It would be a 23km maximum swim distance from one piece of land to the next, if you somehow knew where each of the islands was. Even if you avoided all of the mini islands, it would be 100km. Current world record for longest ocean swim distance stands at 225km

I wonder if they think they swam, canooed, sailed or what.

Climate change predictions have been consistently wrong since they started being put out. Even though the climate always changes, and there are lots of different, oftentimes opposite, predictions being made by countless people, and you would expect that some got it right just by chance - but they haven't.

This is Nostradamus-style prophecy superstition, elevated to the level of official and mandatory government religion, nothing more.

We should focus on reducing toxicity to us humans and our sources of food, not "climate change" or even "the environment"

Keep in mind that most of these foods are raw by tradition, rather than because they believe it's healthier that way. So they will include cooked or chemical additives if they think it'll improve taste. Traditional peruvian ceviche often includes cooked potatoes and sweet potatoes, corn, and once I was served a sauce on the side that literally tasted like dirty gutter water.

Plenty of sushi restaurants that want to appear innovative will add lots of cooked sauces and things. Even traditional sushi is made with cooked rice, cooked vinegar and white sugar, but nowadays it doesn't stop there. Some of the fish can be cooked as well, even the sashimi. So don't automatically assume that just because it's a sushi place, they're serving you only raw fish.

The point is you have to ask what each food contains and/or tell them how you want it.

My girlfriend gave him an ashiatsu deep tissue massage and noticed his bones and joints didn't pop or crack like most people, which is typically a good indication of being well hydrated.

I think this is more likely an indication of good lubrication, which comes from having enough healthy fats.

But I suppose you can look at it both ways, since excessive water consumption actually dehydrates your body. If you want to stay well hydrated, the main method should be to make sure to consume enough healthy fats.

I notice when my skin is too dry I burn more easily in the sun, then peal afterward but with a little of my homemade oil mixture I tend tan much easier without pealing. I believe something about the oil protects the skin from burning, allows for more optimal development of melanin, and for better absorption of bacterially produced fat soluble vitals.

You're probably right.

AV's formula for sunscreen, tanning and sunburn lotion was a mixture of cream, butter and coconut cream along with a little honey, royal jelly, lime juice and ginger juice.

There's no guarantee that the number of days since you bought it can predict how rotten a piece of meat will get, it would depend on several factors, like how fresh the meat was when you first got it, the level of moisture it had, how much of that moisture concentrated on the surface, the amount and types of bacteria and fungi it was exposed to, how cold the area of the fridge where you kept it was, etc. A 4 day old piece of meat can be more rotten than a 6 day old one. Also, not all rotting is the same. Depending on the type of bacteria and fungi that proliferate, the properties of the meat will also change.

Also, just because you felt uneasy at a certain time, doesn't necessarily mean it was the meat that did it. And even if it was, it's not necessarily a bad thing. Sometimes your body is detoxing and it uses the nutrients in the food to help detox, and if it wasn't for that meat, maybe it would've used something else. Or maybe not, but then you'd only delay the process, rather than preventing it, by avoiding said meat.

I had a period where I would get a particular type of stomach/intestine pain that would last for hours. It didn't seem to matter where I got the eggs from, as the same thing happened with eggs from 3-4 different suppliers. I'd never had pain like that, it was a sort of generalized pain, rather than focused on a particular area of my stomach or bowels. It also wasn't dose-dependent. It made no difference whether I ate 3 eggs or 8 eggs at a time, in both cases the intensity and duration of the pain would be the same. So eventually I stopped eating eggs for months. Eventually the same thing started happening with raw milk, whereas it had never happened before with milk. So I stopped drinking milk. Eventually the same thing started happening with beef, whereas it had never happened before with beef.

Then I realized that my body was just doing what it needed to do and the particular food was only the means to an end, so when I stopped consuming eggs, my body had to learn to do the same thing it was doing, with something else besides the eggs. So it learned to do it with the milk. When I eliminated that, it learned to do it with something else.
 
