Here's an article pointed out to me re diet of some Siberian peoples:-

"Where Home Cooking Gets the Cold Shoulder


Stroganina, a kind of Siberian sashimi, is thin, crisp slices of frozen fish seasoned only with salt and pepper and traditionally served with vodka. (By Mette Randem For The Washington Post)
 
In their reindeer-skin tent, Siberian Nicolai Laptander and his family eat nearly all parts of the reindeer. (By Mette Randem For The Washington Post)
 
By Andreas Viestad
Wednesday, May 14, 2008; Page F01

SCHUCH'YE, Western Siberia -- Of all the cowboy towns in this part of Siberia, this must be one of the roughest. When we ride our tractor into town, the first thing I see is a man with a gun next to a dead wolf. On a nearby field a group of men are showing off their lasso-throwing skills.

This Story
The Gastronomer: Where Home Cooking Gets the Cold Shoulder
Recipe: Venison Carpaccio
Recipe: Stroganina
But of course it isn't a cowboy town. It is a reindeer town. Outside the one-story administration building, the parking lot is nearly filled with parked reindeer waiting restlessly for a racing competition to begin. Inside the building, the women of the village are having a fashion show; almost all the clothes are made from reindeer skins. In a large tent, generous portions of reindeer stew are being ladled out. Even the wolf is connected to the reindeer: It was killed only after having preyed on a flock of them.

Not many visitors come to this remote village on the Yamal Peninsula, north of the Polar Circle, several hours by tractor or snowmobile from the nearest road. And of those who do, few come for the cuisine, which has a reputation for being monotonous to the extreme. But I am attracted by the food and by a nutritional question: How come the people here, who for long periods eat nothing but the meat from one type of animal, are healthier than we are? It is what Patricia Gadsby, writing for Discover magazine about the somewhat similar diet of the indigenous people in Northern Canada and Greenland, called "the Inuit paradox."

In this case it would be the Nenet paradox. The Nenets, the indigenous reindeer-herding people of this part of Siberia, have a menu that sounds like just the opposite of what the doctor ordered: They eat reindeer meat, most of it raw and frozen. From September to May they eat very little else, apart from the odd piece of raw, preferably frozen, fish. One would think that this extreme protein- and fat-driven diet would lead to a lot of health problems -- obesity, cardiovascular diseases -- but the opposite is true.

"It is my experience that the further away you come from the city centers of the Arctic, the healthier people look," says Lars Kullerud, president of the University of the Arctic, a network of more than 100 universities and colleges. He researches the diets of the region's indigenous people.

Another hour or so away by reindeer sled, the connection between the land, the people and the diet is even more evident than in Schuch'ye. As the guest of Nicolai Laptander and his wife, Ustinia, I spend the night in a chum, a traditional tent made from reindeer skins not unlike a Native American tepee, where they live with their seven children. The children look extraordinarily healthy. And although the diet is a challenge, even for this omnivore, it is exceedingly clear that the Laptanders don't eat only the reindeer's meat; they eatjust about every part of the animal. To see an 8-year-old child reach for another piece of raw liver, then a helping of raw, frozen meat, then the marrow of a cooked bone, brings warmth and envy to any parent with a picky offspring. But it also tells a lot about the secret of the Nenet diet.

When we in the industrialized world discuss nutrition and health, the focus is often on balancing broad categories of food. A healthful diet, we are told, should consist of a good mix of grains, vegetables, fruits and fish and a moderate amount of red meat. But although that probably is the best rule where food of all types is plentiful, it is not really an option in the Arctic, especially not on the Siberian tundra.

Most of the meat we eat in the United States, as in most of the industrialized world, is farm-raised, often from animals that were bred especially for their ability to gain weight and that were raised, more often than not, in confinement. Game meat, such as reindeer or even the venison you can buy in the store, is quite different. It is not just more flavorful than beef and pork. It also is leaner and has a different fat structure.

For the most part, game meat has less fat than farm-raised meat, says Louw Hoffman, professor of meat sciences at Stellenbosch University in South Africa. And its fat contains a high proportion of unsaturated fatty acids, such as omega-6 and omega-3, which among other things help our immune system, he says.

