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Messages - eveheart

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General Discussion / Re: Mental Performance RPD
« on: August 03, 2016, 10:53:36 pm »
Ancestral eating removed mental fog, fatigue, and confusion for me. Those weren't my primary health concerns, but there is a significant difference in my mental performance when I completely eliminate field-agricultural foods and processes from my diet. I have a somewhat dangerous job that requires maximum alertness and the ability to make quick and correct decisions for prolonged periods of time, kinda like an air-traffic controller, which I am not. I have fun at work when I'm completely alert.

I, too, do not say I'm on a paleo diet, since that has come to mean "coconut-flour bread" and "chia-seed pudding" in popular usage. Paleolithic people didn't have recipes, food-processors, refrigerators, etc.

General Discussion / Re: Detox or bad reaction to beef?
« on: August 03, 2016, 04:28:36 am »
Like Eric says, when you eat in a different way, your body may need a moment to reconsider what it is doing, especially considering that so much digestion is aided by your own bacteria, and bacteria are food-specific to some extent. This is especially relevant when it comes to considering what is the "normal" gut microbiome because normal changes depending on what you are "feeding" your gut's bacteria.

You might reconsider what you mean by detox. Your body detoxes all the time. Detoxing is the liver's main function. Every cell cleans itself continually. The lungs detox our gasses. The colon absorbs the nutrients and poops out the waste.

I think this idea that the intestines and other organs need to have their toxins detoxed is a bit of a fad. Instead, I think the focus should be on not ingesting toxins as they are found in many processed and manipulated foods.

I have found it best to visit the ranches that I buy from. Curiously enough, here in northern California, I favor halal ranchers raising lamb and goat. They slaughter and dress the animal while you watch.

There are some great pastured cattle and bison ranching operations here, but the slaughter operation is USDA-controlled and not very transparent because the consumer really has no way to follow the meat from hoof to hook. If you know the rancher and know that you are really getting the meat from the animals on his ranch, I'd consider that a good sign.

General Discussion / Re: Question for chicken-farming RPDers
« on: August 02, 2016, 10:51:59 pm »
Thanks Eve, very interesting. I didn't know about J. I. Rodale and it seems GCB doesn't know about him or any previous findings about wheat's harmfulness neither. There was no Internet and information about previous researches were not so easily found in the 60's when he unexpectedly observed these effects of wheat on animals. On top of those you mentioned, comes schizophrenia. 

In the late 19th century, there was a surge of so-called new-age thinking about many subjects as many branches of "science" distinguished themselves from "religion." Mind and body were explained by science, and we saw the rise of everything from mesmerism to homeopathy, and there were many branches of science that dealt with nutrition. There was a flourishing interest in nutrition, spurred by discoveries in anatomical science (x-rays, cadaver studies). Even the casualty-ridden US Civil War gave rise to battlefield doctors who poked around in the ruptured bodies of severely wounded soldiers.

That was the era of the Cereal Kings - men like John Harvey Kellogg and Charles Post - who promoted their cereals as cure-alls for ailments. (Good book also made into a movie: The Road to Wellville gives a hilarious portrayal of a Kellogg-like sanitarium). The premise was that murdered  animal flesh was bad for the body and mind, and gentler effects could be had from living on grains. Even wild animals like the tiger were raised in captivity on cereal, supposedly proving that vegetarian eating made ferocious animals docile. (In fact, the animal's docility was due to its meat-deprived, weakened constitution.) This was also the time when Indian ascetics ventured into the west, bringing their karmic blessings to vegetarianism.

Then, as now, great healing could be achieved by a change of diet from indulgent to moderate. You could go "for the cure" and get results if you were formerly nibbling on pastries all day long. Even shredded wheat cereal will heal something if you have been eating your wheat in breads and cakes.

I guess there's nothing new under the sun.

General Discussion / Re: Question for chicken-farming RPDers
« on: August 02, 2016, 12:01:46 pm »
Holy cow!  Wheat aggression... is new to me.

Must be good from the point of view of raising an ARMY.

Thank you elders!

You don't want soldiers to be aggressive! A good soldier controls all his emotions (aggression, sadness, physical discomfort, etc.) in order to be able to follow orders.

