Did Dr. Bass say why lettuce as opposed to other greens. I'm thinking it might be because the cellulose is softer. I don't think I'd want to try that with Kale. It is interesting, if you watch cats they will nibble fresh grass.

 

Celeste

Nicholas Costanza <jetpostman@...> wrote:

I am not juicing but eating lots of lettuce. I have been doing this for almost two months now.  I just buy a head of lose leaf lettuce for my lunch and eat nothing else. No salad dressing. The ring worm I have  been suffering with is slowing disappearing. I am doing this from the advice of Dr Stanley Bass. http://www.drbass.com/index.html

Dr Bass has a lot of great information on his web site. Especially on how the body heals and the effects me

SPONSORED LINKS

I've been eating a rawpaleo diet for about 2 years. I'm looking to hear
about other peoples experiences following this type of diet. Also maybe
I can share some of the local meat/produce sources I've found with
anyone from Minnesota. I'd also interested in learning more about
buying clubs. Has anyone formed local buying clubs with other people
locally that follow a cooked paleo or raw paleo diet?
Evan

Re sauces/dressings:- I'm afraid I'm a bit of a purist  so  I   just eat the
stuff as it is, though I do use herbs very occasionally  for variety.  You
should buy Aajonus' 2nd book "The Recipe for Living without Disease" if you
haven't already, as it has 100s of sauce recipes(you'll need to   have
blenders/food processors as well, of course,, to prepare most of the
ingredients).

Geoff Purcell

>From: JOE O'NEIL <joneil21@...>
>Reply-To: rawpaleolithicdiet@yahoogroups.com
>To: rawpaleolithicdiet@yahoogroups.com
>Subject: Re: [rawpaleolithicdiet] Re: RAW LIVER
>Date: Thu, 27 Oct 2005 19:20:16 -0700 (PDT)
>
>Thanks.  I'm going to put an order in next week.
>NorthStar Bison has a nice selection of innards.  I'm
>really excited to be making the transition to innards,
>even though I'm still a little anxious about the
>taste.  If you have any ideas for sauces or dressings,
>I'd sure appreciate it.  Thanks.
>

Thanks Mark.  I was really impressed with their
selection.  I'm especially looking forward to the
heart and tongue.

--- Theta Sigma <thetasig@...> wrote:

> Hi Joe -
>
> I get North*Star liver and I've frozen it for over 3
> months with, maybe,
> a loss of only about 5% vitality (as measured by my
> taste and smell).
> It's a good trade as their liver is the best I've
> eaten - ever.  (100%
> grass-fed *does* make a difference).
>
> Regards,
>
> -=mark=-
>
> JOE O'NEIL wrote:
> > Great resource for innards but the shipping costs
> are
> > pretty steep.  In order to make it as economical
> as
> > possible, I'd have to order at least 10 lbs.  The
> only
> > problem is that it might take quite a while for me
> to
> > eat that much meat.  I don't know how long it can
> stay
> > in the refrigerator before it starts getting
> overly
> > funky.  What has been your experience with
> > refrigerating innards?  How long can they last?
> >
> >
> >
> >
> >
> >
> >
>
>





__________________________________
Yahoo! Mail - PC Magazine Editors' Choice 2005
http://mail.yahoo.com

Thanks.  I'm going to put an order in next week.
NorthStar Bison has a nice selection of innards.  I'm
really excited to be making the transition to innards,
even though I'm still a little anxious about the
taste.  If you have any ideas for sauces or dressings,
I'd sure appreciate it.  Thanks.

