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Topics - mango

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Off Topic / Washing dishes - is soap needed?
« on: February 05, 2014, 04:11:19 am »
I'm wondering if when I'm cleaning plates/bowls that I've used to eat raw meat/fat, is it necessary to use soap for cleaning them, or would it be sufficient to just use a dish scrubber and warm water to clean/rinse the bowl?

Hot Topics / Ideal pot to use for making tea on the stove
« on: November 04, 2013, 02:36:36 am »
was looking to make large batches of pau d'arco tea, and to make this it requires the tea leaves to be boiled for around ~20 minutes. i have a large pot from t-fal which has a nonstick interior. is it recommended to use it for this purpose, or will toxins be released into the tea?

i wasn't sure if the issue of the nonstick surface coming off and adding toxins to the tea was only an issue if you were cooking foods and had accidentally scraped off some of the nonstick coating into the food, as sometimes happens when using a spatula.

if not, what would you recommend as the safest type of pot to use for making tea on the stove? stainless steel?

hi, does anyone here drink tulsi (holy basil) tea regularly?
I've been raw ZC for about 8 months and the day I started I cut out all herbal teas and stevia that I was drinking multiple times daily. I was thinking of reintroducing tulsi tea (with no sweetener) back into my diet as I've just come across research showing that tulsi tea can have beneficial effects in treating candida ( plus I really remember loving the taste.

on the other hand, I've been eating only beef,fat, and water for so long and having such great results with that, that I'm skeptical about changing anything. are there any experiences or drawbacks to me adding this into my diet that you can share? i wasn't sure if the mold content is a concern, like it is with black/green tea, but couldn't find much evidence of this if using a quality brand.

Thank you!

As some of you know, my diet consists 100% of raw grassfed/finished ground beef (75/25). 
I was wondering if there are health benefits to leaving this fatty ground meat sitting out at room temperature, for longer periods of time?  As I've gotten more accustomed to the flavor and taste of raw meat over the last few months, I've started to prefer that it sits out at room temperature in my home (75-80 degrees) for 5-6 hours before each meal, when possible.  Yesterday, I experimented to see how it would taste if I left it out for 9 hours, and I found the meat to be even more delicious and enjoyed the crusted texture very much. 

I read somewhere that there may be an increase in the growth of beneficial bacteria the longer meat is exposed to warm temperatures, but wasn't sure if this also applied to fatty meat like 75/25 ground beef, and couldn't find any research on this. 

Also, is there an amount of hours after which the fat will certainly go rancid and be unsafe to eat?

I'm going to leave my meat out for 11 hours today and see how that goes.


Carnivorous / Zero Carb Approach / Homemade organ mix
« on: May 08, 2013, 03:11:05 am »
Hi Folks, I had a question for you about my transition over to the raw world.

Right now I'd say that I eat about all of meat about 70% raw, but still lightly cook my GB on each side (for under 60 seconds).
Day by day I'm increasing this % by cutting down the amount of time it's cooked and feel like I've made some serious progress lately - definitely thanks to all for the thread with the video clips of you all eating your raw meals! :) 

After reading up on the benefits of organ meat, I decided to eat raw beef liver but didn't enjoy the taste very much.  I got the idea that perhaps I could purchase several different organs and blend them up into a ground beef texture which I could consume raw before each meal.

I figured that if I'm consuming only meat, that it would make sense to consume organ meat in a similar ratio as to how the animal is actually composed of.  I got this idea from reading Lex's journal and figured that a similar ratio of about 10% organ meat would suffice for me as well.

So a few days ago I mixed up .4lb beef kidney, .4lb beef liver, and .2lb of lamb heart (all grassfed of course) in my food processor.  The texture of this mix was a little more liquid than normal GB, but that actually made it easier to swallow it down quickly.  So I'm pretty happy with this overall since I'm eating it 100% raw and noticing an increased energy and better digestion.  But just had a few quick questions:

- Do any of you create similar blends? If so, what animals/organs do you mostly consume?

- Is there any disadvantage to blending up organs and storing them in this form in the fridge for 1-2 weeks?

- Would you recommend mixing different animal organs in here, such as chicken liver for more folate? or are these 3 organs (beef,kidney,heart) pretty much a good solid base. I will probably stick to all beef organs next time if so.

- Is there any worry about this raw mixture going bad in the fridge or losing its nutrients? I eat about 12 oz of high fat GB twice a day, and am consuming about 1-1.5 oz of this organ mixture with each meal, so I imagine it will stay in the fridge for 1-2 weeks.

- Do you think this ratio of 10% is suitable for a 30 year old male, or would I benefit to increase it slightly?

Thank you very much in advance for any feedback or advice for you may have :)

Hot Topics / Travelling with Beef Tallow
« on: February 28, 2013, 01:41:09 am »
Does anyone know whether its possible to fly domestically/internationally while carrying a decent amount of beef tallow/lard (5-10 ounces in a tupperware container)? Planning to travel in the next few weeks and would be incredibly relieved to have tallow with me - so that I can maintain a high fat ratio while eating out and ordering steaks/burgers.   I wasn't sure if tallow would be considered by airport security as no problem since it is "food", but if the temperature of the airport was warm wouldn't the tallow melt to oil and be considered a "liquid" which would be subject to the silly 4oz rule?

Any other tips or advice for travelling by air with your own beef tallow/cooked beef would be greatly appreciated.

Hot Topics / A cooked version of pemmican?
« on: February 21, 2013, 11:40:39 pm »
I've read on a few blogs (unrelated to ZC/RPD), where people mentioned that their grandparents who used to render beef fat into tallow, would thhen use this tallow to preserve large amounts of cooked ground beef.  In the few stories I found, they pretty much covered a tupperware dish in tallow, then placed mostly cooked ground beef on top of that, and then covered it with additional tallow on top.  It was said to last months-years at room temperature and be completely edible. 
Seems like a cooked version of pemmican, but much easier to make?
Is this for real?
Has anyone tried this or knows if that is possible? The first thought that came to mind was that this would be perfect for travelling, as I could happily eat this cold or warmed up and wouldn't have to worry about finding good quality meats on the go.


Carnivorous / Zero Carb Approach / Chewing of raw meat
« on: February 14, 2013, 12:37:20 pm »
Hi Peoples :)
I've slowly been transitioning to more raw ZC, and usually eat almost all my ground beef about 70% raw/30% cooked on the outsides ( usually cook a big patty for about 60 seconds on each side, and leave the inside tender).

When eating raw meat, is it necessary to completely chew the meat before swallowing? I notice that if I do half the chewing and just swallow (maybe after 10-15 bites), then it goes down much easier and with less thought.  And maybe by chewing less I can decrease the cooking time and get used to even more raw meat.

Mind sharing on average how many bites you chew your food before swallowing? :)

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