AV has talked about this type of detoxifications in detail in his books, talks and newsletters. Most forum members here don't agree with him. But I have to admit that many of the things I've experienced can't be explained in any other way than with his theories.

Much later on, you mean when I can handle higher bacteria counts?

Yes, that's what I meant

I've cooked meat many times at this stage (1 week old) and I've never had any issues.

It may depend on the degree of rotting. The more it rots, the more likely it can be dangerous, I would think.

The jerky is just for keeping it. It won't be the same as fresh, but it'll make sure your meat doesn't rot for a very long time, and can easily be kept at room temperature. Just make sure to drink liquids or eat other fresh foods when eating it.

I don't know of any methods to undo rotting, except letting it go high in a well airated glass jar so you can have it much later on. But I would make sure this is good quality meat before doing that.

I do wonder what would happen if making jerky out of rotten meat. It might make it more easily digestible for you. The flies will be all over it though, so make sure your fan is really powerful, or put a metal mesh screen around it to keep them out, unless you don't mind them being on your food.

There are also methods that use a combination of drying and controlled rotting to produce special products such as salami. But they usually call for heavy salting.

I would avoid cooking rotten meat, too. That might be dangerous. I know that meat that was cooked from fresh and then rots is dangerous, so it might be that having raw rotten meat that is later cooked also is dangerous.

I prefer bland fruit if I want fiber, as most of the fiber there is soluble, whereas most of the fiber in leafy greens and tubers is insoluble. I don't think we're meant to be consuming large amounts of cellulose, that is for hervibores.

Have you tried this? Tomatoes, cucumbers, bell peppers, etc.

There are some starchy fruits as well, such as squash/pumpkin, which you mentioned, very unripe green bananas or plantains... Actually almost all fruits are starchy when unripe, it's just a matter of how palatable you can make them...

Usually if I want raw starch, I go for corn on the cob, carrot juice, or beet juice. Celery juice is great too but it contains very little starch, I have it more for it's refreshing and cleansing (detox) properties.

You can actually save money if you move (permanently or temporarily) somewhere where most of your food comes from animals you hunt yourself. Paleolithic humans didn't have any money

I agree with you that commercial sources are likely to dry up or become illegal, but for the foreseeable future, there will always be plenty of other sources that are far too removed from urban areas to attract massive hunting.

If your complaint is that where you happen to live, there isn't much wild game around, that's more a matter of your location (and with most heavily populated areas, that is the case), but you shouldn't extrapolate that to the whole planet.

LOL I will ignore your psycho tendencies.

Yes, health is worse now than ever before.

But knowledge of how to reverse the trend in declining health is increasing quickly, albeit only in a small section of the population, but when the rest wake up, the know-how will be there for them.

And as we always disagree on this, an increase in the population is not a problem. People have been using that argument to predict economic catastrophes at least since the days of Thomas Malthus, Circa 1800 AD. And arguably, since the beginning of time. The decline in health has nothing to do with so-called "overpopulation". At least not in a direct causal relationship.

If your particular interest is in wild game, fewer and fewer people are interested in such delicacies, and a result, access to them is more widely available now than at any other point since the beginning of mankind. Yes, there is much less wild life in the planet, but you have so little competition for it, that you can't complain about there not being enough.

What you seem to be complaining about is not that there is no wild game left for you to hunt, but that nobody seems willing to hunt and sell it to you (or it's been made illegal). I definitely share your concerns, but what could possibly be the reasoning behind blaming *that* on overpopulation?

(I will add a caveat, when it comes to fish and other marine animal lifeforms, it's true that there is much less available worldwide, and there is plenty of competition for it, however, modern technology has allowed us to fish in a vast portion of the oceans that were never available before, and to the extent that the catch is not frozen or sprayed with chemicals before you buy them, they're arguably also more available today than at previous times, although they're likely to become more and more expensive as time goes by --- with river and lake fish, the situation is even worse, as these are often so contaminated that it's not worth it to eat them anymore, however wild they might be)