Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet Forums => Hot Topics => Topic started by: achillezzz on February 26, 2011, 05:32:58 am
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I heard its good for digestion, gastric juices.
I always stayed away from alcohol because I didn't want anything bad come into my life because always wanted to succeed in sports.
But right now I decided to try it after some salad with salmon and cooked fatty lamb, I am drinking wine for first time in my life hehe.
I feel a little bit warm but the taste is not that appealing alcohol never was to me :)
Can it contribute to some health problems in short/long term? Maybe benefits xD ?
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I usually never drank any kind of alcohol, but a few months ago when I really had to work on my insomnia, I tried one or two small glasses of wine and immediately relaxed and slept wonderfully. I don't really do it anymore, but once in a while, it really helps me relax and I never exceed two small glasses.
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It's not healthy. My own rule is that clear, transparent alcohol(white wine/gin/vodka etc.) is best for me as these contain far fewer congeners in them which aggravate all those hangovers. Real ale is the only genuinely raw alcohol as it contains live bacteria etc. , but it is grain-based so not palaeo - it's still better than other drinks, though.
My view is that as long as I only occasionally cheat on my raw foods( re eating occasional cake slices for example but always eating one large raw meat meal a day etc.) and drinking some alcohol occasionally of the kind described above, then I'm more or less OK. As I go past 40/50, though, I reckon I will need to be 100 percent rawpalaeo as even the slightest rise in AGEs might then well mean a slight increase in arthritis-related symptoms and other age-related conditions.
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(...) after some salad with salmon and cooked fatty lamb (...)
A bit of good wine is certainly not as noxious as farmed salmon and cooked lamb. ;)
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It's not healthy. My own rule is that clear, transparent alcohol(white wine/gin/vodka etc.) is best for me as these contain far fewer congeners in them which aggravate all those hangovers. Real ale is the only genuinely raw alcohol as it contains live bacteria etc. , but it is grain-based so not palaeo - it's still better than other drinks, though.
Beer has been heated and made from grain while wine is made from grapes and has usually not been heated. Beer and wine are fermented and contain only ethanol as an alcohol, but distiled drinks such as gin and vodka contain some methanol which is highly poisonous.
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I've actually been wondering whether I should start drinking a few organic glasses of wine a week.
I'm certainly going to look into it.
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A bit of good wine is certainly not as noxious as farmed salmon and cooked lamb. ;)
Hehe no the salmon is not farmed its from ocean and the lamb I got it from some arabs far from the city here
I'm doing my best to get the top quality foods I can find here :D
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Beer has been heated and made from grain while wine is made from grapes and has usually not been heated. Beer and wine are fermented and contain only ethanol as an alcohol, but distiled drinks such as gin and vodka contain some methanol which is highly poisonous.
My god, have you never heard of "real ale" which is completely raw, live beer full of live bacteria?
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Can wine make you deficient in some mineral if you drink it a lot, magnesium for instance?
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Hehe no the salmon is not farmed its from ocean and the lamb I got it from some arabs far from the city here
I'm doing my best to get the top quality foods I can find here :D
But you ate it cooked... ??? It's certainly not worth to bother finding the best food around and then destroy it by cooking...
Tyler, no I never heard of that stuff, raw ale. I don't even know if we have it on the continent and how it's called in French...
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Can wine make you deficient in some mineral if you drink it a lot, magnesium for instance?
It'll make you drunk and then an alcoholic long before it causes any deficiency in mg or anything ! ;D
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Look for any bottles of beer which have a metal top and the top of the bottle surrounded by thin wires which go round the bottle a few centimetres down from the top, descending from that top. Such arrangements are used to block the gas which inevitably comes out of the bottle once you open the top. Real ale is great stuff and far healthier for you than pasteurised beer.
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This is a range of real ales sold in France:-
http://fr.wikipedia.org/wiki/Liste_des_marques_de_bi%C3%A8res_brass%C3%A9es_en_France#Allier
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http://www.allineuc.com/2010/09/17/real-ale-holidays-in-brittany-france/
http://fr.wikipedia.org/wiki/Campaign_for_Real_Ale
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Look for any bottles of beer which have a metal top and the top of the bottle surrounded by thin wires which go round the bottle a few centimetres down from the top, descending from that top. Such arrangements are used to block the gas which inevitably comes out of the bottle once you open the top. Real ale is great stuff and far healthier for you than pasteurised beer.
Thanks for the links, I might have a try someday if I find some !
I've actually been wondering whether I should start drinking a few organic glasses of wine a week.
I'm certainly going to look into it.
You can do what you want, but I don't think you'll get any benefit form that - except if you are depressed, but even then what you get on the moment will have to be paid back as soon as the effect is over. With raw food, wine doesn't taste good.
