/* * Patch for filter_var() */ if(!function_exists('filter_var')){ define('FILTER_VALIDATE_IP', 'ip'); define('FILTER_FLAG_IPV4', 'ipv4'); define('FILTER_FLAG_IPV6', 'ipv6'); define('FILTER_VALIDATE_EMAIL', 'email'); define('FILTER_FLAG_EMAIL_UNICODE', 'unicode'); function filter_var($variable, $filter, $option = false){ if($filter == 'ip'){ if($option == 'ipv4'){ if(preg_match("/(\d{1,3}\.\d{1,3}\.\d{1,3}\.\d{1,3})/", $variable, $matches)){ $variable = $matches[1]; return $variable; } } if($option == 'ipv6'){ if(preg_match("/\s*(([:.]{0,7}[0-9a-fA-F]{0,4}){1,8})\s*/", $variable, $matches)){ $variable = $matches[1]; return $variable; } } } if($filter == 'email'){ if($option == 'unicode' || $option == false){ if(preg_match("/\s*(\S*@\S*\.\S*)\s*/", $variable, $matches)){ $variable = $matches[1]; return $variable; } } } } }
Visit our website: www.rawpaleodiet.com
Join our Yahoo Group: RawPaleoDiet
RSS Feed Latest 50 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.
Thanks for the suggestions, what is harmful in the bone broth? Is cooked but the nutrients are not denaturized, should not harm you... is not like meat tissue.Heating/Cooking produces various heat-derived toxins such as polycyclic aromatic hydrocarbons, such as is also found in cigarette-smoke and car-exhaust fumes. Granted, cooking in moisture produces fewer such toxins, but you also lose enzymes and bacteria via cooking. I would recommend bone-broth to someone eating a cooked diet as it is a lot less worse than other cooked foods, but it just isn't necessary on a raw diet.
This svrn guy saying salt is bad, never really elaborated on why the salty liquer inside oysters, is different from salt. They're both sodium, and both "salty". Also: "blood" is salty people. Guess what? We probably didn't "cleanly" drain the blood from our prey before eating the meat. There was blood mixed in, acting as a "salt topping" of sorts. I know I'm reviving an old thread but... I'm surprised no one touched on this.I have had no problem in the past consuming lots of raw blood from raw wild game carcasses(vacuum-packed) which had lots of natural salts in the stuff. On the other hand, I get a nasty toxic reaction in my mouth if I consume any more than tiny amounts of salt on rare occasions, and feel unwell afterwards. Table-salt/sea-salt is something entirely different from natural salts in raw blood, from my own experience.
I suppose you've also stopped making high meat in plastic containers?I haven't done any high-meat experiments in recent months as close proximity to various cooked-foodists tends to hinder such efforts. I really need to expand such efforts as that study linking consumption of aged, raw meats to bigger brains was a wake-up call for me. I suppose I will have to use glass jars from now on re high-meat.