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Messages - rafonly

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1
Journals / how about hot water?
« on: December 15, 2009, 04:07:34 am »



you may want to try hot water esp. 1st thing in the am -- neither boiled or scalding, though

2
Journals / how about hot water?
« on: December 15, 2009, 04:05:52 am »

you may want to try hot water esp. 1st thing in the am -- neither boiled or scalding, though

3
Hot Topics / Re: Raw paleo and Zero Carb : right for wrong reasons
« on: August 20, 2009, 12:04:55 pm »

from
http://www.paleonu.com/panu-weblog/2009/8/16/raw-paleo-and-zero-carb-right-for-the-wrong-reasons.html

Where does the raw is better idea even come from? It seems based on analogical or simple syllogistic reasoning rather than science ...

PaNu is about metabolism, not food re-enactment ...

Raw paleo is based on a completely unsupported dogma against cooking that has zero basis in biochemistry, medical science or paleoanthropology. It is based on weak analogical argument only ...

Saying that butter or cream are not "paleo" because they were not consumed way back when, when these animal based sources are nearly pure animal fat is just nonsensical ...

My own diet is nearly zero carb some days but I have never claimed that that is is better than 10 or even 20% carbs. I am not saying it is not, I just don't have evidence that it is.
I eat my meat so rare it is almost raw ...

... the way to the EM2 is to avoid the neolithic agents of wheat, linoleic acid and fructose, not through duplicating a particular dietary composition from the paleolithic period ...

Fructose is historically paleo and is metabolic poison ...

I interpret diseases in the present in the light of what we know about metabolism and in light of what we know about evolution. It is simplistic to stamp foods "paleo" or "non-paleo" and assume that equates to health.
I state explicitly that it is the paleolithic internal hormonal and metabolic milieu I believe is healthy, not a checklist of particular foods eaten. Why is that hard to understand? It is the paleolithic metabolism, not the particular foods.
Do you eat Mammoth and grubs? Do you fast for several days at a time to mimic the experience of paleo man? Do you practice infanticide because paleo man did this? Do you shun central heating so that you burn more calories at night to keep your insulin levels low? Do you think we should elevate our homicide rate to 25% so that we can have a social environment similar to paleo man?
What people ate way back can be a a clue to what is wrong now, never an endorsement  ...

If you want to practice a cult of food re-enactment and fool yourself that fructose is good because paleo man ate honey when he could, and clarified butter which is nothing but animal fat is bad because paleo man did not eat it, go ahead.
How can you possibly eat beef? Paleo man ate Aurochs, not the modern beef cattle which have been artificially selected over thousands of years and which has proteins and fatty acid ratios that are almost certainly different from what was present in the paleolithic period ...

Start with medical science and then look at paleoanthropology. Then you can have a science instead of a fetishistic cult that is accidently healthy.
Do I believe that cooking lipids and sugars can create ALEs and AGEs? Yes.
Do I believe that consuming ALEs and AGEs is an important cause of cancer or oxidative stress inside our bodies, more important than the hormonal milieu and metabolic processes inside our bodies? No.
Do I believe nutrients can be destroyed by enough heat (overcooking). Of course they can. Do I believe that light cooking substantially degrades the nutritive value of food? No. It actually improves the bioavailability and digestive efficiency on a net basis.
Do I believe enzymes can be denatured by heat? Well, any protein can. What do you think happens to every protein (including enzymes, which are proteins) when you eat them? ...

I was under the impression that some raw foodists think cooking is bad but eating rotten meat is good. What do you think is happening to the proteins and enzymes as the meat gets stinky? How about denatured proteins and degredation of the meat by bacteria? ...

I am not arguing against raw, I am arguing against the dogma that cooking per se is unheatlhy ...

4
Health / hormones not a supplement
« on: August 05, 2009, 01:45:44 am »

"hormones are not supplements" -- even the so-called biological versions
writes nora gedgaudas in her primal body primal mind

her supplement lists are not short, but only include ionic minerals, vitamins, fatty acids, aminoacids

{staying away from magnesium stearate, soy, etc. = a must in her book}

5
General Discussion / Why salivary amylase
« on: August 05, 2009, 01:40:43 am »

here's my own theory (c)2009:
amylase = a neolithic addition to the human physiology
it may have been easier, it seems, for the body to genetically engineer amylase into the saliva than further down in the digestive tract (where the other digestive enzymes are located)

here's something in support of my theory:
domestic cats & dogs, 2 natural carnivores -- domestic cats, poor things, are incapable of producing salivary amylase; domestic dogs, however, do create salivary amylase if their owners feed them plant matter

you may want to google amylase cats dogs

{incidentally, human salivary amylase does not interfere w/ the digestion of meat since it becomes deactivated when the person eats acidic food such as raw meat}

