Oily fish would contain more lipid peroxidation end products the longer it's kept in the presence of oxygen above freezing...

Rancid smell/taste = lipid peroxides = free radical damage...

Go with non-oily fish if eating it high...

PUFA = free radicals, advanced lipid peroxidation end products, greater potential for glycation, anti-mitochondria etc.

The higher the PUFA intake, the higher their concentration in human cell membranes (higher potential for sun damage to skin etc.).

Why would humans need these liquid fats like cold water marine life or animals entering hibernation? Humans do not require these liquid fats in more than trace amounts...

10% PUFA in olive oil is a high concentration - definitely already rancid if the oil is in a clear bottle.

Maybe it's not such a disadvantage if you're surviving in freezing temperatures like the eskimos (n-3s and n-6s are still fluid at those sub-freezing temperatures).

Stick to ruminant fats, coconut oil (if you can tolerate it) and maybe macadamia nut oil...Avoid any fish oils, including the F-CLO and don't make a habit of eating the oily fish like salmon, tuna etc. These oils are required in high concentrations in fish to allow them to live/move in very cold temperatures (saturated fats become solid at low temperatures, so they could not be used by fish in cold waters for building their bodies).

n-3 fats are even more prone to lipid peroxidation than n-6 fats...Some people propose that "so-called EFA" deficiency is a very good thing...

Have a dracula/vampire fetish, do we, hehe?

On VLC raw paleo...Maybe potassium/electrolytes is a factor though in sluggish bowel transit, as well as bile insufficiency - I don't know yet...

Err...consuming anything with > 3% PUFA (e.g. olive oil = 10% PUFA)...That would include poultry and pork fattened on grains! Ruminants don't accumulate PUFAs, so grain-fed ruminants don't present this problem, although you'd be missing out on things like CLA from grass-fed ruminants, not to mention minerals and other things...

Here's another one about rodent endocrinology...

For the first time, terminally ill rodents with type-1 diabetes have been restored to complete health with a single injection of a substance other than insulin.
University of Texas Southwestern (UTS) researchers tested for the first time whether an injection of leptin gene given to insulin-deficient mice dying of diabetic coma could reverse their terminal condition.

After the injection, the animals began producing excessive amounts of leptin, which reversed consequences of type-1 diabetes including weight loss, hyperglycemia and ketoacidosis, a potentially fatal condition that develops when the body doesn’t have enough insulin to meet basic metabolic requirements.

Much of the effect was mediated by complete suppression of the high glucagon levels, said Xinxin Yu, assistant instructor of UTS internal medicine and co-author of the study.

“These animals were actually dying,” Yu said. “But if we gave them the leptin gene, within two weeks, the terminally ill rodents were restored to full health without any other treatment.”

Since the discovery of insulin in 1922, type-1 diabetes (insulin-dependent diabetes) in humans has been treated by injecting insulin to lower high blood sugar levels and prevent diabetic coma.

“The fact that these animals don’t die and are restored to normal health despite a total lack of insulin is hard for many researchers and clinicians to believe,” said Roger Unger, professor of internal medicine and senior study co-author.

“Many scientists, including us, thought it would be a waste of time to give leptin in the absence of insulin. We’ve been brainwashed into thinking that insulin is the only substance that can correct the consequences of insulin deficiency.”

The mechanism of leptin’s glucose-lowering action appears to involve the suppression of glucagon, a hormone produced by the pancreas that raises glucose levels.

The next step is to study other potential glucagon suppressants and begin leptin clinical trials within the next year, said an UTS release.

These findings appear in the Proceedings of the National Academy of Sciences.

Here's one report, that I found in a few seconds of Googling...

Scientists at Beth Israel Deaconess Medical Center (BIDMC) have shown that restoring leptin sensitivity to a tiny area of POMC neurons in the brain’s hypothalamus cures mice deficient in the leptin-receptor of severe diabetes, and also spontaneously doubles their activity levels.

