How much iodine for a carnivore?

[thehadezb]

Hi guys,
The thing is that I really don't enjoy eating raw seafood. Everything taste much "fishy". I thinking in just buying the minimum amount of seafood to cover my weekly idione requirements.
So, here are my questions:
How much iodine do I need to consume in a day to cover my weekly requirements?
What are my best options? I want to consume the least amount of seafood possible for the maximum amount of iodine.
I want to avoid algae and supplements. I go for real food. I'm gaining weight and feel very cold when taking showers, so I think I need to up my thyroid.

[Grey-Cup]

RDA for omnivorous diets to not apply to carnivores, you do not require any seafood to maintain health if eating raw/ruminants.

[thehadezb]

I'm pretty sure of your first statement. But, the second one, it's probably biased. How do you support that idea? What is the mechanism in eating ruminants that can make you exclude seafood?

[Grey-Cup]

I eat brain for fatty acids. Not all cultures developed with access to seafood or in coastal locations. For many, including myself, seafood is suboptimal for health. Paleomedicina carnivourous diet excludes seafood as well.

[TylerDurden]

Everyone is different. I find I thrive best if I have raw seafood at at least 10% of my monthly diet, yet no more than c.75%.

[PaganGoy]

Thyroid and thymus a will cover you if you can get any.

[surfsteve]

Thyroid and thymus a will cover you if you can get any.

Where did you hear about thymus containing iodine? Whenever I search for it iodine is never mentioned. I've recently learned while researching vitamin C in meats that just because they don't mention it when giving an analysis does not mean it doesn't contain any. Even if it says it contains zero percent more often than not it just means that they never bothered to test for it. Perhaps the same is true for thymus and iodine? I wish I knew!

Though a lot of you guys can get stuff that I can never find there is a good supply of thymus available in my town and it's really cheap. Hard to imagine it not being available but I can understand from not being able to acquire other things where I live.

[Grey-Cup]

I have yet to come across a long term carnivore who has suffered consequences from not consuming iodine in seafood. Especially a raw carnivore. I believe nose to tail eating of any ruminant can provide a foundation for perfect health. But I am here to learn, and would welcome evidence to the contrary.

[thehadezb]

Thymus gets atrophied in cattle after 1.5 years. That's probably why they don't sell much. I can't get it.
Grey-Cup, how long are you in carnivore? Do you experience fatigue or cold when taking showers?

[Grey-Cup]

Thymus gets atrophied in cattle after 1.5 years. That's probably why they don't sell much. I can't get it.
Grey-Cup, how long are you in carnivore? Do you experience fatigue or cold when taking showers?

Strict carnivore for 1.5 years, raw for 6mo. No, I enjoy swimming in cold water. I do not eat my food cold, however. I warm it to near "body temperature" of the animal using a sous vide to take it to 98F in cold months especially.

[thehadezb]

Grey, how do you warm your food sous vide without using plastic? Or you use plastic?

[Grey-Cup]

I use plastic. I am not so fussed for the 30 minutes this takes. On balance our diets and lifestyle are so healthy we are certainly resilient to what must be negligible (if any!) harm from this. I suppose you could drop your meat directly into water - I have had meat escape bags before and effectively done this by accident, was fine after drying off.

[surfsteve]

I also warm my food with my sous vide cooker in plastic. I suppose you could fill a glass jar up to the top and put it in there.

I figure since my butcher puts the meat in plastic bags that there isn't much difference between that and warming it up in plastic. I only warm my food to between 99 and 115 degrees, occasionally 120, so I don't see much difference. Boiling would be worse and microwaving food in plastic would be far worse.

I'm finding I have to be careful at 99 degrees because it promotes bacteria growth and more than a few hours the meat starts to taste sour. I suppose this is a good thing for some people. I can leave food at 115 degrees overnight and it still tastes fine.

[thehadezb]

Right, I use an electric oven to warm my food.
I have heard that heating meat on the sun is a very taste way if you want to it warm food. But here there is not much sun to test this.
Surfsteve, thats correct. I don't know what is the minimum temperature when bacteria starts dying off, may be one of the reasons. The other reason could be that at 99 or so the lactic acid enzymes of meat gets boosted.
You both prefer warmed food or cool food? I can eat organs or lean meat cool but not fat. Fat needs to be warm for me, if not I don't have the feeling of satiation.

