Embarking on a dietary transition, especially towards something as unique as the carnivore diet, necessitates a deep dive into the world of health monitoring and understanding the vital signs your body communicates through blood tests. In this comprehensive episode, we explore the top 10 blood tests everyone should consider when transitioning to any diet, with a keen focus on the carnivore diet's specific nuances. From debunking myths around cholesterol and LDL levels to uncovering the significance of fasting insulin, full thyroid panels, and beyond, we unravel the complexities of what these tests mean, their critical importance, and how they can guide you towards optimal health.

Dive into an enlightening discussion where we tackle misconceptions, shed light on underappreciated markers such as folate levels and chronic stress indicators, and offer a fresh perspective on the importance of regular health checks. Whether you're a seasoned diet veteran or curious about the carnivore lifestyle, this episode is packed with invaluable insights, practical advice, and the encouragement to approach your health journey with knowledge and confidence. Join us as we navigate the intricacies of dietary transitions through the lens of blood work, offering a roadmap to not just surviving but thriving on your chosen path.

⏰ Timestamps

00:10 Cholesterol

03:34 Fasting Insulin

04:41 Thyroid

06:19 Iron Studies

07:50 Homocysteine and Folate

09:59 DHEAS and Cortisol

11:10 HbA1c

12:22 Liver Function

13:17 Sex Hormones

14:35 HS-CRP

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Welcome to The Meat Medic Podcast. I'm your host Dr Suresh Khirwadkar. I'm a GP and Lifestyle Physician and I'm a practicing carnivore. I've had great success myself and with patients by following a carnivore diet, and want to spread the word about how to achieve optimal health through diet, nutrition and lifestyle changes.

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Disclaimer

All health advice is general in nature and is not intended to be individualized health advice. Always see your personal doctor if you are concerned about your health

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