where did you get the idea that it gets rid of salt?

The soaked cheese tastes like salt-less cheese. The soaking water becomes salty.

Thanks to all for your replies, which give me food for thought.

strive to nourish the trust in your sensory awareness, pre, during and post eating. The food preference, most agreeable/beneficial to your body at a particular time, will make itself known.

The knowledge one can gather about food (whatever the perspective) can, and is, beneficial, but - for what its worth - I feel cultivating direct awareness of sensory signals and sensations is a major step in the overall harmonious functioning of the mind/body organism.

I do not know how to trust my sensory signals. If I go by that, I would love to eat the sweetest fruits all day long...

"Boiled food retains CQ10, while food prepared by frying may lose some of its CQ10."
http://www.livestrong.com/article/545390-nutrients-that-create-cq10/


"...frying vegetables reduces CoQ10 by approximately 14 to 32 percent, the vegetable's CoQ10 content did not change when boiled...
Although the amount of CoQ10 obtainable from food seems small, research indicates that the body's ability to create CoQ10 combined with a healthy diet ensures that most people do not have a deficiency."
http://www.livestrong.com/article/256149-what-foods-are-rich-in-coq10/


"Beef has the highest amount of coQ10 of any food source. A 3-ounce serving of fried beef has 2.6 milligrams of coQ10, according to a study in the 1986 International Journal for Vitamin and Nutrition Research.  The liver, muscle and heart of the cow have the greatest amounts."
http://www.livestrong.com/article/326159-foods-that-are-high-in-coq10/



 
"CoQ10 is necessary for the production of energy in all of your cells, and its antioxidant effects are important to protecting your cells from free-radical damage... CoQ10 inhibits blood clot formation and can help treat heart disease, high blood pressure and high cholesterol. A deficiency of CoQ10 can manifest as high blood pressure, fatigue that is not relieved by adequate rest, periodontal disease and weight gain.

Your body is able to produce a small amount of CoQ10 on its own, and you generally obtain the rest from your diet. Meats are a high source of CoQ10. Beef liver and pork liver are rich in CoQ10. Beef, chicken and venison are high in CoQ10. There are 2.6 mg. of CoQ10 in 3 oz. of beef and 1.4 mg. in 3 oz. of chicken.

Herring, mackerel and rainbow trout are healthy sources of CoQ10. There 2.3 mg of CoQ10 in herring, 1.2 mg in mackerel and 0.9 in rainbow trout.

Spinach and broccoli represent healthy vegetable sources of CoQ10, along with cauliflower. One ounce of sesame seeds contains 0.7 mg of CoQ10, while pistachio nuts contain 0.6 mg. Soybean oil and canola oil, both contain about 1 mg of CoQ10. One medium orange contains 0.3 mg of CoQ10, and 1 cup of strawberries has 0.2 mg.
http://www.livestrong.com/article/409792-what-foods-have-coenzyme-q10/

I cannot find info. on the Co Q10 amount in beef liver/heart.

Thanks. I am so relieved.

aL,   food warmed up at 115 degree F is not cooked. Well, maybe it does not taste “exactly” like cooked. I am just very proud that I could make raw liver/meat palatable to me, a newbie in the animal food community.

Dorothy, I buy chuck steak or rump roast from WH, just because they are the least expensive cuts ($7 a pound).

Tyler, sabertooth, Dorothy,  thank you for taking time to respond to my email.

I purchased some grass-fed, grain finished veal liver and a small package of organic chicken organs (a heart, a gizzard,  and a liver) from WF.  Their taste (after I marinated them and warmed them up in my dehydrator)  is acceptable to me. So I am hopeful that  I am really on my way to raw paleo diet.

Tyler, do you recall which organs contain Q-10? I am very interested in getting this nutrient through diet.


Sabertooth,  will you point me to some scientific articles that disapprove  whole raw flax seeds (soaked and dehydrated at low temperature)? I do  not mean extracted flax oil.
“I have adopted the whole animal approach. It just seems logical that if you consume the whole animal you will get the optimal balance of all the different nutrients stored in the different tissues.” Logical apparently.  On the other hand, in your practical experience, have you noticed specific health benefits as you adopt this approach?

Dorothy, I have not tried WF’s ground beef. I am content with my minced beef patties produced by my food processor.
As to Slanker’s, I would think many farms are running out of grass-fed meats because of the draught.  A few months ago,  a cattle farmer told me that grass-fed beef would be scarce in 2012 because many farmers were selling their grass-fed cattle due to the draught. Now that we are getting some rains lately, hopefully his prediction will not come true.

This is from yesterday’s Austin American-Statesman:
“drought…has put a number of grass-fed cattle ranchers out of business or forced them to supplement or finish raising the animals with grain.”

Sabertooth, The bison I saw at a local grocer is $16 a pound. I do not yet want to try it since WH’s grass-fed Chuck steak (at $7 a pound) tastes alright to me now. But I will keep in mind your positive comment on bison, just in case I get tired of beef in some future time.

