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Messages - panacea

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76
Carnivorous / Zero Carb Approach / Unprocessed beef cuts and organs?
« on: October 16, 2012, 01:56:29 pm »
Ok, I've never bought beef before and I finally found a place that sells grassfed cow (1.5 hours away). The only issue is that they don't do processing, they just sell you the unprocessed cuts as I'm told (which is a lot cheaper than processed I discovered). So my question is, if I'm going to be eating it raw, why should I process it in the first place? Can't I just store it in the freezer, use a knife and cut some away as I go?

Does unprocessed grassfed meat need to be frozen for any reason prior to thawing/consuming?

Keep in mind, I've never even seen unprocessed meat, so I may not even grasp the concept of how bad it would be to eat (maybe it's covered in blood?).
Also I foresee a problem of storage, since it would be hard to vacuum seal unprocessed meat due to the odd shape and I lack industral vacuum sealing equipment, so maybe that's why processing is a good idea.

77
Carnivorous / Zero Carb Approach / Re: New here, various questions
« on: October 11, 2012, 09:06:10 pm »
why would non-ground give you a stop and ground not??

On another note, through more research now, it appears the biggest drawback to this diet is actually the insane amount of protein - even when eating 85% lean beef, or primal ground beef with the liver, spleen, heart, etc mixed in, I think I'd be getting multiple times more protein than I could use in 24 hours, even with small spread out meals.

According to some studies, humans can only use about 90 g of protein from food per day (there is about that amount in 13 oz of beef). Also, there's the fact that especially in healthy people, we re-use/recycle a lot of protein we used in the previous days so it's not like all protein we use is then expelled and we need to replace it all by diet alone. I'm just worried what all that extra protein will be doing to the body.

78
Omnivorous Raw Paleo Diet / Re: Whats your view on Raw Honey
« on: October 10, 2012, 03:08:54 pm »
Am I missing something, because it seems to me that if you got blood glucose spikes "from honey", that you would simply decrease the amount of honey you eat at a time.. until the blood glucose doesn't 'spike' anywhere near bad levels.. I mean you're never going to be able to compare 4 oz of raw honey to 4 oz of raw meat and say that the honey is bad for you because it spikes BG more than the raw meat, because the amount is just too high.

79
Carnivorous / Zero Carb Approach / Re: New here, various questions
« on: October 10, 2012, 01:43:27 pm »
Quote
Without "doing the numbers" what see is too high in protein and too low in fat. Feel free to play around with a target of 60 - 80g protein and raw fat to satiety
Some people do well with beef-beef-beef, but I like variety, so I add fish, seafood, organ meats, bone marrow, etc. I read this forum daily and sometimes experiment with things that I read about.

I search high and low for good beef, lamb, and seafood sources. Currently, I pay US$5.29 per pound for the whole muscle eye of round, US$0.99 per pound of back fat, and US$1.99 per pound for bones with marrow, always grass-fed from the rainy north coast of California. G-f ground beef costs more and tastes poorly IMO. Grinding the fat into the meat gives a taste that I find disagreeable, whereas chunks of fat are wonderful to chew.

I'll keep the fat thing in mind thanks. Why would animal fat be different than other types (such as extra virgin cold pressed olive oil)? I always thought natural fats were pretty much the same, and EVOO is really cheap and easy, what do you think?

I was thinking of adding the slankers primal beef, which supposedly has liver, spleen, heart, etc. I heard that native americans used to think of organ meats as a delicacy and if there were plentiful amounts of them, the lean meat would be discarded or made into jerky for later since it was regarded as nutritionally useless. But it's hard to get my head around eating raw heart, liver, spleen, etc, yikes.

80
Carnivorous / Zero Carb Approach / Re: New here, various questions
« on: October 10, 2012, 05:13:32 am »
I was thinking something along the lines of taking supplemental betaine HCL (stomach acid) since that stuff is very strong, going to be needed for the beef anyway, it should make sure parasites and e coli get 'acidified away' right? Or maybe even something gentler like taking probiotics with the meal, idk.. I'm mostly concerned for the first 6 mo or so because my GI system is in very poor condition.

81
Carnivorous / Zero Carb Approach / Re: New here, various questions
« on: October 09, 2012, 11:48:41 pm »
thanks for the info tylerdurden,

staining effect means you basically have to use toilet paper, and see "stuff" on it. if you use toilet paper (hopefully just to be safe), but there is nothing on it ever, then you don't have the "staining" or soiling effect, which is a good sign imo.

I appreciate that E coli and parasites may be rare in grassfed, quality beef, and that's one of the reasons I'm even considering eating it raw, but I still would like to minimize the risk as much as possible, since taking pharmaceutical drugs is a big "never ever unless I'm dying" thing for me..

82
Carnivorous / Zero Carb Approach / New here, various questions
« on: October 09, 2012, 08:24:34 pm »
Is 90% raw grassfed beef, 10% raw egg yolk considered groovy for this place? (I question because of the egg yolk)
I've spent the last 48 hours trying relentlessly to find a good source of raw beef (never had it before, never even bought supermarket beef before). US Wellness is always out of stock, imports from tasmania, slankers seems shady, and costs about $150 for a first shipment, plus would take 5-8 days to get here in Wisconsin. All of the wisconsin farms seem to only grass-fed seasonally, due to the weather, which is no good (I'm trying to get top quality). Can't afford anything better than ground.. but want to eat raw, so there's always going to be an E. Coli and parasite risk. Can't verify if the processing area/butcher is any good either, ordering online, it seems so hard.
So, what sources are you using?

Also, what benefits has everyone here had?
What negative effects?

My personal beliefs, for various reasons, are that these health markers are significant, and it would mean a lot to me if anyone could report the changes in these health markers they experienced while eating primarily raw meat:
Less time sleeping (less = better if waking state is alert and calm)
Better posture effortlessly (no slouching in chairs for example by default)
Slower breathing (as in, you breathe with your nose only compared to mouth, and have long pauses after exhale, where you might not have before the diet)
Faster wound healing
No acne/skin problems
Don't feel cold, even when other people do
Sleep with less blankets
Have no 'staining effect' when going to the bathroom

anyway, would be interesting to hear where you folks are at in regard to my little healthcheck  :)

and finally, does anyone here have any alternative methods to negate the dangers of raw beef besides:
cooking it at 160 deg even in a slow cooker, deep freezing it, storing it better, or dipping in alcohol?

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