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Topics - Qondrar_The_Redeemer

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Health / Lumps on fingers. What to do and is it cancer?
« on: November 13, 2020, 06:28:43 am »
Sharing this here on behalf of a friend, since they do not have an account. I'll let them explain the situation:

hello friends. for a few years i have been doing a raw carnivore paleo diet. 8 months ago the skin on my index finger became scaly, and then eventually a lump with some red skin formed. its not as scaly anymore, and i think the lump is slightly smaller. recently the skin on my middle finger also turned red a bit, and i am worried about what is happening. i am willing to do whatever it takes to heal this problem. here are some pictures, sorry if the lighting is bad, it looks a bit worse in person

For meat (muscle, organs, fat), what would be the best temperature to keep them as fresh as possible in the refrigerator? I'm also curious about ideal freezer temperatures, mostly to prevent freezer burn.

Regarding high meat, would it be best to just leave it outside the refrigerator?

I'm curious, what do you all think about using glass (or something else potentially???) instead of plastic for freezing meat, and how exactly would you do it?

Health / Lyme Disease - Solutions?
« on: September 14, 2019, 09:13:54 pm »
Does anyone have any advice regarding Lyme Disease? I have a few ideas, but I'm interested in hearing what everyone has to say.

Below is a detailed analysis of the nutrient composition of different animal foods:

