No problem- it is not worth discussing, IMHO.
Hmmm- 'chillies are very high in vitamin C.'. Really? What constitutes 'high'?
Ok, let's say 2% for argument, likely it is far less, however. At 2%, an average spicing quantity of ~one gm. would provide a massive 20 mg! I use that amount in my foods as a bit of flavour about once a week. Forget about C- it is not needed in a rare or raw meat diet. C may not actually be the best thing to prevent scurvy, a 'deficiency syndrome'- the true mechanism of which is still mysterious.
The 'insulin mechanism' is a part of our excellent 'emergency survival' provisions. Insulin has side effects which damage ALL animals over time, however- herbivores are very short lived whereas carnivores are very long lived.
SOME cancer cells are very glucose-avid and need high levels of it to grow. Glucose does not cause cells to become cancerous, removal of carbs from the diet will not 'cure' any cancer- would that such a fairy tale were true. I might be curious about where anyone could find such nonsense, but I really don't much care, it is so outrageous a claim as to just seem silly.
Several grams of 52% mercury amalgam in your teeth leaking into your body 24/7 is hardly equivalent to a few milligrams of mercury bound up in thiomersal, injected once a year- you are suffering from a propaganda overload.
I suggest the questioner re read my posts as I have said not once but several times here that you are born without a taste for anything, but with a sucking instinct. Human milk is sweet. Get the drift?
So you think that stone age hunting was not intense, protracted physical activity?
I know the prime importance of strenuous exercise because my activity levels have varied a lot and have not been constant nor specific in kind for all of my 47 years in this lifestyle, and all times with reduced or limited exercise brought on discomfort and reduced fitness.
In reading my posts, you first need to understand that what I say is based on long term experience. I do not indulge in conjecture.
Slice the tongue crosswise nice and thin and eat with mustard. Very nicely marbled with fat. Tongue is usually the very first meat a hunter- animal or human- eats on killing prey. Beef tongue's taste is unique, very rich and 'creamy-smooth' in texture, soft but firm, never 'chewy'. Not at all like other beef. It is best to lightly simmer (not boil) it for an hour or so- braising it will turn it in to something like leather, as will rapid boiling.
I have never heard of anyone using a pressure cooker, it runs way too hot (15 psi = 250F).
You MUST peel it at once while still hot/warm, or the heavy rough skin will stick tight like glue and you will have to shave it off. Before it cools, however, it should pull off easily. Keeps best submerged in the water it was cooked in (in the fridge, of course).
You know, I suggest all you non-cooks get a copy of the venerated classic book The Joy of Cooking. It covers just about any and all things people eat and has a lot of basic info on meats of all kinds. Understand- ALL cookbooks are chock full of carb-intensive recipes. I only suggest it so you can look up and find out information about each kind of meat and the ways peopole traditionally prepare them. Under brains,for instance, it recommends first parboiling all kinds, but I have found that lamb's brains are ok fried without this extra step.
Never look too closely at your food! That is why we invented sauces. Squid heads and tentacles are the best and tastiest part- for some weird reason Americans toss them out- and only eat the rubber-like chewy part which has very little flavour.