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Messages - eveheart

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676
Journals / Re: Taking a leap of faith, Curing Eczema is my only goal(attention: GoodSamaritan)
« on: December 04, 2014, 02:21:37 am »
Quote from: badboy9311 on December 04, 2014, 02:13:27 am
Should I just stay put and not do detoxes?

The body "does" detoxes all the time via the kidneys, bowels, lungs, and skin. Sometimes, the trick is to stop further intoxication by eating the right foods, getting exercise, and thinking the right thoughts.

677
Health / Re: Not healing, health problems on raw paleo
« on: December 04, 2014, 01:08:22 am »
Quote from: Gerson on December 03, 2014, 11:00:01 pm
... it seems  it is not that simple.

There are many sick people who are healed by simply removing all the junk from their diet, but that doesn't mean that a pure paleolithic diet can heal every illness. My strategy has been to Incorporate what my brain "knows" from science and my body (such as blood sugar control) and what my senses "know" from taste and smell. I found a medical doctor who endorses my results with RPD and helps me when I need medical diagnostics, such as lab tests, so that I don't have to guess about everything.

I especially avoid eating "in a rut" - having the same thing all the time - so I go local and with the seasons. I used to have constipation:  seaweed, bitter vegetables chewed for their juices, and magnesium supplement works for me. I have used cooked squash for constipation before, and I think it worked very well, especially since it doesn't cause diarrhea, like some constipation remedies do for me. I quit cooked squash because it elevated my blood sugar and switched to cooked cauliflower, cabbage, or broccoli for that extra fiber boost. I avoided purging treatments, such as Epsom salts, castor oil, and herbs, because I wanted a long-term solution, not just a clean out.

678
Off Topic / Re: Give us a laugh !
« on: December 03, 2014, 08:44:11 am »
That site opened here without a warning. Great photos!

679
General Discussion / Re: Olives?
« on: December 03, 2014, 06:16:11 am »
Thanks, Iguana. That video gave me enough visual information to understand exactly what you are talking about. Vivrecru has another video that I watched: http://vivrecru.org/les-breves-le-temps-des-olives. I also enjoyed reading this: http://www.therawgreek.com/olive-power

680
General Discussion / Re: Olives?
« on: December 03, 2014, 05:14:29 am »
Quote from: Iguana on December 03, 2014, 04:41:32 am
I just finished to gather olives two weeks ago, mostly small wild ones. A few of these wild ones had dried on the trees and can be eaten straight away, but otherwise you can’t eat it them immediately as they are awfully bitter and certainly toxic. The way is to store them in a hermetically closed jar, where they can be kept for years. When we want to eat some, we open a jar and put these stored olives on a plate until they become a bit warped and taste fine. It usually takes 2 to 4 days. 

Do you pack the olives dry, no liquid of any kind? If I don't want to wait years, how will I know when they are ready?

681
General Discussion / Re: Olives?
« on: December 03, 2014, 04:28:04 am »
I have more questions about olives:

1. Can they be eaten uncured? Any specifics about green vs ripe?

2. If they must be cured, should I assume that the typical supermarket olives in vacuum-sealed jars were subjected to heat in the canning process? and the olives in cured in barrels in middle eastern grocery stores are not heated?

682
General Discussion / Re: Hemp oil
« on: December 02, 2014, 11:58:05 am »
Quote from: A_Tribe_Called_Paleo on December 02, 2014, 11:26:42 am
I will look for mackerel n mussels.

I eat their grass-fed beef and lamb. I have better suppliers, but they are local and convenient for small amounts.

683
General Discussion / Re: Hemp oil
« on: December 02, 2014, 09:50:04 am »
Quote from: A_Tribe_Called_Paleo on December 02, 2014, 08:49:45 am
The cheapest grass fed beef around me is wholefoods 6.99lb. It's just too much $ for me. Seafood is ridiculous... 24$/lb for sockeye salmon..

