General Discussion / Re: breakfast
« on: November 22, 2009, 07:20:27 am »djr_81, are you drinking anything in the morning? Water, juice, tea/coffee... ?
Usually a glass or two of water. I don't ever drink anything other than water.
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djr_81, are you drinking anything in the morning? Water, juice, tea/coffee... ?
Fair enough,I began eating high meat maybe 5-6 weeks into eat raw. My digestion had been on the fritz for years due to my food allergies as well. All I've ever had from high meat was positive results.
I just wanted to know what this person did wrong and try to avoid it. I'm definitely not going to eat any high meats any time in the near future, probably not even a couple years into this diet if I'm being honest. And the thought of eating fermented chicken grosses me out. Red meat is a different story though.
new rochelle, ny.Not that bad a place to find raw foods.
my new house in westchester, ny.Whereabouts in Westchester County?
Hi djr,
Do you mind telling me how you work out your carbs and proteins throughout the day then? Do you eat only carbs for lunch and then proteins at dinner? Or do you just have multiple meals throughout the day?
Besides, most people find raw liver(even grassfed) to take the longest of all the raw animal parts to get used to).
He bans people who talk to much about raw and claim it's better than cooked.
Why should I avoid eating carbs with meat? Is this due to ph levels in the stomach?
It's interesting that you're tending to a flat footstrike too. I don't know whether this is an intermediate step for former heel-strikers like us, or the natural way of walking and jogging. Forefoot running on the upper ball and toes of the foot does seem to be the best sprinting method and is how Usain Bolt runs. It's only a matter of time before all sprinters copy him and the other world-class sprinters who forefoot-strike. I wonder if other sprinters will also copy his type of diet that stresses tubers like yams over grains? That's an improvement, at least.As I mentioned I began with a full forefoot strike but when I softened this back into a less dramatic forefoot strike my efficiency went up. I'd say I strike at a 10-15* angle with the toes and forefoot flat. If I up the intensity I do have a larger angled strike but this isn't sustainable, for me, over long distances. I get maximum push of this way but fatigue quicker.
I find that eating lots of fat and avoiding carbs improves my cold tolerance. My hands still get cold, but they no longer get painful and stiff like they used to from cold. YMMVI've had this to a point but I'm not as cold tolerant as others on here yet.
Pemmican being more digestible makes sense, because it's pre-digested (shredded/ground). Why drying beef would make it more digestible, I don't know. I suppose it breaks down the cell walls a bit.Drying removes water in the meat resulting in a higher acid concentration of the stomach acid.
As to why jerky and pemmican is more acceptable to many than raw meat, I don't know.I think it's because it's more removed from blood.
The meat in pemmican and jerky are still raw.I feel that between the dessication when drying the meat, the subsequent shredding of the meat into powder, and then the encapsulating in fat will have the best chance to render the spirochete harmless while not cooking the meat.
I also agree that the difference between pasture-fed beef and grain-fed walmart meat could be huge, and most likely is enormous when taken through the course of 40+ years. I just don't understand those that are choosing to go zc do not go the extra step to go pasture-fed. Sure there might not be a difference but why risk it, if you are eating only meat for the rest of your life.Because most of them are doing it for weight loss as opposed to health problems.
Cost wise its definitely more expensive, say at most ~$10 more per day so about 4k more per year or 200k over the course of a lifetime but I still think its a small sacrifice and still probably cheaper than a SAD.