What are some of the causes and meanings of blood appearing in the stool?

Since I began the Milk Diet I've noticed that blood appears in my stools more frequently than before. The blood doesn't seem related to any pain and I generally feel that it may be good, as if I'm removing something harmful. Could this be a negative manifestation, such as malnutrition?

I'd say most veggie juices wouldn't have enough sugar to really ferment very much, with the exception of beet and carrot.  Certainly apple and grape juices will ferment (into cider and wine), and I've fermented orange juice plenty of times.

I thought the same thing but how would you explain the fermentation of sauerkraut within the brine of sauerkraut? Or what about beat kvass? This liquid surely doesn't compare to the sugar content of carrot juice but still touted as beneficial and probiotic. As to whether or not the liquid is truly fermenting is debatable, but somehow the fermentation process imparts something into the liquid to make it deemed beneficial.

I suppose just enjoying the vegetable juices fresh would be best.

KD, do you have any recommendations to get the hydration of vegetables without all the fiber in a simple way?

Juicing requires too much technology and is wasteful unless a blender like a Vitamix is used.

I may experiment with wadging, but then again this seems wasteful and time consuming.

I feel the best method is to vigorously agitate the vegetables and ferment them. In this way, the fiber is pre-digested; the vegetable still provides hydration (yet, still less than pure juice); and this can be done manually without any waste.

Most raw vegetables just don't seem appetizing these days, but I do prize them for their structured  hydration they provide.

Any suggestions?

It is generally advised to consume vegetable juices fresh within minutes of juicing the vegetables.

However, I'm interested in fermenting vegetable juice to see the benefits. I suppose this would be something like making beet kvass but from all different vegetables such as carrots, squash and so forth.

I figure there is a window in which the juice is most fresh, which lasts about seven minutes or so before the juice becomes oxidized by oxygen and then begins to ferment and for the juice to become well ripened it will take about the same amount of time it would take to ferment sauerkraut.

Would there be greater benefit to fermented juice over fresh juice?

In particular I'd like to hear KD's opinion on this.

History of Fat Consumption
I just realized yesterday that when I was a vegetarian I also craved fat such as peanut butter and chocolate. I remember buying dark chocolate chips in bulk to sprinkle peanut butter with chocolate chips and spoon them heavily. I thought it was healthy because it was one of my only sources of fat. Now, I do the same with fat trimmings. I also enjoyed raw butter to no end.

I'm not sure what this mean but it may have something to do with my weight and my ability to absorb food efficiently. I'm still underweight at 140 pounds and at a height of 5 feet and eleven inches.

Effects of the Milk Diet
I noticed that my bowels have become quite regular since re-introducing solid foods this time around. I'm not sure if it is due to the Colosan, the curative effects of milk, or both.

For cutlery, I'm looking into a set of ceramic knives and scissors. For utensils I'm trying to find a set made of wood.

Could anyone make any recommendations for brands or for information as to how I might be able to craft utensils. I saw a spoon made from coconut shells the other day and I think I'm going to try to craft one.

Just to add to the body of knowledge: You can also use egg shells in vegetable ferments to create a biologically available form of calcium as describe on this website. Although the author doesn't suggest that you should eat the shells, I'm not sure of the harm of doing so.

I recently made two large batches of sauerkraut and I think I will add some ground egg shells to the 'kraut for kicks.

I am happy to find very recently that I can really enjoy vegetables if I do it right (drench them in fat), and this can replace some of the fruit I was eating. Cause my body doesn't react well to real high protein, at least, not as a regular thing.

By high protein do you mean a large amount? If so, what do you eat on a daily/regular basis?

Milk Diet: Recent Observations
I recently have noticed that a scar on my head has been shrinking in size. This scar has been with me since I attended elementary school and only just recently have I noticed a significant and sudden decrease in the size of the scar. The skin on my head in general feels more soft and less brittle then it has in the past. I've had a mild problem with dandruff before.

My skin has become quite dry. Specifically, the skin covering my achilles tendon. I'm not sure but I believe it is due to the combination of the dry, cold air and the shoes I wear which rub on that portion of my skin. The skin on my face looks relatively healthy and more elastic then it has in previous months.

