
![Serving](/assets/blog/beef-flanken-ribs-air-fryer-recipe/serving.jpg)

Beef is known as the king of meat when it comes to nutrition—it’s nutrient-dense, packed with high-quality protein, iron, zinc, and B vitamins—and its flavor is incredibly rich. You don’t need a dozen different seasonings—just salt is enough. That’s why beef is a favorite among meat lovers!

Short ribs have become my second favorite cut after ribeye steak, mainly because they’re rich in fat and much more affordable than ribeye. (Did you know that the fattier cuts of beef are often more expensive? That’s because marbling adds flavor and tenderness. Plus, fat contains valuable nutrients like fat-soluble vitamins A, D, E, and K, along with essential fatty acids.)

## Contents

## Ingredients

* 1 lb beef flanken ribs
* salt
* avocado oil
* (optional) black pepper / white pepper
* (optional) cumin

## Instructions

### 1. Season

Leave the beef flanken ribs in room temperature for 30 minutes. Season the beef flanken ribs with salt, black pepper / white pepper, and cumin.

![Seasoning Beef Flanken Ribs](/assets/blog/beef-flanken-ribs-air-fryer-recipe/season.jpg)

It is okay to just season with salt. Beef by itself is already flavorful.

### 2. Preheat the air fryer

Preheat the air fryer to 390°F (190°C) for 3 minutes.

![Preheating Air Fryer](/assets/blog/beef-flanken-ribs-air-fryer-recipe/preheat.jpg)

### 3. Oil

Rub the beef flanken ribs with avocado oil.

### 4. Air fry

Air fry the beef flanken ribs for 5 minutes.

![Air frying Beef Flanken Ribs](/assets/blog/beef-flanken-ribs-air-fryer-recipe/airfry.jpg)

### 5. Flip and air fry

Flip the beef flanken ribs and air fry for 5 minutes.

You can check the doneness of the beef flanken ribs during the last 5 minutes of air frying. If it has been brown enough, you can remove it from the air fryer.

![Beef Flanken Ribs After Air frying](/assets/blog/beef-flanken-ribs-air-fryer-recipe/flip.jpg)

### 6. Serve

Serve the beef flanken ribs hot.

![Done](/assets/blog/beef-flanken-ribs-air-fryer-recipe/done.jpg)




## Tips

* Oil: use avocado oil for air frying, which has a high smoke point. Avocado oil is a healthier option than vegetable oil. You can always use animal based oil, such as butter or tallow.
* Salt: use high quality salt, such as Redmond salt or Himalayan salt.

## FAQ  

### Why use air fryer?

I use an air fryer when I’m cooking a smaller portion just for myself and want it done quickly. You can also use an oven—it takes longer, but it’s great for cooking a big batch all at once.

When using the oven, the steps are simpler: just preheat it to 350°F (175°C) and bake for 45 minutes.
 
### Where can I find beef flanken ribs?

I buy beef flanken ribs from H-E-B or Hmart. I have to admit, the ones I bought from Hmart are more juicy and flavorful than the ones I bought elsewhere. Koreans have a long history of eating beef flanken ribs, so the way they cut it gives it a unique texture and flavor. (I may be biased, haha!)


Beef Flanken Ribs Recipe (Using Air Fryer)


In [another recipe for beef flanken ribs, I used air fryer to cook them](/posts/beef-flanken-ribs-air-fryer-recipe), perfect for small bathces and quick meals. This time, I used oven to cook them, perfect for big batches.

This is a great way to cook a lot of beef flanken ribs at once and share with your carnivore family.

## Ingredients

* 1 lb beef flanken ribs
* salt
* beef tallow or avocado oil
* (optional) black pepper / white pepper
* (optional) cumin

## Instructions

### 1. Season

Leave the beef flanken ribs in room temperature for 30 minutes. Season the beef flanken ribs with salt, black pepper / white pepper, and cumin.

It is okay to just season with salt. Beef by itself is already flavorful.

### 2. Preheat the oven

Preheat the oven to 350°F (175°C).

### 3. Oil

Rub the beef flanken ribs with beef tallow or avocado oil.

### 4. Put in oven

![Put in oven](/assets/blog/beef-flanken-ribs-oven-recipe/beef-ribs.jpg)

Place the beef flanken ribs on the parchment paper and put it in the oven and bake for 45 minutes.

### 5. Serve

Serve the beef flanken ribs hot.









Beef Flanken Ribs Recipe (Using Oven)


![Yogurt](/assets/blog/super-creamy-probiotic-yogurt-recipe/serve.jpg)

I love growing probiotic bacteria at home!

