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Messages - kayaman

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No. They do not state on ketosis all the time. it depends on what kind of animal. From the land strict carnivores as cats cats they eat large amounts of protein (50-60% of calories in the diet) and their liver efficiently, quickly and without problem (as opposed to human) is cleaved protein to glucose. They do not eat fatty. Often, big cats leave part of organs, bone marrow and fat for scavengers such as hyenas. Dogs are already really omnivores and effectively operate on 40% protein and 60% fat in calories.
I do not know the proportion of other predators such as sperm whales and seals.

It seems to me that the cow is on ketosis much more than cats. In her share of the energy of carbohydrates is very small as long feed on naturally of course.

Info / News Items / Announcements / Re: Vice article featuring Me
« on: April 06, 2014, 04:00:00 am »
No. I don't ignore them but mainly I eat raw whole animals and some botanical fruits. Sometimes eggs. And rarely other stuff like nuts etc..

Omnivorous Raw Paleo Diet / Re: Trout livers and hearts
« on: March 21, 2014, 02:44:51 am »
They are half a year now. Tasty. I think still raw is better than cook.

What is worse in your opinion? Frozen, dried or cold-smoked salted meat?
Muscles, organs and fat.

I'm thinking of buying a half horse for meat.

Omnivorous Raw Paleo Diet / Re: Trout livers and hearts
« on: August 11, 2013, 12:28:44 am »
Unfortunately they are not from wild fish. They are from bio-farm

Omnivorous Raw Paleo Diet / Re: Trout livers and hearts
« on: August 11, 2013, 12:20:09 am »

Maybe but I ate before raw trouts meat. Livers too but in raw marinate.

But what do You think? Fermentation in Aajonus way or frozen. Eating 20 livers is too much for me for few days and would like to keep them for winter specially. Now I have regular meat, fat and organs from poultry and mammals and eggs. It's enough.

Omnivorous Raw Paleo Diet / Trout livers and hearts
« on: August 10, 2013, 09:45:03 pm »
I have about 20 Trout livers and hearts in blood "soup". Raw of course. What do You think will be better for winter. To start fermentation (high) or frozen?

Off Topic / :)
« on: May 28, 2013, 05:04:55 pm »

Display Your Culinary Creations / Re: Completely raw pemmican.
« on: May 11, 2013, 11:46:25 pm »
I was drying at room temperature on a wicker shelves. It is certainly not rancid because rancid fat rejects me. I was also pleasantly surprised. But as I wrote. I chose the beef fat separated and goat. Only fragments of these hard part almost without water. Almost no change in volume when dry. There is a lot of saturated fats.

next pictures:

Display Your Culinary Creations / Completely raw pemmican.
« on: May 11, 2013, 06:36:05 pm »
This is my first post on the forum.

I think that pemmican is great for survival and I feel well after it. I was a little unhappy that it cannot be completely raw, especially fat.

The meat is no problem because it can be easily dry at a temperature below 104 F. Only it must to be good air circulation.

I decided to try it. I had some the organic raw beef fat and raw goat fat (the fat one). The most hard fragments (almost no water) were separated from the rest and was drying at room temperature.

I noticed, that nicely leaving to dry, after three months showed no signs of rancidity. I think it is an appropriate time to recognize that they do not spoil. You can see it in the picture.

I mix them through the meat grinder and warmed in the oven at 40 degrees a few hours. Then the softened fat I have developed as a cake with goat ground meat.

I also experimenting with a little honey and dried fruit in pemmican but with heated fat. I wonder whether this will reduce the durability. I mean water in honey and a little bit of carbs.

General Discussion / Re: Raw fish organs
« on: March 09, 2013, 11:53:49 pm »
For me, fish liver is quite good.

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