I've recently become almost certain that for the time being the Milk Diet has provided the maximum benefit it has to offer. When I first began this diet I relished the sweet milk for its building properties. I felt like I was rebuilding something inside of me every time I drank milk. Now, I'm not interested in sweet milk in the slightest. I could handle whole milk before and now I must skim the milk before I enjoy it or otherwise my metabolism will crash or my body will force up the cream. My appetite for sour milk and kefir has increased greatly although in general I feel that after one quart of milk I'm feeling quite satisfied.

My mood and energy level was most astounding when I was purely drinking milk (before I re-incorporated goose meat around Thanksgiving. At this time, my satisfaction in the nourishing sweet milk was at its greatest as well. My mood hasn't risen to that height since. I've heard descriptions of cravings and desires as functions of fungus or bacteria (as KD mentions here) and I'm not sure if my mood was being swayed upward because I was feeding a fungus or bacteria that thrives on carbohydrates (as there's a high sugar content in the milk in the form of lactose) or if it was because I genuinely was thriving because of the milk. This element can be quite confusing and I've yet to make any solid deductions.

My appetite for raw butter has greatly increased! My first meal of butter consisted of only a few teaspoons. Now, I can handle much more and enjoy it much more, too! Perhaps my body was unprepared and needed time to adjust but it seems to have done so. I wish to understand why, though. Also, it should be noted that before I ever ate raw butter I experimented with pasteurized butter and was able to eat two sticks before I felt the need to stop. I think this demonstrates the inherent weakness of cooked dairy.

I also have come to realize that the consistency of my stools is symbolic of the amount of milk that is ideal for me: When drinking three quarts of milk or more in a day my first stool is solid and the remaining movements I have are increasingly less congealed until I finally will simply pass liquid. I think this means that my body is digesting about one quart of milk well and the rest is passing through undigested. My stools have shown this pattern consistently for weeks.

I also have been experiencing cravings for cooked foods, raw foods other than dairy and still fat! I find wild goose muscle meat to be extremely nutritious and satisfying when I crave protein, but there is hardly any fat on geese and this fat is not all that satisfying.

With all these considerations in mind, I feel that it is time that I stopped drinking more than a quart of milk per day, effective immediately.

Potential of Single Food Diets: The Meat Diet, the Milk Diet and the Effect on Sense
Experimenting with a zero carbohydrate diet and now the Milk Diet has been largely successful for building my intuitions. By re-educating my body of what a single food (in this case meats and milk) has to offer by starving it of all other foods I become much more aware of how a food can affect me. Now, when I eat or drink a food I can sense much better than previously what this food has to offer; what nutritional and physical satisfaction it will be providing; and when that need has been met. I believe that this is almost entirely due to the inclusion of milk in my diet. Muscle meat and fat is far less nourishing in this regard (and therefore damaging unless executed fastidiously and with determination, as in the case of Lex_Rooker) relative to milk because milk is a whole food. Before, I would overeat meat because whenever I felt hungry or felt a craving I would rely on mostly muscle meats--which is foolish! Now that my diet has a greater relative variety it is much easier to control myself and respond to my body.

When I tried raw yolks to supplement my diet the time that I ran short of milk, the eggs seemed to provide a similar nourishment to a certain threshold. I ate a little less than twenty-four eggs before I could feel that the eggs weren't benefiting me any more. This threshold is much more palpable in respect to all foods.

Just now I ate some goose meat and could tell I didn't feel too interested in any of the muscle but was craving some fat since I had just finished all the butter I had available and still felt a craving for butter. Nonetheless, I tried a bit of organ, some fat and muscle meat and found the muscle meat to provide a great satisfaction that lasted very briefly and the fat provided little satisfaction even though I was craving fat. After the satisfaction of eating muscle disappeared I didn't feel the desire to continue to eat, but rather was able to simply stop despite the amazing flavor and draw to continue eating the delicious, tender meat of the goose.

It seems that once again as true everywhere in this existence that balance is the key. My personal experience seems to suggest a contradiction to the theory that man survived on a diet rich in animal foods and scarce in carbohydrates, because I obviously require some amount of carbohydrate intake--and at the moment that requirement is quite high. However, this could be due to damage caused over the years and personal habit that I cannot handle a diet that is carbohydrate scarce. Once the necessary repair has been accomplished perhaps my body may naturally tend to function better with a smaller and smaller carbohydrate intake.

