Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - Qondrar_The_Redeemer

Pages: [1] 2 3 4 5
Health / Re: Underbite and Overbite - Solutions?
« on: April 13, 2019, 04:43:00 am »
I know that chewing can widen the jaw and therefore straighten misaligned teeth. I don´t know if that can also fix over- and underbites, possibly. Ideally you eat foods that have to be chewed long to achieve this. Red meats and organs would be best I think.
I've been thinking... With an improperly developed jaw, I am unsure how chewing would fix it if the person in question is still chewing as he always normally would. So he would need to consciously change his chewing and jaw position habits, so the jaw and teeth could change slowly over time, as they would with braces. Anyone with any thoughts on this theory? Any other ideas?

Oh, and regarding red meat (muscle, organs), raw meat tends to be quite easily swallowed compared to cooked, so the need for excessive chewing is actually reduced. Although I'm unsure if chewing for a longer period of time would make much of a difference without changing the things I mentioned above...

Below is a detailed analysis of the nutrient composition of different animal foods:

NutrientFoods%DV per 100 grams from highest source
Vitamin A (retinol in animal foods, more bioavailable)Liver, eggs, kidneys, high quality fats,cod liver oilLiver (300-60000%DV NOTE: The higher end includes polar bear liver, which contains 15,000 – 30,000 units in each gram. You could technically eat polar bear liver by the grams and perhaps avoid adverse side effects, as a single teaspoon would "only" have 150,000 units (the reports of polar explorers dying were never confirmed, as the people that ate it that got sick recovered later on. Polar bear liver is also supposedly high in cadmium and arsenic in some cases, so it would probably be wise to only eat small amounts if you ever do try polar bear liver.) - Highest of all foods, including plants and mushrooms
Vitamin COrgans, blood, small amounts in muscleSpleen (75%DV, 10.5 times higher than an apple)
Vitamin D3(found only in animal foods)Organs, eggs, fish, high quality animal fatsCod liver oil (2500%DV), from entirely natural sources (mostly higher in fish) (10-400%DV) - Highest of all foods, including plants and mushrooms
Vitamin EHigh quality fats, eggs, organs (bone marrow)Similar amounts found in foods (10-20%DV)
Vitamin K2(Found only in fermented and animal foods)Fermented foods, organs, high quality fats, eggsLiver (150-500%DV) Can be increased by aging/fermenting any food
Vitamin B1 (Thiamin)Organs, muscle, eggsOrgans (10-70%DV)
Vitamin B2 (Riboflavin)Organs, muscle, eggsOrgans (up to 200%DV)
Vitamin B3 (Niacin)Organs, muscle, eggsOrgans (up to 100%DV)
Vitamin B4 (Choline)Organs, muscle, eggsEgg yolk (up to 120%DV)
Vitamin B5 (Panthotenic Acid)Organs, muscle, eggsOrgans (up to 100%DV)
Vitamin B6 (pyridoxal and pyridoxamine found only in animal foods)Organs, muscle, eggs, bloodOrgans (20-100%DV)
Vitamin B7 (Biotin, almost nonexistent in plants, except for yeast)All animal foods, highest in organs.Liver (57%DV)
Vitamin B8 (Inositol)Organ meats, found in smaller amounts in other animal foods.There is no official RDA for inositol, which is not recognized as a vitamin. It is also difficult to list recommended daily intakes, as it is made in the body.
Vitamin B9 (Folate)Organs, muscle, eggsOrgans (up to 100%DV)
Vitamin B10 (PABA)Vitamin B10 is found abundantly in plant and animal sources.The rate at which humans need PABA or whether they require it at all seems to be highly debated, but it is commonly used in spite of this.
Vitamin B11 (PHGA)Vitamin B11 is present in both animal and plant kingdom. Highest sources are organs.Salicylic acid is an important beta hydroxy vitamin also known as Vitamin B11. It is a crystalline and organic acid. Salicylic acid is obtained from the metabolism of salicin. This vitamin is also found in plants where it plays role in the growth and development of the plants as well as in various other functions such as photosynthesis, ion uptake and in transpiration. It is synthesized in the human body by the phenylalanine amino acid.
Vitamin B12 (Cobalamin, found only in animal foods)Organs, muscle, eggsOrgans (up to 1500%DV) - Highest of all foods, including plants and mushrooms
Vitamin B13 (Orotic Acid)High in all meat.Vitamin B13 is not really recognized as a vitamin, since it is manufactured by the body by intestinal flora. It is primarily used for metabolization of folic acid and vitamin B12. It assists the absorption of essential nutrients especially calcium and magnesium and helps the production of genetic material. It may be beneficial after a heart attack and has been used in conditions such as multiple sclerosis and chronic hepatitis. It is also reported to prevent liver-related complications and premature aging.
Vitamin B14Found in all meat (muscle, organs) and eggs.There is currently little knowledge about this vitamin B14. It was first isolated from wine. This vitamin is actually found to be a metabolite of xanthopterin. However, it was said by a biochemist Earl R. Norris xanthopterin was the Vitamin B14. It is thought to be similar to vitamin 10 and vitamin 11. It is very helpful in formation of cells of the body. It provide resistance to combat anemias. Vitamin B14 provide enhancement of anti tumor growth of protein such as pterin phosphate.
Vitamin B15 (Pangamic acid)Found in blood.Pangamic acid might serve as a methyl donor to help form certain amino acids. Vitamin B15 may play a role in glucose oxidation and cell respiration, says Elson M. Haas, M.D. and founder and director of the Preventative Medical Center of Marin. The claim is it may help hypoxia by increasing oxygen to the heart and other muscles. With vitamins C and E, vitamin B15 may act as an antioxidant, helping to protect cells from oxidation. Pangamic acid is also thought to stimulate the nervous system and promote liver function, which may contribute to detoxification.
