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Messages - surfsteve

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1
Can't answer your question but I can give you my opinion and an interesting story. Whenever eggs have a close date they go on sale really cheap at the supermarket. Not too long ago I bought 12 dozen for fifty cents a dozen. I have no hesitation at all keeping eggs three or four months past their expiration date. When I was a kid my dad would take me to bars with him. Back then it was OK to do that kind of thing. There was a basket with hard boiled eggs sitting on the counter and I never saw anyone ever eat one for the whole time I was growing up... My dad lied to me and told me they were for decoration. One day a guy walked in and bought one, cracked it on the counter and ate it. I have no idea how old it was but I imagine it wasn't too far off from being a dinosaur egg! After the man left I began talking about it with my dad. The bartender overheard us and told me that he had just made those eggs this morning but I knew he was lying!

2
Hot Topics / Re: HGH , Anabolic Hormones vs RAW MEAT and old age
« on: August 03, 2018, 05:26:06 am »

Thank you for your reply. I honestly didn't expect anyone to answer my post and I'm glad that you did. I was actually leaning towards the thought that it was liver it's self and not whether it is grass fed or not. I did some checking at the local butchers and am waiting back on price and availability of grass fed liver. They do have milk fed veal liver available on special order and it's not much more than calves liver if I buy it by the case but after thinking about it I decided against it because it probably comes from calves that nursed on regular grain fed cattle.

3
Hot Topics / Re: HGH , Anabolic Hormones vs RAW MEAT and old age
« on: August 01, 2018, 11:52:56 pm »
I went a week without eating organ meat smoothies and started back on them two days before yesterday with a half pound of liver. During the whole week I didn't have any new acne and by the evening of consuming the liver I had three new zits on my face.

I been suspecting organ meats were causing acne for a long time but now the evidence is pretty strong. The weird thing is that I started eating cheese during that week which has been known to cause acne, with no negative effects.

I'm pretty sure it's hormonal acne similar to the kind of acne a person gets from taking steroids. I also got my familiar confidence back and started feeling like a stud again and it returned with a vengeance. So much so that I'm wondering if maybe I shouldn't be cycling organ meats similar to the way a person cycles steroids. 

I'm also thinking of stopping for a few days till my skin clears back up and doing only one organ meat at a time to see if maybe I can find one that gives me the boost without the acne. I think I'm going to try doing massive quantities of thymus next and see if maybe it works. I also haven't ruled out that maybe there was some kind of contaminate in the calves liver and that it wasn't hormonal.

Before all this I was suspecting that it was the thymus (sweetbreads) that was giving me the acne, which is why I returned going back strong on the liver. I just hope that I don't find that eating only kidney doesn't hit the nail on the head because I hate eating kidney. I could handle the taste if that's all it was but it continues to linger on all day long after eating it and I've found nothing to cancel it out.

I think instead of waiting for my acne to clear up I'm just going to go ahead after making this post and gorge on thymus gland. I just checked and I have about four pounds in my freezer. Got a feeling that it's going to be best to just live with the occasional acne and keep on doing what I been doing for the past several years. It's been a small price to pay and the benefits of eating organ meats has been extremely rewarding. I really don't want to stop eating them and wait for a week to see if the acne clears and then go back on each one individually so maybe I'll just gorge on each one individually. I think I'll just try  only thymus and see how that goes before deciding my next step.

4
Hot Topics / Re: HGH , Anabolic Hormones vs RAW MEAT and old age
« on: July 31, 2018, 12:45:09 am »
 

As someone that looks, acts and feels many years younger than his actual age I think I am qualified to speak from experience.

From what I know bodybuilders have one of the lowest life expectancies of all groups of people and the reason is due to all the bodybuilding drugs they tend to take. 

Starting a thread about hormones and old age vs raw meat seems just plain bat shit crazy if you ask me. While there is no doubt anabolic hormones provide an unfair advantage against natural athletes there is little to no evidence that they do anything at all for life expectancy, health or one's youthful appearance. I see plenty of evidence though, that a diet high in unprocessed raw foods does. It just seems like the smart guy thing to do, providing the necessary building blocks to encourage the body to make it's own hormones instead of pumping it full of bio identical ones.

If you're going to make claims please post the evidence, if any, that you have backing it up. I would love to be able to simply take a few pills or injections and live to be 100 but everything I know suggests the opposite is true. Like a person that has won the lottery, they may be temporarily endowed but lack what it takes to maintain and as soon as they stop, all their gains go out the window like a leaky tire when you stop putting air in it. Like a leaky tire, the more you inflate it the more you will make it leak and the greater the chance that you will have a blow out!

