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Messages - surfsteve

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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.

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.

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.

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.
More expensive than the brand I bought but had some nice reviews.

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!

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.

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!

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. 

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.   


    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 *

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

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...

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. 

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?


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

Right eye

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.

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!

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. 

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!

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

Monster magnet meets blood...
! No longer available

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.

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. 

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.



Emma Morano, of Verbania, Italy, has celebrated her 115th birthday.

She was born on 29 November 1899.

Here is a pre-birthday report from yesterday, roughly translated in to English:

In his ride through the centuries this girl of 1899 reminds us of the importance of simplicity. Starting right from the diet that brought her to reach this milestone special breakfast with an egg and toast, pasta for lunch with a pound of minced raw meat and a jar of fruit; 15 to the second egg and some cookies. At 18 still noodles at midnight a little 'banana lyophilized.

"How am I? Well, quiet - responds -. As a Pope. " The difference is that she is in the chair to tell, but from the day of his birth to now the chair of Peter took turns eleven popes. By Leo XIII to Francis. Needless to investigate, however, the Pope Argentine. The expression is the same when you hear the name of the Prime Minister today, Matteo Renzi: "No, I do not know them. Television has been so long since I watch more, Rete 4 hours watching me tired. The King? Yes, I remember him, and even the Queen. " The tribute of memory is to Vittorio Emanuele III, ascended the throne a year after the birth of Emma, ??29 November 1899 in the village of Vercelli Civiasco. Of course, today there is a republic and Emma knows: the prefect Francesco Russo this year will deliver the greetings of President Napolitano who has been awarded, with Prime Minister Monti, the title of knight. The diploma is on display on the counter in the kitchen, next to the only box of medicines. "The doctor - smiles near the radiator - is once a month for the controls, I have just received the results of the analysis, it's all right." The flu vaccine? Never done, confirms Dr. Carlo Bava.

For many years Emma Morano does not go out of her apartment Pallanza. It is therefore within the walls of the home world of the grandmother of Europe arrived to put out 115 candles. Regular hours, two eggs a day and a pound of raw ground beef: this is the secret of longevity that repeats to anyone who goes to see.

I’m sure that many of us read with interest the announcement on Tuesday - by Survival International, an indigenous rights group working in the Amazon – that the world’s (assumed) oldest living person is about to celebrate her 121st birthday.  Maria Lucimar Pereira is one of the Kaxinawá tribe, and lives in the western Brazilian Amazon. She says she will spend her birthday, on September 3rd, with her family.

If you have an interest in the paleo diet or ancestral health, no doubt you will have focused, like me, on the details of her diet and lifestyle:

    Maria has never lived in a city and puts her longevity of life down to a healthy lifestyle. She only eats natural foods from the forest: grilled meat, monkey, fish, manioc (a root vegetable), and banana porridge.  She does not eat salt, sugar, or any processed foods.

Meat, fish, vegetables, fruit, no processed foods, a focus on local produce - a practically paleo approach.  Could it be that this has contributed to her longevity?  Survival’s Director, Stephen Corry, thinks so:

    All too often we witness the negative effects forced change can have on indigenous peoples. It is refreshing to see a community that has retained strong links to its ancestral land and enjoyed the undeniable benefits of this.

Although little research has been done on the link between the paleo diet and longevity, it is well known that caloric restriction extends life span and retards age-related chronic diseases in a variety of species, including rats, mice, fish, flies, worms, and yeast (as outlined in this Review Article from the Clinical Journal of American Nutrition).  What’s not clear yet is exactly what mechanism causes this to be so.

Nevertheless, is it too much of a stretch to speculate that the mechanism – whatever it is – may also be at work in the paleo diet?

Perhaps not.  Consider a study, published in 2009 in the Journal of Applied Research, entitled “Clinical Experience of a Diet Designed to Reduce Aging”.  The parts to note are, respectively, what the study subjects ate, and how the diet affected them.  In terms of eating, the diet followed wasn’t strictly paleo, but it came pretty close to it.  Study subjects were instructed to:

    1. Eat unlimited fats
    2. Restrict protein to 1-1.25g/kg lean body mass
    3. Limit carbohydrate intake to non-starchy vegetables
    4. Eat to satisfy hunger

Fats in the diet were obtained from raw nuts and seeds, avocados, olives, and olive, flax and cod liver oils.  Subjects were instructed to consume 50-80g of protein per day (depending on their body weight) from sardines, fish, eggs, chicken, turkey, wild meats, tofu, unprocessed low-fat cheeses, and vegetable burgers.  Whilst some of the foods consumed – the last three items, for example – don’t pass the paleo test, the bulk of the diet did.  The macronutrient ratio also bore a close resemblance to the paleo profile: 30% of calories from protein, 10% from carbohydrate, and 60% from fat.

Interestingly – given that the study subjects were not required to consciously restrict their caloric intake – the results of their post-study blood work indicated blood chemistry changes that closely parallel those experienced in calorie-restricted diets, and presumed to be associated with increased markers of longevity. Insulin dropped by 40%, glucose by 8%, leptin by 48%, triglycerides by 28%, free T3 by 11%, and blood pressure by 10% systolic and 11% diastolic.  The study’s authors note:

    Similar findings were reported in caloric restricted rodents, monkeys, humans,
    and centenarians. It has been suggested that the reduction in T3 and
    body temperature could alter the aging process by reflecting a reducing
    metabolic rate, oxidative stress, and systemic inflammation.

