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Messages - RawZi

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Hot Topics / Re: HOME GARDEN
« on: March 28, 2012, 07:35:44 am »
    I'm interested in finding black organic mission fig trees for planting as well. I have not been able to locate any yet.

    I boiled some organic white flour potato flour gnocci, and ate it with a bunch of raw grass-fed cultured butter after being very low carb all raw for a long time.  I got some amazing feelings from both, but very unique from the gnocci experience, and very good.  I think I may have crashed from it after, as I got a little hyper that night and then down.  The down might not have been from the gnocci or butter etc, not food, but it could have.  I felt best little to no carb most of the time, whilst almost all fat.  Sometime I'll go back and stick with that (all raw of course).

General Discussion / Re: What rawpalaeo foods are you eating right now?
« on: February 15, 2012, 02:23:16 pm »
    I ate raw fish tonight, tuna, uni, north red clam (the clam dipped in hot water) etc. I also ate avocado and un-dyed ginger with it.

By fermented Kidney I meant high, but next time I will make 2 batches, one with raw milk and one in Whey, which I will continue to rinse and take a small bite each day until I like it or toss it. Thanks for the suggestions. It  just seems strong. My high duck got an ammonia taste not like urine but, I also had a hard time with it. I'm not forcing the kidney, b/c I'm thinking maybe the ammonia/urea is not well tolerated.
Thanks for the tips

    When I said wet ferment, the way I wrote it I see can be misunderstood. By wet I meant in a jar that is closed most of the time, as I see many people on the raw paleo forum let meat sit uncovered or hang uncovered to get dry, and call it by the same high meat term, even though now that I rethink again, I don't want to call theirs high meat.  Maybe I should call the kidneys I told you about, by the term, fermented. What I'm saying is that although one may keep kidneys in milk or whey, I think that is to keep it from breaking down.  To just give it a quick soak in milk is what I meant.  I've never fermented in whey, I've just made saltless vegetable sour krauts, and ate and drank their liquids.  I tried whey in cooking decades ago.  Vegetable wheys from making cheeses of seed and nut sprout, I threw the whey on the earth. If there was any misunderstanding, I hope I'm clearer now. I'm sleepy though, so I may fix this later.

Journals / Re: Lex's Journal
« on: February 15, 2012, 01:45:56 pm »
My lab tests taken in August of 2011 have TSH at 1.43.  No idea if this is good or bad.

    If it's between 0.5 to 4.95 it's considered normal. Sometimes doctors refuse to medicate till it hits 10.00.  I consider that between 1.0 and 2.0 is best when healthiest.  You can Google TSH numbers.

Journals / Re: Lex's Journal
« on: February 06, 2012, 02:58:57 pm »
Low doses don't effect everyone the same. I'm really glad that you (holding my breath) were able to find the culprit.

In case anyone else is taking aspirin - there is such a nice alternative to aspirin. White willow herb is what aspirin is derived from. It has none of the side-affects and has lots of other good affects including fighting off cancerous cells with still having the blood thinning ability. There are also lots of other great foods that naturally thin the blood.

    Lex, I second what Dorothy wrote. I respect that you've had bad experiences with herbs, but they wanted me on vioxx and low dose aspirin. I didn't need that with my kidneys and heart.  I took my trusty feverfew, white willow and other natural supplement anti-inflammatories and they gave me no problem. I assume they would work on a raw meat and or zero carb diet too, but I have not tried that.

Hot Topics / Re: olive oil: clarity and quality
« on: February 06, 2012, 02:48:46 pm »
When it's rancid who cares to remember what brand it is?

Again - stone pressed means absolutely nothing. Machinery now does the same thing. No heat and slow. No one stone presses - that's just a buzz word. What makes it good or not is freshness and low acidity. There are more variables that affect flavor - the age of the trees, the soil, the environment - but that's personal taste. If it says stone ground - so what?

    Personally I think it might be good to remember bad brands to avoid them. I'm very careful. Most brands I would never try. It took me three years on primal diet before I could find a brand I would dare try.  I had to research a lot.

    While aajonus was fully endorsing the Rawesome Club he was not endorsing their oil.  He tested their machine and the temperature was rancid-making temperature even after years of him telling them his standards for that. That I was told before the News problem ever happened at all with Rawsome.  Maybe this year there is a more up to date machine for them.

    I think stone ground refers to flour.  I have several flour grinders.  I never used to buy bread (not that I do now).  I fresh ground flour since over twenty years ago for guests, clients, family and myself, till I met the gentleman I'm with now more or less.  Even years before that I used friends' grinders.  He liked the squishiest most well preserved commercial bread when we got together.  I grew up with quality fresh baked bakery bread and even that I wouldn't eat practically at all growing up, so it was strange. Sorry to bore you, I just never heard of ground food oil, not a familiar term to me yet. I learned a lot of things and words in this forum in the last three years, and I'm still choosing to ignore many of them to some degree.