Yogurt is wonderful for our bodies, especially for people with gut issues. Did you know that many diseases are linked to gut problems? And often, the reason for these gut issues is a poor diet high in sugar and processed foods, which destroys the good bacteria, allows bad bacteria to thrive, and weakens the immune system.

Making yogurt at home is very easy, and it’s incredibly delicious. What a great way to enjoy yourself and take care of your body!

I’ve been perfecting my yogurt recipe for a while, and I finally found the best way to make yogurt that’s super creamy, delicious, and healthy.

## Contents

## Ingredients

* 1 quart (32 oz) half-and-half
* 2-3 tablespoons yogurt starter
* (optional) 1 tablespoon inulin
* (optional) 1 capsule of probiotics

### Why use half-and-half?

Special note: The magic of this recipe is that it doesn’t just use whole milk — it uses something even richer: **half-and-half**. You *can* use whole milk, but the result won’t be nearly as thick and creamy as when you use half-and-half.

Half-and-half is a mixture of half whole milk and half cream, making it thicker and creamier than whole milk. It’s a dairy product commonly found in the U.S. If you can’t find it where you are, you can easily make your own by mixing equal parts whole milk and cream.

![Half-and-half](/assets/blog/super-creamy-probiotic-yogurt-recipe/half-and-half.jpg)

I love using half-and-half because it’s thicker and creamier than whole milk, and it also has more fat than whole milk, which helps me increase my fat intake.

### How to choose a good yogurt starter

Not all store-bought yogurts can be used as a starter. A high-quality yogurt should have only two ingredients: milk and live cultures. A responsible brand should list all the bacteria strains it contains. Many yogurts in supermarkets are actually junk food, mainly made of sugar and starch, with dead probiotics. “Live” cultures are essential!

My favorite yogurt to use as a starter is [**White Mountain Whole Milk Probiotic Bulgarian Yogurt**](https://amzn.to/4iH4Hu0), as the ingredients are clearly listed: **Organic Grade A Pasteurized Whole Milk and Live Cultures** (*L. acidophilus, L. bulgaricus, S. thermophilus, B. bifidum*). (They also offer a fat-free version, but as you know now, I’m a big fan of full-fat.)

### (Optional) Why use inulin?

Inulin is a prebiotic that helps feed the probiotics, which helps the yogurt ferment better and faster. When using inulin, it takes less time to ferment. I use [NOW Inulin Prebiotic Pure Powder](https://amzn.to/4m1JuxS), which is affordable and high quality.

## Tools

* Instant Pot (here is: [Instant Pot Duo Plus](https://amzn.to/43dr6dN))
* Heating pot
* Glass jar for yogurt
* Spoon
* (Optional) Measuring spoons


## Instructions

### 1. Heat the milk

![Heating Milk](/assets/blog/super-creamy-probiotic-yogurt-recipe/heat-the-milk.jpg)

Heat the half-and-half in a pot over medium heat until a thin film (or skin) forms on the surface. Heating the milk denatures its proteins, which helps create a smooth, thick texture when the yogurt ferments.

(Optional) Add 1 tablespoon of inulin. Inulin is a prebiotic that helps feed the probiotics, which helps the yogurt ferment better and faster.

**Tip**: watch out for the milk’s bloom. It can easily be overcooked.

**Tip**: If you want to add inulin, be sure to mix it into the heated milk. The heat will kill any germs that may come with the inulin from the package. If you add it when the milk is cold, you risk introducing unwanted bacteria strains.

### 2. Sanitize the yogurt container

![Sanitize the yogurt container](/assets/blog/super-creamy-probiotic-yogurt-recipe/sanitize.jpg)

Wash the yogurt container (glass jar) with soap and water, then rinse it with hot water.

**Tip**: This is very important — you don’t want other bacteria growing in the container, as it could spoil the yogurt.

### 3. Cool the half-and-half

![Cooling the half-and-half](/assets/blog/super-creamy-probiotic-yogurt-recipe/cool.jpg)

Pour the half-and-half into a glass jar and let it cool to between 110°F and 115°F (43°C to 46°C) — the jar should feel just slightly warm to the touch.

**Tip**: If you want to cool the half-and-half more quickly, you can place the jar in ice water. Just be careful not to let it cool too much, or the yogurt won’t set. If it’s too hot, the bacteria in the yogurt starter may die.

### 4. Add the yogurt starter

![Adding the yogurt starter](/assets/blog/super-creamy-probiotic-yogurt-recipe/add-starter.jpg)

Scald a spoon with hot water to sterilize, let it cool, then take two to three large spoonfuls of yogurt starter and add it to the warmed half-and-half. Mix it evenly.

