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Messages - Nicola

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Info / News Items / Announcements / Re: Colon
« on: August 06, 2009, 09:22:08 pm »
Raw meat digests a whole lot easier and faster than cooked meat.  Plus raw meat gives the liver the nutrients it needs to manufacture good clear bile for digestion.  It's a cycle the cooked food eaters will appreciate when their digestive capacities are depleted from eating cooked meat every single day.

With raw meat and fat you still have "things" in your colon - I read quite a bit about this "oxypowder" and we don't know all about raw vs. cooked -\


Info / News Items / Announcements / Re: Colon
« on: August 06, 2009, 08:06:28 pm »
I do get concerend when I read things like the following (a guy on the magicbus forum mentioned):

It's about cartilage, tendons and the like. When chewing on a juicy, untrimmed steak that stuff invariably gather in my mouth as unliquifiable, rubbery lumps. What do you do? Swallow them in the knowledge that the HCl in the stomach will disolve them? Spit them out? I ask because on a fast I did years ago I also did an enema regime. And many of these tendons (sorry about the graphic language here), strings of cartilage and the like turned up in the muck (maybe this was the result of an ill-advised mixed diet, I don't know).

Perhaps we would all be suprised just how much raw meat and fat doesn't get digested?


Van, what do the rest of your family eat - do they all sit with you eating raw meat and fat; trying to find out fat and protein rations? You have been doing this since the 1970's; you should know if and what works by now?


Info / News Items / Announcements / Colon
« on: August 04, 2009, 09:19:49 pm »
Have you ever thought of your colon - Goodsamaritan has often mentioned herbalcleansing; well it does not seem to be a good idea!

I got onto this because I am studying a product called "Oxypowder"...

Any thoughts?


Journals / Re: A day in the life of TylerDurden
« on: August 01, 2009, 08:47:49 pm »

I don't do badly on large numbers of fruit (or even salad) so don't mind binging on them when I'm surrounded by other RAFers, though I admit that much of the produce(other than what's found in my garden) is nowhere near as good as organic fruit.

What do you mean by doing well on binging fruit and salad? If you eat one meal a day of meat and fat normally (and perhaps a little fruit) and binging on fruit and salad must have some affect on the system that is different to meat and fat. If you compare the two what feels better - gas, bloat, poo, urine, hunger, energy, mental health, sleep...

I don't like the word binging - the body and mind have to deal with it and binging does not result in healthy digestion!


Journals / Re: Lex's Journal
« on: July 30, 2009, 08:12:44 pm »
I received a note from another raw meat eater on another forum stating that when he eats a food mix of Slanker Dog and Cat food, Ground beef, and fat, he soon experiences a very loose and smelly bowel movement.


I understand that this raw meat mix causes this kind of reaction in your bowels (it triggers the movement) - it's not that it goes threw you? Charles mentioned the same from just eating raw/underdone meat...loose and smelly bowel movement. Perhaps it's nothing to do with bacteria?


Primal Diet / Re: raw meat vs. frozen
« on: July 30, 2009, 07:59:14 pm »
I repeat : there is very little quantity of AGEs and ALEs in raw food, even aged for several months, (compared to cooked food), and our body is equipped to deal with this tiny amount of AGEs. So nothing to worry about AGEs as long as you eat raw food, and avoid (or severely limit) carbs.
Pemmican is a great food if the fat is rendered at low temp and the meat is dried at low temp.

I asked Lex a few questions about what this Dr. Mercola mentioned in the link on "Insulin" - one of my questions was "would the glycogen (protein) metabolism produce AGE's"?