Hot Topics / Re: olive oil: clarity and quality
« on: February 05, 2012, 06:15:52 pm »
    Suet and avocado don't work right for me either, Dorothy. I know how to find good food, I just got tired of posting it, so I'm glad you're here to do that. Would you mind naming a brand labeled stone pressed that gave you a reaction or a reaction to someone you saw? Seriously, as very very few have that label. Do you like the pomace oil?

Personals / Re: kudzu vine
« on: February 04, 2012, 03:04:37 pm »
I doubt anybody sells it, though. It's an invasive pest in the US.

   I fully support this statement.  It grows all over by me, and people are happy to get rid of it. I hear goats like to eat it.

It's supposed to be a powerful aid in working through alcohol withdrawal.

    Oh! Same as the powder from macrobiotic companies? I bought that for my ex-boss.

Hot Topics / Re: olive oil: clarity and quality
« on: February 04, 2012, 02:55:39 pm »
If you don't get sick from fresh olives you likely will not get sick from fresh olive oil. ... There are MANY olives that make me feel sick too because they are not fresh.

    I have tried dozens of varieties of raw olives, including picking them myself etc. I have not had a reaction to any. I only buy expensive and high quality oils. I've tried many brands, always the best. Doesn't matter how natural or organic or fresh some things are, there are still some people who it isn't made for. I could use oil when I was younger, the good quality ones. I'm not the same person. I don't care. Raw animal fat is better in all respects, afaic.

Health / Re: What if raw Paleo doesn't work?
« on: February 04, 2012, 08:28:55 am »
What would one do to fix the liver?
Any raw paleo 'ers in hawaii?

    I think maybe Kieba of Body Temple Boot Camp fame before eating raw meat, her organs were deteriorated (reportedly from vegan body building), I think her liver was one of the deteriorated organs. I think the first raw meat she tried is raw liver.  You can find her site online. She's healthy  living and working at her sportscamp in Pahoa.  She calls what she eats Retro Raw and wrote some recipe books that she sells.

Hot Topics / Re: olive oil: clarity and quality
« on: February 04, 2012, 07:44:41 am »
    Which olive oils that you buy, Dorothy, have a label that reads "stone pressed"?
I will repeat.
Oh - look - they have free shipping on orders over $100.

    Sorry I made my post too short.  All oils make me feel cold.  Olive oil burns me AND makes me cold at the same time, it's a very talented extact. I will not buy over a hundred dollars worth of olive oil. Thank you for finding the deal on shipping. I try to eat whole foods where I can.  I do have a lot of raw olives here. I don't eat them much, but they don't burn me or make me cold, as I eat then nor after nor from getting near them.

    Nice seeing you. I will resume eating my jar of butter now. I'm going out to a restaurant with my gentleman, and I don't want to feel hungry there.

Omnivorous Raw Paleo Diet / Re: Is really grass-fed >>> grain-fed?
« on: February 04, 2012, 04:12:19 am »
bright red, while inside it was all brownish, kinda dead looking. I guess they put some chemicals to keep it fresh on the outside.
The grass-fed ground beef I buy is completely opposite, usually the outside is a bit brownish/oxidized, while inside it looks fresh

    I noticed that the other day.  I have a big beef loin, not much of it left now :P But after a couple days my cats didn't want it, and I could only get "Premium" beef for them from the supermarket, it was the best unfrozen around me locally at the time.  They liked it, as it was fresh cut. It was brighter red than anything on the outside, and brown dingy colored on the inside.  I tried taking a taste, but it tasted disgusting.  I guess there's no accounting for cats' taste, they just like it freshest, as maybe it might tend to have more of the vitamins or something they need when it's moist and cut less time ago. That meat lasted about two days with them.  The beef loin, grass-fed, that I got two weeks ago still tastes pretty good to me.  Only one problem.. it tastes bitter on the outside bottom of the fat this purchase?  I don't know why it does, but I stopped eating that part on this piece of primal cut. It still has nicer color than the inside of the "Premium". 

    I know frozen fish is very bad for cats.  Anyone know whether frozen bison or frozen calves' liver is as bad for them as frozen fish?  Just in case I get caught in a bind again.. I'd like to know all the options other than the organic grain-free cans I keep on hand at times like those.

Hot Topics / Re: olive oil: clarity and quality
« on: February 04, 2012, 03:54:22 am »
Oh - Rawzi - all olive oil even if it says stone pressed is still extracted by machine today. But that doesn't really matter because the machine does nothing to damage the oil. First pressed means truly nothing any more. Virgin means ONLY a percentage of acid and that's it. The only way to get that low acidity is to take olives picked at the right stage and process them at low heat like in the old days with stone. They can write anything they think that you might like on the bottle. They will take the same crappy oil and put it in a different fancy bottle and sell it for twice as much and write all the buzz words that they think people want to hear and put dye in it. The only way to really tell is to know what really good fresh oil smells and tastes like. If it says stone pressed it far from guarantees a good oil.

