This is something I've never come across in literature. I've read of modern primitives engaging in cannibalism in isolated areas as a ritualistic practice tied to warfare, but never as a widespread phenomenon. Do you have links regarding the paleolithic practice of it?

There's plenty of info on this online:-

http://cas.bellarmine.edu/tietjen/Human%20Nature%20S%201999/neanderthal_cannibalism_at_moula.htm

http://en.wikipedia.org/wiki/Cannibalism#Pre-history

http://www.amazon.com/Prehistoric-Cannibalism-at-Mancos-5Mtumr-2346/dp/0691094675

http://archaeology.about.com/od/caterms/qt/cannibalism.htm

What is up with Sally Falon suggesting to freeze meat for 14 days to get rid of parasites?

Do any of you do this?

I know, it's ridiculous, and totally unnecessary.  I think a number of newbies probably do it, but I'd be surprised if people bother with this long-term freezing, as it's time-consuming and takes up a lot of freezer/fridge space if one is eating all-raw(well, all-prefrozen for 14 days).

"I can get hold of organic pigs' brains but they're all grainfed, unfortunately, due to stupid regulations"

pigs are omnivores, are they not?

That's the whole point, pigs do NOT  eat a 100% grainfed diet in the wild, they eat roots, leaves, small mammals, tubers etc. etc., as well as a little grain.

All high-quality meats are aged for 3, sometimes even 4 weeks. But I think they are all left in a chilled freezer-like environment, during that time. There's no way that they would allow meat to age to "high-meat" status.

The best thing to do is to use freshly-squeezed lemon-juice(from organic lemons) and marinate your meats and fish in them. I've been told that this process makes the taste much more like that of cooked-foods without the disadvantages of having toxins created by heat.

However, like Satya said, there's no need to worry about this whole notion of bacteria and parasites. We all go through an initial fear-phase where we douse our meats with antiparasitical herbs etc such as garlic , cayenne-pepper etc.(well, that's what I did, at first), but we all grow out of this phase, once we realise that it's all quite unnecessary.

Sharks are everywhere, a swimmer was taken a few metres form the beach 5 years ago in 4 feet of water. A surfer was attacked by two white pointers in 2004 and died. A guy was killed last year snorkeling.

My local beach will have about a dozen white pointers spotted close to the shore this summer in fact a friend saw a seal being killed last week. It's a little scary.

And yet you still go out there. Well, you've got more guts than me.If I got even an inkling that great whites were in my neighbourhood in Liguria, I would never even dare go into the water. Fortunately, I've been told that the sharks mostly focus on the shipping-lanes as they seek the rubbish/leftovers which are routinely thrown out by ships. So, the nearest Great-White is most likely around Genoa or Nice, thank god.

Here in Italy I can find calf brain as well.

I find it at the supermarket, as well as calf heart and liver, rabbit liver, chiken livers and heart (never tried chiken's organs raw).

Our tradition includes cow's stomach (it's called "trippa") but only cooked.

Don't bother with calves' brain. Continental Europe has the most appalling reputation as regards providing low-quality calf-meat(ie veal). They are kept in appalling conditions and fed crap, so avoid it like the plague. I'm in a similiar situation in the UK, I can get hold of organic pigs' brains but they're all grainfed, unfortunately, due to stupid regulations.

My diet consists of a wide variety of foods, depending on where I am at any moment(on holiday or whatever):-


The foods are raw and either 100% grassfed,organic or free-range,  or wild, with the exception of the free-range turkey, fed on mostly grains - oh, and free-range eggs from grainfed birds):-

wild hare carcass with organs(my favourite), wild mallard duck with organs, leg of mutton, leg of lamb, wildcaught oysters/mussels/live lobster, live crab, scallops, prawns/giant tiger prawns,samphire, fruits(mostly blueberries/raspberries/strawberries(my least favourite of the 3), and cherries- sometimes, rarely, apples, pears). Organs(heart, liver, tongue, kidney, suet, marrow) from beef, lamb, deer. Rarely, some minced muscle-meat from the 3 aforementioned animals. Horsemeat/goatmeat(just the muscle-meat, can't get organs for those), swordfish, kingfish, tuna, herring-shark(?), limpets, sea-urchin eggs,clams(very rarely as they're  a major hassle to open), carrots(once a year or so). Eggs(goose, duck, quail eggs preferred, when in season, otherwise chicken eggs - I frown on egg-consumption, though, unless no other fats are available). Heather or borage honeycomb only eaten in the summer months, generally, in moderate or tiny amounts, Very rarely eaten during non-summer months(heather honeycomb tastes the best of all honey, IMO).

I'm looking into buying  grey squirrel carcasses as well, in future. When eating cooked, I like to go for exotic meats, if posible, such as wild-boar meats etc., when possible.

The above consists of  what I usually eat. I constantly experiment with new foods and have eaten raw lung, raw squid tubes etc. etc., in the past.

 

That is just so disgusting! There is nothing more abhorrent than  people p***ing and sh***ing into the water. That's why I've always loathed going to public resorts like the Costa del Sol etc., as the thousands of people in each such town just go to the beach to sunbathe, if they go into the water, it's usually to "do their business" - so swimming in a sea of lukewarm, diluted piss(or worse) was not a pleasant option, even forgetting the fact that the local hotels would routinely dump their sewage into the water, as well.

The worst example of the above was when a female cousin of mine stated that she wanted to relieve herself, while we were on a trip to a pristine mountain-stream, filled with rock-pools, in Liguria. I mean, the water  came from an untouched spring and other people were swimming below.

This all reminds me of the ghastly squatting-toilets(just two-foot-rests and a hole in the plastic floor) which are to be found in the Refuge des Merveilles in the Parc du Mercantour in France. They'd usually have shit on the foot-rests because people couldn't aim properly in that position. Squatting in the wild would be even more precarious given the lack of support to hold on to, so "accidents" would happen frequently. Not a terribly hygienic option.

I've heard this claim before re squatting supposedly making elimination easier. It sounds good but didn't work for me, personally. Also, there was the awkwardness since it's so easy to get the stools to come into contact with ones' legs if one's not craeful re balance, all the time.

I seem to remember 1 famous individual(Richard Burton the explorer?) who had to kill an Arab in a Muslim holy place(Mecca/Medina?) because the Arab had seen him either urinate or shit without squatting, which marked him out as an obvious Westerner. Can't remember the exact details of this story, right now.

I had the same impression. I replied I didn't want to upset him, only trying to understand.

anyway, it seems impossible to find an athlete that is at a good level, gaining good result, that is at zerocarb...

Mamo Wolde has already  been mentioned as a low-carb athlete.

The Bear is always very aggressive, IMO. That's nearly always a bad sign, indicating a lack of solid evidence.

Still, I do wonder about the Eskimoes. It doesn't seem likely that they were unable to lift heavy weights or do continual heavy exercise on their zero-carb diets.

Re all-meat diet :- I heavily disagree with the notion that such a diet is unaffordable. I've actually found that decreasing the amounts of carbs in my diet has correspondingly reduced my appetite as I feel fuller on raw animal foods, with the result that my food-bills have been significantly reduced.