that's my point with the high ca. content of bones...  For years we have been told to get lots of ca.  Now, I read more about the balance of mg. with ca. and others.    and, how excess ca. can contribute to the plaque on arteries..   Some have written that it drops out of suspension from the blood.   I don't know if that is true when the source is cooked bones, but do have direct experience when younger and taking mineral supplements in the form of powders ot tablets where I would develop hardened stone like pebbles underneath tissue where my prosthetic socket pressures were high.  This happened so many times while trying 'another' form of mineral supplement that there is No doubt of the phenomena.  Simply too many immediate occurrences to be a coincidence.
 

It seems that bones actually vastly exceed the Upper Intake Level of Calcium (2.5 grams) when consumed, even in amounts not considered that large (100 grams for example). Now, perhaps not all of it is getting absorbed, but it makes you think...

100 grams of bones would have anywhere from 13 to 23! grams of calcium. It  seems I was also wrong when I said it contained "only" a high phosphorus content. It turns out that is also huge (highest of any food?), at 6 to 10 grams per 100 grams. The tolerable Upper Intake Level of Phosphorus is only 4 grams, so again, it exceeds that.

Did the inuits eat fish bones in their traditional diet?

According to the following scientific paper, the calcium from fish bones is absorbed easily by the humans.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2916003/

Calcium from salmon and cod bone is well absorbed in young healthy men

I don't know, but I would assume they would eat the smaller bones of certain fish. I have read that they used larger bones for tools.

And how much grams of proteins are you consuming with 400 grams of fat?

Around 100-160 grams of protein a day.

The whole mercury-in-vaccines thing was a myth. Dr Wakefield did overdo things. For one thing the autism growth  myth is bogus.

Ok I take it vaccines are not a serious problem then, excellent.

Well, a relative of mine did lose their sense of smell and taste after getting vaccinated. I don't think I'd call that safe. I'm not saying it was mercury, but something in the vaccine caused it.
Not sure what it was for, might have been the flu vaccine.

Regarding brain, it's fine, as are all organs, as long as the animal is healthy. So grass-fed organic should be fine.

I once read an online article about the effects of freezing on meats. Unfortunately, it is no longer available.The article was very scientific, pointing out how the enzymes in the frozen meat tend to become slightly denatured as a result.An RPDer on a previous forum claimed that all the enzymes in frozen meats are wholly destroyed after  c. 10 weeks of being frozen, though provided no scientific data. The article also mentioned that the formation of ice-crystals rips the cell-membranes open so that, once it starts thawing, the meat loses nutrients at a rapid rate.

https://www.researchgate.net/publication/221824503_Impact_of_freezing_and_thawing_on_the_quality_of_meat_Review

https://onlinelibrary.wiley.com/doi/abs/10.1002/bit.10612

Since I eat the meat semi-frozen, the nutrient loss should not affect me. Slightly denatured enzymes are what I kind of expected, based on what I've read on freezing/thawing meat.

It's interesting how he mentions the enzymes are destroyed wholly after 10 weeks. It is a shame there isn't much information I could find from my search, although perhaps I have not been spent enough time researching it.

Thank you for your answer. You wouldn't by chance know of anyone else here or somewhere else, claiming that freezing does significant damage to the meat, would you?

Thanks.

One question: I read one need at least 25 grams of organs per day.
My question is, what is the upper limit of the organs consumption?
And in my case, I have got hands only to high quality hearts (wild). I have no liver, no tongue or kidney etc. I have only wild heart and wild fat.

There is no upper limit on organ consumption. Eat as much as you'd like/can and you will be fine. If you have problems, you reduce the intake/don't eat it. If not, there is no reason to limit it to an arbitrary number. Some people have concerns about the vitamin A content of the liver, but I've never heard about anything bad about any other organ. I also eat liver every day, albeit at a lower volume (100-200 grams).

It's great that you have access to wild game hearts, although hearts are more of a mix between organ meats and muscle meat in terms of nutrition and taste. They have more micronutrients than muscle, but less than some other organs (liver, brain, bone marrow, kidneys, spleen etc...).
Wild fat is very nutritious (in general fat is).

I eat fat and muscle separately, but daily I'd say about 500-600 grams of muscle, along with 100-200 grams of liver to 200-500 grams of marrow usually. I drink blood, but I don't know how much protein that has. I would say marrow and brain (not as fatty, mostly fat, but contains the largest amount of DHA/EPA other than fish roe) would be the best fat, since they contain the highest amount of micronutrients. Next would be eggs, the yolks are very nutritious and while not as good in specific vitamins/minerals compared to organ meats, they are better overall. Raw muscle and organ fat would then next, and after that probably plant fats. Raw plant fats can still be good as fats, but they lack the micronutrient content which makes things like brain and marrow great (along with other animal fats). The reason why dairy is not included in this list is because a lot of people have problems with it, but if you can tolerate it, it still has a good microunutrient profile.

The fat helps a lot with digestion, and is a great to get calories when your trying to gain weight/muscle.

How do you stay hydrated? Do you drink blood?

Sorry for the late reply, but yes, I do drink blood, daily. Although I still drink water since there isn't enough to just drink that. I try not to drink too much water to avoid problems (cramping, fatigue etc...).

Can you guys give me some further explanatory comment on risks of raw meat and ecoli etc.
I just got my grass fed meat confiscated by a family member behind my back.

