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Messages - surfsteve

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126
Primal Diet / Re: Aajonus Vonderplanitz and HCL
« on: February 28, 2019, 12:41:22 am »
If you're looking for a dairy food that isn't dairy give natto a try.

127
Hot Topics / Re: Anyone Ever Made Natto?
« on: February 27, 2019, 11:21:00 pm »
I wish I could say this was the video that got me interested in trying natto; but I already bought natto and had it in my refrigerator. I just didn't try it till after I watched the video:

https://www.youtube.com/watch?v=XY8rCvLzZp4


I looked on Amazon for an all in one cooker that would cook the beans and ferment the natto and found a returned one of these for under 50 dollars
https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ/ref=sr_1_2?keywords=yogurt+rice+cooker&qid=1551244443&s=gateway&sr=8-2

I watched the video again before going to work and started making my very first batch of nato as soon as I got home even though all I have on hand is pinto beans. Then I went to bed and slept on the idea of buying an all-in-one "natto" cooker. I had intended to wait and see how my first batch of natto turned out before buying one; but this morning I decided that even if it's a total failure I should buy the cooker anyway; and keep on trying to make it till I learn how. One of the things that convinced me to go ahead and buy it was that it was all stainless steel.

My first batch of home made natto is in the yogurt maker and will be ready to put in the refrigerator just before I go to bed tonight.

I really love natto. It reminds me of chocolate or carob mixed with brie cheese; and the taste lingers on for hours after you eat it.

Instead of cattle grazing on grass. Natto is bacteria grazing on beans. Though in the analogy you don't just eat the cattle, You eat them bones and all plus the entire field that they are grazing on.

128
Health / Re: Solving Dermatitis
« on: February 27, 2019, 09:56:41 am »
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.

129
Hot Topics / Re: Nightshade Sensitivity
« on: February 27, 2019, 02:31:44 am »
I found out that tobacco is also a nightshade. Even though I don't smoke I roll tons of cigarettes for my friends and neighbors. Yesterday I started wearing cloves while doing this. I didn't know but there's a thing called tobacco poisoning from coming in contact with it.

I don't notice from day to day but it seems like my back is feeling lots better than a couple days ago.

130
Hot Topics / Re: Anyone Ever Made Natto?
« on: February 27, 2019, 01:14:10 am »
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...


131
Hot Topics / Re: Anyone Ever Made Natto?
« on: February 27, 2019, 12:29:02 am »
One last note. I should be able to use the dried natto I have coming as starter culture. I recall someone saying they did that on an Amazon review for natto. Once I dust off and sterilize all my equipment this should be something I can whip up with just a few minutes prep time, requiring not much more effort than making yogurt...

132
Hot Topics / Re: Anyone Ever Made Natto?
« on: February 27, 2019, 12:16:20 am »
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.

133
Hot Topics / Re: Anyone Ever Made Natto?
« on: February 26, 2019, 11:57:35 pm »
Here are some pretty cool links about natto that were in my windows that I'm about to close up. I hope you like them...

Making the Stinky, Sticky, Slimy Beloved Superfood of Japan: (Natto)
https://www.youtube.com/watch?v=XY8rCvLzZp4

Making natto from chickpeas
https://www.youtube.com/watch?v=QxYcnKsrTZU&index=6&list=WL

Making natto using a rice cooker
https://www.youtube.com/watch?v=DI7H1pspd7k

Making natto in a yogurt maker
https://cookpad.com/us/recipes/155232-homemade-natto-using-a-yogurt-maker-japanese-food-anywhere-you-go


After I watched these videos I've decided that first I should try eating some of the natto I bought to see if I even like it. If I do I think I will try combining all the methods in the links above I just posted; making my first batch my own way with pinto beans because I have tons of them on hand. I will cook them in my rice cooker ( I cook them twice, using double the water for rice each time). It is a fool proof way of cooking all kinds of beans including pinto and garbanzo, my two favorites. You just set the rice cooker (twice) and forget about it.

