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Carnivorous / Zero Carb Approach / Re: Do you think Grain-Finished meats are a problem?
« on: March 06, 2014, 03:35:09 am »
Quote from: eveheart on March 06, 2014, 03:21:08 am
Find something else. A good book that explains the damage done by corn and other non-beef-friendly foods is The Omnivore's Dilemma: A Natural History of Four Meals Book by Michael Pollan.

Cows have stomachs designed to digest grass, period. Often, "healthy" corn-fed cattle are not so healthy, but on the verge of disease or death at slaughter because they cannot healthfully adapt the a non-grass diet. They might not have a disease that requires antibiotics, but there are other measures of good and poor health. Beyond that, the meat that they produce on corn has unhealthy elements that you would do best to avoid.

That's what I was thinking  :( Most of that stuff is pretty good priced for my area(4-6$/lb organs etc) and whole foods is a little pricier/no organs(6-8$/lb, cheapest cuts though I get a discount cause I work there which helps). I'm gonna buy the suet cause I already order some from this farm but I'll probably just throw it away(12$ suet, not worth making an enemy). Or maybe I can make soap or lotion from it.

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Carnivorous / Zero Carb Approach / Re: Do you think Grain-Finished meats are a problem?
« on: March 06, 2014, 03:10:17 am »
Hey guys, I found a supplier for beef suet and other good organs but where I am it is so hot they have to set out supplemental feed for the animals. The woman I talked to says that there are round hay bales out and the supplemental feed is optional(just set out for the cows which come and eat some at the end of the day). The supplement blend makes up around 30% of their diet and is a mix of alfalfa, peanuts, and corn(<25% of the feed). So corn ends up around less than 10%(probably more like 5-7%) of their diet. She also says no antibiotics/hormones(is a cow needs antibiotics it's sold to someone else, no cow ever comes back to the pasture with antibiotics) and that the cows are never "finished," that they spend their whole life on the pasture. The cows have at least 80 acres of pasture to roam(6500 total acres) so I'm guessing they'll eat as much grain as they can. And since they never enter a feed lot and have such nice area to roam(plus vit D) they've gotta be pretty happy so no stress hormones and no shunting poorly digested food/toxic byproducts into the fat(my guess).

Is it worth it, or should I find something else? I've been eating Whole Foods grass fed beef(asking for the fat trimmings), which says 100% grass fed but I can't find anything that says that means they aren't supplemented with anything.  -\

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General Discussion / Re: Did I accidentally create high meat?
« on: February 25, 2014, 02:16:37 pm »
Quote from: ys on February 25, 2014, 06:00:32 am
It is definitely mold.  I would cut moldy part away.  In my fridge it does not get moldy, it just dries up.
Why would you cut it away and not eat it? I do agree it's probably mold, it was sitting in liver juice the first 48 hours until I drained it. All my other meats have dried nice when there's no excess liquid so mold is likely.

Quote from: eveheart on February 25, 2014, 06:20:01 am
The picture is not clear enough to say for sure, but those could be salt crystals. If you salted the liver, that would cut down on some of the changes that the meat could go through, like getting high or molding.

"Conventional" wisdom says to salt, salt, and salt some more. I never do. RPD says to make sure you have air circulation, and I follow that.

With liver, find how you like it by tasting it at different stages. I like liver fresh or aged for a few days, no more. On the other hand, I age the heck out of beef muscle.

By the way, welcome!
They don't look like salt crystals to me, its more of a very fine netting of sorts.

And thanks! I'm glad to be here :) I hope I can share some of what I know in return for all the stuff on this site.

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General Discussion / Did I accidentally create high meat?
« on: February 25, 2014, 04:13:20 am »
So I had a piece of thawed grass fed liver in my fridge(at least 72 hours, uncovered on glass). Its got a bunch of white growths now and a few pink protrusions that almost look like teeny tiny mushrooms. I salted it real well thinking that would preserve it(I went all in with raw but am still a little wary, of what I have no idea). In any case the liver smells fine, just like that liver-y smell. I don't want to screw up so soon and wondering if I should go ahead and eat it later tonight(I practice IF). Would you recommend eating it with acids like ACV/raw re wine vinegar/sauerkraut or maybe garlic/onion? I attached a few pics but they were taken on my iPhone with a magnifying glass so they might be hard to see.

Thanks guys!

And if this is the wrong forum, I do apologize. I'm still getting the lay of the land.

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Welcoming Committee / Re: Hello everybody!
« on: February 24, 2014, 10:32:58 am »
Quote from: TylerDurden on February 23, 2014, 04:40:02 pm
I take it you are like a lot of us in that you have tried almost every other diet imaginable prior to this one? Anyway, welcome to the forum!
Yes, unfortunately.

Quote from: nummi on February 23, 2014, 10:54:41 pm
Just wanted to add that diet is not about calories. It is about nutrients, bacteria, and energy equally. As well not all "calories" a food is told to have metabolize in the same amount, there is loss, also gut bacteria use those same "calories" as energy. "Calories" leave out as good as all nutrients and bacteria and only focus on the energy content that isn't entirely true either.
So, a low calorie food can be extremely beneficial, in fact is absolutely essential, even more so dictated by bodies current needs and deficiencies.

Sauerkraut counts to a lot depending whether and how much you need what is in it.
You're right, and I realize that our bodies are not 100% efficient. I'm still working on eating as instinctively as possible.

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Welcoming Committee / Hello everybody!
« on: February 23, 2014, 02:34:54 pm »
I'm a newb to the raw food lifestyle(only been raw for 2 days now). I could probably write pages and pages on what led me here but I do hope that this gives me relief to some of the issues I face(at this point I can't tell which ones are real and which are in my head). Currently I'm eating about 50-66% meat(grassfed, with organs, gonna add in oysters soon) and 50-33%fruit(most pears, bananas, pineapple and other sugary fruit) within an autoimmune paleo protocol(no nightshades, no eggs though I will probably add yolks in soon, no dairy, no grains, nuts, no seeds, no legumes). I do eat lots of homemade sauerkraut but there's not many calories there so it barely counts.

The more I read the more this makes sense to me. And the fact that the raw liver and raw rump roast I had for dinner tastes really good sure does help :) Anyway, if you'd like to get to know me better just ask, I certainly have a lot to say but not a good idea on where to start.

-OuroborosoroboruO

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