Guest guest Posted September 13, 2002 Report Share Posted September 13, 2002 Hi Kat, I'm very familiar with Hulda s work and protocols etc.. The meat gets covered with honey (which he says kills parasites etc.. )he is very particular about the eggs coming directly from the hen (not being put in fridge etc..) The meat I buy and bought at ghe time to consume raw comes direct from the farm and is 100% grass fed. My friend only got sick once from eating raw lamb. I never got sick, and I was doing LBA on myself and my blood looked good. That said, I was introduced to NT about 8 years ago and went off on a tangent with Aajounus's diet to experiment. I've been doing an NT type diet that whole time modifying it to suit my needs as well as that of my children. They do really well on the NT type diet with soaked grains etc.. I stay low carb compared to the rest of them who eat grains and fermented flour products. I will say my older two daughters went off on a vegan stintand they became thin and developed dark circles under their eyes as well as intense cravings for stimulants like chocolate etc.. They have to be more careful as my diet at the time of their conception was macrobiotic and very deficient. piimaman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2002 Report Share Posted September 13, 2002 One more thing, Aajounus theory is that the parasites clean up the blood and eat the cancerous tissues as opposed to Hulda s theory. His book is available through PP if you are interested. Funny thing is now I think he rots his meat for up to a year before ingesting it. Pretty wild stuff. piimaman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2002 Report Share Posted September 13, 2002 In a message dated 9/13/02 5:30:10 PM Central Daylight Time, zumicat@... writes: > piimaman > So my question is, Is the piimaman Finnish? Belinda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2002 Report Share Posted September 13, 2002 No, I'm actually a woman and I'm Swedish by birth (half Norwegian too but my mom doesn't count that). piimaman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2002 Report Share Posted September 13, 2002 I used to marinate mine in olive oil, garlic, lemon juice and cayenne. Basically you want to try to use anti-parasitic herbs when eating raw meat as a precaution. I used to eat lamb. beef, elk, reindeer raw. I didn't eat chicken or poultry (except I did try duck) but my friend did. piimaman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2002 Report Share Posted September 13, 2002 Kat- >I just could not gag down raw meat, and I really wonder about the bacteria >and parasites. What kind of meat did you try raw? I find that good meat can be really delicious raw, though I confess I'm not too interesting in trying to eat raw chicken just yet. <g> You can also make it more palatable by marinating it. I've been slicing steaks thinly and then marinating them in a mixture of lemon juice and palm oil with some shredded onion and grated garlic, and it's unbelievably tasty. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2002 Report Share Posted September 14, 2002 Hi piimaman, I do have his book. I am up to trying anything and after reading it I was all fired up. One taste of that raw meat and I began to gag. Oh well. As far a " rotting his meat for up to a year. " I ferment just about everything now, including my meats, but my max is 7 days! It does make the meat so tender and delicious, it predigests the meat so it is easier to digest, and of course you can eat it very rare (or I guess raw). I even ferment my pets raw foods! Take care, Kat http://www.katking.com ----- Original Message ----- From: <zumicat@...> < > Sent: Friday, September 13, 2002 3:31 PM Subject: Re: Raw meat & Aajounus > One more thing, Aajounus theory is that the parasites clean up the blood and > eat the cancerous tissues as opposed to Hulda s theory. His book is > available through PP if you are interested. > Funny thing is now I think he rots his meat for up to a year before ingesting > it. Pretty wild stuff. > piimaman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2002 Report Share Posted September 14, 2002 Hi , For my first attempt I purchased the best steak I could find so it would feel special. I really thought I would have no problem since I love my steak rare. I too ferment my meats, usually for between 3-7 days with kefir whey and Celtic Sea Salt, as well as other spices. It is delicious, and I love the red meats rare, but just cannot get down the all raw. Take care, Kat http://www.katking.com ----- Original Message ----- From: " Idol " <Idol@...> < > Sent: Friday, September 13, 2002 3:44 PM Subject: Re: Raw meat & Aajounus > Kat- > > >I just could not gag down raw meat, and I really wonder about the bacteria > >and parasites. > > What kind of meat did you try raw? I find that good meat can be really > delicious raw, though I confess I'm not too interesting in trying to eat > raw chicken just yet. <g> You can also make it more palatable by > marinating it. I've been slicing steaks thinly and then marinating them in > a mixture of lemon juice and palm oil with some shredded onion and grated > garlic, and it's unbelievably tasty. