almost all said that they eat lean meats with fats from avos,nuts, and seeds, olive oil....    makes you think

another volume producer is psylillium husks or flax.  Both I have soaked in water first.  The flax to get rid of hopefully most of the anti-nutrients, the psyl. to prevent it from soaking up the juices in my stomach etc.  It shouldn't take much, maybe a teaspoon once or twice a day.    Oh, with the flax, I always chewed it to the point of dissolvement, or blended it.  One can soak and sproat them, and lay them out to dry, which then is much easier to chew until liquid.    But this was years ago. 

Yon,  it was interesting.  I simply ate too much, and as mentioned got what appeared to be liver or some nearly located organ pains.  So I stopped.  I had eaten so much in that it was helping digest.  I thought I should keep it up, and was a little anxious that my body was dependent on it.  But no, once I stopped, my digestion was just as good.  So apparently it helped?  I would just make sure it came from grass fed animals.  Mine came from North Star bison.

Phil,  you might try various forms of sit up and abdominal exercises.  They work for me.  Also shoulder stand with rapid breath of fire breathing really massages your stomach. As well as any yoga postures that stretch and strengthen abdominal area.   Also trampolining works well for me.  Water should be throughout the day.  Have read where if you need water and don't drink it, the moisture will then be obtained from intestines.  And then there's deep abdominal massage, looking or feeling for hardness of tissues, tendons, muscles etc. that can be energy or peristaltic inhibitors.  Exercise till inducing deep breathing, and belly breathing throughout the day helps.  You might try eating a few leaves of cabbage or spinach at various times in the day.  I like the white parts of lemons for soft bulky fiber, with little carbs and lots of bioflavinoids. 

yeah,  I have my meat in glass jars in a cooler on the back side of my house, in shade, which this of year is about earth temp.   thanks

I've had this idea for a few days now.  There was some discussion either initiated by me or someone about burring meat in the ground, but no one really had a good answer as to how to keep varmits  and bugs out of it while getting high.  My idea is to go out in the field and find an area where ground animals haven't burrowed, and dig a hole.  After about one or two feet down, gather the dirt and either put that in a box and burry the meat in it, or, more likely for me, would be to add water to the dirt, and then strain the water, which should have  a lot of the dirt bacteria in it now, and rinse the chunks of meat that I am making high meat with, thus innoculating the meat first.    Any ideas?

I am taking the dirt a foot or two down to avoid parasite eggs etc...  thinking that the upper foot or two of dirt would act like a natural filter for most things except leeching bacteria as the rain water percolated into the ground below.

are you getting your meat before it's been refridgerated, as do butchers and slaughter houses do?

 I think a lot of what determines one's success on the Wai diet, and I also tried it, is one's insulin sensitivity at that time.  With high sensitivity hormonal responses will throw the balance of the body out of whack eventually, from eating mostly carbs/fruits/sugar.

  I've never had dry heels, so this is just a hunch.  Pumice stones to remove excess, and then rubbing marrow into the skin routinely.    And I think it is important to routinely scrape the excess dry skin off.  I think it interferes with natural sluffing of cells.  This would have happened naturally due to going barefoot or walking as much as we would have on natural terrain. 

rabies do kill wild animals

I wish that more of us here would take the time if stating a fact to either declare it as an opinion or give a reference.   Most 'facts' are eventually found to be something different, so please, offer references so that 'we' may look into ourselves rather than believe another belief.

It may be in my head, although I don't think so, but when my fat starts to oxidize, my body doesn't like it as much, ie, I don't seem to get the same energy level.  In the video it looked like they almost sewed the meat/fat shut with the skin on the outside as a protecting layer.  This might have to do with maintaining moisture for fermentation or to keep the fat from oxidizing?  It made me curious.    They might be 'more' healthy if they were able to eat fresh year around, who knows?