Notable Carnivores - Meatritionists
Durham, NC, USA
In case you're not aware, Adele recently died on April 22, 2022 at the age of 58 from metastatic breast cancer. There's a tribute page you can see here: https://www.dreamerandthedreamt.com/tributes
In a Twitter DM in 2020 - she said this to me(Amber O'Hearn was also hugely instrumental to my starting the carnivore diet)
"I feel like Amber [O'Hearn] has the substance & nuance thing sewn up for carnivore diets. She's my go-to expert on the topic. From a dietitian perspective (that's what I am after all), carnivore is probably the healthiest "elimination" diet that you be on if you have complex food/environmental sensitivities. And then, some people seem to really enjoy the simplicity and deliciousness of it. I can dig that." - Adele Hite 2020
I came to rhetoric and communication from a Ph.D. program in nutritional epidemiology and a background in nutrition, dietetics, and public health. I was driven largely by frustration and questions I couldn’t answer (or even figure out how to ask). I’ve been inspired and challenged by the theoretical frameworks offered by rhetoric and communication, and I have found my work going in directions I could not have envisioned previously.
I've discovered: science and technology studies; feminist new materialism; feminist science studies; rhetorics of science, technology, health, and medicine; critical and cultural studies; media studies; and more. As much as anything else, I've realized the value a social science/humanities perspective brings to questions of science, particularly biomedical science as it is applied in what we used to think of as the healing "arts." I suspect I will spend the rest of my life working to bridge these disciplinary gaps--and to understand how and why they were constructed in the first place.
I think this is a particularly trenchant issue when it comes to the divide between nutrition science, on one side, and the historical reality of everyday food practices, on the other. As Craig Hassel (2014) put it, "every society has had to develop its own understandings of food and health relationships." What is lost when these culturally and geographically situated ways of knowing about food and health are replaced with (or overshadowed by) modern, biomedically driven, notions of a “healthy diet"?
I bring forward with me in my work the voices of the women and men I met in clinics, hospitals, public
health settings, Washington D.C. conference rooms, and in conversations over grocery carts and neighborhood potlucks. My thinking continues to be animated by their questions and concerns, many of which boil down to this: Why is nutrition [science, policy, discourse] the way it is?
Charleston, SC, USA
#Periodontist + #PrimalHealthCoach using ancestral nutrition to help health-conscious people to improve their gut and oral health and their immune system.
New York, NY, USA
Alfred W. Pennington
"You can’t mean an unlimited amount of meat, surely,” I protested. “If I ate all the steak I wanted, I’d top the thousand-calories-a-day mark before I knew it.”
“There’s no calorie counting on this reducing diet,” the doctor answered. “And there’s no limit, absolutely none, to the amount of meat you can eat. The first course of each meal is half a pound or more of fresh meat with the fat. The main stipulation is that you don’t skip the fat. One part of fat by weight to three parts of lean, always and invariably. A few Eskimos amoung your ancestors might come in handy.”
The first course of each meal is: One-half pound or more of fresh meat with the fat. You can eat as much as you want. The proper proportion is three parts lean to one part fat. Most of the meat you buy is not fat enough, so it is best to get extra beef-kidney fat and fry it to make up the proper proportion. Good meats are roast beef, steak, roast lamb, lamb chops, stew meat, fresh pork roast and pork chops. Hamburger with added fat is all right if the meat is freshly ground just before it is cooked. Avoid smoked or canned meats, sausages and salted butter. Fresh fish (not smoked or canned) may be substituted upon occasion.
Boulder, CO, USA
Amber L O'Hearn
Some low carb dieters are turning to an all-meat, “zero-carb” diet, claiming it can take your health to the next level. This book explains why that’s not actually crazy, whether and how to try it out, and what the science really says about meat and plants.
