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Topics - bharminder

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Primal Diet / Coconut cream vs coconut milk?
« on: December 21, 2010, 02:28:31 pm »
Hello, I was wondering whether coconut cream is better or coconut milk. Maybe they both have benefits. I was looking for some advice and guidance about the benefits of one or the other....or both.

in this link:

aajonus recommends about 2/3rds of the way down on the page to juice the coconut meat from the brown coconuts and separate the water beforehand and to keep it separated.

However, I've seen this video

where John Kohler makes coconut milk. First he blends the coconut meat and water from brown coconut in a blender. Then he takes that mush and puts it through a juicer, whereby it makes coconut milk. He also had another video on making cream.

I used to take the young thai coconuts, and blend the water and soft meat from that and it makes a delicious thin smoothie. The brown coconuts are cheaper though so I want to utilize those. The water from the brown coconut is 1/2 the amount of water in the young thai coconut. And, there is like 3-4x as much meat. Thus if I simply make a smoothie from blending the meat and water from the brown coconut, it turns into a thick mush, which is not palatable.

I want to up my fat intake and avocados and coconuts will have to be a good % of that increase.

Hey guys,

um, mostly I've been eating beef and salmon, and a small amount of shellfish as far as meat goes. Needing some variety, I ate some turkey tonight. I cooked it though, because last time I ate chicken raw, I got very sick. I didn't want to take a chance like that.

However, after eating the turkey, I realize there are better sources of meat than the fowl. For example like the subject of this thread suggests, I do have available grass fed but grain finished for 100 days for bison meat. I'm pretty sure this is higher quality meat than the fowl for a number of different reasons. I guess my main question for this thread is whether I should try eating this bison meat raw. I've become hesitant to eat a meat raw unless I've come to the conclusion that it is roughly 100% grassfed or wild.

The fish I get is wild, the beef is 100% grassfed, and the chicken/turkey are organic but likely mass farmed inappropriately.

Omnivorous Raw Paleo Diet / Young or mature ROOT vegetables?
« on: December 02, 2010, 11:26:53 am »
Hi is it better to eat young or mature root vegetables like daikon, beet, celery root, etc. Should I look for the smaller ones or the big massive ones? This question includes turnips, rootabagas, radishes, burdock root, parsnips, sunchokes, etc

Hot Topics / The chronic acidic condition of the body
« on: November 25, 2010, 01:56:52 pm »
"Because we are constantly in accelerated detoxification due to our toxic conditions, our blood tends to be too acidic with waste compounds. That acidic blood-condition often causes cravings for too much fruit and cooked starches, lethargy, irritability, repulsion toward meats, and anorexia. " ~ Aajonus Vonderplanitz

That repulsion towards meats may occur in an acidic state in the body is an interesting point. It's the body's message to the person that it can't handle more acid forming foods. Maybe this is in part where meats get a bad reputation, people who are overly acidic and feel repelled by acid forming foods.

I've seen pics of some of the grass fed fat and it is truly yellow.

I get beef from (bought locally though) and lamb from (bought locally)

and both claim 100% grass fed /grass finished / pasture raised animals.

But I've never seen the fat to be yellow like I do on some of the photos on this board. It's more of a creamy red/white. What gives?

"In August 2006, the United States Food and Drug Administration approved Phage therapy which involves spraying meat with viruses that infect bacteria, and thus preventing infection. This has raised concerns, because without mandatory labelling consumers wouldn't be aware that meat and poultry products have been treated with the spray. [1]"

Anybody heard of this

General Discussion / Does meat ever taste like beer?
« on: November 15, 2010, 11:24:17 pm »
I ate some lamb this morning and I swear it had a taste of beer to it. Was this some kind of fermentation process or just my imagination?

Anybody have any experiences like this and/or any explanations about why I tasted this in the meat?

General Discussion / Organic chicken
« on: October 19, 2010, 05:05:51 am »
I desire more variety of meats in my diet. I eat different types of seafood(shellfish, fish), and grass fed beef. And other than eggs, that's it. I'd like to eat other meats.

Would it be a good idea to sometimes eat organic chicken (grain fed, possibly free range) to increase variety or would the disadvantages from the grain fed chicken outweigh the variety factor in terms of health benefits?

Should I just up the beef intake?

Hi I'd like to order some grass fed and grass finished organ meats in the near future. Maybe in 1 or 2 months. I'd definately like to order liver.  Maybe heart and tongue. Any others that are good?

Now, I'd like some tips on ordering and delivery.

Should I just get a whole bunch of organ meats and stock it in the freezer so I don't have to order more again and pay additional shipping charges?

