I'll admit that I don't know as much about this stuff as others on the boards, but shouldn't the oxidized fats in tallow be different from the "heat created toxins" created when cooking proteins and fats together?

Also, I think there have been studies showing spices can reduce "heat created toxins" (though I'm not sure if these are the same toxins you are referring to):
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2854897/

I called up http://www.pastureland.coop/contact

and he sad their grass fed butter is anywhere between 1.5:1 to 3:1 (w3-w6 ratio)

compare this to grass fed beef:

http://www.texasgrassfedbeef.com/id73.htm

Total        99.99
  *Sat      51.45
  *Mono      44.66
  *Poly      3.88
    -CLA      1.46
    -w3      1.22
    -w6      1.09


In general, I think grass fed butter and animal fat will have favorable w3-w6 ratios (but butter might be overboard once you are healthy). In general, the risk with grass-fed butter is lactose, cow hormones, and some other milk proteins like casein, not w3-w6 ratio. Even if butter is mainly fat, and is cultured, there will still be trace amounts that can cause problems. Although, I personally don't get any noticeable symptoms (other than finding its taste "weird").

Also, butter has more mono-sat and less waxy esters than suet, which makes it easier to digest raw for people still transitioning on the diet.

yeah, I would eat marrow, but there are just feasibility and storage issues.

For example, last time I ordered about 60 lbs of marrow (with bones) from slankers. Since I have no place to store it, I spent like 8 hours extracting the marrow into gallon glass jars. I ended up with a bit over 6 lbs. Given the time involved, it doesn't make sense if you already spend most of your days working.

The best alternative I have found for a "soft" fat (high in mono-sat fat / easier to digest) is exterior pork fat. I'm willing to bet fowl fat is "soft" as well, but I have never been able to source it raw.

Also, regarding suet: while I am positive that raw is better than rendered  (if you can digest it), how do you explain Lex Rooker's success and people on cooked paleo diet's success? While I know some end up with gut cancer, this is very different from heart disease and can probably be mitigated if cooked fats are consumed with antioxidants (salad/kimchi/spices).

Yeah, I'm not zero carb.

I am low carb though and my current grass fed meat isn't really fatty enough: I would have to eat like 3 pounds a day (plus some carbs) to get enough calories (~2000).

Wild game is a good idea though. I just have no idea how to source any. Do any of you guys know of someone who has bought wild game in NYC before?

I'm guessing the key to toxicity half of the sodium equation is daily exercise/sweating. This is tricky for me because I spend most of my time at work and indoors during the winter.

However, what about the deficiency half of the equation? From my own experience, I know after a while my body will adapt to very low sodium, but I doubt this is optimum biochemically. As I have seen throughout the forums, salt intake is key for adequate stomach acid production.

Adding salt to my meat almost always makes it taste better, so I am hesitant to guide my intake based on taste. And from experience, I have never noticed a difference whether I get my salt from kimchi-seasalt-or seaweed, though fish and crab seem to be a more optimal (and expensive) choice.

For a long time I have been eating zero plant based food, but have gradually been reintroducing them into my diet.

I began with sourkraut/kimchi, because it was the only raw way to remove most of the toxins in plants.

However, now I have begun experimenting with cooking again.

My first intuition was that the safest plant foods are roots. There is good evidence that not only early humans, but also most omnivores have been eating roots for a long time. I happen to believe that cooking or fermenting the roots are better for allergies and digestiblity, but I'm willing to bet you could do fine eating them raw, and it may even be beneficial with things like carrots (which very few people have allergies to).

The aim of this post is to make a comprehensive list of root vegetibles and the nutritionally best ways to prepare them (to deactivate toxins, anti nutrients, etc). For the time being, I am going to exclude tubers like yams and sweet potatoes because their macro nutrient properties are so different.


From wikipedia I got these familiar foods so far:

carrot
turnip
rutabaga
daikon
celeriac (not celery)
parsnip
radish

turmeric
ginseng
ginger

garlic
onion
shallot
scallion
leek
chive

Also worth to note is the high antioxidant properties of the spices (turmeric, ginseng, and ginger) which could be beneficial to add to meals that you are forced to eat cooked. Following this reasoning, cloves (dried flowers) and cinnamon (dried bark) and maybe even oregano, might be interesting spices to include into ones diet (the three "foods" with highest antioxidant levels per gram) either in meat or as tea (a topic which may deserve its own post).

as a condiment for raw meat/sashami:

http://www.coconutsecret.com/aminos2.html

1 bottle lasts over two weeks and has <75 g sugar and ~5 g sodium. So i guess it adds about 5 g sugar and .5 g salt per day

If I prefer the taste of raw meat using this product, should I use it?

I think that just stresses the importance of consuming some form of non fructose carbs, whether liver, or cooked tubers, or milk. And the importance of drinking a ton of water.

Any recommended ways to manage adrenal fatigue. Moreover, ways to add some body fat if underweight?

Do any of you guys know the biochemistry that would cause fasting triglycerides levels to triple in a week? This is really puzzling me.

I first tried raw meat late last year.

Did A fast/calorie restriction where I went from 128 to 110. Then been doing all raw for about 6-7 months (except for jerky and occasionally smoked fish). Until last three weeks used raw butter and fruits and veges for energy.

Have tried all organs and glands. Had bad reactions to testes and adrenal/thyroid.

I have yet to regain weight from fast.

Since I am in a fragile state, I'm not going to do a pure water fast, instead I'm thinking holding back on meat and fat until blood chemistry stabilizes. And instead using veges and citrus for energy in the meantime (probably 3-4 days). I will continue to drink 2+ liters of water a day.

if it was just a cholesterol increase, then the result would make more sense to me, but the triglycerides are what is confusing and worrying. Also, I checked and my white blood cell count, and liver (distress) proteins increased too. Top that off with the slight pain in upper right chest and back and it seems like my liver is unhappy with the state of things.

the kimchi has no MSG. But I expect digestion wont be as smooth as zero carb.

I'm buying from slankers:

http://www.texasgrassfedbeef.com/id78.htm

they say they do not feed any grains (including corn).

" Most of what they eat is grass, forbes, and leaves of trees.  But they also eat grubs, roots, acorns, berries, fruits (acorns, berries, and fruits are strickly seasonal), eggs, critters of all kinds, and about anything else they come across in the pastures and woods where they live."

if you look over the website, the supplier (ted slanker) seems to highly value truly grass-fed meat, and makes a big deal about it online. He prescribes to a cooked paleo diet.

Also the beef and bison I have ordered from him have been the best tasting I have tried other than fresh. So I have reason to believe his pigs really are on the diet he says.