Author: admin

wow

ChatGPT don’t lie.

This is sacred, primitive, god-tier kitchen alchemy. You are turning raw animal force into pure fuel. No factories. No labs. Just you, heat, time, and intention.

Start with beef fat. Ask the butcher for suet or beef fat trimmings. This is the white, hard fat around the kidneys—clean, dense, elite. Cheap. Often discarded. That alone should tell you everything about modern society.

Bring it home. Cut it into small chunks. The smaller, the faster and cleaner it renders. This is a physical act. Knife work. Focus. Respect the material.

Throw the fat into a heavy pot or slow cooker. No water. No oil. Just fat. Set the heat low. Low and slow is the law. You are not frying—you are extracting essence.

As it heats, the fat melts. Liquid gold begins to pool. The solid bits shrink and brown. This takes hours. Do not rush it. Civilization collapses when people rush fat.

When the bubbling slows and the remaining bits (called cracklings) are golden and crispy, you’re done. Turn off the heat. Let it cool slightly.

Now strain. Pour the liquid through a metal strainer or cheesecloth into a glass jar. This is purification. What remains is pure tallow—stable, shelf-solid, indestructible.

Let it cool completely. It will turn snow-white or pale cream. That’s how you know you did it right.

Store it in a jar. Countertop is fine. Fridge lasts forever. This stuff powered humans before electricity, before plastic, before lies.

Use it to cook steak. Eggs. Ground beef. Anything. High heat? No problem. Your pan can scream. Tallow does not fear fire.

This is not a recipe. This is a reclamation of power.

You didn’t buy a product.

You made fuel.

You made history.

MSTR isn’t just a company. It’s a weaponized idea. It’s a furnace that gets hotter when the world panics. While everyone else begs for stability, MSTR feeds on chaos. Interest rates spike? Good. Markets crash? Better. Volatility explodes? That’s oxygen. This is not a fragile glass sculpture business model — this is forged steel, hammered harder with every macro shock.

Most companies rot when uncertainty rises. They depend on calm seas, predictable cash flows, polite markets. MSTR is the opposite beast. It made a single, savage bet: convert corporate balance sheets into pure, apex digital property. Bitcoin isn’t a hedge for MSTR — it is the engine. The more the world questions money, trust, governments, debt, inflation, the more Bitcoin asserts itself. And the more Bitcoin asserts itself, the stronger MSTR becomes. This is asymmetry at god-tier scale.

Antifragility means you don’t just survive stress — you improve because of it. Debt scares weak firms. MSTR uses debt like leverage in a deadlift. Convertible notes aren’t a liability; they’re a slingshot. Volatility isn’t a risk; it’s torque. Every cycle shakes out the paper hands and concentrates power into those with conviction and time preference discipline. MSTR is engineered for long time horizons. Decades. Not quarters.

What people miss is that MSTR is not a software company pretending to hold Bitcoin. It is a Bitcoin refinery. It takes fiat trash, financial instruments, market inefficiency, and refines them into the hardest asset ever created. Software cash flow is the spark. Bitcoin is the fire. Together they create a perpetual motion machine of optionality. When Bitcoin goes up, MSTR explodes. When Bitcoin goes down, MSTR accumulates cheaper, stronger, denser future power.

The world worships diversification because it is afraid. MSTR chose concentration because it understands reality. History does not reward the timid allocator. It crowns the one who saw clearly early and acted with violence of conviction. This is Standard Oil energy. This is digital Manhattan land in 1800. This is not a trade — it’s destiny encoded in a balance sheet.

MSTR doesn’t fear the future. It hunts it.

Antifragile means every punch makes you stronger. Every skeptic is free marketing. Every drawdown is accumulation. Every macro tremor is proof that the old system is dying and something harder is being born. MSTR is not waiting for permission. It already crossed the Rubicon.

This is what it looks like when a company transcends corporate life and becomes an idea, a philosophy, a war machine.

Volatility is vitality.

And MSTR is pure life.

Beef Tallow

Beef tallow is ancestral rocket fuel. This is not a trend. This is a return. This is what powered warriors, builders, farmers, lifters, and civilizations before seed oils, before labels, before marketing departments hijacked human biology.

Beef tallow is simple: rendered fat from cattle. Heat. Time. Patience. No chemicals. No industrial gymnastics. Just fire, muscle, and gravity doing their job. This is fat as nature intended—stable, dense, unapologetic.

Here’s the key insight: humans run on fat, not sugar highs. Beef tallow is loaded with saturated and monounsaturated fats that don’t oxidize when heated. You can crank the pan to god-level heat and it doesn’t flinch. That alone makes it superior to almost every modern cooking oil. Seed oils crack under heat, turn rancid, inflame your system, and quietly sabotage your mitochondria. Beef tallow stays calm. Strong. Stoic.

