Author Topic: Getting "high" on high meats/fats  (Read 2582 times)

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Offline PaleoPhil

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Getting "high" on high meats/fats
« on: September 26, 2009, 10:32:34 pm »
I mentioned to someone about Eskimos getting "high"/euphoric on high meats/fats. He suggested that maybe it's because alcohol is produced by the fermentation. I thought it was the bacteria that produced the effect. Does fermenting meats/fats produce any alcohol?
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Offline cherimoya_kid

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Re: Getting "high" on high meats/fats
« Reply #1 on: September 26, 2009, 10:51:02 pm »
I once had some liver blood that fermented into alcohol.  That's the only time I've seen that happen.

Offline TylerDurden

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Re: Getting "high" on high meats/fats
« Reply #2 on: September 26, 2009, 11:04:33 pm »
I can't see how fermented meat could turn into alcohol,it's only fruit that turns into alcohol.But the main point is that it's been proven that bacteria are linked to a rise in mood:-

http://www.medicalnewstoday.com/articles/66840.php

plus, after getting the euphoric benefits of "high-meat" there are no aftereffects of any kind, whereas alcohol consumption is followed by hangover effects.
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Offline reyyzl

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Re: Getting "high" on high meats/fats
« Reply #3 on: September 27, 2009, 04:14:35 pm »
I once had some liver blood that fermented into alcohol.  That's the only time I've seen that happen.

    That may be possible.  The glycogen in it may turn into alcohol, acids, even vinegar.  That's one reason I try to avoid liver.  Fruit vinegars are more pleasant tasting.
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