![Stirring the yogurt starter](/assets/blog/super-creamy-probiotic-yogurt-recipe/stir.jpg)

(Optional) You can also add 1 capsule of probiotics. Break the capsule and stir it into the half-and-half. This will add additional probiotics to the yogurt.

**Tip**: I like to use the liquid part of the yogurt starter. This way, I can save the thicker part to enjoy later. The thinner part, called whey, also contains many live probiotics — best of both worlds!

### 5. Place the jar in the instant pot

![Placing the jar in the instant pot](/assets/blog/super-creamy-probiotic-yogurt-recipe/place-into-instant-pot.jpg)

Add water to the Instant Pot and place the milk bottle into the water.

**Tip**: It’s best to add more water so that most of the bottle is submerged for even fermentation. You can use less water, but it should be at least 2 cm high.

### 6. Ferment

![Closing the lid](/assets/blog/super-creamy-probiotic-yogurt-recipe/ferment.jpg)

Close the lid, set the Instant Pot to yogurt mode, and set the time for 8 hours. Check every 1 hour after 4 hours to see if the yogurt has set. If it has, you can remove it from the Instant Pot.

The fermentation process can take ranging from 4 to 12 hours, depending on the amount the quality of starter, whether inulin is used, and size of the jar.

**Tip**: Due to various factors (amount of starter, milk fat content, temperature, etc.), the fermentation speed can vary. To prevent over-fermentation, I set two alarms — one at 4 hours and another at 6 hours — to check. If the milk has fully set, I stop fermentation immediately to keep the yogurt from becoming too sour.

**Tip**: At the beginning, resist the urge to keep opening the lid. Let the bacteria grow undisturbed! Otherwise, fermentation will take longer.

### 7. Wait

Find something to do in the meantime.

**Tip**: Never start making yogurt in the evening! Otherwise, you might spend the night worrying about over-fermentation and have trouble sleeping. It’s best to start in the morning or around midday.

### 8. Refrigerate

![Refrigerating the yogurt](/assets/blog/super-creamy-probiotic-yogurt-recipe/finished-fermentation.jpg)

Once the yogurt has fully set from the bottom to the top of the bottle, it’s ready. Immediately transfer the bottle to the fridge to cool. This stops the fermentation process. Let it sit overnight, and it’ll be ready to enjoy in the morning!

**Tip**: I usually tilt the bottle slightly to check if the milk moves. If it stays in place, it’s set.

**Tip**: If the yogurt is fermented too long, it will separate into curds and whey.

**Tip**: Sometimes when the yogurt looks set but I want it a little thicker and tangier, I turn off the Instant Pot and let it sit for another 2 hours. This allows it to cool gradually to room temperature before transferring it to the fridge. This way, the yogurt will be thicker and tangier, but not separated.

### 9. Serve

![Serving](/assets/blog/super-creamy-probiotic-yogurt-recipe/serve.jpg)

Making yogurt makes me happy. My daughter used to complain about tummy aches, and I didn’t know what was causing them. So, I started making this yogurt every day and encouraged her to eat as much as she wanted. Within days, she told me the aches were gone. These healthy bacteria have been amazing!


Super Creamy Probiotic Yogurt Recipe (Using Instant Pot)

<p>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.</p>
<p>The result was so good that I decided to share the recipe here.</p>
<h2 id="user-content-ingredients">Ingredients</h2>
<ul>
<li>1 lb beef (I use chuck eye, but any cut of beef will work)</li>
<li>salt</li>
<li>soy sauce</li>
<li>cumin</li>
<li>black pepper / white pepper</li>
<li>five-spice powder</li>
<li>ginger</li>
<li>white sesame seeds</li>
<li>(optional) paprika powder</li>
</ul>
<h2 id="user-content-instructions">Instructions</h2>
<h3 id="user-content-1-cut-the-beef">1. Cut the beef</h3>
<p>Cut the beef into thin strips</p>
<p><img src="/assets/blog/beef-jerky-recipe/cut-beef.jpg" alt="Cut the beef in thin strips">
<em>I choose chuck eye because I love its marbling — the mix of fat and muscle.</em></p>
<h3 id="user-content-2-soak-the-beef-in-water">2. Soak the beef in water</h3>
<p>Soak the beef in water, changing the water a few times to remove the blood, until the water runs clear.</p>
<h3 id="user-content-3-season">3. Season</h3>
<p>Season the beef with salt, soy sauce, cumin, black or white pepper, five-spice powder, white sesame seeds, and ginger slices.</p>
<p>If you like a bit of heat, you can add paprika powder.</p>
<p><img src="/assets/blog/beef-jerky-recipe/season.jpg" alt="Season the beef"></p>
<h3 id="user-content-4-marinate">4. Marinate</h3>
<p>Marinate the beef for at least 2 hours.</p>
<h3 id="user-content-5-arrange-on-the-rack">5. Arrange on the rack</h3>
<p>Place the beef strips on a rack.</p>
<p><img src="/assets/blog/beef-jerky-recipe/put-on-rack.jpg" alt="Arrange on the rack"></p>
<h3 id="user-content-6-bake">6. Bake</h3>
<p>Preheat the oven to 390°F (200°C). Bake the beef on the middle rack for 20 minutes.</p>
<h3 id="user-content-7-flip-and-bake">7. Flip and bake</h3>
<p>Flip the beef after 20 minutes and bake for another 20 minutes.</p>
<h3 id="user-content-8-serve">8. Serve</h3>
<p><img src="/assets/blog/beef-jerky-recipe/serve.jpg" alt="Serve"></p>
<p>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.</p>


