How did you get on with digesting; the oysters you had once caused trouble...

I have no problems digesting oysters.

Those oysters I had trouble with were grown in a dirty / polluted environment.  The problem with oysters is identifying a safe source.  When I eat oysters at an oyster restaurant, they serve them raw as well, but they know their sources will only sell them oysters from clean waters.

I am always interested in the whole digestion - not just what we put in our mouth.

What about eating fish the way they are - vinegar is not paleo?

One time we got much fresher dilis like the ones above, but much bigger.  They were so fresh we ate a couple of them plain without vinegar. 

I've seen the fishermen and people who live by the sea eat totally raw fish and shellfish without vinegar.  They just wash it in the sea water just as it is collected and then eat.

One time we were vacationing by a beach where the natives collected sea urchins in the morning.  We ate the sea urchin meat raw without vinegar just like the natives did.

We don't have that luxury of being beside the sea where I live, the seafood may have traveled some 24 hours in ice on the way to Manila, so it is hygienic for us to use vinegar at the minimum to disinfect sea food.

Even before I started eating raw paleo, much fresh sea food is traditionally eaten raw or just dipped in vinegar, especially if you lived by the sea.  A good percentage of sea side living Filipinos I see have no qualms eating raw sea food as long as it is fresh right out of the water.

I would tend to think that in the paleo days, humans who lived by the sea usually ate their sea food raw because there is absolutely no need to cook them.

Lately I have been lucky at the nearby wet market to come across very fresh dilis (small, anchovy like fish). These small fish deserve to be eaten whole merely dipped for a few minutes in organic coconut vinegar or by adding some small slices of ginger and onions, a dish we call “kinilaw”.



Kinilaw na dilis“Kinilaw” means “kinain ng hilaw” or “eaten raw”.  It is chemically cooked, really.  You let the organic coconut vinegar, in our case, Lola Conching’s Vinegar turn the dilis fish from transparent to a little white.  Then you will know the fish is ready to eat.  This takes around 5 to 10 minutes.  Some people add lots of calamansi, a philippine citrus which acts like a lemon, but tastes better.

So at the meal I just photographed, our cook prepared a batch of dilis where she painstakingly removed the head and the bones so all you have left is meat.  And I asked for another batch which just used the whole fish.  I tasted both batches.  Guess which got scraped, finished off to the last fish?  The batch with the whole fish, eaten with bones and head!  I just found the tummy bitter to I remove the tummy intestines before I eat the fish though.

In my view, the batch without the head and the fish bones taste too acidic.  It’s like I can’t eat more than a few bites of them.  The dilis fish without the head and bones seems unbalanced.  But with the fish head and the bones, it had just the right crunch, and I could eat a lot of it, yummy.

My mother in law says it is because of the calcium in the bones.  I also think it could be that much fish fat and bones are also in the head.  Maybe this is what Dr. Hulda Clark is saying when Weston Price observed the healthy tribes living beside the sea had almost perfect teeth because of eating a lot of organic calcium from fish.  This is how you eat calcium from the fish, eat small fish whole!  What a great discovery.

From my blog at http://www.myhealthblog.org/2008/05/21/small-raw-fish-should-be-eaten-with-the-head-and-bones

Grass fed beef tastes great compared to feedlot beef.
That is as far as the beef I come across in the markets near where I live.

Somehow, some way we all may finally stumble on the optimum nutrition for our bodies.
The problem it seems is that the ideal diet seems to be very expensive.
In my case, raw organic / wild / tree ripened fruits and raw organic / fresh cuts of of raw animal foods, including fertilized chicken eggs would be great, but I've been noticing the expense is quite enormous.

I hope this thread becomes a depository of cost saving tips and techniques.  Share the wealth.

He he he, New member Geoff.

I contributed a link from my blog:
http://www.myhealthblog.org/2008/05/04/raw-paleolithic-forum-launched-come-and-join/

Hello everyone,

I live in Manila, Philippines and I'm a newbie in the Raw Paleolithic scene, just beginning January 2008 on the Wai Diet.  A raw paleolithic diet with mostly fruits and some raw egg yolks and some raw fish.

I've gone raw vegan for 2 months.  And I've gone raw fruitarian for 2 months.  I find raw paleolithic a sustainable, satisfying diet and I'm on my 5th month.

I'm still learning the ropes. 

I'm a web developer, I own a web development firm called Filipino Web Services Inc.

I'm a hobby healer and I got into these diets because of hobby healing.  I got into hobby healing because I got sick and I had to save myself, then I had to save a lot more people.  I use whatever works.  Raw vegan works sometimes, raw fruitarian works for wrecked digestive systems, raw paleolithic works when the digestive system is working.  What I do find in common among all 3 diets is the requirement of large amounts of fat.  Raw vegan and raw fruitarian is unsustainable without a lot of fat consumption.

I have quite a number of blogs and websites because I can make them at will and I need the practice for my customers.

I'll reply here with some of my other interests.

Hi Craig,

This is how to do it.

Click on my username (Goodsamaritan) to bring up my profile.
On the left column, click on Account Related Settings.
Then in my profile in the middle there is a drop down for PRIMARY MEMBERGROUP.
You can choose either ADMINISTRATOR or GLOBAL MODERATOR.

Then click CHANGE PROFILE in the bottom right of the screen by scrolling down.