Carnivore Diet Experiment with Caitlin Weeks | Podcast #208


Dr. Justin Marchegiani: Hey there it’s Dr.
Justin Marchegiani, welcome back to the podcast I have a awesome guest: Caitlin Weeks who
is grassfedgirl– grassfedgirl.com. Caitlin’s all over Facebook, and Instagram and Twitter,
has also awesome content and recipes, really good info. Caitlin, welcome to today’s podcast,
how you doin’? Caitlin Weeks: Hi Justin, nice to see you,
thanks for having me. Dr. Justin Marchegiani: Good to see you too!
And you are part of the uh– the thyroid summit which will be airing in the next few
months so make sure anyone who’s– wants to get more Caitlin’s story around thyroid
health– thyroidresetsummit.com, make sure you subscribe. So you messaged me a few months
ago, you are like, “Hey I’m starting this carnivore diet thing and– I’m getting
some pretty good results and like to share with your listeners”. So I was like, “This
is awesome” because I’ve been seeing lots of stuff online about the carnivore diet,
I’ve heard some really good things about it. And I really wanna get someone on who’s
actually doing it full-bore. I think you’re month 3 right now. Uhm– so– what– what
first kind of wanted you to m– made you wanna jump on to this experiment? Just–
j– are you j– just curious? How did that go? Caitlin Weeks: Well uhm– back whe– whe–
when I got hashimoto’s uhm– my thyroid and everything was messed up and [laughs]–
and my digestion was always a– a mess and uhm– my uh– energy was a problem and uh–
so I just– you know, kind of been doing paleo, and keto and– it’s all been helping
and I’ve been getting better and– uhm– all my labs are good and everything is uh–
going better and better but uhm– so my digestion was pretty uh– slow, and not so very common
symptom of hashimoto’s and– so I was working with the health coach and I– if you don’t
know ___[01:44], I mean, I know you know her but [laughs] a lot of people might don’t
know– Dr. Justin Marchegiani: Uh-huh. Caitlin Weeks: Uhh– that it’s ___[01:51]
and she’s a really– an expert on basically everything having to do with– uh– how
the [laughs]– you know, thyroid and– uhm– you know and thyroids im– important hormones
so she knows a lot about all that kind of stuff and she just kept telling me to do it
and I was like, “Ughh!”, I don’t– I don’t wanna hear that you know uhm–
because it’s like, ketos for being extreme in of itself and then– I mean, compared
to the certain American diet, and then when you uhm– you say– or you can’t have
any chocolate or any uh– you know peanut butter or any– anything, you know. And so,
I just goes like, “I don’t wanna hear that! I don’t wanna hear that!”. And then
it was funny by the same time my sister was starting to do carnivore and I was like, “what?”,
and like she had two babies in a row and the second one sh– she basically just never
lost the weight of her first one and then she just got pregnant again with the second
one. So, she never could re– really lose the baby weight, and then– the second time
she lost 20 pounds, I mean, almost overnight. And I was like, “What is happening?”,
like, you didn’t– Dr. Justin Marchegiani: Uh-huh. Caitlin Weeks: And I know she didn’t work
out or anything like that. So, I was like, uhm– I mean not that I even believe in that,
really, because, I know that exercise doesn’t really cause weight lose especially in hormonally
challenged women. Dr. Justin Marchegiani: Uh-huh, uh-huh. Caitlin Weeks: [Laughs] So– uhm– anyway,
so she had the– the 20 pounds off and I’m– you know, we’re kind of the same, it’s
hard for us to lose weight. And uhm– again, I uhm– so– so I told her, well– what–
I didn’t wanna hear from her either. I was like, “Great! I’m glad it’s working
from you– for you, but I don’t really wanna hear about it really, like [laughs]”.
I mean, maybe I asked her a little bit but I was just like, “I’m not doing that,
that’s crazy.” I love my vegetables, I love my– my brash in my soups and– you
know, I’m– big gru– ___[03:54] fan and I love my– sauerkraut, and I love my Brussel
sprouts– Dr. Justin Marchegiani: With your all kind
of very good like low-sugar type of vegetables anyway, they’re very non-starchy anyway. Caitlin Weeks: Mm-hmm– Dr. Justin Marchegiani: Yeah. Caitlin Weeks: –and I love chocolate–
I make huge like chocoholic. So, I mean, of course lo– no sugar or a very low sugar.
