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Topics - Inger

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General Discussion / Iron overload on raw meat diet
« on: February 16, 2020, 04:24:41 pm »
Hello everyone!

I would really appreciate what your experiences are about this topic.

I got my ferritine levels checked after Christmas and they were 180. A red flag for me, not for my doctor though but I think they really have no clue about iron overload.
I started to read about it and put 1 + 1 together....... some minor issues that I had experienced this last summer and fall... that I had not really been able to figure out.
A hurtful joint and a little swollen too, on my finger, but I thought it was because I work a ton in summer as a waitress and we had those new plates that are heavy to carry. Also my fingers were kind of a little swollen? Now I am pretty sure, it was from too much iron. Also one of my knee made some issues so I could not continue running, what I had started to do as season at work ended. I thought it was a injury issue from this summer when I hurt my knee a bit... but I do not think so anymore.
Also in fall my liver started to feel stressed at times, some minor discomfort,  especially when I vacuum cleaned for a longer time(working a second job as housekeeper).. I thought maybe the magnetic/electric radiation and the iron reacted somehow. Logical, because iron works like a magnet.
The more I learned the more I am sure I had way too much iron accumulated!! I have been eating mostly raw galloway beef, very high quality pastured meat from a farmer here, they do not get any other feed that what is on the pasture. Not even parasite medication. Nothing.

My friend told me, in France, doctors tell anemic people to eat raw meat. It must be raw because that is how the iron is best absorbed.

I would never have had the slightest idea, I could accumulate too much iron!! And that is really not a good thing. It makes you age way faster.. and causes many issues in your body wit time. It can take many years before issues start to appear though.
Also if your ancestors are from Irland or Norway or other Scandinavian coutries, it is a 10% probability that you have a genetic mutation for excess iron uptake - that used to serve people well and help survival long ago, but today it does the opposite.... because of how we live and eat in the modern world.

I am now doing things differently to reverse it. This is what I do;

No more red meat. If, just liver, once in a while, as it is high in copper and that is what is neded to mobilize the iron. Also heart because it has other benefits too. But no more muscle meat for me in a while, until I have solved this issue.
Instead I eat seafood. Herring and mackerel and oysters I eat raw, and wil caught salmon and cod etc, the less fatty fishes, I eat cooked. Very gently cooked though.
Also raw eggyolks, and here and there some raw sheepsmilk cheese.
I drink peppermint tea a lot, always with meals, because it should help reduce iron uptake. Also green tea.
I do raw coconut oil for fat - seems my liver loves it right now - too much raw beef fat seems not too good at the moment. Small amounts are fine.
I also eat black sesame/sesame seeds because they are high in copper. Or some hazelnuts. Also high in copper. I try to naturally get in more copper, because how I see it is, I have too much iron and too little copper.
Oysters are high in copper and might have saved me for quite a while on the road... balanced all the excess iron out for a bit - but this fall I did not have oysters for a month and that is when my issues in the liver started. In winter it is hard for me to source oysters because it is so much water in the sea as there are plenty of storms here then.

I might do some more veggies/greens when the sun gets stronger, we are in the middle of winter right now so I want to stay mostly carnivore.

And most important, I am donating bood.
This is so important! My blood is really good quality and doctor was happy to get some of it ;).
But in Germany you can only donate 4 times /year as a woman. So I will do those 4 times and hope it is enough, in addition to all the other changes I have made.
I have to say, my liver is feeling better already, even if I have donated only once so far(funny thing is, my liver bloodwork all come back great, all my bloodwork was great - despite the discomfort I have been feeling from time to time. Also my HDL was really good, which also indicates a healthy liver...)
I feel really good about it, like I am on the right path :) :)

I am worried now that other people trying to eat raw carnivore and doing lots of raw meat, wil run into an iron overload issue....
Seems really many have some issues and trying to solve them. Please speak out about it so we can learn from you.