Try pricing smaller fish like mackerel. Mussels are pretty cheap, too. I can appreciate the cost dilemma, but I would like to suggest that there is also a cost to poor health. Over time, the cost of poor health rises faster than the price of grass-fed beef.

684
General Discussion / Re: Hemp oil
« on: December 02, 2014, 07:32:30 am »
Quote from: A_Tribe_Called_Paleo on December 02, 2014, 07:05:42 am
A cooked paleo diet. I cannot afford high quality meats to consume raw.  I have pretty bad digestive problems, acid reflux, constipation from time to time, abdominal discomfort after meals. I read these could be do to parasites.

Why not try true raw paleo for two weeks to find out if your digestion settles down with an all-raw diet. You can buy the cheapest cuts of grass-fed meats or wild-caught seafood. For me, seaweed and sauerkraut are a good sources of anti-constipation components.

Just two weeks. As an experiment. And forget the cheese while you're doing this.

685
General Discussion / Re: Hemp oil
« on: December 02, 2014, 12:22:04 am »
Quote from: A_Tribe_Called_Paleo on December 01, 2014, 11:20:44 pm
I want to do some sort of parasite cleanse, but it seems oils are out of the question?

Why are oils out of the question? Paleolithic man didn't use extracted oil or blended dried herbs for parasite cleanses, so if you want to do that kind of cleanse, why not use whatever you believe will do the job? ... or find whole plants that you think might have parasiticidal properties.

686
General Discussion / Re: Hemp oil
« on: December 01, 2014, 12:28:03 pm »
Quote from: A_Tribe_Called_Paleo on December 01, 2014, 08:23:33 am
Hemp oil... Is it paleo or not?

You can answer that question yourself: No, there were no simple technologies in the paleolithic era (stone age) to extract and collect oils from seeds.

I know there are plenty of "paleo" recipes out there that say that anything that is not grain or legume is paleo. Hence, you can find fine loaves of "paleo" bread, but that whole idea did not develop until after the end of the paleolithic era.

687
Health / Re: Atlas vertebra correction
« on: December 01, 2014, 12:43:13 am »
Quote from: JeuneKoq on November 30, 2014, 08:09:08 pm
That's why it's wiser to treat the problem from different angles. Unless of course one type of treatment alone seems to immediately be dealing with the issue, durably.

The problem I had with dealing "immediately" with alignment issues was holding the adjustment. I started using a postural approach and quickly abandoned the "immediate" approach. The problem is that the muscles "hold" you in a certain posture: after an adjustment, the muscles pull you right back to where you were in the first place. I have found yoga and other postural approaches (Gokhale, Egoscue) to be best in the short and long run. YMMV

688
General Discussion / Re: Regarding Clay
« on: December 01, 2014, 12:33:51 am »
The quality of your garden clay depends on many things. First of all, how good is the clay in the first place? Some clays are more absorbent than others. The ones that are sold tend to be very absorptive.

Second of all, how has that earth been used? Was there ever anything that could have contaminated it: fertilizers, petroleum products like gasoline or oil?

Buying a commercial clay gives you some assurance that other people are consuming that clay without dire results. You could have your clay analyzed for the qualities and purity that you are looking for.

689
Primal Diet / Re: food poisoning from chicken
« on: November 30, 2014, 07:31:01 am »
Quote from: TylerDurden on November 30, 2014, 06:18:05 am
Thanks, Eveheart, I had been told previously that "pastured" really did mean primarily grassfed with no or hardly any grains.

Pastured should mean something that has to do with a pasture, but American capitalists make sure that the GDP is more important than doing what's right. Poultry business will look you in the eye and tell you that land prices are too high to raise chickens on it.

690
Primal Diet / Re: food poisoning from chicken
« on: November 30, 2014, 12:33:36 am »
Quote from: TylerDurden on November 29, 2014, 08:25:01 am
Chicken, unless specifically stated as being "pastured"(ie "grassfed) is always grainfed. Avoid like the plague.

