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Concise Bear

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Joined: 02 Jun 2006
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PostPosted: Wed Jun 06, 2007 10:43 pm    Post subject: Concise Bear  Reply with quote

Hello all,

I have been eating the natural human dietary regime for over 47 years now. I do not eat anything whatsoever from vegetable sources. The only things veggie I use are spices. My diet is usually 60% fat and 40% protein by calories. I used to eat 80/20 when younger and about twice as much quantity of meat also, but that seems too much energy at my age, which is 71- even though I am very active. I think the body actually becomes more efficient with energy as you age, but I have no way of proving it true. Otherwise, my body today is very like it was at the age of 30. I figure most of what we call 'aging' is due to insulin damage to the collagen and other body structures. No carbs = no insulin. I don't heal quite as fast when injured as I did as a youngster, however. But I have few wrinkles, and my skin is still strong and elastic.

At this point I would like to point out that a zero carb diet does NOT cause ketosis. The body rapidly adapts within a few weeks and begins consuming the ketones from fat metabolism. A fully keto-adapted body excretes no ketones in the urine. A metabolic by product, 'ketone bodies' are actually a special kind of carb, and they substitute for glucose at the structures which use it. They have the added advantage of making you feel good- and well fed.

In the relatively short evolutionary period since the consumption of vegetables as food there has not been any real adaptation to such low grade low energy, difficult to digest foods. Because we have no adaptation to digesting or processing vegetables as food, they are all basically very bad for us.

We evolved as an active, group-hunting animal. We have a high natural requirement for physical exercise and cannot live long or be healthy without a lot of it.

My website is:

Diabetes is the result of the immune system sensing the widespread tissue damage from insulin, targeting the source cells in the pancreas and destroying them. Insulin resistance type diabetes is the result of the tissues themselves rejecting insulin. Neither form is found in any other animal in nature, man's carnivorous pets fed a grain based diet may also suffer this syndrome.

In the absence of dietary carbs, the body does not need to produce insulin and the diabetes essentially 'disappears'. You will never be told this by a doctor because then you would be free of the need for medical intervention and your daily ration of drugs. All the assorted ills diabetics suffer are actually caused by insulin, cataracts, heart attacks, bad joints, etc. These are the kind of damages done to the tissues by insulin, and the injected kind is a far more powerful damaging agent than the endogenous hormone. Blood monitoring on a zero-carb regime will quickly confirm the stability of blood glucose.

I have eaten nothing but sirloin steaks for months on end, but I do like eggs cheese, many cuts of meat, even organs like liver tongue kidneys and brains (although the Inuit never eat any of them- and most likely neither did the true paleo hunters). Fish and chicken are nice too, in fact I have never 'met' an animal I would not eat. The one meat that needs to e eaten sparingly is liver, which contains a lot of starch (glycogen) and vit. A which is toxic in excess. Excess may be as little as one ounce of the liver of an animal feeding on fish.


Concerning vegetables, there is no 'baby'- it is all just a load of dirty water. Moderns do not eat any raw natural vegetation other than sugary fruit and some difficult to indigestible nuts. All modern veg foodstuff have been extensively modified by selective breeding to reduce to eliminate toxins and still require long cooking, are low in nutrients and cause a growth of harmful bacteria in the intestine, while the fibrous cellulose residues (fibre) scratches the delicate lining and causes mucus and scarring. This reduces nutrition and eventually as you age, this damage will lead to malnutrition even on a good diet. Meat leaves the stomach as a liquid after about 45-60 min, and is totally absorbed in the first foot or two of the small intestine- no scratching and no mucus formation. Human milk is very sweet, hence the 'sweet tooth' is easy to develop if reinforced by lollies as a baby. Without this reinforcement sweets are seldom later sought after. If paleo people actually ate seasonal fruits (quite possible in some places), they ate them where found, no evidence or residue has been found in digs.

Cows are NOT generally 'injected with hormones' nowadays due to stringent restrictions on residues in beef exports (usual is to feed a growth supplement for a period and withdraw it weel before slaughter), and even those who were, do not have any residues by the time of slaughter, the hormones, which are bovine, do not effect humans anyway- and the amount which is active in the animal is so slight in the relatively portion you would eat as to be measured in nanograms. hormones are not like LSD (effective in micrograms), and it requires a significant amount to have any effect at- that is- if the hormone is a human one, which is not the case with the bovine ones.

All meat is 'organic'- you cannot feed cattle (or other foodd animals like chickens ('organic' chickens suck- they are tough due to growing slower on a all grain based diet, lack plumpness and are tasteless) on chemicals like you can plants.

Paying the premium (often twice the usual amount) for so-called organic meat is like piling up your hard earned and setting fire to it- it is just plain dumb. Actually most organic meat is tough, lack a proper marbling of fat and has nothing to recommend it over normal beef in the nutrition department- save your money so you can buy more food with it.

The only good veg oils are palm, coconut and macadamia nut- but only mac is easy to use in mayo, although if you can get a fine quality of palm it may be worth a try. Coconut has too high a melting point. Mac oil gives mayo a nice nutty flavour.

Olive oil has a lot of poly-unsats- has a strong, not very pleasant taste, as well. Mac oil is mostly mono-ok, if not in large amounts, and tastes great. Good for frying fish, too. Palm and coconut are both saturated and therefore very good food unlike the rest of the veg oils, which are best avoided.

The false claim about carnivores eating the stomach and/or its contents is an ancient vegetarian hoax. No Inuit would consider eating the stomach of a prey animal as food. Dogs won't eat it and neither will my domestic cat. In spite of being 15 yrs old, and castrated, he loves to chow down on wild baby bunny- he eats the little buggers bones, skull and all, but carefully leaves the furry feet, stomach and intestines in a pile in the middloe of a path. My guess is, it is 'bragging rights' he is exercising. How he could know that rabbits are a serious pest here is a mystery

Before that human populations were locked into prey availability, vis-a-vis the Inuit- were right up until recent time. Inuit are known to have life-spans to 90+, but most never make that figure due to various kinds of accidents, trichinosis from eating raw arctic predators meat and overall body damage from sometimes lengthy periods of starvation due to scarcity of prey animals.

Of course a meat diet did not and in fact cannot exceed or even reach 70%- it is toxic at hign levels. It was ~20% to maybe as high as 50% in times of low fat on the prey available. The all meat diet is NOT in strict terms a 'low carb diet', it is a high FAT diet. It is possible to survive a verylong period on not pretein as well as not carbs, in other words on fat alone- many months can go by. In a shortage of dietary protein the body becomes very conserving of amino acids and if not damaged, does not break them down, but recycles them


Anyone on an 'all meat diet' (i.e.-zero-carbs) who is hungry, is eating carbs, it is as simple as that. 'Hunger' indicates low bloodsugar, and once keto-adapted on a strict meat diet the bloodsugar never varies. Therefore, you will not become hungry, even after several days without food. At first, I had to remind myself to eat and it still is a problem on busy days- evening comes and I might realise I haven't eaten since daybreak. I'm never hungry.

It is perfectly ok to only eat one large meal/day, like a three pound steak- but it is likewise just as ok to eat as many as six. If you are working out and trying to gain muscle mass, eat six smaller steaks rather than one or two big ones. I have eaten as much as four or five pounds of steak in a day- and as little as one or two, it matters not- but if you ingest less calories than you are burning, you will lose muscle mass as well as bodyfat. If you ingest more than you need, the body discards the excess- quite different than is the case with carbs.

Meat eaten alone is out of the stomach in about one hour. (vegetation takes 3-4 hours).
Meat is dissolved quickly by the hydrochloric acid your stomach is optimised to produce over 75% of its surface area. Vegetation stimulates the production of certain enzymes which are not quickly made and come from about 25%. The HCl is easy to turn on and turn off, the enzyme systems are not easy, and it is one of the reasons the mixed diet person experiences hunger- the stomach is busy making more digestive juice.

The truth is, there is no excuse to eat any carbs at all. Your body has a built-in fat level it will maintain. Without dietary carbs it is very hard to store fat. All dietary fat must be burned, there is no mechanism to store it.

Thus, a person whose bodyfat level is above their 'fat-o-stat' set-point will lose/burn body fat no matter how many calories they eat- i.e., it is not necessary to restrict your food, eat as much as feels good. The body has a limit to the amount of fat you can eat and digest at one sitting, determined by the bile, and once you have eaten that amount, you will stop, but can still eat the lean. Forcing things will work like drinking like castor or mineral oil- it is purging.

Once you reach your proper level, which varies a bit from person to person, but is around 11-15% for men and 18-23% for women, then you only have to eat as many calories as you burn- or a bit more- to stay the same. Only a reduction below daily needs will cause a change. Extra calories without any carbs will not fatten you. To get 'ripped' like a bodybuilder (>5% bf) is very hard, and requires both discipline and a calorie reduction.

Blood sugar is controlled in the absence of dietary intake, by the liver and is dead stable at ~100 mg/dl (there is no way you can have zero blood sugar- it is a necessary nutrient to brain tissue and some other tissues- at that very low level, equivalent of about 5 gms total in the body. Insulin is a very, very body-damaging compound,and is only needed in conjunction with glucagon to control glucose when the diet includes carbs. The ills, both serious and life limiting, ascribed to diabetes (not a disease) are due to exogenous insulin injections. Insulin is not produced in the absence of high blood sugar levels. Prior to injectable insulin diabetic people were able to live long and healthy lives on a zero carb ('non farinaceous') diet. Unsaturated vegetable oils, especially poly's oxidise to organic peroxides, the most powerful 'free radicals' known. These outweigh any antioxidants present in vegetables. Raw egg (white) contains a powerful 'antivitamin' called avidin, which destroys biotin. Light cooking (soft boiled or coddled) destroys avidin.


I have had many blood tests and 90-120 mg/dl has been labelled as the normal fasting glucose level on the returned results. Type 2 diabetes is actually the result of your body resisting this nasty chemical. Diabetes is NOT a disease, you cannot catch it, and it is not found in any other animal on this planet- the only exception is humanity's carnivorous pets if fed a grain based (dry) diet.

Real diabetes (type 1) is an auto-immune syndrome, wherein the person's own immune system, responding to the somatic damage being done by insulin seeks out the source in the pancreas and destroys the cells producing it. The process leaves untouched the rest of the cells in that important organ. Glucose is a small, simple six-carbon molecule and does not need insulin to enter any of the cells of the body, but only special densely packed specialist cells like those in the brain actually consume glucose for energy and nutrition. Insulin's primary function is to stimulate the uptake and conversion of glucose to fatty acids in the adipose cells, thus reducing hgh glucose levels after a carb-meal. Insulin is THE major cause of arterial sclerosis- by its ability to stimulate muscle-cell proliferation. This effect is especially bad for smooth muscle like is found in the intestines and arteries. The proliferative cells become scar tissue and that is what causes a loss of flexibility, and blockage of the lumen.

In a study titled 'Atherosclerosis: An insulin-dependent disease?' some interesting facts about the somatic effects of insulin were exposed. Surgically produced 'diabetic' dogs with no ability to produce insulin do not have any problem so long as no carbs are ingested. The study was done on such dogs, wherein they were catheterised in both femoral arteries and a solution of saline was applied by drip to both. A measured amount of insulin to balance their dietary carb intake was added to the saline only in one artery. After only six months the dogs were sacrificed and the arteries excised and studied. There was considerable pre-sclerotic growth found in the one supplied with the insulin solution, and none in the control artery. Hard to deny. The damage to skin collagen by glucose/insulin (stretch marks and wrinkles) is well known. Cataracts and joint damage are likewise long recognised as induced by insulin. The professional diabetes (medical) groups always refer to such damage as being caused by diabetes, which is not true. As noted, diabetes in NOT a disease. Remove dietary carbs and it literally disappears. This historic truth has been suppressed by the drug and medical professions.

I thought I had already covered this misconception: You CANNOT raise your blood glucose level above your normal fasting level by gluconeogenesis, no matter what. Gluconeogenesis cannot and will not even take place so long as there is enough fat intake, period. 'Excess' dietary protein is broken down and discarded, never converted to glucose except in an emergency- such as under heavy and extensive fasting- and then only after all the stored glycogen in liver and muscle has been converted first. The liver under these circumstances only produces from protein the exact amount necessary to maintain the normal level. Only dietary intake can drive the blood glucose level above your baseline.
There are no 'unique nutrients' required for humans which can be found in vegetables. Humans live very well indeed on just muscle tissue with sufficient fat. This is a fact and is history, so all the conjecture and theorising in the world will not change it. If the body was able to create glucose on demand from ripping he core out of protein, then why is 100% protein so deadly it can kill you in about a week to ten days? Adding dietary fat or carbs prevents this poisoning. The fact is gluconeogenesis is rare except under two conditions, severe fasting and recovery from starvation-induced bodyfat depletion on a zero carb diet. Then the adipose tissues are re-built by diverting a small amount of blood sugar which stimulates mild gluconeogenesis.

The statement that glycogen is depleted in 3 days is simple nonsense, the liver holds a vast supply of glycogen and a person who is fully keto-adapted uses so little glucose that glycogen will last for a week or more. My glucose over 47 years has never varied from 100 mg/dl, I do not have mood changes, I am never hungry. My triglycerides are likewise low and stable. I have had blood tests almost monthly over the last few years due to my various problems with cancer etc.

The body does not need any carbs to replenish glycogen, it just does not happen rapidly, but slowly, like raising body fat to a 'safe level' after fasting- it works by gradual, small diversions of glucose. Muscle glycogen is NOT depleted by exercise, that has been proven in studies.

The inherent proof, if any is needed, that we entered a period of heavy if not total carnivory millions of years ago is imbedded in the development of our huge brain, which required vast amounts of high energy density food intake to be able to afford development and requires similar amounts to maintain it. As most people know, we have a brain much larger for an animal of our size than is the norm. Gathering and eating vegetation does not take a lot of brain power so long as the animal has enough to be alert to predators and an instinct for avoidance behaviour- but predators do need good brains to stalk and outwit their prey.

Glycogen is not depleted by exercise, period. The muscles ONLY use free fatty acids complexed with n-acetylcarnitine to provide the energy to reverse ADP to ATP, no carbs are consumed in this process, either as glucose or as glycogen.

The famous 'wall' hit by runners etc., indicates a problem in mobilising bodyfat in a carb-loading individual once dietary circulating fat is consumed. It does not occur in a keto-adapted meat eater.

Once more: My blood glucose level is normal and it has been that way for 47 years. Not 'higher than average'- 100 mg/dl IS normal. If some people nowadays are testing lower, perhaps that is why there is so much depression around- I always feel great- no mood swings and have a very positive outlook on life. I would assume that anything termed 'average' is just that, the midpoint of a range of normalcy. Like the body fat level each person will normally maintain, it is not fixed, but varies over a small range. I have never sought to be or appear 'average'- rather I like to be considered unique, at least in my art and my mentation. Let's just add my rock-stable glucose level to this.

Weight training- yes, it has been 16 years now as of Jan. I began lifting on my birthday at age 55. I ride my mountain bike on a very hilly dirt track for about 30-45 minutes before each workout. The aerobics session immediately prior to lifting gets every warmed up and functioning, and brings the liver online with the enzymes needed by the muscles for optimal activity-muscle cells do not make them, and do not store them in the quantity needed by strenuous exercise.

I lift heavy. I am not very large but I'm as strong as many of the big boys I see in the gym. I basically follow Mike Mentzer's 'heavy duty': brief, infrequent sessions with only few exercises to failure, I do 3 sets of one exercise per body part and divide into a legs/bi's/tri's day and an upper body day (no bi or tri specifics). I lift two days a week only- rest days need to be at least two between workouts. I do crunches and hypers each work out. I gained over 30 pounds of solid muscle in less than three years when I began- probably my genetic limit, as although the shapes of my muscles changed a bit over time, I did not continue to gain mass.

(Sorry frederick)- I have already noticed that you are definitely a carb addict- glycogen is never used as a fuel for exercise- the muscles burn only fat). Glycogen is stored around the body and is used as a fast resource when blood sugar drops- since glucose is not consumed by skeletal muscles it remains in the tissues. I am still searching for the papers I collected verifying this.


The same thing is found in the choice of the 'normal' blood sugar level- it is not simply the observed average of normal people, that is why it has slowly dropped. Not that it really matters, I am not diabetic, and no one in my family has ever been diabetic, in spite of our propensity to obesity. So what is really meant by all this?

Any type 1 diabetic who is not monitoring their glucose level frequently during the day with today's simple technology would themselves be abnormal. Even an 'uneducated kid' would have to know this basic routine is highly imperative...

I lift at a normal rate. But only do three sets of one exercise per body part. Time spent lifting should only be about 45-60 min.

I love raw meat, it tastes great, I only sear the outside to kill anything growing on the cut surface- admittedly, cooking adds a nice, unique flavour also. I prefer to buy large 4-5 kg blocks of meat in cryovac, cutting portions off as I go, keeping the bag closed in the fridge- best temp setting is 2C. Please be aware that fresh red meat is not compatible in the same fridge with raw chicken or fish- both can (and will) cause the meat to spoil quickly. I have four fridges on the property. One is just for meat (and cream).

Did I mention that you must never work out without sufficient days off? At least one day minimum in between workouts and the best is two to three. A proper workout micro-damages tissues, and uses up your store of energy reserves- this is what stimulates you to grow stronger/bigger. The day after a workout is used up just restoring you to the state you were in before the last workout, plus maybe part of the next day as well, if you are an advanced trainer and just increased your work load. The second day of (total) rest is when you will gain. You need only work each muscle once a week. A cycle of two and three days off is ideal in most cases. This equals twice a week in the gym. Trust me, I began at 55 and it was a hard go until I had tested all the (misinfo) and found out the truth.

I was even told that it was impossible to gain muscle mass after age 40- by an MD, no less. He did not recognise me a few years later, and was blown away by my new mass. The awful thing was, after spending a considerable amount of time first-off telling me my diet was (nuts) and I was wasting time at my age lifting, he had grown obese. Funny how the truth will out.

I don't generally eat before training, although the 'steak plain' that my boxing coach gave us an hour before a match would suit. There is never any 'need' for carbs. Carbs are a no-no at all times and under all circumstances, they are a 'poison'- why eat poison? I eat three times a day, not because I am hungry but because I think that is a good number of times to eat. I generally do eat after my exercise, but it is not a fixed routine. I have said earlier that I eat meat/fat, any kind- including eggs butter and cream. I have no specifics on menus, whatever is easy.

Lions have a simple way to open skulls, they crush them with their jaws.- Mostly they just eat the liver, tongue and skeletal muscles, the rest is scavenged by hyenas and vultures, of course hyenas also have NO problems opening skulls.

Sausages can be frozen with little obvious damage. Some fish do not suffer much, others are destroyed- but chicken and all red meat is badly damaged by cell fracture by freezing- the texture and taste goes off. Cooked food can be frozen without much drama. I will drive for two or three hours if necessary just to buy fresh, never frozen fish and chicken. I think it is best to keep freezing restricted to ice cream.