Of course it would.  Our bodies make and use glucose from a variety of foods (and our own body tissues if we are fasting), as glucose is needed for our survival.  Any time a substance is metabolized in the presence of glucose AGE's are produced.  Since our blood and tissues have a constant supply of glucose, AGE's are constantly being produced.  AGE's are just another waste product.  The best you can do is live a lifestyle that keeps blood glucose stable at a NORMAL level.  My BG stays around 90 to 100 all the time.  People who eat a high carb diet often have BG spikes of 200 to 300 that can last for several hours.  Much larger amounts of AGE's would be produced at these high BG levels.  I don't try to artificially control my BG level.  I just try to eat a diet that is low in carbs, keep my BG level as constant as possible, and I let my body decide how much it needs.



Primal Diet / Re: raw meat vs. frozen
« on: July 29, 2009, 07:18:14 pm »
No, there is no sugar in raw meat, otherwise it would taste sweet.

We do not cook.

See here:
2.3    Glycations and AGEs, Defined

All the diverse sugars, and other carbohydrates we eat, are digested to simple sugars and absorbed into the blood stream.  These blood sugars, glucose, galactose and fructose are reactive reducing agents.  That is, they are capable of bonding to protein or lipid (fat) molecules, usually on an amine or a lysine group.  So, like any fuel, they can be dangerous.

Glycation occurs when a reducing sugar molecule bonds to a protein or lipid (fatty acid) molecule without the controlling action of an enzyme which would normally control where the sugar bonds and its orientation.  This puts the sugar molecule in the “wrong place,” on the protein or lipid molecule, thus forming a mis-shaped molecule our bodies cannot metabolize or dispose of easily.

What about AGEs and protein


Everyone knows that oxygen causes damage, but unfortunately the press has not been as kind to publicize glycation. Glycation is the same as oxidation except substitute the word glucose. When you glycate something you combine it with glucose. Glucose combines with anything else really; it‘s a very sticky molecule.

Just take sugar on your fingers. It‘s very sticky. It sticks specifically to proteins. So the glycation of proteins is extremely important. If it sticks around a while it produces what are called advanced glycated end products (A.G.E.s).

That acronym is not an accident. If you can turn over, or re-manufacture, the protein that‘s good, and it increases the rate of protein turnover if you are lucky. Glycation damages the protein to the extent that white blood cells will come around and gobble it up and get rid of it, so then you have to produce more, putting more of a strain on your ability to repair and maintain your body.

That is the best alternative; the worst alternative is when those proteins get glycated that can‘t turn over very rapidly, like collagen, or like a protein that makes up nerve tissue. These proteins cannot be gotten rid of, so the protein accumulates, and the A.G.E.s accumulate and continue to damage.

That includes the collagen that makes up the matrix of your arteries. A.G.E.s are so bad that we know that there are receptors for A.G.E.s, hundreds of receptors, for every macrophage. They are designed to try to get rid of those A.G.E.s, but what happens when a macrophage combines with an A.G.E. product?

It sets up an inflammatory reaction. You eat a diet that promotes elevated glucose, and you produce increased glycated proteins and A.G.E.s, you are increasing your rate of inflammation of any kind. You get down to the roots, including arthritis and headaches.

When you start putting people on a diet to remedy all of this, patients who used to have horrible headaches or shoulder pains don‘t have them anymore.

Glycated proteins make a person very pro-inflammatory, so we age and, at least partially, accumulate damage by oxidation. One of the most important types of tissues that oxygenate is the fatty component, the lipid, especially the poly-unsaturated fatty acids, and they turn rancid and glycate.

The term for glycation in the food industry is carmelization. It is used all the time to make caramel. So the way we age is that we turn rancid and we carmelize. It‘s very true, and that is what gets most of us. If that doesn‘t get us, then the genetic causes of aging will, because every cell in your body has genetic programs to commit suicide. There are various theories for why this is, one being that if they didn‘t, virtually every cell in your body would eventually turn cancerous.

Whether those so-called applopatic genes developed as a means to prevent cancer or not is open to speculation, but it is a good theory. We know that all cancer cells have turned off the mechanisms for apoptosis, which is the medical term for chemical suicide. So we know that it plays a role.

and what about people who eat fruit (for hydration :o) and AGEs?


