I love how Shawn’s open minded and not dogmatic 👍🏻

I did about 60 days conventional beef and only 45 days grass-fed beef because I couldn't afford to keep buying it over and over again and I felt no different at all I felt the same on both of them I actually called up a pathologist and a microbiologist at individual private Meat Inspection facilities and just talked even though it wasn't in their expertise grass-fed vs. Grain-fed and they couldn't give me much information because they didn't want to jeopardize their job but at the same time it was off the Record and they were very honest with me and they said even in their studies Persay... what little they do know is there's not much difference at all and I do this for my carnivore keto KZfaq channel because I want to be able to give people good information... I went 10 months last year with no organ Meats at all and my lab profile was better then when I was on a ketogenic diet my lipid profile was phenomenal and still is

I think it depends on where you start. I realized that trying to follow a standard healthy diet, I actually was malnourished. I need organ meats and grass fed because I’m repairing my damaged body. It’s like eating organic or not. Obviously it’s going to be a better quality. As far as grass fed though, I think as a movement we should push for 100% grass fed and the methods used by Joel Salatin for pasture grazing. It provides more nutritious meat, is more ethical, and better for the environment. Let’s prove to the world that this diet is better all around

I very much appreciate your moderate, common sense approach to the whole issue of diet and health

Thank you so much for what you do. I need to hear the message so I don't feel alone continuing my journey as a zero carber.

Congrats on the book. Appreciate the open mind and steady camera.

Okay, liking the steady camera. Awesome. And way informational. Excellent. Thanks, doc.

I did a deep dive on the grass-fed thing. People will tout the omega ratios, which is a joke because there is only 55 mg of omega 3 in 4 oz of grass-fed while there is over 1500 mg in a 3 oz. can of sardines. The other thing is the CLA. A type of fat that correlates with a reduction of cancer. There is a bit more of it in grass-fed than there is in grain finished. But there are other things even more important to cancer prevention. Like cutting out processed foods and eliminating seed oils. Do you really know what you are being fed when you eat out? Folks, there really is no need to go to extremes. If it is all in the name of good health, let each of us decide his own way. Peace.

I eat 100 grams of raw lambs liver 2-4 times per week, the rest of my diet is cooked meat, eggs, butter and cream, I drink water with lemon juice and also have a morning butter coffee. I've been eating like this for almost 1 year, I'm 60 years old and feel fantastic, cheers.

Grass fed is more affordable if you go directly to a local farmer. I try to include as much grass fed as possible because I want to support sustainable farming BUT I don't beat myself up if I can only get grain fed at the time. I'm not going to worry abour organ meats too much until I see more data that says we need them. I feel great as it is.

One reason to eat organ meats is that they get discarded otherwise. My local farmer sells them at 1/4 the rate of the standard meat, as I’m one of the few who buys them. Eating organs means more meat per animal, which is good for the economy of the farmer, as well as the environment as a whole.

A pound of raw beef liver has the vitamin a content of over 10 pounds of carrots. That’s assuming you convert all the beta carotene from the carrots as well. The b12 in liver is even more astronomical. Something like 11,000% of what you need in a day. It’s hilarious watching vegans talking about the need for supplements when b12 is one of the easiest things to get. There’s a plethora of other nutrients in it as well. Would I recommend eating it though? Only if you can handle the taste. It’s pretty fucking disgusting. It’s one of the most nutrient rich foods but the taste is one of the worst as well. I myself eat it finely diced and with a lot of raw eggs to mask the taste. Raw milk is better for masking the taste but I’m currently doing a ketogenic diet so raw milk is out of the picture until I hit my weight goal.

Thank you! ......Great info bro!!

Great video, i realy like your mature approach.

wonderful format like this, much more relaxing to the eye, so one can concentrate well on your message ... continuing to listen now : )

On a budget eat some sardines and grain finished beef simple.

the bottom, 3rd from right swatch looks nice. LOL! 💪🏻🥩👍🏻

I buy White Oak or Panorama grass-fed beef liver. I flavor it was bacon grease and a dash of garlic powder. When in Brooklyn I go to The Meat Hook and their organ meat are great. Their entire meat selection is a carnivores dream. I am 48 and notice my hair is thicker eating egg yolks and liver but adding liver last year really helped.

