Just wanted to update this thread because it was about censhorship to begin with.

It looks like Asra Conlu's channel is back up, but without many of her previous videos.  Here is the link: https://www.youtube.com/c/AsraConlu/videos

The oldest video on there is from 3 weeks ago from today (three weeks prior to February 28, so the beginning of February approximately).  So we could say she had been shut down for a little over a month.  As far as I can tell, there is no explanation from her regarding what happened, why her channel was shut down. 

Parler.com, the social media that is committed to free speech, is still in the process of getting back up after being shut down by it's host, Amazon.  Fyi - the word "parler" is a French word, meaning, "to speak."  In case you were wondering why they chose to name themselves that.  It's very fitting for a free-speech platform.  Hopefully it will be back up and totally functional soon.

This is actually a new channel that she has created. It was created on Feb 7, 2021 according to the "About" section. She says:

"My old channel is temporarily archived. I will reopen it after the quarantine is over and my daughter is back at boarding school.
This new channel reflects my current cooked carnivore way of eating, which I’m happy to be able to share with my family.

SUBSCRIBE again, if you’d like to see what I’m up to these days. 🎈

This channel and my new Instagram account were launched February 2021. Love and health to you all!"

She has now stopped eating raw and quit dairy - milk and butter. She talks about it in this video: https://www.youtube.com/watch?v=IO89RH4W0SA

It kind of makes me sad that she has ditched eating raw meats. Her ditching dairy doesn't bother me even though I do drink raw milk, but in her previous videos she was definitely well aware of Aajonus Vonderplanitz and seemed to completely go by and believe in his teachings. Now she is promoting eating cooked meat as if it as healthy as raw meat. It'd watch the whole video, but she talks about eating cooked meat at 2:50:

"The biggest lesson we have learned is that it matters little whether the meat is cooked or raw."

So are all of Aajonus' teachings about raw meat being superior because of the enzymes, bacteria and it being unaltered (which makes complete sense) just goes out of the window? We are the only living thing on Earth that eats cooked foods unless living things are given cooked foods by humans. Other living things thrive in nature eating raw.

I don't know why her previous raw channel was removed. Did Youtube censor because of the promotion of raw eating and Aajonus? Why is she waiting until quarantine is over before opening the channel? She could easily just reopen it now. It's also strange how she says this about her new channel:

"This new channel reflects my current cooked carnivore way of eating, which I’m happy to be able to share with my family. "

https://www.youtube.com/watch?v=MzYvfO_5Sh8

https://youtu.be/WbNeKAJyR18

I think she has been eating it on and off just because she enjoys it. Not thinking about health or anything like that. I think she eats a lot of non-organic meats too.

All of this corona virus stuff has made me think about Aajonus. Does anyone here believe what Aajonus said about virus' not being contagious and the only way to get a virus from outside the body is to be injected with it?

I can understand what he says about the body creating the virus to heal and I can imagine with the body creating many things to try and heal if living in polluted unhealthy parts of China, but I find it really difficult to believe that virus' are not contagious. He says that you cannot catch things like herpes and HIV from sex. I really want to believe him, but was he wrong about this? I can believe AIDS is man-made like he says. But not contagious?... I find it difficult.

More and more people are coming out tested positive for having it. Certain celebrities, public figures, etc. Yes they could easily be lying or even being lied to themselves. I cannot imagine a British football manager lying about it. Could this test be testing positive for something that many of us have had for years and been completely fine thinking it was just a cold?

I really want to believe Aajonus. He seemed to know what he was talking about. But when I think about things like STDs... he's saying that STDs are a myth! Seriously!? I've never had one myself but surely they're real, right!?

I agree with you! I really didn't want to make another post but I had to. Have you tried raw chicken liver or heart though?

I am a fan of rotten fermented fish I made fermented tuna before keeping small diced pieces of tuna in a large glass jar outside in a shady spot during the hot summer months. I fermented it for about one month and it came out quite nicely. It looked just like the fish in your jar. The stench was horrendous and the flavor was powerful.  I aired out the jar twice a day .  The 1 time bugs did get in I just left the lid on for 3 days untill the oxygen ran out and the bugs died then I just continued airing it out as usual.
I made a video of my experience
 https://youtu.be/ktUWBFlX_94
 For making high fish I would use the best quality fish possible never frozen and prefer abbly not farmed fish. Just fresh wild fish. That fish you have their looks excellent.

Hey I saw your video a while back. Good stuff.. i like seeing people show their preparation online. I agree that the stench is horrendous. I think fish is one of the strongest. I can smell it really strong even when the jars are sealed. I agree that it's best to use fresh wild fish. I use wild herring. I also eat when it's not rotten too.

Hey guys,

Is rotten fish definitely safe to eat? I'm quite afraid of eating a lot of it. Why is rancid fermented cod liver oil bad and rancid fish.. herring for example not bad? Why did people salt there fish when fermenting and not just leave it without?

Reading stories like these scares me:
https://eu.usatoday.com/story/news/world/2015/04/15/globalpost-egypt-dangerous-delicacy/25813253/

Also seeing people say on the internet that you can die from eating rotten food.

I've attached a photo of one herring i've had in a jar for a few weeks. It completely breaks down without any stirring needed. I've also attached a few herring I've had in a jar for 9 days now. It's becoming smelly and slimy.

