u/Coldwaters7651

I’m 32M, 6’3 and now 260.

2 weeks ago I weighed 268. I’ve mostly just stuck with steak but I have smoked ribs and chicken thighs a couple of times. I’d also say about 1/2 the time I’m doing OMAD but not always. I also made my own broth and sip a cup of that when I wake up. I cut out coffee and my muscle spasms have gone away!

I’m decently muscular with some belly fat and I know I might lose muscle due to my calorie restriction but how much is too much?

I don’t count calories at the advice of a friend. But oddly enough after starting carnivore, I find it’s lunch time and I’m not hungry. I imagine my fat being burned for energy like a fat-burning locomotive and that’s why I’m not hungry.

I know this could change but should I in fact be counting calories?

I’m a newb trying to make first bone broth with only a large stock pot.

I’m gonna buy beef knuckles and chicken feet and maybe an oxtail and fill the pot with filtered water 1/2” above bones after I’ve roasted them at 450 for 40 minutes.

Then I’m gonna simmer them in the stock pot with the lid on for 12 hours.

Then I’ll strain the bones out and grt the broth in a bowl and put that in the refrigerator.

My understanding is that the fat will raise to the top and then I’ll pick that out and save it.

Does this sound like a reasonable method to make bone broth?

I’ve audited in financial services but primarily operational and compliance audits.

I got a new job and the position is in industry and it is solely SOX audit position. I haven’t started yet.

Are they any resources that maybe can help me see what SOX controls look like?

Also, for those that do SOX, what is the cycle like? Are you doing testing for quarterly financials and then in the background getting the annual testing done last half of the year?

Any advice appreciated

I just started carnivore.

I’ve been doing OMAD with a steak for about a week now.

I like using my smoker and want to introduce Ribs, Chocken thighs, brisket/prk shoulder. I plan on doing a big smoke and using a foodsaver to plop a lot of these in the freezer.

How do I introduce these things, the steak is what feels “safe” to me but other fatty meats I’m not sure if they’re nutritionally different or whatnot.

Appreciate any advice

Any other witnesses to this? Today at around 5:15pm

Car crashed into oncoming traffic and overturned and caught on fire, was wondering the outcome.

I got out to help but there was a guy screaming that no one else was in the overturned car and to get away as it was on fire