Dear Friends,
The Carnivore Diet is one of the most controversial diets out there. Just meat, eggs, and animal products—no fruits, no vegetables, no grains. Zero fiber.
Some claim it's the cure for everything, while others warn it's a ticking time bomb for your health.
But what does the science say?
Until now, we haven’t had clear microbiome data to show what this diet actually does to the gut…
In my latest YouTube video, I reveal objective stool microbiome results from two patients who followed a strict Carnivore Diet—and had two radically different outcomes.
One struggled with methane SIBO (IMO).
The other had a recent diagnosis of ulcerative colitis.
Same diet. Two completely different gut responses.
This is one of the first videos on YouTube to showcase real-world microbiome testing from Carnivore Diet patients—packed with vivid illustrations, functional medicine insights, and key clinical takeaways.
It's a groundbreaking look at the nuances of Carnivore: the short-term wins, the hidden risks, and how it affects gut diversity, inflammation, and postbiotic production like butyrate.
Whether you’re Carnivore-curious or cautiously skeptical, this is a video you won’t want to miss.
Our community is filled with thoughtful, inspiring people committed to true healing. Every week, I love highlighting one message that reflects this spirit. Here’s a review that brightened my day:
For those of you looking to treat your bloating and SIBO symptoms for good, I've created a downloadable summary of my SIBO protocol you can access here:
🍄 Low-Carb Mushroom Pizzas
If you love pizza but want to keep things low-carb, this is the perfect recipe for you! Large portobello mushroom caps make a delicious, nutrient-dense alternative to traditional crust—rich in beta-glucan fiber and trace minerals to support gut health and immunity.
Ingredients
- 4 large portobello mushroom caps
- 1 cup of your favorite pasta or marinara sauce
- 1 cup organic shredded mozzarella (or dairy-free cheese alternative)
- 2–3 tablespoons Italian-style breadcrumbs (or gluten-free option)
Instructions
- Preheat oven to 425°F (220°C).
- Gently clean each mushroom with a damp paper towel to remove dirt.
- Remove the stems.
- Place mushroom caps gill-side up on a parchment-lined baking sheet.
- Spoon about 2 tablespoons of sauce into each mushroom.
- Top with shredded cheese, followed by a light sprinkle of breadcrumbs.
- Bake for 20–30 minutes, or until the mushrooms are tender and the cheese is golden and bubbling.
- Let cool slightly before serving.
Tips
Serve with a side salad for a complete low-carb meal that's tasty and satisfying!
Whether you’re exploring Carnivore or simply trying to understand your gut, remember: healing isn’t one-size-fits-all. Trust your body, stay curious, and take it one step at a time.
Wishing you a great rest of the week!ddddWhether you’re exploring Carnivore or simply trying to understand your gut, remember: healing isn’t one-size-fits-all. Trust your body, stay curious, and take it one step at a time.
Wishing you a great rest of the week!
Rajsree Nambudripad, MD
💌 Feel free to forward this to someone you care about—it just might be the insight they’ve been looking for.
