This video claims it's the increase in Co2 that is causing our food to become less nutritious more so than the depletion of the soils from the use of chemical fertilizers. If that is true than why does food grown with organic mineral supplements like fulvic acid make it taste so good?


Is Our Food Becoming Less Nutritious?
https://www.youtube.com/watch?v=Yl_K2Ata6XY&list=WL&index=2

I just made the thickest, most killer batch of mayonnaise ever!

Managed to crowd 5 egg yolks and a huge lemon into a 16 oz jar half full of oil and get it to come out super thick. Lately my mayo has been coming out soupy but still emulsifying to some degree.

This time instead of warming up the egg yolks to room temperature I started out chilling everything in the refrigerator. I only added a little lemon to the chilled mixture and slowly dribbled in the rest after the mayo had already formed a few drops at a time and it didn't seem to thin out at all. As the weather has been getting hot here it's been causing my mayonnaise to fail. Hopefully it's not a fluke and refrigerating everything has taken care of the situation. I know that a little water, lemon or vinegar and having all the ingredients the same temperature seems to be key when it comes to making mayo. I never knew though that you could chill everything instead of bringing everything to room temperature to work. Apparently it works even better than trying to make it at room temperature.

My mayo is 100% raw though not 100% carnivore. I've made carnivore mayo in the past from bacon grease and other animal fats but then the fat is cooked so it's no longer raw. Mayo tastes great on raw fish and on raw hamburger and is a great substitute when I get tired of adding butter or coconut oil to get my fat content up. 5 egg yolks in 8 oz of oil is more than ten times the amount of eggs you are supposed to use. I think next time I'm going to try even more!

I am interested in fermenting rice. Rather than do it with natto bacteria I think it might be better to inoculate it with yogurt. I'm going to see if I can find any videos on it before I try it. I'm hoping that it has a sour yogurt taste and also that the fermenting destroys the carbohydrates.

I wonder if I am sensitive to nightshades. I don't eat potatoes but I eat a lot of tomatoes and peppers. Years ago I discovered eating cayenne gave me backaches. Recently I stopped using cayenne, which I was using sparingly and substituted paprika. Since I didn't see any problem with it I started using huge amounts. A few days ago I made kale in a paprika sauce and have been eating it till yesterday when I woke up with a terrible backache. So I'm going to quit all nightshades for a while and see what happens. Anyone here know if they have a sensitivity to nightshades?

Here are some nightshade links if anyone is interested:

https://www.westonaprice.org/health-topics/food-features/nightshades/

http://www.greenmedinfo.com/blog/link-between-nightshades-chronic-pain-and-inflammation

http://blog.arthritis.org/living-with-arthritis/nightshades-arthritis/

https://blog.paleohacks.com/nightshades/

On Friday I had an urge to salt my food. It didn't taste as good as I remembered. For some reason a little voice in my head told me to have a cheat meal. Mainly as an experiment. I had farmed shrimp with ketchup on them and chili. I felt awful the next morning. Had to work and didn't have time to eat till evening. Was at the store and wondering if my back hurting was from my diet. I bought two packages of breaded fish sticks. This was the first bread I've had in years. Took them home and made a package and put more ketchup on them. My back was even worse Sunday morning. I fasted all day and Made the second package. This time with tarter sauce. I couldn't sleep all night and woke up with a terrible back ache this morning.

As soon as I drank a liver smoothie my pain decreased by 90%. Just finished another one and it's just about gone. It's weird but I feel waves of crabbiness leaving my body as I slowly am starting to feel like my old self again.

I sort of wish I hadn't done that but am glad I did to reinforce my belief in diet. Oddly I didn't enjoy it as much as I thought I would. In fact I didn't enjoy it at all.

I can't believe how good it felt to eat something raw again without sugar or hydrogenated oils on it. It actually felt weird and unnatural to eat that kind of food. How was I eating that way for most of my life? I'm so glad to be back!

Just under a month ago I started experimenting with a raw carnivore diet.

What has started out as an experiment might just be turning into a lifestyle.

I'm starting this thread in an attempt to find out what specifically I might be lacking in my diet and what most other people who try it also might be lacking. I'm looking for suggestions of what (if anything,) might be a good idea to add to one's diet, that isn't carnivore, in order to make it more healthy.