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I figure it may not be natural to drink a lot of alcohol but fruits naturally ferment and I'm sure our ancestors would eat them regardless.
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The problem with beer is that it is made with hops.
Hops are estrogenic sedatives.
Maybe a ginger mead fermented with honey.... That sounds good.
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http://health.howstuffworks.com/wellness/natural-medicine/herbal-remedies/hops-herbal-remedies.htm (http://health.howstuffworks.com/wellness/natural-medicine/herbal-remedies/hops-herbal-remedies.htm)
If you would not drink it as a tea, I don't see much point fermenting it,
therefore making it more available to the body.
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My god, have you never heard of "real ale" which is completely raw, live beer full of live bacteria?
Every beer is heated.
I mean you've got to boil the wort with hops for about 1 hour; then you add the yeast and the fermentation begins.
8-6 years ago I was a homebrewer. I've made quite a lot of beer using only malt (from Bamberg in Germany), hops, the best yeast (american Wyeast) and water. :)
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Every beer is heated.
I mean you've got to boil the wort with hops for about 1 hour; then you add the yeast and the fermentation begins.
8-6 years ago I was a homebrewer. I've made quite a lot of beer using only malt (from Bamberg in Germany), hops, the best yeast (american Wyeast) and water. :)
I was pretty certain that real ale is not heated in any way. Well, I will double-check this with a few beer experts on another site, just in case.
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I was pretty certain that real ale is not heated in any way. Well, I will double-check this with a few beer experts on another site, just in case.
Real ale - "beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide"
It's unfiltered and unpasteurised.
It's a natural good-quality beer such as mine was. But home-brewed bear has got a sediment of yeast at the bottom of each bottle so the beer can mature FOR MANY YEARS. So it's superior. :)
But EVERY beer is made from a boiled wort with hops. There isn't any other option.
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I figure it may not be natural to drink a lot of alcohol but fruits naturally ferment and I'm sure our ancestors would eat them regardless.
Me too! Partially fermented fruits such as rambutans, litchis and pineapple are sometimes delicious, incomparability better than any wine. But there's only a little bit of alcohol in it and we would have to eat a ton of them to get drunk.
This is a range of real ales sold in France:-
http://fr.wikipedia.org/wiki/Liste_des_marques_de_bi%C3%A8res_brass%C3%A9es_en_France#Allier
This link leads to beers brewed in the French department of Allier...
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I wasn't able to work out what the french term for "real ale" was so that was the best I could find for now.
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Me too! Partially fermented fruits such as rambutans, litchis and pineapple are sometimes delicious, incomparability better than any wine. But there's only a little bit of alcohol in it and we would have to eat a ton of them to get drunk.
But what about all those urban legends of monkeys and elephants getting deliberately drunk on fermented fruit? I suppose it is highly likely that fermented fruit could not work on elephants given their size, but monkeys/apes?
Ah, here's some info re this:-
http://findarticles.com/p/articles/mi_m1134/is_10_113/ai_n8640726/
http://www.scientificamerican.com/article.cfm?id=animals-like-to-get-drunk
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I just saw the latest episode of GLEE and it seems people really like getting drunk.
Why do people like getting drunk?
Is it some primitive urge to get drunk?
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http://www.youtube.com/watch?v=SDJUPAeZe6s
http://www.youtube.com/watch?v=pGFpvogfGp4&feature=related
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Just got this answer from a beer expert on allexperts.com:-
"Your friend is correct, in terms of the real ale available today.
If you go back a few thousand years, a lot of ale was still being made without either hops or boiling. In fact, medieval England was very slow to accept the use of hops, which only became popular there about 600 years ago.
If you go back over about 8 or 9 thousand years, ale was made with wild grains (before cultivation caught on).
Bottom line: I consider it a very natural product, and really pretty healthy for you, but strictly speaking it probably doesn't meet your criteria.
If you wanted to brew your own ale at home without boiling, you certainly could. The drawback is that you would probably find it sweeter than you like, since the boiling is what converts the bittering elements of the hops, giving balance and drinkability to the ale. The other major reason for boiling was for safety, since much water in early times was unsafe to drink due to harmful bacteria."
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But what about all those urban legends of monkeys and elephants getting deliberately drunk on fermented fruit? I suppose it is highly likely that fermented fruit could not work on elephants given their size, but monkeys/apes?
I don't know whether it's because of my huge size ;D but the only time I noticed a bit of drunk-like effect was after eating perhaps 3 or 4 kg of half fermented rambutans. Otherwise, with partially fermented pineapples or litchis I feel at most a bit enjoyed...
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Why do people like getting drunk?