Hoffman, a world-renowned specialist in game meat and an avid carnivore, is critical of the anti-meat sentiments that have become more prominent in recent years.

"Meat, both red and fish, contains all the required amino acids in the correct ratios," he says. "After all, we eat muscle to build muscle. In addition, it contains all the minerals; it is particularly a good source of highly bioavailable iron. We now know that in Europe, a large number of teenage girls that are vegetarian become anemic when they reach puberty."

Except for liver, most meat does not contain much Vitamin C. Still, scurvy is almost nonexistent in traditional Arctic cultures. That is because reindeer and other game meats contain higher levels of Vitamin C than do other meats, because the natives eat the liver, and because the natives' diet is supplemented with cloudberries and cranberries. The fact that much of the meat and the fish are eaten raw is also important.   
Stroganina, a kind of Siberian sashimi, is thin, crisp slices of frozen fish seasoned only with salt and pepper and traditionally served with vodka. (By Mette Randem For The Washington Post)
 
In their reindeer-skin tent, Siberian Nicolai Laptander and his family eat nearly all parts of the reindeer. (By Mette Randem For The Washington Post)
 
"Every time you process or cook something -- anything -- you are likely to be losing nutrients at every step," says Harriet V. Kuhnlein, professor of human nutrition at the Centre for Indigenous Peoples' Nutrition and Environment at McGill University in Montreal. "As long as this meat is still microbiologically safe, it is at its best raw or frozen fresh.
In Alaska and northern Canada, modernization has led to a change of diet. Pollutants have affected the staple foods such as seal, and traditional foods have been replaced by fast food and cheap carbohydrates, resulting in an increase in obesity and Type 2 diabetes.

"The problems occur when the traditional diet is lost or meets competition from Western food," Kullerud says. "Because the first thing to reach these areas is not salad and fruit; it is the junk food."

This part of Siberia is one of the centers of the new Russian oil adventure, and with prosperity and the influx of hordes of specialists from the south comes change. But, at least for now, change seems to be coming at a slower pace. For one, the traditional staple foods -- reindeer and fish -- are lower on the food chain and thus less affected by pollutants than the seal meat eaten by North American Inuits. Also, newcomers seem to be embracing some of the traditional foods.

In Salekhard, the capital of the Yamal-Nenets autonomous region, the town's most fashionable restaurant, Beer-Line, is serving $12 pints of imported beer to well-heeled administrators, businesspeople and oil executives. It is what you would expect in a trendy boomtown bar almost anywhere in the world. However, the food gives the place away. Peanuts and chips are not to be seen; instead, giggling girls and rough prospectors alike are eating stroganina, a kind of Siberian sashimi: long, crisp shavings of frozen fish.


And at the home of Sergey Kharutsji, one of the region's most prominent politicians, his wife, Galina, and daughter, Oxana, serve up a diet not very different from that served in the chum: frozen reindeer meat, stroganina, raw reindeer liver and various other named and unnamed cuts. Oxana says that is what the family eats every day for most meals.

At first I think it might be a political statement, an effort to convince me that they are not too cut off from their people even though they live in a mansion in the middle of town. But later, when I go to fetch some boiling water from the stove, I notice something that convinces me she is indeed telling the truth: One look at the kitchen fan makes it obvious that no one has ever fried food in this house.

Andreas Viestad, author of "Where Flavor Was Born," which was named best foreign cookery book in the 2008 Gourmand World Cookbook Awards, can be reached at andreas@andreasviestad.com. His Gastronomer column appears monthly.

taken from:-  http://www.washingtonpost.com/wp-dyn/content/article/2008/05/13/AR2008051300583_2.html?sid=ST2008051302252

This topic has been moved to Hot TopicsHot Topics.

http://www.rawpaleoforum.com?topic=185.0

We all here are focused on diet as diet is directly related to health, and health is far more important than wealth or anything else. However, I find it useful, at times, to read up on the self-improvement market, and (very occasionally) find (non-diet-related)books which prove useful to me. So, for example, I found Tony Robbins' ideas relatively useless(He even recommends a raw vegan diet, with cooked fish now added recently).I've found some other gurus like Ted Nicholas or Leil Lowndes useful, too. Anyone got their own recommendations re (non-diet-related) gurus?

