VCO detox protocol - gets rid of candida by being on a 100% fat diet.

http://www.curemanual.com/detox-protocols-and-treatments/stomach-healing-intestinal-cleansing-yeast-elimination/virgin-coconut-oil-detox/

Not a tasty menu...I would rather do absolute fast...But the promised results of VOC detox are so good...

Questions:
(1) Can the 10-12 tablespoons of VCO be mixed with a little low-carb vegetables (such as Romaine lettuce, cauliflower, broccoli)? 

(2) What is the rock salt for?

(3) What is the lemon juice for?

(4) Can I do an absolute fast (no water, no food) for 3 days instead? Will a 3-day absolute fast starve fungi / yeast / candida?  (I did 3 & 1/2 days of absolute fast a couple of months ago,  so I know I am able to do it without much difficulty.)

I still miss chocolate and I eat an 8-ounce bag of chocolate once a few weeks. What nutrients am I missing?

Otherwise I have no problems just eating raw healthy foods.

Tyler, Sprouts! I have forgotten them! Yes growing sprouts is a good idea.  And thank you for reminding me that walnuts have a good amount of omega 3. I do not believe I have access to raw dairy in Taiwan.
Thank you for telling me that sprats, sardines, mackerel, swordfish, kingfish and sharks aren't farmed. As far as you know, how is the parasite risk of  these species of fish as compared to Alaskan salmon? So far the only seafoods I have eaten regularly are Alaskan salmon and Mexican bay shrimps. Maybe it is time for me to try other seafoods.
Beef jerky (and all animal foods) will not be allowed to enter Taiwan.

I do not think I will have an opportunity to talk to a knowledgable fishmonger in Taiwan. I will be living in the heart of a big city of 6 million people. Only regular grocers...

Let'sCopOut,  Obviously you are a raw-animal-food expert!  I am still at the newbie stage of trusting Slanker's and Whole Foods to supply me with quality raw foods.  Thank you for the photo.  I will at least try to learn to discern  wild salmon versus farmed salmon.

cherimoya_kid, My concern is mostly about parasites. I read that wild fish from warm sea water is more likely to have parasites. I heard that in Taiwan even raw vegetables have a parasite problem because of the warm humid weather.


Taiwanese (like Japanese) eat a lot of raw salmon. But I read on the websites that most raw-fish restaurants (all over the world, not just in Taiwan) mostly serve farmed salmon because farmed salmon is more fatty.  I guess wild king salmon is very fatty and tasty too. But wild king salmon is so expensive that I doubt many restaurants will serve wild king salmon.

"For the most antioxidants, eat fully ripened fruit:

Research conducted at the University of Innsbruck in Austria suggests that as fruits fully ripen, almost to the point of spoilage, their antioxidant levels actually increase.

Key to the process is the change in color that occurs as fruits ripen, a similar process to that seen in the fall when leaves turn from green to red to yellow to brown?" a color change caused by the breakdown and disappearance of chlorophyll, which gives leaves and fruits their green color.

Until now, no one really knew what happened to chlorophyll during this process, but lead researcher, Bernard Krutler, and his team, working together with botanists over the past several years, has identified the first decomposition products in leaves: colorless, polar NCCs (nonfluorescing chlorophyll catabolytes), that contain four pyrrole rings - like chlorophyll and heme.

After examining apples and pears, the scientists discovered that NCCs replace the chlorophyll not only in the leaves of fruit trees, but in their very ripe fruits, especially in the peel and flesh immediately below it.

"When chlorophyll is released from its protein complexes in the decomposition process, it has a phototoxic effect: when irradiated with light, it absorbs energy and can transfer it to other substances. For example, it can transform oxygen into a highly reactive, destructive form," report the researchers. However, NCCs have just the opposite effect. Extremely powerful antioxidants, they play an important protective role for the plant, and when consumed as part of the human diet, NCCs deliver the same potent antioxidant protection within our bodies. "



http://www.whfoods.com/genpage.php?tname=foodspice&dbid=7

Thanks for that tip.  I thought it was only cooking that negates the stop.  Freezing as well huh?

The following article compares the nutritional loss of  different ways of food processing. Freezing is not bad. Nutritional loss is between 0% and 10% (except for V-C), depending on the nutrient.

