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TylerDurden
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« Reply #160 on: December 30, 2009, 03:40:10 AM » |
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For me, there are only 3 actors who could ever play Sherlock Holmes faithfully:- Jeremy Brett, Peter Cushing and Christopher Lee.
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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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PaleoPhil
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« Reply #161 on: January 08, 2010, 04:14:06 PM » |
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I tried a larger amount of high meat today and this time I left it in my mouth for a while--to test how well I can handle the taste (it's not awful, but not good either)--instead of bolting it down immediately and found I got a small bit of tingling and itchiness on my palate and tongue, the way I used to with walnuts, except less and with walnuts I would sometimes get it in my throat too. Anyone ever experienced this or have any idea what it is? Is there any acid in high meat or could it be some sort of reaction to the bacteria? I'm not worried about it or anything, just curious. So there's no need to put me at ease with "don't worry about it" type comments. I plan on continuing to eat high meat.
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> "Medicine improved exponentially when the tinkering barber surgeons took over from the high theorists. They just went with what worked, irrespective of why it worked." -Nassim Taleb
> "no one would touch this type of diet unless they'd tried everything else and this diet alone worked" -T.D.
> Tinkering with dairy & gluten elimination worked for me. I found a theory that explained it (Eaton's Paleolithic nutrition), which pointed me toward more tinkering, with more success. -Me
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TylerDurden
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« Reply #162 on: January 09, 2010, 03:21:44 AM » |
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Well, I've always found "high-meat" and aged raw cheese(in preRPD days) to taste very acidic. Never expereinced itchiness or tingling, though.
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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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RawZi
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« Reply #163 on: January 09, 2010, 03:34:15 AM » |
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... high meat today and this time I left it in my mouth for a while--to test how well I can handle the taste (it's not awful, but not good either)--instead of bolting it down immediately and found I got a small bit of tingling and itchiness on my palate and tongue, ... Anyone ... have any idea what it is? Is there any acid in high meat ... I'm ... just curious. ... I plan on continuing to eat high meat. I was thinking maybe there's niacin in high meat for a second, but then I remembered meat has nicotinic acid, not niacinimide for its Vitamin B3. I had thought niacin flushing. Have you ever flushed from niacin? If not, I guess I could explain it. I think it can't be from nutrients from the animal kingdom though. I'm not sure how acidic nicotinic acid from meat or high meat is. I assume not very acidic. I don't know if fermenting meat raises the nicotinic acid content. I guess it would, as I think the B vitamin producing bacteria would proliferate during the meat's fermenting process. I think it would be nothing to worry about, but I'm not the person responsible for your health care. You are much more likely to know what is safe or not, good or not for you. |
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"Genuine truth angers people in general because they don't know what to do with the energy generated by a glimpse of reality." GWG
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PaleoPhil
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« Reply #164 on: January 09, 2010, 07:35:07 AM » |
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I do flush from niacin, but the acidity factor seems the most likely cause to me. I wonder what type of acid meat bacteria produces and what the genus and species of the beneficial meat bacteria are. There is lots of info on dairy-eating bacteria (lactobacilli), but I haven't found anything on meat-eating bacteria. There are even bogus claims that meat eaters have "little or no friendly bacteria" ( www.hps-online.com/colon-bacteria.htm). Again, I agree that it's nothing to worry about and I'm not worried, I assure you. I just tend to have more than the avg level of scientific curiosity.  Besides, worrying never helps anything. In looking for info I stumbled upon this, which indicates that the much-touted lactobacilli may actually have detrimental dental effects: "Although considered beneficial, some Lactobacillus species have been associated with dental caries. [1] Lactobacillus count in saliva has been used as a "caries test" for many years. [2] This is one of the arguments used in support of the use of fluoride in toothpaste and lozenges. [3]" ( http://en.wikipedia.org/wiki/Lactobacillus) I've reached my short-term goal of 140 lbs and 19.5 BMI (up from 125 and 17.4 before I started VLC). Unfortunately, some of it is belly and waist flab instead of muscle, so I may have to hold off on going much higher until I can get my body producing more muscle. I may get access to a weight room within months, so that could help. |
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« Last Edit: January 09, 2010, 09:24:54 AM by PaleoPhil »
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> "Medicine improved exponentially when the tinkering barber surgeons took over from the high theorists. They just went with what worked, irrespective of why it worked." -Nassim Taleb
> "no one would touch this type of diet unless they'd tried everything else and this diet alone worked" -T.D.
