what do you guys think of this:

http://primalnorth.blogspot.com/p/keto-adaptation-vs-low-carb-limbo.html

http://www.ronpaul.com/2011-05-16/statement-introducing-unpasteurized-milk-bill-hr-1830/

despite myself being intolerant of cow's milk, I find this one step in the right direction. Plus the guy is running for president. Sounds like he is of the paleo mindset.

After about a year going raw paleo, trying everything from primal to zero-carb without really any progress, I recently found out that the staple food I was eating was causing the problem: beef. Or more specifically, beef/bison blood.

While I have enjoyed many benefits from the diet, in terms better digestion and ketone metabolism, these were far over powered by a constant fatigue, which would only be relieved when I occasionally switched to eating lamb or cooked-paleo. It were these occasions that helped me decide to get the allergy tests done and conduct my own elimination diet experiments.  I now know fairly certainly that I am allergic to beef.

In light of this revelation, the path moving forward seems clear, but I know I can probably learn something more from the community. If any of you have advice and/or possible alternative explanations, please let me know.

Currently, I plan to remove raw beef from my diet for at least several months to a year. At that point, perhaps my allergic response will have faded and my stomach acid improved to eliminate more of the bovine serum proteins.

It's just going to mean a bigger hit to my bank account.

I prefer to eat raw marrow or raw grass fed pork fat, but due to storage-price-availability issues, they are not dependable for me. Instead, I have much better access to raw grass fed butter and grass fed tallow (self made because I cannot currently digest raw suet nor do I think it tastes good, like pork fat does). Which do you think would be better, eat the tallow and try to transition to raw, or eat butter, or some combination?

For a long time I have been eating zero plant based food, but have gradually been reintroducing them into my diet.

I began with sourkraut/kimchi, because it was the only raw way to remove most of the toxins in plants.

However, now I have begun experimenting with cooking again.

My first intuition was that the safest plant foods are roots. There is good evidence that not only early humans, but also most omnivores have been eating roots for a long time. I happen to believe that cooking or fermenting the roots are better for allergies and digestiblity, but I'm willing to bet you could do fine eating them raw, and it may even be beneficial with things like carrots (which very few people have allergies to).

The aim of this post is to make a comprehensive list of root vegetibles and the nutritionally best ways to prepare them (to deactivate toxins, anti nutrients, etc). For the time being, I am going to exclude tubers like yams and sweet potatoes because their macro nutrient properties are so different.


From wikipedia I got these familiar foods so far:

carrot
turnip
rutabaga
daikon
celeriac (not celery)
parsnip
radish

turmeric
ginseng
ginger

garlic
onion
shallot
scallion
leek
chive

Also worth to note is the high antioxidant properties of the spices (turmeric, ginseng, and ginger) which could be beneficial to add to meals that you are forced to eat cooked. Following this reasoning, cloves (dried flowers) and cinnamon (dried bark) and maybe even oregano, might be interesting spices to include into ones diet (the three "foods" with highest antioxidant levels per gram) either in meat or as tea (a topic which may deserve its own post).

as a condiment for raw meat/sashami:

http://www.coconutsecret.com/aminos2.html

1 bottle lasts over two weeks and has <75 g sugar and ~5 g sodium. So i guess it adds about 5 g sugar and .5 g salt per day

If I prefer the taste of raw meat using this product, should I use it?

I was searching the forums, and there does not seem to be any full explanation of what adrenal fatigue is and how it leads to the proposed symptoms.

What I have gathered so far is that the adrenal glands no longer produce enough of their hormones (aldosterone, cortisol, DHEA, epinephrine, and norepinephrine).

What I don't understand is why this means someone should regulate their blood glucose levels more than a normal person. Or not fast. Or the list of other recommendations.

In general, it might be useful to at least compile the information into one place. If this already exists, let me know where to look.

does anyone know how pastured pork/boar fat stacks up against beef suet/back fat? (content of Sat Fat, Mono Fat, Omega 3, Omega 6)

I'm looking for a doctor in the NYC area and wanted some advice.

Currently, I'm seeking someone knowledgeable in testing for nutrient levels, but I'm open to more ideas.

Does anyone know of an MD or DO in the NYC area worth meeting?

Thank you.