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I just took my first bite of tongue... bison tongue to be specific.
It's taking all my strength to chew it...
Tongue people, do you find it very hard to chew?
That looks great, Tyler. Thanks for the idea.
And if you wrap that image link in an image tag, it will show up in your post, without any © issues whatsoever.
As for the Goldberg study on AGE formulation I contend that, like the other studies mentioned thus far, it does not actually tell us anything about meat that is cooked only to bleau or to rare. To start, it does not give us a true control by not telling us how many AGE's are in raw beef. It may be similar to the raw breast milk, but there is no law saying that it needs to be.
Just as there is no enzyme damage at 38C but there is at 40C it remains possible, based on the data presented so far, that there is no significant AGE formation or reduction in digestibility in food heated to (to pull hypothetical numbers out of a hat) 58C but that they do show up at 60C and start increasing rapidly after that.
The data on the fats I find a little more confusing. Did they actually cook them at all, or are they just measuring them as purchased from the supermarket? If the latter then the butter numbers probably tell us something quite interesting about pasteurization. I'm also curious about the olive oil. I wonder what type they used. If they did not heat them at all then I would expect there to certainly be a difference between cold-pressed extra virgin and the heat extracted, second press Pure olive oil garbage. If they did not heat the fats in any way themselves and they did use good quality fats (both assumptions that we can't confirm from this paper) then it actually tells us nothing about AV's claim that the best food raw is the worst cooked. The AGE's might be endogenous to the fats themselves.
I don't understand what you mean when you say that destroying phytonutrients by cooking plant matter is deemed good by zero-carbers. Since zero-carbers don't consume plant matter why would they have an opinion on whether or not cooking it is a good thing? As for whether the creation of toxins is worse than the destruction of anti-nutrients I think that this would be dependent upon both the quantity of the substances created and destroyed and the relative effects that these substances have on the body. Without knowing the levels of the various substances and their effects I don't think that we can say with certainty which method of ingestion is ultimately better.
I think that this is analogous to Wrangham. We can accept the data of the python study without having to accept any of Wrangham's far-fetched conclusions. It would be a career-killer for Stephen Secor, who has studied and published more about the digestion of pythons than anyone else, to publish research that could be so easily falsifiable by anyone else who is willing to do the experiment. I do not claim that Wrangham set the conditions and that some junior scientist did the work. As reported by Science and Health journalist Rachael Gorman, http://www.rachaelgorman.com/article_full.php?article_stamp=1202161241, Wrangham sought out Secor because he already had experience studying the evolutionary design of the digestive system. Yes, the research found what Wrangham wanted it to find and he uses it to prop up his theories, but I don't think that that indicates the data to be erroneous any more than I think that the data actually supports his theory. As I've said before, I find it very hard to believe that the snake data in isolation tells us anything meaningful about the human digestive tract. I also don't think that this study tells us anything about the quality of the nutrition that the snake is absorbing. It just tells us that the snake can absorb cooked food more quickly and with less energy than it can raw food.
But what about fat consumption? Reduce it, increase it, keep it steady? I have no problem dealing with panicky feelings from eating fat. I've experienced enough to know that they are self-limiting. I just don't want to do anything that could possibly worsen any pre-existing condition.
Demi Moore and Natalie Portman
http://www.independent.co.uk/life-style/health-and-wellbeing/health-news/the-raw-meat-diet-do-you-have-the-stomach-for-the-latest-celebrity-food-fad-493908.html