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Messages - Qondrar_The_Redeemer

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1
Health / Lyme Disease - Solutions?
« on: September 14, 2019, 09:13:54 pm »
Does anyone have any advice regarding Lyme Disease? I have a few ideas, but I'm interested in hearing what everyone has to say.

2
Carnivorous / Zero Carb Approach / Re: Current view on zero/low carb?
« on: September 14, 2019, 09:06:57 pm »
After years of raw zero carb, I would agree with Tyler that fat can be used to cleanse the intestines instead of fiber.

Personally, fiber has caused me issues in the past.

3
what i mean is that if you eat 100g protein with 100g of fat or below per day, this i snot ketogenic

if you eat 100g of protein with 150- 200g of fat per day, this is ketogenic

regarding salt, im not sure... but Aajonus claimed you dont need salt if you eat raw food(animal and plant origin), but you NEED salt if you eat cooked anything
If you ate 100g of protein and 100g fat, I would say that is probably Ketogenic, at least from my experience. You have to remember that 1 gram of protein is 4 calories, and 1 gram of fat is 9. So with 100g of protein and fat, you are eating around 70% fat and 30% protein by calories. You also have to remember that on a carnivore diet you aren't likely to be consuming more than 5-10 grams of carbohydrates a day, unless you drink milk or eat honey, or are doing something else which you likely shouldn't be on a Zero Carb/Carnivore diet.

It is also, from my experience, vastly easier to eat 100-200 grams of fat than it is 100-200 grams of protein. There is no source of very high protein natural food as far as I'm aware, and there's plenty of very high fat sources such as bone marrow and the fat you can get on the muscle and organs. Bone marrow can contain anywhere from 80-90% fat or more, while most protein foods are 70-80% water, then protein and vitamins/minerals.

Regarding salt, it never worked for me on a  carnivorous diet, even on a cooked one.

4
I'm pretty sure I watched a documentary on this and those guys were so sloppy looking that they reminded me of Sumo wrestlers. So much for a diet of raw milk and grass fed cow blood! What's up with that?
I believe the main problem was the large amount of milk combined with the lack of exercise.

If you mean me, I did actually have very good, regular sources of raw fat at the time. Mostly I ate raw tongue and raw marrow, and also raw eggs, at the time, so, presumably, my fat-intake in calories must have been extremely high. I miss the grassfsed marrow, as the marrow bones I buy now in Austria, are not 100% grassfed and selected mainly for dogs who don't mind marrow-bones with not much fat in them. I do admit I ate quite a lot at the time, especially when I started getting those insatiable hunger-pangs, so I think the excess protein, even if accompanied by fat, might have been the problem. But who knows?
How much did you eat and drink? I've noticed both excess protein and fat can lead to problems, more so in the case of protein. And did you use any salt?

5
glad to hear others chime in about fat and protein...  Early man Most likely had availability to plenty of fat.   I have availability also to plenty of fat, and choose to eat plenty with my meat.  My guess is that most would choose the same when the fat is a tasty as the fat I get or the fat that came off of a large animal after a fresh kill back then.

 I would love to be able to read more data on the balance of sodium as I've dropped salt now for maybe a month and do better with out it.  I know that Paleomedicina folks do you salt, but then they're not raw.
Van, I used to have the same problems most people report without, but with salt. After cutting out salt completely I felt good again and I've not used it in years now. I would assume that eating any salt messes up Sodium, Potassium, Magnesium and other trace mineral levels in the body (especially on a low carbohydrate diet), which is why I felt so horrible after eating any salt.

6
General Discussion / Re: Why are SAD-eaters so fat!?!?
« on: July 02, 2019, 03:47:13 am »
I believe the reason I eat less on a raw mostly carnivore diet is because food doesn't taste that great. It's been well over 5 years since I had a McDonalds hamburger but I still salivate whenever I buy on for someone and bring it home in my car. Probably not much different that a junkie craving a shot of heroin...
I believe cravings are mostly a mental problem. After convincing myself that I do not desire those foods and not eating them for years, I have no interest in them whatsoever, despite being surrounded by them all the time. I would argue that on raw carnivore food can taste very good, but that depends on the health and state of the animal you are eating. I've had all kinds of muscle, organs, fat and whatever else taste both disgusting and great in the past. Not surprisingly, the more unhealthy the animal, the worse it tastes.

Some people, of course, find all raw animal foods disgusting, but that is again a mental problem, and I do not think that is what is causing your issue.


Any theories as to why almost everyone is overweight?

I read stuff like this:

and I'm mystified as to what is going on.
- why is it so easy to gain weight on cooked stuff?
- what purpose does this fat serve?
- why is it hard to gain weight on raw?
I would say it is easier to get satiated on raw food, and both protein and fat are generally more satiating than carbohydrates. Meanwhile most people eat a heavily cooked high carbohydrate diet.

