Carnivore, Data, & Healing Through Meat -Let's Meat Up with Jenny Mitich

Added: 2026-05-28

[00:00:00]Let's meet up. The grill is hot tonight.

[00:00:02]Meeting wellness. Everything's feeling right. Just hanging out and having a good time. That funky baseline is a master crime. Carnivore still, come on and chill with us. Got that good vibe.

[00:00:14]Ain't no need to rush. Pixel the cat might make a special scene if she feels like it. You know what I mean? So come on over. It's a weekly groove. We'll help you get into that wellness mood.

[00:00:25]We'll help you get into that wellness mood.

[00:00:31]That was a jam, >> everyone. Yeah. Say it again. What was that?

[00:00:34]>> That was a jam. I was jamming out.

[00:00:36]>> Seriously, every single time, every week, the people backstage, that's what they're doing. Exactly what you were doing.

[00:00:45]I love my theme song. And if you're watching now, I'm going to do this now because she might leave. So, Pixel is here.

[00:00:52]>> There's Pixel hiding. There she is. So, she often hops up here on the desk with me when I go live. Anyway, >> I love it.

[00:01:02]>> Welcome to Let's Meet Up. This is my weekly just kind of like a hangout live stream. I usually have some kind of topic like I have some things I want to ask you, Jenny. But if people in the chat have questions or if they have ideas of what we should talk about, we are going to let them let us know in the chat and we just might switch gears, uh, take a hard left and talk about what they want to talk about. Sounds good.

[00:01:26]Sounds good, my friend.

[00:01:28]>> Cool. Well, um, so for th for people that don't know you, if there's anyone that doesn't know you, I think you're streaming your channel. So, sorry all you Jenny Meditch fans on Jenny's channel. I know you know Jenny. Uh, but how did you get into our crazy corner of the carnivore internet over here?

[00:01:45]>> Um, so gosh, I've been carnivore for three and a half years now. Uh, my husband found Dr. Kenberry on YouTube and started watching the videos and then he brought the idea to me. Um, he had already lost 130 lbs using keto and water fasting long before we'd met, but then we met and dated and we gained a bunch of weight and then I was, you know, trying to lose baby weight after we had our twins.

[00:02:08]>> So, yeah, I had a lot of weight to lose and he really wanted to do carnivore but do it together. Um, in his experience, h it's easier to do something when your partner's on board. So, uh, I said, "No, that's crazy. Absolutely not." But I did watch the videos with him for the next six months. And finally, I was so frustrated with the way I was trying to lose weight, uh, which was just like fruits and vegetables, lean proteins, low fat. Um, and I was losing weight really slow. I got so frustrated with it that I was like, you know what? I'm going to do carnivore. Um, so I actually started before him on December 27th, 2022. And I was just going to do it for 30 days and see what happened to my glucose and how much weight I would lose.

[00:02:50]>> And uh that's now turned into three and a half years. It's my life now. It's it's a true lifestyle for me.

[00:02:59]>> Yeah. Same. I guess I didn't realize we were only a couple months apart because I mean when I started keto it was okay.

[00:03:05]It wasn't quite carnivore but it was dang close, right? And I started that in February of 2023. So, for some reason, it feels like you've been carnivore so much longer than me, but I guess not really so much. That's cool.

[00:03:17]>> Same time. Same amount of time almost.

[00:03:19]Yeah.

[00:03:19]>> Yeah. Yeah. That's cool. So, so you said you went carnivore specifically because your it was something your husband wanted to try, but then you you went first. Like, how did that happen?

[00:03:30]>> So, I Well, we had been watching the videos and I had been tracking my glucose with the CGM. I need to slap a new one on um just for fun because I love data. And I after watching all those videos, I had learned that your glucose can normalize very quickly. And eating fruits, vegetables, lean meats, and all that stuff, my glucose was averaging in the low 100s all the time.

[00:03:53]And I would have big spikes whenever I'd eat fruit. So, it was really interesting. Um I I was very interested in seeing what would happen. Um, so the reason I started before him was because we had one-year-old twins, and I knew I'd been eating a ton of carbs, probably 200 to 300 grams per day, and I knew I was going to get the keto flu. And he had been eating just regular food, too.

[00:04:14]He hadn't been doing keto at that point.

[00:04:15]So I said, "Why don't we stagger our start dates so we can like one of us has keto flu, the other one doesn't?" But that didn't work because I ended up having keto keto flu, what I thought was keto flu for six weeks. Well, it was actually oxalate dumping and keto flu.

[00:04:33]Um, so I was just sick the whole time.

[00:04:35]He was fine. He got through it pretty quick. Um, but yeah. Yeah, that's why.

[00:04:40]>> Well, the best leg plans and all that.

[00:04:44]So after you, it sounds like you were already kind of a data geek as you said before. So I do want to get into your data geekiness because that's how I found your channel. We'll get out to that in a minute. What was the first change you noticed? Was it your blood sugar regulation or was it something else?

[00:05:00]>> Uh yeah, it was blood sugar and the weight. I lost eight pounds in one month. A lot of that was just water weight, but that was the most weight I'd ever lost doing anything in in a month.

[00:05:10]um that I it had taken me like three or four months to lose that much weight previously. Um and the glucose was really quick too. I mean uh that was within like two or three weeks my glucose was down into the low 80s on average. So it dropped 20 points. So that was pretty remarkable. Um those were the first two things I noticed.

[00:05:33]>> Okay. And then so I know for me and I'm not like I would like to wear a CGM. I just haven't done it. I just haven't gotten off, you know, up off my butt and gotten the CGM and stuck that thing to my arm, but like I keep wanting to do it because I do like numbers.

[00:05:46]>> Yeah.

[00:05:47]>> I mean, I'm a math teacher and all, but you know, but um I just haven't done it.

[00:05:52]But I know just by symptoms that my blood glucose had to be completely not right because I would get these like highs and then lows and crashing out and then just being like now I I have to eat or I'm going to pass out like that. Did you notice any was it just straight data or was did you have feelings like I did?

[00:06:11]>> Oh yeah. No, I I could notice it. Like I have this thing I've now kind of figured out. I kind of have like reactive hypoglycemia for for me when I eat carbs, fruit, even healthy carbs. Um I get a tremendous blood sugar spike. It's crazy. And then it's followed by a deep dip. And you can feel that dip because your insulin has overcompensated for the amount of glucose in your bloodstream and then your glucose gets too low. So yeah, I mean like when I was eating a more mixed diet, more omnivore type diet, I was constantly chasing that dragon of just like up and down and up and down. And you can see that when you're looking at a CGM in your variability number. Um that's just a measure of the ups and downs that you're seeing all day long. You really want that to be less than 15. Um, and on a on a, you know, higher carb diet, that's going to be a lot more, especially if you have reactions to carbs like I do.

[00:07:06]Not everybody has that, I have found.

[00:07:08]Um, I just thought that's kind of how everybody reacted, but it is a pretty large number of uh percentage of the population, but there's some people that can just eat 200 grams of carbs in a sitting and their glucose is just like jealous. I am not one of those people, so I I can't eat that way.

[00:07:25]Neither one of us are doctors, and this is not a medical opinion, but do you think that's because their insulin is working overdrive and they're going to pay for that later?

[00:07:34]>> Not necessarily. I just think there's some people that can handle more carbs.