But, beyond that, what did you think were the problems with eating wheat? All those toxins have an effect somewhere, whether it's leaky gut, psoriasis, heart disease, mucus conditions, seizures, Crohns, celiac, arthritis, and so on - all the diseases that appeared at the dawn of agriculture. One person may experience one effect, another person might have different symptoms. The symptoms mean nothing, really; it's the cause that must be eliminated. I've seen children whose personality changes from wild to pleasant as soon as wheat is eliminated from the diet.

General Discussion / Re: Question for chicken-farming RPDers
« on: August 02, 2016, 07:03:50 am »
If you google "wheat aggression" there are about 2,500,000 hits. I've been reading studies about the indigestibility of wheat and the damage done throughout the body, including the brain, by the large, undigested molecules that rip through the colon wall since the 1960s. Nothing new here, just more articles saying the same thing that J. I. Rodale had been saying since the 1920s: "Don't Eat Wheat!" (He wrote a series of articles by that name.)

General Discussion / Re: scorpions
« on: August 01, 2016, 01:24:39 am »
im not concerned about eating any poison. Im concerned with getting stung and wondering what these people are thinking when they put a live scorpion in their mouth in terms of getting stung.

I saw one youtube where the contestant had to hold a record number of live scorpions in his mouth for 10 seconds. At the end of the time, he spit out the scorpions. When he was asked how he felt, he replied that his tongue and the lining of his mouth were numb from getting stung so many times. For sure, some species of scorpion are more deadly than others.

Here's an answer from
There are lots of things seen on TV that may or may not be as it seems. But to answer your question, the stinger is on the tip of the tail and must be removed. Best to do this without getting stung. Some scorpions sting as bad as a hornet, while others just kill you. You didn't specify the type you are thinking about. Also, even if it isn't a deadly species, you can still have an allergic reaction and die. And considering it is an uncooked live animal, you can get E.coli or other infection from the feces within. Perhaps you can kill the microbes by stir frying in hot oil. So, the short answer is yes, you can eat a scorpion with proper precautions and probably live to tell about it, but the risks are not zero. Bon appetite.

When I read entomophagy books, they talk about how to remove the stinger with a pinch. If you want to eat that part, I guess you could pinch it and pop it into your mouth.

Keep this in the back of your mind: the scorpion eaters who die don't upload their videos.

General Discussion / Re: scorpions
« on: July 31, 2016, 01:05:05 pm »
My practical sense is if the animal has some venom or poison

Venom and poison are not the same thing. Venom has nothing to do with eating, unless it is also a poison.

General Discussion / Re: scorpions
« on: July 31, 2016, 03:18:43 am »
(Injected) venom is not the same as (ingested) poison. Getting stung means that the venom was injected. The OP is asking about eating the stuff that the scorpion has in its sting. Totally different from injection.

General Discussion / Re: scorpions
« on: July 30, 2016, 11:02:59 pm »
Ha ha!

I wasn't trying to be funny. I even apologized because my suggestion was so simple. For all I know, the OP already wrote to the uploaders, couldn't find the original uploaders, or never got an answer. After all, for all the increased access to information that the internet gives us, there has been a simultaneous increase in the sophistication and the complexity of unearthing the information.

Venom-eaters have been around for a long time. It would be nice to know more about it.

General Discussion / Re: scorpions
« on: July 30, 2016, 08:05:20 am »
Not to overlook the obvious: can you contact the people who uploaded the videos?

General Discussion / Re: Lean Times
« on: July 30, 2016, 05:21:16 am »
YS, if you google images for "liver damage in cattle," you'll see images of all the liver problems, usually on agricultural university websites. I think the images used to teach at the universities are way better than any pic we can take.

General Discussion / Re: Lean Times
« on: July 29, 2016, 01:28:23 pm »
One of my current fat sources is a busy seafood department in a huge Korean supermarket. I buy long strips of salmon skin that they cut away when they prepare fillets and sushi. I like the melt-in-your-mouth release of fat when you chew. You can size the place up and ask pertinent questions such as "farmed or wild-caught" and get a rough idea of which sea the fish came from. I'm paying about $1.99/lb for salmon skin with a thin layer (1/8") of muscle. The fish come in packed in ice inside huge styrofoam containers, so cold, not frozen.