6
Primal Diet / bag breathing
« on: July 30, 2009, 01:49:57 am »

yet another, truly helpful, i believe, thing:
read the 2nd article by lichtfield on the mindful physiology site, the 1 on "good & bad breathing"
http://www.bp.edu/

the author provides a whole list of deleterious side effects of what he calls "bad breathing" -- which, this may surprise you, include various digestive troubles
further, he suggests simple breathing mechanics items, 1 of which is bag breathing

in my case, even w/o doing any bag breathing, just learning of these things turned out to be a +

7
Primal Diet / pace
« on: July 30, 2009, 01:14:54 am »

something else i can mention:
al sears' pace program -- short events of progressively intensifying interval training + calisthenics

http://alsearsmd.com/pace/

it works for me, but, again, every1 = an individual

8
Primal Diet / challenging!!!
« on: July 30, 2009, 12:58:54 am »

i wouldn't call it depressing but challenging

{{depression, incidentally, may or may not be a sign of lack of certain nutrients; check out gardgaudas' book or listen to her free podcasts on itunes, 2 of which radio shows are on depression & anxiety
http://www.primalbody-primalmind.com/}}

myself i try to use the help provided by my taste buds, my physiology in general, my insights, the environmental resources i have access to, my studies, anecdotal data from other persons.....
& keep making adjustments as needed if i find myself fallen into a rut

what to eat?
my experience suggests primal cuts of fresh local grassfed beef which has been dry aged at home for 0-6 days
nothing ground or prefrozen; nothing cooked other than the very occasional soup; no fruits or veggies either
so far this is working best for me

but, of course, every1 = an individual > some1's food = some1 else's poison

9
Primal Diet / Re: raw meat vs. frozen
« on: July 29, 2009, 02:55:53 am »

"there's no sugar in raw meat"
???
there's glycogen in muscle

here's what my dictionary says about glycogen:
"a substance deposited in bodily tissues as a store of carbohydrates. It is a polysaccharide that forms glucose on hydrolysis."

glycogen > glucose

my dict says about hydrolysis:
"the chemical breakdown of a compound due to reaction with water"

wet aging > water > hydrolysis
thawing > water > hydrolysis

wet aging > fermentation
high meating > fermentation

there's general info on age's here:
http://andersonclan.us/andersonclan_top/ages.html

re. the freezing of meat, you need to read the following book excerpts (such as pp. 18-20, 43, 52-64 etc):
http://books.google.com/books?hl=en&id=6ry7pDNNZ6gC&dq=%22freezing+effects+on+food%22&printsec=frontcover&source=web&ots=Hv4Do9pKs5&sig=4hMbzYDZlxlvrBGafOxx5pOiRI0&sa=X&oi=book_result&resnum=5&ct=result

the book title = freezing effects on food quality

its 1st article "fundamental aspects of the freezing process" explains in detail what the author calls "a loss of overall quality"
"meat is frequently frozen, not to produce a high-quality product, but for commercial or domestic expediency"(p.52)

the article on "red meats" says:
"the dominant preslaughter biological factor influencing meat quality is muscle glycogen ... the glucose content of fresh meat is the critical factor determining the relationship between microflora development & the time to spoilage" (p.55)

under "oxidation" {of red meat} (pp.60-1)
the author says:
"grinding of meat prior to freezing ... the myriad of cut surfaces, exposing lipid-containing cell membranes to air, ensures the initiation of oxidative rancidity"

10
Primal Diet / Re: raw meat vs. frozen
« on: July 28, 2009, 02:08:38 am »

"The hysteria over bacteria and 'germs' is a modern phenomenon. Our species did just fine without antibacterial detergents and sprays for millions of years. The environmental bacteria gave us strong immune systems. Today our children suffer from all sorts of problems created by our sanitized environments."

yes, yes!

when it comes to freezing, however: wouldn't freezing be just another way of sterilizing?