Next I will ferment them with my yogurt maker because my rice cooker isn't digital and the temperature wont go low enough to make natto. Seems like a good idea to put a steralized shop towel over the natto instead of yogurt lids like the guy did in one of the videos I posted.

I will use the remaining natto I bought from the store as starter culture.

I have a lot of experience making cultured foods and have successfully made yogurt, sauerkraut, Pickles, fermented onions, carrots and celery medley and many other vegetables. I've even grown my own mushrooms so I should be able to make natto.  At least I hope so...

Really busy today so it might be a bit before I have a chance to get around to it. Will keep you guys posted...



134
Hot Topics / Re: Anyone Ever Made Natto?
« on: February 26, 2019, 11:30:06 pm »
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!   

135
Hot Topics / Anyone Ever Made Natto?
« on: February 26, 2019, 11:02:21 pm »
I was just wondering if anyone here has ever tried natto and made it themselves. It's supposed to be good for all kinds of things and if you didn't need to cook the beans it would be totally raw paleo. I wonder if some form of paleo natto exists in nature. Surely somewhere, one would think

136
Carnivorous / Zero Carb Approach / Re: Starting off raw meat
« on: February 25, 2019, 10:48:26 pm »
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?

137
Off Topic / Re: PROOF: Mandella Effect: mass Elite reprogramming
« on: February 24, 2019, 12:11:53 am »
I think the cause is probably due to our tendencies to simplify and relate to everything. When we remember something we do it through association. If we associate it with something incorrect we tend to remember the association rather than what it actually is. We  also tend to hear what we are looking for or what we expect. It seems only natural that someone trying to manipulate us would take advantage of that.

138
Hot Topics / Re: Nightshade Sensitivity
« on: February 23, 2019, 09:04:30 am »
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!

139
Hot Topics / Re: Nightshade Sensitivity
« on: February 23, 2019, 09:00:50 am »
Thanks for everyone's input. I will go to the channel and watch the video. I didn't think I ate that many nightshades but forgot about tomatoes and didn't even realize that peppers were. Yes. Paprika is a nightshade. I'm going to check and see what other spices are nightshades before trying them. I used to put cayenne pepper on everything I ate and now I'm getting the same symptoms from paprika. This could turn out to be a really good thing. It would mean that I didn't burn my kidneys from all that heat but that it was nightshade reaction which is something I can totally do something about!

140
Hot Topics / Nightshade Sensitivity
« on: February 23, 2019, 01:35:26 am »
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/

141
Hot Topics / Re: Attractive Face or Not? It depends on Tongue Posture
« on: February 10, 2019, 11:53:45 pm »
I would say mine is mostly fixed too since changing my diet but not 100%.

142
Hot Topics / Attractive Face or Not? It depends on Tongue Posture
« on: February 10, 2019, 03:05:24 am »
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...

143
Interesting thread. I guess a lot has to do with what the definition of rights are. Though I often consume feed lot beef I feel badly for the conditions the animals have been raised and apologize to them for the way they have been treated, often in the form of a prayer before consuming them as I do for grass fed animals and even plants. I feel better about eating them knowing that they've been treated morei humanely. I purchase as much grass fed and wild caught meat as I can afford and am constantly finding new sources and ways to do so. I find that the less an animal is cooked the more I appreciate it.  Animals should be given as many rights as possible but I also have rights to purchase feed lot over grass fed and will have to pay for my actions with my health and well being. I appreciate that I am allowed to have free will to choose between right and wrong and pray for the wisdom to make the right choice. My faith in government and society doing this for me is not that great. I can also recognize my own hypocrisy and appreciate the irony. Thanks for listening!

144
Exercise / Bodybuilding / Re: bodybuilding and eating
« on: January 30, 2019, 12:48:26 am »
I'm not married to paleo. I eat mostly paleo because most paleo foods happen to be good for me.

