
![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.)

If you don't have an air fryer, you can use oven to cook them. Check out [another recipe for beef flanken ribs using oven](/posts/beef-flanken-ribs-oven-recipe).

## 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)


![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)


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).




All My Favorite Egg Recipes in One Place

<p>I discovered Memphis-style dry rub recipe from the book Meathead. Then I modified it to make it work for beef ribs in Instant Pot.</p>
<h2 id="user-content-contents">Contents</h2>
<ul>
<li><a href="#user-content-ingredients">Ingredients</a>
<ul>
<li><a href="#user-content-beef-ribs">Beef Ribs</a></li>
<li><a href="#user-content-dry-rub">Dry Rub</a></li>
</ul>
</li>
<li><a href="#user-content-steps">Steps</a>
<ul>
<li><a href="#user-content-memphis-style-dry-rub">Memphis-style dry rub</a></li>
<li><a href="#user-content-cooking-in-instant-pot">Cooking in Instant Pot</a></li>
<li><a href="#user-content-dry-finish-no-sauce-memphis-style">Dry finish (no sauce, Memphis-style)</a></li>
</ul>
</li>
</ul>
<h2 id="user-content-ingredients">Ingredients</h2>
<h3 id="user-content-beef-ribs">Beef Ribs</h3>
<ul>
<li>3–4 lb beef ribs (short ribs or back ribs)</li>
</ul>
<h3 id="user-content-dry-rub">Dry Rub</h3>
<ul>
<li>1 ½ Tbsp paprika</li>
<li>1 Tbsp light brown sugar</li>
<li>2 tsp kosher salt</li>
<li>1 tsp black pepper</li>
<li>1 tsp garlic powder</li>
<li>1 tsp onion powder</li>
<li>½ tsp celery seed (optional but very “Memphis”)</li>
<li>½ tsp cayenne or chili powder (adjust to heat preference)</li>
</ul>
<h2 id="user-content-steps">Steps</h2>
<h3 id="user-content-memphis-style-dry-rub">Memphis-style dry rub</h3>
<ol>
<li>Mix all dry rub ingredients in a small bowl.</li>
</ol>
<h3 id="user-content-cooking-in-instant-pot">Cooking in Instant Pot</h3>
<ol>
<li>
<p>Pat ribs dry, remove any silverskin/membrane on the bone side, then coat all sides generously with the rub, pressing it in. Let sit 15–30 minutes at room temp (or up to overnight in the fridge, uncovered for a drier bark).</p>
</li>
<li>
<p>Add to the Instant Pot with 1 cup water + 2 Tbsp apple cider vinegar (or all water if you prefer a cleaner beef flavor).</p>
</li>
<li>
<p>Place ribs on the trivet, meaty side out if you’re standing them up in a ring.</p>
</li>
<li>
<p>Seal and cook on High Pressure for: 30–35 minutes for meaty beef back ribs
40–45 minutes for thick short ribs. (If you want them sliceable, stay closer to the lower time; for more “fall-off-the-bone,” go to the higher end.)</p>
</li>
<li>
<p>Let pressure release naturally for 10–15 minutes, then quick-release the rest.</p>
</li>
</ol>
<p><img src="/assets/blog/memphis-style-dry-rub-beef-ribs-instant-pot/pressure-cooked.jpeg" alt="Pressure cooked ribs">
<em>Pressure cooked ribs</em></p>
<h3 id="user-content-dry-finish-no-sauce-memphis-style">Dry finish (no sauce, Memphis-style)</h3>
<ol>
<li>
<p>Preheat broiler to high and line a sheet pan with foil.</p>
</li>
<li>
<p>Gently transfer ribs to the pan, meat side up.</p>
</li>
<li>
<p>Sprinkle on a light extra dusting of the same rub to refresh the surface.</p>
</li>
<li>
<p>Broil 3–6 minutes until the top darkens and the rub forms a crust, rotating the pan as needed. Watch closely so the sugar in the rub does not burn.</p>
</li>
<li>
<p>Rest 5–10 minutes, slice between bones, and serve with sauce on the side if you like, but keep the ribs themselves “dry” for true Memphis style.</p>
</li>
</ol>
<p><img src="/assets/blog/memphis-style-dry-rub-beef-ribs-instant-pot/memphis-style.jpeg" alt="Dry finish ribs">
<em>Dry finish ribs</em></p>


Memphis-style Dry-Rub Beef Ribs (Instant Pot)


Food wasn’t always something I thought deeply about. For a long time, I ate what was convenient, what was familiar, and what was marketed as “healthy.” That changed after my health hit a low point.