Uhm– but I was just like, I don’t wanna hear any of that, like I love my stuff, and
I don’t wanna change you know? [laughs] Dr. Justin Marchegiani: Right, right. Caitlin Weeks: She says– slowly with these
two like in my ear, I was like, alright, well I’m gonna be home for like 3 months so I’ll
try it. And– well– well first s– there’s no way I was gonna give her 3 months, I was
just gonna do for 30 days, ___[04:34] said, dear for 30 days, I was like, “Aaah? Okay,
I guess”. So I started and– the– the one thing that kind of got me was like, “You
can eat all you want”. Dr. Justin Marchegiani: Yeah. Caitlin Weeks: And I was like, alright. I
mean, because I hate being hungry. Dr. Justin Marchegiani: Mm-hmm– Caitlin Weeks: And I don’t like m– I don’t
like counting, I don’t like macros, I don’t like any of that crap. So– uhm– I was
like, if I don’t have to count anything, and I could eat until I’m really– until
I’m full, you know, or– really full [laughs]. And there was like, “Okay, I’ll try it”. Dr. Justin Marchegiani: Now you’re already
coming from like kind of a keto paleo template, right? So you are already doing like most
of your carbs were primarily veggies, anyway, you ate good fats like, I think you did grass
with butter, and coconut, and all that. You are pretty good with all those good fats,
right? Caitlin Weeks: Yeah, I mean, I’ve done–
done that for– since 2009. I’ve been kind of paleo-ish, you know, I w– and keto too
because I was always eating kind of low carb because I knew uhm– I didn’t really tolerate
a lot of sugars and all that maple syrup and coconut sugar and all stuff fu– I’d never
really agreed with meat so I try to keep my fruits down to like berries and stuff like
that. So, uhm– I was always kind of low carb anyway, uhm– Dr. Justin Marchegiani: Your carbs are primarily
around what, like 30 or 50 or so, net carbs like free-carnivore, right? Caitlin Weeks: Yeah, yeah. So, I mean, I thought–
’cause I have done keto so many times and, in like, done it really strict and try to– Dr. Justin Marchegiani: Uh-huh. Caitlin Weeks: 20 carbs and– and– so I
thought well I’m not– am I getting yet the keto flu sign? Because I never got it
before. Because I would think I w– I was already– kind of low carb anyway, so– Dr. Justin Marchegiani: Right, right. Caitlin Weeks: This time, whoa! I got it [laughs].
It was bad like, ugh– I had never really had to worry about electrolytes and stuff
before but this time it was like– I was feeling like I was gonna pass out if I didn’t
have that salt, and I would keep like a little little thing of like Redmond salt with me– Dr. Justin Marchegiani: Yes. Caitlin Weeks: –all the time. Dr. Justin Marchegiani: Yes. Caitlin Weeks: And I have to dump it like
on my tongue, I mean it was really-really bad like– and I still get that way sometimes
like I still have to– like I’ll get this like, elbow pain and then oh no, like, okay,
I need my salt and– Dr. Justin Marchegiani: Wow. Caitlin Weeks: I’ll just stick– like,
I’ll just wet my finger and stick it in the salt– Dr. Justin Marchegiani: Yeah. Caitlin Weeks: –and just like lick it because,
I don’t like drinking. Some people make those like electrolyte drinks and stuff, but–
ugh! I cannot drink. If it’s in a big salt in a big water, I can’t drink that like
it’s so gross. So– Dr. Justin Marchegiani: I wake up every morning
with this, I do like an 8 ounce or like 4 ounces of water and I just put the whole bottom
a bunch of Redmond’s free sea salt and I just shoot it down real fast. I love Redmonds.
It’s just one of the best salts there is. Caitlin Weeks: I mean, I just preferred all
my time, if I know I had to drink this big thing, I’m like, ugh! Dr. Justin Marchegiani: Yeah, I can’t do
a bit that, you gotta do like an ah– a shot but yeah, you the– that way it works good.
And then I’m just curious, can you kinda like walk the listeners so like right now,
kind of a day in the life. What is breakfast, lunch and dinner look like for you? And then,
did you have to cut a lot of the other fats out like coconut oil or grassfed butter, how
did you navigate the extra fats that you may have added into? Caitlin Weeks: Uhm– well– [sighs] too
many questions at once. So the no– normal day of food is this– Dr. Justin Marchegiani:Yes. Caitlin Weeks: –like– I mean, no really’s
not that different because most people really likes their breakfast so you can eat eggs– Dr. Justin Marchegiani: Yeah. Caitlin Weeks: And– Dr. Justin Marchegiani: Yeah. Caitlin Weeks: Uhm– I mean, bacon. I don’t
really do bacon but, the ba– you could do that. I would make sure there was no sugar
for your bacon probably. Dr. Justin Marchegiani:Yeah. Caitlin Weeks: Uhm– Dr. Justin Marchegiani: like the pig or ___[08:12]
or something? Caitlin Weeks: Yeah, and then– uh– I eat
Kerrygold butter and– Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: You can do ge– I mean you
can do completely dairy-free. Uh– I haven’t noticed a big difference either way but–
uhm– you could do that, and you could use beef tallow, something– you want an animal-based
fat. So you wanna not– you don’t want– you wanna limit your plans as much as possible.
