
I started the carnivore diet on February 24, 2025, and it’s now been four months. Below, I’ll share some noticeable improvements, experiments I’ve tried, and updates on my autoimmune conditions.

This month has been special because I was traveling. Even though we weren’t at home, we tried to stay in Airbnbs where we could cook our own food. I managed to eat clean as much as possible.

## Contents

## Visible Changes

### Tighter Calves

We’re currently in Tokyo, Japan. I’ve been walking between 17,000 and 23,000 steps a day. All of a sudden, I can feel my calves tightening up. It feels like I’m building real strength just from walking.

### Better Hearing

In Tokyo, we passed through some areas where I consistently heard high-pitched noises. I think the sound comes from elevators—but only my daughter and I could hear it. My husband, son, and parents couldn’t hear anything.

We’ve walked past these areas multiple times over the past few days, and it happens every time. I didn’t notice this sound the last time I was in Tokyo. It makes me wonder if this diet has sharpened my hearing.

### Fiber Overrated

A well-known problem for tourists in Japan is the lack of fiber. Many people complain that the food from convenience stores and ramen restaurants doesn’t have much fiber, and they end up constipated. My mom experienced this issue on this trip too.

![People complained about lack of fiber in Tokyo](/assets/blog/carnivore-diet-month-4-calves-hearing-fiber/reddit-fiber.jpeg)
*[People complained about lack of fiber in Tokyo](https://www.reddit.com/r/JapanTravelTips/comments/1kmyfoq/what_can_i_eat_in_japan_to_have_enough_fiber/)*

![People asking how to get fiber in Japan](/assets/blog/carnivore-diet-month-4-calves-hearing-fiber/reddit-getting-fiber.jpeg)
*[People asking how to get fiber in Japan](https://www.reddit.com/r/japanlife/comments/1ikp8ct/how_are_yall_getting_fiber/)*

But for me, my husband, and our two kids—none of us had this problem. I don’t eat much fiber. Neither do they, since I don’t cook vegetables often. But I do cook a lot of fatty meat: Wagyu beef and pork. I also eat a lot of butter. It makes going to the bathroom very easy.

**Check out what I eat in Tokyo 🇯🇵 as a carnivore in [this post](/posts/what-i-ate-in-japan-as-a-carnivore).**

## Things I've Tried

### 2MAD Timing

I used to stick to a strict 2MAD (two meals a day) schedule: lunch and dinner. This month, I experimented a bit—switching to breakfast and lunch.

This version was more enjoyable and made me think less about food in the morning. However, I got hungrier in the evening, which made it harder to fall asleep. I’ve realized that to sleep well, my body needs to have enough energy.

Conclusion: I can have a flexible 2MAD schedule—it doesn’t need to be the same every day. But I need to make sure I have enough fuel in the evening for a restful sleep.

## Autoimmune Updates

### Lupus

On June 11, 2025, I decided to stop taking Hydroxychloroquine (HCQ). I had been on it for a while, but:

- I believe HCQ causes photosensitivity, which bothers me in the summer.
- I wasn’t showing symptoms even before my lupus diagnosis.
- I’ve been on the carnivore diet and trust that both diet and fasting can help.
- If I keep taking HCQ, it will mask any natural improvements I make.

So, I decided to stop and see what happens. I know it’s risky, especially while I’m traveling and away from my doctors. But I’m curious—and cautiously optimistic.



### ITP

I’ve been doing weekly blood draws in Tokyo. It’s easy to get them done at small clinics here.

My platelet count has been going up. The best reading was 208k, and the latest was 182k. When it hit 208k, I asked my hematologist whether I could reduce my Doptelet dosage from 20mg per day to 20mg three times per week. He wanted to see another 200k+ reading before making that change.

It was a little disappointing that the next reading dropped to 182k—but hey, I used to be at 80k before treating H. Pylori. That’s a 100k improvement!

I’ll continue with what’s working: clean eating, fasting, and good sleep.



Carnivore Diet Month 4: Traveling, Calves, Hearing, and Fiber


I started the carnivore diet on February 24, 2025, and it's now been three months. Below, I’ll share some noticeable improvements, experiments I’ve tried, and updates on my autoimmune conditions.

You can also read my [Month 2 recap](/posts/carnivore-diet-month-2-skin-sleep-and-orgasm).

## Contents


## Visible Changes

### 4-pack!

The 2-pack has gradually turned into a 4-pack. It’s been going strong, especially with the Captain’s Chair for vertical knee and leg raises.

At the very beginning, I could only do 4–5 leg raises. Now I can do 20 knee raises or 10 leg raises in one session.

[Insert photo here]

### Skin Tag Fell off

I had a skin tag under my armpit for a long time. Recently, it started to turn dark and dry—and on May 21st, it officially fell off.

From what I’ve learned, skin tags are often linked to insulin resistance. As my body relies less on carbs and seed oils, this feels like a sign that my insulin resistance is improving.

![Skin tag fell off](/assets/blog/carnivore-diet-month-3-fat-water-fruits-skin-tag/skin-tag.jpg)
*Left: skin tag turned black. Right: skin tag fell off, and left a red spot to heal.*

## Things I've Tried

### Dry Fasting

Dry fasting means going without both food and water. I did it for 12 hours—and hated it.

I tried it because someone on X mentioned dry fasting could help the body release fat. I guess it doesn’t work for me—it actually brought me discomfort around my kidneys for the next two weeks (more on water below). My body seemed to forget the sensation of thirst and didn’t know when to signal me to drink.

No regrets trying it, but I won’t be doing it again any time soon.

### Weaning Off Electrolytes

I attempted to stop taking electrolytes—but felt terrible.

I had been taking them since the beginning of the diet. Eventually, I tried to stop, thinking that if the carnivore diet is truly a proper human diet, my body should get all the electrolytes it needs from food.

I didn’t notice much at first, but gradually I lost the energy I had when I started. The more water I drank, the more tired I felt. I also began waking up more often during the night.

Eventually, I realized it was the lack of electrolytes. As soon as I added them back in, I felt noticeably better.

