Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet Forums => Hot Topics => Topic started by: Paleo Donk on May 13, 2010, 08:07:46 pm
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Not being able to eat freshly killed animals has bothered me for quite some time. It would make sense that if humans were truly top level predators that we would have adapted to needing the nutrition in blood for optimal health. I think virtually all the blood is drained after slaughtering and so all the meat that I have been eating is absent of this very nutrient rich substance.
I'm also wondering if not drinking blood would be the reason why permanent supplementation might be a good idea and why so many people seem to be deficient in magnesium, zinc, sodium, iodine, etc...
The below link contains reference ranges for amounts of nutrients in human blood on SAD, which I assume to be fairly similar to that of the rest of the animal kingdom.
http://en.wikipedia.org/wiki/Reference_ranges_for_blood_tests#Electrolytes_and_Metabolites
Here are a few examples per liter of blood
Sodium - .33g
Potassium - .2g
Chloride - 3.5g
Copper - 1mg
Zinc - 1mg
Magnesium - 23mg
total protein - 75g
I'm not sure what to think of that enormous protein amount, which is almost all albumin and globulin.
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I regularly drink some blood from my raw wild hare carcasses(up to a pint per carcass).I've also sometimes drunk raw blood from 100% grassfed, organic animals but it tastes so bland I didn't much like it(I cannot stand the taste of blood from grainfed animals). By contrast, the blood from raw wild game has an excellent tang and gives a great feeling - and I can tell it is very high in nutrients that I might need.
I've also gone without blood at times, and haven't felt I'd suffered as a result.I'm not sure it's that essential.
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What's the info on the blood drinking herdsmen in Africa? They may provide clues.
Barbecued blood and cooked blood dishes are popular in my country. Maybe people crave it.
I know I crave for blood soup at times but lately I remember that raw liver meets the same craving as well.
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If you eat variably and have periods of going hungry, then perhaps these nutrient-dense foods would be very helpful...if you're eating well every day, then perhaps you're getting enough from muscle meat anyway.
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I regularly drink some blood from my raw wild hare carcasses(up to a pint per carcass).I've also sometimes drunk raw blood from 100% grassfed, organic animals but it tastes so bland I didn't much like it(I cannot stand the taste of blood from grainfed animals). By contrast, the blood from raw wild game has an excellent tang and gives a great feeling - and I can tell it is very high in nutrients that I might need.
I've also gone without blood at times, and haven't felt I'd suffered as a result.I'm not sure it's that essential.
You buy your meat at farmers' markets, correct? I've been asking for blood at my suppliers, but they all turned me down so far. Do you get the hare carcasses from hunters? they are still whole? Doesn't the blood clod in them?
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Not being able to eat freshly killed animals has bothered me for quite some time. It would make sense that if humans were truly top level predators that we would have adapted to needing the nutrition in blood for optimal health. I think virtually all the blood is drained after slaughtering and so all the meat that I have been eating is absent of this very nutrient rich substance.
YES, I agree with this 100%. I also think the blood, meat and organs are more alive directly after the kill which allows you to absorb some of the life force of the animal. I know it sounds pretty mystical but I'm certain there is something to it. Check out the video of the man eating that just killed reindeer and drinking fresh blood, it looks so good.
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YES, I agree with this 100%. I also think the blood, meat and organs are more alive directly after the kill which allows you to absorb some of the life force of the animal. I know it sounds pretty mystical but I'm certain there is something to it. Check out the video of the man eating that just killed reindeer and drinking fresh blood, it looks so good.
Fruitarians also claim this "bioenergy" exists within fresh fruits. It sounds convincing - yet I actually feel more full of energy after eating high-meat than any fresh raw meat.
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Fruitarians also claim this "bioenergy" exists within fresh fruits. It sounds convincing - yet I actually feel more full of energy after eating high-meat than any fresh raw meat.
Well having been one I know this to be true. Dry fruit or rehydrated fruit doesn't even come close to ripe fresh fruit in terms of energizing the body. And it's not just water, there really is something going on.
