Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - surfsteve

Pages: 1 2 3 4 5 [6] 7 8 9 10 11 ... 27
126
I've moved past nuts, both raw and soaked. They do not seem to agree with me on a diet of optimal health. I've been eating at least 95% carnivore with 50% of that being raw organ meat, 25% grass fed or wild caught. My only concern is the 25% rib eye and New York steaks, cooked blue, often still cold in the middle, that I buy for way less than grass fed hamburger or lamb burger. The other day a store had grass fed lamb chops for 5$ a pound. I bought all they had. Went back the next day for more to fill up my freezer only to find out it was a one day sale. Had I known I'd have gotten a rain check!

I been feeling fantastic. Not only working out to the max but working like crazy at my job and knock on wood, still holding everything together!

Almost forgot. Been ditching olive oil and coconut oil for butter. Can't afford grass fed. Why I had been using virgin olive and coconut oils in the past...

127
Primal Diet / Re: Red Meat Intolerance?
« on: December 18, 2018, 12:09:20 am »
Very strange that you skipped raw meat and relied on eggs and felt better. Like everyone else I would suspect eggs being the problem with all the crap they feed chickens now a days.

Does sound like an allergic reaction to something.

Also the liver comment someone made was wrong about liver not containing fat. It has lots of it. I eat a lot of raw calves liver. Usually a quarter pound or a half pound a day but I never ate a full pound.

What about gut microbes being shocked? Did you make sudden changes or gradual over a period of time? Maybe you don't have the right microbes to digest raw meat and need to make changes slower to give them a chance to develop the right ones. That's about all I can think of right now.

128
Primal Diet / Re: Aajonus Vonderplanitz and HCL
« on: December 12, 2018, 02:49:11 am »
Sorry to hear about the loss of your leg. I had a malunion fracture of my left tibia from a head on motor cycle accident into a car. On the first day the DR. said there was a 50/50 chance I was going to loose my leg. Spent 2 years in a cast and they did a bone graft from my hip. The surgeon must have made a mistake because I heard him say "Oh shit!" as he was removing the bone from my hip. To this day I still have some loss of feeling there but my leg healed. To make it worse the surgeon said my leg was already healing when they cut into it. Fortunately I was able to keep my leg, though it's a little shorter than before the accident; but I flat out don't trust doctors.

129
Hot Topics / My Cheat Weekend!
« on: December 11, 2018, 03:26:08 am »
On Friday I had an urge to salt my food. It didn't taste as good as I remembered. For some reason a little voice in my head told me to have a cheat meal. Mainly as an experiment. I had farmed shrimp with ketchup on them and chili. I felt awful the next morning. Had to work and didn't have time to eat till evening. Was at the store and wondering if my back hurting was from my diet. I bought two packages of breaded fish sticks. This was the first bread I've had in years. Took them home and made a package and put more ketchup on them. My back was even worse Sunday morning. I fasted all day and Made the second package. This time with tarter sauce. I couldn't sleep all night and woke up with a terrible back ache this morning.

As soon as I drank a liver smoothie my pain decreased by 90%. Just finished another one and it's just about gone. It's weird but I feel waves of crabbiness leaving my body as I slowly am starting to feel like my old self again.

I sort of wish I hadn't done that but am glad I did to reinforce my belief in diet. Oddly I didn't enjoy it as much as I thought I would. In fact I didn't enjoy it at all.

I can't believe how good it felt to eat something raw again without sugar or hydrogenated oils on it. It actually felt weird and unnatural to eat that kind of food. How was I eating that way for most of my life? I'm so glad to be back!

130
Off Topic / Can You Start a Fire with a Sandwich Bag?
« on: December 01, 2018, 05:01:19 am »

I wonder if any cave men ever discovered any kind of lens shaped glass that they could have used to start fires or maybe a piece of quartz.


Can You Start a Fire with a Sandwich Bag?
https://www.youtube.com/watch?v=vMcgs7Tx3Hs

131
General Discussion / Re: Always Super Thirsty?
« on: November 29, 2018, 04:18:16 am »
I wear contacts and noticed that my eyes dry out way more since I started doing some of my supplements again.  My problem is I don't feel thirsty despite my dry eyes being a symptom of dehydration. Funny thing is I don't remember being dehydrated when I was using supplements before. I've quit adding salt to my food. I wonder if it has anything to do with that? 