NutrientFoods%DV per 100 grams from highest source
Vitamin A (retinol in animal foods, more bioavailable)Liver, eggs, kidneys, high quality fats,cod liver oilLiver (300-60000%DV NOTE: The higher end includes polar bear liver, which contains 15,000 – 30,000 units in each gram. You could technically eat polar bear liver by the grams and perhaps avoid adverse side effects, as a single teaspoon would "only" have 150,000 units (the reports of polar explorers dying were never confirmed, as the people that ate it that got sick recovered later on. Polar bear liver is also supposedly high in cadmium and arsenic in some cases, so it would probably be wise to only eat small amounts if you ever do try polar bear liver.) - Highest of all foods, including plants and mushrooms
Vitamin COrgans, blood, small amounts in muscleSpleen (75%DV, 10.5 times higher than an apple)
Vitamin D3(found only in animal foods)Organs, eggs, fish, high quality animal fatsCod liver oil (2500%DV), from entirely natural sources (mostly higher in fish) (10-400%DV) - Highest of all foods, including plants and mushrooms
Vitamin EHigh quality fats, eggs, organs (bone marrow)Similar amounts found in foods (10-20%DV)
Vitamin K2(Found only in fermented and animal foods)Fermented foods, organs, high quality fats, eggsLiver (150-500%DV) Can be increased by aging/fermenting any food
Vitamin B1 (Thiamin)Organs, muscle, eggsOrgans (10-70%DV)
Vitamin B2 (Riboflavin)Organs, muscle, eggsOrgans (up to 200%DV)
Vitamin B3 (Niacin)Organs, muscle, eggsOrgans (up to 100%DV)
Vitamin B4 (Choline)Organs, muscle, eggsEgg yolk (up to 120%DV)
Vitamin B5 (Panthotenic Acid)Organs, muscle, eggsOrgans (up to 100%DV)
Vitamin B6 (pyridoxal and pyridoxamine found only in animal foods)Organs, muscle, eggs, bloodOrgans (20-100%DV)
Vitamin B7 (Biotin, almost nonexistent in plants, except for yeast)All animal foods, highest in organs.Liver (57%DV)
Vitamin B8 (Inositol)Organ meats, found in smaller amounts in other animal foods.There is no official RDA for inositol, which is not recognized as a vitamin. It is also difficult to list recommended daily intakes, as it is made in the body.
Vitamin B9 (Folate)Organs, muscle, eggsOrgans (up to 100%DV)
Vitamin B10 (PABA)Vitamin B10 is found abundantly in plant and animal sources.The rate at which humans need PABA or whether they require it at all seems to be highly debated, but it is commonly used in spite of this.
Vitamin B11 (PHGA)Vitamin B11 is present in both animal and plant kingdom. Highest sources are organs.Salicylic acid is an important beta hydroxy vitamin also known as Vitamin B11. It is a crystalline and organic acid. Salicylic acid is obtained from the metabolism of salicin. This vitamin is also found in plants where it plays role in the growth and development of the plants as well as in various other functions such as photosynthesis, ion uptake and in transpiration. It is synthesized in the human body by the phenylalanine amino acid.
Vitamin B12 (Cobalamin, found only in animal foods)Organs, muscle, eggsOrgans (up to 1500%DV) - Highest of all foods, including plants and mushrooms
Vitamin B13 (Orotic Acid)High in all meat.Vitamin B13 is not really recognized as a vitamin, since it is manufactured by the body by intestinal flora. It is primarily used for metabolization of folic acid and vitamin B12. It assists the absorption of essential nutrients especially calcium and magnesium and helps the production of genetic material. It may be beneficial after a heart attack and has been used in conditions such as multiple sclerosis and chronic hepatitis. It is also reported to prevent liver-related complications and premature aging.
Vitamin B14Found in all meat (muscle, organs) and eggs.There is currently little knowledge about this vitamin B14. It was first isolated from wine. This vitamin is actually found to be a metabolite of xanthopterin. However, it was said by a biochemist Earl R. Norris xanthopterin was the Vitamin B14. It is thought to be similar to vitamin 10 and vitamin 11. It is very helpful in formation of cells of the body. It provide resistance to combat anemias. Vitamin B14 provide enhancement of anti tumor growth of protein such as pterin phosphate.
Vitamin B15 (Pangamic acid)Found in blood.Pangamic acid might serve as a methyl donor to help form certain amino acids. Vitamin B15 may play a role in glucose oxidation and cell respiration, says Elson M. Haas, M.D. and founder and director of the Preventative Medical Center of Marin. The claim is it may help hypoxia by increasing oxygen to the heart and other muscles. With vitamins C and E, vitamin B15 may act as an antioxidant, helping to protect cells from oxidation. Pangamic acid is also thought to stimulate the nervous system and promote liver function, which may contribute to detoxification.
Vitamin B16 (DMG)Physiologically, vitamin B-16 is a byproduct of choline. It circulates in your body in small amounts for only seconds at a time. You can find vitamin B-16 naturally in both animal and plant cells and in certain foods including liver.Vitamin B-16 is a derivative of the amino acid glycine; it has a similar chemical structure to a water-soluble vitamin. The structural formula of vitamin B-16 is (CH3)2NCH2COOH. In your body, your small intestine absorbs vitamin B-16, and then your liver converts it into other useful metabolites. Vitamin B-16 also functions as a building block to DNA, amino acids, neurotransmitters and hormones.