Even before the Atkins Diet heyday in the 1970’s, many popular weight loss plans have leveraged the fat burning power of ketosis to enhance results. Nonetheless, misplaced concerns about the health effects of animal fat and protein have led to a movement toward more plant-based approaches, even within the low carbohydrate diet community. Moreover, there is widespread misunderstanding of the metabolic state of ketosis itself, leading to fears about long term effects.
It may come as a surprise then, that a growing number of people, dissatisfied with the failures of conventional medicine and meeting only partial success with low carbohydrate diets, have found astonishing health benefits from eschewing plants altogether in favor of a diet consisting of exclusively meat and other animal sourced foods. While the necessary research required to verify the robustness of these results has yet to be carried out, the number of anecdotes is too large to ignore, and includes numerous reports of full or partial remission of common conditions considered incurable, such as arthritis, inflammatory bowel disease, and recurrent depression.
In this book, I describe my own journey from my mostly vegetarian and eventually vegan beginnings to my current carnivorous lifestyle. In an unexpected turn of events, a whimsical foray into eating only meat eliminated not just my excess weight, but all symptoms of my then-progressing bipolar disorder. Faced with this perplexing result, I turned my study from mathematics, linguistics, and cognitive psychology to the subjects of nutrition, physiology, biochemistry, and anthropology. Drawing from these fields, I will show how:
Recommendations to eat a large and varied amount of fruits and vegetables are based on inconclusive and questionable science
Heavy reliance on animal sourced foods, including animal fat, was critical to the evolution of our brains
Ketosis is not only natural, but is normally involved in human brain development before and after birth
Evolutionary forces shaping plants have resulted in some less than savoury health effects
Removing plants from the diet altogether may improve your health
But first, I will walk you through the basics of a carnivorous diet of the type I have thrived on for a decade: how to start, what to eat, and what not to worry about.
The word facultative comes from faculty, meaning “ability”, or “choice”. Intuitively, it sounds like facultative carnivore should mean an animal that merely has the ability to eat meat. In fact, biologically, a facultative carnivore is primarily a meat-eater, and does not thrive without animal foods. What makes a carnivore facultative is its special ability to subsist for a time on just plant foods. It’s a useful adaptation for survival. Humans, like dogs, are facultative carnivores.
However, we do as humans have choice in what we eat, whether to thrive or merely survive. I am a carnivore by choice; a facultative carnivore in both senses.
Durham, NC, USA
Durham, North Carolina
"It's kind of like intermittent fasting, you can do the carnivore diet, you don't have to, I don't really have many concerns about the long-term safety. I mean there seem to be a lot of people doing very very well with it."
Moorestown, NJ 08057, USA
Chung Institute Center for Metabolic Healing
Andrew Oswari, M.D. is a Board Certified Family Physician since 2000 but transitioned to Integrative Medicine at the Chung Institute in 2004. Dr. Oswari graduated from Loma Linda University Medical School in Loma Linda, CA and completed his residency at Virtua Health System in Mount Holly, NJ. During his medical school training, medical students were only receiving an average of 2.5 hours of nutritional education over the course of 4 years. Although living what he understood to be a healthy diet and lifestyle, Dr. Oswari was diagnosed with diabetes in January 2019. Through a therapeutic carbohydrate restriction program, he’s been able to reverse his diabetes and lose 70 lbs. In addition, his daily headaches, reflux, irritable bowel, knee pain, brain fog and hypertension are all gone. It has saved his life and he wants to reach as many people as he can with his new found knowledge. He is one of only two MDs in New Jersey to be certified in Low Carb Nutrition. He is also certified through the Nutrition Network by Professor Tim Noakes and has immersed himself with this way of life.Heal your relationship with your body
Providing support on the journey to regaining your health
Over the last 50 years we have seen a marked increase in metabolic disease. The rates of obesity, metabolic syndrome, diabetes, fatty liver disease, cancer, heart disease and so much more are on the rise. We live in a country with so much advanced research and knowledge yet we are sicker as a nation than ever before. What’s going on?
A world of misinformation...