--- Geoff <geoffpurcell@...> wrote:

> Re Raw innards lasting:- You really need to insist
> on them  vacuum-
> packing the meats/innards before  delivering them.
> Providing the
> vacuum-packing is done efficiently with little or no
> exposure to air,
> then the innards will last up to 10 days or more, if
> properly
> refrigerated once you get them. Kidney/brain,
> according to one of my
> local farmers, can't be easily vacuum-packed, so I
> usually eat those
> first, but vacuum-packed)liver, heart  and tongue
> last a long time.
>
> (It's not always vital to eat innards completely
> fresh. At the start
> of this raw diet, my teeth were so weak they
> couldn't handle fresh
> raw tongue easily, so I had to leave it out
> (wrapped) for a day or
> two  to soften it up  before I could chew it
> properly. The taste was
> actually quite good)
>
> Geoff Purcell
>
>
>
>
>
>
>
>
>
>
>
> --- In rawpaleolithicdiet@yahoogroups.com, JOE
> O'NEIL <joneil21@y...>
> wrote:
> >
> > Great resource for innards but the shipping costs
> are
> > pretty steep.  In order to make it as economical
> as
> > possible, I'd have to order at least 10 lbs.  The
> only
> > problem is that it might take quite a while for me
> to
> > eat that much meat.  I don't know how long it can
> stay
> > in the refrigerator before it starts getting
> overly
> > funky.  What has been your experience with
> > refrigerating innards?  How long can they last?
> >
> > --- Geoffrey Purcell <geoffpurcell@h...> wrote:
> >
> > >
> > > If you have no available farmers'  markets near
> your
> > > area etc., why not try
> > > www.northstarbison.com? They deliver  all the
> > > innards as well as the meat.
> > > You will have to specially request each time for
> the
> > > meats to be delivered
> > > non-prefrozen, though, as otherwise they
> > > automatically prefreeze the meats.
> > >
> > > Geoff Purcell
> > >
> > > >From: "joneil21" <joneil21@y...>
> > > >Reply-To: rawpaleolithicdiet@yahoogroups.com
> > > >To: rawpaleolithicdiet@yahoogroups.com
> > > >Subject: [rawpaleolithicdiet] Re: RAW LIVER
> > > >Date: Wed, 26 Oct 2005 02:38:13 -0000
> > > >
> > > >I'm certainly open to eating other innards, but
> raw
> > > cow liver is the
> > > >only innard I can obtain up here on a regular
> basis
> > > that has not been
> > > >prefrozen.  I really am going to try to make an
> > > effort to minimize
> > > >the amount of prefrozen meat in my diet.  It's
> just
> > > a struggle most
> > > >of the time given where I live at.  The UK
> harkens
> > > everyday!
> > > >
> > > >--- In rawpaleolithicdiet@yahoogroups.com,
> > > "Geoffrey Purcell"
> > > ><geoffpurcell@h...> wrote:
> > > > >
> > > > >
> > > > > Well, I too had problems with raw liver
> > > initially,  particularly
> > > >with  pig
> > > > > and ox liver, though I grew to like them
> after a
> > > year or so, due to
> > > >the
> > > > > usual taste-change .  My own idea  was to
> just
> > > add a little  raw
> > > >garlic or
> > > > > raw onion to them. I also tried samphire,
> which
> > > is a seaweed-like
> > > >plant,
> > > > > which was quite a success- almost any herb
> will
> > > do, really. I found
> > > >that if
> > > > > I overdid the seasoning too much, though,
> that I
> > > ended up with a
> > > >mild
> > > > > stomach-ache.
> > > > > Liver tastes quite different, depending on
> which
> > > animal you get it
> > > >from. I
> > > > > found that  wild venison liver, and
> especially
> > > wild boar liver,
> > > >was
> > > > > amazing in taste, and neither needed any
> > > seasoning. I presume you
> > > >can get
> > > > > wild venison innards quite easily in the
> States,
> > > given the amount
> > > >of hunting
> > > > > there.
> > > > > Incidentally, I wouldn't recommend either
> raw
> > > chicken liver or
> > > >duck liver.
> > > > > Most people seem to consider them a bit
> sharp in
> > > taste.
> > > > >
> > > > > It doesn't  matter, of course,  if  it turns
> out
> > > that you don't
> > > >like any raw
> > > > >   liver. There are plenty of other innards
> to
> > > choose from, instead.
> > > >I
> > > > > personally  usually  prefer the taste of
> kidney,
> > > bone-marrow and
> > > >tongue.
> > > > >
> > > > > Geoff Purcell
> > > > >
> > > > > >From: "joneil21" <joneil21@y...>
> > > > > >Reply-To:
> rawpaleolithicdiet@yahoogroups.com
> > > > > >To: rawpaleolithicdiet@yahoogroups.com
> > > > > >Subject: [rawpaleolithicdiet] RAW LIVER
> > > > > >Date: Tue, 25 Oct 2005 04:39:26 -0000
> > > > > >
> > > > > >Geoff,
> > > > > >
> > > > > >I'm getting ready to start incorporating
> raw
> > > liver into my diet.  I
> > > > > >haven't done particularly well with high
> fat
> > > food items in the
> > > >past, so
> > > > > >I'm going to start out slow.  I was hoping
> you
> > > could offer some
> > > > > >suggestions on how to make the liver more
> > > palatable.  My memories
> > > >of
> > > > > >eating liver when I was younger aren't that
> > > special, so any info
> > > >you
> > > > > >could offer would be appreciated.  Thanks.
> > > > > >
> > > > > >Joe
> > > > > >
> > > > > >
> > > > > >
> > > > >
> > > >
> > > >
> > > >
> > > >
> > >
> > >
> > >
> >
>
=== message truncated ===





