Guest guest Posted October 18, 2002 Report Share Posted October 18, 2002 Hi Everyone, I have recently converted to a raw version of the NT diet. After trying the vegan thing for a year and a half and losing 30 lbs., no energy, etc. I converted back to meat eating again all cooked, but still not including the GOOD FATS/ NUTRIENT DENSE foods. After a year of this without being able to gain weight, I was inroduced to NT( all this time eating 99.9% organic). I began to emphasize butter, some raw milk, organ meats, seafood, etc. Feeling better after6 mos., I was still not gaining weight. I began to notice that when I ate grains, my teeth would ache(2 cavities). So taking a cue from the pain, I eliminated all grain products and the pain did not return. I always like to look for confirmation of ideas from non related sources and it is interesting that the Taoist tradition states " BI GU " wich means " avoid grain " . The Taoists claim that grains/beans feed the " trhee worms that dwell in the body " . It is insinuated that this is in the spirit body but the literature is unclear. Back to my narrative. I then began trying raw milk cheese, raw fish, and some raw meat after reading about the Inuit and other cultures in NT, Howell's book ENZYME NUTRITION, and all accounts of Artic explorers and their exp. with native raw diets esp. Vilhajmur Steffanson. He stated in one account that at the time before the arrival of white flour and sugar the natives of Alaska had NO IDEA WHAT A TOOTHACHE WAS!!!!!!!(ie. NO TOOTH DECAY?!?!?!?!?! After beginning to eat quite a bit raw, I noticed when returning to eating cooked meat/ protein that once again my cavities would hurt again, so I converted to 100% raw. I live in Vermont, so I have access to raw organic grassfed milk and I bought a dairygoat. I also consume quite a bit of fermented raw milk and cultured veggies/pickles although I do use substantially less salt than NT recipies. I also use the Realsalt redrock salt from Utah. I find it results in less puffiness and water retention than seasalt even Celtic. In Ayurvedic medicine seasalt has the energy of fire and water and promotes water retention, whereas rocksalt(landlocked ancient seasalt) has the energy of earth and water and does not. The point of my message is to let you know that I now try to buy a whole large piece of meat from steak(expensive) to brisket or leg of lamb and put it on the bottom rack of my fridge for at least two to three weeks (the longer the better). The outside usually dries very quickly while on the inside the enzymes begin to digest the meat. The result is 100 times more flavorful and tender than fresh raw meat. It may grow a spotty white or blue mold you can trim or eat if brave, I have not had a problem. I am hoping to try this with a side of beef and whole seafish when I can find them. I have now regained 30 pounds and feel great! Obviously different diets/mixes work for different people. But if this helps anyone else who is wondering that is great. After reading about how the natives of Kalaallit Nunaat (Greenland) would capture many small birds and put them whole into a sealskin with fat seal and bury for six months... the result being a delicacy called Kiviaq with the flavor and consistancy of blue cheese, I decided to try a similar experiment with a freshly killed whole chicken. I left the bird feathers and entrails intact in the fridge for three weeks and although it smelled very ripe, I ate the liver and dark meat raw and it was perfectly tasty. It was also very energizing which is exactly what the Inuit claim about ageing all the game/fish they consume.I know this may be a stretch for a lot of people but the way I see it modern society is going down the tubes fast and anything that the ancient tribal people did is worth a try. In closing, I like to mention that I also read that the Northern/ Artic natives valued/consumed all organs first and frequently the meat was fed to the dogs!!!!!!(yes, even the fillet mignon). This is hillarious when it is just the opposite in modern culture where meat is prized and all organ meats are avoided esp.in GOODE OLE AMERICA!!!! It seems appropriate to think that we have it all backwards. Good Luck! It would be great to hear any similar experiences. