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Messages - Bradley David Good

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1
Carnivorous / Zero Carb Approach / Re: Raw meat doku
« on: February 10, 2020, 09:09:24 pm »
I have been eating bone meal for the last couple of years, and have recently switched over from using cooked bones to using cow bone and deer antler meal, that mix in good with stomach smoothies.

Hi Derek,

Could you say more about your switch from cooked bone meal?  Are you eating the cow bone and deer antler raw?  If so, how do you process it?

And can you say more about your decision to eat mostly sheep?  I am leaning that way also and wanted to understand your reasoning.

Thanks!

2
General Discussion / Re: Terramin Clay
« on: February 10, 2020, 08:56:54 pm »
soaked

3
General Discussion / Re: Terramin Clay
« on: February 03, 2020, 09:08:40 pm »
Aajonus said it can correct mineral imbalance.  And to add water to it so that it is like plaster, and let it sit in a dark cabinet for 5 days before using.

Also he said to use the one advertised by Terramin for the skin to take internally, and the one advertised for internal for the skin...opposite of what is advertised.  I don't think he said why.

When I have taken a half a teaspoon I felt really slow and dehydrated.  I guess next time I'll have to drink water a lot more. 

4
Welcoming Committee / Re: Greetings everyone!
« on: January 31, 2020, 03:14:01 am »
I know dutch meadows.  I was getting that for a while before switching back to Miller's Organic Farm for butter.

I forgot to say in the last post, I am on day 5 of one week of just animal, then I'm going to introduce some fruit again.  I wanted to totally get off the sugars for a while.  I even stopped milk about 3-4 days ago.  And will bring that back slowly.

I'll probably do a fruit every other day for a while, at most once a day mid day.  Or at least 2 times a week.  Something like that.  I feel like its a good thing in moderation, especially with the coco cream.  Others would disagree and say go without it I guess.  I usually feel better on a little and way worse on a lot.  But with plants I always feel worse.

Bummer about the laws there.  I wonder if Miller's Organic Farm would ship to you?  I don't know how that works but it might be worth a phone call.   

Also, I wouldn't give up on visiting farms and buying stuff and asking.  My understanding is that it's like weed in illegal states, if no one says anything on phones or devices basically no one cares and its tolerated in small amounts.  Who has resources to follow up on that stuff?

5
Welcoming Committee / Re: Greetings everyone!
« on: January 31, 2020, 12:51:24 am »
Hi there, after about 2 years of half raw animal foods, I recently went almost total...will still eat raw coconut cream, and maybe some small other stuff on occasion, but feel really super good after 5 days.

The biggest caution I would give is that "organic" and "grass fed" do not mean the animals never had shots or dewormers.  In fact, in some cases organic animals in retail stores require vaccines.  And the toxins accumulate in the organs, bones and fats. 

A youtuber just had a severe reaction with bloody diarrhea and posted a video yesterday morning.  He had eaten grass fed.  People don't believe that these animals still can have shots and chemicals, but they can.

Search for a local farm you can drive to, even if it takes half a day, maybe Amish, and find one that never uses any chemicals.  Usually this involves joining a private buying club.  But Louisiana sounds pretty harsh so even that may be illegal in your state.

Raw milk is allowed here in PA, but I've heard from others that if you go to local farms, buy their stuff regularly, and have private conversations only, it can be had.  If I were you, that's what I'd do.  Best is to get it never refrigerated.  Might even be able to get no salt raw butter and cheese that way too...and unrefrigerated unwashed fertile eggs are another great thing.


6
Hot Topics / Re: Coronavirus Fear Tactics
« on: January 31, 2020, 12:28:26 am »
It's the common cold.  Look it up.  Coronovirus is the common cold it says.

Just a new name that sounds mexican to promote fear in order to enslave people to needles which some day could have anything they want in it and they will all line up for the shot.  So many stories out there about the elite planning on culling the population with that method.  They will say that the shot only worked for some, but it will be the shot that kills.  The shots are already killing people and they just accept it.

Like they renamed rope material marijuana.

I will never allow anyone to put anything under my skin or even on my skin if I can help it, unless I break something that needs to be repaired and absolutely need pain killer and stitches.  Even so, in certain situations, I wouldn't accept surgery even in the face of death.

It is wonderful to live with no fear and to accept that I will die some day, and know that I will no longer suffer at the hand of these devils like I did for 40 some years.

