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boxcarguy07
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« Reply #20 on: September 25, 2008, 08:01:32 AM » |
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The problem is that you have to air the sealed container regularly(I find once a day airing to speed up the process). By airing, you dislodge some of the tiny eggs laid by flies around the lid, which then fall into the high-meat mess below, and you then get maggots crawling all over sooner or later. I've managed, by being ultra-careful, to avoid such a thing happening, over a 3-week period, but one always forgets sooner or later.
Ah, well I have it sitting in a closed drawer in my room (as good as a refrigerator, just without the cold, right?) So flies probably aren't a problem. If I observe maggots, I guess I will have learned a lesson and put future jars in the fridge. That being said, do you have any idea about time difference between cooled and uncooled? |
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TylerDurden
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« Reply #21 on: September 25, 2008, 08:05:47 AM » |
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No idea - if I leave it outside the fridge and it works, then it takes 10 days to 2 weeks or so, for me to get the main benefit re energy/concentration, instead of 3 weeks for fridge high-meat. For some reason, half of my experiments with high-meat left outside fail completely(they just dry up instead of blossoming into a fungoid, putrid mass), and onl c.10% of the high-meat I leave in the fridge fails. I think this has something to do with lack of humidity? No idea, really.
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"You need no more be human, which is a heavy yoke" The Queen of Air and Darkness, Poul Anderson
"Once is happenstance. Twice is coincidence. The third time it's enemy action" Goldfingerism, Ian Fleming
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boxcarguy07
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« Reply #22 on: September 25, 2008, 08:22:23 AM » |
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So should there be visible mold-like stuff on there?
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wodgina
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« Reply #23 on: September 25, 2008, 11:43:53 PM » |
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I made some high meat a few weeks ago outside the fridge (i was in a hurry)
I used heart and it turned green! it was the most disgusting high meat I've had. It was seriously rank! even thinking about it makes me feel ill. I ate about 100 grams and that took a lot of effort. It made me feel a little off but nothing bad.
I won't do it again for a while. I think 2 to 3 weeks in the fridge is the best of both worlds.
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“Integrity has no need of rules.”
Albert Camus
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TylerDurden
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« Reply #24 on: September 26, 2008, 04:07:18 AM » |
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So should there be visible mold-like stuff on there?
Well, usually, there is. I take it as a hopeful sign that the process is working. |
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"You need no more be human, which is a heavy yoke" The Queen of Air and Darkness, Poul Anderson
"Once is happenstance. Twice is coincidence. The third time it's enemy action" Goldfingerism, Ian Fleming
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boxcarguy07
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« Reply #25 on: September 28, 2008, 06:48:16 PM » |
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Okay, so it's only been a few days now and It already stinks to high heaven (I can smell it without opening the jar)
and there's this tan foam that's appeared all over the place.
Has your high-meat ever foamed? What is this?
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coconinoz
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« Reply #26 on: September 28, 2008, 11:50:04 PM » |
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with its high yeast content, high meat is the carnivore counterpart of wine (or bread or cheese)
methinks
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« Last Edit: September 29, 2008, 12:23:17 AM by coconinoz »
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TylerDurden
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« Reply #27 on: September 29, 2008, 04:13:37 AM » |
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with its high yeast content, high meat is the carnivore counterpart of wine (or bread or cheese)
methinks
"High-Meat" doesn't have the same kind of effects as alcohol, though. While alcohol dulls the senses, "high-meat" actually heightens the senses and increases concentration etc, without the toxic effect that alcohol has. And the effect of "high-meat" is really to do with the bacteria in the high-meat, which stimulate the body into increasing the serotonin levels in the brain:- http://www.medicalnewstoday.com/articles/66840.phpGranted, in small amounts alcohol also stimulates serotonin production, but, unlike "high-meat", in excess, alcohol actually reduces serotonin levels, thus increasing depression/lowering mood. |
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"You need no more be human, which is a heavy yoke" The Queen of Air and Darkness, Poul Anderson
"Once is happenstance. Twice is coincidence. The third time it's enemy action" Goldfingerism, Ian Fleming
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coconinoz
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« Reply #28 on: September 30, 2008, 06:54:12 PM » |
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yes
by ingesting a lot of any kind of carb, fluid or solid, the body becomes serotonin resistant... & depression ensues
http://high-fat-nutrition.blogspot.com/search/label/Low%20fat%20moods
now, here's my own theory:
the overgrowth of yeast, mold, or other fungi in high meat results in some sort of gluconeogenesis, whereby high meat ends up being high in carbs
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Squall
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« Reply #29 on: September 30, 2008, 07:00:56 PM » |
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now, here's my own theory:
the overgrowth of yeast, mold, or other fungi in high meat results in some sort of gluconeogenesis, whereby high meat ends up being high in carbs by ingesting a lot of any kind of carb, fluid or solid, the body becomes serotonin resistant... & depression ensues You are suggesting that the body will become high-meat resistant then? Has anybody who eats high meat on a regular basis noticed a building resistance and/or depression? |
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The fact that an opinion has been widely held is no evidence whatever that it is not utterly absurd.
- Bertrand Russell
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