Author Topic: Dman's Extremist Meat-and-Fruit Paleo Journal  (Read 13929 times)

Offline dman

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #15 on: March 15, 2012, 02:03:12 AM »
You don't have to cook all your meats all the time.

How about sashimi 50% of the time?

Just cut and eat.

Check out this beautiful lady making videos where she eats raw meats.  Super easy.

http://www.curemanual.com/2012/02/beautiful-woman-eating-raw-meat-raw-liver-kidneys-heart-and-lungs-video/


Sure, I could eat sashimi 50% of the time, just as I could eat it 25%, 75%, or 100% of the time.  But why would I want to?

My body rarely craves sashimi, except in the case of uni, mirugai, and sometimes oysters.  The rest of the time, it craves cooked meat.

I doubt cavemen kept a tally sheet of which meat they cooked and which meat they ate raw, aiming for a 50/50 split.

Doesn't it make more sense, in terms of health and happiness, to trust our cravings for all-natural foods cooked (or not cooked) to our liking, just as our ancestors presumably did, rather than setting some arbitrary threshold?

And if you listen to your body, does it not crave a juicy grilled ribeye steak more often than sashimi?

Quote

And I love your journal style.
Such detail.
Thanks!


Thanks! :)
« Last Edit: March 15, 2012, 02:06:23 AM by dman »

Offline goodsamaritan

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #16 on: March 15, 2012, 02:08:51 AM »
I have great results with almost 100% raw meat and uncondimented.

What I meant by sashimi is not just sea food.

I'm talking raw red meat like raw lamb, raw beef, raw buffalo, raw bone marrow, raw liver.

If you look at paleo man much further back in time.  He and she did not cook.  Because they did not have those conveniences available. 

You could do a 1 month experiment all raw and uncondimented and see what happens.

Why you would want to try raw?  Achieve health heights you have not achieved while on cooked.

Extremist right?
« Last Edit: March 15, 2012, 02:10:44 AM by goodsamaritan »


Offline dman

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #17 on: March 15, 2012, 02:16:35 AM »
I have great results with almost 100% raw meat and uncondimented.

What I meant by sashimi is not just sea food.

I'm talking raw red meat like raw lamb, raw beef, raw buffalo, raw bone marrow, raw liver.

If you look at paleo man much further back in time.  He and she did not cook.  Because they did not have those conveniences available. 

You could do a 1 month experiment all raw and uncondimented and see what happens.

Well, apparently your stomach is stronger than mine, because those photos make me slightly nauseous.  And while I did experiment with all raw and uncondimented for longer than a month, I could eat a live, squiggling geoduck clam without problem, but the sight and smell of fresh, 100% grass-fed beef organs made me nauseous, and even raw ribeye had no appeal.

As for looking back in time, I think the timeframe in which we look is an important, interesting issue.  We could also look as far back as amoeba, though obviously that would be absurd.  If we're aiming for health and happiness, I think we want the diet for which our DNA is best adapted.  I would argue that the diet for which our DNA is best adapted is shortly after the discovery of fire.  Based on the anthropology and archaeology I've studied, it seems that fire allowed for the increased size, complexity, and efficiency of the brain, because fire breaks down cells and makes the nutrients in meats more readily available.  Plus, browning and smoking add antioxidants, as well as killing pathogens like bacteria.  There's a reason why our taste buds and noses are designed to love the taste and smell of a grilled ribeye steak or a smoked rack of ribs.  If our DNA hadn't been shaped by evolution to bias us towards cooked meat, our sensory organs wouldn't enjoy the smell and taste of it so much.  Right?

Offline goodsamaritan

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #18 on: March 15, 2012, 02:36:49 AM »
Just playing up on your "extremist" description Dman.

All those yummy good for you bacteria on the meat should not be cooked to death as those are probiotics.

Raw paleo is a pretty good thing to keep in mind in case cooked paleo dieters fall ill in the future.

I've used raw paleo diet on a temporary basis on people requiring healing from grave illnesses.  Such as the latest guy who was dying of pneumonia.  10 days on raw paleo diet did it.

----

Thanks to your journal, it gives me ideas how to better feed cooked paleo to my own kids and wife.

Offline dman

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #19 on: March 15, 2012, 02:56:41 AM »
Just playing up on your "extremist" description Dman.

Well, as far as extremism is concerned, I think you beat me, hands down :)

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All those yummy good for you bacteria on the meat should not be cooked to death as those are probiotics.

Some are probiotics.  Some are not.  But killing bacteria is not the meat (haha) of my argument.  The availability of nutrients through cell bursting is primarily the value of fire, from what I've read.

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Raw paleo is a pretty good thing to keep in mind in case cooked paleo dieters fall ill in the future.

Perhaps.  But I could make the same argument in reverse, and perhaps better: I switched from raw paleo (anopsology in particular) to cooked paleo ("cooked anopsology" in particular) because raw paleo seemed to be making me ill.  My intestines function 100 times better since I started cooking my food, and I'm much happier and healthier-looking as well.