Of course, one study does not a proof make.  Nonetheless, it’s interesting – and encouraging – to consider that following the paleo diet could result in the positive metabolic effects of caloric restriction without the associated hunger and possible malnutrition.  We all know that the paleo diet can be highly satisfying – could it be life-extending too?

Whatever the answer to that question - I’m sure you’ll join Paleo Diet News in wishing Maria Lucimar Pereira a very happy, healthy 121st birthday for Saturday!

I believe Van has confused salmon oil with cod liver oil which is traditionally produced by fermenting cod livers till they have decomposed and left the oil behind. I actually like the taste of salmon but find the taste of cod liver oil to be disgusting. Especially the raw form produced in the traditional fermentation way, which TylerDurden was asking about. Funny how people can be gung ho about consuming rotten meat yet afraid of fish oil becoming rancid.

Guess the old but slightly modified saying it true...

You can't have your rancid meat and eat it too!

Also. You are eating 200 to 300 grams of fat to only 400 grams of beef? I'd be suspicious of that much fat being the cause of your acne! Especially if you are not taking the fat already in the beef into consideration. I tried a keto (hight fat) diet for a while and  despite reading very good things about it, it didn't agree with me at all. A third to half my calories from fat seems to be the sweet spot for me. I'd definitely check into the amount and kinds of fat you are consuming in relation to your acne.

Hmm. I been eating that much or at least half that much liver every day for years. I buy my liver packaged in prefrozen quarter pound slices and have one or two slices a day in a raw liver smoothie. If I remember correctly zinc and copper don't antagonize each other but rather compete for the same absorption sites.  I used to take a zinc supplement that had copper in it for that reason long before I started on liver smoothies.

I just looked it up and you are 100% correct about the high copper content in liver. I had no idea that there was three times as much copper as there is zinc in it but I do know you should be taking ten times more zinc than copper which is the reverse. So apparently I am grossly imbalanced in these minerals. Maybe I should be adding an ionic zinc supplement to my liver smoothies or something to help try and correct this. Zinc is also good for testosterone so it probably couldn't hurt.  I also probably shouldn't be having more than one liver smoothie per day, if that much.

Thanks for your input.

Hmmm. Try eating more green vegetables. Seems like that worked for me though I was also consuming a lot of liver and organ meat smoothies and even fruits. This is good evidence that it was not hormonal acne. At least for me. I like my fruits raw but seem to have problems consuming leafy greens in huge amounts unless they are cooked. I love canned kale and eat it right out of the can and also other greens just like Popeye did in the cartoon!

Ordinarily I'd suspect a bad diet as the cause of acne but since you are on here it probably doesn't apply to you. I don't know if free or bound testosterone or both causes acne but I do know that bound up testosterone does no good unless you can free it up.  Supposedly it is your body's oil production that causes acne and I think hormones can play a part in that.

I have a strong suspicion that the types of oil in ones diet have more to do with it than realized. One way I read to tell if an oil is good or bad is whether or not when it gets old if the top of the bottle becomes clogged or glued on by it. Both olive and coconut oil never get clogged but flax seed and most other oils are famous for it and I think they are highly over rated.

Oh yeah. Don't forget about fish oils. I take wild salmon oil for dogs because the brand I found is so much cheaper than the ones intended for human consumption. Seems like I had an old bottle of cod liver oil that got cemented shut a few years back. I would expect the same thing to happen with salmon oil but mine never stays around long enough to find out. Makes me suspicious though as to how good for you it really is. For now I'm still taking it...

Hope that helps!

Yes. That and more. Practically everything I eat is supposed to boost testosterone in one way or another. Even the cologne (blue spruce) I wear is supposed to boost testosterone. I am a big believer in Vince Gironda's recommendations. I eat (drink) 4 to 8 very, very lightly poached eggs a day. Can't afford raw glandular tablets so I just take a 4 oz slice of frozen raw liver with some water and chuck it into the blender. Tastes surprisingly good! Another thing I do is Rocky Mountain oysters. One to three times a day I make a smoothie with a quarter pound of them (raw, frozen slices). I add an equal amount of canned kale along with a table spoon or 2 of onion powder, a table spoon of nettle root extract, citrulline, the juice of 2 or 3 lemons, half teaspoon of malic acid (a tablespoon if I don't add the lemons), half teaspoon of TMG, magnesium glysinate, black pepper, quarter teaspoon celtic sea salt and a quarter teaspoon of potassium chloride. I also add 10 squirts of salmon oil and a healthy dose of hot sauce. Vince claimed that the RM oysters (he referred to them as orchic), liver and eggs worked just as good as taking oral steroids. I feel I am living proof to that! Been eating lots of bananas these days. Them and just about everything else I eat are supposed to boost testosterone. Lost over 10 pounds this month and I attribute it to the bananas and giving up beef, swapping it for wild caught sardines and herring! My diet is only about 80% raw these days. Down from 99%.

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