So why do I still need electrolytes? One explanation, according to Dr. Ken Berry, is that in ancient times, people drank from rivers—water rich in natural electrolytes. Now we drink tap water, which is stripped of natural electrolytes.

Going forward, I’ll either reintroduce high-potassium foods or continue taking electrolytes as needed.

## Things I've Changed

### Increasing Fat

Although many carnivores—especially women—recommend eating more fat, I hadn’t been paying much attention to my protein-to-fat ratio. I focused mostly on steaks and beef ribs. But then I began noticing symptoms like:

- Fatigue
- Feeling depressed
- Constipation

After research (especially from the [r/carnivorediet post](https://www.reddit.com/r/carnivorediet/s/ckTVgS8b4W)),I found that these symptoms could all result from not eating enough fat. So I started adding more—freely including butter and lamb fat in my meals. Now, fat often makes up the majority of my plate. The symptoms began to disappear.


> "In order to get energy from protein, your liver needs to remove nitrogen from protein, make urea, then kidneys excrete it. This is why it is CRUCIAL you get enough fat for your calories. Maybe try coconut oil? Also make sure you're staying hydrated as dehydration is also hard on kidneys. Plenty of fat, water, and electrolytes should help." - Admirable-Hair3757


Yes, fat is very, very important. I can’t emphasize it enough. Now I add butter to every bite of steak and it actually makes it taste better.

### Drinking More Water

I experienced some lower back discomfort or pain—possibly from eating too much protein without enough water, which can put extra strain on the kidneys. I started drinking more water consistently, regardless of whether I felt thirsty, and the issue went away.

So you see, the more protein I eat, the more water I need to drink—and the more electrolytes my body loses, the more I need to replenish them.

### Reintroducing Fruits

I’ve added berries back into my diet on some days, strategically, to help boost my performance at the gym.

The theory is that they help replenish glycogen stores in the muscles—important for exercises that require quick, explosive energy, like sprinting.

I did a small experiment over two days—one with fruit and yogurt in the morning, and one without. On the day without them, my sprint acceleration felt sluggish. On the day with them, sprinting felt smoother and faster. Even during leg raises, my frequency was much higher when I had fruit.

So now, I plan to include fruit on days when I expect high-intensity workouts. On other days, I skip them. In the future, I also want to experiment to see I can get enough electrolytes from fruits to replace electrolytes supplements.


## Autoimmune Updates

### Lupus

#### Dental Deep Cleaning

After more than a year of waiting, I finally got a dental deep cleaning to remove tartar and plaque. The mouth microbiome is linked to autoimmune conditions, so I’m hopeful this will gradually improve my lupus.


#### Photosensitivity

As summer approaches, I’ve noticed a new lupus symptom: photosensitivity. On days when the UV index is over 5, if I go outside and come back in, my energy crashes, my heart rate spikes, and I feel nauseous. I haven’t developed the classic lupus facial rash (yet), but this is all new to me.

I had hoped the carnivore diet would help manage my autoimmune conditions. So when this new symptom showed up, it made me feel discouraged. Sometimes it sent me into a dark spiral: “How did I get lupus? Why me?” I’ve had to consciously reset my mindset and focus on moving forward.

#### Improved Joint Pain

I’m not sure whether it’s the carnivore diet or the HCQ I’ve been taking for the past three months—but my joint pain has significantly improved. Some days, I barely notice it. (Praise the Lord! Knock on wood.)


### ITP

(To be updated)

Carnivore Diet Month 3: Fat, Water, Fruits, and a Skin Tag


![Cover](/assets/blog/carnivore-diet-month-2-skin-sleep-and-orgasm/cover.jpg)

*(This is my first monthly recap of my carnivore diet journey. From now on, I plan to document my monthly experiences and capture how I feel as accurately as possible.)*

I started the carnivore diet on February 24, 2025, and it's now been two months. Below, I’ll share some noticeable improvements, experiments I’ve tried, and updates on my autoimmune conditions.

## Contents

## Improvements

### Skin 

**My skin on my face and hands has become shinier and softer.** During Month 1, my hands were dry, which worried me. But after consistently eating meat and a high-fat diet, my skin improved. It was a surprise when I suddenly noticed it feeling smoother and softer.

**An even bigger surprise was that the skin on my son's hands also improved.** He had always struggled with dry, cracked skin. We applied lotion regularly, but it never made much difference. After I started the carnivore diet, he naturally began eating what I ate — beef, eggs, and butter. One day, he told me he finally felt free, because he had never liked vegetables — it was us, his parents, who had always made him eat them.

One day, we were chatting about the benefits of the carnivore diet, and I mentioned that healthier skin could be one of them. I looked at his hands — and my jaw dropped. I had never seen his skin so smooth and shiny! He never wanted to eat vegetables in the first place, and now his skin is finally nourished by the natural fats and nutrients in animal foods.

### Sleep

In Month 1, my sleep was wrecked. It had already been bad for a while, especially after I started taking high doses of vitamin D3. And when sleep is bad, I worry that my body has no way to restore itself.

It seems Month 1 was an adjustment period. By Month 2, my sleep improved significantly. **Now I’m able to get deep, solid rest — the kind that leaves my whole body feeling pleasantly numb when I wake up.** It’s the most refreshing sleep I’ve had in a long time.

I suspect this improvement has to do with my body finally switching to burning fat for fuel during sleep. In Month 1, it was probably still relying on glucose — but there wasn’t much available. So it kept waking me up, almost in a panic, trying to find more glucose to survive. Now that I’m fully fat-adapted, my body can rest — and truly recharge.

### Orgasm

This is an intimate topic, but I think it’s important to share. Since starting the carnivore diet, I’ve noticed a drastic improvement in my libido. Sometimes, I even catch myself fantasizing more than usual. For some, this might feel like an annoying side effect — you’re always ready to go. (Thankfully, I have a husband who’s doing his part too!)

**Orgasms have changed, too — they’re longer, more intense, and a lot more enjoyable than before carnivore**.

I know many people try to supplement with zinc to boost libido, but beef and other animal products are already rich in zinc — no need for extra pills. And honestly, I don’t think it’s just about one nutrient. When your body is truly nourished, it feels like your system gets the green light: you’re ready to go... and multiply.