Then make sure they can't confiscate your meat. It is difficult to convince anyone of anything, but after a few months of eating raw meat in front of everyone (and making sure they couldn't throw my meat away), they eventually realized I wasn't going to die. As Tyler already said, there are plenty of raw animal foods (dairy, eggs, meat) in restaurants. There are videos of plenty of people eating raw meat as well.

There are risks everywhere in life. Is there a 0.000001% that you will get sick? Perhaps, but by eating nutritious and non-inflammatory food you would also be much more resistant to any potential disease. Basically, in much better health overall.

I've been eating carnivorous now for about a year, and I usually end up eating this:

0.5 to 1 lb of raw bone marrow (24-30 raw egg yolks if I can't get bone marrow, doesn't happen very often)
0.25 to 0.5 lb of raw liver
1 to 1.25 lb of raw muscle (I do not eat this if I'm eating egg yolks)
Occasionally any other organ.

I eat beef and lamb mostly, sometimes wild game.

I'm curious what's your ferritin level is.  I had to stop eating liver regularly as I am overloaded with iron.

Elevated ferritin indicates iron overload.  While iron levels in blood plasma does not say if there is iron overload.

I am eating liver every day currently, and I am about to find out, so this should be interesting. I did test my ferritin levels, I just didn't get the results back yet.

So, I've just gotten my blood tested and the results are here (NOTE: I will not post everything right now, not really sure 100% what everything means, I got a lot tested. Unfortunately not as many vitamins/minerals as I would want.):

Cholesterol, Total: 6.4 mmol/L
Triglycerides: 0.77 mmol/L
HDL Cholesterol: 1.93 mmol/L
LDL Cholesterol: 4.12 mmol/L
Glucose: 4.7 mmol/L
Bilirubin, Total: 10.5 µmol/L
Bilirubin, Direct: 3.5 µmol/L
AST: 0.37 µkat/L
ALT: 0.33 µkat/L
Alkaline Phosphatase: 1.44 µkat/L
Protein, Total: 76 g/L
Potassium: 4.2 mmol/L
Chloride: 99 mmol/L
Sodium: 141 mmol/L
Iron: 24.6 µmol/L

MCV: 85 fl
MCH: 28.7 pg
MCHC: 337 g/L
RDW: 12.2 %
MPV: 8.6 fl
HB: 157 g/L
HT: 0.466 1

Absolute Neutrophil Count: 1.41 109/L
Absolute Lymphocyte Count: 3.79 109/L
Absolute Monocyte Count: 0.34 109/L
Absolute Eosinophil Count: 0.17 109/L
Absolute Basophil Count: 0.02 109/L
Neutrophils: 24.7 %
Lymphocytes: 66.1 %
Monocytes: 5.9 %
Eosinophils: 3.0 %
Basophils: 0.3 %
ESR: 1 mm/h.

While I do have my own opinion about this, I am interested in what everybody else thinks. I will also get more results soon, but any opinion on what else I should test? I was interested in testing for more vitamins/minerals particularly, but wasn't able to this time.

For reference, I eat only raw meat. Raw beef and lamb organs, raw muscle, raw organ and muscle fat, raw bone marrow, raw egg yolks. That is all, nothing more. It should be noted that I've never eaten anything else since I started this diet other than trying out a few fish and eating raw butter, maybe 3-4 times in total when I ran out of fat. I do not supplement any vitamin/mineral. I do not use herbs or salt. Just raw meat straight from the animal. Only grass-fed organic or wild game.

Everyone else is also welcome to post their results, I would be most interested.

EDIT: Converted some of the values for people to understand:

Total Cholesterol: 6.4 mmol/l = 247.48647 mg/dl
HDL: 1.93 mmol/l = 74.63264 mg/dl
LDL: 4.12 mmol/l = 159.31941 mg/dl
Triglycerides: 0.77 mmol/l = 68.20195 mg/dl
Glucose: 4.7 mmol/l = 84.6 mg/dl
Bilirubin, Total: 10.5 µmol/L = 0.6140350877192982 mg/dl
Bilirubin, Direct: 3.5 µmol/L = 0.2046783625730994 mg/dl

Hey everyone,

I just wanted to share something regarding a butcher I found since it relates to my carnivorous diet. I’ve been trying to eat more organic grass fed beef but one issue I had was it was so lean it was harder to get the amount of fat in my diet that I want and I don’t feel as good after eating butter or other cooking fats. However, I just found a butcher who specializes in dry-aged beef who keeps the fat on it, usually 25-50% visible fat, which is exactly what I wanted! I also like the taste of dry-aged beef a lot.

One issue with this place is the cost … about $30/lb for Ribeyes … worth every penny but a bit pricey for me eating 2-3lbs per day. However I noticed if I buy short ribs they are delicious and very fatty and were only about $10/lb which is about what I can get normal grassfed beef for.

So what I plan to do now is maybe still buy some of this dry-aged beef that is grain-finished, but also buy some organic grass-fed beef to mix in with it. I feel sick after eating beef from places like Wal-Mart or Kroger, but not when I eat the high quality dry-aged beef from this place.


If anyone has any comments/concerns with dry-aged beef let me know please. Thanks!

A reliable source grass-fed fat that I've found is bone marrow. While the animal itself might have less fat, bone marrow is always going to be a good source of fat in any animal if you can get it. Ground meat (as long as you're sure about source and quality) can sometimes contain more fat, along with belly, brain and tongue. Sometimes there are fat deposits around the organs, especially the kidneys. Raw egg yolks can be a good source if you eat eggs.

As for dry-aged beef, if you ever wanted to save some money (assuming you could get the fat you want), you could always make your own. I aged some beef earlier at room temperature and it turned out just fine.