Thanks for the replies and info wish I could make it by to reply more frequently

My health is moderate right now. I'm losing weight as I haven't been eating enough. i'm not sickly really but not fit for battle either.

A root infection becoming systemic, eh? Sound like research time.

My diet as of late has been all over the place; raw meat/egg yolks to a little (fairly decent) "fast food", typical easter leftovers...more empty carbs than I care to think about. Had some wine and a couple cigs the other night  Over 75% clean calories I would estimate but not likely to help me heal.

Probably going to take them, I'm surprised to say.

As for lacking details...I agree. But I was interested to see that they at least included the details of it's storage. I can't say for sure, but slicing meat and vacuum sealing it in refrigeration for long periods seems like a guaranteed illness. I just wish the story could focus on what actually went wrong instead of the raw aspect.

I read that they get almost half of their beef from the U.S. but that means nothing.

I'm not scared, even if it were a thousand people. I trust my sources and know how to store meat.

Would this meat still have made them sick, at the least, if it had been cooked?

I thought this thread had been deleted instead just moved here. Glad to see this forum isn't scared of "negative" news stories. Good show.

Thanks for the articles.

Excited to be back! Thanks

I might try the Kefir again, I was making some with goats milk but didn't really drink it much and ended up sending it elsewhere.

I still have implemented raw 100%, or even paleo for that matter, but I made good headway today at the farmers market and am going more that way everyday.

Today has been 6 egg yolks, 1 whole egg, FCLO, just had a lamb chop that's was getting a tiny bit ripe for dinner and there's a beef tongue thawing on the counter. Definitely not getting enough food in.

I'm writing this in thanks to those who have paved the way and in hopes of helping others find theirs.

I'm slowly getting back into this raw paleo deal after a severe relapse into near SAD territory and the repercussions it brings to me.

I was doing raw omnivore for about three months last year about this time and did generally well. The best I'd been in years, actually. A dramatic change in living situation made even a cooked paleo diet rather difficult (excuses...). I'm back in a more raw friendly situation now and, after research  and contemplation, am going to attempt a carnivore approach for a while.

I am a good bit underweight (32 year old male; 5'10 @145lbs, I was 150 a week ago before I started "transitioning"). I have self-diagnosed candida overgrowth, as sure as I can be, which was what steered me in this direction. I get a bad drunk effect from gas-causing foods, of which there are many. I have severe lethargy regularly. Overall poor digestion of food. A small amount of peanuts gives me canker sores, possibly along with some fruits. I had fungus growing on my armpit hair recently. My underarms generally smell terrible, like chicken soup and beer or something. I also just feel plain terrible most of the time. Many other issues I may or may not get into. It really seems that nuts, fiber/cellulose and sugars just don't go well with my body right now. Raw fat seems to be where it's at.

Luckily, I am still at a point where I am fairly strong and have good days (usually preceded by clean eating...) where I go for 20-30 mile bike rides, for instance.

I plan to post some pics soon, though I am pretty insecure about my body right now.

My goals are first to improve my health overall, gaining some weight is my secondary objective. I am hoping they can go hand in hand. I don't have a target weight to achieve and won't allow it to interfere with my bodys overall healing but I would love to see 165 lbs of lean  machine looking back in the mirror as soon as possible.

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I have been "transitioning" for about a week now, fasting one day and starting off eating a few pastured egg yolks every few hours and a whole egg here and there. Too many whole eggs run right through, though I believe this is temporary.  A few veggies and both cooked raw meats/fish as well and 2 terrible carb filled meals at my grandparents (prior commitments).

I've felt lightheaded upon standing regularly, I believe this has to do with a drastically reduced sodium intake and is temporary.

Even though I have learned lots thanks to you folks, I don't have that solid of a plan to go carnivore and am mostly relying on eggs, wild salmon, tuna, frozen grass fed marrow and roast. Hopefully I'll get some heart on Tuesday along with any other offal available. I have some liver tablets I take once in a while and plan to explore organs more, though I'm a bit squeamish.

I remember not digesting raw beef all that well (constipation and identifiable pieces) when eating beef, suet and veggies together and hope that won't be an issue this time. I plan to attempt high meat once I find some non-frozen. I would really like to find a decent non-frozen source for fats and organs too. I'm really hoping i can rely on lots of eggs, mostly yolks, to get me off to a good start.

Hmm, I've been trying to go out anywhere from 10am to 2 pm thinking closer to noon= more intense = better (within reasonable times).

So, I don't want that intense? Is it that my body can't utilize that high of intensity and it is actually doing damage? Is this just anecdotal or is there some science behind this?

It looks like the area I'll be in is free of the Chronic Wasting nastiness. You can find maps on GIS.

