Guru for what? severe mental illness displayed as entertainment?

Keep looking, TD, and let me know when you find a 90-year old with no facial disfigurement who climbs trees and eats raw meat.

My butchers have no clue about glands, either. Independent butchers seem to take what they will sell and put the rest into a barrel for the renderer. Large slaughterhouses harvest some glands separately to be processed into glandular supplements, but they won't necessarily sell them to individuals.

I googled diagrams of the anatomy of sheep and did my own exploring. The butcher gave me the whole bag of innards, but it wasn't hard to figure out what went where. It was like dissecting a cat in biology class, but bigger and messier. I also googled anatomy diagrams of fish and oysters and dissected a few before I ate them. 

I would also challenge you to look at the raw meat and fish option, even to the exclusion of everything else. Also, look into ways to induce periods of autophagy with intermittent fasting (eating, say, within a four-hour window each day). You don't need to make a big commitment; three days of raw beef and fish should give you a good hint at whether you have found a way to reduce gut-related inflammation symptoms.

Remember, obesity and all the other diseases you mentioned can be signs of inflammation. If you can stop the inflammation, you will lose weight and feel like you are healing. If this doesn't work for you, go ahead and try your complicated regimen. I've tried both ways and found relief only from raw meat and fish.

... I think the problem is everyone I work with has had entirely different desires, entirely different dreams. They could not see past their dream, they could not see or hear what I offered them, they only saw what they could take from me.

If you think that any of your problems comes from other people, that what might be wrong here. Our only real job here is to take life on life's terms. Like Epictitus said, "Circumstances don't make the man, they only reveal him to himself." If you are troubled by your surroundings, then learn to be untroubled. When you learn how to "be" the man who toils profitably with nature, and it will come about.

In the meantime, you can find something tolerable that helps others - you can never go wrong doing something like that, and helping others takes your mind off your own troubles, which is a good thing.

Another idea might be to improve your coping skills to carry you through the less-than ideal parts of your career. One effective way to get through the times of "hating-my-job" is to have an outrageously fun hobby or activity. Basically, you get through the day in eager anticipation of what you get to do after work. Of course, your next outrageously fun activity will probably be finding the next place to live and work, but it might not pan out all in one, perfect display. You might get a ho-hum job in a more rural area, then land your dream job. Just keep trudging forward. Life is all ups and downs.

Now I'm wondering if those calculations work with raw everything.

I use a food-values listing that specifies whether the values are for raw or cooked. It even lists fermented vs not fermented. I think the biggest factor in the difference between raw and cooked is the change in water weight. Also, some meats have their fats cooked out from cooking. However, keep in mind, that calories of each gram of macronutrient doesn't change so much as the included water does.

Yuri had severe problems on low-carb. It can be very taxing on the adrenals, depending on the person.

In large-scale studies, the various hormonal problems with low-carb diets are often linked to low-carb/low-calorie diets. That shows up a lot in the Atkins weight-loss groups, where eager dieters try to race each other by losing a zillion pounds in record time. There are various cycling strategies to avoid hormonal problems from caloric restriction during ketosis, such as Dave Asprey's "refeeding" concept, which is used in his Bulletproof Diet, but that approach is a variation of low-carb, and it doesn't purport to be a ketogenic diet, although some people use it that way.

Does anyone else around here eat raw beef fat or suet without any heating above room temperature? Any things to watch out for?

I bought beef suet (the actual "kidney fat" or "caul fat" from around the kidneys) just once and never again. It was chalky and dense in my mouth. I ended up rendering it and making candles out of it.

My preference is back fat, which I can get from a friendly butcher who trims his roast from the rump end of the grass fed beef and saves me some. It lasts forever stored uncovered on a plate or hook in the fridge. I chew it and swallow the fat that is released and warmed by chewing. When only connective tissue is left, I swallow that, too.

I notice that the original poster asked his question in the Raw Paleo Diet to Suit You section, under Carnivorous/Zero Carb Approach, and his wording clearly stated his intent: "I've done some reading and I'm intrigued by the nutritional ketogenic diet, raw meat (zero carb) diet, and raw animal food diet principles, and want to combine them into an easy modern "'very low carb animal food diet.'"

He is not asking about your suggested alternative to low-carb. He is asking about his plan to get into ketosis, which can take a matter of a few days to a few weeks. There are some good suggestions on this thread, but they are lost in the mire of the anti-low carb comments.

@iguana, this is one of the ways that low-carb looks: engineered. There are more subtle ways of engineering, too. For example, you can buy a whole animal and eat it until it's done, with or without nibbling on random plant foods. Or, you can eat a lot of fish and seafood from a local fishmonger and rotate carbs strictly according to what is local and in season.