145
Health / Re: Just one more thing to be completely healed
« on: January 28, 2019, 12:10:41 am »
No fermented juices here but I was drinking apple cider vinegar and baking soda and instead of feeling better my allergies got really bad. I could also tell that the gas made my belly look extended. It's been two days and I'm still farting. Don't think it was a good idea. At the time I thought maybe my back aches were being caused by kidneys as they always seem a lot worse in the mornings and fade away to nothing once I get up, pee and start moving. I'm certain I burned them twenty years ago by taking too much cayenne pepper. I was taking crazy amounts thinking it was good for me and I also liked the taste. Bad mistake. That's my one more thing to be completely healed! I think I'm going to have to baby them for the rest of my life. Been thinking that all the meat I been eating puts a lot of strain on them too.

Anyway. I watched a lot of videos saying baking soda was supposed to heal kidneys. Thus the ACV and baking soda...

I'm open to suggestions and would appreciate any tips on healing them up! I think eating lots of kale was helping as good or better than vinegar and baking soda. I don't want to go around with a belly full of gas. Would my body eventually get used to it and dissipate it? Or would it just keep expanding and give me a beer belly? I think that combined with the allergies is a sign that I shouldn't be taking it. I wish I'd listened to by body better when I was taking all that cayenne. I was going through a restaurant sized jar every month or two and using a tablespoon full on a rahmen noodle. Yeah. I ate them back then too! It took quite a bit of experimentation to confirm that they were causing me back aches.

146
General Discussion / Re: Best Organs to eat outside of Liver and Heart?
« on: January 17, 2019, 10:23:51 pm »
I guess even just killing an animal could be considered processing.


147
General Discussion / Re: Best Organs to eat outside of Liver and Heart?
« on: January 17, 2019, 01:36:42 am »
Don't know about your company but my local butchers don't sell adrenals. They do sell the whole kidney and I think the adrenals are still attached on top of them.

Thymus is my 2nd favorite organ meat after liver with testicles coming in 3rd, tripe and heart tied 4th and 5th, depending on what day it is and kidneys coming in last place. I never tried spleen. Doesn't appeal to me. Not sure if it is even an available butcher shop item. Seems like it would be. We only have chain stores locally and one small shop that can order some of the less common organ meats. None of the local butcher shops sell brains except that one which can only get them in 50 pound cases. Otherwise I would have given them a try.

One of the reasons I favor thymus is because only young animals have thymuses. By the time a human is 50 years old their thymus has shrunk down to less than 10% of it's maximum size. The same is true for cattle at a much younger age. Supposed to be the gland of youth. I ran out yesterday and have 10 pounds defrosting that I will slice as soon as it thaws out a little more and refreeze the slices in baggies to make smoothies out of. Next to my Ninja blender, my slicer is my most useful tool for processing meat. Did I just use the word processing? Does that mean sliced and blended meats are processed?

148
General Discussion / Re: Healthy budget diet?
« on: January 08, 2019, 12:07:55 am »
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!

149
General Discussion / Re: Healthy budget diet?
« on: January 05, 2019, 02:38:50 am »
Living on 500 calories a day is insane. I consume 3 or 4 pounds of meat a day, mostly raw. My diet is 90% carnivore. I eat powdered wheatgrass juice and I like a raw pineapple now and then and canned beets as my junk food. When you are near zero carb they taste like candy!

This is just my opinion but if you're going to eat raw pork and chicken you are out of your mind.

If you want the equivalent of grass fed buy wild caught frozen fish. Salmon is my favorite but anything wild caught is good and frozen fish is cheap!

Calves liver is a step up from regular liver because calves are often slaughtered younger. Another organ meat to eat while young is sweetbreads because older cows have thymus glands that are shrunk down to nothing.

I eat feed lot beef with no hesitation but I buy grass fed and stock up my freezer whenever it goes on sale.

I would invest in a deep freeze and not worry as much as everyone else on this forum about grass fed. I've never had the pleasure of eating grass fed butter. Regular butter is expensive enough and is a huge step up from margarine. I buy it on sale and stock up my freezer with it.

I am nearly 61 and the healthiest person I know of any age.

150
Health / Re: Just one more thing to be completely healed
« on: December 25, 2018, 01:05:00 am »
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.

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