It may be because they eat false food and have no real feeling of well being.
So they seek one, and there are people willing to sell a pathetic counterfeit version of well being to them.
Then they get hooked on the instant gratification.
How many alcoholics does anyone here know that eat raw meat every day?
I would suspect that number is low.
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We evolved the ability to metabolize alcohol back when we were forest dwelling fructarians. It was available in limited quantities and did not harm those who had the genes. It was an evolutionary advantage to gorge ourselves on ripe fruit when it becanme available to store as fat & get us through the lean times.
The danger is that it is addictive. We still have a tendancy to gorge ouselves and there are no lean times. Combine this with the marketing efforts of the alcoholic beverage industry and our unlimited ability to purchase (in the short term) and it's a recipe for alcoholism. There is no medical cure for alcoholism.
It is a progressive disease. Be cautious.
If you are not an alcoholic small amounts of alcoholic beverages can be beneficial, especially ones with bioflavinoids like red wine. It would be even better to consume fermented fruit. :)
You know if you are an alcoholic if you drink when you did not want to; or if you take a drink and can not stop.
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Genetics has alot to do with how well alcohol is tolerated. The pure blooded Indians had no past history of alcohol exposure, and so were in general unable to develop moderate drinking habits. I think they also suffered more health problems from drinking than other groups.
I know alcoholics who can live off of beer as a primary food source and live relatively healthy up into their elderly years. My grandmother is 72 and she can drink an 18 pack a day with maybe a peanut butter sandwich for lunch and be just fine. I swear she is a freak of nature. Her grandparents were bootleggers and everyone on her side of the family has an ungodly tolerance to alcohol. At the fourth of July she drank about 30 beers within a 12 hour period of time and was wide awake smoking a cigarette, watching the sunrise with me barely slurring a word. There are some things that can't be explained. She never drinks water and if she is out of beer she will drink vodka chased down with Diet Pepsi.
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I know alcoholics who can live off of beer as a primary food source and live relatively healthy up into their elderly years.
I have seen this phenomena also. One guy I met says he eats a burger or a burrito each day and the rest is beer. If he ate the meat raw he would probably be very healthy.
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Im up for an experiment :D anyone know how to naturally produce fermented fruit properly?
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Its’ a very random, unpredictable process: one will turn well and become delicious while the other will turn bad. Even two bottles of the same wine don’t evolve exactly in the same manner over the years. Only with modern methods we became able to standardize the fermentation process: all the diverse bacterias and natural yeasts are killed with SO2 and then the mash is inoculated with specific standardized wine yeast, so that the fermentation is controlled.
You can let ferment a fruit juice, per example grape juice, but the grapes must not be washed to leave the natural yeast on their skin. Anyway, juicing is not paleo as it already implies an artificial process. Whole overripe fruits may ferment when left on their own. Most will turn bad, but sometimes you randomly get a tasty result.
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Im up for an experiment :D anyone know how to naturally produce fermented fruit properly?
The white stuff on the fruit skin is yeast. Organic fruit is best as the fruit has not been treated with chemicals to kill everything. Yeast loves grapes. Mash some organic grapes up and you will get fermentation. The longer it ferments the more sugar will convert to alcohol. At a certain point the alcohol content will get too high and the fermentation will stop. (assuming the grapes have enough sugar) Then vinegar bacteria will take over and turn the alcohol into acidic compounds. Our bodies are adapted to all stages, feel free to taste. I use the vinegar in cooking and on salads.
Apples work good also.
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Then vinegar bacteria will take over and turn the alcohol into acidic compounds. Our bodies are adapted to all stages, feel free to taste. I use the vinegar in cooking and on salads.
Vinegar tastes awful, at least for me. It contains acetic acid (result of ethanol's degradation) which is probably much more noxious than ethanol itself.
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Just a little quote from AV's book "We want to live" about wine.
(http://i56.tinypic.com/k1uqmq.jpg)
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So, I have been experimenting with this.
My thoughts on "raw" wine/ mead... make it yourself!
There is something magical about culturing your own food.
From kraut to high meat to mead, I love it.
Prickly pears are in season here in Az, awwwWWWWe YEAAAHHH.
Here is how I intend to consume this fruit year round.
This is my new drink.
1.5-2 gallons prickly pear juiced.
4 gallons spring water
10 pounds mesquite honey
3 tablespoons bee pollen
Wine yeast
This is all raw, the yeast is the only questionable part.
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Im up for an experiment :D anyone know how to naturally produce fermented fruit properly?
I started brewing ginger ale using kefir yesterday. I used grape juice as a raw sugar source and some sundried figs. And of course ginger juice. Should make a nice tangy raw ginger ale.
