
I was preparing food for myself for the next day, as I was going to chaperone my daughter’s field trip. As a carnivore, I don’t eat sandwiches like I used to. Instead, I wanted something that’s okay to eat cold — meat with protein and fat. So I experimented with making beef jerky myself. In Chinese, we call it dried beef (牛肉干). I don’t have a dehydrator, but I do have an oven, and I was able to make the jerky with the desired taste and texture. 

The result turned out so well that I decided to share the recipe here — it’s now one of my favorite carnivore diet snacks and a go-to when I need easy carnivore snacks for busy days.

## Ingredients

* 1 lb beef (I use chuck eye, but any cut of beef will work)
* salt
* soy sauce
* cumin
* black pepper / white pepper
* five-spice powder
* ginger
* white sesame seeds
* (optional) paprika powder

## Instructions

### 1. Cut the beef

Cut the beef into thin strips

![Cut the beef in thin strips](/assets/blog/beef-jerky-recipe/cut-beef.jpg)
*I choose chuck eye because I love its marbling — the mix of fat and muscle.*

### 2. Soak the beef in water

Soak the beef in water, changing the water a few times to remove the blood, until the water runs clear.

### 3. Season

Season the beef with salt, soy sauce, cumin, black or white pepper, five-spice powder, white sesame seeds, and ginger slices.

If you like a bit of heat, you can add paprika powder.

![Season the beef](/assets/blog/beef-jerky-recipe/season.jpg)

### 4. Marinate

Marinate the beef for at least 2 hours.

### 5. Arrange on the rack

Place the beef strips on a rack.

![Arrange on the rack](/assets/blog/beef-jerky-recipe/put-on-rack.jpg)

### 6. Bake

Preheat the oven to 390°F (200°C). Bake the beef on the middle rack for 20 minutes.

### 7. Flip and bake

Flip the beef after 20 minutes and bake for another 20 minutes.

### 8. Serve

![Serve](/assets/blog/beef-jerky-recipe/serve.jpg)


For the field trip, I packed the beef jerky in a Ziploc bag and also brought three boiled eggs — a perfect and filling meal for a long day.



Beef Jerky Recipe (Using Oven)

As a carnivore, I cook eggs all the time, and in many different ways. This is one of my favorite ways to cook them.

Eggs are highly nutritious — they’re one of nature’s most complete foods, packed with protein, vitamins (like B12, A, D, and E), choline, and minerals. [Dr. Berry often mentions compounds like avidin (which binds biotin) and ovomucoid found in raw egg whites, but cooking denatures these anti-nutrients, especially avidin, which helps prevent biotin deficiency](https://www.youtube.com/watch?v=p35kxUcePTg).

The key is to cook the egg whites thoroughly, but not necessarily the yolks. So, in this recipe, the goal is to cook the whites thoroughly, but leave the yolks less cooked.

## Ingredients

* 3 large eggs
* 1 tbsp butter (or beef tallow)
* Salt, to taste
* Pepper, to taste (optional)

## Instructions

### 1. Separate the eggs

Crack the eggs and carefully separate the whites and yolks into two bowls.

### 2. Beat the whites

Whisk the egg whites with a pinch of salt until slightly frothy.

### 3. Beat the yolks

Whisk the yolks in a separate bowl with a small pinch of salt.

### 4. Cook the whites

Heat butter in a nonstick pan over medium-low heat.

Pour in the whites and gently stir with a spatula until they just begin to set (about 1–2 minutes). Don’t overcook — they should stay soft.

### 5. (Optional) Add diced shrimp

Add diced shrimp to the whites and stir until they are cooked through. Shrimp and eggs are great together!

### 6. Add the yolks

Pour in the yolks into the whites and let them set slightly (about 10–20 seconds), then gently mix them into the whites. Stir just enough to marble them.

### 7. Finish and serve

Remove from heat while still slightly soft - you don't have to cook yolks fully. Season with more salt and pepper if you like. Serve immediately.

Two-Step Scrambled Eggs (Whites First, Yolks After)


![Serve](/assets/blog/braised-beef-shank-instant-pot-recipe/serve.jpeg)

There’s something deeply comforting about a well-braised beef shank. Rich, tender, and full of soul-warming flavor, it’s the kind of dish that feels like a slow-cooked labor of love — except with the magic of the Instant Pot, it’s ready in just over an hour. Whether you're cooking for guests or just want a satisfying dinner with minimal effort, this recipe delivers every time.

I learned [this recipe from Mimi Morgan’s video](https://www.youtube.com/watch?v=lknws-aJuls) and adapted it for the Instant Pot. I've learned so much from [Mimi on X](https://x.com/mimikmorgan) — her healing journey with the carnivore diet is both inspiring and motivational. Her recipe is amazing!

## Why Beef Shank?
Beef shank is an underrated cut. It’s tough and sinewy at first glance, but with time (and pressure), it transforms into melt-in-your-mouth perfection. The marrow in the bone adds incredible depth to the sauce — no fancy stock required.