Also, what kind of delivery options have people experienced success with? If the company(prospectively I'd order from Northstar Bison,) can do 1 day ($20), 2 day($15), and ground shipping ($15) seems it would be a waste to pick ground shipping over 2 day.

Should I go with 1 day shipping or will the organ meats stay frozen for the entire shipment if I picked 2 day shipping?

I plan to order this shipment in the winter so it is nice and cold outside.

If I do order in the summer, is it best to get 1 day delivery?

Should I order it prefrozen or fresh? Is their fresh simply thawed meat or is it actually fresh?

Should I get "lamb fat"?  

Currently I don't get much raw animal fats in my diet


I got a swordfish steak that had some blood in it but the fillet smelled really bad, and I felt nausea after eating it. However, a few hours earlier I purchased a small cut of the swordfish(without any blood in it) and it tasted delicious that I went back to the store hours later to get some

 more. Well, this new fillet smelled bad and didn't taste good. When I took it back to exchange it for a fresher piece, the guy behind the fish counter told me that maybe it smelled because of the blood line. He offered me a new piece of equal size and it smelled much better,

 similar to the first steak that made me want to get more swordfish in the first place.

does the blood line make smell rot quicker?

Also the steak that smelled bad with the blood in it was also much rosier and pinker in complexion, which looks much nicer than the other steaks which are mostly white in color. That's why I asked the guy yesterday for the pink rosy one, but I found out afterwards that it smelled bad. I was told

all the cuts were all part of the same swordfish though.


General Discussion / are oysters and other shellfish a clean source of food?
« on: September 07, 2010, 10:57:05 am »
In a book I read that shellfish such as oysters filter through lots of water and they accumulate lots of toxic compounds. Is it safe to eat lots of shellfish from a RPD perspective?

There are pics all over the internet of this dude with brain maggots. Supposedly he ate lots of raw fish. Thoughts?

Hey guys I got about 4 pounds of raw fresh wild salmon from whole foods. The fish there was whole except it was degutted and deheaded. They filleted it for me and I got a good price, that's why I got 4 pounds worth as they were only selling the entire fish.

So I ate it and got abdominal discomfort. Then the following day I cut some more but intuitively guessed there could be worms. So I cut it up very well but couldn't find any. I kept looking and then I found some. Then I marinated a few pieces in lemon juice to see if that did anything and found some more. All in all I only inspected about 1 pounds worth, as I already had eaten 2 pounds (and consequently gotten a stomach ache) and I didn't inspect the last one ( I just steamed it becasue I didn't want to throw it away)

So here is a video that I recorded of the little white approx 1 inch worms and extremely thin in diameter. They were both coiled and they also swim like powerful robust animals. They have been swimming non stop for the last 3 hours in this little container of water I put them in.

Before I put them in this container shown in the video, I put some habaneros on them and tried to squeeze the juice from the pepper onto the worms to see if that would kill them. Also there are a few pieces of corn in the container that fell in when I was cutting some up.

Anyways what do you all make of these worms. I believe they were the cause to my abdominal discomfort, though I can't prove it. How would anyody else have handled this situation? Find them and pick them out and eat the rest of the fish? chuck the whole fish?

I guess my main question is how do I go about continuing to eat meat the paleo way?

Hi I've eaten this combo several times (wild salmon/avocado/lemon/bread sandwich) and usually it sits well. Also I sometimes eat sandwiches with the same kind of bread, avocadoes, and some cucumbers tomatoes and jalapenos. I just got a deal on some wild keta salmon from the pacific for a good price, but I had to purchase the whole fish, though the seafood guys did fillet it per my request. So I

got like 4-4 1/2 pounds of salmon fillets. Anyways I've noticed some stomach pains after eating it, usually in the upper abdominal area. I eat like 1 pound of it in the sandwich. Usually I eat only 1/2 pound at a meal, and the extra 1/2 pound is a lot more for me to eat and I get pretty full from eating all this.

This abdominal pain could be due to a number of factors, and it is always possible that the fish was from a polluted area, or the avocado was old(it didn't look particularly fresh), or I just ate too much

What can I do to lessen the symptoms of abdominal pain? Usually I eat raw eggs or a juice with ginger in it and either of those works good. How can I know what caused the abdominal pain? I'm pretty sure it was from something in this combo because I didn't have pain before I ate it.

Can you list some common fish species that are good to eat wild and raw, excluding shellfish(I'm already versed in the shellfish available)

some examples that I've seen available fresh, wild are : salmon, tuna, swordfish, , cod, and maybe some others.

What about species like sole, bass, herring, flounder, tilapia, haddock, halibut? Should any of these be avoided? Are they all saltwater?