As a rule meat has less than what most people require of a lot of minerals and some vitamins. Specifically vitamin C, magnesium and potassium come to mind.

Since I've tried carnivore my back aches have significantly diminished along with other aches and pains. My mood has been the biggest improvement. I've had more energy and have been requiring less sleep. On the down side I've noticed a cramp in my hamstrings and an ache in my heel that have developed on the same side that my back (in the kidney area) was hurting on, and it hasn't gone away. If anything it's gotten slightly worse. I've been analyzing my diet and I think maybe it could be caused from a lack of magnesium and potassium. I also thought I was lacking in vitamin C but have recently found out that sweetbreads, AKA thymus gland, contain plenty of vitamin C. In fact 6.2 ounces of beef thymus contains 100.75 percent of the recommended daily allowance of vitamin C. I eat between 4 and 12 ounces a day of the stuff so I'm in the clear when it comes to vitamin C.

This evening I added some additional potassium and magnesium to my salt but I've been adding less and less salt to my food lately finding I don't crave it as much as I used to since I first started going carnivore. I also totally quit all spices. I used to use a terrific amount of spices on my food but found it to be quite a bit easier than I expected it to be to quit them. (When I first went carnivore I used way more salt to make up for the lack of spices but the craving only lasted a couple of days) The only exception to carnivore I've been doing is one or two tablespoons of wheatgrass juice powder daily. I thought this might be enough minerals but like meat, wheatgrass is also not supplying me with enough potassium or magnesium, (or vitamin C), at least according to the recommended daily allowance; so I'm up in the middle of the night writing this post and adding some of my salt mixture to a glass of water. Maybe the extra potassium and magnesium will do the trick!

Is it possible I'm still going through an adjustment phase? Another thing that comes to mind is that I'm not strictly using grass fed which would be nearly impossible at my location, not to mention the cost would break me. Who here has tried carnivore and what were (or are,) your results?

I've read that food is still considered raw as long as it is not cooked over anywhere between 105 degrees F. and as high as 118 degrees depending on who you ask. Since I got my new sous vide cooker I can control the temperature within increments of half a degree. Raw salmon skin is like eating leather but today's salmon skin at 109.9 degrees F. was tender and chewable.  Though the beef looked raw it was nice not to eat something cold and stiff right out of the refrigerator.

I know I can set beef out in the sun and it will cook much hotter than the 109.9 degrees from my sous vide cooker and there's no doubt in my mind that our paleo ancestors ate meat that was "cooked from the sun"

What temperature do you guys think that food is cooked at and how is it degraded from those temperatures?

On a side note I also feel that food soaked in vinegar or lemon juice seems cooked. What do you guys think about that? I don't know why but I really like the sour taste of it that way. I often wonder if I crave meat soaked in lemon juice as a form of substitution from when meat gets rotten because it develops a similar sour taste. Though in my mind spoiled meat is something to avoid. Maybe it's something I need to get over but I been eating raw for several years and still I have an aversion to spoiled meat...

With the exception of one cup of black coffee a day and possibly some supplements (and a little  raw corn on the cob) I have gone back to 100% raw (and paleo). I want to find a source of raw caffeine and then reevaluate whether or not I should be taking anything with caffeine in it at all.

To be honest I feel so good right now I wonder if I should be considering changing my diet. I felt really good the same time last year when I was on 100% raw paleo and my experimenting with a little cooked food led me back to eating mostly cooked food supplementing my diet with raw organ meats. At first I felt really good going back to a little cooked food but I'm pretty sure cooking is an addiction and it led to me feeling achy even though I was supposedly eating very healthy. If it ain't broke don't fix it is a pretty good motto to live by and perhaps I should keep doing what I am doing till I get some sort of indication something isn't quite right. The only negative thing I've noticed is that I'm not quite as strong in the gym as I used to be, (Could that be because I am detoxifying?) but at the same time I feel better than I've ever felt before. Funny I was at my strongest when I was eating a little less than half my foods raw, gorging on bloody rare steaks and cooked kale and tripe but the diet didn't hold and soon I felt it betrayed me. It's been a month or two since I went totally raw again and there is no clue of betrayal in sight...

There are two types of betaine, the TMG form and the HCL form.

