About Us

Our Story

Phillip - Creator

I'm Phillip Meece, the creator of the Carnivore Bar, and I was a combat medic for the U.S. Army and served in Afghanistan. One of the most difficult parts of my deployment was lack of access to quality nutrition as most of the food we had access to was highly processed, high in sugar and carbs, and low in nutrients.

The Carnivore Bar was created because I saw a real need in the low carb, keto, and carnivore communities for a more reliable way to eat while traveling and on-the-go.

I joined the Army as the healthiest I’d ever been and returned fat, sick, and depleted from the poor diet and lifestyle overseas. After extensive research, testing, and health hacking, ultimately it was eating a zero-carb carnivore diet that helped me to heal. But I still faced the problem of accessing high-quality nutrition that was ready to eat whenever I was traveling or working long hours, and I knew that I wasn’t the only one with this need. Since I couldn’t find the product I desperately needed, I decided to make it and share it with others who needed it too.

I created The Carnivore Bar to be a battlefield-ready food capable of delivering high quality nutrition to the harshest conditions without any of the poisonous stabilizers and preservatives that plague modern shelf stable foods. This kind of product requires the utilization of modern technology and comes with a lot of startup costs, so I launched a Kickstarter in 2019 to raise funds in order to scale up production. This allowed me to move from making prototype bars by myself in my kitchen to a full-scale production facility, making a product that I could actually sell. Because of the carnivore community’s faith in the project, it brought the business into reality and I’d like to express my sincere gratitude to everyone who was a part of the Kickstarter. The Carnivore Bar wouldn’t exist today without their support.

With The Carnivore Bar, you don’t need the support of a modern kitchen. Having such a high-quality, nutrient-dense travel food allows you to truly go anywhere you want to go. Thank you for your interest in The Carnivore Bar, we appreciate you being here and hope we can provide the nourishment to fuel your dreams, wherever they may take you.

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THOUGHTS ON HARVARD STUDY

The Harvard Carnivore Diet Study, conducted by researchers at Harvard University, surveyed 2,029 individuals adhering to a carnivore diet for at least six months and found that participants reported significant improvements in health with few adverse effects. The study, published in Current Developments in Nutrition, highlighted the positive experiences and high compliance rates of the diet among participants, challenging conventional dietary guidelines.

SATURATED FATS AND HEALTH

The study published in the Journal of the American College of Cardiology reevaluates the recommendations to limit saturated fatty acid (SFA) intake, finding no substantial evidence that such restrictions reduce cardiovascular disease (CVD) or mortality, and noting protective effects against stroke. It proposes not further limiting SFA-rich foods like whole-fat dairy, dark chocolate, and unprocessed meat, which do not show an increased risk of CVD.

LOW CARB HIGH PROTEIN DIET STUDY

The study, published in the New England Journal of Medicine, assessed the effectiveness of a low-carbohydrate, high-protein, high-fat diet versus a conventional low-calorie, high-carbohydrate, low-fat diet on obesity over a year. It found that the low-carbohydrate diet led to greater initial weight loss and improvements in certain coronary risk factors, but these differences were not significant at the one-year mark. The study highlights the challenges of dietary adherence and suggests that more extensive studies are needed to evaluate the long-term safety and efficacy of such diets.

KETOGENIC MEDITERRANEAN DIET STUDY

The study published in the Nutrition Journal investigated the effects of the "Spanish Ketogenic Mediterranean Diet" (SKMD), which combines elements of the Mediterranean diet with a ketogenic diet, focusing on olive oil, salad, fish, and moderate red wine consumption. The study found significant improvements in weight loss, blood pressure, cholesterol levels, and blood glucose after 12 weeks on this diet among 31 obese participants. These results suggest that the SKMD can be an effective method for weight loss while also promoting a healthier cardiovascular profile. Future studies are recommended to explore long-term effects and comparisons with other diets.

KETOGENIC AND DIABETES

The study published in ScienceDirect assesses the therapeutic effect of a ketogenic diet on type 2 diabetes over a three-month period. It reports that a ketogenic diet significantly reduced key physiological markers for diabetes such as Hemoglobin A1c, triglycerides, fasting blood glucose, and body mass index. The study utilized MRI images to track changes in adipose tissue volume, introducing a new parameter called Slope and Offset of Oral Glucose Tolerance Test to enhance the evaluation of the diet's impact on diabetes. The findings suggest that the ketogenic diet may be a beneficial non-pharmacological treatment for type 2 diabetes by improving critical diabetic indicators.

REDUCTIONS OF SATURATED FATS AND HEART DISEASE. NO CAUSATION.

The study summarized in PubMed's Cochrane Database Systematic Review evaluates the impact of reducing saturated fat intake on cardiovascular disease. It finds that lowering dietary saturated fat and replacing it with polyunsaturated fats reduces cardiovascular events by 17%, although there's less clear evidence of its effect on all-cause and cardiovascular mortality. The review, incorporating results from 15 randomized controlled trials involving approximately 59,000 participants, suggests that replacing saturated fat with polyunsaturated fats is beneficial, whereas replacing it with carbohydrates or proteins is less effective or unclear.

UNPROCESSED RED MEAT DOESN’T CAUSE HEART DISEASE

The study published in Circulation systematically reviews and meta-analyzes the relationship between red and processed meat consumption and the incidence of coronary heart disease (CHD), stroke, and diabetes mellitus. It suggests that processed meat consumption is associated with a higher risk of CHD and diabetes mellitus, while red meat does not show a consistent association with these conditions. The study emphasizes the need for detailed analysis of meat types and their health impacts due to nutritional differences, particularly focusing on the effects of processed meats and their components like sodium and preservatives on cardiovascular and metabolic health.

DISCREPANCIES IN OMEGA-6/OMEGA-3 RATIOS: IMPLICATIONS FOR MODERN CHRONIC DISEASES

The study, published in Biomedicine & Pharmacotherapy, examines the evolutionary aspects of human diets, particularly the imbalance in the omega-6/omega-3 ratio in contemporary Western diets compared to the evolutionary norm. Originally, human diets had a balanced ratio of 1:1, whereas modern Western diets exhibit ratios ranging from 15:1 to 16.7:1. This shift, attributed to changes in food supply and technology over the last 150 years, correlates with increased incidences of chronic diseases such as cardiovascular disease, diabetes, and depression. The study highlights the importance of restoring this dietary balance to mitigate chronic health conditions.

NUTRITIONAL RISKS IN NEWBORNS OF VEGAN MOTHERS: A CASE STUDY

The article from Archives de Pédiatrie reports a case of a 10-month-old infant experiencing failure to thrive, megaloblastic anemia, and delayed psychomotor development due to being exclusively breastfed by a vegan mother. The investigation revealed deficiencies in vitamin B12, K, and D in both the mother and child. Subsequent vitamin supplementation led to significant improvements in the infant's health, emphasizing the critical need for monitoring and preventing nutritional deficiencies in vegan mothers and their breastfed children.