132
Health / Re: Just one more thing to be completely healed
« on: November 28, 2018, 06:14:36 am »
I just tried a tablespoon of both kinds of betaine, HCL and TMG mixed together and the TMG seemed to cancel out some of the acid from the HCL form. At least taste wise it did. I may be onto something! I asked a friend if I had any sign of bad breath that the TMG used to give me and they said no and they should know because they were the main one complaining when I was taking it. Maybe. Just maybe; the bad breath from TMG is neutralized from consuming lots of acids. I sure hope so! It always seemed like the more TMG I took the more energy and less aches and pains I had!

I don't like the idea of taking man made supplements to make me feel my best but it is what it is...

133
Carnivorous / Zero Carb Approach / Re: How much iodine for a carnivore?
« on: November 28, 2018, 04:28:44 am »
I prefer raw food warm in the cold months, and fine with it cold on hot summer days.

I only leave it in the sous vide for an hour, I am not concerned about bacteria growth in this time frame.

Heating it beyond body temp of animal (101F) is lightly cooking it, is it not? I presume the meat would change color.

I also enjoy sweetbreads. I did not like them raw for a time, but now do. I have an easier time finding pancreas than thymus. I think thymus is tastier.
My aim is to leave meat in the sous vide cooker only long enough to warm it up but often after I put meat in I'm not hungry when it's done. When I cooked it at higher temperatures it didn't matter. Guess I just need to pay more attention.

134
Health / Re: Just one more thing to be completely healed
« on: November 28, 2018, 02:50:56 am »
After I dissolve the betaine HCL in water and swallow it just rinse my teeth with clean water.  No it doesn't burn my throat at all. I take up to a tablespoon in a glass of water. You might try less. I take an awfully big dose.

135
Health / Re: Just one more thing to be completely healed
« on: November 27, 2018, 05:52:32 am »
Never tried HCL capsules. I always buy powders. I pay around twenty dollars for a kilogram of betaine HCL. Probably about ten times cheaper than buying it in capsules. I buy malic acid in 5 pound bags for about the same price. Malic acid and most other powders taste ok in smoothies. Never tried HCL in one...

136
Health / Re: Just one more thing to be completely healed
« on: November 27, 2018, 02:53:29 am »
When I was eating nuts (soaked, sprouted) I had the best bowel movements ever. Unfortunately they made the rest of my health and my mood much worse. I agree with Van that fruit would be a huge risk in addiction which is why I suggested considering supplements that might help with your digestion. If you don't want to consume greens; have you considered resistant starches like legumes? I'm considering adding some greens back in my diet. When I was in the best shape of my life back in April I think I was still adding cooked kale along with my supplements into my raw organ meat smoothies.

I'm not totally against fruit but right now it is not even in season. Sometimes I like to gorge myself on watermelon when it is. Before modern transportation fruits were available only for a short period of time. The availability of fruit year round, not to mention sodas and other sources of sugar, has led to a huge increase in diseases like diabetes. Perhaps some of the acids I mentioned in my previous post like malic acid would give you some of the good in the fruit without the bad sugar. Or maybe some unripe fruit like green apples might work and not provide the excess sugar. What do the rest of you think about that?

137
Health / Re: Just one more thing to be completely healed
« on: November 27, 2018, 01:00:24 am »
Perhaps “if” it's fat or protein you should work on your digestion. If it's collagen it's not fat. It's protein. Have you considered digestive enzymes? Betaine HCL seems to work well for me. I also like the other form of betaine “TMG” which has no HCL for digestion and gives me bad breath in large quantities. I've taken papian and bromelain in the past and had good luck with them. Considering going back on them. I also tried preparations from companies of digestive enzymes but they always upset my stomach and were expensive.