To have a metal accumulate in your body is not at all fun because today there is so much nnEMF everywhere. Imagine, it is like you are walking around as a big antenna....  >D

Carnivorous / Zero Carb Approach / Raw meat doku
« on: February 08, 2020, 07:57:17 pm »
Hi guys!
Sorry to have been away for so long but I got a little into trouble with a love affair and heart break and whatever life sent in my way, yeah.
Still eating the same and living the same way though, and recently German TV was at my place and did a documentary about how I eat. It is not 100% correct as I do not eat ONLY raw I do eat lots of seafood and oysters, and also sometimes cook my food gently(mostly it is raw) and in summer I eat some veggies/greens and berries. I did tell the TV team this but they still tell in the video I eat "only raw meat". Yeah, Also they to9ld I am 42 yo when I am 43, and I am norwegian and not finnish.. but whatever, most of the things they did get right :) :) It was a fun experience even if I really do not like being in front of the camera...grrr..
I recorded it with my camera and uploaded it on youtube because I think you can watch the original only in Germany. I am not sure though, you can find the original on Pro7/Galieo though.
Why I post it is, at the end at the doctors office, he told, after checking my arteries and bloodwork, that I am doing great- after 10 years of mostly raw meat diet. Cool :) So I am not dead yet eating rotten meat and tons of
so hier is the link to it;

I do think I have gotten a little too much iron from all that meat so I am now eating less meat and more seafood, some raw lamb cheese too.. and raw eggyolks. I am now in perimenopause and do not lose much blood as my period is way les often, so iron easily can start to accumulate. My ferritine was pretty high at 180. Doctor said it is no issue but I see it as one. So I am donating blood from now on, always when I can.
So sometimes you need to keep adjusting stuff when age changes or other things changes in your life :)

I am so glad I agreed to do the TV thing, because they paid all my bloodwork, and so I got to know my ferritine and I would never have even come to think I could have too much iron! Which do is a real issue for quite some people, mainly males though. I think about 3% of population in Scandinavia have a genetic issue that they collect iron more than well. I read it used to be a good thing and that is why this mutation happened (forgot why) but today it is not good. Donating blood and eat more seafood resolves the issue though :)

Health / Happy New Year to everyone!
« on: January 01, 2016, 12:09:48 am »
This video says it all I guess........

Much love to you all on the Raw Paleo Forum, and thank you for your persistence <3

Display Your Culinary Creations / Fish head smoothie Video
« on: November 05, 2014, 11:53:57 pm »
Just made this. A miracle food for me :) :)

Fish head smoothie

Sorry about the music. Better put the sound on after 0:40 seconds  -[

He shows us how beneficial skin, tendons, organs etc. is raw.. and how we better do not chew!!! Amazing stuff........

There is another part of this story few are putting together…………raw protein and substrate of the ketogenic diet with seafood like chitin and shells provide both pre and probiotics to feed the distal gut microbiome. The microbiome is designed to convert all this stuff to butyrate, a short chain fatty acid in the colon. Many people ask me why I don’t talk about veggies like Dr. Wahl does in her version of the paleo diet.  In my view,  she has only half the story right.  And yet, it seems to have worked for her.   I personally think she has the ability to get even better if she tweeks what she is doing further.


Eating raw seafood like,  oysters,  shrimp,  and their organ meats  contains the most prebiotic glycans.  Organ parts from seafood and organ meat is particularly good because it has the most prebiotics because it has the most collagen in it. It also has massive amounts of CoEnQ10. When the meat is freshly killed,  like would be the case in human history prior to agriculture; lots of prebiotic glycans would be delivered to a carnivore like microbiome to  allow for optimal gut function.


This is why modern cooking techniques need to be questioned too. It is even why bone broths and seafood exoskeleton broths have downsides. Few people see this.  Crock pots and Sous vide’s are great modern tools for convenience,  but they degrade our microbiome and create a new environmental mismatchs that modern humans have had to deal with.  It’s been in their blind spot too.  We need to realize eating the tough sinew and tendons of fresh animals allows for the glycans and GAG’s to go undigested and make it to our distal gut to feed the critters there to keep the colon healthy by changing these things to butyrate and creating subcutaneous fat and not visceral fat.

Eating butter and coconut oil is a “modern paleo strategy” to try to outthink mother nature’s design.  We are better off letting nature do what she does best when we understand circadian biology and the action of protons and electrons.   Instead, we need to consider eating that grisel, chitin, and collagen in our dietary template;   The April 2014 webinar will explain why.  Are you a unhealthy skeptic?  OK……………

General Discussion / Addictive foods and misuse of the word "addiction"
« on: December 08, 2013, 11:22:08 pm »
Cooked foods are not addictive to I eat cooked once in a while (seldom), like precooked mussels, I eat them cold. Actually when I do eat something cooked it makes me crave pretty much the opposite than the raw guru's predict  ;). Most days I eat 100% raw tho. I have eaten raw so many years... maybe it is for the beginners it is addictive? Or it depends what you eat? I never eat crap, ever. Also never cooked carbs. I barely eat any carbs anyways, practically only the local, wild ones in season.

