Surfsteve's opinion:

It could be detox but it's almost never that. Most likely cause is some sort of food allergy like everyone is saying but it can also be from microbes. If so you can try something to get rid of them. If it's fungus, zinc is a good thing to try. It could also be that. It could also be a lot of things.

I used to be a licensed pesticide applicator. My motto was if it's a weed use an herbacide, If it's a fungus, use a fungicide. If it's bacteria use a bactericide etc... It's the same for skin as it is for landscaping.

The point was until you learn what it is you are guessing; so take your best guess and use something; but it's best not to use everything all at once or you will never truly learn what the problem is. Plus you will be exposing yourself to unnecessary potentially harmful chemicals. Also you are risking a cross reaction complication.

Since food allergies can be so many individual things I would start with the zinc and try to rule out an external fungus. If it's food you can either start eliminating one thing at a time or go on a mono diet, like beef only and start adding one thing at a time back in till you figure it out. Where it gets tricky is when it's more than one thing.

I just discovered that my small rice cooker bowl fits inside my yogurt maker perfectly. Though I can't make as big of a batch as with the large one this should greatly simplify the process because the rice cooker will automatically sterilize the  bowl while cooking the beans. All I should have to do is use a sterile spoon to stir in the starter from the cooled rice cooker and drop it into the yogurt maker and cover it with a brand new or freshly washed towel.

I think using a clean towel rather than a sterile one will be ok because the towel will not actually touch the beans. Same with the yogurt maker. Just a quick wash with hot soapy water. The bowl and spoon probably must be sterilized because they are in direct contact with the beans.  If I make a pot of herbal tea I can kill two birds with one stone to sterilize the spoon. I don't think the whole spoon needs to be sterilized. Only the part coming in contact with the starter and the beans. 
 
(Hint to newcomers: Be sure to let the beans cool to warm before adding the starter culture. Adding it to hot beans will kill your starter.) Traditional natto is made from soy beans though any kind of beans seems like they will work. I wonder what else can be used. A mixture of rice and beans might be good. You'd have to add the rice on the 2nd cooking of the beans if you are using a rice cooker.  I don't think meat or fish would work. Fermenting cooked meat can be deadly but might be ok seeing it would be sterilized along with the beans. Raw meat (which also could be potentially deadly) isn't sterilized so would probably result in a natto failure due to contamination.

If you got a digital rice cooker that can be turned down and maintained around 105 degrees F. you can probably simplify the process even more by cooking the beans, letting them cool, adding the starter and culturing them all in the same vessel.

https://strengthandsunshine.com/how-to-cook-beans-in-a-rice-cooker/
I do it similar to this link only I rinse the beans and add the full amount of water on the 2nd cooking...

I just tried some of the fresh natto I bought at the store. It's pretty good. Comes with it's own hot mustard and soy sauce in separate packets. which I obviously wont be using when I use it as starter culture. Fresh natto should make even better salad dressing than dried natto.

Here's a video of someone making salad dressing from natto. I been making it from dried natto, adding vinegar, olive oil, dill, sea salt, pepper and hot mustard; but this recipe looks yummy. I just don't have her ingredients on hand.
https://www.youtube.com/watch?v=6eHsqXOsyek

Damn. I want some more natto. I could eat a giant bowl of this stuff. It comes in really puny boxes and costs a fortune. Sure hope I can make it myself because it will be a hundred times cheaper.

I got interested in natto when I bought a bottle of nattokinase with serapeptase pills several years back.

I was feeling a little stiff a month or so ago so I took some and though it took away my stiffness it made me dehydrated. Luckily it was cheaper to buy the nattokinase and serapeptase pills separate or my story would have ended there. Rather than quit taking both I decided to try each one separate and it turned out to be the serapeptase that was making me feel dehydrated and foggy and had nothing to do with the nattokinase.

I looked on Ebay and found someone selling an entire 500 gram bag of nattokinase and bid 72 dollars which was the cost of 2 bottles of pills and won it. Suddenly I could afford to take all I wanted and instead of the 1/32nd teaspoon on the bag I was taking half teaspoon fulls at a time. I really liked the way it tasted. Before it came in the mail I tried a bag of natto (the stuff from which nattokinase was extracted.) I also liked the way it tasted but didn't care for it's gritty texture. I discovered though that it made a pretty good base for salad dressing when mixed with vinegar and oil and that soaking it in the dressing decreased the gritty texture. 

Almost forgot to mention that natto is the richest source of vitamin K on the planet. No other food comes close. Also nattokinase is an extract and doesn't contain much if any vitamin K.

By this time I had developed a taste for powdered natto. I watched some videos about traditional natto and the texture looked really gross. Supposedly most westerners are revolted by it as well as many Japanese. Long story short I ordered the cheapest natto I could find from Korea but it is going to take at least several more weeks to arrive in the mail. Meanwhile I turned into a dried natto junkie and used up my entire bag of natto yesterday way before the one I ordered is going to get here. I called an oriental grocery store in town and they only sold fresh natto so I bought a few packages to try but at my present dried natto consumption rate it will cost quite a bit to use them every day. I been reading that natto can be made at home. It is a cultured product and I've made a lot of cultured products (I have culture!) so I started doing some research on how to make it.

