QUOTE:Re: a_real_man's journal
« Reply #7 on: October 12, 2017, 04:44:07 am »
•   Quote
For the last 5 months or so, pretty much all I drank was raw milk. Recently, I felt that my thirst for milk has been quenched. I've stopped drinking milk and now I just hydrate on eggs with a bit of help from fruit. Out of curiosity, I tried drinking a bit of water and was repulsed by it.

I also recently read Instinctotherapy by Burger. So I am giving this a shot.

I've been gradually increasing my arsenal of insects. I eat maggots that find their way into my high meat. I also capture bees, cut out their stingers, and eat them. They taste like nut with nectar. Similar for butterflies. I captured a black beetle and ate it. It was crunchy and delicious. I've been craving more beetles since. So I'm farming mealworms. I caught a big green grasshopper... The taste was so rich..  like the smell of lime, but as a flavor. Also caught rolly pollies but they taste like dust. Crickets also had a plain taste.

Another thing I've noticed is that I'm not at all excited about "fresh" raw meat right now. So I am fermenting whatever I can. I have a cod sitting around on my balcony for a week now. I tried it and was really into it; tastes like smoked fish with a bit of cheese.

REPLY:
You liked the cod left sitting on your balcony for a week.   Have you tried this since October 12, 2017, and do you still like this fish preparation?

Is the use of a PLASTIC container likely to prove as problem with contacting the meat inside, as Inuits found?

How right you are!!!!!

My understanding is that partial cooking can be like re-heating cooked food which we are definitely not encouraged to do.   Depending on the temperature achieved, any bacteria can flourish while the food remains largely uncooked.   Possibly chicken in particular needs cautious handling.

Perhaps I was privileged by being brought up on Full Cream Jersey A 2 Milk and enjoying every thick creamy drop.    I continued with this till at least 1998 when it became difficult to obtain, and the local dairy closed.    Since on Full Cream more ordinary A 1 milk from Frisian and similar cows.   Noticed the difference and poor keeping qualities.    Developed slight nasal allergy causing sneezing after drinking.    Same with milk chocolate!?    A 1 Green top milk keeps better than A 1 Blue top, but does not have much taste.   Would prefer Jersey Milk if I could still get it?

Found one anisakis worm in my Raw Cod tonight, although it has been in the 'fridge for several weeks.   Still alive, so pulled it out and enjoyed the high Cod, which are known to have this problem through feeding on the bottom.    Always take them out, if found, as they can leave a painful stomach for a few days till they die and get expelled.   Freezing the Cod can get them to die.

Can anyone explain what categories A1 and A2 stand for?    Sorry but I have not heard of these.

I still believe there is an element of faith in this, as in all illness.    You have to believe you are getting better and this gives a lot of encouragement to the body.   

Have eaten a lot of Raw Pork over several years with enjoyment.    No problems with Raw Pork and Raw Chicken which are grrrreat!    Eating Raw Fish and Rotten Fish at the moment, and trying these for a long period.   Rotten Fish needs keeping for some time to get strong and flavourful, and Frozen Fish takes very long to recover from the freezing before it can start to go high.   

A very interesting concept.    It could mean there are other causes of obesity than merely consuming food, or inappropriate food, yet to be identified.

Excessive use of high meat in summer has been known to cause heating, and presumably sweating, in members of our group according to their reports!

Thanks for that!   Sounds good, will try this to see if it tastes good!   Is frozen fish converted to high easier than frozen meat/poultry converted to high?   (Keen on high fish so trying with fish at the moment).