By rest I mean, normal tasks are ok, but no running or lifting. If you are on a zero carb diet, your body runs on the same mix all the time anyway, so eat if you feel like it. Perhaps if you are heavy into gaining mass, you might want to rush out scarf food after you finished the workout- just be sure to allow enough time for the pump to subside and the body to cool down- eating diverts the blood to the intestines, away from the muscles- I don't know, but that may not be the best thing to do right away.

Don't follow ANYTHING you read in the bodybuilding mags concerning food and supplements, it is all a load of rubbish. Even the oft-repeated suggestion you need lots of different exercises to 'properly' build mass in each body part- it is just a way of getting you to read the magazine so you can 'learn how the pro's do it'. I can tell you exactly how the pros do it- take lots of anabolic steroids. The real 'genetic' champs actually just have a good genetic resistance to the various kinds of problems high doses of these drugs cause the body. Choose an exercise you like for each part and change it if you feel like it like from time to time, but it will not increase your progress to do so, just give you something different to do in the gym. Of course, you must learn the correct form and strictly follow it for any exercise you do. I prefer free weights, which I have at home (a complete well-built and equipped gym, in fact), and when home I rarely use my own machines, but when in a commercial gym, I may try various things out for a change of pace, while still confining myself to just one exercise per part.

Fat is very filling, don't worry, you won't eat too much.
No headaches normally- perhaps with a cold or flu, but I have not suffered from either in many years, even after what must have been severe damage to my immune system from the cancer therapy. I highly recommend getting a yearly flu shot.

Atkins sucks. I said that 30 years ago when his book first appeared. He modified the real truth,(assuming he ever knew it) so his diet would be acceptable to normal, veggie-habituated people. In a small number of cases it sort of works, after a fashion- for a while.

Avoid all veggie oils, none of them except palm, coconut and small amounts of macadamia are 'good'. Olive and the rest are really really BAD. Avoid commercial mayo, all of which is made with either sunflower, safflower or canola, and is very salty. Eat as much animal fat as you like, plus as much as you like of any and all kinds of meat, fish and poultry. heavy cream has some carbs, so go easy. You should try to reach and stay at 5 gm carbs/day for optimum results. The only physical bit concerning eating sugar and flour is a weird kind of addiction to the insulin 'rush' which apparently is something like the rush that a junky or meth freak gets on taking their drug. I wager you fall asleep after such indulgence. In other words, you are addicted to the result of eating the carbs not to the carbs themselves. You eat things because you were taught as a baby to do so. It is mental, not physical (except as noted).

My teeth, yes. I have all my teeth, basically including the 'wisdoms'. One first molar broke in half a few years ago, perhaps after one of my inlays came loose and a dentist replaced it without properly removing all the old cement. That one was replaced with a crown on an implant. All the rest are fine. I have had no caries at all since 1957. My teeth have very little wear, and are still so sharp I can still make my cheek or tongue bleed every so often when I manage to bite myself.

Before age 23, I managed to get cavities in all my molars (bread), including my wisdoms. I suffered from chronic mercury poisoning from the el cheapo amalgam fillings put in my mouth as a kid until I had all of them removed in the '70's and replaced with gold inlays. Bad restorations in amalgam have led to a couple of root canals. I do not expect to ever have any teeth lost. I refused to have my teeth removed for radiation therapy, in spite if dread warnings of the consequences of caries- I just laughed, since I don't HAVE any caries and will never have any. In any event, even with no saliva my teeth are maintaining themselves perfectly. I brush once a day, at night.

The only US fish which have parasites (broad fish tapeworm) are the fresh water fish in the Great Lakes region- it is common in parts of Europe. There are only a few fish in salt water which harbour parasite which can effect humans- the wild salmon of the pacific coast can carry the larvae of a seal-specific parasite which, if eaten raw may cause what is called the 'sushi-worm syndrome', it will not colonise us, but chews on the stomach a bit and eventually dies- I have had it, very uncomfortable (I made sashimi from fresh salmon I caught- qualified Japanese sushi chefs are trained to find and remove it from the fish). But- even light cooking will destroy any fish-borne parasite. You have to eat it raw to have a problem.

The truth about exercise is that muscles NEVER use carbs as fuel, only fat, so the process of 'burning carbs is only the process of converting them into fat, which puts a severe load on the body during exercise- eliminate the carbs and endurance skyrockets. (At the risk of offending a few, I must say that Atkins -conventional- contention about burning carbs for fuel is false, like many of his ideas. The rats in the paper I mentioned were tested by having them swim. They were trained and conditioned for a long time during he study, of course. Those on a standard diet never were able to swim much longer than a few hours, but the ones on the true zero carb high fat diet were still swimming after eight hours and the experimenter had to end the session- no telling how long they might have gone on. Thus marathoners and long distance bike riders are severely limiting themselves by carb loading.

Glycogen/glucose equal 4 cal/gm. Fat is 9 cal/gm. Alcohol is 7, and interferes with enzyme production in the liver. Glycogen is only used as a quick source of glucose to stabilise blood glucose and normally remains stable in the body. Only the brain and a few other tissues need or use any glucose, it is NOT an 'energy source' for skeletal muscles. Don't fret, I have the papers to support all this, and I hope they turn up soon. By the way, the conversion of glucose to fat is inefficient in calorie terms, it produces some heat as waste, about 0.5 to 1 cal worth. Thus, a sweet cool summer drink will actually heat your body, not cool it.

Rapid intense effort (anaerobic) uses ATP, which degrades with muscular contraction into ADP. ADP is reconverted into ATP by a mechanism fueled by fatty acids complexed with n-acetyl carnitine. No carbohydrate is involved. Aerobic activity is fueled the same way.

One ounce (~30gm) of pecans would have about 10-15 gms of carbohydrates, not 1 not 3. Nuts of all kinds are all nearly half or more carbs- the rest is vegetable oils and some plant protein. They are hard to digest, as well. Nuts are just energy-dense seeds, and seeds must have carbs to sprout.
Bathroom problems? You should not have this problem, you must be doing something wrong. The carnivore's diet totally eliminates constipation. I am never constipated unless I must take an opiate like codeine (tramadol is better- and not constipating) or eat too much cheese.

You cannot eat 'straight protein'- it is more than constipating, it is dangerously toxic. Dietary protein content should never go above 40 or so percent and 20% is quite a good percentage, even for a bodybuilder. The diet should include 60-80% fat. Calling any workable diet 'high protein' is misleading.

A 'protein shake' should be based on heavy cream. My first meal is 60 ml cream, 10 ml water, with three heaping tablespoons of protein powder (90% calcium caseinate, 6% ion exchange whey, 4% egg albumin). I buy all the ingredients in bulk and make up the mixture myself, as all the commercial mixes suck (it is way cheaper this way, too)- either they have soy in them, carbs, or way too much of some cloying synthetic sweetener, or they lack caseinate and thus are too quickly metabolised, thus ineffective. Whey is used up very rapidly- casein lasts for hours. Egg white balances the amino acid profile.
Goat is better than lamb
The Krebs cycle is simply a description of the conversion path from glucose to fat, and not a metabolic energy source. Some of us genetic-obese may have difficulty in the step- oxidation of pyruvic acid- Macarness thought so.


Right- full cream milk here is 4.8gm / 100 ml. Must have been thinking fortified skim or something.

The body does do a bit of glucose-making to stabilise glycogen/glucose when needed, just as it will if you are below your native 'fatostat' setting, say you have dropped to around 5%, like a competing body builder- to say at that low fat level requires exact matching of caloric intake to calories burned, coupled with exercise. It is important the the diet supply sufficient protein, of course to spare incorporated protein. In dealing with protein in the muscles etc, one should be aware that the body is constantly breaking down and rebuilding the various protein structures anyway- like a mad mob of tiny housebuilders who dismantle the brick walls and pass the bricks around, rebuilding them as fast as they are taken apart- I have no idea why, but this is how it works. I think this is why you lose muscle mass you gain from exercising, if you don't continue to exercise. The body is very conservative relative to carrying mass, and does not maintain structures like muscle size and strength at levels beyond perceived current 'need'.

Blood triglyceride is an ester, not a sugar. By further oxidation, one-half of a molecule of glucose can be derived from the glycerol moiety, but this tri-hydroxy alcohol represents only a very small percentage of the mass of the triglyceride molecule.

I have studies which show that NO dietary fat enters the adipose tissues- the study was based on radioisotope uptake, and showed the only adipose radioactivity resulted from the incorporation of tagged glucose. None was found inside the cells from tagged fatty acids/triglycerides. It is impossible for fat to pass across the adipose cell wall, there simply is no mechanism. In order to release stored fat, the adipose cell's wall ruptures and releases the fat directly, afterwards healing. This microscopic rupture is detected as a vague discomfort commonly felt by dieters, and is relieved by eating, especially a carb meal. The fat into storage, an ancient unsupported contention- is false, the body cannot and does not store dietary fat, it must circulate until consumed as fuel.

There was a soldier in Napoleon's army who suffered a nasty cut in battle to his abdomen. The cut was bound up on the battle field and much later was found to have healed to the skin leaving a slit-like opening into the stomach. The doctors decided not to intervene, and subsequently were able to insert various food items into the soldier's stomach directly- and observe the process of digestion. A whole steak dissolved on about one hour and became a liquid. Vegetables varied from between two to four hours and did not dissolve, just softened and became a kind of mush.

The fresh juice from raw or lightly cooked, rare meat does not contain any blood. Meat will quickly spoil unless ALL traces of blood are quickly removed from the flesh at slaughter. The red colour in meat juice is due to myoglobin, an iron containing compound related structurally to hemoglobin and found throughout muscle tissues. The run-off juice is high in protein and very nourishing- it is chock full of the most delicious flavours.

My direct experience with young babies is that they always instantly take to raw or rare meat, and vigorously reject any and all vegetation. A pediatrician told me at the time of my second kid that a human baby has the ability to digest only two things at birth- human milk and raw meat in paste/chewed up form (so long as not offered with too high a fat level).

Our teeth are pure carnivore, they have a continuous enamel coat, are quite sharp, erupt once and do not grow or get replaced just as is the norm for animal of insectivore lineage. They are utterly unlike the complex teeth of herbivores and omnivores- whose teeth grow throughout life.

We really don't have any very 'close' relatives- a term needing definition, as the closest, the pongids or great apes (some of whom like the chimp are good hunters and eat large amounts of meat- mostly monkeys) separated out ~6 million years ago. Of the large genera primates, many are heavy meat eaters, some are widely omnivorous, a few rather short lived monkeys are herbivorous, like the proboscids, and some- like the tree shrew are totally insectivorous..

Cancer of any kind is not diet or nutrition-related, would that it were- it would make it a relatively simple matter to save millions of lives

Some cancer is known to be caused by chemical agents, like lung cancer and mesothelioma (asbestos). Some are caused by UV radiation, like skin cancer. Radiation exposure is a known cause, and a few have viral causes (HPV). Many, however are mysterious. I suspect the air pollution mediated by nuclear energy- i.e., tritium decay- the caused of 'photochemical smog, and perhaps others. Lung cancer amongst non smokers is on the rise, particularly in women in the US- home to well over 100 reactors, plus tonnes of waste held in water. Neutrons and the hydrogen in water wind up as tritium, an unstable, radiation emitting isotope: water- *hydrogen* plus neutron = 'heavy' water- *deuterium* plus neutron = 'heavy-(er)' water- *tritium*.... tritium minus beta particle- *electron* plus O2 = helium 3 plus 2 O *atomic oxygen*... 2 O plus 2 O2 = 2 O3 *ozone*. Perhaps this ozone is carcinogenic and perhaps beta particles emitted inside the lung are the thing. Food however would have to be contaminated with something... Vegetables raised as food are fed chemicals and pesticides, which may be carcinogenic, but nothing like that is likely to make it through the animal into its meat.

At 12 years into the path, I was sent to jail for 2 years. THAT was a challenge, not restaurants. Jails are like the military, the food is grease and starch based. At first I traded my veggies with other inmates who did not want meat (Black Muslims will not eat chicken or pork) and thus avoided carbs. I worked my way into the food service and was able to feed my self the way I wanted to. I traded my allowed purchase of cigarettes (2 cartons/wk) for a steak a day- separate from what I gave myself from the general food issue. I did very well indeed. Meat can be found everywhere except in a vegetarian restaurant- avoid these.

Muscles perform according to the training you give them. Swimming is a low resistance aerobic exercise, distance running is a medium to high resistance aerobic exercise, sprinting is a very high resistance anaerobic exercise. Swimming conditions only your lungs, control of breath and circulation and does not build strength, muscle tone or the kind of endurance which can be transferred to land based exercise. Swimming will stimulate the formation of a uniform layer of fat on your body to counter heat loss.

You can train for endurance (aerobic) or strength (anaerobic) Each uses a different modification of the basic muscle fibre. Each person has a mix of type 1 and type 2, or fast twitch, slow twitch. If you train as a marathoner, you suppress one and enhance the other- if you train as a sprinter, the reverse happens. It is an either/or situation. You cannot be at the same time both a marathoner and a sprinter- there is no free lunch. ALL muscle fibres use the same fuel, fast and slow both burn only fat. NO muscle fibre uses carbs. (Once more) glycogen is not used to do work, only ATP-ADP reduction is used, that is rebuilt by fat. Glycogen does not produce ATP. Glycogen is not depleted with exercise- this is proven and is in the literature. Opinions to the contrary are just repeating fairy tales from the past. Carb intake reduces strength/speed, and likewise reduces endurance/distance.

Humans have never eaten bones, we cannot digest them and it is a decidedly bad idea to try.

Humans have classic insectivorous dentition. We have no 'grinding' molars like bovines. Our molars are bug-crushing, cannot grow, have unsealed groves which quickly admit bacteria, and thus cannot tolerate abrasion and carbohydrates- they wear away and rot. SOME carnivores need and have shearing teeth, (carnassals), Many animals both carnivores and omnivores as well as some frogs(!) and a deer- have long canines (tusks)- these are used always as display and fighting with some utility as holding tools. We have mouths for speech, and tusks are of no aid when you have knives.

Humans make and use knives- and have done so for ~4.5 million years. Enamel meant to wear grows continuously and is shaped in rolls, the layers separated by dentine, such as all ruminants have. Compared to rats and pigs, our teeth have a very thin and fragile enamel coat. Apes are very distant relations, and their teeth are not a good comparison.
Where have you been? Gorillas proved sterile in captivity when fed on a total herbivorous diet- It was then discovered that in the wild they consume quantities of insects, principally wood-grubs and their massive back musculature is a specialisation to assist pulling the bark from trees to get at the bugs. Once the nature of the animal food acceptable to gorillas was known, zoos have been able properly feed, and to breed them successfully. With as many papers and studies on chimpanzee hunting/gathering behaviour, I am astounded that you do not understand their dietary habits. Then again, what gorillas and chimps eat is not relevant to human diet, which is what my thread is all about.

There are not four types, only two, fast and slow, and fast do have more mitochondria and can reprocess ADP to ATP faster than the slow ones, but both use only fatty acids. NO muscle fibre needs, or can use glucose. The following statement is the equivalent to describing a flying pig's wings:

"The aerobic fast-twitch fiber is really no longer a muscle, but a bag full of mitochondria with a few contractile fibers remaining. The mitochondria in this fiber are one-third the size of those in the aerobic slow-twitch fiber. These smaller mitochondria can only oxidize the components of glucose, not fatty acids or ketones as the larger mitochondria can". No such thing, I am afraid. Just because you can read something published somewhere does not mean it is true.

Note on cheese, also one of my faves, and something that I consume in every meal- it is VERY constipating if eaten in too high a quantity- this shows up very quickly (and hurts like hell.) Coffee is a good balancer for cheese, as (strong) coffee will give you the runs if taken in too high a quantity. NOTE- This only holds good for someone on a really low carb/zero carb, all meat diet. I think low-carb mixed-diet people (some posts) do not get either effect to any great extent. Since the whole focus of my case here is to elucidate the carnivore, many of you out there may not find some thing of any use in you efforts to find a normal body.


Salt is not good in your food, it is a chemical- and will damage your skin and your kidneys over time. It also interferes with fat metabolism. When I was a dancer, I used no salt in anything, I drank huge amounts of plain water during class, and never had a bit of problem, whereas the other dancers scarfed salt tablets like candy and still had problems- plus their clothes dried out with a heavy salt rime on them. The skin and the kidneys are forced to shed excess salt and cannot quickly stop, however if you eat at least 30 gm of meat a day you will get all the salt you need, the urine and sweat can go as low as a few parts/billion of salt to conserve it.
I never said we had 'carnivore' teeth- if you define that as the dentition of cats and dogs. I also did not say we had 'insectivore' teeth like bats etc. I noted that the primate lineage was insectivorous in deep antiquity and our dentition was derivative of that origin. Our mouth shape and jaw motion is specialised for speech, not chewing or grinding food. Our teeth changed with the development of both speech and the use of knives. Our teeth have absolutely no relationship, in either structure or durability to the teeth of herbivores and fully evolved omnivores like the rodenta.

Unfortunately the human mixed or omnivorous diet in 'recent' times- i.e., prior to today's dentistry- meant that virtually no-one had any teeth left in their head by the age of thirty. Many people, indeed most- died from abscessed teeth. Compare that to the animals whose diet is either herbivorous or omnivorous, who do not have access to dentistry- they live a full lifespan without serious problems from their dentition. Say what you like, you cannot change truth into falsehood nor fables into reality: If we eat no carbs, our teeth will outlast us- no matter how long we live.

Vegetation contains abrasives, acids, sugars and starches, all of which damage our teeth, especially the fruits- with citrus being the worst. Orange juice and chewable Vit C rapidly dissolve teeth, as does most common soft drinks, even the diet type- due to citric and/or phosphoric acid. Any fruit or vegetable like rhubarb which is tart contains an organic acid. If you are on a n all meat diet and don't eat vegetation or drink lactose/galactose containing dairy, brushing is completely optional- it is only advisable to do so once a day to remove meat particles from between the teeth, as common mouth bacteria quickly attack it and make your breath smell pretty foul- even though these bacteria do not cause any damage to the teeth like those who feed on sugar and starch do. Brushing with a firm or hard toothbrush has the added benefit of stimulating the gums (feels as good as scratching an itch) and removing dead cells from its surface, thereby helping prevent the all too common gum disease people have. I am unsure if gum problems are diet- related, I have never had any problem with my gums, nor any bone loss in my jawbone or skull.

As a note here: Muscle cells need calcium to function, therefore heavy red-meat consumption supplies calcium in abundance and in the most assimulatable form possible. The way archeologists can easily separate stone-age-diet Eskimo/Inuit skulls from modern Inuit (western-diet) skulls is by the former's extremely dense bone structure (coupled with evidence of no caries).

