Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet Forums => General Discussion => Topic started by: technosmith on October 06, 2017, 10:43:43 pm
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Hey folks,
What foods do you Raw Paleo dieters utilise (or even avoid) to maintain a strong metabolism and keep warm in the winter?
Thanks
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I have not found any particular raw foods to be at all long-term effective re boosting metabolism. Given that my metabolism is still fouled up after c.15 years of RPD, I am soon about to try out the Modius device(on kickstarter)(aka "wristify" on the Internet) to make an effort, and, as of Monday, I am about to try out the Wim Hof Method(c.$200) to see how that can further solve things...
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back fat ground and melted at 100 F. Nuts, like this seasons walnuts soaked for at least a day, leeks to feed your intestinal flora,
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back fat ground and melted at 100 F. Nuts, like this seasons walnuts soaked for at least a day, leeks to feed your intestinal flora,
Do you ferment the Leeks first?
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I'm becoming less enamored of fermented foods. They are high in histamines, so tend to induce inflammation. They do have some good properties, but for me I think their negatives outweigh their positives. I tend to eat my vegetables raw or very lightly steamed.
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Generally speaking, I have a theory that fermented foods may be much more beneficial to people who eat cooked diets, as a means to balance enzymes and flora... but in entirely raw people there isnt as much of a need for extra enzymes and prebiotics of fermented foods, because those elements have not been cooked out of the raw foods being consumed.
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I respectfully disagree. My own experience and my observations of wildlife(admittedly gained by watching nature documentaries! -[ ) indicates that fermented meats are a great idea, and indeed to be viewed as a regular delicacy, albeit not all the time.
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Perhaps I should have specified
In reference to the question of fermented foods like leeks, I assumed we were talking about lacto fermented vegetables, which in my experience does not jive well with optimal raw meat based digestion.
The rotten carrion eaten by scavengers, and even the aged highmeat eaten by primal dieters is produced by a naturally occurring process which produces a vastly different probiotic profile than salted fermented vegetation.
I postulate that the lacto fermented vegetation would be far more beneficial to people who consume lots of cooked starches and meats....(such as in traditional cooked dishes like Bratwurst , potatoes, and sauerkraut); than it would be for raw flesh based micro flora that is optimally balanced with the addition of the occasional aged flesh.
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I think sabertooth is probably correct in his association between lactofermented vegetables and a largely cooked food diet. I think the main thing that lactofermented veg provides is at least some uncooked vegetable fiber. Some of the fiber in fermented vegetables is obviously broken down by the bacteria, but not all of it. I think uncooked vegetable fiber is a very important part of a healthy diet, especially from alliums (onion-family, which includes garlic, onions and leeks) and from non-nightshade roots and tubers.