Author Topic: Pemmican  (Read 21590 times)

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Offline TylerDurden

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Re: Pemmican
« Reply #25 on: October 08, 2012, 02:21:49 pm »
Yes, I ate it, and never had any problems with it. AV usually is in favour of fungi - after all, high-meat often has fungi in it.
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Offline letsdoiteczema

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Re: Pemmican
« Reply #26 on: October 09, 2012, 09:14:55 pm »
Yes, I ate it, and never had any problems with it. AV usually is in favour of fungi - after all, high-meat often has fungi in it.

Right. Just as I expected.

Strange that people always talk about "beneficial bacteria" but not "beneficial fungi" or "beneficial parasites". I remember vaguely some scientific report on people ingesting certain worms that cured their IBS or something...
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Offline svrn

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Re: Pemmican
« Reply #27 on: October 09, 2012, 11:14:59 pm »
hows about raw cheese or raw butter instead of cooked fat?
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Offline PaleoPhil

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Re: Pemmican
« Reply #28 on: October 10, 2012, 07:47:40 am »
Strange that people always talk about "beneficial bacteria" but not "beneficial fungi" or "beneficial parasites". I remember vaguely some scientific report on people ingesting certain worms that cured their IBS or something...
Those are pig hookworms. Jasper Lawrence sells them and posted a bit about them. A more accurate, all-encompassing term than "beneficial bacteria" would be "beneficial microbiota."
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Offline letsdoiteczema

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Re: Pemmican
« Reply #29 on: October 10, 2012, 03:45:48 pm »
hows about raw cheese or raw butter instead of cooked fat?

I made some "raw" pemmican with raw grass-fed beef marrow (soft/wet kind) and raw jerky powder before and it is still keeping good in the partial freezer. I have tasted it several times and it tastes alright.

Not sure about keeping "raw" pemmican made with raw fat outside of the fridge/freezer though, since some members here say that AGES accumulate over time with raw fats and they go rancid?

Not sure why lean meat doesn't go rancid but raw fat does when in room temp?
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Offline TylerDurden

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Re: Pemmican
« Reply #30 on: October 10, 2012, 07:00:24 pm »
I get nasty detox-like effects from the heat-created toxins in cooked animal foods but never from "high-meat". So, while AGEs may very slowly accumulate over a long period of time in raw foods, I don't think they are an issue given that bacteria in the high-meat pretty much digest everything. The term "rancid", imo, only applies to aged, UNAERATED meat, not raw meat exposed to oxygen.
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Re: Pemmican
« Reply #31 on: October 11, 2012, 02:30:28 am »


Not sure why lean meat doesn't go rancid but raw fat does when in room temp?

It can't. Only fats/lipids/oils can go rancid. The stench is unmistakable.
Meats rot or get high, depending on what the animal ate.

Offline svrn

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Re: Pemmican
« Reply #32 on: October 11, 2012, 09:13:17 am »
so what about cheese or butter?
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