1) i: How do animals with natural coats get their Vit.D?


    ii: Does anyone have any opinion about Vit.K2? I don't remember where, but I read about it in an article recommending Vit.D supplementation >1 week ago.

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2) I had some lamb yesterday from a supermarket butcher(Can't order from the farms I'm looking at 'till Friday), usually I get beef but there was some lower-priced lamb.

I thought it was good that the Ribs, and Neck had a lot of fat, and when I was eating them I felt I could've eaten a lot more than I did, there was no sort of repulsion, but it was 9-9:30pm already by that time and I didn't think I could really need it. This fat tasted quite different to the fat from the supermarket butcher's beef.

As before, when I've had quite a bit of fat, relative to protein I think, I felt sort of achy, e.g. Dull-pain in my back(spinal muscles). I went to bed fine at around 12pm. During the night, I wasn't woken by energy surge from the fat, but after ~6hrs I was feeling sick(head not stomach) like I needed to get rid of something/throw up.. The fat I expect. I didn't.

Comments..? Did I just have way too much fat, was it the time, was it that I wasn't used to the type of fat(it seemed sort of tougher to rip with my teeth but I don't know if that's because it had some skin with it or something since the beef was steak)?

I thought people die from drinking distilled water..?

None of the places that I can find on seeds-of-health or any kind of search on the internet so far are close to me(which seems sort of odd since Herefordshire is quite rural in general - but it may be that it's teeming with such farms, but because it has so many of them they don't make such a big cahoot with websites and stuff)... If I can't collect the meat myself, which I really need to; to save £10 per order, I really may as well just order from Northfield Farm.

I am thinking that in order to find somewhere close enough for me to pick the meat up myself, I would need to find it 'by word of mouth'. That is: Someone telling me about the place, or even telling me what sort of people would be able to tell me about such a place.

I would've ordered already, for in the mean-time, but I can't until Friday anyway. That's why I'm still frantic about finding a place. By Friday I will definitely be ordering from Northfield farm if I can't find somewhere closer before then.

Why would I want dairy products..?

When you say they're not Organic, do you just mean that they don't meet the official organic standards i.e They don't follow a few necessary procedures to acquire the label, but raise their animals just as well? Or do they still pump hormones and stuff in to the animals...? And you said hay.. Is this what people mean by grass-fed? Grass and hay seem like quite different things, and if you can taste the hay and don't like it, how can it be good...?

How should I go about finding a good supplier near me? Do you think the Northfield Farm would help me find one if I asked, if they'd even know?

How much do you think the delivery over 124 miles would cost..? Of course I shall do what I can to find a supplier near me 'by myself', but are you sure you, or anyone else here don't know of, or know someone who would know of good suppliers closer to me?

Less Important: Why should I get the Breast of Lamb 'de-boned'?

Thanks.

Edit: The delivery is apparently £9.95 regardless of where you live. Does this mean I won't get better delivery prices by ordering closer to home anyway? It seems unlikely that it'd be feasible for me to collect directly from a farm or their market anyway even if it was closer, but I don't know..

I'm living in Herefordshire, and soon will be living near Birmingham. Can you tell me where I can get this fully-pastured(and I assume organic, whether or not they need to meet official 'organic' standards I don't know) meat, close to me? I'll need to get the best value that I can on this meat(e.g. contract buying, cheaper cuts or whatever they can offer).

Why would grain-finished be more likely to have parasites/bad bacteria which would affect me negatively? And is 'grain-finished' meat virtually the same as 'grain-fed' meat..?

P.S. You mentioned clients. Clients of what, what do you do?

Thanks.

What organs should I get and in what proportions? What quantity should I eat them in relative to muscle-meats? Aren't there increased parasite risks with certain organs? And what will it do for how I feel if I eat more of them?

So far I've been getting 'standard' beef/lamb, as I think this is grass-fed at least most of it's life before being 'grain-finished'(Whatever that really means).

All the meats are raw. I had heart once but didn't like the 'suet' in it. I have been consuming a small amount of liver, post-exercise, prior to consuming muscle-meat/fat; although this isn't really set and I've had it some other times  too. I had to get the liver from the butcher not the supermarket, as I can't consume that much of it and it just goes off too much, since my gut seems still to be struggling with the high-bacteria levels.

Well Previously... I would eat ~1200-1500g of minced beef/day. The ratio would be approximately equal protein/fat i.e 'Nutrition/100g: Protein:20g, Fat:20g; or 16/16. This meat would be cooked, but just enough so it would not be red(cooked on 100 degrees Celsius). On top of this I would have fruits/veg, mainly pears and bananas. It would also include other fruits when we had them, but all sweet not sour, and sometimes cabbage/lettuce/carrots as well. I was on this maybe slightly over a year, but with variation on the meat nearer the beginning e.g. salty/high cooked/microwaved but I stopped this.

Towards the end of that, I started cutting out fruit more and more. I found that I still 'needed' it, but if I could just have meat/fat before training and no fruit I would have a lot less inflammation during the training. So I was doing this, but then I thought 'Why have the fruit at all if it does this to me, is it also causing the inflammation/acne on my skin?' etc... But I thought that without fruit I would need my micro-nutrients somewhere else, and there seemed to be a ying/yang between meat/fruit, like dry/moist, even ignoring the sugar.

The quantity's been about the same. I've been eating ~1000-1500g of raw meat(including fat) per day. I found I had to eat more earlier on though, as if I eat late now it keeps me up. I used to eat fruit alongside my last meal and I would get to sleep fine but without it I don't, so I just don't eat late on.

Because of this, I simultaneously cut fruit and went carnivorous.