General Discussion / oysters vs clams vs mussels?
« on: August 21, 2010, 01:35:18 pm »
All are available to me wild fresh. Generally I get oysters because I know they have zinc, b-12, and some omega 3's.

Are clams and mussels equally or close to as nutritious?

Would it be wise to diversify and eat a variety of these shellfish rather than just the oysters?

The Vibrio vulnificus bacterium only is found in shellfish like oysters and clams when the shellfish are in warm waters above (86? degrees). What are thoughts from a raw paleo perspective about this bacterium? How to safely select oysters and clams?


Just wondering if that is standard etiquette for butchers, if you ask for a smaller cut then the one displayed that its normal for them to take it in the back and cut it rather than cut it right in front of you.


General Discussion / blue lobster! (link to pics)
« on: August 02, 2010, 04:22:36 pm »

check out the blue lobster

also, i read an article on yahoo headlines about a recent yellow lobster, also a white lobster

I like the blue lobsters the best

General Discussion / salmon tapeworms?
« on: July 30, 2010, 01:14:23 pm »
So I was reading about salmon tapeworms, and how they can cause vitamin b12 deficiency because they can eat 80-100% of the b-12 the human host consumes.

if this is true, how can this parasite be beneficial? seems like it could have disastrous consequences even for an extremely healthy person.



I believe the skin has most of the omega 3's, that's why I would want to eat it. But, I read in We Want to Live by Aajonus Vonderplanitz that he recommends not eating the skin of the animals.

Hi how are you?

I am in the process of reading Aajonus' book We Want to Live, , and I keep seeing the recommendation for fertile eggs in different sections.

Usually I get the pastured organic infertile eggs. Now, the only fertile eggs I see, usually at WholeFoods, is regular, conventional, fertile eggs. The label doesn't have any details about food, living conditions, etc. Now, the pastured organic eggs seem to come from good conditions.

How important is the fertile part of the equation?


General Discussion / are fermented fruits good for you?
« on: July 20, 2010, 10:25:57 am »
today i had a couple mangoes that were soft, and mostly yellow and red w/ tinges of green as peel color.

They tasted sweet, but the taste was a bit off. I couldn't recognize why it tasted off at first, then I concluded the fruits must have fermented. I picked the ripest looking fruits I could find at the indian grocery store(best place for fresh mangoes here) and they sat on the counter for a few I've concluded that the fruits are slightly fermnented.

For future purposes, are fermented fruits better to eat than fresh fruits? They would be aerobically aged, as opposed to anaerobically.

The livers are from Pine Manor farms...On their website it says they are fed corn and soybeans,and without antibiotics. There is no way to tell if they are actually antibiotic free though....and I don't know if their corn/soybeans are genetically modified. Moreso, if the livers were from chickens fed GMO-food and antibiotics routinely injected into their lives.....then the livers would be one of the main sources of all these toxins and pesticides.

Aajonus says that he does not eat the organs of animals unless they are organic. So, since there is no way to tell if Pine Manor poultry farms feeds GMO foods and/or gives their chickens routine doses of antibiotics(though I can e-mail them, they may just lie about it)...., are these raw chicken livers worth eating on a routine basis?

They are the only livers available from myhealth food store(whole foods), and I actually feed them to one of my dogs who likes them...and the thought came to me I should be eating these too! But with the GMO issue,and possible use of antibiotics(though their website says they are antibiotic free), I don't know if eating these can do more harm than good.

I read one study on google that said rats eating GMO foods had liver and kidney failure!

Any advice, avoid this, or is it safe? Should I -email them and ask them some questions??


Along the logic of "high" meat, what about "high" fruits and vegetables?

For example, I had some strawberries that got a little moldy(the white fuzz on the outside of the berries).....I washed it off with vinegar and they weren't bad so it tastes normal.

But it got me thinking of the concept of "high" meat, so I want to know,

1) what about "high" vegetables and fruits? Are they better fresh, or aged, or "high"?
Can you get sick from eating moldy fruit or slimy vegetables?

And, 2) does the logic of anaerobic bacteria (and it being bad) include fruits and vegetables? For example, I leave vegetables in the fridge, usually sealed in their plastic bag they came with in the grocery store. It is pretty much sealed from air. Generally I push out all the air with my arm as I've noticed the vegetables stay fresh longer. But that is opposite to the anaerobic bacteria theory, where if the vegetables had air they would last longer. So should I "air" my sealed vegetables and fruits every couple days to prevent anaerobic abcteria from growing?

Sometimes I leave vegetables sealed in their plastic bag for 2 -3 weeks because I forget about them or don't want to eat them.


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