__________________________________
Yahoo! Mail - PC Magazine Editors' Choice 2005
http://mail.yahoo.com

What is urticaria Mark?

--- Theta Sigma <thetasig@...> wrote:

> Hi Tony -
>
> I think both the cabbage and ginger are contributing
> to the severity of
> your detox.  You might juice those separately and
> lower the dose.  Re:
> detox, I usually get headaches or my sinuses flare
> up with post nasal
> drop and attendant bronchitis, etc.  When starting
> the diet I had
> lethargy and had to cat nap a lot.  I've had
> urticaria only twice in the
> 9 years on the diet.  Aajonus gave me the "cure" for
> the symptoms on
> that - very hot soak in the tub with added cream,
> milk, apple cider
> vinegar, sea salt.
>
> Cheers!
>
> -=mark=-
>
> Tony Carlson wrote:
> > Hey Mark..good to be with you on another group.
> The
> > green juice that I drink (4 celery, parsley, some
> > cabbage, and ginger) has been putting me through a
> > nasty detox the last couple day.  I've had a lot
> of
> > diarrhea, upset stomach, sore throat, and sleepy.
> It
> > might have to do with some "cheating" I did this
> > weekend with cooked and processed foods.  Wow, it
> > really makes you not want to "cheat" anymore but
> along
> > with some mineral water..I've really cleaned my
> body
> > out.  Mark...what kind of detox symptoms do you
> have?
> >     Tony
> >
> >
> >
> >
> >
>
>




__________________________________
Yahoo! FareChase: Search multiple travel sites in one click.
http://farechase.yahoo.com

Hi Tony -

I think both the cabbage and ginger are contributing to the severity of
your detox.  You might juice those separately and lower the dose.  Re:
detox, I usually get headaches or my sinuses flare up with post nasal
drop and attendant bronchitis, etc.  When starting the diet I had
lethargy and had to cat nap a lot.  I've had urticaria only twice in the
9 years on the diet.  Aajonus gave me the "cure" for the symptoms on
that - very hot soak in the tub with added cream, milk, apple cider
vinegar, sea salt.

Cheers!

-=mark=-

Tony Carlson wrote:
> Hey Mark..good to be with you on another group.  The
> green juice that I drink (4 celery, parsley, some
> cabbage, and ginger) has been putting me through a
> nasty detox the last couple day.  I've had a lot of
> diarrhea, upset stomach, sore throat, and sleepy.  It
> might have to do with some "cheating" I did this
> weekend with cooked and processed foods.  Wow, it
> really makes you not want to "cheat" anymore but along
> with some mineral water..I've really cleaned my body
> out.  Mark...what kind of detox symptoms do you have?
>     Tony
>
>
>
>
>

Hi Joe -

I get North*Star liver and I've frozen it for over 3 months with, maybe,
a loss of only about 5% vitality (as measured by my taste and smell).
It's a good trade as their liver is the best I've eaten - ever.  (100%
grass-fed *does* make a difference).