Animals whose diet is tooth-damaging have the ability to replace teeth or have teeth which grow out continuously. Our teeth do neither, therefore it is reasonable to conclude that the modern diet we eat is NOT the correct one, as I have indicated in the title of this thread.

I do not like well-cooked liver from any animal. Calves liver or ox liver should have no reticulated mottling on the surface like pork liver does and should have a sweet, mild smell. It tastes best raw. If there is mottling or a metallic smell it will taste bad no matter how cooked. Lamb liver is not good, extremely dry, and has a poor flavour. I never eat pork liver. Chicken livers are very good when barely cooked through, and are still very soft and succulent, not hard and dry. Poach (in water) or saute in butter at a low temperature, about the same as simmering water- I call this 'poached in butter', it is also a good technique for eggs and fish. I am basically very fond of raw meats, the cooking I do is only for adding a touch of different flavour and dealing with surface bacteria if any. I love fresh-cut raw meat and fish. I don't eat raw chicken, but I like it only just barely cooked, and still very soft.

Candida albicans (monilia/thrush) requires carbs to grow- an 'overgrowth' of this common yeast commensal indicates the presence of starch and or sugar in the diet.

So far as the subject of the necessity or utility of vegetation in diet, I once more call your attention that what you eat is what you were brought up to eat, it has no connection with good nutrition, and it seems to you to be 'instinctive'. Diet is extremely tightly bound into your consciousness at a very primitive level and most people will find it so difficult to abandon or change it, no matter how strongly they accept the intelligence about diet, that they will only be able to partially alter their eating habits and if they can manage the carnivore lifestyle at all, will generally insist on retaining some veggie content. All the arguments I have read on this forum seem to my way of thinking, hopelessly naive, but illustrate perfectly the truth of the above analysis.

We are the eaters of cows, and we must NOT eat their food. That is the way of Gaia, the Conscious Planet who has placed us at the very pinnacle of the food-chain-eco-pyramid which is very small at the top. If we had remained where we belonged, rather than stepping down a level or two, not only would we live well and enjoy good health, but there would only be as many of us as the world can support. There would be no crowded struggling cities filled with the desperately poor, no pollution and no destruction of the ecosystem. The planet cannot carry us at the present population level, it is rapidly failing. The worst, most disastrous move we have made, worse even than the wide spread havoc caused by our uptake of the fundamental superstitious religions, is the consumption of vegetation. It has allowed us to infest the planet like ten thousand fleas on a Chihuahua. At least that is how I view it. 5 million, or up to 10 million, maybe- but no more is a good human population level, NOT six thousand million.

The 'insulin mechanism' is a part of our excellent 'emergency survival' provisions. Insulin has side effects which damage ALL animals over time, however- herbivores are very short lived whereas carnivores are very long lived.

SOME cancer cells are very glucose-avid and need high levels of it to grow. Glucose does not cause cells to become cancerous, removal of carbs from the diet will not 'cure' any cancer- would that such a fairy tale were true. I might be curious about where anyone could find such nonsense, but I really don't much care, it is so outrageous a claim as to just seem silly.

Several grams of 52% mercury amalgam in your teeth leaking into your body 24/7 is hardly equivalent to a few milligrams of mercury bound up in thiomersal, injected once a year- you are suffering from a propaganda overload.

Slice the tongue crosswise nice and thin and eat with mustard. Very nicely marbled with fat. Tongue is usually the very first meat a hunter- animal or human- eats on killing prey. Beef tongue's taste is unique, very rich and 'creamy-smooth' in texture, soft but firm, never 'chewy'. Not at all like other beef. It is best to lightly simmer (not boil) it for an hour or so- braising it will turn it in to something like leather, as will rapid boiling.


Anyone with tooth problems should act at once to fix the problem. Modern dentistry is essentially painless, a good dentist is a good friend. The state of your health is directly connected with them. Teeth are 'limbs'- independent like, say, fingers- with their own blood supply and nerves. Each one is treated by the body as important- trust me, even a wisdom tooth is a good one, and should be looked after. Dentists as a rule consider wisdom teeth as 'expendable'- and want to pull them out (they frighten people with the term 'impacted' which sounds bad but really only means 'not completely erupted through the gum. The covering gum can be trimmed away to fully expose the tooth in most cases. Some people may have mouths too small for all 32 teeth, and to keep them in line and functioning, some or all of the last molars have to go, unfortunately. I had to insist to my dentist that mine be given restoration for the caries I developed as a carb-consuming teen- so I could keep them. One of them has never erupted and is still completely covered with gum- I like to think of it as a 'spare'. I have a functioning tooth in every other location. I have had no caries in 47 years.

I have had one root canal and gold crown from damage done during an amalgam restoration in my 20's, which was not reparable in gold and the nerve subsequently died. I had one more for a tooth which had a broken tooth next to it which developed an abcess which on X-ray appeared to be related to the subsequently root-canalled tooth- this tooth's crack was not discovered at the time, but once into the other tooth my dentist discovered the nerve was still good- it was the one next to it which had broken and caused the abcess- the crack was so fine as to be totally invisible, but was permeable to bacteria, not cariogenic ones- infective ones. I had the broken tooth removed- (the abcess proved resistant to antibiotics- it finally separated in two) and a titanium post and crown installed (gold, of course). All the trouble was in the molars. Once one tooth goes, the rest tend to follow, bridges and dentures are not a good idea. It is very important to take action to keep your teeth, and get permanent implants to replace any lost ones. I have only trauma to threaten my teeth, caries is not a problem with my diet, even if I don't brush...


Body fat mass is not 100% fat- it is a living and very active tissue. I have a study in my (misplaced) cache wherein tests were done that indicate high body fat mass suppresses thyroid by means of a so far unidentified messenger, rather than a low thyroid causing fatness.

Skin aging is a result of three factors: Due to the multiple function of our outermost surface cover, Many things pass through it- oxygen is absorbed and carbon dioxide released, excess salt and many other substances are shed via sweat (sweating is good). In this regard the skin is like both a lung and a kidney. This is why you should bathe often (not necessarily with soap) to keep the skin permeable, avoid spending too much time in air conditioned places, and not ingest any extra salt. Salt is hard on the pores and ages skin. Insulin damages collagen and is the cause of stretch marks, wrinkles and sagging. Too much sun may induce skin cancers in susceptible individuals, reduces flexibility and also damages collagen.

It is not optimum (at any age) to perform heavy exercises more than one, or a max of two days a week. At 58 you simply must take enough time to recover from each workout so you can become stronger and more fit. Walking burns calories, but does nothing much for aerobic fitness- ride a bike (stationary or free ride) or run for that. Best to do it on the same day, and just before your weight training. Do only your normal activities during the days off. I began lifting for the first time on the day after my 55th birthday, and tried all the different routines, eliminating most until I found what works best. I have 16 years of training experience now, and I think I know pretty well how an older body should best be trained. There is no upper limit on age to train, everyone will benefit from performing concentrated exercise. Naturally the younger you start, the easier it will be- and the health benefits may be greater in the long term.

Gradually increase the weight as you gain strength. I.e., if after ten reps, you can do some more, increase the weight a bit until 7 or 8 is all you can finish. The idea is to get stronger, and the body is essentially very conservative, not adding any more muscular strength than is necessary, so you must challenge your body to get the best value for your effort. Do not do any exercise which hurts during its performance, although it is to be expected that you will have a little (not very unpleasant) muscle soreness for the next day or two. Exercise causes some micro-damage, which stimulates the muscle. Remember to stretch once you have warmed up- this is very important. After working out for several months this soreness will become almost unnoticeable.
Oh, and keep your workouts brief- do only three sets of one exercise for each body part. It helps to have a book so you know the proper form for each exercise- like Gold's Gym or Arnold Swartzenegger's bodybuilding books. Bill Pearl's 'Keys to the Kingdom' is definitely over the top, but has every exercise variation anyone ever dreamt up in it. You do not need a lot of variation, stick to what works. Work into it gradually. Start with one set of each exercise for a couple or three weeks, then move up to two sets. After a couple of months go to three. You will need patience, it takes some time to SEE the results, although you will start to feel great very quickly. Remember- exercise will not make you thin, only a proper diet can do that.

One kg of red meat is nutritionally equal to two kgs of fowl, or three kgs of fish. This is valid so long as the meat is fresh and not cooked- or at least, cooked very little.

I think we can agree that to avoid food poisoning, chicken should be just cooked (still very moist and soft, it is right when the pink just leaves the meat- no further). Most people dramatically overcook it. Other birds do not seem to have the same degree of dangerous bacterial contamination-hazard, and are traditionally eaten rare.

Red meat which has been overcook is repulsive to your body, it is only done that way for your mind. I Have noticed that people who are brought up in a family which cremates the steaks and likes long cooked dishes like pot roast- usually eat very little of it. Once onto an all meat diet, most who try find that as they get further into the trip they want the meat cooked less and less - they progress from medium rare to rare to blood rare to 'bleu'. I really like the way it tastes raw- raw good quality liver, too. Cold raw beef suet is not very palatable, however.

About protein: The dietary 'profession' lists the so called 'essential amino acids'- 23 in number. These are the ones which cause measurable short term problems- no studies have been made over a long term. In your digestive process, protein is not reduced to amino acids. The proteins are rendered soluble and absorbed as protein, it is in the blood that the protein is reduced to aminos, some strings are not reduced and remain as short amino acid strings. Through long evolutionary pressures, we have come to lack many features and systems that are found in herbivores and true omnivores, like a rat's ability to synthesize vitamins in its intestines, and the bacteria which can convert carotene into Vit A. We also need and use in small quantities- mostly in dense cartilage/fibrous tissues like the intervertebral disks- some protein strings which we cannot build up from basic amino acids, and which are available only from meat, These proteins have configurations we lack the genetic coding for production, and many include some 'non-essential' aminos, as well. One very serious side effect of following a vegan or near vegan diet is back problems- the Seventh Day Adventists have hospitals which specialise in vertebral fusing operations and other repairs for this condition.

Leg cramps are most likely due to insufficient or infrequent stretching, not diet.

Spices help lots of foods- but I don't think non-spice vegetables ike avocado have any value in teh extremely low amounts that spices are effective in. Guacamole is a very carby vegetable dish, a food-stuff, not a spice, the avocado fruit has no 'fat', but unsat. vegetable oils which are not good for you. Olives are a salty, carby, (usually evil tasting) fruit- not a spice. Hot chillies cloves, black pepper and garlic are examples of spices.

Correct, vegetables are mostly indigestible cellulose-refuse. There are no 'exotic carbs' in vegetables, only sugars, starches and cellulose. NO carb can be 'absorbed as fat', carbs contain chemically bound oxygen, fats do not- they are hydrocarbons. The organic fatty acids contain oxygen only as a part of the attached carboxylic radical, COOH.

All vegetable carbs other than cellulose (they ALL convert to glucose), once set free of the cell by processing or cooking are absorbable by the human gut. The residue of indigestible vegetable protein and any unabsorbed carbs feed a massive bacterial colony in the large intestines (80+% of feces on a mixed or vegetable diet is dead bacteria). The bacteria may excrete toxins which enter your blood stream. The residue from vegetation a fibrous, rough material which scratches the sensitive lining of you small intestines and causes a callus to form over time as a defensive reaction. Calluses on the lining of the small intestine interfere with the extraction of nutrients. Vegetables of any sort have nothing whatsoever to recommend them, other than as dire emergency survival fare- to temporarily stave off death from acute starvation.

Coconut and palm oils I feel are the good veggie ones. They are both primarily saturated fat, and coconut is among the medium chain triglycerides well regarded for rapid absorption and quick energy. They are still not as a good a food as butter and beef suet, however. You can render beef suet in the oven at 250F, draining the liquefied fat (tallow) off the crispy bits. It will be very dry as you remove it from the heat, and can be simply poured into a jar, and closed up. It will keep well at room temp. It is the best one for frying steaks.
Salt is an addiction. It is culturally induced induced by the need to add some salt for flavour in vegetables. When I gave up salt, the only food that I ate which seemed to need salt was eggs, but after a few years this passed- unsalted butter made the difference- without that added fat eggs are definitely very bland. Take care to only buy and use unsalted butter. Salt in butter is there as a preservative, thus the level is very high. Unsalted butter is a bit more expensive because only very fresh cream can be used to make it, whereas soured cream, neutralised with soda is used to make 'regular' butter that is then preserved with salt. The very best and tastiest butter possible is made at home by shaking pure cream, and separating the resulting delicious near-white butter from the whey.

Taking in more salt than you body needs is very, very bad for you. If your sweat tastes salty, you have too much intake. Both the skin and the kidneys dump salt, but cannot 'change gears' quickly. Both organs are affected by passing salt. The salt content of sweat and urine can go down to a few parts per million, to conserve the saline balance of the bodies tissues. It only takes about one ounce of any meat/day to supply all the sodium your body requires. for normal saline balance. I sometimes sweat so proficiently that I need to drink 3 or four litres of water in less than an hour. I have no effects of low salt, and my sweat is never salty. I used to watch the other kids in ballet class scarfing slat tabs, while I just drank water, my shirt was very wet, but dried out normal but theirs were rimed with a heavy white salt crust,indicating that the massive excess of alt was simply being dumped. If they did not eat the salt tabs when drinking water, they fainted.

It takes several days for your body to stop dumping salt through the skin and kidneys and begin conserving it, so when quitting, be aware of your salt balance- you may experience light headed-ness and the other classic signs of low sodium, if necessary take a tiny pinch- but try to stop all salt as quickly as you can tolerate it. Salt was a significant cause of my grandfather's demise at 91 from kidney failure. I consider it a chemical poison. Only vegetarians have a salt-deficiency in their diet.

I have not had a cold or flu in about 6 or 7 years, and I never eat veggies- in fact I would suspect the load placed on your system trying to deal with them might actually work to weaken your immune system. If you are feeling a bit down, 5 gm of mineral ascorbates and a bit of echinacea each day should help boost things. Get a flu shot every year- it stimulates your viral-resistance against more than just influenza.

What is 'non-organic' meat? Last time I checked all animals were organic creatures. Once the food is taken in, the animal is the same no matter what type of feed it gets. The meat animal is a fantastic filter. The only thing that is better is grass rather than grain and feed without pesticide residues, which can concentrate in the tissues. People who eat vegetation are at more risk with non-organic VEGGIES, since all edible veggies require being treated with various pesticides to reach a mature state for harvest- the organic ones are usually grown under protective cover to reduce this need.

Animal feed-plants are much less subject to pest predation than the specially bred human-edibles which have the natural protective toxins removed through selective breeding over hundreds, and in some cases, thousands of years.

Our taste buds are important early warning detectors of the nature of things taken into the mouth. The bitter taste sense, for instance does not mean that we were destined by nature to like or need Swedish Bitters, it is there to warn you of alkaloids in plants, common defensive chemicals which can be very fatal. Likewise, sweet, salt and sour are not indicators of what you should be taught to like as food, they are there so you can measure and test- some food may have gone bad, if it is sour- milk for instance. Taste buds are simply chemical detectors which every animal h
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PostPosted: Wed Jun 06, 2007 10:51 pm    Post subject: Concise Bear cont. Reply with quote

Our taste buds are important early warning detectors of the nature of things taken into the mouth. The bitter taste sense, for instance does not mean that we were destined by nature to like or need Swedish Bitters, it is there to warn you of alkaloids in plants, common defensive chemicals which can be very fatal. Likewise, sweet, salt and sour are not indicators of what you should be taught to like as food, they are there so you can measure and test- some food may have gone bad, if it is sour- milk for instance. Taste buds are simply chemical detectors which every animal has, and are generic in response- not indicators to any specific food liking, that is learned behaviour- cued by taste (and smell). Most of what we view as the taste of something is mostly the smell.

Salt is a simple chemical, sodium chloride, a mineral substance mined from where it has been deposited from weathered rocks or pools of seawater. It can be found contaminated with a wide variety of additional compounds, depending on the source it is derived from. Some kinds may also be toxic- as well as unhealthful, as is pure salt in all its forms. Human commerce in salt began with the use of vegetation as a major item of human food. Only herbivorous animals will seek out and consume salt- because sodium is lacking in all terrestrial plant tissues. Carnivores do not need any salt. Your taste for salt on meat is learned behaviour only.

Indeed there is only one biological carb- glucose, everything gets broken down to that. No vegetable is 'good for digestion', all are difficult for the human gut to process, whether pre-rotted by bacteria or not. Even the holiest of all fermented foods, yoghurt, is not good. The fermentative bacteria (contrary to the hype) used to 'spoil' the milk for yoghurt are not native to our gut, and the lactose is converted into other sugars like galactose which are worse for you in the end they cause some difficulties. Soy is bad, period, although the fermented salt-source is less toxic than other forms even tofu, it is best seriously avoided- the protein content is not the kind your body can use. Protein content in foods is experimentally determined by combusting a sample in a 'bomb' at high temperature. The nitrogen quantity that in the resulting gas is taken as a measure of protein, without regard to what kind, or whether it has human bioavailabilty.

Ketone metabolism is not a 'rapid response mechanism'. Full keto-adaptation takes several weeks, and until that has been done, a slowly reducing level of ketones will spill into the urine. Once adapted, the ketones are barely present in the urine, having been used by the body (in place of glucose). (Resist the Monkey's meddlesome nature and accept that you need to learn new things all your life.)

The carnivorous diet has no left-over rubbish and masses of dead bacteria to void and even if you wind up only going every other day or even less, it is of no consequence. Eating veggies like lettuce while attempting a meat diet will REALLY upset your gut.

Strict meat eaters are never constipated, full stop.

Dietary carbs feed and support vast colonies of intestinal bacteria. It is the dead bacteria which compose over 80% of the bowels content which require frequent evacuation, sometimes as often as every two or three hours- all day and night.

Normal body function is highly variable from one individual to another, and especially so when changing dietary content. A week even is not pathological, so long as it is soft, and not hard.

Once more: Your body ONLY burns FAT for muscular work, and it burns fat all the time, 24/7. Ketones do not appear in the urine until all carbs are stopped and then the ketones will disappear again in a few weeks as your body begins using them as glucose-replacement rather than converting them, as it does all carbohydrates, into bodyfat (from which they came). BOTH a keto-adapted and carb-eating person will show no ketones in the urine. SOME people have a problem with fat metabolism while insulin is present, and glucose being converted into bodyfat, but not everyone, which is why some (a few) people do not become fat or obese no matter what they eat. Those who have a problem find any effort very hard and may fall asleep until the fat storing process is over. Ketones are a valuable nutrient, and like glucose, only appear in the urine briefly during a dietary change. If they persist, then it indicates a disease-condition.

Hunger indicates insufficient fat. Anything called a 'fast' is probably not enough food. Eat all kinds of meat, butter cheese, etc. Make sure you eat fat -slowly- until you can't eat any more, then finish with each meal. Fat satisfies, and it is filling. Lack of enough fat in a low to zero carb diet is not good.

Apes are not humans by a long period of divergent evolution. SOME great apes like to eat monkey meat better than fruit, and if it did not take so much effort and skill to kill the clever little buggers, they might eat ONLY monkey.