BetaineOrgans, muscle, eggsFish (%DV not established)
CalciumBones, bone marrow, dairy, eggs, blood, smaller amount in other animal foodsBones (1000-3000%DV) - Highest of all foods, including plants and mushrooms
Iron (heme iron in animal foods, more bioavailable)Organs, muscle, eggsSpleen and blood(250%DV) - Highest of all foods, including plants and mushrooms
MagnesiumAll foods except pure fatMollusks (70%DV)
PotassiumAll foods except pure fatBlood and spleen (10-15%DV)
SodiumAll foods except pure fatOysters, beacuse of seawater (30-100%DV), otherwise blood and spleen
PhosphorusAll foods except pure fatBones (500-1500%DV) - Highest of all foods, including plants and mushrooms
CopperOrgans, muscle, eggsLiver (500-700%DV), otherwise mollusks (1000-1400%DV) - Highest of all foods, including plants and mushrooms
ZincOrgans, muscle, eggs, oystersMollusks (1200%DV) - Highest of all foods, including plants and mushrooms
SeleniumOrgans, muscle, eggsArctic mammal liver (potentially poisonous because of cadmium and arsenic, see vitamin A for details, 1000%DV), otherwise kidneys (200%DV) - Highest of all foods, including plants and mushrooms
ManganeseHigher amounts in organs and oystersOrgans and oysters(20%DV)
IodineMuscle, organs, eggsThyroid gland (10000%DV) - Highest of all foods, including plants and mushrooms
ChlorideThe highest source of chloride is salt, as only traces are found in most foods. All meat provides easily assimilated chloride. Lacto-fermented beverages and bone broths are usually cited as sources of chloride. Other sources include celery and coconut.3400 mg is equal to 100%DV.
Sulphur (found mostly in animal foods)Scallops (570 mg per 100 grams) and lobsters (510 mg per 100 grams) are the best sources. High amounts found in organs (around 300 mg per 100 grams). Eggs, muscle and dairy also have relatively high amounts.Although there is no official RDA for sulfur, it is a critical nutrient. Daily intake is usually 800 to 900 milligrams of sulfur per day. Scallops (570 mg per 100 grams) and lobsters (510 mg per 100 grams) are the best sources. - Highest of all foods, including plants and mushrooms
Boron (found in higher levels in plants and fish, shellfish)All animal foods, higher in plants.There is no Recommended Daily Allowance (RDA) for boron since an essential biological role for it has not been identified. People consume varying amounts of boron depending on their diet. Diets considered to be high in boron provide approximately 3.25 mg of boron per 2000 kcal per day. Diets considered to be low in boron provide 0.25 mg of boron per 2000 kcal per day. Most meat contain 0.1 mg of boron per 100 grams. Fish and shellfish contain higher levels.
ChromiumAll animal foods.Egg yolks (152%DV), meat (50%DV) - Highest of all foods, including plants and mushrooms
Cobalt (requires vitamin B12 to be absorbed, which is found only in animal foods)A cobalt atom resides in the center of the vitamin B12 molecule. Despite green leafy vegetables having a cobalt content of 20-60 mcg/100 grams, while organs have 15-25 mcg/100 grams, it is assimilated only by intake of vitamin B12. Because of this, cobalt deficiency occurs most frequently in vegetarians and vegans.Cobalt are assimilated only by intake of vitamin B12, and not in its ionic or metallic form.Therefore, there is no clear recommended amounts of cobalt because there are just recommendations for vitamin B12.In this vitamin it is absorbed in the amount of 5-8 micrograms per day. Highest animal source are organ meats (15-25 mcg/100 grams)
GermaniumMeat and dairyGermanium is a trace mineral with no Recommended Daily Amount (RDA) established.
MolybdenumSmall amounts in eggs, dairy. Very small amounts in muscle. Higher in organs, very high in liver.Liver (125%DV)
Silicon (found mostly in plants, other than organs)Organ meats are quite a common source of silicon, while muscle, eggs and dairy is pretty low. In general higher in plants, with the exception of organs.There is no official recommended daily amount of silicon, but it is assumed that an adequate daily intake is 5 to 10 milligrams. In average diet is intaked only 1-1.5 milligrams a day, so it is recommended a higher intake of raw foods containing silicon or silicon supplements. Organ meats are the highest animal source.
Vanadium (found in highest amounts in Radishes, Dills and wheat grains. Other plant sources seem to be inferior to the animal sources)Organs, muscle, fishThe Recommended Dietary Allowance (RDA) for vanadium has not been determined. Liver is the highest animal source.
Cholesterol (Found only in animal foods)All animal foodsBrain (1000%DV) - Highest of all foods, including plants and mushrooms
DHA/EPA (Found only in animal foods)Fish roe, brain, high quality fatsFish roe (2-7 grams), brain (1 gram) - Highest of all foods, including plants and mushrooms
Vitamin FBetter known as essential fatty acids, or EFAs, Vitamin F is composed of two types of fatty acids: linoleic and alpha-linolenic. The body cannot produce EFAs by itself, so you have to get them from food sources where they are known as unsaturated fatty acids or polyunsaturated fatty acids. Fish, high quality fats and meat, brain, fish roe, high quality eggs, high quality bone marrow all contain omega 3-s.Highest amounts in fish roe and brain.
CLAHigh in all meat, dairy and eggsNo Information
CoQ10Found in all foods, high levels in organs. Higher than in plants.No exact information but as I recall the highest levels are found in heart.