I got this 4-lb shank from H-E-B for $4.99/lb. When you compare that to beef brisket at BBQ restaurants, which often costs $30–40/lb, it’s an absolute steal. The best bang for your buck is buying a good cut of beef and cooking it at home!

## Ingredients

* 4-lb beef shanks (bone-in)
* Salt, to taste
* Butter, lard, ghee, or beef tallow (for searing)
* 1 cup water
* 1–2 tablespoons cold butter (for finishing the sauce)

## Instructions

### 1. Season the shanks

![Season the shanks](/assets/blog/braised-beef-shank-instant-pot-recipe/season.jpeg)

Pat the shanks dry with paper towels. Rub it generously with salt, ensuring all sides are coated. Let it rest for a few hours. You can also leave it in the fridge overnight.

This simple step lays the foundation for flavor.

![Seasoned shanks](/assets/blog/braised-beef-shank-instant-pot-recipe/seasoned.jpeg)
*After seasoning, let it rest for a few hours or overnight.*

### 2. Sear the shanks

![Lard](/assets/blog/braised-beef-shank-instant-pot-recipe/lard.jpeg)
*I used lard, but you can use any fat you prefer.*

![Sear the shanks](/assets/blog/braised-beef-shank-instant-pot-recipe/sear.jpeg)

Heat the lard (or any fat you prefer) in a pan over medium-high heat. Place the shanks in a pan and sear it over medium-high heat until the skin is crispy and browned. Remove the shanks from the pan and place it in the Instant Pot.

This caramelization adds richness and locks in flavor — don’t skip this part.

![Place the shanks in the Instant Pot](/assets/blog/braised-beef-shank-instant-pot-recipe/place-instant-pot.jpeg)

### 3. Pressure Cook

![Add Water](/assets/blog/braised-beef-shank-instant-pot-recipe/add-water.jpeg)



Pour in 1 cup of water or beef broth (for pressure to build; this will not dilute flavor but is needed for the Instant Pot to function). Secure the lid and set it to Pressure Cook for 70 minutes.

![Pressure Cook](/assets/blog/braised-beef-shank-instant-pot-recipe/pressure.jpeg)

### 4. Natural Release

Once done, allow the pressure to release naturally. This slow release helps keep the meat juicy and tender.

### 5. Finish the Sauce

![Finish the Sauce](/assets/blog/braised-beef-shank-instant-pot-recipe/sauce.jpeg)

Carefully remove the shank and set it aside. Get a cup of the sauce from the Instant Pot and add cold butter to it. Whisk it until it thickens.

### 6. Serve

![Serve](/assets/blog/braised-beef-shank-instant-pot-recipe/serve.jpeg)

Slice the shank into bite-sized pieces and serve with the sauce. The meat should be tender and fall-off-the-bone.

## Use of Leftover Sauce

After removing the shank, let the remaining sauce cool down, then refrigerate it. Once it's fully chilled, the fat will rise to the top and solidify — this is tallow, and it’s gold in the kitchen. You can use it to cook other dishes, sauté vegetables, or even start a flavorful bone broth.

The rich broth underneath can be used as a base for soups or reduced further to make a delicious bone broth gelatin.

With beef, nothing goes to waste!




Fall-Off-the-Bone Braised Beef Shank (using Instant Pot)

