Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - RawZi

Pages: 1 ... 96 97 98 99 100 [101] 102 103 104 105 106 ... 117
2501
Welcoming Committee / Re: 811 Raw Foodist with doubts...
« on: November 12, 2009, 06:28:07 pm »
Quote from: whitebox84 on November 12, 2009, 02:55:38 am
Anyway, I want these dark circles to go away, to regain some strength (I've become really skinny this past month), and get to health.

    Almost anything with carbs including raw unfermented grass grazed milk can give me some circles.  I avoid those things and it disappears. 

Quote from: TylerDurden on November 12, 2009, 05:58:14 pm
Incidentally, Barry Groves tried desperately to claim, on the rawpaleodiet yahoo group, that all one had to do re health was to eat meat, and that cooking was perfectly fine. Naturally, 1 of the other rawist members called him up on this(not me) and challenged him to try to refute the large amounts of scientific data I'd provided to show that cooked animal food was, indeed, harmful, and the guy was such a coward that he used a pathetic excuse to leave the forum, right then so as to avoid being humiliated in that debate.

    Sounds familiar.  So many people leave from forums lying about why; when they would have felt humiliated in debates because they were trying to be devisive etc.  Not all 811'ers are like this, but invariably a number of the 811'ers do this too.  It makes things difficult in forums where when someone leaves their posts disappear and when they come back and forth the posts don't reappear.  One thing is that it makes it that whoever responds to the post looks like they're responding to someone else and something else.  Of course them being the only true vegans, that's another story.  Then of course most of those same then ... it's just sick mania.  I'm so glad I'm back with sane people.  Thank you!

2502
Hot Topics / Re: Response to the Raw Vegans Arguments here?
« on: November 12, 2009, 06:10:28 pm »
Quote from: whitebox84 on November 12, 2009, 04:33:18 pm
How about combinations? Should I eat one food at a time. Is that best? For example, raw vegans talk about how gastric fluids specific to the foods your saliva is hitting when it enters the mouth can get confused when different combinations (which require different fluids and enzymes) hit the stomach. Foods that digest quicker ferment as they wait for the ones that take longer to get ready for the next step. This causes indigestion and so on. What is the rule of thumb with raw paleo?

Do you eat pickled ginger with salmon or other raw meats? Wasabi? These types of things to help with digestion or no need? (or perhaps they should be excluded from the diet altogether).

    I'm not really raw paleo as I eat (raw) grass grazed dairy a good part of the time.  I find when eating raw dairy for me, it's better combined with raw eggs, unheated honey and a little bit of unripe fruit.  Also, when eating (raw) lean meat I find it much better to combine it with an ample amount of raw fat.

    I used to love wasabi and ginger.  I feel better now without them.  I don't like (raw) mustard on raw meat either, it gives me cramps.  I don't use soy sauce.  The only condiment that suits my system well is (organic) lemon when eating urchin and caviar.

    As far as the Raw Vegans over there with their anti-meat Arguments?  Lies and exaggerations.

2503
Info / News Items / Announcements / Video - Who Owns The Word Organic ?
« on: November 12, 2009, 11:09:14 am »
http://www.youtube.com/v/IK48CZWnQw8&hl

2504
Welcoming Committee / Re: 811 Raw Foodist with doubts...
« on: November 12, 2009, 04:03:52 am »
    Welcome Amir!

    Soy is not paleo, it is only digestible if very highly cooked, and people with strong gluten intolerances are usually also very intolerant to soy.  If you have to eat seed protein may I suggest home sprouted lentil, soaked hazelnuts, soaked chia or even sprouted wheat.  That's even easier than soy, even if fermented.  Powdered things aren't totally paleo either.  I'm not fully paeo, as I use raw dairy, but I do not powder my food.

    When I started eating RAF I did have to empty my bowels a lot.  Maybe some people would jump and say they were poisoned going through this, but I was grateful and understood this was the first step in my healing.  My energy, skin and joints were so much better already than previous too, so I could already tell it was working.