Now, I do not believe it is simply a matter of how easy it is to eat something, I think there are many factors to consider in why a large part of the population is overweight. Genetics, exercise, toxic food etc...

I do not know what purpose the fat serves. It could be that because the body is used to using only carbohydrates for fuel in many cases, that the fat simply gets stored. Other theories I've heard have said that the fat is used for storing toxins. In any case, I think that being overweight is likely a sign of toxicity in the body.

There are other possibilities, of course. Even on a high fat, high protein diet that's completely raw, if you overeat all the time you might end up overweight as well. Although in most cases I do not see that naturally being possible, as most usually experience raw fat and protein as very satiating. Not to mention the other problems you could have with overeating fat, such as nausea or diarrhea, which would most likely prevent you from absorbing any more food. Too much raw protein on it's own would cause it's own issues, which is why a raw lower carbohydrate diet would most likely not be capable of making you overweight.

On the other hand, if you drink a lot of raw milk, eat raw honey, raw fruits, I could see how the large amount of carbohydrates along with other factors could make you gain too much weight. Raw dairy in general makes you gain weight.


7
if fat is not at least 1.5 or two times more than protein, then, it is not keto.
And how exactly does that go against carnivore? I'm not sure if you mean fat by weight or by calories, although it makes sense than unless you are eating low fat (which you shouldn't be in my opinion), you would consume more calories from fat than you would from protein.

In your example, if someone is eating 80% fat and only the foods I mentioned, then they are a carnivore and most likely in a ketogenic state.

8
Off Topic / Re: Dehydrated raw animal fat
« on: July 01, 2019, 10:25:45 am »
Dehydrated how, exactly? I've always preferred colder fat, whether it's the dry or more creamy kind. What fat did you use?

Interesting how you think this is more paleo in a way, but what makes you think that?

9
80% fat is KETO, not carnivore... carnivore is low fat high protein without ketosis
Carnivore and Keto are not mutually exclusive.

Carnivore means eating meat (organs, fat, muscle), fish, shellfish, eggs, insects and other animal foods only, it does not require high protein/high fat or anything else. Whether or not you eat high fat on a carnivore diet is up to you, although I would not personally recommend a low fat diet.

10
How long did you abstain?
I didn't willingly abstain from anything. During the first year or so I couldn't get any blood and my organ consumption was lower, but I never experienced any problems.

Pre-RPD diet I basically had a slow-acting food-intolerance towards raw and pasteurised dairy. This slowly led to massive inflammation throughout my body so that pretty much every body=part  was failing by the time of puberty. Just to list a few symptoms:- chronic fatigue and insomnia, loosened teeth, inflamed skin, more serious body-odour than is normal despite frequent washing,  slowed thinking, acute anxiety, some brain-damage, extreme pain in the stomach after eating any cooked animal foods, confusion and many others I have since forgotten.

If you are only referring to my RZC experiments well after going rawpalaeo, I can only state that the various symptoms started slowly coming back, with the loosened teeth appearing much faster. My main reason for quitting RZC was that I would, after 21 days, feel very dehydrated no matter how much spring water I drank, and would feel vast hunger-pangs no matter how much raw animal food I ate. Adding some raw plant foods curbed the hunger-pangs completely, though it took a while for my gut flora to become better able to digest them.
Interesting. What did you eat on Raw Zero Carb? Do you still eat the same but with some plant foods added in now?

https://www.pulse.ng/lifestyle/food-travel/the-bodi-people-meet-the-ethiopian-tribe-who-have-a-fat-man-contest/ekbmvpp

Yes, interesting. Did you bring it up because of the blood? I would be cautious about all that milk.

11
Wondering if blood enables RZC
I find blood delicious and it is full nutrients, but I don't remember having any problems without it either.

Another reason why I was unable to tolerate RZC in the long-term may also have been that I had very serious ill-health due to past consumption of raw and pasteurised dairy as well as lots of processed carbs, all in the first 3 decades of life.
What were your health problems, Tyler?

I don't know about blood but I been drinking heart meat smoothies on a regular basis.
It seems to me that blending inadvertently suppresses your instincts, which can have negative consequences in the long term. It is much easier to tell if something is good or not, when it is in it's pure, unprocessed state.

My first cheat on raw zero carb was chicory root tea. Then olive and coconut oils, vinegar and lemon juice, salt and spices. Then I added a few supplements: magnesium, potassium, mineral drops and stinging nettle root. Just last week I bought some strawberries and have been eating them with whipped egg yolks and a little honey. I've been experiencing enormous cravings for canned sardines and olives but so far have resisted anything cooked.

I've stopped consuming apple cider vinegar and only use lemons. Apple cider vinegar seems to give me allergies.
For anyone trying out anything, I would recommend sticking to it 100%, at least for some time (barring serious issues, of course). Constantly adding things that are not part of the diet is a sure-fire way to failure.

