zuchinni and cabbage make excellent juices!  dont forget to use wild greens and herbs.  you might want to stay away from juicing roots, i think we probably treated roots way differently then chewing and spitting.

That's interesting, thanks. I tried whole raw zuccini (a round, more fleshy variety that is grown here) with a salad and it was good. I didn't know it could be eaten raw.

I don't have access to truly wild greens and herbs, and if I did I'd be afraid of picking up something poisonous. I'm not much of a botanist. Like, I can't tell parsley and cilantro apart other than by smell. But I go to a farmers market where they sell all kinds of weird edible greens and herbs, and I'm always trying new things.

How do you think our ancestors handled wild edible roots, tubers and bulbs? Did they cook them? Eat them whole and raw? Avoid them entirely?

Do you use the Green Star 2000 now raw-al? Or the original 1000? And do you think they are better than the Elite? The Elite has one more step in the juicing process called "mix" phase, where supposedly the different textures from different foods can be combined to more easily extract the juice from all of them. It's about an inch of extra auger space where this happens.

Are you just now learning about the magnets and infrared in the Green Star juicers? They don't seem to do a lot to advertise them, and I don't know why they don't offer a version without them. I don't know if the deep infrared from the juicer are the same as those we get from the sun. They might be a totally different thing when produced artificially. And I don't think I would want my juice to be exposed to the sun either way.

Maybe they are right in that the infrared and magnets only make the juice better, but since I don't know, I tend to assume that anything artificial and modern is probably bad, until proven otherwise. How bad it would be, I don't know. But if these processes are there because they make the juice last for longer without spoiling, that's already a good sign to me that things are unlikely to be good. Maybe that's incorrect. But when I think infrared I think heat, and when I think heat that helps food stay unspoiled for longer, I think pasteurization. And magnets... Well, I don't think there's anything natural about that, and I honestly can't figure out why they put them there other than to mess with the iron that is inside the juice cells, which I find hard to believe would be a good idea.

Then again, I trust AV (perhaps too much), and I think if these were a problem he would've noticed them and addressed them... Or maybe not? Like I said, the manufacturers aren't particularly keen on letting you know that these things are in the juicers, how they work, and why they put them there.

I think the norwalk is a little out of my budget, especially since I have to pay 3-5 times as much as they're worth to get them here due to import bans. And I'm not sure I like that the grinding process runs at such a high rpm. And it does seem like a hassle to use and clean, but I'm not sure.

I think I'm gonna have to go with the green star, since the Omega NC-800 and other similar plastic auger vertical juicers don't seem to be very good at making coconut cream, plus I'm somewhat worried that the plastic auger may not be able to handle hard mature coconut meat in large quantities. And the green star is the only vertical juicer I could find with the twin metal augers which will easily handle the mature coconut meat. It would be interesting to see if I can turn off the infrared thing. I don't think there's much I can do about the magnets, unfortunately.

If anyone has any more thoughts on the safety and nutrient destruction caused by deep infrared and/or magnets, I'll appreciate it.

AV believed that paleo people would chew on leaves and other vegetables and spit out the pulp, drinking only the juice, since too much fiber is detrimental for us on a raw diet. He might have been correct, and if we had teeth and jaws as healthy as theirs, it would probably be the best way to go about it. But since we don't, I think it's good to reduce the amount of chewing we have to do.

I'll be using a juicer one way or another, so I'm just trying to figure out what is a good one to get, considering I will mainly be making coconut cream and juicing leafy greens, celery, cucumbers, carrots and other similar vegetables. I currently have a cheap centrifugal juicer that can't make coconut cream and doesn't produce a high quality juice with other vegetables.

I know AV recommended the Green Star 1000 juicer for making coconut cream, and I was thinking of getting the Green Star Elite which seems to be an upgraded version of the same juicer.

However I found out about these two technologies that apparently all green star juicers have (not sure about the 1000, it's not clear on their website), which are the magnets and deep infrared that supposedly "stabilize" water molecules and keep the juice fresh for longer, and make it easier to absorb minerals.