Over time, I realized that eating well isn’t about perfection or following trends—it’s about understanding ingredients, sourcing, and making choices you can sustain.

This post isn’t a diet plan. It’s simply how I choose food today, and why.

## Contents

## Eggs

I buy **pasture-raised eggs**.

The reason is simple: chickens that spend time outdoors get sunlight, which translates into eggs that are naturally higher in nutrients like vitamin D. This matters even more in the winter months when sun exposure is limited.

I still debate between:

- Organic pasture-raised
- Soy-free pasture-raised

Both are good options. If I had to prioritize, pasture-raised is top priority. Everything else is a smaller optimization.

When comparing pasture-raised eggs from different grocery stores, I also pay attention to the **hardness of the eggshell**. A firmer shell often reflects a hen with good overall nutrition, including adequate calcium intake. Stronger shells tend to be more resilient, offer better natural protection, and are often associated with fresher eggs. 

## Beef

Beef is a cornerstone of my diet, and I intentionally choose cuts that include both **lean meat and fat**. These cuts tend to be more satisfying, more flavorful, and more nutrient-dense.

My go-to cuts:
- Ribeye
- Chuck eye (often called the “poor man’s ribeye”)
- Tri-tip
- Flanken-style beef ribs
- Brisket (point cut)
- Brisket burnt ends
- Chuck roast

I often **grind my own beef**, which gives me full control over quality and fat ratio, and avoids fillers or unnecessary processing.

### Grass-fed vs organic beef

Grass-fed beef does contain more omega-3s, but beef is never a primary omega-3 source to begin with. For me, the decision comes down to:

- Taste
- Budget
- Sustainability over the long term

I don’t chase labels—I focus on quality I can maintain.

## Lamb

Similar to beef, lamb is a ruminant, which makes it a reliable source of nutrient-dense protein and fat. I choose lamb cuts that include both lean meat and natural fat, aiming for balance rather than ultra-lean options.

Because lamb supply in the U.S. is limited, I often buy lamb from Australia. I spent time in Australia and became familiar with the quality and standards of lamb there, which gives me confidence in the sourcing.

## Pork

Pork requires a bit more care, since feed quality has a larger impact on fat composition.

My favorite cuts include:
- Pork belly
- Spare ribs

For ground pork, I buy pork shoulder (butt) and **grind it myself**.

### Bacon

When it comes to bacon, I choose **Berkshire pork belly or bacon**. Berkshire pigs are a heritage breed known for superior marbling, richer flavor, and tenderness. The quality difference is noticeable, and I’d rather eat better pork less often than cheaper pork more frequently.

## Chicken 

I don’t buy chicken as often as I buy beef. Most chicken is fed corn and soy, and compared to ruminant meats like beef, chicken is generally less nutrient-dense.

Chicken is also not a ruminant, which means its fat composition is more directly influenced by its feed. As a result, conventionally raised chicken tends to be higher in omega-6 fats.

When my family wants chicken dishes, I choose pasture-raised, air-chilled, organic chicken whenever possible.

In the U.S., most supermarket chicken is water-chilled, meaning it is immersed in cold water—sometimes treated with antimicrobial solutions—before packaging. While this process is approved for food safety, I prefer air-chilled chicken because it avoids excess water absorption and better preserves texture and flavor.

## Seafood

I buy **wild-caught seafood whenever possible**. Compared to farmed fish, wild-caught fish generally have a more favorable omega-3 profile and reflect a more natural diet.

The fish I buy most often include:
- Wild-caught salmon
- Wild-caught cod
- Yellow croaker
- Gold pompano
- Shrimp

I intentionally avoid large predatory fish such as tuna. Bigger fish tend to accumulate more mercury over time, and choosing smaller species helps reduce that exposure while still providing the benefits of seafood.

