I was zero carb/carnivore for 6 years or so. I had phenomenal results. Clarity in thought, energy out the wazoo, and weight was controlled almost effortlessly. Other benefits included no more pain in arthritic knees and fingers. I had been taking ibuprofen several times daily for pain and glucosamine/chondroitin for joint support. I went carnivore and the pain was gone. I began that road when I was looking into methods of controlling my then husband’s newly diagnosed Type II diabetes. Interestingly he was never on board like I was, though he had so much more at stake. Embarrassed to admit, though, I was one of the fanatical newbies when I first discovered that way of eating. Like I thought everyone should be eating that way. I’ve since come around to a better understanding. Individual nutritional needs require individual tweaking. None of us came down the same nutritional and genetic road to where we are now. Makes no sense to me now to prescribe one diet for everyone.
The last few years I’ve cautiously added in whole foods like some nuts, leafy greens, and low carb veg. My guy now seems to have a need to give me some variety, though I love the simplicity of just meat at every meal. So he prepares it and I eat it. He’s still very supportive and keeps my sides to my liking. Thing is, I love food, but I hate eating. It’s such a bother. And I hate cooking. So the simpler and easier mealtime is, the better for me.
My mistake with regard to lifting was thinking that if all I was eating was animal protein, that it would be enough protein, in general. For me, that was not the case. Once I added in some whey protein and some creatine, I started getting the results I wanted from the effort I was putting in to my workouts. Since I have a decent baseline now, if I eat something and get achy knees or knuckles, I know to stay away from what I ate that caused it.