So you kinda have to think about that like, you can’t throw that thing– you have–
can’t use the coconut oil all the time. I mean, like if– if you have a little bit
of olive oil, a little bit of coconut oil, like if it’s in the pan or something like–
uhm– sometimes I reuse pans [laughs], it’s almost like– like it’s already ___[08:52]
or whatever [laughs], you know. But like– or if you go to the restaurant, you’re–
I mean, I’m not gonna be like– Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: –“Oh, you have to cook
my food and beef tallow”. You know, that– it’s the same kind of thing is. You know,
when you’re eating out you can’t be as picky but– uhm– anyway, so, normal day
and food– so if you drink– I drink coffee, some people say no coffee at all. But to me,
I just couldn’t do that so– uhm– they just drink water and beef and salt like, that’s
like the highest uh– uhm– tier– Dr. Justin Marchegiani: Of carnivore. Caitlin Weeks: Of carn– Dr. Justin Marchegiani: Water, beef and salt. Caitlin Weeks: Right. And– and– and just,
you know, meat fats. Dr. Justin Marchegiani: So– so if it’s
like a beef broth or a chicken broth, that’s okay? Caitlin Weeks: I mean, yeah, some people ___[09:36]
at all. That mean there’s– I think there’s kind of like levels. And I’d say I’m probably
in the middle of– Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: –or uhm maybe on the most
lenient level, even though it’s super strict, uhm– it– so then for lunch it’s just,
like, I bought a huge thing of the butcher box ribeyes and so I’ll just heat up one
of those and, you know, cook ’em on the stove and, uhm– but you can also, like I’m
finding it easier to skip meals here and there, or like– if you don’t eat your– your–
your lu– your breakfast ’till 11:00, then, you know, and then you eat– and now it’s
getting dark so early, you’re eating at 5:00. Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: Sounds like you need 11:00
and 5:00, I mean you’re gonna be– that’s it, you know. So– or– uhm– 10:00 and
6:00 or– you know, something like that, it’s just– it’s a lot easier to skip
meals because if you’re eating a lot, then you don’t have to– eat every 4 hours,
you know. Uhm– so–, yes stake, and then, maybe, like a ham or– maybe like a half
a pound or even a pound of brown beef, add another meal, I mean that’s a really cheap
way to– uhm– you know, you can get a grass-fed beef with all the– 4-4.50, you know, per
pounds so– uhm– we couldn’t– sometimes I’ll eat the whole package, you know and–
and you just– a– make anything ___[11:00], I mean, just– like that. I mean it’s super
simple. And uhm– and– it’s like right away I love the simplicity, you don’t have
to clean up as much, you don’t have as much– all these different, you know pans, and different
things to clean up, and you don’t have to buy as much as– seems like it’d be more
expensive but, when you– vegetables are actually really expensive. So– [laughs]
uhm– Dr. Justin Marchegiani: I know, right? And
this is a big shift from you because your first cookbook was on the paleo mediterranean
diet. So, everyone listening, we’ll put the links for that book below but, paleo mediterranean
has a lot of other types of vegetables, other types of recipes so, it must have been an
interesting transition for you like having to make more elaborate meals to now having
very simple things like, hey, grow up a ribeye, like– Caitlin Weeks: Yup. Dr. Justin Marchegiani: Hey here’s some
eggs like just very simple. Uh what was that transition like for you, kinda make– make
it everything easier? Caitlin Weeks: It’s just– I mean it’s
just so simple, I don’t know, and you seem just kind of doub– you– but you eat more.
So, whatever you would eat with vegetables, you would like eat– you would eat double
the meat than you’d normally eat. Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: You know what I mean? Because
everyone– Dr. Justin Marchegiani: And I’ve been worried
about kidney stress or any of these things. People say, “Oh, too much animal protein”,
are you worried about that? Caitlin Weeks: Ugh– I really wasn’t uhm–
I did take a thyroid test uh– right after the first 30 days, uhm– and my antibodies
dropped 30 points. And I– I really don’t have that many anyway so it’s like– now
they’re like a– 60 I think, and they were at a hundred– some so. Something like that.