[00:07:39]I mean, that's the thing though is like we can't look at anything within a vacuum.

[00:07:43]>> Um, you know, just looking at a glucose number, you're only for a CTM, you're just looking at your glucose. We don't know what's happening under the hood with their triglycerides, their fasting insulin, you know, visceral fat levels and all that kind of stuff. Um, but >> you know, I I feel like fasting insulin for the blood test and having a CGM are kind of like canaries in the coal mine and they can give you a lot of good data. Um, so yeah, I I there's no way to know.

[00:08:11]>> Yeah, I wish I had like data before. I just know after being carnivore for a while, at the same time while finding out I was a lean mass hyperresponder, I also tested my fasting insulin myself through Own Your Labs because my doctor was like, "You don't need that. You're thin." Like she told me, "You don't need that. You're thin." And I'm like, "Well, I want it anyway."

[00:08:28]>> So, just because I was curious, right?

[00:08:29]And so, my fasting insulin at that time was a four. So, I was like, I mean, I don't know if I did anything. I don't know what it was before, >> right? when I was eating, you know, because I was probably carnivore, I don't know, six months or something. Six to nine months before I had any of that stuff checked.

[00:08:45]>> Yeah. I I didn't have any blood work done until the six month mark on carnivore. And before that, I never got blood work. I used to be deathly afraid of needles, believe it or not. I get blood work done like once a month now.

[00:08:58]But um >> I know that's why I'm laughing because I can't believe that.

[00:09:02]>> Yeah. I had like a fasting glucose and I had a a lipid panel from back in the day. Um, and that's all I had. So now I have probably 40 to 50 blood tests in the three and a half years I've been carnivore. I mean, the reason I did that is just because I'm curious, number one, but number two, I also wanted to educate people. So many people out there think carnivore is just like wreaking havoc on your metabolic health, and it's quite the opposite. But you really need to have the hard numbers to show to prove to people um that it's safe, you know.

[00:09:36]>> Yeah, that's true. If you have that data, uh I would like to say hello to some people who are here with us today.

[00:09:42]So, hello to Jay. Welcome.

[00:09:45]>> And then we have Karen popping in saying hello Christy.

[00:09:48]>> Hello. Hello.

[00:09:50]>> Yes, Dan is here saying, "Hey, everyone."

[00:09:53]And he says, "Jenny is awesome." Agree, Dan. Agree. Thank you. Pretty awesome.

[00:09:58]Been following for a minute. Just one minute, Jenny.

[00:10:02]>> One minute is good. Any minutes is awesome. Thank you.

[00:10:06]>> Phenomenal carnivore. Um Thomas. Oh, there we go. It was just delayed. Sorry about that. It delayed.

[00:10:13]There we go. Uh Thomas is here saying hello ladies on a Kilts Zoom call, but wanted to say hello to both of you.

[00:10:19]Can't wait till Friday, Jen.

[00:10:21]>> Yeah, I'm gonna be on his podcast. Good to see you. Tell Kilts and everybody we said hi. Yes, tell them hello. Um, Jay says, "Jenny has great recipes." Why?

[00:10:30]Yes. Yes, she does. Can you just give us a quick cookbook plug if somebody doesn't have your cookbook yet or your cookbook? It's like a car all about carnivore book that contains recipes.

[00:10:42]>> Sure. Yeah. It's like the encyclopedia for the carnivore diet was what I was endeavoring to write. So, the first half, 200 pages is a complete in-depth guide to the carnivore diet, FAQs, troubleshooting if you run into issues.

[00:10:53]So much stuff in the first. Oh, and a whole chapter on monitoring your progress for data, you know, CGMs, blood work, all that kind of stuff, what to look for. Second half of the book is 80 carnivore recipes. So, it's two in one.

[00:11:03]Um, and I'm actually in the process right now of writing a second book that will just be a just a a cookbook just across the board.

[00:11:12]>> So, that'll be out. I I've got like 23 recipes out of 90 done, but I've got a bunch. I just I need to find time to test more recipes and it's been quite busy lately. So, >> yes.

[00:11:24]>> Yeah, >> you are busy. I know. Uh Jonathan is here. You know, because this is what you get from Jonathan every time he is not consistent. I know. I love it, too.

[00:11:37]>> Uh Benny says, "Did not get a notification, but lucky to come across it." So, uh yay. Yay. That's awesome.

[00:11:44]>> Glad. So glad. Um Terry says, "Jenny, try exercising before you eat carbs, it should reduce the spike. Have you tried that, Jenny? Because you're like the queen of experiments.

[00:11:54]>> Yeah, it doesn't do anything. I've also tried um eating protein before because that's usually what buffers it. So, if you eat your protein um and then like 10 minutes later eat your carbs, that can really buffer the glucose spike. Um but that works if I'm eating a really small amount of carbs. But if I'm eating like a cup of mango or like some really high sugar fruit or something, it doesn't matter. It still spikes. Now, that is a good point to do um as far as the exercising to build more muscle base because muscle just sucks up glucose. Um but I strength train like crazy and I'm building a really good I've built a really good muscle base over the past 10 years and it's still it's still an issue unfortunately. Uh, I would love it if it wasn't because I'll eat I would eat fruit every day if I could. Honestly, I'd probably do like meat and fruit, but I just I can't. It makes me feel like crap that huge spike in dip.

[00:12:49]>> Honestly, I kind of feel lucky that I don't like I don't want to do meat and fruit because I don't want to do the fruit. Like I never like fruit. I mean, I would eat it wasn't like it was gross.

[00:12:58]Like vegetables were gross, but like fruit wasn't gross, but if there was a big fruit salad on a with, you know, like let's say a buffet or a like a potluck or something, right? I wouldn't take out of there usually. Rarely. It just does. Yeah, it's not appealing.

[00:13:13]>> Interesting. I love it. I would eat so much fruit >> all the time.

[00:13:17]>> I can't I would eat a whole half a watermelon probably every day. I can I can just plow it. That's the problem is I can eat a lot. I can't moderate it either. So, it's the blood sugar spike, the lack of moderation. So, I just >> stay away.

[00:13:30]>> Things that I can't moderate, I've had to take out for sure. Yeah.

[00:13:34]>> Um, Vanessa says, "Hi. So glad you're having this." Me too, Vanessa. Me, too.

[00:13:39]>> Thanks for being here.

[00:13:41]>> Yes. And look who else is here. It's Butter Bob.

[00:13:44]>> Hey, Butterb.

[00:13:45]>> Hey, Butterb. I was just live with him not too long ago.

[00:13:49]>> Awesome.

[00:13:50]>> And Yellow Rose says, "Hi, Christy." Hi, Yellow Rose. Nice to see you on one of my live streams.

[00:13:57]>> And Ivy is here from your channel, Jenny.

[00:13:59]>> Fantastic. Hello.

[00:14:01]And Brett, I haven't seen you in a minute. Talking about a minute.

[00:14:05]>> At least a minute.

[00:14:07]>> Where have you been, man? Nice to see you.

[00:14:11]>> Um, and then Ivy says, "No fruit or veggies for me unless from my backyard.

[00:14:18]>> Passionate carnivore here."