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2002 Report Share Posted October 19, 2002 Did you leave your meat unwrapped in the refridgerator? When I leave my meat in the fridge it just rots. It doesn't " age " . irene At 08:40 AM 10/18/02, you wrote: >Hi Everyone, > >I have recently converted to a raw version of the NT diet. After >trying the vegan thing for a year and a half and losing 30 lbs., no >energy, etc. I converted back to meat eating again all cooked, but >still not including the GOOD FATS/ NUTRIENT DENSE foods. After a year >of this without being able to gain weight, I was inroduced to NT( all >this time eating 99.9% organic). I began to emphasize butter, some >raw milk, organ meats, seafood, etc. Feeling better after6 mos., I >was still not gaining weight. > >I began to notice that when I ate grains, my teeth would ache(2 >cavities). So taking a cue from the pain, I eliminated all grain >products and the pain did not return. I always like to look for >confirmation of ideas from non related sources and it is interesting >that the Taoist tradition states " BI GU " wich means " avoid grain " . >The Taoists claim that grains/beans feed the " trhee worms that dwell >in the body " . It is insinuated that this is in the spirit body but >the literature is unclear. > >Back to my narrative. I then began trying raw milk cheese, raw fish, >and some raw meat after reading about the Inuit and other cultures in >NT, Howell's book ENZYME NUTRITION, and all accounts of Artic >explorers and their exp. with native raw diets esp. Vilhajmur >Steffanson. He stated in one account that at the time before the >arrival of white flour and sugar the natives of Alaska had NO IDEA >WHAT A TOOTHACHE WAS!!!!!!!(ie. NO TOOTH DECAY?!?!?!?!?! > >After beginning to eat quite a bit raw, I noticed when returning to >eating cooked meat/ protein that once again my cavities would hurt >again, so I converted to 100% raw. I live in Vermont, so I have >access to raw organic grassfed milk and I bought a dairygoat. I also >consume quite a bit of fermented raw milk and cultured >veggies/pickles although I do use substantially less salt than NT >recipies. I also use the Realsalt redrock salt from Utah. I find it >results in less puffiness and water retention than seasalt even >Celtic. In Ayurvedic medicine seasalt has the energy of fire and >water and promotes water retention, whereas rocksalt(landlocked >ancient seasalt) has the energy of earth and water and does not. > >The point of my message is to let you know that I now try to buy a >whole large piece of meat from steak(expensive) to brisket or leg of >lamb and put it on the bottom rack of my fridge for at least two to >three weeks (the longer the better). The outside usually dries very >quickly while on the inside the enzymes begin to digest the meat. The >result is 100 times more flavorful and tender than fresh raw meat. It >may grow a spotty white or blue mold you can trim or eat if brave, I >have not had a problem. I am hoping to try this with a side of beef >and whole seafish when I can find them. > >I have now regained 30 pounds and feel great! Obviously different >diets/mixes work for different people. But if this helps anyone else >who is wondering that is great. > >After reading about how the natives of Kalaallit Nunaat (Greenland) >would capture many small birds and put them whole into a sealskin >with fat seal and bury for six months... the result being a delicacy >called Kiviaq with the flavor and consistancy of blue cheese, I >decided to try a similar experiment with a freshly killed whole >chicken. I left the bird feathers and entrails intact in the fridge >for three weeks and although it smelled very ripe, I ate the liver >and dark meat raw and it was perfectly tasty. It was also very >energizing which is exactly what the Inuit claim about ageing all the >game/fish they consume.I know this may be a stretch for a lot of >people but the way I see it modern society is going down the tubes >fast and anything that the ancient tribal people did is worth a try. > >In closing, I like to mention that I also read that the Northern/ >Artic natives valued/consumed all organs first and frequently the >meat was fed to the dogs!!!!!!(yes, even the fillet mignon). >This is hillarious when it is just the opposite in modern culture >where meat is prized and all organ meats are avoided esp.in GOODE OLE >AMERICA!!!! It seems appropriate to think that we have it all >backwards. > >Good Luck! It would be great to hear any similar experiences. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2002 Report Share Posted October 19, 2002 Quoting Irene Musiol <irene@...>: > Did you leave your meat unwrapped in the refridgerator? When I leave my > meat in the fridge it just rots. It doesn't " age " . Fresh, or previously frozen? -- Berg bberg@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2002 Report Share Posted October 19, 2002 Fresh, as far as i know anyway. At 06:49 PM 10/18/02, you wrote: >Quoting Irene Musiol <irene@...>: > > > Did you leave your meat unwrapped in the refridgerator? When I leave my > > meat in the fridge it just rots. It doesn't " age " . > >Fresh, or previously frozen? > >-- > Berg >bberg@... > > Quote Link to comment Share on other sites More sharing options...
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