For those interested, here's a couple of books("Raw Food Nutrition" and "Maximize Immunity") both by Bruno Comby, who advocates an Instincto-type  Raw Diet. This man usually advocates a diet richer in raw animal foods than most Instincto practitioners. Here is a link to both books:-

http://www.comby.org/base/baseen.htm

Tyler

Here are some articles by the author Ron Hoggan on the negative effects of grain- and dairy-consumption(all from a cooked-palaeo perspectiv):-

http://www.gluten-free.org/hoggan/

Here's a vdeo of Bear Grylls, the Survivalist TV--Presenter, eating a live frog:-

http://www.youtube.com/watch?v=6boGhYWOX9k&feature=related

Some RAFers(short for "Raw Animal Foodists"), like myself, prefer  to go cold-turkey and start going rawpalaeo immediately, but others prefer taking it easy taking a few steps at a time. Here are a few suggestions for the latter:-

1) First get rid of all chemicals and additives in the diet. If you live in an urban environment where tapwater is chlorinated/fluoridated, then I would suggest that you avoid drinking the tapwater and, instead, get hold of 5-litre bottles of mineral-water from natural springs, as that's generally much cheaper per litre than buying several 1.5 litre bottles of mineral-water, each time. My own preference is for alkaline mineral-water with a PH value of 7.2 to 8.4, but everyone has different tastes.

It's also a good idea to avoid contact with chemicals other than those in foods. So avoid swimming in chlorinated swimming-pools, if possible, go in for aluminium-free deodorants, non-fluoridated toothpaste, more natural soaps etc.

2) Get hold of  raw organic fruits/vegetables instead of the usual nonorganic varieties, get hold of organic or naturally-reared 100%-grassfed meats instead of intensively-farmed grainfed meats , and so on - if you can get hold of meats from wild animals, that's even better. (You can cook the meats at whatever temperature, at this stage). Make sure to include lots of fatty meats, as opposed to lean meats,  so as to avoid rabbit-starvation  (* this advice is only relevant to those who eat all-animal food diets, though*).  If there's absolutely no way you can get hold of 100%-grassfed- or wild meats, then you should try to get the healthiest grainfed/grain-finished meats that are available and heavily supplement your diet with fermented cod-liver oil or krill oil(as raw and unprocessed as possible). Blue Ice has a raw, fermented cod-liver oil, for example.

*Tip:- Most commercially-raised/non-organic-raised lamb, worldwide, is fed on grass. It's in the US, mainly, where lamb is usually fed on grains.*

Raw palaeo permitted foods include:- raw fruit, raw veg, raw meats, raw organ-meats, raw mushrooms(some varieties), raw nuts(limited), raw honey/honeycomb.

3) Remove Non-Palaeo foods like dairy and grains(even sprouted grains) and legumes from the diet. Many RAFers who eat lots of non-palaeo foods like raw dairy end up with various side-effects such as copper- and magnesium-deficiency and  hormonal issues(due to opioid hormones in raw dairy) - it should also be mentioned that the consumption of dairy and grains has  been repeatedly linked to a number of auto-immune disorders -plus, allergies to non-Palaeo foods are very common.

4)  Gradually reduce the average cooking-temperature of your foods by 1 degree, every so often,  until after days/weeks/months you're eventually able to eat all the meats raw at room-temperature. You can start off with as many processed sauces as you like(Moutarde de Meaux is by far the best mustard for this by the way as it contains no artificial preservatives even though it's processed), but you should gradually replace those with raw sauces. Eventually, you will get used to the raw meat to the point where you can eat it by itself without any sauces  or spices at all. Some RPD newbies like to use Vitamixes/blenders etc. in order to get used to the taste of raw foods, but this is up to the individual.

5) The main reason why people aren't easily accustomed to raw meats, at first,  is due to past social conditioning and lifelong habits. One way to get rid of such conditioning is to go out to local restaurants and eat raw-animal-food dishes like beef carpaccio/steak-tartare/raw-meat kitfo/raw oysters  etc - being able to eat raw-animal-food in a public place helps one get used to the whole idea . My personal favourite was to visit nearby Japanese Sashimi restaurants, and eat the raw-fish avilable there. I was already used to eating some types of raw shellfish, in pre-rawpaleo days, so the latter were easier to get used to than other raw-animal-foods.

