Training 7 days a week is never more productive than training less frequent and harder. No rest days are a good way to, over time, totally exhaust the body's resources.

You obviously have not trained clients yourself, and you have not trained in olympic weightlifting. Ask any national weightlifting coach and you will realise this is a false statement. I may be a newbie in terms of raw nutrition but I have years of experience strength training. Bulgarian, Chinese and Australian teams (and many more!) all work up to 5-7 day a week training, and if you define intensity as being how close you are to maximal strength lifting, then high intensity and high frequency go hand in hand.

Do not say a normal person cannot train like an olympic lifter. A normal person may not acheive even close to olympic level standard strength, but I have trained tens of 'burned out' untrained individuals and literally tripled their strength by doing this kind of training.

When the body gets weaker at first, this is an adaptation mechanism, not a result of damage. Similar to how the body will have sickness symptoms, not because of the damage due to infection, but as a way to adapt to and reject the infection from the body. The nervous system  gets inhibited by the body so that the structure of the nervous system can change and old nervous tissue junk can be rejected as waste. When the adaptation has occured it will uninhibit, and you will become stronger, whether you stopped training to 'recover' or not. Training through the recovery period makes adaptation faster, because the frequency of the stimulus is constant and so it knows what to adapt to. Obviously you don't want to overreach yourself by, for example, linear progression, when in the adaptation period, but some level of stimulus is important.

One thing to think about: cooked foods taste better because of their sugary outside. When you sear meat the protein literally melts into a sugar (that brown/black tasty searing). Sugar is a prefered food source because of the immediate high nutrient energy (think berries, honey), so when we discovered how to cook we were basically cheating ourselves into thinking we were eating more nutrients and energy.

Also, as for raw eggs, I find I can eat literally twice as many raw eggs than cooked eggs. Raw eggs don't fill me at all :S

My first fermentation:

500ml Milk with Lactobacillus casei 14h at 25-30deg. C.
Mixed in a teaspoon of raw sugar and a raw egg yolk.
It tasted sweet and creamy! Yum.

Thanks, I will let it breathe. After some more reading, apparently you can add extra fat above 13% and it doesn't kill the culture, but adding sugar above 13% does kill the culture for some reason? I am thinking I could add some EVOO to the batch for more calories and the polyphenol benefits?

The pancreas also makes amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. - Wikipedia

That explains the link!

Filmjolk sounds much more delicious than the other stuff. I will order some of that soon! Is there a way to make the filmjolk less thick? I don't want yogurt exactly, I would rather a creamy thick milk.

Why do cultures get weaker each generation? And how long can you have it sit at room temperature before it is no longer usable as a starter for the next generation?

If I am going to drink about a litre a day, could I have my litre sit for a day, drink 950ml, then pour the dregs into the next milk carton, and repeat? Is that sustainable?

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1057902/

I thought you guys would like this. Maybe we should try blending small amounts of organs into milk before fermenting it?

Some of the rabbits have myxomatosis. Kangaroos have almost no fat on them, and so would not be a good staple.

I have another question I will throw in here:

Does anyone drink blood? I heard there are some cultures that drink raw blood mixed with raw milk and raw honey. Anyone tried that? How would you go about trying to get cow blood?

Oh,  I didn't realise, I thought everyone said not to touch the grain fed stuff. So should I worry about grain fed pork and poultry? It  isn't their natural diet, but they don't feed natural diets, even free range breeds.

Does blending or beating destroy nutrients and digestibility the same way cooking does? For example you beat eggs and it denatures the protein so that they bind together.... What does this mean?

I will try it out tonight

UPDATE

I put a teaspoon of lard instead of butter, and it was a mistake
I won't do that again yuck. I might try again with butter next time.

UPDATE

I did it with butter, and raw sugar instead of honey, and IT WAS DELICIOUSSS.

Hi everyone, new guy here.

I am wondering in what order should I be eating foods, and what I should be separating?
What foods should I couple together for good digestion?

I have heard people say do not eat fruit after meat, but if the meat slows the digestion of fruit, wouldn't the fiber ferment longer, and result in more fuel-like digestible byproducts resulting in a good stool? I heard soluble fiber ferments into butyric acid which aids in fuelling the intestinal lining!

I have heard fruit or soluble fiber foods should be eaten before meat.
I have heard meat + egg yolk is good combo.
I have heard vegetables and insoluble fiber foods should be eaten in isolation.

I am actually thinking of eating lots of edible flowers and herbs instead of vegetables, so I assume I can eat them as if they are fruits? Dandelions, roses, parsley, basil etc.

Are avocado and tomato treated like fruits or a vegetables?

Thanks!