Writing about their findings in the journal Cell Metabolism, the researchers say that their findings may help further expand the understanding as the leptin’s role in the brian’s complex neurocircuitry behind weight gain and glucose control.

“This discovery suggests a new therapeutic pathway for drugs to treat insulin-resistant diabetes in humans with severe obesity, and possibly even to stimulate their urge to exercise,” says Dr. Christian Bjorbaek, a researcher in the Division of Endocrinology, Diabetes and Metabolism at BIDMC and Associate Professor of Medicine at Harvard Medical School.

“We know that the majority of humans with Type 2 diabetes are obese and that weight loss can often ameliorate the disease. However, in many cases, it’s difficult for these individuals to lose weight and can keep weight off. If, as these findings suggest, there is a system in the brain that can control blood-glucose directly, it offers hope for the identification of novel anti-diabetic drug targets,” Bjorbaek added.

Leptin, which was first identified in 1994 as an appetite and weight-regulation hormone, is known to play a key role in energy homeostasis through its effects on the central nervous system.

Previously conducted studies have already shown that a region of the brain’s hypothalamus, known as the arcuate nucleus (ARC), is one key area where leptin exerts its influence.

Within the ARC, scientists have also identified two types of leptin-responsive neurons: the Agouti-related peptide (AgRP) neurons, which stimulate appetite and the pro-opiomelanocortin (POMC) neurons, which curb appetite.

“Still other studies had indicated that, by way of the ARC, leptin also had a function in both blood-sugar control and in activity levels. We hypothesized that, in both cases, the POMC neurons were involved,” says Bjorbaek.

He reveals that with a view to testing their hypothesis, the research team studied a group of leptin-receptor-deficient laboratory mice.

“The animals were severely obese and profoundly diabetic. Using Cre-Lox technology we were able to genetically and selectively re-express leptin receptors only in the POMC neurons. When leptin receptor activity was restored to just this very small group of neurons, the mice began eating about 30 percent fewer calories and lost a modest amount of weight,” he says.

Bjorbaek further reveals that the animals’ blood sugar levels returned to normal independent of any change in weight or eating habits, and their activity levels spontaneously doubled.

Nobody here yet used the expressions "insulin sensitivity" and "leptin sensitivity".

Low-carb diets apparently blunt insulin sensitivity and don't do anything for leptin sensitivity, plus the so-called glycation associated with hi-carb diets is only understood to occur where there are high tissue cell membrane PUFA concentrations, which are highly unstable (hence the PUFAs are the mediator in tissue protein glycation/crosslinking, high hba1c etc.).

Overfeeding studies (more-than-energy-maintenance calories per day) have demonstrated that a high carbohydrate diet can improve both insulin and leptin sensitivity. The Kitavans are the fine example with their low-PUFA, hi-carb and generally still nutrient dense diet, which is worth consideration and has not yet really been debunked yet.

I love how the wisdom of the primitive isolates just flies in the ivory-tower-face of all these hypothetical, half-baked models and assumptions...

The question would be then: how much fruit year-round did paleo man eat from his local landbase, given the seasonal nature and lack of preservative technology? Also, how much sugar did the original, wild, heirloom, seeded fruits contain? Is it possible that our domesticated fruits are a plague to us, even though they still retain their nice colours/profile?

Damned if we do, damned if we don't...

Hey KD,

Thanks for the tips, which I really appreciate. I more or less fasted yesterday, plus I boogied last night at a party.

Increasing saturated fat for me at the moment, without corresponding carbs, seems to increase my heart rate, so keeping the fat lower in the short term would've been the better idea methinks.

The hyperthyroid state seems to be passing now, except for the slight residual aching in my chest. I have certainly learned the power of raw glands and the prob'ly narrow therapeutic dosing that should be carefully administered.

It reminds me of the terrible experience I had with Carlson's synthetic K2 supplement (5mg per cap), which seemed to overcoagualate my blood, damaging my motor cortex (leaving me with the very slightest of tremors - I would probably not be the best marksman now).