So far I've been having mainly beef but a bit of lamb. I've been getting fairly fatty cuts of braising steak/diced stewing steak predominantly, along with some other experiments e.g. Fish/Rabbit. I couldn't get the same mince I had cooked because there seemed to be some chemical which would usually go away with cooking. But the other mince which I've had(fresh-minced from the store/local butcher not mass-shipped) has been what I've enjoyed by FAR the most because of texture and that it's all mixed in I guess. I'm UK, so I think the beef is grass-fed then grain-finished, but isn't organic so will have added hormones etc. I guess.


I do two sessions of exercise per day, one being Conditioning and the other being Judo. On the week-end I have Judo earlier/Conditioning later and vice versa during the week.

Djr please tell me about yourself, what happened when you went carnivorous, the +'s and the -'s, how you adapted, when you adapted... What your body actually did to adapt. I want to give this the best chance to work(because I don't want to get back the inflammation I had[muscles or skin]), but nobody is really telling me anything about what happened to them...

I want to go and eat a Banana, or anything carbs, but I have been a while now without carbs, and the reason I've been able to last so far is because I remember the last time I had fruit I got inflammation(muscles, particularly my neck) again all of a sudden. However, after reading this about fructose/glucose balance, although it seems to be relating to gut-inflammation, it's fuelling my curiosity and desire to eat some fruit just in-case this glucose/fructose balance will spare my muscles from inflammation. Although I doubt it, it would take very little such as this to get me eating fruit as everything else in my body is telling me to do so(all except my most upper-level of consciousness). But if I'm progressing towards a positive adaptation, I don't want to ruin it and slow myself down. I need information, stories. Why do people seem reluctant to give actual personal transition-stories rather than just general statements?

I beg.

By inflammation I'm not just talking about gut inflammation. I'm talking about all muscles. I haven't been getting it without fruit(sugar). But now I feel like I don't have active energy to use in training, so although I'm not getting this pain/inflammation which was holding me back, I now can't do much anyway because of low active energy(I describe it as active energy, because I may have eaten lots of 'energy' through protein/fat but I'm not being able to use it).

As far as gut-inflammation goes, I've actually had more of that since eating raw meat{[(I didn't have a problem with that, hardly ever, since I started following basic paleo principles(but cooked meat) - only occasionally I'd get gut inflammation if I would eat too much fruit)]}, which I expect is caused by the bacteria(in/on raw meat); I get it when I'm using lots of energy in training(well as much energy as I can since I have very little), I expect because I don't have enough left to fuel the anti-bacterial fight in my gut. 'Libido'(gamete production) also seems to have decreased.

Along with the decreased inflammation in my muscles which was the main objective, the same seems to be happening on my skin, as my spots/acne(I'm 18) seem/s to be decreasing and healing up as a result of my exclusion of fruit. However, I have acquired a viral infection(verruca) on one of my toes.


Whatever I do, I do not see how going on like this could be good, but I do not want to lose the positive effects I have gained(decreased inflammation)...

Do you think that if I get my sugar/carbs from foods with balanced glucose/fructose(some berries[but they can be expensive and if I'd need a lot to keep up with my training I wouldn't be able to afford it], carrots and w/e else) that I won't get hyper-inflammation? Or is this just relating to gut-inflammation? I thought it was suggested that any bacteria/parasites may thrive on fiber?

If I would definitely adapt to this diet, and whilst maintaining low-inflammation, the other negative effects I've so-far endured would gradually disappear, then I would stick with it; because I would really like to not have to go back to inflammation. But if for that, I need to go somewhere between where I am now and where I was, then I will do that also(e.g. if I need to have carbs, but from different sources to before).

What I need it feedback/opinion from you,

Thanks,

Miles.

I had heart, but the fat in it did not taste great. I had liver, but I didn't manage very much of it. It didn't disgust me; I just didn't feel like I should have much of it.

What does it really mean to be ketogenic? It it really a good thing? If eating organs stops you from becoming so, and I would think it was more natural to eat the organs, then wouldn't it be better to do so? Is Ketogenic just what you must be to utilise fat without also having sugar? If you have sugar does that work a long side the fat and it's different? Should I actually be making an effort to have carbs, but have them from animal sources instead of plant? Since it is Glycogen in liver will that not cause inflammation, or is it actually a good thing to avoid them and just be 'ketogenic'? Roony mentioned Kidneys, what carbs are in there?

So far, since stopping with fruit and eating raw meat, I've been a lot stronger, and less inflammation/pain which is part of the strength. However, I've felt like I've had very little energy. In training, I haven't necessarily been tested in a cardiovascular sense, but I've just become very.. well energy-less(well no active/useful energy anyway).. and a bit dizzy. So I'm strong, but don't have the active energy to use my strength...

In contrast, in the past, if I've had fruit(carbs) but little protein/fat I'd be the opposite. I'd be jittery and full of active energy but I'd be too weak, and inflammatory to actually use my energy.

Please can I get lots of good responses and opinions as it's really rather important to me... thanks.

If you think I'd get much better response with a new thread, please say and I'll make one...


P.S. When I've eaten meat that's a bit old/past use-by, I've been fine, until I've exerted myself and then I've felt very uncomfortable in my gut. I guess that's because I have so little energy anyway and there's not enough left to control the off-food and it goes wild? That's also extremely inconvenient...

Yeah I was just messing =/

yeah, I was wondering.. whether I'm likely to come in contact with any faecal matter or anything... I haven't eaten anything raw from a carcass yet.. I don't know what to eat.

Aw man!... I wish I'd thought about this before I f*ing bought the things... =( I thought someone here'd know.