I couldn't explain what I was seeing! (Extremely good)
Kurt Annaheim
I Couldn't Explain What I Was Seeing (Extremely good - Watch this)
Transcript:
Introduction & Initial Skepticism
Dave: Jess, how did you find carnivore?
Jess: Originally, it actually came about in a bit of a funny way because I am a fitness professional and had been in personal training and stuff for a really long time. I heavily promoted a plant-inclusive diet alongside protein and good fats. But because I'd taught that and been paid for that knowledge, I think I found it probably harder to believe that plants were a problem than maybe other people did. So, it kind of came about because I saw it with my own eyes and I could not deny what I saw. That was ultimately what ended up with me crossing the line into carnivore.
Basically, I was living in London and eating a very paleo-type diet, and had done for decades. I hadn't eaten processed foods or sugar in decades, but I did include nuts, seeds, and plants alongside my meat and fats. My boyfriend said, "Oh, I've found out all this information about plant poisons and you should really look into it." Of course, I was like, "No, I don't want to look at anything about poisons in plants," because it went against what I was doing.
The Catalyst: Partner's Transformation & Meeting Bart Kay
He told me, "I found really amazing research. There's this Kiwi guy, a scientist, who's got a potty mouth and is very blunt and to the point. He's just like you; I'm sure you guys would get on like a house on fire." I told him I had no time to watch a YouTube video or look at research because I didn't want to believe it.
At the time, he was working out of London for four days a week, gone Monday through Thursday. While he was away, he went carnivore. Each week when he got back, he was transforming in front of my face. Really old existing issues like his psoriasis and insomnia started to heal and go away. Also, his body composition started changing. He was a personal trainer, fit, healthy, and ate meat and vegetables only. The only thing different was that he'd cut plants out of his world. As he got home each week, I was thinking, "Oh my god, he's getting hotter and hotter!" I didn't want him to overtake me in health.
So he sent me a video to watch. I opened YouTube, and who was there but Professor Bart Kay! I told my boyfriend, "I know him!" It turned out he was one of my professors from university when I did my sports degree. He supervised my dissertation, tortured me as a student by telling me to go away and redo my work, and we were friends. As soon as I saw it was Bart, I trusted him. Everything he taught me at university was about questioning what I was learning, how research was done, and who funded it. So I watched the video and went down the rabbit hole learning about plant poisons, oxalates, phytates, and lectins.
Transitioning During Pregnancy & The 90-Day Challenge
That was in 2020. I was pregnant with my youngest daughter. Once I had the background, it all made sense regarding plant defense mechanisms. Because I was pregnant, I started to change my ratios gradually. I got rid of the really toxic spinach, nuts, almond milks, and nut butter, bumped up my fats and proteins, and brought down carbohydrates. For about a year, I lived in a meat-based zone, eating low-oxalate vegetables.
In January 2021, I did a 90-day strict carnivore challenge to see if cutting out that last 5% to 10% of plants (like cucumber) made a difference. I didn't think it would, but after 90 days, my before-and-after photos were day and night. Skin issues from pregnancies started tightening and healing. Eczema I was born with began to clear up. Most noticeably, the inflammation in my ankles completely vanished. I had suffered from "cankles" my whole life and assumed it was genetic, but after 90 days I could see my ankle bones for the first time—it was inflammation, not fat.
I realized I felt so incredible that I was never going to eat a plant ever again. That was January 2021, so it has been over five years on carnivore now.
Overcoming Health Obstacles & Understanding Cravings
Dave: You don't see any signs of scurvy! What's going on there?
Jess: All the things we're told are going to go wrong haven't and won't. I've had health challenges and stress over that time, but I didn't try to reinvent the wheel or add carbohydrates back in. I trusted that my body was getting the most species-specific, nutrient-dense food on the planet.
Dave: After 5.5 years, do you ever get the feeling that you want a snack or feel tempted at cafes?
Jess: It doesn't even look like food to me anymore. Because I came from a paleo background, cutting out vegetables wasn't a massive psychological shock compared to someone cutting out bread, pasta, and sugar all at once. I never crave anything. Cravings typically stem from a destabilized nervous system—people using food to tone the vagus nerve to regulate their emotions. When clients feel a craving, 9 out of 10 times it is a dysregulated nervous system rather than a physiological need.