[00:14:20]>> Yeah, I intend on right now I have a little tiny uh planter in the back that I grow jalapenos in and I usually make uh like jalapeno poppers twice with them. But in the future, uh, when we have more, uh, bigger property, I'd like to have berries, like have our own berries, maybe some malberry trees or something like that. And I'm going to have a huge pepper field because we want to make Ivar. It's a Serbian preserved red pepper dish that my mother-in-law taught me how to make. It's delicious.

[00:14:49]Um, and I just want to be able to make that to kind of continue that tradition.

[00:14:53]I'm to I love gardening. I've been gardening since I was a kid. So yeah, the if you want to eat plants, if you can plant them and raise them yourself, you know what's on them and what's in them. So I think that's the best way >> if you're going to eat them. I agree. I do not have a green thumb. Like my grandma and my mom both could grow. I can't grow a dang thing, but I don't want to, so it's fine.

[00:15:14]>> There you go. There you go.

[00:15:16]>> Um, and then Brett says, "There's no such thing as an essential carb." That is true, Brett. That is true.

[00:15:21]>> For me, carbs are a path back to the dark side. There's a lot of them that I I haven't really even tried since going carnivore. I've been pretty strict like the whole time. Um but I just don't have a desire to like that temptation is not there. So it's like why would I do it if I don't really want to? And who knows what would happen. Like would it set off some kind of path back to the dark side?

[00:15:43]I don't know. And I don't want to know.

[00:15:46]>> Yeah. No, I mean yeah, it very well could. I mean, I've been doing like a keto cheat meal once a month um the entire time I've been on Carnivore because I do like vegetables, uh good salad or some Brussels sprouts or some asparagus or something like that. And that never leads me to the dark side. Um but like last summer when I did the sugar diet experiment for eight days, that was very hard for me to get back on the wagon. It took I did like two weeks of keto after that and then I finally got back to carnivore. Um, so yeah, if you don't have the desire, don't don't do it. Not worth it.

[00:16:21]>> Okay, Jenny can speak on it. Uh, Linda's here saying hello to everyone.

[00:16:27]And this is so cool. We have a new carnivore with us. So, Andreas, hi ladies. I'm three weeks into carnivore.

[00:16:35]>> So, welcome to our little carnivore community over here. Uh, thanks for coming in and joining us live. I'll just speak on it. wasn't part of the topic, but like I said, Jenny, if some somebody says something in the chat, we're going to just go that way with it.

[00:16:48]>> I love it.

[00:16:49]>> When I was a new carnivore community, and specifically by community, I mean live streams like this one because who do you know in real life that's carnivore? Probably not very many people. Like, I know Jenny in real life.

[00:17:00]Like, we've met in real life, but we live very far away. Yes. So, I only get to see Jenny like once a year or two.

[00:17:06]>> Yeah. Yeah. Usually like once a year.

[00:17:08]>> Yes. And so, I don't know anybody except my son now. you know, that's nearby. And so, it's live streams like this where we hop on in our community and I would just get in the chat like you are right now, Andreas, and just start kind of talking to people like, "Hi, so and so, hi so and so." That's how I know that who's your carnivore is Brett, for an example, right? You're like, "How did you know this name?" Because I was in all the live streams just talking to people um and getting to know them. And so, I I highly recommend it, Andre. So, I'm very glad you're here. Let us know if you have any questions as a new carnivore because it can be tricky sometimes in the beginning.

[00:17:44]>> Yes, very much so. Welcome.

[00:17:46]>> Yes, absolutely. That's exciting. I'm just checking. Okay, so it looks like Oh, uh Brett says, "Where have I been, you ask? On the dark side, but I'm back now." Okay. I'm glad that Metock gave you a kick in the pants to get back on track, Brett. That's uh I'm very glad to hear that. Okay. So, if anyone knows you, Jenny, if if there's a health experiment to run, uh you probably already run it. You probably tested it on yourself. It's fantastic. In fact, >> I think I subscribe to your channel when you were maybe a fourth of the size you are now, and you didn't know who I was at the time. Ellie told me about your channel. Yeah. Because she was like, "You you like numbers." She was like, "You like numbers, Christy. You should go check out this girl, Jenny Mid." I'm like, "Jenny, who? What? Huh?" Okay.

[00:18:33]Wait, tell me that channel again. And then I went over and subscribed. I was like, "This girl's awesome."

[00:18:37]>> And then I introduced myself to you at HackYou Health in Austin and I was like >> 2024. Yep.

[00:18:43]>> Yes. And like was just saw you and I was like that's Jenny Mitch. And so that's kind of where we got to meet. It was super cool. But where did this experimental mindset come from? Like when did you decide that doing experiments on yourself was a good idea?

[00:18:59]>> Um well there's a couple of things. So I had been wearing the CGM. I have in the past before I started carnivore, I also wore a Whoop. It's um kind of like an aura ring. It tracks your HRB and stuff.

[00:19:10]Um and I had been kind of on a health journey since 2016, listening to different health podcasts, reading books and things like that. Um so I was curious about it, but really starting to dial in the data really started with uh a Fitbit, then the Whoop, then a CGM. Um and then once I started carnivore and measuring that stuff and I saw the dramatic changes, I was like, "Oh, this is so cool." and I had found Dave Feldman and I was following him and I loved his experiments. I just loved it.

[00:19:37]So I was like, "Oh my god, I want to do some of these." So that's kind of where it started. He was a big inspiration for me. Um he's we're actually friends now.

[00:19:43]Um it's just so wild. But yeah, I started off just by watching his stuff and then kind of um you know, ordering my blood work on Own Your Labs, their you know, his company um and just going from there. And it's just it's I feel like every time I run an experiment, I always learn something unexpected. You know, you always have a hypothesis when you go into things. You think certain things are going to happen or not happen and then the opposite happens. You're like, "What the heck just happened and then you try to, you know, do research, you figure it out, and that's how you learn." Um, so every time I do an experiment, it sends me down different rabbit holes I wasn't expecting, and it opens up new pathways of learning, um, and and and content potential. Um, so each experiment leads to another experiment and another one and another one. Um, it just kind of I think I probably end up doing these, you know, until they get boring. Uh, so far it has not uh three and a half years in.

[00:20:40]So, you mentioned content potential a second ago. So, I know because your channel is like a heck of a lot uh bigger than mine. You know, your channel has blown up and I've I've watched you occasionally when you do your live streams and it's like a Q&A. like people are asking you questions. H have you noticed that doing these experiments, do people have specific questions about them for you or h has doing those experiments made you able to help those people as they're asking you questions either there or in the comments?

[00:21:06]>> It's definitely helped me with understanding blood work and optimal like functional medicine ranges, reference ranges that you should be going for. Um I mean people in the because I'm not a doctor so I can't give personal medical advice but I can steer people in the right direction. people.

[00:21:22]That's my whole mission is just helping people understand their numbers. Like you should know what goals you should be going for for triglycerides, glucose, fasting, insulin, um HSCP, GGT, like that. Those should be basic. You should be able to look at your blood work panel, be like, "Oh, that's good, good, bad, good, bad." You know, um so that is interesting. In my live streams, people will come and they'll be like, "I have these numbers. Am I okay?" Blah blah blah blah blah. And we'll we'll talk about it. Um, so that's been really helpful with the experiments. Yeah, I think anytime you're you're putting in the work and doing a deep dive and really learning, you know, the scientific data behind something, it can be really helpful. I I honestly think like you don't really understand something until you can teach it. You know that >> as a teacher. Um, you really need to be able to explain something in layman's terms that everybody can understand before you really have a full uh grasp of the information. So, that's kind of what I go for.