5
Science / Re: Betaine for working out and for weak stomach acid
« on: June 25, 2018, 11:03:28 pm »
To Xixca: I get my betaine HCL from Amazon. They sell Bulk Supplements brand which only costs 20 dollars a kilogram. One of the cheapest supplements you will ever find! It may be that the sweetest things in life are free, but the most acid ones are very cheap and not far behind!

Unlike hormone replacement therapy which atrophies the glands that are supposed to be producing them or even taking digestive enzymes which do the same thing, I read that HCL is recycled. The stomach does not store HCL, it makes it on demand. I agree that if you could get plenty of the raw materials to make all the HCL you need it would be great though I don't even know what to eat to make your own HCL besides HCL. Seems like in prehistoric times the planet was much more acid and everything smelled like sulfur though this could just be from watching to many videos.

I've read acid studies claiming taking HCL raises the acid in your stomach for only between 30 and 70 minutes max. I don't think it even matters whether food is present or not. When I read testimonials people claim they can go off it for a week or two but then they need to start taking it again. So yeah I guess it is recycled but they aren't consuming what they need to make enough of it on their own. I am interested in how to do that but haven't learned how. Maybe it could be diet related or maybe something environmental that could be missing and only existed in prehistoric times. I wish I knew!

I also wanted to tell Xisca that raw pancreas is easy to come by but it is not sold under the name pancreas. It goes by the name of SWEETBREADS. Neck sweetbreads are the thymus gland, the one responsible for youth and the immune system; eating them is supposed to build your immune system back up and make you young again. I eat tons of them! BELLY SWEETBREADS are the pancreas, and what you are after. My butcher use to sell them but has only been getting neck sweetbreads which I feel are much more beneficial and are cheaper too. I read somewhere that when you buy beef brains the pituitary is also included. Also for a long time I've suspected that when you buy kidney the adrenal's are attached to them because when I consume raw kidney I feel a rush like I've gotten a shot of adrenalin. Perhaps someone here might know enough to confirm this.


6
Science / Re: Betaine for working out and for weak stomach acid
« on: June 24, 2018, 12:33:11 am »
For Sabertooth: the tripe I eat is washed from the grocery store. I'm curious. If the stomach acid is strong enough to kill any pathogens in the food I eat, How are they supposed to make it into my large intestine? I've got a feeling that people may be wrong when it comes to that and that maybe eating the bacteria for their nutrition is more important than if they survive digestion and colonize in the gut. At least that would be true of people with strong stomach acids. Seems like digestion in the stomach is the body's first line of defense for germs and viruses. Maybe it's the substances that the microbes make that are to blame for all their profound effects and not so much the microbes themselves. Let the microbes enter the colon through the other end or some other way and colonize where they are supposed to be! I don't need microbes in my stomach and small intestinal bacteria overgrowth seems to be a major problem these days. Not to mention that foods like yogurt can be a major source of inflammation...

Getting back to Betaine HCL; so far it has been a miracle for me. Even a whole tablespoon mixed in a glass of water doesn't seem to bother me. Yet I'm sure if I drank a glass of apple cider vinegar I would be seriously hurting from it. The apple cider vinegar has a PH of 5 but a tablespoon of Betaine HCL in a glass of water has a PH of around 1 and doesn't bother me, only giving me a slightly warm feeling which I don't mind.

I just can't figure out how I am able to tolerate that much acid. In fact I seem to thrive on it.

PH of 5 is the same PH as vinegar
PH of 4 is ten times more acid than 5
PH of 3 is 100 times more acid than 5
PH of 2 is 1000 times more acid than 5
PH of 1 is 10,000 times more acid than 5, or the PH of vinegar!

That is seriously acid!

It must not be the amount of acid, but the type of acid, as far as tolerating it goes. Vinegar is a different type of acid than stomach acid but Betaine HCL is the exact same kind.

I've read that calcium is used by the pancreas to neutralize the acid in your stomach. Otherwise it would burn a hole in your intestines. I'm thinking that the aches and pains I had before I started taking betaine HCL were from too much calcium built up where it didn't belong and that my body used that excess calcium in places it didn't belong to buffer all the excess HCL. Seems like once it is all used up that my body could take calcium from my bones and in places it belongs! Hopefully I'll be able to tell when I've reached that point. I suppose I could just start taking extra calcium but that sounds like a stupid idea and at that point it just makes sense to cut down on the HCL instead. I been taking up to 3 tablespoons a day! I still have one small area in my back that's been hurting ever since I was a kid. It's going away too! Once that's gone I intend to cut way back on the HCL. 

