If it's just about spotting a pattern, I suppose it could be 33.  This would reveal a pattern whereby the final number of each row is the sum of the first two numbers of each row minus 1 eg  11+19=30..30-1=29, 6+11=17..17-1=16, 17+17=34..34-1=33.

Just a quick observation.

Thanks for your thoughts guys.

Yes, this is a fuzzy mold too Ioanna.  I did eat some last night and haven't observed any ill effects so it's probably ok (even though I wiped it off as best I could as it's not particularly appetising!).  All of the meats are completely uncovered in my new meat fridge as they're hanging on stainless steel meat hooks.  It's basically an electronically controlled wine fridge which I've converted out for this new purpose.  It's ventilated with a fan and provides a digitally controlled temperature which I'm keeping set at 5 deg C.  I'll try to take a photo of it to post.  It's interesting that you've had no molds over a month aging period even in your traditional fridge.  It does make me wonder if my new storage facility is as ideal as I was hoping.

Donrad and raw-al, I have a large selection of those vacuum containers too.  I bought them new which cost an absolute fortune along with the electric pump which attaches to the containers and removes the air.  I used to think they were wonderful but, over time, they have pretty much ALL exploded!!  I discovered this was probably due to various chemicals and gases released by particular foods during storage.  I use them now as very expensive paint containers!! 

50 degrees is optimal for tenderizing, 40 for long storage. You will be amazed at the tenderness, texture, and flavor of good dry aged meat. Experiment and enjoy.......Before refrigeration meat was smoked and salted to make it last a long time. Drying works great also. See my post on pemican. In cold climates you can hang it outside to freeze in a barn or shed.

I've been storing it at the minimal setting on my wine fridge which is 5 deg C (41 deg F).  Would you recommend experimenting with 10 deg C for tenderising?

I've experimented alot with drying meats in my dehydrator but am interested in more traditional methods.  I've seen photos of inuit and scandinavian fish drying racks exposed to the elements which are incredible.  I can't remember the name of it now but it seems that it's still possible to commercially purchase such dried fish.  It's something I was previously looking into as a source of Ca!

Why do you need to soak and dehydrate them?

I'm surprised that you're not aware of this miles.  As raw said, it prepares them for germination into sprouts.  More importantly this removes the enzyme inhibitors (which are present in all nuts and seeds) which cause great stress on the digestive system as well as reducing other anti-nutrients.  The enzyme inhibitors are nature's way of retaining the powerhouse of nutrition until the environment is right for germination (dark, moist etc).  Squirrels bury their nuts for this reason.  The one's they forget to dig up germinate into new trees and nature's wonderful circle of life continues.

Once soaked and the inhibitors removed, they can then be dehydrated for 8-12 hours at low temperature to enable - once again - long term dry storage.  If left wet after soaking they quickly become moldy.  These are all techniques greatly practiced by the raw vegan community and there's much information on the net should you wish to research it further.

By the way Tyler I was reading some site and it said that even the shell-on nuts are heated, but I didn't look in much detail and I'm off to sleep now. G'night.

Yes, this is probably true and, as Tyler said, is certainly more likely in the US.  It's my understanding now that all nuts in the US are irradiated too so one wouldn't want to touch them with a barge pole!!  We're a little more fortunate here and in the rest of Europe from this perspective (for now at least!).  Heat is applied to crack open the shells for shelling.  I see little advantage to the producers in heating them for storage as unshelled nuts as nature has prepared them satisfactorily for long term storage already.

Of course, raw is again correct in stating that the ideal situation is to have your own nut tree (or at least access to a wild tree!).  I've located a couple of local English walnut trees myself which supplied sufficient quantities last season.

By "ventilated fridge", I mean with a fan inside. The one you gave the link for should be alright, though I have no experience with that kind of fridges. 5° C is ok, even that the ideal advised temperature for meat storage is between 0 and 2° C. But so low, there's a risk that it starts freezing, so I prefer a little more. The meat matures faster if the temperature is higher, but it's normally not a problem except that the fat becomes rancid earlier.

I can finally update that I have now had my meat aging fridge (as described previously) up and running for the last 2 weeks.  It seems to be working extremely well.  I've eaten a little of the fatty lamb breast which had been aging for 2 weeks as well as a venison steak which had been aged just a few days.  The venison was, quite simply, the tastiest meat I've eaten in all my 10 years of eating RAF!  It required no addition (other than a little freshly ground black pepper) which is very unusual for me.  The lamb breast has been good too but nothing in comparison to the venison.

Even after this comparatively short aging period in my meat fridge at 5 deg C, my meats are turning a beautiful dark colour and are becoming incredibly dry and hard, or to put it in a rather more appetising way, crispy.  My only concern is that I have now noticed a green, furry mold appearing on the lamb breasts after 2 weeks.

Is this mold safe to consume?  As they're fully exposed to air, I'm assuming it's ok and similar to molds experienced in aged cheese.  But, I am concerned about consuming molds of any sort due to the links to cancer and other major health problems. Any thoughts?