Beef Jerky Recipe (Using Oven)


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 was so good that I decided to share the recipe here.

## 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.




**Immune Thrombocytopenia (ITP)** is an autoimmune condition that causes your platelet count to drop, sometimes dangerously low. Before I was diagnosed, I had never even heard of it. When I finally was, I realized how wild and unpredictable this disease can be. It throws your life into a swirl—full of ups and downs like a rollercoaster. Because ITP is rare, it can feel isolating. Sometimes it seems like no one really understands what you're going through.

I'm writing my story in case you’ve stumbled across this post looking for answers, encouragement, or simply someone who gets it. Maybe what I’ve learned so far can help you in some way.

(At the time of writing, my ITP isn’t cured—or, as doctors would say, not in remission yet. But I’m still on the journey, still learning, and I hope one day I’ll be able to update this paragraph with good news.)

## Contents

## When It All Started

### August 2024

In August 2024, my family and I returned to the United States after visiting 10 countries across Europe and Asia. We felt healthy and full of energy—after all, we were still young. That’s why we decided to take on such an adventurous trip.

Shortly after we returned, my menstrual period began, but this time it was different. I started passing large blood clots—something I hadn’t experienced before. I’d had smaller clots in the past, but this felt unusual. I assumed the clots would stop, but they didn’t. As the days went on, I began feeling more and more exhausted. Eventually, I decided to see my family doctor.

My doctor prescribed tranexamic acid (TXA) to help stop the bleeding, and it worked. I thought it was just a one-time issue, something that would pass. However, I continued to feel incredibly tired, so I took a few weeks to rest and recover. At the time, I didn’t realize it, but I was severely anemic due to the blood loss. It was only later that I understood the extent of what was happening.

### Octorber 2024

My menstrual period became heavy again, and this time, it was unbearable. I could barely leave the house—every hour, my pad would be soaked, and I had to change my clothes because the blood would stain everything. I continued taking the tranexamic acid (TXA), but it took a long time to show any effect. Eventually, the bleeding stopped.

But one morning, I woke up feeling utterly drained. My husband found me barely able to speak, so he rushed me to urgent care. It was there that we discovered my hemoglobin had dropped to 8, which is dangerously low. They immediately sent me to the ER for an emergency blood transfusion. That was when I realized the severity of my anemia, caused by the heavy blood loss.

In early October, I had my annual exam and blood test. My doctor briefly mentioned that my platelet count was low—around 20k (normal range is between 150k and 400k)—but didn’t seem overly concerned about it. Unfortunately, I didn’t fully grasp the significance of this at the time, and I didn’t think to ask more questions.

At that point, neither my doctor nor I connected the dots between my low platelet count and the heavy bleeding. My doctor referred me to an obstetrician/gynecologist (OB/GYN) to look into potential issues with my uterus. 

He also prescribed ferrous sulfate to help boost my hemoglobin, and asked me to recheck hemoglobin in 2 months.

### November 2024

The OB/GYN appointment had a long waitlist, so I wasn’t able to see anyone right away. My visit was scheduled for December, which meant I had to get through another cycle without knowing what was going on.

In November, my menstrual bleeding was once again extremely heavy. I relied on TXA to help manage it, but just like before, it took a long time to work. I felt helpless, stuck in a cycle I couldn’t control, still unaware that something deeper—like my platelet count—might be playing a role.

### December 2024

I finally saw the OB/GYN in December. After an ultrasound and a thorough check, the doctor told me there was nothing structurally wrong with my uterus. But she offered several options to control the heavy menstrual bleeding: birth control pills, an IUD, or even a hysterectomy.