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2002 Report Share Posted September 14, 2002 I've been eating raw meat (fish, beef, lamb, and turkey) a few times a week now for about nine months. Sometimes I just eat it plain, and other times I make some kind of sauce or marinade for it. I find that my stomach agrees very much with it. I actually feel very comfortable after eating. I have been having blood work done regularly because of an existing health condition, and find that my blood has been continually improving since I started. My immune system was very depressed as evidenced by my white count, but has been improving as seen by my blood tests. My white count has finally reached normal values about two months ago after almost three years of it being below normal range. I really think the raw meat has helped me. I've just been getting my meats from Whole Foods. So far, it doesn't look like any bacteria or parasites have depressed my blood production. Marla ----- Original Message ----- > > >I just could not gag down raw meat, and I really wonder about the bacteria > >and parasites. > > What kind of meat did you try raw? I find that good meat can be really > delicious raw, though I confess I'm not too interesting in trying to eat > raw chicken just yet. <g> You can also make it more palatable by > marinating it. I've been slicing steaks thinly and then marinating them in > a mixture of lemon juice and palm oil with some shredded onion and grated > garlic, and it's unbelievably tasty. > > > > > - > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2002 Report Share Posted September 14, 2002 Kat , how are you fermenting the meats? piimaman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2002 Report Share Posted September 14, 2002 Kat, how much whey (a couple of tablespoons?) how much kefir (I just made some raw kefir and have some on hand to marinate meat in) Thanks, piimaman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2002 Report Share Posted September 14, 2002 Kat, so it's more like a cup or two of whey and kefir? piimaman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2002 Report Share Posted September 14, 2002 How much salt are you using? A tsp or two? piimaman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2002 Report Share Posted September 14, 2002 Hi piimaman, I usually (but not always) cut into strips. Put everything in a ceramic bowl. pour in my whey and spices. Put on the air tight top. Let it sit in the refrigerator for 1 to 7 days. It is EASY! If I am making chicken jerky, I let it go for 5 - 7 days as this type of jerky is tough. If I am making ground turkey jerky, it only needs to sit for 24 hours. Sometimes I use the full kefir, instead of the whey. It gives it a great flavor. Kat http://www.katking.com ----- Original Message ----- From: <zumicat@...> < > Sent: Saturday, September 14, 2002 4:44 AM Subject: Re: Raw meat & Aajounus > Kat , how are you fermenting the meats? > piimaman > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2002 Report Share Posted September 14, 2002 Hi piimaman, Not just a few teaspoons - I pour it over the meat until it is completely saturated, mixing it in, then add a bit more so it is all submerged. Kat http://www.katking.com ----- Original Message ----- From: <zumicat@...> < > Sent: Saturday, September 14, 2002 7:37 AM Subject: Re: Raw meat & Aajounus > Kat, > how much whey (a couple of tablespoons?) how much kefir (I just made some raw > kefir and have some on hand to marinate meat in) > Thanks, piimaman > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2002 Report Share Posted September 14, 2002 Hey Kat I've not used ground for jerky before. How does that come out compared to sliced? DMM > Hi piimaman, > > I usually (but not always) cut into strips. Put everything in a ceramic > bowl. pour in my whey and spices. Put on the air tight top. Let it sit in > the refrigerator for 1 to 7 days. It is EASY! > > If I am making chicken jerky, I let it go for 5 - 7 days as this type of > jerky is tough. > > If I am making ground turkey jerky, it only needs to sit for 24 hours. > > Sometimes I use the full kefir, instead of the whey. It gives it a great > flavor. > > Kat > http://www.katking.com > > > ----- Original Message ----- > From: <zumicat@a...> > < @y...> > Sent: Saturday, September 14, 2002 4:44 AM > Subject: Re: Raw meat & Aajounus > > > > Kat , how are you fermenting the meats? > > piimaman > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2002 Report Share Posted September 14, 2002 Depends on how much meat you have and how it is cut. Just make sure that the meat is soaked, then pour more on top. I sometimes put the meat into freezer bags as it keeps everything moist and air tight, especially when I want to ferment for 5 or more days. Kat http://www.katking.com ----- Original Message ----- From: <zumicat@...> < > Sent: Saturday, September 14, 2002 7:42 AM Subject: Re: Raw meat & Aajounus > Kat, > so it's more like a cup or two of whey and kefir? > piimaman > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2002 Report Share Posted September 14, 2002 Depends on how much meat you are using. I sprinkle a generous amount over all the meat (after it is cut), then pour in the kefir or whey. At this point you can also add other spices (whatever spices you like there are no wrong ones as long as you like the taste). Kat http://www.katking.com ----- Original Message ----- From: <zumicat@...> < > Sent: Saturday, September 14, 2002 7:43 AM Subject: Re: Raw meat & Aajounus > How much salt are you using? A tsp or two? > piimaman > > > Quote Link to comment Share on other sites More sharing options...
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