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Topics - a87.pal

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General Discussion / more evidence
« on: March 04, 2013, 03:40:34 am »

more support that fats when raw are healthy and when cooked become dangerous.

Exercise / Bodybuilding / accelerating ketoadaption
« on: February 27, 2013, 05:39:23 am »

General Discussion / what qualifies as raw
« on: February 26, 2013, 03:58:43 am »
Hi guys,

I got thinking about how I personally consider things like jerky and "cold pressed" (under 120F) coconut oil raw. But really they are not.

Obviously there are physical transformations that occur at higher temperatures (and durations). Can someone summarize where the 120F number comes from (if I even got it right)? Additionally, are there any significant changes at lower temperatures?

Hot Topics / legalization of raw dairy
« on: May 16, 2011, 10:05:59 pm »

despite myself being intolerant of cow's milk, I find this one step in the right direction. Plus the guy is running for president. Sounds like he is of the paleo mindset.

Hot Topics / panu blog: ketosis
« on: February 08, 2011, 03:59:28 am »
I am sure some of you have read this already, but what are your opinions about his theory on ketosis:

General Discussion / bovine serum allergy
« on: February 07, 2011, 03:17:32 am »
After about a year going raw paleo, trying everything from primal to zero-carb without really any progress, I recently found out that the staple food I was eating was causing the problem: beef. Or more specifically, beef/bison blood.

While I have enjoyed many benefits from the diet, in terms better digestion and ketone metabolism, these were far over powered by a constant fatigue, which would only be relieved when I occasionally switched to eating lamb or cooked-paleo. It were these occasions that helped me decide to get the allergy tests done and conduct my own elimination diet experiments.  I now know fairly certainly that I am allergic to beef.

In light of this revelation, the path moving forward seems clear, but I know I can probably learn something more from the community. If any of you have advice and/or possible alternative explanations, please let me know.

Currently, I plan to remove raw beef from my diet for at least several months to a year. At that point, perhaps my allergic response will have faded and my stomach acid improved to eliminate more of the bovine serum proteins.

It's just going to mean a bigger hit to my bank account.

General Discussion / glucose experiments
« on: January 06, 2011, 03:28:10 am »
I have been tracking my glucose along with symptoms ever since going zero carb and now low carb (<25 g) and am curious to see if any of these correlations match up with other people.

1) when my blood glucose is above 95 mcg I get insomnia.
2) blood glucose drops <5 mcg points an hour after a meal
3) blood glucose of 85 mcg "feels" optimum (no headaches, 55 - 70 bpm/low fatigue rate, low muscle fatigue)

Hot Topics / tallow v. butter
« on: January 04, 2011, 06:04:47 am »
I prefer to eat raw marrow or raw grass fed pork fat, but due to storage-price-availability issues, they are not dependable for me. Instead, I have much better access to raw grass fed butter and grass fed tallow (self made because I cannot currently digest raw suet nor do I think it tastes good, like pork fat does). Which do you think would be better, eat the tallow and try to transition to raw, or eat butter, or some combination?

Hot Topics / how to calibrate salt
« on: December 23, 2010, 02:31:49 am »
How do you guys know if you are getting enough/too much salt? What methods to you take to ensure optimum levels?

From my experimentations, I am led to believe the best strategy is to always drink a ton of water and then go zero salt for some time, then binge salt one day. The water ensures the kidneys can filter out excess salt when you binge. And my previous experimentation suggests that if you are not sweating a lot the body is very good at maintaining sodium homeostasis.

However, for people who spend a lot of time outside, how much salt do you consume? (if you do post, also mention your body weight for reference)

Hot Topics / how to make vegetables "safe"
« on: December 23, 2010, 02:17:50 am »
For a long time I have been eating zero plant based food, but have gradually been reintroducing them into my diet.

I began with sourkraut/kimchi, because it was the only raw way to remove most of the toxins in plants.

However, now I have begun experimenting with cooking again.

My first intuition was that the safest plant foods are roots. There is good evidence that not only early humans, but also most omnivores have been eating roots for a long time. I happen to believe that cooking or fermenting the roots are better for allergies and digestiblity, but I'm willing to bet you could do fine eating them raw, and it may even be beneficial with things like carrots (which very few people have allergies to).

The aim of this post is to make a comprehensive list of root vegetibles and the nutritionally best ways to prepare them (to deactivate toxins, anti nutrients, etc). For the time being, I am going to exclude tubers like yams and sweet potatoes because their macro nutrient properties are so different.

From wikipedia I got these familiar foods so far:

celeriac (not celery)



Also worth to note is the high antioxidant properties of the spices (turmeric, ginseng, and ginger) which could be beneficial to add to meals that you are forced to eat cooked. Following this reasoning, cloves (dried flowers) and cinnamon (dried bark) and maybe even oregano, might be interesting spices to include into ones diet (the three "foods" with highest antioxidant levels per gram) either in meat or as tea (a topic which may deserve its own post).