Used to be that when I woke up my back would hurt till I got to moving around but that is no longer the case. Besides aches and pains being almost totally gone I've noticed a lot of other remarkable health benefits from taking it. The tartar on my teeth is gone. The dark circles under my eyes in my profile pic are virtually gone too. My skin has cleared up immensely. I've also started taking loads of collagen for that too; which I could never take before, because whenever I did I would get a cold and bad cold sores, presumably from all the arginine. Viruses feed on arginine. I guess the trick is for the body to use  the arginine up before the viruses get their chance to use and take hold. Arginine is good for the body but it is also good for viruses so I think I just need to make sure that my body uses it all up first and starves them out.

As I mentioned before, lately I started taking collagen again. I thought all the tripe I was eating would be enough but the fact that when you cook tripe and let it cool and it doesn't gell up leads me to believe that tripe doesn't contain as much collagen as I thought it did. The collagen peptides have made a huge difference to my skin and people I haven't seen since around the time my profile pic was taken have been commenting on how young I look. I noticed when I first started taking it a couple weeks ago that I had white lines on my face where wrinkles had been that hadn't yet gotten a chance to become tanned.

I quit taking collagen a few years ago because it was giving me serious cold sores from all the arginine. Unfortunately I bought a whole mess of it that I've been storing, never intending to use, till now! The side effects from taking collagen seem to be totally gone since I started taking HCL. At first I tried taking monolauren along with the collagen to avoid colds and cold sores. And it actually worked pretty good. Then I thought about it and felt, that maybe I wasn't digesting all the protein from the collagen and all the tons of meat I eat and that it would be a good idea to take something to help with that.

I read that collagen does not contain any tryptophan and some people even recommended that tryptophan be taken along with collagen. But then I read how much tryptophan is in meat and I'm getting around 3000% or the RDA so I really don't need anymore. People that are deficient of tryptophan don't get the raw materials to make serotonin during the day or melatonin at night. Maybe that is why vegans are so hostile and cranky! Makes sense to me!

 I ordered the betaine HCL on a whim for my digestion. I had no idea that so many other health problems would be eliminated before I started taking it; but it makes sense. Even the best diet is only as good as your digestion. Fixing my digestion (I didn't even know there was anything wrong with it.) has fixed a whole bunch of other things that I had no idea were even related to it.

 

7
Science / Re: Betaine for working out and for weak stomach acid
« on: June 19, 2018, 01:23:47 am »
Hmm. Maybe it's not the microbes themselves but the fact that the food is broken down by them and predigested that makes the difference. Who knows? I read all the time of you complaining of digestive problems and that all kinds of foods give you problems and make you puke so it is possible that you are on the wrong track and do indeed have weak stomach acids. Why not do both? Work on making your stomach acids stronger and taking in more microbes... Maybe it's not the microbes themselves that are so good for you; but instead substances that they are producing, as all kinds of vitamins are produced by them. Especially b-12. Seems like I read that b-12 is one of the things needed in order for your body to make it's own acid. I'm thinking maybe acid could also be needed to kick start your body into making it's own acid. Sort of like the saying “it takes money to make money” only substituting acid for money... Obviously the saying isn't necessarily true either way as a person can start out with nothing and become rich and then there's the fact that most people that win the lottery wind up broke in a few years. So I think it's important for us to find a way to make stomach acid on our own, but winning the stomach acid lottery would probably help and maybe betaine, because it is so cheap and easy to come by is a way to rig that lottery... at least till that happens.

8
Science / Re: Betaine for working out and for weak stomach acid
« on: June 19, 2018, 12:43:50 am »
Also. It's funny that you guys are talking about restoring gut microbes. If you look back at the thread of stomach acids, humans have one of the strongest acids, similar to buzzards and it is thought that the acids are so strong so as to kill pathogens that cause you to get sick. Gut microbes are said to be important but I think maybe the stomach is designed to kill everything and then recolonize the ones that are beneficial after the acid is neutralized before entering the intestines. (Kill them all and let god sort 'em out!) We aren't cows that have a low concentration of stomach acid and depend on microbes to digest our food. For all we know we don't need that many microbes because we were designed to be scavengers and all this talk of them is way overblown.