I was surprised. These were all interventions I had avoided my whole life—I’d always preferred a more natural approach. The idea of removing an entire organ to stop bleeding felt drastic to me.

Curious and a bit unsettled, I started doing my own research and talked to a few relatives. To my shock, I discovered just how common hysterectomies were. Many women saw it as a routine solution. It felt almost normalized, like cutting out the uterus was just another medical option—no big deal. But to me, it was a big deal.


After taking ferrous sulfate for two months, I went back to my family doctor to check my hemoglobin levels. When the results came in, he told me everything looked good—my hemoglobin was back to normal. He didn’t mention anything about my platelet count, even though hemoglobin and platelets are reported together in the same Complete Blood Count (CBC) panel.

Later, my husband looked over the results and asked, “Why is your platelet count 16k?” I had no idea what that meant, so I called my doctor. He told me the lab had flagged the result as “clumped,” meaning the platelets might have stuck together and given a false reading. He asked me to repeat the test. I also asked him whether the low platelet count was causing my heavy menstrual bleeding, and he adamantly said no.

I went in for another blood draw. Then, at around 3 a.m., I got a call from the clinic’s on-call doctor. She said she had been paged because my new lab result showed my platelet count was 13—alarmingly low. It was low enough to trigger an emergency alert. She warned me to be extremely careful and told me to go to the ER if I experienced any bleeding or bruising.

After hearing the news, I was terrified. I woke up my husband in a panic and told him we needed to go to the ER immediately.

At the ER—for the second time that year—I didn’t stay long. The doctors diagnosed me with Immune Thrombocytopenia (ITP) and prescribed a high dose of dexamethasone for four days before sending me home. At the time, I thought ITP was just a simple condition, something that could be fixed quickly.

What I didn’t realize was that dexamethasone is a powerful steroid meant to shut down the immune system—its purpose was to stop my body from attacking my own platelets. No one explained that clearly to me, and everything felt so new, so overwhelming. I had no idea this was the beginning of a long and uncertain journey.

They told me to follow up with a hematologist in a few days. I left the ER with a prescription in hand, thinking I’d be better in no time. I was wrong.

Surprisingly, while I was on dexamethasone, my period came—and for the first time in months, it was normal. No heavy bleeding, no large clots. It was an eye-opening moment. I realized my family doctor had missed something important: my heavy menstrual bleeding wasn’t just a gynecological issue—it was directly linked to my low platelet count. He hadn’t caught the warning signs. When platelets are low, your blood can’t clot properly, and that explained everything I had been going through.

## Diagnosis

On December 27, 2024, I sat in the hematologist’s office for my follow-up. My platelet count had risen to 78k— an encouraging sign that the high-dose dexamethasone had worked, at least temporarily.

I had hoped to explain how I ended up here: the travel, the exhaustion, the unexplained bleeding, the emergency room visits. But before I could say much, the hematologist handed me a single sheet of paper—my treatment plan. He didn’t seem interested in my story. He was focused only on the protocol.

The paper listed a step-by-step protocol: first-line treatment, second-line treatment, and if neither worked, the final option—splenectomy. Removal of the spleen.

I was stunned. Up until that moment, I still believed ITP was a minor, manageable issue. Now, I was reading about the possibility of permanently losing an organ. The gravity of it all hit me at once. This wasn’t going to be a quick fix. This was going to be a long road.

## Treatment Journey

The healing journey has been long and often frustrating. While doctors focused on managing my condition with medications—possibly for the rest of my life—I couldn’t accept that as the only answer. I never stopped searching for the root cause of my illness. I don’t believe this happened because of bad luck or genetics alone. Something triggered it, and I was determined to find out what.

### Vitamin D Deficiency

Starting in the new year, 2025, I began reading everything I could about ITP. I learned it was an autoimmune condition, so I dove into podcasts and books about the immune system. One thing kept coming up: Vitamin D deficiency is often linked to autoimmune diseases. I asked my hematologist to test my levels—and sure enough, my Vitamin D was extremely low, just 13 ng/mL.

I started digging into medical papers to see if there was a connection between Vitamin D and ITP. And yes, there was. I began supplementing with Vitamin D3 + K2, and within two months, my levels rose to a healthy 74 ng/mL. I noticed improvements in my energy and mood—but my platelets didn’t return to normal. **So while Vitamin D deficiency may have played a role, it wasn’t the root cause of my ITP.**

### First Line Treatment (Dexamethasone and IVIG)

Dexamethasone is a corticosteroid that works by powerfully suppressing the immune system. It can rapidly boost platelet counts, which is why my hematologist prescribed it—four days at a time, at a high dose, twice. Both times, the pattern was the same: my platelet count would jump to 70k or 80k within days, only to crash back down below 20k shortly after.

