The Meat Ministry

Gill had himself a WEEK.

First off, The Meat Ministry household has officially gained two new carnivore roommates: **Lizzy and Slash**, a pair of black barn cats now living the raw meat life. Tuna, beef liver, chicken liver, canned chicken, ground beef — no kibble, no nonsense, and apparently plenty of meowing commentary from management.

Then Gill heads to the eye doctor expecting the usual “well, let’s keep watching it” talk… and instead gets some shockingly good news. After years of dealing with type 1 diabetes concerns, diabetic retinopathy, swelling, glasses, and the looming threat of eye injections, his doctor says the swelling has improved big time and his vision tested better than before.

Not bad for a guy running on beef, bacon, butter, eggs, and stubborn Midwest energy.

Gill also shares his visit with a new local PA who actually asked about nutrition and activity — imagine that. His A1C came back at **6.3**, his weight is holding strong, his steps are through the roof thanks to mail carrying, and he’s feeling better at almost 61 than he has in years.

This episode gets into carnivore eating, type 1 diabetes management, raw feeding animals, seed oils, statins, “net carb” nonsense, and why Gill is fired up about taking control of his own health.

Listen now on **Apple Podcasts, Spotify, and everywhere you get your podcasts.**

Gill is coming in hot from the dusty middle of Iowa harvest season.

Ragweed is yelling, combines are rolling, soybean dust is flying, and somehow Gill is not mowing through boxes of tissues like it’s a competitive sport. In this episode of **The Meat Ministry with Gill**, he talks about one of the unexpected changes he’s noticed since going carnivore: fall allergies that used to wreck him just… aren’t.

He also gets into the little day-to-day things that make carnivore work in real life: staying hydrated, adding salt, keeping electrolytes up, eating eggs like it’s his job, and finally figuring out how to make beef liver taste less like punishment and more like an actual treat. Spoiler: pork rind “panko,” bacon grease, and butter are involved. Obviously.

Gill also talks local food, buying beef straight from farmers, unwashed eggs, his upcoming doctor visits, possible eyesight changes, and the benefits of autophagy through intermittent fasting and longer fasts.

This one is practical, funny, honest, and very Midwest. No fancy wellness influencer nonsense. Just meat, salt, liver nuggets, and one guy trying to not sneeze his face off in October.

Listen now on **Apple Podcasts, Spotify, and everywhere you get your podcasts.**

Gill is getting into the real, unpolished, “tell it like your uncle at the garage fridge” side of going from fat to fit. After dropping from over 230 pounds to around 160, he’s talking about what actually moved the needle: food first, movement second, and perfection nowhere on the list.

This episode covers the classic “eat less, move more” advice, why nutrition mattered way more than exercise for Gill, and how simple at-home calisthenics like push-ups, squats, lunges, and planks are helping him build strength after the weight loss. No gym membership. No fancy equipment. No mirror selfies with inspirational fog machine lighting.

Gill also digs into the stuff people don’t always talk about: loose skin after major weight loss, compression tanks, bone broth, collagen, extended fasting, and why the scale is not the whole dang story. Plus, he’s throwing down a simple challenge this week: no snacks from a bag while watching TV. Yes, even popcorn. We know. Brutal.

The big message? You don’t have to be perfect to be successful. Consistently good beats “I’ll start Monday” every single time.

Listen now on **Apple Podcasts, Spotify, and everywhere you get your podcasts.**

Gill is back with a classic Meat Ministry episode: real-life carnivore eating, weird shoe experiments, hard-boiled egg road snacks, and a friendly reminder that convenience store “food” sometimes reads like a chemistry quiz written by a tired raccoon.

This week, Gill talks about trying barefoot shoes after walking 20,000+ steps a day, what changed, what felt weird, and why those little rocks on the sidewalk suddenly became part of the conversation. He also gets into one of the most common carnivore questions: **what do you eat for snacks?**

We’re talking bacon, meat sticks, hard-boiled eggs with salt, pork rinds, and why reading an ingredient label might make you put the crackers back and quietly walk away.

Gill also shares practical carnivore meal prep ideas, including homemade chicken stock turned into chicken egg drop soup and big-batch carnivore meatballs made with ground beef, pork sausage, bacon, eggs, and crushed pork rinds instead of breadcrumbs.

