Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - eveheart

Pages: 1 2 3 [4] 5 6 7 8 9 ... 88
Oy, Geoff! Too gullible!

There are Americans who buy those vast freezers to put in their vast kitchens in their vast houses,  but that does not mean that "we" have vast freezers in the US.

BTW, is it true that everybody in Europe lives in a castle?

I am intending to use this more and more. Not ice-baths per se as I do not have the vast freezers one has in the US. But bathing in cold water will have to do.

My tap water runs around 55 - 60 F, which I think is cold enough to have the desired effect of forcing your body to "respond" to the chill. I just let the shower run cold water only to give myself a good chill. That's what the cold-water pool at my Korean bath house uses, too - cold tap water.

For a while, I tried ice-cube water as a face immersion, but I got tired of using all those ice cubes every day. In the meantime, I'll keep looking for those vast freezers that we have in the US. LOL

Raw Weston Price / Re: Unrefined Salt Experiments
« on: July 18, 2016, 08:35:24 am »
Will wait at least 5 months.

I'd start sampling at one month because you should start noticing "mature" fermentation flavors at this time.

What kind of fish did you start with?

I've noticed that when I have any salt (outside of natural salty seaweed or seafood) that I retain water like crazy!

What different kinds of salt have you tried? (Don't forget that commercial salt very likely has corn derivatives, so don't count that kind, because you may simply be inflaming due to the corn derivative.)

On edit: this is what I'm talking about

General Discussion / Re: raw carbs for performance athlete
« on: July 18, 2016, 12:13:09 am »
so anybody from this forum eats oats, quinoa, amaranth...

Raw, as in "sprouted" until the seed swells and begins germinating, but no roots or shoots? I tried this a few years ago with rice. For me, the result was inflammation (felt in my joints). Same thing happens when I tried fermented-cooked and sprouted-cooked rice. I don't know if it was the insulin release, the blood-sugar rise, or something in the grain itself.

So, I'd say: try some well-grown grains for a few days. Pay attention to gluten levels of the particular grain and try various preparation methods, especially overnight sprouting and fermentation.

Hot Topics / Re: I love salt
« on: July 18, 2016, 12:00:42 am »
I certainly don't expect to reach a consensus on salt because salt's role in the body is so complex. Even if we eliminate "junk" salt that has been iodized and anti-caked, even if we control for mined salt vs evaporated salt, even if we consider the rest of the diet and lifestyle, salt can either enhance or weaken biochemical processes in ways that differ for each body's landscape.

Whether we are starting new "salt" threads or dredging up old ones, the information is useless unless each person looks at their own body's salt cycle: ingested salt, circulating salt, and excreted salt. For example, too little circulating salt is often the cause of too little hydrochloric acid in the stomach, yet people often take hydrochloric acid supplements without correcting the salt deficiency. 

I had an interesting experience during a hospitalization a few years ago, when the on-call doctor diagnosed me with hyponatremia (low level of salt in the blood) at the end of a week of hospital food. The medical treatment she prescribed was to limit water intake to slow down excreted salt. (LOL, get the irony here? Instead of giving me more ingested salt, they tried to slow down the excretion of salt.)

I am fussy about salt. I use it in a dietary way, not in a culinary (flavor enhancer) way. In some salty foods, the only significant flavoring is salt - as in chips or the little flavoring packets that come with ramen noodles. I like mined salt, evaporated salt, and black salt. I buy salt in a Korean market that carries an entire aisle of various kinds of salt. I believe that good salt helps my digestion function perfectly, helps me sleep better, and puts me in a better mood.

Health / Re: Insomnia and adreanal fatigue
« on: July 17, 2016, 11:43:37 am »
So, 4 weeks raw paleo... just thinking aloud here, but what raw protein powder are you using? How are you meat and egg sources? Are you getting plenty of fats? How old are you? What kind of diet got you in this state?

Health / Re: Insomnia and adreanal fatigue
« on: July 17, 2016, 08:44:21 am »
If you mention what in particular are you eating (and when), perhaps there are some clues there. Also, how's your sleep hygiene? Do you keep regular hours, keep lights off after sunset, etc? How about sleep patterns - when does your waking happen (can't fall asleep, can't stay asleep, etc.)

General Discussion / Re: parasites in fish roe
« on: July 15, 2016, 09:37:44 pm »
I wouldn't worry about the worms you ate...

