By day seven, something shifts. Your brain switches from sugar to ketones (molecules made from fat), and that fog lifts. You might feel weirdly clear-headed and energetic, like a smartphone finally updating its operating system.
You’ll also notice you’re never hungry. Meat is incredibly satiating—that’s why a 16-ounce ribeye can hold you for 12 hours. But there’s a trade-off: your breath might start smelling faintly of nail polish remover (ketones escape through your lungs).
Fun Fact
The Inuit traditionally ate a near-exclusive meat diet for centuries, thriving on seal, fish, and caribou. They avoided scurvy by eating raw organ meats and skin, which provide vitamin C—something muscle meat lacks. So yes, you’d need liver tartare.
