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:
http://www.life-enthusiast.com/index/Articles/Vonderplanitz/Recipe_for_Living_Without_Disease

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
http://www.youtube.com/watch?v=pIrbcaSqHvM

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.

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

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

I get beef from www.americangrassfedbeef.com (bought locally though) and lamb from www.atkinsranch.com (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?

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?

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)....it 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

Bobby

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?

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?

http://s936.photobucket.com/albums/ad206/bharminder147/?action=view&current=MOV04112.mp4

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?

Thanks

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?


Bobby

http://n-sb.org/index.php/2009/06/04/nike-sb-blue-lobster-premium-dunk/

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

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.

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 days...so 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.

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.


Bobby