Vitamin B16 (DMG)Physiologically, vitamin B-16 is a byproduct of choline. It circulates in your body in small amounts for only seconds at a time. You can find vitamin B-16 naturally in both animal and plant cells and in certain foods including liver.Vitamin B-16 is a derivative of the amino acid glycine; it has a similar chemical structure to a water-soluble vitamin. The structural formula of vitamin B-16 is (CH3)2NCH2COOH. In your body, your small intestine absorbs vitamin B-16, and then your liver converts it into other useful metabolites. Vitamin B-16 also functions as a building block to DNA, amino acids, neurotransmitters and hormones.
BetaineOrgans, muscle, eggsFish (%DV not established)
CalciumBones, bone marrow, dairy, eggs, blood, smaller amount in other animal foodsBones (1000-3000%DV) - Highest of all foods, including plants and mushrooms
Iron (heme iron in animal foods, more bioavailable)Organs, muscle, eggsSpleen and blood(250%DV) - Highest of all foods, including plants and mushrooms
MagnesiumAll foods except pure fatMollusks (70%DV)
PotassiumAll foods except pure fatBlood and spleen (10-15%DV)
SodiumAll foods except pure fatOysters, beacuse of seawater (30-100%DV), otherwise blood and spleen
PhosphorusAll foods except pure fatBones (500-1500%DV) - Highest of all foods, including plants and mushrooms
CopperOrgans, muscle, eggsLiver (500-700%DV), otherwise mollusks (1000-1400%DV) - Highest of all foods, including plants and mushrooms
ZincOrgans, muscle, eggs, oystersMollusks (1200%DV) - Highest of all foods, including plants and mushrooms
SeleniumOrgans, muscle, eggsArctic mammal liver (potentially poisonous because of cadmium and arsenic, see vitamin A for details, 1000%DV), otherwise kidneys (200%DV) - Highest of all foods, including plants and mushrooms
ManganeseHigher amounts in organs and oystersOrgans and oysters(20%DV)
IodineMuscle, organs, eggsThyroid gland (10000%DV) - Highest of all foods, including plants and mushrooms
ChlorideThe highest source of chloride is salt, as only traces are found in most foods. All meat provides easily assimilated chloride. Lacto-fermented beverages and bone broths are usually cited as sources of chloride. Other sources include celery and coconut.3400 mg is equal to 100%DV.
Sulphur (found mostly in animal foods)Scallops (570 mg per 100 grams) and lobsters (510 mg per 100 grams) are the best sources. High amounts found in organs (around 300 mg per 100 grams). Eggs, muscle and dairy also have relatively high amounts.Although there is no official RDA for sulfur, it is a critical nutrient. Daily intake is usually 800 to 900 milligrams of sulfur per day. Scallops (570 mg per 100 grams) and lobsters (510 mg per 100 grams) are the best sources. - Highest of all foods, including plants and mushrooms
Boron (found in higher levels in plants and fish, shellfish)All animal foods, higher in plants.There is no Recommended Daily Allowance (RDA) for boron since an essential biological role for it has not been identified. People consume varying amounts of boron depending on their diet. Diets considered to be high in boron provide approximately 3.25 mg of boron per 2000 kcal per day. Diets considered to be low in boron provide 0.25 mg of boron per 2000 kcal per day. Most meat contain 0.1 mg of boron per 100 grams. Fish and shellfish contain higher levels.
ChromiumAll animal foods.Egg yolks (152%DV), meat (50%DV) - Highest of all foods, including plants and mushrooms
Cobalt (requires vitamin B12 to be absorbed, which is found only in animal foods)A cobalt atom resides in the center of the vitamin B12 molecule. Despite green leafy vegetables having a cobalt content of 20-60 mcg/100 grams, while organs have 15-25 mcg/100 grams, it is assimilated only by intake of vitamin B12. Because of this, cobalt deficiency occurs most frequently in vegetarians and vegans.Cobalt are assimilated only by intake of vitamin B12, and not in its ionic or metallic form.Therefore, there is no clear recommended amounts of cobalt because there are just recommendations for vitamin B12.In this vitamin it is absorbed in the amount of 5-8 micrograms per day. Highest animal source are organ meats (15-25 mcg/100 grams)
GermaniumMeat and dairyGermanium is a trace mineral with no Recommended Daily Amount (RDA) established.
MolybdenumSmall amounts in eggs, dairy. Very small amounts in muscle. Higher in organs, very high in liver.Liver (125%DV)
Silicon (found mostly in plants, other than organs)Organ meats are quite a common source of silicon, while muscle, eggs and dairy is pretty low. In general higher in plants, with the exception of organs.There is no official recommended daily amount of silicon, but it is assumed that an adequate daily intake is 5 to 10 milligrams. In average diet is intaked only 1-1.5 milligrams a day, so it is recommended a higher intake of raw foods containing silicon or silicon supplements. Organ meats are the highest animal source.
Vanadium (found in highest amounts in Radishes, Dills and wheat grains. Other plant sources seem to be inferior to the animal sources)Organs, muscle, fishThe Recommended Dietary Allowance (RDA) for vanadium has not been determined. Liver is the highest animal source.
Cholesterol (Found only in animal foods)All animal foodsBrain (1000%DV) - Highest of all foods, including plants and mushrooms
DHA/EPA (Found only in animal foods)Fish roe, brain, high quality fatsFish roe (2-7 grams), brain (1 gram) - Highest of all foods, including plants and mushrooms
Vitamin FBetter known as essential fatty acids, or EFAs, Vitamin F is composed of two types of fatty acids: linoleic and alpha-linolenic. The body cannot produce EFAs by itself, so you have to get them from food sources where they are known as unsaturated fatty acids or polyunsaturated fatty acids. Fish, high quality fats and meat, brain, fish roe, high quality eggs, high quality bone marrow all contain omega 3-s.Highest amounts in fish roe and brain.
CLAHigh in all meat, dairy and eggsNo Information
CoQ10Found in all foods, high levels in organs. Higher than in plants.No exact information but as I recall the highest levels are found in heart.