6) Add in some raw organ-meats, especially the high-fat ones. These take a bit longer to get used to than the muscle-meats, but they are more nutrient-dense than the latter, so are very useful indeed for greater health - also, raw organ-meats do tend to be much easier to digest than raw muscle-meats, which is an important point to consider for those with digestive systems already wrecked by years of being on cooked-diets. You should start off with the standard organ-meats(ie liver, kidney, heart, tongue). More experienced RAFers/RPDers eventually opt for other organ-meats like raw adrenals, brains, marrow,  suet, thyroid etc. Also, bear in mind that organ-meats are much cheaper than muscle-meats in price. Raw glands like adrenals/thyroid etc. are also often needed as a cooked diet can often lead to deterioration of one's glandular system over time. Farms like NorthStar Bison  http://www.northstarbison.com/ and Slanker's  http://www.texasgrassfedbeef.com/ supply these. If you can't find a relevant farm which can offer such glands, then try websites offering raw glandulars from grassfed cattle such as http://www.drrons.com/  .

*I had a bit of difficulty eating raw organic, grassfed liver in the first couple of weeks or so of trying it. My own solution was to bolt down tiny slivers of it  without chewing(you don't need to chew much on a RAF diet, anyway), and then chase each tiny sliver with a big gulp of mineral-water. I then got used to the taste and started to enjoy raw liver, so it wasn't necessary any more  to gulp the mineral-water afterwards. Funnily enough, after a while, I started getting a gag-reflex to more and more cooked-foods. I guess that is partly because one's dietary habits, to a large extent, dictate what our taste-buds experience.


7) One good reason why I was able to start enjoying the taste of my raw-animal-foods relatively quickly  was that I was always keen on getting as much variety as possible in my diet. So I would visit every nearby farmers' market(or ethnic-oriented market) until I found such exotic things as raw wild boar meat, goat meat, wild hare, mutton(which is far better than lamb and cheaper as well) - inevitably, I would find that a few of the muscle-meats tasted great the first time I tried them(eg:- raw goatmeat) while others(eg:- raw chicken) I couldn't stand the taste of(indeed raw chicken is one of the few raw meats I still don't like the taste of). I would also switch to quite different farms for the same type of meats, if those meats weren't to my liking. Too many RAFers stick to just a few foods like pork or beef from just one food-source/farm, and then, unsurprisingly, complain of the lack of taste, which is really just a lack of variety.

I should add that, according to anecdotal reports, most RAFers get used to(and start enjoying) the taste of raw animal foods, in general, within c.8 to 12 months. This is, of course, complicated by other factors - for example, the more cooked-food you eat, the less likely it is/the longer it is that you develop a taste for Raw Animal Foods(60%+ is recommended, with most RAFers sticking to 85%+ raw).

8 ) While it's very important to experiment with raw foods in a variety of ways so as to ensure your particular needs are met, I should point out that there can be a danger that one becomes too much obsessed with one's diet, to the exclusion of other matters. For example, when I first started, I'd assumed(wrongly) that if raw animal food was good that the more I ate of it each day , the faster my health-recovery would be -but I found, that, actually, the body needs some rest from digestion from time to time in order to concentrate on healing, and that Intermittent Fasting also helped to aid my health-recovery, along with my RVAF diet("RVAF Diet " is short for " Raw Animal and Vegetable Diet"). It should be noted, also, that as raw food contains far more useful nutrients than cooked-food, that it's not necessary or a good idea to eat the same amounts of food as you did on a cooked-diet.

9) Type of diet:- Some people prefer doing a raw diet with only small amounts of raw animal foods and lots of raw plant-foods(eg:- Instincto), while others prefer a raw  diet with lots of raw animal-foods and some raw plant-foods(the majority), and still others prefer raw zero-carb where no one eats any  raw plant-food.

