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Messages - donrad

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General Discussion / Re: bowel movements
« on: March 07, 2009, 09:39:35 am »
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.

General Discussion / Nutrition * Diet * Pottenger's Cats
« on: March 02, 2009, 01:41:02 am »
Diet is what you are eating now.

Nutrition has a much broader context. It encompasses your total life nourishment: prenatal, postnatal and pre-prenatal. What your ancestors ate determines what you and I are physically and mentally. What they were eating while forming eggs and sperm and most importantly the diet during fetus formation.

This concept is exemplified in Pottenger's studies and his book "Pottenger's Cats". The nutrition of a mother affects the health of her glands which affects the development of the fetus and child. The fetus during pregnancy and the child during breastfeeding and after.

Pottenger's Cats: A Study in Nutrition is a book about this topic.

This is a review at

Pottenger's Cats is a classic in the science of nutrition. Dr. Pottenger discovered quite by accident that cats degenerated unless they were fed raw food. In his 10-year study of 900 cats, he found the optimal diet for his cats was 2/3 raw meat and 1/3 raw milk plus a little cod liver oil. If either the meat or the milk was cooked, the cats degenerated. And if both were cooked, the degeneration was much worse, and the cats could no longer reproduce by the third generation.

Some of the problems Pottenger found in the cats fed cooked food were: heart problems; nearsightedness and farsightedness; underactivity and inflammation of the thyroid; infections of the kidney, liver, testes, ovaries and bladder; arthritis and inflammation of the joints; inflammation of the nervous system with paralysis and meningitis. And in the third generation, some of the cats' bones became as soft as rubber. Lung problems, and bronchitis and pneumonia were also frequent. Moreover, the females became irritable and even dangerous, and the males became passive and lacked sex interest.

Do many of these conditions sound familiar? Pottenger, of course, realized that his cat studies didn't apply entirely to humans. He believed nonetheless that his findings for cats did have relevance for humans, and in his sanitarium he fed his patients much raw food, with considerable success. Weston A. Price reported in his book, "Nourishing Traditions" that all of the people's he studied worldwide included much raw food in their traditional diets and were almost entirely free of the degenerative diseases that are rampant in our junk food society, such as tooth decay, heart disease, stroke, cancer, diabetes, arthritis, digestive disturbances,etc.

If you want to stay healthy, you owe it to yourself to read both Pottenger and Price. Their eye opening photographs alone will make clear to you that you need optimum nutrition if you want to be optimally healthy.

The book is currently sold out everywhere. Used copies are selling for $30 to $70. The publisher is coming out with a new edition in March.

Get it and read it.

Join this group if you get my message:

General Discussion / Re: what are you reading?
« on: February 26, 2009, 05:19:49 pm »
I think it would be a very good idea if 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 love this post. Thank you. I try to eat an avocado every day and love the taste of cilantro and coriander.  Salsa is such a great mixer for warm raw meat. I like it with fresh squeezed lime juice. Diced onions, tomatoes, avocado, garlic, chilies, and cilantro are all such great foods, especially if raw and fresh.

I try to grow coriander every year to get the cilantro. I think it is a member of the mint family. The plant wants to bolt into seed early but the whole plant is always great throughout the season.

The 'essence' of cilantro dissipates quickly. When you use it in cooking or not cooking, chop the leaves coarsely to expose less air. You will be rewarded with much more flavor. Dried cilantro does not have any of the essential flavors.

Hot Topics / Re: Pemmican
« on: February 22, 2009, 04:07:47 am »
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.

General Discussion / Re: what are you reading?
« on: February 22, 2009, 03:57:29 am »
I'm not currently reading anything diet-related, but this thread inspired me to find something.
I'm considering buying Stefansson's "fat of the land".

Also, could anyone recommend an introductory book about anthropology, with
emphasis on the diet of paleolithic people?


Most of the books I have come across with an emphasis on the diet of paleolithic people incorporate not only anthropology, but also archeology, anatomy, evolution, comparisons to primates, and comparisons to indigenous cultures untouched by civilization.