This is mainly intended to be used as a reference if you ever need a general idea of any nutrient in animal foods. You can also go to Nutrition Data if you need further detailed information that is not covered here for most nutrients. It and many other sites are also in the Resources section.

I wasn't sure whether to post this in the science or carnivorous section, but decided to post it here, since it is indeed very scientific. Only includes animal foods, and I'm reposting this from another post I made on another forum (not Raw Paleo Diet Forum).

- Great site if you want detailed information on a lot different foods and their nutrient content
- Most of the data was taken from here
- Vitamin K2
- Vitamin A, polar bear and seal livers #1
- Vitamin A, polar bear and seal livers #2
- Bone composition #1
- Bone composition #2
- Bone composition #3
- Sulphur
- Chromium
- Cobalt
- Germanium
- Molybdenum
- Silicon
- Vanadium
- Vitamin B7, Biotin
- Vitamin B8, Inositol
- Vitamin B10, PABA
- Vitamin B11, PHGA
- Vitamin B13, Orotic Acid
- Vitamin B15, Pangamic Acid
- Vitamin B16, DMG
- Vitamin B14

Health / Underbite and Overbite - Solutions?
« on: April 11, 2019, 09:06:52 am »
Was just wondering on everyone's opinion here about underbites and overbites, and potential solutions.

I was wondering what everyone here thinks would be the best animals for nutrition in eggs, dairy, muscle, organs, fat... and taste in eggs, dairy, muscle, organs and fat. I would certainly be interested in hearing about different wild game alongside domesticated animals, and some more exotic animals, for example. I've seen meat from different animals such as your standard beef, sheep, pork and poultry, along with deer, elk, bear, wild boar, wolf, duck, crocodile, camel, shark, swordfish, snake etc... Would be interested in hearing how nutritious they may be, and how they taste, assuming you've tried them yourselves.

Health / Cancer - Solutions?
« on: June 08, 2018, 05:30:43 pm »
One of the people I know may have lung cancer, I would be very interested in any advice all of you could give. Whether diet related or not.

I have quite a lot knowledge I've accumulated that might help them, although I would still be interested in hearing everything people here have to say. I would be interested in as many solutions as possible, thanks.

I actually thought nobody would ever listen to me regarding health, but perhaps this illness will convince them to listen to what I have to say.

I found this to be quite interesting, most particularly the part about:  It is interesting to note that humans, uniquely among the primates so far considered, appear to have stomach pH values more akin to those of carrion feeders than to those of most carnivores and omnivores.

Definition of carrion feeder: Any animal that feeds on dead and rotting flesh.

Gastric acidity is likely a key factor shaping the diversity and composition of microbial communities found in the vertebrate gut. The study conducted a systematic review to test the hypothesis that a key role of the vertebrate stomach is to maintain the gut microbial community by filtering out novel microbial taxa before they pass into the intestines. The study proposes that species feeding either on carrion or on organisms that are close phylogenetic relatives should require the most restrictive filter (measured as high stomach acidity) as protection from foreign microbes. Conversely, species feeding on a lower trophic level or on food that is distantly related to them (e.g. herbivores) should require the least restrictive filter, as the risk of pathogen exposure is lower. Comparisons of stomach acidity across trophic groups in mammal and bird taxa show that scavengers and carnivores have significantly higher stomach acidities compared to herbivores or carnivores feeding on phylogenetically distant prey such as insects or fish. In addition, the study found when stomach acidity varies within species either naturally (with age) or in treatments such as bariatric surgery, the effects on gut bacterial pathogens and communities are in line with our hypothesis that the stomach acts as an ecological filter. Together these results highlight the importance of including measurements of gastric pH when investigating gut microbial dynamics within and across species.