My hematologist told me that for some patients, dexamethasone can be enough to restore platelet levels to normal. But for me, it didn’t stick. While I was on it, my face puffed up and turned red. When I stopped, I experienced a prickly pain all over my back. It was miserable. Every time, I told myself, I don’t want to take this again.

Alongside dexamethasone, my doctor also gave me IVIG—an infusion of antibodies designed to temporarily boost platelet levels. It’s a very expensive treatment. Honestly, I’m not even sure it worked for me. It always seemed like the dexamethasone did the heavy lifting.

Once, when my platelet count crashed to just 2k, I had to go to the ER for the third time. The doctors gave me another round of high-dose dexamethasone and IVIG together. It was another desperate attempt to bring my platelets back up.

**Dexamethasone only works for a short period of time. It doesn't address the underlying cause of my ITP.**

### Second Line Treatment (Doptelet)

Doptelet is a tablet that stimulates the production of platelets in the bone marrow. My hematologist prescribed 20mg per day while I was in the hospital after my platelet count dropped below 2k. Since then, my platelet count has started to rise and stabilized around 80k.

For the first time in months, I was able to have a normal menstrual cycle—no heavy bleeding, no clots, no fear. I haven’t noticed any side effects from Doptelet. For me, this drug has been life-changing.

But I also know Doptelet is only treating the symptom—low platelet count. **It doesn’t address the underlying cause of my ITP. And I’m still determined to find out what triggered it in the first place.**

### Preparing for Last Resort Treatment (Splenectomy)

My hematologist mentioned that if neither dexamethasone nor Doptelet worked, the final option would be a splenectomy—removal of the spleen. It would be the last resort. I understood that he was being cautious, wanting to prepare for the worst. He suggested I meet with a surgeon to discuss the procedure and begin getting the necessary vaccines.

Both the hematologist and the surgeon assured me the procedure itself is relatively straightforward. In most cases, removing the spleen leads to a rise in platelet count. But they also noted that patients with lupus tend to have less success with splenectomy, and they don’t fully understand why. Splenectomy also carries risks—most notably, a higher susceptibility to infections after the spleen is gone. That’s why my doctor insisted I receive all the required vaccinations beforehand.

Personally, I believe the spleen plays an important role in the immune system. It has a reason to be part of the body, and I don’t want to remove it unless it’s absolutely necessary. **It is the last resort that I don't want to take.**

### Lupus Diagnosis

My hematologist ordered a panel of autoimmune marker tests, and the results came back positive for lupus. He referred me to a rheumatologist, suspecting that lupus might be the underlying cause of my ITP. I was stunned—one autoimmune disease felt like more than enough. Now I was facing the possibility of a second.

At the rheumatologist’s office, more blood work confirmed that I did, in fact, have a mild case of lupus. I had been experiencing occasional joint discomfort, but no flares from sunlight, and I’d never had the classic butterfly rash on my face. The rheumatologist prescribed hydroxychloroquine (HCQ), a medication commonly used to manage lupus. Since HCQ takes time to build up and take effect, I started it right away, hoping it might also help stabilize my platelet count.

### Carnivore Diet

One weekend in February 2025, I made handmade noodles for two days, and over the next few days, my platelet count dropped to 2k. Sometimes my hands felt numb or tingly after eating. From reading books, I also learned that most autoimmune diseases are triggered by a leaky gut. I realized that food could be a major factor in my autoimmune condition. To control the food factor, I chose an extreme elimination diet — the carnivore diet — instead of trying to figure out which specific foods were triggering my condition.

### H Pylori Infection

In one of the ITP Facebook groups I joined, patients shared their experiences, symptoms, and tips for managing medications. I connected with a woman who had been managing her ITP for years. We often chatted about Doptelet—how to take it, what to expect. Once my platelet count became stable on Doptelet, she suggested I look into Helicobacter pylori (H. pylori). She told me that many ITP patients had tested positive for this stomach bacteria.

I was skeptical at first—I had never had any gastrointestinal issues. But I made a mental note to ask for a test at my next GI appointment. Eventually, I took a breath test for H. pylori. And to my surprise, it came back positive.

Now I had another possible path to find the root cause of my ITP.

My GI doctor immediately prescribed Talicia, a combination antibiotic, to eradicate the H. pylori bacteria. I followed the treatment for 14 days. To my surprise—and my hematologist’s—my platelet count dropped to 40k during the course of antibiotics. Concerned, he increased my dose of Doptelet to 40mg per day. But my platelets didn’t bounce back to the 80k level they had maintained before the antibiotics.