[00:22:18]>> Yeah. In my own classroom, and for those of you that don't know me yet, if you're watching from Jenny's channel and you're new to mine, um I'm a fifth grade teacher in Southern California, I I teach math and science. And when a student in my class asks me a question about a math problem and then I, you know, I go over to their desk and I kind of help them one-on-one. So, I help that first kid, make sure they know how to do it. And guess what happens when the second kid asks me?

[00:22:42]I don't go help the second kid. I send that first kid. I go, "Well, guess what?

[00:22:46]I just taught so and so, so they're gonna help you because now then I'm sure that they know it. Now, if you two get stuck, let me know, >> right?

[00:22:53]>> And I'll come help the both of you. But yes, it's true. If you can explain something, then it shows that you really understand it yourself, right?

[00:23:01]>> So, that's so so true. Um, okay. I So, what is your most like your favorite experiment that you've ever done?

[00:23:10]>> It's a really good question.

[00:23:13]Um, I think the latest one, the 21day sardine fast was really interesting.

[00:23:20]>> Um, and difficult.

[00:23:24]The second week was hard. Um, the sugar diet experiment I did last summer, I would never do it again just because the impact on my Hashimoto's and glucose and everything, inflammation levels, it was just bad. But it was really fascinating um just to see like for a person with Hashimoto as a middle-aged woman um trying to do something that all these bodybuilders are doing and pushing for everybody. That was really really fascinating. Um but yeah. Yeah, I would say those two.

[00:23:59]>> Awesome. What about the biggest surprise?

[00:24:02]What surprised experiment surprised you the most? Um, I mean, with the 21-day sardine fast, it was I had a couple of pieces of data that were really surprising. Well, first, my ketones were just through the roof. I was wearing a continuous ketone monitor and I had over 275 high readings over eight over 8 millles per liter. And typically when you look at the literature um for conventional medicine at least people that are not acquainted with keto or ketogenic diets um they would think that you were like keto acidosis you know with with ketones that high but with ketoacidosis you also have to have correspondingly high glucose.

[00:24:40]>> Yes.

[00:24:41]>> And the ketones um with me my glucose averaged in the low7s throughout the whole time. So that it was not obviously diabetic keto acidosis, but it was interesting to just see how high they went. Um, in that experiment, I also I used a baseline DEXA scan from December and I really should have gotten a baseline DEXA because the data was not accurate. So I couldn't see the true fat loss and I couldn't see the true um like lean mass. Um, it was just a total wash for that. So that that taught me a lesson like you really have to get the baseline DEXA if you're going to use an after DEXA.

[00:25:18]>> I mean if you're going to eat sardines for 21 days then let's have like all the data because let's be real I'm not going to eat sardines for one day. Jenny you can have all sardines.

[00:25:28]>> Well the problem was is we were down in Florida and my typical place that I get my DEXA is up here in Chicago. Um and when I was searching to find a DEXA down there there was just none nearby. They were like two hours away in Tampa and I was like I'm not driving that far especially with little kids.

[00:25:43]>> That'd be like a five hour round trip.

[00:25:46]>> Totally understandable.

[00:25:47]>> So that sucked but it is what it is and but that's the nature of end of one experiments >> you know um it is just an experiment on yourself.

[00:25:56]>> That being said you know we are all human beings. So there are going to be some commonalities across the data and um it you learn a lot like I've learned so much about myself, what foods I can tolerate, which foods I cannot. Um and just how my unique biometrics work. Um and now I can I can pull levers with myself like I can be like okay I can do this for a week and this will happen. I can do this and this will happen. And I think that's very valuable to know. Um, so yeah, I I I will continue doing them.

[00:26:31]>> Okay, Andrea says, "I do a can of sardines once a day, and that's tough."

[00:26:35]I tried I tried my best. I bought a case of sardines, which I ended up giving away because I just I'm not Nope. Nope.

[00:26:42]I'm gonna stick with my papa and I and my eggs.

[00:26:46]>> I love you.

[00:26:47]>> You're obsessed with pana. It's good.

[00:26:49]>> Obsessed with pana. In fact, wait, wait, wait, wait, wait. Call me a nerd again, Jenny. Call me a nerd again. One of the biggest dorks I know, just like me. I love you.

[00:26:59]>> Love it.

[00:27:00]>> Yeah. It would not be a Christie live stream if I did not say Pana.

[00:27:04]>> Yeah, that's true. Sardines. You know, I What brand did you get, Christie?

[00:27:11]>> It's been a while. The first ones I can't remember. The second ones I can't either, but I can tell you the characteristics of them because Courtney Luna was talking about them and they were like >> wildensive. No, they were expensive ones in a glass jar.

[00:27:25]Yes. I think >> it were they smoked in olive oil.

[00:27:29]>> I don't know because I never ate any of them. Like I bought them and then I just they were in the box and then I was like, I'm not eating these and I gave >> those are actually legit good. Um if you eat those with a bite of kimchi, you don't eat any any kimchi though. Um but if you do like >> kimchi, but >> it goes really well together. And I think like I have found so many like higherend sardine brands that are just phenomenal. Um and then like the seasoned brand at Costco, the boneless skinless, those are easy to eat. Um some people doctor them up with, you know, some onions, butter, hot sauce, Sriracha, mustard, um vinegar. There's lots of different things you can do. I have some videos on my channel where I talk about like sardines 101, like here's for beginners, like here's what to expect. Here's what bone in, skin on versus boneless, skinless look like in the can. Here's what water versus oil looks like. Here's different things you can doctor them up with.

[00:28:26]>> Um, >> I I eat them often now. It's surprising because I did a 14-day sardine fast last year and then I didn't eat sardines for like eight months. I was just >> burnout. But after 21 days, I was eating sardines just a couple of days later.

[00:28:42]It's that second week for me that days seven through 14 were really tough both times.

[00:28:49]>> Um, but I don't I don't know why. I don't know why.

[00:28:53]>> Interesting. Well, Simpson has more questions about sardines, so I guess we'll keep talking about it. Simpson says, "Tell please tell us more about what went on with the 21day sardine fast. How many what sort of changes, if any, you had, and would you do it again?" I can tell you, Jenny can talk about all this because she did a fantastic speech at CO-ASI in Las Vegas a few months ago all about her 21day sardine fast.

[00:29:16]>> Yes, I did. I presented the data. That's actually part of the reasons I I did it was to have something to talk about at collaborative science conference. Um, okay. So, I have a whole video on the results on my channel, so be sure to go check that out because I go into deep detail there. But a brief overview, um, basically when I sardine fast, all I eat is sardines. Maybe I'll have a couple of bites of butter once in a blue moon, but I don't like add stuff to my I just eat I drain the oil. I always do the ones in oil and I just eat them straight out of the can. Um, typically I start in the beginning with like three to five cans per day, but then throughout that goes down to like one or two per day. My ketones go really high and I'm just not hungry and I pretty much only eat I try to always eat at least one can a day.

[00:30:02]Um, changes. I lost 12 pounds. ketones averaged like five uh but they went as high as eight or maybe even higher.

[00:30:10]Glucose was around low 70s and that those those things happen very quickly with a with a sardine fast like within a day or two my ketones are and it's the only thing that does it. Normal carnivore my ketones are typically between three and.7.

