I swim for an hour in a cold pool once a week. I also do a one hour very intense hot sweaty workout. Very good for the skin. My body adjusts quickly to temperature extremes even without clothes. Very Paleo.

Once I read an article about European explorers seeing indigenous people well adapted to very cold conditions naked. The missionaries forced them to wear clothes. The clothes stayed wet in the elements which made the natives sick and contributed to their extinction.

In the U.S. pacific northwest the native american men would sleep outside nude in all weather conditions using logs as pillows. Real men.

The worst thing humans ever did to this planet was plow up the grasslands to plant grains and legumes. It has destroyed the topsoil and poluted the water. The result is overpopulation of degenerating sick people eating the crops. Fertile lands have been turned into deserts. We feed the grains to animals which is not their natural diet which makes them sick also. The depleted soil kept in production with pesticides, herbicides, and chemical fertilizers gives us sick plants. Our food is no longer healthy.

If we return from grains and legumes to pastures the balance will return as nature intended. We would not be able to sustain this level of world human population, but that would be good for the earth.

Vegetarianism is not environmentally friendly.

What is nice about Wiki is that you can't just say something without giving references to support your position.

I like the RPF format in that it is a bunch of people just sharing their experiences. But a published book needs to withstand the critics by not being biased. Contraversial ideas should give links to both arguments.

It takes of lot of time researching. You may want to break the chapters down into subtopics that people can write about who have expertise in that particular area and can prove it.

Feeding pasturized homoginized milk from factory cows to babies and children is cruel. It makes them very sick and they cry a lot. They also do not develop well. Their bones, teeth, and joints will not form and grow correctly.

The one on the right looks normal for raw unpasteurized. There is even a nice layer of butterfat on top.

Pasteurizing and homoginizing is a real hassel for farmers. I am sure they would prefer not to.

In the US the get around the law in illegal states by selling shares of the cow to people who want raw milk. It is not illegal to have raw milk from your own cow. You just pay the farmer to milk it.

I order femar bones cut into 3 inch chunks. 3 pieces from a cow give a lot of marrow. Enough for a meal. I like it warmed to body temp which makes it easy to scoop out and eat. My butcher is happy to sell for $1.00 per pound, it is normally scrap.

I have been experimenting with raw milk for the past year. Once a week I get two gallons of raw milk from a farmer that is still warm from the milking. He milks 4 cows by hand. Pretty awesome little farm.

I bring the milk home and put it into a roaster oven that will maintain a temperature of 98' approx. If I add some of the last batch of yoghurt and leave it for 24 hours I have yoghurt. The longer is sits the more sour it gets. Pure and simple. Predigested and symbiotic. Lasts a month or longer in the frig.

If I add a couple of rennet tablets instead of yoghurt in a couple of hours I have raw cheese. Seperate the whey, wrap in cloth, weight it for a day and I have this fantastic cheese. I rub some salt on it, dry it at room temp for a day and it will last indefinately at 50'. Gets better with age.

The leftover whey is probiotic and makes a refreshing drink. It is also good in my perpetual stock pot. If I have lots I feed the plants in my garden.

Previous post is right on. There is naturally occuring beneficial lactobacillus bacteria in grassfed unpasteurized milk. I do not really need to add yoghurt to make yoghurt it will occur naturally, just takes longer. Pasteurized milk putrifies and stinks.

The government stepped in to require pasteurization about the turn of the last century when businessmen started taking the dairy cows off the small farms and putting them in feedlots by breweries to eat the spent grains. Filthy conditions and an unnatural diet resulted in bad milk. Large dairies today still keep their cows in terrible conditions with unnatural diets.

Join the Price-Pottinger Foundation to preserve our heritage. They  fight for raw milk rights.

I am researching primitive methods of sausage making. They had it down to a science. Four techniques were used to control harmful bacteria in room temp storage. Beneficial bacteria (acidolpholis types) raises the Ph level, and the meat is cold smoked & dried and salt is used also. It will last a looonnnngggg time and does not need cooking. Not comparable to modern USA sausage. It is still made in some areas of Europe.

Love this type of sausage, I've been experimenting with cold smokers to duplicate the process. Great for preserving a large animal.

Uncontrolled high meat is dangerous. Beware or be dead. The bad bacteria that attacks the meat will attack you. Your nose knows.

I buy marrow bones in bulk because I have to travel far to get good grass fed femar bones. They keep in the freezer a long time. I warm them in stock to about 98 degrees. Marrow makes red blood cells if I am not mistakes, which might be the spots you see. It all tastes good to me.

Although technically not raw, I render my fat by cutting into chunks and keeping it over low heat for a long time. this drives the moisture out. the chunks turn into 'cracklings' and are delicous. the fat is lard and stable at room temperature for a long long time. I don't think the composition of fat changes as much by heating as does muscle or organ meats.

I eat almost all my meat half dried. After a lot of experimentation, I am settling in on ground meat. I have 3 dryers. 2 are Nesco professionals that go down to 95' with fans. The ground meat is easy to mix with seasonings and dries quickly. I found a device that is similar to a caulking  gun. I squeezes out jerky-like strips very quickly. It drys to my liking in a day. I can vary the spices for variety.

I only dry the meat half way because I like the flavor and texture much better. One day portions are put in baggies and stored in the freezer to control mold and spoilage. These are great to take to work with raw fruit and veggies.

The ground meat is less expensive from my grass fed meat suppliers. Various meats (pork, lamb, goat, chicken) can be mixed. I also grind and add organ meats which I can get at a much lower cost from some producers. Heart and kidney are great dried. Liver is kind of strong but is mellowed by the other cuts. If needed, I chop the meat in a food processor. Ground meat also has a good fat content that is evenly distributed.

About a two week supply works pretty good for me. I don't know why anyone would want to store it for any longer.

There is evidence that our prehistoric ancestors smoked and dried meat. And seafood. It is a way to take advantage of seasonal migrations. The native Americans in the Pacific Northwest of the U.S. dried their salmon in cold smoke over a period of about a week. Smoke is a preservative and keeps flies away.

While my co-workers are destroying themselves with vending machine crap, I'm eating good and feeling great. It also saves a lot of food preparation time, cleanup, and I can eat while I'm doing whatever. Three meals a day were designed for the 8 to 5 workforce.

Grass fed unpasteurized not-homogenized dairy.

Wild caught salmon, sardines, herring. Any wild caught fiish.

Grass fed only land animals. If the farmer/rancher cares about his animals and the environment there will be plenty of fat in the meat.

If you are of Asian decent you may be better adapted to coconuts. I am of European descent and am well adapted to dairy, whereas many Asians are not. I do enjoy coconuts a lot.

I bought a coconut and found this great site:

http://www.thaifoodandtravel.com/coconuti.html

Please read "The Truth About Coconut Oil"
http://www.thaifoodandtravel.com/features/cocgood.html

And "Selecting a Coconut for Purchase"
http://www.thaifoodandtravel.com/features/cocfresh.html

Good stuff. She speaks from experience and research, not just "I tried it once and ......"