~ lex eats prefrozen meat -- which, incidentally, never gets frozen immediately after the animal is killed -- as a means to avoid eating rotten, dry aged, or high meat {*}

~ some people, including gedgaudas & the usda, recommend that the meat 1 is planning to eat raw should be kept frozen for 2 weeks to thoroughly kill all germs

* {thawed meat -- if brought back to the freezer in its unopened bag (as happens to unsold meat at a farmers mkt, which gets refrozen & taken to the next mkt) or if rebagged & refrozen at home -- is actually in a state of wet aging > it becomes the right culture environment for further peroxidation & age's}

11
Primal Diet / Re: raw meat vs. frozen
« on: July 27, 2009, 08:54:07 am »

"Once the animal is killed, the flesh starts to break down through enzyme and bacterial action."

here's a hypothetical scenario:
~ i order ground beef from slankers
~ the pieces of meat that will eventually get ground to fulfill my order are not frozen in the slaughterhouse
~ somehow the "fresh" beef carcass makes it to the hands of slankers butchers
~ the butchers cut & sort out the various primal cuts
~ some1 grinds the specific primal cuts that are used 4 ground beef
~ some1 vacuum seals the still "fresh" ground beef by weight
~ some1 puts the vacuum sealed packages in a freezer
~ some time later, some1 ships those packages to my address

question:
how would 1 compare the nutritional value in the above scenario w/ the following?

an alternative scenario:
~ i buy a local "fresh" primal cut of beef at a local meat mkt on the precise day it's delivered to this mkt
~ i dry age it in the coldest area of my fridge (short of freezing) for 0-6 days after rubbing it w/ 3 dried catalysts (black pepper, ginger, garlic)

it so happens that the local beef not only smells & tastes much better, to me, than its prefrozen counterpart; i also enjoy the following 2 bonuses:
~ all the pufa's & other goodies that are naturally hosted by the undamaged cell membranes, which are esp good for the brain, eyes, nervous system, etc.
~ none of the peroxidation that results from grinding & freezing > thawing

12
Carnivorous / Zero Carb Approach / how to manage leptin
« on: July 22, 2009, 08:39:40 am »

here's what gedgaudas says in this regard:

"how do we control leptin to our advantage? by eating just enough dietary fat, in the absence of carbs (& other insulin generating stimuli, including excess protein), to satisfy our appetite & assure our hypothalamus that 'hunting is good'.
"since leptin controls hunger & leptin = the primary sensor for fat, & since we are creatures of the ice age for whom fat basically means survival, eating fat as our dominant source of fuel -- the way we were actually designed -- = our ultimate key to the mystery of health & long-term survival" (p.225)

13
Journals / mindful physiology
« on: July 22, 2009, 03:26:07 am »

carnivore:
you began your journal by stating
Today, I suffer from these symptoms that are all related to an excess of food and maldigestion :
-High pulse (around 80pbm)
-Poor energy
-Cramps
-Abdominal pain when I press my stomach
-Flatulence
-Fugitive pain in my left thigh
-Blurred vision
etc. etc.

i wonder,
have you familiarized yourself w/ all the materials offered at the mindful physiology site -- esp the 2 articles by lichtfield?

after all breathing is more fundamental or primary than food itself

http://www.bp.edu/

14
Carnivorous / Zero Carb Approach / leptin > fat burning metabolism
« on: July 22, 2009, 03:14:29 am »

unfortunately, she does not provide any explanation; she just highlights the primal significance of leptin

that's why her book set me in motion looking for more on leptin resistance; my gut feeling is that leptin resistance is behind such problems some1 may have as trouble to digest dietary animal fat or gaining fatty weight while being a carnivore

further stargazey's blog mentions those 3 cases of overlyness i mentioned before, albeit relating only 1 of them, namely (current or previous) overweight, to leptin resistance -- but instead of elaborating on it she goes on to talk about too frequent meals as a cause of leptin resistance, which is also a point worth of attention, of course; she recommends to eat slowly to enhance 1's leptin sensitivity (allowing leptin the time it needs to kick in & do its job)

so i asked stargazey about leptin resistance in the case of persons who are over 50 or supertasters; hopefully she'll eventually come up w/ a post on this issue

in the meantime, gedgaudas does say that leptin resistance is only overcome by foodstyle practice!!! -- not by supplements or medications
& patience, 1 may add

15
Carnivorous / Zero Carb Approach / leptin > sugar burnerism?
« on: July 21, 2009, 01:10:59 am »

earlier i posted this quote from gedgaudas' book:
"you are 1 of 2 things: you are either a 'fat burner' or a 'sugar burner'. if you are overweight, crave carbs (& stimulants), or are leptin-resistant, then you are a sugar burner" (p.166)

for a broader picture, you can read about leptin resistance
(a) from another author, stargazey, here:
http://lowcarb4u.blogspot.com/2008/08/leptin-resistance-i.htm
http://lowcarb4u.blogspot.com/2008/08/leptin-resistance-ii.html