12
I've been eating 100% raw carnivore/zero carb for years now, and I haven't had any problems in a long time. To be honest, I'm not even sure when's the last time I ate anything that's not meat (that includes other animal products such as dairy and eggs). Obviously by "meat" I generally mean various organs, muscles, fats etc... As much of the animal as is possible. I'd say striking a good balance between fat and protein, not overeating or undereating, experimenting with different animal species, always trying to get good quality meat if possible (grass-fed, wild-game, organic, raising your animals potentially etc...), eating different organs, muscles and fats, and just in general experimenting to see what works best for you.

Both fat and protein are probably the most important things, getting a good amount of both is very important. Not having enough of either one is going to cause problems, while overeating (which is more difficult to do with protein in my opinion) can cause nausea or diarrhea in the case of fat. I'd say organs, while not as important as those, are still a very good addition as they contain much more nutrients than muscle ever does. Liver is probably the best one overall nutrient wise, but every organ is good for something. Brain is good for Omega 3's, the thyroid gland is good for iodine, blood/spleen is good for iron, bones/bone marrow is good for calcium etc...

As far as different animals are concerned, I don't see a problem with eating the same or similar species, although it's good to experiment from time to time. Maybe try some fish, lizards, fowl, insects... perhaps eggs or fish roe as well. Beef, lamb/mutton, sometimes wild animals such as deer etc... is what I usually eat.

Quality is also important, even more so when raw. I've noticed a sharp difference in taste between healthy and unhealthy animals, and unhealthy animals are certainly not nearly as good taste wise raw as healthy ones. That's not the only problem, of course, healthy animals don't just taste better, but they have more nutrients and their meat doesn't contain some of the junk they used to eat, to name some differences.

I don't know what you consider long-term carnivore/zero carb (as in how many months or years), but I will say that I've never had any problems with Zero Carb itself (some small adjustments are made from time to time, such as how much of this and that I eat). Perhaps the transition might cause a few problems, but I would say that in general and extreme diet change can cause that. I've also not felt the need to eat anything but meat for a long time now. I'm not fanatical about diet, and I have nothing against other foods, but as long as this is working better than everything (at least for me), I don't see a problem with it.

Perhaps the people on this forum that had problems with it did not find the right balance of fat and protein, organs and muscle, different animals etc...? Perhaps they truly do better with plants, I cannot say. I am not sure if I agree with Tyler that people with overly large livers will do better on a carnivorous diet, although it is possible. My theory is that given enough time, the body would adapt to be better able process larger amounts of protein and fat, regardless of genetics/epigenetics (except perhaps in some extreme cases). I also agree with Van and as I said previously, fat is very important. Eating pure or almost pure fat such as bone marrow is a great way of getting a lot fat. And as Van also said, look up some sites where there are more carnivores if you want more detailed information from different people. Most are not raw, although I did see there is a rawzerocarb subreddit on reddit now, as the normal zerocarb one banned talking about raw meat. Perhaps check out a few of the carnivore youtube channels as well.

Having said that, I think that everyone needs to experiment and see what works best for them. While I do think people should try out different diets for at least a few months, if not a year at minimum (barring any serious problems, of course), you should always do what's best for you. If you do better with some plants or mostly plants then that is what you should be eating. Although, unfortunately, it is impossible to really try everything and know with 100% certainty what is best.

13
Every time I am confronted by Mainstream Daily recommended values for nutritional requirements, my mind congers up the vegetable polices parodies of SV3ridge, where  he goes into the breakdown of the real nutrients they dont tell us about..like goat scrotum factor #4...people dont even know they are deficient in horse utter #7...everybody could definitely benefit from more walrus spleen co-factor #15 

Though there is some strong evidence linking certain vitamin and mineral deficiencies to specific illness, the scientific age with its focus on, parcing out and isolating specific elements, has left many people blind to the holistic nature of whole body nourishment. They are engaged in chronic over complicated thinking and baseless assumptions of what is needed for optimal nutrition...thinking that they can somehow balance an unbalanced diet by simply supplementing synthetic forms of the missing nutrients.
Well said.


Sometimes I consume more than a pound of raw liver a day. I wonder how much is too much. Especially when I am cautioned not to consume more than a few ounces per week. I wish there were more data available. Yesterday I only ate half a pound.
I've been eating liver almost every day for years, never had any problems. Just liver, raw, unseasoned, by itself. I think if you are not experiencing any problems and the liver is good, there should be no reason to stop.

If you notice any problems, you can always reduce the amount/stop altogether. Otherwise, what's the point in worrying about it?

The warning about eating too much liver is for vitamin A, which is based of mostly polar bear liver poisoning, which has amounts of Vitamin A far exceeding anything in most animals. And even then, the symptoms in those cases were more consistent with Cadmium and Arsenic poisoning, which is found in high amounts in a lot of Polar Bears. Also none of those explorers died from it, they all recovered. And I have not yet personally heard of a Vitamin A overdose from natural sources (including livers from animals very high in Vitamin A), only from synthetic sources, and even then I'm not sure I've heard of someone that has not been able to recover from it.