9
Science / Re: Betaine for working out and for weak stomach acid
« on: June 19, 2018, 12:30:11 am »
I love cooked tripe. It is said it takes on the flavor of the spices you use to prepare it so maybe that is why you didn't like it. I've also eaten tons of raw tripe in my smoothies. Worn out a lot of blenders and food processors grinding it up...

I've read that taking digestive enzymes causes your body to stop producing them but that the same is not true with betaine HCL.

From what I've read Betaine HCL is a proven way to get stomach acids back to normal. It's been a while since I read about it but as I recall the stomach does not store HCL. It makes it on demand as it's needed by secreting two substances that when combined make the acid. I think it was hydrogen and chloride but don't quote me on that. When betaine HCL is ingested the acid PH only lasts for a few minutes and then the PH goes back to normal.

It makes sense that taking HCL would stop your body from making it's own HCL but from what I've read this is not the case. I've read claims the HCL is recycled. I suspect that the betaine HCL is quickly broken down into it's components needed to make the acid and stored to be used later when the HCL is needed. Many of the links I have posted say that supplementing with betaine HCL only needs to be done occasionally and that once the stomach acid is normal you can stop taking it, at least for a while, till whatever is causing you to have low stomach acid reoccurs.

In conclusion: If your stomach acid is perfect you don't need to worry about taking betaine HCL but I think it's a nice thing to have on hand and I bought a whole kilogram for under twenty dollars. There are other things that taking betaine is good for. It was originally a waste product left over from the sugar industry when you take out all the stuff that's good for you out of sugar beets and are left with nothing but cancer causing sugar. When farmers started feeding it to their live stock it put more meat on their bones with less feed and also kept them from getting sick.  The acidity of apple cider vinegar has a pH of 5. It takes less than a gram of betaine HCL in 3 oz of water to give you a pH of 1. So in a way it's sort of an apple cider vinegar on steroids. Seems to be doing me some good. Not just for digestion but I've noticed a considerable reduction in aches and pains and my skin has cleared up super fast. Time will tell if it's going to be something I will keep taking or relegate it to the dust bin with all the other supplements I tried and stopped taking. I tried the TMG form of betaine and had to stop taking it because it gave me horribly bad breath. Made me feel good though and tasted great. This stuff tastes like Sh*t but actually improves the smell of my breath instead of making my breath smell like all the toxins from my body are leaving through it.

10
Science / Re: Betaine for working out and for weak stomach acid
« on: June 17, 2018, 11:52:49 pm »
I agree. Caution always. Though actually rather than becoming dependent on it and having to take it all the time I've read that taking betaine HCL will stimulate your body to produce it's own HCL and that you can take less as time goes on and may even be able to quit taking it. Generally the older you become the weaker your stomach acid. I think most of us on this forum eat a lot of meat and would benefit from having a high stomach acid. You are not what you eat. You are what you assimilate.

The main way I take lemons is to slice them with the peelings and dehydrate them in my drier. My mouth wants to eat more of them than my teeth can handle so I grind them up and sprinkle them on meat and fish.


http://www.youtube.com/watch?v=rXqTuJbuanY
http://www.youtube.com/watch?v=6nweqjUzcKo
http://www.youtube.com/watch?v=SWvvnKqNmNA
https://www.youtube.com/watch?v=mXa3_5D36MY

https://www.amazon.com/NOW-Betaine-HCl-648-Capsules/product-reviews/B000M4CD2C
More expensive than the brand I bought but had some nice reviews.



11
Science / Betaine for working out and for weak stomach acid
« on: June 16, 2018, 10:21:19 pm »
There are two types of betaine, the TMG form and the HCL form.

I used to love taking TMG. It made me feel great, was supposed to detoxify me and helped with my workouts; but I had to stop taking it because it gave me bad breath.

A few days ago on a whim I ordered some Betaine HCL. It's not as popular in the body building community and it's common usage is for weak stomach acid and promoting digestion. As soon as I ordered it I regretted my decision and thought about what the TMG did to my breath and how I already drink tons of Apple Cider Vinegar and eat tons of lemons.

The HCL arrived last night and I took quite a bit of it. IT'S VERY ACID! Upon awakening this morning my lungs and sinuses feel clear of mucus. My joints and muscles also feel way less stiff! My only concern is that it will give me bad breath or that I may not be able to handle the acid but I seem to crave the acid just like vinegar and lemons. In fact my digestion feels like it's on fire and that I  have the digestion of a 20 year old!

I googled HCL and bad breath and instead of causing it one person claimed that betaine HCL got rid of it.