I know there are many types of parasites that can live in the human body, so I hate to generalize, but my understanding is that we would typically get parasites from ingesting the eggs of the organism. Stomach acid digests most adult parasites, but the egg's shell resists stomach acid, so the parasite's eggs pass through the stomach and hatch later on. I don't think a parasitic infestation would make you queasy in a day or two.

That's why I wouldn't worry.

Off Topic / Re: Give us a laugh !
« on: July 14, 2016, 12:36:59 am »

Japan is reputedly like that. I hear that they even counsel you at work and put you on a mandatory fitness program if you are not in tip-top shape.

I've eaten at clothing-optional restaurants in California, where the attitude towards body is different. Here, you're lauded if you are older, fatter, and flabbier but don't give a shit.

The Asian/Pacific attitude can be experienced here in Korean and Japanese bath houses, where they are oh-so polite to your face while at the same time whispering horror stories to their children about not eating American food or "you'll end up shamefully fat like that."

General Discussion / Re: Making Pemmican....
« on: July 14, 2016, 12:26:17 am »
Also, would you mind sharing your recipe for the pemmican with tallow because I have a bunch of that stuff!

I followed Lex's recipe. Since your tallow is heat-rendered, what will you accomplish by using it as food?

Also, I'm curious as to why you didn't like the pemmican? Too dry or not enough flavor maybe? I've never had any type of pemmican before so idk if I will care for it or not....

It's hard to explain why I don't like a food, but the quick answer is that I like other food better. I dry age meat like in the old country, by hanging big chunks of it in cool temperatures. I don't need a compact, lightweight, complete meal to take on my journeys.

Some people live on pemmican, or make it a frequent meal. Clearly, they have a different gustatory agenda than I have.

General Discussion / Re: Tallow Uses?
« on: July 14, 2016, 12:14:47 am »
If I have fat that doesn't taste good, I render the fat with heat and store it in jars as emergency lamp fat. Tallow makes great lamp fat if you figure out what size wick to use - I use 1/2" braided cotton wick in a terracotta saucer full of tallow.

If you keep tallow and the world ends, you can eat the tallow as food, along with the insects you find.

General Discussion / Re: Making Pemmican....
« on: July 14, 2016, 12:10:48 am »
Did you happen to run across Lex Rooker's pemmican conversations in this forum? His information includes a jerky dryer design made from a cardboard box with these instructions: I've made and used the dryer and it works just fine. I made some raw pemmican in this manner and didn't enjoy it. I've also made pemmican made with tallow rendered in the regular way (cooked) and I didn't enjoy it, either.

General Discussion / Re: How open are you about your diet?
« on: July 13, 2016, 01:50:55 pm »
Another thing: I'm older and positively dripping with rules of etiquette, like this one, "Never bring your own food when someone else entertains." I'd rather eat rat poison and look like I'm enjoying it rather than insult my host.

And yet another thing: among my friends, when we eat together, we always go to restaurants. We know each other's dining preferences, so the restaurants we go to have something that's agreeable to each of us.

General Discussion / Re: How open are you about your diet?
« on: July 13, 2016, 10:01:42 am »
Open. If anyone asks what I'm eating, I say, "Sashimi," even when it is clearly a chunk of mammal meat.

My approach is based on not over-interpreting the question. For example, if I ask someone eating a SAD meal what they are eating, I expect a short, informative answer, such as, "Oriental Chicken Salad. I made a whole big thing of it last night." See the period? No explanation is necessary. People really don't care. They are just making small talk.

BTW, this won't work if you are making a spectacle of yourself, gnawing on great big hunks of bloody flesh with blood dripping down your jowls. Use the same table manners, including plates, bowls, utensils, and napkins, just like everyone else. Save the theatrics for your youtube video!

Also, people who know me well enough to get past the small talk - friends - know I eat raw, unprocessed foods. They know why, too. They know how great I look and feel, and they wish they had my discipline to eat well.

General Discussion / Re: liver pains with high meat
« on: July 13, 2016, 03:57:08 am »
update number two. So the liver pains have seemed to come back.

If you're thinking that there is something wrong with the meat or with your high-meat-making procedure, why not fill us in on some of the details - how are you making the meat high, how much you are consuming, etc. Has it been the same batch that bothered you? In general, what else are you eating?

General Discussion / Re: Raw Coconuts Vs. Coconut Oil
« on: July 12, 2016, 11:51:57 pm »
Is it possible that one melts the coconut butter and it still stays raw?

The fat in coconut melts at room temperature, they say 76 degrees F.