Common NameTrophic GrouppH
Common BuzzardObligate Scavenger1.1
White Backed VultureObligate Scavenger1.2
Common Pied OystercatcherGeneralist Carnivore1.2
Bald EagleFacultative Scavenger1.3
Barn OwlFacultative Scavenger1.3
Little OwlFacultative Scavenger1.3
Common CrowObligate Scavenger1.3
Common MoorhenOmnivore1.4
HumansOmnivore1.5 (Can go down to 1)
FerretGeneralist Carnivore1.5
Wandering AlbatrossObligate Scavenger1.5
PossumFacultative Scavenger1.5
Black-Headed GullFacultative Scavenger1.5
Common KestrelGeneralist Carnivore1.5
Swainson's HawkFacultative Scavenger1.6
American BitternFacultative Scavenger1.7
Grey FalconFacultative Scavenger1.8
Peregrine FalconFacultative Scavenger1.8
Red Tailed HawkFacultative Scavenger1.8
Common StarlingSpecialist Carnivore/Insect2.0
Cynomolgus MonkeyOmnivore2.1
Mallard DuckOmnivore2.2
Magellanic PenguinSpecialist Carnivore/Fish2.3
Bottlenose DolphinsSpecialist Carnivore/Fish2.3
Gentoo PenguinSpecialist Carnivore/Fish2.5
Snowy OwlGeneralist Carnivore2.5
Domesticated PigOmnivore2.6
Woylie Brush Tailed BettongHerbivore/Hindgut2.8
King PenguinsSpecialist Carnivore/Fish2.9
Great CormorantSpecialist Carnivore/Fish3.0
Great Horned OwlGeneralist Carnivore3.1
Southern Hairy Nosed WombatHerbivore/Hindgut3.3
Skyes MonkeyOmnivore3.4
Crab-Eating MacaqueOmnivore3.6
CatGeneralist Carnivore3.6
Specialist Carnivore/Insect3.7
Guinea PigHerbivore/Foregut4.3
Howler MonkeyHerbivore/Hindgut4.5
DogFacultative Scavenger4.5
Common Pipistrelle BatSpecialist Carnivore/Insect5.1
Minke WhaleSpecialist Carnivore/Fish5.3
Brocket DeerHerbivore/Foregut5.5
Collared PeccaryHerbivore/Foregut5.8
Langur MonkeyHerbivore/Foregut5.9
Silver Leafed MonkeyHerbivore/Foregut5.9
Shetland PoniesHerbivore/Hindgut5.9
Colobus MonkeyHerbivore/Foregut6.3
EchidnaSpecialist Carnivore/Insect6.8

Obligate - Animals that depend solely on that diet.

Generalist - Is able to thrive in a wide variety of environmental conditions and can make use of a variety of different resources.

Specialist - Can thrive only in a narrow range of environmental conditions or has a limited diet. Eats only insects or fish as a carnivore, for example.

Facultative - Does best on a said diet, but can survive-but-not-thrive on a different one.


In total, the studies' literature search yielded data on 68 species (25 birds and 43 mammals) from seven trophic groups (Table 1). A general linear model based on diet explained much of the variation in the stomach pH (R2 = 0.63, F1,6 = 17.63, p < 0.01). The trophic groups that were most variable in terms of their stomach pH were omnivores and carnivores that specialize in eating insects or fish.

The studies' hypothesis was that foregut-fermenting herbivores and animals that feed on prey more phylogenetically–distant from them would have the least acidic stomachs. Tukey-Kramer comparisons indicated that scavengers (both obligate and facultative) had significantly higher stomach acidities compared to herbivores (both foregut and hindgut) and specialist carnivores feeding on phylogenetically distant prey. Specifically, foregut-fermenting herbivores had the least acidic stomachs of all trophic groups while omnivores and generalist carnivores, with more intermediate pH levels, were not distinguishable from any other group (Fig 1).

The special case of herbivory

Carrion feeding imposes one sort of constrain on the ecology of the gut, an increase in the potential for pathogens. Herbivory imposes another, the need to digest plant material refractory to enzymatic digestion (cellulose and lignin). In order to digest these compounds, herbivores rely disproportionately on microbial processes. Different regions of the gastrointestinal tract (either rumen, caecum or in the case of the hoatzin a folded crop) function primarily as fermentation chambers. Thus, a challenge with fermentative guts is favoring those microbes that are useful for digestion while reducing the risk of pathogen entry into the gut. The study suggests that because the threat of microbial pathogens is relatively low on live leaves , herbivores can afford to maintain a chamber that is modestly acidic and therefore less restrictive to microbial entry. However, it finds several interesting exceptions to this generality. Beavers, which are known to store food caches underwater where there is a high risk of exposure to a protozoan parasite Giardia lamblia, have very acidic stomachs. The high stomach acidity may have evolved to manage this prevalent environmental pathogen. The other herbivore in our dataset with a very acidic stomach is the rabbit, which provides an interesting example of a behavioral modification of the stomach environment. Rabbits are known to engage in frequent coprophagy which allows them re-inoculate themselves with microbes. The specialized soft pellets that house microbes also reduce the stomach acidity creating an environment suitable for fermentation.