## Visible Changes

I lost about 2 pounds in Month 1, and not much in Month 2 — but my body composition has definitely changed. Even without a big drop on the scale, I can tell my shape is shifting. I feel leaner in some areas and stronger overall.

![Full body](/assets/blog/carnivore-diet-month-2-skin-sleep-and-orgasm/full-body.jpg)
*Month 1 vs Month 2*

![Side view](/assets/blog/carnivore-diet-month-2-skin-sleep-and-orgasm/side-body.jpg)
*Month 1 vs Month 2*

Comparing to Month 1, I can see the following changes in Month 2:

* A noticeable slimming effect around the waist
* Arms and shoulders look more toned

Body composition has clearly improved — likely more muscle tone and less body fat, especially around your core.

I did some strength training on my arms in Month 2, so it’s no surprise that my arms look bigger. After seeing the full-body photo, I decided to stop doing strength training on my arms and focus more on sculpting and toning them in Month 3.

## Things I've Tried

### 48-Hour Fast

I decided to try fasting for 48 hours to see if autophagy could help with the inflammation around my knees.

Experience:

* The first 24 hours were the easiest; I didn’t feel hungry at all.
* The toughest part came around the 40-hour mark, when I woke up very hungry. I initially planned to fix a meal right away, but I decided to go to the gym first. By the time I got there, the hunger had disappeared.
* After breaking the fast, I experienced multiple episodes of massive diarrhea, even though I started with light bone broth. This taught me the importance of easing back into food more carefully to restart digestion properly. After almost a week, my stomach finally returned to normal.

Results:

* My skin felt smoother. 
* My blood results remained unaffected.
* My joint pain did improve later on (but not immediately), though I’m unsure if it was directly caused by the fast.

Due to the diarrhea, fasting felt quite disruptive to my digestive system. For now, I don’t plan to do it again—unless something comes up and I feel the need for a reset. That said, having done it once gives me confidence that I can do it again if needed.

### Quitting Yogurt for 1 Week and Half

For the same reason—reducing inflammation—I decided to eliminate yogurt from my diet for two weeks.

Experience:

* It was very hard to give up yogurt. I love it and had to be very strict with myself through the whole process.

Results:

* My joint pain didn’t improve noticeably.
* My weight remained about the same.

I ended the experiment after a week and a half. Since I saw no obvious benefits and missed yogurt a lot, I decided to add it back to my diet.

## Things I've Changed

### OMAD to 2MAD

In Month 1, I made several major changes: I switched from a Standard American Diet (SAD) to a carnivore diet, and from eating three meals a day to one meal a day (OMAD). It was a drastic shift.

With OMAD, I found myself extremely hungry before the meal. I also had to stuff myself during the one feeding window, which didn’t feel good. My body felt off, and I noticed my knee pain tended to get worse before eating. When I asked about this increase in inflammation, I learned that the anticipation of food can trigger stress in the body, potentially raising inflammation levels.

So I decided to switch to 2MAD (two meals a day), and I feel much better. My weight hasn't changed, but I feel more relaxed and balanced with this new schedule.

I’m currently following an 18/6 intermittent fasting routine—fasting for 18 hours and eating during a 6-hour window, typically between 12 p.m. and 6 p.m.

### Stopping All Supplements

Before I was diagnosed with autoimmune conditions, I didn’t take any supplements. After the diagnosis, I did a lot of research and received recommendations from doctors, nutritionists, and family members—so I began taking them.

The Vitamin D supplement helped me recover from a deficiency, but I kept running into issues—either trouble sleeping or muscle tension—due to magnesium deficiency caused by the Vitamin D. So I had to take magnesium as well. My husband also experienced back pain while taking Vitamin D. We were always worrying about the balance among all the supplements.

Then I started to worry about Vitamin C, since I wasn’t eating much fruit.

In addition to my prescribed medications, I was also taking a handful of pills every day—popping them like maniacs. I began to wonder if these supplements were even necessary. Then I discovered that many long-term carnivores don’t take any supplements and are doing great. Meat really does contain sufficient nutrients.

It made me question: is the supplement market a setup? First, tell people not to eat meat—then sell them supplements?

So, I decided to stop taking all supplements. I’ll continue monitoring my health to see if there are any negative effects. As for Vitamin C, many carnivores say they don’t need it. But to be cautious, I’ll drink a small amount of lemon water or eat a few berries with my [high-fat yogurt](/posts/super-creamy-probiotic-yogurt-recipe). For everything else, I’ll rely on beef, pork, eggs, and butter.

## Autoimmune Updates

### Lupus

I did a blood test at my rheumatologist’s office, and the results show that my lupus markers are improving compared to the previous test 3 months ago! It’s hard to tell whether this is due to the medication or my body naturally doing better, but it’s definitely a good sign. I’ll continue to monitor it closely.

### ITP

My ITP remains stable with the medication.

I recently took antibiotics for 14 days to treat H. pylori. During that time, I strictly followed the carnivore diet, which helped reduce dietary variables. Despite being on ITP medication, the antibiotics caused my platelet count to drop, but it rebounded afterward.

So far, I can’t say that the carnivore diet has had a clear effect on my ITP. Platelet recovery tends to take a long time, so it’s hard to draw conclusions. However, the diet has helped simplify things—before, it was difficult to know which foods might have triggered a drop. Now, with only meat and animal products in my diet, there are fewer unknowns.