Too early to tell. But this just might be what I been needing!

https://www.foodrenegade.com/hcl-not-just-supplement/
http://divinehealthfromtheinsideout.com/2012/03/should-you-be-supplementing-with-hydrochloric-acid/
https://scdlifestyle.com/2013/10/4-common-betaine-hcl-mistakes/
https://blog.kettleandfire.com/leaky-gut-supplements/
https://legionathletics.com/betaine/
https://draxe.com/what-is-betaine/
http://immortalhair.forumandco.com/t5184-i-found-a-solutionn-to-halitosis-bad-breath

12
Exercise / Bodybuilding / Re: bodybuilding and eating
« on: June 16, 2018, 10:15:06 pm »
Now a days I only add water to my smoothies. Liver, Thymus (sweedbreads), bull testicles, tripe, kidney and heart, in order of most to least popular with me. I generally freeze them into thin slices and put about 4 ounces to a bag. I take a bag out of the freezer, wack it on the counter to break it up and throw it into the food processor. After it's ground up I slowly add water to it a little at a time. It's not uncommon for me to drink 6 smoothies a day. I used to use pineapple juice but it gave me bad gas. Water works best.

The Betaine HCL I ordered came last night. Might be just the ticket for your stomach acid problems. Planning on starting a thread on it in a few... I was very surprised how it made me feel.

13
Exercise / Bodybuilding / Re: bodybuilding and eating
« on: June 15, 2018, 05:18:29 am »
@surfsteve Don´t tell me ur 60 yrs old in that picture :o Otherwise I´ll start doing organ smoothies by tomorrow ;D



Start eating them dude... Took that picture a few weeks after my 60th birthday!

When I was 58 I was in the worst shape of my life. Started working out and doing organ meats on a regular basis. I lost 30 pounds and my hair went from being sort of gray to reverting back to it's natural color. Since I took that picture the darkish circles under my eyes have diminished too. Seem to have aged quite a bit in reverse. Not sure if I sill am but at the very least I'm holding my own!

14
Exercise / Bodybuilding / Re: bodybuilding and eating
« on: June 14, 2018, 12:41:49 am »
Everything I know leads me to believe that the cholesterol scare from consuming raw eggs is total bullshit. Cholesterol is needed by the body. Without it you would die. The common alternative theory is that your body uses cholesterol in an attempt to patch damaged arteries from a poor diet when it doesn't have the nutrition it needs to repair them normally. Also there is no evidence that eating less cholesterol  has anything to do with your cholesterol levels. Cholesterol is made primarily in the liver and the levels it makes are determined by stress. The higher the stress the more cholesterol it makes. Sort of like the more burning buildings there are the more firemen you will see.

Though it could have to do with feeding chickens on grain I suspect Tyler's problem with eggs has more to do with low stomach acid. Generally the older you get the weaker your stomach acid becomes. My digestion is superb for a 60 year old man but I put apple cider vinegar on everything and eat lemons like they are going out of style. I ordered some betaine HCL that is supposed to make stomach acid stronger but I am having regrets, even though I read such good things about it and wish I hadn't because I think I'm on the right track already with all the vinegar and lemons I consume. My latest craze is drying lemons in the food dehydrator. I love them but they are bad on my teeth. Grinding them up and sprinkling a heavy layer on fish though is really good and not that bad on the teeth.

I could probably get in the Gennis Book of World Records for the amount of raw organ meats I consume. To the nay sayers that are constantly telling me that eating them whole is better than grinding them up in the blender I say that it is far better than nothing. If I had to eat the way you guys do I'd probably go back to cooked food.

Been eating a lot of cooked food these days but I use a sous vide cooker and never go over 124.5 degrees Fahrenheit when I cook my fish and beef. I love it that way! I still cook food in the dehydrator at 108 degrees and love marinading raw tri tip in lemon juice with salt and pepper.

My health is still excellent and I've been dating a woman young enough to be my grand daughter that has far more health problems than I do. 

15
Carnivorous / Zero Carb Approach / Re: Raw brain buying concern?
« on: May 18, 2018, 07:31:55 am »
Interesting thread.

A lot of animals will eat the brain first out of a young animal who's skull hasn't quite hardened yet. I've seen my dog to it to a kitten.

I've thought of making beef brain smoothies. The thing that has kept me from them is the fear of prion diseases. One thing going for them is that these diseases can't be killed by normal cooking temperatures so there's no difference there in eating them cooked or raw.