[00:30:27]Sardines instantly they go up. Uh what else? I mean energy levels through the roof. A lot of people think that if you have Hashimoto's that you can't really fast, and I wouldn't recommend extensive water fasting, es especially for women, but with sardine fasting, you're still eating food. Um, and I saw like profound improvements in inflammation.

[00:30:51]Um, I yeah, I got down to like 140 pounds. I was super excited about that.

[00:30:58]Uh, but it was great. Uh, would I do it again? So, I would not do a sardine fast that long because I only have like 20 pounds to lose. But for people that have an extensive amount of fat to lose, like 50, 60, 100 pounds overweight, I would recommend a larger a a longer one. But, you know, start small. Start with one day and then three days and then five, seven, 10, 14. You know what I mean?

[00:31:20]Like, you don't have to start with 21.

[00:31:22]That's crazy. Um, but I I do strategically use sardines. Like right now I'm doing like a 10day um kind of sardine fast slash sardine diet for for you know experiment that I'm running. So yeah.

[00:31:39]>> Okay. So keep your eye out for that on her channel because I know when she runs an experiment there's a video coming up uh after that. Right.

[00:31:46]>> At the end of June the results of the experiment I'm running right now.

[00:31:51]>> Okay. Super cool. So you said weight loss. So, I know when I saw you at Collaborative Science in Las Vegas, you had just come off of that and you're like, and I pretty much I think you went up maybe a pound or something, it was very minimal. You're like, you know, I was a kept off so far. How's that going?

[00:32:06]If you when you went back to regular car carnivore, did most of that weight stay off?

[00:32:10]>> It stayed off for a while. It stayed off for about a month. Um, but then it came back on. Um, that's the thing with sardine fasting, any kind of fasting, you have to like consistently be doing things. Mhm.

[00:32:23]>> Um, so I'm up from that probably like 10 lb.

[00:32:27]>> Okay.

[00:32:27]>> Um, my body really really likes to sit between 148 and 153. That's like a set point for me. So unless I'm being very very strict, um, it just comes back on. But I'm I'm doing a thing now where I'm really focusing on gaining muscle. So, I haven't I I don't want to do a lot of restricting, you know, I really want to eat a ton of protein um so that I can build that muscle and muscle weighs more >> than fat. Um so, I have seen some interesting body composition changes and I'm getting another DEXA like mid June and then I think we're going to do it like every six weeks over the summer while I'm doing this specific like movement, sunlight, uh sleep, stress protocol >> um to see what happens. And so that's kind of a thing that we're doing right now. So, you know, my my main goal with the 21day sardine fast wasn't, oh, how much weight can I lose? I just wanted to see what would happen to my numbers. The weight loss always comes.

[00:33:30]>> That's one of the beautiful things about a sardine fast. Um, but I knew I wasn't going to stick at 140. There's just no way if I'm eating normal carnivore, it just it comes right back on. So, we're just pretend pretend like Brett asked that question. Uh, I asked that question, but then I scroll down a little ways. I'm like, "Oh, Brett had this great minds think alike." Because Brett had the same question.

[00:33:53]>> You know, if you want to do fasting in general, I use it for inflammation, um, energy levels, and, uh, like autophagy. So, using it specifically only for weight loss is going to be a disappointment unless you're doing it strategically, like doing a three-day sardine fast once a week. Um, you know, something like that. um you you really don't want to do super extensive long fasts over and over and over unless you are like feasting in between because you need to make sure your body is getting nutrients. It can only really handle that to a certain degree. Um so there's ways you can strategically do it for weight loss. Like my husband, you know, he's he's used water fasting and carnivore to go from like 270 down to between 205 and 215. and he's now been able to stay there. He doesn't go higher than that now.

[00:34:48]>> Um, but there, you know, it he's strategically used it. So, >> okay. You said something about set points that I want to come back to because you also just said something about autophagy.

[00:35:00]>> I know I know what autophagy is. I get it. Um, but have you ever The only instance that I've heard of someone saying that they noticed that perhaps autophagy was happening is maybe somebody like Kelly Hogan who lost a whole bunch of weight, but like they don't have a whole bunch of loose skin, >> right?

[00:35:20]>> And they attribute that to perhaps some autophagy. Have you actually noticed anything happening that you can be like that was probably because of autophagy?

[00:35:29]or is it just this nebulous thing that's kind of inside of our cells that we just kind of think is going on?

[00:35:34]>> I mean, autophagy is like cell eating itself.

[00:35:38]>> Yes.

[00:35:38]>> Um, and you in order to get that benefit, you need to not eat for I mean, I think it's at least a day. Um, and that you're not really going to see that working. It's inside of your cell. It really helps to clean up any kind of leftovers. I'm hoping to see it, you know, decades from now when I don't have Alzheimer's. Um right you know um as far as like skin yes that can be like water fasting, sardine fasting and taking it losing weight slowly allows your b and taking advantage of autophagy allows your body to really kind of suck that up and eat it up. Um but there is a genetic component to that as well. Um so like you might just you know get the end of the stick and you know regardless of what you do you're going to have some skin sagging. Some people though if they really take advantage of the autophagy, losing the weight slowly and all that kind of stuff, it just, you know, um, so yeah. Yeah, that's a really great visible way to see if autophagy is happening.

[00:36:40]>> Okay. Well, I want to shout out this new member. So, thank you so much, Helix, for becoming a YouTube member. That's amazing.

[00:36:48]>> Robin. Robin. Hello.

[00:36:50]>> Oh, Robin. Okay. I didn't know this person. Robin, nice to meet you, Robin.

[00:36:54]>> Awesome. Um, okay. to my point. I mean, this kind of piggybacks, I guess, on the point that I had because you t you're talking about I'm not gonna say 140.

[00:37:05]It's just going to go right back up. My body wants to say I'm like, your girl over here has been stuck at 140.

[00:37:14]>> Yeah.

[00:37:14]>> For like two years. So, for anyone that doesn't know my story, I'm the carnivore that gained weight. Okay. So, here's what happened. I went keto to lose 20 pounds. This is like the quick version.

[00:37:24]I did lose 20 pounds, but then I didn't feel like eating the vegetables anymore because they looked gross to me. So, I just accidentally went carnivore, not even knowing it was a thing. And then found out it was a thing. Decided I liked it better anyway. So, I'm just going to stay over here. So, then, you know, and of course, in the carnivore community, there's all kinds of theories, count, don't count, whatever.

[00:37:43]Like, protein, fat, blah, blah, blah.

[00:37:44]But I'm like, I'm gonna be one of those carnivores that doesn't count. Why?

[00:37:47]because I counted my whole stinking life for like 30some years and I was sick of counting and my brain was cuckoo because all I did all day long in my head was count the calories, the fat grams, the whatever and I was just sick of it and I was just done with it. I'm like, "Hey, some of these people say we don't got to count on carnivore so I'm just I'm not going to do it."

[00:38:06]And then I slowly over the first year that I was a carnivore slowly gained the 20 pounds back. But but I'm like I don't even care because because my anxiety went away, my acne went away, my mental health overall improved, my energy improved. Like here I am on YouTube. I was like a complete I had gone to like not just an introvert like I was a hermit like because my social anxiety was so high. I felt like making a YouTube channel, right? So So I'm teaching myself how to edit videos, how to like do all this stuff that I didn't know how to do before. How to do a live stream like this. uh how to meet cool people like Jenny, right? And I'm like, "This is worth it to me. I don't even care." So after a year, the weight lo the weight gain stopped and I just kind of topped out at about it would bounce.