No fast food. No fancy nonsense. Just real food, real talk, and a little bit of “ope, maybe don’t eat the whole bag of Cheez-Its.”

Listen now on **Apple Podcasts, Spotify, and everywhere you get your podcasts.

This week on **The Meat Ministry with Gill**, we’re talking about the carnivore diet story that somehow made its way onto mainstream news without Big Pharma throwing a chair through a window.

Gill breaks down the Fox News story about a Florida man who says the **Lion Diet** helped turn around decades of depression and psoriasis struggles. And if you’re new here, the Lion Diet is basically carnivore with the training wheels, basket, bell, and snack pouch ripped off: ruminant meat, salt, and water. That’s it. No fruit. No vegetables. No “just one little tortilla chip.” Nothing.

Gill also shares a pretty wild personal update: after 23 years of wearing glasses, his eyesight seems to be improving enough that old prescriptions are suddenly working better than the new ones. DMV eye test redemption arc? We may be witnessing history, folks.

Then we get into the real-deal carnivore progress talk: weight loss, body fat percentage, waist measurements, jeans that no longer require prayer to button, and why the scale can be a dirty little liar if you let it run your whole day.

Gill also gives practical advice for anyone starting carnivore or going low carb: take pictures, take measurements, document your weight, then stop obsessing over the scale like it owes you money.

Carnivore is simple: **beef, bacon, butter, and eggs.**

Simple doesn’t mean easy. But it might just be worth it.

Listen now on **Apple Podcasts, Spotify, and everywhere you get your podcasts.**

New Episode is out now, and Gill is digging into listener questions from all over the map — South Dakota, Ohio, Alabama, New Mexico… we’re basically running a meat-based Midwest call-in show at this point.

This week on **The Meat Ministry with Gill**, we’re talking about how to actually live this carnivore/ketovore thing when real life shows up with potato salad, peach cobbler, chips and salsa, burger buns, and your aunt asking why you’re “not eating normal.”

Gill covers what to do at restaurants, family gatherings, office potlucks, backyard parties, and Mexican restaurants without turning into the food police or making it awkward. Spoiler: eat before you go, bring something you can eat, skip the bun, don’t fight the hash browns, and for the love of ribeye, you do not have to be perfect.

He also answers questions about hunger and cravings after going carnivore, why protein and fat keep you full, whether vegetables are actually required, and why he doesn’t count calories. Not once. Not even for Rocky Balboa.

This episode is practical, funny, and straight from Gill’s own experience — cravings, pizza regrets, ground beef and eggs, fasting, fat adaptation, and all the little stuff nobody tells you when you’re trying to go carb-free in the land of potlucks.

Listen now on **Apple Podcasts, Spotify, and everywhere you get your podcasts.**

Got a question for Gill?

Message **The Meat Ministry Podcast** on Facebook

or email: **[email protected]**

**New Episode is out now!**

This week on **The Meat Ministry with Gill**, Gill sits down with longtime friend Michelle Markson from Grand Junction, Colorado, to talk about her real-life jump into the carnivore way of eating.

Michelle spent years eating what most folks would call “healthy” — big salads, vegetables, gluten-free foods, almond butter, the whole deal. But her gut was still a mess, arthritis inflammation was hanging around, and things just weren’t clicking.

Then she went strict carnivore.

Thirteen months later, Michelle is down **38 pounds**, her digestion has completely changed, her inflammation has improved, and she says shopping has never been easier. Meat case, eggs, cheese, boom — done. No wandering the grocery aisles like you’re lost at Menards.

Gill and Michelle also get into:

- Why vegetables weren’t doing her gut any favors

- Cutting out seed oils, sugar, gluten, alcohol, and diet pop

- The shock of reading cottage cheese and mayo labels

- Why carnivore can actually save money

- Her husband’s 50-pound weight loss

- A friend’s nearly 200-pound transformation

- Raw milk, farm eggs, beef prices, bacon, and the beauty of simple food

This is a down-to-earth conversation about eating real food, questioning what we’ve been told, and realizing maybe grandma’s meat-and-eggs breakfast wasn’t so crazy after all.