He suggested IVIG again to quickly boost my platelets. But I refused. I wanted to wait and see what my body would do once the antibiotics were out of my system.

Then something unexpected happened: three days after I finished the antibiotics, my platelet count rose to 50k. A week later, it jumped to 126k. Two weeks later, it climbed to 236k.

(to be continued)

## Platelet Counts Over Time

* 12/18/2024: 16 (Family doctor visit)
* 12/20/2024: 14 (Family doctor visit, recheck)
* 12/21/2024: 22 (ER visit)
* 12/27/2024: 78 (after 1st round of Dexamethasone)
* 01/02/2025: 14 
* 01/08/2025: 82 (after 2nd round of Dexamethasone)
* 01/17/2025: 42
* 01/20/2025: 33
* 01/27/2025: 32 
* 02/03/2025: 13
* 02/10/2025: 48 (after 3rd round of Dexamethasone and IVIG)
* 02/14/2025: 2 (hospitalized)
* 02/15/2025: 22 (on Dexamethasone, IVIG and Doptelet 20mg)
* 02/16/2025: 44 (on Dexamethasone and Doptelet 20mg)
* 02/17/2025: 99 (on Dexamethasone and Doptelet 20mg)
* 02/20/2025: 136 (continue Doptelet 20mg from now on)
* 02/24/2025: 112
* 02/27/2025: 81
* 03/03/2025: 93
* 03/06/2025: 80
* 03/10/2025: 73
* 03/17/2025: 89
* 03/24/2025: 49 (after starting antibiotics for H. pylori)
* 03/27/2025: 77 (changed to Doptelet 40mg/20mg on alternate days)
* 03/31/2025: 40 (changed to Doptelet 40mg every day)
* 04/03/2025: 37
* 04/07/2025: 47 (after finishing antibiotics for H. pylori)
* 04/11/2025: 126
* 04/17/2025: 236 (reduced Doptelet to 40mg/20mg on alternate days)
* 04/24/2025: 214 (reduced Doptelet to 20mg every day)
* 05/01/2025: 168 

(to be continued...)






Healing ITP: My Path to Understanding and Recovery


![Keto Flu Symptoms](/assets/blog/keto-flu-symptoms-and-recovery/cover.jpg)

When I decided to start the carnivore diet, I made a quick switch from the Standard American Diet (SAD) to full carnivore. The transition wasn’t smooth—I experienced several uncomfortable symptoms commonly known as the "keto flu."

Keto flu is a well-known side effect of starting a ketogenic diet, and while it can be unpleasant, it's important to remember that it’s not a sign of failure or something to fear. It’s simply your body adjusting to a new fuel source—shifting from burning carbohydrates to burning fat.

In this blog post, I’ll share my personal experience with keto flu and how I got through it. For each symptom I encountered, I’ll explain why it happens and what helped me manage it.

## Contents

## Keto Flu Symptoms

### 1. Fatigue

I experienced fatigue as one of the most common symptoms of keto flu. 

**Why**: This happens because the body is used to using carbohydrates for energy, and when we switch to a ketogenic diet, it needs time to adapt to using fat as its primary energy source. This transition can lead to a temporary drop in energy levels and feelings of fatigue.


**Solution**: Gradually add animal fats and butter to your diet to support the transition. If the fatigue becomes unbearable, you can temporarily reintroduce a small amount of carbohydrates to ease the adjustment.

**Keep in mind**: Once your body has adapted to burning fat for energy instead of glucose from carbs, the fatigue will disappear. You'll start to feel much more energetic—and this energy will be steady and consistent. That’s a good sign that you’ve entered ketosis.


### 2. Headaches

**Why**: When the body begins transitioning to using fat as fuel, one of the first signs you might notice is a reduction in belly fat within the first few days. This happens because in the absense of carbs the visceral fat around your organs is being broken down and converted into ketones. A portion of that breakdown includes water, which is then flushed out through urine—along with a significant amount of electrolytes (including sodium, potassium, and magnesium). When sodium levels drop, headaches can occur.

**Solution**: Place a pinch of high-quality salt (such as [Redmond Real Salt](https://amzn.to/4jXTBSp), [Light Grey Celtic Sea salt](https://amzn.to/4khoMZd), or Himalayan salt) on your tongue, add a bit of water to your mouth, let the salt dissolve, and then drink it. Wait about 30 minutes. The headache should ease or disappear.

**Keep in mind**: Don’t overdo it. Too much salty water can lead to water retention. When the body senses excess salt, it holds onto water to maintain balance, which can cause bloating, swelling, and elevated blood pressure.