14
This is bullshit. How do you explain a 100 gram can of cod liver having zero percent of vitamin A? It's not just cod livers. I see this kind of thing everywhere. How do I know what is the truth?


Nutrition Facts
Serving Size 100 grams
 
Amount Per Serving
Calories 437
Calories from Fat 392
 
% Daily Value*
Total Fat 44.2g
68%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 433mg
18%
Potassium 130mg
4%
Total Carbohydrate 2g
1%
Dietary Fiber 0g
0%
Sugars 0g
Protein 9.3g
19%
 
Vitamin A  0%    •    Vitamin C  0%
Calcium  1%    •    Iron  5%
Thiamin  3%    •    Riboflavin  43%
Vitamin B6  8%    •    Vitamin B12  177%
Niacin  13%    •    Phosphorus  10%
Vitamin D  7%    •    
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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https://www.fitbit.com/foods/Cod+Liver+Canned/17712
A lot of sites post misleading information, and I'm afraid that there is no 100% truth. Either way, if you look here: https://nutritiondata.self.com/facts/fats-and-oils/628/2
it shows that cod liver oil has plenty of Vitamin A and D3. Unfortunately the other vitamins/minerals are missing. It's possible that in these cases, they didn't analyze all the vitamins/minerals and decided to set it to 0% instead.

You should also know that Vitamin K2 (only K1) is not labeled in foods, which is why you will not find Vitamin K in animal foods when you look at most sources. Vitamin C is another vitamin which is often considered missing in animal foods despite having a presence even in muscle meat, not to mention the large amounts in organs. And the same goes for some other Vitamins/Minerals as well.

The only way to get an idea of what has what, is to look at many sources to slowly piece together all the vitamins/minerals. I have yet to find a source which would give me information about everything, and I doubt I will in the near future.

And regarding your question about the truth, the goal of posting this here was not just to show the exact amount of everything, but also to emphasize the importance of eating the whole animal, different animals, eggs etc... Every food is good for something, some are also better overall, such as liver, which is full of nutrients. Do your own research, experiment with how different foods affect you etc... and you will slowly become more aware of what has what and what it's important for. There is never going to be any ultimate truth.

And regarding the vitamin/mineral content, it should also be noted that the health of animal, the quality of the food it is eating, the soil, cooking etc.. all have an impact on the vitamin/mineral content, so every animal is going to be different and there is no 100% accurate way to measure that.

15
I was really hoping to see a detailed analysis but that was extremely general and vague.  Better off reading labels but labels are bad too. Why are they allowed to put zero percent of something on the label whenever they don't test for it? That really sucks and is essentially a lie. Who can you trust?
Since when do labels show the vitamin/mineral content of food? Labels are practically useless for that. As far as the analysis goes, as I already stated:

 "This is mainly intended to be used as a reference if you ever need a general idea of any nutrient in animal foods. You can also go to Nutrition Data if you need further detailed information that is not covered here for most nutrients. It and many other sites are also in the Resources section."

This isn't meant to be a 20 page detailed analysis explaining this and that, if you want something more specific, that can be done separately.

No idea which this is, but the USDA Nutrient Database also distinguishes between raw and cooked.
All of the information here is based on either raw foods or is not specified.

It is to be noted that some vitamins/minerals are heat sensitive, so the cooked versions would look different than the ones posted here, although that shouldn't be a problem for most visiting this forum.

16
Health / Re: Underbite and Overbite - Solutions?
« on: April 13, 2019, 04:43:00 am »
I know that chewing can widen the jaw and therefore straighten misaligned teeth. I don´t know if that can also fix over- and underbites, possibly. Ideally you eat foods that have to be chewed long to achieve this. Red meats and organs would be best I think.
I've been thinking... With an improperly developed jaw, I am unsure how chewing would fix it if the person in question is still chewing as he always normally would. So he would need to consciously change his chewing and jaw position habits, so the jaw and teeth could change slowly over time, as they would with braces. Anyone with any thoughts on this theory? Any other ideas?

Oh, and regarding red meat (muscle, organs), raw meat tends to be quite easily swallowed compared to cooked, so the need for excessive chewing is actually reduced. Although I'm unsure if chewing for a longer period of time would make much of a difference without changing the things I mentioned above...