Tyler's correct miles.  Buying unshelled nuts is the only guarantee.

I will kindly supply you with my own 'secret' local supplier who I used to buy from regularly (I don't personally eat nuts anymore).  I believe it's now possible to shop via their website.  The most exciting thing is - their nuts are affordable and they have huge supplies!  They're a parrot specialist in Norfolk but, after lengthy discussions with the owner, I discovered that the nuts sold as 'parrot food' are, in fact, graded fit for human consumption.  Owners spend thousands on their exotic parrots and only want the best food for them.  The nuts, actually, are no different to the tiny bags one pays a small fortune for in the health shops!!  In fact, they're better because they're unshelled and not rancid like most you'd buy in the stores.  Shhhh, don't tell anyone!!    They're not organic but, to be honest, I don't think this is an issue with unshelled nuts.  They sell in bags as large as 25kg if I recall correctly and do some wonderful unusual and difficult to obtain nuts as well as the usual offerings.

You can find their website here: http://www.junglegold.com/

I hope that's helpful! 

The only pain is, of course, one has to shell them all!  It makes sense to buy a decent nutcracker for the job.  I imported one called 'The Rocket' from the US which did a fine job and which I'd recommend.  I used to shell, soak and dehydrate in bulk which makes much more sense if one is consuming any reasonable quantity.

We've always had very different nutritional leanings.  Whether I eat this way or that way, he's more of a rebel than me, incredibly so.  Yeah, I know your wife wasn't even eating paleo before, let alone raw.  Very hard when you want to eat at home together as a family and teach children what you know to be healthy.

It's good that, despite your very different nutritional leanings, you somehow manage to get along with it all just fine.  You're spot on that it's very hard trying to raise a young family in such a situation.  So hard, in fact, that I would strongly urge any committed RPD eater to think very carefully before committing to a new relationship which may lead to a similar situation arising!  It would be RPD partners only for me now without hesitation!

He's way older than yours.  He has severe health problems.  He was (pure) vegan, he has been pure fruitarian, he's been a living fooder, he's been a junk food organic non fat vegan, for the past year and a half he was a high fat raw lacto-mella-fruitarian, last week he finally ate (raw fish) meat, then a piece of cooked yucca, now he's a raw salad cooked main-dish vegan, but considering trying (raw) eggs (will be first time).

Oh my, that's some journey!!  I hope it culminates in being a complete journey back to health!  I'll have a read of the thread you linked to when I have more time, thanks.

 I'm hoping bone meal will be good for his teeth, and that he will try it.  Anyone familiar with tooth blotting?

I feel extremely confident that, particulary based on his unsuitable dietary history, he will gain from it significantly!  I've never heard of tooth blotting I'm afraid.

No, I've never been to Canada. But I've seen some movies, pics.
I hope that in the future I'll visit not only Canada, but also Alaska and some other interesting places.

I hope, too, that you manage to make it!  I haven't managed to return for 15 years but it's long overdue.  I'm sure you'd absolutely love the country and the people.  There sure are some interesting places in Northern Canada and Alaska.  We just need Yuli to invite us all over for a raw paleo get together?! 

As for pollution, I will grant that a few areas are really bad re pollution(Mexico City, for example), but, here in London, a capital city in a Western industrialised nation, pollution really isn't a serious issue for me.

Are you sure about that Tyler?!!  You're in North London aren't you?  My experiences of living in London for a number of years are quite different.  I lived in Greenwich (considered by many as a 'green' part of London) and used to spend a significant amount of time in Central London.  I used to find the pollution a BIG problem!  I couldn't even walk from my house into Greenwich village without needing to wash the black soot from my face upon my return.  I would spend seemingly my entire time blowing thick black soot out of my nose and coughing it up.  My breathing and exercise potential was always significantly improved when staying away for periods in the countryside (which isn't great either with the serious pesticide issues!).  In my experience, London is colloquially known as the 'Big Smoke' with very good reason!  It may pale into insignificance when compared to Mexico City, LA etc but I certainly wouldn't say it's not a serious issue.  Other factors aside, the observational evidence is clear to see with the dominant grey pallor of most Londoners compared to the fresh, rosy-cheeked health seen in many countryside inhabitants.

Interesting discussion re: cooked food toxins etc.  Yuli, you bring a fresh perspective to the forum which is greatly appreciated.  Of course, I fully recognise and appreciate the dangers of heat-created toxins and their mid to long-term consequences to our health but I also tend to side with your argument.  Pollution in the air, water and food IS a major problem that we can do little more than intelligently minimise.  Of course, there are also a whole host of other environmental stresses (EMF and microwave radiation etc) which all impact on our body's ability to maintain homeostasis.  Our bodies are capable of cleansing and healing themselves when given the opportunity through intermittent fasting, regular fasting, predominately RPD diet etc.  I don't think a minimal amount of 'healthy' cooked food when considered in the context of an otherwise cleansing, health-building diet/lifestyle is going to cause significant harm.  In fact, I am open to the possibility that it may even - in some circumstances - offer some help despite the drawbacks eg bone broth offering minerals that a certain individual would potentially be otherwise lacking for whatever reason.

