Cutting Against The Grain

38. Beginner's Guide to Carnivore: What, When, Where, Why, How

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In this episode, Laura and Judy talk about how to get starting on a meat-only carnivore diet.

  • What is carnivore to Judy and Laura
  • Why meat-only carnivore is powerful
  • When first starting, what you should eat 
  • Sample of foods and meals to eat
  • Tools to be successful 
  • How to handle cheese
  • Why organic plants aren’t always safe
  • What oils to use
  • When should you eat (OMAD vs TWOMAD)
  • Why we need to eat fat EVEN if we have fat on our body
  • Who can benefit from carnivore
  • How our kids eat
  • Why mock-foods aren’t ideal in the beginning
  • Carnivore, Nutrition and Health resource recommendaitons
  • The importance of community
  • The key to success
  • What carnivore has healed for Judy and Laura
  • What is your Why?


    • _____ 

    RESOURCES

    NwJ Beginner’s Guide

    #Carnivore75Hard Recipes

    #Carnivore75Hard Facebook group

    Carnivore Cure

    CATG Ep 13. Eating out and Traveling on Carnivore

    Avocado Oil study

    CATG Ep 23: Blood Sugar and Insulin Resistance

    CATG Ep 8: Fasting

    People to follow: Nutrition with Judy, Jason Fung, Ken Berry, Robert Cywes, Joan Ifland, Eric Westman

    _____ 

    SPONSORS: 

    • Carnivore Cure – $12 off at Amazon.com

      • _____ 

      LAURA’S RESOURCES: 

      • Laura’s Discount Codes & Interviews
      • Laura’s Amazon
      • Laura's YouTube
      • Laura's Instagram

        • _____ 

        JUDY'S RESOURCES:

        • Judy’s Book, Carnivore Cure
        • Free #Carnivore75Hard Program
        • Nutrition with Judy Articles
        • Nutrition with Judy Resources
        • Judy's Instagram
        • Nutrition with Judy Podcast
        • Judy's YouTube
        • Judy's Facebook

          • _____ 

          DISCLAIMER: This podcast should never be considered medical advice. We always recommend working with your medical team. Do not self-diagnose. Always seek medical guidance when you have a medical condition.

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          Cutting Against The GrainBy Laura Spath and Judy Cho
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