Some books are:

Ten Thousand Years From Eden

The Paleo Diet

Evolving Health: The Origins of Illness

The Evolution Diet

The Inflammation Syndrome

Nutrition and Physical Degeneration

I would like to see a discussion section on various Paleo diet books.

General Discussion / Re: raw fats, raw pig fat
« on: February 21, 2009, 02:37:38 am »
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.

Omnivorous Raw Paleo Diet / Re: EGGS
« on: February 20, 2009, 09:27:05 am »
My sister raised jungle fowl, the precursor of our chickens. They were seasonal egg layers. There are egg breeds, meat breeds, show breeds, dual purpose breeds, etc. Kind of like dogs.

At the end of "Pottenger's Cats" by Pottenger Jr. he suggests eating "fertile eggs of hatching quality because they contain natural estrogenic substances." Pottenger did a ten year study on cats that showed cats fed cooked meat and pasteurized milk were destroyed physically, could no longer breed, and died early of all kinds of diseases by the third generation.

Just ask the people you buy your eggs from if they have a rooster with the chickens. Yes they should be fertile, no they are not.
Roosters are so noisy if your source is near a city they probably don't have one.

I raised ducks for eggs. They are richer than hen eggs. A Khaki Campbell ducks lay more than chickens in warm climates. Drakes don't crow.
The climate will effect the laying of birds. They get stressed out in extreme heat and cold. Egg factories are in the south. I was in one once. The chickens were in little cages with only enough room to stand up, two to a cage. The eggs roll down to a conveyor belt. The food comes in on a conveyor. They never see the light of day. The farmer has calculated just how little feed he can use and still get an egg. The chickens only last about a year in these conditions. The yokes are pale yellow, flat, and break easily. You can tell a free range egg by the orange yoke that stands up.

I eat egg nog every morning. 2 raw free range eggs whipped with raw milk yogurt. Cocoa powder and ground flax makes it more nutritious.

Hot Topics / Re: Pemmican
« on: February 20, 2009, 08:55:24 am »
What you heard sounds logical. If the fat is sliced thin and dried with the meat at 100 degrees it would drive off the water. If I don't dry my meat all the way it sometimes gets moldy, but I eat it anyway. I think they call this probiotics.

Pounding the meat and mixing with rendered fat seems to be a waste of time to me. I just slice everything and dry it with herbs and spices (no salt). I cut it into small chunks with kitchen shears and chew all day. It is good for the proper alignment of the teeth and pallet if you are still growing. I am old and it keeps my facial muscles toned. It can be kept in my pocket. I never get hungry.

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   l)

Hot Topics / Re: Pemmican
« on: February 20, 2009, 06:42:42 am »
I have two Nesco forced air dehydrators. I am to the point now where I dry almost everything. If I put meat in there at 98 degrees it starts tasting great in about three hours. I can snack on it at various stages of dryness until it is fully dry in a day or two.

When I did not have a source for grass fed meat I trimmed all the fat. The dried meat was hard and tough.

I just found a source for grass fed meat. The farmer spent some time telling me how he rotates the cattle to different pastures to optimize the nutritional content of the different grasses. I bought a freezer full. For some reason grass fed has started to appear in the regular grocery store lately at very good prices. Is this catching on?

I used to use lean cuts of the feedlot beef like the rump. With the grass fed I used fatty cuts like steaks and chuck. When the meat is fully dry there is chunks of fat hanging from the pieces. The meat shrinks more than the fat. Because of the marbling the meat is tender and supple. I think this might have been the origin of Pemmican. I could live on this in stressed times and it would keep for a long time. But I love fresh fruit and veggies and would not want to go without them.

Buffalo, for instance, would have naturally migrated to the lushest pastures. Because the prairies were never mowed for hay or plowed for corn crops the grass was more nutritious in pre-civilized times.