I'm doubting that I'll be able to stick to my raw and zero carb experiment intentions. I plan to resume it later but I think I'm going to need too many calories to not have some fresh fruit juice and any decent cooked meats thrown my way (I'm 5'10 and usually just under 140). I'm going to try keeping it mostly raw and animal based, though, as I feel there's something to this.

I'm picking up 16 dozen quail eggs tomorrow and made a bit of jerky already. Also taking some tallow that I disliked at first but have taken a liking to. That should get me there and tide me over for a short bit if i have a rocky start locating foods. Also getting some canned wild salmon and sardines as a last resort (before grains) stash.

Finances are only an issue in that I have a $350/month supplement regimen as it is now, and I am starting to feel a little stretched thinly. The supplements I am taking are prescribed by my naturopath. $44 is only a lot if I need 4-6 bottle per month. If a bottle actually lasts for a month, then it is not so bad.

I am definitely vitamin D deficient (I am frequently tested, as I am aggressively supplementing).

Anyone have any thoughts about Mercola's claim that only Carleson's has the right ratios of Vitamin A to Vitamin D of all the CLO on the market?

5ml per day means a bottle would last 2 months. That's cheap in my book. I'll try it when my Carleson's runs out.

If I may ask, what kind of vitamin D supplements are you taking? Just wanted to make sure you are aware of the difference between D3 and D2. Synthetic/D2 isn't completely useless but it's far inferior to D3 found in CLO and other food sources and not worth paying for from what I have gathered. I'm actually getting kind of wary of most any non-food supplement

As for the Fermented CLO, it really seems to be the best thing going. It is nasty, especially at the beginning, but it only last for a few seconds and I am starting to get accustomed to it. I got the unflavored liquid version as suggested. I like to think of it as training in case Fear Factor comes back.

I know some people say to steer clear of glycerin, especially for those with candida, leaky gut or autoimmune issues but I'm not sure what amounts matter. I just got liquid so i know if it's rancid, I'm unsure if the process leaves it 100% raw and gel caps are way more expensive, usually.

FYI, I believe 2ml is the suggested dose. I've been taking 3 ml with an occasional 2nd dose in the evening.

Glad to hear you've made the purchase tdister.  I used to get the burning but don't seem to anymore.  I have suspected they're using a different production method as the oil seems better all round.

If there were no fishy smell to it I'd be a little concerned to be honest!    I must say, however, that it's only slight and it's by far the tastiest cod liver oil I've ever tried.

I've noticed a reduction in the burning sensation already. It's barely there now.

Oh, by fishy smell I meant coming from you, I read of a lady who was giving her son half doses because he started smelling like it on full doses.

I'm trying to figure out the best way to take it for full benefits/absorption. Take it on it's own or with other food? I wish I could stand having it in my mouth so I could "chew" the fat to aid digestion. I've been taking it in the morning and chasing it with eggs.

Wow, I just skimmed it again and saw $15 per lb! Not breaking even at that price? Do they drink only Evian or something?

I paid $4 per for mine.

I've recently begun RAF (well, 85% and closing) and life has thrown me a curve ball, as it will do. I had given up hope on a certain job but it's recently presented itself again and I'm almost certainly going to go for it ($$).

The issues are that it's in a remote location. If I'm lucky, I will get to a tiny town once a week or a bigger metro area every 2 weeks or so. Hopefully grass fed/pastured stuffs will be available at those times. There is also very limited freezer/fridge space in a small propane fridge for several people to share. It's also going to be moderately labor intensive, so food quantity is a concern. I'm thinking I will be cheating with cooked food more than I'd like.

I'm thinking my egg intake will rise drastically (is a dozen daily too many? maybe one day per week with none). I am going to start sun drying some jerky tomorrow. I have just over a week before leaving and will be there for 3-4 months.

There are squirrels and rabbits around, maybe a deer (once hunting season is open, of course). Is there anything to watch for eating these wild creatures raw? Anyone scared of chronic wasting syndrome?

Any additional ideas? I've pretty well eliminated fruits and veggies right now, save for a carrot here and there. Roughage is no good for me at this point. I will have my fermented cod liver oil as a supplement but need calories. Not much body fat left to live on after all this experimenting with diet.

Halal meat markets will often have raw frozen testis. Goat or lamb, I assume. Have yet to try them and they likely won't be guaranteed grass fed.

I think bovine brains are not going to be sold anywhere, not out in the open. A USDA inspector tells a butcher what can and can't be sold as food.

I will have to ask my lamb guys about both brain and testis. It's still a bit soon for me to try them, I think. They did get marrow and chicken feet on request.