It doesn't sound to me like these would make the juice any healthier, and it seems like they would be likely to make it less healthy. The infrared could destroy some nutrients, and the magnets would make minerals like iron less bioavailable, though they claim the opposite is the case, but it doesn't make sense to me why it would be like they say.

What do you guys think? And do you know if AV ever addressed this topic?

The only reason why raw meat is legal to buy and sell is because most people have been properly brainwashed to always cook it. Raw milk was made illegal worldwide at a time when the vast majority of people were consuming theirs raw.

The State wants people sick, dumb and dependent so that they can maintain and expand their power without much resistance from private individuals, and often with the masses cheering on the boot that stomps their face, and begging for more.

There are very few people who are into raw meats, but as this becomes more popular, rest assured we will see more bans of this type around the world.

Can they even test for the amount of vitamin A in liver without cooking it?

I think when you enter a food raw and how much of it you want to measure, all it means is that it's weighted raw, but it will go through cooking to be able to test it. So when you try the same food cooked, and enter the same weight or volume it will be a larger amount of the same food, as there's more water to start with, which is lost during cooking. Also sometimes fats drip out or burn out and go up as smoke during cooking. And some nutrients are always lost in boiling water, which becomes a broth after cooking just about anything in it.

I had to floss after every meal when I was eating cooked red meats. They'd get stuck all over my teeth. With raw meats, I still floss every now and then, but most of the time there's only the odd little piece stuck and it's not a big deal to get it out even without flossing.

I haven't been able to find reliably raw coconut oil (AV said it doesn't exist), and getting terramin clay is a challenge with the import restrictions here, but I'm trying to figure out how to get it.

Is bone meal raw and fresh, or cooked and dry?

I wonder what makes your gums bleed if you don't floss.

Why do you think it's important to brush and floss, CK? And do you think it's important to use mouthwash too? And why only on this diet?

The only two paradigms I know are really only the mainstream dentistry/medical paradigm, and then the primal from AV which is that the only reason to brush is to remove toxins which detoxify from the brain and get formed into plaque to make them less harmful for your teeth, but that it still is harmful after a few days if not removed, and that it's not bacteria that cause tooth decay.

I suppose the standard raw paleo view is that bacteria do cause tooth decay, but that on a healthy diet your body fights that bacteria naturally, so there's no need to brush and floss but it's still helpful? Or?

So this last batch of milk I got today has what appears to be milk skin, which is caused by boiling. Could something like that be formed from cream naturally and without heat?

What do you mean, ban it?

I'm not going to circumcise my future sons when I have them, but if someone wants a circumcision they should be able to get it.

Once you get into the business of mandating what others must and must not do with their own bodies, there's no telling how far that will go.

I personally support child liberation, meaning children should have the same rights as adults do, at least since they gain the ability to communicate and understand concepts. But as long as things stay as they are and children are still considered to not have the same rights, then banning circumcision for children is unreasonable because the parents are already assumed to be taking those kind of decisions for their children. Transferring this power over to the State instead is a very bad idea.

In much of the world today, vaccinations are mandatory because the State claims to have ultimate proof that they are safe and necessary to prevent disease. The argument against mandatory vaccinations should not be based on the science, which is very flimsy indeed, but on the ethics of it. It's evil for the State to forcibly inject people with something they think is healthy, even if they were correct in their estimations.

Likewise it would be bad for the State to ban vaccinations, even if the mainstream medical community comes to agree that they are harmful and useless.

Does anyone have experience with them or have any recommendations? Are they best soaked, ground or both?

And does anyone know the difference between white and black poppy seeds? Are they different varieties, or are the black ones roasted or fermented?

AV said it was ok to freeze cream as in making icecream, as long as you consumed it within 24hs. I don't know if that means that the cream should be frozen for less than 24hs, or if it means that once it's frozen, within 24hs it will lose a lot of nutrients. I also don't know if he meant the same was ok for milk as a whole.