I was just surprised to see that drop because– and then that was kind of like a motivator
like after 30 days, I was like, oh well, if my body is liking this, then– great, you
know. I– if it went up or so, I would be scared, you know. Dr. Justin Marchegiani: So how did your thyroid
numbers look? Did you– what did that post look like? Like T-4, TSH, T-3? Caitlin Weeks: [Sighs] Uhm– Dr. Justin Marchegiani: Did it go up, or at
least stay the same? Caitlin Weeks: Yeah it was about the same
and– Dr. Justin Marchegiani: Drop or anything? Caitlin Weeks: No, I mean, I don’t think
it was– I mean I showed ’em to my– I have a holistic doctor here. Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: And– I didn’t even tell
them, you know, that I was doing carnivore but, they were like, “Oh it’s fine”,
you know, you’re– [laughs], you’re fine [laughs]– looks fine and– it was no significant
change, you know. And uhm– Dr. Justin Marchegiani: You’re probably
taking Armor, right? Caitlin Weeks: Huh? Dr. Justin Marchegiani: You’re taking Armor? Caitlin Weeks: I take– Dr. Justin Marchegiani: NP? Caitlin Weeks: Yeah, I– I think it’s NP
thyroid. Dr. Justin Marchegiani: NP and there’s Nature
Throid they kind of easily get confused. Caitlin Weeks: Uh– it’s not– it’s
not Nature Throid ’cause I take Nature Throid before, and I take NP, uhm– Dr. Justin Marchegiani: That’s the big one
that everyone’s going through right now it’s kind of a shortage with some of the
others. Caitlin Weeks: It’s a– ___[13:51] Dr. Justin Marchegiani: Yeah– ___[13:53].
Yup, that’s correct. Alright, good. So, you’re on that and then you really noticed
any major drops. That’s kind of a thing with a lot of people, you know, going keto,
which, uhm– you know, imagine you’re– you’re still in ketosis, so I mean even
though you’re carnivore, technically you’re still keto, right? Caitlin Weeks: I mean I’ve taken my ketones
I’m not a– I mean, I’ve taken my ketos a lot with the– the keto module, Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: And uh– when I do regular
keto, I’m not a big– you know, shower of ketones [laughs], uhm– but I can always
tell ’cause breath is terrible and– you know, it’s [crosstalk], everything. Uhm–
but– thi– with this, it’s the same way, I can tell because sometimes my breath is
terrible and, you know my body smells funny, and– Dr. Justin Marchegiani:Yeah. Caitlin Weeks: Everything smells funny you
know, but uhm– but I don’t register high ketones at all like, I mean, it’s like .2,
.4– Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: It doesn’t really matter
the types– I’m taking them all different times a day and– but– I’m just like,
I’m not gonna worry about it because– Dr. Justin Marchegiani: Yeah. Caitlin Weeks: I think it’s– I am– I
can feel it, you know. Dr. Justin Marchegiani: Yeah, you’re probably
just burning a lot of it up too, maybe freezing it for fuel. Caitlin Weeks: And uh– uh– and you ask
about the kidney stones, no I’m not worried about that, I mean, I think that– I think
I would feel– ’cause I’m very sensitive and my energy’s very– if I was feeling
bad then I would know. Yeah, right away. Dr. Justin Marchegiani: And I asked you that
question ’cause a lot of people– it’s kind of a common myth out there in the natural
health world, “Oh, too much meat will cause kidney issues”, well here’s the deal,
if you have s– strain kidneys or kidney disease already, then higher amounts of protein
may be an issue ’cause the filtrations are already impaired. But if your kidneys aren’t
impaired, no, protein won’t be a– won’t be a problem. There’s no research actually
to prove that. Caitlin Weeks: My kidney don’t already have
the disease. Dr. Justin Marchegiani: Yeah. And then here’s
the thing, most people that have kidney disease, it’s typically from high blood sugar– Caitlin Weeks: That’s from diabetes. Dr. Justin Marchegiani: Diabetes, yeah–
8– 80% of people that need kidney transplant, it’s from actual diabetes, so– it’s
the– they are kind of confusing the macronutrients there. It’s really the– the refined sugar
and the excess carbs. So, good I wanted to highlight that. And uhm– it’s interesting
though, you said the elbow, you get elbow joint pain? And then the minerals really help