Regards,

-=mark=-

JOE O'NEIL wrote:
> Great resource for innards but the shipping costs are
> pretty steep.  In order to make it as economical as
> possible, I'd have to order at least 10 lbs.  The only
> problem is that it might take quite a while for me to
> eat that much meat.  I don't know how long it can stay
> in the refrigerator before it starts getting overly
> funky.  What has been your experience with
> refrigerating innards?  How long can they last?
>
>
>
>
>
>
>

Re Raw innards lasting:- You really need to insist on them  vacuum-
packing the meats/innards before  delivering them. Providing the
vacuum-packing is done efficiently with little or no exposure to air,
then the innards will last up to 10 days or more, if properly
refrigerated once you get them. Kidney/brain, according to one of my
local farmers, can't be easily vacuum-packed, so I usually eat those
first, but vacuum-packed)liver, heart  and tongue last a long time.

(It's not always vital to eat innards completely fresh. At the start
of this raw diet, my teeth were so weak they couldn't handle fresh
raw tongue easily, so I had to leave it out (wrapped) for a day or
two  to soften it up  before I could chew it properly. The taste was
actually quite good)

Geoff Purcell











--- In rawpaleolithicdiet@yahoogroups.com, JOE O'NEIL <joneil21@y...>
wrote:
>
> Great resource for innards but the shipping costs are
> pretty steep.  In order to make it as economical as
> possible, I'd have to order at least 10 lbs.  The only
> problem is that it might take quite a while for me to
> eat that much meat.  I don't know how long it can stay
> in the refrigerator before it starts getting overly
> funky.  What has been your experience with
> refrigerating innards?  How long can they last?
>
> --- Geoffrey Purcell <geoffpurcell@h...> wrote:
>
> >
> > If you have no available farmers'  markets near your
> > area etc., why not try
> > www.northstarbison.com? They deliver  all the
> > innards as well as the meat.
> > You will have to specially request each time for the
> > meats to be delivered
> > non-prefrozen, though, as otherwise they
> > automatically prefreeze the meats.
> >
> > Geoff Purcell
> >
> > >From: "joneil21" <joneil21@y...>
> > >Reply-To: rawpaleolithicdiet@yahoogroups.com
> > >To: rawpaleolithicdiet@yahoogroups.com
> > >Subject: [rawpaleolithicdiet] Re: RAW LIVER
> > >Date: Wed, 26 Oct 2005 02:38:13 -0000
> > >
> > >I'm certainly open to eating other innards, but raw
> > cow liver is the
> > >only innard I can obtain up here on a regular basis
> > that has not been
> > >prefrozen.  I really am going to try to make an
> > effort to minimize
> > >the amount of prefrozen meat in my diet.  It's just
> > a struggle most
> > >of the time given where I live at.  The UK harkens
> > everyday!
> > >
> > >--- In rawpaleolithicdiet@yahoogroups.com,
> > "Geoffrey Purcell"
> > ><geoffpurcell@h...> wrote:
> > > >
> > > >
> > > > Well, I too had problems with raw liver
> > initially,  particularly
> > >with  pig
> > > > and ox liver, though I grew to like them after a
> > year or so, due to
> > >the
> > > > usual taste-change .  My own idea  was to just
> > add a little  raw
> > >garlic or
> > > > raw onion to them. I also tried samphire, which
> > is a seaweed-like
> > >plant,
> > > > which was quite a success- almost any herb will
> > do, really. I found
> > >that if
> > > > I overdid the seasoning too much, though, that I
> > ended up with a
> > >mild
> > > > stomach-ache.
> > > > Liver tastes quite different, depending on which
> > animal you get it
> > >from. I
> > > > found that  wild venison liver, and especially
> > wild boar liver,
> > >was
> > > > amazing in taste, and neither needed any
> > seasoning. I presume you
> > >can get
> > > > wild venison innards quite easily in the States,
> > given the amount
> > >of hunting
> > > > there.
> > > > Incidentally, I wouldn't recommend either raw
> > chicken liver or
> > >duck liver.
> > > > Most people seem to consider them a bit sharp in
> > taste.
> > > >
> > > > It doesn't  matter, of course,  if  it turns out
> > that you don't
> > >like any raw
> > > >   liver. There are plenty of other innards to
> > choose from, instead.
> > >I
> > > > personally  usually  prefer the taste of kidney,
> > bone-marrow and
> > >tongue.
> > > >
> > > > Geoff Purcell
> > > >
> > > > >From: "joneil21" <joneil21@y...>
> > > > >Reply-To: rawpaleolithicdiet@yahoogroups.com
> > > > >To: rawpaleolithicdiet@yahoogroups.com
> > > > >Subject: [rawpaleolithicdiet] RAW LIVER
> > > > >Date: Tue, 25 Oct 2005 04:39:26 -0000
> > > > >
> > > > >Geoff,
> > > > >
> > > > >I'm getting ready to start incorporating raw
> > liver into my diet.  I
> > > > >haven't done particularly well with high fat
> > food items in the
> > >past, so
> > > > >I'm going to start out slow.  I was hoping you
> > could offer some
> > > > >suggestions on how to make the liver more
> > palatable.  My memories
> > >of
> > > > >eating liver when I was younger aren't that
> > special, so any info
> > >you
> > > > >could offer would be appreciated.  Thanks.
> > > > >
> > > > >Joe
> > > > >
> > > > >
> > > > >
> > > >
> > >
> > >
> > >
> > >
> >
> >
> >
>
>
>
>
> __________________________________
> Yahoo! FareChase: Search multiple travel sites in one click.
> http://farechase.yahoo.com
>