Carnivorous / Zero Carb Approach / Re: RAF quality
« on: July 29, 2009, 01:34:21 am »
What about the fresh Australian horse meat available at some supermarkets in Switzerland (shipped by air I think)? Are Australian horses grain fed or not ?

The horse meat in Switzerland will never be from Australia! I used to eat horse meat and that was always Swiss or from Canada/USA. You will never know the grain fed or grass fed for shore - just do your best and stay open to what you can find threw connections to farmers or good stores.


Info / News Items / Announcements / Re: Glucose / Fructose
« on: July 26, 2009, 03:22:35 am »
Inflammation threw fructose

Fruit juices are another fraud. The juice (fructose) should be removed and discarded. The fructose is very unhealthy. Mice are given type II diabetes for research purposes by feeding them fructose (especially high fructose corn syrup.) Fructose is avoided in the beef industry, because it causes rapid cross-linking of collagen and leads to tough meat. The same thing happens in humans who eat fructose, it causes aging of the skin and other tissues.


Journals / Re: Lex's Journal
« on: July 25, 2009, 09:25:09 pm »
Hey Lex,

I am not so shore about raw meat vs. cooked meat again - did you catch this on the zerocarb forum:

I've read up on this, and it seems that Dr. Beaumont concluded that "minuteness of division and tenderness" (of the food) in addition to cooking said food helped increase ease of digestion. Raw foods, in short, digest more poorly than cooked foods.

From Catching Fire: "When Beaumont introduced boiled beef and raw beef at noon, the boiled beef was gone by 2 P.M. But the piece of raw, salted, lean beef of the same size was only slighted macerated on the surface, while its general texture remained firm and intact."

and this is what the pemmican familiy has to say about raw meat:

Technically, pemmican isn't a raw food. The meat portion is but the fat portion is not. We've experimented with eating raw meat ala the family in the video but we couldn't do it. We became angry, isolated, frustrated and basically CRAZY! My oldest boy developed autistic symptoms! My wife sat around crying and I became an angry SOB. Enough was enough. We had MUCH better luck when we tried eating our meat cooked to medium, but, of course, our best attempt thus far has been pemmican.

I shudder when I think of our raw experiment. Bacteria can alter human behaviour drastically. This is why pemmican is such a wonder food!



Journals / Re: Journal of a carnivore
« on: July 24, 2009, 09:00:49 pm »
How Can Eating Excess Protein Raise Blood Glucose?

I do know that high blood glucose can convert proteins in the body to Advanced Glycation Endproducts (AGEs), that accumulate in our eyes, kidneys, arteries, nerve endings, joints and skin, causing stiffening and the physical degeneration of old age. I don't know the level of blood glucose at which these changes start to take place.

Something to consider is that the accumulation of AGEs may be the reason that the explorer Vilhjalmur Stefansson noted in 1936 that Eskimo women who had lived on a zero-carb diet all their lives, "usually seem as old at sixty as our women do at eighty."

Journals / Re: GoodSamaritan's Experiments
« on: July 23, 2009, 08:47:39 pm »
Coffee Enema is putting fluid through the anus.  If you lay on your right side it will reach your liver somehow...

My question was how do you put fluid through the anus or in other words with what?

I used to do a flush with this

- put after just eating meat and fat I have not wanted to try again (perhaps it's also this ionized water that I drink) may not be good to flush water threw your bowels (Charles also had something about this on his zerocarb blog).

Journals / Re: GoodSamaritan's Experiments
« on: July 23, 2009, 04:26:01 am »
Have you already given up? On your blog you mention

Sigh, it’s one of those days.  I stumbled onto crummy fruits and we had a terrible breakfast.  The avocado was icky, the papaya was pale and not tasty, the watermelon was pale.  Arggghhhh….

and a nother question: you talk about a "coffee enema"; how the hell do you get coffee into the bowel and right up to the liver - no word of that in your "recipe"...

Your father grew up at the end of world war II and never ever thought of doing or needing all the things you mention on your blog; perhaps that made him healthy?


