A Carnivore Journey: How Letting Go of Carbs Opened New Doors

I've been on this meat-focused journey for about six months now, and it’s been such an interesting experience. I’m not following a strict all-beef approach like some do, but I’ve found a balance that works for me—about 80% meat, 20% veggies. Honestly, I feel good. It’s not the all-caps AMAZING transformation some may talk about, but I’m really happy with how my body is responding. My latest bloodwork even showed that my ALT and AST levels have normalized, which is a fantastic sign that my liver is thriving.

There have been so many unexpected shifts along the way. The first? Carbs. I didn’t think I could actually remove them from my diet—after all, I wasn’t snacking on junk constantly, but I did love indulging in rice, sweet potatoes, and the occasional treat. I used to justify it, saying, “I don’t smoke, I rarely drink—what harm could it be?” But now, I’ve let go of them entirely. And to my surprise, I haven’t looked back.

Speaking of letting go, alcohol also fell by the wayside. I had already begun stepping away from it, but now it feels so natural. Social occasions, celebrations—I no longer need a glass of wine to relax or enjoy the moment. It’s a subtle shift, but it’s left me feeling more grounded. I’ll still use a splash for cooking here and there, but that’s about it.

Now, the kitchen—oh, how things have changed! Transitioning to this way of eating meant I had to completely revamp my cooking. I started by diving into YouTube, exploring carnivore recipes, but where I really found my groove was in French cuisine. It’s rich, luxurious, and surprisingly adaptable to this way of living. Living in Japan, I’d love to incorporate more traditional recipes, but so many of them rely on sugar and mirin. So, French cuisine has become my go-to, and it aligns beautifully with my carnivore focus.

And perhaps the biggest shift of all—my environment. I’m planning to leave Tokyo for a more sustainable lifestyle in the countryside. It’s such a contrast from the fast-paced city life, but the allure of learning to hunt, butcher, and serve animal-based foods for my family is pulling me in a new direction. Tokyo has been incredible—so many wonderful restaurants, endless new spots to explore. But as I’ve cut out carbs, it’s become clear that dining out is no longer as appealing. Most restaurants rely on seed oils and carb-heavy dishes, and I’ve found that what I cook at home is so much more nourishing and satisfying.

So, I’m ready to embrace a slower pace. This move to the countryside feels like a new chapter, and there’s so much to learn. I’ll need a car to get around since public transportation is pretty sparse in rural Japan. But first? I need a driver’s license. And before that, I had to get a bike just to get to driving school. It’s a whole new world, but I’m excited to dive in.

Sure, I miss carbs from time to time, but letting them go has opened up so many new possibilities. This shift isn’t just about what’s on my plate—it’s a whole new way of living. And I can’t wait to see where it takes me.