She eats raw, zero carb. Mabye one grapefruit a week, so i would still call that zero carb. She's just going with her body on this one, any time she eats fruit or veg or anything that isnt from a dead animal, she doesnt feel as good as if she had just eaten meat instead. She doesnt crave carbs.
I would have gone along with that, until I had a stroke and did some research, found that when you eat anything that increases blood glucose level, it stays up for
two to three weeks.
For the real benefits of RZC, the blood glucose must be low and stay low.
It seems most people get rapid small gains at the start,
I got a huge gain at the start, because IMO I was not eating anything (evil carbs) that would provoke the heart arrhythmia.
and then the body sets in and spends a few years doing the real repair work inside where you cant see it.
Yes, and I've been wishing that it would hurry up and do it - maybe there's a way - recently some at ZIOH have been air drying (or aging) their meat in the frig, and delfuego found that after doing that to a roast for three weeks, he had the same energy and good feeling that he got years ago from a protein supplement drink (whey). Makes excellent pemmican too.
This is probably pretty much like high meat, which also done in the frig - my point is that you are likely to get a different microbial culture when meat is allowed to dry age at frig temperature.