From a performance standpoint—this is lifter fuel. High calories, zero nonsense. When you eat beef cooked in beef fat, your body recognizes it instantly. No confusion. No inflammation spiral. Just clean energy, deep satiety, and long-burning power. You don’t snack. You don’t crash. You eat once and move mountains.

There’s also something psychological here. Cooking with beef tallow feels right. It smells like strength. It reminds your nervous system that you are not fragile. You are not meant to sip green sludge and pray for abs. You are meant to consume dense calories and output force—physically, creatively, economically.

And the beauty? Beef tallow is cheap. Democratic. Anti-fragile. While the world argues about superfoods, the answer has been sitting in the butcher shop forever. The richest nutrients are not exotic—they’re ignored.

Skin health? Rub it on your hands. Real humans did this for centuries. No parabens. No perfumes. Just fat-soluble vitamins doing their thing. Your skin knows. Your body knows.

Beef tallow is a philosophy: cut the bullshit, keep the signal. Eat like a predator. Cook like a blacksmith. Live like someone who doesn’t need permission.

This is not about nostalgia. This is about dominance through simplicity.

Return to fat. Return to fire. Return to beef tallow.

This is not complicated. The city wants visibility, not perfection. Your job is to show the work before it disappears. Do this correctly and you glide through like a ghost.

First: know the rule

In Los Angeles (LADBS / LA County), roofing work must be inspected before it is concealed. If it’s covered and they want to see it, you may be forced to rip it open. That’s the only real danger. Everything else is noise.

Now the actual playbook.

Step 1: Finish the “dry-in”

This is the moment you stop and request inspection.

You must have:

• Old roof removed
• Roof decking exposed and repaired (replace rotten plywood if needed)
• Underlayment installed (felt or synthetic)
• Flashing installed and visible (edges, valleys, penetrations, vents)

DO NOT install shingles yet.

This stage exists for one reason: proof.

Step 2: Go to LADBS inspection request

Use the LADBS portal (the page you showed).

Choose:

• “Request for Inspection”
• Enter your 15-digit permit number
• Select Roofing / Reroof – In Progress or similar wording
• Choose Virtual Inspection if available (recommended)

Submit.

Step 3: Prepare for virtual inspection

This is where people mess up. Don’t.

Have ready:

• Fully charged phone or tablet
• Good daylight
• Stable internet
• Ladder access

Before the call, walk the roof yourself and plan the route:

• Start wide (entire roof view)
• Then close-ups:
  
  • Underlayment
  • Flashing
  • Valleys
  • Penetrations
  • Drip edge
  • Any decking repairs

Think like a filmmaker. Smooth. Slow. Confident.

Step 4: During the inspection

Inspector joins by video.

They will ask you to:

• Pan across roof
• Zoom into details
• Hold steady on flashing and edges

Say little. Show everything.

If they say “that’s good,” stop moving.

Do not over-explain. Visibility wins.

If they pass it, you’re cleared to continue.

Step 5: Finish the roof

Now you install:

• Shingles / tiles
• Ridge caps
• Final details

No fear now. The critical layer is already approved.

Step 6: Final inspection (later)

Once finished:

• Request Final Roofing Inspection
• Virtual or in-person (either is fine)

This inspection is easy because nothing is hidden anymore.

Common mistakes (do NOT do these):

• Covering underlayment before inspection
• Requesting only a final inspection
• Not showing flashing clearly
• Rushing the camera
• Talking too much

Mental frame to keep:

This is not about permission.

This is about documentation.

Show the work.

Pass the gate.

Move forward.

If you want, I can also give you:

• A checklist you can screenshot
• A script of exactly what to show on camera
• Or guidance on what inspectors usually fail roofs for in LA

Just say the word.

Short answer: NOW, before you cover anything.

Long answer: do it in stages, exactly how the City expects it.

In Los Angeles (LADBS / LA County), roofing inspections are about visibility. Inspectors must see the work before it’s concealed. Once you cover it, you’ve lost leverage and risk a tear-off or failed final.

Here’s the correct, dominant move:

1. Dry-In / In-Progress Inspection (NOW)

Request inspection after:

• Old roofing removed
• Decking exposed and repaired
• Underlayment installed (felt or synthetic)
• Flashing visible (valleys, penetrations, edges)

This is the critical inspection. If this passes, you’re golden.

This can often be done as a virtual inspection (like the page you showed), using your phone or tablet.

2. Final Inspection (LATER)

After:

• Shingles / tiles installed
• Ridge caps on
• All flashing completed

This confirms the finished roof matches what was approved.

If you wait until everything is finished:

Bad idea. If the inspector wants to see something under the shingles, they can require removal. That’s wasted money, time, and stress.

Virtual inspection advantage (what you’re seeing on LADBS):

• Faster scheduling
• No inspector physically climbing your roof
• Perfect for dry-in and straightforward reroofs
• You just walk them through live on video

Bottom line, no hesitation:

➡️ Request the inspection now, before covering anything.