Eating thymus gland, AKA sweetbreads is also a concern when it comes to prions and I've been eating them raw for many years, lately a half pound a day; so I think I should probably just go for it and give brains a try.   


Quote
WHOLE BRAIN EXTRACT CONTAINS

    Proteins Exclusively Found And Expressed In Whole Brain Extract
    Brain Derived Glandulars Including The Pituitary, Hypothalamus and Pineal Glands
    Unique Peptides And Neurotrophic Factors Including Brain Derived Neurotrophic Factor (BDNF)
    Sphingomyelin — Found In High Concentrations In The Myelin Sheath. *
    Brain Cell Activators, Phosphatidylserine & Omega-3 Fats EPA and DHA *
https://www.amazon.com/Ancestral-Supplements-Grass-Brain-Liver/dp/B0756S6YGF

Quote
Brain consumption can result in contracting fatal transmissible spongiform encephalopathies such as Variant Creutzfeldt–Jakob disease and other prion diseases in humans and mad cow disease in cattle.[10] Another prion disease called kuru has been traced to a funerary ritual among the Fore people of Papua New Guinea in which those close to the dead would eat the brain of the deceased to create a sense of immortality
https://en.wikipedia.org/wiki/Brain_as_food

Looks like they are quite expensive on Amazon.  I think they are really cheap at the meat market. If I were to try them I would put them in a tupperware dish and freeze them into molds to slightly thaw and slice with my slicer and then place the slices in plastic bags to store in the freezer to take one out and wack them on the counter, then dump them into my food processor and slowly add water whenever I want to make a brain smoothie.

I never knew that brains contained a lot of omega 3. I wonder if the brain they sell at the butcher shop also contains Pituitary, Hypothalamus and Pineal Glands, like mentioned in the Amazon link I quoted. That has me quite interested. My guess is it probably does. Brain also contains a lot of cholesterol but I already get quite a bit from the half pound of raw liver I eat a day. All this is a game changer and I'm seriously considering eating it after reading about it more...

Think I'll ask for some at the supermarket next time...

16
General Discussion / Re: Do glands regenerate after abuse?
« on: April 22, 2018, 12:21:47 am »
In the 1970's I used to take dried raw glandulars, sometimes consuming an entire bottle of desiccated liver in just a few days. I am a big believer in raw glandular therapy but these days I can't afford to buy them in the quantities I want so I have been consuming raw glandular meat smoothies for the past several years. Liver, kidney, sweetbreads (thymus), tripe, heart and bull testicles. I've consumed them all in the past. I used to think that it was the bull testicles that were doing the most good and were the ones mostly responsible for raising my testosterone but recently I've been consuming liver and sweetbread smoothies only and they seem to be the ones that are doing the trick. I read that liver has the most vitamins and that the thymus is the gland that produces T cells. (I always thought it was the thyroid.) The thymus is the gland responsible for the immune system and is also believed to contribute to youth and vigor. (The thymus is largest during puberty and almost disapears when you reach the age of 50.)

I did 40 dips last week and 25 pullups the week before and the best part is I'm 60 years old and managed to get rid of my gray hair naturally. I don't know if it will cure your condition but am confident that it will definitely help and be the best thing you can do for yourself.

What I do is buy the meat in large quantities, take it home, slice it up thin and put it in plastic baggies in my freezer. Several times a day I take one out, whack it on the counter to break it up and dump it in my food processor to grind it up and slowly add water till it reaches the right smoothie consistency. I own a pretty good slicer so I can freeze the meat into blocks, take it out for an hour or two and slice it with my slicer while still slightly frozen. I don't bother with the liver anymore because they sell calves liver sliced and individually frozen already. 

17
Off Topic / Re: Some wild salmon may be farmed salmon con
« on: March 27, 2018, 12:57:09 am »
It seems in general that wild salmon are darker red than farmed salmon but that they both greatly range in color depending on species and diet.

From what I could find astaxanthin is what gives wild salmon it's natural color. The substance they put in the feed of farmed salmon is canthaxanthin.

Seems like both substances are very similar. When I google astaxanthin the results that come up attribute it to having health benefits.

Canthaxanthin mostly comes up for adding color. In addition to salmon and poultry it is also sold as a tanning supplement to bodybuilders though both substances are reported to have tanning effects.

I couldn't find anything negative about the health benefits of astaxanthin. Only good stuff. Though canthaxanthin is generally regarded as safe the natural foods that contain it are healthy but I could find no articles promoting taking it for health reasons directly. There was on article claiming it caused loss of vision in some people that used it on a long term basis for tanning but that it cleared up when they stopped taking it.