<p>In <a href="/posts/beef-flanken-ribs-air-fryer-recipe">another recipe for beef flanken ribs, I used air fryer to cook them</a>, perfect for small bathces and quick meals. This time, I used oven to cook them, perfect for big batches.</p>
<p>This is a great way to cook a lot of beef flanken ribs at once and share with your carnivore family.</p>
<h2 id="user-content-ingredients">Ingredients</h2>
<ul>
<li>1 lb beef flanken ribs</li>
<li>salt</li>
<li>beef tallow or avocado oil</li>
<li>(optional) black pepper / white pepper</li>
<li>(optional) cumin</li>
</ul>
<h2 id="user-content-instructions">Instructions</h2>
<h3 id="user-content-1-soak-the-ribs">1. Soak the ribs</h3>
<p><img src="/assets/blog/beef-flanken-ribs-oven-recipe/soak.jpg" alt="Soaking Beef Flanken Ribs"></p>
<p>Soak the beef flanken ribs in cold water for 30 minutes to remove any blood. This also helps wash away small bone fragments from cutting the ribs.</p>
<h3 id="user-content-2-season">2. Season</h3>
<p><img src="/assets/blog/beef-flanken-ribs-oven-recipe/season.jpg" alt="Seasoning Beef Flanken Ribs"></p>
<p>Season the beef flanken ribs with salt, black pepper / white pepper, and cumin. Rub the seasonings all over the beef flanken ribs.</p>
<p>It is okay to just season with salt. Beef by itself is already flavorful.</p>
<h3 id="user-content-3-preheat-the-oven">3. Preheat the oven</h3>
<p><img src="/assets/blog/beef-flanken-ribs-oven-recipe/preheat.jpg" alt="Preheat the oven"></p>
<p>Preheat the oven to 350°F (175°C).</p>
<h3 id="user-content-4-apply-fat">4. Apply fat</h3>
<p><img src="/assets/blog/beef-flanken-ribs-oven-recipe/apply-fat.jpg" alt="Apply fat"></p>
<p>Rub the beef flanken ribs with beef tallow or avocado oil to help promote browning and prevent sticking.</p>
<p>(I save beef tallow from cooking brisket and use it for other cuts — it’s truly the best!)</p>
<h3 id="user-content-4-arrange-on-baking-sheet">4. Arrange on baking sheet</h3>
<p><img src="/assets/blog/beef-flanken-ribs-oven-recipe/arrange.jpg" alt="Arrange on baking sheet"></p>
<p>Arrange the beef flanken ribs on a parchment-lined baking sheet.</p>
<h3 id="user-content-5-bake">5. Bake</h3>
<p><img src="/assets/blog/beef-flanken-ribs-oven-recipe/bake.jpg" alt="Bake"></p>
<p>Transfer to the oven. Roast for 45 minutes.</p>
<h3 id="user-content-6-serve">6. Serve</h3>
<p><img src="/assets/blog/beef-flanken-ribs-oven-recipe/done.jpg" alt="Done"></p>
<p><img src="/assets/blog/beef-flanken-ribs-oven-recipe/serving.jpg" alt="Serve"></p>
<p>Serve the beef flanken ribs hot.</p>
<p>Let's add some butter to the plate to make it even more delicious.</p>
<p><img src="/assets/blog/beef-flanken-ribs-oven-recipe/with-butter.jpg" alt="Serve with Butter"></p>


Beef Flanken Ribs Recipe (Using Oven)


## Contents

## Changes I Made

- Added more complex carbs to my diet, such as sweet potatoes, kabocha squash, and potatoes.
- Added more vegetables to my diet, such as broccoli.
- Eating fruit along with meals to reduce insulin spikes.
- Limiting butter and animal fat intake, only modest amounts.
- Stopped eating pork; focusing on beef, fish, lamb, and eggs.
- Fasting according to the menstrual cycle, not the same every day.
- One eating window with no snacking between 2-3 meals.
- 5-minute deep breathing exercise during the day to measure resting heart rate.

## Weight

Since making these changes, my weight has fluctuated less over the month—around ±1 lb. It used to fluctuate by ±3 lbs.

Since I started observing my weight around the cycle, I noticed that I often lose weight at the beginning of the final phase of the cycle (luteal phase), and gain weight in the ovulation phase. 

![Weight](/assets/blog/carnivore-diet-month-8-health-update/weight.jpeg)
*Weight this month*

## Sleep

Overall, my sleep is improving. I can fall asleep faster, and deep sleep is more consistent. I tend to feel sleepy earlier now, around 9 p.m.

The only issue is that I wake up early, around 5 a.m.

I do a 5-minute deep breathing exercise during the day to measure my resting heart rate. If it is around 60, I can expect a good night’s sleep. If it is around 70, I need to figure out the cause, usually electrolyte imbalances or too intense a workout.

There was one instance when my heart rate was low, but I still couldn’t fall asleep immediately. The likely cause was an intense workout, especially strength training, which triggered a fight-or-flight response. Cortisol levels were likely high as well.

## Resting Heart Rate

In October, my resting heart rate was below 60. Over the past six months, I lowered it from 75 to 55—a sharp decline and a huge improvement in cardiovascular health.

![Resting Heart Rate](/assets/blog/carnivore-diet-month-8-health-update/resting-heart-rate.jpeg)
*Resting Heart Rate trend over the past 6 months*

I’m not sure how this will translate to autoimmune health; I’ll see after the next blood test.

## Gym Performance

Since adding more complex carbs and vegetables, my energy during cardio has improved. For example, I used to constantly check the time on the elliptical. Now, I feel powerful and motivated to keep going.

My 4-pack is starting to show. I don’t focus on it. If it comes, great; if not, I’m not chasing it. Health is more important than looks.

![4-pack](/assets/blog/carnivore-diet-month-8-health-update/4-pack.jpeg)
*My 4-pack is starting to show*

## Hair Loss

My hair loss has stopped! At church, someone even commented that I had beautiful hair—it was a nice confirmation.

This improvement is likely due to adding carbs back into my diet, fasting according to my cycle, or both. 

## Menstrual Cycle

The cycle has been stable. In the past few months, I experienced spotting—very light bleeding at the beginning of my period lasting for a few days. This issue was absent in my most recent cycle. My theory is that adding carbs during the luteal phase, as suggested in the book Fast Like a Girl, helps boost progesterone production, which reduces spotting.