This is mainly intended to be used as a reference if you ever need a general idea of any nutrient in animal foods. You can also go to Nutrition Data if you need further detailed information that is not covered here for most nutrients. It and many other sites are also in the Resources section.

I wasn't sure whether to post this in the science or carnivorous section, but decided to post it here, since it is indeed very scientific. Only includes animal foods, and I'm reposting this from another post I made on another forum (not Raw Paleo Diet Forum).

- Great site if you want detailed information on a lot different foods and their nutrient content
- Most of the data was taken from here
- Vitamin K2
- Vitamin A, polar bear and seal livers #1
- Vitamin A, polar bear and seal livers #2
- Bone composition #1
- Bone composition #2
- Bone composition #3
- Sulphur
- Chromium
- Cobalt
- Germanium
- Molybdenum
- Silicon
- Vanadium
- Vitamin B7, Biotin
- Vitamin B8, Inositol
- Vitamin B10, PABA
- Vitamin B11, PHGA
- Vitamin B13, Orotic Acid
- Vitamin B15, Pangamic Acid
- Vitamin B16, DMG
- Vitamin B14

Health / Underbite and Overbite - Solutions?
« on: April 11, 2019, 09:06:52 am »
Was just wondering on everyone's opinion here about underbites and overbites, and potential solutions.

General Discussion / Re: Taste of bone marrow
« on: August 07, 2018, 10:59:18 am »
I only used salt for seasoning, nothing else. When I cooked it properly and it became very soft I had no issue, but half raw I had. I also didn´t over on it. I just had one small piece which becomes tiny once cooked. Almost like oil. I could eat it only by itself, but I would only consider that when I will get a healthy source. I´m a bit fed of up experimenting and feeling like shit all the time :)
So you salted and cooked the bone marrow? No wonder it tasted fine, any grain-fed/CAFO etc... animal food which otherwise might potentially taste horrible or at least worse than grass-fed/wild game can always have its taste masked by cooking/salting/seasoning etc... There are studies, which have been done, which show that people prefer the type of meat they grew up with... some preferred grain-fed, some grass-fed. These were all done on cooked muscle meat, so it makes sense that grain-fed tastes a lot better cooked/salted/seasoned than raw, and this applies to organs as well.