Would you eat gray salmon?

https://sleuth4health.wordpress.com/2013/02/10/would-you-eat-gray-salmon/

BRONZE ORGANIC

http://www.bodybuildingsupplements.com/canthaxanthin.html

Canthaxanthin Retinopathy with Visual Loss: A Case Report and Review
left eye

Right eye

https://www.hindawi.com/journals/criopm/2013/140901/


18
Off Topic / Re: Some wild salmon may be farmed salmon con
« on: March 25, 2018, 12:08:22 am »
I read up a lot on wild vs farmed. The article Tyler posted didn't go into detail. The main imposters claiming their salmon is wild by far were restaurants with small mom and pop seafood stores coming in second. Almost none of the counterfeit salmon  came from large grocery store chains though I did see a really red piece at Walmart a few weeks ago that looked suspicious to me in the fresh fish section. Fortunately I can't afford to pay that much and buy mine frozen...

Wait: norawnofun is saying in his post that the wild salmon is more pink? I thought it was the opposite because of the red dye they put in their food. My frozen wild caught salmon is not as pink as farmed. Maybe it depends on the variety of salmon. Or maybe it doesn't look as pink when it's frozen. I been buying pacific salmon but the species isn't labeled on the package. Due to the introduction of red dye in their feed I don't think pinkness is a good gauge in determining wild caught anymore.

19
Omnivorous Raw Paleo Diet / Re: Beef alternatives?
« on: March 23, 2018, 03:15:43 am »
I have become intolerant to beef for the time being and am looking for alternatives.
Would anyone recommend, say eating raw farmed shellfish instead for a while?

I only have access to wild seafood on occasion and don't have any sources for fully pastured animals other than beef/lamb.
I digest shellfish like oysters, clams, crab, mussels, lobster, scallops and the likes with ease.

I wouldn't eat any sea food that's been farmed. Farmed fish are fed grain and unnatural foods. They must be pumped full of antibiotics or they would die from disease from being raised in crowded pens. Swai and tilapia are even worse, instead of cages they are raised in water that is more contaminated than a sewer. I don't know about clams and oysters but I imagine they are raised under the same conditions.

My favorite alternative to beef is wild caught salmon. I get a pretty good deal buying it frozen. Especially when it goes on sale.

Don't buy farmed fish. Farmed salmon isn't naturally pink and they must put red dye in their feed in order to color the meat back to it's natural color. Yuk!

20
Omnivorous Raw Paleo Diet / Re: Dealing with odors
« on: March 04, 2018, 12:36:56 am »
Oh. That makes it a little bit easier.

I'd look into getting one of those ionic breeze deodorizers.

They also make ionic light bulbs that eliminate odors but they use a lot more electricity unless you are using them as a light source 24 hours a day in which case they would be a lot cheaper to use.

If the problem is really bad you might consider getting both. The ionic breeze will set you back around 90 US dollars, while the light bulbs are around $15 a piece. That's not bad, especially if you subtract a few more dollars from what conventional  bulbs cost.

If you've got any light bulbs around the odor source that you leave on all the time; I would definitely start there and replace them. From the sound of it you're also going to have to invest in a couple of ionic breezes too and clean them regularly.

Not sure what to do about food that you take with you. Maybe they make a portable one. 

21
General Discussion / Re: Jaw infection
« on: February 17, 2018, 12:48:14 am »
If you have anything remaining, an oral surgeon can easily extract what a dentist can not.

YS brand raw honey has been rated by many on Amazon to be as good as manuka honey and is only a fraction of the cost. I have used it for many years. I can't compare it to manuka because I've never been able to afford it but it does indeed have medicinal properties.

If your infection is internal you might look into taking monolaurin instead of antibiotics. Normally I take some at the first sign of a cold and it knocks it out. Unfortunately I was coming down with one on Monday and didn't think till Wednesday to take it. I guess it had been so long since I got a cold that I forgot about it. As soon as I thought of it I immediately downed 6 capsules and within an hour I could feel it knocking the shit out of whatever I had. I took 4 more that evening and totally forgot to take anymore. I feel fine this morning... two days later!

22
General Discussion / Iron and the effects of cooking and charring food.
« on: February 07, 2018, 05:21:11 am »
After watching these videos it got me wondering about the iron in our food. I.e. the iron in cooked foods vs raw foods vs charred foods. A lot of people on this forum are concerned with AGES in food but it seems like there is a lot more to it then just that. If charring food can change the properties of the iron like is implied by the 2nd video, what else besides affecting the AGES does it do?