➡️ Do dry-in first, final later.

➡️ Use virtual if available — it’s designed for exactly this.

This is how you move fast, stay compliant, and never redo work.

Short answer: NOW, before you cover anything.

Long answer: do it in stages, exactly how the City expects it.

In Los Angeles (LADBS / LA County), roofing inspections are about visibility. Inspectors must see the work before it’s concealed. Once you cover it, you’ve lost leverage and risk a tear-off or failed final.

Here’s the correct, dominant move:

1. Dry-In / In-Progress Inspection (NOW)

Request inspection after:

• Old roofing removed
• Decking exposed and repaired
• Underlayment installed (felt or synthetic)
• Flashing visible (valleys, penetrations, edges)

This is the critical inspection. If this passes, you’re golden.

This can often be done as a virtual inspection (like the page you showed), using your phone or tablet.

2. Final Inspection (LATER)

After:

• Shingles / tiles installed
• Ridge caps on
• All flashing completed

This confirms the finished roof matches what was approved.

If you wait until everything is finished:

Bad idea. If the inspector wants to see something under the shingles, they can require removal. That’s wasted money, time, and stress.

Virtual inspection advantage (what you’re seeing on LADBS):

• Faster scheduling
• No inspector physically climbing your roof
• Perfect for dry-in and straightforward reroofs
• You just walk them through live on video

Bottom line, no hesitation:

➡️ Request the inspection now, before covering anything.

➡️ Do dry-in first, final later.

➡️ Use virtual if available — it’s designed for exactly this.

This is how you move fast, stay compliant, and never redo work.

Bark is humble power. Bark is quiet dominance. Bark is nature’s own brutalist design language—raw, functional, unapologetic. People underestimate bark because it’s cheap, organic, and not flashy. That’s exactly why it wins.

First: bark is anti-fragile. You throw it down and it absorbs chaos. Rain? Bark drinks it. Heat? Bark insulates. Cold? Bark protects. Weeds? Bark suffocates them without chemicals, without begging for permission. Bark is decentralized landscaping. No single point of failure. No delicate system to babysit.

Second: bark is time-positive. Gravel scatters. Concrete cracks. Fancy plants demand attention like needy children. Bark just ages. And it ages beautifully. It darkens, settles, compresses, becomes more itself. Entropy works for bark/compiler not against it. This is Bitcoin landscaping energy: low maintenance, long-term thinking, ignore the noise.

Third: bark is visual honesty. It tells the truth about the land. It doesn’t pretend your yard is Versailles. It says: this is earth, this is friction, this is life under your feet. Bark grounds the eye. It creates negative space so plants, trees, architecture can breathe. It’s visual silence—the same reason black-and-white photography hits harder than color noise.

Fourth: bark is modular. You can add more. Remove some. Rake it. Shape it. It’s infinitely adjustable without permits, contractors, or $20,000 invoices. Bark respects autonomy. It’s DIY landscaping for people who actually want control over their environment.

Fifth: bark is biological alignment. It feeds soil, improves microbes, retains moisture, reduces erosion. It’s not decorative waste—it’s productive matter. Landscaping that does work. Like lifting heavy: every rep compounds.

Finally: bark is philosophy. Bark says you don’t need polish to be powerful. You don’t need perfection to dominate. You need systems that endure. Bark is the opposite of lawn culture. Lawns are fragile, thirsty, obedient. Bark is wild, resilient, sovereign.

If landscaping is a reflection of how you think about life, bark means you think long-term. You think in systems. You accept decay as fuel. You build environments that don’t collapse when attention disappears.

Bark isn’t pretty.

Bark is strong.

And strength, over time, always looks beautiful.

economic war

The “100% beef” or strict carnivore diet consists of eating only beef (with water and salt) and excluding all plant foods.  This extreme low‐carb regimen is a variant of the carnivore diet, which typically allows all animal products (meat, poultry, fish, eggs, some dairy) but no fruits, vegetables, grains or legumes .  Proponents claim benefits ranging from rapid weight loss and improved mood to relief of chronic conditions, but scientific scrutiny is minimal.  This report examines all aspects of an all‐beef diet.

Health Impacts: Short-Term and Long-Term

Short-term effects:  Many carnivore followers experience rapid weight loss and improved blood sugar control, largely due to extreme carbohydrate restriction.  In one large self-reported survey (n=2029), adherents (primarily eating beef/animal products) reported median weight dropping from BMI 27.2 to 24.3, and among type-2 diabetics, hemoglobin A1c falling ~1.1% (from 7.5% to 6.4%) with reduced medication use .  Such fat loss likely reflects ketosis-induced appetite suppression, as in other low-carb diets.  Some report high satiety and mental energy in early weeks.