I also buy **seaweed, such as kelp and nori**, which I use for soups. This is a simple way to add **iodine** to my diet, especially since iodine can be harder to obtain consistently from land-based foods alone.

## Milk

I buy **organic whole milk**.

Whole milk keeps the natural fat content intact, which means:

- Better satiety
- Higher fat-soluble vitamins
- Slightly higher omega-3s compared to reduced-fat milk

I’ve considered raw milk, but for now I stick with organic whole milk due to limited availability and higher cost. It’s a balance between ideals and practicality.

One thing I do consistently is make my own Skyr yogurt from this milk. It’s a simple way to get a high-protein, fermented food without added sugars, gums, or unnecessary ingredients.

## Flour

I personally don’t eat gluten, but I still buy **organic, unbleached all-purpose and bread flour** for my family.

This isn’t about restriction—it’s about respecting ingredients. If flour is going to be used, I want it to be the best version reasonably available.

## Fruits and Vegetables

I buy **organic fruits and vegetables whenever possible**. Some items matter more than others, but overall the goal is consistency, not perfection. Eating real produce regularly matters far more than chasing an ideal label.

## Oils and Fats

Most of the fats I use come from animals or traditional sources.

My primary fats:

- **Organic grass-fed butter**
- **Beef tallow**, rendered from beef fat
- **Lard**, saved from bacon grease

I don’t use refined seed oils. The only plant-based oils I use occasionally are:

- Cold-pressed olive oil
- Avocado oil for oiling pans
- Coconut oil for baking

This approach keeps my cooking fats stable at high heat and minimizes unnecessary processing.

## Nuts

I buy raw nuts, including almonds, walnuts, and pecans.

Because nuts are primarily a source of fat, I pay attention to their **omega-3 to omega-6 balance** and try to favor options with a better ratio.

Among common nuts:

- Walnuts have the highest omega-3 content
- Almonds fall somewhere in the middle
- Pecans are much higher in omega-6 and have the lowest omega-3 content

For this reason, I eat walnuts more regularly and treat other nuts as occasional foods rather than staples.

I also make my own peanut butter from raw peanuts. Since peanuts are high in omega-6, I keep portions small and intentional—no more than one tablespoon per day.

## Seasonings

One of the easiest upgrades I made was switching to **single-ingredient seasonings** and making my own blends.

I make things like:

- Homemade ketchup
- Memphis-style dry rubs

This removes:

- Hidden sugars
- Seed oils
- Preservatives
- Anti-caking agents

## Eating Out

I cook at home most of the time. When I do eat out, I’m very selective.

I tend to choose places where meat is the main ingredient and complexity is minimal, such as:

- Texas BBQ
- Chinese hotpot, etc

In these settings, there’s usually less guesswork—fewer sauces, fewer hidden oils, and fewer ingredients overall.

I also enjoy **high-end restaurants with a strong reputation for craft and quality**, such as Michelin-starred restaurants. At these places, there’s a clear respect for ingredients, technique, and sourcing. I trust that the food is intentional, not just assembled.

My husband often jokes that I’m picky, because my choices seem extreme: either Texas BBQ or Michelin-starred restaurants. But to me, it’s not about being picky—it’s about simplicity and trust.

If I have to eat at other restaurants, I’ll often:

- Eat beforehand, or
- Bring my own food from home

That choice feels easier than trying to navigate menus filled with ingredients I no longer enjoy or crave.

Over time, something shifted. I don’t miss most restaurant food anymore. Once my diet became simpler and more ingredient-focused, the desire for highly processed or heavily seasoned dishes just faded.

For me, this isn’t restriction—it’s clarity. Eating this way makes decisions easier, not harder.

## Conclusion

This way of eating may seem restrictive from the outside, but in reality it has made my life much simpler. With fewer choices to consider, decisions become easier. When I go to the grocery store, I mostly shop the outer aisles—where fresh foods like meat, dairy, fruits, and vegetables are found—while the inner aisles, filled with processed foods, rarely need my attention.