Re high meat, I can't comment on this as I have yet to try high meat but there is a difference between mood elevation and increased potential for explosive power and endurance.
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Dried fruit routinely contains artificial preservatives such as sulphurites which cause additional health-problems.
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Please list your sources/how you are getting blood. I'm hitting dead ends everywhere :'(
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You buy your meat at farmers' markets, correct? I've been asking for blood at my suppliers, but they all turned me down so far. Do you get the hare carcasses from hunters? they are still whole? Doesn't the blood clod in them?
I get most of my raw meats/raw organ-meats from local farmers' markets(which are, incidentally, excellent, being semi-organic at least and wild/wildcaught at best etc.). The wild hare carcasses I get are all vacuum-packed which means they all have some amount of raw, wild blood in them, up to a pint. Hunters, in the UK, are mostly farmers(no other profession has the time or opportunity to indulge regularly in such a (seasonal) rural sport such as hunting) so that's why I have more opportunity to get hold of raw wild game such as raw wild mallard duck carcasses, raw wild venison or raw wild hare carcasses. And the blood doesn't clot, presumably because it's all sealed within a vacuum-packed seal.
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Please list your sources/how you are getting blood. I'm hitting dead ends everywhere :'(
Like I said, farmers are the most frequent hunters for a number of reasons, so contact every grassfed/wild farmer you can find to see if they hunt from time to time. The catch is that , in the US at least(not the UK yet, thank god), for understandable environmental reasons, wild game is unavailable legally. You can get hold of raw wild game if you have access to a friendly hunter(usually a farmer) - these will, if you're a friend, give it to you for free because it's legal to give wild game to you but not to sell it, but that's about it. Other than that, either hunt wild game yourself(relatively easy to do in the USA given the wonderful 2nd amendment) or buy(via delivery) from a farm that specialises in rearing relatively wild (raw) game such as NorthStar Bison etc.
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Are you sure it's actually blood or just juices from the meat?
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Are you sure it's actually blood or just juices from the meat?
Yes, it's definitely blood.
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So is blood like the ultimate natural electrolye drink?
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So is blood like the ultimate natural electrolye drink?
Absolutely. It's got everything in the perfect quantities to nourish and enrich one's own lifeblood; can't get better than that. :)
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Has anyone found any online sources for frozen blood? Is frozen blood worth getting?
Do I basically have to be present at the slaughtering to get me a hold of some blood?
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Has anyone found any online sources for frozen blood? Is frozen blood worth getting?
Do I basically have to be present at the slaughtering to get me a hold of some blood?
I've not searched but knowing this country's overzealous leanings towards sterility it's probably going to be impossible to find any online. You'd have to find a little shop in an ethnic section of a city (or build a good relationship with an abbatoir) to find a place to get blood. Alternatively find a hunter (or hunt yourself) and get the blood from a fresh kill.
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I messaged Savage a while back because he drinks blood and I wanted more info, here was his response:::::
Quoting Savage::
"I got 4 gallons(frozen) it had an additive (anti-coagulant) I think and the date was 09, it gave me diarrhea and an upset stomach and it didn't taste good.
This is NOT how fresh blood from slaughtered animals affects me, unless you're drinking that, forget the frozen stuff.
If you buy a live lamb/goat (not too expensive) you can save the blood and drink it. I have no idea if it has a good amount of electrolytes, iron, etc.... or any special benefit, I just eat/drink what tastes good to me as long as I can obtain it from an animal with no equipment."
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Please list your sources/how you are getting blood. I'm hitting dead ends everywhere :'(
I first went to some local farmer's markets and asked if I could get fresh, never frozen organ meats. One guy said no and another guy gave me the number of the grass-fed beef butcher he gets his stuff from. Then from the butcher I can get fresh almost anything. Only for the blood I had to go to the place that slaughters the animal to pick up the blood.
I wonder if it would be ideal to only drink blood and not even eat any meat or fat.... I'd really like to know more about this... I'm thinking about only drinking beef blood and goat milk.
Also, I agree about the bioenergy thing. I think it's very real. I crave meat/blood from a freshly hunted animal. Even fruits picked directly off the tree seem to have "something more to them".
