i had been eating raw pork, even with maggots (the ones from argentina, like the ones you ate maybe dario?) and i dont remember to feeling bad after that.

would the microbes need so much time and chewing (and stomachs), if the grass would be liquified?

can the microbes from our gut, use and assimilate really fine textured celulose? (like the one from blending it for 30 seconds - 1 minute)

cool, thanks!

i am researching cellullose human digestion, not ruminant one.

so, I will juice some vegetables, will dry the pulp, and then burn it. if there is no minerals, there will be almost no ash.

if there is ash left, i will return here to make more questions ^^

i have already read books of AV, and you seem to be repeating what he said.

i'm not sure that in all that pulp, there is "nothing" , cause i'm seeing it.

and i'm not concerned because i'm running out of proteins or something, is just i want to research. and experiment. why you bother why i bother?

i want to "know" how are the digestion process. mainly vegetable ones ,cause i have a garden, small one, i can't raise animals, but i can raise "nutrient-dense" vegetables, and take the most of them.

so, i need to know if i'm actually absorbing the nutrients that are suposed to be in that vegetables, or if i'm just wasting time and effort.

is it better to chew individually, or to blend and drink?

are you interested in discussin this topic?

"The juice contains everything that's absorbable from plants and more."

can you explain further? juice has even more than the full plant? how do you came to that conslusion?

hi! i'm looking for some info on vegetables digestion.

i'm starting to eat vegetables again and i'm blending them (mix of different vegetables, like carrot, tomato, yellow pepper, cabbage, lettucce.)

why is blending suposed to improve digestion of "undigestible" things like lettuce for example? any toughts, scientific research, anything that i can look into?

is the "undigestible" matter, carb? protein? what is it?

for example, if i eat lettucce, i will shit it as it entered (if i not chewed well, it will come in pieces)

am i absorbing anything from it?

what are the differences between juicing and blending?

if i juice and strain, where is the protein? in the juice or in the pulp? and the minerals? i have read that minerals are "attached" to protein mostly (in the same molecule).

exactly that, i didn't know it was so great... i was always aiming for ejaculation when having sex.

i had access to this information thanks to dr Stanley Bass  (www.drbass.com) and taoism books (mantak chia is one of the autors i have read many years ago)

i had been having sex for 2-3 hours straight every two days (sometimes 2 times in same day..) highest pleasure, not feeling tired, really energy increasing!

i just can recommend it. Karezza, Tantra, Taoism, Male Continence, Zugassent's  Discovery, Coitus Reservatus.

you have to not ejaculate, and keep having sex. taking all the time necesary to relax, and go again. it will slowly take you. cheers!

ups missinformation

for me, the more carbs I eat, the more cravings I will have next days.

cutting totally can be the easiest way to get rid of carbs cravings.

the more I play with the "craving thoughts" , the easiest for the cravings to succeed..
the more I "negate" this thoughts, the quicker the cravings will be gone.

hope you feel well!

i live in an 8000 inhabitants town, a "small" town, here its impossible to get good meat on the market, you have to go to the farmers, and even little farmers give meals of grains to their animals. (if they don't, they say, "the animals just take too much time to fatten") and they "need" double time to get an animal to the "selling weight"

it had been very difficult for me to get ANYTHING grass-fed.

it looks like the best solution is to start raising =) 

the difficult part will be to get some piece of land, with a paper that says that belongs to me  

now that you say, i realize that i have got very few times fats that were tasty (and that times, i fed almost exclusively on that fats, they were pig fat one time and beef fat many times).

maybe fat taste is a good way to have a better knowledge of health of the animal. i think summertime fats were tastier than autumn ones.. cause right now there is like 2 months that i dont taste a good fat.


on topic:
i think if you eat the jerky SLOWLY, and rehidrating it with your saliva completely, you maybe will need 20% more meat (before it dries) than fresh one (for example if you use to eat 5 pounds of meat, you will need aprox 1,2 pound of jerky), . i think that if you eat it in a hurry without being able to rehydrate slowly, you will need even more.
just random tgoughts.

i will try to do some jerky too i had been eating a lot of dry aged meats, and the better part is always the outer, that dry purple tasty skin

i think dariorpl its not getting 100% grainfed feedlot meat. it must be grain finished, like almost all meats here in argentina.

i don't know if all the studies done to "grain fed animals in the USA" can be applied to "grain finished animals in ARG", I think they must be really diferent quality of meats.

I'm actually doing pretty well too eating for 8 months of the same beef as dario, and i'm feeling better than in all my life..

it even tastes delicious, not foul as you describe.

if it is not THE BEST, it is sure best than standard, and best than raw vegan, and best than vegetarian..

i have found this note on a study about enzyme pills:

"Swallow amylase/lipase/protease delayed-release capsules whole with enough liquid to swallow it completely. Do not break, crush, chew, or hold amylase/lipase/protease delayed-release capsules in your mouth before swallowing. Doing so may increase the risk of mouth or tongue irritation from amylase/lipase/protease delayed-release capsules. Follow with a glass of water or juice. Contact your doctor if you experience mouth or tongue irritation while taking amylase/lipase/protease delayed-release capsules."


http://www.drugs.com/cdi/amylase-lipase-protease-delayed-release-capsules.html


what do you think, a tribe called paleo?

i think you are right with your assertion on tongue burn being due to enzyme.

it can be a good experiment to have some raw honey, and then, heat a teaspoon, and see if it still burns the tongue or mouth. i don't know if 100% of enzymes are destroyed by heat, but, they suposedly do when lightly heated.
same with fruits high in enzymes like pinneaple, mango, papaya (do you know any else?)