Lately I been adding lots of raw vegetables into my diet again. Been trying to stay away from ones that have phytotoxins, which is nearly all of them. I have also discovered that dried Natto powder tastes pretty good and when combined with vinegar oil and spices makes a pretty good salad dressing that even makes my dogs want to eat salad. In town near my gym is an oriental market that I called on Saturday just before they closed that said they sell natto so I'm going to check it out. I never had it fresh but apparently it's pretty gross. Anyone else here ever tried natto?

I skimmed some of your posts about natto before I became a member here. Natto interests me. I bought some already made frozen natto that was shipped from Germany to over here in UK. I don't mind it. I must say though, there's no point in buying it already made when it seems so easy to make by yourself. I've got myself some organic soybeans, a small pressure cooker, and a yoghurt maker. I just need to order some of the starter powder.

Do you eat natto regularly? What do you think about it? Noticed any benefits?

High fish is generally great, but you need to get used to it gradually, trying varieties of raw fish becoming progressively rotten over many weeks.    Correctly aired, and kept outside the refrigerator it will never get too rotten to enjoy, and improve with age, unless allowed to dry out.

I've had two very small pieces of the rotting fish now over 4 days. No problems. I am really liking my new method of having the lid left off the big jar and the jars with clip lids open in the cooler box. It smells more when i open the side cupboard but no flies are getting to it. I'm just glad more oxygen gets in when doing it this way. The fish (herring) turns completely slimy and mushy. It looks completely different now.

the more oily or fatty the fish is, the more oxidized oils or fats you'll be ingesting.  Fish are mostly pufa rich, which go rancid very quickly.
  I share the opinion that traditionally fish was fermented or dried as a means to stay alive when sources of food were not available.  And, yes, one can develop a taste for it in spite of the rancid fats.  But only until recently has there been an understanding of how damaging rancid pufas can be.

Oh damn. Yeah, I remember reading the controversy around Green Pasture's fermented cod liver oil, which I've actually had in my fridge for a good few months along with their 'High Vitamin Butter Oil'. Are you guys sure that polyunsaturated fat rich rotten fish isn't dangerous and unhealthy? Is it worth skipping the rotten fish altogether?

I would advise against it. I have occasionally, in the past, eaten some "high-meat" that I had left far too long unaired, and I would always experience a very toxic taste-feeling when I put the stuff into my mouth. I took that  as a sign that I should avoid such in future.

Sorry I didn't say.. I have been airing it. I was just seeing if high fish herring was okay to eat rotten because the Swedish people usually use salt when fermenting. I know you're 99.9% going to say it's fine to eat but I just thought i'd check if high fish is okay. I don't want to die here!

Check with GS, either PMing him from this board of forums or contacting him(ediwn casimeiro) on his website directly. He is the tech guru.I have had personal problems with many government websites all over the world with using the opera browser. I hate that as it is far more user-friendly than others. Beware of the flies as they are ingenious re getting their eggs under the lids of closed jars so that the eggs automatically drop into the meat as soon as you unscrew them.  I don't know if any netting can stop the eggs getting through.

Okay I will do. Thanks for that. I think i've managed to get around it by logging in using 'Incognito Mode' within Google Chrome.

Yes you're right about the flies. I totally forgot to say that probably about 2 weeks ago, I discovered fly eggs around plastic lid of the big jar. There's actually another plastic cover that's underneath the lid so they couldn't drop in. I just wiped them off and I haven't had any since. This is when I was keeping the big jar in a cardboard box and bringing it to the back doors where the flies could get it. I thought I was very careful not letting them get to it but I must have just had my eyes off it for a little bit.

Let's say if insects can't get in, is it okay to leave the jars open inside the cooler box so there's more oxygen available?  Or must the jars be completely sealed shut for the good bacteria to feed on the oxygen properly? Would having the jars open allow bad bacteria to enter making the process dangerous? Forgive me if i'm being stupid here.

I'm just wondering if there is a danger in consuming too much high meat. I'm sure Aajonus Vonderplantiz said to eat a few chunks a week. I might be wrong though. And then in this video where he is on a TV show, the presenter says "In fact. The meat he eats everyday is intentionally rotted for over a year.".

https://www.youtube.com/watch?v=xxvszzgYRjU

When starting to eat high meat, I think it's definitely best to start with a very small piece.

Hmm yeah I get what you're saying. I'll be sure to air every 1-2 days. I'm going to start with the tiniest amount when I try my first piece.. especially when I try the tongue from the large jar. I must say that the tongue smells awful just after a couple of weeks. I actually don't mind the smell of the liver.

I aired and stirred it today using a long wooden spoon. Seeing and separating the sticky blocks of meat does still kind of get me worried about no oxygen getting to the pieces underneath. It becomes so glued together it makes me wonder if the pieces underneath get enough air. Even the pieces stuck between the top and bottom layers.

Maybe it would have been best for me to simply place the whole uncut tongues in the jar without cutting them? Maybe that would have been better because everything wouldn't be stuck together and would instead be free to move about and exposed to the new air. The liver moves very easily in it's own liquid. I do separate everything when stirring, but still, it's huge problem if botulism was to occur in just one little piece. I'm not sure how it works so forgive me if i'm being stupid.