> Tinkering with dairy & gluten elimination worked for me. I found a theory that explained it (Eaton's Paleolithic nutrition), which pointed me toward more tinkering, with more success. -Me
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PaleoPhil
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« Reply #165 on: January 23, 2010, 08:03:50 PM » |
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I measured the temps of tallow in my crockpot. At the "low" setting it was 195 degrees Fahrenheit at the hottest area next to the sides of the crockpot, which was slightly below my guess of 200 degrees. The "warm" setting was warmer than I thought, however--about 130 degrees F. So it's not technically raw by the 104 degrees standard, but it is close to raw. If anyone has any ideas on how to conveniently heat suet at 104 or below without having to constantly stand over it, let me know. Until then I'll stick with my 130 degrees compromise.
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> "Medicine improved exponentially when the tinkering barber surgeons took over from the high theorists. They just went with what worked, irrespective of why it worked." -Nassim Taleb
> "no one would touch this type of diet unless they'd tried everything else and this diet alone worked" -T.D.
> Tinkering with dairy & gluten elimination worked for me. I found a theory that explained it (Eaton's Paleolithic nutrition), which pointed me toward more tinkering, with more success. -Me
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William
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« Reply #166 on: January 23, 2010, 08:15:46 PM » |
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If anyone has any ideas on how to conveniently heat suet at 104 or below without having to constantly stand over it, let me know.
If you mean render, it can't be done. I tried it, the stuff smelled rotten so I threw it out. Delfuego tried it too, and failed. I have an advantage, in that I care if it is healing, and does not make me sick, which is after all the purpose of paleofood, as well as Hippocrates' advice. |
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PaleoPhil
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« Reply #167 on: February 01, 2010, 08:10:55 PM » |
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In the past someone mentioned a device that the crock can be plugged into, which can be set to keep the crock pot temperature lower. Can someone please tell me again what it's called? Thanks.
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> "Medicine improved exponentially when the tinkering barber surgeons took over from the high theorists. They just went with what worked, irrespective of why it worked." -Nassim Taleb
> "no one would touch this type of diet unless they'd tried everything else and this diet alone worked" -T.D.
> Tinkering with dairy & gluten elimination worked for me. I found a theory that explained it (Eaton's Paleolithic nutrition), which pointed me toward more tinkering, with more success. -Me
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van
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« Reply #168 on: February 02, 2010, 01:41:09 PM » |
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Heh, it was me, it's called a reostat, the dial you dim lights with. Just wire it inline with the plug, and you can adjust the wattage/voltage/ temp to what ever you want. I think I mentioned earlier, you might like to try it with water in to simulate the fat, instead of just being empty, and then when you've found your setting, fill it with fat and try it again. ps they have those plastic screw caps that screw over the connected wire strands, much better than wrapping with electrician's tape.
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PaleoPhil
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« Reply #169 on: February 09, 2010, 08:42:06 PM » |
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Ah well, my lady friend was considering aloud and said she can't ever marry me because I'm crazy on account of the raw meat. She has said it briefly before, but she sounded more serious this time.
Lex warned me not to low-heat and filter suet because I lose some fatty acids that way. So right now I'm not heating my suet.
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> "Medicine improved exponentially when the tinkering barber surgeons took over from the high theorists. They just went with what worked, irrespective of why it worked." -Nassim Taleb
> "no one would touch this type of diet unless they'd tried everything else and this diet alone worked" -T.D.
> Tinkering with dairy & gluten elimination worked for me. I found a theory that explained it (Eaton's Paleolithic nutrition), which pointed me toward more tinkering, with more success. -Me
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