General Discussion / Re: First time eating raw chicken, tips/advice?
« on: July 11, 2016, 11:14:13 pm »
Iguana- Why do you hang it in the fridge? Couldn't I just eat it as soon as it's butchered...seems to me it would be the best at it's freshest, IMO anyways.

There are some "processes" that occur after the death of the animal. Hunter's practice hanging meat for a little aging to improve taste and texture. Try it.

Eveheart- As I mentioned in my reply to Tyler, the farmer only raises egg-laying hens, for the purpose of collecting their eggs.  They have a large enclosure with which to roam and the ground they do have access too is well-grassed.  I should probably press the farmer a bit more about what all is in the corn-feed though.  I didn't realize the feed could have some less-than-desirable ingredients in it.  What would be the best questions to ask him regarding what he does/doesn't put in his feed?

In all likelihood, this farmer bought a few "extra" female chicks this past spring with the idea of eating and/or selling a few at the tender age of 8 weeks, while allowing his future laying hens to reach egg-laying maturity at 6 months. This provides a little meat and moolah for very little extra expense and effort. Farming is a plan-ahead business this way.

This is a carryover from the practice that we used to follow with our own chickens that we raised from our own eggs, that is: the spring brought hatched chicks of both sexes, so we ate the males during the summer at various stages of young-ness and any females that we didn't need for egg production later in their lives. Nowadays, poultry hatcheries "process" the male chicks into poor-defenseless-baby-chick meal for use a feed to other land and sea farmed animals, but never to the same species as the meal comes from.

Here are some chicken feed links:
Probably pretty good:
Probably not so good: Notice oyster shells are the source of calcium. Where do pastured chickens get calcium? From the exoskeletons of insects!
General info:

Nobody's telling you not to eat these chickens; we are sharing some information about how to imitate a paleolithic human diet in modern times. I have found this information useful. I am sensitive to animal flesh that has been fed corn - if it weren't for this information, I would have thought that the meat itself was bad for me.

Anybody can raise pure-paleo poultry and eggs, but the market price for those perfect products would be prohibitive, like true Kobe beef that costs at least $500/pound. How many chicks roam that grassy enclosure? How tall is the grass? What animals are pooping there so that insect larvae can thrive in the dung?

Off Topic / Re: Kratom?
« on: July 11, 2016, 08:27:30 am »
Sassafras is a tonic root dug up by mountain people and used to make tea, or root beer...its legal and has a mild psychoactive effect, which can lead to unexpected and enjoyable sassy-ness....

You may encounter interesting warning labels when you buy sassafras root or bark, such as Not For Human Consumption. This dates back to the 1980s, when safrole, one of the main compounds in sassafras, was deemed by the FDA to be carcinogenic.

Safrole was then the main flavoring in root beer. The root beer industry quickly found a substitute, and root beer has never tasted the same ever since. I sometimes drink sassafras root tea - because it tastes awesome - and I never noticed any kickiness. I'll pay better attention next time.

General Discussion / Re: First time eating raw chicken, tips/advice?
« on: July 11, 2016, 08:18:59 am »
They are fed corn feed and have free range to eat insects as much as they want.

Look at the chickens' "free range" - is it a location where insects are likely to flourish? If the chickens are "free to eat insects as much as they want" on a bare patch of land, that doesn't mean much. Chickens eat larval and adult insects like grasshoppers, crickets, flies, moths, butterflies, millipedes, aphids, etc. The bugs, in turn, need to feed and lay their eggs, then their eggs need to hatch into larvae that need to feed on food in their surroundings, and (perhaps) pupate, mature, and mate again. Chickens voraciously eat any stage of the insects' life cycles that they can find. These life cycles don't happen much on bare dirt. This can help you find what you are looking for when you visit a poultry ranching operation.

What's in that corn feed? To match the nutritional profile of an insect, there needs to be some other things, like soy, used frying oil, and lots of processed scraps from the meat-processing industry. Corn feed can be low-quality or premium grade.

Does this matter? Consider that you'll be eating an animal at 1/3 of its mature age, a pre-schooler, so the bird isn't going to be dying of malnutrition. The main thing to consider is how you tolerate grain-fed animal flesh. Many people find grain-fed meat as inflaming as if they ate the grain itself. This will be a good test of your tolerance.

Journals / Re: eveheart's Journal
« on: July 10, 2016, 01:25:03 am »
I'm with you on eggs, Van. Even when I buy the "best" eggs in California, I always have mental question marks about some of the things I see at the property. For example, Tara Firma farms had the most correct look, with hens pecking at the edges of a forested area; the mental question mark was that the number of hens I saw couldn't have produced all the eggs I saw for sale in their store. Maybe they had lots of hens at lots of forest edges, or maybe their main egg operation is cooperatively farmed in many locations that are not as ideal as the ones they show.