(b) from research findings:
http://ajpcell.physiology.org/cgi/content/full/283/1/C244

re 'sugar burner' here
https://www.blogger.com/comment.g?blogID=7890604293949783916&postID=3738845242469203728
stargazey wrote:
"Hi, Rafonly. I looked up the term "sugar burner" and oddly enough, most of the sites that mentioned it were selling something. Most of the cells in our body contain the enzymes for the TCA cycle and oxidative phosphorylation. Both pathways are nicely designed to run on fatty acids or ketones or glucose or even all three, depending on the food we eat. If we eat carbs, they run on sugar (glucose). If we eat fat, they run on fatty acids and ketones. All the people who gave me blood sugar data were at least doing low-carb, meaning that they had very little glucose available to burn compared with the amount of fat they were eating.
"As far as leptin resistance, that's a rather complicated topic that I can't address right now. I wrote about it here and here if you would like to get a somewhat-simplified version of how it works."

if & how (directly or otherwise) leptin resistance results in high levels of glucose as fuel, aka 'sugar burnerism' -- in the case of previously overweight persons, over-50, or supertasters, ie cases of overlyness, above the threshold, or excess -- is still an open question in my mind

16
Carnivorous / Zero Carb Approach / Re: cloned meat?!
« on: July 20, 2009, 10:12:10 am »

oooops!

i failed to mention that the above post is part of al sears' newsletter

17
Carnivorous / Zero Carb Approach / cloned meat?!
« on: July 20, 2009, 01:40:26 am »

Are you eating cloned meat? You probably don’t know. It’s becoming common practice... but the FDA doesn't require labeling of cloned meat!

Birth defects in clones are quite common. Cloning has been found to produce unhealthy animals who suffer tremendously. Clones often die young, suffer birth defects, and commonly need antibiotics. 1

The Center for Food Safety says that as many as 50% of cow clones have what's called "Large Offspring Syndrome". Symptoms include unusually high birth weight that endangers the mother, and a long list of organ and systemic abnormalities, including heart problems and immature lung development. 2

The report also states that there is evidence that clones are not always exact duplicates of their gene donors.3
Clearly, cloning remains an unpredictable science.

And cloning scientists have warned that even small imbalances in these clones could result in hidden food safety problems in the cloned meat.4
A recent study found differences in the composition of the milk and meat of cloned animals. 5

But here's what's even more worrisome, the nation’s major cattle cloning companies admit that they have not been able to keep track of how many offspring of clones have entered the food supply. 6

So there's no way of knowing if you are buying cloned meat or not! I don't know about you, but I consider this extremely deceptive. We should have the right to choose, especially when it comes to what we eat.
It's sad to think that the FDA approved cloned livestock food without completely knowing all of the risks involved. But they don't exactly have a good track record... just look at all the drug recalls they've made over the last decade.

The whole idea of cloned meat is frightening if you ask me. That's another reason why I choose grass-fed beef. I don't have to worry about whether or not I am eating some science experiment developed in a test tube.

So when choosing meat for your next meal, consider the following two options.
• Cattle raised as nature intended -- in an open field free to roam and feast on their natural diet of grass
Or
• Something developed in a scientific experiment that has not been properly researched, not to mention fed an unnatural diet of grain and given massive doses of antibiotics.

This should be an easy one, correct? Choose the grass-fed beef, of course. At least you'll know exactly what you are getting -- something that's healthy and nutritious with no hidden food safety issues. It's hormone-free, antibiotic-free, has no preservatives, and has a healthy ratio of omega-3 to omega-6 fats.

Al Sears MD
http://www.alsearsmd.com

1. Wells DN. 2005. "Animal cloning: problems and prospects" Rev Sci Tech 24: 251-264
2. Center for Food Safety. Not Ready For Prime Time -- FDA’s Flawed Approach To Assessing The Safety of Food From Animal Clones, 3/07
3. Geir Tveit & Peter Sandøe, "The Science and Technology of Farm Animal Cloning: A review of the state of the art of the science, the technology, the problems and the possibilities" Danish Centre for Bioethics and Risk Assessment, p.24, 2005
4. National Academy of Sciences. "Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects" pp.222-228, 2004
?5. Walsh MK, Lucey JA, Govindasamy-Lucey S, Pace MM, and MD Bishop. 2003. "Comparison of milk produced by cows cloned by nuclear transfer with milk from non-cloned cows" Cloning Stem Cells 5: 213-219
6. Gianni K, "FDA Says Cloned Meat Safe to Eat but Could It Already Be in Our Food" www.naturalnews.com 2/21/08

18
Journals / Re: Lex's Journal
« on: July 20, 2009, 12:54:32 am »

lex's age may be over 50...