## Autoimmune Update  

### ITP: Stable Platelet Count with Lower Dose
This month, I lowered my dose to 20 mg every 3 days. My platelet count was 99k, slightly lower than the previous 101k. Considering the 11% dose reduction, this is very good.

I like the consistency of my platelet count—it’s stable, which makes management easier.

I informed my hematologist that I had been tapering my dose. After reviewing my results, he didn’t seem concerned and told me to follow up with his assistant, which shows confidence in my treatment.

Since my count is not 100k yet, I plan to continue the current dose of 20 mg every 3 days and see if my platelet count rises next month. This will be an important data point: can the platelet count actually increase with the same dosage?

I’m very interested to see!

### Lupus: Some days stiff hands and knees

I notice stiffness in my legs and hands on some days, especially in the afternoon. Possible triggers:
- Too much exercise
- Being hungry

The stiffness usually fades after a shower before bed.

I have been off HCQ for almost 5 months now. No major flares and no worsening symptoms—a good sign.

## My Understanding of Health

(I find my understanding of health is evolving. So I will use this section to track my thoughts.)

- Eat clean, moderate, and less frequent meals
- Sleep well
- Move more
- Manage stress
- Get sun exposure on the whole body


## Next Steps

- Maintain 20 mg Doptelet every 3 days until the next blood test
- Continue strength training, focusing on pliability rather than numbers
- Keep pork intake low. Eat beef, fish, lamb, and eggs.
- Eat clean, sleep well, get sun exposure
- Manage low heart rate


Carnivore Diet Month 8 Health Update


## Contents

## Annual Health Checkup

On October 1, I had my annual health checkup and routine blood tests. The results were mixed.

### Lipids
- Total Cholesterol: `343 mg/dL` (up from `189 mg/dL` last year) ✅
- LDL Cholesterol: `254 mg/dL ` (up from `118 mg/dL` last year) ✅
- HDL Cholesterol: `50 mg/dL` (up from `36 mg/dL` last year) ✅
- Triglycerides: `193 mg/dL` (up from `175 mg/dL` last year) ❌
- Triglycerides/HDL ratio: `3.86` (down from `4.86` last year) ✅

### Metabolic Markers
- Fasting Glucose: `84 mg/dL` (down from `127 mg/dL` last year) ✅

### Full Blood Count
- Platelet count: `101k` (down from `105k` last week) ➖
- WBC: `2.3` (down from `3.3` last week) ❌

### Autoimmune Markers
- Complement C3: `69` (same as 5 months ago) ❌
- Complement C4: `13` (down from `16` 5 months ago) ❌
- C-reactive protein: `<0.3` (down from `0.3` from 5 months ago) ✅
- Erythrocyte sedimentation rate: `20` (down from `19` 2 months ago, and from `25` 5 months ago) ✅

![Blood Test Results](/assets/blog/carnivore-diet-month-7-health-update/blood-results.jpeg)

---

In summary, my lipids and metabolic markers are improving, but my autoimmune markers are not fully recovered.  

For the big increase in total cholesterol and LDL, it corresponds to the fat intake from animal products. This is a well-known fact in the carnivore community. It has also become a controversy whether high LDL is truly bad for health. In modern discussions, some argue that LDL can actually be beneficial. I will do a CAC scan to continue monitoring the situation.

Here are some publications suggesting that LDL may not be the cause of heart disease:

- [Lack of an association or an inverse association between low-density-lipoprotein cholesterol and mortality in the elderly: a systematic review](https://pmc.ncbi.nlm.nih.gov/articles/PMC4908872/)
- [Association between low density lipoprotein cholesterol and all-cause mortality: results from the NHANES 1999–2014](https://www.nature.com/articles/s41598-021-01738-w)
- [Importance of Coagulation Factors as Critical Components of Premature Cardiovascular Disease in Familial Hypercholesterolemia](https://www.nature.com/articles/s41598-021-01738-w)

[This video featuring Dr. Ken Berry and Dr. David Diamond](https://www.youtube.com/live/XfJNUbJE_V0?si=pga_tIwbP7aImmlD) also supports the view that LDL is not the primary cause of heart disease.

I was a little disappointed that my lupus markers haven’t improved over the past five months, even though C-reactive protein and ESR are both better. My low WBC also suggests I may be close to a flare (or already in one), and my knee pain points in the same direction.  

I was also surprised that my triglycerides increased since last year. I thought reducing carbs would bring them down, but it hasn’t — at least not in absolute numbers. On the positive side, my HDL improved, which shows that my resistance training is working. My triglycerides/HDL ratio also improved. It’s not as dramatic as I hoped, but still a step in the right direction. My goal remains to get below 2.  

Overall, I would say I’m metabolically healthy, but my immune system still needs improvement. My focus going forward is to continue strength training and adjust my diet to help lower triglycerides.  

---

## Improvements

### Down-dosing Doptelet with Stable Platelet Count  
Toward the end of *August 2025*, I reduced my Doptelet dosage from 20 mg three times per week to 20 mg three times every 8 days.