For the time being I will base my diet around my milk consumption because it is so nourishing. From there I will eat other foods that I perceive to be decreasingly less wholesome (but still nourishing in their own regard). For example: Milk, eggs, blood, fat and then lastly all other meats. By doing this it will keep me from overeating foods that are solid (and thus more difficult to digest) and foods that are much easier to abuse because of their limited nourishment. I feel that milk is wholesome, therefore I should begin my day with milk, then after eating simple, light foods such as eggs and blood I could easily recognize and respond to my nutritional and physical satisfaction requirements before I ate too much meat.

So what are some ways to get a healthy and high dose of vitamins A and D from wild sources? Is there a food source that secures 5,000 IU of vitamin A and D? Does FCLO provide that much for you Citrus High?

Also, Citrus High, do you use Green Pasture FCLO and FSLO?

I tried searching for a local source of FCLO and couldn't find one. I would prefer not to have to rely on  a food product I have to order over the internet, but I don't know of other sources of vitamin A and D.

In what form do members of this board take vitamin D?

I've heard of cod liver oil being a good source. Are there others?

I get kind of constipated if I eat only lean raw meat. I need some fat.

I've yet to eat just lean meat at any meal. I still feel my digestion is to blame. However, I will be sure to keep eating raw fat and butter to help push a bowel movement.

Thank you for the tips, Inger! 

Milk Diet: Transition to Solid Foods
After three days of drinking milk and eating goose in the evening I finally passed a bowel on the fourth morning. One of the reasons I don't enjoy eating too much meat is because of the length of time required to have bowel movements. I feel a bit congested waiting around with all that sludge inside of me. Hopefully, bowel removal time will decrease over time--especially if I vary my diet to include softer foods such as yolk, milk, butter and so forth.

By the end of December I should only be consuming one quart of raw milk per day and consuming solid foods throughout the rest of the day. Now the goal is to secure a steady supply of wild meats. The goose I ate was a treat and I'm not sure if I'll be able to procure more.

I found a website called Vagabond Journey about a man who practices perpetual travel, similar to nomads but in a modern context.

The author travels to Göbekli Tepe, a sanctuary built in southeastern Turkey just north of the Syrian border. He travels to Göbekli Tepe in order to learn more about the transition of man from nomads to sedentary citizens. Göbekli Tepe is hypothesized as the birthplace of agriculture and civilization (or at least one of them). Most believe agriculture to have arisen to procure food, but the head archaeologist, Klaus Schmidt, suggests that alcohol could have been the reason behind the advent of agriculture and eventually civilization:

“You can use it [grain] for food, and you can also use it for beer,” he explained. “There are now ideas that the beginning of cereal domestication was not so much in connection with bread and with food, but with beer making, for brewing. It is easy to do it, it is not like our beer, all you need is water and if let to stand in some container it will start to produce alcohol. So maybe it was beer making at the beginning.”

The authors conclusion to the article:

"The people who built and worshiped at Göbekli Tepe were initially nomadic hunters who knew neither grain nor how to sow it, but they began to change the world around them, and eventually set the stage for the infectious spread of civilization over the planet. In a period spanning roughly a thousand years, the mechanisms where put in place through which the plains and plateaus that surround Göbekli Tepe were transformed from forest to field. I went to Göbekli Tepe, stood on the mound and looked out across an expanse that was once a lush forest full of game, herbs, shrubs, and sustenance for hunter-gatherers. That same expanse is now looks beat, having been set upon for thousands of years by goat, sheep, and plow. A lone tree sits on top of Göbekli Tepe, seemingly reminding us of a lost era in human history, a lost sense of innocence before man moved on to control the ebbs and flows of nature, of a time before my species laid down their satchels and spears and picked up hoes and plows.

The modern human is not completely the same animal as was our migratory hunter-gatherer ancestors, and I soon realized that my search for my species’ lost nomadic roots just lead me into a study of people who had a physical and mental makeup that was slightly different than my own. I am the product of 10,000 years of super charged genetic adaption which was suppose to equip me to be a part of a sedentary, agricultural, civilized society. My biology is that of Cain the farmer not Abel the nomad, but I know that the restlessness of the nomad still lives inside of the modern human, as the wolf still lives inside of every dog."