that. Can you elaborate on that? Caitlin Weeks: [Sighs] I mean, I just want
signal, I get from my– Dr. Justin Marchegiani: Any other face twitching
or spasms at all? Caitlin Weeks: I feel kind of like up here
kind of– yeah– just kind of soreness uhm– Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: In my back and stuff. Uhm but–
I mean, when I was first starting with more like, lightheadedness like I– I need to– Dr. Justin Marchegiani: Yeah. Caitlin Weeks: –have something right now
and– and one thing that I didn’t say but– I drink– I made a bone broth especially
when I started– every day I would drink like 2 or 3 big cups of it, because I make
it in my instant pot, you know, I just uhm– strain it off, and then just drink it and
I put a– and that’s a way to put a lot of salts. You have to really put a lot of
salts in that, because– I mean, that’s a savory food anyway so it’s just like really
easy to put a lot of salts in it— Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: And– that was an easy way
for me to get a lot of salt. And then of course I have a little salt in my– in my meats
and stuff but that’s usually not enough, and I think people can quit before– because
they may not feel well and they’re not using enough salt, that’s a big mistake. And,
they’re gonna blame, you know, they’re gonna blame carnivore when it’s really not–
that’s not what’s wrong, you know, it’s a– they’re not having enough salt [laughs]. Dr. Justin Marchegiani: And then when you’re
picking the cuts of meat uh– can you talk about the cuts? It sounds like you’re tryin’
to choose like fattier cuts. I could– I could picture people really getting in the
trouble in a carnivore diet, really just choosing leaner cuts of meat. What’s your thoughts
on that? Caitlin Weeks: Well– I mean that even happens
to me now like, yesterday I ate like some dark meat chicken which you’d think would
be okay, and it was like a whole– like a pieces of a whole chicken. Uhm– I ate like
a wing– something, but, a– after dinner I was like, that’s not– I– I didn’t
get enough fat like I could feel it. Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: And then I went back and I
made some like scrambled eggs with a bunch of butter in it, and then I was– then I
felt fine, you know. So, uhm yeah, people really have to get the fattier cuts and–
uhm– cook them in fat and– I mean like chicken wings are one of my favorite foods
because they have so meat– much fat on them, and uhm– and ground beef is– you really
wanna get like an 80, 20. I know char– uh– US Wellness are 75, 25? Uhm– and so if you
wanna order from US Wellness you can put your– your link for that, uhm– Dr. Justin Marchegiani: Yeah 55, 45 [crosstalk]. Caitlin Weeks: They won’t ___[18:51], they
have a 75, 25 which is not found in grocery stores so– uhm– when I found even from
grassfed farmers like if they said it’s– uh lot of them sell 90, 10, it’s like gross,
you know? I don’t want that– Dr. Justin Marchegiani: Me too– Caitlin Weeks: And– Dr. Justin Marchegiani: Yeah. Caitlin Weeks: –you want at least like an
85, 15 with the ground beef. Uhm– and you can add some butter in it or add some extra
fat to it when you’re cooking it. Uhm– if you just– if you don’t do that, you’re
not gonna feel good at all. I got [laughs] it’s just– ___[19:27] you’re not gonna–
I mean you can do roast and– uhm– but you know, you do all the fat on it. Dr. Justin Marchegiani: Yeah what’s your
experience with, like ’cause now you’re missing some other fermented food. I’m just
curious, are you concerned about, “Oh, I’m not getting the sauerkraut or the fermented
cod liver o– oh I guess you could do a fermented cod liver oil. But like, hey I’m not doing
all the sauerkraut or maybe the kombucha. Are you concerned about the fermented side
of the feint there? Caitlin Weeks: Well I did uh– I just did
a– a Genova stool test. Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: Uhm– it’s like GI effects
I guess it’s from. And they– the– right up– it was funny ’cause– and I’ve
been doing carnivore maybe 2 months then. And she was– one of her comment was like,
“This is one of the best, like microbiomes I’ve ever seen”. I was like, “What?”