By the end of *September*, my platelet count was 105k (previously 107k and 118k). This is still within the same range but with a lower dose. It’s a positive sign, and I feel encouraged to continue tapering.

After the 105k reading, I further reduced the dose to 20 mg every 3 days. My platelet count remained stable at 101k on the *October 1st* blood draw.

---

## What I Have Tried

### Walking in the Sun  
To test whether sunlight helps WBC, I walked three times a day for the entire month — in the morning, after lunch, and in the evening.  

By the end of *September*, my WBC was 3.3, which is lower than the 5.5 I recorded in California in May. So, my hypothesis that sunlight can boost WBC is not supported.  

Now the question remains: why is my WBC low? My doctor suggested it may be lupus (I don’t believe so). Looking back at my blood results, in 2021 my WBC was 2.7, which was also low. At that time, my platelet count was 150 (normal), and overall I felt healthy without symptoms. Maybe my WBC has always been low. It could even be improving now. I’ll continue to monitor.  

### 24h Reset Fast  
I read *Fast Like a Girl* and learned a lot about women’s hormones. I also realized my hair loss may have been due to aggressive fasting, not fasting in sync with my menstrual cycle.  

I decided to try a 24-hour “reset fast,” but it turned into a mistake. Toward the end, I became disoriented, accidentally dropped and broke a cutting board, felt unsafe driving, and lost a whole night of sleep (with a few rough nights afterward). I gained weight afterward, likely due to poor sleep.  

After stopping fasting, my body gradually normalized — water weight decreased and sleep improved.  

It was a disaster, but I learned a lot:  
- Women’s bodies respond differently to fasting.  
- Lack of sleep leads to weight gain.  
- Combining heavy workouts with fasting can cause electrolyte loss.  
- Hot weather + fasting increases this risk.  
- Coffee on top of fasting can worsen dehydration.  
- Electrolyte imbalance can cause a higher heart rate, poor sleep, and irritability.  
- Listen to your body, not rigid rules.  
- Maintaining body fat is essential for women.  

### Fasting Around the Cycle  
The biggest takeaway from the book: **don’t fast close to menstruation.** Since applying this, I’ve noticed improvements:  
1. My hair loss has slowed.  
2. I’ve stopped spotting before my period.  
3. If I eat enough magnesium-rich foods, my sleep improves.  

---

## Autoimmune Update  

### ITP: Stable Platelet Count with Lower Dose  
As mentioned above, my platelet count is still stable with an 11% reduction in Doptelet dosage.  

### Lupus: Blood Markers Not Improving  
As mentioned above, my lupus markers haven’t improved in the past 5 months, despite improvements in CRP and ESR. My low WBC suggests I may be close to a flare (or in one already), and knee pain points in the same direction.  

I’ll continue to monitor, keep my diet clean, and see if there are improvements.  

## Next Steps

- Continue down-dosing Doptelet
- Continue strength training
- Reduce pork intake, and increase fish intake
- Eat clean, sleep well, get sun exposure
- Manage low heart rate


Carnivore Diet Month 7 Health Update


In the past, I’ve experienced **hair thinning** and **spotting**, and I stumbled upon the book [*Fast Like A Girl*](https://amzn.to/3JCUbrS). It mentioned that not fasting according to the menstrual cycle may cause these symptoms. I want to give this approach a try and see how it helps.  

## Contents

## Plan for September


### Variables to Track  
- Length of fasting  
- Carb intake  
- Symptoms: hair thinning, spotting, energy levels  

### Fasting Phases

I’ll start with an **advanced reset fast** as recommended in the book, since I had fasting experiences in the past. Also, count the fast towards the cycle day when it started. 

**Power Phase 1 (Ketobiotic foods)**  
- **Days 1–5**: Intermittent fasting (15 hours)  
- **Day 6**: Gut-reset fast (24 hours)  
- **Days 7–10**: Autophagy fasting (17 hours)  

**Manifestation Phase (Hormone feasting foods)**  
- **Days 11–15**: Intermittent fasting (15 hours)  

**Power Phase 2 (Ketobiotic foods)**  
- **Day 16**: Gut-reset fast (24 hours)  
- **Days 17–19**: Autophagy fasting (17 hours)  

**Nurture Phase (Hormone feasting foods)**  
- **Days 20–30**: Intermittent fasting (13 hours)  

### Foods

**Ketobiotic foods**  
- Carbs < 50g
- Protein < 75g
- Fats > 60% of total calories

**Hormone feasting foods**  
- Carbs < 150g (root vegetables and fruits)
- Protein < 50g
- Fats as desired


### Cycle Start

- My cycle this month began **September 2 (evening)** with initial signs of bleeding.  
- I’ll begin recording on **September 3 as Day 1**.  
- The 3 days before Day 1, I did not fast to support progesterone production.  


