I eat lots of raw fruit and veggies so I get lots of fiber. I think lots of fibrous foods is very Paleo. I even supplement with a teaspoon of psyllium husk now and then. The fiber carries the waste from the body. I go twice a day and usually don't need toilet paper. I judge my health by the condition of my stool. Ingesting friendly bacteria a couple times a day makes a big difference. Since going RVAF it doesn't smell nearly as bad either. I recently read that there are more bacteria in your digestive track than cells in your body.

This doctor on the Oprah show talked for a half hour about poop. If the crap stagnates in your gut it can cause medical problems.

We have a symbiotic relationship with fruits. If you eat raspberries it will loosen you up. The berry seeds want the fertilization but don't want to get digested.

I think it would be a very good idea if rawpaleodiet.com had a section reviewing the more important books related to a raw palaeolithic diet. However, I would prefer someone else taking on that job!

Any suggestions? Any volunteers?

I think you might be right. I am going to experiment with slicing the fat thinner, and fatty meat thin for more air exposure. For long term storage I would vacuum seal and/or freeze. I keep my meat frozen and when I need some I dry it and consume within a couple of weeks. I have learned to keep the dried meat in the frig.  If it starts to smell rancid I trash it.

Some spices like garlic powder, black pepper, and chili seem to make it last longer.

raw pig fat is one of the less than a handful of fats i can get my cats to eat.  i'm starting to suspect a naturally raised cat doesn't need fat.  anyone have experience' i guess i should start a thread.

You MUST read a book titled "Pottenger's Cats". Google it and look it up on Amazon. He did a 10 year medical study on cat nutrition. Cooked meat and/or pasteurized milk completely destroyed the cats.

I cut up chunks of fruit and veggies and eat them also. I have a vacuum machine with canisters that keep them fresh a long time. I used to have very high blood. Since I started eating this way it is very low. My pulse is around 50 and blood pressure is 107/71. Pretty good for someone 57 years old.

Old too soon and smart too late   

What icons?

When I do a reply, there are formatting squares and animated faces above the box I am typing in. I can not figure out how to incorporate them into my text. javascript:void(0) If I drag and drop I get text that disappears in Preview.

Well, this time I got the

text formatting to work.

  And now I figured out the faces. I need to highlight text and then click on the stuff at top. Cool 

My research led me to believe that the lactose digestion gene is one that post dates the Paleolithic period. I am pretty sure we could not have milked the wild beasts during that period. Probably after having domesticated some animals and calmed them down through selective breeding we may have started sharing the milk of their offspring. It is a good food and would have provided a competitive advantage. The earliest domesticated animals were sheep and goat like critters.

This gene would only have developed in our gene pool in areas where animals were domesticated - like Europe and Eurasia. If your ancestors lived there you may have it. If your ancient ancestors lived in the Americas, Asia, or Australia you are less likely. If you are like most Americans and have mixed heritage its a coin toss. Some nomadic tribes in the Middle East lived off the blood and milk of horses (and dates I think they said) as they traveled together.

Goat milk is naturally pasteurized. If you can find it raw it is much closer to human milk than cow's milk.

A farmer just gave me a gallon of raw cows milk. She told me in the winter grass only fed cows do not produce much cream. On place that advertised raw grass fed-milk did not even have any until May. When I told the farmer this she said it depends on the breed of cow and quality of the hay. Her milk was not suitable for making butter as it had a low fat content. Grass fed milk has a better lipid profile and I am sure there are other nutritional benefits.

I is illegal to sell unpasteurized non-homogenized milk in the U.S. in stores. You have to go directly to the farmer. You can find some at this site http://www.eatwild.com/.

I added some leftover yogurt to my milk and kept it at about 100 degrees for a day and got this wonderful yogurt. Yogurt is like predigested milk so even if you don't have the gene you should be fine. It is thinner than store yogurt because they add gelatin and sometimes dry milk. I saw a travel show about some country where watered down yogurt was the national drink. Might have been somewhere around the Alps. I make egg nog every morning with yogurt and raw free range eggs - just whip them together. I also add baking cocoa (bioflavinoids) and ground flax (omega-3).

If you don't have the gene or its no longer working properly you have what is called "lactose intolerance" which can cause a lot of digestive disturbances and allergic reactions. Use caution gentle fellow traveler.

How do you people get those formatting and icons up there to work?

   

I am interested in pursuing your link, however I am put off by the title you have ONE WAY.

Please tell me how you can improve my health and happiness. Thank you for your input. I look foreword to hearing from you.

