Very similar to carnivore with being so fat-centric. After having transitioned to carnivore I often wondered if someone could survive and thrive mainly on heavy cream - seems this answers my question. Nice work.
I didn't lose any weight doing 90 months of carnivore, so I went all in on the cream :)
Not sure if it's the high protein on carnivore as the recommendation to get all your calories from "fatty beef" (=ribeyes and 80/20 ground beef) still left me with what you'd probably call extremely high protein.
I might have to try a high heavy cream couple of weeks. One thing that's weird about carnivore is that I noticed that the Weight and Size aren't the same with standard CICO. In my twenties I lost a bunch of weight with CICO and was a 38 waist down from a 44 and I was 180lbs. Gained it back of course and now in my thirties on carnivore I'm the same size 38 but around ~250. Muscle density? Who knows.
Wow. I've gone what I thought was hardcore on carnivore. Beef is king, and I would ask for scrap fat every time I'm at the butcher or grocer. Would render down fat, and save the "cracklin" for burger toppings.
One of my favorites, even if it sounds gross, is to sous vide ground beef at around 138f for several hours. This saves all juices. I then put the entire brick with juices in the Vitamix, plus salt and some bbq sauce. Not to blend it, but to break it out of its block form. Turn it into a bowl of whole use beef.
Another favorite of mine to get fat in, is homeground burgers. Get a (fatty) roast on sale, and then lots of scrap Fat. Boil all for one minute to kill surface bacteria. Then make medium rare burgers. By cooking to 135 rather than 165, can retain lots more fat and juices.
Doesn't get anywhere near 88% fat.... But I'm sure I hit 40% with some of these techniques.
When I was on carnivore, it was really difficult to get high fat even from beef. As you say ground beef becomes pretty tricky if there's enough fat, it either cooks out and now you're stewing lean beef in a soup of fat, or you need to use some other trick to form an emulsion.
Dairy fat is much easier for me and also tastes better. I found ground beef sans vegetables or sauce super bland and unpalatable, even ribeye steaks would get very boring after a week. This gives me some variety in textures and flavors, and the whipped cream is very easy to eat.
Indeed, heavy cream is OP for staying in ketosis. I don't know how people hit fat ratios above 50 or 60 % without it. That said, there are these Keto yogurts you can get at WalMart that are also pretty good.
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[ 3.9 ms ] story [ 45.9 ms ] threadI didn't lose any weight doing 90 months of carnivore, so I went all in on the cream :)
Not sure if it's the high protein on carnivore as the recommendation to get all your calories from "fatty beef" (=ribeyes and 80/20 ground beef) still left me with what you'd probably call extremely high protein.
One of my favorites, even if it sounds gross, is to sous vide ground beef at around 138f for several hours. This saves all juices. I then put the entire brick with juices in the Vitamix, plus salt and some bbq sauce. Not to blend it, but to break it out of its block form. Turn it into a bowl of whole use beef.
Another favorite of mine to get fat in, is homeground burgers. Get a (fatty) roast on sale, and then lots of scrap Fat. Boil all for one minute to kill surface bacteria. Then make medium rare burgers. By cooking to 135 rather than 165, can retain lots more fat and juices.
Doesn't get anywhere near 88% fat.... But I'm sure I hit 40% with some of these techniques.
Dairy fat is much easier for me and also tastes better. I found ground beef sans vegetables or sauce super bland and unpalatable, even ribeye steaks would get very boring after a week. This gives me some variety in textures and flavors, and the whipped cream is very easy to eat.