This is ironic because I haven't even tried eating the fresh natto and there's a good chance that I wont even like it!   

Surfsteve here to chime in:

I agree that grassfed tastes better raw than factory farmed. Been eating or rather drinking raw organ meat smoothies for many years and have developed a taste for them but where I live so far it has been impossible to get raw organ meat that is grass fed. One thing I recently discovered is that grass fed lamb goes on sale extremely cheap. It seems like lamb is always grass fed. At least around here. Actually I've never even seen factory farmed lamb for sale. I have a freezer full of grass fed lamb “T-bone” steaks. Because Albertsons has them on 5 dollar Friday occasionally for 5 dollars a pound. This week I been stocking up on lamb shoulder blade chops for 3.99 a pound. I've discovered their “Just For You” program. You can sign up one account on your cell phone but their system lets you sign up more than one account online enabling additional savings. Last week they also had grass fed ground beef on 5 dollar Friday and managed to score about 20 pounds by going back to both stores every day, buying up all they had. I just wish there was some way to come by grass fed organ meats. Even going over 150 miles each way to Los Angeles where they sell liver for over ten or more dollars a pound have been out of it every time I call. Apparently it's only available by special order and has to be prepaid a month before hand.

There's probably some local ranchers within that 150 mile radius that don't advertise but everyone on Craigslist or that I google is getting top dollar for grass fed, including organ meats.

Lately I been adding lots of raw vegetables into my diet again. Been trying to stay away from ones that have phytotoxins, which is nearly all of them. I have also discovered that dried Natto powder tastes pretty good and when combined with vinegar oil and spices makes a pretty good salad dressing that even makes my dogs want to eat salad. In town near my gym is an oriental market that I called on Saturday just before they closed that said they sell natto so I'm going to check it out. I never had it fresh but apparently it's pretty gross. Anyone else here ever tried natto?

Wow! Curry is another nightshade that I was unaware of and one of my favorite spices. Thanks for all your input. Sure hope this turns out to be the problem!

I wonder if I am sensitive to nightshades. I don't eat potatoes but I eat a lot of tomatoes and peppers. Years ago I discovered eating cayenne gave me backaches. Recently I stopped using cayenne, which I was using sparingly and substituted paprika. Since I didn't see any problem with it I started using huge amounts. A few days ago I made kale in a paprika sauce and have been eating it till yesterday when I woke up with a terrible backache. So I'm going to quit all nightshades for a while and see what happens. Anyone here know if they have a sensitivity to nightshades?

Here are some nightshade links if anyone is interested:

https://www.westonaprice.org/health-topics/food-features/nightshades/

http://www.greenmedinfo.com/blog/link-between-nightshades-chronic-pain-and-inflammation

http://blog.arthritis.org/living-with-arthritis/nightshades-arthritis/

https://blog.paleohacks.com/nightshades/

Attractive Face or Not? It depends on Tongue Posture
https://www.youtube.com/watch?v=zbzT00Cyq-g

When I was a kid I had bad allergies and had to breathe through my mouth. As I was watching this video last night I took notice of how I was breathing and it was through my nose but when I came across the window this morning to close it up I noticed that my tongue was pressed against the roof of my mouth and I was breathing through both nose and mouth, mostly through my nose but letting a little air escape between my cheeks. Not sure what that means as the video never talked about it. As soon as I noticed I immediately closed my mouth and started breathing 100% through my nose.  Interesting subject though so I thought I'd give it a post and see what happens!

As a kid I think maybe I somehow maintained tongue posture while at the same time breathing through my mouth due to my allergies. I honestly don't remember for sure but I think that's how I used to breathe when I was a kid and my nose was fully clogged. Sometimes my nose still gets clogged. I will try and take notice of how I am breathing next time it happens. I noticed this morning when I woke up that my mouth was dry. I was breathing through my nose but still had my mouth open. I wonder if there are any tricks to get more in the habit of closing my mouth while sleeping short of using duct tape...

I'm not married to paleo. I eat mostly paleo because most paleo foods happen to be good for me.

I guess even just killing an animal could be considered processing.

Good luck finding raw marrow. That stuff rivals the price of gold around here!

I been eating butter for a while now with good luck but I did notice I have a zit on my neck that I'm blaming it on though it could be unrelated. My new way to eat butter is to put a few slices on my plate and eat a tiny chunk with every mouth full of meat. I been searing my meat on the outside and been doing it less and less. I'm now to the point that I like it still cold in the middle and not cooked on the outside enough to melt butter when placed underneath it. Who knew cold butter tasted so good as a side dish? That zit is just about gone already this morning. My complexion is getting pretty darn good!

I noticed some grain finished beef also has yellow fat and that it tends to taste better too. Also generally the more yellow cuts seem to be smaller. Maybe they are from cows that arrived at the feed lot later just before the slaughter truck pulled up?  I have some triple coupons for grass fed ground lamb but I can only buy one pound per visit.

I'm still undecided.  Which do you guys think is better? Regular butter or the olive and coconut oils? Sorry the fat from nuts didn't work out. I just didn't feel right on them...