I’ve made it to a nice even number now ? 10 days.
What’s weird is how normal eating this way feels already. I mean, to someone who’s never tried it, eating an all-meat diet sounds pretty out there. Yet, the meat diet has such an appetite-stabilizing effect that food becomes little more than something you chew and swallow at a few particular times each day. My neutrality with eating differs little with how I feel about brushing my teeth. It’s just another daily ritual to file away with all the others. So much for Michael Pollan’s advice to ?eat food, not too much, mostly plants. What’s next Mike? ?Douse yourself in gasoline, don’t burn yourself, light a match??
Although 10 days can’t reveal much, here are the following things that I’ve noticed thus far:
On the positive side?
Excellent digestion with no bloating or gas
No cravings for food of any kind ? don’t even think about it
Shiny toe and fingernails
VERY stable emotions if eating at regular intervals
Reduced pain in back and some other areas ? amazing as I’ve sat for about 60 hours this week.
On the negative side?
Pain in the legs below the knees, and slight knee pain and stiffness
Reduced sex drive (starting to return to normal though)
Irrational Godzilla-like moods after more than five hours without food
Increased dark coloration under the eyes
Slight feeling of faintness when exercising
That’s the summary so far. For those curious, my weight has stayed the same, although I feel it’s dropping slightly now as I’m unable to eat as much food as I did for the first several days. No signs of muscle catabolism.
Breakfast: 6 eggs scrambled in 1.5 T butter, chicken liver and heart
Lunch: 4 ounces chicken meat and skin with lots of pork and chicken fat
Dinner: 8 ounces raw ribeye with 1T macadamia nut oil and 1/2t truffle oil
Very interesting, Matt, but what happened to Friday? The blog went Thursday then Saturday.
Also, it is becoming very apparent that raw ribeye with macadamia nut and truffle oil is your staple. How are you preparing this? Just slicing the meat thin and drizzling the oil over it? Are you finding it hard to chew at all?
I think I just posted it too late, and it registered as Saturday.
As for the ribeye prep, you got it. I just slice it and then drizzle my rizzle. This ribeye is like butter. It takes a little longer to eat, but not much.
Today’s the last of it though, so it may be a few days before I get around to chowing more.
Sounds good, Matt. I forgot to ask where you get the truffle oil. For some reason, I associate “truffle” with dessert. (I would e-mail this question to ya, but I assume others might like to know.)
You won’t find the truffle oil I got anywhere in the U.S., or anything of that quality. Mine was a gift from a friend of mine you visited Italy. It is freakishly good. It’s awesome with potato soup. Since truffle oils can pretty much suck ass, I’d stay on the safe side and get this brand, as I’ve used it off an on for ten years now. There may be better, but it’s a safe bet.
Thanks, dude. Assuming my guts are game, I may be doing the truffle shuffle myself before long.