In the US, there is no official definition of pastured.

In California, pastured chicken have access to the outdoors. The outdoors, in this case, can be a small door in the CAFO building, but the building may be too large for each chicken to be near enough to a door to go out. In addition, the outdoor area may be a dirt-floored pen. The original meaning of pasture ("land covered with grass and other low plants suitable for grazing animals, especially cattle or sheep") is completely lost.

I bought real pastured chicken only once. I visited the Saladin-style ranch and saw chickens in a real pasture! The downside was that each chicken cost over $30, and the farm was a 2-hour drive from my house. My bird was killed to order. It tasted like sashimi - very good!

If you buy organic pastured chicken in California, the chicken will have been fed non-GMO organic grains. In other US states, check your local situation, since there is no federal law about chickens.

691
Exercise / Bodybuilding / Re: Fighting naturally/fighting smart
« on: November 29, 2014, 03:18:41 am »
Quote from: JeuneKoq on November 29, 2014, 01:14:05 am
I agree with you, however regarding animal classification I'm pretty sure the "split" is generally settled when the two diverging species are no longer capable of interbreeding, which of course happens much later after the two species originally started diverging from their common ancestor.

And this doesn't change the fact that both bonobo and chimp are almost equally different from man genetically speaking, am I not right?

What geneticists call diverging refers to minute changes in the chromosome pattern at a regular rate over time. That's why we read about genetic similarities in the high-90 percents, even among different species. Animal classification does concern itself with the possibility of interbreeding, but interjecting that detail into this discussion of fighting styles is going a little more off-topic than my sensibilities will allow.

692
Exercise / Bodybuilding / Re: Fighting naturally/fighting smart
« on: November 29, 2014, 01:01:56 am »
Quote from: JeuneKoq on November 28, 2014, 11:10:44 pm
2)Your logic is flawed*. When the branch splitted to give on one side the chimps and on the other the bonobos, they actually came from a common ancestor that is different from both species.

Take a green bean, symbolizing human's and great ape's common ancestor. This bean splits into two different beans: one yellow (great apes/ ancestral chimps), one blue (humans). Later, this yellow bean splits into two different beans: one red ("modern" chimps), one purple(bonobos). As you can see, neither the red bean nor the purple is closest to the blue bean (humans). *

I disagree with your logic.

On the "day" of the "split" and for some time afterwards, both branches are still "yellow/yellow" for quite some time to come. The split signifies and end to interbreeding of each subsequent branch. Subsequent genetic changes are minute, and take time to become established.

693
Exercise / Bodybuilding / Re: Fighting naturally/fighting smart
« on: November 27, 2014, 11:44:11 am »
Quote from: TylerDurden on November 27, 2014, 09:31:07 am
Eveheart is being a bit  under-emphasised as to the effect of girl on girl bullying. Sure, there is less physical  violence for girl on girl violence per se, but it is still very harmful as it constitutes  mainly  subtle psychological harm  re isolation/exclusion etc.

I made no claim that girl bullying has no effect! Bullying, physical or not, has victims. I merely said that aggression by females may look different - it may be physically non-violent - but it is bullying!

However, I do maintain that martial art is a form of fighting that does not involved aggression, so I don't think that social aggression must be present for this form of physical culture to exist.

Says Wikipedia,
Quote
Martial arts are codified systems and traditions of combat practices, which are practiced for a variety of reasons: self-defense, competition, physical health and fitness, entertainment, as well as mental, physical, and spiritual development.

Although the term martial art has become associated with the fighting arts of eastern Asia, it was originally referred to the combat systems of Europe as early as the 1550s. The term is derived from Latin, and means "arts of Mars", the Roman god of war. Some authors have argued that fighting arts or fighting systems would be more appropriate on the basis that many martial arts were never "martial" in the sense of being used or created by professional warriors.

