
V
1.7K posts

V
@Hit_the_Books
31 | Healed sore joints, stiffness, fatigue, light sensitivity, and autoimmunity by adopting a low toxin + detox lifestyle. Future apocalyptic warlord.







Raw milk contains 897% more lactoferrin* I think the large increase in lactoferrin intake is one of the main reasons why so many experience health benefits when consuming raw milk over pasteurized milk.
















Latest iron levels after nearly 2 years of carnivore/low Vitamin A (and a ton of steak & beef): Serum Iron: 35.6 µmol/L TIBC: 61.0 µmol/L Transferrin Saturation: 58.4% UIBC: 25.4 µmol/L Uric Acid: 388 µmol/L (high-normal) What it means: Without an actual ferritin level (which measures how much iron is stored in the body), I can’t say for sure, but the transferrin saturation does suggest robust iron levels. Interestingly, a few months ago I just naturally stopped eating steaks and red meat as often. Maybe my body telling me something. I’ve been eating more chicken, turkey, duck, plus consistent beans, rice and quinoa lately. Also, uric acid is at the upper end of normal, possibly due to purine-rich foods. Once I get the ferritin level and run two genetic tests (for HFE markers like C282Y and H63D), I’ll see if this is possibly hereditary hemochromatosis or just the result of eating a ton of steaks for so long. If it’s the steaks, then that’ll be it for my carnivore-leaning ways. I’ll probably just cut out red meat altogether. Bookmark this if you're interested to see how this changes. I'll keep updating here as I progress with my low Vitamin A diet.


