If you want a high quality olive oil, get denocciolato. It's made from the flesh only, no pit.

Anyway, all oils tastes awful to me. Butter is the only thing that I could consider edible, but butter sucks for other reasons.

i tend to think that the problem was caused by the high carb vegetarian diet (mostly fruits and some veggies besides the raw cheese) because my liver had hardly any reason to excrete any but the smallest amounts of bile.

Cheese is typically very fatty (40-45% fat), unless you've been eating some really low fat cheese..

On another topic, I just bought a farrier's rasp with the intention of filing bones to powder, then using the powdered bone to dust raw meat and organs. My goal is to find ways to eat the bone and have it digest well, eliminating the need to cook it in order to get both its minerals and collagen. Any other ideas how I might do this?

It should work to some extent, see http://gut.bmj.com/content/19/3/240.full.pdf

It is clear frorn the results that native collagen is
digested and absorbed by the rat and a Gaboon
viper. In the rat the evidence was that it was
absorbed in the small gut, so that presumably
bacteria are not concerned in the breakdown. From
the experiments in vitro it seems that the combination
of pepsin at acid pH in the stomach followed by
neutral proteases in pancreatic juice could break
down the triple helix.

Wow, what's the reason for adding 599 (!!) things to something small like a cigarette?

Anyway, can't you find someone who grows tobacco? In my country it's a pretty popular agricultural crop and especially the poorer who are used to hard work are growing this stuff. In the end it's sold for like 3 euros/kg..
I've never seen anyone of those growing tobacco to be actually smoking the tobacco as is, they are still buying cigarettes.

what's natural tobacco, I thought it's all the same stuff??

Come on guys, read some wikipedia:

At room temperature, honey is a supercooled liquid, in which the glucose will precipitate into solid granules. This forms a semisolid solution of precipitated sugars in a solution of sugars and other ingredients.

The melting point of crystallized honey is between 40 and 50 °C (104 and 122 °F), depending on its composition. Below this temperature, honey can be either in a metastable state, meaning that it will not crystallize until a seed crystal is added, or, more often, it is in a "labile" state, being saturated with enough sugars to crystallize spontaneously.[11] The rate of crystallization is affected by the ratio of the main sugars, fructose to glucose, as well as the dextrin content. Temperature also affects the rate of crystallization, which is fastest between 13 and 17 °C (55 and 63 °F). Below 5 °C, the honey will not crystallize and, thus, the original texture and flavor can be preserved indefinitely.

That tupelo honey is naturally high in fructose, which prevents it from crystalizing. So you could say the typical cheap honeys in the markets are more high fructose syrup than honey if they don't crystalize.

Hi Dorothy,

the article talks that supplementation with vitamin D in general whether by adding it to foods or taking a pill is bad, and then the author mentions that therefore the action taken by the USDA (or whoever) to put vitamin D in a bunch of foods is bad. So no, the article is not about putting vitamin D into foods, and it is just as relevant to raw paleos taking vitamin D supplements, as it is to SAD people taking extra vitamin D that someone added it to their food.

Why do you think it is that hard to get some sunshine for people in the north? We have been living in the north in forests and caves and ice ages and what not for a long time without supplementing vitamin D. Unless you don't go out of your room for days/weeks, I really don't see how you won't get enough sun.

You keep mentioning that magnesium is quickly used up when you supplement with vitamin D. Suppose I get enough vitamin D just by going out in the sun, do I need to take magnesium in this case too? Do people in the south supplement magnesium because they get much more sun (and so more vitamin D)? Because I don't think their diet somehow has more magnesium, and sunshine gives you a lot more vitamin D than supplements typically have as far as I know.

I understand that it's helping you, I just want to say it's good to keep an open mind about this kind of stuff.

First before what? Do you mean before going out in the sun with mister? Vitamin D has already been effective for Brian. What first?

Hi Dorothy,
please relax I thought you didn't read it because you started talking about magnesium, calcium, etc. which have absolutely no connection to what the paper is talking. Maybe you did read it but you didn't understand it, I don't know. And it's not about going out in the sun and letting your body make vitamin D, it's about supplementing with vitamin D.

But..... vitamin d supplementation DOES and CAN help people!

The article says the same.. but the help is short term and long term things go bad. It's not different from treating diseases with medications. The disease that vitamin D helps you with is not caused by lack of vitamin D..

Let me try to explain like this. Suppose you were out on the sun, and you reach homeostasis in the vitamin D level in your body, it just doesn't go up anymore after some time. And suppose that when you measure your vitamin D level in the body, you discover it's 2x lower than what is considered normal levels by the doctors, or the gurus, or whoever. Would you take a supplement now to bring it up to those "normal" levels, even though your body is perfectly happy with the levels you measured?

Grinder is probably better, cheaper, more useful (you can grind meat). But I have no experience, I'm just guessing.

Blenders spin at ultra high speeds, generate heat (not sure if this can cook your fish a bit..), mix the food with air a million times until you're done which oxidizes it very quickly (just watch how bananas or apples change to brown as you blend them). Not sure I'd like the same happening to the PUFA in fish.

If you believe in Darwinism then that large brain you are so proud of was produced by genetic trial and error so this method does work. 

If you have millions of years yeah, it may work. But probably it won't, e.g. just think of all the other animals that didn't really become so smart and successful.

I just checked the label on my butter and there is no protein listed.  Nor is there any carbohydrate of any form listed.  My butter says 100% of calories from fat.

If you wish to spend your time worrying over AGEs be my guest, but I'd rather spend my limited time on other things. That's just my personal choice. 

If it was pure fat then melting butter would result in pure liquid, not fat + some solid residue.

Let me put it in your philosophy: for hundreds of thousands of years people didn't have that machine to whip their food. They used a spoon or whatever else.

That whipping results in a lot of AGEs as far as I know. I'd just stir it with a spoon, it will anyway melt.

I think I know why I have stomach ache from honey: it produces hydrogen peroxide?!
I'm trying to figure out in which situation it hurts, because sometimes I don't feel anything.
It's especially exacerbated when I'm drinking water just afterwards I think.

http://www.prlog.org/10227103-the-hydrogen-peroxide-producing-capacity-of-honey.html