Shifting Away from Food Obsession & Past Gastrointestinal Issues
Bart and I do weekly live Q&As, and he remembers me at university with my tiny, measured containers of food—25 grams of cheese, rice crackers, and weighed salmon. It was an unhealthy, obsessive mindset where I was constantly thinking about the next meal. Now, eating is simple: I eat when I'm hungry, stop when I'm full, and carry on with my day.
I originally got into health and sports degrees because I was trying to heal my own severe gastrointestinal issues from birth. Doctors performed colonoscopies testing for Crohn's, Hadis disease, and rare cancers. I had bleeding and severe intestinal issues. Going gluten-free was step one, which led me to paleo, and eventually to carnivore. Before that, I had also struggled with my weight and injured myself working with an uneducated personal trainer, which inspired me to get my degree in sports so I could truly help people safely.
Client Reactions & Unlearning Conventional Wisdom
Dave: How was the process of introducing carnivore to your clients?
Jess: People naturally ask about cholesterol or fiber. But I am very authentic and open about my journey. At university, I was taught that combining non-heme iron (plants) with heme iron (meat) increased iron absorption by 25%, and I used to recite that to clients! Once I learned that plant toxins like oxalates actually steal minerals and block absorption, I admitted my mistake immediately. When you explain that seeds and vegetables are plant defense mechanisms designed to protect the plant, it just makes sense to people. I tell hesitant people to just give it 30 days and see how they feel.
Simplifying Life & Raising Carnivore Children
Life is so much simpler now! I used to spend hours soaking, sprouting, and dehydrating organic nuts to reduce plant toxins while following paleo recipes. Now, cooking meat for the family takes minimal time.
All three of my daughters (ages 13, 10, and 5) are meat-based/carnivore. My youngest has been carnivore her entire life, starting on beef and marrow at 5 to 6 months old. When she was 3, relative brought her a birthday cake, and she poked it in confusion, refusing to eat it because she didn't recognize it as food.
My kids eat like royalty—steaks, eggs, sausages, and carnivore-style meals. My eldest daughter is in college, and while she used to hide her lunchbox, she is now confident because her skin is clear, her hair is healthy, and she is athletic. My middle daughter struggled when she ate non-carnivore food from classmates at school; she would suffer from bloating, gut issues, and mood swings because her blood sugar wasn't stable. Once we eliminated those foods, her mood and health stabilized completely.
Daily Routines & Family Meal Prep
I usually eat two meals a day based on my energy demands, without a rigid schedule. My daughters eat three meals a day, but we don't do snacking. My daughters are very independent in the kitchen—my eldest does about 70% of the family cooking, and even my 10-year-old can cook full meals.
Our staples are red meat (beef, lamb, pork), eggs, beef sausages, and occasionally cheeses or carnivore rolls. We don't eat much fish because red meat gives the most nutrient value for money.
Impact on Family & Community Influence
I have influenced many people around me to go meat-based. My dad lost over 30 kilos on carnivore. My stepmother, who is an ICU nurse, was initially skeptical about fiber and cholesterol. After a 3-hour conversation addressing all her medical questions, she tried it, lost over 20 kilos, came off 90% of her arthritis medications, and has now inspired doctors and nurses in her hospital ward to go carnivore.
Even local cafes I frequent created a custom menu order for me—the "322" (3 poached eggs, 2 bacon, and steak) so I don't have to explain taking off bread and vegetables.
Advice for Beginners: Cold Turkey vs. Gradual Transition
Dave: If someone comes to you wanting to make a change in 30 days, do you advise going cold turkey or transitioning gradually?
Jess: It depends on the individual, but generally, a gradual transition is best. Going cold turkey can starve gut microbiome populations too rapidly and cause gastrointestinal distress or severe diarrhea.
A simple step-by-step approach:
- Day 1: Eliminate the most toxic plants immediately—nuts, seeds, spinach, Swiss chard, and the nightshade family (tomatoes, peppers, etc.).
- Weeks 1–8: Increase meats and healthy fats while reducing overall carbohydrate intake by 50% each week until you reach zero.
This allows your digestive system to adapt smoothly without unnecessary stress.
Where to Connect Online
Dave: Where is the best place for people to find you online?
Jess: On Instagram @thecarnivoremummy or via my website thejessikatreatment.com, which covers nervous system resets, brain resets, and nutritional consultations.
Dave: Thank you so much for coming on and sharing your story!
Jess: Thank you for having me!