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Messages - sorginzorrotz

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1
General Discussion / Re: My concerns
« on: September 15, 2021, 09:09:07 am »
I'm waiting for my first batch of high meat, let's see...

I was tested 1 month ago and everything was good(test wise)

2
Display Your Culinary Creations / Re: Easy low-alcohol mead
« on: September 15, 2021, 09:06:09 am »
Next time try to fill the bottle more.

Avoid direct exposure to sun light as it can degrade enzymes and kill bacteria by radiation.

Yeast starts growing significantly at ~ 60F, the higher the faster, as long as it's not more than ~100F(when enzyme and microrganisms start to die)

Yeah, you could find a warmer place, keep in mind that warm air has less density so the highest shelf of the counter will be the warmest.

3
General Discussion / Re: My concerns
« on: September 14, 2021, 05:11:28 am »
Hi Poppy,
I don't understand very well the process but I have also felt the difference from chlorinated water to spring water

4
Display Your Culinary Creations / Re: Easy low-alcohol mead
« on: September 14, 2021, 05:10:02 am »
Great Tony  ;)

Hi Mark
Hmm, I'm not exactly sure, but less than a week.
Haw much have you filled the bottle? There has to be little room for the gas in order to inflate the baloon asap.
The soonest the better because when the baloon inflates there's nothing going into the mead as gas is leaving non stop.
I think it should have been inflated already, but don't worry.
What's your temperature? I have mine in the counter, it'll be like 68 F there.
It is raw unheated honey, isn't it? It's somehow silly to ask that in this forum, but just in case hahah
Keep me informed :)

5
Display Your Culinary Creations / Re: Easy low-alcohol mead
« on: September 13, 2021, 03:53:56 am »
I don't have a smartphone, so I can't take a picture.
I don't know if I can put links from other pages, but just type "mead baloon" when searching for images an there you have it.
It's just like putting a condom, hahah

6
Display Your Culinary Creations / Easy low-alcohol mead
« on: September 08, 2021, 03:46:54 pm »
Hi,
I'd like to share my recipe to make some mead.

We need:

-1L bottle, I make mine in 1L bottles because I can finish the bottle soon enough to avoid changes in taste due to contact with new air and bacteria.

-Baloon

-Needle

-A big bowl to mix

-Raw unheated honey. 50g (alcohol content will be %2 approx.)
50g/l is %2
100g/l is %4
I keep mine at %2 because alcohol is a known toxic compound, and I don't want to get drunk in my daily basis.
All enzymes present in honey are preserved in mead, but fructose is gone(alcoholic fermentation).

-Mineral water. Not chlorinated.

The process:
This mead is wild as it's not inoculated with some isolated strain.

Fill the bottle with water almost full.
Now, put that water in the bowl/container and add the honey.
Mix it thoroughly until totally disolved; by hand, with a processor, or whatever.
The sooner the mixing is completed the faster the fermentation.

Fill the bottle with the mix.
Perforate the baloon with the needle. That will be your valve.
Put the baloon in the bottle, it should be tight, if not attach with a rubber.
The gas created will be expelled slowly, and it will avoid anything to enter the enviroment.

WARNING1: Don't do mead in a closed jar, this is not lacto fermentation, alcoholic fermentation creates much more gas, and thus, pressure, so we need the valve.

My mead is done in ~2 weeks time.
WARNING2: You can sip to try your mead sooner, but be careful and don't drink more because if fermentation is not completed there will be tons of yeast yet that will trigger diarrhea.

Flavours:
I do mine in 3 different flavours. Try different ratios, to taste.
-Plain mead.
-Cinnamon, vaniilla and clove
-Raw fresh apple juice. It is halfway cider/mead, depending of the ratios.

It's refreshing, aids digestion and no sugar.
I don't think sugar is bad, but I don't want to eat sugar when I'm being sedentary or do nothing, I prefer to get my sugar when I'm about to workout.
Hope someone likes it.

7
General Discussion / Re: My concerns
« on: September 08, 2021, 03:25:11 pm »
Thanks Dingeman, today I'm going to buy some liver and heart to do some high meat.

Smokey, I don't eat ground beef at all. I can't say how I got them, maybe chicken or pork.

Since I have started I'm confirming my suspicions that all my ailments are linked.
When I have perfect stools, I'm having zero eczema, very little mucus, and no brain fog.

I think that mead is helping me too.

8
General Discussion / My concerns
« on: September 07, 2021, 08:04:23 am »
Hi!
I'll try to summarize all my concerns all in one, in order to avoid spamming.

I have IBS-D, a little eczema, male pattern baldness, parasites and sometimes brain fog.