In the case of bone marrow, I'd say it's much better if it's a good quality animal and if it's raw, unseasoned, just speaking taste wise and texture wise. Obviously not cooking it is better from every other perspective as well, including the ability to tell by taste (or at least in almost every case I've seen, but perhaps there are some exceptions, given that people may perceive taste in drastically different ways) the quality of the meat.

And you seemed to mention you can't digest raw foods well? If that is true (for muscle meat and other lean organs), then fat (including bone marrow) should be very digestible raw, as it is not digested in the same way as protein. That is assuming, of course, you also do not have a separate problem with the digestion of fats. I am curious, how do you know you can't digest raw foods well? What kind of self-experimentation/tests have you done?

General Discussion / Re: Taste of bone marrow
« on: August 04, 2018, 09:05:19 am »
well, seems that it didn´t do me too well. puked it out in the eve. Maybe it was too conventional or too raw. Which is funny cuz i tend to think that when u kinda get drawn to a certain food that it should do u well. Not in my case. EIther I can´t digest raw foods well still, or it was just shitty quality even though it smelled and tasted well..
Did you overeat the marrow? Marrow is (and seemed to be in your case as well) quite palatable, making it quite easy to overeat if you don't slow down, especially if it's your first time eating marrow (or you haven't eaten it recently), as it takes time for your body to adjust to eating larger amounts.

Of course, it could also just be the quality of the marrow. After all, bone marrow can be quite
bad for your digestion if was from an unhealthy animal. Although if it tasted alright, I would be surprised if it was actually the quality. Was this your first time eating marrow, and if not, have you tasted some quality marrow in the past, just to have a comparison between this and that?

General Discussion / Re: Raw meat changing one`s character?
« on: August 04, 2018, 09:00:15 am »
I do not think meat, or indeed any food could be the only catalyst in making people more aggressive. I've seen plenty of people doing different diets become more aggressive, and for the most part it is caused by one of (or both) two things: The community they associate themselves with, as those tend not to always be so open minded, and the other, perhaps even more important, is the fact that their health has already improved from what it was before. While this may not mean they are on an optimal diet, they start viewing everything else as a threat to their newfound sense of well being (at least compared to before), and therefore have a more emotional response, rather than using logic to determine whether or not their current diet is indeed optimal (for them), and staying calm in any potential argument.

Now, I will agree, that certain food may give you more or less energy, which, of course, could make people either more or less aggressive, depending on the person. And others, which irritate, would also increase aggression in those that are already predisposed to it.

General Discussion / Re: Taste of bone marrow
« on: August 03, 2018, 09:00:13 am »
I don´t know what the animal ate, but the diet of the animals here is in general not the best. It could be anything, but I doubt grass-fed lol. Do you think that marrow in any location has the same nutritional value? Thinking of the ribs marrow compared to leg marrow. I know there might be differences with texture. But about nutrition no clue. Cuz when I eat the ribs, why not crack the bones open to get the marrow?

And yeah, using marrow "butter" instead of dairy butter is something I will give a try. When I first smelled it yesterday I had this strong draw to it. A bit like cherry cake as Qondrar mentioned.  :) Also, it´s high in calories, so good if u wanna gain some weight I think.
Well, certainly marrow that has a different texture and tastes differently is going to have a different nutritional profile. After all, that is what you are actually tasting. Although assuming the marrow is from healthy animals, even if there are some nutritional differences between bloody, creamy, chalky marrow and other types, they are all going to be both a great source of vitamins/minerals and calories. I would assume the bloody marrow would be the highest in vitamins/minerals.

There was this study done which shows the "Level of selected nutrients in meat, liver, tallow and bone marrow from semi-domesticated reindeer (Rangifer t. tarandus L.)":

It doesn't show the difference between different types of marrow, although it does give you some information about the general nutritional value of marrow.

If you are unsure what the animal ate, then you could have gotten lucky with a good animal.

One thing I have found with bone marrow is if you leave it out at room temp for a couple of days it gets sweet.  I thought this was a random occurrence, turned out it wasn't as I bought from another source and the same thing happened(both sources were grassfed).  Pulled it out of the freezer(yes I have a difficult time getting fresh) and let it thaw to room temp.  Had some and thought it tasted rich and creamy like a mild butter.  The following day it had a sweet taste to it and really enjoyed it.  The following day it was really sweet, it reminded me of smurfberry crunch cereal, my favorite cereal to eat as a kid.  Oh the healthy food I ate as a kid  ;)
Hmm, yes, perhaps. Although I find in general that the bloody marrow usually tastes sweet, pretty much exactly the same as a certain cake I used to eat. Personally I've found if the marrow is already dry/chalky, it's only going to get worse outside, while the creamy/bloody marrow tends to do quite well at room temperature, perhaps even improving in taste/texture as you've already pointed out.

