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Messages - eveheart

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General Discussion / Re: Paleo/primal village
« on: May 31, 2016, 04:53:41 am »
Optimism creates a flexible plan that survives the hard work and the setbacks.

General Discussion / Re: A possible new RPD guru in the news?
« on: May 31, 2016, 04:25:58 am »
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.

General Discussion / Re: Paleo/primal village
« on: May 31, 2016, 03:33:09 am »
1 major point: Saladin has a healthy sense of optimism. Successful business people in any field of endeavor are optimistic, even amidst great setbacks.

The original poster is drowning in pessimism. He would have to eliminate most of his pessimism - keeping a healthy sense of skepticism - and learn how to see the bright side. Then, he can start a successful farming enterprise. When he learns to create optimism, he will see his paleoprimal village spring to life around him.

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. 

General Discussion / Re: Farming fats
« on: May 29, 2016, 05:08:13 am »
I had an urban garden about that size. I was able to grow all our fruits in the "orchard" on 10 semi-dwarf trees (regular fruit trees grafted onto dwarfing root stock). I had raised beds for intensive planting of vegetables. You can enclosed a raised bed in a mini-greenhouse that sets on top of the bed to extend your growing season, if necessary. Since the lot is a bit small, grow a lot vertically with trellises everywhere. Sprawling crops can all be grown upward, tied to a trellis for support. I've seen people with pumpkin gardens on the roof of their house - uses the space and cools the house in summer. Also, the south-facing exterior wall of the house can be trellised so that you can grow warmth-loving vines -  the  wall acts like a heat sink as it warms up all day long; then, the heat radiates off the wall after sunset, keeping the plants warm at night.

This kind of garden is a very relaxing location, so include little sitting areas. Keeping "curves" in your pathway design to make the garden more natural looking. Install irrigation pipes underground, if that's how you plan to water.

You can also build portable hen houses that sit on top of the beds that you are fallowing. I never had livestock due to zoning regulations, but if I could, I would have put goats/sheep in the front yard and ducks in a pond in the back corner.

Read books or online about "urban farming" to get ideas that will maximize the use of your space. Also, get to know other gardeners in your area. Gardeners are good friends, plus you can trade tips, surplus food, and favorite seeds.

Health / Re: Intensive/supportive Healing Regime
« on: May 25, 2016, 08:51:20 am »
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.

General Discussion / Re: Paleo/primal village
« on: May 21, 2016, 12:07:30 pm »
I live in this massive factory-farm territory called California. The scale of the farm operations here is staggering, with equipment as big as it can get. For example, field agricultural workers (AKA "the Mexicans" even if they do not come from Mexico) are ferried to the fields in 40' buses with a toilet towed behind the bus. A tractor pulls a "work-station" harvesting conveyor that spans many rows of crop, with the tractor driving forward at an exact pace designed to hurry the workers as fast as they can humanly cut and crate the crop. Adjacent to the harvesting tractor is a tractor trailer, which is filled and driven to a rail station, where the trailers are piggybacked to everywhere. Even the organic farms are huge enterprises. Tucked in among the factory farms are independent specialty farms (like Asian vegetables) on land that has been farmed by the same families for a century.

I had one acquaintance who farmed in California. He started his operation fresh out of college, and his specialty has been raising miniature vegetables on one acre of land. He cultivated a demand for his produce among the expensive restaurants in the San Francisco Bay area. A friend in my community makes $$$$ by selling garden flowers to local florists. Her garden is just her regular-sized urban lot, plus her elderly neighbor's back yard - maybe 1/4-acre at the most. Maybe you can conjure up a vision of your specialty, and envision who would want it (think: rich people, who would also pay $$$$ for your really good chicken and duck eggs). In addition to goodsamaritan's good business-plan spreadsheet idea, remember that success strikes at the right place in the right time, so be there when it strikes. I have started two successful businesses by finding a trend that sounded like it would make a fun business, then working my day job while I got the business up and running.

General Discussion / Re: Paleo/primal village
« on: May 20, 2016, 08:28:22 am »
... 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.

General Discussion / Re: Allergic Rhinitis
« on: May 20, 2016, 08:10:17 am »
I had allergies from childhood, including nasal allergies and skin rashes. I experienced improvement when I made some changes like cutting out milk and wheat. When I was in my late 30s, I did a 10-day fast with colon-cleansing supplements plus hydrocolonics, a la Dr. Herbert Shelton. From that point on, my nasal allergies were a thing of the past. I still had other symptoms of inflammation, which I have learned to eliminate with RPD and heart-rate variability testing for food and environmental allergies. I learned how to use HRV testing with an elimination diet from various online sources, including Dave Asprey at

I have found it helpful to think of inflammation as an important diagnostic signal. I can feel inflammation immediately as a pain in my hip or shoulder, both of which are arthritic. If I can't feel any pain in those areas, then I'm not inflamed. If I eat an inflaming food, significant pain occurs in less than 5 minutes. See of you can isolate a signal, like sudden nasal discharge, nausea, or airway constriction, then use it in conjunction with an elimination diet. It might be good to establish a baseline through water fasting for three or more days - if you are improved after a few days fast, test one single food that you typically eat many days per week.

In case the irritant is airborne, like molds, you can look around for dampness. I run a dehumidifier in my house all winter, our rainy season, because mold grows on the chilly dampness on the walls in the winter. If everything "looks" alright in your environment, you can buy a mold test kit or have some one test your house.