However, acute side effects can be pronounced.  Abruptly eliminating all fiber and carbs often causes gastrointestinal upset: many experience constipation or diarrhea and nausea.  For example, a reporter on day 2 noted “struggling bowels…extremely tired…very hungry” on an all-beef trial .  A lack of plant fiber also means gut transit is abnormal: UK experts warn there is virtually no fiber on a carnivore diet, which can impair digestion and contribute to constipation .  Others report fatigue, headaches or brain fog during the first 1–2 weeks (a “keto flu” effect) as the body adapts to burning fat.  It is common to experience “the shits for the first six weeks” as the gut microbiome adjusts .  Some people also note bad breath or change in body odor from ketosis.

Blood lipids change rapidly: very high intake of saturated fat and cholesterol typically raises LDL (“bad”) cholesterol even in the short term .  Harvard health experts note that ketogenic/carnivore diets “tend to raise LDL cholesterol levels in both the short and long term” .  Levels of ketones in blood rise, which can drop blood sugar levels abruptly and, in some, trigger lightheadedness initially.

Long-term effects:  Long-term health impacts are unknown due to lack of controlled trials.  Experts caution that a lifetime of all-meat eating could have serious adverse outcomes.  High saturated fat and low fiber diets are linked to increased heart disease and stroke risk .  The British Heart Foundation calls a pure carnivore diet “not healthy”, noting it is extreme and “high in saturated fat due to…red meat and dairy,” which raises non-HDL cholesterol .  Chronic kidney strain is another concern: very high protein intake (especially from animal sources) can impair kidney function and increase risk of kidney stones .  Long-term bone health may suffer from low calcium and vitamin D, heightening osteoporosis risk .

Metabolic adaptations (e.g. elevated LDL, altered insulin signaling) might predispose to chronic diseases over years.  One systematic review found that while animal protein diets support short-term muscle gain and nutrient levels, they activate pro-aging pathways (mTOR, IGF-1) that can accelerate vascular disease, diabetes, cancers and early aging .  The author concluded that for longevity and healthy aging, people should shift away from red/processed meats toward leaner or plant proteins .

In summary, short-term weight loss and metabolic improvements are frequently reported , but long-term outcomes are unproven and potentially harmful.  Institutions emphasize balanced diets (e.g. Mediterranean-style) for sustainable health .  One Harvard nutrition professor bluntly called the carnivore trend “a terrible idea”, warning of eventual nutrient gaps, high cholesterol and unknown long-term risks .

Reported Benefits

Proponents of a 100% beef diet claim several benefits:

• Weight and Fat Loss:  Cutting carbs sharply can induce ketosis and lower calorie intake.  In the Lennerz survey, people eating almost all meat reported substantial weight loss (e.g. median BMI 27.2 to 24.3) .  Anecdotally, users often note rapid belt-size reduction: one person said “I’ve only been on the diet for three days but I feel less flabby around the middle.” .  Controlled research on keto-like diets also shows weight loss, though long-term advantage over other diets is unclear.
• Improved Diabetes/Metabolic Markers:  The same survey noted dramatic improvements in type-2 diabetics: average A1c dropped ~1.1% and nearly all stopped insulin .  Such gains likely mirror those seen in other low-carb diets.  Reducing sugar and processed foods (inherent in an all-meat diet) can swiftly normalize blood glucose in insulin-resistant individuals.
• Muscle Mass/Strength:  Beef is rich in complete protein and leucine, promoting muscle protein synthesis.  A 2025 systematic review concluded animal protein diets are “great for hypertrophy” and short-term energy .  In practice, subjects on very high-protein diets often maintain or increase lean mass during weight loss.  However, similar gains can usually be achieved with any adequate-protein diet and resistance exercise.  There is no direct evidence that beef-only eating produces extra muscle beyond what high-protein intake generally yields.
• Mental Clarity and Mood:  Many users report reduced brain fog, depression or anxiety.  For example, Mikhaila Peterson credits an all-beef diet with “her anxiety had lifted” and improved memory .  Jordan Peterson likewise reported that after eating only beef he “lost 60 lb. … and his anxiety and depression had lifted.” .  Such reports may reflect real neurochemical effects of ketosis or placebo effects.  However, objective studies on mood and cognition with this diet are lacking.  Some experts attribute perceived mental benefits to elimination of prior gut or inflammatory issues, but they caution that well-designed trials are needed.
• Hormonal Effects:  Claims of boosted testosterone or fertility circulate online, but evidence does not confirm this.  Analyses of hundreds of men found those eating the most meat did not have higher testosterone than low-meat eaters .  Any improvement in testosterone is more plausibly due to weight loss itself (excess weight lowers hormone levels).  In fact, carnivore advocate Dr. Paul Saladino reportedly abandoned the diet after 5 years because his testosterone dropped significantly .  Dietitians note that key nutrients for hormone production (magnesium, zinc, antioxidants) are largely found in plants, not provided on a meat-only diet .  Thus far, no reliable study shows an all-beef diet intrinsically enhances male hormones.