17
Below is a detailed analysis of the nutrient composition of different animal foods:


NutrientFoods%DV per 100 grams from highest source
Vitamin A (retinol in animal foods, more bioavailable)Liver, eggs, kidneys, high quality fats,cod liver oilLiver (300-60000%DV NOTE: The higher end includes polar bear liver, which contains 15,000 – 30,000 units in each gram. You could technically eat polar bear liver by the grams and perhaps avoid adverse side effects, as a single teaspoon would "only" have 150,000 units (the reports of polar explorers dying were never confirmed, as the people that ate it that got sick recovered later on. Polar bear liver is also supposedly high in cadmium and arsenic in some cases, so it would probably be wise to only eat small amounts if you ever do try polar bear liver.) - Highest of all foods, including plants and mushrooms
Vitamin COrgans, blood, small amounts in muscleSpleen (75%DV, 10.5 times higher than an apple)
Vitamin D3(found only in animal foods)Organs, eggs, fish, high quality animal fatsCod liver oil (2500%DV), from entirely natural sources (mostly higher in fish) (10-400%DV) - Highest of all foods, including plants and mushrooms
Vitamin EHigh quality fats, eggs, organs (bone marrow)Similar amounts found in foods (10-20%DV)
Vitamin K2(Found only in fermented and animal foods)Fermented foods, organs, high quality fats, eggsLiver (150-500%DV) Can be increased by aging/fermenting any food
Vitamin B1 (Thiamin)Organs, muscle, eggsOrgans (10-70%DV)
Vitamin B2 (Riboflavin)Organs, muscle, eggsOrgans (up to 200%DV)
Vitamin B3 (Niacin)Organs, muscle, eggsOrgans (up to 100%DV)
Vitamin B4 (Choline)Organs, muscle, eggsEgg yolk (up to 120%DV)
Vitamin B5 (Panthotenic Acid)Organs, muscle, eggsOrgans (up to 100%DV)
Vitamin B6 (pyridoxal and pyridoxamine found only in animal foods)Organs, muscle, eggs, bloodOrgans (20-100%DV)
Vitamin B7 (Biotin, almost nonexistent in plants, except for yeast)All animal foods, highest in organs.Liver (57%DV)
Vitamin B8 (Inositol)Organ meats, found in smaller amounts in other animal foods.There is no official RDA for inositol, which is not recognized as a vitamin. It is also difficult to list recommended daily intakes, as it is made in the body.
Vitamin B9 (Folate)Organs, muscle, eggsOrgans (up to 100%DV)
Vitamin B10 (PABA)Vitamin B10 is found abundantly in plant and animal sources.The rate at which humans need PABA or whether they require it at all seems to be highly debated, but it is commonly used in spite of this.
Vitamin B11 (PHGA)Vitamin B11 is present in both animal and plant kingdom. Highest sources are organs.Salicylic acid is an important beta hydroxy vitamin also known as Vitamin B11. It is a crystalline and organic acid. Salicylic acid is obtained from the metabolism of salicin. This vitamin is also found in plants where it plays role in the growth and development of the plants as well as in various other functions such as photosynthesis, ion uptake and in transpiration. It is synthesized in the human body by the phenylalanine amino acid.
Vitamin B12 (Cobalamin, found only in animal foods)Organs, muscle, eggsOrgans (up to 1500%DV) - Highest of all foods, including plants and mushrooms
Vitamin B13 (Orotic Acid)High in all meat.Vitamin B13 is not really recognized as a vitamin, since it is manufactured by the body by intestinal flora. It is primarily used for metabolization of folic acid and vitamin B12. It assists the absorption of essential nutrients especially calcium and magnesium and helps the production of genetic material. It may be beneficial after a heart attack and has been used in conditions such as multiple sclerosis and chronic hepatitis. It is also reported to prevent liver-related complications and premature aging.
Vitamin B14Found in all meat (muscle, organs) and eggs.There is currently little knowledge about this vitamin B14. It was first isolated from wine. This vitamin is actually found to be a metabolite of xanthopterin. However, it was said by a biochemist Earl R. Norris xanthopterin was the Vitamin B14. It is thought to be similar to vitamin 10 and vitamin 11. It is very helpful in formation of cells of the body. It provide resistance to combat anemias. Vitamin B14 provide enhancement of anti tumor growth of protein such as pterin phosphate.
Vitamin B15 (Pangamic acid)Found in blood.Pangamic acid might serve as a methyl donor to help form certain amino acids. Vitamin B15 may play a role in glucose oxidation and cell respiration, says Elson M. Haas, M.D. and founder and director of the Preventative Medical Center of Marin. The claim is it may help hypoxia by increasing oxygen to the heart and other muscles. With vitamins C and E, vitamin B15 may act as an antioxidant, helping to protect cells from oxidation. Pangamic acid is also thought to stimulate the nervous system and promote liver function, which may contribute to detoxification.
Vitamin B16 (DMG)Physiologically, vitamin B-16 is a byproduct of choline. It circulates in your body in small amounts for only seconds at a time. You can find vitamin B-16 naturally in both animal and plant cells and in certain foods including liver.Vitamin B-16 is a derivative of the amino acid glycine; it has a similar chemical structure to a water-soluble vitamin. The structural formula of vitamin B-16 is (CH3)2NCH2COOH. In your body, your small intestine absorbs vitamin B-16, and then your liver converts it into other useful metabolites. Vitamin B-16 also functions as a building block to DNA, amino acids, neurotransmitters and hormones.
