I doubt it's necessary to pre-chew the food, as that would be rather time consuming. ... Ray fed his son pemmican after only a year without pre-chewing it.

At this point i'm extremely annoyed at her willful ignorance on the subject. I dont know what to do and i surely dont have any money to move out on my own at the moment. i kept telling her I wont eat the meat around her but she doesn't care.   I've been eating cooked spaghetti ever since i recovered from my sickness but more so because i dont know whether it was that time of the year or because it was due to the meat.

As many of you know, I have a new 5 month old son and the time will soon be arriving when we'll be weaning him onto solids.  So far, he's purely breast-fed.  His mother is not raw or paleo but has been very co-operative with regards to her own diet and my advice throughout the pregnancy and breast-feeding period.  She's largely been following a Weston Price style diet.  I've also been ensuring that she gets plenty of raw animal foods at least in the form of whole eggs, home-made grass-fed beef jerky, jersey butter, occasional jersey cream/milk and raw fermented blue ice cod liver oil.  Fortunately, she LOVES the jerky I make so has been eating 2-3kgs per week with lots of raw jersey butter.

My son is doing incredibly well and is strong, well developed and seemingly advanced.  Of course, we also decided to eschew all vaccinations (as I did with my now 11 yr old daughter in my pre-raw days).

I'm wondering if anyone has suggestions for good early weaning foods?  Ideally, I would raise him on RAF but my partner - although accepting that RAF can be a part of his diet - also wants him to eat 'normal' food.  His diet is probably going to end up being a variation of a Price diet too with me emphasising raw meats and fats (I've been RAF for almost 9 years and now zero carb for the last few months).  I am going to be adamant that he is not fed any grains and no dairy (except, perhaps, raw butter). 

I'm thinking raw egg yolks, thinly sliced raw meats & ground suet, chopped lamb liver/heart, cod liver oil, vegetable soups/purees made with homemade bone stock, etc.  What do you guys think of him eating raw meats before he has teeth (still awaiting the 1st!)?  Obviously, I'd slice it thin and chop it up small but choking may be a concern.

Any thoughts, suggestions or experiences?

Thanks,

Michael

I can't say that I have. I've only kept snakes to whom I'd feed them. I do hear though that some Asians put pinkies in with their wine and supposedly has some medicinal properties or health benefits. This is according to a friend from Hong Kong and another from Thailand.

Craig

I remember reading in one of Ori Hofmekler's books about an advice to not mix nuts with honey or with carbs because it makes you fat.

You can try that (the opposite).

Thanks for the answers!

I agree that slicing meat when it's partly frozen is a great tip -- I've noticed that too.

To the folks who use ceramic knives, a question.   Have any of you compared your ceramic knifes to well-sharpened carbon steel knives?  The reason I ask is that every time I read about ceramic knives on websites where knife fanatics hang out, people say they aren't as sharp as well-sharpened carbon steel knives.   They say the advantage of a ceramic knife is not that it's sharper than the best steel knives, but that it keeps its edge a long time.    However I have my own sharpening equipment and I don't mind resharpening my knives as frequently as necessary, so this isn't an advantage for me.

My current knives work fine for everything else I cut.   I really only need this knife for raw meat.   Since you love your cleaver for its quality, I think probably you can appreciate why I want the Masamoto yaganabi.   Apparently white carbon steel can take a sharper edge than any other knife material.  (It also corrodes the fastest and requires the most maintenance.)

That sounds yummy, and it's interesting, maybe the same principle could be applied with other substances like salt.  Unfortunately for me, though, I don't eat sugar.

Commercial fruit is traditionally picked before ripe and loses more nutrients in transit. So far you've established that commercial unripe yet old fruit is naturally mucous-cleansing but that commercial fruit is traditionally low in nutrients. This is nothing new. It helps to obtain the food fresh as long as the soil is rich.

Being 'cold' is not surprising since humans are great apes from the tropics, where much leaner relatives still reside... No morphological overhaul prevented humans from withstanding colder temps just because human explorer ancestors decided to radiate far from ecological niche of hominadea. To solve the temperature problem, wear some clothes, use blankets and/or return to warmer climate (human ecological niche).


There is no mechanism by which raw, whole fruit causes hypoglycemia. Were you consuming high fructose corn syrup? Or taking the fiber off, juicing and gulping? Or did you impare insulin response before you incorporated low quality fruit into your diet?

C

I haven't personally eaten US Wellness' pemmican but I've read a number of comments from posters on a couple boards that it used to be overtly salty for their tastes.

And even, among those, there would be many who would ultimately prefer the quick(if pisspoor) fix of pharmaceutical drugs to spending years recovering on a really strange diet.