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Topics - edmon171

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General Discussion / I'm very egg-cited
« on: May 25, 2014, 12:25:36 pm »
sorry. I just found a source of duck eggs and have determined that I am not allergic to the raw whites like I am with chicken eggs. Now I can say goodbye to the last thing tempting me into cooking my food and go 100% raw no excuses. The duck eggs are so big and much yolkier. If you ask me, they are more delicious as well. Sionara chicken eggs.

General Discussion / How do you eat raw bone marrow?
« on: May 06, 2014, 10:10:12 pm »
This is next on my list to try. I always see those bone sections at the market. Is it soft enough to just spoon it out of the bone or is there some process I'm unaware of?

General Discussion / New favorite organ meat
« on: May 05, 2014, 06:36:59 am »
I just tried my first raw beef lung. I loved it. Getting over the fact it cannot be effectively chewed or picked up with a fork, the taste was pleasantly bland, even a bit on the sweet side. The texture was what I enjoyed most, it was so fluffy and light. Like a meat version of the aero chocolate bar. The parts with bronchial tubes were fun to chew on. I also had a blast dividing up the 8 pound monstrosity into portions before freezing. Note: a very sharp knife is needed. I even found blades of grass that the beast had inhaled, a nice confirmation that my meat is certainly grass fed. Apparently the farm uses the throat method of slaughter as I found a couple small pools of blood in the lower section.

On a lighter note, I just discovered that raw scallops taste about a million times better than the cooked ones. I expected as much, but this was really dramatic. And I loved the cooked ones, but they are certainly robbed of all traces of delicious flavor that is hidden in the raw scallops.

What are some of your favorite raw organ meats?

Exercise / Bodybuilding / Dr. Eades' super-slow lifting theory -fail
« on: April 19, 2014, 02:48:06 am »
Dr. Michael Eades has been promoting this theory that you can do a quick full-body workout in 30 minutes using lighter weights and doing only one set to failure on each exercise. The trick is to use super-slow motion reps, something like 10 seconds up and 10 seconds down and taking 3 seconds before starting each motion to create tension and activate the whole muscle. He gives some explanation about inertia and activating all of the different muscle fiber types.

I gave this thing a try and it was a miserable failure. And I really gave it a good shot, used a metronome and everything. I did it twice a week as recommended, took me about 45 minutes because I'm in a home gym and had to move weight plates around and such. I let this scam stall my progress completely for 5 months before I called it quits.

Now I still believe there is some validity in slow motion to minimize inertia, but if you ask me, 20 second reps is just unnecessary and certainly doesn't excuse you from doing a few more sets and taking the proper time to do a good thorough workout.

Has anyone else tried this or have any comment on this theory?

Has anyone heard this theory that the full muscle repair process takes about 5-10 days to complete and that working the same muscle before healing is complete will actually slow your progress? If this is true, I would think a good way to test your required time is to do a hard full body workout after not lifting for a long time. Then see how long it takes for the soreness to go away completely and this is your ideal recovery time. This flys in the face of the convention of doing split routines every day or full body every 2-3 days.

Most people say working out once a week will only maintain your current strength and mass. Right now I am testing this theory. I'm into my 3rd week and I've been doing a full body routine once a week in the morning before eating then following with half a pound of beef fat and half a pound of lean beef, raw of course. Then another 50/50 later in the day. So far my strength is increasing, but its too early to tell.

Let me know if anyone is interested, I will post my progress or lack thereof.

General Discussion / Studies about organ meats
« on: April 15, 2014, 08:48:20 am »
I read about an old study where they fed raw organ meats with radioactive tracers and then watched where they went in the body. They found that as fast as within 30 minutes of ingestion, the digested materials were shuttled selectively to the corresponding organ that was ingested. I find this incredible, the body can recognize what was ingested and send the molecules to heal and regenerate its own corresponding tissue. Does anyone have a link to the actual text to this study? I can't find it anywhere. Or does anyone know of a similar study with raw organ meats, besides the drowning mice swimming for 3 days on raw liver.

General Discussion / How serious is egg sensitivity?
« on: April 13, 2014, 08:47:35 pm »
I love eating eggs, I could eat them all day. Sometimes I eat a dozen at once. When I eat too many cooked eggs, I get a mild headache and runs. When I eat raw eggs, no headache but my ears turn dark red and get a little itchy. Are these reactions doing serious damage to my body? Should I just give them up altogether? Should I ditch the whites and just have the yolks? I get  organic eggs, I've even tried eggs that were not fed any soy, but still fed on cornmeal. I've tried cooked duck and quail eggs, but I don't remember if I  had enough to trigger a reaction.

Does anyone know about the metabolic state of of other hunting carnivores such as wolves, lions, etc.? Do they stay in ketosis all the time? I know their pattern is to hunt, eat a ton of fat and protein, then rest and fast for several days before hunting again. I imagine they get away with the fasting and maintain their weight by gorging on so much protein that it converts to blood sugar and they can restore the fat they lost. Does this take them out of ketosis and they need to then re-adapt every week? Do they also consume the fermented stomach contents of the kill? Is it the lucky alpha who gets the liver first who is best able to maintain their weight?

General Discussion / Warming up food without cooking it
« on: April 06, 2014, 05:25:44 am »
Does anyone have any tips or guidelines for this? What temperature would you consider cooked? I would think 108 because that is the temperature that fever causes brain damage. I know AV said something about 105 for denaturing certain enzymes. But since fever is for killing infections I would think anything higher than 99 would kill any beneficial bacteria in the meat. Say I wanted to warm a room temperature steak in a 170 degree oven and bring the inside to 99 degrees. How long would that take? How much of the steak is sterilized and how much has cooked? I would just get a sous-vide but I hesitate because of the plastic. I see claims of food-safe plastics but I am skeptical.

Carnivorous / Zero Carb Approach / Raw pork
« on: April 06, 2014, 05:02:29 am »
I've conquered most of the raw meats and organs out there. Some things got a quick sear but cool on the inside. I want to try raw pork and maybe do it regularly if its good.
I can do pork chops and bacon rare. I love prosciutto, but I don't think that counts as an achievement. I want to skip the sear and go all the way. I'm just debating where I should get the pork from. I don't know if I should be more worried about the guaranteed unhealthy oils and bacteria in a grain-fed pork that is organic and pasture-raised, or a wild-caught pork that may have contracted trichinosis. The cdc says nobody has gotten it from pork in the last 20 years. The handful of cases were from bear meat and wild game. Then they casually mention that some people with trichinosis may experience no symptoms at all! I think my ketogenic raw-fed immune system could handle it. Is anyone else suffering from residual fears about raw pork, or is that old-hat around here?

Welcoming Committee / Hello, I'm new here.
« on: April 06, 2014, 04:08:03 am »
Hey just introducing myself. I've always been overweight since having my tonsils out at age 4. My highest weight was 425 at age 16. I had no luck with traditional diet and exercise regimes, but I saw the light 18 years ago when I read atkins and started low carbing. I got addicted to the ketosis high and abandoned all interest in high carb or low fat diets. 6 years ago I discovered zero carb at the Bear's forums and became interested in the evolutionary aspects and theories. This was also when I stopped asking for medium rare and started asking for black and blue. I recently found out about Aajanous after seeing him eat raw chicken on TV. Now I'm trying to transition to raw zero carb paleo with organ meats and I'm here to learn about everyone else's experiences.

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