[00:38:55]Like you said, it kind of bounces around, right? Obviously, no one's weight is just like rock solid like that.

[00:39:00]>> But it never went below 140. It was like 140, 142, like kind of in that range.

[00:39:06]>> Yeah. And it felt like no matter what I did, so the reason this comment is up here is because I have totally water fasted for 36 hours and like been heavier when I was done or not get or not lost any weight, >> right?

[00:39:18]>> And and it's like I would try all these things and maybe not consistently enough. Who knows? I don't know. But it I literally never saw a number in the 130s, not one time. And I wasn't going to say this today, but I'm going to say it right now until 3 days ago. Jenny.

[00:39:33]So, like three days ago, I don't know what I did. I don't know what I did. Um, I did So, the one thing I did about three weeks ago, three weeks ago, I stopped putting heavy cream in my coffee and switched it out for butter.

[00:39:48]>> Okay.

[00:39:48]>> Um, I will still do heavy cream like how you and I went and got a Starbucks that one time. Like, if I'm doing that, so like a couple t you know, once every three months, I might do that or like if I'm at my in-laws house. like my everyday coffee for three threeish and I I'm not like you Jenny so I did not keep a start date I don't know I'm estimating three to four weeks ago who knows I don't know but I will say that about 3 days ago my weight dropped down to in 139 and this morning it was 138 and practically 137 it was like 1382 >> basically then if you switched over to butter you probably were having an inflammatory reaction to the heavy cream and didn't even know it >> yeah it could be but three the only thing you changed.

[00:40:30]>> Yeah, but three weeks ago, I mean, who knows? I don't know, you guys. I tried to game the system. Like, I tried I tried like I tried lifting weight. I went on a live stream with Coach Bronson. I did everything he said. Shout out to Coach Bronson. He's amazing. It's not be like his tips were awesome. That live stream. Like, go back and find it on my channel. It was awesome. Uh it's just my body was like, "Nope, I'm gonna be 140 and that's what I'm going to be."

[00:40:56]>> Yeah. Well, and you know what? Kelly Hogan talks about this on her channel.

[00:40:59]There was a period of time, she's been carnivore for like 15, 16 years child. No, my children are like, "Mama, mama, mama." Um, so for 15 or 16 years, and there was a period of time where for like two years, she was the same weight and then it started dropping again.

[00:41:14]>> Your body's going to do that sometimes and that's okay. Um, but yeah, I don't know. I mean, like, if I was sitting at 140, I'd be happy. I look freaking phenomenal at 140. Um, and I I'm happy with where I am right now. Like last year, >> uh, 2025 at kneetock, I was 160 pounds.

[00:41:35]This year when I went to meet stock, I was 150 pounds. So that's that's progress to me. And I'm I'm I'm in it for the long haul. I'm in it for health.

[00:41:44]So my I know my weight will continue to drop. That's not a tremendous focus for me. Mhm.

[00:41:50]>> Um, so yeah, >> I can't say that I know my weight will continue to drop. I wasn't even going to say it today. I was going to wait to see if it went down to like 135 before I even said anything. My people that have been following me for a while, like if Karen is still on here, um, you know, you guys know this is Tata >> for me. See if I can mute her real quick.

[00:42:12]>> Come here.

[00:42:14]>> There we go. Um, sorry, she has little kids. Uh, anyway, I muted you. Um, >> give me a minute. I got to help him.

[00:42:21]>> Yeah. Yeah, go ahead. So, people that have been following me for a while know that this has just been something, but you know, it stopped going up, right?

[00:42:28]And then it's just kind of stabilized there. So, I was happy with that. You know, if it continued to go up, I would have gotten worried. Now, in that year where it was steadily increasing, uh, it was quite worrisome, but then it kind of topped out and I just kind of lived two years, you know, mostly happy.

[00:42:46]The first little bit of that, I tried all kind of things. Like you said, Andreas, with the 36-hour fast, I tried all kinds of things. Nothing caused my weight to change. So, I just thought, well, I'm just going to do this the way I've been doing it because I feel so good, right? Um, it's been about that for me so much. So, I'll talk about this one because um Aaron says, "I wish I liked butter in my coffee. I used to not. I tried it at first." Uh gosh, when I first went carnivore, I think, not I don't even know how much after, but everybody was talking about butter in their coffee and whipping up the butter in their coffee. And I tried it and I did not like the butter in the coffee.

[00:43:27]Um but I thought I'm going to give it another go. You know, two years later or whatever, I'm going to give it another go and I really like it now. To me, it has almost like a little caramelly flavor. Um but like I said, the first time I tried the butter in the coffee, I was like, "Oh, this is gross. How do people do this?" and I went right back to my heavy cream. But like two years in now, it's just like so good. And now I think I almost like it better after doing it for three or four weeks.

[00:43:52]>> Yeah. And and your your your tastes are going to shift >> the longer you stay on carnivore. Like there's some things I wouldn't have eaten in the beginning that I do now and vice versa.

[00:44:03]>> Absolutely. So I know that I start a couple of questions. One of them was from a little while ago. So asking, do you recommend a CGM? I have not even worn a CGM and I'd say in many cases I do recommend a CGM. I just need to take my own advice and do it.

[00:44:19]>> Well, I will let Jenny speak, the one who actually has worn one.

[00:44:22]>> Yeah, I think everybody should be wearing a CGM for at least two weeks just for fun. They are commercially available over the counter now in the United States. So, you can get a Stello or a Lingo. Stell is owned by Dexcom.

[00:44:36]Lingo is owned by Abbott Freestyle. Um, so they are both great. Um, I use the Stell with my Neutriense app because it has really good graphs. Um, I do always have to calibrate my Stello though. Um, so that is something to keep in mind, >> but I think it it's invaluable for showing patterns. So, they're typically like $49 per sensor over the counter. If you buy more than one, you typically get a discount. Two weeks to a month. Wear one or two sensors. You don't have to wear it all the time like I do. I'm a psycho, but I'm also teaching. So, like that's why I have it on doing experiments. But I think it's I think it's smart. Yeah.

[00:45:18]>> So, since you've been a carnivore for three and a half yearsish, >> like I other than your experiment, like if you weren't doing if you weren't the queen of N equals one or you didn't have this big audience that was like, you know, kind of relying on you to to be the the data champion that you are. Um, how would that help just a regular average carnivore? Or would it or like does it kind of stable out once you're you've been carnivore long enough?

[00:45:44]>> It depends. Um, the the thing that I've really been using it for lately is meal timing because if I eat carnivore foods, the same food, but I eat really late, my glucose in the morning is very high and my ketones are just So, it's it's good to see trends. Um, I think especially if you're eating just keto, um, or more of a just a, you know, Mediterranean style or just mixed diet, it's very interesting to see because your body is going to react certain ways to certain foods. And it also depends on your metabolic health. Goran and I can eat the exact same thing and our numbers are different >> because we're different people. He's male, I'm female, he's, you know, nine years older than me. Um, he was morbidly obese, I was not. He has much more visceral fat. I have barely any. There's a lot of things that go into it. Uh, so yeah.