What I Eat and Why


I was diagnosed with ITP (Immune Thrombocytopenia) in December 2024/January 2025. I asked my doctor what caused it. He shrugged and blamed it on “bad luck” or my spleen. I have been on Doptelet-Doptelet is lifesaving, but it doesn’t address the root cause, and I have a strong conviction that there is one.

Throughout this year, I’ve been collecting all the clues and have discovered so much about platelets.

Someone from the ITP Facebook group suggested I check for H. pylori (thank you!). I tested positive and, after treatment, my platelets started to recover, slowly. That’s when I learned that gut bacteria play a role in platelet destruction.

Another person in the group shared a [detailed timeline of how long it took from treating H. pylori to fully curing her ITP](/posts/healing-itp-my-path-to-understanding-and-recovery#user-content-itp-recovery-example) (yes, I believe there is a cure, not just a remission). Thank you!! It set realistic expectations and let me know this is a slow process, but it can be done.

In November 2025, my platelets suddenly dropped by half (from 100k to 50k) despite being stable for months. I looked it up and [discovered that viruses like influenza can bind to platelets too](/posts/carnivore-diet-month-9-health-update#user-content-itp-platelet-count-dipped-to-57k-then-recovered-to-95k). I then realized my daughter was also having flu symptoms from school, so I might have caught it from her despite no symptoms. Within 2 weeks, my platelet count did a V-shaped recovery!! It also reminded me in 2024 that my period was passing heavy clots when I caught Covid. I must have low platelets then, which caused excessive bleeding. Viruses also play a role in ITP.

So my current understanding is this: **when platelets bind to pathogens (bacteria or viruses), it’s part of a normal protective immune response. My spleen is not my enemy, but tries to clear out pathogen-bound platelets. If this reaction is excessive or misdirected, it can contribute to diseases like ITP or, on the other extreme, dangerous clotting**.

I’m not a medical doctor, but I find all of this fascinating. We should give our bodies some grace—they may be trying to do the right thing. Maybe we just haven’t been living the way we were designed to.

For me, I had been eating poorly for years and took my gut health for granted. My gut was probably full of bad bacteria and lacking the good ones. I’ve been working hard on a clean diet and healthy lifestyle ever since. With everything I’ve learned and applied, I’ve successfully gradually reduced my Doptelet dosage (see [Healing ITP](/posts/healing-itp-my-path-to-understanding-and-recovery#user-content-platelet-counts-109l)). It may take a long time to fully heal—that’s God’s plan, not mine.

Don’t give up. With all the clues and tools, research and learn. 



What I Learned from My ITP in 2025


I have been changing my diet and lifestyle for 9 months now, ever since I hit rock bottom with my health. I’m no longer strictly on a carnivore diet, but follow a meat-based diet with added complex carbs, including fruits and vegetables.

This is my update for month 9. I’ve learned a ton—both in terms of knowledge and spiritually. I'm sharing what I've learned so far and my health update.

## Contents

## Changes I Made

- No more gluten (I tried sourdough bread once, but it might have caused my platelets to drop)
- Transitioning from weight training to body-weight calisthenics

## Body Weight

My weight has been stable over the past month.

With the help of the [FastingLady app](https://apps.apple.com/app/fastinglady-fasting-tracker/id6755406114), I was able to recognize a pattern in my weight throughout my menstrual cycle: between days 15 and 20, I start to lose water weight, and then it begins to come back early in the next cycle. When I’m losing water weight, I eat the same amount, but I pee more often.

![FastingLady weight pattern](/assets/blog/carnivore-diet-month-9-health-update/weights.jpeg)
*I used [FastingLady](https://apps.apple.com/app/fastinglady-fasting-tracker/id6755406114) to track my weight. I can see the pattern in my weight throughout my menstrual cycle.*

I hope I can contiunue to get leaner (in a healthy way) to see whether this can lower my triglycerides in the next blood test.
 

## Sleep

My sleep has been stable. I usually fall asleep around 10 p.m. and wake up around 5 or 6 a.m. If I wake up in the middle of the night, I can still fall back asleep.