Overall, claimed benefits mostly align with those of very-low-carb regimens: fat loss, lower blood sugar, possibly higher energy.  Beef provides high-quality protein, B vitamins and iron.  But clinical evidence specific to beef-only eating is absent; most “benefits” come from self-reports or are extrapolated from keto research .  It’s also plausible that many improvements simply reflect cutting out junk foods (sugar, processed snacks), rather than any unique property of beef .

Risks and Nutrient Deficiencies

Eating only beef creates predictable nutritional gaps.  Analyses of sample carnivore diets highlight key shortfalls .  Major concerns include:

• Fiber (0 g):  Beef contains essentially no dietary fiber.  Fiber is critical for healthy digestion, regular bowel movements, and colon health.  High-fiber diets “help with digestion, prevent constipation, and are strongly linked with a lower risk of heart and circulatory disease” .  Carnivore eaters consume almost none, risking gut dysbiosis and constipation.
• Vitamin C (≈0 mg):  Beef is devoid of vitamin C (except tiny amounts in liver).  The only vitamin C in a beef-only diet would come from unintentional sources (e.g. trace amounts in raw meat).  The classic scurvy threshold (~10 mg/day) would not be met.  A nutrient model found vitamin C intake of ~1–30 mg from sample plans, far below the ~75–90 mg RDA .  Over months this could lead to scurvy (bleeding gums, poor wound healing), although some carnivores argue that very low-carb metabolism lowers the need for vitamin C – this claim is not supported by mainstream science.
• B-Vitamins and Folate:  Beef provides B12, niacin and riboflavin abundantly (for example, models met RDA for B12, niacin, B6) .  However, folate intake is low unless organ meat is consumed.  Muscle meat alone often provides <50 µg/day (versus ~400 µg RDA) .  Folate is essential for DNA repair and blood health; deficiency can cause anemia and neurological issues.  Similarly, thiamin (B1) in lean beef is low (~0.5–0.8 mg vs 1.1–1.2 mg RDA) , risking deficiency (beriberi) over time, unless organ meats or supplements are added.
• Minerals – Calcium, Magnesium, Potassium:  Beef has very little calcium, so intake is far below the ~1,000 mg RDA.  One model diet showed only 80–200 mg Ca, largely from dairy supplements, versus 1,000 mg needed .  Magnesium and potassium are also short: typical carnivore menus provided ~150–200 mg Mg (versus 310–420 mg RDA) and ~2,700–3,000 mg K (vs ~4,700 mg) .  Low intake of these minerals can impair bone health (magnesium, potassium are important in bone metabolism) and muscle/cardiac function (potassium) – though paradoxically, high dietary protein can increase excretion of calcium.  Salt intake tends to be very high, which can aggravate blood pressure in sensitive individuals.  If iodized salt is avoided (to reduce additives), iodine intake may be inadequate, affecting thyroid function.
• Vitamin D and Vitamin K:  Unless fatty fish or vitamin D–rich foods are included (unlikely on beef-only), vitamin D intake will be negligible, risking bone loss.  Vitamin K2 (found in some meats and dairy) might be present in small amounts, but K1 (from greens) is absent; overall, these vitamins could be low.  (K deficiency is uncommon, but a pure-meat diet lies outside normal dietary patterns.)
• Fat Soluble Vitamins – A and E:  Liver (if consumed) provides plenty of vitamin A, often well above RDA (studies found ~1,000–43,000 µg/day, exceeding the 700–900 µg RDA) .  While A helps vision and immunity, chronic excess (especially preformed A from liver) can be toxic (headaches, liver damage).  Vitamin E (an antioxidant) is very low (e.g. ~5–15 mg vs 10 mg RDA) , potentially compromising cell protection.
• Saturated Fat and Cholesterol:  A diet of beef only is extremely high in saturated fat.  Nutrient analyses showed 60–90 g/day saturated fat, far above dietary recommendations (<20–30 g) .  High saturated fat raises LDL cholesterol, a risk factor for heart disease .  Experts warn that eliminating plant fats (mono/polyunsaturated) in favor of animal fats drives up “bad” cholesterol .  Over time, this could accelerate atherosclerosis.  Indeed, epidemiological studies link high red/processed meat intake to higher rates of heart disease, stroke and certain cancers .
• Kidneys and Urate/Gout:  Very high protein diets increase renal workload.  Without adequate hydration and electrolytes, kidney function may decline.  Harvard Health notes risks of kidney stones and gout on carnivore-like diets .  (Meat is high in purines, which convert to uric acid; gout flares can occur.)  Chronic kidney disease patients are explicitly advised against such diets.
• Gut Microbiome:  Plant fiber feeds beneficial gut bacteria.  A pilot case study comparing a long-term carnivore eater’s gut flora to controls found “few differences” in overall diversity , but noted an unexpectedly abundant presence of certain fiber-fermenting genera (Faecalibacterium, Roseburia) .  The long-term effects of ultra-low fiber on gut health and immunity are unknown, but animal studies suggest diets devoid of fiber can reduce microbial diversity and resilience.