Human evolution and stomach pH

It is interesting to note that humans, uniquely among the primates so far considered, appear to have stomach pH values more akin to those of carrion feeders than to those of most carnivores and omnivores. In the absence of good data on the pH of other hominoids, it is difficult to predict when such an acidic environment evolved. Baboons (Papio spp) have been argued to exhibit the most human–like of feeding and foraging strategies in terms of eclectic omnivory, but their stomachs–while considered generally acidic (pH = 3.7)–do not exhibit the extremely low pH seen in modern humans (pH = 1.5). One explanation for such acidity may be that carrion feeding was more important in humans (and more generally hominin) evolution than currently considered to be the case. Alternatively, in light of the number of fecal-oral pathogens that infect and kill humans, selection may have favored high stomach acidity, independent of diet, because of its role in pathogen prevention.

The human stomach and the loss of mutualistic microbes

In general, stomach acidity will tend to filter microbes without adaptations to an acidic environment. Such adaptations include resistant cell walls, spore-forming capabilities or other traits that confer tolerance to high acidities and rapid changes in pH conditions. The study considered the role of the stomach as a pathogen barrier within the context of human evolution. Another potential consequence of high stomach acidity, when considered in light of other primates and mammals, is the difficulty of recolonization by beneficial microbes. A large body of literature now suggests that a variety of human medical problems relate to the loss of mutualistic gut microbes, whether because those mutualists failed to colonize during hyper-clean C-section births or were lost through use of antibiotics, or other circumstances. The pH of the human stomach may make humans uniquely prone to such problems. In turn, it might be expected that, among domesticated animals, that similar problems should be most common in those animals that, like humans, have very acidic stomachs.

The special risk to juvenile and elderly humans

If, in carnivores and carrion-feeders, the stomach’s role is to act as an ecological filter then it would also be expected to see higher microbial diversity and pathogen loads in cases where stomach pH is higher. We see evidence of this in age-related changes in the stomach. Baseline stomach lumen pH in humans is approximately 1.5 (it can go down to 1) (Table 1). However, premature infants have less acidic stomachs (pH > 4) and are susceptibility to enteric infections. Similarly, the elderly show relatively low stomach acidity ( pH 6.6 in 80% of study participants) and are prone to bacterial infections in the stomach and gut. It is important to note that these differences may be related to differences in the strength of the immune system however it is argued here that the stomach needs more consideration when studying these patterns.


The study demonstrates that stomach acidity increases with the risk of food-borne pathogen exposure and propose that the stomach plays a significant role as an ecological filter and thus a strong selection factor in gut microbial community structure and primate evolution in particular. In light of modern lifestyle changes in diet, hygiene and medical interventions that alter stomach pH, we suggest that stomach acidity in humans is a double-edged sword. On one hand, the high acidity of the human stomach prevents pathogen exposure but it also decreases the likelihood of recolonization by beneficial microbes if and when they go missing. However, in those cases where acidity is reduced, the gut is more likely to be colonized by pathogens. Though it is widely discussed in both the medical and ecological literature, data on pH are actually very scarce. Thus, to fully understand the patterns highlighted here more detailed studies on the gut microbiota across stomach acidities and diet are required.

Personal Opinion: I find it interesting how the only other omnivore other than humans on the list with a pH below 2, is the Common Moorhen. Others with a pH below 2, were all facultative scavengers, obligate scavengers and generalist carnivores (as stated in the study: It is interesting to note that humans, uniquely among the primates so far considered, appear to have stomach pH values more akin to those of carrion feeders than to those of most carnivores and omnivores). Additionally, in the case of the elderly, I do indeed suspect that is it ill health which resulted in highest stomach pH, not in fact increased age. The study also shows the harmful effects of antibiotics and hyper-clean C-section births, among others.

The science section is the right place to post this, am I correct?


- [The Evolution of Stomach Acidity and Its Relevance to the Human Microbiome](

Since as of recently I am able to get any part of the animal, I have already started including some more organ meats (and blood). Any suggestions on what organs/parts of the animal I should get? And what kind nutrient content it has, your personal experience with it (taste, did you get any positive benefits from it etc...). I think it would be particularly interesting to talk about some organ meats that are less known.