General Discussion / Re: Alternative Uses for Animals
« on: August 02, 2018, 04:15:42 pm »
Where do you order your marrow from online? Inconsistent in my own experiences finding creamy vs chalky.
Depends on where you live. As for me, I haven't had a problem getting creamy marrow from literally anywhere, whether it be farmers' markets, online, directly from farms, different shops etc... As long as it's grass-fed/wild game it's always been about 25-50% of the marrow, while the rest is the chalky kind. Although even that is usually quite good, especially if it's bloody. Just had some great bloody marrow today, I'd say that really added a cake like taste to the marrow. Delicious.

I will ask where you live, however? Perhaps you aren't getting it from the right sources. Either that or the conditions for grass-fed/wild game animals might be different (different plants or animals (if you are eating predators), different soil quality etc...). And if you haven't yet tried, I definitely recommend going to farmers' markets or to the farms themselves (either that or wild game, but I have not been able to personally get any organs from wild game). You can also search for a good source online, if you can find one that provides consistently good marrow.

General Discussion / Re: Taste of bone marrow
« on: August 02, 2018, 04:07:58 pm »
Is it normal for bone marrow to taste and smell sweet? Got some conventional marrow and the taste and smell was great. Wonder if that´s normal.
Why not? Albeit conventional animals are usually unhealthy which makes the marrow taste bad, healthy animals should for the most part have great tasting marrow. Just had some bloody marrow today which taste like a creamy cherry cake (at least if I'm remembering that right, otherwise I'll just say it tasted like some sort of cake I can't remember).

To be honest, it's hard to find much that tastes better than marrow. Most fat doesn't as good (there are exceptions, of course, but marrow is almost always better). I personally find liver (assuming it's fresh and sweet) to be the only thing as good as marrow, and I've tried a lot of organs, muscle and fat. Not that anything else is bad, but marrow is almost always just consistently very good in either taste, texture or both. Brain, egg yolks and some others are also very good, but eh, I still think liver and bone marrow are the best.

You say you got conventional marrow? By that you mean grain-fed/CAFO etc... animals?

Health / Re: Cancer - Solutions?
« on: July 07, 2018, 06:49:26 am »
It would be helpful to know exactly what Drugs they are claiming are not harmful?  along with whatever other drugs are being taken already?

Theres really nothing one can do if the person has blind trust in perscribed drug based treatments, but I am curious to know exactly what the Pharma Cabal is into these days, so as to help educate others who may be more open to viewing the orthodoxy of drugging everyone for everything with a healthy dose of scepticism.
When I said they aren't that harmful, I meant they aren't that harmful. Obviously they still have a long list of side effects, but the rates are supposedly much lower compared to other drugs, chemotherapy and surgery. Considering the alternatives, I am hopeful that is at least to some degree better. The drugs they are taking for this are hormone blockers, problem is those will affect both cancer and normal cells, although supposedly healthy cells shouldn't be affected as much, while the cancer cells themselves will struggle.

As for the other drugs, they are taking some drugs for high blood pressure and something else I don't know about.

Regarding the person themselves, they are a bit skeptical of any treatment (conventional and alternative), which is why they are going to do the least harmful conventional treatment (the drugs instead of surgery or chemotherapy, as they are supposedly less harmful), along with as many other alternative treatments I and some others have suggested. Regarding diet, they have actually been eating raw eggs at times, and even tried raw bone marrow once. They've also started eating some fish, albeit cooked. Along with cutting carbohydrates down pretty low, they are mostly eating vegetables, nuts and animal foods. This is combined with the other alternative treatments they are doing along with food, in combination with the drugs.

Personals / Re: Contacting Sv3rige
« on: July 07, 2018, 06:40:18 am »
Perhaps, my coconut butter habit is a mere idiosyncratic indulgence which does not have any tangible merit for most other people...or I may even have become physically addicted to the stuff having eaten over a pound a week for the last 8 years. Still I feel there is more to it than can be dismissed by the paradigm of it not being a truly raw food.

I have found that coconut butter doesn't have the overtly laxative effect like raw coconuts, so perhaps some of the enzymatic properties are diminished in the drying process, but that does not necessarily mean its a bad thing...just as how some people will soak or lightly roast nuts to diminish their anti nutrient property.

Coconut fat is one of the most stable of plant based fats and the butter I eat in no way has any hint of being rancid. Lauric acid a main component of coconut fat has a number of documented properties which boost the immune system and support overall healthy fat metabolism. I think I have some degree of physical dependance upon these medium chain fatty acids and experiments of eating more animal fats while cutting out all coconut seem to negatively effect my ability to optimally metabolise fat, though I havent gone into to much depth as to figure out why, because I typically do so well with the current fat ratio combination. 

Lauric acid is also found in large quantities in human breast milk, but since I haven't got a regular free range paleo supply of that, Im not sure about how to obtain quality sources other than coconut.