Carnivore Diet Month 2: Skin, Sleep and the Big O

First time in Australia! After leaving Japan, I was ready for some other types of big cut meats, since in Japan the meats are mostly sliced. Let me see what I can find in supermarkets.
<h2 id="user-content-contents">Contents</h2>
<ul>
<li><a href="#user-content-july-2-2025">July 2, 2025</a></li>
<li><a href="#user-content-july-3-2025">July 3, 2025</a></li>
</ul>
<h2 id="user-content-july-2-2025">July 2, 2025</h2>
<ul>
<li>Breakfast: on the airplane</li>
<li>Lunch: fasted</li>
<li>Dinner: lamb loin chops</li>
<li>Snacks: banana and greek yogurt</li>
</ul>
We took a Singapore Airlines flight from Tokyo to Sydney, with a 7-hour layover in Singapore. The food on the plane was amazing—steak and lobster! We also met up with family in Singapore, and the food there was incredible as well. I tried to eat clean and stick to meat as much as possible, though there were a few slips.
After arriving our Airbnb in Sydney, the first thing we did was go to the supermarket and stock up the fridge. I was surprised to find that lamb and steak are about the same price as pork—lamb is surprisingly cheap here. I guess I'll be eating more lamb during our stay.
<img src="/assets/blog/what-i-ate-in-australia-as-a-carnivore/meat-in-sydney.jpeg" alt="Meat in Sydney">
Meat section at supermarket in Sydney
<img src="/assets/blog/what-i-ate-in-australia-as-a-carnivore/meat-in-sydney-2.jpeg" alt="Meat in Sydney 2">
Meat section at supermarket in Sydney
<img src="/assets/blog/what-i-ate-in-australia-as-a-carnivore/lamb-loin-chops.jpeg" alt="Lamb loin chops">
Lamb loin chops on sale
For dinner, I pan-fried some lamb loin chops with butter, salt, and pepper. They were delicious.
<img src="/assets/blog/what-i-ate-in-australia-as-a-carnivore/pan-fried-lamb-loin-chops.jpeg" alt="Pan-fried lamb loin chops">
Pan-fried lamb loin chops
I hadn’t planned to make my own yogurt in Sydney, but I found some high-quality yogurt at the supermarket—no additives, and the bacterial strains were listed on the label.
<h2 id="user-content-july-3-2025">July 3, 2025</h2>
<ul>
<li>Breakfast: none (fasted)</li>
<li>Lunch: pork bone broth with pork bones, 3 poached eggs</li>
<li>Dinner: pork bone broth with pork bones, 2 sunny-side-up eggs, lamb loin chop</li>
<li>Snack: banana and greek yogurt</li>
</ul>
I couldn’t find pork bones in Japan, so when I finally got some, I cooked a rich pork bone broth for two hours and poached a few eggs in it. Divine!
<img src="/assets/blog/what-i-ate-in-australia-as-a-carnivore/pork-bone-broth.jpeg" alt="Pork bone broth">
Pork bone broth in the making
For dinner, I had the same pork bone broth with pork bones, two eggs, and a lamb loin chop. It was delicious!
<img src="/assets/blog/what-i-ate-in-australia-as-a-carnivore/july-3-dinner.jpeg" alt="July 3 dinner">
Pork bone broth with pork bones, sunny-side-up eggs, and lamb loin chops. The snow peas were for the family.

What I Ate in Australia as a Carnivore


First time in Australia! After leaving Japan, I was ready for some other types of big cut meats, since in Japan the meats are mostly sliced. Let me see what I can find in supermarkets.

## Contents

## July 2, 2025

- Breakfast: on the airplane
- Lunch: fasted
- Dinner: lamb loin chops
- Snacks: banana and greek yogurt

We took a Singapore Airlines flight from Tokyo to Sydney, with a 7-hour layover in Singapore. The food on the plane was amazing—steak and lobster! We also met up with family in Singapore, and the food there was incredible as well. I tried to eat clean and stick to meat as much as possible, though there were a few slips.

After arriving our Airbnb in Sydney, the first thing we did was go to the supermarket and stock up the fridge. I was surprised to find that lamb and steak are about the same price as pork—lamb is surprisingly cheap here. I guess I'll be eating more lamb during our stay.

![Meat in Sydney](/assets/blog/what-i-ate-in-australia-as-a-carnivore/meat-in-sydney.jpeg)
*Meat section at supermarket in Sydney*

![Meat in Sydney 2](/assets/blog/what-i-ate-in-australia-as-a-carnivore/meat-in-sydney-2.jpeg)
*Meat section at supermarket in Sydney*

![Lamb loin chops](/assets/blog/what-i-ate-in-australia-as-a-carnivore/lamb-loin-chops.jpeg)
*Lamb loin chops on sale*

For dinner, I pan-fried some lamb loin chops with butter, salt, and pepper. They were delicious.

![Pan-fried lamb loin chops](/assets/blog/what-i-ate-in-australia-as-a-carnivore/pan-fried-lamb-loin-chops.jpeg)
*Pan-fried lamb loin chops*

I hadn’t planned to make my own yogurt in Sydney, but I found some high-quality yogurt at the supermarket—no additives, and the bacterial strains were listed on the label.

## July 3, 2025

- Breakfast: none (fasted)
- Lunch: pork bone broth with pork bones, 3 poached eggs
- Dinner: pork bone broth with pork bones, 2 sunny-side-up eggs, lamb loin chop
- Snack: banana and greek yogurt

I couldn’t find pork bones in Japan, so when I finally got some, I cooked a rich pork bone broth for two hours and poached a few eggs in it. Divine!

![Pork bone broth](/assets/blog/what-i-ate-in-australia-as-a-carnivore/pork-bone-broth.jpeg)
*Pork bone broth in the making*

For dinner, I had the same pork bone broth with pork bones, two eggs, and a lamb loin chop. It was delicious!

![July 3 dinner](/assets/blog/what-i-ate-in-australia-as-a-carnivore/july-3-dinner.jpeg)
*Pork bone broth with pork bones, sunny-side-up eggs, and lamb loin chops. The snow peas were for the family.*


I used to love the food at convenience stores in Japan. There was a melon-colored, melon-shaped, melon-flavored bread I particularly loved and was addicted to. On social media, people go crazy over combini foods—they eagerly share their favorites.

But this time, when I visited Japan again, I didn’t buy a single item from a convenience store. I checked the ingredients, and they were all ultra-processed. They are engineered to taste great, but they are harmful to your health in the long run.

I took a few photos of the food items during this trip. I couldn’t believe that the food I used to love was so full of chemicals—it felt almost poisonous. All the bolded ingredients are additives and possible harmful to your health.