    Fear of raw meat is one of the biggest obstacles.  Once I started eating raw fat, then raw meat, the fear subsided.

    I would get it from a butcher over a supermarket anytime.  That being said, I have gotten from a supermarket and it did not make me sick.

    Figure out what is best for you, and then do it.  Trust in your intuition making that choice.  That's what works for me, just keep learning.

Take care, :)
    RawZi

2505
Journals / Re: My merge with Raw Paleo
« on: November 11, 2009, 04:55:58 am »
Dogs communicate in pictures in the mind I think, and have stupendous sense of smell.  Maybe bear seemed too much like cousin Billy-Bob from the woods, this time.  He hasn't eaten bear before, right?

2506
Journals / Re: PaleoPhil's Journal
« on: November 10, 2009, 11:04:27 pm »
this one -d is - and d

this one is >D > and D

is that what you meant?

I suppose paleo people could have sharpened a stone.

I'm glad you're able to shave more easily again, that's wonderful!

2507
Carnivorous / Zero Carb Approach / Re: poultry is heated
« on: November 10, 2009, 08:23:56 pm »
aajonus says not to eat the skin for two reasons.  one because it is too tough to digest, and two because skin/fat etc can have toxins.  i was eating (raw) free range chicken, and eating the skin anyway.  i seemed to digest it fine.  i'm glad i'm not eating it anymore.  i didn't want to waste things, especially because i need fat in my diet.  i throw it in the yard now.  it disappears.  i'm sure it's not wasted and some animal is eating it.

2508
Carnivorous / Zero Carb Approach / Re: Deer fat and brains
« on: November 10, 2009, 01:15:38 pm »
Quote from: djr_81 on November 10, 2009, 10:36:55 am
Frankly, my stomach acid is enough to take care of the spirochete but I still worry about the errant sore in the mouth or something else that could provide an avenue for the spirochete to infect. -\

Raw animal protein in it's natural state nourishes and builds my passive immune system.  Worry looks to rip it down.  But then my stomach started out as far back as I could remember low acid.  I had lupus, I'm not a total stranger to sores in the mouth.

2509
Welcoming Committee / Re: Hi to all!
« on: November 10, 2009, 09:56:41 am »
What do you think of raw paleo so far?

2510
Health / Re: Dry skin, cold shower therapy...
« on: November 10, 2009, 09:54:55 am »
You mean lard.

2511
Carnivorous / Zero Carb Approach / Re: Deer fat and brains
« on: November 10, 2009, 09:53:14 am »
The meat in pemmican and jerky are still raw.

I don't know what to tell you.  I only tried deer from a deer farm so far, and I disliked it.

I'm hoping to soon try some hunted stuff, so maybe we'll talk later.

I do live in Lyme's region.  I will eat my meat raw, as always, as long as raw meat exists.  I feel unwell to eat jerky.  The farm was local too.

2512
General Discussion / Re: SARDINES. Check it baby!
« on: November 09, 2009, 11:01:13 pm »
I don't care too much about B12 or amino acids, my body just likes raw foods.  I can get sardines sometimes at the fish counter at WFM.

Quote from: DeadRamones on October 24, 2009, 07:39:09 am
Sardines are not 1 fish, there are a couple of fishes in which classify as sardines. By me, fresh raw go for $10/lb. Which is pretty expensive IMO. The tin can ones you buy are most likely boiled. I've also read that they taste better if you let them mature past their expiration dates. But I have yet to try that. Might want to check your local Whole Foods Market or a local Fish monger.

So if I leave the sardines from WFM in the paper wrapper for a week or two, they'll actually get better?

2513
General Discussion / Re: Testicles
« on: November 08, 2009, 11:06:05 pm »
Hi Tyler,  the site is surprisingly easy to use, just found it now, thanks for the suggestion.  It doesn't have it though: http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/nut_search_new.pl, unless it's called something else.