After testing for a while, here are the things that could affect my sleep:

- Not getting enough magnesium in my diet
- Drinking too much water, which flushes magnesium out of my body (especially when the water has no electrolytes)
- Too much strength training, which raises cortisol levels
- Too much stress
- Inflammation in the body
- A high heart rate
- Certain prescription medications that can raise heart rate
- Vitamin D supplementation, which could deplete magnesium
- Not eating enough food for energy

So I try to find a balance by managing the things that could affect my sleep, reducing stress, avoiding unnecessary supplementation, getting nutrients from food, and not working out too much.


## Resting Heart Rate

My resting heart rate has been stable, with an average of 59 bpm. 

![Resting Heart Rate](/assets/blog/carnivore-diet-month-9-health-update/rhr.jpeg)
*My resting heart rate has been stable, with an average of 59 bpm in this month.*

I hope I can continue to lower it.


## Gym Performance

Similar to my previous update, my gym performance improved after incorporating carbs, which aligned with better energy levels and no thyroid or hair-loss issues.

One interesting accidental finding: we got home late one night, and I ate some yogurt and berries around 9 p.m. because I was hungry. I usually stop eating three hours before sleep, but the next morning my workout was incredibly strong! I’m curious whether that late-night snack helped fuel my fasted workout. This may be a sign that I don’t need to get scared of eating too late. Be flexible!

I’ve also been transitioning from weight training to body-weight calisthenics. I’ve started to crystallize my fitness goals: not looking bulky, not looking skinny—just fit and flexible. 

One of my goals is to be able to do pull-ups. I met a girl at the gym who can do pull-ups, and I was inspired to try it. She also shared some tips with me how to progress to pull-ups: like negative pull-ups and banded pull-ups. Also [this thread on X](https://x.com/AanchalXIV/status/1996464837241741557) is also a good guide for progress to pull-ups.

I also did a sprint this past week. I filmed myself and compared my performance to a previous sprint. My speed was much faster, and my posture was better. I can feel that my overall fitness has improved.

## Skin

It’s winter where I live, and my skin is extremely dry. I’ve always avoided skincare products because I don’t trust many of the ingredients in them. But I decided to order my first beef tallow skincare product to give it a try. I scrutinized every ingredient before purchasing it. If it worked, my plan was to make my own. 

I was extremely impressed! My face feels amazing.

![Beef tallow skincare](/assets/blog/carnivore-diet-month-9-health-update/beef-tallow-skincare.jpeg)
*[Beef tallow skincare I ordered from Amazon](https://amzn.to/3MoO63x)*

In the past, whenever I applied skincare products for the first time, my skin would itch. But today, it felt completely natural.

Now I’m making my own beef tallow moisturizer!!! This is a good tutoiral that I will follow: [Making Tallow Moisturizer From Beef Fat - Entire Process Start to Finish](https://youtu.be/hnOmIiHfpkQ).


## Menstrual Cycle

My menstrual cycle has been stable: surprisingly light, even with a low platelet count of 57k, which I’ll mention in the ITP section. I had slight spotting before the heavier flow for about two days. I think I may just treat that as normal in the future.



## Autoimmune Update  

### ITP: Platelet count dipped to 57k, then recovered to 95k

**What Happened?**

This month, my platelet count has been on an interesting journey. It dipped to 57k, then recovered to 95k. 

**My Hypotheses and Evidence**

My two hypotheses are:

1. Viral infections can cause low platelets.
2. Gluten can cause low platelets.

For #1, my daughter caught a cold from school a few days before my blood test. I did not have any symptoms, except for one day with redness in my left eye, but it cleared up within 24 hours without medical intervention—I just avoided touching it.

For #2, I have been gluten-free for a few months now, and my platelet count has been stable. I started to learn about baking sourdough bread for my family. When I baked my first successful sourdough bread, I was tempted to try it after 8 months on a gluten-free diet. The next day, my platelet count dropped to 57k at the blood test.

At this point, I am not sure which one is the cause. I will test bread again when my platelet count is stable in the normal range. For now, I will continue to be gluten-free.

For my theory regarding viral infections, here is how all the facts align:

 - In this article ["Thrombocytopenia in Virus Infections"](https://pmc.ncbi.nlm.nih.gov/articles/PMC7924611/), it states that viral infections can cause low platelets.