you can read abut this here:
http://lowcarb4u.blogspot.com/

{the 2 posts at the top, which are the most recent, + their comments}

food 4 thought

19
Carnivorous / Zero Carb Approach / sugar burner any1?
« on: July 13, 2009, 01:58:48 am »

a few months back, when i 1st heard of this book, i was also put off by the recipes in that website
this time, however, after reading the discussion on charles forum thanks to nicola's link as a reply to your initial question, i became interested in the book

it is a fact that 1ce in a while she recommends butter & coconut oil; to skip those few paragraphs is a small price to pay for the valuable content of the rest of the book

"you are 1 of 2 things: you are either a 'fat burner' or a 'sugar burner'. if you are overweight, crave carbs (& stimulants), or are leptin-resistant, then you are a sugar burner.
"... although it is possible to burn off the excess glucose {by higher metabolic rate or exercise}, 1 cannot 'burn off' the excess insulin ...
"it is also possible to be thin & diabetic" (p.166)

20
Carnivorous / Zero Carb Approach / Re: Primal body Primal mind
« on: July 12, 2009, 02:02:25 pm »

i do not want to convey the wrong impression -- this book is not about milk

having read 50% so far, my conclusion is that, for the few of us who practice carnivorism, it's more significant than gary taubes'
as an example in point, it contains a whole chapter on leptin & leptin resistance thereby depicting leptin as the foremost hormone, 1 that has the upper hand even over insulin
{after all, gedgaudas has some nutrition degree, whereas taubes is a sociologist, aka a statistics lover}

"it's all about improving communication & signaling between cells & tissues via optimizing hormonal function + using the right type of fuel -- & this is accomplished by minimizing the need for insulin & keeping leptin levels optimally low. this is best accomplished by eliminating sugar, starch, & excess protein from the diet & satisfying hunger by eating enough fat to satiate appetite -- thereby teaching your body to burn fat rather than sugar for fuel -- thus maximizing your metabolic efficiency" (p.159)

21
Carnivorous / Zero Carb Approach / estrogen in milk
« on: July 11, 2009, 12:03:43 am »

problem solved & forgotten: i was refunded the 2nd charge

now to the book

on p.74 gedgaudas writes:
"bile can become stagnant & unhealthy for many reasons, though the most common culprits include poor hcl production ... rancid fats ... excess estrogens ..."

if that is the case & considering that the milk of any & all animals 1 could extract milk from is high in estrogen (& even more so its butter & cream):
does dairy use result in the impaired digestion of real dietary animal fats (suet, hide fat, etc.) in a human being?

22
Health / fruit > Fungus
« on: July 10, 2009, 11:57:13 pm »

advice?

i'd say: stop eating fruit -- but of course this only describes my own past experience & is not of every1's liking

23
General Discussion / shoreline > dha
« on: July 10, 2009, 11:40:13 pm »

"That's the shoreline hypothesis and is really derived from the aquatic ape theory which is extremely controversial"

this is a baseless statement!

the aquatic ape theory (morgan, crawford, etc.) claims that some animals, reptiles or whatever, evolved out of the ocean & onto the dry land; later, however, some hominids ("aquatic apes") went back to live in the depths of the sea

cunane's shoreline theory does not make any of those claims at all!
it only says that some hominids, those that ended up being homo, had access to the appropriate quality & quantity of water animals (& algae), whose edible meat is high in long-chain omega-3 esp dha

as far as who was the hunted
the australopithecus, says the theory referred to in this thread
not the homo, humans -- if you do not believe this fact you may want to take a look at the cro-magnon cave art

24
Carnivorous / Zero Carb Approach / grass <> grain nutrition
« on: July 09, 2009, 02:03:27 am »

"I'll easily be able to provide the grassfed meat studies when I'm back from holiday in august, there are plenty around."

that should be an interesting resource
for all readers

as for myself, i'm already convinced:
i won't eat grain fed or otherwise feedloted beef unless i want pimples in my legs & yeast-smelling stools

25
Carnivorous / Zero Carb Approach / Re: Primal body Primal mind
« on: July 09, 2009, 01:58:01 am »

i bought the ebook version of this book >
convenient but problematic (it turned out to be)

for more than 12 hrs i was unable to download the ebook
next day, when i emailed them letting them know that i had finally been able to do the download
they went ahead & charged me for the 2nd time!

re. the book contents:
have only read about 20% so far {the famous/infamous 80-20%}
the author states she is a member of the weston-price organization > recommends milk products, esp. butter & cream which are the highest in natural estrogen content, meant to feed calves; she also recommends a dairy company named organic pastures, which keeps its cows in the field while feeding them corn

otherwise the book sounds really interesting so far...

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