I made this mistake once—impatient to see results, I drank too much salty water. The next day, I experienced water retention. Fortunately, drinking more plain water helped flush out the excess salt and resolve the issue.

### 3. Racing or Irregular Heartbeat (Heart Palpitations)

During the first few days of starting the carnivore diet, I noticed that my resting heart rate—tracked by my Apple Watch—kept rising, and at times, I found it hard to breathe.

**Why**: Just like with headaches, this is often caused by electrolyte imbalances. A stable heartbeat requires a proper balance of potassium and sodium. When potassium levels drop, the heart has to work harder, which may result in a faster or irregular heartbeat. Potassium and sodium are two minerals that work together to maintain proper muscle function and heart rhythm.

**Solution**: Add electrolyte supplements that contain potassium. I use [unflavored Hi-Lyte Keto K1000 Electrolyte Powder](https://amzn.to/4kho9ij), which provides 1g of potassium per serving. You can also eat potassium-rich foods like avocados.

**Keep in mind**: Do not exceed 4g of potassium per day. Too much potassium can lead to hyperkalemia, a potentially dangerous condition. Symptoms may include muscle weakness, cramps, or even paralysis. If you notice any of these signs, stop taking the supplement and seek medical attention immediately.

### 4. Tense Muscles or Cramps

I didn’t experience many cramps like some others have reported, but I did notice tense muscles.

**Why**: Similar to headaches and heart palpitations, this is often due to electrolyte imbalances—specifically low magnesium levels. Magnesium plays a crucial role in regulating muscle contraction and relaxation. When levels drop, muscles may feel tight or even cramp.

**Solution**: Add electrolyte supplements that include magnesium. [Hi-Lyte Keto K1000 Electrolyte Powder](https://amzn.to/4kho9ij) also contains magnesium. Alternatively, you can take [magnesium glycinate](https://amzn.to/4cVrJfa), which is gentle on the stomach (unlike some other forms that may cause diarrhea). Eating more beef can also help, as it's a good natural source of magnesium.


### 5. Diarrhea

**Why**: When you drastically change your diet—such as switching to a carnivore diet—your gut microbiome also undergoes significant changes. The trillions of microbes in your digestive system help break down food, and many of them are adapted to fiber-rich or plant-based diets. Eliminating these foods can cause an initial imbalance as certain bacteria die off and others (better suited to a meat-based diet) begin to flourish. This transition period can disrupt digestion and often leads to diarrhea until a new microbial balance is established.

**Solution**: Give your body time to adjust—this phase usually passes within the first week or two. Stay well-hydrated, as diarrhea can lead to fluid and electrolyte loss. You may also want to add a pinch of salt to your water to help maintain sodium levels. 

### 6. Black Diarrhea

I had this black diarrhea for a few days, often right after I ate a lot of fat.

**Why**: Black diarrhea, especially after consuming a large amount of fat, can happen, but it’s important to differentiate between normal changes and potential warning signs. When you consume a lot of fat, your digestive system might struggle initially to break down all of it, especially if your body is not yet adapted to a high-fat diet. The black color could also indicate the presence of bile or undigested fat. 

**Solution**: Gradually increase fat intake to allow your body time to adapt. Try consuming animal fats or butter alongside lean meats, which can help ease digestion and prevent an overload of fat at once. Also, consider balancing your fat intake with digestive aids like bile salts if you continue to have issues.

**Keep in mind**: If the black color persists, it could also be a sign of gastrointestinal bleeding, and you should seek medical advice.

### 7. Insomnia

**Why**: During the initial transition phase, changes in hormones and metabolism—such as shifts in cortisol and insulin levels—can disrupt your natural sleep-wake cycle, leading to issues like insomnia or fragmented sleep. A very low intake of carbohydrates may also influence the production of melatonin indirectly, potentially making it harder to fall asleep. Additionally, consuming too little fat (the body’s primary energy source on keto) might leave you under-fueled at night, possibly affecting sleep quality.

**Solution**: Maintain a consistent sleep schedule and develop a relaxing bedtime routine. Limit screen exposure before bed and create a comfortable, calming sleep environment. If your fat intake is on the lower side, consider increasing it gradually to support overall energy balance. Personally, I found that grilling and eating lamb fat in the evening helped me sleep better. 






Beef Jerky Recipe (Using Oven)

Ingredients

Instructions

1. Cut the beef

2. Soak the beef in water

3. Season

4. Marinate

5. Arrange on the rack

6. Bake

7. Flip and bake

8. Serve

Mira

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