Absolute proof that Wheaties contains metal fragments, lifted with magnets (Is it?)
! No longer available
https://www.youtube.com/watch?v=7MLS3dA72Tg


Monster magnet meets blood...
! No longer available
https://www.youtube.com/watch?v=IVsWTkD2M6Q

23
Omnivorous Raw Paleo Diet / Re: Freeze-dried Liver Powder
« on: January 19, 2018, 02:43:36 am »
Because it's grass fed you're probably ok by taking beef liver instead of calves liver. I can taste the difference between the two. Unexpectedly the calves liver has a stronger flavor. I guess fattening the cows up on grain mellows out the flavor. But mainly: why would you want to substitute dried for frozen? That is taking another step backwards from fresh liver. If you have to for some reason than I'm sure it's far better than not taking any at all but I would get as close to fresh as is practical and affordable for you. For me it's just as easy to grab a slice of frozen calves liver, whack it on the counter and throw it into the blender as it is to use powdered liver. Plus I like the extra chill in my smoothie from the frozen slices. When I was younger I used to carry a bottle of liver pills in my pocket and suck on them all day long but that idea no longer appeals to me.

24
General Discussion / What exactly are paleolithic forms of carbs?
« on: January 09, 2018, 03:59:59 am »
Without reading through the entire thread I'd have to say the answer to the question in the title is rather obvious.

Paleo carbs consisted mainly of FIBER, meaning that the vast majority of carbs passed right through undigested.

Rather than being a direct source of nutrition, carbs made of fiber serve mainly as a place for the gut flora's microbes to live and in some cases as their food source. These microbes yield themselves as a secondary food source, packed with nutrition and health benefits for the consumer of the original fiber. 

25
Hot Topics / Re: Pro-salt article
« on: January 01, 2018, 01:07:43 am »
Just buy any salt made from evaporating seawater. I buy mostly Celtic Sea salt. Celtic can be a brand but it is also a region where there is supposed to be less pollution. You wont go wrong buying the Celtic brand. I can't tell the difference when buying French gray salt which is much cheaper but the price is climbing. I only buy fine ground so that it will fit in my salt shaker. The coarse is ok if you're going to add it to water. I used to do that. They call it "sol" when it's reached its maximum solubility and I used to make it that way and shake it out of a soy sauce bottle. It is about twice as strong as soy sauce so use half as much. Just throw some salt in some water till it wont dissolve anymore, leaving some on the bottom and transfer the liquid into a soy sauce bottle. Another kind I use is salt powder. Have been unable to find "Celtic" salt powder so I use the "Real Salt" brand powdered salt which is different because it was evaporated millions of years ago and also has iron and other minerals that have leached into it from the soil. It's fine powder is great for sticking to raw nuts. Just put some in a bag and shake it up and they come out perfect every time.

Here are the links from my last two orders from Amazon. I recommend you Just by whatever brand is cheaper after shipping to your area. Unprocessed sea salts are pretty much standardized because all the oceans are connected but natural unprocessed land salts may vary depending on whatever else may have leached into them from the region of land that surrounds them.

https://www.amazon.com/dp/B008SYVF4K/ref=sxr_rr_xsim_1_a_it?pf_rd_m=ATVPDKIKX0DER&pf_rd_p=3008523062&pd_rd_wg=ACxqc&pf_rd_r=H55PEHBA4CZ6NWS2MSB2&pf_rd_s=desktop-rhs-carousels&pf_rd_t=301&pd_rd_i=B008SYVF4K&pd_rd_w=J1WBR&pf_rd_i=celtic%2Bsea%2Bsalt&pd_rd_r=2402d872-858a-4277-b151-9b9057eb27f9&ie=UTF8&qid=1514738131&sr=1&th=1

https://www.amazon.com/dp/B00A9I0U1M/ref=sxr_rr_xsim_2_a_it?pf_rd_m=ATVPDKIKX0DER&pf_rd_p=3008523062&pd_rd_wg=ACxqc&pf_rd_r=H55PEHBA4CZ6NWS2MSB2&pf_rd_s=desktop-rhs-carousels&pf_rd_t=301&pd_rd_i=B00A9I0U1M&pd_rd_w=J1WBR&pf_rd_i=celtic+sea+salt&pd_rd_r=2402d872-858a-4277-b151-9b9057eb27f9&ie=UTF8&qid=1514738131&sr=2

 

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