My health is in the hands of God and I surrender to the Spirit every morning and ask for direction and guidance.  So liberating.


7
General Discussion / Re: Convert Freezer to Meat Locker Like Derek
« on: January 30, 2020, 09:38:57 pm »
Thanks for the tips!  Good ideas. 

I removed the drawers from the bottom of my fridge - because they had a different humidity level and for easier access and air flow.  I like it.  I'm planning on going to the farm every 2 weeks for fresh meat, so my fridge probably will have enough space now, with some meat stored on racks or just open on glass, and some in containers with air gaps, to get a little high.  I would like to try to push it to a month though just in case I can't make it to the farm.  So I'll see if I can do that with the normal fridge or if I need the bigger one - I still like the idea of the sears one I listed above.  Just the right size - 64" high.  It would also come in handy for hanging a dear that I hunted or a friend who sometimes gives me parts.  And it sure would be nice to come home from a hunt and not have to take the whole thing apart into small pieces.  Usually I'm so tired already from field dressing or even the gutless method and hauling the meat back, and hungry.

8
General Discussion / Re: Convert Freezer to Meat Locker Like Derek
« on: January 28, 2020, 09:09:46 am »
Note:  had all kinds of links in here but got a message saying that I had contacts in the post???  So I had to remove the links. 



I've been researching this.  Watched many YouTubes like these:

links removed

Benefits of using a freezer:
More insulation and thicker walls than fridge.
More space inside.
Top rack allows for hanging meat on hooks - fridge usually has no place to hang meat hooks from at the top.

I don’t have a stand up freezer to convert.  I have a chest freezer, and don’t use it anymore now that I have come to understand the damage of freezing.  I’ll probably sell it. 

If you do have a stand up freezer, you may want to consider one of the methods in the videos above.
The downside of using anything with a sensor/probe is that you have to run that sensor into the freezer.  If you feed it through the door gap, air escapes and it can damage the seal.  Another option is to drill a hole through the freezer, and then you have to seal that hole somehow, silicone, duct tape.  The last option I read about was to replace the original thermostat with a universal fridge thermostat.  I didn’t look for videos on that one, but I really don’t think it would be that hard.  Freezers are very simple.  A compressor that cools, and a controller with a dial that has a sensor going into the freezer.  You would just find the controller, cut both wires going to it, and wire those into the new universal refrigerator sensor – as long as the new sensor worked with the old probe…that would be the catch if any.  That is probably my favorite idea, just because I don’t like the idea of drilling holes or running the probe in the door gap and having the seal rest on it, leaking some air and costing money, possibly wearing the seal.  However, if you have a freezer that is still in warranty, the probe in the door gap is the only option that DOES NOT void your warranty.

Then I went on craigslist and looked at used freezers.  I basically didn’t see anything within 30 minutes’ drive of me worth considering.

Then I went on amazon and poked around.  I found this nice small freezer for only $228. 

link removed

But I figured it only had about 16-18” of hanging area under the top rack.  Plus, the bottom section is only partially as deep as the unit, because the compressor is under there.  So meats could only hang fully down in the front of the unit.  Still, it’s small and cheap, and an option.  But then you would have to do the temperature controller – but that’s not expensive or hard to do.  Except, reviews indicate that they fail, which could really spoil a bunch of quality meat, and would really be a bummer if it was something you hunted or butchered yourself.
Important to have a delay on the temperature controller so that the freezer does not cycle too often, which could wear it prematurely. Some controller units have a delay which could be set for 3-5 minutes for example, and some have a temperature range, which could be set for 33-37 degrees F for example.

Temperature control units:

Links removed

And a nice thermometer/hygrometer:

link removed

Then I went on bestbuy.com and was looking at beverage coolers.  I thought it would be cool to put this in my kitchen, with the glass door, and look at my meats hanging all the time – they even have a light to show your friends your meat!  And all for around $300.

link removed

Then I read reviews on many models that said they didn’t cool down past about 40 degrees and they were hot on the outside and super noisy.  Forget it.

Then I saw on bestbuy.com that there are stand up models that can either be used as a fridge or freezer.  I browsed bestbuy and didn’t find one I really liked.  Note, models sometimes have racks that have integrated cooling coils and cannot be removed.  Other models have glass shelves which was no good for using meat hooks or meat sitting directly on the rack.  Other models top shelf was not high enough for my taste. 

