Author Topic: Hello from Scotland  (Read 1234 times)

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Offline Kittenki

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Hello from Scotland
« on: April 26, 2023, 04:20:41 am »
Hi from Scotland

Its been so good to find this forum I'm 38 leaving in Scotland.  Im currently on my way towards Raw Zero Carb approach (im zero carb but still have zero additive sausages and bacon at the mo though I feel like they take away my energy) I quite like the work of Paleo Medicina and their approach and definitely feel better when I eat raw.

 This isnt my first foray into Raw meat i was raw meat and fruit for a while previously, raw vegan before that, keto before that, atkins many years ago for several years.  For sure feel so so so much better without dairy.  Still love eggs.  Read a great book on the subject of raw diet including meat on a library bookshelf in Auroville India a few years back which was a big inspiration wish I could remember the name! 

Also any tips or anything I need to know on eating raw meat greatly appreciated also, i've been going of instinct thus far and including plenty of beef fat trim and bone marrow, heart & liver in small regular amounts. Found a local farm who is going to supply brain Im looking forward to including.

I also want to do high meat any instructions on how to get started?  im on the lookout for a mini fridge for the smell issue have jars ready.

Great to be here and meet you all
ki

Offline gomomo

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Re: Hello from Scotland
« Reply #1 on: May 21, 2023, 12:31:20 pm »
Welcome

Offline gomomo

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Re: Hello from Scotland
« Reply #2 on: June 01, 2023, 02:07:36 pm »
Hi, yeah, my tip is to find a butcher that sell 'baavet' or 'skirt' steak. I find whole cuts more appealing than ground meat. Then try to find raw butter, it can be poted now-a-days (just worry about food miles if its too far). Those 2, plus max 1 portion of ripe fruit a day will start you off.

Better to cook your meat extra rare than give up. Better to use a tiny bit of seasonings like maggie seasoning liquid or soy sauce or a sprinkle of cayenne and black pepper, a squeeze of lemon, a pinch of salt, than to give up. You can always reduce your cooking to 'jsuted seared' then nothing later, and reduce the seasonings.

In the UK too, its good to find a convininent 1 or 2 butchers farmers shops that you can easily frequent weekly or biweekly.

 

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