General Discussion / Re: bowel movements
« on: July 22, 2009, 09:09:44 pm »
After looking at a few of this guys videos I came across this one about the bowel and poo...he mentions fiber - yet people on a paleo diet or people eating meat and fat (van eating the fat first and then the meat) do not have much or any fiber! Do you people ever think and wonder about not "moving" much (or having loose stools and all of the other episodes) and that the waist gets recycled - toxins going threw the system again and again?


Journals / Re: Journal of a carnivore
« on: July 15, 2009, 09:00:41 pm »
Following Lex advices, I am going to weight my food intake, simply eat ground beef+tallow (or sometimes pemmican).

Do I understand right - did Lex tell you to weigh your food intake? Thats not "simply" eating meat and fat to appetite!


Journals / Re: GoodSamaritan's Experiments
« on: July 10, 2009, 08:39:22 pm »
According to Phinney and Mercola, this is only a problem with excess protein.

May be, but it is not natural to weigh meat and fat and all the rest of the "numbers" zerocarb's do to get "it" right. Some say you need lots of fat and those that do it gain weight, feel sick...or the other story about fat for bowel movements???


Journals / Re: GoodSamaritan's Experiments
« on: July 10, 2009, 07:31:01 pm »

Your body has to go through significant changes to convert from burning glucose as its primary fuel, to burning fatty acids.  These changes must take place at all levels in the body from changes in enzyme production all the way down to mitochondria at the cellular level.  All this takes time.



Lex, I thought that with meat the body would be converting the protein to glucose like you said?


Carnivorous / Zero Carb Approach / Re: Primal body Primal mind
« on: July 06, 2009, 08:40:11 pm »
The author has become a member on Charles zerocarb forum


Journals / Re: A day in the life of TylerDurden
« on: June 15, 2009, 07:05:40 pm »
I never liked pillows - for years I have been sleeping on this

and have had my atlas corrected


Journals / Re: A day in the life of TylerDurden
« on: June 12, 2009, 03:32:39 am »
Today I bought a large wad of raw beef suet(grassfed)

Tyler, what colour is your grassfed beef suet? The muscle fat I get is yellow but my suet seems to be white with a little red from the blood.


General Discussion / Re: Meat to Veg/Fruit ratio?
« on: June 12, 2009, 01:45:09 am »
My diet now is, more or less, low-carb. I usually eat 1 large meal a day, which is usually raw meats/organs. And then I may(or may not) have some raw veg or raw fruit, c.30 minutes afterwards.

Tyler, you posted this a few days ago - raw fruit after meat&fat seems to be not ideal...


Journals / Re: A day in the life of TylerDurden
« on: June 03, 2009, 05:29:23 am »
Hi Tyler,

I am interested in this "Blue Ice" fermented cod liver oil. Can you get it in England or is it only possible to order it from America?

If so, I might have to try and find a way in the EU...


Journals / Re: A day in the life of TylerDurden
« on: May 26, 2009, 08:33:32 pm »
(I've done some experiments when walking in the Alps, with a sort of equivalent  "raw pemmican"(ie nothing processed, just carrying with me some lean-meats mixed in with raw marrow or suet. of course, the stuff would rapidly rot due to the meat but I'd consume it mostly or wholly  within 5 days, regardless. Inevitably, by the 3rd day, I would be utterly exhausted, with no stamina, and no amount of the lean-meat/fat mixture would help re increasing endurance. I'd end up looking ridiculous and having to rest constantly for 5 minutes each time while other hikers sauntereed past me).

Your own quote:

I've always been a cynic so I'm not one for positive thinking, despite this diet.

This is what gets in your way!

Last year you mentioned going walking in the alps and marrow was ideal. You go to Italy and mention beforehand that you will be fasting and eating more fruit (hydration) a lot because of the heat. Well when you came back you say you need to fast because you had put on weight. It's all so confusing and negative; why - it's not doing you any good???


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