## Day 1: September 3
- **Fasting goal**: 15h intermittent  
- **Food type**: Ketobiotic  
- **Actual Fasting Time**: 13h (6pm → 7am)  
- **Carbs**: 1 banana  
- **Symptoms/Notes**: no hair loss, clean-cut bleeding, no prolonged spotting period

## Day 2: September 4
- **Fasting goal**: 15h intermittent  
- **Food type**: Ketobiotic  
- **Actual Fasting Time**:  15.5h (7:15pm → 10:45am)
- **Carbs**: 2 slices of watermelon
- **Symptoms/Notes**: medium flow (good), joint stiffness (bad)

## Day 3: September 5
- **Fasting goal**: 15h intermittent  
- **Food type**: Ketobiotic  
- **Actual Fasting Time**: 15.5h (7:45pm → 11:15 am)
- **Carbs**:  
- **Symptoms/Notes**: light flow already (good)

## Day 4: September 6
- **Fasting goal**: 15h intermittent  
- **Food type**: Ketobiotic  
- **Actual Fasting Time**:  15h (7:20pm → 10:15 am)
- **Carbs**:  1 banana, watermelon
- **Symptoms/Notes**:  light to zero flow (very good!)

## Day 5: September 7
- **Fasting goal**: 15h intermittent  
- **Food type**: Ketobiotic  
- **Actual Fasting Time**:  17h (7:20pm → 12:30pm)
- **Carbs**:  watermelon, banana
- **Symptoms/Notes**:  bad sleep. Had flat white in the morning (in the middle of the fast)

## Day 6: September 8
- **Fasting goal**: 24h gut-reset fast  
- **Food type**: Ketobiotic  
- **Actual Fasting Time**:  ??h (6pm → ??)
- **Carbs**:  
- **Symptoms/Notes**: Had butter at night to prepare the sleep and the long fast

## Day 7: September 9
- **Fasting goal**: 17h autophagy  
- **Food type**: Ketobiotic  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 8: September 10
- **Fasting goal**: 17h autophagy  
- **Food type**: Ketobiotic  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 9: September 11
- **Fasting goal**: 17h autophagy  
- **Food type**: Ketobiotic  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 10: September 12
- **Fasting goal**: 17h autophagy  
- **Food type**: Ketobiotic  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 11: September 13
- **Fasting goal**: 15h intermittent  
- **Food type**: Hormone-feasting  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 12: September 14
- **Fasting goal**: 15h intermittent  
- **Food type**: Hormone-feasting  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 13: September 15
- **Fasting goal**: 15h intermittent  
- **Food type**: Hormone-feasting  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 14: September 16
- **Fasting goal**: 15h intermittent  
- **Food type**: Hormone-feasting  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 15: September 17
- **Fasting goal**: 15h intermittent  
- **Food type**: Hormone-feasting  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 16: September 18
- **Fasting goal**: 24h gut-reset fast  
- **Food type**: Ketobiotic  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 17: September 19
- **Fasting goal**: 17h autophagy  
- **Food type**: Ketobiotic  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 18: September 20
- **Fasting goal**: 17h autophagy  
- **Food type**: Ketobiotic  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 19: September 21
- **Fasting goal**: 17h autophagy  
- **Food type**: Ketobiotic  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 20: September 22
- **Fasting goal**: 13h intermittent  
- **Food type**: Hormone-feasting  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 21: September 23
- **Fasting goal**: 13h intermittent  
- **Food type**: Hormone-feasting  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 22: September 24
- **Fasting goal**: 13h intermittent  
- **Food type**: Hormone-feasting  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 23: September 25
- **Fasting goal**: 13h intermittent  
- **Food type**: Hormone-feasting  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 24: September 26
- **Fasting goal**: 13h intermittent  
- **Food type**: Hormone-feasting  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 25: September 27
- **Fasting goal**: 13h intermittent  
- **Food type**: Hormone-feasting  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 26: September 28
- **Fasting goal**: 13h intermittent  
- **Food type**: Hormone-feasting  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 27: September 29
- **Fasting goal**: 13h intermittent  
- **Food type**: Hormone-feasting  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 28: September 30
- **Fasting goal**: 13h intermittent  
- **Food type**: Hormone-feasting  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 29: October 1
- **Fasting goal**: 13h intermittent  
- **Food type**: Hormone-feasting  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  

## Day 30: October 2
- **Fasting goal**: 13h intermittent  
- **Food type**: Hormone-feasting  
- **Actual Fasting Time**:  
- **Carbs**:  
- **Symptoms/Notes**:  


September 2025 Fasting Journey



In this month, to continue the recording habit in [Tokyo](/posts/what-i-ate-in-japan-as-a-carnivore) and [Sydney](/posts/what-i-ate-in-australia-as-a-carnivore), I also documented [what I ate and how I exeercised](/posts/what-i-eat-every-day-august-2025). I also crafted [a plan for my training](/posts/my-weekly-workout-plan).

I did not change much the way of eating in this morning compared to last month: mainly meat, yogurts and fruits for electrolytes. But I did drink espresso more. 