10) Enzymes and bacteria:- Many people, if they continue to eat a little cooked-food find it beneficial to supplement with enzymes before such a cooked dinner, so as to make up for the deficiency of enzymes in such cooked-meals. Others like to take probiotics like EM products("Effective Microorganisms"

http://www.eminfo.info/
)
 or bacteria-rich  "high-meat" before such a meal, in order to reduce any detox-effects from eating any cooked-food. People whose digestive systems have been heavily wrecked after years of being on cooked-diets might find it beneficial  to add in enzyme-supplements or EM-probiotics in order to speed up the repair of their digestive systems. "High-Meat" is a fermented  food frequently consumed by the Inuit in their traditional diets  and is quite often used by Raw-Animal-Foodists nowadays, though it is generally recommended for people to only try "High-Meat" once they've gotten used to fresh, raw animal foods in general, purely for reasons of taste. A"High-Meat" Recipe-Preparation Section is included in the Recipes forum:-

http://www.rawpaleoforum.com/?topic=316.0

*Re chewing:- AV says that the ptyalin in your saliva retards the action of protein digesting enzymes so you should expose the least amount of surface area of your food to saliva in your mouth for optimum digestion, which translates to minimal chewing.In other words, unlike with cooked-foods which need to be chewed due to a lack of enzymes in them, raw foods can and should be bolted down with minimal chewing. * I mention this as some newbies claim that some raw meats can be too tough to chew.*

*It should also be noted that some RVAF diet newbies, such as myself when I first started, can be highly sensitive to any kind of processing of raw foods, even raw ground meats. I mention this as most rawpalaeo newbies start off with raw ground meats as they are more used to the idea of eating them(perhaps from eating steak tartare in former cooked-diet days). So those are best advised to stick to non ground meats instead.

Detox:- It's quite common to experience a detox for a certain period if you switch suddenly cold-turkey to raw. This is due to the body finally being able to get rid of toxins from years of being on a toxic cooked-food diet.

*It should be noted that genuine detoxes tend to be relatively mild and short-term in duration(and they should get gradually reduced in terms of frequency, duration and severity until you don't have them any more). At least, in my own case, I would have a mild detox(warm forehead, fatigue and slightly runny nose) lasting from 2 to 7 days, every 2 to 4 months, and these detoxes stopped completely after a couple of years on the diet. (I still experience detox after the very occasional cooked-meal but this is simply the body's efforts to get rid of the toxins from that meal, not anything else).

*It should be noted that if a detox goes on and on ,increasing in severity, and coincides with the consumption of a particular food, then you can be sure that this is due to a food-intolerance or whatever, rather than a genuine detox. In my own case, I consumed raw dairy in the first few months of going raw and I became very ill - it took 6 months before I realised that I wasn't experiencing detox but merely a food-intolerance towards raw dairy.*

Important info:- It's a really good idea to gradually read through all the sticky topics at the top of the general discussions forum as well as the entire archives of the rawpaleodiet Yahoo Group as well, as that should provide answers to many of the questions you haven't even thought of yet(to read the links etc., you'll have to join the rawpaleodiet group):-

http://health.groups.yahoo.com/group/rawpaleodiet/

Also useful, is this Q&A archive from allexperts.com:-

http://en.allexperts.com/q/Special-Diets-768/indexExp_42111.htm

French-language speakers may be interested in this site as well:-

http://nutritionpaleocrue.net/forum/

*While many  RAFers go all-raw, there are always people who can't, for various lifestyle reasons/work/family etc., leave off unhealthy foods entirely 100% of the time. Here are some suggestions as to how to compromise:-

1) If you're a smoker, get rid of the pipes, cigars and cigarettes, and replace them with snuff(raw tobacco powder).Sniffing snuff means that you still get a nicotine rush, but you don't get the usual smoking problems re smoke-ash in the lungs etc.

2) If you can't bear cutting  out alcohol, then only go in for transparent, non-coloured spirits or real ale. The main things in coloured alcohol that cause hangovers  are the congeners, artificial chemicals which are most present in such alcohols. So that means vodka, clear gin, white rum, non-flavoured grappa and the like. Real Ale is the best option as it's raw, unheated, and is full of live, fermenting bacteria. Real Ale is called "cask-conditioned-ale" or "cask-brewed ale" in the USA. Fewer pubs than ever serve genuine real ale - so it's best to look in on upmarket supermarkets and look for the phrase "bottle-conditioned" or "secondary fermentation" on the labels of beer-bottles - if the beer-bottle is one of the very unusual bottles with a thin metal wire circling round the bottle a few inches from the cap/cork, then it's always genuine real ale.

