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Hot Topics / New sticky topic:- Vegan nonsense
« Last post by TylerDurden on Yesterday at 10:16:26 am »
https://www.dailymail.co.uk/femail/article-7071181/Dog-owners-turning-pets-fashionably-faddy-eaters.html

Given the vegan activism around nowadays, it seems important to list a sticky topic for this sort of thing.
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Omnivorous Raw Paleo Diet / Re: New and Concerns
« Last post by thehadezb on Yesterday at 09:43:53 am »
Not sure if I should start a new thread because this is a new question - do any of you enjoy eating raw liver?  I have had it cooked in the past (tasted pretty bad except with spices & butter) and now I am trying it raw because many people seem to advocate it. 
It just tastes even more horrible raw, to me.  But all the robust cultures eat it raw.  I want to be able to enjoy it and eat more of it.  Do you get used to it?  Do you have any theories why so many other cultures enjoy it raw?
Chicken livers I like (cooked), but I want to eat more beef liver for the copper. 

Taste of liver varies a lot from source to source. Some are mild, some are mildy sweet and some are sweet. I recommend freezing liver 24 hours before eating because it get rids of the bloody taste it has and develops its sweetness more.
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"High-meat" is an acquired taste. When I first tried out various "high-meats", I found that aged fish and aged eggs  and aged muscle-meats to be absolutely revolting and could not  eat them if they were aged past a certain point. I found raw ox tongue and raw ox heart the easiest to deal with. I can, of course, handle raw aged cheese but, given the long-term effects of raw dairy on my health, I avoid that  as much as  humanly possible. I now can handle most muscle-meats as high-meat, but  still am put off by the taste of high-eggs and high seafood. I try to do things I enjoy, generally, so I am not too  worried about the lack of variety  of my high-meats.  Really, it's up to you - we all have different genes, different bodies, different health-situations, so we all have to experiment. I, for example, tend to get a nasty toxic shock in my mouth if I consume anything that is heavily salted.

Thanks alot! I tried a very tiny piece of the fish today and a bigger size of the ox tongue.

Something i've noticed when I looked at the ox tongue after keeping the lids off is that it looks more fresh or should I say 'alive' and even slightly liquidy. It now has a shiny coat whereas it was pretty dry and had a dead brown colour before when I kept the lids on. Maybe this is the result of more oxygen getting in for the bacteria.
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Every time I am confronted by Mainstream Daily recommended values for nutritional requirements, my mind congers up the vegetable polices parodies of SV3ridge, where  he goes into the breakdown of the real nutrients they dont tell us about..like goat scrotum factor #4...people dont even know they are deficient in horse utter #7...everybody could definitely benefit from more walrus spleen co-factor #15 

Though there is some strong evidence linking certain vitamin and mineral deficiencies to specific illness, the scientific age with its focus on, parcing out and isolating specific elements, has left many people blind to the holistic nature of whole body nourishment. They are engaged in chronic over complicated thinking and baseless assumptions of what is needed for optimal nutrition...thinking that they can somehow balance an unbalanced diet by simply supplementing synthetic forms of the missing nutrients.
Well said.


Sometimes I consume more than a pound of raw liver a day. I wonder how much is too much. Especially when I am cautioned not to consume more than a few ounces per week. I wish there were more data available. Yesterday I only ate half a pound.
I've been eating liver almost every day for years, never had any problems. Just liver, raw, unseasoned, by itself. I think if you are not experiencing any problems and the liver is good, there should be no reason to stop.

If you notice any problems, you can always reduce the amount/stop altogether. Otherwise, what's the point in worrying about it?

The warning about eating too much liver is for vitamin A, which is based of mostly polar bear liver poisoning, which has amounts of Vitamin A far exceeding anything in most animals. And even then, the symptoms in those cases were more consistent with Cadmium and Arsenic poisoning, which is found in high amounts in a lot of Polar Bears. Also none of those explorers died from it, they all recovered. And I have not yet personally heard of a Vitamin A overdose from natural sources (including livers from animals very high in Vitamin A), only from synthetic sources, and even then I'm not sure I've heard of someone that has not been able to recover from it.
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Science / Re: Detailed Analysis of All Nutrients (Vitamins/Minerals) in Animal Foods
« Last post by van on May 25, 2019, 12:53:09 am »
eating raw grass finished liver as I write.   I Think that if you eat it piece by piece, alone, not seasoned, your body will tell you how much it wants.
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Sometimes I consume more than a pound of raw liver a day. I wonder how much is too much. Especially when I am cautioned not to consume more than a few ounces per week. I wish there were more data available. Yesterday I only ate half a pound.
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"High-meat" is an acquired taste. When I first tried out various "high-meats", I found that aged fish and aged eggs  and aged muscle-meats to be absolutely revolting and could not  eat them if they were aged past a certain point. I found raw ox tongue and raw ox heart the easiest to deal with. I can, of course, handle raw aged cheese but, given the long-term effects of raw dairy on my health, I avoid that  as much as  humanly possible. I now can handle most muscle-meats as high-meat, but  still am put off by the taste of high-eggs and high seafood. I try to do things I enjoy, generally, so I am not too  worried about the lack of variety  of my high-meats.  Really, it's up to you - we all have different genes, different bodies, different health-situations, so we all have to experiment. I, for example, tend to get a nasty toxic shock in my mouth if I consume anything that is heavily salted.
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I would advise against it. I have occasionally, in the past, eaten some "high-meat" that I had left far too long unaired, and I would always experience a very toxic taste-feeling when I put the stuff into my mouth. I took that  as a sign that I should avoid such in future.

Sorry I didn't say.. I have been airing it. I was just seeing if high fish herring was okay to eat rotten because the Swedish people usually use salt when fermenting. I know you're 99.9% going to say it's fine to eat but I just thought i'd check if high fish is okay. I don't want to die here!
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I would advise against it. I have occasionally, in the past, eaten some "high-meat" that I had left far too long unaired, and I would always experience a very toxic taste-feeling when I put the stuff into my mouth. I took that  as a sign that I should avoid such in future.
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