So then I went to sears.com and browsed everything they had.  My favorite model is this one:
Freezer/Fridge – nice racks, nice size only 64” high - $599.  Kenmore 22172 17 cu. ft. Upright Convertible Freezer/Refrigerator - White

I just measured going through my doorway from the kitchen to my basement and with cabinets close by, this would probably just fit.  I don’t think something bigger would.  So don’t forget that if you are going to the basement.

link removed

So there you have it.  That’s my research so far.  I think I’m going to go to Sears and actually look at this unit or whatever else they have and think about it.  Sure would be nice to buy some giant hunks of animals from farms, save money and eat off them for a month or two, and so much fun, and caveman like.

If you have any other thoughts or ideas please share.

Thanks!

9
General Discussion / Re: Convert Freezer to Meat Locker Like Derek
« on: January 28, 2020, 05:27:44 am »
I don't think so.  My take on it was that it controls the temperature, and just shows the humidity.  I think the humidity in a normal freezer converted to a fridge would be about 55% which is what the video showed.

Seems like his kept the meat fairly dry, which produced months of dry aging rather than a more moist high meat bacteria effect, which some would prefer.  That's all part of this idea - how dry do you want it?

Some add UV light, fans....I think these are more of the type who want to replicate dry aging like in steak houses - which is for the standard public, who fears bacteria.  I don't think it needs to be that dry, but I have no experience other than high meat in a jar in the fridge.  My thinking is that the inside of a fridge or freezer has to be much more drying than a closed jar that is aired every few days, so if that's the case, meat will probably be dryer than high meat in a jar and probably last for months in any converted freezer or fridge.

I'm looking at options and will post more info later.  I found out there are now stand up models that can do fridge or freezer.  That seems like the best option to me so far.  Because if you convert a freezer, you have to run the probe inside and that can leak air at the seal...or you have to drill a hole.

10
General Discussion / Convert Freezer to Meat Locker Like Derek
« on: January 28, 2020, 12:27:58 am »
Hello

I would like to learn more about converting a freezer to a meat locker like Derek in the video below.

I'm thinking it may have been covered on this forum but haven't found it.

Wondering about the temperature controller - good brand, routing of the probe

Anything else to consider...

Thanks

https://youtu.be/J_xEsAK7-dA

11
General Discussion / Re: eat chicken skin?
« on: January 14, 2020, 04:58:58 am »
Thanks for the information.

I tried to eat the chicken skin and it was just way too tough and chewy, impossible.  So I guess it really softens up when cooked.

Anyway, I'm just going to give it to my dog from now on, he just swallows it.

12
General Discussion / Re: eat chicken skin?
« on: December 30, 2019, 12:50:33 am »
OK thanks, I'm still wondering what AV's logic was. 

Yea, actually I checked the chicken and it's not pastured, it's organic free range, but from a small farm so I think it's pretty clean. 

I also really enjoy ground turkey, pastured and frozen from the same health food store.  It's one of my favorites.

I don't eat any pig.  I stopped eating it about a year ago, when I was eating it cooked, it seemed to just slow me down and I felt better without it.  I still feel that there are too many reasons not to eat it with all of the history of some religions saying to stay away from it and the weird parasites associated with it.


13
General Discussion / eat chicken skin?
« on: December 29, 2019, 06:31:18 am »
I've been eating chicken raw and like it a lot - this is pastured (not free range) chicken from a small farm, bought at the health food store frozen.

I like the leg/thigh combo.  I've been tearing off the skin because I thought that I read somewhere not to eat the skin.  But can't remember where or why.  I think it may have been Aagonus who said that somewhere.  Anyway, last night I cooked up the skin bits with beef liver and onions and it was great.

Just wanted some opinions or experience with eating the chicken skin raw.  It does seem appetizing to me.

Thanks!

14
Hot Topics / Re: Nightshade Sensitivity
« on: February 23, 2019, 04:40:35 am »
Oh, and I think that most people probably are very sensitive to nightshades, but most people have not tried living without them for a month to find out. 

You can find lots of links between tomatoes and arthritis or joint issues, and so on....it's just not become very common knowledge yet but I think it is gaining ground.

15
Primal Diet / Re: Primal diet books?
« on: February 23, 2019, 04:29:19 am »
This thread has been quiet for some time. 

I've read AV's two books, WW2live and the recipe one.  I found both awesome and learned things in both, made changes to my diet with great results.