If there are ketones spilling in the urine on a steady-composition (unchanging) diet, then there is some sort of problem with the person's metabolism. A very slight purple color on the test stick is not significant.
No matter how you think ketones ( a type of carbohydrate) are dealt with, you do not BURN sugar. You ALWAYS burn fat. You can only STORE sugar as fat. If you consume NO carbs you will spill NO ketones in the urine- that is, once you have adapted to the lack of carbs. I have played with keto-sticks for a very long time, please, give me a break.


The body's pH is highly buffered, and you are very unlikely to alter it in the manner you are asking about. If you ingest a lot of organic acids, you may shift towards basic, but only very slightly and not for long. Meat, eggs and cheese can not make your body's pH shift. It is a 'vegetarian myth'. There are many of these nasty little hooks floating around pretending to be fact. Meat contains considerable combined calcium- a necessity for proper muscle metabolism- in the most highly bioavailable form- better even than hydroxyapatite (bone mineral).

I have a pretty low opinion of the so called 'paleo diet' mob. (I found it rather humorous that my thread wound up shoehorned into this category.) The form of diet the 'paleo/neanders' adhere to is a modern hunter-gatherer diet. No one knows exactly what old stone age people ate, other than there seems to have been no significant amount of vegetation of any kind- not even fruit- in their diet. We are not stone-agers of 40,000 years ago, and we need to find our food amongst what is available in the modern world, by choosing proven and effective foods, not by trying to 'reproduce' some fanciful, imaginary pre-historic diet. I can only speak of what I have 'proven' over a period of 47 years, and I will yield ground only to someone who comes forth with that kind of long term, personal ,practical hands-on experience in diet.

Freeze the fat if can, or get it whenever you buy meat. A small electric cooler, like a Kompressor Waeco -if you have no fridge access- is a good investment.

It is very common to flush with warmth after ingesting sweets or sugary drinks, since the body produces some waste heat during glucose to fat conversion, but fatty zero-carb meals are- to me at least, heat-neutral or cooling.

Quite frankly I have never known anyone other than a very few who could follow the LC regime even for a full year without returning to their old dietary habits. Those who make it past a year generally have been in the <5 gm regime. Remember, I have been telling people about this way of life for very long time, and have had contact over that period with a great many who have attempted it.

Calculus? Only really noticeable if I am drinking mineralised water, and even that was back before I lost function in my salivary glands. I usually drink/drank only rainwater. Calculus is basically the calcium salts present in saliva depositing on the teeth, it generally requires scraping with a tool to remove- brushing does little even with a hard toothbrush. It is not damaging unless you ingest carbs, which hang in it and feed caries-bacteria, which also get into it. Carnivores can ignore the deposits if they don't mind have cruddy-looking teeth- and perhaps worse breath due to meat-putrifying bacteria which will cause odour, but do not damage the enamel.

loops- If you eat at least a POUND of red meat a day, trust me, you will get all the Ca you need or can use. The body is very conservative with minerals as well as proteins. If you ate only meat from childhood you would have super-dense bones as did ALL the stone age Inuit. Recommendations for Ca in supplements use data based on chemicals, not bioactive Ca compounds. If you still feel some sort of Ca based fear, then take hydroxyapatite (or chew on bones)- it is better than mineral Ca, but is only a fraction as effective as the bioactive Ca in muscle tissues. The Ca in vegetables is practically worthless, it is as bad or worse than the mineral kind.

Alcohol is a social drug. It is a simple, easy to make and cheap, it is a body and brain damaging toxin- the metabolic waste of the fermenting organism. It is actually a carbohydrate, assigned a value of 7, nearly twice that of glucose, and is fattening. Furthermore, detoxifying it seriously interferes with the liver's normal processes. I gave it away after noting its effect on my weight training, which lasted for three days after drinking a single glass. I never drank much, maybe a single 4-6 oz glass with dinner, twice or three times a week. On testing- by reducing the amount taken to <2 oz, I still found the effect, so I no longer drink any alcohol. I have been informed that it is not PC on this forum to discuss anything 'illegal' so I will just leave it at this.

What Stef really said, was the the Inuit had older looking FACES for their ages- but had the bodies of youths much younger. The Inuit's face is always exposed to the weather and get massive amounts of sunlight directly and reflectively from ice and snow. Good for vit D- but hard on the appearance.

There is literally no such thing as 'acid-alkaline unbalance' in the body- it is nonsense. Your body is so well buffered that the small change in pH due to dissolved CO2 (carbonic acid) is sufficient to induce rapid and intense changed in the breathing rate.

I suggest that before making any more comments on what Stefansson said or wrote, and inaccurate statements about the Inuit, you should actually READ Stefansson's various books and articles. Inuit NEVER eat 'Fermented stomach contents, and their environment is basically tropical and very warm due to their 'perfect' clothes and lodgings. I do not understand why anyone would go to so much trouble to write such long diatribes filled with misinformation, misquotes, myths and downright lies.


Stefansson spent many paragraphs, in several of his works describing the extraordinarily thick and strong bones all Inuit people had, especially their skulls, one of the thinnest and lightest for its strength of the human bony structures. How can anyone give a moment's credence to anything said by a 'researcher' who claimed otherwise?


'Studies'? Stefansson LIVED and worked for YEARS with the 'feral' Inuit. And Stef is not the only Arctic explorer who lived amongst them to state the exact same things about the Inuit people. You can say nothing to verify the bonafides of people who claim the Inuit ate stomach content- it is an ancient and completely laughable vegetarian myth. So, yes, they lied and created myths, that is the first true statement you have made. Stefansson is above such nonsense. Why is it you never check things out before babbling such egregious nonsense?

An all meat diet does not contain 50 gms of carbs. Such a carb content will not allow unlimited fat/meat intake. Yes, it matters a lot between 50 gms and 5. Dietary fat either is not absorbed due top exceeding the supply of emulsifying bile, causing loose stools, or if absorbed- will circulate until used. Radio-tagged fat has been used to show that dietary fat does not enter adipose cells.

The 'recommended' levels are far below the actual average seen in normal, healthy people. These 'standards' were set by bogus 'studies' (and carefully edited research papers) funded by the pharmaceutical industry. It has been lowered from a healthy 250-300 mg/dl to a dangerously low 140- in a move to put 90+% of all humans in a category 'requiring' statins, which are very dangerous chemicals with severe side effects. This is the industry's new 'insulin for life' drug. More deaths occur from all causes with a low level than with a high level, especially in older folk.


The Inuit ate much of their meat raw if not frozen, and only boiled their meat a little in skins over seal-oil lamps, no other cooking method was available. The ancient Inuit fed most of the animal (including the stomach and intestines) to their dogs. They consumed the tongue, liver (not seal) and nose, as well as some favoured cuts like the shoulder from the carcass, the remainder was fed to the dogs. Dogs were very important and ate as well or better than the people in most circumstances. It was end-game starvation if an Inuit either failed to feed or ate his dogs.

Nutritional/energy value of animal-sourced foods: One unit of red (fat) meat equals 2 units of chicken or three units of fish or four units of eggs and/or cheese. Only some few cheeses have enough fat of the the non red-meat foods, some added fat is necessary to make them fat-balanced.
Vision: I have excellent vision. For whatever reason, other than the astigmatism we all get after reaching the 40's (which has not changed in 30 years), I have noticed I retain a remarkable range of accommodation. I was always short sighted, but now not only can I read without any glasses, at a comfortable distance to hold reading material, but my acuity at a distance has slowly improved to a noticeable degree. I do not need glasses to pass a driving test nor to enjoy a theatre presented movie. The lenses in my glasses are undercompensated, but I rarely use them, as they make near things hard to see. I have no idea whether this is diet, but I do think there is a high probability as I seem to show very few signs of aging everywhere else. My lenses are very clear. My dad had to have cataracts removed in his late 50's, so I doubt it is genetics. He also broke his ankle stepping off a curb at around the same age.

Meat NEVER 'rots' or decays from bacterial action anywhere in your body other than in between your teeth (bad breath, but no decay, if you don't brush and floss)- and that is only because the mouth is a friendly place for all sorts of bacteria to live. Your stomach is sterile, and is so acidic that very few bacteria can survive for more than a few seconds. The notable exception is hylobacter pylorii, the cause of gastric and duodenal ulcers. This discovery was ignored for some time due to the strong belief that the extreme conditions in the stomach 'precluded' any bacteria's survival.

Meat is quickly and completely dissolved in your stomach by HCL, it is then treated with pancreatic enzymes in the intestines and is absorbed COMPLETELY in the first part of the small intestine (in less than 60 cm/2 ft.). The feces of a carnivore is composed almost entirely of the body's waste- and only a very small amount of certain colon-dwelling bacteria (which are protected in the appendix). These bacteria do not thrive unless there is vegetable refuse reaching the colon to feed on, and the removal of one's appendix always leads to some digestive difficulties whenever the diet changes or antibiotics are taken. The appendix is part of our 'emergency' structures to allow us carnivores to tolerate short intervals of surviving on vegetation. It corresponds to the cecum in herbivores, but in a highly attenuated form. Obligate carnivores usually lack an appendix or any other structure to shelter intestinal bacteria.

Organ meats cooked or raw are unnecessary, although there is the case for OCCASIONAL intake of liver, raw or slightly cooked. Totally raw muscle tissue is likewise unnecessary so long as MOST of the mass is 'rare' (i.e., raw)- for excellent nutrition. Grass fed or grain fed beef, nutritionally there is no difference, only one of quality and flavour. Just like freezing lowers not nutrition, but quality and flavour.

Fat from your diet, circulating in a body which is carrying excess body-fat stimulates body-fat release, supplementing and thus prolonging the time taken to consume the dietary fat. It also raises the metabolism. Salt interferes with this function, which is the reason not to add any salt to your food. Mother's milk is heavy in sugar for a very good reason: Humans have no effective body hair of fur and there fore no built in protection for loss of body heat through the skin. An adult has a much smaller mass-to-surface area, therefore loses less heat. A tiny baby is very vulnerable to chilling. Add to this the large body and head of a newborn, you see that a fatty baby is going to have a lot of difficulty negotiating the mother's narrow pelvic opening during birth. The lean baby after birth needs to gain a significant fat cover as quickly as possible to survive. Recognition of this basic human necessity is the basis for nearly all cultures adoring fat babies, and classing them as 'healthy', while exhibiting great concern for skinny ones and regarding them as 'sickly' or dangerously undernourished. Nature also provides a first set of disposable teeth ('milk teeth'), not only because of the small size of the baby's mouth, but also so that the permanent teeth are not damaged by the milk diet of infancy. We are the exquisite end result of a very long period of evolution.

No difference- the fatty-acid content of beef suet is not dependent on diet, since the osmotic exchange of fatty acids into and out of adipose tissue is very small.

Omega-3 is animal in origin thus not a component of an ox's diet, vegetables have omega-6, which has never been high on anyone's list for enhancing health. Omega -3 is produced in an animal's body, it is one of the unsats an animal needs- your own body can and will make it also. Today's paper had an article citing a study in the UK which unexpectedly showed NO significant relationship between omega-3 and heart disease. We know suet has plenty, so what's up?
'Animals can't make omega-3'? I guess no one told the salmon or Australian silver perch and jade perch (six times the O-3 of salmon) this, or the many land animals who have it in significant amounts in their fat- but do not eat any vegetation. Another vegetarian myth, my friends, utter nonsense. Incidentally, some stone age Inuit ate no fish, water mammals or vegetation at all, only land animals- and yet had all the essentials- how could this be?

Chemical salt should always be avoided, it interferes with fat metabolism when the body carries an excess (salty sweat and urine). Most cheese has some salt, some have very little- read the label. If you are getting too much, your sweat will taste salty. It takes about a week for the body to stop spilling salt in the urine and sweat. Lightheadedness may indicate insufficient fat intake.

Stef gave a rule of thumb for red meat- the fat should equal 1/6th the volume of the lean to equal 80%. Nicely marbled steaks and 'regular' hamburger mince have about 30% (of cal) fat in the lean- not counting the cover fat.

...A careful read of the article on

reveals that contrary to the assertion, 'glycogen depletion' was not taken as a measure, only oxygen consumption. Glycogen STORAGE was reduced during the first TWO WEEKS and thereafter remained stable- not surprising since much of the reason for holding glycogen in the muscle tissue is the need to quickly remove glucose from circulation- it is much faster to convert glucose into glycogen than for the adipose tissues to convert it to bodyfat. Glycogen is not used up or 'depleted' during exercise, it functions only as quick, emergency source of blood glucose- and that is all. After withdrawal of carbs from the diet, the massive glycogen storage in the liver is also vastly reduced, thus facilitating blood flow through the hepatic vein from the lower body and preventing the 'stitch in the side' so commonly experienced during carb-loaded athletics.

Note: 'VO2max' is maximum oygen intake and consumption, a measure of exercise efficiency, not glucose oxidation. The reference to glucose was for regular, pre-adptation diet, not keto-adapted.

Likewise, if the unsat's we are referring to are truly 'essential' (needed for life) as is agreed, they must then be consumed in each animal, and not simply accumulated along the food chain from a bottom-of-the pile herbivore like DDT, mercury etc.


Note, please: DDT and mercury are NOT used by an animal's body, the are toxins and therefore are accumulated, like pica- swallowed non-food items which may accumulate in the stomach. An essential oil is used otherwise it would not be 'essential', and therefore will be depleted in quantity while present in each animal in turn as it passes up the food chain.

What the animal eats is not going to matter so far as nutritive value is concerned, so long as the animal was healthy. A plant may indeed be dependent on its nutrition, but the animals we use for food have the ability to manufacture in their bodies or with the aid of commensal organisms living in their intestines, many if not all of the nutritive substances they require which may fall missing in their diet. Food animals are herbivores, they live on feed which has the lowest level and format of organic-nutrient value on the planet- they are highly evolved, complex organisms which are specialised in converting low value feed into high value meat. Any proposal that the nutrient quality of meat is different due to what the animal is fed is only propaganda serving a special interest, like the organic farming mob. There is no nutritional difference between 'organic' meat and any other kind- except of course, the cost per unit to the buyer.

Sheep bison and cattle are grass eaters. Deer and goats however are browsers, and will eat almost any plant except grass. The problem with grain as food for the grass-feeding ruminants, is that the natural bacteria in each of the various 'stomachs' are not very good at digesting it. Feedlot cattle are fed a bacterial mix which replaces the normal flora with ones which can digest grain. I do not think this is a particularly good idea, but it in no way damages or lessens the nutritional value of the resulting meat.

I eat when I remember to do so, since I personally don't experience hunger. Any time is ok. I think it is good to eat in the morning, but my main meal is in the afternoon or early evening. I sometime have a 'lunch' and sometime not, I have eaten up to 6 small steaks in a day and as few as one large one. Your blood glucose in invariable unless you ingest carbs, and you very quickly digest and absorb your meat/fat. Eating schedules are not a big deal like it is when you eat a mixture of foods which tax your system's limited ability to process and digest. It is always best not to go to bed while still digesting food, an all meat meal should take around one hour or so. The '3 hour rule' is therefore more than adequate. I retire sometime between 9 and 11 and I prefer to eat my evening meal around 5 or 6... I rise around 6:30 to 7 and have a cuppa and a protein powder and cream drink. Heavy food at dawn is just not attractive to me.

Grass (of various kinds) is quite different in structure and composition to the seeds of grasses, which is what all grain including corn (maize) actually is. The ruminant is specialise by commensal bacteria 'helpers' in its multiple stomachs coupled with re-mastication to digest grass, but not a large percentage of grass-seed. To force the animal to mange on a high intake of seed, the bacterial soup in each stomach or rumen must be replace by unnatural mixes of other bacteria. That this strategy is successful is self evident or the industry would fail. The animal builds its tissue from what ever is fed to it, and herbivore are capable unlike carnivores and most 'omnivores' to make up any missing bio-materials in their own bodies. Interestingly rats can somehow synthesise missing vitamins in their intestines, and then eat their own droppings to counter deficiencies. THAT is truly impressive. Rats, crocodiles, cockroaches, and ants will long survive on this planet Earth, and will be around long after humanity has joined the dinosaurs.
120 gm/day protein is low but ok but very (480 cal) low in energy. With only 50% fat, you are only consuming around 1000 cal/ day, it is the most extreme starvation-style diet I have yet heard of. You do not need to limit your calories UNTIL YOU ARE QUITE LEAN- in fact the more fat you eat, the faster you lose excess bodyfat... You can go up to 2 gm/day per pound of body weight in protein- common practice amongst body builders. You need to increase your fat to 60% or more, 80% is a common meat diet amount. At 50% you are not getting a daily amount of calories anyway I am not sure of the cause of your high BUN, but it may be you are not dumping your gall bladder completely. You should be aware that gall stones are one of the results of insufficient fat in the diet. 2000 cal at 50% fat needs 250 gm protein to balance. At 80% fat 100 gms will suit. Do your maths. Normal energy requirement is 1800 to 2500 cal/day, more if you exercise. My ballet years saw me consuming 5000/day.

Nutrients are lost when meat reaches 104F. This is bleu. The trick is to eat the meat as raw as possible and only cook the very outer layer at a high temp for the very minimum of time to give a flavour, warm the middle slightly and sterilise the cut exposed surface- meat is otherwise sterile if not cut and opened to the air. I do not think any slow method of cooking was used in ancient days- meat was hard to get, and was eaten as soon after the kill as possible. Any uneaten meat- cooked or raw spoiled quickly. Spoiled raw meat is still safe to eat, spoiled cooked meat is not.


Stefansson gave us this simple rule:...Choose a nice, marbled steak (for instance) with at least a 1/2 inch thick rim (cover) of fat. Begin by eating more of the fat than lean and eat until you feel you are losing interest in the fat, or have eaten all of it, then finish up by eating as much lean as you like until 'full'- choose a large steak- over one pound. Save the uneaten meat, if any, for a snack or part of your next meal. Soon the right sized cut of meat will become quite clear. Forget about all this fussy measuring, it will just turn eating into a tiresome chore when it should be a simple and joyful event. Other carnivorous animals don't use scales to measure their food, and the Inuit certainly didn't. Trust your body, it knows.

Avoid peanut butter, it is toxic, very hard to digest (somewhat constipating), and and pretty carby- the oil is unsat-heavy. Coconut meat may also be carby, how much depends on the method of preparation from the seed- many propcessor add sugar. Why eat such stuff? It is not good to stress your insides this way with roughage.
Parasites are found in fresh water fish from the US great lakes, and from some European fresh water locations- the parasite in question is the broad or fish tapeworm, diphyllobrothrium lata. Some coastal pacific ocean species like salmon often carry the cisterciae (resting larval phase) of a parasite of seals, the so-called 'sushi worm'. Properly trained Japanese sushi chefs are trained to find and discard the cisterciae. Sushi worms cannot penetrate the human stomach but cause a kind of ulcer-like discomfort for a few weeks until it dies. I once got some from eating sashimi from the fatty belly part of a salmon I had caught. Otherwise, all salt water fish if very fresh are good raw, as are most farmed freshies. We raise fish here in our dam. If you are in doubt, freezing fish destroys any parasites present.

