When sugar decomposes under the right circumstances, you get alcohol; when fat decomposes under the right circumstances, you get bongkrekic acid. We all know about botulinum toxin; this is a new one for me though. Burkholderia gladioli feeds off the Lauric Acid in coconut and makes the  bongkrek toxin. Indonesia is where most the outbreaks are due to tempeh made with coconut instead of soy in some regions. Many people would be scared off by this; I'm instead wanting to taste this delicacy. It's like the vegan (not that I'm supporting veganism at all) version of fugu. In the case of the puffer fish, the toxin is removed, whereas here it's to control the growth of the bacteria to prevent the toxin from forming in the first place. Very interesting indeed!

*Than, not then - ignore the typo.

Scared, indeed. I'm scared that my therapist wants to drug me since I told her about my new ways; I'm scared about not having a woman who's supportive of me and my ways; I'm scared of franken-food becoming more widespread and health food less available; I'm scared of vaccines becoming more mandated, and more.

Every field out there including nutrition at the end of the tunnel when you really get to the roots of whats going on they all say the same thing.. there are people above who manipulate and control everything..

This discussion can turn into a nut case..  but if you really look on whats going on.. you have to be the nut case to close the eyes on it..

You are born.. got an identification number.. vacinated to impair brain function.. sent to school to get education that is molded to your masters needs..   everything that is being taught is wrong..  you learn to cook food and eat kelogs cereal.. if you are a "lucky kid" you get some ssri meds along the way to concretly chemically castrate you and femenize you.

Now they even advanced it further give males HRT to replace their glands activity..  guys today give up on fertility to just function well..

The water is flouridated like hell to calcify your pineal gland

You barely function now... you dont know what to do.. you left no choice but to work a job...



They take your ability to be vibrant away from you... since the very birth of yours.


Take your reproductive abilities and fuck up your own self bodyorganism.



And you say "heyy iluminati shminuminati... bullshit eihh there"

 right?

I'm really not sure what to think of you. Your posts here contradict your posts in the "conspiracy" topic. If you're so confident in those beliefs about cooking, how are you afraid of raw? I guess you're scared of both cooked and raw somehow. Please enlighten me. The only way I can think of for you to eat neither raw nor cooked is to eat "high pressure" pasteurized or irradiated food, both of which I'm apprehensive about. 

Parasites are unavoidable like bacteria, yeast, mold, and viruses; they're everywhere. Why single out raw meat? What about raw and cooked everything else? We have immune systems for a reason; we evolved some defenses to parasites since the beginning, not modern man-made pollutants. I'd think the most "sterile" raw foods are things that come in hard shells like nuts as long as there are no cracks. Whether you crack that raw shell or open the cooked can, it's then exposed to airborne parasites. I watched the video; it was in Kenya. I may be wrong about this, but I was under the impression many Kenyans don't eat raw meat but instead modern franken-food shipped from the USA. I can say everyone I know who has a pet doesn't feed them meat at all, let alone raw meat, yet they all have parasite problems. Modern frankenfood is guilty.  I did pass what looked like liver flukes and yeast (Candida maybe?) after consuming at least a cup of coconut oil, so that's my security blanket. Many anti-yeast supplements contain coconut derivatives (caprylic acid, lauric acid), so it must be a natural antimicrobial agent.

Crustaceans and mollusks contain carbs too in the form of chitin.

As for dental, I find swishing with dissolved epsom salt has done my mouth more favors than oil pulling has.

You probably think of otherwise good food touching the bottoms or sides of the dumpster, but I almost always see the stuff in clean boxes or bags. I try to be quick as to not get caught by employees. I am very passionate about dumpster diving. I'm acquired thousands of dollars worth of organic produce (fruits, veggies), pastured eggs, moldy cheese, kefir, kombucha, coconut water, honey, nuts, olive/coconut oil and so on. More often though sadly, I see processed food, refined sugar/grains/oils, candy/desserts, pasteurized dairy, frozen meals, canned food, sweetened drinks, and so on. Yeah, the stores order more junk than health food, so that's what they throw away more of too. Everyone in my house prefers franken-food, so at least when I bring them this from the dumpsters or church, I'm not putting any money in the corporations pockets, keeping them in business, or influencing the market like paying for it would. The scenario is true too for the good food I get for me.

I started collecting my water from a nearby lake recently. Where do you fellows get your water? I can't imagine being the only one seeking out wild water. Nestle owns most the bottled water where I live and don't want them making money off me; lake water costs me no money. Lake water is more refreshing to me than tap, bottled, and even rainwater. With chlorine, asbestos, lead, dioxins, melamine, fluoride, and etc in the bottled and tap water yet people call it "clean". How deluded can people be?

If mold and bacteria have a hard time breaking down food while it is cold, then we will have a much harder time doing that. Even if the food rots faster without a refrigerator, my experiences say it is still edible; more digestible too.

Try rotten/fermented raw fruit.

A neighbor of mine who scorches meat dislikes me consuming fresh raw meat and rotten raw meat "suggested" a supposedly "tried and true ancient practice" of covering raw meat with citrus juice and letting it sit for a few days to "acid cook". I filled jars with raw chicken livers, gizzards, beef kidneys, and muscle meat, covering the raw meat with raw juice from grapefruit, lemon, or orange juice freshly squeezed by me. Days later, they're all bubbling, fizzing, and foaming. In addition, the meat is not changing color like it usually does with oxygen exposure. This means acid tolerant, anaerobic bacteria, the kind that can get past stomach acid and grow in the intestines. Depending what bacteria is growing, this could be a very bad thing or a very good thing. Anyone have experience with this? The chicken livers in grapefruit juice was disgusting while the beef kidneys in lemon juice was delicious, though neither made me ill.

I sometimes worry if eating rotten raw meat can make me or my clothes odorous by exiting my pores like onions. Has anyone told you that you smell like rotten meat?

Pardon the misread. I used to do that all the time when I lived off franken-food. The vitamin A in raw chicken liver has bettered my eye health.

My younger sister using Polytetrafluoroethylene cookware for her boxed/packaged meals must be a factor in why she doesn't breastfeed. Our mother had bad health and habits, and my younger sister does too, so I can just imagine what is in store for my nephew.

I'm starting to prefer rotten raw eggs. If the protease inhibiting and biotin binding avidin stories have merit, bacterial enzymes should cancel these out.