The reason McDonalds is the largest provider of playgrounds in the world is that they know that once a child learns to eat certain foods they are hooked (addicted). It is extremely hard to change. It was an evolutionary advantage to learn what foods were nutritious and which were poisonous. Deviating could mean death.

I have been working on it for about 3 years and still slip. Especially when hungry and grocery shopping. Or hungry passing all the fast food joints on the way home from work.

I started eating lots of raw fruits and veggies that I liked and rare cooked meat. Tried to fill up so I never got hungry. The improvement in health, vigor, and mental ability was great I just kept going.

You will like it.

I have been experimenting with this for the last couple of months. I found that if I buy large roasts (about 2 or 3 pounds), rub them with some salt and pepper, and put them on a rack in front of a fan for a day they get dry aged and tender. Just one day is enough at room temperature. It does not matter if the roast is super tough leg or chuck cut or tender sirloin. The tough cuts have more flavor. If the surface stays dry they do not spoil even if left out for a couple of weeks while I cut pieces off. Even the cut surface remains taint free.

This works both for nasty feedlot beef and wonderful grass finished.

I started drying three roasts a few weeks ago and they began to get too dry. So I put one in the frig and put the other in a plastic bag still on the tray. The bag does not touch the meat. This seems to work good and is averaging out the dry crust and moist interior.

You can experiment with different slicing techniques to give you the amount of "chew" you like. The meat takes on a nice firm maroon texture quite unlike the red chewy raw cold beef.

If you do have to use feedlot beef do not use the supermarket meat that has water/salt/flavoring added supposedly to enhance tenderness & flavor. Your paying for water and poisons.

Perpetual Beautiful Broth: Purchase a 15 Qt. ROASTER OVEN on sale during the holiday season. Set the oven so that a water bath maintains 160 degrees. Add a whole turkey on sale during Thanksgiving. Throw in some diced onions, carrots, celery, garlic, plenty of salt, herbs, and spices. Let it slow cook for a couple of days then enjoy the delicous broth and great health. Add any vegetable scraps and bones as they become available. An acidic liquid leaches minerals from the bones and helps free other nutrients, so add tomato juice, wine, vinegar, or whey when you can. Whenever you get too many solids scoop them out and bury in the garden. Around Christmas/New Years put in a whole bone-in ham on sale. Wonderful. Check your grocer in the ethnic section for chicken paws, pig or beef feet, neck bones, tails, etc. as they are usually low cost and have lots of gelatin. Skim the fat unless you are using all grass fed meat products in which case use it in cooking. Keep giving and receiving forever.
My pot is almost a year old now and keeps getting better and better and better......

If your dumb enough to try it again, may you rest in peace.

More than 125, 000 people are hospitalized, and 3,000 die from food-borne illnesses each year, according to data released by the Centers for Disease Control and Prevention (CDC) in December 2010. The findings were a slight improvement from a 1999 CDC report, that found approximately 1 in 4 Americans became sick from food, and 5,000 died annually.

Laboratory techniques and tracking methods of food-borne illnesses have improved since the 1990’s, noted Chris Braden, acting director of the division of food-borne, waterborne and environmental diseases. Food poisoning is a highly preventable health issue that costs billions of dollars, added Braden.

Salmonella is the number one food contaminant, causing nearly one-third of food-borne hospitalizations and deaths, according to CDC data. Salmonella is a bacterial disease that strikes the intestinal tract.


The most commonly recognized foodborne infections are those caused by the bacteria Campylobacter, Salmonella, and E. coli O157:H7, and by a group of viruses called calicivirus, also known as the Norwalk and Norwalk-like viruses.

Campylobacter is a bacterial pathogen that causes fever, diarrhea, and abdominal cramps.  It is the most commonly identified bacterial cause of diarrheal illness in the world.  These bacteria live in the intestines of healthy birds, and most raw poultry meat has Campylobacter on it.  Eating undercooked chicken, or other food that has been contaminated with juices dripping from raw chicken is the most frequent source of this  infection.

Salmonella is also a bacterium that is widespread in the intestines of birds, reptiles and mammals.  It can spread to humans via a variety of different foods of animal origin.  The illness it causes, salmonellosis, typically includes fever, diarrhea and abdominal cramps.  In persons with poor underlying health or weakened immune systems, it can invade the bloodstream and cause life-threatening infections.