## Contents

## Cajun Chicken Salad (from 7-Eleven)

![Cajun Chicken Salad](/assets/blog/ultra-processed-japan-a-closer-look-at-convenience-store-favorites/combini-food-1.jpeg)

### Ingredients

- Chicken breast
- Seasoning (including salt, vinegar, and other flavorings)
- Starch
- Wheat flour
- **Vegetable oil and fat**
- Dried egg powder
- Lactose
- Soy protein
- **Starch (modified)**
- Leavening agents (baking powder, etc.)
- Spice extracts
- **Colorings (e.g., paprika extract, red yeast)**
- **Flavorings**
- **Emulsifiers**
- **Monosodium glutamate and other amino acid-based seasonings**

## Soybean Flour Paste Brown Sugar Syrup & Gyuhi Ice Cake from New Days

The Japanese name is もちもちきなこ＆黒蜜（桔梗信玄餅味）

![Soybean Flour Paste Brown Sugar Syrup & Gyuhi Ice Cake](/assets/blog/ultra-processed-japan-a-closer-look-at-convenience-store-favorites/combini-food-2.jpeg)


### Ingredients

- Sweet bean paste (domestically produced)
- White bean paste
- Brown sugar jelly
- Sugar
- Syrup
- Kinako (roasted soybean flour)
- Starch
- Dietary fiber
- Margarine
- Wheat flour
- Shortening
- Yeast
- Fermented dough
- Egg
- Milk products
- Salt
- Processed cheese
- Yeast food
- **Emulsifier**
- Flavoring
- **Coloring (including carotenoids, paprika extract)**
- **Acidulant**
- **Thickening agent (processed starch)**
- Vitamin C
- Sweetener (stevia)
- Antioxidant (vitamin E)
- **pH adjuster**
- Enzyme
- **Glazing agent**
- **Humectant**
- **Polysaccharide thickener**
- **Preservative (sorbic acid K)**

Despite the traditional imagery on the packaging, this is very far from homemade or natural food.

## Two Kinds of Salami Snack Set from Natori

The Japanese name is 2種おつまみセット.

![Two Kinds of Salami Snack Set](/assets/blog/ultra-processed-japan-a-closer-look-at-convenience-store-favorites/combini-food-3.jpeg)

### Ingredients

- Pork
- Pork fat
- Salt
- Glucose
- Spices
- **Hydrolyzed protein**
- **Dextrin**
- **pH adjuster**
- Antioxidant (Vitamin C)
- **Seasoning (amino acids, etc.)**
- **Smoke flavor**
- **Coloring (Cochenille)**
- **Preservative (Sodium nitrite)**
- Fermentation starter

### Notable Ultra-Processed Ingredients
- Hydrolyzed protein - flavor enhancer (often from soy or corn)
- Seasoning (amino acids) - includes MSG
- Dextrin - processed carbohydrate, often used as a filler or thickener
- Smoke flavor - artificial flavoring
- Coloring (cochenille) - artificial red dye from insects
- Preservative (sodium nitrite) - used in processed meats, potentially harmful in excess

This product has the look and feel of artisanal cured meat, but the ingredient list reveals it's heavily engineered for long shelf life and intense flavor, not health.

## Soy Sauce Fried Chicken Rice Ball Sandwich from NewDays

The Japanese name is 醤油唐揚げサンドおむすび.

![Soy Sauce Fried Chicken Rice Ball Sandwich](/assets/blog/ultra-processed-japan-a-closer-look-at-convenience-store-favorites/combini-food-4.jpeg)

### Ingredients

- Rice (domestically produced)
- Soy sauce fried chicken
- Soy sauce
- Mayonnaise-style sauce
- Nori (seaweed)
- **Seasoning**
- Starch
- Chicken extract
- **Processed starch**
- **Amino acids (as seasoning)**
- **Polysaccharide thickener**
- **Modified starch**
- Yeast extract
- **pH adjuster**
- **Colorant (caramel)**
- **Sweetener (sorbitol)**
- **Emulsifier**
- **Flavoring**
- Antioxidant (Vitamin C)
- Paprika extract
- **Thickener**
- **Trehalose**
- Soy sauce powder
- Garlic powder
- Vinegar powder
- Apple vinegar powder

### Notable Ultra-Processed Ingredients
- Modified starch / processed starch – texture modifier
- Amino acids (seasoning) – likely includes MSG
- Polysaccharide thickeners / emulsifiers / sweeteners – industrial additives
- Trehalose / sorbitol / caramel color / paprika extract – preservatives, color enhancers, and artificial sweeteners

Although this looks like a simple rice ball with fried chicken, the ingredient list reveals numerous additives, flavor enhancers, thickeners, and industrial binders—clear signs of ultra-processed food.

## Thick Matcha Dorayaki Mochi

The Japanese name is 濃いお茶どらもっち.

![濃いお茶どらもっち](/assets/blog/ultra-processed-japan-a-closer-look-at-convenience-store-favorites/combini-food-5.jpeg)

### Ingredients

- Cream (includes dairy ingredients)
- Sugar
- Eggs
- Glucose syrup
- Wheat flour
- **Vegetable oil**
- **Processed starch**
- **Trehalose**
- Matcha (powdered green tea)
- Green tea paste
- Shortening
- Gelatin
- Fermented seasoning
- Salt
- Soybean flour
- **Glycerin**
- **Stabilizer (Xanthan gum)**
- **Processed protein**
- **Emulsifier**
- **Leavening agent**
- **Alcohol**
- **Flavoring**
- **Coloring (gardenia, spirulina)**
- **pH adjuster**

### Notable Ultra-Processed Ingredients

- Trehalose, glucose syrup – processed sugars
- Processed starch, glycerin, xanthan gum – texture stabilizers
- Shortening, emulsifier, flavoring – processed fats and additives
- Coloring (gardenia, spirulina) – natural-sounding but still additives
- Alcohol – used as preservative or solvent for flavor

Despite its traditional appearance and premium matcha branding, this product is another example of a heavily ultra-processed "wagashi" (Japanese sweet) filled with additives for texture, flavor, and shelf life.