I think what I said was that supplementation on an all meat diet was a waste of money- you do not need any. I said that if you DID take any, to be sure the strength was very low. Basically, every time I take ANY vitamin with B supplement no matter how weak it is, I piss yellow, showing that the body is rejecting it.

Rather than taking 'fish oils', just be sure to eat enough animal fats, they contain all the fatty acids of all kinds your body needs. Red meat/fat is a COMPLETE food. The reason you saw a difference before was most likely because you were not consuming enough fats.

Butter is not a simple fat, it is a mixture of fats and waxes. It does not handle high temperature well, and decomposes. The byproducts of decomposition are hard to digest. This problem can be ameliorated to some extent by adding some mac-nut oil- when frying fish, for instance.

Omnivores are not healthy sources for food, they are usually ridden with parasites (as may be carnivores, but they are rarely on the table) and pigs especially may be carriers of various human-effecting diseases, even if on the usually cursory meat inspection they appear healthy.

Cryovac, a vacuum-sealed, heat-shrink heavy gauge plastic method for preserving fresh meat without freezing, and allowing it to age without losing weight, is used by all meat-packing plants. Very few butchers buy fresh whole sides of beef and cut meat from the hanging carcass, there is too much labour and waste. The boutique butchers who do, charge a premium. I found the the 'air dry' or dry-hung aged meat spoiled too rapidly for me, so I switched to bagged meat fifteen years ago.

Common term in the industry for cryovac'd product is 'boxed'. A box usually contains 4 bags- the individual package is a bag'. In the US, I was buying from a distributor in SF on Bryant St. The had various weights around 15 pounds in sirloin strip- price was around $5/lb while the same cut sold in the market for $15. They had several grades, or quality available.
You can generally buy an unopened bag with a whole sirloin strip, rib-eye or rump ('top sirloin') from the retail shop, usually at a bit lower price than after it has been cut up. However many wholesaler meat distributors, who sell to restaurants as well as markets, will sell direct to you in either bag or box lots at the same price the retailer pays. The meat will keep, and since you are a meat-diet family you will have no problem eating it up. In early Jan we bought five bagged rib eyes- in preparation for our annual summer party. One of them was not eaten, and we kept it until three weeks ago. It took us until yesterday to eat it up- and it was good to the end. No freezing is necessary, so long as you don't open the bag until you need some meat, drain, cut the meat off and squeeze the air out as best you can, roll the plastic and clip it closed with a couple of clothes peg and return to the fridge right away.

We are about 5 million years down along a totally different evolutionary path than all the other primates, great apes included, so all comparisons are invalid. We have spawned a few hominid off-shoots along the way, who apparently tried to become omnivores or herbivores, but all failed.

I use chicken fat (schmaltz) for chicken, lamb tallow for lamb and beef tallow for beef. I collect all excess fat runoff when cooking and save it fr later use. Bacon fat is full of chemicals.


ATP is not CREATED by fat, the ADP produced from ATP during work by the muscles is RECYCLED in the cell by a mechanism FUELED by the complex: n,acetyl carnitine:fatty acid.

Here is a cooking tip for boiled eggs. Hard cooked egg white is very difficult to digest, as are yolks cooked to the 'green', sulfur-smelling point. 'Coddling' is best. This term is often misapplied to mean 'shirred', which is a casserole-baked egg dish. Coddled is just congealed or gelled white, and soft, deep yellow yolk. In a 3 lt. (3 qt.) covered sauce pan, fill to within 25 mm (1 inch) of the brim. Bring to a rolling boil and add 10 eggs carefully (should layer the bottom, with none on top of the layer). Immediately turn of the heat and cover, but leave the pan on the off burner. Open the cover and stir the eggs around carefully with a large spoon, wood is best, every half min or so, quickly re-covering. After about 5-6 minutes the eggs will be 'soft' with a semi-liquid yolk, but the white should be gelled.a As time continues in the hot water the yolk sets soft. Since the heat is dropping as this continues, the egg is not over cooked and the yolks at 10 mins still do not turn hard and green. The first time you try this, take eggs out at intervals until you learn just how long makes them right for you taste or purpose (egg salad or cold 'hard boiled' eating). Cool either dry at room temp for the harder kinds or chill in cold water to arrest cooking.
No problem, rendering suet in the oven takes as long as required for the fat to render out as a liquid and the residual tissue to become shrivelled up and crisp. This depends on the thickness of the slices, the water content of the suet, the venting of the oven, whether it is an electric or gas oven, and berthas some other other variables. Just check on it from time to time. If the temp is really held to 250 F, it doesn't matter how long it is in the oven, negligible discolouration and no evaporation of the fat at that temp will occur.

Store tallow in a sealable air-tight container. I like glass, but I see no problem with plastic or metal. Refrigeration is not necessary or desireable- at least for five or more years.
Heart arteries and other arteries in the body (and the intestine) have smooth muscles. Insulin specifically damages this type of muscle fibre, causing what is called 'proliferative changes'. This thickening is followed by the formation of scar tissue which further narrows the internal passage (lumen) and causes the arterial wall to stiffen. The narrowing is the cause of angina and heart attacks in the coronaries, pain and possibly gangrene in the extremities and the stiffening raises blood pressure which increases the chance of stroke. All this damage is due to insulin. Carbs really ARE your enemy.
Sorry, scars are scars. The idea is not to continue to do more damage. Anyone who claims that this or that diet will 'reverse' arterial damage or blockage is lying. In advanced cases of arterial blockage, there is a certain amount of migratory adipose cells in and around the scar tissues, these are the source of the idea that fat or cholesterol 'cause' the condition- they do not. The fat cells in severe, long term arterial blockages in an obese individual MAY reduce slightly if the individual's body fat is reduced WAY down to the 5% BF or lower range, but it is unlikely to make a large difference in increased blood flow through the blocked artery. Arterial blockages, commonly termed (inappropriately) 'plaques' are wholly within the muscular layer and NOT within the interior passageway or lumen of the artery, which is lined with one of nature's slipperiest structures, rivalling teflon in its non-stick properties- NOTHING sticks to it.

PLEASE get, at the minimum, a treadmill stress-EKG test to find out if you suffer from cardiac ischemia (insufficient blood flow to the heart muscle). If so, you must have an angiogram- which is an x-ray while a dye is infused into the coronary arteries by means of a catheter entering through the femoral artery at the hip. This is the ONLY way blockages can be fully delineated, MRI and other scanners CANNOT completely show the interior passages and fluid flow patterns in the blood vessels. I do not recommend angioplasty/stents, because they are very dangerous- a friend was killed when his artery ruptured during this procedure, and also because a percentage of these repairs later close up with scar tissue. A bypass done with the modern technique of off-pump surgery, using arterial (not venous) grafts is a permanent repair.
Absolutely correct- the effect is IN the muscle- it has nothing to do with 'blood flow' (the muscular layer is not 'outside' the artery, it is the middle layer, between the lining of the lumen through which the blood flows and the tough, inelastic outer casing of the artery). Insulin carried in the blood permeates through the arterial wall just as does the oxygen and nutrients which feed the hard-working arterial muscles. Insulin damages the arterial musculature, not the lining. Some bodybuilders who don't completely understand this seemingly 'anabolic action', inject themselves with insulin thinking it will have the same 'proliferative' effect on the skeletal (striped) muscles (it doesn't- just on the smooth type, and that leads to scarring), thus causing serious health consequences.

Nothing known can 'clean out' plaque, it is fatty-permeated scar tissue. If you can find a way to 'clean out' scar tissues in any part of the body, you will make a fortune. Read my previous post- the only remedy for arterial blockage is surgery.

I sincerely hope my insulin production is microscopic- if there is any measurable level at all. I am aware of the 'driving with one foot pressing on the throttle and the other one pushing on the break' theory that insulin and glucagon are BOTH always produced, however- the body does not WASTE resources and energy in such nonsensical and unnecessary fashion.

We covered this before: Pasteurisation of dairy is legally required. It is due to the incidence of tuberculosis and brucellosis, both are widespread, are common in cattle and are very deadly, dangerous diseases which have been shown to be spread by raw dairy. If anything, pasteurisation is good economics for the industry, since the intense bacterial sampling and control (cow by cow) which in some jurisdictions is allowed for raw milk to be marketed, is many, many times more expensive than the heating process.

I rarely eat heart, even lamb heart is tough, but cut into thin strips are good quickly seared very rare. All heart has a sort of weird taste, and is an acquired taste.. MY dad used to season with thyme and bake the hell out of beef hearts, but I don't like well-cooked meat. Seeing that beef heart is tough as nails, I would have to guess that bison's heart would be rather like shoe-/leather. Why bother? Properly slaughtered meat does not retain any residual blood, not even in the heart or liver. If meat is not completely bled, it will spoil in just a few days.

Arterial blockages are not basically fat deposits, although older sclerotic 'plaques' will become fatty by migrationof adipose cells, and of course the fat makes things worse. The term 'proliferation' means to 'increase'- in this case the number of muscle fibres or cells. Inside the arterial structure there is NO ROOM or need for more of anything, whether it is more cells, scar tissue or fat. The added volume cannot expand outwards, it therefore goes inwards and narrows the blood-passage.

Blood-borne cholesterol is not a reparative agent, it is exclusively a fatty acid transport vehicle, one kind to the liver and the other kind from the liver. In the tissues it forms a substrate for steroidal hormone production. The last purpose is in forming the myelin sheath which insulates the peripheral nerve fibres. Why it is found in some degree in fatty arterial deposits is not known.

Alcohol, in any quantity is damaging to your health. 'Research' which claims otherwise has been shown recently to be very badly flawed.

Odd you can't find it, I seem to recall telling about the double off-pump bypass I had in 2000. The blockage was present from my teens, and caused classic angina when I began ballet training in my early 20's. I thought it was just my intercostal muscles hurting, due to the sudden experience of very heavy breathing. It passed, and did not return until much later after a period of low activity, followed by renewed strenuous exercise- it passed then too. The heart's coronaries lose the ability to form new arterial pathways (anastomosis) by the mid 20's.... in some people, earlier than that. My cardiologist remarked on the extent of my 'natural bypass' which he said confirmed that the blockage was very old indeed. The blockage, over 90% was in the (left) descending artery, the single, critical feeder for the ventricles, the most important muscle group in the heart. I had another, minor narrowing of ~60% in the right circumflex, not considered operable alone, but they still fixed it while attending to the other. The damage was there, as it is in everyone (shown by autopsies on kids- as young as 13), by the end of my teen years, and only became a real problem after I had put on about 35 pounds of muscle in a few years starting in '90. The added mass required more oxygen than my compromised heart could provide, even though it had grown 5% larger than average. I have had a slightly grey complexion all my adult life. It was gone forever when I came out of surgery. I healed up so fast I was able to do incline dumbbell presses three weeks post-op. The new arterial connections add extra blood supply to my heart, and the result is more endurance and strength than ever before in my entire life.

Adrenalin is rapidly inactivated, it has an average blood half-life of about 50-100 milliseconds, and is only released by stress/fear- it is very short acting.

Cortisol is a catabolic hormone released to break down tissues and aid recovery from injury. It is not present unless you have suffered damage, or severe stress, it is present after a heavy workout, but quickly passes.

I know only that vit C or ascorbic is one substance (antiscorbitic) that prevents a poorly understood deficiency syndrome called 'scurvy'. How it works is unknown. It is not the only thing which can do that job however- fresh, raw or under cooked meat is as effective as C, perhaps better, in preventing scurvy, and yet has virtually no discernable ascorbic acid (ascorbic acid is a carbohydrate). Meat contains all the folic needed, as well as ALL other nutrients, vitamins, fatty acids and minerals.
Occasional liver, maybe a few ounces- every month or two, your liver has the ability to store it. It is unlikely you would love it so much as to eat enough of it so you got vit A poisoning. Your only worry about amount and frequency is the fattening starch (glycogen) in it. Everyone needs some A.

I said that vitamin C is NOT the ONLY thing which prevents scurvy. Less C means less carbs. Meat does contain sufficient folic, the amount needed for health is measured in micrograms. Eggs cream and cheese do not have enough A to provide the amount needed by an adult, unless you eat really massive amounts- unlikely. Serotonin is not the cause opr cure for insomnia. Try taking melatonin before going to bed, an amount somewhere between 1 and 10 mg should do the trick.

The beginning of the neolithic period (agriculture/grain) saw peoples bodies deteriorate to an alarming degree, no teeth weak deformed bones etc, and until very recent times, deficiency diseases were rampant. Our need for most of the various trace nutrients such as vitamins was not identified until around one hundred years ago. The ancient early paleolithic people and the Inuit (hunters/carnivorous people) left beautiful, sturdy corpses with all their teeth and strong bones.

One month is NOT enough time, even Stefansson found he and his associates needed six months to adjust to the all meat regime. I say, after a full year your acculturation will have faded, and if you can get to ten years you will probably never go back to a mixed diet. A month or ever three will NOT make a difference, that is just 'dieting'- you will regain all the weight and more once you begin eating according to your habits and 'cravings'. The carnivorous regime MUST become a permanent lifestyle to succeed. Your dietary acculturation is VERY deeply embedded and powerful, don't EVER underestimate it.

By 7 months a considerable degree of training in 'food taste' may have been accomplished. However, a baby does not have the gastric ability to digest any vegetable matter until about age 2. The usual result of feeding infants this way is commonly called 'colic'.

Inuit live under extreme conditions an d food is sometimes very hard to find, leading to sever bouts of starvation, which is very body damaging. Arctic carnivores are all heavily infested with trichina parasites, and people must kill and eat every animal they can, even foxes and polar bear, thus they had heavy infestations as well. Accidents likewise cause considerable aging effects. An Inuit who avoided all these could live into their late 90's in excellent health. Many autopsies were done on Inuit who died while living the traditional way, there are massive amounts of data available for those who are interested in pursuing this.

Actually, Dean, the brain's requirement for glucose is nearly 100% covered by the 'ketone bodies' which are produced during fat metabolism, and NO gluconeogenesis will take place on a high fat diet... period. Gluconeogenesis is a fasting process that only begins after the point where there are NO more ketones OR glycogen available. The body always spares protein, and it is only under severe conditions that protein is ripped apart for the glucose spine it contains.

The QUANTITY of calcium in red meat tissues appears small, but it is many, many times more available than ANY other source which are very, very poorly absorbed and utilised- the one exception being hydroxyapatite (bone), which is about 1/6th as good as muscle-calcium. Therefore if you eat at least 8 ounces of meat (of any kind, but red is best), per day, you have as much calcium as your body needs. I NEVER take calcium supplements, and I have not always eaten much cheese (still don't, it is too binding), and cream is not a reasonable source of calcium- it has only traces, yet I have VERY dense, strong bones. Inuit ate only the muscle tissues of animals and yet they had THE MOST thick, dense bones and skulls of any human group. Domestic cats and dogs are both known for eating bones, so they may not be as adept as we are in utilising muscle-sourced calcium. Calcium is critical to the work-processes in muscle tissues, and therefore is always present..

"Atherosclerosis: An Insulin-Dependent Disease? Nestor W. Flodin, PhD, FACN, 'Department of Biochemistry, College of Medicine, University of South Alabama. Mobile'- J Am Col Nutrition 5:417-427 (1986)

I suggest that rather than excerpting a paragraph from this important paper, you should actually READ IT. Then you would learn how the experimental determination on the damaging effects of insulin was done. Flodin does not refer to an 'unusual level' of insulin, the level referred to is indeed 'normal'. Insulin is always high and remains high for a period after a carb containing meal. Normally people consume carbs at all meals and in between- in soft drinks, alcoholic beverages and snacks, thus the 'normal' situation is 'high circulating levels of insulin' all day, every day. The experiment used only the normal amount of insulin needed to exactly balance the experimental subject-dog's carb intake. The paper is a covert condemnation of the modern diet, but is not stated plainly in those terms for reasons of scientific impartiality. I have never heard of insulin referred to as 'the master hormone', or even as 'a' master hormone, that role is assigned to the pituitary hormones alone.

NO human can 'easily digest' vegetation, we have the guts of a carnivore- you simply cannot eat wild, raw plant life and live on it, without serious digestive and health problems. We have retained enough of the 4 million years ago, pre-hominid primate's digestive equipment (a small partial area of enzyme production in the stomach, and an appendix) to be able to practice modified partial omnivory -at a price-. It is properly a survival mechanism which compensated for the problems of depending on the ready availability of prey animals. The modern diet is simply bad, and an all meat one is very good- for everyone.

The most scientific of studies done on melatonin suggested that doses need to be up around 120 mg to actually be effective. You 'read somewhere'? I 'read somewhere' that taking acid would 'force you to stare into the sun and go blind...

No study has shown any danger or harm from any amount of this hormone. Most insomnia is of mental origin. Perhaps you could benefit from yoga, which teaches you how to quieten the mind and helps you center yourself. Melatonin is not like human gonadotropin or testosterone, which influence the pituitary- exogenous melatonin (hormone) intake does not suppress the activity of the pineal.

'Tetrahydrocannabinol' is not 'toxic'- to any animal, it is not a chemical defense, but seems to be targeted at man. The plant is the only survining member of a very primitive plant group, has no living close relatives and is not very successful without human cultivation (the Chinese cartograph for 'ma' depicts a plant under the eaves of house).. THC only effects carnivores. Herbivores, like deer, goats and kangaroos don't notice a thing, and can eat a whole plant and then start on the next. Dogs and cats will become so stoned (not toxic- no dose is fatal) on a very little bit, that they can't stand or walk.

Yes, any and all 'excess' protein is indeed excreted. Protein is constantly being used, to build up, tear down, recycle- and any excess is then excreted, you only really need a few grams- (max of ~30 if you are a 200 pound pro), a day even if you are building massive musculature (Mr Olympia). You cannot/will not make ANY glucose from it unless you are fasting for a long time, or starving. All-meat eaters do not need much glucose- other than amount easily furnished by glycogen- ketones replace glucose.


When glucose is required beyond that from glycogen, or to replenish glycogen, it is produced by GLYCEROL CONVERSION (ketones and glycerol are derived from triglycerides, the standard 'fuel' of the body- they have nothing to do with gluconeogenesis). This is not conjecture. I have definitely said there are some structures in the body that are dependent of glucose, and cannot use ketones (read the thread).

Protein only is toxic, will make you very sick if done for a period, but does NOT initiate gluconeogenesis after a single meal. Give it away, please. You simply don't know what you are talking about.

Actually insulin is NOT anabolic to somatic working muscles, striped and short-striped- only to the involuntary, smooth kind found in the intestines and arteries, where the effect is undesirable.