In addition to what RF explained about damage at the micro level in both the fridge and the freezer, there is freezing damage at the cellular level, too. It's hard to compare subtle freezer damage to the opposite, heat damage, because the changes in heating are quite pronounced, while freezing damage is subtle. I mean, if you look at the lump of it, frozen = hard and thawed = soft, no biggie.... 

To visualize freezer damage, think about putting living larvae into a freezer... they die; thaw them... they don't revive. The loss of life-process is due to the damage in the freezer. The majority of this kind of damage comes from membranes rupturing as water expands to ice. Even already-dead tissues get damaged by rupturing membranes. That accounts for the wateriness of thawed food.

It's hard to quantify the implications when it comes to eating previously-frozen food. Let's not turn this discussion into Stefansson and the Inuit. What will we do with our vast freezers if frozen food is no good?

... he told me, flat-out, that it was absolutely impossible to be allergic to raw dairy.

WWTL was the first raw-meat book I ever read. Upon reading it, I tried raw cow's milk, then raw goat's milk. I do not have milk allergies, but I do get a clear auto-immune response to milk. Not to worry, in WWTL, there was some mention of an alternate approach that involved juicing more and forgoing the milk. If I have the details wrong, forgive me, but I found this forum about 3 days later and raw meat (etc.) solved all my symptoms almost overnight, so I didn't follow AV's advice long enough to remember it exactly.


re 1), some people can be tricked into thinking they're having raw milk when they're not

re 2), like AV said, raw milk never spoils, it just becomes a variety of yoghurts and cheeses. Now pasteurized milk, that's another matter. I agree that getting fresh unsour milk from the farm to the city requires quick distribution, but if refrigerated, raw milk should stay unsour for 3 or 4 days if not more.

Dario, what you said is true, but it has nothing to do with the dairy industry.

re re 1): "Some people" don't even know what pasteurization and homogenization are, and they don't care as long as the milk is cold. If they ever drank milk that was just gotten out of the cow, they would gag.

Plus, you are not the deliverer of people who don't care if they drink raw milk or not and don't mind being tricked. If we are talking about most people, they don't care...

re re 2): ... and when they do start caring, they will keep asking their market corporation to stock raw milk until raw milk supply meets the demand.

I see quicker, cooler milk stabilization as an improvement over high-heat pasteurization. I don't drink milk (AV told me not to), so I don't care about raw-milk availability.

"Whatever does survive is at such a low level that it takes much longer for it to multiply"

That says it all.

Drink this if you want dead milk that offers you very little or no benefits.

I see two points here that you missed, Dario:

(1) High-heat pasteurization denatures the protein molecules a lot, clumping them to become bigger and harder to digest. Low-heat pasteurization might possibly create a milk that more people can digest well.


(2) Short of having your own cow (if it's cow's milk you want), milk distribution is tricky business because of spoilage. Spoilage costs money. Milk, in many places the cheapest complete protein, is often the go-to food for people with less money. Less spoilage will help maintain milk's price point without requiring as much government subsidies. Like chlorination of water, getting a safe product to the consumer is the main point. Dead milk is better than starvation. If you want the bacteria and don't want to buy it apart from your milk, go get your own cow and graze her in your tenement apartment.

General Discussion / Re: DUSTBIN DILEMMA IN UK
« on: July 26, 2016, 04:20:06 am »
As regards your mention of "Parliament", this issue has nothing really to do with big government but to do with local councils/local government. Council leaders in the UK routinely have annual  salaries that can be 5 times or more than the annual salary the Prime Minister gets. Of course,  Prime Minister, MPs etc., after leaving office,  get vast amounts more money via gaining directorships etc. from companies they  corruptly favoured while in office, so this is not as corrupt as it sounds. It is merely that  council leaders/councillors etc.  by contrast make most of their corrupt money while still in office.

Please accept my apology and interpret my comments as they best apply to your country. Heck, I can't even figure out the politics here in my own neighborhood, and my cynicism prevents me from understanding how these layers of government are nothing more than a convenient way to point the finger of responsibility at someone else.