The Chico egg rancher was a little interesting. I found his ad on craigslist posted under a Santa Cruz mountain location. His eggs were above average, in my opinion - truly fresh, yolks to die for, and fertile. For the next order, I asked the rancher where he was in the SC mountains, and he said he came down from Chico. His story: he was a Sacramento restaurateur who wanted to get out of the city and knew there was a need for superb eggs in the restaurant industry, so he bought some land and went into business. I still thought his eggs were excellent, but I was uncomfortable that there was no ranch to visit. Another question mark: an egg rancher who has to fill market orders is going to be more concerned with yield than with feed quality. Also, placing an order was a little hit-or-miss, so I stopped ordering from him. (The other part of his operation was producing commercial quantities of some Asian slow-cooked bbq meats that are sold in restaurants and delicatessens.)

The best eggs I've had in California came from an organic vegetable grower in the Salinas Valley. He had his hens pecking on his vast no-pesticide vegetable rows - plenty of grubs and worms there. You brought your own egg cartons. First come, first serve for his modest supply of eggs. No eggs in winter, as nature intended.

I think that egg mislabeling is a US phenomenon, driven by our appetite for cheap, year-round eggs. We do that with all other food production, so why should hens have it better? Abundant food at low prices is our number one demand, which kind of makes sense when you consider that we have a 300,000,000 mouths to feed. I'd hate to have roving hoards of my starving neighbors loot my lamb when Costco runs out of food to sell.

The bottom line: I don't buy eggs often, and when I do, I accept their imperfections in the name of Urban Paleo, where everything is a compromise.

General Discussion / Re: first time in america
« on: July 09, 2016, 03:14:52 am »
What about pastured eggs in america, are they really not grain fed?

When they use the word "pastured" in the US, it can mean many things or nothing at all. Seriously, I think that a concrete parking lot would qualify as "pasture" if you put a hen on it. Ask questions about feed if you think you've found good eggs. If you do find real pastured eggs, buy them!

Here are other egg ideas:

Check on for a local egg producer and ask about their practices.

Look on to find small producers who are selling their own eggs. You can email all the egg sellers and ask them about their eggs.

Health / Re: Dental Braces for 9 years old girl ...
« on: July 08, 2016, 10:19:17 am »
Your description of the family dynamic makes sense of the girl's behavior. As the late comedian Gilda Radner used to say, "If it's not one thing, it's your mother."

Since the mother is going into a program, she might get referrals for family counseling in a dire situation like this. If you just try to fix the girl's eating habits, you'll not get very far. This is how childhood looks for children from chaotic households. All the girl's weird behaviors are actually her way of coping. A good program will give her new ways to cope. She'll probably be working on her issues as an adult, for the rest of her life. Such is life.

There are healthy-ish foods for children - the kind of compromised health food that fills stores like Whole Foods Market. Here are a few that I've seen conscientious yuppie parents give their children: Lara bars (ground up snack bars with fruits and nuts), pureed baby food in a pouch (featuring vegetables pureed with some sweet fruit, like pear, to fool the kid into thinking that veggies should taste sweet), and non-fried vegetable chips (made from a variety of veggies, such as sweet potato, peas, carrots).

Smoothies are another way to load up a kid with hidden food. Not that I'm endorsing the junky health food route, but sometimes it's easier to fool a nine-year old than reason with one.

Journals / Re: eveheart's Journal
« on: July 08, 2016, 05:49:44 am »
Wow! I just read about hornworms on that website. I'd love to grab a leaf full of their eggs from a tomato plant and see if I could incubate and raise them on non-nightshade vegetable matter.

General Discussion / Re: first time in america
« on: July 08, 2016, 05:40:44 am »
Another option I use is to go to a Japanese sushi restaurant(not a bar!). These will often have at least one large sashimi(raw fish) option.  Of course, one has to check...

The typical American sushi bar is usually a safe bet for sashimi. No rip-offs, minimal theatrics. Well, if the restaurant is trying to be a happening joint with a young drinking crowd, the sushi chefs might act like they are Ninja warriors and shout short victory phrases in Japanese every time a customer buys them a shot of sake. If you really look carefully at their precision knife work, you realize that it is all a show and these guys are focused, sober entertainers.

Pages: 1 2 3 [4] 5 6 7 8 9 ... 88
SMF spam blocked by CleanTalk