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Messages - Dingeman

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Primal Diet / Re: Dingeman's High Meat Guide
« on: Today at 06:10:14 pm »
Err, this was Northern Italy in August, the hottest month, and I only dug to half a foot at most.

Still the ground can be very cold. Half a foot as in an american foot or a literal foot?  :P

Primal Diet / Re: Dingeman's High Meat Guide
« on: Today at 03:35:01 pm »
Sorry, but it worked for me, anyway. Admittedly, everyone's health-situation is different due to genetics/environment etc.

Well, the ground doesn't really warm up during the day. It stays cold usually. So if you dug it deep enough it could have stayed at the ideal temperature.

Primal Diet / Re: Dingeman's High Meat Guide
« on: Today at 05:13:28 am »
Hmm, my own experience re "high-meat" was that prefrozen meat had no benefit when made into high-meat afterwards. I also many times buried my high-meat in my Italian garden in the high summer, and, since I took care to air the meat once a day, I found no difference in the benefits, only that it took far less time to create the high-meat than in the fridge etc.

So even high meat made in 30+ celcius made you feel high? I don't get effects from meat that was too hot.

Primal Diet / Re: Dingeman's High Meat Guide
« on: Today at 05:12:41 am »
this is exactly the experience ive had to but i only get this from moldy cheese so weird

What type of cheese did you eat?

Primal Diet / Re: Dingeman's High Meat Guide
« on: Yesterday at 09:33:21 pm »
can you give a detailed explanation of how the "high" feels? ive tried high meat with no effects, but very moldy cheese has made me feel euphoric.

The high feeling can be described as follows.

Once I consume a piece of proper fermented high meat, my body gets warm and a small feeling of hightened sensetivity a second after swallowing the first piece. What follows is 15 minutes of feeling increasingly warmer and happier. After like 30 minutes I have reached the maximum but I hold on to the feeling for 2/3 hours. I also get a ravenous hunger and consume up to 500-600g of raw meat in one go, easily.

Depending on how sick you are the high differs. To me, all emotions come back, depression is gone/anxiety is gone. I also start to laugh about silly jokes I read online or hear on TV. Normally those things are meaningless to me. I can focus better and I actually want to do chores/homework. Normally I procastrinate a lot, but when I consume high meat it's as if I physically can't postpone certains tasks.

I sleep better, my dermatitis is severly reduced, my erections come back. High meat is nothing short of a miracle to me.

Primal Diet / Dingeman's High Meat Guide
« on: October 13, 2019, 09:51:46 pm »
Hello everyone,

Having made a couple of batches of high meat, and seeing more and more questions on the internet surrounding the topic of high meat, I've decided to make a little guide for fermenting raw meat.


1. Get the meat that you want to ferment.
Make sure it is fresh (never frozen) and has most of the liquid still in it.

2. Cut it up into small cube-sized pieces and put it in a GLASS mason jar.
Never use plastic because it can make the meat very foul and screw up your batch. It simply doesn't get you results as glass jars do and it can even make you sick.

3. Store the high meat either in your fridge or outside.
I would not recommend in a room temperature environment for reasons I mentioned in this post, it is simply too warm to ensure proper fermentation. Also, make sure that your fridge is not too cold, because the colder it is, the slower the fermentation. If you don't feel anything after consuming the 1/2 months old high meat, then try turning your fridge to a warmer setting. That might help the bacteria just enough to really grow.

4. Stir the contents every 2/3 days.
Depending on the temperature of the environment where you're fermenting, the meat will need fresh air to continue the bacterial fermentation process. This is why you need to air the jars every 2/3 days for 5 minutes. When you air them, make sure to stir the contents of the jar so that all the meat has access to fresh new air. This will make sure that all of the meat properly ferments, and not just the meat on top in the jar.

5. Wait 1-3 months.
Waiting for your high meat to develop can be boring, but sometimes it can take long before the desired effect is reached.
If you want you can try a piece every week to see how it develops. After 2 months you can try 3-5 pieces to really get high and feel the effects.

Pro-Tip - Don't just make one jar, start with 3 or 4.
Chances are you're gonna love high meat and after 1/2 months of waiting for your first jar to be ready you will be craving that stuff. In order to not run out too quickly and having to wait a month or two you should prepare 3 or 4 jars, even when it's your first time.

Extra observations


Possibly one of the most important factors of making high meat.
I have noticed that high meat ferments way quicker in room temperature than the typical fridge temperature.
However, there seems to be a certain max. temperature that ensures proper high meat fermentation. I'll explain it.