Geese, like all water fowl, put on a lot of fat and can survive on nothing but grass and weeds. If you can find it organically, get it. Ducks also have a lot of fat that cook books tell you to cook off. If you can get natural raised ducks there is enough fat to add to lean pieces of meat. I used to raise ducks and geese before I went raw, and can not remember if the fat can be rendered at low temperature. I do remember the fat to lean ratio is very high.

There is also the question of whether fat is degraded by higher temperatures like meat is. The idea is to warm the fat up enough to melt it (or make it very soft), mix it with fine pieces of dried meat, and then cool it back down. This way you have a solid energy and protein bar.

Live long and prosper.

General Discussion / Re: Dairy and The "Milk Only" diet
« on: February 20, 2009, 12:03:52 am »
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  :D

General Discussion / Re: Dairy and The "Milk Only" diet
« on: February 19, 2009, 11:46:12 pm »
In the book 'Ten Thousand Years From Eden" Charles Wharton states:

    "The newborn of almost all mammals use milk sugar as an energy source, along with varying amounts of fat.. The ability to digest lactose sugar is lost at weaning, leaving many of us unable to enjoy dairy products. The digestion of milk sugar or lactose is made possible by the enzyme lactase. Although lactase is normally lost at weaning, in areas of the world where cattle and milk drinking have become part of local tradition, adults by natural selection are genetically adapted to retain the lactase enzymes ....
     Most Caucasians can handle dairy products but most Africans and Orientals cannot. Africans who herd cattle (Ibo, Masai, Dinka, Tussi, Fulani, Nuer, and Hima) are genetically milk-tolerant adults. And so are Bedouins, Saudi Arabians and the peoples of northwest India and Pakistan. In Europe the highest levels of lactase occur in the north.....South of the Alps, they range from high to intermediate, with low levels in Spain, Italy, Greece, Israel and in city-dwelling Arabs."

Raw dairy is an important source of calcium and vitamin D for lactose tolerant people and should not be excluded form the diet, especially the elderly who are susceptible to osteoporosis. If you don't know if you are genetically adapted, experiment or just say no.

This is interesting. In the book "Evolving Health" Noel Boaz says that many of the lactose tolerant populations have allergic reactions to gluten because grains were not an important part of the diet until recently. Evolution did not select out the primitive reaction of IgE immune response to plant proteins.

General Discussion / Re: Dairy and The "Milk Only" diet
« on: February 19, 2009, 03:51:29 am »
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

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?


General Discussion / Re: sashimi
« on: February 18, 2009, 12:38:13 pm »
I did some research on farm raised fish today. It appears that farm raised fish are fed soy and grain feeds. This makes their lipid (fat and oil) profile out of balance just like land animals (us included) who eat grains and soy. I have no problem getting wild salmon at a great price. However talapia and catfish were a couple of my favorite fish that are now off my list because they are almost always farm raised.

One article promoted catfish as having omega-3. Well yes, it does, but the omega-6 is way higher due to the grains.

I sometimes eat canned sardines and kipper snacks even though they are cooked, just to get the large dose of omega-3. If you do the same buy them packed in water or fish oil. Most of the others contain grain or bean oils.

General Discussion / Re: Query sent to
« on: February 13, 2009, 09:28:13 pm »
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.

Trust your nose. If it smells bad trash it. Your body knows better than your thoughts.

I eat raw eggs blended with raw milk yogurt in the morning. I also add ground flax seed and cocoa powder. The flax balances my lipid profile and the cocoa helps with micro nutrients, it is high in bioflvinoids.

In the grocery store  in Lawrence, KS they have  commercial eggs with 660 mg of omega 3 per egg. I recently moved to Atchison, KS and have a source for free range eggs. I chose the free range eggs over the commercial. Eggs are a very good protein source. Duck eggs are the best if you can get them.

Trust your nose.

General Discussion / Re: Hydration
« on: February 10, 2009, 02:44:06 pm »
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.

