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Messages - Qondrar_The_Redeemer

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Personals / Re: Contacting Sv3rige
« on: May 19, 2018, 09:36:47 am »
interesting,, where are you going for your info. would like to have it for when I look.  thanks
Human bones:

Rat bones:

Chicken bones:

The values I listed before were for rat bones. Some animals have a higher/lower calcium and phosphorus percentage. Chicken bones, for example, are 30% calcium (30 grams calcium/100 grams of bone) and 15% phosphorus (15 grams phosphorus/100 grams of bone).

Personals / Re: Contacting Sv3rige
« on: May 19, 2018, 04:05:01 am »
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.

Carnivorous / Zero Carb Approach / Re: Raw brain buying concern?
« on: May 19, 2018, 03:52:27 am »
I've never understood how some other people dislike liver so much. I find it one of the best tasting raw animal foods, along with bone marrow. Then again, I've always been very accepting of foods viewed as disgusting/bad tasting by others.

Also, as van said, the more you make a food artificially palatable, the less you'll know about how much you should actually eat. Sometimes even natural foods (such as bone marrow) can be so  palatable, that in my case, I need to eat them slowly in order to not overeat.

Personals / Re: Contacting Sv3rige
« on: May 19, 2018, 03:32:28 am »
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.

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.

Personals / Re: Contacting Sv3rige
« on: May 19, 2018, 03:16:47 am »
Regarding the bones:
Bones have an extremely high amount of calcium (highest of any food by far) in them, along with a high phosphorus content. The bone marrow within also has a high calcium content, containing as much as most dairy.

How much fat is being suggested on this diet?

I'd say you should follow your instincts and eat as much as you'd like. If you are trying to gain weight, you could try eating more, and if you are trying to lose weight, eating less fat. But only you know how much you should eat.

I personally eat anywhere from 200-400 grams of fat, not sure how that compares to everyone else.

Carnivorous / Zero Carb Approach / Re: Raw brain buying concern?
« on: May 17, 2018, 10:23:52 pm »
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.

Carnivorous / Zero Carb Approach / Re: Frozen versus Fresh Meat
« on: May 16, 2018, 08:16:31 pm »
I have access to fresh kills at our wet markets... yes it makes a big difference in taste, fresh is really the way to go.  Deeeeliccioussss is the word.

I once located my office beside my favorite wet market for a year and had access to fresh kill anything daily.

But then, there is the problem of availability if you do not have access to the "bestest" and freshest you will have to make do by refrigeration and freezing... thank the engineers and scientists for refrigeration technology.
I have access to the best quality beef and pork (the entire animal), along with all kinds of wild game. The problem with wild game so far is that I can only get muscle, so that's not a viable option for me. I always get meat fresh. Although I can personally leave it outside at room temperature to make either dry aged or fermented meat. The only organ or even any part of the animal I freeze is liver, and that is because I buy in bulk, and I prefer the taste of fresh liver rather than aged or fermented liver. It's also usually an issue of not enough space in refrigerator, since that is usually reserved for muscle and other organs. I might occasionally freeze some bone marrow, if I get a gigantic amount of it, as after three weeks or a month or so bone marrow starts to get a sticky texture that is not as good as when fresh (although it's obviously perfectly fine to eat).

I wouldn't say I personally taste a difference in frozen versus fresh liver. The only difference is the texture since I eat it semi-frozen. At least that's how it is for me.
"Semi-frozen"? What does that mean? Do you mean "chilled"? (ie stored at between 2 to 4 degrees Celsius).

No idea re others. AV did have a theory that freezing was 25% as bad as cooking but did not give any scientific data, as usual.
Definition of semi-frozen:
I just don't let the meat thaw out completely when I eat it, that's all.

Carnivorous / Zero Carb Approach / Re: Frozen versus Fresh Meat
« on: May 16, 2018, 04:59:29 pm »
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.
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?

Carnivorous / Zero Carb Approach / Frozen versus Fresh Meat
« on: May 16, 2018, 05:30:50 am »
Just wondering what everyone thinks about frozen meat versus fresh meat? I've seen people claiming it's worse, but have not been able to find any evidence for it. For reference, I eat mostly fresh, I've also eaten both dry aged and high (fermented) meat. I eat mostly my liver frozen (I buy in bulk so it's better because I can have more space in my refrigerator, I also prefer the texture, taste is about the same) and I sometimes freeze excess meat if it can't all fit into the fridge. I've no problem with putting the meat outside the fridge either (room temperature).

Without getting off topic, again I'd like to know what your opinion is and if there's any evidence to back it up. I haven't personally experienced a difference other than texture and what temperature the meat is at (I eat the meat semi-frozen to avoid thawing completely).

And to avoid confusion, by meat I mean the entire animal. All the organs, muscle and even blood.
Any difference to freezing fat compared to freezing lean meat compared to freezing blood, for example?


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).

And how to loose weight on the raw paleo diet?
Eat less carbohydrates and less calories, do not eat dairy, do intermittent fasting or fast for longer periods, reduce food palatability so you eat less. Although in general as long as your are not eating high carb and a massive amount of calories, you should be able to lose weight (if you are overweight) eating to satiation. Although that often depends on the person, some very easily gain weight and highly palatable foods make it much easier to gain weight. Nutrient dense foods (such as organ meats) are generally harder to eat much of, and therefore a better option to lose weight while eating enough vitamins/minerals. If you eat a larger amount of carbohydrates in a meal, you should also not eat fat in that same meal.

I would not recommend on losing weight if you are at a stable weight, and instead focus on your natural appetite. Another way to gain muscle and lose fat would be resistance training, although that would increase the amount of calories you would need to eat to build muscle (and protein, vitamins/minerals).

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.

