Note I said listen to "some" ... instincts... like taste.
Sure there is that logic you mention.
There is a balance somewhere.
For example, he has no attraction to eggs, but views eggs as a logical choice... so at least go find eggs that TASTE good.
If he eats beef... go and find beef that TASTES good.
If he eats fish... go and find fish that TASTES good.

It's logical to start somewhere and make adjustments later. He is starting from two givens: his macro-nutrient balance plus food availability. His favorite "tastes" will develop later, IF he finds that taste is important. OR, he might think more along the lines of "if I can get through the day without a carb crash, taste doesn't matter at all." I do that often.

You want him to anticipate all future adjustments before he starts; there is NO logic in that. I remember when our local slaughterhouse was closed in a food-quality scandal, and I couldn't find good beef fat. I lived on pasteurized, grass fed butter for a few weeks and ate way too much protein while I scrambled to find other good animal-fat sources.

He is posting in the right topic. Perhaps he is looking for supportive advice within the realm of a low-carb approach. I started out with a generally raw approach, which cut out carbs from grains and legumes and experienced relief from carb cravings. Then, as I broadened my paleo food choices to some of the fruits and nuts mentioned by instincto eaters, I triggered binge-eating all over again. It is possible to eat instincto within low-carb, but you can't just wolf down a banana because of its attractive aroma, because carb-cravings will completely mask signals of satiety. There is no way to tell another person what will work for that person until he tries it. I eat neither eggs nor ground beef, but I can support his efforts intelligently.

Why does eating 24 or 33 yolks a day seem so crazy?

I wouldn't call it "so crazy." It's a little bit quirky from the "usual" style of egg eating offered in restaurants and cookbooks, but it's not like you are taking vows to eat two dozen egg yolks per day until you die. I would consider your two-day cycle to be a fact-finding mission. I've had some periods like that myself, most recently when I was troubleshooting a symptom that was bothering me.

Variety seems to be a matter of personal preference and availability. I would never consider procuring foods from afar (such as tubers from Africa or nuts from Asia), yet there is nothing really wrong with eating foods from other regions.

I don't know what your "before" carb level looks like, but many people like to dive into ketosis with a week or two (or six) of eating the way you have planned. When you actually start consuming what you planned to eat, you might get sick of it, you might not. I don't eat eggs so much and I can't get beef that I like, so I am living on lamb and fish and enjoying it to the fullest. Nowadays, I get lamb heart, liver, kidneys, and other parts from a halal market in my area. I asked about the ranch and checked it out, so it is grassfed and not supplemented with lamb chow. A quick check of the ranch is reassuring for me.

I make a distinction between authentic and therapeutic paleo. If I were a real cavewoman, I would probably never have gotten sick in the first place -or- I would already be dead. As sick as I was, I've done a great job with part-paleo eating and part engineered eating. I think you are on the right track and your direction sounds reasonable from the symptom you described.

I've been a slave to carbs my whole life....

That describes me, too. Now, I don't shun carbs in the form of non-starchy vegetables, but my daily carb intake is about 25g. This has been a great way to keep my binge-eating urges away completely. I've gone through a few variations and permutations in my variety and carb levels over the years, but the one constant has been keeping low-carb for ketosis.

As far as the lack of variety and general weirdness of eating those many egg yolks, I remember I over-quantified a lot at first until I got the hang of what I was doing. It's not bad to start with your calculations the way you have them set up now and branch out with small changes along the way when you feel like it.

Unfortunately    , at the current moment, some of the  women "I am hanging out with " "right now ", are over 80, and they are all weirdly obsessed with the late-WW2 notions of " let's cut back, give up, restrict ourselves etc.",  which they developed, as formerly successful routines,  as teens or pre-puberty girls  in WW2. One is now on the  very verge of becoming permanently cripped and incontinent due to inadequate regular  exercise, the other will eventually  give up due to ongoing, increasing osteoporosis. What I cannot understand is my complete inability to convert people to RVAF diets, regardless of their age. It is a bit sad really.

Imagine that! an 80-year old woman who is set in her ways!

There's a favorite saying of mine: "You can either be a shining example or a dire warning." Both kinds of people exist. You complete inability to convert people to RVAF might have everything to do with your audience. Why would you try to convert someone with a 70-year track record of personal neglect. You gotta pretty much walk on water to perform such a miracle because it's equivalent to raising the dead.

If you insist on currying the favor of octogenarians, find some at a gym if you want someone interested in RVAF.

(Haha! I know those old ladies are your great-aunts or something plausible. That generation was different.)

Hmmm... nice.  Can you share your heavy resistance regimen during your young fertile times?  May be useful for my daughters who are fast growing up.

Sometimes I can't believe the differences in our cultures, GS. From my perspective, your daughters should figure out what they like doing for themselves. If they like exercising in gyms, they'll learn that. There is no special "regimen" - one just uses the equipment at hand, usually some free weights, some machines, and one tries to exercise every muscle in a nice, balanced way. I'm sure gyms in the Philippines are like the ones in the U.S. I rode a bicycle and did yoga, which your daughters can also do if they want. I'd want them to know that they don't have to do anything "for" their fertility. It's there because they are made that way. And, those few years of fertility are nothing when compared to the years and years of childrearing. And, then comes the endless decades of grandparenthood, when everything makes you laugh. Tell your daughters to learn how to laugh often and deeply.

I'm not too science-y, but are you talking about something similar to the way kefir grains change milk fat? Also, how are you fermenting the walnuts and coconuts, with a starter probiotic, in fermenting veggies, or

Well, what on Earth do you expect?

What difference would it make if you knew my expectations? nevertheless, thanks for asking.

Not a "new" phenomenon! I learned about this when I was having children in the 70s and 80s, and it was not "new" then, either. I think it is an ancient tradition.

I never buy "steak" because those cuts are too expensive. If I want beef with a large area of muscle between the other connective tissues, I get a roast from the rump region, such as London broil, eye of round, etc. These are usually the cheapest cuts, too, often costing less per pound than ground beef. Uncooked, these muscles are tender enough to chew easily. They only toughen up when cooked.

Salt in fermented foods serves as a control for the range of bacteria, not as a flavoring. I don't know why you said, "The author is a huge fan of salt...," because you sound as if salt were some sort of fad. In cheesemaking, as well as in breadmaking, beer- and wine-making, and the fermentation of meats and vegetables, it is desirable to control yeasts and bacteria by adjusting temperature, salinity, light, oxygen, and time. The resulting ferment is awesome tasting when you get the variables within certain ranges. However, the taste can go the other way if you don't have the right controls. Why not learn how to make a good cheese before you experiment with the variables?

It would also be interesting to learn the full process for extracting rennet...

There are quite a few Youtube videos about extracting rennet the natural way, plus about a bazillion other cheesemaking videos.

I don't dry age fish at all. It doesn't taste right to me when I age it in my fridge. I do eat Korean dried anchovies as a yummy snack.

My 18 cu.ft. refrigerator has the lower shelves and crisper bins removed. I keep fermented stuff and such on the top shelf and the meat hangs from the rack to the floor. My hanging-weight capacity is roughly 45 - 60 pounds. One of my main goals is to beat the high cost of good meat by going to the ranch and getting a whole animal or a large cut, so I set myself up to be able to store the meat. I don't like the texture of frozen-then-thawed meat.