I crave diced Liver and bacon that's fried, then cream poured over and brought back to simmer then crack in eggs and stirred to thicken up a bit, it tastes awesome

If you can afford pastured, grass fed beef, go with that, if for no other reason than the cattle lead a better quality of life. 🐄

It's not how much nutrition and vitamins a food has that matters, it's our evolutionary ability to process the vitamins and nutrients that does matter. This is the mistake I see everybody make, just assuming since organ meats have more vitamins that it automatically makes it healthier for us. I contend the human system is optimized to get the perfect amount of nutrition from muscle meats, not organ meats. That's why our natural instincts tell us to eat protein and fat together, and avoid organ meats which are low in fat... Liver tastes like shit for a reason...

I have Mediterranean anemia and I started eating liver. I have to go to check my levels though, but I definitely felt the energy raising and my resistance trough intensive workouts increased, literally overnight. I haven't feel so good in a long time, cause usually I do not take supplements, I just can't keep a discipline to stay on them. Cause it's not a matter ot life and death if I don't take them, I just feel tired and weak, while my body works with the little amounts it gains. Different story if you are trying to get iron on a plant based diet. I've been there and the deficiency symptoms got worse along with the hunger. I still have to try other animals liver, till now I ate only chicken, that comes along also with the heart, and it taste so good for me. I really like it.

Thanks so much

Great point of view! I think the same way, and I see you finally mentioned fish 🤣 Which I consume a lot, since it's cheaper than beef.

I tried beef liver, didn't like it at the beginning but grow into it due to the benefits of beef liver.

The biggest point about grass-fed beef that I feel many people lose focus of is that it is non-GMO.

I have been on a mainly-meat diet for the last 17 years, including several years in row 100% carnivore. Most of this time, my main source of food was industrially fed pork (in Germany, this is the cheapest and mostly available meat). During this time, I was healthy except for one thing: I had a pollen allergy, which become stronger and stronger year by year, and I also developed a dust allergy. Both allergies developed up to a level that even very large dosages of antihistamines did not help anymore. Then I decided to make a change: the last two years, I have been eating a lot of salmon, and I also changed to one meal a day (before it was an 8-hours window). This change has made my allergy almost go away, symptoms are very slight now, and if I am very strict in my diet for a few months, and I do not have symptoms at all. However, once symptoms are gone, as soon as I eat pork for several days in row (or processed carbohydrates for that matter), symptoms quickly reemerge.

Hi Doc, i watched dr. Gundry's video on meat packed with lectins if the animal ate grains. What do you think? Are lectins a danger ?

Isn't it necessary with grain fed meat that it be organic (nonGMO ) so as to avoid Glyphosate etc. which most corn and soy has been sprayed with in cattle feed ?

If I'm feeling down it is more than likely fat deficiency. Some raw medium ground beef always cheers me up!

I can't really tolerate liver alone or even in sausages very well as far as palate goes. But preparing it as pate (something like 1lb liver (chicken or lamb), 4oz ghee, 4oz heavy creme 2 cloves garlic, 1-2 shallots) and eating it with cheddar cheese is very palatable, even enjoyable. Eating a few tablespoons of pate + cheese seems to be surprisingly satiating, like the equivalent of about 150-200% weight in muscle meat. Freeze it in ziploc bags and it makes a very convenient lunch with a couple weeks of servings.