General Discussion / Re: DUSTBIN DILEMMA IN UK
« on: July 26, 2016, 03:41:34 am »
Fear might work better than outrage. (Look at how far D. Trump has gotten by preying on people's fears!)

When I was a teen, we went though a 9-day garbage strike in New York City. The issue was different, but I can tell you that a city's garbage piles up quickly, so it won't be hard to make an issue out of the menace of rats, maggots, and stench.

OTOH, some government budget issues come from "other" priorities using the money; when that is the case, all the fear and outrage in the world will not change things. We have that here in the US, where all the tax revenue that could go to education, healthcare, and other noble public works goes instead to the military-industrial complex. If the money is grabbed up in your Parliament's greedy  budget-appropriations fist, then your best bet is to become experts in the composting category, or you could do what we do here and pay for your trash collection with your monthly utility bills. My base rate is $32/month, and I can buy stickers for $6.25 each to use with extra items. Money talks.

Is high meat the solution? Probably not: by the time something is in the garbage, it usually is too late to make high meat.

General Discussion / Re: DUSTBIN DILEMMA IN UK
« on: July 25, 2016, 03:26:29 pm »
Hmm, fair enough. Somehow, though, I doubt that worms eat plastic or metal and the like.....

Those should be recycled, anyway, and don't attract flies and rodents.

General Discussion / Re: DUSTBIN DILEMMA IN UK
« on: July 25, 2016, 03:17:25 pm »
Set up compost bins! (You can learn how to prevent flies and rodents in any how-to-compost book.) Better still, set up red-wiggler worm farm compost bins. They do triple duty: composting plus worm breeding plus humus. You can use the humus in the lovely cottage gardens that surround every house in the UK, and use the worms for - um - fishing bait.

Off Topic / Re: The true age of supermarket food
« on: July 24, 2016, 05:49:52 pm »
What's really scary is that agribusiness has developed cultivars of ripening fruits that will not ripen on the tree, but only ripen with exogenous applications of ethylene gas. "They" know that gas-ripened fruit doesn't contain the same biochemical components as tree-ripened fruit - agri-science studies this type of thing - yet the convenience-to-industry wins over food wholesomeness.

Ethylene gas, itself, is produced when a fruit is injured. (Picking before ripening is an injury!) When injured, the fruit "sacrifices" its quality and rushes into producing a viable seed. As CK points out, gas-ripening does not provide the fruit with nutrients required for a slow and leisurely natural ripening. Instead, the fallen fruit uses what nutrition it has within the fruit itself to reach maturity -  kinda like inducing labor, delivering a 6-month fetus, raising it in an incubator, and then smiling and saying that the kid developed just fine outside the womb, just so the mother doesn't have to risk stretch marks.

Off Topic / Re: The true age of supermarket food
« on: July 24, 2016, 08:24:26 am »
I've seen exposees on this practice for years! I don't blame the markets. I blame consumers who want non-local, out-of-season foods to be in abundant supply year 'round.

I have fruit trees, like most Californian coastal residents. Oranges come ripe in December, Figs in the late spring, peaches just finished in June, nectarines are getting ready any day now, and apples are green with patches of early rosiness. I can buy all but figs anytime, any season that I want, but I'd be an idiot to think that someone invented year-'round fruit. All we have is technology that knows how to pick rock-hard, underripe produce that won't get mushy in shipment plus a way of ripening them when I need them to be ready for market.

My husband's company built many "banana rooms" in the Los Angeles area - vast temperature- and humidity-controlled rooms to manage fruits that are picked hard, shipped, then ripened. They were all located on freight-rail tracks so the boxcars could deliver right to the facility. Bananas do grow in the L.A. climate, coming ripe in late August. Who would settle for a month of bananas per year, but never where they don't grow?

You got me wondering, HB...

There is no way for someone else to tell you if you are staying in ketosis, and you have asked about this a few times, so I'm wondering if you are testing your urine (or blood) to see if you are in ketosis. You can measure this with reagent strips, sold as Ketostix or generic equivalents.