And I do maintain that physical aggression is not the only form of social aggression, and heightened aggression may be present where not a drop of blood is shed, therefore measuring HG aggression in terms of war has no place in a discussion of martial arts. Physical, mental and emotional aggression should be used as the measure of aggression. Viewed by themselves, combat practices do not indicate that aggression is present.


694
Exercise / Bodybuilding / Re: Fighting naturally/fighting smart
« on: November 27, 2014, 07:01:55 am »
Quote from: Iguana on November 27, 2014, 06:11:51 am
It’s plain obvious that empathy and mutual aid are normal for humans and even for most mammals. Intra-species aggression happens only in situations out of natural balance. Can’t you see that?  ???

I'll go one step further and propose that even species like bonobos would probably become aggressive, given the right stressors. In human communities, the stressors can occur (literally) on one street but not the next, in one socioeconomic group but not another, in one person and not another.

But if we are looking at how aggressive a species is, aggression by both genders should be taken into account. For example, the violent bullying that TD reports from his school days was unheard of at my school because girl aggression is most-often expressed by social exclusion (Spoken as a taunt: "You can't play with us!"), not physical violence. (N.b. I said "most-often" so don't accuse me of denying the existence of girl fights.)

Perhaps we should specify that martial arts is performed non-aggressively in large part; it is the stylized, socially acceptable form of physical aggression, practiced and performed with rules that aim to avoid or reduce grave injuries and fatalities. Presented that way, the most subdued milquetoast can become an accomplished "fighter" while maintaining a bit of a distance from violence.

695
Exercise / Bodybuilding / Re: Fighting naturally/fighting smart
« on: November 26, 2014, 03:46:05 am »
The world is awfully large, and conditions varied from place to place, so I'm not sure how to determine that one group of humans is a "fine" example, while another group is not a "fine" example. I'm thinking, for example, of conditions of food shortage, which might naturally happen. In that case, I would imagine an increase of aggression between groups of humans that might naturally lead to fatal aggression by whichever group was lucky enough to inflict enough fatality first. Other groups of humans might have dispensed with aggression and preferred rather to compete with spears and slingshots. Much like human nature today - when there is enough to go around, we all live in peace; in times of shortage, we vie with each other for whatever we deem to be in short supply.

696
Welcoming Committee / Re: Hello from Berkeley, California
« on: November 24, 2014, 11:04:14 pm »
Try this thread for good pictures: http://www.rawpaleodietforum.com/journals/the-butcher/msg114947/#msg114947

697
Welcoming Committee / Re: Hello from Berkeley, California
« on: November 24, 2014, 11:00:41 pm »
Quote from: naomi on November 24, 2014, 03:01:52 pm
Would it be a good idea to buy a large 4-5 lb. roast to leave in the fridge to dry age (only a few days for the purposes of storage) and then take a steak slice every time I want to eat from it?

Some suggestions: rump roast, London broil, or round roast. I can get these for under $10/pound, as a guideline. Try a smaller roast (1.5 - 2 pounds) from that region (rear part) of the beef. There, you will find large-ish expanses of lean meat, the best for chewing without running into sinew. Don't worry about aging your meat so much as finding out if you like a cut in terms of chew-ability. Remember, the mechanics of taste and chewing are very good because they signal the digestive tract to start digesting what's coming along.

If you decide to age some beef, you can do it on a plate, just turn the meat over so that it doesn't slime up. You can learn more about hanging and aging meat on this forum if you search hanging. I learned about it mostly from van, iguana, and sabertooth. I eat the dry outer part of the meat and every bit of fat.

I usually age a ~5 pound whole eye of round, untrimmed, from a stainless steel S-hook on the bottom of my fridge, probably not a tactic you can do if you share a fridge with your family.

The better-prices on pastured lamb will be in the cheaper shoulder chops. I get a whole lamb, and I gnaw most of it off the bones - I know, quite cavewoman-ish.