[00:46:33]>> Okay. Interesting. Uh, this is not a question, but it is a pertinent comment.

[00:46:37]Simpson says, "YouTube drives me crazy.

[00:46:40]I stopped some time ago to get Jenny's notifications. I just checked her site and saw that I was no longer subscribed." Girl, I am now resubscribed.

[00:46:50]>> Well, thank you for resubscribing.

[00:46:53]No, that happens. That's a thing. Um that's that's YouTube and the algorithm and all that kind of stuff. Sometimes they periodically do that. So it's worth it for the people that you do want to watch to double check every once in a while.

[00:47:06]>> Yes. So please double check both of our channels that you are actually subscribed to our channels. Don't take it on faith. The same thing happened to me with Nick Norwitz. Like I really enjoy Nick Norwitz's um a lot of his videos and you know I would watch them all the time. Um especially when he was you know a lot smaller and just getting started. I was like, who is this crazy guy over here? You know, just doing all these talking about all this crazy experiments and whatever the data behind it. It was cool. So anyway, I really enjoy like gosh, I kind of feel like watching Nick Norwood's video and then I'm like, you know, I haven't seen him in my feed in a while. So I had to like search for his channel and yes, I was unsubscribed and I'm like, but I watch him all the time.

[00:47:44]>> That's crazy.

[00:47:44]>> It's not like, you know, because they'll say like they'll unsubscribe people if they're not active on the channel anymore, >> right? Yeah.

[00:47:51]>> Yeah. I don't know. I mean, that's computers for you. What are you gonna do?

[00:47:55]>> It's a little bit crazy. So, anyway, my point is, please just double check because you just never know.

[00:48:00]>> Yep.

[00:48:01]>> Okay, so I'll scroll back up. I know I'm at the bottom of the chat and I missed some, but uh this K day is saying, "Mrs. Mitch, you said your weight set point on carnivore is 150. What is your weight set point when you weren't carnivore, please?"

[00:48:19]>> Um, well, I had gained 70 pounds. um when I was pregnant with my twins. And so I was like 242 pounds the day I gave birth. So I was almost 100 pounds heavier than I am right now. Uh when I got pregnant with the boys, I was like 173 to 175. And that was kind of like my set point when I wasn't really trying to do anything if I had gained some weight.

[00:48:45]Um but I mean I've been I don't know. I started carnivore. I lost 15 pounds in the first three months and then I was around 170s. That took a while to get through that set point and then I was like 163 was a set point and then 153. Um, and now I'm, you know, 147 to 153. That's been a really hard set point for me to get through. But you're going to have things like that every time. Your body, if you're losing a ton of weight, your body thinks you're in a famine and that you're going to die. So, it's trying to protect you. It will lower your metabolic rate to the point where it is, you know, anything past like consumption wise, calorie, energy consumption wise, past your metabolic rate baseline will be stored as fat because it thinks you're going to die. So that's normal.

[00:49:34]It's completely normal and that's why I'm really focusing more so on the muscle building because that's really going to help me get over that set point in the long term.

[00:49:45]>> Okay, good tip. I was going to ask about tips, but you just gave a tip for getting off getting over a set point.

[00:49:52]Um, okay. So, I'm going to go back to the butter thing for just a second because Aaron is saying, "How much butter do you use?" So, I use about and I don't measure. Like, that's one of the things about carnivore. I stop measuring stuff and I love it. So, approximately a tablespoon of butter in a 12 oz cup of coffee. And then it is crucial that you have one of those little They're really cheap. They're on Amazon. It's like a little button push thing and it like whisks it around really fast and it emulsifies the butter. Um, and it makes it creamy. And I think if you have a really good blender, but I personally am lazy, Jenny, I don't know about you, but I am I mean I'm busy. I'm a busy mom.

[00:50:30]>> Yeah.

[00:50:31]>> And so I don't want to be washing out an entire blender like over my cup of coffee. But I know a lot of people do put it in the blender to really like emulsify it really really good. Uh, for me, I just get one of those little it's like a frother. I think it's called a frother. Yes. Or you can use it put it in the in the cup of coffee and it kind of emulsifies the butter in there and makes like little bubblies on the top too. Um and I think it's it's really good that way.

[00:50:55]>> Yeah. I I don't use How much butter are you using in the coffee?

[00:50:59]>> About a tablespoon of butter and about a 12 oz cup of coffee is.

[00:51:02]>> Okay. Okay. Yeah.

[00:51:03]>> I kind of eyeball it and go, "Yeah, that amount looks good." But it's definitely not more than a tablespoon.

[00:51:08]>> Yeah. Yeah. I don't do butter in the coffee. I've never found it to be appealing. Um, I will only do heavy cream if I have the raw dairy from Millers and then I'll do some heavy cream, but typically I'm just doing black. I will I have been adding the switch alulose drops a lot.

[00:51:22]>> Uh, those are really really good. And alulose >> Yeah, alulose is great for lowering blood glucose levels. Um, and it does not tank your ketones. So, I think that's amazing.

[00:51:35]>> So, I have been doing the switch drops, too. In fact, I feel like I need to I don't know if Susie does like affiliate link. I mean so many people that I know I'm like try these and then they're like buying them too. Um they are fantastic and maybe that so I have been using those. Okay. So you know you introduced me to Susie who is the what is she the owner?

[00:51:54]>> She's the owner. Uh her and her husband Grant own Switch. Yep.

[00:51:57]>> Okay. So that is Switch Suites and most of the stuff I personally wouldn't do but I think it is great for people. You know you have a family you want to give your kids something of better choice. I think all that stuff is awesome. For me though, she has these alulose drops.

[00:52:11]Alulose has a lot of benefits. One of them, like Jenny just mentioned, a couple of them. Another one is that it increases your natural GLP-1 production.

[00:52:20]So, I don't know if that's has to do with my weight dipping below 140 finally. I don't know. But I did start using those drops, a couple drops in my coffee because I did want to try the Oulos.

[00:52:31]>> Um, but I bought the like the powdered stuff and I just never did it. I just never did it. Like I literally have a bunch of it in my cupboard and I just never did it. It doesn't dissolve very well in the coffee. It doesn't I don't know. But like these drops, you only need like two drops.

[00:52:46]>> Yeah, >> that bottle is going to last me forever.

[00:52:49]>> Um No, they're not because of the sweet taste. Like I got to have the sweet taste. That's not what it is. It's because I I did want to try the Oulos and I thought that that would be a good way to do it and I have been consistent with it.

[00:53:00]>> Yeah. No, I mean, and the great thing about Switch, um, Susie's a complete psychopath like we are in a great way.

[00:53:06]She is obsessed with the purity of the ingredients in her products. She has lipadeema and lime and she has to stay in ketosis with measurable ketones in order to feel good. So, that's kind of she's very passionate about it. Um, so she sources her alulose from the oldest alulose supplier in the world who is in South Korea. Now, they're not labeled as organic, >> but all of the organic alulose is coming out of China, so you can't really trust that. She trusts these people to be very clean, very pure. Um, and they're the oldest supplier, so that's where she's getting her alulose. Um, and in addition to that, if you do like their caramels, their fruit chews, they have a delicious alulose based syrup. I use that for my boys gluten-free waffles.

[00:53:52]>> Um, just great products. Great products.