Carnivorous / Zero Carb Approach / Bitter Meat?
« on: May 19, 2018, 11:18:00 am »
I've just tasted some very bitter fermented (high meat). No meat has ever taste like this before. I think I screwed up this time by letting sit in the original package for too long and only then letting it air. I don't think this is something I'm going to eat, since I trust my instinct more than I'm willing to experiment with bitter meat.

Any thoughts? Do you think a bitter flavor is a sign to be alarmed at?

Carnivorous / Zero Carb Approach / Frozen versus Fresh Meat
« on: May 16, 2018, 05:30:50 am »
Just wondering what everyone thinks about frozen meat versus fresh meat? I've seen people claiming it's worse, but have not been able to find any evidence for it. For reference, I eat mostly fresh, I've also eaten both dry aged and high (fermented) meat. I eat mostly my liver frozen (I buy in bulk so it's better because I can have more space in my refrigerator, I also prefer the texture, taste is about the same) and I sometimes freeze excess meat if it can't all fit into the fridge. I've no problem with putting the meat outside the fridge either (room temperature).

Without getting off topic, again I'd like to know what your opinion is and if there's any evidence to back it up. I haven't personally experienced a difference other than texture and what temperature the meat is at (I eat the meat semi-frozen to avoid thawing completely).

And to avoid confusion, by meat I mean the entire animal. All the organs, muscle and even blood.
Any difference to freezing fat compared to freezing lean meat compared to freezing blood, for example?

Carnivorous / Zero Carb Approach / Blood Work - 1 Year Raw Carnivore
« on: January 23, 2018, 10:11:12 pm »
So, I've just gotten my blood tested and the results are here (NOTE: I will not post everything right now, not really sure 100% what everything means, I got a lot tested. Unfortunately not as many vitamins/minerals as I would want.):

Cholesterol, Total: 6.4 mmol/L
Triglycerides: 0.77 mmol/L
HDL Cholesterol: 1.93 mmol/L
LDL Cholesterol: 4.12 mmol/L
Glucose: 4.7 mmol/L
Bilirubin, Total: 10.5 µmol/L
Bilirubin, Direct: 3.5 µmol/L
AST: 0.37 µkat/L
ALT: 0.33 µkat/L
Alkaline Phosphatase: 1.44 µkat/L
Protein, Total: 76 g/L
Potassium: 4.2 mmol/L
Chloride: 99 mmol/L
Sodium: 141 mmol/L
Iron: 24.6 µmol/L

MCV: 85 fl
MCH: 28.7 pg
MCHC: 337 g/L
RDW: 12.2 %
MPV: 8.6 fl
HB: 157 g/L
HT: 0.466 1

Absolute Neutrophil Count: 1.41 109/L
Absolute Lymphocyte Count: 3.79 109/L
Absolute Monocyte Count: 0.34 109/L
Absolute Eosinophil Count: 0.17 109/L
Absolute Basophil Count: 0.02 109/L
Neutrophils: 24.7 %
Lymphocytes: 66.1 %
Monocytes: 5.9 %
Eosinophils: 3.0 %
Basophils: 0.3 %
ESR: 1 mm/h.

While I do have my own opinion about this, I am interested in what everybody else thinks. I will also get more results soon, but any opinion on what else I should test? I was interested in testing for more vitamins/minerals particularly, but wasn't able to this time.

For reference, I eat only raw meat. Raw beef and lamb organs, raw muscle, raw organ and muscle fat, raw bone marrow, raw egg yolks. That is all, nothing more. It should be noted that I've never eaten anything else since I started this diet other than trying out a few fish and eating raw butter, maybe 3-4 times in total when I ran out of fat. I do not supplement any vitamin/mineral. I do not use herbs or salt. Just raw meat straight from the animal. Only grass-fed organic or wild game.

Everyone else is also welcome to post their results, I would be most interested.

EDIT: Converted some of the values for people to understand:

Total Cholesterol: 6.4 mmol/l = 247.48647 mg/dl
HDL: 1.93 mmol/l = 74.63264 mg/dl
LDL: 4.12 mmol/l = 159.31941 mg/dl
Triglycerides: 0.77 mmol/l = 68.20195 mg/dl
Glucose: 4.7 mmol/l = 84.6 mg/dl
Bilirubin, Total: 10.5 µmol/L = 0.6140350877192982 mg/dl
Bilirubin, Direct: 3.5 µmol/L = 0.2046783625730994 mg/dl

General Discussion / Alternative Uses for Animals
« on: November 17, 2017, 03:50:06 am »
I am interested if anyone has any ideas on how I could certain parts of the animals which I don't eat such as (fur, skin, bones etc...). Currently most of what I'm left with are bones and gristle, as I haven't been able to get skin or fur. But does anyone have any good ideas on what to do with different parts of the animals you don't eat? I get a lot of bones which I eat the marrow out of, but it would be good to find an actual use for the bones.