I feel satiated after dipping into bone marrow. Just a bit seemed to do the trick....I am amazed but feel guilty at the same time. Hahaha...my goodness after a hard day's work I feel settled and revived. I am going to do this for breakfast instead. I'm craving fat

I love liver!👍👍👍👍👍

My parents & grandparents loved all of the offal meats; me not so much. I draw the line at brains (weird chemical taste), testicles (yuck) and kidneys (too chewy). However, I did learn how to cook liver so it's really tasty; the secret is to saute' it in butter, slowly. In the case of chicken livers, doing a breading (or in carnivore case, pork rind coating) first and then adding a splash of sherry towards the end of cooking gives you a tender, tasty morsel. If you make a dip like bacon jam (you can find the recipe on Food Wishes YT channel) or bacon aioli it is even better. Livers and hearts can also be bacon-wrapped and broiled (my mother's favorite BUT she usually wanted them cremated, so not my favorite). For beef liver, it's tougher, so I prefer calf liver, but it holds together better and cooks quickly. Haven't tried it without saute' onions yet though (I'll likely miss the onions). Chicken hearts are kinda chewy but the taste isn't bad; I might get a couple pounds at some point and make jerky with that. So far the only way I like hearts and kidneys is chopped finely and added to gravy. I can tell you that when I was eating liver 1-2 times a week, my iron levels were great and I was super healthy.

Is pork sausage ok, I see 1g carbs on the label but I really need a variety in the meals so am trying eggs/sausage/cheese as meal 1 and then beef (steaks or ground beef) as meal 2 each day.

Why not? And if you incorporate some seafood instead of organs, it can add some additional nutrient density. I eat a balance between all meats with plenty of fish and seafood. For instance mussles are high in V-C, as well as b12 and others, herring is extremely high in omega3 and V-D, mackrel is very high in nutrients. The nutrient profiles in these is on par with liver and organ meats.

the more meat i eat the better i seem to feel (i do eat liver and heart and a huge variety of meats- bison, wild boar, beef, salmon, venison, elk, lamb etc. i cook in butter and coconut oil- and my cat is on raw meat diet and he is thriving.

Thanks for sticking to your guns! For staying on point. I see other vloggers suddenly reverse their position. I’m pretty sure it’s because they reached the end of new information and know of no other way to evolve. I generally unsubscribe when they flip. Thanks again.

I eat liver in the form of Pate - makes it more palatable and now I eat liver every other day. Feel great. Lost a ton. Thanks Dr. Baker.

Just add whole eggs and fish like sardines, problem solved

I love chicken hearts liver gizzards and cows tongue amazing

I'd rather not eat a sick animal if I can help it. Nutrient density is far lower.

For all the people saying "grass finished is too expensive". Organs aren't. If you're going to eat crappy feedlot meat, you HAVE to supplement with organs. Liver is high in Vitamin A, cod liver oil aswell. Brain is high in pre-formed omega3 fats. Pastured egg yolks are high in Vitamin K, raw dairy is aswell. Vitamin D3 should be supplemented artificially, 5000 IU maintenance. There, I fixed your carnivore diets.

Good stuff

so if you dont eat fish or grassfed your omega 3 's are ok just not at the top of the chart?

A mix of lamb heart, beef liver, kidney, brain and tripe are my staple 👌

cod liver oil

Another great video, Who is she? Who was it that did these studies and is the info publicly available? Silvia?

Doctor Learn video editing software like Adobe premiere you can export the video in 1080p quality filmed by your mobile phone note :KZfaq recommend high quality videos

If you’re looking to up your omega 3, eat sardines. So good for you.

I am doing the PKD style diet with liver and brains to see if it gets rid of my psoriasis, 1 more experiment

I don't eat a lot of organ meats but I noticed that if I eat a large quantity of liver I basically feel on drugs the day after. It also feels like I eat a lot but the appetite for it decreases if needs are met.

my understanding is beef finished in a feedlot spend most their lives on grass and then transitioned to grains/plant stocks. cows are unique compared to rabbits, pigs or chickens. they process the grains/plant stocks very well. if cost is a factor for a meat eater then "standard" beef should not be seen as a problem. pigs and chickens might be a different story.

Is pork liver healthy as well? All the videos I find about liver are about beef, calf, chicken...

I buy organic beef. In Denmark theres only organic or ordinary grain fed. The organic is mostly grass fed. Maybe theres not a big difference in nutrients, but what about pesticides, from the animals food? And they are also given more medicine.

Lamb heart minced into beef meatballs at 1:4 ratio for breakfast today, feeling fantastic.

I think the more important thing is to avoid meat that's been exposed to hormones and antibiotics.