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I've used raw paleo diet on a temporary basis on people requiring healing from grave illnesses.  Such as the latest guy who was dying of pneumonia.  10 days on raw paleo diet did it.

Was the guy eating "cooked anopsology" before you put him on raw paleo?  If not, I'd venture to guess that he'd have done at least as well, if not better on cooked anopsology than raw paleo.

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Thanks to your journal, it gives me ideas how to better feed cooked paleo to my own kids and wife.

My pleasure.  Happy to help :)

If you don't mind my asking, why can't you feed your kids and wife raw paleo?


Offline goodsamaritan

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #20 on: March 15, 2012, 03:11:04 AM »
Quote
If you don't mind my asking, why can't you feed your kids and wife raw paleo?

My wife says she does fairly well on cooked and rawish paleo diet.  But she did raw paleo for a short time to get rid of her gout and when she had B12 deficiency.

My 2 younger kids 8 boy and 7 girl are socially conscious.  We put them on raw paleo when they are sick.  Such as the time my boy's left hand was being eaten by eczema we put him on raw paleo for a week to heal him.  And both of them when they had non stop cough and colds from swimming pool chlorine pollution... 2 weeks on herbs and cooked paleo couldn't finish it... 3 days of raw paleo did. 8 year old boy has slight eczema on legs and arms... when it gets bad we put him on raw paleo for a week to put clear him out.  On cooked paleo the slight eczema returns... he tolerates it.

My 10 year old boy today is mostly raw paleo.  His intestines got really wrecked on SAD (diverticulitis and leaky gut and impacted feces)... Raw paleo was the fastest surest way to cure him.  It works... he'll have to stay raw paleo for a few years. 

Perhaps there is some genetics involved.  They are my children.

The difference is obvious now that my eldest child and I are on raw paleo.  We don't get sick, while the other still do.


----

I'm thinking of emulating your cooked paleo diet ways so my 2 younger kids and my wife will stop from getting sick on our current version of cooked paleo.
« Last Edit: March 15, 2012, 03:13:12 AM by goodsamaritan »

Offline dman

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #21 on: March 15, 2012, 12:45:17 PM »
Quote
If you don't mind my asking, why can't you feed your kids and wife raw paleo?

My wife says she does fairly well on cooked and rawish paleo diet.  But she did raw paleo for a short time to get rid of her gout and when she had B12 deficiency.

My 2 younger kids 8 boy and 7 girl are socially conscious.  We put them on raw paleo when they are sick.  Such as the time my boy's left hand was being eaten by eczema we put him on raw paleo for a week to heal him.  And both of them when they had non stop cough and colds from swimming pool chlorine pollution... 2 weeks on herbs and cooked paleo couldn't finish it... 3 days of raw paleo did. 8 year old boy has slight eczema on legs and arms... when it gets bad we put him on raw paleo for a week to put clear him out.  On cooked paleo the slight eczema returns... he tolerates it.

My 10 year old boy today is mostly raw paleo.  His intestines got really wrecked on SAD (diverticulitis and leaky gut and impacted feces)... Raw paleo was the fastest surest way to cure him.  It works... he'll have to stay raw paleo for a few years. 

Perhaps there is some genetics involved.  They are my children.

The difference is obvious now that my eldest child and I are on raw paleo.  We don't get sick, while the other still do.

Well, based on your experiences, I can see why you're such a fan of raw paleo :)

Quote
I'm thinking of emulating your cooked paleo diet ways so my 2 younger kids and my wife will stop from getting sick on our current version of cooked paleo.

Sounds like a good idea.  Finding a "cooked anopsology" diet that works is involving quite a bit of experimentation on my part, but in the end, it is much more satisfying, and hopefully my trials and errors will save your family and others looking to try this diet a great deal of time and trouble :)

Offline dman

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Crab
« Reply #22 on: March 15, 2012, 07:38:11 PM »
2 dungy crabs (~3.5 pounds total) from Koreana Plaza for $5.49 per pound
killed them by stabbing in stomach with knife, as recommended by chowhound
supposed to kill them instantly, but they flailed for awhile
washed them
put one super cedar in center of chiminea
put a big almond log on top
log took way too long to start burning
removed log and inserted ~7 pieces of kindling
added crabs
kindling burned way too quickly
cooked 10 minutes, flipping halfway and rotating every 2.5 minutes
crab was way under-cooked, except for big claws
CONCLUSIONS:
need much hotter, sustained, evenly distributed fire
may need more than 10 minutes
boiling/steaming is much easier, but wood grilling is preferable because:
1. more paleo
2. smokey/woody flavor is good
3. fire dries it out a bit, which is nice
NEXT TIME:
investigate whether knife-in-stomach really kills them instantly; if not, find a more humane method
build a hotter, more even fire
try wood chunks instead of logs or kindling
maybe try ranch 99 (cheaper) or tokyo fish market (better)
maybe cook longer
« Last Edit: March 16, 2012, 02:28:07 AM by dman »

Offline goodsamaritan

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #23 on: March 16, 2012, 12:17:47 AM »
Crabs: Our traditional way is boil in pot alive.

