I find I can eat plants along with my beef, lamb and butter as long as those plants are very low in "carbs": fennel, daikon radish, cauliflower, cabbage. Altho

I find I can eat plants along with my beef, lamb and butter as long as those plants are very low in "carbs": fennel, daikon radish, cauliflower, cabbage. Although plants make up only a small fraction of my caloric intake, because they are much less dense in calories, they make up a large fraction of the mass (and volume) of the food I eat. Those veggies are mostly fiber. Fiber is technically carbohydrate (hence my putting "carbs" in quotes earlier), but unlike most of the carbs in the typical person's diet, the fiber in the plants I eat doesn't get converted by my gut or my body into fructose or glucose, so fiber is OK for me to eat. Most of the plant foods people eat that aren't loaded with the kind of carbs that get converted into fructose or glucose are loaded with oxalate, which I have tentatively concluded is a problem for me. Cabbage, cauliflower and radishes are extremely low in oxalate, for plants. Fennel is not particularly high, but also not particularly low in oxalate, so on days I eat fennel I take measures to encourage prompt elimination of the oxalate (i.e., I eat fennel only during the first meal of the day and I make sure to get plenty of calcium every meal that day).