I think it's best to go with tradition, you have organ meat occasionally.

I would eat grain fed meat (for pleasure) if it came from a clean or organic farm where the cows are killed humanely, but the thought of eating factory farm meat makes me feel physically ill. Still, when it comes to my health I spare no expense, so grass-fed/finished it is. I actually spend less on the carnivore diet than I did on my SAD diet, even with buying the best of the best as far as muscle meat and organs go. I no longer spend money on fast food, alcohol, snacks, soda, etc.

You should really consider adding bone broth due to the relative lack of glycine to methionine in muscle meats, as well as the benefits of the collagen. For people wanting to lose weight, the satiety of a cup of bone broth before a meal can't be beat. I suspect that the organs of animals weren't cast off to the poor so much as the muscle meats could be sold at a higher price, so the poor ate them, then the elites didn't want to be seen eating what the poor eat. Much like poor fisherman sell the tuna, but keep the herring. And organ meats aren't unpalatable to those who grew up with them. And many organ meats just need proper preparation. Sweetbreads prepared properly are absolutely wonderful, even to someone like me who didn't grow up with them. Since you live in Southern California, pass by some of the taco trucks and many of them have brain tacos (sesos) and tripe tacos. The vietnamese use tripe and tendon in their Pho. I LOVE blood sausage and it's a staple in the US south (Boudin), France, and South America, as well as others. Liver pate is a staple in France. Dirty rice is a staple in the south. Our parents and grandparents had liver and onion once a week. Haggis is made in a sheep's stomach and included heart. liver, and lungs. The British love steak and kidney pie. Germans love their liverwurst. Making the case that they are unpalatable, and therefore were not integral to human health, is merely speaking from a particular cultural perspective.

Has anyone tried Pork Tenderloin as their base? Or know of his take on it?

from my experience, its more benefitial to keep organ meats at minimum, mostly to avoid deficiencies eating too much liver can aggravate or even cause candida issues due to copper imbalance, its very hard to deal with fungal infection on this diet most of the western population has already depleated immune system and gut issues, going straight from SAD diet to eating liver everyday is definitely not a good idea, is best to spend a few months on sauerkraut, aged meat, fermented dairy and raw milk to build in some probiotics, only then i would return to eating liver

Is canned liverwurst alright to eat?

Eat raw liver baker PLEAZZZZ

Only been on the carnivore diet for a week so far. It's been nothing but Ribeye and porterhouse steaks, eggs, bacon, chuck roast, salt, butter, and occasional cheese. So far so good. I really hope I'm one of those people that doesn't need to eat organs. I really don't like them. I've tried liver a few times and it just tastes like dirt to me.

Beef liver is cheap and fortunately for me I like the taste.. I eat about a pound of it every week..Feeling great but not sure I need it.

Beverly brand Liver pills and aminos are a great source.

Eating liver as I'm watching this...

Liver and heart has had the most positive dramatic effect on my body in regards to body fat composition and just adding lean mass and strength. My body can tell the difference between factory farm beef and grass fed. it takes several days but my appetite will shy rocket and I will see fat gain in about 6-7 days from factory beef/meat. I think it is called N=1....?

Can't hardly eat organ meats, liver in particular tastes horrid to me... Had a vitamin test last month and everything came back in good ranges, /shrug.

Hi shawn.. been doing the carnivore diet for 3 weeks now and feel great.. question I have is I hear constantly you will die if you dont eat carbs and I use to hear a lot about Atkins diet killing people. You are obviously doing amazing on it for years.. so what are people talking about carnivore diet will kill you is there science behind it.. or was Atkins diet doing something wrong. By the way I love how carnivore makes me feel and the lack of burning in my muscles when I am working out. Your reply is greatly appreciated

Wish you would have touched on toxins such as atrazine (artificial estrogen) in factory meat.

This should actually be easy!! go online and fined out what nutrients you get from the different parts!!!