3) When eating a cooked-food meal with non-RAF-eating friends, it's a good idea to take some enzyme supplements and some "high-meat"  before going out to the meal. That way, you'll experience fewer issues re poor digestion of the cooked-foods, and the hangover-effect that happens when one consumes junk-food and the body then detoxes it out of one's system.

(Oh, and here's a quick resume, off the top of my head re what I, personally, eat - obviously everyone will have widely different sources, depending on their locality:-

(just a quick review, foods listed are eaten raw,  organic/grassfed/wildcaught or free-range/grassfed etc.):-

wild hare carcasses-plus organs/ leg of lamb/mutton plus lamb organs, venison organs, goose-/quail-/duck-/chicken-eggs, sea-urchin-eggs, swordfish, giant tiger prawns, lobster, crab,mussels, kingfish, shark, beef organs, free-range turkey breast-fillets(whole goose and whole turkey at Christmas), wild boar muscle-meats/organs, horse-muscle-meat, heather honeycomb, samphire, blueberries, cherries, raspberries, bananas, wild mallard duck and organs, limpets, goat muscle-meat.

Organs would usually include tongue, liver, kidney, heart, plus, in some of the above cases, brains(rarely), suet and marrow. Some items are only eaten by me  rarely or seasonally(eg:- eggs or sea-urchin-eggs))

*Addendum*:-   It's generally a bad idea to mix cooked and raw foods together. The 2 require different digestive processes(cooked-food requires the stomach to produce much more stomach-acid etc.), so, if one is suffering from digestive problems, it's really best to stick to raw foods. If one is forced to eat partially-raw for social reasons, then the best thing to do is separate the consumption of cooked-food and the consumption of raw foods into separate meals, leaving several hours inbetween.

*Further addendum*:- While the following article has nothing to do with diet, it may be of interest to some as it involves palaeo-style practices:-


http://www.beautifulonraw.com/raw-food-blog/raw-food-lifestyle/raw-food-lifestyle-sleeping-on-the-floor/

And this palaeo habit may also be of interest:-

http://www.aisthetica.org/embracing-the-chill/

*1 other thing:- Raw Vegans often have problems adjusting to raw animal foods because their whole digestive system has been so attuned to eating raw plants(requiring different enzymes and bacteria), that they at first have problems digesting raw animal foods. So, if you're an ex-raw vegan, take things slowly and up the amounts of raw meat a little at a time.
HTH,
TD

Well, here's my testimonial for a raw, palaeolithic diet:-

My Raw Paleo Diet Testimonial

Here are the links to some of the online Raw-Animal-Food Diet blogs:-

http://theprimalparent.com/2011/11/07/years-eating-raw-meat/

http://primaldiet.blogspot.com/

(the above link is more Palaeo-oriented, despite the  Primal-diet reference).

http://star-phyre.blogspot.com/2007/08/confessions-of-raw-foodist.html

http://wewant2live.blogspot.com/ 

(the above is definitely a strict Primal-Diet blog).

http://www.myhealthblog.org/

the above is a blog by a former Wai-dieter-turned-Rawpalaeo-eater)

Here's another blog by a Raw-Animal-foodist who's into bodybuilding:-

http://www.paullundkvist.com/4436.html


Here's another RawPaleo blog:-

http://tiinacious.blogspot.com/2008/08/my-first-raw-paleo-meal.html

Here's a Primal Diet MySpace entry:-
http://blog.myspace.com/index.cfm?fuseaction=blog.view&friendID=566532&blogID=250862385


Here's another  rawpalaeo page with info and links:-

http://crossfit.chrisstroud.net/paleo/40-paleoraw-diet-resources-that-could-change-what-you-eat/