I've been wanting to eat raw wild game for some time now. For those of you who eat it, how would you compare versus grass-fed and then grain-fed? I already know grain-fed organs and bone marrow usually taste horrible to me, and grain-fed marrow was the only time I got diarrhea on this diet. Grass-fed is good, but I'd like to know what you think about wild game? The last time I ate wild game was back on cooked Zero Carb, although I do remember it having a strong taste.

Welcoming Committee / Hello, everyone.
« on: November 03, 2017, 06:41:28 am »
Not really my first post because I posted earlier about some issue I was having (been dealing with it from another angle now), but I thought I should introduce myself since I'm technically new to the forum. I have been around the forum since December 2016, but I never made an account.

To cut a long story short, I started a cooked ketogenic diet about two years ago. Unlike all previous diets, which changed nothing, this one managed to heal many of my illnesses. Over time I noticed I did better on animal products only (no more bloating, completely eliminated acne etc...), so I went cooked zerocarb a year ago. Did that for 6 months, eventually tried raw meat as was my intention when initially starting zero carb. It was honestly too good, and I just couldn't go back to cooked meat without getting nauseous and bloated. And I've noticed other things as well. On cooked keto I could eat eggs, but on cooked zero carb I would get diarrhea from them. Not the case with raw eggs, however, as I've since tried them again, but this time raw. No problems with those. Same goes for dairy, I can tolerate even milk as long as it's raw. I do not eat eggs or dairy, however, as this was merely a short experiment to see how I would react. While I didn't react negatively, I feel best on just raw meat.

So, as for my diet, it's 100% raw, no supplements but one which I am using for another problem right now, I eat lamb (muscle and organ fat, bone marrow, muscle, organs) and beef bone marrow exclusively. I've been thinking about trying some fish as well.

Everything I eat is grass-fed, haven't tried wild game yet because of outrageous prices. Wild caught fish, however, seem to be very cheap in comparison.

I've cured many illnesses/diseases by eating this way, many of which I thought were normal. Just to list some of the major ones: severe acne, caries and tooth decay, I never get sick on zero carb (used to get colds/allergies 2-3 days a week, got badly sick maybe 1-2 a year (strep throat etc..)), nail fungus gone, better hair, almost perfect digestion...

I could go on, but I think that's enough. Hope you enjoyed reading that wall of text.

Health / Disturbing Urine
« on: October 28, 2017, 03:49:43 am »
Well, I didn't really want this to be my first post here, but oh well...

Let me explain my problem. I have, since about six months ago, been getting very 'interesting' urine whenever I eat a very high fat meal. I can eat as much protein as I want with no problems, but as soon as I more than 100-150 grams of fat a day, eventually I get this. My urine starts out normal, then at the very end it starts getting darker and cloudier, until it's very dark orange and not clear at all. If I eat high fat for a few days it's almost red (or maybe it is red). It's just a small amount at the very end. It seems to contain tiny sand like particles. Sometimes it causes a burning sensation when it contains some bigger particles. The particles, no matter how dark the urine, are always the same color. Just a plain orange one. I am confused as to why I only get this when I eat very high fat, and not protein.

For context, I was eating a cooked ketogenic diet for a year first, then a cooked zero carb for 6 months and now raw zero carb for another 4 months. I got this problem two-three months into cooked zero carb.

I have kind of gotten used to this by now, and it's only happened when I eat super high fat (more than 200 grams, and I've only recently been eating higher amounts of fat again), but I am still concerned. It should be noted that I used to eat 500 grams of fat or more on keto and on cooked zero carb in the beginning, so I didn't have this problem back when I began. Obviously I eat 100% raw now, but the problem is still there.

I've tried searching for these symptoms only when eating high fat, but haven't found anything. Any advice would be very helpful.

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