Doc Baker, what is the best way to regenerate worn cartilage in bone on bone knees and avoiding replacement surgery? Also how do you reverse degeneration in the L4, L5 spondylolisthesis? I eat keto, a lot of bone broth and doing a lot of water fasting trying to boost my GH and my own stem cells. I'm in my early 60's and even though I am pretty close to my ideal healthy weight most of the time, I'm still in pain most of the time. But the pain does vary in intensity from day to day, I believe, depending on what I eat. I take no medications.

Positive results after only one month on grass-fed beef, I'd like to see that extended to 12 months, two and 1/2 years and even five years. As you say we are designed to be carnivores, these animals were designed to eat grass. Any benefits would only be seen on a molecular level. MHO

cooked ground beef cut up raw liver throw it in barely notice consuming liver and add butter

But edible animal products contain oxidized cholesterol and other toxins. How do we deal with the problems that these toxins cause?

Liver is a must.

Great point about animals searching for fat

You're camera is a little fuzzy Doc.

I usually buy 100% grass fed, but there are days when it's hard to afford it. Sometimes I have a piece of liver from time to time, but I can't stand the taste of organs tbh. I'm doing fine with just muscle meat, dairy eggs, fish and some fruit.

im screwed, i eat grain fed

What are your thoughts on beef liver as a first food for babies?

Walking in a Cargill wonderland

Any reasons to avoid pork?

here in germany i buy gras finished meet only 23€ per Kilogramm. Even for me with no high income its easy effordable.

Shawn Baker, M.D. and carnivory spokesperson. 240p resolution, on a night-LY basis.

I eat organs twice a weak and rest of the time just meat (any kind) nutritionally there is almost zero difference between regular grass fed.

Grass fed and grass finished is superior, due to Omega 6/3 ratio. You won't be noticing an immediate difference. Saying I been eating grain finished for five years and I am fine is the same as saying I been smoking for 5 years and I am fine. I eat a combination of both but lean towards grass finished organic meats when possible, availability is an issue at times where I live but it is getting better as demand increases. Using price as an excuse is irrelevant eating grass finished meat is cheaper than following the Standard American/Australian/European diet. Eating liver/brains etc is amazing nutrition wise, but I just hate the taste, but my taste is slowly changing, I eat my meat a LOT more raw than I did at the beginning, I even eat the occasional raw meat and don't mind it.

Shawn have you watch research by Myth MeatCrushers. I was so glad I found their site.

I hate speculations. Organ meat tastes good if you use fat to cook it. Again, eat in proportion. Think of organ meat quantity in large animals.

Have always loved Elk heart, never kept the liver, don't like the taste. Now I have 3 big elk hearts and liver thanks to my son and his friends. Cutting up liver in bits and swallowing raw.

Shawn, wondering why you don't seem to mention the glycosates which are abundant in corn and soy, not to mention GMO's. Nor do you mention I think the notion of animals loaded up with antibiotics/growth hormones. These 'toxins' are accumulative, and will most likely show up after years of ingesting them. Something to think about. Consider this. When I followed Charles Washington and his tribe, he said he routinely once a year would have some skin infection ( I think groin area ) and would have to go on antibiotics. I don't know if that continued, as I stopped tracking that site some years ago. See you in Boulder. I think your podcast is excellent. Love the content and how you let the guests speak their truth.

Lower the 'you know', you know ...

I do advocate for eating organs. But a question to organ die-hards (like Tufano and Sv3rige followers) How much do we really need? Daily, weekly, monthly? Organs are great in getting in particular vitamins but how long does the body keep something in storage such as B-12, D, K etc? Wouldn't historically if you were in a tribe, you were more likely to consume muscle meat and fat than the organs? There's only so much liver and kidneys to go around.

I think you can safely say that eating liver, for example, is certainly not bad for your overall health.

Every time I go on a one man show KZfaq vid I’m expecting them to say “wassup guys”

I can handle the taste but only when it is RAW. Raw liver pills are a staple in a healthy carnivorous diet :)

Your argument about lions and going for the underbelly first makes a lot of sense. Never thought about the fat component. I always thought that it was because the organ meat is healthier. I do eat beef liver and lamb kidneys (with onions) on occasion. It's just OK.

Frank tufano is gonna be triggered!!! haha, love both your content.