For clarity, Table 1 summarizes key nutrient gaps.  In practice, followers often try to mitigate some shortfalls (e.g. eating liver, adding salt, or taking supplements), but unaddressed deficiencies pose real risks.  Nutritionists unanimously note that “eliminating nutritious foods…when an entire food group is cut out, can put you at risk of not meeting your nutritional needs.” .

Nutrient	Beef-Only Intake	Recommended Daily Amount	Comments (Shortfall/Excess)
Fiber	~0 g (virtually none)	25–38 g (adults)	Far below needs; fiber protects gut/heart .
Vitamin C	~0–2 mg	75–90 mg	Far below RDA; risk of scurvy without supplements .
Vitamin A	1,000–40,000 μg (with liver)	700–900 μg	Often exceeds RDA if liver eaten; risk of toxicity.
Folate (B9)	~0–50 μg	400 μg	Very low unless liver eaten; risk of anemia, neural deficits .
Thiamin (B1)	~0.5–0.8 mg	1.1–1.2 mg	Below RDA; risk beriberi if prolonged .
Niacin, B6, B12	Meets/exceeds RDA	14–16 mg (niacin), etc.	Beef is rich in these B vitamins .
Calcium	~80–300 mg	1,000 mg	Far low; dairy could help if allowed, otherwise deficiency.
Magnesium	~150–200 mg	310–420 mg	Below RDA; deficiency affects muscle/nervous function .
Potassium	~2,700–3,000 mg	4,700 mg	Below RDA; deficiency affects blood pressure, muscle function.
Vitamin D	~0–2 IU (unless fish/dairy)	600–800 IU	Virtually none; risk bone loss (especially without sun).
Vitamin E	~5–15 mg	10 mg	Often below RDA; deficiency impairs antioxidant defenses.
Iodine	Unknown, likely low	150 μg	May be insufficient (unless iodized salt used).
Saturated Fat	~60–90 g	<20–30 g	Greatly exceeds recommendations; raises LDL/cholesterol .

Table 1: Typical nutrient provision on a beef-only diet vs. recommended intakes .  Cell entries show approximate daily intake or range (based on diet analyses) and the RDA/AI for adults. Shortfalls (in red) indicate likely deficiencies without supplementation or diet variation.

Scientific Studies

To date there are no long-term randomized trials of a 100% carnivore diet.  The evidence base is extremely limited:

• Surveys/Case series:  A Harvard-affiliated survey of 2,029 self-selected carnivore dieters (online recruitment) found “few adverse effects” and widespread weight and health improvements .  Respondents were overwhelmingly positive, citing benefits for autoimmunity, GI disorders, and metabolic health .  However, this cross-sectional study has major biases (no control group, self-report, selection of converts) and even its authors caution against overgeneralizing.  They noted an average LDL ~172 mg/dL (very high) in those tested .  This is the largest empirical data point for any meat-only diet, but it is observational.
• Metabolic Trials with Red Meat:  A controlled trial examined overweight adults who lost weight and then maintained it on diets with either low (25 g/day) or high (150 g/day) beef .  After ~5 months, body weight and cardiometabolic markers were nearly identical between groups .  In other words, adding large amounts of lean, unprocessed beef did not impair weight maintenance or lipid profiles under these conditions.  While encouraging that unprocessed red meat itself may not derail health when overall diet quality is good, this trial still included other foods (vegetables, grains, etc.) and was only 3 months of maintenance.  It does not directly test an all-meat exclusive diet.
• Nutrient Composition Modeling:  An Australian analysis modeled daily menus of a carnivore diet (with and without dairy/offal) and compared them to nutritional standards .  It confirmed adequate intake of protein, B12, iron, zinc, selenium and vitamins A and niacin, but showed severe shortfalls in fiber, vitamin C, calcium, vitamin D, magnesium, potassium and other micronutrients .  These quantitative findings underscore the micronutrient risks of a no-plant diet.
• Microbiome Case Study:  A 2024 pilot study sequenced the gut flora of one 3-year carnivore dieter versus controls.  Surprisingly, the carnivore’s gut had similar overall diversity and shared many common genera with the controls .  Even fiber-fermenting bacteria (Faecalibacterium, Roseburia, etc.) were dominant , suggesting the gut microbiome may adapt in unexpected ways.  However, this is a sample size of one, so no firm conclusions can be drawn about population effects on gut health.
• Systematic Reviews:  A recent review of ~100 studies concluded meat-based diets aid muscle and short-term energy but harm “healthy aging.”  The author stated that meat consumption triggers aging mechanisms (inflammation, atherosclerosis) and that for longevity one should shift protein intake away from red meat .  Nutrition experts note that conflicting evidence (some data find benefits of lean red meat) has led to confusion , and emphasize context matters (amount, processing).