Sure, I can explain why I think it is nonsense. If you had a constant flow of both insulin and glucagon, it would correspond to a metabolic equivalent of driving or standing with the motor running, in gear, with one foot on the throttle and the other on the brakes. This is wasteful, and is not in harmony with the way the body conservatively manages energy, sorry about that. That some kinds of studies may produce data that in a certain context may confirm that idea is of no surprise to me after treading thousands of 'scientific papers' some claiming such preposterous ideas as 'fat burning' requires carbs- the infamous 'fat only burns in the flame of carbohydrates'- an 'axiom' popular with nutritionists- even now.

AND: Proteins ARE not 'all broken down' to amino acids 'during digestion', i.e., in the stomach and intestine. Some are not broken down at all, some are cut into short strings, and some are completely reduced to single amino acids. This is enzymatic- action much of which occurs after absorption.

Insulin is not involved in trans-cell membrane protein-transport, or within the cell, or in peptide synthesis- more myth.

As strange as it may seem, there are some necessary proteins which we do not have the ability to construct by peptide synthesis from raw amino acids, and these strings must be obtained directly from animal-sources. If deprived, certain body structures suffer. One of these structures is the intervertebral disk, hence comes the focus on spinal-fusion operations in hospitals belonging to the Seventh Day Adventists. On a deficient diet, the body mines the disks for those protein-strings, thus weakening them. Adventists are often vegans.

Lipolysis is stimulated by dietary fat when, and only when- you are carrying more body fat than your body 'wants' or needs, a level I have called your 'fatostat'. Your metabolism prefers to use dietary-sourced fat, remember bodyfat comes from glucose conversion only so your body will conserve it if it can, and will replace it if it goes 'too low'- this is the one stimulus for glucose-from-protein- i.e., recovery from severely low levels of body fat from fasting or starvation, on an all meat regime with adequate fat and protein intake, but no carbs.

Once you start to get to a reduced intake of protein and fat, and start to get into heavy adipose fat use, a loss of muscle mass begins. Whether the major reason for loss is due to any level of gluconeogenesis is not clear, it may simply be a mechanism which causes the protein to be dumped rather than being reincorporated- like it will in the case of excess dietary intake.. The fact that you do not lose much muscle tissues so long as dietary fat is high, even in the absence of protein intake, begs the question of loss from any damage.

The body is constantly 'reusing' its protein, the process is continuous and very active, muscles, organs and bones are all in a constant state of flux- hence the possibility of loss if there is something interfering with the process. If you are fasting, on very reduced food, or starving, your level of cortisol will be high, increasing dramatically the rate of tear-down and slowing the rate of rebuild, so you might then excrete perfectly good protein. I honestly don't know how it is lost, but I have definitely experienced it while under treatment for my neck problem, and could not eat enough- plus due to the severe stress of the radiation, I definitely was pushed into a heavy cortisol-area. These are all abnormal situations, and not ones most people will ever encounter. I do advise however, that fasting and severely low caloric intake is NOT a very good idea for your health.

Deer and horse (the most delicious meat I ever ate) are extremely lean and you must have fat from some other source. Only young animals are tender, does are somewhat tougher, and bucks are like bulls, basically so tough and fibrous as to be worthless -beef is always from castrated animal, called oxen or steers. The meat from dairy cows who are past their prime as milk producers can sometimes be bought, it is the most tender and delicious beef of all and well worth searching for. The nutritional value of wild 'game' is the same as any red met, except for the lack of fat. Most wild animals have fairly heavy infestations of various worms, flukes and other parasites- so be careful, if you are going to eat their meat.

Grain fed and grass fed beef are nutritionally EQUIVALENT. They differ only in aesthetics like texture, fat colour, toughness and flavour. Is that clear enough? If not then you will have to rephrase your question.

Paleo people hunted many kinds of animals, some were high in body fat, some very lean. In the situation of low fat, they discarded much of the lean. You CANNOT live on high protein and a 'low to moderate' level of fat. I don't care what anyone wrote, it is a myth: 11% of calories with no carbs will kill you dead in a few weeks, that is DEAD, you know, 'no longer alive'. Protein levels above 50% do not leave enough room for the fat that you have to have. Very little protein is necessary for health, as little as 5% will do for a very long period, it willnot help build more mass, however it will maintain what you have.

Once keto-adapted, your energy levels will seem to go the roof after the fatigue you experience during the adaptation process. Of course the fatigue is constantly lessening each day, but one you are 'over the hump' you definitely will know it. It may take only a couple of weeks, but more often it is at least three and in some people (I don't know why) it may take longer. The slowest adaptation I am aware of took six weeks, but I really think the cause was 'hidden carbs', like the glucose they add to ultrapasteurised heavy cream, etc.

The terms you use are for different, unrelated syndromes. Cardiomyopathy is a degenerative disease of the muscles of the heart, sometimes due to infection, but more commonly it is due to an inherited genetic flaw. Cardiac infarction is the medical term for what is commonly referred to as a 'heart attack', brought on by a stoppage of the of blood flow to a portion of the heart's muscle. Congestive heart disease is a serious condition in which the heart's drainage begins to fail, leading to a 'pooling of fluid' in and around the heart. It progresses relentlessly, leading to ever increasing difficulty with any exertion, until finally the heart fails from the congestion and associated ischemia. Takes time, and is a truly horrible way to die. Hypertension is one of the results of pregressed atherosclerosis. All have various 'causes', it is inappropriate to attempt to target one as the cause of another.

Contrary to the common opinion, the unsat Omega 3/6 oils have shown no increase in health benefits when taken in more than trace amounts, to the contrary- they may indeed be injurious. This is recent information, based on a large study.

Insulin is not anabolic to the skeletal muscles, it will cause an apparent increase in size due to an increase in intramuscular glycogen storage and the associated water retention, as well as fat (marbling) but the muscle cells do not show any increase in the size or number of active fibre bundles as is associated with genuine anabolics, like testosterone and its derivatives.

Candida albicans is everywhere, and is not normally a problem. It is never one without sugar present.

Making offal the major part of an all meat diet is very unwise. Especially be careful of liver, which WILL cause a serious, life threatening type of poisoning, as well as being very fattening due its high percentage of glycogen (starch). A proper all meat regime should be based on skeletal muscle tissues for health.


Overcooked meat lacks some vitamins and has overly denatured protein. Eating it is not going to 'hurt' you. You get the macronutrients. You cannot 'make up for it' by eating rubbish. 'Make it up' by limiting the amount and intervals at which you eat such damaged (overcooked) food.

Liver has Vit A which is stored cumulatively in your liver, an excess level of this vitamin is dangerously toxic, and the high carb content will easily derail keto-adaptation, if eaten in quantity or frequently.

'Grass-fed' is an Americanism, we don't have any of that down here. I referred to 'paddock fed or fattened' beef, from bullocks (steers) put out to graze on real, wild grass in large pastureland, not held in an small crowded, expensive, intensive feedlot, US style.

The ponies of Greenland were fed an exclusive diet of fish for about 800 years in the middle ages after contact with the Viking homelands were cut off. The animals seem to have been able to handle it. Of course, the horse is a hind-gut fermenter, not a ruminant.

What other animals may need, like offal- to be healthy has little or nothing to do with humans. Inuit do not eat offal and they are a very-well studied group or people who have followed the all-meat path for hundreds of thousands of years- Stefansson said the do not eat liver of seals, which is the exclusive food of some tribes, others will eat caribou tongue and heart, but they prefer a few cuts of muscle and will eat nothing but that for expensive periods of time. I eat that way, I only eat offal maybe once in a great while, sometimes two years will pass with no liver (vit A is stored in one's own liver), and no other offal.

You are very new, 'mr 3 posts', and need to read this entire thread. I really don't have the time to repeat myself: Humans do not have the same type of dentition as many kinds of carnivores. We have evolved from primate ancestors- we are in the insectivore lineage and thus do not have carnassals (shearing teeth). We developed excellent knives of volcanic glass 4.5 million years ago. Our faces are not long- we don't have mouths like carnassal-carnivores, our mouths and faces have adapted to speech, thus our canines became reduced down small, and the cusps of our molar and bicuspid teeth have reduced in size, since we don't specialise in eating bugs, and we use knives to cut our meat into swallowable bits.

Candida cannot 'eat through your stomach'. You seem to be psychosomatic with your fascination for this common, usually harmless fungus. Nonsense is of no value here. If you sustain an injury which becomes infected with this yeast, it may become systemic. In this case if you do not respond to intravenous nystatin, you will probably die. If you have genital candidiasis, there are some very resistant strains from Asia which came back with the vets from VietNam in the 60's. This strain mimics genital herpes, right down to the swollen lymphatics and blisters which become painful ulcers. It is very hard to overcome, I know because I had it for a time back then. Eventually it can be done in with tioconazle and/or other antifungals. Lamisil etc., should be trialled. Lamisil is also available as an internal medicine- a few months on it will even get rid of fungal nail infections- permanently. Your problem is due to some abnormality in your constitution, it is not a problem for others- I am sorry, but your advice is worthless.

How much protein is immaterial. I ate, and still eat- enough. Eat what it takes to satisfy on 80/20, don't worry about numbers. I usually liked around a couple of pounds(1 kg)/day of beef. That works out to about 150-200 gm. You need very little 'extra' protein- (or calories) - to build muscle mass, contrary to what you will read in the supplement-owned mags. Think about who rap;idly mass is added- a few grams/day? say 20 gms- that would give you a pound every 6 weeks, or 15 lbs in a year- an exceptional rate of growth indeed- and would require only about 5 gms of protein/day to create (muscle is only ~1/4 protein). Protein with adequate fat no matter how much does not make you 'hyper'- that is probably just your mind, not your diet. Unless you are using drugs- like anabolics.
You can eat way more than 1.5 kg meat/day- if you can tolerate the fat, NO amount of meat is constipating, but excess fat may give you diarrhea.

Fat is 9 cal/gm. Usually this works out to 15% of the steak should be fat. A one kg steak should have ~150 gm fat, 850 gm lean, and yield about 2500 cal.

You might not be able to eat 300 gm of protein on 80/20. Best I could do was around 5000 cal/day while dancing. As I increased my intake, and I had no problem with a 48 ounce Morton's Steakhouse porterhouse, I di not eat all the fat, I left some, but finished the lean. I previously advise the way you eat on an all meat diet is to eat mostly fat at first, it will soon become unappetizing, but the lean will not- so at that point you switch to lean until you have had enough. All of you are THINKING too much and not living. Measurements and calculations are NOT a part of a lifestyle- only of a temporary 'diet'.

Protein in any amount does not damage the kidneys. You need to drink an adequate amount of water. The kidneys WILL suffer on any diet, if you get dehydrated. is as full of dietary myth as Joe Weider's Muscle and Fitness, Flex, Ironman, Musclemag or that awful GNC rag. Yes indeed, high carbs are absolutely great at building intramuscular fat,looks good, big and meaty, but carbs strongly limit any addition of larger muscle fibres (real muscle size). Hardgainers are ectomorphic and cannot train as hard, as long or as frequently as other body types. Some ectomorphs have even been found to do best on ONE heavy duty workout every OTHER week. Read Mike Mentzer's Heavy Duty books, and anything by Alan Jones (founder of Nautilus). Ectomorphs do not get fat like the naturally muscular mesomorphs and endomorph do ( I am a meso)- both of whom will add fat at the drop of a carb. Mesos can add muscle seemingly by just thinking about exercise.

If you want to gain quickly, then you must limit workouts to less than 90 min including aerobics, and make sure there are at LEAST two full days off before going back to the gym. Only one exercis
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Top Cat

Joined: 02 Jun 2006
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PostPosted: Wed Jun 06, 2007 10:56 pm    Post subject: more Reply with quote

If you want to gain quickly, then you must limit workouts to less than 90 min including aerobics, and make sure there are at LEAST two full days off before going back to the gym. Only one exercise per bodypart, short sets 3 only rising weight each set to failure at min of six to less than ten reps on last set. You do NOT gain while working out, in fact, the day after gives you nothing, only the second day is of value, and taking three days off is better, I alternate two and three rest days, which make the same days of the week for legs/bis/tris and for upper body (no isolates on arms). MOST people who do not use drugs gain little or nothing once they 'mature' their muscles because they lack enough rest between workouts, work out for too long each time, and do way too many exercises, at too low a weight. Trust me on this, I have been there, done all that.

At first I was fanatically strict, for about 6 years. If I had not been so strict, I doubt I could have stayed with it. Then I discovered cannabis and had some falling-off which was intermittent for a time, not serious, but each time I gained fat so quickly- even so little as a half an avocado (fatty fruit? --1/2 carbs!) that I quickly returned to the regime- of course I then had to re-keto-adapt. So many veg foods like nuts seem more fat and protein, that it was a big surprise when I actually looked up and found out that they had massive percentages of carbs. It is surprising how little time- and carbs- will derail your keto-adaptation. For some reason, and for some time now, cannabis no longer causes me to have 'the munchies'.

The 'five gram rule' may be because this equals the total amount of glucose in your blood at any given time. In an all meat diet, glucose turnover is EXTREMELY slow, so perhaps that is why more than an equal amount/day causes failure of keto-adaptation in many people. I don't know, but this seem like a possible, empirically it is true.

The citric acid cycle converts glucose to fat. Enzymes split fatty acids from glycerol, they are transported into the working cells by a complex with carnitine, and are used to reconvert ADP to APT, producing ketone bodies in the process. Just what do you suppose the body does then, with this 3-carbon carbohydrate? Glycogen stores are stable in a keto-adapted body, neither depleted nor replenished. Glycerol is both produced from glucose and is used in reverse to produce glucose: glucose (enzyme) = 2 glycerol - 2 glycerol (enzyme) = glucose. Please, do not continually spout this constant stream of absolute rubbish every time you put your hands on the keyboard. I don't mind your ignorance, it is common, but I do resent you arrogance.


Aerobics 20-30 min, do it first to warm up your heart and lungs, warm up the muscles so you can stretch, and get your liver started on producing the enzymes you will need for the hard work. Muscles do not 'adapt' other than by growing stronger. Growth will continue to your genetic end point on the same exercise as long as you periodically increase loading. Changing routines is for your mind- not your muscles, that is an old myth.


Analysis of the bone composition of paleolithic human remains show a mineral content identical to the African Lion, which by the way, is NOT an 'omnivore'. As little as 5% vegetation will show up in bone composition analysis.

Coprolites or shibboleths, makes no difference. The vegetable content of man's diet had to be less less than 2-3% or the bones would have shown it. Besides, who knows for sure what animal those fossils truly came from? Most turds from opportunistic feeders (dogs for instrance) as well as humans and other carnivores of a similar size are virtually indistinguishable by appearance (size and shape).

Tee only serious 'effect' of a bowl of oatmeal every 4 weeks is to totally prevent keto-adaptation. Of course if you do eat the oatmeal without any noticeable effect' your daily carb intake is surely already high enough by itself so no adaptation is taking place anyway.

Squamous-cell cancer is the most glucose-avid cell type that has been found in the body. Restrict glucose/glucose turnover and it can only very slowly spread. Given good levels of glucose turnover and it becomes one of the most rapid, aggressive and difficult to stop type of cancer known. The cancer's metastasis is severely restricted by low glucose availability- however, to replace glucose that it takes, the body NEVER uses protein- only glycerol (structurally 1/2 glucose) available from fat metabolism, which starts with triglycerides. Protein are degraded ONLY under circumstances related to severe fasting and starvation. The claim that insulin is a 'growth factor' is incorrect. There is an 'insulin-like' growth factor, however even it has been shown to be ineffective in stimulating skeletal muscle growth, something it was heavily tauted for by the bodybuilding community.

What is it with people who have never even been close to any barnyard animal, claiming our teeth are 'designed like horses and cows'? Anyone who has actually looked into a cow or horse's mouth would die laughing at this statement. Herbivore teeth are shaped like jellyrolls set on end. The enamel and dentine are formed in layers which wrap around in a circle. The tooth grows continually during life, while wearing and decaying. If not enough abrasive food is eaten by an herbivore or some omnivores, the front teeth can grow so long as to interfere with closure of the mouth- a common condtion in rodents. In horses the growth rings are used to verify the age of the animal. Hence the old saw, 'don't look a gift horse in the mouth' i.e., check its age.

I have said this already, we evolved our mouth shape for speech. Our dentition is that of the insectivore lineage to which primates belong. Carnassals (shearing teeth located in the cheek area of the jaw) are found in other carnivore lineages, and require the animal have a long muzzle/face - which precludes development of speech. Four and a half million years of knives and fire have reduced our canine teeth to suit the major use for which we put our mouths, which is speech. The specific tooth types of the various mammalian lineages (herbivorous, insectivorous, carnassal-carnivore, etc) each evolved across hundreds of millions of years, not relatively short periods like 4-1/2, which saw only modifications, not radical changes. Our teeth have a rather thin, continuous enamel coat, thus are not protected against wear and bacteria-induced caries, thus they are not suited to abrasive and or carbohydrate-rich foods (vegetables). Prior to tooth brushes and oral hygiene, people were usually toothless (or dead from an abscessed tooth) by their late 20's or early 30's.

On a diet high in carbs, the brain uses dietary--derived glucose. Glycogen is never used for anything but emergency glucose when fasting. Glycerol is rarely present in large amounts since on a high carb diet fat intake is usually low, but is converted into fat like other carbs- and ketones are used in that way as well if the body has dietary carb-sourced glucose in circulation.. In brief, ketones and glycerol are important carbs in a diet without carb intake, not when carbs are present. In the presence of excess carbs, insulin rules and fat is made from them in the adipose tissues, while dietary fat alone is used for muscular work.

Find the top center, and follow the best western cancer therapy you can. It is your life. I personally took many Chinese herbals just in case they might help (really nasty-tasting stuff), but took nothing which would interact and affect my therapy. I know many people who have tried following various alternative regimes in lieu of proven, conventional treatment. Not one of them has lived.

The only thing known is that their bones show the exact same composition as known, true/obligate carnivores such as lions, and that less than 5% vegetation will change that composition. I made no other clams, since neither I nor anyone else knows just what prehistoric people ate, all must base their conclusions on what those people left behind, like animal bones, skins, their own bones and bits of other things, like tools, baskets and fibres, etc. No seeds of edible plants, universal residues of fire, stone tools- and of course the human bones, which show vegetation consumption, if any- was limited to 4-5% of the diet.

Neither flossing nor brushing have any anti-caries value to someone on a meat diet, and are only good to prevent bad breath if your teeth are not flush-tight together and hold bits of meat.. Brushing with a plain hard (not soft) toothbrush will improve the circulation of blood and help your gums health. I have gone for years without doing either, and have had not one single cavity since 1958. I brush with a hard brush once a day before bed. I use a fine interdental brush to push out meat bits in the gaps, never floss- it cuts my gums. MY gums are very healthy, my jaw (mandible) and maxilla bones are super dense.

If you get just ONE days A supply from TEN eggs, why bother, when you can get over 100 days worth from one ounce of calve's liver (or less than one gram of seal's liver)?

