frozen. That's a theme I'm going with now Here we have some lamb liver that I might try might being because actually Now I was gonna do an Eskimo diet and I ordered some cod liver oil That was very expensive. So maybe I'll just use this instead of the lamb liver for now Or maybe I'll just use the lamb liver first with this will go bad, but we'll try this today anyway These were these are very expensive. These were $50 each. It's wild raw cod liver oil I believe all they add is a little bit of rosemary and vitamin E just to preserve it slightly So I'm gonna try this today and over the night. I'll try this over the next few weeks just you know, I wanted to get some more EPA DHA and Just some some extra vitamins I you know, I I would stick with the liver But I was just trying to get a higher omega-3 content and I didn't I thought I was gonna do the Eskimo diet So I wouldn't have ordered this in hindsight, you know I spent about $100 on two bottles of it and it's definitely not something that well size one teaspoon servings for bottle 30 So if you had one teaspoon a day $50 a month is not too crazy, but Definitely on the more expensive side compared to liver So we're gonna bring this out onto the grill All right, so I have just a regular gas grill But I always put water charcoal in it to get some more flavor and I like that I like the gas grill because the flame builds a lot quicker I don't have to wait all day for it to To heat up I put the fat on first because fat is pretty much fuel for the fire. So You know, it'll it'll just sear on the outside really quickly lubricate the grates Now I'm really doing is warming this up. I'm not really trying to cook it at all Should definitely wait for this fire to get hotter, but you know, I'm gonna give this fire like We give this fire like five minutes guys, it'll be nice and hot. We'll do this way quicker Hey, I was putting the fat away and my butcher gave me a little Small tiny lamp chop to I guess I could know I know while I'm waiting for this fire to heat up you know the funny thing about vegans is like Eat it raw with your hands and ironically a lot of carnivores do I think our grates are just about hot enough now See we got some nice color even after 20 seconds. That's all I really go for guys. Just a little bit of color on each side It's still raw in the middle. I found the raw fat digest a lot easier I've been eating I've been eating the small pieces of fat right off the grill, but Save most of it for the meal what I have here is Some beef tallow And I keep it out here so I'm perishable the bugs aren't really attracted to it, but What I do with this beef tallow is when I have a lean piece of meat or a very dry piece of meat like this I spread it on the outside so I get a nice Even crust and I can get some more heat retention. I find that a lot of times the leaner meats don't really It's flare up too well. Let me I'll uh Let's go inside for a minute all this chills out here On the grill so I like to eat the organ meats first and then the fat so That's just kind of an order of indigenous preference and to able to gauge what my cravings and appetites are like so we're gonna have a little bit of raw liver first It's about two week old liver, but since it's from a freshly killed animal. It's still This is still like the freshest liver I've ever had and it's two weeks old Very good. It's like How to describe the flavor? very pleasant No bitterness very mild mineral flavor. Not really sweet at all. You know, it's pretty good. I'm definitely not craving It's all I have a bite this kind of oil smells like cod liver oil Unfortunately We'll do a teaspoon of this Especially considering I've never had it before it doesn't taste good. That's for sure But it doesn't doesn't taste bad either Have another teaspoon. I kind of like that even though it doesn't taste good It's almost like I'm craving it but we achieved through that those two teaspoons of cod liver oil and that one bite of liver is an insane amount of vitamin A and Vitamin A and my high intake of vitamin A is what I attribute to like my overall health my skin health It's just such an important vitamin that people really don't get enough of in especially on a standard American diet And it also you know helps with satiation it helps not to mention you know There's plenty of omega-3s in this liver is a nutritional and complete food in general It has every fat-soluble vitamin as well as all the water soluble vitamins. I Can't say enough about the nutrient density of these foods And if you want to see me go into detail on these foods I have a recent video where I tasted all the organs of a sheep or lamb and went over the nutrient profile And then I have another video. So we've got all the vitamins and meat. It's title like meat has all the vitamins you need Little char going on the outside of our lamb shoulder And I never eat outside like this guys. I usually just finish cooking everything but today is a bit unusual of a day, so I'm just gonna eat a little bit of the fat outside. I got some salts here You know, I don't have to salt it it tastes good without salt, but I enjoyed a bit more with salt on it So this is just a regular French Celtic salt. I like the taste I got I'm gonna mess around and taste a few more