General Discussion / Grass Fed Grass Finished Meat
« on: February 09, 2009, 08:34:56 pm »
This is a great web site with information on why you should eat grass fed meat. You can click on a map and it will show you grass fed meat producers in your area, as well as raw dairy and eggs. I found listings for sheep, goat, pork, beef, bison, elk, deer, turkey, chicken, eggs, dairy, and organic fruits and vegetables.  There is another link to grass fed retailers and restaurants in your state.

Most of the listings are for family farms practicing sustainable agriculture, many are organic certified. You can read the listings or call/email to find out if they use any grain or soy products. I found a couple of great places within an hour's drive. One of them sends me an email newsletter, the other has a blog with pictures.

For the UK try this:

General Discussion / Re: healing cuts
« on: February 09, 2009, 08:21:38 pm »
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)

General Discussion / Re: healing cuts
« on: February 06, 2009, 05:12:55 am »
I will try it. Tape some raw meat on it. But I seldom cut myself anymore. Older and wiser or not a cutting job. I smashed my toe but it healed fast. I have been rubbing myself down daily with flax oil after I shower. Omega 3, I love it.  javascript:void(0)

My choice lately for skin irritations is zink oxide ointment. They sell it for diaper rash in the baby department. It will heal sores fast and is a natural antibiotic.

General Discussion / Re: sashimi
« on: February 01, 2009, 07:51:42 am »
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.


Off Topic / Re: What COULD you eat, right now?
« on: February 01, 2009, 07:24:39 am »
Unfortunately we can not live and eat like our Paleo ancestors did. They either moved north and south with the seasons (perhaps following herds of animals doing the same) or lived in mild climate areas near bodies of water that moderated the temperature.

That is all they did all day is hunt and gather. We have color vision to pick and gather fruits and veggies. We have big brains to remember where food is and when it ripens. Everything about our bodies is fine tuned through billions of years of evolution to be good hunters and gatherers (except for the procreation parts).

I recently found an old picture book about Eskimos. It showed a picture of them drying fish "to get them through the winter".

It would be nice to live in Kansas in the summer when I can live off the garden and small animals and eggs, and then go to Mexico for the winter and eat fish and fruit. Perhaps when I retire.

Since we can't live like our Paleo ancestors, we have to buy as close approximation. Our bodies are perfectly adapted to that food and lifestyle: No disease, feel good, age slowly, lots of strength and energy. There are a lot of good books on the subject, most have just come out recently.

General Discussion / Re: healing cuts
« on: February 01, 2009, 06:47:19 am »
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.

General Discussion / Re: raw fats, raw pig fat
« on: January 30, 2009, 06:44:28 am »
I don't have time to go into detail now, but pork in this country is not good. The reason some religions say no to pork is that the animals are raised in pens and the eat their own feces ( been there, seen it, raised them). They get a lot of parasites that can be transmitted to humans and is why the government recommends cooking well done. Most of the small farmers and ranchers were put out of business a few years back by these huge factory producers that raise the hogs in slotted concrete floored warehouses where they never see the light of day. The manure is washed out into lagoons, so the parasite problem is eliminated. However the hogs are fed corn and soy products which gives them a terrible lipid (fat) profile, as someone mentioned. The omega 6 to omega 3 ratio is way bad. Please don't eat a lot of grains or soy and don't eat animals raised on grains and soy - our Paleo ancestors did not ever ever.

Avocados, nuts, small seeds, fish oils, dark leafy greens and pasture raised animals.

Oils and fats are both called lipids. The only difference is their melting point. We need them both. Lipids are made up of fatty acids as the building blocks. Our paleo ancestors got an omega 6 to omega 3 ratio of fatty acids in the range of about 2 to 1. Eating grains and grain fed gives you a ratio of about 20 to one. The omega 3's are more flexible molecules which makes your cells more flexible and porous so they can communicate with each other better and don't get hard. There are many other health benefits of good lipid profiles.

This was quick, please correct me if i'm wrong.

General Discussion / Re: Not enough fat on grassfed beef?
« on: January 19, 2009, 07:21:23 am »
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.

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