Veal is great, I love those vegans 

 i guess so but i'm just on a fast, 3rd day in, digestive system completely empty, liver is going nuts converting fats to ketones, my body feels warmer than normal, like, a LOT warmer

i can do with losing some weight, since the diabetes symptoms became obvious i put on a lot of weight, but at the same time lost muscle strength and developed serious problems with cramping as well

the state of my health is horrendous, so, i'm like, time for a Great Reset lol... 

but then, if i am in ketosis, i can eat meat without having a reversion to sugar metabolism unless i have too much protein

that's part of the reason why i am just gonna keep on the fast for at least another 4 days

i'm sure after a couple days like this my system will be starting to get more adjusted and i can deal with the rise in blood sugar from small amounts of carbs without losing the benefit of keto

but from what i read, it actually does take 2 weeks to fully transition, before the severe ketosis and mental fog and headache and cramps and all that stuff stops

i should be trying to stay in a work-capable state but i felt half dead before i started this fast as it was 

 Look up akkermansia while fasting 

 interesting

lol, the wikipedia page:

The European Union has recognized pasteurized Akkermansia muciniphila MucT as a novel food, provided the cells are killed beyond the limit of detection.[13]

FUCK THE EU MAN SERIOUSLY

what the EU has done to food production in europe has sent the quality plummeting below what i call healthy in almost every area 

 well, that makes sense

i'm gonna continue this fast, i just may add very small amounts of things to test them out in the fasted state, like just now i had one egg yolk fried in butter, slathered in salt

also i think getting some sunshine might be helpful in this, those two things have certainly cleared my mental fog a bit, i might even manage to get some work done today, but i'm not that confident 

 hmm, i have a heap of goat chops that have been in the freezer borderline too long... perhaps i should thaw it all out, cut the meat off and slow boil the bones up

i wish i'd ate more of that stuff but i'm really like, normal butchers don't do kosher draining, the animal should be bleeding out until the slashed up neck veins fully congeal... all that blood in there really bugs me, i don't like the taste of it

i have a very sensitive nose, i'm sure most people can't literally smell their own ketones in their nose, for me today it has been incredibly irritating 

 ohshit i can actually still eat this stuff fine... i estimate it's just over 3 months in there

fuck it, i'm gonna just stew it up, and just slowly start by drinking the broth and then refreeze the stewed meat parts and eat them when i get through the full week i want to achieve as minimum... but i want to start on the broth now, and taper from here

i never went full keto before in my life like this, it's far out lol 

 yeah, i'm gonna do this... and i think i'll start asking the local butcher guy, though it may not be quite the right time to get goat... most of it is males, they don't produce them commercially, and i don't think they feed them grain, so, it's plain old natural goat meat

i have observed before after eating it feeling distinctly better, so i'm gonna just start with making broth and store up the meat parts to eat in a 4 days time

it won't take me out of ketosis which is a really good thing, i want to stay in ketosis for a long period if i can, i just am totally shattered by how intense this is i need to be able to work 

 anyhow i have plenty to go on with, at least 2 weeks of meat in the freezer

also gonna start doing the bullet coffee thing, got some cacao butter, and i'd rather that, but butter is ok, and i'm gonna organise some actual beef dripping, i need that most of all, it's the best fat, the king of fats for human diets, and especially for keto, cacao butter is good too but it tastes crappy in comparison 

 A full week your first time is probably biting off too much at once. Be willing to end this fast if you are too weak and try again in another few weeks. But good luck! 

 yeah i'm gonna just ease back... first just to drink the salty broth of this goat chops and then maybe put it in the fridge and eat it as my break-fast tomorrow

the ketosis really messes up your stomach and your appetite for actually eating, i mean, seriously

the biggest motivation to start this fast, was peripheral neuropathy, a sign of continuing escalation of my diabetes, and that has to end right here

now i am keto, i can stay keto much more easily, it's hard to get into keto, i thought i'd been there before but that was nothing like this

i definitely won't get escalating issues from insulin resistance if there's no sugar coming through my digestive system, it should help

and the total turning off of food that allowed me to do this fast in the first place, that has to be helpful with transitioning to a new diet

and it needs to be said, alcohol is not in that diet... it was just mitigating the insulin resistance a bit but generally making everything else worse 

 yeah someone mentioned an important intestinal bacteria, lives on the boundary between the small and large intestines, its main food is amine-containing fibre

there's actually a lot of carbs in coffee, and in milk too

i wasn't really thinking about going all out keto but because of my type 2 diabetes problem minimal carbs is definitely good

my biome is pretty messed up from much of 20 years drinking too much alcohol, energy drinks and eating seed oil fried potato chips... so i should pencil in probiotics as an essential

i quite like fermented foods so probably i will go for yoghurts (preferably low lactose remaining, super sour stuff, high fat, probabyl boiled-down greek style), natural pickled salad (which store really well all year, and cabbage and cucumber are really nice this way) and probably even some miso, again stores well, i'd like to know of others too, but i think those three cover pretty much the important ones to have 

 I'm now making my own yogurt using a sous vide cooker using recipes with specific strains that help and with some pre-biotics.  It "cooks" for 36 hours instead of the 4 hours common with commercial yogurt so it has a massively larger quantity and breaks down most of the lactose and even some of the other proteins (casein).  It is naturally thick and I like it with a bit of vanilla stevia.  

The temperature you "cook" at differs based on the strains.  One I make uses 106F and one uses 109F.  I just make one or two quart canning jars of the yogurt at a time and mix them together when done.

The specific strains come from the book "Super Gut".  I make it with goat milk because of my new food sensitivies. 

 oh, that is sweet

yes! i love long brewed sour yoghurt

after nearly a decade living in the balkans, i have a taste for raw plain yoghurt too, i prefer it, when i taste sweet with my yogurt i'm like euww

gotta get a good rig for it, nice double water cooker, big capacity so i can brew up a week's supply

and a vacuum evaporator so i can thicken it up past 12% fat so it's basically sour cream, though both goat and sheep milk is pretty fatty all by itself, when it's over 10% though it's divine 

 The sous vide stick works great.  I just stick it in a large pot of water with jars of pre-yogurt (2+ Tbs of prebiotic, a couple tablespoons of yogurt or probiotic pills, and the milk/cream/half-and-half) and set the temperature and let it do its thing.  It works great and doesn't take up much room in the cabinet.

I like a tiny bit of sweet, but I agree normal store yogurt is way too sweet.