## Matcha Baumkschen from MUJI

The Japanese name is 揃い、事治抹茶パウム.

![Matcha Baumkschen from MUJI](/assets/blog/ultra-processed-japan-a-closer-look-at-convenience-store-favorites/combini-food-6.jpeg)

### Ingredients

- Sugar
- Whole egg
- Wheat flour
- **Edible vegetable oil and fat (including palm oil)**
- **Margarine**
- **Processed syrup**
- **Shortening**
- **Trehalose**
- Matcha
- **Processed starch**
- Whey powder
- Salt
- **Modified starch**
- **Emulsifier**
- **Flavoring**
- **Leavening agent**
- Alcohol
- **Coloring (gardenia)**


### Notable Ultra-Processed Ingredients

- Vegetable oil, margarine, shortening – industrial fats often high in trans fats or palm oil
- Processed/modified starch, trehalose – texture and shelf-life additives
- Emulsifier, flavoring, leavening agent – synthetic processing aids
- Alcohol & food coloring – for preservation and appearance

Despite the clean MUJI branding and "Uji matcha" emphasis, this Baumkuchen is made with a typical lineup of ultra-processed ingredients, especially processed fats and starches.

## Matcha Bracken-starch Dumplings from Lawson

The Japanese name is とろける抹茶わらび餅.

![Matcha Bracken-starch Dumplings from Lawson](/assets/blog/ultra-processed-japan-a-closer-look-at-convenience-store-favorites/combini-food-7.jpeg)

### Ingredients

- Sweetened bean paste (white bean paste, sugar, matcha)
- Sugar
- **Starch syrup**
- **Processed matcha paste**
- **Processed starch**
- Bracken starch powder
- Glucose
- Roasted soybean flour
- **Vegetable oils and fats**
- Salt
- **Trehalose**
- **Glycerin**
- **Polysaccharide thickener**
- **pH adjuster**
- **Emulsifier**
- **Coloring (gardenia, spirulina)**
- **Fragrance (flavoring)**
- **Milk-derived ingredients**

### Notable Ultra-Processed Ingredients

- Trehalose, glycerin, glucose, starch syrup – processed sugars and humectants
- Processed starch / polysaccharide thickener – texture enhancers
- Emulsifier, flavoring, colorings (gardenia, spirulina) – industrial additives
- Processed matcha paste – not pure matcha; often sweetened, diluted, or thickened

Even though it’s marketed as a traditional-style Japanese sweet (wagashi), this “melty matcha warabi mochi” is a highly processed product with many chemical additives for shelf life, color, and texture.

## Green Soybean Shake–Style Chocolate Bread from NewDays

The Japanese name is ずんだシェイク風チョコづくし.

![ずんだシェイク風チョコづくし](/assets/blog/ultra-processed-japan-a-closer-look-at-convenience-store-favorites/combini-food-8.jpeg)


### Ingredients

- Wheat flour
- Chocolate cream
- Chocolate coating
- Sugar
- **Margarine**
- Whole egg
- Yeast
- Shortening
- Skimmed milk powder
- Salt
- **Fermented seasoning**
- **Processed starch**
- **Trehalose**
- **Sorbitol**
- **Flavoring**
- **Emulsifier**
- **Color (including gardenia, turmeric)**
- **Leavening agents**
- **pH adjuster**
- **Glazing agent**
- Antioxidant (Vitamin E)
- **Preservative (sorbic acid K)**
- Milk-derived ingredients included

### Notable Ultra-Processed Ingredients

- Chocolate cream/coating, margarine, shortening – highly processed fats and sugars
- Trehalose, sorbitol – artificial sweeteners/humectants
- Processed starch / flavoring / emulsifiers / pH adjusters – industrial food engineering agents
- Coloring (gardenia, turmeric) – natural sources, but used as additives
- Preservative (sorbic acid K) – prolongs shelf life, common in packaged foods

Though it’s marketed as a unique and fun local flavor (based on the Zunda Shake from Sendai), this bread is loaded with ultra-processed elements for taste, texture, and shelf life—very far from a traditional or healthy treat.

## Calpis Water

The Japanese name is カルピスウォーター.

![Calpis Water](/assets/blog/ultra-processed-japan-a-closer-look-at-convenience-store-favorites/calpis-water.jpeg)

### Ingredients

- Fermented milk (milk, lactic acid bacteria, yeast)
- **High fructose corn syrup**
- Sugar
- Dairy products
- Salt
- **Flavoring**
- **Acidulant**
- **Stabilizer (pectin)**
- **Sweetener (sucralose)**

### Notable Ultra-Processed Ingredients

- High fructose corn syrup – highly processed sweetener linked to metabolic issues
- Flavoring & acidulant – synthetic or natural additives for taste and shelf stability
- Stabilizer (pectin) – used to maintain texture
- Sucralose – artificial sweetener, 600× sweeter than sugar, not absorbed by the body

Though often marketed as a refreshing probiotic drink, Calpis Water is actually a highly processed beverage with multiple sweeteners and additives—very far from "healthy hydration."

## Muskmelon Cream Bread from Lawson

The Japanese name is マスクメロンクリームパン.

![マスクメロンクリームパン](/assets/blog/ultra-processed-japan-a-closer-look-at-convenience-store-favorites/combini-food-9.jpeg)

### Ingredients

- Wheat flour
- Muskmelon-flavored cream
- Muskmelon purée
- Sugar
- **Margarine**
- Whole egg
- **Shortening**
- **Vegetable oil**
- Yeast
- Starch
- Salt
- Milk powder
- **Trehalose**
- **Glucose syrup**
- **Sorbitol**
- **Processed starch**
- **Gelatin**
- **Thickener (xanthan gum, processed starch)**
- **Emulsifier**
- **Flavoring**
- **Acidulant**
- **Preservative (sorbic acid K)**
- **Antioxidant (Vitamin C)**
- **Colorings (carotenoids, gardenia, turmeric)**
- **pH adjuster**


### Notable Ultra-Processed Ingredients

- Margarine, shortening, vegetable oil – industrial fats
- Trehalose, sorbitol, glucose syrup – added sugars/sweeteners
- Processed starch, xanthan gum – texture stabilizers
- Emulsifier, flavoring, acidulant, pH adjuster – artificial food engineering agents
- Preservative (sorbic acid K), antioxidant (Vit C), colorings – used to improve appearance and shelf life

Despite its playful and nostalgic appearance, this melon cream bread is a textbook example of ultra-processed food—engineered for taste, texture, and longevity with a long list of additives.