Many think digestive enzymes are not the way to go and that you will become dependent upon them. I don't think the betaine HCL makes you dependent. Mostly because your body can not store HCL. When you take it, it breaks it down into what it uses to make it's own HCL through a sort of recycling process. It keeps the chemicals separate and mixes them together to form HCL on demand.

I been supplement free for the past couple months and just went back on all my acid supplements and TMG a couple days ago and it has helped immensely with muscle and tendon aches. It has also changed my digestion back to digesting like a pro. Am considering enzymes and will probably go back on them too and stop being afraid of “all” supplements.  Apparently I need some of them.

This advise is all based upon my own experience so do your own research and due diligence.

138
Dude! As far as I'm concerned Andrew Gaff and Shawn Baker aren't even in the same league as far as looking healthy on their diets...

I may not even bother to try it but I ordered some DMSO that wont be here till Wednesday. In the mean time I was looking through all my supplements I have on hand to see if there isn't something just as good if not better that I can take right away. I found some Malic Acid and took a tablespoon. I felt very right taking it. I searched and read some more and took a couple tablespoons of betaine TMG. The TMG form gave me terrible odor before, so bad that I had to quit taking it. Fearing the odor was going to come back I took another tablespoon of malic acid. I FEEL WONDERFUL! All the pain from working out is totally gone and I can move my arms without them hurting. Even my shoulder which has been severely limiting my bench pressing does not hurt anymore. This makes sense because both malic acid and TMG are known for reducing pain. They also promote strength and endurance so it's a win, win. If they cancel out the body odor it will be a triple win. I wonder why the HCL form of betaine doesn't work nearly as good for all that? The odd thing is that betaine HCL actually gets rid of body odor while betaine TMG causes it. Very strange! Now if I can only work out and not stink everybody out of the gym; life will be wonderful!

I still intend on eating carnivore. Just not 100%.

139
I did some reading and even tried the potassium citrate you recommended, as I had some on hand. It doesn't taste as salty. From what I read it's better for your kidneys because it is alkaline and helps dissolve calcium stones. I also think it would help dissolve calcium throughout the body which I think I have. (Who doesn't at my age?) This got me reading up on other ways to dissolve calcium deposits. It seems DMSO is strongly recommended. Especially when combined with an acid or vitamin C. Since I've gone off supplements I've noticed I am a lot stiffer, in addition to having cramps. I used to take a lot of acids: betaine hcl, cider vinegar, lemon juice, malic acid. You name it! It may have been a mistake to stop taking these; as I don't recall being nearly this stiff and having leg cramps back in April when I was in the best shape of my life and I was adding them to my raw meat smoothies back then. The only exception was the betaine hcl. Instead I was taking betaine TMG, which was giving me terrible breath and body odor. I'm thinking maybe I should go back on some supplements but not vitamins like I was taking when I was 57 and in the worst shape of my life. I'm pretty sure they were responsible for turning my hair gray. Luckily when I started taking liver smoothies the color quickly changed back.

I finished reading a rather long article on phytotoxins today.

http://coolinginflammation.blogspot.com/2014/02/phytochemicals-natural-antibiotics-and.html

It goes on and on about the dangers of phytotoxins but instead of going strictly carnivore, the guy that wrote it said he doesn't worry about them all that much and eats plants whenever he wants. He claims his liver and kidneys are strong and do their job getting rid of them. I'm thinking instead of being strict carnivore that maybe I should sort of adopt his approach and eat a limited amount of vegetables whenever I crave them. I was actually doing that in April. I just wasn't craving vegetables at all sometimes. I'm sure it was a mistake forcing myself, like a parent, to start eating loads of them again and if I do go back to eating them I'm probably going to do it sparingly, eating them only as a treat when I want them!