I would also state that I am really picky about coconuts and don't much like the ones available at the local markets. Every now and then a good shipment will come in and I have made good quality coconut cream in the past, but the cost, labor, and availability has made it so that I cant do it on any regular basis.

I also do not like most of the brands on the market and prefer Artisan Brand over most others. It is low temperature processed, is labeled raw and has a taste which is much fresher than others. All it is is dehydrated and blended coconut, and it taste almost exactly like the homemade coconut butter I made a few years ago, only its much less expensive and time consuming.
Personally, back when I was eating a cooked ketogenic diet, I found coconut butter to be better taste and texture wise than coconut oil. Albeit not as good as of the things I'm eating now and was eating, I would put it on par with regular pasteurized butter. Not really the best, although if you are getting better quality, that could be the reason why yours is better. I am not really convinced eating non-raw coconuts is a good idea (nor would I personally eat coconuts raw myself, as I get acne even from pure coconut fat/oil), although I will agree that it is the most stable plant fat and probably the best plant fat when consumed raw as well.

Regarding lauric acid, all dairy has it, including that of other animals, not just humans. It is interesting that while lauric acid supposedly helps with acne, both coconuts and dairy tend to give me some minor acne (very minor compared to before, but still). Given that humans should probably not be consuming dairy their entire lives, and that the certain plant fats containing lauric acid may not always have been available depending on the environment (and my own personal experience with both coconuts and dairy), I remain unconvinced of the benefits of it, although I am open to the idea that it may help someone, somewhere.

If you think it benefits you, then it might be a good idea, but how much experimenting have you done with it? Have you tried prolonged periods without it and then with it? And if you did, what did you notice?

General Discussion / Re: Alternative Uses for Animals
« on: July 07, 2018, 12:29:53 am »
Yes I do not have a good access to the food Ii would like to eat, and when I eat my guinea pigs, this is just so much work that I want to eat all! The skin is a big part ofr example. then the bones are small....

Also, I do need the colagen broth to help hydrate me with the use of the gelatine. This is the only animal product that is helpful for this,as plants offer more possibilities.
Xisca, what animals do you eat? I'm sure you could probably get better access if you look around, usually you will be surprised what you can find online, at farmers' markets, at farms, certain shops etc... For your guinea pigs, are the bones small enough to be eaten raw? Although I haven't tried skin myself, I would imagine that would be quite tough to eat raw...

Regarding hydration, I find raw eggs, the hemoglobin from organs and the myoglobin from muscle, along with blood to be quite hydrating.

Health / Re: Cancer - Solutions?
« on: July 07, 2018, 12:25:10 am »
Good news, the cancer isn't as bad as originally thought, and the doctors won't be doing chemotherapy or drugs. Instead they will be taking drugs (along with the ones they already take). Still, since I can't convince them of completely abandoning conventional treatment, I suppose this is better than the alternative (the drugs themselves supposedly aren't that harmful, but you never know).

Personals / Re: Contacting Sv3rige
« on: July 07, 2018, 12:07:39 am »
Its coconut butter
Any particular reason you eat coconut butter?

Health / Re: Cancer - Solutions?
« on: June 27, 2018, 10:45:59 pm »
Well if they haven't started medical treatment yet, there might be hope of success with using nutritional based therapies.

I generally advise against supplements, there are just too many complex variables to be able to make wise decisions in regards to what kind of supplement to use and how much to take. It just seems too arbitrary, artificial, and prone to human error.

Much of what is sold as vitamins are synthetic facsimiles....imposters of their natural food derived counterparts, which may or may not be of beneficial effect.

What specific supplements does this person take? Has these person been taking vitamins for a long period of time? even previous to the diagnosis? I have a theory that to many poor quality supplements taken without enough good quality foods can actually cause cancer.

In cases of cancer, too many synthetic vitamins may confuse and overwhelm a metabolic system that is already severely disordered. Fake B- vitamins are especially worrisome and could even feed cancer growths. Not eating whole wholesome and raw foods, while willy nilly popping supplements may not be as bad of an approach as taking standard cancer treatments, but in the long term is still a recepty for disaster.

Before the age of 30. I had endless health-problems of various kinds. I would try anything other than Breatharianism. I  took countless different supplements, from herbal supplements like gingko biloba to royal jelly, complicated multivitamin/multimineral supplements etc. None of them did any good, none of them removed the massive amount of inflammation in my body. Only a dairy-free rawpalaeodiet worked in that regard. I wasted so much money on such absurdities. Often, it's the simplest solutions that work and the more complicated ones tend to be failures.

Yes, I agree. Personally I've never benefited and actually has some side effects from taking supplements. But I don't think they will stop, and at least I think it's better than the crap they were eating/doing before.