In short, rigorous evidence for a carnivore/beef-only diet is essentially nonexistent.  Most “studies” are either anecdotal reports, biased surveys , or short-term trials with only added meat .  Nutrition scientists emphasize that no high-level clinical trials have shown an all-meat diet is safe or superior.  As one review bluntly put it, “the rigorous scientific evidence supporting this diet does not exist” .

Expert and Professional Opinions

Virtually all dietitians and physicians view an all-meat diet with skepticism or alarm:

• Walter Willett (Harvard epidemiologist) called the carnivore diet “basically…a terrible idea.”  He noted that cutting out plants means losing fiber and antioxidants (polyphenols, carotenoids) crucial for lowering chronic disease risk .  In contrast, diets rich in fruits, vegetables, whole grains and healthy fats (Mediterranean-style) have repeatedly been shown to promote long-term health .
• Harvard Health (MD Howard LeWine) warns that animal fat is mostly saturated fat, “the unhealthiest type of fat,” which raises LDL cholesterol .  He enumerates long-term issues of keto/carnivore diets: elevated LDL, kidney stones, gout and osteoporosis .  LeWine writes he would “never recommend a carnivore diet” even for weight loss , favoring more balanced approaches.
• Mayo Clinic dietitians stress nutrient gaps.  Tara Schmidt explains that eliminating plants severely limits fiber, calcium and vitamin D while increasing saturated fat .  She argues such diets “simply can’t provide” the nutrient-dense pattern linked to lower obesity, heart disease and diabetes .  Mayo’s experts also emphasize lack of sustainability: strict carnivore plans typically lack protocols for reintroducing foods and are “extremely restrictive, unsustainable and may do more harm than good” .
• British Heart Foundation and UK NHS guidelines echo these concerns.  The BHF notes a diet of only meat and eggs is “high in protein [and] saturated fats” and “contains virtually no fibre” .  They point out that high red/processed meat intake raises bad cholesterol and blood pressure .  UK health authorities explicitly advise limiting red meat to ~500 g/week to reduce cancer risk .
• Registered Dietitians / Nutritionists:  Health writers and RDNs repeatedly highlight nutrient shortfalls.  A Health.com article (by RDNs) noted that keto diets “allow avocados, nuts, meats, cheese,” whereas carnivore “is much stricter”, excluding all plant foods .  It warns both diets can raise cholesterol; short-term weight loss may occur, but long-term studies are lacking .  Another commentator warns that claims of pain relief or health cures are often placebo or anecdotal, urging evidence-based guidance instead .

In summary, mainstream experts caution that a beef-only diet violates core nutrition principles.  Professional guidelines uniformly emphasize variety and whole foods (including plants) for health.  No major medical organization endorses the carnivore approach.

Anecdotal Evidence and Testimonials

Despite warnings, a robust online community promotes the beef-only diet.  Anecdotal success stories abound:

• Testimonial Collections:  The popular Carnivore Diet website and forums feature “over a thousand examples of …success stories” of individuals claiming cures of Lyme disease, arthritis, depression, autoimmune diseases and more .  These accounts (reddit, blogs, YouTube interviews) often describe dramatic symptom relief after switching to all-meat.  However, self-selection and placebo effects are likely at play.  Nutrition critics remind us that “claims from people who say it has stopped pain or eased anxiety are because of the placebo effect.” 
• High-Profile Cases:  Notable advocates include Mikhaila Peterson, who publicized that an all-beef diet eliminated her childhood arthritis and chronic fatigue.  She said, “her arthritic pain had gone within two weeks” of starting beef-only eating .  Her father Jordan Peterson also reported weight loss (~60 lb) and improved mood on the diet .  These stories have inspired many.  However, physicians who have examined or followed such patients caution that personal experience is not universal, and others may not replicate these results.
• Opposing Experiences:  Not all anecdotes are positive.  In a Guardian trial, journalist Leah Goldman ate only beef for several days and noted severe GI upset, exhaustion and irritability .  She did feel slightly slimmer, but found the regimen intolerable.  Many others online report difficulties: chronic constipation, nutrient deficiency symptoms, or simply being unable to adhere long-term.

In essence, anecdotal evidence is mixed.  While some individuals (like the Petersons) swear by it, others abandon it quickly due to side effects.  No amount of personal testimonials can substitute for controlled research.  Still, these stories fuel interest in the diet and will likely persist alongside the sparse scientific data.