One thing that concerns me about guys being strict carnivore is that they don't look very healthy to me. Only exception is Andrew Graff and he is very strict about eating raw. Shawn Baker doesn't look that healthy and the only video I saw of the Grateful Dead sound engineer that goes by the name of Bear made him look like death. I never would have guessed by reading all his posts on Phoenix Rising forum that he looked that unhealthy! Like I said. Both of those guys were cooked carnivores. I firmly believe that cooking denatures the protein in meat and is unhealthy. I still eat a fair amount of blue, super rare steaks and I hope some day to be able to eat all of my meats totally raw. I think only vegetables should be cooked and that they aren't that healthy either way but that it's a good way of minimizing their phytotoxins. It seems like spices are pretty hard on my liver and kidneys and that I should probably do without them. I think looking at rare meat and low phytotoxin vegetables as my junk food and spices which are extremely high in them, as poison is a good place to be for me right now and that I may need a few plant based supplements as medicine, especially minerals and acids to dissolve all the built up calcium in my body or whatever it is that is making me feel cramped and stiff. Not sure about salt. I've always eaten tons of it and was eating lots of it back in April. Going to try cutting it out for a while longer and see if it decreases my need for potassium and magnesium and if it doesn't work, go back on it. I also totally cut out coffee a few weeks ago. I don't miss it all that much and truth be told it's easier cutting it out than limiting myself to no more than one cup a day. I was actually craving it more limiting it to a cup a day than I am now going totally without it. Got a feeling salt would be the same way. It's not that hard not using it and would probably be harder than if I tried to cut way back on it.

My goal right now is to get back to the way I felt in April. Especially eliminating morning back pain in the kidney area and having stiff muscles. I would like to be much more limber. Do you think I should take up Yoga?

140
Carnivorous / Zero Carb Approach / Re: How much iodine for a carnivore?
« on: November 24, 2018, 04:47:07 am »
I actually like my raw organ meat smoothies cold. I whack a frozen slice or piece of ground organ meat on the counter to break it up and add water before blending it. Often it is iced just like a milk shake when I drink it. I like some muscle meat cold, especially if it has been pickled in lemon juice or vinegar but I like most of them warm. When I don't use a sous vide cooker, sometimes I pan fry the meat for a minute on each side. Often it's seared on the out side and still cold in the middle. Gotta try different things for variety. You know?

Now that it's getting to be winter it may not be true but during the summer the meat I was warming in the sun sometimes actually got cooked; which makes me wonder, prehistoric man must have eaten it this way on occasion. I like the sous vide cooker because it gives me exact control over the temperature. I consider it one of my best investments. It's also nice for thawing raw meat and does it at least ten times faster than leaving it out on the counter.

Getting back to iodine, I'm still not convinced raw meat has an optimal amount of iodine but I do believe it is adequate. Couldn't find anything about the amount of iodine in raw thymus. I'm still glad that I eat plenty of it though for  whatever else besides vitamin C it contains. My main hopes of raw thymus is that it will have a positive effect on aging. Only young animals have normal thymuses. By the time you're my age it has supposedly degenerated by more than 90%. I strongly suspect that the thymus I buy comes from calves and not mature cows for the very same reason. 

141
Carnivorous / Zero Carb Approach / Re: How much iodine for a carnivore?
« on: November 24, 2018, 01:17:03 am »
I also warm my food with my sous vide cooker in plastic. I suppose you could fill a glass jar up to the top and put it in there.

I figure since my butcher puts the meat in plastic bags that there isn't much difference between that and warming it up in plastic. I only warm my food to between 99 and 115 degrees, occasionally 120, so I don't see much difference. Boiling would be worse and microwaving food in plastic would be far worse.

I'm finding I have to be careful at 99 degrees because it promotes bacteria growth and more than a few hours the meat starts to taste sour. I suppose this is a good thing for some people. I can leave food at 115 degrees overnight and it still tastes fine.

142
I imagine it's a whole lot easier to run off a lion that's had his fill than trying to run one off that has just killed an animal and hasn't yet had a chance to eat any of it!

143
I used to think that  we were scavengers but after reading your post I realize that carcass stealing and scavenging aren't exactly the same thing. When you think about it there would be much more available from stealing than scavenging. You just might be right! Though early humans probably did both. Good analysis! It really made me think!

144
Carnivorous / Zero Carb Approach / Re: How much iodine for a carnivore?
« on: November 22, 2018, 01:43:36 am »
Thyroid and thymus a will cover you if you can get any.

