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 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.
And if you have any kind of gut symptoms—bloating, IBS, GERD, or indigestion—one of my most helpful tools is Digestive Enzyme Pro or Vegetarian Digestive Enzymes.
They're designed to support healthy digestion of fats, proteins, and carbs for optimal digestion.
Heal Your Gut with Dr. Rajsree's
Step-by-Step Protocols
For those of you looking to treat your gut symptoms, I've created several downloadable protocols available here:
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:
I have a confession to make. When I was little, I loved Cinnabon. Walking past the stand at the mall or airport, the smell alone felt heavenly — warm cinnamon and caramelized sugar drifting through the air. I only had it a handful of times because it was obvious it wasn’t made from the healthiest ingredients.
So imagine my delight when I realized I could recreate those same cozy flavors and aromas using a whole food loaded with fiber, beta carotene, vitamin C, magnesium, and natural prebiotics. This acorn squash truly delivers that “Healthy Cinnabon” experience. It’s soft, caramelized, cinnamon-kissed, and deeply comforting — but instead of refined flour and processed oils, it actually nourishes your gut and supports your metabolism.
That said, this is still a higher-carbohydrate dish and best enjoyed intentionally. I like to have it as dessert after a protein-rich, vegetable-forward meal and then take a short walk. That simple movement helps your body handle glucose efficiently and supports metabolic flexibility.
A traditional Cinnabon contains nearly 60 grams of sugar and virtually no fiber. This version contains significantly less sugar — and, importantly, comes with real fiber to help buffer the glucose response and support steady energy.
To me, this is balanced living. Not deprivation. Not guilt. Just recreating foods you love with real, whole ingredients — and still feeling clear and energized afterward.
I made this for my family this weekend, and everyone agreed — it was better than a Cinnabon.
And honestly, that made me so happy.
Healthy “Cinnabon” Acorn Squash
This cozy, caramelized acorn squash delivers all the warm cinnamon-brown sugar flavor of a classic Cinnabon — but from a fiber-rich, beta carotene–packed whole food.
Acorn squash provides prebiotic fiber to support digestion and beneficial gut bacteria, along with vitamin A (from beta carotene), vitamin C, and magnesium. Cinnamon adds natural sweetness and supports healthy blood sugar balance.
Ingredients
2 acorn squash
4 tablespoons maple syrup
4 teaspoons dark brown sugar
Cinnamon
Sea salt
Instructions
Preheat oven to 400°F.
Cut each acorn squash in half from tip to stem and remove the seeds and stringy pulp.
Place cut-side up in a glass baking dish. Score the flesh in a cross-hatch pattern about ½ inch deep to allow the sweetness and cinnamon to infuse throughout.
Lightly sprinkle with sea salt. Add 1 tablespoon maple syrup and 1 teaspoon brown sugar to each half, spreading evenly with a spoon. Sprinkle generously with cinnamon.
Pour about ¼ inch of water into the bottom of the baking dish to keep the squash moist while roasting.
Bake for 70 minutes, until fork-tender and beautifully caramelized.
Let cool slightly before serving — the center becomes soft, custardy, and fragrant.
Whether you’re restoring your microbiome, improving motility, or simply building better daily habits, remember that true healing happens gradually. Trust your body’s signals, stay curious, and take it one thoughtful step at a time.
Wishing you a week of small daily wins toward vibrant health.
Rajsree Nambudripad, MD
💌 Feel free to forward this to someone you care about—it just might be the insight they’ve been looking for.