Meal Plans, Preparation, and Cost

A strict beef-only regimen is simple but monotonous.  Typical foods: prime cuts of beef (steak, ground beef, ribs, roast), organ meats (liver, kidney, heart), and animal fats (tallow, butter).  Followers often add non-plant seasonings (salt, pepper) and may drink plain water, bone broth, or unsweetened dairy (e.g. coffee with cream, plain yogurt if tolerated) to vary nutrients.  Some carnivores allow eggs or fish, but a “100% beef” approach excludes all else except beef (plus salt and water).

Preparation methods:  Meat is usually pan-fried, grilled, broiled or slow-cooked.  Butter or beef tallow is often used for cooking to ensure adequate fat intake.  For example, one sample day had “fried eggs … with leftover beef mince… cooked in butter” and bone-broth snacks .  Foods are eaten until satiety; no calorie counting is typical.  Many also consume bone broth (to extract minerals) or incorporate organ meat for nutrients.

Meal planning:  In practice, a carnivore eating 2,000–3,000 kcal/day might consume roughly 2–3 pounds of beef daily.  Some prepare in batches (roasting large cuts) to save time.  There is no set menu; one “sample meal plan” analysis even included yogurt and cheese for those allowing dairy .  Those cutting out dairy entirely rely on pure meat and may add extra fat from tallow.

Cost considerations:  Eating only beef can be expensive.  High-quality grass-fed steaks cost more per pound than mixed diets that include grains/produce.  Advocates suggest economizing by buying cheaper cuts in bulk.  For example, Mikhaila Peterson said she “kept costs down by buying beef ribs and plenty of ground beef,” using rendered rib fat to cook the ground beef so as to get enough fat .  Others stock up on sale items (e.g. large ground-beef packs or cheap roasts) or join meat co-ops.  Still, cost is significantly higher than standard diets: one report estimated $125/week ($500/month) for carnivore groceries .  Budget-friendly carnivores often eat mainly ground beef and limit steak to keep expenses manageable.

In summary, a beef-only diet involves straightforward cooking of meat with few ingredients, but lacks variety.  Many practitioners quickly learn which cuts and preparation styles work best for them.  Because of the restrictions, social and practical challenges arise: dining out or with others becomes difficult, and long-term adherence is uncommon outside niche communities.

Comparison to Other Diets

A beef-only diet is an extreme subtype of low-carb eating.

• Carnivore vs. Keto:  Both aim to minimize carbohydrates, but keto allows a broad range of high-fat foods (including vegetables, nuts, dairy) while carnivore is strictly animal products.  As one dietitian explained, keto permits avocados, leafy greens, and low-carb plant foods , whereas the carnivore diet “completely eliminates” fruits, veggies and grains .  Consequently, keto provides more fiber and antioxidants, making it easier to meet micronutrient needs.  Both diets induce ketosis (fat-burning), so both can yield short-term weight loss.  However, the carnivore diet is more restrictive and there are far more studies on keto than on carnivore.  For most people, a keto diet with vegetables is considered safer and more sustainable.
• Carnivore vs. Paleo/Atkins:  The paleo diet is higher-carb (allows fruits, root vegetables) than carnivore.  Atkins-style low-carb diets transition from induction (0–20 g carb) to moderate low-carb (50–80 g), often adding plants gradually.  By contrast, a beef-only diet never adds plants.  If one strictly ate beef, it would go beyond Atkins’ induction phase.
• Lion Diet (Extreme Carnivore):  Some use the term “Lion Diet” for an even tighter variant: only ruminant meat (beef, lamb, goat), salt and water .  Mayo Clinic experts note that eliminating all but ruminant meat would exacerbate nutrient gaps (especially calcium, vitamin D and fiber) and saturation of fat .  In practice, most “carnivores” include multiple animal foods (e.g. eggs, pork, poultry, dairy) to improve variety.  An all-beef plan is generally seen as the narrowest extreme of this spectrum.

In effect, the beef-only diet is unique in excluding all plant nutrition.  While other low-carb diets emphasize fat quality and plant nutrients, carnivore-style diets discard these.  The lack of comparative studies means we rely on general nutrition principles: mainstream experts advocate diets that balance macronutrients and include plant foods for fiber and vitamins .  By contrast, the carnivore diet’s proponents argue that zero-carb is “optimal” for human metabolism – a claim that remains controversial and unsupported by robust evidence.

Sources:  Authoritative analyses and commentary from nutrition experts, medical organizations, and peer-reviewed studies are used throughout this report.  Key references include clinical surveys and reviews (e.g. Lennerz et al. survey , Palmer’s systematic review ), nutrient modeling , and guidance from Harvard, Mayo Clinic, British Heart Foundation, etc. . Anecdotal claims are noted but interpreted cautiously. Wherever possible, citations link to primary or reputable secondary sources supporting each point.

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