 - During the time I was at 57k, in this [official report from Texas Department of State Health Services](https://www.dshs.texas.gov/sites/default/files/IDCU/disease/respiratory_virus_surveillance/2025/2025.week46.trvsreport.pdf), I can see the common colds rising in Texas, most of which are Influenza A. 

- In this article ["Influenza-induced thrombocytopenia is dependent on the subtype and sialoglycan receptor and increases with virus pathogenicity"](https://pmc.ncbi.nlm.nih.gov/articles/PMC7362372/), it states that influenza causes low platelets.

Despite having no symptoms, I may have caught influenza or RSV from my kids at school. The virus binds to my platelets, so my body clears them, causing the platelet count to drop.

If this theory holds, my platelet count should rise in a few weeks.

After 2 weeks, I retested my CBC, and my platelet count was back to the previous level! A very nice V-shaped recovery!

**Takeaways**

Platelets are interesting—they bind to viruses (like a cold) and bacteria (from my gut). I’m guessing this is a protective function to clear infections, not a malfunction.

This brief platelet drop was very likely caused by some kind of virus, but the cool thing is I had zero symptoms. My body fought it off, thanks to diet and sun! Before, I would easily be bedridden after catching a virus from kids at school.

My menstrual cycle during this time was very manageable despite the platelet drop. This made me wonder whether it is necessary to keep platelets at a level of 100k. This gives me the confidence to continue reducing the Doptelet dosage to **40 mg every 7 days**.


### Lupus: Similar blood markers, but all a little worse

I had some blood markers checked for lupus when my platelets were at 57k.

All the markers (dsDNA, ESR, C3, and C4) were similar to the last time I checked, but each one was slightly worse. (See the results from 11/20/2025 in [this post](/posts/healing-itp-my-path-to-understanding-and-recovery#user-content-blood-results-over-time).) I wonder if this is connected to whatever caused my platelet drop. I will retest in a few weeks.

My knee pain and stiffness have surprisingly diminished—sometimes to almost nothing. This is a good sign. I'm completely pain-free sometimes!!! I also wonder if this improvement is related to getting less sun exposure due to the cold weather. I’ll continue to monitor it.

## Change of Perspective

I had 2 new perspectives towards my healing this month. 

### My Healing Is Not My Purpose

I stumbled upon a song on Spotify called *"Healing is Not My Purpose"* by Toni Jones. Her lyrics had a profound impact on me.

I used to hyperfocus on my healing—doing research, following all the things I thought I should be doing. It felt like fixing myself was my job. Her words helped me realize that my body is a complex design. No matter how much I try to fix it, healing happens according to God’s plan, not mine.
The slow progress of healing also reminds me that it unfolds at God’s pace, not mine. I just need to let go of control and let God do His work.

Here are some lines from the song that I found inspiring:

- *"Rest and ease is productivity"*
- *"I let the great 'I am' do the heavy lifting"*
- *"When I breathe, I did the most"*
- *"My evolution does not depend on my works alone. I now see performative spirituality"*
- *"The intelligence that changes the seasons, grows, produces, tells my physical scars to heal, does it all on its own"*
- *"My living is the healing. Life is purpose in itself."*

All these lines made me appreciate the process of healing more, the intention of God. 

### No Fear Towards Blood Results

I used to be terrified of bad blood results. Every time I got tested, I held onto hope. If the results were good, I would be elated. If they were bad, I would be devastated and have to pick myself up (for example, the recent drop in platelets to 57k). It was a painful cycle I wanted to break out of.

This month, I looked back and realized how much my blood results—especially the bad ones—have given me clues, directions, and hypotheses to test. If I had never gotten sick, I wouldn’t have changed my diet or lifestyle, or my family’s diet and lifestyle. If my blood results had always been good, I wouldn’t have learned so much about my body and how to move forward.

## Other Learnings

### Fiber Down, LDL Up

From the podcast Joe Rogan Experience #2420 with Dr. Chris Masterjohn, I learned a theory that fiber can help lower LDL cholesterol. Even though the significance of LDL is still debated, I found this interesting. I’ve been adding complex carbs that contain more fiber, and I’m curious to see if my LDL will go down.