Where did you hear about thymus containing iodine? Whenever I search for it iodine is never mentioned. I've recently learned while researching vitamin C in meats that just because they don't mention it when giving an analysis does not mean it doesn't contain any. Even if it says it contains zero percent more often than not it just means that they never bothered to test for it. Perhaps the same is true for thymus and iodine? I wish I knew!

Though a lot of you guys can get stuff that I can never find there is a good supply of thymus available in my town and it's really cheap. Hard to imagine it not being available but I can understand from not being able to acquire other things where I live.

145
Primal Diet / Re: Eating Stomach For Candida - Tips/Experiences?
« on: November 22, 2018, 01:24:08 am »
I eat tripe (cow stomach) almost every day in the form of a tripe smoothie. It is my second least favorite organ meat smoothie. Not because of the taste but because of the texture. I do like tripe cooked and I don't mind it so much now with my new blender which completely grinds it in my smoothies.

I never heard of eating it for candida. I just know I can really feel a difference in the gym when I consume it. Otherwise I would have stopped eating it a long time ago!

This last time at the butchers I bought 10 pounds and had them grind it like hamburger. It saved me hours as opposed to cutting it up. I just put about 4 oz in a plastic bag, flatten it and put it in the freezer so all I have to do is grab one and wack it on the counter to break it up enough to put it in my blender. I've ruined many a blender trying to grind it up but my ninja seems to do a great job and has already lasted longer than if I'd been grinding it up with my old one.

I would say go for it. Tripe does a body good! It may not cure candida, (it may) but it will do a whole bunch of other things for you that no other organ meat does!

Only negative thing about it besides the texture is that when I first started eating it, it gave me body odor, (as if I had been eating fish); but after a while it stopped and I wonder now it it actually makes my sweat smell better. Who knows? Maybe it cleaned me out! It used to make me smell fishy. You might want to start slow and wear deodorant when eating raw tripe. I never noticed the effect from eating it cooked though. I think cooking it also reduces the benefits from it. I've eaten quite a bit cooked and it seems to do almost nothing as compared to eating it raw. 

146
Health / Re: BAD BREATH - What to do?
« on: November 20, 2018, 04:33:34 am »
As my gums got healthier and my breath got better I noticed that I had bad breath coming from a single tooth that was capped. I used to be able to put my finger on it and smell it. Lately it too has healed and there is no more smell coming from it. In addition to stomach problems, dental problems could also be causing it. I like to squirt about an ounce of peroxide in my water pick to clean my teeth with. When I first started doing it they bled like mad but now even at the highest setting it's hard to make them bleed.

147
I agree that the magnesium probably helped me sleep better but I wonder if instead of adding more if the idea of cutting out salt instead would eliminate the need for it. I imagine it's more complicated then that. Hmm I wonder if topical magnesium like you suggest would do the trick. I've also hear vitamin D can be applied that way.

Been doing good on strictly carnivore. Gave up coffee and adding any salt to my food since mentioning it a few days ago and it's been pretty easy so far though it hasn't been that long.

Was craving a cooked steak or maybe a can of sardines this morning but after I had my first raw organ meat smoothie, which was liver, the craving was gone. I had a few other kinds of organ meat smoothies after that and I feel like they made the craving for something cooked worse.

The day of my last post I had a night time craving for something cooked and gave in with cheese and pepperoni.  The next morning, (yesterday) my back hurt. Several hours before the cheese and pepperoni I ate a can of sardines which seemed to set off even worse cravings. When I awoke Yesterday my leg cramps were back. I ate no cooked food what so ever yesterday and experimented supplementing with magnesium and potassium before bed time. It got rid of the cramps but I felt kind of sick to my stomach afterward. I felt great this morning except for the cravings for cooked food I had. I wonder if maybe the supplements I took had anything to do with them but I suspect it was more to do with the cooked food I had the day before yesterday.

It almost seems like the more I give into cravings, the stronger the cravings get.