[laughs] like– in at– I mean– this was like my holistic doctor. I didn’t tell them
that I was doing carnivore because I thought they would tell me not to so I was like didn’t
tell them, but [laughs]. Dr. Justin Marchegiani: [laughs] Caitlin Weeks: I was surprised because you’d
think you did nothing but meat, you would have like, you’d be deficient in some strains
or something like that, so– I mean, I don’t mess the actual food– it’s funny you don’t
mess– you’d think– Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: –you’d crave this– Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: –or crave that but you’re
so full all the time, you’re just, like you don’t even think about it. Dr. Justin Marchegiani: Are you tryin’ to
do at least two meals a day or so? Two to three, is that kind of where you fall? Caitlin Weeks: I’ve given– I’m gonna
have 2 big like a lunch, a big– uhm– ’cause I can’t really so show a person so wha–
and especially over holidays you have these big things coming up, and always have lunch
with people and so it’s like if I know I’m going out to lunch, then I’ll have a small
breakfast, or if I– like if I’m going to lunch at early, then I’ll– I won’t
eat breakfast, you know, I’ll just have coffee or something. But then if I go– but
if– it just depends on the day, so– Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: –it has become a lot easier
to skip a meal if I didn’t feel hungry. And sometimes you’re just not hungry at
all and you’re just like, “Whatever” ___[21:32]. Dr. Justin Marchegiani: Have you ever get
a low blood sugar symptoms at all, kind of feeling shaky or kinda that– that– that
jitteriness at all? Caitlin Weeks: Uhm– sometimes you– I mean,
if you wait– really wait too long you’ll get– Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: –you know, too hungry but– Dr. Justin Marchegiani: 8 hours, 7 hours,
is that kind of where that cut 6? What’s that cut off for you? Caitlin Weeks: Uhm– it doesn’t really
happen during the day. But like let’s say I woke up, and– like, I was gonna ugh–
uh– like there was a lunch with s– st– like I didn’t eat breakfast and then lunch
came on too late, you know, like you’re waiting around for lunch and it’s like–
you know, 1, 2, like if you skip breakfast– and so it’s been overnight and then all
morning, then maybe you could be like, “Aaah, you need to eat something”, you know. But
that probably— Dr. Justin Marchegiani: Yes. Caitlin Weeks: –be the only time– Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: –because during the day,
it’s just not– because if you ate lunch, you’re not gonna be passing out before dinner.
No way, you know? [giggles] Dr. Justin Marchegiani: Exactly. So that’s
really cool that you had the stool test on this so you might go by and still look good,
so– the whole idea that you had to get all these extra carbs or resistance starch in
there, didn’t seem to– to make too much of a difference though with you. Caitlin Weeks: No, I mean, she– sh– I
was surpri– I wish I had like recorded exactly what she said. She was just like, “This
___[22:51] best one’s I’ve ever seen”, and I was like, “Oh my gosh”, uhm– and
then– I get– I’m going to do next Monday, I’m doing this food allergy test so I’m
happy she doesn’t say it’s a– red meat or ground beef sensitivity [laughs]. Dr. Justin Marchegiani: I know, right? That’s
the only concerning part it’s like, you’re eating a lot of that. Now, could you rotate
between like, you know, fish fowl, pork, lamb, beef, like could you use be more like to have
more of that variety in there as long as there’s animal it’s okay, right? Caitlin Weeks: You can. I mean, some people
like, if you follow like Jordan Peterson and Mikhaila Peterson they’re like– Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: –kind of well-known in the
carnivore, I mean, uhm– they eat like just beef, water and salts, you know. Or sometimes– Dr. Justin Marchegiani: Did she had severe
autoimmunity that affected her– her joints. I know, we uhm– someone in the chat is asking
about that ’cause I see people that have severe ulcerative colitis, it’s autoimmune
stuff. They’re really benefit by just cutting out all vegetable matter. It’s like something
to do– maybe could be a lactin thing, or an anti-nutrient thing, but I find that people
really benefit, especially severe autoimmune people like– like Mikhaila for instance. Caitlin Weeks: Yeah, I mean I think that–
if I hadn’t have done all the things I’ve already done, you know, I wouldn’t be as
healthy as I am now, uhm– like if I had continued to eat a certain American diet when
I got hashimotos, but for me that was a wakeup call and I changed to try to dramatically
uhm– yeah, and that helped so much. So, you know, I guess everybody is different in
how they’re disease progresses and presents itself, I mean, she was 6 and she was a little
kid and– you know, maybe I was too in a way but it wasn’t, you know, so– wasn’t
crippling or anything like that was just like– those little signals like, oh you have a–
you know, ear infections and urinary tract infections and, that kind of stuff that kids
get, you know. Dr. Justin Marchegiani: Exactly and– uh–
how did it affect like kind of bowel motility– you noticed any shifts or changes there or
did everything kind of stay status quo on the motility side? Caitlin Weeks: Uhm– I mean. that’s kind
of what I’m doing on the ___[25:00], still kind of the same, haven’t seen a lot of–
uhm– well, as far this– the– the slow motility is still the kind of the same, but,
one thing that is really different and is– would speak to the– the vegetables, uhm
is the– the bloating is so much less. It’s just like– Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: –you don’t have this big
up and down on the– the bloating uhm– most women, maybe men aren’t as– as aware
of it but women are always complaining about this big bloating up and down depending on
what they ate or how much they ate or uhm– so it’s like, you just don’t have that
at all, and that’s really nice. And I think that speaks to– the how hard it is to digest
vegetables and– I mean, I– I– I always think of things in ancestral perspective.
