Oh I thought this was about the chestnut, that's the one I was talking about. I recently got some hazelnuts and they're a bit hard to comfortably break open with my teeth, I think. Though it would still be possible to do it that way. It's just that a nutcracker doesn't really work on raw chestnuts, because the hull is too soft.

I've eaten a bunch of hazelnuts with no problems now, also.

No way it was protein. Thats a crazy amount. She meant protein as in meat....surely...

Ah, ok, just clarifying. It's important not to mix up the two.

Very interesting information RF! Thanks!

How can you be afraid of a single celled organism? It represents nothing when compared with your whole body. I don't believe such a microscopic thing could ever be a serious threat.

Chances are this so-called parasite is nothing but an aid that the body utilizes in some sort of detoxification.

Chimps don't eat potatoes in the wild. Try some wild fruit instead. And try with an actual wild chimp and not one that's been in a cage all it's life eating whatever it's given.

Also, just because something is tasty doesn't mean it's healthy. Give the chimp a cheeseburger with fries and a coke and see what happens.

Yeah, but I don't consider that red meat.

It's more of a mindset, anyway. You said it was a problem to recommend sellers because the one who recommends anything may run out of products to buy. I told you how that problem can be turned into a benefit. And that's why the subforum would be a marketplace, and not a recommendations subforum.

This all makes no sense. A few years ago, I would read articles about how argentinian beef was FAR superior to UK beef simply because it was 100% grassfed. There were tales about how BSE was nonexistent among Argentinian cattle because the Argentinians did not go in for feeding their cattle grains, for the most part, and because they also did not go in for the stupid inbreeding practice of allowing only one bull to artificially inseminate thousands of females, thus drastically lowering the immune-systems of  UK cattle.

That was before the current socialist regime that started in 2003-2004 and has increasingly accelerated in the pillaging of the economy.

A lot of things have happened to the argentinian economy since then, and beef production was perhaps the most affected of all.

Maybe that's because in the summer there's more fresh grass and less grain or dry grass in the feed?

I tend to agree with CK about the dangers of grainfed ruminant meat. As with all dietary blunders, we do great for extended periods of time, then we get older and sicker and think we are experiencing the effects of age alone, and not diet.

If I was able to get grassfed meats I would switch in an instant. Also if that was the case I would eat more of the fat, organs and marrow, and less of the lean muscle.

But I've been vegetarian in the past (though not with raw dairy and raw eggs), and I've been vegan (high raw), and I think I'm doing much better now on the primal diet with raw grainfed beef than without it.

In Argentina there's a very popular kind of pork+beef jerky called salame or salamin, which is similar to salami, but made into a kind of jerky. Just as salami, it's very high in salt, and usually includes whole pepper grains and other spices (cheap ones also add flour and sugar). It goes inside pork intestines like a sausage, and it's tied and hung and allowed to age at room temperature for at least a month. The outside is always covered in mold. These molds taste amazing, but most people remove the outside dry layer of intestines (or cellulose/plastic in cheap ones) with the mold before consuming. However, the molds do give it a very particular taste and it's really good. I know how it sounds, and most people don't think about what they're eating, because if you tell them they'll probably throw up lol. It's just a traditional food and nobody thinks about it too much.

It's traditionally eaten as an afternoon snack with friends, with cheese and olives, and sometimes bread or beer.

I would be consuming a lot of these if it wasn't because they're so high in salt, and I'm supposed to have 0 salt in my primal diet. Unfortunately, many people have gotten the idea that it's the salt that kills "the harmful bacteria in raw meat" and so it would be a challenge to get a producer to make me one without salt. Besides, the meat they use is grain fed, which would be ok except for all the fat.

EDIT: Actually it seems that the original salami from Italy is made this way also. But I was more used to salami being the one that needs to be stored in the fridge.

I realize the forum members are distributed all over the world, and most of the products and services that will be of interest to the forum population at large cannot be transported over long distances, but some can, and besides, people like to travel, and it's nice to know where you can find things of interest.

Since many of the things we share an interest for are hard to find, from foods to training/coaching/treatment to work opportunities and employees in similar minded environments, to all sorts of things I can't possibly imagine (but you can), I think it could be a benefit to have a marketplace section. It may help draw more visits here, from other people who are not necessarily into the same types of lifestyles as we are, but may be interested in the high quality products and services that the fine members of this board may have to offer.

And as a plus, the forum mods/owners can make their marketplace threads a sticky so they show at the top of the list

Yeah. I use lemons for the acidity.

I don't seem to remember lemons requiring ripening until relatively recently. Maybe it's a new development because of what you said.

But I'm pretty sure they yield more juice when they go yellow and have a little give to the touch.

And when green and hard, the juice is more white, and tastes worse, I think it has more starch or something.