Interesting about the castor bean oil. I use castor packs for disturbing sludge and stones in my biliary system (before a biliary flush), so I have plenty of the oil around. I will remember that, thanks. Castor bean oil is a pretty amazing substance...(and a potent laxative!)

Best,

Scotty

Please help...

I've recently secured some raw venison thyroids, which have been in my freezer for a couple of weeks.

Yesterday evening (for some reason), I decided to cut a slither off one of the thyroids, which worked out at roughly a teaspoon.

Subsequently, in the middle of the night while I was enjoying a rather surreal dreamscape, I was awoken by a very fast, but not exactly thumping heart beat. The high heart rate has continued since then (maybe 15 hours now) and I'm feeling extremely restless with some aching in my chest and shortness of breath. I'm presuming that the conservative teaspoon measure constituted something of an overdose - ouch!

Does anyone know how long this could take to pass (serum half life or whatever) and what I can do in the meantime to calm things down (anything that can transform hyperthyroid back to normal thyroid)?

Or have I ramped up my thyroid foreverrrrrrrrrrrrrrrrrrrrrrrrrrrrrr?! Arrrggghhh! 

Well, ruminants don't concentrate omega 6 PUFAs in their fats (like pigs and poultry), so that's not a concern, but there's going to be the difference in minerals, carotenes, CLA and prob'ly much more undiscovered...

@MM (love the name):
Sulphur and silicon are very good for the skin - you can certainly experiment with horsetail tea and MSM/DMSO. The ayurvedics favour ghee/butter topically for skin damage. Also, shea butter, coconut butter and cocoa butter are good tropical topicals! Have fun...

I've been looking for acceptable ways to wash my hair (I use a very mild all-natural hypoallergenic shampoo currently), which I have to do every day because it becomes a grease ball rapidly (it's long down my back) and I find myself less socially acceptable.

Hmmm, I reckon I'm going to kick the cooked starch habit/experiment for now - my mood is starting to be affected (old depressive mindsets are creeping in again from pre-raw) and in the last couple of days, my teeth have become very weak and sensitive, which I always accept as the indicator that I'm on the wrong path. Also, I don't know if it's my imagination, but my eyesight has deteriorated slightly, even though I've been eating grated frozen raw liver with every square meal.

There were some upsides - namely, a nice increase in adiposity, particularly in my face...increased body temperature (never cold all of the time)...

This experiment has definitely brought me to a new and interesting place, where I'm more conscious of my metabolic rate in terms of my body temperature.

Given that it's pretty much fruit/honey, meat/organs and fat for most around here, does anyone here eat bananas everyday for good energy, or banana smoothies with other fruit like berries? Does anyone sweeten their fat+meat with fruit?

What does anyone here think about fruit being a seasonal item, whereby on most land bases, it's not available all year round?

Another practice I've adopted is freezing heart and liver (and now some fresh thyroids), which I can then easily grate into my muscle meat and fat mix for more optimal sausage-style mix. Does anyone here make some kind of sausages or burgers with herbs and egg yolks (or other seasonings/binders)?

For all the meat/fat/organs that I've been eating since last August, I still don't think I've completely developed the taste for it without some kind of seasoning.

I'm experimenting now to completely cut out unrefined sun-dried sea salt, replacing with freshly ground bone meal.

Just for the record, I have been totally unsuccessful in healing any of my conditions thus far on a mainly raw diet, so I'm always seeking new avenues to discover what I'm doing wrong at the micro level. I have active cavities in virtually every tooth now, which beggars belief, given that people around me drinking soda pops and sugared-teas have nice pearly whites.

I'm wondering if there's a point of critical mass, which I've yet to reach following 2 years as a strict raw vegan.

Also, I've been off the forum for a while because I didn't quite feel like a worthwhile part of the community, given that I wasn't exactly strictly raw paleo.