Carnivorous / Zero Carb Approach / I got my AGE levels measured... ! Wow
« on: November 21, 2013, 06:00:06 pm »
Yesterday got my AGE levels measured with a AGE Reader (DiagnOptics Technologies BV, Groningen, The Netherlands) that works using skin autofluorescence (SAF). It is a pretty new thing, this link is about one study done

Some in my family got it measured too. You need to put in your real age, then measure and it will tell you what you biologic age is according to your body's accumulated AGE's. My mom was 54 (real age 61) and my dad had about the same numbers, a little worse. My bro had 23 (real age 21), he has not lived a healthy life until now, but since a month or so he does great, eats and does good stuff. I am proud of him. Now... I was pretty excited what my number will be... I just had labs done last week and my cholesterol was so high and my glucose too

    HDL was 119 mg/dl
    LDL was 193,3 mg/dl
    Triglycerides 43,4 mg/dl

    glucose was 108 mg/dl

    and I am eating so much fat and I though holey moley I will have so much AGEs in my body....... but.. my biologic age according to the machine was 5...!?  :o I had the best by far! They were all stunned.. but I figure it is because I eat almost 100% raw for almost 10 years? When I do not cook anything (almost) there will be way less AGEs? Or is it the lifestyle I am doing? The Kruse style? IDK but I am so happy now! You see... I  have been warned from some raw food people that eating so much protein and fat and coconut oil will make huge amounts of AGEs in my body and it will be very bad for my health and I will age fast. I did not listen to them and now it seems my diet is just right. Maybe my high glucose levels are not bad at all either, maybe my body have just made some anti freeze to take me safe through the winter

    I was not too surprised though to be honest - I really feel like I am 5 yo  ;D

I think this is a great testimonial for the raw vegans that fear animal proteins and fat. I have been eating high animal protein for years now..... Maybe the thing I decided to quit fruits etc years ago was not a bad decision  :)

General Discussion / Why you think you need carbs.....
« on: February 11, 2013, 12:37:05 am »
This is a really eye opening post about why people think they must have carbs all year round. Why you feel bad with a ketogenic diet. Why you are not able to use the fatburning pathway that are so much more efficient as the carb burning one... What is wrong with your mitochondria then?

A post that overturns common paleo dogma..

Primal Diet / Anyone in Europe having a nice batch of high meat going on?
« on: December 30, 2012, 02:17:53 am »
I would be interested.. I have come to know someone that wants to make an analysis of the beneficial bacteria  in high meat.. she has the equipment  to do it scientifically. She is a raw meat eater herself. I am going to send her some of my high meat but it is not made in a totally proper way, I sometimes forgot to air it and it was vacuum packed for a few weeks prior..
So please if anyone that lives in Europe has a nice high meat going on please PM me!

Tyler? ;)

General Discussion / I need help with butchering! I need to save the brain!
« on: November 17, 2012, 01:54:21 am »
Please help.. Tomorrow my brother will kill two lambs and I am the one who has  to butcher them.. especially take the brains out. No way will I let them go to waste. No one else will do that so I need to do it myself. How the heck can I get the brains out...? The head is so hard! Anyone have  advice on how to do it  best?

Journals / Inger's healing journey
« on: August 11, 2012, 09:39:34 pm »
So I did not really knew where to post this but thought I could do a journal for updates.
I follow the Kruse protocol now, that includes limit artificial lights after dark, cold thermogenesis (CT), and seasonal, local diet - in winter keto and in summer in addition for CH fruit / berries in season where you live.
I try to eat wild foods as much as I can, it means for carbohydrates I have only wild berries (I live in Finland) and wild honey (small amounts). I feel great with that. There is so plenty of wild raspberries these days that I literally stuff myself once or more / day...
I also do a brain-optimizing diet. That means lots of seafoods, especially whole animal, the heads and all included. Algae are a important part too, very nutritious. I do eat coconut oil, raw and organic. I buy the most expensive brand mostly, that is also very good quality. I tolerate it so good, I can eat a jar in a day I think without issues.. I do eat coconut too at times.
For meat almost only elkmeat or other wild meat, sometimes grassfed lamb too or greassfed beef.

