Carnivore

An all-animal-product diet that eliminates all plant foods. Consists primarily of meat, fish, eggs, and limited dairy. An extreme elimination approach.

In this guide8 sections
  1. 01Goal of the plan
  2. 02Who it is for
  3. 03Example meals and foods
  4. 04Foods to limit or adapt
  5. 05Grocery guidance
  6. 06Hydration guidance
  7. 07Flexibility and sustainability
  8. 08Individual nutrition note
Real people preparing food in a kitchen class
Real people preparing food in a kitchen class. Source: https://commons.wikimedia.org/wiki/File:20111019-FNS-RBN-1684_-_Flickr_-_USDAgov.jpg. 20111019-FNS-RBN-1684 - Flickr - USDAgov by U.S. Department of Agriculture, CC BY 2.0 (https://creativecommons.org/licenses/by/2.0). Sourced from Wikimedia Commons.

Goal of the plan

Source best-for note: Autoimmune issues (anecdotal), extreme elimination, simplicity.

Who it is for

The source category is Low Carb, with difficulty marked Hard.

Example meals and foods

The source macro split is 35% protein, 0% carbohydrate, and 65% fat.

Meal timing: 1-3 meals per day, eat to satiety.

  • Beef
  • Pork
  • Poultry
  • Fish & seafood
  • Eggs
  • Bone broth
  • Animal fats
  • Organ meats
  • Limited dairy

Foods to limit or adapt

  • All vegetables
  • All fruits
  • Grains
  • Legumes
  • Nuts & seeds
  • Sugar
  • Processed foods
  • Plant oils

Grocery guidance

Suggested addition

Build a simple list around the foods you already enjoy, then add one or two easy repeatable meals before trying to overhaul everything.

Hydration guidance

Suggested addition

Keep water available through the day and adjust fluids around heat, sweat rate, long runs, and higher-fiber meals.

Flexibility and sustainability

Suggested addition

Very restrictive. Limited long-term research. May cause nutrient deficiencies. Consult a doctor before starting.

Individual nutrition note

Suggested addition

Nutrition advice should be adapted to the individual. Consider medical history, medications, preferences, budget, culture, and support from a qualified clinician or dietitian when needed.