Historically, if you research and really dig into it, you can follow how the food, pharmaceutical and health industries have shaped our poor health. The government’s dietary guidelines and the lack of scientifically based research has led us down a path of disease. Here at the Center for Metabolic Healing, our goal is to educate and support you in the journey to regain control of your health. Not only is nutrition a vital player in healing but also understanding that so many other aspects of your life contribute to your health. Together, we work through the various aspects of your life and give you the tools to be successful with a healthy lifestyle. We have worked with many individuals to treat the following issues:
Type 2 Diabetes
Non-alcoholic fatty liver disease
Reduce chronic inflammation
Reduce or stabilize cancer growth
Los Angeles, CA, USA
“I am a migraineur who got as frustrated as all of you must have gotten about the number of medicines thrown at migraineurs without any lasting relief accomplished. I had belly aches and “headaches” from a very young age but didn’t realize they were migraines until I was in my 20s. I think this is very typical. Many children as young as two years of age have migraines and as adults they remember the headaches that no one ever had taken seriously. By the time I received my doctorate, my migraines were five days a week with two days of fog in between. It was time for me to start my journey and find the cause of my migraines.”
West Linn, OR, USA
Psychiatrist & USAF Veteran
Psychiatrist, USAF Veteran (Major), Author, Speaker. Owner Life Balance Northwest LLC, have Ehlers-Danlos, Continuous Glucose Monitor proponent (with caveats)
I commonly get asked how to get started, and what to watch out for, so I try to address that here, along with common things that come up and trip people up with this new way of eating. ALSO! You DON'T have to take any supplements in general. If you need to take supplements to get basic nutrition, then by definition your diet is deficient. Carnivore isn't. If you get tested and have a mild deficiency for some reason, which can rarely happen, that's when you think about supplementing. One thing to remember is that most people don't get enough sunlight, and if you're in the temperate latitudes you wont get enough anyway for 9months out of the year, even if you spend a lot of time outside. Animal fats and butter have vitamin D already in them, but if you're not getting enough for whatever reason, you can think about taking vitamin D3 (not D2) then. Links and resources below for some good to know about studies and resources!
Anthony G Jay
Vico Banchi Nuovi, 9, 80134 Napoli NA, Italy
Deceased Italian Physician
Diabetes - From Wikipedia
His Carnivore Support Image:
List of sanctioned and forbidden foods on the Cantani diet
Cantani treated his diabetic patients by eliminating carbohydrates and prescribing a meat diet. He believed that stopping glycosuria was the major method of controlling diabetes. This became known as Cantani's diet or the "Cantani system".
Cantani allowed his patients as many calories as they could tolerate without glycosuria. Later he limited daily food intake to about one pound of cooked meat. If glucosuria persisted, he fasted his patients. The exclusive meat diet would continue for several months but if urine was not free of sugar it would extend to six or nine months. To control glycosuria, Cantani would enforce his diet restrictions. He would often lock his patients in a room, so they adhered to the strict diet. He performed microscopic studies on the organs from thousands of cases and observed that atrophy and fatty changes were more frequently found in the pancreas of diabetic patients than of non-diabetics.
Cantani's exclusive animal food diet consisted of all kinds of meat and animal fats, fish, lobsters and eggs but no dairy as it contains lactose. A list of sanctioned and forbidden foods on Cantani's diet was included in Isaac Burney Yeo's book Food in Health and Disease, published in 1896. Bernhard Naunyn was influenced by the Cantani system.
Cantani also favoured the use of lactic acid to treat diabetes. He administered his patients 77–154 grains of lactic acid daily which was diluted in 8–10 fluid ounces of water. This became known as Cantani's method and influenced George William Balfour.
Long time carnivore and author, this website is excellent: http://highsteaks.com/
"Do you like the idea of bacon and eggs for breakfast? Would you enjoy a lunch of roast salmon and a satisfying dinner accompanied by wine?
