Q:
I want to do a meat fast over the weekend. I really want this monthto be a big weight loss month and I want to get off to the right start.
What exactly do I do?

A:
The nice thing about meat fasting is that you don’t usually have any rebound weight gain, like with a regular fast. The bad thing about it is that it can give you some very serious candida die-off. I don’t recommend you do it unless you’ve been on MOVES at least 2-4 weeks.

I just want to make sure you are aware that you may experience nausea, headache or worse from the die-off toxins. You will probably also experience loss of appetite, but you should force yourself to eat all of your food.

To do a meat fast, start with calculating your calories. Multiply your current weight by 10 minimum to 12 max. So for example if you weigh 200, your calories would be 2000-2400, which ever will make you full.

Next get your protein gram calculation by dividing your weight in half. So if you weigh 250, protein grams would be 125. Increase by 10-20 grams if you lift weights or are pretty active. This is not a super scientific way of doing the calculation, but the way that I know that is more accurate involves knowing your body fat percentage and lean body mass, which I’m not sure if you know or not.

OK, now pick a meat you are going to eat, and it’s best if it’s fatty. Say ground beef or chuck roast.
Then add the amount into fitday until you hit your protein grams. If you need more calories still, add fat into protein until you hit your calorie benchmark.

Coconut oil is your best bet for additional calories as it boosts the immune system and metabolism as well.
Then just cook up your meat and oil, and eat only that as long as you can stand it.