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I first went to some local farmer's markets and asked if I could get fresh, never frozen organ meats. One guy said no and another guy gave me the number of the grass-fed beef butcher he gets his stuff from. Then from the butcher I can get fresh almost anything. Only for the blood I had to go to the place that slaughters the animal to pick up the blood.
I wonder if it would be ideal to only drink blood and not even eat any meat or fat.... I'd really like to know more about this... I'm thinking about only drinking beef blood and goat milk.
Also, I agree about the bioenergy thing. I think it's very real. I crave meat/blood from a freshly hunted animal. Even fruits picked directly off the tree seem to have "something more to them".
I am ordering a quarter of beef soon here in the U.S. I am going to request the blood from the butcher, I will let everyone know what I come up with.
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... I'm thinking about only drinking beef blood and goat milk. ...
Why? Do you think this would be good indefinitely? I want to know what happens and what you learn.
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Why? Do you think this would be good indefinitely? I want to know what happens and what you learn.
because it seems like it would be the easiest/quickest form of quality nourishment to digest. Whenever I do juice fasts I always get increased strength & energy. Seems like if I did that with blood/milk it should be much healthier and would I even need anything else?? I don't know..
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Well the Count from Sesame Street would be proud
1 pint of blood, 2 pints, 3! MWHAHAHA :D
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calcium in the blood of beef/cows/calves: http://www.jbc.org/content/67/1/257.full.pdf + http://www.convertunits.com/molarmass/Calcium = 40mg to 120mg of calcium per liter of blood right?
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Well yeah blood is rich in calcium, hence blood calcium levels tests. I think calcium is transported through the blood so that's why. One user here said her cats get their calcium from blood of carcasses, rats, etc.
I'd imagine more people could go on ZC on just a whole animal, including the blood. I'd live off of eating an entire animal with the blood over plants and meats without blood anyday. I wish we had more blood and more access, still looking for a whole animal carcass source, anyone got any sources for whole animals with the blood and/or blood sources still?
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still looking for a whole animal carcass source, anyone got any sources for whole animals with the blood and/or blood sources still?
I haven't tried it, don't plan to, and not saying you should. I don't know how they're raised and I like rodents climbing on me, not in my mouth ew, plus these are frozen. Maybe this link will help you. I know people do eat rats, when they can't afford other meat. http://www.rodentpro.com/catalog.asp?prod=2 They're called pinkies, because they're still pink (no fur).
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Oh no! I dont wanna eat rats lol! D: I was talking about whole animals like cows, to take the carcass
Also I think blood may have carbs to sustain people who wanna LC but cant ZC
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Well yeah blood is rich in calcium, hence blood calcium levels tests. I think calcium is transported through the blood so that's why. One user here said her cats get their calcium from blood of carcasses, rats, etc.
I'd imagine more people could go on ZC on just a whole animal, including the blood. I'd live off of eating an entire animal with the blood over plants and meats without blood anyday. I wish we had more blood and more access, still looking for a whole animal carcass source, anyone got any sources for whole animals with the blood and/or blood sources still?
The butcher I am getting my quarter of beef from says I can have the blood but I have to come to the slaughter and bring my own containers, so that is what I am going to do. Unless you are hunting I think your best bet is to find a local farmer on eatwild.com and just tell the butcher your specifics ahead of time and they will work with you. The won't give me the head though.
Anyone know how much blood is in an adult cow/bull?? I estimated that it was 6 gallons based on the weight of the animal versus humans. I need to make sure I have enough buckets.
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The butcher I am getting my quarter of beef from says I can have the blood but I have to come to the slaughter and bring my own containers, so that is what I am going to do. Unless you are hunting I think your best bet is to find a local farmer on eatwild.com and just tell the butcher your specifics ahead of time and they will work with you. The won't give me the head though.
Anyone know how much blood is in an adult cow/bull?? I estimated that it was 6 gallons based on the weight of the animal versus humans. I need to make sure I have enough buckets.
oh thanks for the heads up!