@TD, it really doesn't require "extra abilities" to eat low-carb. I run into many low-carb people at work, at the gym, at restaurants. I don't seek out these people. They are everywhere, so once you notice what someone is eating, it's just a matter of a casual "Oh? You too?" and a smile.

@GS, he explained why he was trying ketosis. Why tell him "How about you eat on instinct what you like from your current foods?" He's done some charting and observing, now he's got an idea to try. His macronutrient ratios are perfect for what he's trying to accomplish. It sounds like he's read a lot about ketosis, so he probably knows about preventing type 2 diabetes in the future by responding to the first signs of insulin resistance.

@CK, why should this discussion turn into one about instinctotherapie? If panacea had gone over to the Instincto Forum and posted some random rant, that would be one thing. But this is different.

True enough!
http://www.nutramed.com/eatingdisorders/addictivefoods.htm
http://www.ranprieur.com/readings/origins.html

Iguana, that "trigger-food avoidance" approach to eating disorder treatment has less than a 2% success rate when used alone, although it is utilized well in treating other health issues.

Does anyone know where the fat in 80/20, 90/10, and 70/30 grinds of ground beef comes from? Is it from fat on other parts of the animal mixed into the lean meat, or is the fat usually just nearby? I'm concerned that not all fat on the animal is equal (because I've read animals store a lot of accumulated fat-soluble toxins depending on the location of the fat).

Here in California, most beef is "sent out" to be slaughtered and butchered in FDA facilities, and this includes the major grassfed beef ranches as well as those raising bison. That means that the facility prepares the wholesale cuts and often the individual steaks and roasts and the mix for the various grinds. The fat source is from the trimmings at that processing plant.

If you buy your grind from a in-house butcher, you can ask what they put in the grinder.

Ask around in your area and you'll find out where the beef is coming from. You can find ranches at eatwild.com and ask them about things like that. I wouldn't be too fussy as long as the beef is 100% grassfed. I don't even worry about an organic certification, since natural pasture doesn't typically need to be sprayed with chemicals, and routine antibiotics are not needed when ruminants eat pasture.

BTW, I eat mostly lamb and goat - I can get meat from the actual ranch where it is raised and slaughtered - I can follow "my" animal from the hoof to the hook, and the whole animal fits in the trunk of my car!

Aren't cravings induced by memories of previous pleasures? Somehow like an alcoholic or a drug addict is craving to drink alcoholic beverages or taking the drug again after weaning. We know that processed and neolithic foods are addictive, so it must be analogous.

No! I'm sure that desire for pleasure could be the cause for some carb cravings, but I'd only investigate that cause after I had ruled out problems with carb metabolism.

In my case, I was producing plenty of insulin, however metabolic problems prevented me from utilizing blood sugar for energy at the cellular level via cellular respiration. Therefore, despite having eating sufficient food from a caloric standpoint, I was ravenously hungry as if I had not eaten at all. The cycle often leads to obesity, because the excess insulin allows the body to store the excess blood sugar as body fat. Clinical symptoms didn't start for me until I was in my mid-forties, but the cravings were there all along and got worse as time passed.

There were no memories of previous pleasures, unless you call symptoms like unrelenting hunger, drowsiness, and malaise pleasurable. Imagine yourself counseling a person with ravenous cravings due to metabolic problems, and you discount the plausible reasons for their symptoms and liken them to an addict! You would be doing nothing to help their health, and you would be adding shame to their perplexity.

If cellular respiration is faulty (called insulin resistance), low-carb eating allows the cellular energy short-circuit to be alleviated because, in the absence of abundant blood sugar, cellular fermentation occurs, allowing the cells to use fats for energy instead of sugars. The switch from cellular respiration (glucose as energy) and cellular fermentation (lipids as energy) happens naturally. The by-product of cellular fermentation is ketones, so this style of eating is often referred to as a ketogenic diet.

Since fat-burning is one of the body's normal energy alternatives, ketogenic eating does not go against Mother Nature. Counting protein, fat, and carb intakes is only needed until one gets used to fixing up low-carb meals. We are engineering the meal, not the food. For example, blood tests have shown me that I can eat up to 10g of carbs at one meal without getting lingering blood sugar spikes, so I eat up to that limit or less per meal. Current blood tests show that I have normal A1C and blood glucose levels, so I can say I reversed diabetes by eating this way. The original poster, panacea, reported no diabetes or obesity, but I applaud him for responding to the first symptom (carb craving) rather than wait until he is older and has many symptoms.

I can't address the causes of addiction to substances like alcohol and drugs, but I'm sure the addiction to each has a biochemical component; if it were possible to instantly shut off the faulty biochemistry, the addiction would disappear in that instant. With dietary carb-cravings, low-carb eating instantly fixes the biochemical component using a normal metabolic pathway. Whatever the downside of staying in ketosis, the upside wins.