Forgive me if I've come to the wrong assumption, but testing for urine ketones (cheap and easy, but you only get an average ketone level since your last pee) or blood ketones (more expensive but more accurate, I've never done this because I don't need that much accuracy) lets you correlate your carb intake to your level of ketosis.

I don't test all the time, but if I get to wondering, I use a fresh reagent strip and see what's going on. If you read about ketosis, this is what they mean about "being in the purple zone." The strip color goes from off-white to various shades of pink and purple when you have ketones in your urine.

General Discussion / Re: More calories in cooked meat or raw meat?
« on: July 24, 2016, 05:56:43 am »
So my next question would be: What is the most accurate way to track calories for a raw food diet? Any links to calorie trackers that you all are using would be helpful too!

How much precision will you need? If you have been using food labels or calorie databases, you really aren't getting an exact number that pertains to the food that you are putting in your mouth. For example, the moisture content of the food on your plate may vary from the moisture content of the food that was sampled for the data. Another example would be that the fat content of a piece of muscle meat that you eat may vary from the sampled piece. Since you are already accepting a wide variance with cooked food, why wouldn't you accept the same variance with raw foods?

Another suggestion, one which makes more sense for each individual, is to use your appetite signals to figure out how much food to eat. Even if you are not using "instinctive" eating, you can figure out when you've eaten enough. (Even babies know how to stop when they are satisfied.) If years of calorie-counting has made you forget to check your appetite signals, it might be a good time to get in touch with those signals. I had to do that - move from calorie-counting to knowing when I've had enough. I didn't quit calorie-counting cold-turkey. Instead, I counted and paid attention to my internal signals. Once I realized that I felt satisfied at the same calorie-count day after day, I realized that I was using my internal signals and I stopped using a calorie app. 

Many approaches can be followed to learn your appetite signals if you find that you have forgotten them, instrinctotherapie, DBT, hari hachi bu, mindful eating, etc. I might point out that you are looking for the signal for "satisfied" and not the signal for "full." Full means you ate too much.

Good luck.

Journals / Re: eveheart's Journal
« on: July 23, 2016, 12:21:32 am »

(Oops, I mean: HOUSEFLY LARVAE!)

Because I live in an vast city (3rd largest city in California) that relies on trucking to supply it's food, I've been wondering about survival food. What would I eat if the trucks stopped rolling? What could I store that would exempt me from having all my sealed barrels of emergency rations stolen by strong-armed bandits?

First, I thought about sheep, goats, and chickens, but those animals are not food-for-tomorrow, and I really don't think I can raise happy livestock on my 400 square foot backyard (the size of a 2-car garage). Even black soldier fly larvae (bsfl) take three weeks to reach their tummy-filling size.

I set up a bsfl "farm" anyway. With the native bsf population, I got some bsfl growing in the bin, but I realized that this is too slow a process for emergency food. However, as luck would have it, houseflies found my bin and provided me with fistfuls of larvae in a day or three. For days, I eyed those wigglies with disgust, but as I contemplated the ease of attracting flies (and their rapid reproduction), my mouth started watering.

I know I'm not the first on this forum to eat fly larvae. Some members report eating chunks of maggot-infested meat with great relish. That enjoyment level may be in my future, but for now, I'm settling for eating them frozen. The freezing kills them, and that makes all the difference to dissipate my yuck factor.

The first two frozen larvae made me feel queasy. I reasoned that this queasiness was all in my head - such a tiny amount of anything wouldn't make me feel sick to my stomach - so I ate some more. From their frozen state, I dusted off some of the clinging compost dirt. The bite was a creamy POP! that I found enjoyable. The taste is negligible.

I'll keep my bsfl bin going, fwiw, and I'm adding red wigglers in a regular compost bin. (My city sells discount compost bins and offers free classes on composting with red wigglers.) But my main experiment is going to be with fly maggots. I'm going to quantify my experiments to find out how much "production" I need to feed a family. I will "fly-proof" my composting with screens so I don't get such a strong maggot smell all over the yard and grow my maggots in jars. I think a tray of about a dozen 1-quart mason jars with a little bait in each jar will do it. My goal: sustain a family on a "ranch" the size of a garage. Maggots and flaxseed sprouts should do the trick. I'll post pics one of these days.

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