## Pocari Sweat

![Pocari Sweat](/assets/blog/ultra-processed-japan-a-closer-look-at-convenience-store-favorites/combini-food-10.jpeg)

### Ingredients

- Sugar
- **Dextrose**
- Citric acid
- Sodium citrate
- Sodium chloride (salt)
- Potassium chloride
- Calcium lactate
- Magnesium carbonate
- **Flavoring**

### Notable Ultra-Processed Ingredients
- Sugar + dextrose – two types of refined sugar
- Flavoring – artificial or natural additive

Despite being marketed as a “healthy hydration drink,” Pocari Sweat is essentially a sweetened saltwater solution with synthetic electrolytes and flavoring—another ultra-processed product, especially unnecessary for regular consumption outside of intense exercise or heatstroke risk.

## Conclusion

Japanese convenience store foods are praised for their flavor and convenience, but behind the appealing packaging lies a harsh truth: most are ultra-processed, packed with additives, preservatives, and artificial ingredients designed for shelf life—not health.

The effects aren’t immediate, which makes occasional indulgence feel harmless. But over time, daily consumption can lead to low energy, body aches, skin issues, mood swings, and more.

This post isn’t about guilt—it’s about awareness. If you eat these regularly or give them to kids, take a moment to check what’s really inside.

Your body deserves better. Choose real food when you can.

Food from Japanese Convenience Stores

What I Ate in Japan as a Carnivore


Since I switched to eating mostly carnivore (or meat-based), every aspect of my life has changed — including how I travel. In the past, I would indulge in all kinds of food, sample everything at airport lounges, and order exotic dishes at restaurants. But after getting sick, I started paying close attention to everything I eat — because, as Hippocrates said, *sickness begins in the gut.*

In this post, I’ll document what I eat while traveling in the summer of 2025.

Here are some of my eating principles:

1. **Meat-Based First**: Prioritize animal-based foods — especially meat, fish, and animal fats.

2. **Eat Clean**: Choose foods with the fewest additives, preservatives, seed oils, or dyes.

3. **Avoid Toxins**: Steer clear of ultra-processed foods and ingredients that may harm gut health.

4. **Read the Ingredients**: If I don’t know what’s in it or where it came from, I’ll skip it.

5. **Trust My Body**: If I feel unsure or something seems off, I won’t eat it.

6. **Fast if Needed**: If clean food isn’t available, I’ll fast and feast later.

7. **Occasional Fruit for Energy**: Use fruits like apples or bananas strategically — to replenish glycogen or for quick energy — not as a staple.

8. **Always Stay Mindful**: Traveling doesn't mean letting go of my standards. I stay aware and make conscious choices every time I eat.

9. **Watch My Skin**: Skin and gut are connected. If my gut is off, my skin will show it.

## Contents

## Day 1 (May 27, 2025)

* **Breakfast**: 6 eggs fried in butter
* **Lunch**: prosciutto, white cheese, salmon, cream cheese, apple, banana
* **Dinner**: none (fasted)

It was a transit day. At the airport lounge, as usual, there was tons of savory and sweet food. Out of everything available, I found the charcuterie bowls and the salmon with dill cream cheese to be the best fit for my diet.

![Charcuterie](/assets/blog/meat-first-how-i-eat-when-i-travel/bowl-counter.jpeg)
*Charcuterie board with prosciutto and assorted cheese*

![Bowls of Charcuterie](/assets/blog/meat-first-how-i-eat-when-i-travel/bowls.jpeg)
*I had six bowls of charcuterie with prosciutto and white cheese*

I can eat the white-colored cheese and prosciutto. (Cheddar cheese in the U.S. often contains yellow food dye. I didn’t know the source of the cheddar cheese here, so I skipped it.)

![Salmon](/assets/blog/meat-first-how-i-eat-when-i-travel/salmon.jpeg)
*Salmon with dill cream cheese*

I ate the salmon, but I wasn’t sure about the ingredients in the sauce — whether it had seed oils — so I scraped it off and just ate the salmon and cream cheese (mainly as an energy source). I don’t eat much cream cheese at home. If it’s just dairy, it’s fine, but in the U.S., many cream cheeses come with lots of additives. I had it this time, but I’ll probably skip it next time.

In addition to these, I had 6 eggs at home for breakfast. I also had an organic apple I brought from home and a banana — to refill the glycogen stores in my muscles and give me a quick energy boost. 


## Day 2 (May 28, 2025)

* **Breakfast**: none (fasted)
* **Lunch**: 1 small avocado, 2 eggs fried in butter, 5 bacon slices
* **Dinner**: [flanken style beef ribs](/posts/beef-flanken-ribs-oven-recipe)
* **Snack**: whole milk yogurt, berries, cherries

Early in the morning, we picked up some healthy items from Trader Joe's and H-Mart. H-Mart has my favorite beef ribs, which are very easy to cook. Trader Joe's carries my favorite butter, Kerrygold — a grass-fed butter — as well as pastured eggs and wild-caught salmon.

![What I got from Trader Joe's and H-Mart](/assets/blog/meat-first-how-i-eat-when-i-travel/grocery.jpeg)
*What I got from Trader Joe's and H-Mart*

I cooked bacon slices for the first time in my life, and they tasted heavenly. I saved the grease from frying the bacon and used it to cook other things like eggs and beef ribs. 

![Cooking Bacon](/assets/blog/meat-first-how-i-eat-when-i-travel/cooking-bacon.jpeg)
*Cooking bacon slices for the first time in my life*


I also discovered that a bite of avocado with bacon tastes amazing!