NUTRITIONAL EFFECTS OF FOOD PROCESSING
 
    FREEZING, DRYING, COOKING, AND REHEATING
Nearly every food preparation process reduces the amount of nutrients in food. In particular, processes that expose foods to high levels of heat, light, and/or oxygen cause the greatest nutrient loss. Nutrients can also be "washed out" of foods by fluids that are introduced during a cooking process. For example, boiling a potato can cause much of the potato's B and C vitamins to migrate to the boiling water. You'll still benefit from those nutrients if you consume the liquid (i.e. if the potato and water are being turned into potato soup), but not if you throw away the liquid. Similar losses also occur when you broil, roast, or fry in oil, and then drain off the drippings.
The table below compares the typical maximum nutrient losses for common food processing methods. This table is included as a general guide only. Actual losses will depend on many different factors, including type of food and cooking time and temperature. For additional data on specific preparation methods, please see the USDA Table of Nutrient Retention Factors (2003).

Typical Maximum Nutrient Losses (as compared to raw food)
Vitamins Freeze Dry Cook Cook+Drain Reheat
Vitamin A      5%        50%  25%       35%       10%
Retinol Activity Equivalent   5%   50%   25%   35%   10%
Alpha Carotene   5%   50%   25%   35%   10%
Beta Carotene   5%   50%   25%   35%   10%
Beta Cryptoxanthin   5%   50%   25%   35%   10%
Lycopene   5%   50%   25%   35%   10%
Lutein+Zeaxanthin   5%   50%   25%   35%   10%
Vitamin C   30%   80%   50%   75%   50%
Thiamin   5%   30%   55%   70%   40%
Riboflavin   0%   10%   25%   45%   5%
Niacin   0%   10%   40%   55%   5%
Vitamin B6   0%   10%   50%   65%   45%
Folate   5%   50%   70%   75%   30%
Food Folate   5%   50%   70%   75%   30%
Folic Acid   5%   50%   70%   75%   30%
Vitamin B12   0%   0%   45%   50%   45%

Minerals   Freeze Dry   Cook   Cook+Drain   Reheat
Calcium   5%   0%   20%   25%   0%
Iron   0%   0%   35%   40%   0%
Magnesium   0%   0%   25%   40%   0%
Phosphorus   0%   0%   25%   35%   0%
Potassium   10%   0%   30%   70%   0%
Sodium   0%   0%   25%   55%   0%
Zinc               0%   0%   25%   25%    0%
Copper   10%   0%   40%   45%   0%

I personally cannot stomach much cooked animal flesh/fat. I did that a couple times (years ago) and would feel bad as if I had a flu.

On the other hand, it appears that the vast majority of the paleo diet community (including gurus and authors of paleo diet books) eat cooked animal flesh/fat. How come so many people do so well with cooked paleo?

Thanks, Muhammad.

And thanks to all who have posted posts which relieve my comprehension about eating a good quantity of raw animal food.

Many bodybuilders inhale unholy amounts of protein, and from what I know they don't suffer higher rates of kidney or liver disease. However, people taking low amounts of protein usually develop deficiency problems.

Will you give references (studies)  for these two claims?

Below is  a quote from a medical doctor, which says that if more than 8% of one's diet is protein, one is likely doing harm to one's kidneys:
"Any protein more than 5-8% of the diet forces the body to convert protein back to carbohydrate. This causes the release of nitrogen compounds, mainly Ammonia. Your liver is then burdened with transforming the ammonia to urea so that the kidneys can excrete it. That's one reason why vegetarians have so much more kidney reserve capacity when we're older.

Once the system of conversion is highly active, your body craves more protein. It's the same basic mechanism as drug addiction. "

http://www.fastingconnection.com/forum/Posts-for-The-Fast-Doctor/10330-Corner-of-my-mouth-is-leaking-saliva

What do people in this forum think?

Language is mainly for communication. "Low/high/moderate Carb" is an excellent descriptive term that I am able to understand.

When a woman lies about her age, she tends to deflate her age, not inflate. I doubt any woman would claim an age that is older than her actual age for any reason. 

This woman is slim and is naturally good-looking. That alone could take 15 years off one' s age.

The question for raw paloe people is: Does raw paleo diet make you look  younger than before?

I soaked pork kidneys (from Slanker's) in salty water for several days in the fridge--in the hope of getting rid of the undesirables, even though the kidneys smelled very fresh. Then I minced the kidneys in my foodprocessor with spices and coconut cream and warmed up the mixture in my dehydrator (this is the only way I could eat/enjoy raw beef/fish at this newbie stage in RPD), and  the minced kidneys tasted horribly  smelly  to me.

I still have several packages of pork kidneys in my freezer!  (I thought I would like pork kidneys because I like cooked/stir-fried pork kidneys very much)  Will someone share with me how you prepare/enjoy your pork kidneys?