BetaineOrgans, muscle, eggsFish (%DV not established)
CalciumBones, bone marrow, dairy, eggs, blood, smaller amount in other animal foodsBones (1000-3000%DV) - Highest of all foods, including plants and mushrooms
Iron (heme iron in animal foods, more bioavailable)Organs, muscle, eggsSpleen and blood(250%DV) - Highest of all foods, including plants and mushrooms
MagnesiumAll foods except pure fatMollusks (70%DV)
PotassiumAll foods except pure fatBlood and spleen (10-15%DV)
SodiumAll foods except pure fatOysters, beacuse of seawater (30-100%DV), otherwise blood and spleen
PhosphorusAll foods except pure fatBones (500-1500%DV) - Highest of all foods, including plants and mushrooms
CopperOrgans, muscle, eggsLiver (500-700%DV), otherwise mollusks (1000-1400%DV) - Highest of all foods, including plants and mushrooms
ZincOrgans, muscle, eggs, oystersMollusks (1200%DV) - Highest of all foods, including plants and mushrooms
SeleniumOrgans, muscle, eggsArctic mammal liver (potentially poisonous because of cadmium and arsenic, see vitamin A for details, 1000%DV), otherwise kidneys (200%DV) - Highest of all foods, including plants and mushrooms
ManganeseHigher amounts in organs and oystersOrgans and oysters(20%DV)
IodineMuscle, organs, eggsThyroid gland (10000%DV) - Highest of all foods, including plants and mushrooms
ChlorideThe highest source of chloride is salt, as only traces are found in most foods. All meat provides easily assimilated chloride. Lacto-fermented beverages and bone broths are usually cited as sources of chloride. Other sources include celery and coconut.3400 mg is equal to 100%DV.
Sulphur (found mostly in animal foods)Scallops (570 mg per 100 grams) and lobsters (510 mg per 100 grams) are the best sources. High amounts found in organs (around 300 mg per 100 grams). Eggs, muscle and dairy also have relatively high amounts.Although there is no official RDA for sulfur, it is a critical nutrient. Daily intake is usually 800 to 900 milligrams of sulfur per day. Scallops (570 mg per 100 grams) and lobsters (510 mg per 100 grams) are the best sources. - Highest of all foods, including plants and mushrooms
Boron (found in higher levels in plants and fish, shellfish)All animal foods, higher in plants.There is no Recommended Daily Allowance (RDA) for boron since an essential biological role for it has not been identified. People consume varying amounts of boron depending on their diet. Diets considered to be high in boron provide approximately 3.25 mg of boron per 2000 kcal per day. Diets considered to be low in boron provide 0.25 mg of boron per 2000 kcal per day. Most meat contain 0.1 mg of boron per 100 grams. Fish and shellfish contain higher levels.
ChromiumAll animal foods.Egg yolks (152%DV), meat (50%DV) - Highest of all foods, including plants and mushrooms
Cobalt (requires vitamin B12 to be absorbed, which is found only in animal foods)A cobalt atom resides in the center of the vitamin B12 molecule. Despite green leafy vegetables having a cobalt content of 20-60 mcg/100 grams, while organs have 15-25 mcg/100 grams, it is assimilated only by intake of vitamin B12. Because of this, cobalt deficiency occurs most frequently in vegetarians and vegans.Cobalt are assimilated only by intake of vitamin B12, and not in its ionic or metallic form.Therefore, there is no clear recommended amounts of cobalt because there are just recommendations for vitamin B12.In this vitamin it is absorbed in the amount of 5-8 micrograms per day. Highest animal source are organ meats (15-25 mcg/100 grams)
GermaniumMeat and dairyGermanium is a trace mineral with no Recommended Daily Amount (RDA) established.
MolybdenumSmall amounts in eggs, dairy. Very small amounts in muscle. Higher in organs, very high in liver.Liver (125%DV)
Silicon (found mostly in plants, other than organs)Organ meats are quite a common source of silicon, while muscle, eggs and dairy is pretty low. In general higher in plants, with the exception of organs.There is no official recommended daily amount of silicon, but it is assumed that an adequate daily intake is 5 to 10 milligrams. In average diet is intaked only 1-1.5 milligrams a day, so it is recommended a higher intake of raw foods containing silicon or silicon supplements. Organ meats are the highest animal source.
Vanadium (found in highest amounts in Radishes, Dills and wheat grains. Other plant sources seem to be inferior to the animal sources)Organs, muscle, fishThe Recommended Dietary Allowance (RDA) for vanadium has not been determined. Liver is the highest animal source.
Cholesterol (Found only in animal foods)All animal foodsBrain (1000%DV) - Highest of all foods, including plants and mushrooms
DHA/EPA (Found only in animal foods)Fish roe, brain, high quality fatsFish roe (2-7 grams), brain (1 gram) - Highest of all foods, including plants and mushrooms
Vitamin FBetter known as essential fatty acids, or EFAs, Vitamin F is composed of two types of fatty acids: linoleic and alpha-linolenic. The body cannot produce EFAs by itself, so you have to get them from food sources where they are known as unsaturated fatty acids or polyunsaturated fatty acids. Fish, high quality fats and meat, brain, fish roe, high quality eggs, high quality bone marrow all contain omega 3-s.Highest amounts in fish roe and brain.
CLAHigh in all meat, dairy and eggsNo Information
CoQ10Found in all foods, high levels in organs. Higher than in plants.No exact information but as I recall the highest levels are found in heart.