2514
Journals / Re: Yuri recovery
« on: November 08, 2009, 04:18:17 am »
I hope you feel better soon.  I don't really know anything about lipaemia or ZC.  I hope to hear in the coming months that you are out enjoying your young life. 

I keep thinking I should try zc.  I was going to today.  Instead I'm doing buffalo marrow with raw JBudwig, no seed hulls.

I never got tested for gout, but I did have symtoms of in the early 1990's on vegan, none recently, no treatment.  I've had symptoms of weak kidneys and adrenals since 1970's, but much better raw omni.  I know raw animal protein is good for kidneys, but I wonder if there can be too much of a good thing.

Thank you so much, that we can read about your struggles as you go through this.  It's not wasted on "deaf ears".  I just hope you get well soon.  I imagine this could be scary for you.   

2515
Health / Re: quickly getting rid of flu
« on: November 06, 2009, 10:09:49 am »
If I were you, I'd skip the medicine, skip that cheese (maybe a little if it's really raw and grass grazed), only eat some sashimi if it hasn't been frozen (in Japan it's rarely ever frozen), and eat plenty of raw eggs.  They do have fat.  If the vinegar is raw, you can do a little of it in the mornings.  Blueberries go good with raw eggs.  I have lots of friends who do that.  The idea isn't necessarily to get rid of the flu quickly, but to get well and whole and better immunities naturally.  The flu may be very effectively cleaning toxins out of you.  I hope you feel better soon!

2516
Hot Topics / He's Stupid.He's Eating RawMeat,ButMeat isMore Digestible Seared.I Won'tTell Him
« on: November 05, 2009, 02:56:38 pm »
What would you do if, say.. you've only been eating raw meat a few years, and you find out that behind your back your long time spouse has been saying to people that meat is more easily digested if slightly cooked, but he'll let you have your way with what you eat.  What would you do if eating raw meat helped you recover your health and your life?  I'm just wondering if you react in any particular way, if your spouse never told you they believe you are only lucky you didn't get indigestion from raw meat, but told everyone else while you're at work or shopping or jogging recently.

2517
Health / Re: Need Raw Paleo diet experts for site for Journik.com
« on: November 05, 2009, 11:35:15 am »
I watched the video.  A few years all night while I slept I listened to positive music.  In the mornings I'd wake up feeling well.  I felt rich, whatever that is, as I've never had much money. 

I'd rather do like your daoist teacher, wan, and make my own mp3, than buy one from meditation.mantra.org . I haven't gone to that site yet though.  Best though I think, living in proper surroundings, no music or mantras are necessary, as one is open to all good in the world, or maybe that's just heaven in reality.   

Thank you for the idea, and for including me as calling everyone on rawpaleoforum geniuses.  Definitely some members are, maybe all.  I don't feel the call to commit to something right now, but I wish you all the best with your endeavor.

2518
Primal Diet / Re: Causes of anxiety that arn't sugar related AV
« on: November 05, 2009, 11:17:08 am »
Wow, the last few years that I was vegan, my blood sugar always hovered around seventy no matter what.  I must have had a serious lack of adrenaline, which makes sense, as the hospital thought I had addison's disease (total adrenal failure).  Only a year or two before their addison idea of me, I asked them to test my adrenals, and they responded that they never test people's adrenals, as it is unnecessary.

2519
Off Topic / Re: Krill oil
« on: November 05, 2009, 11:08:24 am »
Quote from: William on November 05, 2009, 04:03:29 am
"because it is a lacto-fermented product, it can leave a slight sting on the back of the throat, which some find bothersome." I eat a little lacto-fermented cabbage every week, it never leaves a sting.

Slight sting my arse. How about a corrosive burning sensation, like a stop only worse, ....

I find it really hard to believe that tough guys like Vikings and Roman soldiers would insist on this stuff.

I haven't tried krill oil, but olive oil does that to me.

2520
Off Topic / Re: How important is the Attitude?
« on: November 05, 2009, 11:02:02 am »
Quote from: majormark on November 05, 2009, 04:45:22 am
I consider it to be a very important aspect and ever since I was little I generally refused to eat if I was feeling angry or someone pissed me off at the table.