As important as it is to recognise, understand and appropriate for the dangers that now surround us in our complex modern world, it's also important not to lose sight of the big picture.

Yes, definitely. The northern Canada is so marvelous and breathtaking...

Sadly, I didn't make it into the Northern territories during my visit but would love to do so on a subsequent trip.  Have you ever been to Canada Hannibal and, if so, visited the Northern territories?

Raw dairy IS illegal in Ontario, however many stores are allowed to sell fully-raw aged cheeses for SOME reason (I have seen it in a few supermarkets, many healthfood stores, and at Costco lol) I already had one from Switzerland (emmental) and one from Quebec (strong cheddar)...both were great. It's cool because I hate milk in any form anyway (so it wouldn't make me want to buy it even if it was raw) but although I don't like to consume a lot of dairy, I really really enjoy some good aged cheese it can be the best, especially if you want to have some type of comfort-food you can't beat a chunk of good aged cheese yummm!

I didn't realise that raw cheese was permissible.  That's great!  I agree that aged cheese can be one of the finest foods on occasion.  Some of the European artisan cheeses are quite wonderful.  Do you have access to any French or Spanish raw cheeses?

I am in Toronto, its a concrete jungle but I live on the outside of it so I have 2 huge parks on either side of my house each a five min walk away, with deer foxes etc. so I have the privilege of having some nature and being close to my beloved concrete jungle lol (I actually enjoy biking on busy streets and downtown it can be very mentally stimulating for me and fun, like a video game, go fast and between the cars and race with cars and other bikers, sense of danger too lol)

I stayed in Toronto for a couple of weeks as I actually really enjoyed the City.  I think it's a wonderful compromise to live on the edge of a City as you do so one gets to enjoy the best of both worlds.  I live in a similar location.  I'm surrounded by fields, woodland, off-road cycle tracks, wildlife etc yet am just a 30 min cycle ride from the City Centre and a 45 min drive from some heritage coastline.

I think Ontario has some beautiful nature around, we always drive down various lakes to swim on the summer weekends.
However for nature vacations we usually head to Quebec and Nova Scotia, where the nature can be just breathtaking to say the least... I never get why Canadians go to Cuba for the summer or something like that, wtf, there is such beauty around here nature-wise, and I prefer the ruggedness of it as a pose to a tropical beachy-banana place anyway.

You're certainly surrounded by far more breathtaking scenary than I am in my particular region of England.  I didn't see much of Quebec or Nova Scotia unfortunately but hope to on a return trip one day.

Although I, too, wonder at the attraction of 'beach holidays' I would very much like to visit Cuba for political and musical reasons.  But, I think Canada offers a lifetime of travel, adventure and discovery on it's own and there's probably little reason to ever leave!

There's little scientific data on bone broths since the vast majority of the population don't consume that stuff any more. However, bone broths still do contain heat-created toxins. A bit less than other kinds of cooked foods, I assume, since advanced glycation end products are formed in fewer quantities if the animal foods are cooked in moisture.

It's my understanding that many of the heat-created toxins are produced in the presence of protein and carbs.  I would suppose, therefore, that the negligible levels of these in bone would result in significantly lower creation of heat-created toxins.

Is Alphagruis (our resident scientist) still around to lend his expertise and comment on this?

I'm thinking they're stronger.  Anyone here ever try grinding meat or chicken bones in a grain grinder?

I've never owned or used a grain miller unfortunately.  I would be surprised if it was suitable for bone but it's worth a try.  What type do you have RawZi?  I would expect a high quality mill with stone grinding plates to be the most suitable.  I'm not sure if ceramic would be up to the task.  Could you test the idea on one of your existing grinders?  If it breaks then at least you'd never be tempted to use it for the production of neolithic foods! 

I don't have data.  Bird bones are light and porous.  I think they may have more collagen too.  I'm sure there are lots of differences.

I would also suspect more nutrients would be available particularly if cartilage often found were also included.

Thanks for sharing the results of that particular experiment Phil.  Very interesting!  I must buy a blood sugar monitor and start running some of my own tests!

Your source of raw honeycomb sounds absolutely amazing!  I've never heard of anything like that before.  What a shame you can't enjoy a little from time to time.

Scavening birds that live there are ravens and crows. I love ravens  

To eat or watch!?   

That land had been bought by my grand grand father in 1926.
That land is about 4,5 hectares; it consists of forest, garden, orchards and large meadow. My father is now the owner, but I'm the only heir, successor.
The cost of that land is app. 1,5 million euro.

Wow!  You're very fortunate Hannibal!  I guess that swiftly ends any thoughts I may of had about relocating!   Such an inheritance would serve well as the first raw paleo community as discussed in another thread?!?  How do you feel about opening it up for such a venture?!!