Over the course of our 3 billion years of evolution we have coexisted with other life forms. Many plants and animals developed toxins and other defense mechanisms to avoid being eating and reduce the population of the eaters.

With fruits we humans have this beautiful symbiotic relationship. There are no poisons except around the seeds. They provide us with this highly nutritious food source and we spread the seeds. It has been a fabulous marriage.  There are fruit trees and vines all over the world and we have this wonderful food to enjoy. The highlight of my day is a fresh squeezed grapefruit juice drink and later a tomato juice cocktail.

Today I went to the grocery store and for the first time all I had was fresh fruits and vegetables. (I get meat from a local rancher) I will eat them all raw.

My rule of thumb is that if my urine is yellow I need to drink more water. Water flushes out the toxins. Drink and be merry. Water needs depend on the level of exercise. I get a lot of exercise and consume about a gallon of water a day. A sedentary person would not need nearly as much.

I agree that flax oil is easily oxidized. The health benefits however far far outweigh the problem if it handled properly. You usually find it in health food stores in a refrigerator. I get mine from Bionature and they send literature with calculations on how much to buy based on how much you are using in order to keep it fresh. It comes in a dark brown bottle with a self sealing squeeze hole and an additional cap. Flax oil is one of the few oils that stays liquid in the refrigerator. I keep anything more than a few weeks supply in the freezer. I have also vacuum sealed bottles of the oil for further protection.

I rub my body down with the oil after a hot shower and feel great. It has anti-inflammation properties. I think it get absorbed into the body before oxidation takes place.

I used to take the oil orally  as a supplement to balance my nutritional fatty acid profile, but now use freshly ground flax seed. The seeds have antioxidants that protect the oil. The seeds are about 40% omega 3.  javascript:void(0)

I eat a lot of raw salmon because it is inexpensive and I love the taste. I usually warm it up to about 100 degrees. The bag says it is "Wild Caught". The wild salmon has less mercury and no coloring that the farmed raised salmon has. Grocery stores in the bigger cities around here have fresh meat and seafood cases where you can get sashimi grade fish. I read somewhere that sashimi grade fish is frozen for a period of time to kill off the bad critters.

I love dried fish. I dry it at 100 degrees and consider it raw. Catfish is great like this. I found that I had to remove the skin from salmon as it get too tough. I recently saw a picture of Eskimos drying fish to "get them through the winter".

FYI: The wasabi sauce the Japanese serve with sashimi is ground dried horseradish mixed with dried spinach powder and water. Sometimes they add a little ground yellow mustard seed.

Try some ceviche. http://en.wikipedia.org/wiki/Ceviche



 

I once had a job butchering beef. I would use razor sharp knives all day cutting the meat up. For some reason unknown to me, if I cut my hand I would hold it up and look at it and it would stop bleeding. The next day it would be healed.

That has never happened to me except while butchering thirty years ago. Cuts usually take a week to heal. There must have been something in the raw meat or blood.

I am quite certain the ribeye came from a grass fed grass finished animal. It comes from a reputable merchant and reputable rancher. It is stated on the package.

Here's the rub. If an animal is raised on lush pasture it will have fat marbling. Especially in the fall after feasting all summer and storing fat for the winter. Here in Kansas lush bottom land pasture is available. Usually farmers/ranchers will not graze cattle on prime land - the use it for crops. They graze the cattle on scrub hillsides not suitable for tillage. The deer population has been pushed by civilization to marginal areas where humans usually don't go. This is why game is usually lean. However where I live even the deer are marbled because the have access to cropland.

Someone hit a deer on the road in front of my land. I pulled the dead animal under a tree and butchered it. It took a few hours before the meat was refrigerated. I cooked all the cuts very rare and the whole animal was tender and succulent.

Which got me to thinking. Our paleo ancestors may not have had to settle for lean meat. At that period of time the land was still pristine and not worn out by thousands of years of civilization. I believe animals in cold climates will put on a lot of fat to get them through the winter is plentiful lush food is available. Unfortunately fat does not show up on fossil records. Cold water fish have a lot more fat than warm water fish. I once read that plains Indians would rub their bodies down with buffalo fat to ward off insects.

A lot of archeological sites I have visited have small depressions in rocky areas where the inhabitants would grind gathered seeds and nuts with stones. Even the seeds and nuts probably had a higher oil and nutritional value than they do now. This is why don't hesitate to supplement my diet with ground flax seed which is high in omega 3 oil. Green leafy vegetables have omega 3 also and would have a higher concentration is grown in rich soil.