Hot Topics / MDA view on ZC
« on: December 23, 2010, 01:01:22 am »

has this article already been discussed?

Hot Topics / raw coconut aminos?
« on: December 17, 2010, 12:51:25 am »
as a condiment for raw meat/sashami:

1 bottle lasts over two weeks and has <75 g sugar and ~5 g sodium. So i guess it adds about 5 g sugar and .5 g salt per day

If I prefer the taste of raw meat using this product, should I use it?

Carnivorous / Zero Carb Approach / salt and melted fats
« on: November 07, 2010, 12:46:34 am »
im trying zero carb again and have a few questions for you guys:

1) how much salt/minerals (if any) should I be consuming? And from what sources (salt, seaweed, organs, eggs, lemon)? Is it better to be consumed with water or with meat? Also how do you calibrate if you are getting enough salt/minerals and water?

2) for some reason melted suet tastes really good to me and seems easier to digest. Other than time savings, is there any reason to avoid gently heating the fat to improve its taste (to me) and digestibility (for me)? Or more specifically, has anyone seen health benefits from switching to raw suet from heated suet. I know Lex switched from raw to cooked and his health has continued to improve. But who knows if it would have improved faster if raw.

General Discussion / what is adrenal fatigue/burnout?
« on: October 25, 2010, 02:39:01 pm »
I was searching the forums, and there does not seem to be any full explanation of what adrenal fatigue is and how it leads to the proposed symptoms.

What I have gathered so far is that the adrenal glands no longer produce enough of their hormones (aldosterone, cortisol, DHEA, epinephrine, and norepinephrine).

What I don't understand is why this means someone should regulate their blood glucose levels more than a normal person. Or not fast. Or the list of other recommendations.

In general, it might be useful to at least compile the information into one place. If this already exists, let me know where to look.

Health / triglycerides and cholesterol
« on: October 22, 2010, 11:21:04 am »
i recently had some super strange symptoms. I want to know if anyone has seen anything like this happen.

I recently went high-fat zero-carb raw-paleo (well almost, added seaweed and lemons for minerals and digestion and used jerky if I got hungry later in day). Much like Lex's meal plan. Eating one meal a day of 1 pound slankers grass-fed beef pet food(10% organs) and 1/4-1/2 pound marrow (gradually increasing over the course of three weeks) and about 2 liters of mineral water.

First week was fine. End of second week slight pain in upper right chest and back. Got blood tests taken from normal doctor and my cholesterol had gone up from 190(5 months ago) to 230 (all in LDL, HDL went down 5 points). Also I got an abdominal sonogram(no gall stones but one small kidney stone in each kidney). Went to Endocrinologist yesterday (third week still on zero carb) and got blood work (cholesterol went up to 255 all in LDL) and triglycerides went up from 80(one week ago, and 50 five months ago) to 290(today). T3 and T4 showed up in "normal" ranges. Glucose dropped from 100 to 73 over course of week and was 88  five months ago.

to recap:

time frame: 5months ago -> 1 week ago -> today
glucose: 88 -> 73 -> 100
triglycerides: 50 -> 80 -> 290
cholesterol: 190 -> 230 -> 255 (HDL 55 -> 50 -> 50)

no gall stones on sonogram
T3, T4 normal
two small kidney stones (perhaps from long ago)

Starting last night I was getting headaches. And I'm eating all raw veggies/saurkraut/kimchi right now...

General Discussion / pastured pork/boar fat v. grassfed suet
« on: October 18, 2010, 07:07:20 am »
does anyone know how pastured pork/boar fat stacks up against beef suet/back fat? (content of Sat Fat, Mono Fat, Omega 3, Omega 6)

Health / best animal fats for skin
« on: October 15, 2010, 05:34:14 am »
I'm trying to find the best way to increase absorption of animal fats into my skin.

Last time I used suet, it stuck to my skin and 24-48 hrs later I had some acne (may or may not have been related)

Previously I had been using plant oils (coconut, macadamia, olive) which seem to have better absorption. I also used these oils to clean my teeth (oil pulling + brushing).

Basically, I'm trying to determine the types of fats (rendered or not) I should consider using. Perhaps egg yolks are a solution - though practically it is hard to find them with a decent omega 3:omega 6 ratio.

Health / doctors in NYC
« on: June 28, 2010, 11:16:48 pm »
I'm looking for a doctor in the NYC area and wanted some advice.

Currently, I'm seeking someone knowledgeable in testing for nutrient levels, but I'm open to more ideas.

Does anyone know of an MD or DO in the NYC area worth meeting?

Thank you.

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