salts and then maybe I'll do a video on it But just put a little bit of salt on the fat and see this is like this is completely raw pretty much You know, I've been eating relatively lean lamb and lean meat Over the past like few weeks and you know, this is the first time I've had a decent fat meal. I'm definitely been craving it. I mean Normally I only have to cook the steaks for like a minute or two on each side, but Like the shape of this lamb leg is really irregular. It's thick. I don't know if I'm gonna do this again But we'll see maybe I'll just buy like steaks and chops from now on. I Had maybe I haven't eaten in two days. I Had two bites of liver two teaspoons of cod liver oil and about half a pound of lamb fat and I'm full I don't really want to eat anymore Go inside and sit down. It doesn't matter if it's like eight in the morning or You know 4 p.m. There's always someone doing landscaping in this neighborhood hot So I actually just went to throw some chicken on the grill because I grill a lot every day So I always cook for my family to you know Why not throw and then the the woods burning off anyway, so I might as well throw some But I'm actually not that hungry because I had this is like maybe half a pound of lamb fat That's what I ate when I was standing out there. I had a few bites of liver and the cod liver oil I'm really not hungry. Maybe I'll take a couple more bites of fat and the lean and see how I feel Taking on the bite of fat. I'm gonna get guys the temp on this is like blue rare. Yeah, this paunch is Also blue rare. Let's just taste it and maybe I'll eat the rest of this later Doesn't matter if it's like a super lean animal You put anything over wood fire. It's gonna taste good You know, it's a little chewy gamey still good I'm still I feel like I'm thirsty. So maybe I'll try some blood with this meal Although it's cold and I don't really want to drink cold blood It's about a week and a half old now. So it's not as vibrantly red as it used to be Might as well try some right? It tastes the same. When I taste this I don't necessarily like how it tastes, but my body is almost like telling me to drink more of it. So a couple sips of that I'm gonna hang out for a bit. Maybe I'll go to the gym run and I'll come back to this later. I could guys I could probably honestly I could probably finish all of this, but I'm not like I'm not full, but I'm not hungry. So I'll just I'll go my natural appetite Okay, went to the gym had a little bit of a run and hindsight You know like not eating for two days Having a big meal and then running a mile in the gym not the most pleasant experience, but we talked it up. So I'm gonna try to eat the rest of this and see how far I get I don't really feel like bringing up any organ meats or having any more organs today. So we'll just stick with this one interesting difference between lamb and beef Well goats and sheep is Not those in sheep, but up one interesting difference between like goat sheep and cows is These animals store the carotenoids in the grass as retinoic acid in the fat instead of carotenoids So the color is always white regardless of whether they're pasture or not That's that is good man, and I don't understand how people eat So much protein on the side. I really don't know to me. This is a little interesting because I Got a little egg of a lamb that was raised in Pennsylvania and slaughtered in front of me the Brahms And then I got a piece of lamb fat. That's from Australia that was shipped over 45 days later Not to mention that cod liver oil earlier was from Norway. I believe So in regards to the goal of This part of the meal, you know, we talked about the vitamin goals earlier This is to get omega-3s and calories in pretty much. That's really it Omega-3s, there's fat type of vitamins and plenty of fat type of vitamins for anyone And miss amount of high-quality meat, but I already got my vitamins in so this is mainly for calories And I guess just to go over costs for everything in this meal. I mean most of the lamb parts were For it was four dollars a pound live weight for the lamb That's roughly eight dollars a pound for meat The lamb fat I bought from the supermarket was like a dollar fifty pound very cheap grade price Not color oil was stupidly expensive That one teaspoon of color oil was literally like a dollar fifty worth of color oil, but yeah, it was worth trying and I Think fifty dollars a month is too crazy of an expense for all your nutrients You know color oil is nice because you get you know, you're right now You're right in D your omega-3s all vitamins that are fairly difficult to get vitamin K2 especially the how to hide the HA content and the omega-3s Usually what I would do is that scoop the marrow out But this animal was like Really lean and not fat at all and what happens when the animals really lean the marrow turns red It's not really not much fat in the marrow. So this animal was not in good condition when it was slaughtered to say the least It's a very lean low fat animal Definitely was off a quality pasture for at least a couple weeks So I haven't really updated you guys on the insomnia and histamine thing and I Ends up figuring out it was Candida. I believe or not. It was Candida and I'll do a whole update video on