One book I recently read mentions this interesting points:

"When you eat, do so with an eye single to the purpose of getting all the enjoyment
you can from that meal; ..."

"NEVER eat until you have an EARNED hunger, no matter how long you go
without food. ..."
(Gary Brodsky - Art of Great Health)

Isn't that from The Science of Being Well by Wallace D Wattles?  To lose weight?  For example don't eat when you wake up, because you've done nothing to earn food yet.  At a time I feel I was addicted to eating shortly after I woke up each morning, I felt a strong urge to eat.  I was overly thin though, and trying to gain at least muscle, if not some fat too.  When I started eating better food in a better place, those problems disappeared.

In Ayurveda, people of Kapha dosha, in other words people who are able to become fat, are directed not to eat more than fresh fruit in the morning, if anything, as their digestion is slow, and they likely still have dinner in their stomach.

When I was little I was never really happy, and I never wanted to eat.  I really didn't want to swallow or even taste anything.  I felt ok that way, even though food at home was good.  On the rare occasion of visiting other people even the food not being as good quality, I ate, no problems swallowing.  I don't think it was the food.  I think it was the people's attitudes around me.  I am sensitive to the way others in my presence are with me.  Or maybe it was because I knew home, so didn't need to eat to learn anything, but at other people's homes there was something new to learn, hence needing food to facilitate that, IDK.

I don't think I ever got angry as a child.  Maybe other people would have gotten angry, but I kind of understood everyone from their points of view, so I found no reason to be angry.  I guess spiritually I was in everyone's hearts, but not in myself.  I astral traveled a lot too and knew before people would die.  I guess that sounds spooky.  There was little I bothered wanting, and then not for long, not that things were fulfilled.

But yes, I find attitude important in some ways in eating and healing.  I've seen people on some of the best diets, and good attitudes seem to go along with eating well and healing, while deficient attitudes seem to go along with deterioration, no matter the quality or combinations of the food or the people around.

2521
General Discussion / Re: Salted meat and scurvy
« on: November 05, 2009, 10:33:02 am »
Quote from: alphagruis on November 05, 2009, 05:29:45 am
Hi RawZi

I've made sauerkraut (or choucroute in French) with organic white or red cabbage and a smaller amount of salt than usual (0.5%). ...

How do you sour your cabbage?

Hi Alphagruis,

Yes, it is difficult to control.  Like you say, you are best using organically grown ingredients.  You have to be careful every step of the ways for your best chances of the right bacteria.  I've made it several ways, from Ann Wigmore.  I only made it one of the ways basically at home.  I haven't made it recently.  I did try eating some of the traditional Amish kraut this past year, and it didn't feel right with my present diet.

One way is with fifty-percent or more red and/or white cabbage, and the rest of the ingredients are other raw crispy vegetables, doesn't matter if celery, carrot, cauliflower, cabbage, whatever you can get.  The other way is adding juniper cedar berries and soaked and drained arame seaweed.  At another health center I worked at, when ingredients outside of and in addition to cabbage were used, they were onion, garlic, ginger and some napa like a no salt added kimchee.  IMO the bacteria grow better without garlic and onion.

This recipe from the creative health institute in michigan is the closest to it I've found on the net.  Victorus Kulvinskus adds dairy culture starter to his from his recipe I saw on a site of his, as do Weston Price.  I've done it all ways that are written below and in larger quantities:

Quote
1 Gallon Sauerkraut

- 2 large heads of cabbage, red, white or mixed
- 1 beet (optional)
- 3 - 4 ground juniper berries (optional)
- 2 - 3 ounces dulse, arame, or seaweed of your preference, soaked and cut up (optional)
- 1 tsp. kelp (optional)
- 1 tsp. caraway seed ground

1. Grate cabbage and beet in a standard sized grater or food processor. Save 2 or 3 outer cabbage leaves to cover sauerkraut.