I think that an A intake of over 25,000 units is considered risky and 100,000 is known to be dangerously toxic, and will make you sick. Levels of 250,000 and over have killed.

The fish-eating seal's liver has been tested to contain as much as one million units in only 100 gms. Inuit never eat seal or polar bear liver, but will consume some caribou liver.

Unless you show deficiency, your diet is adequate.

The gristle in meat is the most precious and nourishing protein of all. A hunter without tools, in a survival mode must make a very hard choice whether to use tendon or sinew from a kill as food- or to form the back of a bow and make a bowstring. I highly recommend that you always seek out and eat any and all of the 'chewy bits'.

SCC cells, as well as those of all the metastasing cancers, can be readily shown to travel progressively along nerves or lymphatics, or by way of the blood stream and establish distant tumours and involve distant lymph nodes- that is established fact, not conjecture as you claim.

Neck cancer is no longer treated with radical neck dissection, only with radiation-combo. The use of a small amount of cisplatin doubles the effectiveness of the radiation. Survivor is the only accurate term for someone in remission, no matter how long it has been since the last cancer cell was found- since the word 'cure' is not traditionally used with respect to cancer.

Yes indeed, some cancer types do require large amounts of glucose, specifically SCC. Many types however- do not. The PET scan which uses radioactive fluorine18 -tagged desoyglucose to provide a positron source, is very good at imaging SCC due to its glucose-avid nature. I think the fact my tonsilar SCC remained in my neck even though it was of years standing was due to the lack of glucose-turnover in my body. There is a great deal of speculation as to what factor initiates metastasis. SCC usually is very aggressive and spreads quickly out of the local area.

The lowcarbluxury site is confusing and misinformative. They misunderstand the Krebs cycle and are dead wrong about oxygen and cancer. Not only not anaerobic, a cancer cell is the premiere AEROBIC cell. Oxygen- in great supply- is absolutely essential to growth in all cancer types So much so that tumours always build lots of new blood vessels to supply it (angiogenesis). After finishing my treatment, I was told I had to wait until they were sure that no cells survived the radiotherapy before they could assign me to hyperbaric oxygen therapy. Saturating my tissues with dissolved oxygen would have caused an explosion of growth in any existing cancerous cells.

I have previously affirmed the use of vegetation, especially extracts and concentrates as medicine, in fact the only truly 'safe' medicines seem to originate in plants, synthetics are usually very toxic, with serious side effects. That said, vegetable juice is not a concentrated extract of active medicinals, but a raw extract, heavy with carbs. On this dietary regime, carbs are to be avoided, thus water is the preferred drink. Some juices are near hypertonic with sugar- orange juice, for instance.
You do not have to eat any organ meats other than the occasional bit of liver. In fact, they are inferior to the muscles in food value. Tongue most be over-cooked to be edible. Freezing damages tissues (exception is suet), changes taste and texture, hastens spoilage once defrosted- but does not destroy nutrients. Cook meat VERY briefly, at a high a temp in melted fat. Cooking any meat for ten minutes at any temp over 104F- ruins it (at 104F it will not 'cook', it simply dries into jerky after awhile). Cooked meat is much more difficult to digest and has lost many important vitamins and nutrients. Only sear the outside, the inside should remain uncooked, blood rare to bleu.

Although one meal a day may suit someone who is not very active, it is detrimental to your social life and will seriously limit any muscular development in the gym- for best growth, six small meals of about 250 gms 80/20 fat/protein by cal. meat/day works best. Brief infrequent and heavy training works best for all types of body. Whether slow or fast- ectomorphs won't get much muscle size and strength no matter how hard they train, but they are very good at endurance training, much less so at strength and size. The basic body types of ecto, meso and endomorph are actually a continuous scale from very skinny light structured to very heavy structured. Mesos and endos can build very massive and strong muscles, and both excel at strength skills. Mesos are also pretty good at endurance, endos are not. The very strongest is an endo with significant BF, as are all champion Olympic and Power lifters. Intramuscular fat (marbling) seems to give an extra bit of 'leverage' or power. Endo and meso types can become quite obese- with extreme endos capable of reaching 800 pounds of bodyweight on a mixed diet. Most meso's and all endos (I am on the endo side of meso) are what I have termed 'genetic obese', and many of not most must reduce carbs to as close to zero as possible to gain and keep a normal body shape and size.

If you want burger, get yourself a meat grinder- I have a Kitchen Aid 5 qt, with a very good grinding attachment, but a good bench mounting hand crank unit will do the job. Best tasting and most tender burger mince in my experience is made from fat and what is called in the US 'flank steak', the meat from the bullock's belly (rectus abdominus muscle). Burger that you buy in the market is made up from all sorts of off cuts and bits, is not fresh when purchased, sometimes is several days old, is ground up in bulk and handled, etc. I like my burgers very, very rare- but a bit crisp on the outside.

Fat is ok cooked at any temp.
. Yoghurt is carby, and may contain significant galactose, a sugar which can cause digestive problems in some people. The 'good bacteria' marketing bit is a scam, none of the fermenting bacteria used to make yoghurt can survive in the stomach.


Meat rapidly spoils, within hours after defrosting in some cases. 'Ripe' or spoiled RAW meat (carrion) is not dangerous to eat, if you have a taste for truly nasty smelling, bad tasting things, after all, some people just love Limburger cheese. The nutrient content of the meat will of course be seriously reduced by any spoilage, having gone to feed the bacteria. On the other hand, spoiled COOKED meat may not taste or smell all that bad but is very dangerous to your health. Different bacteria.

Most meat-borne parasites like tapeworm cistercia and trichinella larvae require freezing to minus 23C (-15F) and held there for at least three weeks. May not work, however. Best solution- don't buy that sort of meat. SO far as I know, there is only one spoecies of trichinella spiralis, and it infects all carnivorous and omnivorous animals, worldwide. It passes between hosts only by the consumption of infested muscle tissues, in humans it concentrates largely in the diaphragm and the deltoids. Why eat any kind of meat that is not clean?

Cast iron makes meat taste like rust. Everything sticks. I use the incredible Danish Scanpan Ceramic Titanium, the only true non-stick non-plastic cookware. It cannot be scratched by metal, and neither fat nor water sticks to it. It is as different from any other cookware as a Farrari is to a broken tricycle. Teflon sucks, it is easily damaged and quickly deteriorates no matter how expensive the brand. Stainless is a poor conductor, and everything sticks.

No- not nutrients, freezing only destroys the texture, taste and keeping qualities. Fresh meat will keep in a cold fridge (just barely above freezing) for many days cut and, if in a cryovac bag, for months. Buy a whole sirloin, rib eye, rump, or similar cut in a cryovac bag. Cut the end open, drain off any fluid and slice off steaks as you go. Fold the cut end closed and fasten with a clothespeg and return to the fridge I have eaten off of a 15 lb strip for nearly two and a half weeks, the last tasted better than the first one. There is absolutely no reason to freeze red meat.

Keto-adaptation and 'being in ketosis' are two totally different things. A keto-adapted person shows nearly no urinary ketones, hence is not 'in ketosis', that condition only occurs at low- not zero levels of carbs, and indicates an inability to utilise ketones as a glucose replacement, hence they are dumped via the kidneys. It gives you none of the benefits of keto-adaptation.

. A simple heater can be made of a 100 watt incandescent lamp and a simple thermostat, place the lamp in the bottom of an oven, the thermostat element on the top rack near the front, with the door cracked this should work just fine.

Ketosis is the situation in which ketones are voided in the urine. It takes place within a few hours of blood glucose stabilising and no glucose entering from the diet. At this point many of the body-structures, such as the brain and deep dense tissues like cartilage and tendon will still require glucose and will not take up the ketone byproducts of fat metabolism. So the excess ketones are voided and the necessary glucose is obtained from glycerol and liver glycogen. If carbs continue in small amount, this condition will persist. If however carbs do not reappear in the diet, then the body begins to adapt to using he ketones as food hence the term keto-adaptation. During the period of adaptation, energy levels are subjectively low. As the body begins to run most of the glucose-dependent tissues on ketones, energy increases several fold and some additional benefits are realised, such as a lack of 'hunger pangs', increased endurance time, increased strength, a feeling of well-being, and rapid bodyfat loss. Keto-adaptation takes time, from a very minimum of about 2 weeks in a very remarkable person, to from three to six weeks in most people. This is a very hard but very important first hurdle to overcome in getting comfortable in the all-meat dietary path.

A person in permanent ketosis will feel tired, lacking in energy most of the time, which is why so many will abandon a low carb diet- raising the carb levels until the ketosis vanishes restores things to the way they were before carbs were lowered. So you see, keto-adaptation is a very different situation to being 'in ketosis'.

Please, folks- read all of each of my posts, it will save you and me both time. I distinctly said that the glucose NOT obtained from the diet on a low carb regime is made up from glycerol (from triglycerides) and liver (and muscle) glycogen- you are not 'starving', only wasting the ketones and doing unecessary metabolic work, while having a less efficient body with reduced endurance, whether or not you can assess that situation subjectively or not.
At the high level of 50 gm carb/day, of course the ketones will disappear, that is high enough to prevent ketosis in first place. Lower from 50 to 20, ketones rise than fall some- between 5 and 20 there are some ketones, but only a partial Keto-adaptation, it takes less than 5 gm/day to fully keto-adapt. Don't bother arguing about whether or not keto-adaptation is desirable. if you question it in the first place you have already lost the plot. Do as you like. (This stuff is just filler- why am I responding?)

Oh yes, the single most specious statement on the planet is 'it works for you because you are 'different' (from ME). And yes indeed- it is a form of abject denial.

Why would you want to even consider 'slowing down' bodyfat loss? The faster the better. The body know what is best, and will slow down as it gets closer to you natural 'fatostat setting'. Just be sure you are not restricting your calories, that will cause too fast a drop. That may also explain your sleep difficulty- a body which is restricted in calories assumes it is starving or may soon be, and raises the metabolic rate to compensate (move faster and catch more food). Avoid carbs- bad moderating idea.

I take a 5 mg melatonin tab before bed, and usually sleep 7 to 7.5 hours. Without melatonin I may only sleep 5 or 6 hours- not good because it then fall asleep later in the day. A few days ago I read some research on a large group for people which indicated that 7 hours is optimum for an adult, those who got either less or more than that had more health problems. I think the 8 hour thing is a myth, as you surmise, 8 is just too easy: 1/3 of 24. However if you still only sleep 5 with the melatonin, and sufficient food intake, and do not fall out later on, then you must be getting all the sleep your body requires.

If you ingest things which degrade into so called 'free radicals' (correct term is organic peroxides), the major source of which is polyunsaturated vegetable oil, then perhaps they may be of some value, but there is no reason to have any of these powerfully oxidising compounds floating around in your body so long as you are eating a meat-diet. I do not think there is any value in taking any of the stuff you mention.

Cooking destroys many essential nutrients in meat. Cooking should always be very brief and only on the outside cut surface to destroy any bacteria. I love all raw meats, even liver. The more adapted to meat you are the less you like cooked meat at all, and eventually something like pot roast will gag you. Clean fresh raw meat is The most nourishing food there is on this planet. If you (your mind) 'like' well cooked meat it is due to the way your family prepared it, and not what your body wants. As we evolved over the past 4 million years, there was always fire- but fresh meat would have been eaten raw. Of course there was no refrigeration and meat after spending days at ambient temperature is definitely 'improved' by cooking. Only problem with raw eggs is the avidin (anti-biotin) in uncooked eggwhite.

To avoid free radicals avoid unsaturated vegetable oils- Why eat 'poisons' and take 'antidotes'? Added antioxidants may in themselves be detrimental to your health. I would recommend that you have regular checkups if you suffer from such a strong case of paranoia over cancer. I suspect that the use of nuclear energy is the most common source- mining, power plants and warheads, waste products- all these produce vast amounts of tritium and that produces ozone at sealevel which in turn causes what is quaintly called 'photochemical smog'. The closer to any nuclear activity (or in any major city or conifer forest ) you live the more likely you will be affected.

Avidin is in excess to the biotin, or it would never have been an issue. Studies show that biotin shortages occur in people who regularly consume raw or unprocessed eggs, due to the egg-white. Body builders do not avoid the yolks for reason of cholesterol (eggs, even a dozen a day will not supply enough of this extremely important nutrient- the body must make most of it), they think that fat makes you fat, and yolks have fat in them (just plain stupid). But that is not surprising, virtually all body builders haven't a clue about diet.

I do not think that protein has ever been shown to be damaging to the kidneys, and in any event a meat diet is only moderate protein, from 15 to 20% is best, should never rise to more than about 30%. In fact my kidneys improved after a few years on my path. My paternal grandfather ate a very normal mixed-diet, but high in salt, and died at 91 from kidney failure. Salt and a mixed-diet may not be especially good for the kidneys, contrary to my meat regime. I am a 'country boy', always have been. I have spent a great deal of time living on farms and out in the woods.

Scanpan Ceramic Titanium- non-teflon, non plastic, very hard (you can use metal implements), nonstick extraordinary (neither oil or water sticks), Danish made pots and pans, are IMHO the ONLY cookware to own. Not cheap, but comparable in price to other gourmet cookwares- but without a peer at any price.

There is NO blood in the meat that you purchase, blood left in meat would cause it to quickly spoil- in a matter of days. The animal is completely bled as it is slaughtered. The thin reddish juice which leaks from cut red meat is a tissue fluid rich in myoglobin, an iron-containing muscle component which gives the meat its red colour. It has no connection with blood.

BO is caused by skin bacteria and poor hygiene, not diet.

Human teeth are very good for eating meat. They are those of our lineage- insectivore. As an aside, the insect-eating bats split off from the early primate branch of the insectivores, and are therefore relatively 'close cousins' in the mammal evolutionary tree, so to speak. Knives came first- then cooking -for meat not so fresh.

Yes, pork is way too lean, no marbling and is dry and tasteless, the fat is all found on the cover. Domestic pig meat is white when cooked, wild or feral pig is very dark, and even tough. Only horse and whale meat is darker and has less fat marbling, but horse is tender... Cows (as opposed to steers), that is, dairy cows- usually are slaughtered for meat after their economic time as milkers is over. They produce the very best, most tender, tasty and well marbled beef.
USDA inspected beef is free of parasites, and the usual one that was a problem was the beef tapeworm, taenia saginata, which has mobile, 3/4 inch long flat, egg-bearing segments which crawl out at night, and make your bum itch. This worm is VERY rare today. Pork is never safe from parasites, has a truly dangerous pork (hydatid) tapeworm as well as liver and blood flukes, and trichinae- not killed by freezing, either- so pork must always be completely cooked- to the destruction of many of its nutrients. Most wild venison is not safe to eat because of liver flukes, blood worms, etc, and must be either well cooked or frozen for a month or so at a very low temperature. Not worth the trouble, considering it is not that good tasting- in my opinion.

Muscle cells 'run' on ATP-ADP conversion. ADP-ATP re-conversion is done with FFA's. It makes no difference whether the exercise is anaerobic or aerobic, the muscles still work the same way. This is like a car- whether in first gear or in overdrive, it still uses the same fuel. Glucose is not a fuel. Glycogen is not a fuel. Neither can be used to translate ADP back into ATP until converted into FFA first. Mitochondria mediate ADP to ATP conversion which is why there are two 'types' (fast and slow twitch) of muscle cells, fibre bundles with more mitochondria have a different response to the two types of work, aerobic and anaerobic. The mix of types in a given muscle can be altered to some extent by training.
The amount of bleed-off liquid that collects in a cryovac bag is only one or two tablespoonfuls, hardly worth the effort to collect. You should drain it off to the make handling the meat less messy. It is ok to eat it- if you like. You cannot 'miss nutrients from blood' when there is no blood involved. How much, or even whether, blood itself was used as food by 'our (prehistoric) ancestors' is not known today- by anyone.

I know without any question that regular, stress inducing exercise like running/biking plus lifting weights is absolutely imperative for optimum health, low-stress activities like walking just don't cut it. All carnivores must keep very fit, if not they could not catch their prey. Both endurance AND sprint capacity are enhanced to a great degree on a totally carnivorous diet.

Searching for Scanpan, be aware that they also make stainless ware. An older model of coated ware may still be around, it was discontinued in 2000. Be sure that the bottom is bright, turned aluminium, with a central depressed and coated area about an inch in dia. which says 'Manufactured in Denmark' around the outside, and 'SCANPAN' across the middle on a raised bit, with the words 'Ceramic' above and 'Titanium' below. The 20 cm frying pan is the smallest they make- to get a lid to fit, you need to buy a 20 cm saucepan (2.5 litre). Frying pans go up to 32 cm. There is a whole line and there should be an insert in the box that lists all of the models, both the Classic and Ergonomic- only difference is a fancy handle on Ergonomic and a higher cost, plus fewer models. Classic is the go. If you are used to Teflon, be prepared for a real treat.

140F cannot 'sear' anything, only turn it grey. Frying pan with fat is used, needs to be very hot to sear. Why the oven? If roasting, the temp needs to be around 300-350F or you don't get a nice colour on the outside. Fan-circulation ovens, either electric or gas take less time to cook to any given doneness, and given the right pan and rack do not require turning the roasting meat over to cook uniformly. You sear the outside of the meat to sterilise the cut surface only and add a bit of nice taste., not to kill parasites, only very well cooked meat will have the parasites in it killed. Don't buy or eat parasite infested meats like pork and wild 'game' unless you are prepared to cook them 'to death'. Cooking does not change fat except for the taste. All muscles have everything you need, and liver in infrequent, small quantities will provide plenty of Vit A. No extra nutritional value in the other offal, only flavour etc. Heart is short-striped muscle, it has no fat in it (a little on the outside only), but is no different from skeletal muscles nutritionally. If you like the taste and don't mind the texture (very rare) eat as much as you like. It's ok, but not my favourite. Lamb heart is superior to veal, which is vastly superior to ox heart (tough and chewy, and very large).

What is the bit about eating just egg yolks? What is done with the whites? Eggwhite has a good many very important nutrients, especially branched chain aminos. Makes no sense to waste them. I add extra whites I get from making ice cream to eggs when I am having them. Waste not, want not- as the old saying goes.

Buy red meat from a reputable, inspected source, avoid pork and wild game, don't keep a pet cat, and you are very unlikely to ever have any problem with parasites. Raw salmon on the Pacific Coast of the US (sushi worm) and inland freshwater fish (broad or fish tapeworm), especially from the Great Lakes region carry parasites, so cook them. The US (or Australia) is nothing like Hong Kong, and the chance of catching toxoplasmosis in either country from properly inspected market meat is zero. This parasite is most commonly found in cat feces (most common source of infection in the US) and bird droppings from aviaries and chicken farms, and is not common in red meat in first world countries. The tissue cysts in red meat can be detected during proper meat inspection along with many other parasites. The infective cysts are destroyed by freezing, smoking and curing (with chemical salts)- and of course, cooking. The Merck Manual says that '20 to 40% of healthy adults in the US are seropositve', which means they have had contact with the parasite at some point in their lives. The parasite multiplies asexually (by division) in the host, forms cysts and can only breed sexually in the intestinal tract of cats. Cats are therefore out- if you fear this parasite.