Don't forget to rule out cleaning products and grooming aids. There was a man at work who had the wickedest migraines every day for years until he stopped using hair gel.

I'm sure you'll try anything until you find what works. I have done that, and I'm pleased with the results so far. Most of my experiments were a waste of time and money, but the ones that have worked give me courage to face old age because I am getting better and healthier when most of the people my age are getting sicker. So, don't get discouraged by how hard it is to find solutions.

General Discussion / Re: Paleo/primal village
« on: May 14, 2016, 08:13:36 am »
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.

How about sharing your food-values listing?

The nutrition information of various foods is widely available online. A few databases are mentioned in other threads, such fitday, calorieking, and myfitnesspal. Then there are places to view the US government listings. Wikipedia lists nutrition information on the page of each food.

In general, one would rely on appetite signals to determine how much to eat. If a person is gaining or losing weight without explanation, food values might lead to information that helps diagnose the problem. I would caution against using the food values to crash diet, which is a form of orthorexia that can lead to various eating disorders.

GS, I know you help a lot of people with various health problems, and you seem to be very interested in the topic of calorie counting, which is really not pertinent to this conversation. Why not start a thread with your question, perhaps on the Health forum, so someone can give you specific information about your situation, and maybe our collective experience will help you guide one of your patients.

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 wasn't restricting calories. He was very active, and should probably have been eating more often, but any diet that needs this many caveats already should be approached carefully. Sure, it's been a lifesaver for you, Lex, and Saber, but it was a clusterfuck for Geoff and Yuri.

If low-carb has been a lifesaver for some, why not let this thread focus on how-to rather than better not? Panacea has been posting on this board for years now, so I'm sure he's read the threads discussing low-carb problems by some members. However, since he has said that he's the type who benefits from low-carb, I would rather not see all these tangents to an otherwise on-topic discussion.

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.

Somebody point me to how this calorie counting works.
I never ever tried counting.

I'm not sure what "this" calorie counting you are talking about. In general, it is possible to quantify the amount of food a person eats in terms of kcal of energy contained in the food. Each food is usually counted by the kcal of each macronutrient, and the tests are done in a laboratory, not in the human digestive system.

Once the calories are quantified, various dietary approaches are taken with the quantities. For example, I use food values to calculate the carbohydrate load of each meal so I can control how much insulin my body releases in response to carbohydrate intake. In other areas, daily kcal intake is counted to produce a caloric deficit, which is used often in weight loss, but has the side effect of slowing the metabolism and causing long-term weight gain. Body builders and heavy lifters often figure out various macronutrient needs to match their extreme workout schedule, particularly focusing on enough protein to prevent muscle loss.

It is good, when eating a low-carb diet to pay some attention to levels of macronutrients to avoid excesses in carbs and proteins. Many nutrient tables list macros, calories, vitamins, and minerals, but low-carb focuses on grams of macronutrients. As long as a person is eating enough food, calories are not counted for their own sake,

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.

He's hardly a newbie, and he's not saying that this is for the long run. I don't see the point in reading so much into a simple post.

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.

Panacea, iguana is explaining a narrower use of the word "instinct" as it is used in instinctotherapie, which teaches a mindful application of taste and smell used to guide a person to select foods to eat at any given time by the taste and smell signals, much in the same way as a pastured cow selects each legume or grass plant that it eats from among the variety of plants in the pasture. If this method is used to guide food intake, the food must be unprocessed, unseasoned, etc., so that the signals of flavor and odor are not altered. There is other information about this approach elsewhere in this forum, but it has no direct application to designing a low-carb diet.

If you do decide to learn instinctotherapie, you can use it with a low-carb diet. For example, since I eliminated the whole range of sweet-tasting foods, I have used instinctotherapie to learn to identify a signal that tells me to stop eating a sugar-y food - it's an immediate signal that feels like I just ate a big bite of fiberglass insulation and there's a tightness at the base of my tongue that prevents me from swallowing.

True enough!

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.

Grains, dairy and cooked foods contain opioids which affect the brain and cause addiction.

TD, I do not intend to debunk your opioid warnings, but were talking about another specific factor here: glucose utilization at the cellular level. I don't see the point in lumping all cravings-triggers into one "eat raw!" solution. Avoiding foods that produce an opioid effect is another issue entirely.

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 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!

What are you saying about kefir grains and milk fat? I understand Lactobacillus eat the sugars, but do they eat the fat too? Coconuts and walnuts are fatty with little protein and carbs, so whatever bacteria eat those will be more fat loving than carb loving.

I heard that about kefir from something I read a long time ago. I ferment cabbage, so I've always tucked meats or nuts into the cabbage ferment, thinking that the L. bacteria needed the carbs in the cabbage. I'll have to try what you're doing. It sounds kinda like fermenting taro for poi. I tend to limit my ferments to the salty-water kind.

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.

BTW, "instincto" is not about cravings. We don't rely on cravings, but on smell and taste of foods which we try to make sure beforehand that they are alright. 

You are right, instincto is not "about" cravings at all. However, the inflammatory reaction to eating carbs, which is often referred to as carb-cravings, cannot be detected by agreeable taste or smell. I think that carb-cravings are a sign of illness that may later manifest as a named disease. Once that response is identified, I think it is wise to engineer meals to prevent it. Engineered meals sometimes look like what panacea proposes.

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