The EAT FAT GET THIN diet will allow you to do just that: the emphasis being on what you eat rather than how many calories the food contains. The rules are simple: keep your carbohydrates to a minimum by cutting out bread, potatoes and cereals, leave out the sugar, eat only the good fats and concentrate on protein rich foods.
The beauty of the EAT FAT GET THIN diet is that you will never go hungry. EAT FAT GET THIN proves that the diet on which it is most difficult to lose weight is a low-fat high carbohydrate diet. In fact, a century of studies and medical trials has consistently demonstrated that for safe wight loss a high fat diet is best."
Bart is a professor in cardiovascular and respiratory physiology, exercise physiology, nutrition, research methods, and statistics. Bart has published a number of peer reviewed research and review articles, as well as book chapters. External consultancies include the NZ All Blacks, the NRL, and both NZ and Australian Defense Forces
Provo, UT, USA
"I'm fascinated with this rise of the carnivore. What I appreciate about it is the simplicity. A part of me envies the true simplicity of the diet. Not anti-vegetable but I appreciate the simplicity. It's nonsense to think that dietary fiber is necessary for bowel movements."
The purpose of our lab is twofold. First, we aim to identify the molecular mechanisms that explain the increased risk of disease that accompanies weight gain, with particular emphasis on the etiology of insulin resistance and disrupted mitochondrial function. Second, we hope to reveal novel cellular processes that are responsible for fat development.
Scottsdale, AZ, USA
Womens Personal Trainer
At the forefront of health and wellness for nearly 50 years. Creator of SMaRT Ex™ (Slow MAximum, Response Training Exercise). LC and IF proponent since 1970s.
Dr. Ben Bocchicchio or Dr. Ben, as he prefers to be called, is a national leader in exercise science, fitness and health for 40 years. He’s built his success by combining science with effective body conditioning and technology to produce optimum health, fitness, rehabilitation and weight loss for every body type. His focus is recalibrating the body’s metabolism using slow resistance training with significant weights during two 20 minute a week workouts. It’s a revolutionary way to think about exercise, one which he has conducted and published research on to back up his claims. According to his most recent research, one of these 20 minute workouts is equal to 3.5 hours of cardio work. As the creator of slow resistance training in 1974, a mainstream fitness technique used by trainers nationwide, Dr. Ben has been featured or sourced in more than 200 books, articles, medical journals and studies. A highly sought-after fitness consultant, Dr. Ben has advised on The U.S. Olympic Committee, The National Football League, Major League Baseball, World Team Tennis, numerous major college athletic programs and served as the training program developer for Total Gym™. His client roster includes world-class athletes, A-list celebrities and some of the industry’s top trainers -- his reach extending to tens of thousands of clients nationwide. Also the author of 15 Minutes to FITNESS: Dr. Ben's SMaRT Plan for Diet and Total Health. Ben is also very knowledgeable and engaged on the topic of preventing diabetes and exercise to maximize health before you fall ill.
One day in the shower (which is where I do my best thinking), I had a lightbulb moment. What I realized in that instant has had a profound impact on every aspect of my life ever since. What I recognized is that almost every single prehistoric technology ever created over the past 3 ½ million years has something to do with food. Whether it be acquiring food, processing food, sharing food, redistributing food, or storing food, technology was inseparable from our diets. I realized that humans are one of the weakest species on the planet. We have an incredibly difficult time getting food and an even more difficult time safely and fully digesting food. What makes us different than any other animal on the planet is that we create technologies that allow us to make food safe, nutrient-dense, and bio-available for our bodies. This can be simple, like creating a sharp edge of a stone to butcher and rub two sticks together to create fire to cook food or, slightly more complex like fermentation or nixtamalization. Humans are not biologically designed to safely and effectively digest almost all of the foods that we consume. However, here is the kicker; we have built bodies and brains that require many of these foods that can only nourish us when we use technologies to make them as safe and nourishing as possible. The truth is that over the past several million years, we have outgrown our digestive tracts and domesticated ourselves. In fact, the food-related technologies our ancestors created literally built us as a species both biologically and culturally. The role of technology can not be separated from our food and needs to be a part of the decision-making process for how we feed ourselves and our families.