## Contents

## Improvements  

### Down-dosing Doptelet with stable platelet count  

Toward the end of **July 2025**, I reduced my Doptelet dosage from 20 mg daily to 20 mg three times per week.  
- First, I tried alternating days (20 mg every other day). My platelet count came back at **107 k** — reasonable given the reduced dose.  
- Then I switched to an actual three-times-per-week schedule. My platelet count stabilized at **118 k**.  

Even on a lower dose, my platelet count is holding steady — and even ticking up slightly. A very positive sign! One step closer to getting off the only medication I still need to take.

### Improved white blood cell (WBC) count  

In **August 2025**, I had two blood draws — one at the beginning and one at the end. Both were around **3.5 k**, much better than my prior 2.x readings (though still below normal).  

I’ve been making an effort to walk outside daily to get sunlight, even in the intense Texas heat. Some interesting trends:  
- **May (California):** spent a week outdoors → WBC was **5.5** (best ever, thought it might be lab error).  
- **June (Tokyo):** strong sun but stayed shaded due to photosensitivity → WBC readings: 2.8, 3.2, 3.5, 3.2.  
- **July (Sydney, winter):** tried to get outside, but low UV → WBC readings: 2.9, 3.3, 2.4.  

**Working theory:** sunlight exposure may help improve WBC count. I’ll continue testing.  

### Stopping feeling hunger

Once I returned home from Sydney, I stopped feeling hungry. Fasting has become much easier to manage — I no longer have to carefully track how much fat or protein I eat. It just happens naturally.  

Possible reasons:  

1. Warmer weather may suppress appetite.  
2. Fewer temptations from eating out.  

### Better Skin

This is a non-measurable improvement: I’ve noticed my skin looks much better than before — smoother, with little to no pimples. Every time I FaceTime with my parents now, they comment on how good my skin looks too!


---

## Possible Findings  

### Aggressive fasting at the end of menstrual cycles → spotting and hair loss 

In my [last update](/posts/carnivore-diet-month-5-health-update), I mentioned hair loss and new menstrual changes — spotting at the start and delayed bleeding. My cycle has always been “quick start, quick end,” so this puzzled me.  

This month I read *[Fast Like a Girl](https://amzn.to/3JCUbrS)*. It mentions that excessive fasting late in the cycle can raise cortisol, suppress progesterone, and lead to **hair thinning and spotting**. Women respond to fasting differently than men because we have to balance three sex hormones, not just one.  

I believe this may be the root cause of my symptoms. I’m adjusting my fasting schedule to test this.  

**Lesson learned:** when men give health advice — however well-intentioned — women should consider whether it actually applies to them.  

### Sunlight → Joint Stiffness/Pain  

In **Sydney**, I often had no joint pain at all. Back in the U.S., the first three sunny weeks of August brought stiffness again. In the last week (mostly rain), my joint pain nearly disappeared.  

**Working theory:** my joint issues may be triggered by sunlight — either autoimmune-related or from lingering **HCQ photosensitivity**. Since HCQ has a six-month half-life, most should be cleared from my body by the end of this year.  

### Heat → Lower VO₂ Max  

While in Sydney, my VO₂ max improved significantly. But after returning to Texas, it dropped sharply and didn’t recover. During a cooler weekend in Michigan, it improved again — and also during a rainy week in Texas.  

**Working theory:** high heat may suppress VO₂ max.  

![VO2 Max](/assets/blog/carnivore-diet-month-6-health-update/vo2-max.jpeg)
*My average VO₂ max over months*

### Heat → Higher Resting Heart Rate

The same effect seems to apply to my resting heart rate (RHR). Since I got back, my RHR has been slightly elevated — around 62–63 bpm (still much better than when I was sick). While in Michigan, it dropped back down to 59 bpm.

**Working theory:** High heat may elevate RHR.

![RHR](/assets/blog/carnivore-diet-month-6-health-update/rhr.jpeg)
*My average RHR over months*

---

## Autoimmune Update  

### Lupus: Stopping rheumatology visits for now  

I canceled my three-month follow-up with the rheumatologist because:  

1. I’ve stopped taking hydroxychloroquine, so it’s no longer part of my care plan.  
2. I don’t agree with the lupus diagnosis and doubt its accuracy.  
3. The main reason to visit would be to check inflammation markers.  
4. I’m not sure if I even want to see those numbers — they might create unnecessary anxiety or false reassurance.  
5. I can test inflammation markers through my primary care doctor if needed.  

In short, I don't believe I’ve ever had lupus.  

I never had any symptoms of lupus, such as the butterfly rash. I was diagnosed purely based on blood markers. My hypothesis is that some lupus-related blood markers were elevated because of my ITP, and there isn’t adequate research yet to confirm or rule out that link. Hematologists often refer patients to rheumatologists to suggest that lupus causes ITP, but I’m not convinced.  