that, but you know, I think I've got everything under control so far and You know, it's interesting the whole story lines up and it makes sense to how I got it I'm gonna try to put it on paper and definitely do like a ten minute explanation about like all my experiences over the past few months and why it happens to me, but ironically Candida caused the histamine intolerance And that also caused the magnesium and potassium deficiency. So pretty long story So in regards to like my sourcing and what's going on lately If I can get this lamb fat from the butcher every day at the supermarket that probably my best source of fat if not Maybe we'll just try the primer buys. So I have two options. I can go out to Pennsylvania by another whole lamb the problem is it's a three-hour drive each way and I Don't want to make that drive and I'm worried my car might get stuck out there. So That's probably out and I just got a Probably be buying from a meat purveyor in the city, so I'll have access to me, but it'll mostly be like grain fed prime stuff. It won't be like grass fed So I'll have to make a decision there. I'm definitely gonna be missing stuff like I'm not gonna necessarily have like lamb testicles or stuff to eat, but Honestly guys like a lot of you guys are saying it's important to eat certain parts of the animal to that and they do certain things But I don't believe one bit of that Somebody knew not to worry about it. You know in the past I've always eaten the knife and a fork But what I've noticed is with These cuts that I've brought on the whole lamb I've been eating like the Inuit Alaskans do where they use a knife in their hands and a lot of times They would bite the meat and cut it in front of their mouth Surprisingly, I think I only cut my finger once doing this. No, the whole problem is Unless I'm paying for literally Super high-quality lamb. I'm not getting what I'm paying for like I'm not getting a Hire omega-3 content because the lamb isn't fatty and it's not high-quality pasture. I might as well buy the green-fed fried beef in the case of In the case of that lamb out in Pennsylvania, I don't know. I could could be good could be bad. I think in this case, it's a good idea because It's fall and the lamb's gonna be as bad as possible. This is literally the best time of year by a lamb so I think for the next month or two it might not be a bad idea for me to To buy a lamb every month, but from then on in the winter and early next year I think I'm better off sticking to the meat provider and just in regards to food prep in regards to storage Just everything in general. It's a lot less work For the dry aged meat and I I can age some rib-eyes and I enjoy that more and It's not more expensive with the prices I get. So Yeah, if I could choose between it and I paid I Could be eating breast-fed rib-eyes for this for the same price. So I don't know why the hell I'm doing this to be honest But what are you gonna do? Yeah, I thought eating nose to tail would be beneficial, but unfortunately Unless you raise your own animals and control the quality the only benefits you're getting of eating nose to tail are The freshness As well as you get all the parts like the tech like testicles might be hard to get otherwise I'll use fresh. I Could order a case of frozen testicles tomorrow if I wanted them. What do you guys think if I like only? My own testicles for a month I'm crazy with that. All right guys, so we ate maybe a pound of fat pound and a half of me few bites of liver Teaspoon of caliber while two teaspoons of caliber oil Overall a very nutrient dense and a very low inflammatory meal granted, you know, we didn't eat it raw, but I You know, I mean technically speaking You know, is this not raw on the inside so Right, you guys want to criticize me saying I'm searing it on the outside insulting it by all means, but for the most part 95% of this meal is raw. So the Maasai diet didn't work out with the Candida thing The Eskimo diet didn't work out because I tasted boiled fish one day. It was good You know, it wasn't bad when I started burping up fish and I was just like I never want fish again so Those two are out and then I was like, what can I do? Maybe we could try showing bakers diet for like a month just grain-fed rib-eyes and see if I feel different So I'm thinking that's the best bet and that's honestly probably the one diet I should do for that specific reason So thank you guys for watching if you guys would like to support me just share the channel Let me know how you like this structure because Honestly, like if I wanted to do a day in the life with you guys It would be boring because I wake up I drive to work then I drive home and go to sleep If I wanted to do a day of eating like what do I show because I usually only once a day So maybe I'll try to like cheese it up one of these days for you guys But this is just to give you guys a general idea of what I do and what I've been doing Maybe or maybe not the grain-fed rib-eyes thing will pan out I'm just trying to really lean out and and lower my just just lower my body weight in general I think that would be counterintuitive to the goal, but we'll see what happens I mean like I'm the fat day and I'm gonna get my cholesterol test of my LDL is gonna be good