[surfsteve]

I actually like my raw organ meat smoothies cold. I whack a frozen slice or piece of ground organ meat on the counter to break it up and add water before blending it. Often it is iced just like a milk shake when I drink it. I like some muscle meat cold, especially if it has been pickled in lemon juice or vinegar but I like most of them warm. When I don't use a sous vide cooker, sometimes I pan fry the meat for a minute on each side. Often it's seared on the out side and still cold in the middle. Gotta try different things for variety. You know?

Now that it's getting to be winter it may not be true but during the summer the meat I was warming in the sun sometimes actually got cooked; which makes me wonder, prehistoric man must have eaten it this way on occasion. I like the sous vide cooker because it gives me exact control over the temperature. I consider it one of my best investments. It's also nice for thawing raw meat and does it at least ten times faster than leaving it out on the counter.

Getting back to iodine, I'm still not convinced raw meat has an optimal amount of iodine but I do believe it is adequate. Couldn't find anything about the amount of iodine in raw thymus. I'm still glad that I eat plenty of it though for  whatever else besides vitamin C it contains. My main hopes of raw thymus is that it will have a positive effect on aging. Only young animals have normal thymuses. By the time you're my age it has supposedly degenerated by more than 90%. I strongly suspect that the thymus I buy comes from calves and not mature cows for the very same reason. 

[Grey-Cup]

I prefer raw food warm in the cold months, and fine with it cold on hot summer days.

I only leave it in the sous vide for an hour, I am not concerned about bacteria growth in this time frame.

Heating it beyond body temp of animal (101F) is lightly cooking it, is it not? I presume the meat would change color.

I also enjoy sweetbreads. I did not like them raw for a time, but now do. I have an easier time finding pancreas than thymus. I think thymus is tastier.

[Grey-Cup]

I'm still glad that I eat plenty of it though for  whatever else besides vitamin C it contains. My main hopes of raw thymus is that it will have a positive effect on aging. Only young animals have normal thymuses. By the time you're my age it has supposedly degenerated by more than 90%. I strongly suspect that the thymus I buy comes from calves and not mature cows for the very same reason.

One more thought - if longevity and youth is the goal, shouldn't adrenals be on the menu? They are the source of DHEA, and this is the hormone that seems to be most robust in long lived populations. I have not tried adrenals yet, you can buy bison adrenal at north star online.

[thehadezb]

I would kill to get bison adrenals. No way I can get that here. I don't believe they are supposed for longevity. Okinawans, Sardinians or Puerto Rico's natives didn't seem to eat bison. The key for longevity is lifestyle, environment and well-raised animal foods. In order of priority, it seems that environment is first, lifestyle second and lastly diet. In Los Andes from Peru, there are native people who live on legumes, grains, and tubers and there are a lot of centenarians. But, look at their environment, they are in one of the least polluted areas of the world.

[surfsteve]

I prefer raw food warm in the cold months, and fine with it cold on hot summer days.

I only leave it in the sous vide for an hour, I am not concerned about bacteria growth in this time frame.

Heating it beyond body temp of animal (101F) is lightly cooking it, is it not? I presume the meat would change color.

I also enjoy sweetbreads. I did not like them raw for a time, but now do. I have an easier time finding pancreas than thymus. I think thymus is tastier.

My aim is to leave meat in the sous vide cooker only long enough to warm it up but often after I put meat in I'm not hungry when it's done. When I cooked it at higher temperatures it didn't matter. Guess I just need to pay more attention.

[Grey-Cup]

I would kill to get bison adrenals. No way I can get that here. I don't believe they are supposed for longevity. Okinawans, Sardinians or Puerto Rico's natives didn't seem to eat bison. The key for longevity is lifestyle, environment and well-raised animal foods. In order of priority, it seems that environment is first, lifestyle second and lastly diet. In Los Andes from Peru, there are native people who live on legumes, grains, and tubers and there are a lot of centenarians. But, look at their environment, they are in one of the least polluted areas of the world.

I'm not saying they eat adrenals, I'm saying they have high levels of DHEA. And DHEA is found in adrenals.

[thehadezb]

Endocrine disruptors come mainly from the environment.