It’s like, if we were hunter gatherers, would we even had access to these vegetables
that we– what we see now, you know? Dr. Justin Marchegiani: Maybe harder. It definitely
maybe harder to get access to all of them for sure– Caitlin Weeks: I mean maybe we were– had
some foraged greens or something like that. Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: But when do we have had a cauliflower
like this big and, you know, ate the whole thing and– in cauliflower mass, you know– Dr. Justin Marchegiani: Yeah. Caitlin Weeks: –a bunch of water on it,
you know what I mean, I just wonder, that– those kind of vegetables, I mean they kind
of seem like agricultural products as well, you know. Because– Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: –its huge vegetables are–
I mean if we didn’t grow things, we wouldn’t have– and you know, the hybridization of
more things, like– Dr. Justin Marchegiani: Yeah. Caitlin Weeks: You know, a b–blue berry
would be like this big, and now they’re like [laughs]– Dr. Justin Marchegiani: Yeah. Exactly. And
maybe more– little more tar for sure. Caitlin Weeks: Yeah. Dr. Justin Marchegiani: Wouldn’t we take
on like a lot of the antioxidants, the polyphenols that we find in like a lot of our vegetables
and plant matter. You know, we’re not quite getting those. Do you worry that, “Hey,
maybe we’re not gonna get enough of that”, or are you saying, well hey, you know, maybe,
we’re getting some of them f– because the animals that we’re– we’re– p–
the meat approach thing is more grass-fed, more pasture-raised, or some of that’s,
maybe a path thing through the meat. And then also– Caitlin Weeks: I tried that– that wasn’t–
nutrition-full, I tried to say that in one of my answers [laughs], and she did not like
that. [laughs] Dr. Justin Marchegiani: So what’s your opinion
on that? ‘Cause I mean, there is lot of ox– the antioxidants and compounds that
we don’t necessarily know about, you know, in plants that are beneficial but, I mean,
if you’re– it– it’s also, there’s meat, but there’s also organ meat too, so–
do you– are you tryna get any extra organ meats in there, what’s your thoughts on–
on this and some of those antioxidant compounds? Caitlin Weeks: Well, I feel like, uh– a
lot of– one thing that’s– uh– when we talk about antioxidants it’s like–
we have to have all these antioxidants because what we’re eating is– is oxidized, you
know, so we have to– so it’s like, if you’re not eating a bunch of stuff that
you need all these antioxidants for, then maybe you don’t need– of course it comes
from your environmental as well but, uhm– I mean one of the big things– and I’m
not totally sure about all the antioxidants but, one of the things is– is Vitamin-C,
you know, that– the standard American diet because it uses up so much Vitamin-C. And
we actually don’t need as much if we’re not eating a standard American diet. Dr. Justin Marchegiani: The oxidative stress
on the food requires us to need more antioxidants. So the whole idea is ’cause we’re– we’re
decreasing some of that oxidative stress from the anti-nutrients in the plants. We– we
don’t necessarily need as much on the animal side that’s one theory, right? Caitlin Weeks: Yeah, and I mean it seems to
be working for me so far, so– I mean it– and– like you said, if I start to feel bad,
I mean I’m the first one to break out the broccoli, I mean, so– Dr. Justin Marchegiani: Do you think we get
any of those antioxidants though like, you know for cows eating grass all day long to
make that meat, do you think we’re getting some of those antioxidants from the grass?
Right, the cows kind of uhm– eating, and ruminating, do you think some of that passes
down into the meat? Caitlin Weeks: [Sniffs] Uhm– maybe not in
the same form but I think we’re getting you know, the Omega-3’s that– Dr. Justin Marchegiani: Uh-huh. Caitlin Weeks: –that we’re missing out
on from grain-fed beef, and also uh– [crosstalk] is a huge antioxidant, and people don’t
give enough credit as well– Dr. Justin Marchegiani: Yeah, cholesterols
and antioxidant, that is true. And then what about organ meats, how do you kinda plug in
organ meats in this kind of a template? Caitlin Weeks: Uhm– well I mean, an easy
way for people they if don’t like uh– the uhm– it’s– it’d be liver pills,
like uhm I know vital protein cells and uhm– uhm– they’re pure– Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks:–and it’s got the– there’s–
there’s several companies that sell grassfed uhm– beef– or liver pills uhm– I like
liver so it’s not really been a problem for me to– like a lot of times I’ll buy
whole chickens, and then we’ll get inside, I’ll just bake that, get inside ’till
the chicken next to the chicken, you know, and so you’ll have the liver in there and
you have– uhm– the heart, so I’ll just– I’ll just uh– eat those while I’m like
cooking you know, ’cause uh– they cook faster than the– the other stuff. Dr. Justin Marchegiani: Yeah. Caitlin Weeks: So, I’ll just eat those real
quick. And you might had some ___[30:27] liver too so– uhm– ___[30:30] some marinade–
if you marinade uhm beef liver for example in uhm– vinegar, and in like s– paprika,
and– uhm– ___[30:40] uh– then– it takes off that livery taste away and just
marinade for like 30 minutes and then grill it up and that’s really– it really tastes
good if you grill it. Uhm so– that’s one of my favorite ways to eat it. Dr. Justin Marchegiani: That’s good, excellent.
