Carnivore Diet Glossary
22 glossarys available.
- Reverse Sear — A cooking technique where meat is slowly cooked at low temperature before finishing with a high-heat sear.
- Marbling — The white flecks and streaks of fat within the lean sections of meat.
- Micronutrients — Vitamins and minerals needed in small quantities.
- Nose-to-Tail — Eating entire animal including organs, bones, and connective tissue.
- Organ Meats — Liver, kidney, heart, brain - nutrient-dense variety meats.
- Pasture-Raised — Animals raised grazing outdoors with access to natural diet.
- Satiety — Feeling of fullness after eating.
- Tallow — Rendered beef fat used for cooking or supplements.
- Umami — Savory fifth taste, prominent in cooked meat.
- Zero-Carb — Elimination of all carbohydrate-containing foods.
- Electrolytes — Minerals like sodium, potassium, magnesium essential for hydration.
- Glycogen — Stored carbohydrate in muscles and liver, depleted on carnivore.
- Lipid Profile — Blood test measuring cholesterol and triglycerides.
- Biomarkers — Measurable biological characteristics indicating health status.
- Ketones — Alternative fuel source from fat metabolism when carbs are absent.
- Lean Cuts — Lower fat meat from areas like sirloin, filet mignon, and breast.
- Macronutrients — Protein, fat, and carbs - the three main nutrients.
- Adaptation Period — Initial 1-4 week phase adjusting to zero carbs with potential temporary symptoms.
- Bioavailability — How efficiently your body absorbs nutrients from food.
- Complete Protein — Protein containing all 9 essential amino acids. All animal proteins qualify.
- Fatty Cuts — Meat from areas naturally high in fat like ribeye, belly, and thighs.
- Glucose Spike — Rapid blood sugar rise from carbs. Absent on carnivore.