E. coli O157:H7 is a bacterial pathogen that has a reservoir in cattle and other similar animals.  Human illness typically follows consumption of food or water that has been contaminated with microscopic amounts of cow feces.  The illness it causes is often a severe and bloody diarrhea and painful abdominal cramps, without much fever.   In 3% to 5% of cases, a complication called hemolytic uremic syndrome (HUS) can occur several weeks after the initial symptoms.  This severe complication includes temporary anemia, profuse bleeding, and kidney failure.

Calicivirus, or Norwalk-like virus is an extremely common cause of foodborne illness, though it is rarely diagnosed, because the laboratory test is not widely available.  It causes an acute gastrointestinal illness, usually with more vomiting than diarrhea, that resolves within two days.  Unlike many foodborne pathogens that have animal reservoirs, it is believed that Norwalk-like viruses spread primarily from one infected person to another.  Infected kitchen workers can contaminate a salad or sandwich as they prepare it, if they have the virus on their hands.  Infected fishermen have contaminated oysters as they harvested them.

Some common diseases are occasionally foodborne, even though they are usually transmitted by other routes.  These include infections caused by Shigella, hepatitis A, and the parasites Giardia lamblia and Cryptosporidia.  Even strep throats have been transmitted occasionally through food.

In addition to disease caused by direct infection, some foodborne diseases are caused by the presence of a toxin in the food that was produced by a microbe in the food.  For example, the bacterium Staphylococcus aureus can grow in some foods and produce a toxin that causes intense vomiting.  The rare but deadly disease botulism occurs when the bacterium Clostridium botulinum grows and produces a powerful paralytic toxin in foods.  These toxins can produce illness even if the microbes that produced them are no longer there.

For long storage the larger the cut of meat the better. A big top sirloin roast is wonderful.

As long as the surface dries out good I have not had spoilage problems at any temperature, from room to refrigerater. I always store it on a wire rack so the surface does not get moist. I also like to dry it in front of a fan for the first day. After a day at room temp the enzymes make even the toughest cut tender. The texture gets much better also.

If you have trouble with mold or flies try rubbing the surface with sea salt and ground black pepper.

I purchase ground beef because it is economical and I can add ground heart, herbs and spices. This stores for over a week in the frig in a vacuum CANNISTER. Got my cannisters on Ebay, they are indispensible for slowing oxidation and spoilage. I keep this in frig.

Happy Holidays

Its up to us to develop a new science based on stimulating positive genetic expression by wholesome means. We can build a life were the DNA is kept pure from contamination and is exposed only to the best nutrition , and a life style were the thrills of the hunt can be reasonably simulated, a life with real pourpose that will drive us to new peaks of experience . If technology were to be properly harnessed then its possible to develop protocol that would insure the health vitality and happiness for people, from an evolutionary perspective. This wont happen on a large scale due to the nature of how the world works, but for a few pioneers there should be enough space on this big blue rock to attain this Ideal on a small scale.

Perhaps we should set up a charitable research foundation that supports young couples willing to start a raw paleo omnivore nutrition and exercise program months before conception (if they can last that long). In exchange for financial support to purchase the most nutritious organic grass-fed food; the foundation gets to publish statistics on the children. Let's prove it to the world. Get us back on the right track.

Any volunteers? Become an evolutionary pioneer. Get started on the fast track. Please see the personal add section of this forum. Instead of writing a book lets make some babies. I'm a little too old to be raising children but would be more than happy to supply stud services if there is a shortage of healthy young men.

Philanthropists take note: The "Raw Paleo Nutrition and Exercise Research Foundation" is now accepting tax deductible donations. Forward to a healthier yesterday.

I like the heading of this post. One thing I am positively sure of is that fertility and virility are way enhanced by raw meat and seafood.
Extra rare steak and oysters on the half shell. Oh yes. Yes indeed.

I started with the basic philosophy that our bodies are perfectly adapted to a prehistoric diet through millions of years of evolution. Billions actually. Prehistoric food growing, gathering, and hunting conditions  no longer exhist on earth. Revolutionary changes during the past few thousand years went far to quickly for our bodies to adapt and evolve.  My nutrition research goes farther back than our recent ancestors or even paleo. I make feble attempts to try and recreat the past but it is a constant challange. Organic garden helps and buying directly from grass based farmers/ranchers. Hunting is good. Organ meats are great.