![Avocado with Bacon](/assets/blog/meat-first-how-i-eat-when-i-travel/bacon-avocado.jpeg)
*Avocado with bacon*


## Day 3 (May 29, 2025)

* **Breakfast**: none (fasted)
* **Lunch**: [salted wild salmon](/posts/salted-wild-salmon-a-simple-and-clean-recipe), [2 flanken style beef ribs](/posts/beef-flanken-ribs-oven-recipe), 5 slices of bacon, avocado
* **Dinner**: Banh Hoi Bo Nuong La Lot (Woven Angel Hair Rice Vermicelli with Beef wrapped in Wild Pepper Leaves) at a Vietnamese restaurant (cheated)
* **Snack**: yogurt, berries, cherries

At lunch, I whipped up a quick meal for the family with salmon, beef ribs, bacon, avocado, and sunny-side-up eggs. Surprisingly, it only took 30 minutes—thanks to some prep the night before ([the wild salmon was marinated](/posts/salted-wild-salmon-a-simple-and-clean-recipe) overnight, and the beef ribs were leftovers; the bacon and eggs were freshly cooked). I didn’t use a drop of seed oil—the bacon fat did the job—and the only seasoning was a bit of salt. The total cost was around $20.

It was incredibly nutritious: high in protein, fat, choline, vitamins A, B2, B3, B6, B7, B9, B12, and D, as well as choline,selenium, copper, iron, and zinc. Most of these nutrients are highly bioavailable—meaning the body absorbs them efficiently instead of excreting them.

![Sunny-side-up eggs](/assets/blog/meat-first-how-i-eat-when-i-travel/sunny-side-up.jpeg)
*Sunny-side-up eggs I cooked for the family, easy and very healthy*


![A Very Good Lunch](/assets/blog/meat-first-how-i-eat-when-i-travel/a-very-good-lunch.jpeg)
*Quick meal for the family with salmon, beef ribs, bacon, avocado, and sunny-side-up eggs*


For dinner, since we were far from our Airbnb, we stopped by a Vietnamese restaurant that we used to love before I switched to a carnivore/meat-based diet. I ordered the Bánh Hỏi Bò Nướng Lá Lốt (Woven Angel Hair Rice Vermicelli with Beef Wrapped in Wild Pepper Leaves). It didn’t taste the same anymore—I think my palate has changed. The vegetables and vermicelli were bland, and the beef, which was ground and wrapped in leaves, lacked flavor. The whole dish didn’t feel satisfying at all. I was also worried about seed oils with every bite, and the dish didn’t look clean. I regretted cheating on my diet, but it also confirmed how tasty and healthy my usual meals are.

That night, I did get good sleep, which suggests that good sleep requires energy—either from carbs or fats.

The next morning, I experienced the worst constipation of my life. Since switching to a carnivore diet, I had never had constipation until then. The Vietnamese food, especially the vermicelli, really affected me. I think the combination of added carbs and a lack of fat throughout the day caused the issue.

## Day 4 (May 30, 2025)

* **Breakfast**: none (fasted)
* **Lunch**: 3 boiled eggs, 1 can of cod liver, 2 bites of octopus
* **Dinner**: chuck eye steak with butter
* **Snack**: apple, berries, cherries

To reset my body, I fasted for the first half of the day and had a healthy, normal lunch: eggs and cod liver. It was simple but tasted heavenly. 

![Eggs and Cod Liver](/assets/blog/meat-first-how-i-eat-when-i-travel/eggs-and-cod-liver.jpeg)
*My lunch: eggs and cod liver*  

My family ordered the octopus tacos I used to love from our favorite food truck, but I ate nothing except two bites of plain octopus. My suspicions about unclean food, toxic ingredients, and seed oils were always present whenever I saw prepared food.


![Octopus tacos](/assets/blog/meat-first-how-i-eat-when-i-travel/octopus-tacos.jpeg)
*Octopus tacos from our favorite food truck. I ate nothing except two bites of plain octopus. My family ate the tacos.*

## Day 5 (May 31, 2025)

* **Breakfast**: none (fasted)
* **Lunch**: [5 flanken style beef ribs](/posts/beef-flanken-ribs-oven-recipe), 3 tablespoons of butter
* **Dinner**: 5 sunny-side-up eggs and 1 [flanken style beef rib](/posts/beef-flanken-ribs-oven-recipe)
* **Snack**: banana

For lunch, I also made scrambled eggs with zucchini for my non-carnivore family. They made sandwiches with the eggs, zucchini, and flanken-style beef ribs in the middle, which my husband said looked and tasted amazing.

![Scrambled Eggs with Zucchini and Flanken Style Beef Ribs](/assets/blog/meat-first-how-i-eat-when-i-travel/sandwich.jpeg)
*My family's sandwich with scrambled eggs, zucchini, and flanken-style beef ribs in the middle. I did not eat it but took a photo because it looked so good.*

## Day 6 (June 1, 2025)

* **Breakfast**: 3 boiled eggs, 1 avocado, cream cheese
* **Lunch**: scrambed eggs, pork sausage, bacon egg tarts, cream cheese, butter
* **Dinner**: none (fasted)
* **Snack**: 1 apple

Today is a transit day. I grabbed a few boiled eggs and an avocado from home and paired them with cream cheese at the airport lounge.

At the layover lounge around lunchtime, despite my fear of seed oils, I picked as much carnivore-friendly food as possible: egg bites, salami, swiss cheese, and eggs. For “energy and poop,” I scooped some butter and cream cheese.

![Layover Lounge](/assets/blog/meat-first-how-i-eat-when-i-travel/lounge-eggs.jpeg)
*Food at the layover lounge at the airport: egg bites, salami, swiss cheese, and eggs*

![Butter and Cream Cheese](/assets/blog/meat-first-how-i-eat-when-i-travel/cream-cheese-butter.jpeg)
*Butter and cream cheese*

For dinner, I’ll be on the plane. I plan to skip it, since airplane food isn’t always good.


## Learnings 

1. Regular food does not taste the same when you switch to a carnivore diet. 
2. Clean and healthy food does not need to be fancy or expensive. 
3. You will feel bad after eating a cheat meal.

What I Ate in Australia as a Carnivore

Contents

July 2, 2025

July 3, 2025

Mira

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