Dorothy, I also like flax crackers. Actually I am eating some today.  We did learn many things from our raw vegan days, didn't we? I also miss some nice people on my favorite vegan forum.

Here is a quote from Slanker’s  FAQ:
“In my opinion a better oil (than coconut oil) for cooking is macadamia nut oil, which we sell in the condiment section.  Far and away the best salad oils are Flax Seed oil and/or Fish oils….As you can see from our many articles about food, people should not eat grain, potatoes, or sunflower seeds.”

So here is a vote for macadamia nuts/flax seeds and a vote against sunflower seeds. I will need to do more research on oils/fats.

I had a new beef dish invention (while I was just considering the ground beef from Central Mart you recommended): I put sliced chuck steak and some spices (no salt) in my Cuisine food processor to get minced beef. Then I spread the minced beef thinly on a large plate and “bake” it in my dehydrator at 115 degree F for at least a couple hours (turn the patty at least once so both sides will become somewhat “baked.”). It comes out more tasty to me than thinly sliced beef. I think I can stay with this beef patty for some time.

I learned from WF today that their grass-fed beef has never been frozen. That is a plus. Their grass-fed beef arrives on Wed. Maybe you will give them one more chance. BON APPETITE. 

Dorothy, many thanks for the info about farmer’s markets and vendors and about a big knife. I will keep it in mind.

You must have a big house/freezer to be able to store a whole animal. My house/refrigerator is small. I may have to buy just small quantities of foods from grocers/vendors as I continue to do my research on an ideal diet and to taste new animal parts.

KD, if I understand you alright, your views are
(1)   In a diet designed to run on ketones/fatty acids (i.e., ZC or VLC), some protein will be converting to glucose. So more protein is needed.   However, protein need is not likely to be higher than 1 gram  per lb of lean body mass.
(2)   Dr. Rosedale’s studies are useful but his practical dietary program is far from ideal.
(3)   Raw oils from vegetables are less health-promoting than raw animal fats.
Is my summary correct?

Will you point to some studies that support the idea that raw oil from vegetable source (e.g.  soaked and dehydrated raw Macademia nuts/flax seeds/pumpkin seeds; certainly not cheap corn oil etc.) is less healthful than raw animal fat?

BTW, who is Lyle? What is his full name? Does he have a website?

The following advice is from Dr. Rosedale:

"Some examples of good fats include: raw nuts such as almonds, walnuts, pecans, pine and macadamia, olives and olive oil and especially coconut oil and ghee.
Fish (oil), cod liver (oil), and flax oil are great to supplement with but should not be used in cooked foods."

http://drrosedale.com/healthplan.htm

Any comment? 
Particularly,  is there any objection to Macadamia nuts?

Dorothy, thank you for taking time to help me out. My major goal indeed is optimal health. I am fine with my weight; I am just not eagerly looking forward to putting on fat.

I am putting my “beef” experiment on hold now. (I still feel happy that I have found marinated beef palatable, considering I did not even like pricy steaks in the past.)  I do want to do more research. Actually these past 20 days I have spent every evening reading on this forum. People’s testimonials are motivating. I would like to read more science-based studies/theories. But I do not know whom I may trust. Google “raw paleo diet” does not produce much material.  And “experts” often hold different views…

WF told me today their electric meat slicer is broken. When it is fixed, they will slice my meat “really thin.” I will see. I have found all my knives very dull in dealing with raw beef, although they were very adequate in my raw vegan days. Is there a brand of knives you recommend? I have some fear about using sharp knives though. Years ago I gave away my very sharp knife because I felt intimidated by it.

I just found out you live in the same city as I do! So where do you find raw grass-fed bone marrow in Austin? I tried WH and Wheatsville. No success.


Van, thanks for recommending Dr. Ron Rosedale. I did go to his website to read his writing.

In his “The good, the bad, and the ugly of protein,” Dr. Rosedale talks about his idea for protein intake:
“Certainly above 1 gram [of protein] per kilogram of lean mass is probably high. Most people, I’ll put on .7 or .75 grams per kilogram of lean body mass. But if I’ve got a diabetic, and I really want to reverse their aging, which means reverse their diabetes, because diabetes is a model of aging, I’ll put them down to .5 or .6 grams per kilogram of lean body mass per day.”

By that standard, a man with 50 kilogram of lean body mass is to take in less than 40 grams of protein a day. That is less than ½ pound of lean beef.  It seems to me a good number of members on this forum are eating way above this amount?

If it is raw milk, it is OK.  I have read somewhere that soured raw milk is even better nutritionally than sweet milk.  I have been drinking raw milk for a long time. Raw milk is drinkable even after it has been in the fridge for weeks.

Dorothy, thank you for your kind encouragement and ideas.

To my surprise, I have found marinated beef tastes alright. So now I will focu on eating beef for a  while, since many on this forum feel red meat has the most healing power. I think eventually  I will reintroduce fresh produce to my diet. But right now I want to find out asap if red meat could help bring me optimal health.