The official unofficial FAQ of CAVEMANforum
The biggest challenge is cooking without spices, herbs, and added fats. I've tried baking, grilling with propane, grilling with charcoal, smoking, and a modern technique called sous vide. Currently, I'm experimenting with grilling over an open fire. I'm using a device called a chiminea—basically an outdoor fireplace—to contain my fires, to shield them from the wind and rain, and to prevent sparks from flying around and burning my landlord's house down.
Hello Paleo Extremist!I solved this point by eating all my meat RAW.Every meat and fat can be made into sashimi. It will make your life simpler. And the health results you want will be absolutely amazing.
What do you think? Do you still think you have a compelling case for eating raw-only?And, out of curiosity, what are your favorite meats to eat raw? Do you forego added fats, seasonings, condiments, etc. altogether?
Compelling, yes. Grave diseases and internal injuries in my experience with healing many people can only be achieved by eating raw only. I'm talking serious to die for cancer, psoriasis, erectile dysfunction, kidney failure... stuff like those. For example, check out this guy, sick of grave psoriasis for 20+ years and just by eating raw paleo diet in 1 month he cures himself. http://eczemacure.info/2012/03/08/jeff-in-hong-kong-eczema-cured-after-20-years-and-very-passionate-to-share-his-story/
Taste of meats... this is where the organic-ness and wild-ness of the animal comes in. And also the part of the animal. When you eat all raw and zero condiments, each animal and each part has a taste all its own. And your body identifies each and every one just like when you pick fruit at a fruit stand. Each fruit has a smell and a taste you can identify. So when eating all raw fruit, all raw veggies, all raw meat... your natural INSTINCT is aroused and you can optimize what your body needs.For example... grain fed meats and farmed fish taste so bad... compared to wild fish, wild meats, grass fed meats. The difference in taste is night and day.Between grass fed meats, you can discern the taste of one supplier with another.I don't add any artificial fats because I choose really FAT beef or lamb, and buy fertilized duck eggs. I also choose very fat fish such as BigEye Tuna and Blue Marlin. I can also get fat from coconut milk, coconut meat, and avocados. Durian is very filling.
I do not add seasonings or condiments to my food because it fools my instincts. And besides, if a raw meat needs seasonings... it must be bad meat. I'm a meticulous shopper and taste on the spot. Salt is not needed on raw meats because there's enough blood to give me organic salt.
Note that the wife of the founder of anopsology died of cancer.
I can only recommend to people who experience systematic consumption of raw meat to remain very vigilant. Although initially everything seems to be fine, induced disorders may occur much later, and be fairly irreversible. I myself eat almost everyday an animal protein of various sources (meat, fish, shellfish, crab or eggs), but I stop as soon as it becomes less tasty or at the slightest feeling that I have eaten enough of it. So I’ve been able to put under control the disorders that had arisen at times when we experienced an excessive consumption of meat (mainly beef muscle) – whereas it went so far as to cause the death of my wife.
Welcome, dman! Sounds like you'll fit right in here.
- It may be difficult to get rid of salt; paleolithic humans almost certainly got salt from the blood in their meat, but that's not so easy if one doesn't kill the animal oneself. I still use salt for this reason.
- I prefer my meat rare, with just the surfaces cooked.
However, I do cook ground meat more than that, not because I think paleolithic humans cooked more than the outsides of their meat, but because paleolithic man didn't have to deal with issues like salmonella contamination at large processing plants.
- As for pork, I'd think that truly pastured pork - not fed slop, just sent into the forests to graze - ought to be pretty good from a paleo standpoint. However, it's much harder to find that grass finished beef.
I personally mix and match teachings, disciplines and my own experience with myself and the people I heal. I listen to my instincts, but it is always qualified through an educated lens.
Shellfish. Yeah, I get them 3 to 4 times a week. Oysters, clams, squid, sea urchin, crabs and shrimp. Salty stuff. Sea weed too. I'm a firm believer too that we humans should have shellfish as staple food.I can rationalize that paleo man had an easy time with these foods as they are far too easily with reach as staple food... and they don't really run away or fight back.
I live in the Philippines so my food may be far different from yours.
Welcome to caveman forum! Your experience is immensely appreciated.
By the way, I'm not trying to be snooty here, but if you don't mind my asking: Why are you eating ground meat from large processing plants in the first place?
I agree, but is this actually available to anyone besides hunters of wild boar? If so, where have you seen it?
I like the way you think dman.
Surprised your acne hasn't totally disappeared though. What kind of fruits are you eating and in what amounts?
I far prefer steak straight from the fridge, as it means I can get a good maillard reaction on the surface while keeping it basically raw inside.
QuoteSurprised your acne hasn't totally disappeared though. What kind of fruits are you eating and in what amounts?I eat all kinds of fruit in copious amounts. Fruit is never the problem. It's various things of which I am intolerant (e.g., tomatos, garlic) that seem to trigger my acne, which I eat at restaurants when my cooking experiments fail
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