Rickettsia and (I assume you mean) chlamydia are both types of bacteria, not true parasites, although the latter do live inside the cell.

And I am grateful for the observation on the biotin content of egg yolks vs the avidin in the whites, I have tried raw whole egg mixed into my food and it does help with getting the food to go down, and reduces 'cling'- it effectively substitutes for my missing saliva. The cling is worst in my favourite food- beef, so anything which helps me eat more of it is great.
Buy only meat that has been USDA inspected, that is the best way to avoid parasites. If you think you have become infested with something, visit your GP, let him determine what you have- and prescribe the correct treatment for the specific parasite you have become a host for- use real, proven medicine- not 'herbs and mystic chanting'.

I have only had the ubiquitous 'pinworms', and one beef tapeworm, both successfully treated by a doctor. The pinworms are common and are usually gotten from children- anyone can get them at any time. The tapeworm was acquired in '58, from eating raw ground Safeway meat- that ratbag market mob are too cheap to properly hold their meat under cold room conditions for the necessary time to 'age' it, so they force-'age' it for 72 hours at room temp. The tapeworm's infectious cisterciae are easily destroyed by holding at a very cold, just above freezing temperature under refrigeration for two-three weeks. Any cryovac meat you buy will be aged for at least this amount of time. Today this type of tapeworm is for all practical purposes no longer found in the US or most other developed countries.

I advise anyone who likes to eat meat raw and is afraid of toxoplasmosis to get a blood test. I do not think it very likely that a person would get an infection from eating properly inspected meat (the cysts can be detected during microscopic examination) from a butcher today, however. Even historically it was very rarely ever found in beef.

I think that it is not clear that 'ice cream' is the homemade kind made from just egg yolks and heavy cream without any sugar or vegetable matter and therefore not your common 'ice cream'. Garlic is used VERY sparingly as a flavouring agent- not as 'food'. Onions are a sweet root, and are not good as a 'spice', which has to be quite strong and concentrated in flavour. Garlic, chillies and black pepper, coriander, clove, all spice, nutmeg, tarragon, sage and rosemary, the number of plants used as spices is very long and interesting. None are eaten as 'food'.

IF you DO get a beef tapeworm- just how, is a very good question- perhaps in some third world country with poor sanitation (most such countries, like Mexico cook all meat for a very long time- thus killing parasites), since the steer has to eat the eggs which are discharged in human feces. If you do get one, you WILL know it very quickly- due to the active, egg-bearing segments crawling around on your bum at night. It is not a serious or particularly harmful infestation, and it is VERY simple and easy parasite get rid of. The fish tapeworm is more debilitating and the pork worm is a serious threat because it can infect its host with the hydatid cysts- they can grow immense and can affect the brain. Pork MUST be well cooked, although hydatid tapeworm is easy to find during inspection. Dogs also can get hydatid worms and pass them to children or adults.

Yes, avoid cattle's brains- lamb brains are far tastier anyway, and are almost always frozen at the abattoir.

The statement about VLDL transport is specious in the extreme. The release of fat from within an adipose cell is by cell-wall rupture, not trans-membraneous transport. Triglycerides circulate in the blood and in the body fluids until enzymatically broken down to glycerol and free fatty acids, which then are complexed with n-acetyl carnitine and carried into the muscle and other cells for use as fuel.
Please, the fact that dietary fat does not enter adipose cells is not contention, i has been proven by tracing radiotagged fat. Sorry, but your sources are not acceptable. Likewise, you can quote the internet and bogus 'science' results all day long, but that will not cause gluconeogenesis to take place in a full calorie zero-carb regime- full stop.
The normal range for fasting BG is taken to be the range of 70 to 115. BG has to be taken while fasting, I fasted for periods of from 8 hours to as long as 24 hours before being tested, and trust me there is NO WAY that insulin is 'trying to lower' my BG. 99 is my value, it has never varied, and is what my body has as its standard. My pancreas is 'set' to that value (to use your term), and that is why it is dead stable. To make a categorical statement that every human's internal subjective clock, fat percentage and/or glucose are invariably identical in all people is to bugger belief- and that is what such a contention is, belief- not science.

Glucose is not 'made from aminos' in a zero carb diet.

No, dietary fat CANNOT be sorted in the adipose tissues- not ever, and not under any circumstances. The structure and function of adipose cells does not allow transmembrane-transport of triglyceride, there is not even a mechanism for fat to LEAVE the cell other than by a rupture in the cell wall which ejects a globule of fat into the lymph. PLEASE stop repeating over and over something that is absolutely false. I really don't care what sort of nonsense anyone holds to be the 'gospel truth', just keep it to yourselves, we don't need fantasy and superstition here.


I seem to find the saturated fat thing turning up a lot. For the record, the 90% I mentioned refers to beef kidney suet, which is nearly pure stearic acid triglyceride. Each kind of fat in an animal's body varies, the marrow fat is down near 40% or less sat, the cod fat or 'cover' is about 50-55%. All of these change somewhat with diet, except for kidney fat which is not so much an energy storage as a structural item and must remain very firm and strong. The tallow from kidney suet if saponified, the resulting glycerol removed and the soap neutralised with acid, produces 'stearin', perhaps the best 'candle wax' there is, very hard, clean and slow burning, with the added advantage of being edible.

Fat cells are indeed the metabolically active part of body fat. Their activity is controlled buy the amount of fat they each contain- more fat in more cells = more effect on the thyroid. The percentage with lean mass rule is undoubtedly determined by the endocrine system, my guess is primarily the thyroid, which is signalled by and alters its activity in response to signals from the adipose mass.

Let me assure you all that a rapid increase in muscle size, strength and muscularity (anabolic growth) is very easy while also losing body fat (only)- at a rapid rate. Just eat lots of calories 80/20 (with zero carb intake) and indulge in intense, brief and infrequent exercise. Been there, done that. Works fantastic.



Tinnitus is not diet related, so far as I am aware. Some drugs like streptomycin can cause it, and of course nerve damage may also cause it. Otherwise it may just be your brain which creates it- that is where 'hearing' resides. I have some- I simply ignore it. I have a bit of nerve damage from the R&R, but my nerves are not far from where they would be expected to be at my age. My current problem is the inadvised insertion of grommets into my eardrums a couple of years ago, which have left me with holes which refuse to heal up. My current work around is to use headphones, which drives the sound straight to the oval window which is where the nerves are, and effectively bypasses the eardrum and the chain of ossicles. An audiometer test will indicate if there are any serious deviations from normal and that info may help you avoid eq decisions that are not wise. I personally avoid all use of eq. If I am unhappy with the sound, I will change the mic. I cannot tell you how I mix, it is just a talent I seem to have. Other people do not seem to 'hear' things quite the way I do. I have never been able to teach anyone how to do what I do- The can't hear the difference until I make the mix. They are never able later on get to that place by themselves, even after carefully observation. My conclusion is that I can hear something about 'sound in space', that others apparently are not aware of. Probably not in the ear so much as in the way my brain processes the ear's signals.

By the way, blood glucose level is measure in milligrams (.001gm) per decilitre (100ml)- the total amount in the entire body's blood volume with 99 mg/dl is therefore only about 5 gms- equivalent to a single teaspoonful, and probably just about the amount needed over a 24 hour period...

Kidney suet is not just 'internal fat' it is a specific internal fat. It is generally 90% sat. Some after rendering can run as high as 98+%- essentially pure stearic acid.

Insulin is the single most significant (perhaps only) cause of cardiovascular disease. Refer to either of my two earlier posts directing attention to the article 'Atherosclerosis: An Insulin Dependent Disease?' by Nestor Flodin. If anyone takes the time to read this important research paper, please note that the dogs were fed normal dog chow and the amount of insulin infused was only the amount necessary to deal with the normal BG level response to the carbs in the food. This is why CAD is so universal in our society- virtually no one escapes it.

At 5gm/day of glucose turnover, I usually get that amount in cream etc. Otherwise from glycerol. No protein is used , period- GNG of protein simply does not, and cannot occur on this diet- ever. And, please note- any research that says it does is bogus, so curb your indignation, if any.

Many attempts have been made, feeding a normal intake of food on a zerocarb regime to elicit tagged glucose made from tagged proteins in the diet, hence proof of GNG- with zero results. All the theoretical dissertations and bogus research in the world cannot over-ride this sort of evidence, let alone all the rest of the published data disproving its existence. So if 'constant gluconeogenesis' is a part of your 'belief system', and thinking that way does not cause you any problems, then it is perfectly ok for you (the black box), however it is not a based on fact anymore than a belief in 'walking on water' can be shown to be based on fact.

The brain works very well on ketones. Maybe better than on glucose.

Rats 'fed a high protein low carb diet' is an oxymoron, there is no 'high protein' diet that an animal can live on. There are two types of extreme diet- high fat and high carb. Protein requirement is around 15 - 25%. More is not necessary or good and sustained values of less than ~15 may incur a reduction in overall health if maintained for a long enough period. In an emergency, any animal can survive on 100% fat for weeks, even months. Higher protein levels may have the consequence of producing an anomalous 'gluconeogenesis' in the omnivorous experimental rats.

Oddly enough, our (human) digestive systems are nearly identical, both in form and relative length- to cats, whose intestines are only 1/8 shorter than ours. We do have an appendix- which obligate carnivores lack. The appendix has no function in the digestion of meat, and no carnivore has one. Our appendix is a reduced form of the cecum- it stores putrefactive bacteria during times of all meat, and is necessary when vegetation is re-introduced to allow the bacteria to recolonise the colon and break down the vegetable residues (fibre) so they can be voided. People who have had their appendixes out have ongoing digestive problems, requiring careful attention to the diet- no problems on all-meat- but arise on an attempt to reintroduce vegetation after a period of abstinence.

The all-important appendix is- in most people- in constant use, and is the one thing we have which allows us to follow the diet we consider 'normal', and is an excellent survival tool even folr those of us on the all-meat diet. It is a fully developed organ, and is not in any danger of atrophy in any human group. In an emergency requiring the eating of vegetation, you really would not want to be knocked down by an inability to poo. Eating of seeds and other small, hard indigestible things which can lodge in and obstruct the opening into the appendix, can produce a situation leading to inflammation and very serious consequences. Real omnivores have a much larger, more actively functional cecum, and lack a true appendix.

Feces resulting from eating vegetation is composed of 80+% dead bacteria, whereas on all-meat it is nearly sterile, merely discarded body wastes (and unused nutrients).

Otherwise, there are no significant differences between humans and cats. I am stymied as to where you found a text which said we were 'morphologically so different (from cats)'- the truth is other wise- as all my human anatomy and animal anatomy books agree. Domestic cats are used in place of human cadavers in many college human anatomy classes because of their virtually identical internal organs. So far as I am aware, only some militant vegans attempt to make a claim that we have 'long intestines'. India's fakirs commonly swallow a string the length of their height. While holding one end between their teeth, the other end exits their bum. This, by no definition can be considered 'long'. Meat exits the stomach after about one hour as a completely absorbable liquid- and is gone in about 40 cm of the small intestine. Vegetation leaves the stomach after about three-four hours and 95% makes it through to the colon. If most of the vegetation is not cooked, it is not absorbable.

General/opportunistic omnivores and herbivores are very different from carnivores- they have adapted to extracting nourishment from raw vegetation in various ways and have the dentition and other attributes necessary- we do not. Our teeth are shaped and evolved along the restrictions of our branch of mammals- the insectivores (modern primate insectivore survivor: The tree shrew). Our mouths and teeth have adapted to the requirements of speech and the use of knives. Funny that a degree in physical anthro would not have included such basic facts. I do understand that most students nowadays use the internet and other means to cheat rather than attending class and learning the subjects, but really.... Anthropology? Medicine, science and law I can understand- great remuneration awaits.

Basically gluconeogenesis is a destructive process in which the body rips the poly-glucose core out of protein molecules (glucose forms the support structure for strings of amino acids) in starvation. These sacrificial proteins are usually sourced from the muscle tissues. This process is very destructive to the tissues and is only resorted to under extreme circumstances while in a fed state, such as on a no carb intake combined/coupled with insufficient fat intake as well. Starvation and long term fasting brings it on, bigtime.

A zero-carb all meat, 80/20 (by calories: fat/protein) diet delivers the necessary small amounts of glucose from glycerol- while most of the daily glucose requirement (as seen in a mixed diet) is replaced by ketones, which- like glycerol- are by-products of fat metabolism. If you are properly using the ketones in your body as food (glucose replacement) - you will not see them spilling in your urine. Dietary protein is never used to make glucose in a fat-sufficient dietary situation.

Muscle glycogen (or liver glycogen, or ketones) is NEVER used as a 'fuel' for muscles- either in doing aerobic OR in anaerobic work. The glycogen is only there as storage for quick adjustment of blood sugar levels, and in a zero-carb, keto-adapted diet usually does not vary. Please note, carefully: Muscle contraction (i.e.-the standard skeletal 'motor' of the body) is 'fueled' by ATP-ADP conversion. ADP is re-converted to ATP ONLY by a process which uses FFA's. Properly controlled tests have indicated that muscle glycogen is never 'depleted' during exercise. I have covered this subject previously, I am surprised to still hear that old fairytale about glucose and muscle work.
By the way, amino acids do not contain glucose, nor anything which can be converted into glucose and are NOT what is used in gluconeogenesis. The process requires whole protein chains, which are reduced to amino acids and the glucose core is set free as blood sugar. The hydrochloric acid which is used to liquefy meat does not break proteins down, they are absorbed as is. Reduction to aminos requires different conditions and specialised enzymes no found in the intestines. Absorption of digested meat takes less than one hour, not enough time to reduce proteins to aminos and the glucose released would cause a rise in BG, which does not occur. Much of the protein in food is used as is, or snipped into smaller but still quite long chains once in the blood stream. Very little is reduced down to free amino acids. This is why we cannot live well without meat, some essential protein chains cannot be fabricated in the human body from free amino acids.

The texture thing is totally mental. Raw meat is best, the more meat is cooked the more nutrients are lost. As you adapt to a zero-carb diet the less you will be able tolerate the taste of cooked meat. Your body LOVES raw or blood-rare meat- crisped fat is lovely and a good quality of less cooked fat is also nice- you will gradually grow to like it. The 'revulsion' you may feel for any kind of food is strictly mental/social. The rare or raw thing usually means that meat was always cooked to a crisp while growing up in the family. The gall bladder is damaged by a low fat diet, which prevents it discharging bile daily and causes gallstones to form. You will have to eat more frequently, smaller portions so that you can handle the fat. Medium chain fats can be absorbed with out bile, even from the stomach. Most animal fats contain various amounts of short to medium chain fatty acids, and one vegetable oil, coconut is very high in medium chain triglycerides.

If you eat a mixed diet with alternating intervals of meat and vegetation, or even straight vegetation, the appendix is essential. On a pure meat regime it is not necessary. The primary function of this organ is bacterial storage, not mucus formation, the lymphatics are there to protect your body from escape of bacteria. That protective function is not always enough, especially if the passageway into the colonic cecum is blocked- as by seeds, etc. I personally know several people who have had their appendix removed, including my wife, and all have experienced digestive difficulties and need to take care in what they eat.

Yes, radioactive carbon tag. It was excreted. A protein consists of a chain of amino acids linked to a parallel chain of glucose molecules. Some are dual chains, like DNA, some single like RNA. Both contain significant glucose.
Insulin is not a 'protein' per se, it is a high activity hormone which is destroyed by stomach acid- as are a great many biologically active agents. Please, do not trumpet your ignorance
Might I point out that the bogus results pointing to 'glycogen depletion ' are based entirely on a HIGH CARB diet? Zero-carb results utilising the same tests show no depletion takes place.

Hormones are 'made of' many kinds of molecules, the most important ones are based on cholesterol.
Yes- excess caloric intake over daily requirements on a zero-carb regime is ejected from the body as waste. Uneconomic this may well be. However, it is much easier to eat your meals without having to count the calories. If you are very poor then you might want to go to the trouble of measuring everything- the major difficulty is finding out what the energy requirement actually is for each day. 75% of the stomach surfaced produces hydrochloric acid, which dissolves meat, and does so very quickly. The enzymes needed for vegetation are slow to secrete, and the remaining 25% of the surface is divided between several enzymatic systems. The pylorus responds to acidity and several other indicators as to when to open and allow the stomach contents to exit into the duodenum. This occurs about 45 min to one hour with a pure meat meal and up to 3-4 hours after an mixed or vegetable meal. Once the stomach is called upon to produce enzyme systems, it continues to do so after emptying, and this can cause distress and 'hunger pangs' experienced in the stomach region. When adapted to straight meat, the stomach relaxes and rests until the next feeding, no matter how long the interval.

Insulin is a HORMONE. It is different in structure to the proteins found in food. The word protein is a generic term that covers a large number of organic molecules consisting primarily of complex chains of amino acids, which can be found in more than one physical form. Insulin is rapidly degraded and rendered inactive by stomach acid, the proteins in meat are not hormonally active to begin with, and are not degraded as insulin is, nor are they reduced to amino acids either.

NO, rosebud- only a very few hormones have a protein-like structure, the most important ones do not. The steriods are substituted sterols, polycyclic molecules with no structural relationship to proteins. The truth is, very few bioactive agents/hormones are similar structurally to proteins most of the most common ones are either aliphatic amines (serotonin, melotonin,epinepherine), cyclical polyrings of various kinds, or have other shapes and structures. Please, don't try to lecture me on subjects you do not know anything about.
Any one who is interested in the path and has any genuine questions on how to implement this controversial way of eating is welcome to visit my website and send me an e/mail.

Goodbye and- 'Thanks for all the fish'.
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PostPosted: Mon Jun 30, 2008 8:35 am    Post subject: Reply with quote

brxlk, I was fanatics like you. Is canabis a mix for after a workout? I like avocadas. too I like fish too. but I eat meat mostly now
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Flesh Eater
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Joined: 16 May 2009
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PostPosted: Fri May 22, 2009 2:28 am    Post subject: wow Reply with quote

this is some of the most faconating stuff i have ever read, i need to lose over 100 lbs. i am strugllinb but i am eating mostly meat
i have ben ding this 4 6 days. i feel i am doing very well. i didnt know olive oil was bad wow. so i will take that into consdideration for sure.  i want to to know how rapidly i could lose weight buy excercising, stregth training, and eat just meat Blush  i am sorry but i like to see #'s and results, and since consuming mor meat and hardly any veggies,  @ all i have barely lose
when in the past when going on atkins i have sucessed @ losing weight eatings meat and salads
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Top Cat
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Joined: 02 Jun 2006
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PostPosted: Mon Mar 14, 2011 2:32 pm    Post subject: Reply with quote

RIP Bear, you'll be missed!

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