I learned a lot from this episode—it’s definitely worth listening to!

### Own Your Labs

With health insurance costs going up substantially next year, I started thinking about the possibility of doing personal blood tests without involving doctors or insurance. I found out you can do this through [Own Your Labs](https://ownyourlabs.com/how-it-works) at a local Labcorp location. A CBC test costs only **$8**!

My take: if you understand your blood results, this can be a great option.

### Unreliable VO2 max readings on Apple Health

I’ve noticed that high VO2 max readings on Apple Health don’t always correlate with feeling “absolutely the best in fitness.” Sometimes, I feel great during a workout, but my VO2 max reading isn’t at its highest. Conversely, when I feel breathless, my VO2 max reading can be very high. I’ve decided not to rely too much on VO2 max readings in Apple Health.

### Parasympathetic Activation

I was doing some breathing exercises and found the exhale phase extremely relaxing. I told myself to look up this feeling but ended up falling asleep—it was a great nap! When I looked it up later, I learned that this feeling is called **parasympathetic activation**.

This is a great technique to use when I feel stressed or anxious or fall back to sleep if I wake up in the middle of the night.

## Next Steps

- Reduce Doptelet dosage to 40 mg every 7 days until the next blood test (12/22/2025)
- Continue strength training, focusing on pliability and flexibility
- Keep pork intake low. Eat beef, fish, lamb, and eggs.
- Eat clean, sleep well, get sun exposure
- Manage low heart rate
- Continue with complex carbs
- No gluten for now


Carnivore Diet Month 9 Health Update


I discovered Memphis-style dry rub recipe from the book Meathead. Then I modified it to make it work for beef ribs in Instant Pot.

## Contents

## Ingredients

### Beef Ribs

- 3–4 lb beef ribs (short ribs or back ribs)

### Dry Rub

- 1 ½ Tbsp paprika
- 1 Tbsp light brown sugar
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp celery seed (optional but very “Memphis”)
- ½ tsp cayenne or chili powder (adjust to heat preference)

## Steps

### Memphis-style dry rub

1. Mix all dry rub ingredients in a small bowl.

### Cooking in Instant Pot

1. Pat ribs dry, remove any silverskin/membrane on the bone side, then coat all sides generously with the rub, pressing it in. Let sit 15–30 minutes at room temp (or up to overnight in the fridge, uncovered for a drier bark).


2. Add to the Instant Pot with 1 cup water + 2 Tbsp apple cider vinegar (or all water if you prefer a cleaner beef flavor).

3. Place ribs on the trivet, meaty side out if you’re standing them up in a ring.

4. Seal and cook on High Pressure for: 30–35 minutes for meaty beef back ribs
40–45 minutes for thick short ribs. (If you want them sliceable, stay closer to the lower time; for more “fall-off-the-bone,” go to the higher end.)

5. Let pressure release naturally for 10–15 minutes, then quick-release the rest.

![Pressure cooked ribs](/assets/blog/memphis-style-dry-rub-beef-ribs-instant-pot/pressure-cooked.jpeg)
*Pressure cooked ribs*

### Dry finish (no sauce, Memphis-style)

1. Preheat broiler to high and line a sheet pan with foil.

2. Gently transfer ribs to the pan, meat side up.

3. Sprinkle on a light extra dusting of the same rub to refresh the surface.

4. Broil 3–6 minutes until the top darkens and the rub forms a crust, rotating the pan as needed. Watch closely so the sugar in the rub does not burn.

5. Rest 5–10 minutes, slice between bones, and serve with sauce on the side if you like, but keep the ribs themselves “dry” for true Memphis style.

![Dry finish ribs](/assets/blog/memphis-style-dry-rub-beef-ribs-instant-pot/memphis-style.jpeg)
*Dry finish ribs*






## 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


Memphis-style Dry-Rub Beef Ribs (Instant Pot)

Contents

Ingredients

Beef Ribs

Dry Rub

Steps

Memphis-style dry rub

Cooking in Instant Pot

Dry finish (no sauce, Memphis-style)

Mira

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