pork bacon...

Was there sugar in the bacon? Any sugar gets me wanting to overeat. I don't actually overeat, though; however, I need to consciously stop eating rather than rely on my "stop" (satiety) signals.

... would you adjust with an external warming factor, such as additional clothing or fire?

My body prefers an ambient temperature of 60 F/15 C. In winter, I can keep indoor temperatures in the low 60s, but I have to run a dehumidifier to prevent molds from growing in the walls. In the California style of construction, unheated houses getting moldy is a common problem, as in when the house is vacant. The only time I turn on a space heater is when the outside temperatures are expected to dip to freezing, which is not often.

The Blood Type Diet has been discussed here a few times, such as here: http://www.rawpaleodietforum.com/health/eat-right-for-your-bloodtype/msg89326/#msg89326

it has been really dificult to get a sheep, even lambs. i have already visited 6 farmers, and all they told me i have to wait at least 2 months for a lamb =(

Yes, you have to go with the seasons with baby animals.

you think 6 lambs can supply meat needs of 1 man? thats not too much, maybe i can have that in my garden if I supply with some fresh food.

I don't know how much you eat, but the number of animals you can raise depends on the size of your pasture. Natural pasture with lots of varieties of grasses and legumes (like vetches and clovers) can do for sheep and goats. Garden grass, such as in a lawn, is not sufficient.

I never raised pigs, but they prefer a forested area where they can root around.

what recomendations can you give me, regarding lamb and sheep feeding? how can i complement their feed, without damaging their health?

Ask around and find someone in your area who is knowledgeable that you can imitate. Prepare well before you actually bring an animal home. Universities have agriculture departments, and so do some local governments.

For me, my "marketplace" keeps shifting. I can give advice about how to conduct ongoing searches for high-quality food sources, but I can hardly expect this year's great source to be around next year. I have no sources that I would want documented for all time.

I've been eating mainly lean grainfed beef for 5.5 months and doing great with it.

I tend to agree with CK about the dangers of grainfed ruminant meat. As with all dietary blunders, we do great for extended periods of time, then we get older and sicker and think we are experiencing the effects of age alone, and not diet.

Lemons do ripen further after picking, but tree-ripened lemons are sweeter than off-tree ripeners. Probably has something to do with brix, which would suggest that off-tree lemons are not "truly" ripe, even if they turn from green to yellow. OTOH, since lemons are usually used in small quantities to make other foods tart, off-tree ripening has good culinary value.

but I never understand why people ate it like a super food.

Coconut oil has a few specific properties that are sought after by biohacking enthusiasts, such as raising LDL and killing off yeasts. Biohackers are fond of fractionated C8 to boost ketosis. The biohacks that I mentioned can be accomplished with coconut oil plus other dietary changes. Coconut oil is produced in countries that welcome commerce with the US, so that's why we probably hear more about the wonders of coconut oil here.

But enough hijacking this thread with talk of nuts and processed nut oils! I usually eat berries when I want fruit. Denser sugary fruits are too inflammatory. I keep inflammation to a minimum by eating foods that agree with me, so I really notice the difference when a food triggers inflammation.

The link you posted contains links to buy each natural product that it recommends. When I see that, I conclude that the whole article is an advertisement. The writer of the seemingly innocent article collects a commission on each product that is sold.

I'm not saying that the advice is good or bad, true or false. I'm just saying. This is not an evil that was invented by the internet. Magazines have linked articles with subtle ad placement for decades.

I have a washing machine but no dryer.

I use washing soda and Charlie's Soap. I'm not endorsing Charlie's soap, but I do want to mention that it contains a surfactant only - no optical brighteners, no bleach, no nuttin' - so depending on how you feel about using a surfactant, it might be an acceptable option.

When people clean their clothes with water only, vigorous agitation is necessary to dislodge the microscopic dirt. That's why you see the womenfolk kneeling on the riverbank, beating their clothes on the rocks. An old-fashioned corrugated metal washboard does the same job. Surfactants are "wetting agents" that hold the dirt in suspension so it can be washed away with only slight agitation, such as in a washing machine. My style of washing and air drying leaves clothes a little stiff, but not terribly so, because I am not using chemical softeners.

I run an extra water-only rinse cycle each week before I do the first load of laundry to flush out the stagnant water in the machine. If you have never smelled that water, try sticking your nose in that first drainage water after the machine has been sitting for a week.

The link returned your forum profile page, GS. Does this theme-changing operation work for you only because you are logged in as the administrator?

The benefit of using a churning-type ice cream maker is that it prevents ice crystals from forming while the ingredients freeze. You get a smooth product. There are three levels of ice cream maker:
-cheapest - you use ice cubes and rock salt to create the coldness, available in hand-crank and electric.
-moderately priced - the freezing chamber is pre-chilled in your freezer so you don't have to add ice. Also available in hand-crank and electric.
-quite pricey (hundreds!) - Self chilling because there is a built in compressor to freeze the ice-cream chamber.

If you don't use an ice cream maker, you can pre-freeze the mixture in your freezer to a slushy consistency. Then, you take out the slush and mix it with an electric mixer or blender to break up the ice crystals, then freeze the mixture all the way. You might not like how chunky the ice crystals are, or you might not mind the ice crystals at all - depending on your recipe, your equipment, and your personal preference.

I like the ice-cream maker "experience" with my moderately priced unit, but then again, I'm entertaining grandchildren with the process. I suggest you try a few freezer/blender batches before you decide to try an ice cream maker.