148
Off Topic / Re: Sprouts - a cheap and healthy way to live on a RVAF diet
« on: November 20, 2018, 02:55:42 am »
A lot of watercress and some alfalfa. Those 2 are the only ones I recall(it was after all c.17 years ago). Probably other types of sprouts were also involved but those 2 were the most  favoured and the ones I remember.
Ever tried Vernal alfalfa sprouts? I never cared for alfalfa but vernal has a completely different taste. Kind of medicinal. It always gave me lots of energy. Looking back, I now wonder if it wasn't due to something unknown but not unlike what caffeine in coffee does. Was probably a toxin that the plant produced to keep insects from eating it.

149
Off Topic / Re: Sprouts - a cheap and healthy way to live on a RVAF diet
« on: November 20, 2018, 01:44:05 am »
I've eaten tons of sprouts in my lifetime and even was doing them recently. I noticed this last time that my mood was bad on them and so was my athletic performance at the gym.

As for raw vegetables, sprouts are extremely cheap if you grow them yourself and once you get the hang of it extremely easy as well.

I mostly grew vernal alfalfa and broccoli sprouts. I've also sprouted a lot of wheat and rye and if I ever go back to eating bread it would probably be made from sprouted grain.

Compared to eating mostly raw organ meats, eating lots of sprouts seems like a huge step backwards.

Eating too many sprouts gives me “hateful vegan syndrome”.

150
When he said that quitting salt got rid of his leg cramps my ears perked up. I eat tons of salt and before I started supplementing with magnesium and potassium recently I was getting woke up in the middle of the night with leg cramps. I've read a lot that it's the ratio of sodium to potassium that matters so I suppose it's possible that giving up salt could have the same effect as adding potassium. I ate a rib eye last night that I cooked at 116 degrees F. for the first time ever without adding any salt to it and it tasted pretty good. I eat more salt than anybody I know so to consider trying to see what it's like going without it concerns me that I might pass out at the gym or something. One of the things that makes me think it might be a good idea to consider is that I like my raw organ meat smoothies so much better without salt or adding anything to them. Thinking back a few years ago I remember adding all kinds of things like salt, hot sauce, turmeric and pepper to name a few and now I wouldn't even think of adding any of them to my raw meat smoothies.

Have you listened to the pod cast yet? I'm listening to it again and he's talking about coffee. I don't know why I started drinking it again but I've limited myself to no more than one cup a day and to be honest it's been hard to stick to it and would probably be easier if I just gave it up. I have been thinking of giving up coffee long before listening to this podcast but he really hit home talking about it from his point of view as an entomologist. I know from being a horticulturist that plants like tobacco produce nicotine to keep insects from eating them and that most house plants are poisonous and that's why they don't have a lot of problems with bugs eating them but I never really thought of coffee in the same way till now and sort of feel stupid for not associating it in the same way. I guess we always make excuses for our addictions.

The salt has me intrigued and I wonder if I could get the same benefit of getting rid of leg cramps by subtracting sodium as I do from adding magnesium and potassium to my diet. I was getting some pretty bad leg cramps. If I try it I think I will take a bottle of salt with me in my gym bag in case I get some sort of adverse reaction. I've heard of people nearly passing out when I was a kid and it was common back then for coaches to give them salt tablets. It's possible that I may be one of those people that has a genetic need for lots of salt. On the other hand it's also possible that maybe it's just an addiction. The cramps is a good indication that something isn't balanced and it's entirely possible that I might have been wrong about salt all these years. I suppose it's a toss up and I'll never know unless I give it a try but I want to read everything I can about it before I consider attempting anything so radical. On the other hand I've gone 12 hours without salt and I'm considering seeing how long I could go before I experience any withdrawal symptoms and seeing how much I can find out about it in the mean time. I've always been a ready, fire, aim, kind of guy!

So you didn't get any adverse reactions quitting salt? How much of it did you eat? I buy a 5 pound bag of Celtic sea salt 2 or 3 times a year. That's a hell of a lot of salt! I also went through a kilo of magnesium in a year or two and I also buy around one kilo of potassium chloride for every 5 pound bag of Celtic sea salt. That's a hell of a lot of minerals!

Pages: 1 2 3 4 5 [6] 7 8 9 10 11 ... 27
SMF spam blocked by CleanTalk