Labeling the condition as “lupus” doesn’t seem helpful to me. My understanding is that a damaged gut likely triggered multiple autoimmune symptoms, rather than lupus being the root cause.  

That being said, I will stop reporting on lupus-related improvements in the future unless I receive a confirmed diagnosis of lupus.

### ITP: Monthly blood draws with hematologist  

I asked my hematologist to switch to **once-a-month blood draws** if my platelet count stays above 100 k — and he agreed. I also requested smaller needles and alternate sites — which helped.   

This idea of changing cadence came from another ITP patient also taking Doptelet. 

Repeated use of the same vein left heavy bruising that took **weeks** to heal.  

![Arm Recovery](/assets/blog/carnivore-diet-month-6-health-update/arm-recovery.jpeg)
*My arm recovery over time*

After four weeks without using the same site, the bruise finally started to fade.  





Carnivore Diet Month 6 Health Update


I love eggs 🥚 for their unbelievable nutritional value, simplicity, and versatility. I cook them every day—here are all the ways I prepare them.

## Contents

## Boiled Eggs  
1. Bring a pot of water to a boil.  
2. Gently lower eggs into the boiling water.  
3. Boil for 7½ minutes for soft yolks (longer for firmer yolks).  
4. Transfer eggs to an ice bath to stop cooking.  
5. Peel and enjoy!  

## Steamed Egg Pudding (Chinese Recipe, aka 鸡蛋羹, Microwave)  
1. Beat 1 egg in a microwave-safe bowl.  
2. Add 3 tablespoons of water per egg and mix well.  
3. Microwave for about 45 seconds.  
4. Remove and let cool slightly.  
5. Drizzle with soy sauce and sesame oil.  
6. Enjoy!  

## Steamed Eggs (Chinese Recipe, aka 葱油蒸蛋, Steamer)  
1. Add a little soy sauce to a plate.  
2. Place whole eggs on the plate.  
3. Steam for about 5 minutes for soft yolks (8 minutes for firm yolks).  
4. Remove from the steamer.  
5. Enjoy!  

## Steamed Eggs Over Ground Pork (Chinese Recipe, aka 蛋蒸肉)  
1. Season ground pork with salt, white pepper, soy sauce, and sesame oil (overnight marination is best).  
2. Place the seasoned pork in a bowl and crack eggs on top.  
3. Bring water to a boil in a pot.  
4. Place the bowl in the pot and steam for about 20 minutes.  
5. Remove carefully.  
6. Enjoy!  

My mom's favorite way of cooking eggs! She made these for me a lot when I was little.


## Stir-Fried Tomato Eggs (Chinese Recipe, aka 西红柿炒鸡蛋)
1. Dice tomatoes into small pieces.  
2. Beat eggs in a bowl.  
3. Heat a pan and add oil (tallow, lard, or butter).  
4. Scramble the eggs lightly.  
5. Add tomatoes and stir-fry until softened.  
6. Season with salt.  
7. Enjoy!  

## Sunny Side Up Eggs

1. Heat a pan and add oil (tallow, lard, or butter).  
2. Crack eggs into the pan.  
3. Cook until the whites are set and the yolks are still runny.  
4. Season with salt and pepper.  
5. Enjoy!  

## Scrambled Eggs

1. Beat eggs in a bowl.  
2. Heat a pan and add oil (tallow, lard, or butter).  
3. Scramble the eggs lightly.  
4. Season with salt.  
5. Enjoy!  

## Two-Step Scrambled Eggs (Whites First, Yolks After)

1. Separate the eggs
2. Beat the whites
3. Beat the yolks
4. Cook the whites
5. Optional: Add diced shrimp
6. Add the yolks
7. Season with salt
8. Enjoy!

(See full recipe [here](/posts/two-step-scrambled-eggs-whites-first-yolks-after-recipe))

## Shakshuka (Israeli Recipe, but simple version)

1. Heat oil in a pan over medium heat.
2. Pour in the crushed tomatoes and simmer the sauce for about 5-7 minutes, allowing it to thicken slightly.
3. Season with salt and pepper.
4. Crack the eggs into the pan and cook until the whites are set and the yolks are still runny.
5. Serve hot. Enjoy!

## Bacon-Wrapped Egg Cups

1. Preheat oven to 400°F (200°C).
2. Once the bacon is partially cooked, line unbleached cupcake liners in a muffin tin
3. Crack one large egg into each bacon-lined cup. 
4. Bake for about 10-15 minutes, or until the eggs are cooked to your desired doneness.
5. After baking, allow the egg cups to cool slightly
6. Serve hot. Enjoy!

I learned [this recipe from Cary Kelly on X](https://x.com/CaryKelly11/status/1928086551767957970).




Beef Flanken Ribs Recipe (Using Oven)

Ingredients

Instructions

1. Soak the ribs

2. Season

3. Preheat the oven

4. Apply fat

4. Arrange on baking sheet

5. Bake

6. Serve

Mira

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Two-Step Scrambled Eggs (Whites First, Yolks After)

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