This is mainly intended to be used as a reference if you ever need a general idea of any nutrient in animal foods. You can also go to Nutrition Data if you need further detailed information that is not covered here for most nutrients. It and many other sites are also in the Resources section.

I wasn't sure whether to post this in the science or carnivorous section, but decided to post it here, since it is indeed very scientific. Only includes animal foods, and I'm reposting this from another post I made on another forum (not Raw Paleo Diet Forum).

Resources
- Great site if you want detailed information on a lot different foods and their nutrient content
- Most of the data was taken from here
- Vitamin K2
- Vitamin A, polar bear and seal livers #1
- Vitamin A, polar bear and seal livers #2
- Bone composition #1
- Bone composition #2
- Bone composition #3
- Sulphur
- Chromium
- Cobalt
- Germanium
- Molybdenum
- Silicon
- Vanadium
- Vitamin B7, Biotin
- Vitamin B8, Inositol
- Vitamin B10, PABA
- Vitamin B11, PHGA
- Vitamin B13, Orotic Acid
- Vitamin B15, Pangamic Acid
- Vitamin B16, DMG
- Vitamin B14

18
Health / Underbite and Overbite - Solutions?
« on: April 11, 2019, 09:06:52 am »
Was just wondering on everyone's opinion here about underbites and overbites, and potential solutions.

19
General Discussion / Re: Taste of bone marrow
« on: August 07, 2018, 10:59:18 am »
I only used salt for seasoning, nothing else. When I cooked it properly and it became very soft I had no issue, but half raw I had. I also didn´t over on it. I just had one small piece which becomes tiny once cooked. Almost like oil. I could eat it only by itself, but I would only consider that when I will get a healthy source. I´m a bit fed of up experimenting and feeling like shit all the time :)
So you salted and cooked the bone marrow? No wonder it tasted fine, any grain-fed/CAFO etc... animal food which otherwise might potentially taste horrible or at least worse than grass-fed/wild game can always have its taste masked by cooking/salting/seasoning etc... There are studies, which have been done, which show that people prefer the type of meat they grew up with... some preferred grain-fed, some grass-fed. These were all done on cooked muscle meat, so it makes sense that grain-fed tastes a lot better cooked/salted/seasoned than raw, and this applies to organs as well.

In the case of bone marrow, I'd say it's much better if it's a good quality animal and if it's raw, unseasoned, just speaking taste wise and texture wise. Obviously not cooking it is better from every other perspective as well, including the ability to tell by taste (or at least in almost every case I've seen, but perhaps there are some exceptions, given that people may perceive taste in drastically different ways) the quality of the meat.

And you seemed to mention you can't digest raw foods well? If that is true (for muscle meat and other lean organs), then fat (including bone marrow) should be very digestible raw, as it is not digested in the same way as protein. That is assuming, of course, you also do not have a separate problem with the digestion of fats. I am curious, how do you know you can't digest raw foods well? What kind of self-experimentation/tests have you done?

20
General Discussion / Re: Taste of bone marrow
« on: August 04, 2018, 09:05:19 am »
well, seems that it didn´t do me too well. puked it out in the eve. Maybe it was too conventional or too raw. Which is funny cuz i tend to think that when u kinda get drawn to a certain food that it should do u well. Not in my case. EIther I can´t digest raw foods well still, or it was just shitty quality even though it smelled and tasted well..
Did you overeat the marrow? Marrow is (and seemed to be in your case as well) quite palatable, making it quite easy to overeat if you don't slow down, especially if it's your first time eating marrow (or you haven't eaten it recently), as it takes time for your body to adjust to eating larger amounts.

Of course, it could also just be the quality of the marrow. After all, bone marrow can be quite
bad for your digestion if was from an unhealthy animal. Although if it tasted alright, I would be surprised if it was actually the quality. Was this your first time eating marrow, and if not, have you tasted some quality marrow in the past, just to have a comparison between this and that?

21
General Discussion / Re: Raw meat changing one`s character?
« on: August 04, 2018, 09:00:15 am »
I do not think meat, or indeed any food could be the only catalyst in making people more aggressive. I've seen plenty of people doing different diets become more aggressive, and for the most part it is caused by one of (or both) two things: The community they associate themselves with, as those tend not to always be so open minded, and the other, perhaps even more important, is the fact that their health has already improved from what it was before. While this may not mean they are on an optimal diet, they start viewing everything else as a threat to their newfound sense of well being (at least compared to before), and therefore have a more emotional response, rather than using logic to determine whether or not their current diet is indeed optimal (for them), and staying calm in any potential argument.

