FAQ
Frequently Asked Questions
How is The Carnivore Bar different from pemmican?
- Better texture, like a crunchy granola bar made of meat.
- Shelf Stable with a higher quality preservation of nutrients.
- Solid and bar form at room temperature (not soft). And therefore not a mess!
Ultimately we are not sad we are getting this question a lot. Pemmican is great and is a terrific 16th century food. We are trying to modernize and bring the same idea up to date with better processing and care. So you can have ancient nutrition with the convenience of modern life.
What's in each bar?
Beef, tallow, and options including salt, no-salt, and salt + honey. A lot of meat gets condensed into each bar. Each bar contains the equivalent of an 6oz Ribeye steak with 80 percent of the calories from fat and 20 percent of the calories from protein. So basically a steak you can put in your pocket and take with you anywhere. Each bar is slightly more protein than fat by volume, giving the bar a delightful crunch that we've engineered mechanically, without having to add anything chemical or unnatural that might upset our digestion. The weight of each bar is roughly 56 grams, making it approximately 400 calories per bar. Check out the full anatomy of The Carnivore Bar here!
What is the average internal temperature the beef reaches during manufacturing?
The internal temperature we reach during the cooking process is 160°F - 170°F. (71°C - 77°C). 145°F is the minimum temperature required by USDA. We want to have a healthy margin, but we don't want to bake all the vitamins out of the bar either. This high heat also enables us to deliver an exceptional shelf life.
What if my bars are melted?
First and foremost, the bars are still good! Although they WILL be slightly softer in warmer weather, this just means that there are ZERO fillers or preservatives used. The shelf-life of the bars are not affected by temperature as a result of the technology we use to make them. Feel free to throw them in the fridge or enjoy them at room temperature, we promise they're delicious either way!
When do the bars expire?
Although we don't officially have an exact "expiration date" for the bars, we're in the process of assessing their shelf-life in order to have some definite numbers to give out. But, we're attempting to prove 25 years. Like pemmican, Carnivore Bars are naturally shelf stable due to the absence of moisture left in the meat of the finished product, which we test with a water activity meter for each batch. Additionally, to reduce risks of oxidation we use specialized wrappers that don't allow for oxygen or moisture to enter into the product, which would cause food spoilage. Â
Do you ship to my country?
If you are located outside the USA and are a VIP or Carnivore for Life Kickstarter backer OR you have an established relationship with The Carnivore Bar - we will attempt to make every effort to specialty ship your items, but we will not be accepting new international customers because too many of our packages are being returned under the increased scrutiny of COVID-19 and global food shipping.Â
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THOUGHTS ON HARVARD STUDY
The Harvard Carnivore Diet Study, conducted by researchers at Harvard University, surveyed 2,029 individuals adhering to a carnivore diet for at least six months and found that participants reported significant improvements in health with few adverse effects. The study, published in Current Developments in Nutrition, highlighted the positive experiences and high compliance rates of the diet among participants, challenging conventional dietary guidelines.
Read more:Â https://www.doctorkiltz.com/the-harvard-carnivore-diet-study/
SATURATED FATS AND HEALTH
The study published in the Journal of the American College of Cardiology reevaluates the recommendations to limit saturated fatty acid (SFA) intake, finding no substantial evidence that such restrictions reduce cardiovascular disease (CVD) or mortality, and noting protective effects against stroke. It proposes not further limiting SFA-rich foods like whole-fat dairy, dark chocolate, and unprocessed meat, which do not show an increased risk of CVD.
Read more:Â https://www.sciencedirect.com/science/article/pii/S0735109720356874#!
LOW CARB HIGH PROTEIN DIET STUDY
The study, published in the New England Journal of Medicine, assessed the effectiveness of a low-carbohydrate, high-protein, high-fat diet versus a conventional low-calorie, high-carbohydrate, low-fat diet on obesity over a year. It found that the low-carbohydrate diet led to greater initial weight loss and improvements in certain coronary risk factors, but these differences were not significant at the one-year mark. The study highlights the challenges of dietary adherence and suggests that more extensive studies are needed to evaluate the long-term safety and efficacy of such diets.