And then what about salt and pepper and all of those types of spices, I mean, can you
only do the Redmond’s real salts, or can you do any of other spices like that, or garlic
powder onions? What about those? Caitlin Weeks: I think that it just depends,
I think you– your– I think the more you m– keep it simple the more dramatic results
you’re gonna have. But, you know I think there’s an emotional component too, I mean,
if you feel like really sad, you’re depressed that you’re not getting any of that stuff.
Uhm– I know– and also the autoimmune components, so– I mean this is the– the other autoimmune
diet, so if you– uhm– haven’t done that before– ’cause I have done it before and
I didn’t see any big changes with– with the taking appropriate or taking the– uhm
the peppers and [coughs] that kind of thing, so– if you haven’t ever done that then
this is your great opportunity to– to take those night shade uhm spices out and see if
that helps you. But if you’ve done it and you just want your– your paprikan stuff,
I mean I’ve– I tried keep it to a minimum. Just don’t eat, you know, every day with
something but– you know primarily use like salt and pepper and then, you know every once
in a while, if you wanna have some chicken wings or something like that but, really I’ve
been more worried about all the sauces ’cause they have sugars and things. Dr. Justin Marchegiani: Yup. Caitlin Weeks: Uhm so– like I don’t do
a lot of sausage and uhm that kind of thing ’cause that’s gonna be adding carbs I
didn’t– especially if you don’t use really clean sauces like Primal Kitchen or
something like that, it’s gonna be adding a lot of weird ingredients to your meats,
so– uhm– definitely be careful with that. Dr. Justin Marchegiani: Totally makes sense.
Alright before we wrap up here Caitlin, is there anything else you kind of want to add
to the listeners here or share to the listeners that was impactful on your carnivore journey.
Things that you did, things that were huge, things that were impactful, things that we
shouldn’t do. Anything else you wanna highlight? Caitlin Weeks: Uhm– I mean, I’ll just
say if you’re interested or you feel like you’ve tried everything else and that–
then– this might be the missing piece ___[33:16] I mean, it’s really helped me have some
great foods because I have done everything else and I felt like I was, hit my head against
the walls so this was a really uhm– big breakthrough for me because it helped with
my uhm– weight loss and my– uhm– it’s– it’s still starting to help with my digestion
and bloating and that kind of thing, so I feel like if you– if you feel like you’ve
done everything else, this is really a great stuff to kind of uhm– just go to that next
level and feel your best so– I mean just try it and make sure you have lot of salts
and uhm– you know make sure you’re not trying ot be on diet. You wanna really eat
more than you think that you should because I think for women especially, they’re always
like, “Oh, I’m just gonna have this little like 4 ounce piece of meat and it’s like–
that’s not gonna cut it on carnivore, you gotta really eat, and you gotta eat more fat
and more meat than you think you should– Dr. Justin Marchegiani: Mm-hmm. Caitlin Weeks: –so— Dr. Justin Marchegiani: Mm-hmm– mm-hmm totally
makes sense. Well thank you so much Caitlin. Again, Caitlin’s website is grassfedgirl.com,
lots of great options there, like for information guide and recipes as well. Caitlin, thank
you so much for being a part of the podcast and look forward to chat with you soon. You
take care. Caitlin Weeks: Thanks for having me. Have
a great day, bye! Dr. Justin Marchegiani: You too! Bye.

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Reader Comments

  1. soupper soulger

    I am curious on what her blood type is? I bet she is "O'…….O's make really good stomach acid and would typically burn through mammalian muscle meat with ease, but on a side note, O's can experience thyroid issues. Blood type A's on the other hand make poor stomach acid when it comes to breaking down red meat. Blood type A's do much better when they incorporate some healthy carbs into their diet regiment and perhaps supplement with Betaine HCL to help increase stomach acid when consuming red meat. Persons on a carnivore diet should ensure they consume plenty of bone broth for its Glycine content which in turn will help counter act all that Methionine in the muscle meat portion of the animal.

  2. Rachel Mosley

    She sounds like she can't think. And when she said she hates counting macros and micros made me feel like she is just ditching everything she did before this! Does she always sound like this or is it the restriction?

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