Re: [] Omega-3

[Guest guest]

At 06:18 10.04.2002 -0400, you wrote:

>Thanks for the info on Omega-3. Is the temperature of 119 degrees F the

>point at which destruction of Om-3 takes place? I am thinking of the

>implications of cooking wild (not farm raised) fish or grass-fed beef which

>are supposedly excellent sources of Om-3 except for the mercury in the wild

>fish. Is the answer that we must eat them raw in order to save the Omega-3

>or can we??

Alternative to cooking:

Fish Recipe:

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Take one big glass jar and fill 1/3 of it with freshly pressed lemon juice.

Juice must be freshly pressed!

Add a lot of fresh sliced garlic. Also add some Cayenne, just for better taste.

You can add any other natural herbal spice that you prefer.

Add unrefined sea salt - gray salt, whole grain.

Add chopped fish flesh (chopped in small pieces, not bigger then 2 " x1 " x1 " )

Add enough Olive oil to have at least 5mm or more of olive oil on the top of

juice.

Close the jar and refrigerate it.

Taste it after 2 days, and if it is not salty enough, add more sea salt.

Taste it after 3 days, and if it is not salty enough, add more sea salt.

You can already eat it after 2-3 days.

It can be kept refrigerated for up to one year! No other fish dish can be kept

that long!

I always add a few drops of parasite killing tincture (black

walnut+wormwood+cloves) just to be on the safe side, though lemon juice, garlic

and ocean salt are potent enough to kill all parasites/bacteria/virus/yeast.

It tastes great; it has great shelf life, and can replace any fast food.

Tastes much better then canned fish.

Most natural enzymes, amino acids, fatty acids, vitamins are preserved.

Try it, you will not regret! After eating it, you may very energetic!

I make one quantity every few weeks.

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I never tried it with meat, but I am sure it would work as well.

Espen