And a Primal-Diet-based blog:-

http://blog.pietrosperoni.it/tag/aajonus-vonderplanitz/

Here's a Facebook RVAF diet group:-

http://www.facebook.com/group.php?gid=129336225992

Here's a blog on a raw, zero carb diet:-

http://freedomforcreation.posterous.com/

A Toronto- raw-oriented website:-

http://rawintoronto.ning.com/

Our French-language sister forum is here:-

http://paleocru.webatu.com/forum/

Primal Diet Chat Group:-

http://www.primaldietfriends.chatango.com/

Primal Diet Blog:-

http://rawfoodresults.com/

Description of recovery from retinal issues:-

http://vitrectomydiary.wordpress.com/

A youtube video of a rawplaeodieter debunking Durianrider's raw vegan rants:-

! No longer available

A rawpalaeoish blog:-

http://theprimalparent.com/

Raw, anti-plant food website:-  faapdiet.org

http://optimalwaysofhealing.com/stephen-colbert-eats-raw-goat-thats-actually-fantastic/

https://www.youtube.com/user/sv3rige  Swedish RPDer.

Blog of RVAFer who recovered from OCD:-
https://metabolichealing.com/recovering-from-ocd-a-true-story/

http://theprimalparent.com/2011/11/07/years-eating-raw-meat/

Here's the link:-

http://www.telegraph.co.uk/earth/main.jhtml?view=DETAILS&grid=&xml=/earth/2008/05/04/scibald104.xml

Article follows below:-

Pollution sends men bald
By Jasper Copping
Last Updated: 12:01am BST 04/05/2008



Men living in polluted areas are more likely to go bald than those breathing cleaner air, a new study suggests.

The ground breaking research, by academics at the University of London, has linked the onset of male pattern baldness, to environmental factors, such as air pollution and smoking.

The scientists believe toxins and carcinogens found in polluted air can stop hair growing by blocking mechanisms that produce the protein from which hair is made. Baldness is known to be hereditary, but the new research suggests that environmental factors could exacerbate hair loss.

It raises the hope that scientists may be able to develop treatments for balding men, with topical creams that are able to combat the effects of pollution on hair follicles.

Mike Philpott, from the school of medicine at Queen Mary University of London, said: "We think any pollutant that can get into the bloodstream or into the skin and into the hair follicle could cause some stress to it and impair the ability of the hair to make a fibre.

"There are a whole host of carcinogens and toxins in the environment that could trigger this. It suggests that if you stop smoking or live in an area with less air pollution, you may be less predisposed to hair loss."

The study, recently published in the Journal of Investigative Dermatology, involved removing hair follicles from balding men and then studying the samples in laboratories.

The team noted disruption in the process of hair growth, caused by oxidative stress, which destroys cells and is made worse by the effects of smoking and air pollution.

Prof Philpott added: "There is an inherited basis to hair loss, but we are have now identified environmental factors that are important too."

The team plan to conduct further tests to pinpoint precise sources which may cause baldness, including trying to grow hair in different environments that are rich in nicotine and other pollutants found in air.

Nilofer Farjo, a hair transplant doctor involved in the research, added: "This may lead to new methods of treating genetic hair loss. The research suggests that environmental factors like smoking and air pollution contribute to hair loss because they introduce elements that are harmful to the normal mechanisms by which the cells work.

"There's undoubtedly genetics involved as well, but now we know there are environmental factors too. If you live in a place with cleaner air, you might be at less risk."

According to the British Association of Dermatologists, hereditary hair loss, or androgenetic alopecia, is responsible for 95 per cent of hair loss and is seen in men and women.

In men, where is it is also known as male pattern baldness, it involves the progressive thinning of hair along the hair line. In women, it causes the hair to thin on the crown of the head and tends to be less noticeable.

Hair loss can begin as early as the teens, and by the age of 35, almost 40 percent of men and women show some degree of hair loss.

The human head comes equipped with 100,000 tiny hair follicles, from each of which grow a single hair.

(This is not meant to be something to be implemented now but at a much later date):- These forums should, IMO, eventually have a personals board like some other diet-related sites. Plus, an announcements forum would be good - but, for the moment, the fewer forums we have the better. I do think that if one or two of the various forums doesn't get any posts at all for considerable lengths of time, that we should temporarily close it until some of the other forums get too overcrowded etc.

Also I've thought that we should start posting invitations to other forums(other than rawpaleodiet) within a week or so - by then things will have got going. If you think we should start that much earlier or later , feel free to point this out, giving your reasons. Cheers