My lamb is from the US, but it says 'all natural' so I am assuming it is pasture fed. I should probably do more research on that though. I am buying mostly wild Atlantic salmon and raw shucked oysters from Texas. I also eat pickled herring and lox, but I'm not sure if that counts for the raw paleo diet.

I had a tuna steak tonight because it looked so good, but I'm not sure where it was from. I'm also eating a lot of raw eggs. They are brown and some are fertile, but I buy them from a regular grocery store.

My medical insurance is horrible -- although I'm pretty sure they cover wisdom teeth removal due to pain/flaring up etc. I am having to wait another couple weeks for an appointment, where I will hopefully get a referral to get an appt to get in to see a dentist. It's the VA hospital(I'm a veteran), so that's just the way it works. I should have gotten them taken out 10 years ago before it got this bad.

I am purchasing most of the meat I get from the grocery store and I can tell there is a lot less than 1/4 fat, especially on the beef(though I am buying mostly lamb or seafood). I have raw, grassfed butter though, so I wonder if I can make up for the lack of fat in the meat with that?

He sells himself, so in public a salesman doesn't listen. Different in private consultation.

How lucky. Maybe if you rolled the dice again and he didn't remember you from before he'd say something else? That would be a good experiment to see if he's accurate and precise in his prognoses.

RawZi has it right. Even here there is a lot more discussion of meat than of fat.



I don't know what he says in private, but does he really recommend raw ice cream to everyone?
See the post on his website from the ice cream addict:http://www.wewant2live.com/

If I could get raw organic grassfed type 2 cream I would make raw ice cream. I remember his recipe.

This was covered in the post subject: The Appendix: Useful and in Fact Promising on the 25th of August 2009
by Raw Rob

the warmer the climate the more SFA (e.g. camels) ;

While slightly saltier than cow's milk, camel milk is highly nutritious. Designed after all for animals that live in some of the roughest environments, it is three times as rich in Vitamin C as cow's milk.

In Russia, Kazakhstan and India doctors often prescribe it to convalescing patients. Aside from Vitamin C, it is known to be rich in iron, unsaturated fatty acids and B vitamins.

Production humps

Tapping the market for camel milk, however, involves resolving a series of humps in production, manufacturing and marketing. One problem lies in the milk itself, which has so far not proved to be compatible with the UHT (Ultra High Temperature) treatment needed to make it long lasting.

But the main challenge stems from the fact that the producers involved are, overwhelmingly, nomads.

Another problem, according to the FAO, is the nature of the animal itself. Camels can reputedly be pretty stubborn. And unlike cows, which store all their milk in their udders, camels keep theirs further up their bodies.

The bottom line is that camel milk production is generally a low-tech business, which in turn explains why a meagre five litres a day is considered a decent yield.

"No one is suggesting intensive camel dairy farming," said Bennett. "But just with improved feed, husbandry and veterinary care daily yields could rise to 20 litres."

Fresh camel milk fetches roughly a dollar a litre on African markets. A world market worth $10 billion, says the FAO, is entirely within the realm of possibility.

Solutions

Camel constraints can be overcome. FAO says that a British-born engineering graduate, Nancy Abeiderahmanne, has been operating a successful camel dairy in Mauritania for more than 15 years.

Abeiderahmanne, whose company also processes cow and goat milk, currently has some 800 camel herders supplying her on daily basis. She collects the fresh milk from up to 80 kilometres from her base, and hauls it back to her dairy for pasteurisation in a refrigerated truck.

The herders, while still nomads, have learned it makes business sense to leave their nursing camels behind when they move up north. This ensures a measure of continuity in supplies.

Camelbert

Another major challenge is that although camel milk keeps longer than cow's, it still has a limited shelf life. One solution is to turn surplus milk into longer-lived cheese. In 1992, the FAO, which had developed the technology to make camel cheese, arranged for a French expert to go to Mauritania to show Abeiderahmanne how to use a special enzyme to give her products the right consistency.

The result was a soft cheese quickly dubbed Camelbert. In 1993, Abeiderrahmane received the Rolex business enterprise award for her breakthrough.

Camel chocolate

An easier sell would appear to be the low-fat, camel milk

I pretty much eat by instinct already, and my instincts don't tell me to consume 80% calories from fat... in fact I rarely ever feel like eating a fattening food. I was never really appealed by fat. I will never crave an avocado or a fatty organ. On the other hand, I crave juiy fruits all the time. Most likely because I am very dehydrated. I started a round of accutane a few weeks ago, combined with high percentage raw meat, low fat diet and my current water source being Distilled water... makes sense that I would crave those.

... Sesame Street ... Those people were representing Ali Baba and his 40 Thieves who come to the Louvre Museum requesting admission to Freemasonry's 40th degree. For them "Life begins at 40"."

goodsamaritan lives in Thailand AFAIK.

I live in Canada, there is no such thing as a commercially available grass-grazed raw butter. There are also no farmers to my knowledge anywhere near in my town who could offer me raw animal products, and from grassfed cows would be even harder to find. I have stopped eating cheese, so this is good to know, but when I ate it I always ate it with salmon before.

I pretty much eat by instinct already, and my instincts don't tell me to consume 80% calories from fat... in fact I rarely ever feel like eating a fattening food. I was never really appealed by fat. I will never crave an avocado or a fatty organ. On the other hand, I crave juiy fruits all the time. Most likely because I am very dehydrated. I started a round of accutane a few weeks ago, combined with high percentage raw meat, low fat diet and my current water source being Distilled water... makes sense that I would crave those.

What I'm thinking about doing is mixing up some Liver in my ground beef in order to make it easier to get some liver down since I don't find it appealing at all. I don't dislike it but just don't particularly feel like eating it by itself. I'm also going to go fill up some bottles at a spring I just found out about. That water should be much more hydrating.

Also, the colon cleansing kit that I have specifically mentions fasting on liquids only for best results. Any solid food would reduce its cleansing abilities greatly. If I take up the habit of fasting, then yes I think it makes more sense to use eggs and greens.

No this is not recommended by Aajonus, it does not look like anything Aajonus would recommend.
Aajonus absolutely warns to eat only one serving of fruit a day.
Aajonus also tried fruitarian and knows the folly of too much fruit.

The way I understand Aajonus is his point of view is of a healer attending to the terminally ill who is weak.  Those people will need those honey + fat combos Aajonus is suggesting.  I've had exposure to those terminally ill and a healer who does attend to them hands on 24 hours a day.  The terminally ill need something like this.

Most of us here are not terminally ill.

The perfect community is tribalism, where no relatives or wives & husbands & brothers & sisters exist, everyone is a mother & a father, a wife & husband, simply because of the relativity of empathic concern, freely given, without economical or barter, within a sustainable community, based on the economy of empathy & compassion, while avoiding that brought of isolation which leads to greed & avarice, in compensation of that which isolate