My raw paleo way open up their heads with bare hands.  Or get a big enough knife / axe and chop cleanly once in the middle.

Offline dman

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #24 on: March 16, 2012, 12:20:41 AM »
Crabs: Our traditional way is boil in pot alive.

My raw paleo way open up their heads with bare hands.  Or get a big enough knife / axe and chop cleanly once in the middle.

Yeah, the traditional way to cook crab is boiled in a pot alive here in the states too.  But cavemen didn't have pots, presumably.  So I'll keep experimenting with open-fire grilled crab, and if all else fails, I suppose I'll revert to the pot.

I inadvertently ate some of my crab raw today (I undercooked it, leaving some parts raw), but I'm afraid I just didn't find the raw parts appetizing :/

Offline dman

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Pork Chops
« Reply #25 on: March 19, 2012, 05:45:56 PM »
3/19
bought 2 bone-in pastured pork chops (~1.3 pounds total) from marin sun farms for $12.99/lb
split 1 piece of super cedar fire starter into quarters
put quarters underneath log rack, lit them with blow torch
put 10 chunks of peach wood in roasting rack, put it on log rack
put cooking grid on top of wood
let fire get hot, maybe 5 minutes
put meat on grid, 1 with fresh thyme on top, one without
seared meat, flipping every few minutes, for about 10 minutes
tried meat; was raw inside
closed chiminea main opening, let meat sit for another 10 minutes
meat did not cook, but did get oversmoked
put meat in cold oven at 275 degrees with probe until 140 degrees internal temperature (30 minutes)
CONCLUSIONS
quartered fire starter plus roasting pan full of wood chunks is a great way to sear the meat
wood chunks are perfect for grilling (chips and kindling burn too fast; logs burn too slow)
smoking with chiminea closed is a terrible way to finish the meat: too smoky, not enough heat
pastured pork chops are okay, but generally not fatty enough; this should work better with ribeye steak (high heat); shellfish (high heat); lobster/crab (low heat)
NEXT TIME
arrange the fire so that it either covers only half of the grid, so I can have a sear zone and a finish zone, or move the grid to one side and the fire to the other side after searing to finish the meat

Offline dman

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Pork Ribs
« Reply #26 on: March 20, 2012, 08:36:46 AM »
3/20
1 rack of St Louis style pork ribs from Marin Sun Farms for $6.99 per pound at 2.75 pounds
butcher removed bone, cartilage, flap, and membrane, then weighed and charged me
a 3 ounce chunk of cherry wood
lots of salt and pepper
smoked for 6 hours at 225
CONCLUSIONS
was a bit dry, but otherwise good
NEXT TIME
try not adding salt before cooking, so it's less dry
try different kinds of wood
« Last Edit: March 22, 2012, 06:52:21 PM by dman »

Offline dman

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Pork Ribs
« Reply #27 on: March 22, 2012, 09:25:43 PM »
3/22
1 rack of St Louis style pork spare ribs from Marin Sun Farms for $6.99 per pound at 2.45 pounds
a 3 ounce chunk of pecan wood
pepper, no salt added before cooking, so as not to dry the meat
smoked for 6 hours at 225
CONCLUSIONS
meat was betteróless dryóby not adding salt before eating, and taste didn't suffer by adding salt at the end
pecan wood was ok, better than hickory, maybe a little harsh
i ate an entire rack in one sitting!
the anopsologist's taste change was definitely apparent, despite the use of fire: the first bite was amazing; the last bite was borderline disgusting
black pepper was not particularly pronounced; maybe unnecessary
NEXT TIME
try peach wood
try without salt or pepper

Offline dman

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Clams and Swordfish
« Reply #28 on: March 23, 2012, 05:04:31 PM »
3/23
bought swordfish scraps at $9.99/lb (streaks for $19.99/lb), razor clams for $11.99/lb, and little neck clams for ~$5.99/lb from Monterey Fish Market
grilled them all over peach wood
CONCLUSIONS:
swordfish and razor clams were not very tasty
little neck clams were excellent
NEXT TIME:
get little neck clams again

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Pork Skin
« Reply #29 on: March 23, 2012, 06:51:23 PM »
3/23
bought 2.3 pounds of pork skin + fat from Marin Sun Farms for $1.99/lb
pricked surface with meat fork thingy
added salt and lard
skin up
put on wire rack on baking sheet
cover with another wire rack to prevent curling
after ~1 hour, removed top wire rack
350 degrees for 2 hours, 23 minutes
CONCLUSIONS:
wasn't fluffy or light
skin was very crunchy/hard
subcutaneous fat was flaky, like pastry dough
NEXT TIME:
maybe don't use top wire rack, as it might compress the skin/fat
ask Emily the butcher to give you some to sample, to compare