**Listen now on Apple Podcasts, Spotify, and everywhere you get your podcasts.**

On this episode of **The Meat Ministry with Gill**, Gill sits down with **Paul Salvaterra** from Lancaster, Pennsylvania — home of the Old Order Amish, strong opinions, and apparently a man with diabetic numbers so good Gill calls him the **GOAT of blood sugar control**.

Gill opens up about his own journey as a Type 1 diabetic, his diabetic retinopathy diagnosis, and how going carnivore helped him improve his A1C and drastically reduce his insulin use. Then Paul brings his story to the table.

Paul has lived with diabetes for 35 years. Officially diagnosed as Type 2, he is fully insulin dependent and says plainly: “If I don’t get insulin, I die.” Before changing his diet, Paul’s A1C lived in the 10, 11, and 12 range. After working his way from keto to zero carb carnivore, his latest A1C came in at **5.0**.

Yep. Five-point-oh. Somebody check the scoreboard.

Paul talks about carb addiction, bread making, ice cream making, finding Dr. Richard Bernstein, learning from low-carb doctors, hiring a coach, dealing with doctors, getting teased by family, and eating a simple daily meal of bacon, eggs, and fatty beef.

This one is part diabetes story, part carnivore education, part “quit chasing shiny internet nonsense and get your five metabolic markers handled.” Paul brings the engineer brain, Gill brings the meat, and somewhere in there we all get reminded that bacon is not a fast — it’s a feast.

**Topics covered:**

- Diabetes and carnivore diet experience

- A1C improvement from double digits to 5.0

- Insulin dependence and blood sugar control

- Zero carb eating after keto

- Carb addiction and food cravings

- Dr. Richard Bernstein and diabetes education

- The five big metabolic health markers

- Handling pushback from doctors and family

- What Paul eats in a day

- Why simple beats fancy every time

**Reminder:** This episode is real-life experience, not medical advice. If you’re diabetic, insulin dependent, or changing your diet, work with a qualified medical professional who understands what you’re doing. Don’t cowboy your insulin like you’re fixing a lawn mower in July.

Welcome to the first episode of **The Meat Ministry**, where Gill kicks things off with the story behind his carnivore way of eating — and buddy, it’s a meaty one.

After starting carnivore on January 2nd, 2025, Gill says he’s seen some major changes: more energy, better sleep, softer skin, fewer aches, improved diabetic control numbers, less insulin, and around 80 pounds lost in roughly six months. Not too shabby for a guy whose grocery list now basically looks like: beef, butter, bacon, eggs… and maybe a pork steak if the Blackstone is fired up.

In this episode, Gill breaks down what carnivore means to him, what he eats, what he avoids, how he keeps it affordable in rural Iowa, and why he believes cutting carbs and ultra-processed foods made such a massive difference in his life.

He also gets into the awkward parts nobody talks about enough: potlucks, eating out, family questions, pizza cravings, and the classic Midwest struggle of explaining why you’re skipping the pasta salad without starting a full-blown TED Talk at the reunion.

This is Gill’s personal story, not medical advice. He’s not a doctor, and if you’re dealing with diabetes, autoimmune issues, medications, or any health condition, have the real conversation with your actual doctor before making changes.

Want to send Gill a question or share your own story?

Email: **[email protected]**

That’s **Beef, Butter, Bacon, Eggs — 01/02/25**.

Welcome to the Meat Ministry. Grab a ribeye and let’s get into it.

New Episodes drops Tuesdays

What if the “healthy eating” advice we’ve all been force-fed for years was… not exactly helping?

Welcome to The Meat Ministry, where host Gil questions everything we’ve been told about nutrition, dieting, calories, hunger, and what “real food” actually means.

The Meat Ministry is about the carnivore lifestyle, meat-based eating, better energy, mental clarity, weight loss, and taking control of your health through a simpler approach to food.

Gil isn’t here to count almonds, weigh lettuce, or pretend hunger is a personality trait. He’s here to share his experiences, challenge conventional thinking, and have real conversations about food, health, and why he believes the carnivore lifestyle can be life-changing.

If you’ve ever looked at traditional nutrition advice and thought, “Yeah… something about this doesn’t add up,” you’re in the right place.

Grab a steak and join the congregation.

Welcome to The Meat Ministry.

The Meat Ministry is for entertainment and informational purposes only and is not medical advice. Always talk with a qualified healthcare professional before making significant changes to your diet or health routine.