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Anyone know how much blood is in an adult cow/bull?? I estimated that it was 6 gallons based on the weight of the animal versus humans. I need to make sure I have enough buckets.
6 gallons of blood, haha sick ;D
@techydude 40mg to 120mg of calcium per liter actually isn't that much considering 1 liter = 4.2cups, and 1 cup of milk = 300mg calcium, and the daily intake of calcium that the government set is 1000mg. But yeah, I know the whole need lots of calcium thing is mostly bs.
Why? Do you think this would be good indefinitely? I want to know what happens and what you learn.
To update, the last two days I did this flush http://www.curemanual.com/detox-protocols-and-treatments/liver-gall-bladder-flush/hulda-clarks-liver-flush-method/ at the end it says to eat fruit or vegetables, but I just squeezed some freshly picked oranges instead in order to keep any fiber out of my digestive system. Then I drank blood later that day. Today the whole day I only drank milk with 1 raw egg dropped in each cup, and blood. But I was still feeling shitty, so just now I ate some of the suet I had sitting in a jar with blood and within a few minutes I started feeling much more energy and strength.
So it doesn't look like I'd be able to only drink milk/blood/eggs, much less blood alone.
I don't even know if I'm digesting the blood... because it makes my bowel movements really dark, like it's just going straight through...
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I plan on drinking a lot of blood when I get it, and I was concerned about iron toxicity, so I looked into it and came up with this.
According to NIH the upper intake level for an adult male is 45mg/day:
http://ods.od.nih.gov/factsheets/iron/
This is absurdly low and easily exceeded, especially by individuals eating a raw paleo diet.
According to this presentation: http://search.yahoo.com/r/_ylt=A0oG7k2tEYdN9QcAeOpXNyoA;_ylu=X3oDMTE1NGJvYTB1BHNlYwNzcgRwb3MDMQRjb2xvA2FjMgR2dGlkA01TWTAwMV8xNjM-/SIG=13s63uffi/EXP=1300719117/**http%3a//medlectures.com/Emergency%2520Medicine%2520Lectures/Toxicology%2520Lectures/Iron%2520toxicity.ppt
20-60mg/kg is considered mildly toxic, while lethal toxicity is 180+ mg/kg
I calculated that, to achieve toxicity based on my body weight I would have to consume over 1.25 gallons of blood. I couldn't find nutrition information on cow blood so I used lamb blood and pig blood as references, they were both close in their nutrition re iron. That's a lot of blood.
1.25 gallons of blood would be close to meeting all of my caloric requirements for the day.
So I am not worried about iron poisoning. I suppose the iron could build up over a few days of drinking blood if my body did not effeciently remove the excess iron.
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So my farmer sent in the cows to be slaughtered, 12 100% grass fed cows in total. Because of my "unusual" requests I had to be at the slaughter to get all of the parts I wanted. Yesterday was a long day, I left home at 3am and arrived at the slaughterhouse at 5am. I gave them my buckets and coolers, and they let me watch as they slaughtered and butchered the cows. I watched about 8 cows being processed, it was very interesting as I have never been to a slaughterhouse or witnessed cows being killed and slaughtered before. I was given about 9 gallons of blood, eyes, a spleen, a set of lungs, thyroid glands, a liver, tripe, a heart, kidneys, and face meat. They were all female so I didn't get any testicles. I thought of asking for the ovaries but these guys were working hard and I didn't want to interrupt their flow. It was all very hygenic and efficient, they didn't even take notice of me watching. I don't have any doubts now about practices at this slaughterhouse. Having the customer standing and watching the process is better than any government oversight or inspection.
I noticed that the blood is less liquid than I thought it would be. I have been pouring it into glass jugs and drinking from those, but about half of the pail of blood is a jelly-like substance that I cannot pour. Can anyone explain this? I have not tried any yet. It looks like blood Jello(TM).
The lungs are interesting, very spongy.
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its probably the plasma or hemoglobin or something, blood is made up of various components, may even be the fat in the blood, i mean definitely expect it to coagulate...as is the nature of blood/scabs..........i am glad you got to watch the process and have such honest ranchers/butchers, thats amazing!!!!!!!