Armed with this new perspective, I knew I was on the right path to find the answers I had been searching for my entire life. But, even more importantly, I realized that answers I needed were to an even more important question – The question we should all be asking ourselves is not what we should be eating, but rather HOW? More specifically, how do we approach food and make use of ancestral and traditional technologies to make the food that we eat as safe and nourishing as it can possibly be for our bodies?
Long Island, New York, USA
Blake F. Donaldson
Dr. Bruce Ferguson Donaldson (1893-1966) was a specialist in internal medicine and author.
Born the son of a postmaster, William W. Donaldson, and Helen I. Donaldson (née Scott), he was a native and lifelong resident of Hauppauge, New York on Long Island.
He married Harriott Cate in 1922 and together they had six children.
He died on February 19, 1966 at his home in Hauppauge aged 73.
“It isn’t normal to live on milk and cream and cheese and ice cream and eggs and chocolate and wheat flour and alcohol. No! Man is a hunter. Most of the wheat flour should be fed to the animals. Let them go through the arduous labor of converting fodder into meat fat. And then eat the animal. That is the smart thing to do.”
“A sterol called cholesterol is supposed to be guilty of making us grow old before our time. But there is no proof of this.”
“People practically always steal food when they are hungry, and low-calorie diets mean weakness and hunger... No! Counting calories is for the birds. There should be no sensation of hunger in proper weight reduction.”
― Dr. Blake F. Donaldson, Strong Medicine
Advice to Fat Men Is To 'Go Primitive'
Dr. Blake Donaldson insists that his weight reducing ideas are simultaneously 20 years ahead of the times and 8,000 years old.
Donaldson, a trim 70 years old, is impressed by evidence that primitive man, for all his troubles, did not suffer from overweight. So Donaldson advises his patients to go primitive. Results, they shed a total of 4,000 pounds of fat per year.
"The human animal " said Donaldson, while eating a big steak at a New York restaurant, "for millions of years lived just one way. He dwelled in forests and on the banks of streams. "He hunted and ate fat meat. His life was one of constant exercise. He had to be able to jump seven feet into a tree to escape a saber-toothed tiger.
"We are fairly sure--from examining old German burial grounds and skulls found in the Arctic--that he had excellent vision, good teeth, no arthritis or skin problems. Chances are he usually avoided the crippling and killing diseases aggravated by overweight."
"People just refuse to believe that a ginger snap or a soda cracker is starch.
For the past four decades Donaldson has advised his overweight patients personally or through his book "Strong Medicine," to hold to the following regimen:
Do not retire before 10 p.m.; up by 6 a.m. Never sleep more than eight hours per day.
Before breakfast take a half-hour brisk walk. ("This is the most important medical advance in 8,000 years.")
For breakfast, lunch and dinner eat the same thing: one-half pound of fresh fat meat. A demitasse of black coffee three times daily is permissible.
Drink six glasses of water per day, none after 5 p.m.
Abstain from every other food, including seasoning. "It's so simple it's difficult," complained the good doctor.
"People just refuse to believe that a ginger snap or a soda cracker is starch. This is not an extreme diet. But if anybody is content to peel off three pounds of fat a week--and keep it off--my plan does it.
"I don't object to smoking. People must have a few vices or they aren't worth talking to. They become plants.
"But I do object to flour addiction. This is a worse vice than heroin in terms of the physical damage it can do."
As Donaldson polished off his steak he confessed that being fat is not enough inducement to reduce. "It has to hurt you--either your pride or your body," he said.
"And it's impossible to slim down some people. They simply do not obey orders. I don't think the devil himself could take fat off an opera singer."
San Diego, CA, USA
Medical director at Diet Doctor. com
Low Carb Cardiologist Promoting health through purposeful lifestyle. Making low carb simple with trustworthy information