Calculate your daily macros for the animal-based diet (Paul Saladino style). Get protein, fat, and carb targets, a weekly organ meat schedule, and a seed-oil-free food template.
Now that you have your targets, log your ribeyes, organ meats, fruit, and raw dairy with BiteKit. Just say what you ate — AI handles the rest.
The animal-based diet, popularized by Dr. Paul Saladino (author of The Carnivore Code), is a nutrient-dense eating pattern that places animal foods at the center of the plate. Unlike the strict carnivore diet, it allows ripe fruit, honey, and raw dairy alongside fatty meat, organ meats, and eggs.
The diet is defined by what it excludes as much as what it includes: seed oils, processed foods, grains, legumes, and most plant foods high in anti-nutrients (lectins, oxalates, phytates) are removed. The result is a highly bioavailable, anti-inflammatory eating pattern rooted in ancestral nutrition.
Fatty ruminant meat (ribeye, ground beef, lamb), organ meats, eggs, and raw dairy supply the most bioavailable protein, fat-soluble vitamins, and minerals.
Liver, heart, and kidney are the most nutrient-dense foods on earth. Even small weekly amounts provide B12, retinol, CoQ10, copper, and folate that muscle meat lacks.
Ripe seasonal fruit and raw honey provide natural carbohydrates without anti-nutrients. These are especially beneficial for active individuals who need more glycogen replenishment.
All industrial seed oils are strictly avoided. Cook exclusively with stable animal fats: beef tallow, lard, butter, ghee, and duck fat.
The animal-based diet uses a protein-first, fat-for-fuel approach:
Animal protein is highly bioavailable (90%+). This range preserves and builds lean muscle. Higher end targets (1.3g/lb) are used for muscle gain or protecting muscle during fat loss.
Animal fat (tallow, lard, butter, fatty cuts) is the primary energy source. After setting protein and any carb allowance, fat fills the rest of your calorie target. Choose fatty cuts like ribeye and 80/20 ground beef.
If you include fruit and honey, carbs typically range from 50–100g per day. If you skip them and only include dairy, carbs stay near zero. This keeps insulin low and promotes fat adaptation.
Organ meats are one of the key differentiators of the animal-based diet. Here is why each organ is included and how to incorporate it:
The most nutrient-dense food on earth. Rich in retinol (preformed vitamin A), B12, folate, copper, iron, and zinc. Start with 2 oz twice a week and build up. Best cooked rare or blended into ground beef.
The richest natural source of CoQ10 (ubiquinol), essential for cellular energy and cardiovascular health. Heart tastes more like muscle meat and is an excellent gateway organ for beginners.
Excellent source of selenium, riboflavin (B2), and B12. Has a stronger flavor — soak in salted water for 1–2 hours before cooking to mellow the taste.
Rich in fat-soluble vitamins (A, D, K2, E), healthy monounsaturated fats, and adiponectin. Roast femur bones at 450°F for 15–20 minutes. Scoop with a small spoon and season with sea salt.
Per 4 oz (113g) cooked serving, unless noted:
| Food | Calories | Protein | Fat | Carbs |
|---|---|---|---|---|
| Ribeye steak | 350 | 25g | 27g | 0g |
| Ground beef 80/20 | 290 | 22g | 22g | 0g |
| Salmon | 234 | 32g | 11g | 0g |
| Beef liver | 153 | 23g | 4g | 4g |
| Eggs (3 large) | 210 | 18g | 15g | 1g |
| Raw whole milk (1 cup) | 149 | 8g | 8g | 12g |
Begin with ribeye, ground beef, eggs, and butter. Add organ meats gradually starting with heart (most neutral flavor), then liver.
Remove all seed oils. Replace with beef tallow, lard, butter, and ghee. Check labels — seed oils hide in sauces, dressings, and packaged snacks.
Low-carb eating reduces sodium retention. Use unrefined sea salt or Redmond Real Salt liberally. Consider magnesium supplementation if experiencing muscle cramps.
Animal protein and fat are highly satiating. Most people naturally eat 1–2 meals per day and find hunger signals become much more reliable than on high-carb diets.
The animal-based diet centers on fatty meat, organ meats, eggs, and raw dairy as the nutritional foundation. It allows ripe fruit and honey as optional carbohydrate sources but strictly avoids seed oils, processed foods, grains, and legumes. It was popularized by Dr. Paul Saladino.
Target 1.0–1.3 grams per pound of body weight. Use 1.0g/lb for maintenance, 1.2g/lb for fat loss, and 1.3g/lb for muscle gain. Because animal proteins are 90%+ bioavailable, these targets are highly effective at supporting muscle.
Aim for beef liver 4–8 oz/week and beef heart 4–8 oz/week as the core. Kidney (2–4 oz/week) and bone marrow (1–2 servings/week) are optional additions. These small amounts provide extraordinary micronutrient density that muscle meat alone cannot match.
Seed oils (canola, soybean, corn, sunflower, etc.) are high in omega-6 linoleic acid and oxidize during cooking, producing inflammatory aldehydes. The animal-based diet uses only stable animal fats: tallow, lard, butter, and ghee.
Yes — ripe fruit and raw honey are encouraged as natural carbohydrate sources. They provide fructose, antioxidants, and quick energy without the anti-nutrients found in grains. If you are targeting fat loss or ketosis, you can minimize or skip them.
The carnivore diet is a strict zero-plant elimination protocol. The animal-based diet is more flexible — it adds ripe fruit, honey, and raw dairy while keeping animal foods as the nutritional foundation. Both diets eliminate seed oils and processed foods.
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