I do eat cooked now and then, fish actually. Very lightly cooked, just for a minute or two. But mostly I eat the fish raw though. Meat I have always raw, and organs too.
I never eat bread or rice or anything junk. I try to avoid dairy, it does me no good.

I already feel the protocol does me good, I never was so happy with my bodycomp! I eat a lot, a huge breakfast, and 3 times / day. Never starve myself or never go hungry. All without practically no exercise!


(these pics are from a morning after terribly sleep because of stress.. and I did cheated with HWC last weeks because I was traveling.. so I am far from optimal though.I will do better pictures later)

I guess the cold and the sun does it (and the early go to bed, too). I do only minor CT, I do 3 minutes facedunks in the morning and icepack under my head before sleeping and 5 minutes in the river instead of showering every morning. Sleeping with windows wide open of course.

Yeah.. I have little time for internet now in summer but I will add here about my progress, I know I have messed up my hormones through all the stress last 13 years and late work. I will do some hormone-test soon too, and then I will post the results here. Then I will retest in spring, after a cold dark winter. I am so exited what it will do to my hormone panel. I know it will be good! Now, if everyone would only know, how terribly important our hormones are for our health, and how easy they get into unbalance through modern life!
This feels just so very right! Natural healing. No supplements, no expensive, exotic fruits.. almost all lokal food. I love this!

Here a picture of the lake by my brother in Stockholm (Sweden). I was there for a week and went for a bath every morning, early. Everyone was still sleeping. I always wake up 5-6 AM these days. It was so beautiful.. cannot tell how much I enjoyed this magic time alone at the lake..

Oh.. I ate some mackerel with worms too. I have to test what happens. Nothing so far. They have worms quite often and I need to know if it is safe for me to eat. I guess I need to "rethink" my minor fear for parasites...
I would be happy to hear if anyone else did the same, and what the results was?

I just have to share my lunch with you cause it was so delicious!!!
I sliced some pastured beefheart that was already quite "ripe" (for a few weeks on a wooden plate in my fridge starting to get a nice scent..) added sliced onion, totally crispy airdried wild mushrooms, olive oil, a little balsamic-vinegar, very little seasalt.


The crispiness of the mushrooms and the spicy onions.. That did so well with the hearty beefheart. Real good!


I made this the other day, it is in German but I think it does not matter as you can see clearly what I do. ;)
Eggyolks (you can let a bit eggwhite in too, I sometimes do, about 1 eggwhite), wild raw honey. Whisk until foamy. Add berries, I use wild berries only.
If you like you can add raw unsalted butter in the end, to the foam. This is very delicious too. The butter have to be soft and use about 3 teaspoons / 4 yolks added in parts as you whisk - at the end.

First part;


The end;

Eierschaum teil 2

This is great for non-raw eaters too! My hubby eats SAD and he loves this! He just like it more sweet so I add more honey for him. Very nourishing. I guess great for kids too! There will be zero "yuck"factor with this, as it often happends for people with raw eggs eaten plain.


Display Your Culinary Creations / energizing and warming coconut-drink
« on: March 10, 2012, 02:57:24 am »
Yesterday I tried this recipe;

1 smallish ripe and fresh coconut cut into pieces
2 capsules of turmeric (about 1 small teaspoon - I just emptied the capsules into the mix)
1 teaspoon of Ceylon cinnamon
a piece of fresh ginger
1 teaspoon wild raw honey
1 tablespoon of raw unsalted and pastured butter
a dash of freshground black pepper
1 cup of warm water (not above 40 degree Celsius)

Mix it all into smooth and strain.
Enjoy. :)

This was really good..


This was my lunch today.
My homemade pastured beefheart-jerky powdered and mixed with raw virgin coconutoil. On the top wild cowberries (prefrozen) and dried nettles. This was a great combination indeed! I felt really good after this meal. ;D


Display Your Culinary Creations / Mackerel sushi
« on: March 10, 2012, 02:45:03 am »
This was my dinner tonight.
Mackerel, fresh, rolled into nori-sheets. It was really Delicious. I had fresh thyme too and little onion.
You can use tamari if you like. I did eat a lot more as in the picture though.. ;)

Very easy, very delish.