I think you are on the right track eating raw grass-fed meat and wild seafood with small wild type berries, nuts, and seeds. Some wild type root vegetables are probably ok. I consume fermented dairy but am aware it is not optimal. We are designed to have raw milk for the first couple of years in life if not longer.

Everyone.

Just to make things explicit - what indicators do folks use here to determine if they have inflamation or not?

Inflammation is the body's response to damage from the environment. Indicators are disease, swelling, stinky-irregular-loose bowel movements, pain, confusion, weight gain, mental and physical weakness, impotence, cancer, deformed problematic children, and runny noses.

These indicators are alleviated by living in accordance with our biological evolutionary heritage and avoiding any environmental conditions changed by man. Easier said than done.

I've not read the Pottenger stuff.

So, Cats eating raw grain-fed meat were less healthy than cats eating modern processed cat-foods..? This seems extremely important information..

Is it a lot of reading to get much out of the studies, or is there a more manageable summary?

"Pottenger's Cats" is a small book of about 100 pages. There is a chapter that shows x-rays of childrens' heads showing deformities resulting from "disturbed nutrition" of the mother during pregnancy. On the back of the book it says:

"The consumption of cooked meat or heat-processed milk resulted in physical deterioration, which increased with each generation. The animals became infested with vermin and parasites. Skin diseases and allergies increased in some cases by over 90%. Bones became soft and pliable.  The cats experienced adverse personality changes as well as hypothyroidism, and came to suffer from most of the degenerative diseases seen in humans. The third generation did not even live long enough to reproduce."

The study found that consuming raw meat and cooked milk was as bad as cooked meat and raw milk. Eating raw meat from confinement raised cows was almost as bad as cooked meat. Raw meat from cows eating fresh green grass was the best. The healthiest cats were the ones that hunted their own food outside the cages and ate the whole mouse.

In another experiment he planted seeds in the empty cages of  raw food fed cats and cooked food fed cats. The book shows pictures of the lush big healthy plants in the raw food cages and the sparse small plants in the cooked food cages. Amazing.

Dr. Price's book is long and tedious, however I found it fascinating and it changed my life so so much for the better. I'm almost 60 and feel better and my body & mind perform better than at 20. Well worth the read. It is in fact "extremely important information".



 

I used to get grass fed raw milk and meat from a young couple with 3 kids and another on the way. They were into the back to nature thing. I would go out to their little farm every week. I started to notice things were not quite right. There would be bloated dead animals lying around full of maggots and flies everywhere. The kids always had dirty diapers. They never had time to clean the house. They filled a refrigerator with food, the frig quit working and they left the food in there for months. The whole family was very sick and bedridden at least half the time. I am not exaggerating.

I found a cleaner source for my milk and meat.

These people went to the farmers market every week and sold milk, cheese, meat, and baked goods. Do you think their food was safe for children? There was no one I could report them to like the health department in the restaurant industry.

I have mixed feeling about Senate Bill 510. It may cause some small producers to quit selling openly. The good ones will raise their prices slightly to cover the costs and meet basic sanitation standards. The people I get my milk and meat from now will not go out of business if the bill passes.

Either way, you should always visit the producers who you buy from. At the Weston Price Foundation you can find information on what to look for at a milking operation. Almost all meat processors are already federally or state regulated. Wash fruit and veggies even if they are organic. Take the time to prepare your own food.

Peacefulmindlovingheart

Just got a couple of goldfish. I looked at the ingredients on the fish food container. Looks like the ingredients on supermarket foods for humans.

I dried my turkey liver at Thanksgiving and chopped it up real small. The fish go crazy for it. They also like my naturally fermented veggies which surprised me because they don't like fresh greens. They also like my raw milk cheese and raw beef. We have a lot in common. You go back in the evolutionary history and we were once aquatic. An early stage human fetus has gills and a tail.

Eat the liver for sure. Don't think twice it's all right. Let the carcass dry age, the meat will become tender and you can suck it off the bones. Or if the bones aren't too hard eat those too. If the bones are hard use them as toothpicks. I have a 1920's National Geographic that tells about Eskimos catching small birds and just eating the whole thing. They had nice teeth.

At the very least give it back to the cat.