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So my farmer sent in the cows to be slaughtered, 12 100% grass fed cows in total. Because of my "unusual" requests I had to be at the slaughter to get all of the parts I wanted. Yesterday was a long day, I left home at 3am and arrived at the slaughterhouse at 5am. I gave them my buckets and coolers, and they let me watch as they slaughtered and butchered the cows. I watched about 8 cows being processed, it was very interesting as I have never been to a slaughterhouse or witnessed cows being killed and slaughtered before. I was given about 9 gallons of blood, eyes, a spleen, a set of lungs, thyroid glands, a liver, tripe, a heart, kidneys, and face meat. They were all female so I didn't get any testicles. I thought of asking for the ovaries but these guys were working hard and I didn't want to interrupt their flow. It was all very hygenic and efficient, they didn't even take notice of me watching. I don't have any doubts now about practices at this slaughterhouse. Having the customer standing and watching the process is better than any government oversight or inspection.
I noticed that the blood is less liquid than I thought it would be. I have been pouring it into glass jugs and drinking from those, but about half of the pail of blood is a jelly-like substance that I cannot pour. Can anyone explain this? I have not tried any yet. It looks like blood Jello(TM).
The lungs are interesting, very spongy.
WOW. Sounds like you got a lot of good stuff. I am specifically interested in your reactions to the blood. Please keep us updated on how it works for you.
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I have been draining the liquid and drinking that, it is difficult to drink more than a cup (8 oz) at a time. Maybe the jelly-like substance is more palatable, I will try some soon.
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magnetic are you going to try to only drink blood for a period of time? Because I think your results would be a lot more significant then mine since I have severe medical problems associated with GI.
the beef blood I get coagulates as well, btw
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Well based on calories I could drink nothing but blood for about 18 days but I'm not going to do that, what with all this heart, liver, lungs, spleen, ... and my beef cuts will be coming in just over a week. I think I have too much to feast on right now and too little fridge space, if only I could get my girlfriend to eat some of this. :P
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I noticed that the blood I kept in the fridge tastes quite a bit better then the stuff I left at room temp.
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I noticed that the blood I kept in the fridge tastes quite a bit better then the stuff I left at room temp.
I just have it in uncovered buckets in the fridge so I imagine it will start going high pretty soon.
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should be fine in the fridge for at least a few weeks, I think I've had mine in there for over a week and it tastes really good!
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I wonder if I should stir the blood plasma??
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You can also dry blood out and it will turn into little blood pebbles that you can keep in a jar for a long time. Just pour some out and suck on them for a while.. they really get stuck in your teeth though if you try chew it.
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I dont have access to any source that I would trust with it. but I just wanted to add that you dont have to go back any further than my grandparents generation to find blood a common dish. Black pudding and sausage. My granddad loved that stuff and I had it a lot in their home. But I hardly see it anymore. in 2 generations it has become a culinary outcast. The local take on it is basically just blood and fat with a bit of rye flour for texture.
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So far drinking the blood gives me a boost, like raw liver.
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So far drinking the blood gives me a boost, like raw liver.
Same. Also, I've noticed that raw milk seems hard to digest for me(which I've never noticed with pasteurized)... so that might have to do with some of the trouble I had with my previous blood/milk/egg fast.
As far as stirring, mine gets lighter at the top the of large glass jar I keep it in, so I just kind of swish it around before I pour some.
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Same. Also, I've noticed that raw milk seems hard to digest for me(which I've never noticed with pasteurized)... so that might have to do with some of the trouble I had with my previous blood/milk/egg fast.
As far as stirring, mine gets lighter at the top the of large glass jar I keep it in, so I just kind of swish it around before I pour some.
My friend suggested that I mix it up, it is becoming more and more separated. Do you think enough oxygen is getting to all parts of it without mixing it every few days? Meat, for instance, I turn over every couple of days if I have it on a plate in the fridge.