It's also good to eat marrow out of the long bones, such as femur (thigh) and humerus (arm).


698
Welcoming Committee / Re: Hello from Berkeley, California
« on: November 24, 2014, 02:10:31 pm »
Grassfed beef isn't marbled. There is fat in various places throughout the animal, but fat should not be in the muscle of these animals unless the animal was fattened with grains like corn. The cow's stomachs are not designed for digesting corn, and fat in the muscles is just one sign that they have not been fed a species-appropriate diet. A steak like the tenderloin (psoas muscle) is worth the money only if you need a meat that will stay tender during hot cooking. So, I think it is a waste of money to buy expensive cuts and eat them raw. YMMV

One thing I notice is what areas of an animal are sinewy, because those can be strange to chew. Not bad, just strange if you are used to fall-apart meat. I used butcher charts that show the various anatomy, prime cuts, and retail cuts of beef and lamb. Then I considered whether I liked each part... or not. For example, I don't like sinewy raw lamb shanks, but they are great cooked, so I give my daughter the lamb shanks from each lamb I buy.

Cooked meat dries and toughens as a result of cooking, so if a person plans to cook meat, they would probably minimize the overall toughness of the cut if the cut starts out with fat marbles through it. Before mankind decided to grain-feed cattle, cooks used to insert lardoons (fatty strips, such as bacon) into a meat before roasting so that the fat would help the roast end up a little more succulent.

Meat processors do keep the carcasses hanging in refrigerators for anywhere from days to weeks before you ever see the meat for sale. It's called dry aging http://en.wikipedia.org/wiki/Beef#Aging_and_tenderization. If meat is kept wrapped in the refrigerator without air circulation, the meat can get slimy and rank. Properly aired meat stays nice, even as it dries slightly like an unsalted cold cut.

699
General Discussion / Re: Sequential Eating and Food Combining
« on: November 24, 2014, 10:17:55 am »
Quote from: ciervo-chaman on November 24, 2014, 09:52:22 am
i'm being more and more atracted to the instincto-thing (i'm having some voice in my head saying me "NO-NO" when i'm eating anything)

My "voice" tells me, "That was good!" when I have eaten enough, but more important, my sense of taste tells me, "The flavor is not delicious anymore, so I don't want another bite." Some people would say it's their sense of taste and smell, but I don't really notice the smell as much as the taste.

Quote
now i remember being really inspired by Luigi Cornaro's book, have you read it? this man eating bread, soups, wine, meat, milk, eggs, and being free from illness and living to 102 years. but he was doing something like following always the "stop" , ALWAYS.
"Discourses on the Sober Life" http://soilandhealth.org/02/0201hyglibcat/020105cornaro.html

That reminded me of hara hachi bu, a Confucian teaching that instructs people to eat until they are 80 percent full. The point is to stop before you are full, so that would be around 80 percent. In practice, it's really about paying attention to the quiet "stop" signal that comes before your belly says it is full, because that would mean that you are over-stuffed.

700
Welcoming Committee / Re: Hello from Berkeley, California
« on: November 24, 2014, 08:50:16 am »
Hi from San Jose, neighbor!

I buy grassfed beef at smaller supermarkets with good butcher departments. I prefer beef that has been raised by the Humboldt Grassfed Beef cooperative over all others that I have tried. I buy the cheapest cuts, such as rump or round roasts for about $8/pound and marrow bones for $3/pound. I ask for all cuts untrimmed, and I hang the meat in a cold refrigerator, never covered or frozen.

I buy whole lamb from Nature's Bounty in Vacaville and store it hanging, too. It comes out to about $7 or $8/pound.

I am not opposed to buying meat at Whole Foods when the price is right, but I don't think it's as good.

I don't "do" anything to the meat - no recipes or seasoning. Once your taste buds get the idea, food tastes delicious plain.

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