    Which olive oils that you buy, Dorothy, have a label that reads "stone pressed"?  I'm not supposed to eat oil anyway, just animal fat.  I learned the smell thing from AW.  She told me I would learn by smell, and it didn't take very long to learn that.  Smells very much affect me, no matter how faint or distant.  Luckily, eating right, although the faintest smell is strong and clear to me, it's not unpleasant anyway. Do you press your own olive oil?  I understand using stones to press, how it was done long ago, tends to never get as warm as the common day extra virgin olive oil methods. 

    By the way, any idea what pomace oil is?

Edit: I'm thinking pomace must meat pit, as in cherry stone meaning cherry pit.

General Discussion / Re: Honey and botulism
« on: February 03, 2012, 02:10:31 pm »
    My Mom gave me honey when I was tiny infant, and her mother gave her honey the same way. Pasteurized honey kills.

Primal Diet / Re: Primal Diet and Magnesium
« on: February 03, 2012, 01:01:48 am »
How many veggies a day do you juice?

    I used to drink a quart a day when I started pd.  I haven't drank even sixteen ounces a day lately, no real reason for less.

Primal Diet / Re: russian version
« on: February 03, 2012, 12:57:23 am »
    There's a Thai version, possibly a Danish, maybe a talking book soon, there are online paper-free versions, who knows? Russian may be soon.  Contact the site.

Exercise / Bodybuilding / Re: Active rest
« on: February 02, 2012, 10:57:49 am »
.. people with longer muscles shapes have more tendency towards slow twitch fiber types... which means red muscles fiber.. which means more blood supply which means better recovery ability...

    What helped you learn this? I'd like to know more.

Welcoming Committee / Re: Hello new here!
« on: February 02, 2012, 10:54:08 am »
    Hi Evan, welcome!  I haven't read that book.  Is it a raw diet?

Hot Topics / Re: olive oil: clarity and quality
« on: February 02, 2012, 10:52:26 am »
    Oil makes me freeze, but stone pressed olive oil is not shabby.

Hot Topics / Re: Post workout carbs and tooth decay
« on: February 02, 2012, 10:49:24 am »
What about rabbits?

    That's a nice tasting animal.

Hot Topics / Re: Post workout carbs and tooth decay
« on: February 02, 2012, 10:48:19 am »
But rabbit and chicken and duck (for other people) make a great deal of sense. I'll just use what comes out their back-ends. oh my  :o

    If you don't eat highmeats, I think ... I'm not too familiar, haven't tried it.

General Discussion / Re: Too Much Liver in Diet?
« on: February 02, 2012, 10:37:56 am »

Primal Diet / Re: Primal Diet and Magnesium
« on: February 02, 2012, 10:34:23 am »
What do you juice? Do you mix your juices with butter/cream?

    I juice celery, zucchini, parsley, cilantro and spinach mostly.  I don't mix fat in. I do mix honey in occasionally.

General Discussion / Re: Too Much Liver in Diet?
« on: February 02, 2012, 10:28:01 am »
    Dorothy, other grass-fed frozen companies have dog-food, like US Wellness and I'm sure there are others when Slankers doesn't have.

... YOU'RE the reason Slankers can't fill my order!  >: ;)  ...

But really - no food for doggies, ... I'm never going to recommend Slankers again! They won't let me automatically order but don't have food for me when I do order. My poor beagle is suffering because of the radical change in diet.

Without a constant food source - how on earth can someone do a ketogenic diet?! You need ALL the organs - the whole animal. Slankers is undependable.

Primal Diet / Re: Primal Diet and Magnesium
« on: February 02, 2012, 10:20:30 am »
That doesn't seem like much magnesium relative to the calcium found in modern raw milk.

    For years before I went on AV's raw primal diet I was more constipated than I ever read about from anyone's experience. I was told that was magnesium deficiency, and that magnesium deficiency runs in my family. So before I changed to primal diet I took magnesium supplements hoping it would relieve my constipation, and it did relieve it every time I took it.  Since I went on primal diet I have not been constipated, I have not taken magnesium supplements and I haven't taken anything else for constipation. Has you magnesium deficiency symptoms worsened since you switched diet? I think the primal diet eaten in amounts and combinations and order it is individually tailored, that deficiencies do not occur. In my case the diet doesn't seem to, as if it's more like a miraculous spark of life rather than just adding two and two to equal a bland four.  It could be different for you.  Which juices are you drinking? What does the rest of your food plan look like?

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