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Old Sun, Mar-12-06, 18:19
theBear theBear is offline
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Posts: 311
 
Plan: zero-carb
Stats: 140/140/140 Male 5'6"
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I remembered the glowing reference to tongue on Sat while I was shopping, and bought a nice veal tongue. It was A$ 4.20/kg- equivalent to US $ 1.43/lb. In the same meat cooler sirloin steak was A$ 21.00/kg. I just don't see tongue as either expensive or difficult to find, at least here in Oz. Tongue is about the only meat I can take well-cooked, but of course it is only eaten as an occasional treat. Tongue is not quite edible rare- it is so tough it could be used to make shoe soles- the only other cut that tough is beef cheeks- even ground up for burger that cut is TOUGH and very chewy.

Locally here the standard liver is ox, rather than calf . You must search for tender calve's liver. Chickens sold here do not come with giblets, they are sold separately. I have some difficulty finding lamb's brains, and no luck finding calf or ox brains. The organs are called 'variety meats' in the US but 'offal' down here, a term which does not enhance sales.

I am tired of the endless tooth-wrangle. Arguing over evolution and the exact style of our teeth is not productive in the face of empirical, real life experience: All my friends who eat a mixed diet have lost teeth by means other than trauma. Many of those now 60 and older have to wear complete sets of dentures. Everyone who has kept (most of) their teeth brushes immediately after each meal (animals don't brush, yet keep their teeth).

Vegetation contains abrasives, acids, sugars and starches, all of which damage our teeth, especially the fruits- with citrus being the worst. Orange juice and chewable Vit C rapidly dissolve teeth, as does most common soft drinks, even the diet type- due to citric and/or phosphoric acid. Any fruit or vegetable like rhubarb which is tart contains an organic acid. If you are on a n all meat diet and don't eat vegetation or drink lactose/galactose containing dairy, brushing is completely optional- it is only advisable to do so once a day to remove meat particles from between the teeth, as common mouth bacteria quickly attack it and make your breath smell pretty foul- even though these bacteria do not cause any damage to the teeth like those who feed on sugar and starch do. Brushing with a firm or hard toothbrush has the added benefit of stimulating the gums (feels as good as scratching an itch) and removing dead cells from its surface, thereby helping prevent the all too common gum disease people have. I am unsure if gum problems are diet- related, I have never had any problem with my gums, nor any bone loss in my jawbone or skull.

As a note here: Muscle cells need calcium to function, therefore heavy red-meat consumption supplies calcium in abundance and in the most assimulatable form possible. The way archeologists can easily separate stone-age-diet Eskimo/Inuit skulls from modern Inuit (western-diet) skulls is by the former's extremely dense bone structure (coupled with evidence of no caries).

Animals whose diet is tooth-damaging have the ability to replace teeth or have teeth which grow out continuously. Our teeth do neither, therefore it is reasonable to conclude that the modern diet we eat is NOT the correct one, as I have indicated in the title of this thread.

Now, Let's give the tooth thing a rest, shall we?

I do not like well-cooked liver from any animal. Calves liver or ox liver should have no reticulated mottling on the surface like pork liver does and should have a sweet, mild smell. It tastes best raw. If there is mottling or a metallic smell it will taste bad no matter how cooked. Lamb liver is not good, extremely dry, and has a poor flavour. I never eat pork liver. Chicken livers are very good when barely cooked through, and are still very soft and succulent, not hard and dry. Poach (in water) or saute in butter at a low temperature, about the same as simmering water- I call this 'poached in butter', it is also a good technique for eggs and fish. I am basically very fond of raw meats, the cooking I do is only for adding a touch of different flavour and dealing with surface bacteria if any. I love fresh-cut raw meat and fish. I don't eat raw chicken, but I like it only just barely cooked, and still very soft.

Ah, mussels. very tasty, but.... Main problem with fresh mussels is they quickly go bad- and if eaten in that condition they can make you VERY sick. Marinated mussels like the NZ greenlip are always pickled in a high sugar-content brine.

Candida albicans (monilia/thrush) requires carbs to grow- an 'overgrowth' of this common yeast commensal indicates the presence of starch and or sugar in the diet.

So far as the subject of the necessity or utility of vegetation in diet, I once more call your attention that what you eat is what you were brought up to eat, it has no connection with good nutrition, and it seems to you to be 'instinctive'. Diet is extremely tightly bound into your consciousness at a very primitive level and most people will find it so difficult to abandon or change it, no matter how strongly they accept the intelligence about diet, that they will only be able to partially alter their eating habits and if they can manage the carnivore lifestyle at all, will generally insist on retaining some veggie content. All the arguments I have read on this forum seem to my way of thinking, hopelessly naive, but illustrate perfectly the truth of the above analysis.

So, just accept that your culture is going to rule your life, make whatever adjustments you can handle and try to approach my example if you can, but do not despair so long as you are able to acquire and maintain a normal body form and are comfortable with it. I am still trying to work out how I managed to make this total transition. If I could do that, it may be possible to show others how it is done, but so far it seems to me as though the way I eat is just totally simple, natural and normal. That this is not so for everyone else has become manifest to me over time.

The Chinese eat anything and everything that will not kill you quickly. If it moves or grows, they will eat it- pets included. Only the French even come close- i.e.- both like to eat tiny songbirds.
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