I've also read the diagnosis, and while I can't be certain yet... It doesn't seem good, potentially terminal, I think (one good thing about this might be the fact that it can't be treated with surgery or chemotherapy). It seems there are a lot of malignant tumors potentially in their lungs. Anyone have any ideas for specifically lung treatment? Obviously more general ideas are welcome as well, I've been putting those to good use in their case.

Health / Re: Cancer - Solutions?
« on: June 26, 2018, 12:53:17 am »
Suggest you look into apricot kernels, for example there is a very interesting you tube video by a woman who had chemo and radiation without much success and then found apricot kernels worked, now she just has to live with the damage from the other treatments.
They are already eating apricot kernels, thanks for the advice.

One thing is to look closely at the habits of this person: diet and other, and try to detect what is really harmful and change that.
Semi-fasting could be beneficial, and with some specific greens, herbs etc could also help.
Dairy is really not to be advised, should be totally avoided.
Too much calories, or heavy food maybe not not optimal for recovery.
I've personally suggested that they eat a ketogenic, raw if possible, diet. They've reduced their carbohydrate intake quite significantly, although they are certainly not eating a ketogenic diet. They also cut out things like all sweets, grains, rice, beans, fruit... As they do not eat meat and don't eat that many eggs, they have to rely on butter for more animal fat (they are certainly eating a lot of plant fat). Overall, I'd say that they've done quite a lot actually compared to how they were before. They have not been eating that much either, and at least in the case of some more harmful foods this is certainly a good thing.

What exactly has been the medical course of treatment in this case?

To be brutally frank and honest, raw paleo will do little good to a person who is being butchered with surgery and poisoned with chemo and radiation.

Though adopting a raw paleo diet may offer a better chance of recovery than, those integrative medicine clinics that offer herbal, veggie , and vitamin supplements on top of their poisons...still even with an optimal nutrition program the poison will take its toll, and surgery will only cause the cancer to spread. Most of the positive effects of good nutrition will be entirely negated by the use of standard oncological genocidal practices!
There hasn't been any treatment as of yet. Although I am not optimistic as to what the doctors will recommend for treatment. I have seen many die of cancer after years or months of treatment in a hospital.

What is your view on supplements? I've recommended that they try and eat more nutritious food, but as they haven't been eating that much lately, they've been taking a lot vitamin/mineral supplements, which I don't recommend relying upon entirely.

General Discussion / Re: Alternative Uses for Animals
« on: June 26, 2018, 12:40:54 am »
Even when eating raw, i still cook what is of difficult access raw. So i boild the rest of the bones. i think logical that our ancester started to use fire for this reason: to get what is difficult to eat raw.

For the soil, I can assure you that you can put boiled bones. They will be colonised little by little by the organisms of the soil. Don't bother with making meal, just add the bones to the compost, and then when you have your compost, you leave the bones for the nexxt compost, and they will be full of bactirias for helping start the next batch.
While in a survival situation I'm certain that could be useful, I do not personally intend to eat things cooked which I cannot eat raw. Nor do I intend to eat any cooked food at all, as over time I've come to the conclusion that I should only be eating what I do best on and not eat something that will give me problems later on. If that works for you, then great.

As for the soil, I'll see what I'll do. Thanks for the advice.

Marrow is delicious, especially if you indulge and mix it with some garlic and butter. I will never turn away form a good bone-in ribeye, however...
While I only one particular food for an entire meal (so no garlic and butter along with bone marrow), yes, bone marrow is delicious. As I've already stated, I consume more bone marrow than I do any other organ or muscle.

Health / Re: Cancer - Solutions?
« on: June 19, 2018, 09:34:49 pm »
It seems as if the cancer has spread across their body, including their lungs. It might be more severe than was originally suspected. Any more advice would be great, they seem to be struggling with my help and advice so far.

I  have always found the taste of raw kidneys, however aged, to taste far better than the equivalent in raw aged, liver, however aged.
Do you find liver to be stronger tasting than kidney? I find kidneys to be pretty mild compared to liver, and since I find liver to be very sweet along with its unique liver taste, I think I've probably been spoiled by too much liver, because of which I don't find kidneys as appealing anymore.

Personally, I really, really enjoy the taste of raw kidneys  once they were aged. Once aged, they tasted like urea, when fresh, they tasted marvellous....
Like I said, it's not that they taste bad, but they have this exotic taste which is just inferior to liver in my opinion. Which makes it more difficult to eat, since I'm eating it alongside the better tasting liver. How long did it take for you to get used to kidneys? And how many do you eat over a longer period of time?

I found the taste of aged kidneys to be good, but for some reason even more off-putting. Just not as good as aged liver. In both cases I prefer fresh, however.