I make high meat on my balcony usually because my room mates can't stand the smell of the rotting flesh.
In the summer my high meat jars would sometimes pop open by themselves from the pressure that was build up inside after being closed for 24 hours. The sun shone on the basket where I kept the jars in, and the temperature was usually between 20-30 degrees celcius in the shadows alone. Even though the meat fermented very quickly, I noticed that the high meat itself was not as good as high meat that fermented on lower temperatures. Sometimes I would even get white mold on the meat, Something I've never had before. The effect of this high meat was also bad/nothing special. I would eat it and it would taste good, but I didn't get high/happiness after 30-60 mins of consumption. Also the ravenous hunger that would appear after consumption, would simply not come up.

I am not sure what the max. temperature is to prevent the high meat from going moldy and not having the intended effects. I would need to conduct some sort of expirment to grasp the ideal temperature. However I do know that in the autumn and winter I had no problems with the high meat going moldy in the wrong way. So I guess that under 15/13 degrees celcius is fine for the meat. If you are worried about your high meat being frozen at night in winter, don't worry about it. From what I've seen as long as it goes back up above freezing temperature when you plan to consume it, the high meat still has the intended effects.

Meat type

I have only succesfully made high meat with fresh, never frozen meats.
The quality of the meats was organic and usually still fresh enough that it hadn't dried up yet.
This is important because when you put the meat in a jar, the liquids/blood are released from the meat. Meats that didn't have a lot of liquid inside of them fermented much slower and tasted less good than meats that weren't dry when they were put into a jar.

my favourite high meats are definitely liver. Veal liver is the perfect high meat for beginners because it is pleasantly sour and tasty like an old cheese. Other high meats can be harder for beginners to like, such as high meat or other fermented organs. Normal cow liver can be fermented as well, but veal liver somehow has a way more subtle and clean taste. I definitely recommend veal for starters.

If you have any questions, feel free to ask them below.

Does high meat help with killing something like Salmonella? Has anyone ever tried something like that?

If what he was saying was true, he should kill himself according to his own logic. That's even better for the earth.

Primal Diet / High Meat Batch Not Working As Previous Batch
« on: July 07, 2019, 12:01:14 am »
Hey everyone,

I recently made another high meat batch of veal liver after succesfully making one with veal liver before.
However, I already noticed some sort of fungus growing on the walls of the jar which didn't happen before.

The only thing that I can image happened is that the temperature outside (I store my high meat on a balcony) has gotten warmer.
Does this affect high meat in any way according to your experiences?

Let me know.

I have now inserted the relevant website into that earlier post. I get yellow diarrhea whenever I eat raw suet.  As regards fat, I prefer to get it from raw tongues and the white fat from leg of lamb, among others.

I get the same reaction from suet, do you know what could cause it?

Thanks for sharing Dingeman. My guess as to what is happening:

The raw cheese is giving your body something it desperately needs, and one or more things it desperately does not. The thing it needs is a source of raw animal fat. The thing(s) it does not need is various other things in the raw cheese, like residual lactose, casein, or various other things that often trigger an inflammatory response or low-grade allergic reaction in people. My guess is that your sleepiness (fatigue) is due to one or both of these effects. While the raw cheese offers a little something good, on net I suspect it is hurting you.

There are plenty of ways to get raw animal fat besides dairy. Examples include: raw beef suet (or from sheep, or goat), bone marrow from ruminants, back fat from ruminants, etc. I gravitate to fat taken off 100% grass-fed animals killed in the spring or early summer because their omega 3 content is at its highest then due to the types of fresh forage they have been eating. If you seek this out and eat it instead of the cheese, I suspect you will enjoy the benefits you wrote about without any of the drawbacks.

This is very possible because I have been eating raw ground beef and raw organs without any supplement of fat for a while. The fat percentage might be too low.

I tried suet but it gave me digestion problems, my stool became very loose from it. The fat I can get from my organic butcher is stored in plastic, which makes it very hard for me to digest and gives me headaches and diarrhea. I guess I can try harder to source some good quality fat, but it's very, very hard here in Amsterdam.

Did you let it sit for 5 days like AV recommends?

How did you consume the clay? and where did you buy it?

Does anyone know about clay? wonder if I could try that..

