Any theories as to why almost everyone is overweight?

I read stuff like this:

I recently came across this study from 1973 in which a 27 years old male has fasted for 382 days under the supervision of researchers from a Scotland University. This is the longest fast ever been recorded.

This patient weighted in 456 pounds (~207 kg) and weighted out 180 pounds (~82 kg). So, he lost 276 pounds (~125kg) during his fast. Five years after the fast ended, the patient’s weight has been constantly around the values of 196 pounds. A.B. had no ill symptoms during and after the fast.

and I'm mystified as to what is going on.
- why is it so easy to gain weight on cooked stuff?
- what purpose does this fat serve?
- why is it hard to gain weight on raw?

I've decided to write this guide to those folk interested in incorporating some yummy bugs into their diet. No doubt this will rustle some feathers, but I believe bugs are *the* dietary staple of paleo humans (yes, not meat). It's just a hypothesis for now, but I plan on trying to get by on bugs alone at some point and seeing how I fare. In the meantime, I found bugs to be a great supplement to my diet. For those interested in some tips, check out below. For the smart aleks, I'm including all arthropods in the discussion, not just bugs.

Selection of Bugs and Experiences

- Superworms: superworms are actually larvae. They are like mealworms but bigger and more active. It is easy to keep these alive for a long time and create a meal out of these. My personal favorites by far.

- Mealworms: like diet superworms. So cheap.

- Phoenix worms (i.e., black soldier fly maggots): marketed as being calcium rich. I found the taste pretty bland and the maggots themselves pretty dry.

- Maggots: these little buggers will find their way to rotten meat like a homing missile. They taste like what they eat (rotten meat) and are super nasty-looking when high in number. Otherwise, they're just squishy little snacks.

- Wax worms: these adorable little buggers have a really nice and soft texture. They are light on taste, kind of like coconut water. I don't find them very filling.

- Hornworms: pricey. Taste like what they eat (so probably parts of the plant you feed them). They can bite you, which hurts, but probably isn't dangerous.

- Common Crickets: pretty cheap. Taste like a moist nut in their youth. Annoying to keep because they die fast. They also chirp but that can be relaxing.

- Earthworms: moderately priced. I find their gut to taste disgusting. For that reason I bite off the head or tail and toss the rest. That makes it not worth purchasing IMO. The worms themselves don't have a strong taste, but they have the texture of... gummy worms. They do have a suprising sweet aftertaste.

- Ants: small ones aren't really filling. They usually taste acidic. Bigger ants can taste salty and be delicious.

- Wasps: these like to try to steal fresh meat. Slightly crunchy. Bland taste.

- Bees: usually taste like pollen or nectar - nice.

- Butterflies: same as bees.

- Caterpillars: variable. Also requires caution.

- Moths: bland.

- Spiders: bland.

- Roly polys: taste like dirt.

- Silverfish: yummy.

- Beetles: oh my god, so crunchy, so good. My theory is that the human love of crunchy foods is a misdirected need to eat these yummy little buggers.

- Silk worm pupa (nhong): pretty tasty and cheap as shi*. How cheap? For $4 I am able to be stuffed for one and a half meals. Only found these pre-frozen.

I'm not including sea insects because there is no dearth of expertise on lobsters, oysters, crab, etc.

Where to Buy

I get my bugs mainly at https://www.rainbowmealworms.net/

Friends,

Recently, I have learned about three different types of marrow: thin beef marrow bones, medium beef marrow bones and long beef marrow bones. The price per poundage, where I am shopping, is about the same. I wonder: does there exist a good reason to prefer one over the others? Does there exist, a noteworthy nutritional distinction, between the three types of marrow?

Looking forward to hearing from you,
Emmanuel

Hey folks,

I find that cooked-eating folks are reacting adversely to smelling my animal foods (defrosting seafood, high meat, etc.). I personally don't smell anything. Has anyone else been facing such issues? If so, how do you deal with it?

Hi all,

I am wondering
- what do folks think about sun exposure? Healthy or unhealthy, and in what amounts?
- do you find that you react to the sun differently depending on your nutrition? E.g., cooked vs. RPD?

Thanks.

Hey folks, I'm wondering what is a natural and practical form of contraceptive (besides abstinence or pulling-out). I know people used to use lamb intestine, but that's practical for very few of us. Any other alternatives that are close to being Paleo/natural?

I was wondering what would "nose-to-tail" eating be like under raw paleo. Say you captured a rabbit and you are prepared to eat it. What would you be doing, assuming a Paleo outlook? Would you go through the process of butchering by skinning the rabbit and chopping up its meat and collecting the organs, or something else?

I'm wondering because obviously other animals don't bother with skinning and butchering - they simply stuff it down their throat in chunks. But we humans cannot (?) do this. So are we fundamentally dependent on having sharp cutting tools and processing the food by butchering?

I've recently been looking into fermentation. It looks really promising, since the health benefits have been documented and it often does not call for cooking.

I had a bunch of questions, for which I'm hoping someone can suggest answers:

1. Is fermentation of food "Paleo"? (Besides High meat)
2. Is fermentation using salt "Paleo"?
3. Is there such a thing as High vegetables/fruit/tubers/etc.? If not, what is it that makes High meat special?
4. Has anyone seen any negative health aspects to fermentation or is it always a healthful choice?

Does anyone understand the science or have some conjectures as to why high liver becomes spicy?

Also, I noticed that there aren't that many naturally occurring spicy foods. This strongly suggests that we are meant to eat high meat, since we love spicy food so much 

Over the duration of the last few weeks, I have been eating fish organs.  I've had good experience eating Bass and Pompano liver and heart. The liver for both fish is big pink and sweet and the heart is red and bloody. However, I've had some bad experiences with other fish that I am trying to understand.

Bad experiences:
- milkfish organs: extremely bitter. So bitter that the bitter taste clings to the back of the throat from a mere taste.
- rock cod liver: bland taste and white in color, which I found odd. I ate a bit then stopped. A few hours later I vomitted, and I'm pretty sure it was the liver specifically that I vomitted. First time I've vomitted on RPD.

Any similar experiences? Thoughts on what went wrong during the bad times?

I bought some pork liver. Unfortunately, it tastes very bitter. My experience gutting fish suggests that it's due to bile. Is there anything I can do with the liver still or should I throw it away?

Does anyone have a clever stratrgy for getting past the skull of the animal to its brain? What tools do you use?

I am right now looking at fish but in the future perhaps larger game