2. Place grated cabbage and beet in a sturdy bowl or pail. Don’t fill for easier pounding.

3. With heavy object, baseball bat, 2x4, masher, etc., pound cabbage so the fibers break down and some juice flows out…enzymes are thus set free. Pound 10 to 15 minutes so that each shred is translucent. This can be accomplished faster by using a Champion juicer to grind the cabbage. The more you pound, the more of a smooth velvety taste the sauerkraut will acquire.

4. Mix in rest of ingredients.

5. Place in a gallon sized crock, then cover completely with outer cabbage leaves. Put a plate on top of the leaves and a weight, such as a brick, on top of the plate. Cover the crock with a towel and set it in an evenly heated (55 – 75 degrees), dark, quiet corner for 6 or 7 days.

If no crock is available substitute a wide-mouth, preferably dark, glass jar. Tamp cabbage down and place the outer leaves on top. Place a weight on top and cover the jar with a plastic bag. Put a paper bag on top of that (sauerkraut ferments better in the dark).

6. After a week has passed, open the crock or jar. Discard the outer leaves and skim the residue from the top. Refrigerated, it will keep about a month.

The variations in making sauerkraut are endless. Experiment with your taste buds. Use different combinations of vegetables alone, carrots, beets, celery, turnips and artichokes. Try different spices, thyme, dill or basil. Additions for flavor could be onions, garlic or green peppers. Remember when making sauerkraut, do not use salt. Table salt is inorganic and often remains in the system. A better source of minerals may be found from sea vegetables, such as wakame, dulse, kelp and hijiki. Unlike table salt which is 75% sodium chloride, sea vegetables are about 18 - 20% sodium chloride.

2522
General Discussion / Re: Salted meat and scurvy
« on: November 05, 2009, 02:14:53 am »
Hi alphagruis!  Thank you.

Sauer kraut.  Sauer means sour.  Kraut means cabbage.  I can sour cabbage not adding any ingredients.  Wouldn't it be cool if we could find his recipe?

2523
General Discussion / Re: raw vegetarians/vegans - allies or enemies?
« on: November 05, 2009, 02:11:41 am »
If she, Dr Maya Nicole Baylac, converted http://www.mindyourbody.info/articles/rawfoodtalk.html we'd benefit each other, her health and our movement.  She has all the information there on her page basically.

2524
General Discussion / Re: Salted meat and scurvy
« on: November 04, 2009, 11:52:12 pm »
Himalaya mountain salt makes me swell.

2525
General Discussion / Re: Salted meat and scurvy
« on: November 04, 2009, 06:46:45 pm »
Quote from: aariel on November 04, 2009, 03:31:40 am
Anyone have an idea why salted meat wouldn't cure/prevent scurvy?

I've cultured grain sprout water, and I've cultured cabbage.  I didn't use salt.  The cultures grew tart tasting and are said to have lots of bioavailable C. 

Salt cuts tart taste, both in recipes and cuisines, and in Chinese Five Phase Theory, Ayurverda, Tibetan medicine etc.

Scurvy is said to be a lack of ascorbic acid, that's where the name scurvy came from, ascorbic.

Salt preserves things by making an inhospitable in environment (the foods it preserves) for pathogens, bacterias, etc.

Lactobacteria from cultured cabbage, carrots, beets or this sprouted grain water help prevent scurvy.  Maybe all bacteria help prevent scurvy.  Raw meat may grow different bacteria, but they are bacteria none-the-less.  Maybe it's just that bacteria prevent scurvy.

I somehow doubt that Captain James Cook cured his sailors' scurvy with salted kraut.  Anyone find evidence that he salted his kraut?

Salt is also said to leach minerals out of people's bones into their bloodstreams for disposal of them (calcium etc).  I've been hearing that for decades before I knew AV existed.

Pages: 1 ... 96 97 98 99 100 [101] 102 103 104 105 106 ... 117
SMF spam blocked by CleanTalk