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Messages - Grey-Cup

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Exercise / Bodybuilding / Re: What is the concensus on the Sauna?
« on: November 16, 2018, 10:07:38 pm »
Saunas are a clear net benefit, effective thermogenesis exposure - Rhonda Patrick has some great podcasts on the hormesis benefits and longevity associations. Finnish or IR, they are different but all good.

Carnivorous / Zero Carb Approach / High meat from frozen beef vs fresh?
« on: November 16, 2018, 04:16:58 am »
I know the preference is to make high meat from fresh, but I have only frozen heart at present. I have never seen convincing evidence there is any material difference other than negligible/minor cell membrane disruption. Any This will be my first high meat attempt. Any concerns?

Carnivorous / Zero Carb Approach / Re: How much iodine for a carnivore?
« on: November 15, 2018, 08:50:56 pm »
RDA for omnivorous diets to not apply to carnivores, you do not require any seafood to maintain health if eating raw/ruminants.

I noticed closing in on a week that the beef suet I have starts to have a pleasant cheesy aroma and taste improves. This is just a regular fridge at 4c, not a dry aging setup. How long could I "age" this for until it starts to go "bad"?

I quite like this source for lamb and goat offal online.

The farmer knows her stuff.

I wonder how the mold could be beneficial. Outside of specifically cultured molds that don't cause issues like the spores that are not mycotoxins used in some cheeses like gorgonzola, I'm not quite there on being comfortable that the mold that develops on high meat I curate would not be systemically harmful in someway as most molds are.

I can see the beneficial bacteria in the slime of the high meat being helpful, and obviously the tenderized meat itself.

Tyler what color is the mold you eat? I thought there were risks with eating mold.

Hey Van,

I actually was grinding my own meat for that very reason. I still found ground meat sat heavy in my stomach. I eat as you describe now in slices of a block!

@norawnofun thanks for your insights. Please do share your experiences in a few weeks. I will also update mine as I include larger amounts of aged meats.

I agree with you that food should be a pleasure. What I like about raw zc is the mindset is pure zen. Very simple, very quick, no thinking. I rotate the same few meals and eschew variety.

I had biome issues prior to ZC and my digestion is great on ZC but dont know how to characterize my biome today. And I dont believe much in sequencing tests as I think they are noisy data.

I agree aged meat is tasty. Mine has been tender thus far. I avoid ground as early ZC physician proponents suggested it was hard on body in that it assimilated to quickly and not natural - like the vegan equivalent of a smoothie. Our ancestors would not have had ground meat. I find discomfort when I eat it personally.

I shall keep this thread posted, and hope that others with experience may chime in with their thoughts as well! Thanks Van.

Primal Diet / Re: Vitamin K2 in high meat
« on: October 29, 2018, 01:00:22 am »
This is a reasonable hypothesis one could readily test for less than $150 with a vitamin K assay that many labs that analyze food can run.

This excerpt attached from a book entitled "Enzyme Nutrition" makes me wonder if the challenges I have maintaining weight while eating raw would be addressed only if I consume aged and or aged/high meat. In a previous thread I indicated some histamine like reactions I am having with aged meats.

In this thread, I am keen to explore the idea that the consumption of "pre-digested" meat via aging may reduce the burden on the person eating to use his own enzymes/energy to assimilate the food. In people who have a hard time gaining weight, this could be of benefit. I am merely speculating here.

I gained 15lbs eating a cook zero carb diet, which was generally good weight, mostly muscle but some fat too. When I switched to raw for further health optimization, I lost the 15lbs I gained over a period of a few months. I feel better in terms of my chronic health issues I am managing, but my strength is down (around 10% in the gym) and I would like to be a few pounds heavier. My BMI now sits around 20.5.

So, with reference to the dogs in this excerpt, who lose weight on fresh meat but are able to purportedly gain weight on aged/high meat, do you think it applies to humans equally? I am reluctant to even contemplate high meat until I can digest long aged meat without issue. My next question would be do you think the benefits largely come from the "aged" component (the enzymes in the meat breaking down the tissue) and sparing the human body that work, as opposed to the biome impacts of fermented (high) meat?

wouldn't think of not using grass-fed only.  Your choice. But I'd take a paper route to supplement income if I  had to.   In my opinion, you're overeating, if you're still eating five pounds of meat a day. Even Shawn Baker who is huge and works out like a fiend, eats around four pounds. And most in this field think he overeats.     Too often we think more is better.  But how about eating as little as possible, ensuring that everything you put in your mouth is utilized completely.    Some think that excess protein cause mineral imbalances, not to mention stress on the body.   Liver, which I know you do in copious amounts solves my cramping.    But taken in excess, or more than the body needs and wants, I have no idea as to the resultant.  Again, by blending your foods, you will never know how much in the moment your body is desiring.   That's why I continually point out here, that to learn to listen to your body, to let it tell you what it needs as opposed to you telling it what you think it needs, one should take a bit at a time of fresh (unfrozen) meat/food at a time and see if you do indeed want another.