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My friend suggested that I mix it up, it is becoming more and more separated. Do you think enough oxygen is getting to all parts of it without mixing it every few days? Meat, for instance, I turn over every couple of days if I have it on a plate in the fridge.
I asked PaleoPhil a similar question about storing blood and anaerobic bacteria and I think he said I'd just have to test and see ._.
Whether it's jello-like or fluid, it seems like the same amount of oxygen would get to the different parts(unless it was ALL jello-like cubes). I don't see how it would be much different then milk though, which you can just let sit forever basically.
I turn my meat over too but only to make sure the other side drys as well. I've left meat in jars to get high for months and didn't mix those and had no ill effects from eating them. Of course if mixing your blood isn't a problem for you in any way then it's not gonna hurt...
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I asked PaleoPhil a similar question about storing blood and anaerobic bacteria and I think he said I'd just have to test and see ._.
Whether it's jello-like or fluid, it seems like the same amount of oxygen would get to the different parts(unless it was ALL jello-like cubes). I don't see how it would be much different then milk though, which you can just let sit forever basically.
I turn my meat over too but only to make sure the other side drys as well. I've left meat in jars to get high for months and didn't mix those and had no ill effects from eating them. Of course if mixing your blood isn't a problem for you in any way then it's not gonna hurt...
Well I hadn't mixed it at all, just let it sit and I ate some of the jello blood today and it tasted fine (and I feel fine). So it sat for 5 days.
So raw milk storage is like raw meat storage? It is edible as long as you get oxygen to it? I was wondering about this as I may be able to get 3 gallons of raw milk a week soon.
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raw milk changes a lot faster then raw meat, first all the fat separates to the top, and now mine after around 1-2 weeks later @ room temp seems to be turning into yogurt ^_^ - after I ate all the fat off the top
but yeah I'm pretty sure you can leave it out as long as you want, it'll just get predigested from the bacteria
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raw milk changes a lot faster then raw meat, first all the fat separates to the top, and now mine after around 1-2 weeks later @ room temp seems to be turning into yogurt ^_^ - after I ate all the fat off the top
but yeah I'm pretty sure you can leave it out as long as you want, it'll just get predigested from the bacteria
Wow, nothing like cooked milk. I can't wait to get my hands on some raw milk now. I definately want to make yogurt. I think buttermilk is also made without heating, and I love buttermilk.
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I get these large beef cases that have a little blood in them, I will drink it every chance I get.
(http://i276.photobucket.com/albums/kk1/sarahab88/Picture147.jpg)
(http://i276.photobucket.com/albums/kk1/sarahab88/Picture149.jpg)
I seem to get a good boost from drinking a large cup every couple of weeks, although I wish I could get some fresh from the animal.
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I get these large beef cases that have a little blood in them, I will drink it every chance I get.
(http://i276.photobucket.com/albums/kk1/sarahab88/Picture147.jpg)
(http://i276.photobucket.com/albums/kk1/sarahab88/Picture149.jpg)
I seem to get a good boast from drinking a large cup every couple of weeks, although I wish I could get some fresh from the animal.
Tasty! How did it taste? Salty, sweet, watery, tasteless, minerally, irony, grassy, etc?
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I get these large beef cases that have a little blood in them, I will drink it every chance I get.
I seem to get a good boost from drinking a large cup every couple of weeks, although I wish I could get some fresh from the animal.
If it comes with meat it is mostly myoglobin, which is similar to hemoglobin/blood. When they slaughter the cow they do a good job of draining all of the blood. Only residual amounts are left in the veins and heart.
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I am noticing an effect from drinking all this raw blood. My stools have changed color from brown to dark black and are like dirt (I think it is described as tarry in other places). This is due to all the iron I am consuming.
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The beef case blood is a little more diluted and thinner than slaughter house blood, but it is still refreshing to drink. The taste varies from case to case, sometimes it is a bit sour tasting, while this blood I have now is bland and mild. It is has a mineral water element to it, that makes it real thirst quenching.
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vampirez
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Every now and then I am possessed by the Idea that some old order of vampire slayers will try to hunt me down and drive a stake into my heart.