I happen to agree that protein should be less than 25% of intake for an adult, and probably very much less.

The rest should be saturated fat.

>>>>   I wouldn't feed my cats a bunch of bone chips


yeah, i know how cats are.... they're all cuddly loving on you....   then they beg to go outdoors, and they run over to the neighbor lady,
and they start serenading her with pitiful meows and looks that melt a Canadian glacier....  to convince the neighborlady that you are
starving them to death.  Then she feeds them nicer stuff than you feed yourself.

And how do I know all of this?  Well, they say it takes a rat to recognize a rat.

I love your cats day and night Yuli, but now that you've.....  let the cat out of the bag?    that there's no bonechips
in their food, they better EAT IT ALL and EAT QUICK.   Because I am perfectly willing to take candy from the baby's mouth, as it were.....

>> They all seem to have a great number of bone chips in them so I assume this is on purpose – either to discourage people from
>>  eating it, or it is considered an important nutritional element for dogs and cats


On the third hand, we have the possibility that they do it because bone chips are cheaper than actual flesh; and because they can get away with it.

they can get away with it because all the Cinna-flavored sweethearts out there, pay a lot of attention to labels....   but don't go so far as to TASTE anything labeled cat food.....

the process isn't new.  These folks are doing it because, the patents are now expired.

the way i read the scientific literature, the process uses kinetics to accomplish the exact same thing that irradiation does.... deliver sufficient energy to the RNA in the nucleus of a cell to break it into fragments.

Not only that, but as you know, temperature is (C?ter?s p?ribus)  monotonically proportional to pressure.  So you might as well just thermally pasteurize it with straight heat.... it would be cheaper. Which is why it's preferred by those who wish to pasteurize.

There is no free lunch.   You must do great violence to a living being to erase its ability to multiply and be fruitful. Even a bacterium.

I like cats more than I like people. Cats have much stronger stomach acids than people; there's not too many food-bacteria could pick a fight with a cat and win.  Cinna, i'll wager that you can't show me a veterinarian in California who recalls a feline mortality from rotted food.

Notwithstanding these facts, the innumerate crowd will probably pay outrageous premiums for this stuff down at the yuppie health food store.

I am 100% convinced that eliminating gluten grains improved my quality-of-life immensely.

I've also mostly stopped eating plants, but - speaking in a kind of objective way -I can't honestly say that it's done any observable good except in eliminating most flatus.

It may be a horrible mistake, or it may be the gift of longer life - but I don't SEE or FEEL any change, except the flatus nuisance being gone.

Lex, thank you for the gracious and generous offer.   Guys who live in housing on a base can accept such offers.  I live in a ship's stateroom; my mini-bar type refrigerator can't even  hold a gallon container of milk.

For the next few years,  my sustenance philosophy will be heavily dependent upon Dr KGH's  "panu" teaching that 90% of the required effort is satisified by NOT eating items known to be slow-acting poisons.

I do eat my beef raw, for practical/logistical reasons.  It does work for me and I don't plan to change that.

Having noted that,  I don't yet feel convinced that cooking is harmful.... what is your reading of the evidences?

What I had been getting was gigantic packages of the very stuff (all his trimmings) you describe.  My attempts to convince the butcher to charge me 300%-400% more in order to get the selection I wanted were turned down several times.

I'm not yet retired and I live in a military Quarters.  The totality of the situation has convinced me to stop buying the beef trimmings and to substitute clarified butter.

For the past few weeks, I've been eating approximately 1 lb of el-cheapo (raw) ground beef, heavily slathered with clarified butter; once per day in the evening.

I get mine from a Mexican bodega here in San Diego.  I imagine it's the same stuff that is sold in Walmart as 73-27.   What bothers me is that I'm starting to think that there actually is not that amount of fat in there. I think they are counting anything that started as a beef trimming, as "fat".   The connective tissue is as white as fat; without a jeweler's loupe I don't think I could tell the difference between the two....  and so far, I haven't worked up the motivation to do THAT.

I apologize to the community for such character weakness.....

Phils Department of Agriculture states that 70% of pork in the country is raised in smallholder backyards. There is not any underlying tendency towards high levels of cleanliness in the malayan culture, though the Filipinos are better than the Indonesians.   A small percentage of pork production is highly professional. However, almost all of that output is under contract to Monterey (= the parent of Jollibee and its co-holdings such as Red Ribbon) and a handful of other giant corporations. These large corporations actually have western-quality field representation by real veterinarians and the quality is outstanding.

Anything found in a wet market likely has a un-contracted origin and there is no
corporate supervision of the farms.

Davao City is an epicenter of high-quality public officialdom.  I ate raw ground beef out of Davao
supermarkets for many, many months and never once experienced the slightest problem.  I myself
won't buy meat at a wet market but in Davao it probably is ok. Frankly, the cost savings is tiny.


Thre are more or less pature raised

sounds like you have created a boy who is a whiny, self-centered loser.


i wouldn't let you babysit any kid of mine

>>   Wow, are you serious about that?

it's not me who has problems purchasing that which i prefer to eat, Dwight.....

if they are producing a large amount of milk during a very few months of the year, then letting the cows dry out the majority of the year - that is a very natural scenario.

the problem is, it is not a ==profitable==   scenario  if the milk is sold at less than many dozens of dollars per gallon.

therefore, it is unlikely that the fraction of pure grass/grass-haylage-calories/total-calories, that the cows are consuming throughout the 12 months of the year, is sizeable.  For any milk that is sold commercially.

the scenario mentioned in the first paragraph, is plausible for a homestead.  But if you were homesteading, you'd most likely prefer goats.


Beef operators are very upfront and proud about labeling their steer-meat as grass-finished.  It is biologically and commercially plausible for a beef animal operation.

If it were true for the dairy, believe me, they'd be advertising and labelling it as such.  But they are careful not to do that, because false labelling and false advertising are criminal offenses!

So they wait till they're asked, then they give these not-really-a-yes-or-no answers.

I don't mean or want to talk badly about folks who i'm sure are lovely people, but the scientific facts of a dairy animal are there for anyone to study up on!

>>>> Contrary to popular belief, total, year round pasture feeding is not natural for cattle and is not the way in which dairy cattle have historically been managed. More typical is for dairy cattle to get access to some pasture during the natural growing season (winter and spring here) and to be fed mostly hay, grain and other produce during the rest of the year. This is what we do at Claravale. In this way, farmers have historically taken advantage of natural yearly cycles of rainfall and production. Year round pasture feeding of dairy cows requires the artificial creation of year round pastures by intensive irrigation, which requires energy and water, both limited resources in California.


   i guess that next they'll be saying that eating cooked grains is typical, so therefore we all should be forgetting about
   living raw paleo.

   illness was historically managed by bleeding, sorcery, human sacrifices, etc, etc, etc.  I am not interested in repeating
   historical errors!