I used to love taking TMG. It made me feel great, was supposed to detoxify me and helped with my workouts; but I had to stop taking it because it gave me bad breath.

A few days ago on a whim I ordered some Betaine HCL. It's not as popular in the body building community and it's common usage is for weak stomach acid and promoting digestion. As soon as I ordered it I regretted my decision and thought about what the TMG did to my breath and how I already drink tons of Apple Cider Vinegar and eat tons of lemons.

The HCL arrived last night and I took quite a bit of it. IT'S VERY ACID! Upon awakening this morning my lungs and sinuses feel clear of mucus. My joints and muscles also feel way less stiff! My only concern is that it will give me bad breath or that I may not be able to handle the acid but I seem to crave the acid just like vinegar and lemons. In fact my digestion feels like it's on fire and that I  have the digestion of a 20 year old!

I googled HCL and bad breath and instead of causing it one person claimed that betaine HCL got rid of it.

Too early to tell. But this just might be what I been needing!

https://www.foodrenegade.com/hcl-not-just-supplement/
http://divinehealthfromtheinsideout.com/2012/03/should-you-be-supplementing-with-hydrochloric-acid/
https://scdlifestyle.com/2013/10/4-common-betaine-hcl-mistakes/
https://blog.kettleandfire.com/leaky-gut-supplements/
https://legionathletics.com/betaine/
https://draxe.com/what-is-betaine/
http://immortalhair.forumandco.com/t5184-i-found-a-solutionn-to-halitosis-bad-breath

Without reading through the entire thread I'd have to say the answer to the question in the title is rather obvious.

Paleo carbs consisted mainly of FIBER, meaning that the vast majority of carbs passed right through undigested.

Rather than being a direct source of nutrition, carbs made of fiber serve mainly as a place for the gut flora's microbes to live and in some cases as their food source. These microbes yield themselves as a secondary food source, packed with nutrition and health benefits for the consumer of the original fiber. 

Until recently I haven't been taking any supplements. But I've begun experimenting with them again and having good results with some of them.  A few years ago I took a whole bunch of vitamins and my hair started turning gray but high consumption of raw organ meats has turned it back.

20 or more years ago I was heavily into bodybuilding. I was eating sometimes two to three dozen eggs per day and only lightly experimenting with organ meats. The results were nothing short of fantastic. Then I started taking creatine in hopes of even bigger gains and instead of helping it really messed me up. Recently I started reading about creatine and if you eat a pound of meat per day you are getting around the same as if you supplemented with it. Eat a pound of meat with two dozen eggs and there's no wonder adding creatine to my diet turned out to be a disaster. I'm reasonably sure that if I supplemented with it again that the results would be the same. But for someone who doesn't eat a lot of meat or on a vegan diet it could be very beneficial or even necessary to maintain good health.

Been restocking my herb collection lately and I was about to order Basil when I came across Holy Basil. When I read about it, it sounded too good to be true so I ordered some instead of basil. I don't really like the taste of Basil all that much anyway. It came today and I been mixing it in a few of my raw organ meat smoothies. Honestly it makes them taste pretty good so I been putting it in the ones I like the taste of the least. Nothing super magical has happened but I did notice I feel a little calmer than usual and pretty good. I could just be having a good day though. Also I noticed I don't feel as hot. Makes sense because it has sort of a minty flavor but tastes much better than peppermint, not as strong with other flavors mixed in. Glad I didn't get basil. Probably would have sit on the shelf unused. Nice herb!

http://www.youtube.com/watch?v=wlYxvdIi1is

I've read Men used to have about ten times the testosterone than they do now. Also that estrogen is hidden in many things especially plastics. Aromotase is the key enzyme responsible for turning testosterone into estrogen. Aromatase Inhibitors prevent testosterone from turning into estrogen. Cruciferous vegetables are one of the best foods that contain aromatase inhibitors but I haven't been eating very many of them since I've switched to raw food. I don't know why but I thought I'd see if there's anything else I can do about it. The only herb that comes to mind is nettle root. I have some extract on hand but it's kind of expensive so I am interested to find out if there is anything else. I read that turmeric inhibited the aromatase in cancer cells but I have no idea if it works on normal cells as well. I seem to remember something about black pepper helping free up testosterone as well. I'm going to hit up google and see what I can find and will post anything interesting about it here.