I especially liked his theories on how the body works and how bacteria, viruses and mold were beneficial and all of the other stuff that challenged the standard medical science of today, which I don't buy into.

I'm going to get his workshop videos next and the video on how he prepares food. 

Basically I want to hear everything he has to say.

Are there any other authors out there that are worth reading along the same lines?

Thanks

16
Primal Diet / Re: High meat question about lack of airing
« on: February 23, 2019, 04:09:20 am »
I aired out my 3 month old high meat and ate a small piece 2 days ago.  It is getting powerful.  Felt really good. 

Anyway, I'm still alive and well.  Didn't have any issues in the system.

17
Hot Topics / Re: Nightshade Sensitivity
« on: February 23, 2019, 04:07:37 am »
Yes I am very sensitive.  Haven't eaten them in years.  Also, look up nightshade spices.  There are several to avoid.

18
Primal Diet / Re: High meat question about lack of airing
« on: February 07, 2019, 05:12:14 am »
O I C.  Thanks for that clarification, makes sense!

19
Primal Diet / Re: High meat question about lack of airing
« on: February 07, 2019, 01:34:59 am »
I was thinking the same way.  thanks for confirming.

20
Primal Diet / Re: High meat question about lack of airing
« on: February 07, 2019, 01:21:54 am »
I just aired my meat again today.  It is smelling more normal now for sure.  Makes sense...a lot like when you open some meat for the first time in a while and the initial smell is way more ripe than even a minute later.  Anyway, it smells just like high meat now - nothing out of the ordinary to me.  I'll probably give it a few more days and then try some.  Hopefully I won't die.  I do remember now about AV saying that - about if you forget to air it.  I don't think there is an issue - this is all farm fresh pastured meat too.  My dog was outside when I was doing it and he was at attention!  High meat is his favorite thing.  And when I give him a raw bone he always buries it for days before eating it...he knows!  Dog is god backwards, ha.  Also a funny thing was that a big fly showed up when I went out with the second jar....I haven't seen a fly in months - it has been super cold here - winter.

21
Primal Diet / Re: High meat question about lack of airing
« on: February 07, 2019, 12:35:54 am »
Thank you for the replies! 

I was thinking that myself - that I could air it a lot often before consuming again, and it would be fine. 

Also, TylerDurden, when you say:
The idea was that the Inuit got botulinism from storing raw meats underground for too long

Could you explain what you mean by that?  Do you mean that it was their intent to get botulism? 

I understand from AV that all bacteria is good.  So why would we single out botulism? 

Thanks

22
Primal Diet / High meat question about lack of airing
« on: February 05, 2019, 03:23:24 am »
Hi all,

I've been eating some high meat on occasion since November.  I started it back then by filling pint jars about half way with marble sized pieces of meat.  I was airing it every 3 days or so but I've been traveling and kind of lost track of it, so it's been a week or two since airing it.  I aired it last night....but then got thinking about if it is OK or not.  I have heard people warn about botulism, but mostly when it was in plastic or didn't have any air.  I'm kind of thinking that I'll be fine but wanted to check with you to see what you think.  I'm just taking one small piece at a time so I'm not going to have big issues if it's bad right?  I mean, with one small piece I'd have the runs and know to throw it out after that before eating more right?  Or can it be so bad after just one small piece that one could die?  I've never had any issues at all so far - not even a belly ache.  It just made me feel good....and like bacteria was entering my body and clearing my sinuses and making my digestion better.

What are your thoughts regarding this?

Also - I was thinking, when traditional people buried meats, there was no airing....so why is this necessary?  My take on it after reading AV's book was that airing just improves the fermentation but I don't remember him saying that it could go bad.  I could be wrong about that.  Which is why I'm checking here.

Thanks for your help!

23
Omnivorous Raw Paleo Diet / Meat open to the air
« on: March 01, 2018, 03:21:39 am »
Hi meat eaters,

I've been reading a lot and watching videos and eating pastured raw eggs for a couple of weeks now....and some raw pastured meat a little at a time, and undercooked stuff...

I don't have much of a problem with raw ground meat like beef and lamb.  But I've heard people say that the meat should be out of the plastic and should breath.

I was just buying unfrozen raw pastured meats and opening them and eating a little.  But after hearing this, I took it out and put it on a plate in the fridge.  About 2 days later went to eat it and it had quite a tough layer on the outside and wasn't palatable at all.  So I'm wondering about that.  Much better fresh from the package.

Thanks

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