General Discussion / Re: Alternative Uses for Animals
« on: June 19, 2018, 03:25:16 am »
If only I could have had the same experience re raw marrow in the UK. Maybe I am becoming too lazy...
Well, granted, I had to do quite a lot of searching to get a steady supply of large amounts of organs, including bone marrow. Bone marrow especially, as I eat potentially about 20lb/10kg of marrow bones a week. Perhaps more, depends on how much marrow is in the bone.

You do live in Austria right now, correct? I found the marrow bones I needed both online and from a local farm. I've also searched plenty of farmers' markets and other online companies and farms. I also heard that you really like the creamy marrow? I actually seem to be getting pretty lucky in that regard, as not only does the marrow taste great, but most of the marrow I get is soft, creamy, bloody kind, and I never even asked for it. Although this could be also be due to the quality of the animals, I am unsure. As when I used to buy grain-fed marrow, 99% of it was the dry and crumbly type.

Has anyone ever noticed an uncomfortable taste while eating kidneys? It's very difficult to describe, as it tastes good (like some sort of sweet I used to eat), yet at the same time it just doesn't feel right. Perhaps a bit of an aftertaste. I've noticed this with all kidneys from different animals. It's not bad, but it isn't something I would like to eat. It's almost as if it is neither enjoyable nor bad. Because of this reason I haven't been eating that many kidneys lately, as bone marrow and liver are better in my opinion, which I eat regularly. I eat other organs as well, but kidney is the only one so far which just feels weird. Again, what's weird is that it actually tastes good, but it has this exotic taste/smell that I just can't get used to. It's almost as if I was trying to eat something that tastes good like cake (just for comparison, obviously I don't eat that), but yet at the same time it always feels too different to be actually enjoyable. Perhaps I simply have been eating too much liver and therefore don't like the taste of the milder kidneys?
I tend to eat liver and kidneys together, and I always look forward to the liver a lot more than I do to the kidneys.

Complicated. I have been considering buying a Livin Farms product that effortlessly breeds and rebreeds mealworms/insects from a type of beetle. Yet, when I first experimented with rawpalaeo-aging, I did not mind(I was desperate at the time) with eating raw grassfed ox tongue, laced with fly-eggs all over, but I could not eat the stuff once the eggs turned into larvae/mealworms, due to disgust.Maybe, with proper nutrition and a cure for my silly hysteria re insects  - after all, in another later experiment, my larvae had been given woodchips to feed upon first, which no doubt made things worse. I did another experiment with cooked grasshoppers, and, while they tasted of nothing(ie bland(, and they did not evoke a pysychological distaste.

The raw wild hare blood tastes truly awesome - it's impossible to describe the  almost-religious-like-experience/drug-like high until you've had it yourself in sufficient amounts - whereas the raw blood I got from raw 100% grassfed ox,  or other sources, had no such effect whatsoever, by comparison - raw blood from grainfed sources tastes even fouler than that. Make sure, if you get raw wild game, to get it vacuum-packed or in a whole carcass freshly killed, or you will never get that same kind of experience. it is a truly  powerful feeling, really invigorating,

Raw eggs? I once ate a raw ostrich egg from the 1st Wholefoods(aka "wholepaycheck") in the UK. It was an unpleasant gimmick, the raw ostrich egg tasted awfully bland and obviously came from an ostrich fed on a 100% grain-filled diet in intensively-farmed conditions. Do what some of our more learned/more driven members do, if you can. such as Iguana/Sabertooth/Eveheart etc.etc., and try to drive to the farm and ascertain what nutrition any domesticated(formerly wild) animals of theirs actually get.The best would be, if you had your own backyard/farm, and had some chickens  etc. of your own to raise your eggs.

Lastly, when it comes to raw eggs from supermarkets, I have noticed that the raw quail eggs do taste way better than the raw chicken eggs. I suspect better nutrition in the former as a result, but feel free to make your own experimentations. Taste, ONCE you have been 90-100% RPD-Instincto for a year or more, is the key to determining the real quality of the raw food.
I already use taste, smell and how it looks to determine the quality of the meat I buy. I wouldn't say it takes a year to notice the difference, I noticed the difference immediately after I switched from grain-fed to grass-fed/organic/pastured/wild game etc.., and I notice a difference even between different animals from the same farm, or from different parts of the same animal. Obviously soil quality and other factors will determine what the animal will taste like and how nutritious it will be. I've personally had some great chicken eggs in the past, while also getting foul tasting ones from supposedly high quality sources. I would assume anything from truly wild animals would taste even better.

Interesting about the wild hare blood. I've had some truly great meat/blood from the farm I currently visit and wild game (I've only gotten muscle from wild game in the past) that tasted like candy, but perhaps I could find something that would be similar to your experience with wild hare blood.

Pages: [1] 2 3 4 5
SMF spam blocked by CleanTalk