Agreed, I did not realize health improvements until dropping my meat consumption to 1lb break-fast and .5lbs dinner. I only eat twice a day to maintain weight or would eat once a day otherwise. Upping fat was essential to achieve this reduction in food intake.

Raw carnivore is nutritionally complete. Your requirements for vitamin C are satisfied even without sweetbreads as long as you have a variety of organs.

You should abstain from salt and any added minerals. The amount of salt required is closely related to carbohydrate consumption. Because absorption of glucose requires sodium, which enterocytes can only obtain from the lumen of the intestine. If you eat a lot of carbohydrates, you need salt. If you do not eat carbohydrates, you have enough salt in the blood of raw meat. If you are cooking meat, you must add salt.

I follow raw carnivore PKD. 80% fat by ratios. Too much protein even raw will make you sluggish.

Thanks. I most certainly do not do any of those things. I eat no more than 675g a day, mostly fat,  exercise actively, all raw, never drink with meals and rarely drink more than 500ml a day.

General Discussion / Re: Lean Times
« on: October 22, 2018, 07:25:24 pm »
Thanks Sabretooth. I will be there in November and have made arrangements to buy, will let you know how it is!

If that's the case, as I have read elsewhere, any ideas as to how long until such a condition is resolved?

Having been nearly raw only since January, I have been exclusively raw now for 4 months.

As with when I ate aged cooked meats, when I eat aged raw meat, I tend to be mildly itchy in a few areas (neck, mid section) overnight. I don't notice any itchiness at time of consumption or in waking hours after eating. This only happens when I eat meat that has been aged for a few weeks. It's frustrating as I very much want to try very long aged meat. I also sometimes notice it with marrow that is 2 weeks aged.

When I eat lamb or beef that is less than a week old, I have no issues at all!

I understand the folks at PaleoMedicina in Hungary would theorize I have a leaky gut that needs to heal as it is permitting for particles into my bloodstream, perhaps causing this reaction. I have been eating only animal foods for over a year, and this is still an issue.

Does anyone here have any insights?

Thanks all for sharing, I have learned much from this forum.

I'm curious, to those of you who eat very aged meat - do you find you need to drink more water? I have been eating exclusively raw zero carb for a few months, and discovered my natural thirst has greatly diminished to 1-2 cups maximum per day unless I am very active or it is very hot out.

I'm assuming that this very old meat like the 4 month lamb shown above has lost much of its water weight.  Does that create more thirst when you eat food of this age?

General Discussion / Re: Lean Times
« on: October 22, 2018, 01:36:46 am »
What about the Jojoba marrow bone made it the best ever? Do you still travel to buy this beef? I am visiting Arizona and planning to buy some of this beef as well, curious how you feel about it now?

Did you ever secure thyroid gland? If so, please share your experiences.

Hot Topics / Re: HGH , Anabolic Hormones vs RAW MEAT and old age
« on: August 20, 2018, 12:30:07 am »
Interesting anecdotes. I don't use smoothies as my view is they effectively process the food / predigest in a way that makes assimilation more rapid, and less optimal. And yes, when I ate cooked food, I enjoyed sweetbreads. But I seemed to have lost the ability/interest to consume cooked!

I used to eat tripe, until it was pointed out to me unless you get the untreated variety, which is not legal to buy you would need to slaughter your own animal, the muscle its effectively bleached/sterilized - so I avoid it too!

Hot Topics / Re: HGH , Anabolic Hormones vs RAW MEAT and old age
« on: August 19, 2018, 05:09:05 am »
Thanks for sharing. I eat plenty of liver and brain. I do not seem to be able to eat Thymus raw. I just don’t like the taste. I’m not sure how you guys do it, every time I try I have the same aversion to raw sweet breads. I do have a bison adrenal gland that I have not yet tried that I intend to experiment with

Hot Topics / Re: HGH , Anabolic Hormones vs RAW MEAT and old age
« on: August 17, 2018, 12:29:44 am »
Surfsteve, any more insights gleaned from your offal cycling?

General Discussion / Re: Alternative Uses for Animals
« on: August 02, 2018, 04:08:05 am »
Where do you order your marrow from online? Inconsistent in my own experiences finding creamy vs chalky.

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