What's the difference on a diet that is high in carbohydrates, low in carbohydrates and a moderate amount of carbohydrates?

I'm afraid that if I eat too much carbohydrates I become sluggish and sleepy; if I avoid carbohydrates my energy level is low and I eventually become irritable.

How can one avoid either of these extremes?

Would this require a consistent load of carbohydrates that do not have a high glycemic load (the impact upon blood sugar) spaced throughout the day? 

What do you think is ideal for yourself?

According to an study that was discussed in the LA Times, all red meat is bad for you.

From the article:

But Pan said the bottom line was that there was no amount of red meat that's good for you.

Previous studies had associated red meat consumption with diabetes, heart disease and cancer, all of which can be fatal. Scientists aren't sure exactly what makes red meat so dangerous, but the suspects include the iron and saturated fat in beef, pork and lamb, the nitrates used to preserve them, and the chemicals created by high-temperature cooking.

Additionally, Ornish said, "What's good for you is also good for the planet."

What's comical is that all three health concerns (discussed above) are moot when one consumes wild/naturally-raised meats, fresh meat, and one does not cook meat. 

Muscle Activation Therapy is a form of therapy that I recently discovered through a friend who injured his shoulder. Check the website for the theory behind the application.

Below is a simple video that explains and demonstrates the technique. Skip to 6:47 for the nitty gritty.

Turn On Muscles-Turn On Healing: How To Address the Root Cause of Many Common Physical Ailments

I was recently re-introduced into mustard since experimenting with a raw animal foods diet and have been enjoying bottles at a time with eggs and meat. I had the revelation that I may be craving the vinegar and have been brainstorming ways in which to incorporate vinegar into my diet.

I find ACV to be too powerful to consume alone but this may be recommended. I've experimented with vinegar with water and prepared mustard.

I'm not sure why I crave vinegar but that I have a limited selection of offal and am forced to eat quite a bit of muscle meat (in effect creating some sort of weird imbalance, I believe).

I've yet to read Dr. Bragg's book on ACV but I intend to find a copy soon.

I would like for the members of this community to expound upon the theoretical and practical concerns of consuming raw dairy. It seems that raw dairy should be a celebrated food in a raw food circle such as this. Is it because dairy is only available through the domestication of animals? Or is it because humans are the only animals to consume milk (and of another species) into adult hood?

The reason I ask is because I definitely benefited on a diet of solely milk and enjoy milk but don't understand why some people celebrate abstaining from dairy or don't condone consuming raw dairy.

I stumbled upon an article about fermented Icelandic sheep. Hopefully someone with the resources will give this a try!

http://www.youtube.com/watch?feature=player_embedded&v=WJIuYgIvKsc#

Video about law in the U.S. called SOPA (Stop Online Piracy Act). View at 1:18 to understand the relevancy of this law for people outside the U.S.

Stop SOPA and protect internet freedom.

I decided to try creating a fine 'kraut that can be eaten by spoon which has resulted in somewhat of a disaster that I'm not sure how to reconcile.

I juiced the 'kraut ingredients then mixed the pulp with the juice. However, the pulp has such a great surface area that it absorbs all the brine which results in a slurry of vegetable pulp and juice. The vegetables are not dense enough to be firmly compacted to the bottom of the container to allow separation from the brine.

I tried adding more water. This did not solve the problem--only diluted the slurry slightly to consist of more water.

I'm concerned that the aerobic environment will be dangerous and also that this experiment will be wasteful. Is there anyway I can salvage this 'kraut?

I've been dealing with insomnia irregularly for about five years. Cutting out cooked foods and creating a good rhythm have helped dramatically in sleeping soundly.

On this forum I've heard that vitamin D supplementation has helped others in sleeping more soundly. Are there any other changes in diet or lifestyle that anyone can recommend for a dramatic difference in sleep?

Often, I'll wake up in the middle of the night to urinate or defecate even though I don't eat or drink several hours before sleeping. I think I'm going to experiment by eating only while the sun is out to see if there is any effect.

I also tend to go to bed while my mind is still active which keeps me from relaxing and falling into a deep slumber.

It is generally advised to consume vegetable juices fresh within minutes of juicing the vegetables.

However, I'm interested in fermenting vegetable juice to see the benefits. I suppose this would be something like making beet kvass but from all different vegetables such as carrots, squash and so forth.

I figure there is a window in which the juice is most fresh, which lasts about seven minutes or so before the juice becomes oxidized by oxygen and then begins to ferment and for the juice to become well ripened it will take about the same amount of time it would take to ferment sauerkraut.

Would there be greater benefit to fermented juice over fresh juice?

In particular I'd like to hear KD's opinion on this.

I found a website called Vagabond Journey about a man who practices perpetual travel, similar to nomads but in a modern context.

The author travels to Göbekli Tepe, a sanctuary built in southeastern Turkey just north of the Syrian border. He travels to Göbekli Tepe in order to learn more about the transition of man from nomads to sedentary citizens. Göbekli Tepe is hypothesized as the birthplace of agriculture and civilization (or at least one of them). Most believe agriculture to have arisen to procure food, but the head archaeologist, Klaus Schmidt, suggests that alcohol could have been the reason behind the advent of agriculture and eventually civilization:

“You can use it [grain] for food, and you can also use it for beer,” he explained. “There are now ideas that the beginning of cereal domestication was not so much in connection with bread and with food, but with beer making, for brewing. It is easy to do it, it is not like our beer, all you need is water and if let to stand in some container it will start to produce alcohol. So maybe it was beer making at the beginning.”

The authors conclusion to the article:

"The people who built and worshiped at Göbekli Tepe were initially nomadic hunters who knew neither grain nor how to sow it, but they began to change the world around them, and eventually set the stage for the infectious spread of civilization over the planet. In a period spanning roughly a thousand years, the mechanisms where put in place through which the plains and plateaus that surround Göbekli Tepe were transformed from forest to field. I went to Göbekli Tepe, stood on the mound and looked out across an expanse that was once a lush forest full of game, herbs, shrubs, and sustenance for hunter-gatherers. That same expanse is now looks beat, having been set upon for thousands of years by goat, sheep, and plow. A lone tree sits on top of Göbekli Tepe, seemingly reminding us of a lost era in human history, a lost sense of innocence before man moved on to control the ebbs and flows of nature, of a time before my species laid down their satchels and spears and picked up hoes and plows.

The modern human is not completely the same animal as was our migratory hunter-gatherer ancestors, and I soon realized that my search for my species’ lost nomadic roots just lead me into a study of people who had a physical and mental makeup that was slightly different than my own. I am the product of 10,000 years of super charged genetic adaption which was suppose to equip me to be a part of a sedentary, agricultural, civilized society. My biology is that of Cain the farmer not Abel the nomad, but I know that the restlessness of the nomad still lives inside of the modern human, as the wolf still lives inside of every dog."

How would one go about raising a child on the Raw Paleolithic Diet both in theory and in practice? What foods could be potentially dangerous for young children just weaned from breast milk?

The way GS offers raw meats to his children is an example in children at an older, cognizant age, but what about younger children? I've heard of parents raising children vegan. Is this similar?

Are there any parents here who offer raw animal foods to their children? If so, at what age did they begin eating this way?

If I ever beget children I'd like to know if there are any boundaries I should be aware of.