Nope, not even a piece of lettuce.
And I don’t supplement, either.
And I don’t drink any artificially sweetened stuff, either.
You get all the nutrients you need from meat, if it’s not over cooked.
I used to eat my meat medium to medium-rare. Now I eat my steaks bleu...almost rare. Keeps more of the nutrients.
An interesting concept: Most of what we eat and why we eat it is from our culturization. In other words, we think veggies are good for us because we’ve been told/taught that and because lots of people say it. We think nearly rare meat is “yucky”, when it tastes amazing. When we start eating to live rather than living to eat, our thought processes change.
Another thing: Most people say they’d be bored out of their minds just eating meat (product of eating as entertainment) or that a meat-only diet would be too expensive.
I eat hamburger (patties, mostly) almost exclusively, with a steak every week or so. I’m never bored and look forward to my meals.
If I buy a big tube of ground beef (as fatty as possible) that costs me <$20, that’ll last me most of a week. That’s it. $20 is my food budget per week; with the exception of any steak I decide to eat.
The hunger pangs disappear, the cravings for sweets, carbs, etc. go away. Read “runninglips’ post at #18)
It’s really pretty amazing.
A great book to read is by Dr. Gary Taubes...”Why We Get Fat”. Explains the whole problem with carbs and insulin. And demonstrates the problem by comparing all kinds of cultures, from the different Native American tribes to African cultures....differentiates the health of primarily meat/dairy consuming tribes and agriculture-based tribes.
Very good stuff, with lots of back up.
Good luck!
Also see this little bit:
“Stefansson argued that the native peoples of the arctic got their vitamin C from meat that was raw or minimally cooked — cooking, it seems, destroys the vitamin. (In fact, for a long time “Eskimo” was thought to be a derisive Native American term meaning “eater of raw flesh,” although this is now discounted.) Stefansson claimed the high incidence of scurvy among European explorers could be explained by their refusal to eat like the natives. He proved this to his own satisfaction by subsisting in good health for lengthy periods — one memorable odyssey lasted for five years — strictly on whatever meat and fish he and his companions could catch.”
There’s lots of stuff online about vitamins in not-overcooked-meat.
Also consider, most veggies don’t have the nutritive values ascribed to them due to processing, leached soil, etc.