[00:53:56]You can use code Jenny to get 10% off your order if anybody out there wants to try them on.

[00:54:00]>> There you go. And it's the website is Switch Sweets.

[00:54:04]>> So, Switch Sweets, code Jenny for 10% off of anything on there.

[00:54:09]>> Um, okay. You mentioned Miller Miller's Bioarm raw dairy. So, that we we got this comment. It's not really a question, but it's just a >> to not be allergic to dairy. So, I've watched your video about the Miller's Bioarm. You got a big old box, I think, full of stuff and this video. So, when you want to talk to me about like raw dairy, >> have you switched to raw dairy? Like, you weren't always raw dairy, were you?

[00:54:35]Is that new?

[00:54:36]>> No. No. Well, no, not really that new. I mean, I discovered them last year at Meatto. So, it's been that long. And then I ran an experiment because with my Hashimoto's, I was finding that I was having reactions to conventional dairy.

[00:54:48]Like, this eye will get really puffy right here. My joints hurt in my hands and my knee. and I get a little bit of um like anxiety and depression all like the next day. So I hadn't been using dairy. Um so I did an experiment with the raw dairy and I tested my antibodies, thyroid antibodies before and after and my antibodies actually went down after raw dairy and I didn't have any inflammatory reactions. So now if I am consuming any dairy, it's only if I'm doing raw. Raw dairy is a a product. It's alive. It hasn't been ha um pasteurized. Um, and it it pasteurization kills all of the good stuff that is in dairy. You want all of these enzymes and different healthy um, you know, bacteria that are in it. Um, so yeah, I love Miller's Bioarmm. Their products are super good, too. Like just so tasty. They have meat and other stuff, too.

[00:55:44]>> Okay, I am trying to get to all the questions. I do have to pick my son up from school, so I wish I could talk with you longer.

[00:55:51]>> It's all good. There's a few questions is probably the last ones I'm going to be able to to do here, but here we go.

[00:55:58]So, I have Hashimoto's, RA, and hypothyroid.

[00:56:02]I have heard OMAD is not good for these, but can't find out why. Any insight?

[00:56:08]>> Yeah, typically it's just because if you're only eating one meal a day, it's just stressful on your body, and you want to limit the amount of stress on your body, especially with Hashimoto's, any kind of autoimmune condition. RA is autoimmune. Um, women especially do really well with two meals a day and you typically want to do breakfast and an earlyish dinner. Um, the other thing with OMAD in general is it's really hard to eat one meal a day and absorb all of the nutrients from that meal. Uh, because your body only sends your stomach for a limited amount of time.

[00:56:40]You really have to make sure your stomach acid is really good. You're getting all everything's being digested well. So, it's just easier on your body to eat more than once. I mean, I think two meals is kind of a sweet spot. Uh, three meals if you absolutely have to, but two meals is good because then you can kind of time them correctly.

[00:56:58]Especially for women, that first one in the morning is is pretty important for most people, most women. Um, and then you're you're good to go.

[00:57:07]>> Okay, awesome. And then I did see someone in the chat talking about how they really wanted to start carnivore. So, I think this might be Brett trying to help them out. Someone in the chat wants to start. What are your best tips for starting carnivore today?

[00:57:23]>> Um, so watch some videos. There's a ton of great carnivore how-to videos. I have a few. I know you have a few. There's tons of great creators out there. Um, I think clean out your kitchen. Try to get your uh whoever you're living with on board, like your partner, your roommate, whatever. It's easier if you're doing it with another person. You don't have to, but that can be helpful. Um, and then make sure you have some electrolytes on hand that don't have any sugar in them.

[00:57:47]>> You're going to need them. Um, and if you are if you are eating like standard American diet right now, I really think you should ease into carnivore, start by eliminating all the ultrarocessed foods, the desserts, the sugary drinks, all of the stuff that comes in a box that has a huge ingredients label. Start there and try to eat meat, fruit, vegetables, and dairy.

[00:58:09]>> And just do that for a couple of weeks.

[00:58:11]let your body kind of get used to that and then you can slowly start reducing the fruit and you know the vegetables and then you're left with meat and dairy um and do electrolytes throughout that that I think all of those things are probably the easiest things to start with. I also have a whole book on the topic. You can pick that up. The Kindle version is like 15 bucks. Uh paperback I think is down to like 33 and I have a whole starter guide in there.

[00:58:35]>> Yeah, that's awesome. The one tip I would say is if you can't get your whole family on board, um, make yourself your own shelf in the fridge, that's your shelf and put all the other stuff that you don't want to be eating, not in your ey line. Like as far out of your eyline as you can get it. So you have your own shelf for your food, whatever that food is. If you're starting off, you know, wide, like she said, then whatever it is, that's your shelf and it's right at eye level. And then you're ignoring all the other shelves. And if you're still eating things out of your pantry, like I don't hardly have I don't I don't think I really get it. My coffee is in my pantry. Otherwise, as a carnivore, most everything's in my freezer or my fridge, but if the if you have food in the pantry, same thing. Dedicated shelf for you. Kick everyone else's food to somewhere else so that you're not looking at it. If something is super super tempting, um put it in an opaque com container, please. Something that you cannot see through. Um so those would just be the couple tips. If you cannot like Jenny, you know, if you can get your family on board, more power to you. I was only able to convert half of my family. So, there's two of us that are carnivore and there are two of us that are still eating all the things.

[00:59:42]>> Those are great tips, though. Those are great tips because it's going to a lot of people it's going to be hard to get your people on board.

[00:59:48]>> Yes. So, Jenny, if you don't know, I'm currently getting my coaching certification for some coaching through Dr. I am currently building a website.

[00:59:56]Um, I'm working on that. I purchased the meetingwwellness.com web domain yesterday. Um so so stay tuned if you like those hot tips from Jenny and and myself. Uh the two of us are, you know, here to help guide you. That's sort of my niche I feel is um people that are just coming and like what the heck is this carnivore keto low carb thing and like how can I do it and why is it good for me, you know, and how can I transition? So that's kind of where I feel like I fit. Um I'm not ready to start yet. I got to finish the course, but I just got an email that it's like I either finish by Friday or I have to wait till July to graduate. So, >> girl, you better get on it.

[01:00:33]>> I better get on it. So, speaking of getting on it, we have been going for an hour. I would love to talk to you again.

[01:00:39]I will definitely be having you back so that we can do anytime. Go pick up my ribe eyes, pick up my son, and then get on that coaching course because I got Friday.

[01:00:50]>> I have to go pick up a used coffin for my Halloween setup. Oh, I was like, a what? Halloween setup. Okay, now that makes sense.

[01:00:57]>> Yeah, I do an epic Halloween setup every year. So, I'm going to go find one. I found one on Marketplace for like 70 bucks. So, I got to get it and put it in the storage unit.

[01:01:06]>> Awesome. See the kind of things you get into when you go carnivore. Guys, thank you so much for joining myself and none other than Jenny Mitch here on Let's Meet Up. We hope to see you back again next Tuesday where I have another guest host. Wonderful. See you then, guys.

[01:01:21]>> Good to see you, everyone. Another week of good times.

[01:01:29]Thanks for sharing all your stories.

[01:01:31]Yeah, this is where we need to be. Same time, same place. Next week we'll stride. Ooh, come on back now. We'll meet up on the wellness side. Yeah, meet me on the side.