Now, I will agree, that certain food may give you more or less energy, which, of course, could make people either more or less aggressive, depending on the person. And others, which irritate, would also increase aggression in those that are already predisposed to it.

22
General Discussion / Re: Taste of bone marrow
« on: August 03, 2018, 09:00:13 am »
I don´t know what the animal ate, but the diet of the animals here is in general not the best. It could be anything, but I doubt grass-fed lol. Do you think that marrow in any location has the same nutritional value? Thinking of the ribs marrow compared to leg marrow. I know there might be differences with texture. But about nutrition no clue. Cuz when I eat the ribs, why not crack the bones open to get the marrow?

And yeah, using marrow "butter" instead of dairy butter is something I will give a try. When I first smelled it yesterday I had this strong draw to it. A bit like cherry cake as Qondrar mentioned.  :) Also, it´s high in calories, so good if u wanna gain some weight I think.
Well, certainly marrow that has a different texture and tastes differently is going to have a different nutritional profile. After all, that is what you are actually tasting. Although assuming the marrow is from healthy animals, even if there are some nutritional differences between bloody, creamy, chalky marrow and other types, they are all going to be both a great source of vitamins/minerals and calories. I would assume the bloody marrow would be the highest in vitamins/minerals.

There was this study done which shows the "Level of selected nutrients in meat, liver, tallow and bone marrow from semi-domesticated reindeer (Rangifer t. tarandus L.)": https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3417664/

It doesn't show the difference between different types of marrow, although it does give you some information about the general nutritional value of marrow.

If you are unsure what the animal ate, then you could have gotten lucky with a good animal.

23
One thing I have found with bone marrow is if you leave it out at room temp for a couple of days it gets sweet.  I thought this was a random occurrence, turned out it wasn't as I bought from another source and the same thing happened(both sources were grassfed).  Pulled it out of the freezer(yes I have a difficult time getting fresh) and let it thaw to room temp.  Had some and thought it tasted rich and creamy like a mild butter.  The following day it had a sweet taste to it and really enjoyed it.  The following day it was really sweet, it reminded me of smurfberry crunch cereal, my favorite cereal to eat as a kid.  Oh the healthy food I ate as a kid  ;)
Hmm, yes, perhaps. Although I find in general that the bloody marrow usually tastes sweet, pretty much exactly the same as a certain cake I used to eat. Personally I've found if the marrow is already dry/chalky, it's only going to get worse outside, while the creamy/bloody marrow tends to do quite well at room temperature, perhaps even improving in taste/texture as you've already pointed out.

24
General Discussion / Re: Alternative Uses for Animals
« on: August 02, 2018, 04:15:42 pm »
Where do you order your marrow from online? Inconsistent in my own experiences finding creamy vs chalky.
Depends on where you live. As for me, I haven't had a problem getting creamy marrow from literally anywhere, whether it be farmers' markets, online, directly from farms, different shops etc... As long as it's grass-fed/wild game it's always been about 25-50% of the marrow, while the rest is the chalky kind. Although even that is usually quite good, especially if it's bloody. Just had some great bloody marrow today, I'd say that really added a cake like taste to the marrow. Delicious.

I will ask where you live, however? Perhaps you aren't getting it from the right sources. Either that or the conditions for grass-fed/wild game animals might be different (different plants or animals (if you are eating predators), different soil quality etc...). And if you haven't yet tried, I definitely recommend going to farmers' markets or to the farms themselves (either that or wild game, but I have not been able to personally get any organs from wild game). You can also search for a good source online, if you can find one that provides consistently good marrow.

25
General Discussion / Re: Taste of bone marrow
« on: August 02, 2018, 04:07:58 pm »
Is it normal for bone marrow to taste and smell sweet? Got some conventional marrow and the taste and smell was great. Wonder if that´s normal.
Why not? Albeit conventional animals are usually unhealthy which makes the marrow taste bad, healthy animals should for the most part have great tasting marrow. Just had some bloody marrow today which taste like a creamy cherry cake (at least if I'm remembering that right, otherwise I'll just say it tasted like some sort of cake I can't remember).

To be honest, it's hard to find much that tastes better than marrow. Most fat doesn't as good (there are exceptions, of course, but marrow is almost always better). I personally find liver (assuming it's fresh and sweet) to be the only thing as good as marrow, and I've tried a lot of organs, muscle and fat. Not that anything else is bad, but marrow is almost always just consistently very good in either taste, texture or both. Brain, egg yolks and some others are also very good, but eh, I still think liver and bone marrow are the best.

You say you got conventional marrow? By that you mean grain-fed/CAFO etc... animals?

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