deer knows not to eat poisonous plants and cows/sheep are too dumb to tell the difference?

    Seems cows know Genetically Modified Organisms are second rate foods. 00:20-00:49
http://vimeo.com/22416828

    It looks bad.  Any idea what triggered it?  I'm going to follow this.  I want to see how it cures.  Your son's face is beautiful.  Would coconut oil on the skin help?

I have heard of cooking Poke Salad (poke is a poisonous plant that is edible in the young stage) as well as young milkweed, by cooking in several changes of water.

    It's funny spacecowboy, some are so sensitive to poke that no matter how many times you replace the water it's still poisonous.  Me on the other hand was so toxic when I tried poke, I was vegan (too) then, that no amount of poke any way affected me at all.  I only did it one day, but I did huge bunches of it.  I was hungry and I loved greens.

    Miles, interesting, I suppose you know buckwheat is more related to legumes than grain, even though it appears as grain?  Broadbean problem, ... hm.. perhaps what used to be called favism, I think all non-human primates have it much worse than us.  

    Welcome, Emile!

    Haai has any of your meat ever possibly been frozen?

    How long have you been doing your diet this way?

    I know what water kefir is, but I never heard about drinking it as part of the primal diet.  How often do you eat?

   

... The wasi'chu are so difficult to understand.

    I never saw a honey centrifuge before.  Thanks.  As for the Wasihu, it's not only 1984 but beyond that.  Don't centrifuges get warmer when they're spinning?

It would be convenient to just go to the grocery store, pick out a wild salmon or whatever and eat it before freezing, it would probably taste better too.  The couple times that I have eaten beef without freezing it first, I have enjoyed the flavor more.  I'm worried though about catching a parasite.

I have heard about people dying from eating fish without freezing first from an article on how sushi was invented.

    I just ate a preground package of bison directly on the way home from buying it at the market, and a raw lobster tail.

    Where was sushi invented?  I thought Japanese peasants had left over accidentally soured rice and rolled it up with some fish before refrigeration was invented and used it as a food calling it sushi which in Japanese I heard the word sushi literally means sour(ed)-tasting rice.  Besides the English speaking countries, I believe the non English speaking country restaurants never freeze their fish nor the chicken or horse they make sashimis with.  If you don't feel comfortable, freeze how you like.  Freezing raises thiaminase, so I'd be careful.  It kills piscavores (animals who mainly eat fish).

I bought kidneys from the place I get my steaks and livers from and they were super nasty.  My cats wouldn't eat them either.  Either they were frozer burned or I'm going to have to try really hard to get used to kidney. 
I can probably harass some hunters and get local wild caught meat.
They sell wild fish at the grocery store.  I have some in my freezer. 

    Kidneys need to be super fresh for me to eat them.  My cats won't touch them either.  Fermented thoroughly they taste nice and salty to me.  Funny, my cats will eat the head and heart of animals they caught.  Scallops I buy in the store feel like they've been frozen to me and smell awful.  Fermented however again salty tasting and fine.  I think when the kidneys are a couple days sitting in the cooler or many fish once partially frozen start have too much enzyme activity and I can smell that.  Once the enzymes are apparently used up for their purpose to break down the item, it may work better to eat it for our safe nourishment.

http://www.theglobeandmail.com/life/the-hot-button/flight-passenger-humiliated-by-hairdo-security-check-for-weapons/article2174522/

    My hair has been searched.  I don't think they think there's weapons in it.  I think they just want to touch beautiful hair.  I think it's ridiculous; them doing this sort of thing all the time.

I have some organs going for the first time but havn't eaten anything but heart that way in the past. I think rawzi has made them out of nearly everything?

    I have fermented successfully raw pineapple and other fruit, cabbage and other vegetables normally without spices or herbs, cooked soybeans, raw spring-wheat sprouts and other grain, sesame and other seeds, filberts and other nuts, cooked and raw milk, raw grass-fed grain-fed and forage milk from A1 and A2 cow nanny-goat and ewe, cow cream, bison meat, goat, chicken, pork, fish, shrimp, scallop, and presently I have liver, kidney, thyroid, swordfish and tuna at over a year in the fridge which I will eat soon. I have previously fermented bison at basement temp in clay-pot.  I haven't really buried foods or intentionally done eggs or eyes, but I've done other glands and organs.  I haven't tried fermenting with salt.  I haven't used dairy starter successfully on meat or other foods.  I have almost always fermented dairy without any kind of starter, an exception of course was the cooked.  I like high-meats, they feel so good, even if them make my hands smell when I touch them.

    You didn't answer anyone's posts from your previous thread.  I don't mean to insult you, that you likely have more preservatives and other toxins from many more vaccines on the schedule these days than in Owsley Stanley's time.  I know people with the same last four digits, the last four in numbers with the rest in letters in their e-mail address, 1990, or born 1991/1992 etc who seem to wind up doing a lot more work cleaning up from the aluminum, mercury, viruses that people born earlier than that when many many less vaccines were used and not so early in life.  I don't mean to insult by asking if you drink coffee and the rest, but you didn't put any post yourself into the welcome part, nor respond to the welcome in the only other thread.  Everything is a shot in the dark that I'm asking you, as you say little.  More people will respond when you make yourself more known.

    Had you been trying all year to keep it 60:40, or did you hear about the 60:40 some time later?  The more any of the members of this forum know about your health history and diet, we may give answers faster that you might find supportive to your health, unless you're only a troll.  I don't see us jumping on this thread so far in droves.  This may be why, lack of info about you to know what to reply to you.

    If you live in a hot humid, hot dry, cold climate etc this may affect how much dietary fat you need too or carbs.  I see you're in the US, is it generally cold or hot by you this past year? So, can you give any answers to anything?  I very seriously doubt Mr Stanley was lying, but who knew but him?  I wasn't in Australia.

    Do you see ways eating zero carb possibly affects less tangible things like thinking or emotion so far?  I'm not zero carb, never for more than a few days at a time, but I went super low carb from vegan, the first week ate butter and both drank and ate nothing but, and it definitely affected my mind in a good way from the first meal of it.