I was keto 3 years ago, and my baldness reduced greatly, I had perfect poop always and no eczema.
Then I reintroduced carbs, mainly for sport performance, and my digestive problems came back.

All my family has very early baldness and difficulty digesting legumes. We all had subtle gut problems all our lifes.
When I was a kid I had constant mucus, thus, difficulty to breathe and I was overweight.

I read the fat of the land, Nutrition & physical degeneration and both books by Aajonus(read and re-read multiple times)

Lately, I was doing Zerocarb with some rice, sometimes cooked and other times raw. It was not working. My stools were bad all the time.

I am back to keto, and mostly raw, as I find it more appealing.

Regarding IBS, my triggers are: fiber(all raw vegetables), fructose(raw unheated honey is a big trigger, and most of fruits), legumes, and nuts. Nuts makes me depressed for a week, really.

So for now I'm doing  Raw zero carb approach but if I find that I'm craving carbs and my experience shows that they are helping I will do some potatoes or rice(like once a week, 20g of carbs, not a feast)

For me eggs were a big diarrhea trigger because I was used to take 4 in a smoothie. I have realised with time that as babies do, liquid food must be drunk in very small quantities, and with high frequency. And IMO that it's not stressed enough. Now I eat one egg, and I don't get another until I feel that my stomach is "empty" again.
I haven't tried high meat because the only batches that I made were not made with fresh meat, and I think that's really important for the final product. Their smeel was bad(bas as dangerous, not as stinky but tasty cheese)

Then for meat consumption, I think that bleu rare meat is better that raw meat that has not been preserved correctly. Preserving meat correctly in a dry, cold and open-air enviroment is very important. In Europe not all fridges are frost free, most of them they are not, and they make the meat wet and rot.

I used to drink clabbered milk but I dind't digest it properly, so I quit.

I get the idea that a well nourished human has not to fear parasites and bacteria, but I don't think that all of them are beneficial. I had anisakis twice, and yeah, it will die in your body, but you'll be feeling how a tennis ball size ball pass from your chest through your intestines for ~36 hours, not fun., trust me.

I have some parasites that I recently saw in my stools. I would like to get rid of them, but I don't trust doctors, I don't want to take anything that will compromise my health more than evicting those little bastards. My brain fog it's maybe related to them, because when I eat completely raw I don't get that headache, but I don't really know.

I would like to heal my gut, so I'm going to try introducing some high meat.

Now I'm eating:

-Raw meat: liver, heart, , muscle meat

-Mead: %2 alcohol, totally fermented, zero fructose

-Raw eggs

-Raw salted cheese: Cheese is salted worldwide because when whey is drained the sodium goes in the liquid and cheese unlike milk is a very unbalanced food.
AV claimed that constipation was about fats, but it is also about mineral balance, so my experience is that unsalted cheese is even more constipating than salted cheese.

-Chicken stock: It makes me feel good, but Bone broth gives me terrible gut pain.

-Raw frozen fish: I can get top quality fish from the fishing port in my town, but almost all fishes are infested with anisakis. So I freeze it for a week. I've read, that it's not good, but I don't know how I could fix that.
When I catch a fish myself I will try to degut it at the moment and eat it straight without freezing, since woms will have no time to get to the muscle.

-Spices: If I feel like using them.

-Raw fat: The fat surrounding the meat, bone marrow, egg yolks.
I have plenty of suet in the fridge that I used render for cooking, but I hate eating it raw, it's so unappealing!

I find sometimes I'm lacking salt in my food, but using table salt it's so disgusting for me. Maybe, I'm going to try using some seawater to get that saltiness. I think that too much salt or undissolved salt crystals are really harmful. But salt as in cooked food is broken down, so I don't think is harmful at all.

As well as eating high meat, I was considering doing a DIY fecal matter transplant (like Maximilian Kohler, a user here and running a subreddit on this topic) but some people says it's not optimal.
Nevertheless, my concern is that eating rotten meat will give me all the bacteria I need to digest meat, but not for vegetables or nuts. So maybe I should eat the grass in the stomach of the animal? That could repopulate my gut with fiber-feeding bacteria?

Also, I would like to use some carbs to enhance sport performance, and I was thinking if dextrose would be okay, despite not RPD. Because honey it's not an option for me right now.

Regarding food combining, I cannot mix cooked and raw meat in the same meal, but I can eat them in the same day with no problem, isn't it?
Can you combine high meat with other raw meat?
And, if cooked and raw should not be combined, Japanese custom of rice and raw fish is not good?

I used to drink some herbal tea, and green tea, should I avoid them? I don't really no.

To be honest, for me the best indicator is my poop, if my poop is good I'm totally happy.


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