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Carnivorous / Zero Carb Approach / Best water source?
« on: November 18, 2018, 03:42:03 am »
What is the consensus here on the best water source to accompany our meat?





I don't have access to a local spring, so need to buy in bottles.

There are claims for and against Distilled, RO, and mineral. I don't see anyone objecting to Spring.

What do you drink?

Carnivorous / Zero Carb Approach / High meat from frozen beef vs fresh?
« on: November 16, 2018, 04:16:58 am »
I know the preference is to make high meat from fresh, but I have only frozen heart at present. I have never seen convincing evidence there is any material difference other than negligible/minor cell membrane disruption. Any This will be my first high meat attempt. Any concerns?

I noticed closing in on a week that the beef suet I have starts to have a pleasant cheesy aroma and taste improves. This is just a regular fridge at 4c, not a dry aging setup. How long could I "age" this for until it starts to go "bad"?

This excerpt attached from a book entitled "Enzyme Nutrition" makes me wonder if the challenges I have maintaining weight while eating raw would be addressed only if I consume aged and or aged/high meat. In a previous thread I indicated some histamine like reactions I am having with aged meats.

In this thread, I am keen to explore the idea that the consumption of "pre-digested" meat via aging may reduce the burden on the person eating to use his own enzymes/energy to assimilate the food. In people who have a hard time gaining weight, this could be of benefit. I am merely speculating here.

I gained 15lbs eating a cook zero carb diet, which was generally good weight, mostly muscle but some fat too. When I switched to raw for further health optimization, I lost the 15lbs I gained over a period of a few months. I feel better in terms of my chronic health issues I am managing, but my strength is down (around 10% in the gym) and I would like to be a few pounds heavier. My BMI now sits around 20.5.

So, with reference to the dogs in this excerpt, who lose weight on fresh meat but are able to purportedly gain weight on aged/high meat, do you think it applies to humans equally? I am reluctant to even contemplate high meat until I can digest long aged meat without issue. My next question would be do you think the benefits largely come from the "aged" component (the enzymes in the meat breaking down the tissue) and sparing the human body that work, as opposed to the biome impacts of fermented (high) meat?

Having been nearly raw only since January, I have been exclusively raw now for 4 months.

As with when I ate aged cooked meats, when I eat aged raw meat, I tend to be mildly itchy in a few areas (neck, mid section) overnight. I don't notice any itchiness at time of consumption or in waking hours after eating. This only happens when I eat meat that has been aged for a few weeks. It's frustrating as I very much want to try very long aged meat. I also sometimes notice it with marrow that is 2 weeks aged.

When I eat lamb or beef that is less than a week old, I have no issues at all!

I understand the folks at PaleoMedicina in Hungary would theorize I have a leaky gut that needs to heal as it is permitting for particles into my bloodstream, perhaps causing this reaction. I have been eating only animal foods for over a year, and this is still an issue.

Does anyone here have any insights?

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