Display Your Culinary Creations / Beefheart-sushi
« on: December 22, 2011, 07:58:31 pm »

Slice the heart thin, make a nice spicy mix from ground meat. I used elkmeat, spiced it up as I do when making tartar.
Ad a bit of the ground meat on the heart-slice, then a peace (stick) of beef-fat, and roll it. Then cut the roll in two. Ready. :)
This is a hearty meal.

You could dip it in soysauce if liked, like sushi. I personally  like it like it is.


Display Your Culinary Creations / Beefheart Carpaccio
« on: December 22, 2011, 07:52:52 pm »

This, I like to make from a little ripened grassfed beef - the longer you let it stay in your fridge, the more tender it gets. :)
And it gets tastier too!

Slice the heart in thin slices. Add sliced onion, fresh herbs, little oliveoil and balsamic on the top.
If you like you can also add some seasalt and fresh ground pepper, but I think it is not needed.


Display Your Culinary Creations / Minced-elkmeat-snacks with beef-fat
« on: December 22, 2011, 04:52:06 am »
These I had the other day;

Just spice up minced wild meat with whatever you like,
I used 1 eggyolk, balsamic-vinegar, onion, capers in seasalt. Then roll them, put them on cucumber and put a tiny chunk of grassfed beef fat on the top.
There are also one quail egg, raw in the shell, and a tiny bit of liver and heart on the salad.

Very nourishing and delicious meal. :)


Display Your Culinary Creations / Oh-so-delicious salad with salmon-tartar
« on: December 19, 2011, 03:44:26 am »
Here comes a really delicious recipe. :)

Take salmon (another fish might do as well too), cut it into very small pieces, tartar style.
Then cut onion in very small pieces too, (maybe 1/2 small onion 1/2 pound fish)
 a few spoons of wild, fermented Honeywater (50% Honey 50% water - let stay warm until fermented)
 a few spoons of organic white wine vinegar (or limejuice)
one spoon fresh ginger cut into tiny pieces
add them to the salmontartar. Add seasalt and fresh ground pepper to taste.

You have to taste you into the right sourness / sweetness. I ususally start with less, and add until perfect balance.

Put the tartar on crispy fresh organic salad. Enjoy.

This is divine. :)

Health / Bloodwork results after 3 years of mostly RAF
« on: October 29, 2011, 04:02:33 am »
Here my bloodwork I got today (I do them twice every year since last 1,5 years);

S-Afos........43 (35.....105)
S-Alat.........22 (10......45)

(blood lipides)
Cholestrerol all together...298  mg/dl

(regular bloodwork)
B-Hb...........134 g/l (115....155)
B-Leuk.........5.2 10E9/l (3.3.....8,2)
B-Eryt..........4.3 10E12/ (3.85...5.2)
B-HKR..........38 % (34......46)
E-MCV..........88 fl (82......98)
E-MCH..........31 pg (27......33)
E-MCHC.......355 g/l (320...355)
B-Trom........263 E9/l (145...360)

(specific vitamins)
B12 vit........546 pmol/l (180...700)
S-D25 vit......91 nmol/l (50.....175)
(my doctor told me to have optimal bone-healt one should aim for minimum 80 nmol/l vit D)

I have to say I am really happy!  :) My doc was very pleased too, just not about my cholesterol levels.. But after we talked a moment she realized they was really good too (low triglycerides and high HDL).
 I got to this vit. D level only with sun, just a few vit D pills in the winter on occasion. No other supplements at all, all these 3 years.
I will take vit D supps this winter though, as I want my level to stay at least that high.


Display Your Culinary Creations / Sashimi from beef
« on: July 01, 2010, 02:47:58 am »
That was my dinner tonight.
A little from all what was in my meat-order.  ;)

Beef fat, the strips are beefheart, the cubes meat  ;) and in the mid are some marrow. All from grass fed beef.
The beef fat tasted the

You can use some Shoyu if you like of course.


Display Your Culinary Creations / Sashimi
« on: June 29, 2010, 05:26:06 am »
This was my lunch today,
Salmon sashimi. Delicious.

I used Organic Shoyu and Organic Wasabi-powder that I mixed with water. These might not be raw, though. l)
But I use very little anyway and don't eat sashimi often so I think it is fine.  :)
The greens are Borage, a very healthy herb with much Omega 3. Tastes like cucumber, nice. You need only a few leaves/day.


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