Read more:Â https://pubmed.ncbi.nlm.nih.gov/12761365/
KETOGENIC MEDITERRANEAN DIET STUDY
The study published in the Nutrition Journal investigated the effects of the "Spanish Ketogenic Mediterranean Diet" (SKMD), which combines elements of the Mediterranean diet with a ketogenic diet, focusing on olive oil, salad, fish, and moderate red wine consumption. The study found significant improvements in weight loss, blood pressure, cholesterol levels, and blood glucose after 12 weeks on this diet among 31 obese participants. These results suggest that the SKMD can be an effective method for weight loss while also promoting a healthier cardiovascular profile. Future studies are recommended to explore long-term effects and comparisons with other diets.
Read more:Â https://nutritionj.biomedcentral.com/articles/10.1186/1475-2891-7-30
KETOGENIC AND DIABETES
The study published in ScienceDirect assesses the therapeutic effect of a ketogenic diet on type 2 diabetes over a three-month period. It reports that a ketogenic diet significantly reduced key physiological markers for diabetes such as Hemoglobin A1c, triglycerides, fasting blood glucose, and body mass index. The study utilized MRI images to track changes in adipose tissue volume, introducing a new parameter called Slope and Offset of Oral Glucose Tolerance Test to enhance the evaluation of the diet's impact on diabetes. The findings suggest that the ketogenic diet may be a beneficial non-pharmacological treatment for type 2 diabetes by improving critical diabetic indicators.
Read more:Â https://www.sciencedirect.com/science/article/pii/S2772566922000179
REDUCTIONS OF SATURATED FATS AND HEART DISEASE. NO CAUSATION.
The study summarized in PubMed's Cochrane Database Systematic Review evaluates the impact of reducing saturated fat intake on cardiovascular disease. It finds that lowering dietary saturated fat and replacing it with polyunsaturated fats reduces cardiovascular events by 17%, although there's less clear evidence of its effect on all-cause and cardiovascular mortality. The review, incorporating results from 15 randomized controlled trials involving approximately 59,000 participants, suggests that replacing saturated fat with polyunsaturated fats is beneficial, whereas replacing it with carbohydrates or proteins is less effective or unclear.
Read more:Â https://pubmed.ncbi.nlm.nih.gov/26068959/
UNPROCESSED RED MEAT DOESN’T CAUSE HEART DISEASE
The study published in Circulation systematically reviews and meta-analyzes the relationship between red and processed meat consumption and the incidence of coronary heart disease (CHD), stroke, and diabetes mellitus. It suggests that processed meat consumption is associated with a higher risk of CHD and diabetes mellitus, while red meat does not show a consistent association with these conditions. The study emphasizes the need for detailed analysis of meat types and their health impacts due to nutritional differences, particularly focusing on the effects of processed meats and their components like sodium and preservatives on cardiovascular and metabolic health.
Read more:Â https://www.ahajournals.org/doi/full/10.1161/CIRCULATIONAHA.109.924977
DISCREPANCIES IN OMEGA-6/OMEGA-3 RATIOS: IMPLICATIONS FOR MODERN CHRONIC DISEASES
The study, published in Biomedicine & Pharmacotherapy, examines the evolutionary aspects of human diets, particularly the imbalance in the omega-6/omega-3 ratio in contemporary Western diets compared to the evolutionary norm. Originally, human diets had a balanced ratio of 1:1, whereas modern Western diets exhibit ratios ranging from 15:1 to 16.7:1. This shift, attributed to changes in food supply and technology over the last 150 years, correlates with increased incidences of chronic diseases such as cardiovascular disease, diabetes, and depression. The study highlights the importance of restoring this dietary balance to mitigate chronic health conditions.
Read more:Â https://www.sciencedirect.com/science/article/abs/pii/S0753332206002435?via%3Dihub
NUTRITIONAL RISKS IN NEWBORNS OF VEGAN MOTHERS: A CASE STUDY
The article from Archives de Pédiatrie reports a case of a 10-month-old infant experiencing failure to thrive, megaloblastic anemia, and delayed psychomotor development due to being exclusively breastfed by a vegan mother. The investigation revealed deficiencies in vitamin B12, K, and D in both the mother and child. Subsequent vitamin supplementation led to significant improvements in the infant's health, emphasizing the critical need for monitoring and preventing nutritional deficiencies in vegan mothers and their breastfed children.
Read more:Â https://pubmed.ncbi.nlm.nih.gov/19748244/