Carnivorous / Zero Carb Approach / Re: Trapped Gas
« on: May 11, 2018, 04:18:45 am »
I eat once a day as thats the only time i get the chance to. I work 60 hours a week so i have to unintentionally IF.

Ive been doing raw off and on for about a year. Usually every 3-4 months ill eat a cooked meal to see the difference in how I feel.

Im not as brain fogged, but im definitely lethargic on this woe
If you eat once a day, have you considered that you might be eating too much at once? I used to have problems eating once a day, but eating the same amount twice a day gave me no problems. Although I only experienced gas with lean meat, it is worth noting that overeating on fat will usually result in nausea. So it might be wise to try to find some more time, so you can at least eat twice a day. Assuming, of course, that's the problem.

High meat, chewing your meat more, ACV all might help with digestion if the above doesn't work.

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...).

How hard is it to gain weight eating only animal flesh or is it even possible at all? Is there anyone on the forum who gained a substantial amount of weight on zero carb?
I used to be underweight and gained back a lot of weight as a carnivore. I've found that eventually (if your underweight), your weight stabilizes and you stop gaining body fat for the most part. I've been able to gain more muscle once I started working out. But otherwise it seemed impossible to gain weight. So if you don't plan on doing some resistance training and eating as much as possible (obviously), you will most likely not gain weight if you are not underweight. This seems to be the experience for a lot of other people eating a carnivorous diet, consisting only of meat.

You can certainly build strength and muscle, but I am not sure how many (if any) have gained body fat, assuming they were not underweight and lacked and adequate amount.

Your body will have a stable weight (neither overweight or underweight) as long as you eat enough. If you want to gain a lot of mass, eat a lot and incorporate resistance training.

100 grams of fat has 900 calories, and there are plenty of sources of pure raw fat. Organ and muscle fat and especially bone marrow are the best sources of fat and could easily give you a 1000 or more calories in a single meal, even if that's all you eat. Eggs are a great source of calories, although not everyone is a fan of eggs. Any fatty cuts of muscle meat add more calories than they would if they were just lean, and there are some other parts like brain, tongue, belly etc... which contain higher amounts of fats. In general, focusing on fat for the calories and then the protein for the muscle building is optimal. Obviously macronutrients are not everything, but as long as you are eating organ meats and fat, you should be getting all the vitamins/minerals as well.

Personally, I just started doing resistance training and eating large amounts of bone marrow and enough protein. It worked for me.

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.

There is a theory that parasites are natural, according to nurses who attended my blood-donations in the Austrian Army.The idea is that the human body naturally over-produces the amount of iron in the blood because it automatically anticipates that there are parasites present which would normally lower the amount of iron present. The idea being that, since parasites are no longer a problem for us in the present-day, that blood-donation reduces the amount of iron as a substitute.
While I can't say whether since my iron levels are not elevated at the moment, I would be under the impression that humans would certainly bleed more in nature, and would think that would make more of a difference for iron levels than parasites.

Omnivorous Raw Paleo Diet / Re: Typical Daily Dietary Intake of Members?
« on: January 26, 2018, 02:23:24 pm »
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've got some additional information:

Ferritin: 156.8 ug/L
Calcium: 2.63 mmol/L
Creatinine: 83 µmol/L

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.

Testing for minerals is always hard. If you are worried about mineral intake, eat some raw seafood here and then. For the rest your diet seems perfect to me. Maybe eat some fruit in the summer to gain weight, and some raw butter for that extra fat. Or do you add fat in your ground meat?
I am actually not worried about anything on this diet, the only reason I did the blood test was because I was generally curious and wanted to shut up everyone who kept saying I would die. Never found seafood as good as meat and eggs, so I avoid it now. Haven't really been needing it, but I might be open to try a bit more in the future, and see if I can't find something I like. I am gaining as long as I eat enough meat, why would I eat fruit? I became a carnivore because I wanted to eliminate all foods that gave me problems, and anything other than this does (I do so much worse on plants it's like I'm eating poison. Perhaps a few of the very, very best plants aren't as bad, but they all still give me acne so I would rather avoid it). Raw butter seemed fine (compared to pasteurized, which gave me acne), but I still try and avoid dairy unless I'm out of everything else.

I eat raw bone marrow for fat, 250-500 grams a day, which is plenty. When I don't have bone marrow I just eat raw egg yolks. Been working so far.

Also forgot to add that my ESR is 1 mm/h.

Carnivorous / Zero Carb Approach / Blood Work - 1 Year Raw Carnivore
« on: January 23, 2018, 10:11:12 pm »
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

Carnivorous / Zero Carb Approach / Re: Nose to tail and paelo
« on: January 18, 2018, 02:30:03 am »
Actually, animals are highly selective as regards what they eat. For example, there was a Nature documentary on killer whales hunting grey whale calves and they would only eat the  tongue of the calf but leave the rest. Lions in the wild do not, apparently, eat the whole carcass but leave the faeces alone.A rabbit would likely have to be skinned. I am sure, though, that carcasses were left out to age for a while so that they could be more easily dealt with minus flint-knives, in more ancient Palaeo times.
I agree with you on this, Tyler. I would too, assuming I wouldn't be starving, rather eat some cuts of muscle or organs than others. So, I am wondering, what exactly humans would be eating instinctively from the animal. And I too, have noticed that dry aging meat makes it easier to chew and cut (most raw meat is already much easier to chew and cut than cooked).

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.

Carnivorous / Zero Carb Approach / Re: How much raw fat
« on: January 18, 2018, 02:16:29 am »
What are the sources of fat in your diet? Can you break-down the 500 grams/day by the key sources? Thanks.
Raw bone marrow mostly. Perhaps some from muscle/organ fat. Raw egg yolks, especially when I don't have access to bone marrow. That's about it really.

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