Hello everyone,

After reading some of AV's stuff I figured I'd try some raw unsalted cheese to get rid of toxicity in my body.
It worked, my hair became much less dry as did my skin. I also had a better mood and could walk more straight.
However, every time I ate the raw cheese I would become very tired to the point where I had to take a nap.

I already knew from experimenting before that raw dairy was a big no for me, I reacted in the same way as I did with the raw cheese.
However the raw cheese did do its job of detoxing me and I can't manage to live my life without some sort of similar detox effect.
Does anyone else know anyway of getting the same results of eating raw cheese but with another food/supplement?

Health / Re: Allergies, Immunity, and Healing
« on: January 26, 2019, 06:16:13 pm »
You need to start bombing your gut with probiotic food and healthy bacteria.
This thread has information on making ''high meat'' which is fermented meat, essentially.
It will help you digest your food and give you healthy bacteria to strenghten the gut.

Primal Diet / Re: Constipation or better absorption when eating High Meat
« on: January 19, 2019, 05:13:29 am »
If anything, I am eating more volumes of food.

It happens every time, so far I think that it has something to do with absorbing more nutrients (or any, finally)

Primal Diet / Re: Constipation or better absorption when eating High Meat
« on: January 17, 2019, 06:46:50 am »
I didn't supplement fat but I got plenty from extra fatty ground beef that my butcher makes. I could try adding more fat to see what happens. I did however supplement fat once and I had the same reaction. The only variable seems to be high meat.

Primal Diet / Re: Constipation or better absorption when eating High Meat
« on: January 17, 2019, 05:10:30 am »
It's different though. When I eat exclusively raw meat I have 1 stool every morning. When I eat just a tiny bit of high meat I don't have a bowel movement for up to 3-5 days.

Primal Diet / Constipation or better absorption when eating High Meat
« on: January 17, 2019, 04:41:14 am »
Hey everyone.

When I eat high meat and raw meat or organs exclusively, I sometimes go for days without stool.
I don't feel constipated or anything, but when I eat any processed food/cooked food I have to take a shit immediately.

Does anyone know what could be happening in my body? is the bacteria from the high meat kept in the intestines for longer or something?

Primal Diet / Re: High Meat preparation questions
« on: January 02, 2019, 03:58:42 am »
Tried my almost 3 weeks old chicken livers yesterday. It did have some effect but still needs more time to age. I keep it at room temperature so it went faster than high meat that is kept refrigerated.

The best high meat I've had was 3 months old veal liver, so I'm planning on fermenting like 3/4 big jars of veal liver so that I always have enough high meat to eat. Every time one is close to being finished I'm just gonna fill up a new one.

Primal Diet / High Meat preparation questions
« on: December 31, 2018, 10:19:10 pm »

Does anyone know if keeping the liquid that comes from the meat is better to keep in the jar or to take it out of the jar?
Somehow I think that my meat is not fermenting well because it is surrounded by liquid.

Another question, some of my high meats are turning into a brown sludge while others are swimming in a more see-through kind of liquid.
The difference in taste is noticable, does anyone else know what could be causing this difference?

Info / News Items / Announcements / Re: Vice article featuring Me
« on: December 16, 2018, 12:17:22 am »
I shudder at the notion of SB becoming just a youtube celeb. I read a while back about youtube stars carrying out endless fake pranks or really dangerous stunts in a desperate attempt to make enough money to live entirely off youtube profits on a regular basis. The fact is that youtube rakes in most of the profits from ads/product-placements etc. Better for SB to stay grounded in the real world for the most part.

He can choose not to monetize his channel. This means no advertisements which means no money for youtube (and SB). I say go for it, get with the times (although that is a dubious thing to say considering the nature of this forum).

Primal Diet / Re: High Meat for Candida
« on: December 13, 2018, 07:21:01 am »
Norawnofun, maybe the cooked meat prevented the bacteria from really doing it's thing. Dairy has also been blocking high meat effects for me. I read somewhere that it's not the best idea to take probiotic on an empty stomach. I might experiment with it myself and eat a piece of high meat before a meal, with a meal and immediately after a meal. Hopefully I can work up to a good schedule to regularly consume high meat.

Primal Diet / High Meat for Candida
« on: December 12, 2018, 07:33:28 am »

Couple of questions on high meat.

When is the best time to consume it? with a meal or before/after a meal?
I noticed that eating turkey stomachs gave me a very calming effect, can high meat do the same thing?
the problem is I eat around 200/300g of stomach when I want to feel really good. Could I achieve the same thing with lesser grams of high meat?

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