if fat is not at least 1.5 or two times more than protein, then, it is not keto.

80% fat is KETO, not carnivore... carnivore is low fat high protein without ketosis

Wondering if blood enables RZC

Another reason why I was unable to tolerate RZC in the long-term may also have been that I had very serious ill-health due to past consumption of raw and pasteurised dairy as well as lots of processed carbs, all in the first 3 decades of life.

I don't know about blood but I been drinking heart meat smoothies on a regular basis.

My first cheat on raw zero carb was chicory root tea. Then olive and coconut oils, vinegar and lemon juice, salt and spices. Then I added a few supplements: magnesium, potassium, mineral drops and stinging nettle root. Just last week I bought some strawberries and have been eating them with whipped egg yolks and a little honey. I've been experiencing enormous cravings for canned sardines and olives but so far have resisted anything cooked.

I've stopped consuming apple cider vinegar and only use lemons. Apple cider vinegar seems to give me allergies.

Every time I am confronted by Mainstream Daily recommended values for nutritional requirements, my mind congers up the vegetable polices parodies of SV3ridge, where  he goes into the breakdown of the real nutrients they dont tell us about..like goat scrotum factor #4...people dont even know they are deficient in horse utter #7...everybody could definitely benefit from more walrus spleen co-factor #15 

Though there is some strong evidence linking certain vitamin and mineral deficiencies to specific illness, the scientific age with its focus on, parcing out and isolating specific elements, has left many people blind to the holistic nature of whole body nourishment. They are engaged in chronic over complicated thinking and baseless assumptions of what is needed for optimal nutrition...thinking that they can somehow balance an unbalanced diet by simply supplementing synthetic forms of the missing nutrients.

Sometimes I consume more than a pound of raw liver a day. I wonder how much is too much. Especially when I am cautioned not to consume more than a few ounces per week. I wish there were more data available. Yesterday I only ate half a pound.

I was really hoping to see a detailed analysis but that was extremely general and vague.  Better off reading labels but labels are bad too. Why are they allowed to put zero percent of something on the label whenever they don't test for it? That really sucks and is essentially a lie. Who can you trust?

No idea which this is, but the USDA Nutrient Database also distinguishes between raw and cooked.

I only used salt for seasoning, nothing else. When I cooked it properly and it became very soft I had no issue, but half raw I had. I also didn´t over on it. I just had one small piece which becomes tiny once cooked. Almost like oil. I could eat it only by itself, but I would only consider that when I will get a healthy source. I´m a bit fed of up experimenting and feeling like shit all the time

One thing I have found with bone marrow is if you leave it out at room temp for a couple of days it gets sweet.  I thought this was a random occurrence, turned out it wasn't as I bought from another source and the same thing happened(both sources were grassfed).  Pulled it out of the freezer(yes I have a difficult time getting fresh) and let it thaw to room temp.  Had some and thought it tasted rich and creamy like a mild butter.  The following day it had a sweet taste to it and really enjoyed it.  The following day it was really sweet, it reminded me of smurfberry crunch cereal, my favorite cereal to eat as a kid.  Oh the healthy food I ate as a kid 

Is it normal for bone marrow to taste and smell sweet? Got some conventional marrow and the taste and smell was great. Wonder if that´s normal.

Perhaps, my coconut butter habit is a mere idiosyncratic indulgence which does not have any tangible merit for most other people...or I may even have become physically addicted to the stuff having eaten over a pound a week for the last 8 years. Still I feel there is more to it than can be dismissed by the paradigm of it not being a truly raw food.

I have found that coconut butter doesn't have the overtly laxative effect like raw coconuts, so perhaps some of the enzymatic properties are diminished in the drying process, but that does not necessarily mean its a bad thing...just as how some people will soak or lightly roast nuts to diminish their anti nutrient property.

Coconut fat is one of the most stable of plant based fats and the butter I eat in no way has any hint of being rancid. Lauric acid a main component of coconut fat has a number of documented properties which boost the immune system and support overall healthy fat metabolism. I think I have some degree of physical dependance upon these medium chain fatty acids and experiments of eating more animal fats while cutting out all coconut seem to negatively effect my ability to optimally metabolise fat, though I havent gone into to much depth as to figure out why, because I typically do so well with the current fat ratio combination. 

Lauric acid is also found in large quantities in human breast milk, but since I haven't got a regular free range paleo supply of that, Im not sure about how to obtain quality sources other than coconut.

I would also state that I am really picky about coconuts and don't much like the ones available at the local markets. Every now and then a good shipment will come in and I have made good quality coconut cream in the past, but the cost, labor, and availability has made it so that I cant do it on any regular basis.

I also do not like most of the brands on the market and prefer Artisan Brand over most others. It is low temperature processed, is labeled raw and has a taste which is much fresher than others. All it is is dehydrated and blended coconut, and it taste almost exactly like the homemade coconut butter I made a few years ago, only its much less expensive and time consuming.

Well if they haven't started medical treatment yet, there might be hope of success with using nutritional based therapies.

I generally advise against supplements, there are just too many complex variables to be able to make wise decisions in regards to what kind of supplement to use and how much to take. It just seems too arbitrary, artificial, and prone to human error.

Much of what is sold as vitamins are synthetic facsimiles....imposters of their natural food derived counterparts, which may or may not be of beneficial effect.

What specific supplements does this person take? Has these person been taking vitamins for a long period of time? even previous to the diagnosis? I have a theory that to many poor quality supplements taken without enough good quality foods can actually cause cancer.

In cases of cancer, too many synthetic vitamins may confuse and overwhelm a metabolic system that is already severely disordered. Fake B- vitamins are especially worrisome and could even feed cancer growths. Not eating whole wholesome and raw foods, while willy nilly popping supplements may not be as bad of an approach as taking standard cancer treatments, but in the long term is still a recepty for disaster.

Before the age of 30. I had endless health-problems of various kinds. I would try anything other than Breatharianism. I  took countless different supplements, from herbal supplements like gingko biloba to royal jelly, complicated multivitamin/multimineral supplements etc. None of them did any good, none of them removed the massive amount of inflammation in my body. Only a dairy-free rawpalaeodiet worked in that regard. I wasted so much money on such absurdities. Often, it's the simplest solutions that work and the more complicated ones tend to be failures.