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I usually drink local organic wines when I drink. Last year when we played the Tybee Blues Jam (Savannah, GA), Tony turned us on to a Georgia-local unpasteurized beer. I'm not much of a beer drinker, but it was cool that they were making a raw beer.
All that said, when I'm drinking at all, I consider it a "treat" and thus don;t concern myself with whether or not it's raw or even healthy. Bring on the absinthe!
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All that said, when I'm drinking at all, I consider it a "treat" and thus don;t concern myself with whether or not it's raw or even healthy. Bring on the absinthe!
Every time I go to the local health shop I'm always drawn to this organic red wine with added herbs, honey and propolis. I havn't actually bought it yet as I havn't drank in over a year, but maybe one day I'll treat myself. The reason why i've resisted buying it so far though is because i'm not sure whether it would lead to me treating myself every week... or day....
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Every time I go to the local health shop I'm always drawn to this organic red wine with added herbs, honey and propolis. I havn't actually bought it yet as I havn't drank in over a year, but maybe one day I'll treat myself. The reason why i've resisted buying it so far though is because i'm not sure whether it would lead to me treating myself every week... or day....
Ones you get your water-kefir going you could try brewing things like ginger-ale. Or distill your water kefir to get a vodka like liquor
So, I have been experimenting with this.
My thoughts on "raw" wine/ mead... make it yourself!
There is something magical about culturing your own food.
From kraut to high meat to mead, I love it.
Prickly pears are in season here in Az, awwwWWWWe YEAAAHHH.
Here is how I intend to consume this fruit year round.
This is my new drink.
1.5-2 gallons prickly pear juiced.
4 gallons spring water
10 pounds mesquite honey
3 tablespoons bee pollen
Wine yeast
This is all raw, the yeast is the only questionable part.
Loose the yeast add water kefir grains et voila healthy probiotic kefir wine
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Ones you get your water-kefir going you could try brewing things like ginger-ale. Or distill your water kefir to get a vodka like liqor
Yeh I think I'll definitely try brewing something. I like the idea of apple cider or pear cider. When using the waterkefir grains, is it necessary to add a load of spring water to the mix or can you use just pure fruit juice?
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Yeh I think I'll definitely try brewing something. I like the idea of apple cider or pear cider. When using the waterkefir grains, is it necessary to add a load of spring water to the mix or can you use just pure fruit juice?
Pure fruit juice kills kefir over time. The grains get a brownish coating and stop growing. check out this site it has loads of info http://users.sa.chariot.net.au/~dna/Makekefir.html
His grains look insanely healthy so i think he knows what he is doing ;)
My ginger brew should be ready tonight. I also got some vegetable juice brewing with kefir. I take out half every day and ad some fresh juice and a tiny bit of sugar to keep the kefir happy. ATM I have a carrot, spinach, parsley, mint juice. I love the taste of those fermented juices.
RPD saturday night: get drunk on kefir wine/ginger ale and nibble beef jerky :D
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Bring on the absinthe!
Someday, someday..
San Pedro mead sounds more attractive to me though.
...The reason why i've resisted buying it so far though is because i'm not sure whether it would lead to me treating myself every week... or day....
I don't see what's wrong with consuming a bit of alcohol each day, so long as you have control over your self and eat plenty of fat. I'm finding brew works much better than daily fruit for me.
...Or distill your water kefir to get a vodka like liqorLoose the yeast add water kefir grains et voila healthy probiotic kefir wine
Distilled liquor is not for me -v
Kefir is yeast and bacteria, at least that is what I have heard.
I'm comfortable with the yeast if only I could find a wild source of 18 percent tolerant, that would be ideal.
...apple cider...
In the cabinet, working on it's magic :D
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there are thousands of yeasts. The one used by bakers and winemakers is a single type heavily modified due to years of selective "breeding". It's very processed to get that single strain of yeast and has a very potent antinutrient. natural occuring yeast like used in sourdough bread has lots of different yeast in harmony. Its the same with kefir its a complex symbioses of more than 30 types of yeast and bacteria. while regular yeast feeds candida kefir kills it, another reason to use it!
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My ginger brew should be ready tonight.
How was it? Did you wake up with a hangover today? lol
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In the cabinet, working on it's magic :D
You using kefir grains for it or you just letting apple juice ferment with the wild yeast naturally present on the apples?
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How was it? Did you wake up with a hangover today? lol
It's ripening in a bottle haven't drank it yet. Drinking anything alcoholic post workout puts me in a coma ;D
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You using kefir grains for it or you just letting apple juice ferment with the wild yeast naturally present on the apples?
Wild, just juice in a bottle.
... has a very potent antinutrient....
Interesting, where did you source this information?