Just thought I'd mention that while  some people seem to handle fermented
dairy better  than the non-fermented kind, there are quite a lot of people
who can't handle it at all, myself included.  I can't help thinking that if
a food  has to be processed/cooked/fermented etc. in order to make it  more
digestible  in the human body than in its raw form, that it can't be of  any
real  benefit to us in the long-term.

Geoff Purcell

>From: Nicholas Costanza <jetpostman@...>
>Reply-To: rawpaleolithicdiet@yahoogroups.com
>To: rawpaleolithicdiet@yahoogroups.com
>Subject: Re: [rawpaleolithicdiet] On and off
>Date: Wed, 26 Oct 2005 03:30:36 -0700 (PDT)
>
>I am not juicing but eating lots of lettuce. I have been doing this for
>almost two months now.  I just buy a head of lose leaf lettuce for my lunch
>and eat nothing else. No salad dressing. The ring worm I have  been
>suffering with is slowing disappearing. I am doing this from the advice of
>Dr Stanley Bass. http://www.drbass.com/index.html
>Dr Bass has a lot of great information on his web site. Especially on how
>the body heals and the effects on the digestion times of food and how that
>effects healing. When you eat something that takes a long time to digest it
>takes away energy that could be used for healing the  body. I highy
>recomend reading all of his material on his web site. Very interesting
>reading.
>        I usually eat a few raw eggs for brefast and a glass of two day old
>fermented raw milk. Raw milk usually gives  me troubles without letting it
>ferment for a couple of days. My kefir grains died out so I tried just
>letting the milk sit out for two days and that alone seems to take care of
>the lactose problem. Just plain milk  with a coffe filter on top to let in
>air. Nothing else added to the milk. I think yogurt is cooked stuff so you
>might want to try my method of just letting the raw milk do its on thing.
>     Nicholas Costanza
>

Great resource for innards but the shipping costs are
pretty steep.  In order to make it as economical as
possible, I'd have to order at least 10 lbs.  The only
problem is that it might take quite a while for me to
eat that much meat.  I don't know how long it can stay
in the refrigerator before it starts getting overly
funky.  What has been your experience with
refrigerating innards?  How long can they last?

--- Geoffrey Purcell <geoffpurcell@...> wrote:

>
> If you have no available farmers'  markets near your
> area etc., why not try
> www.northstarbison.com? They deliver  all the
> innards as well as the meat.
> You will have to specially request each time for the
> meats to be delivered
> non-prefrozen, though, as otherwise they
> automatically prefreeze the meats.
>
> Geoff Purcell
>
> >From: "joneil21" <joneil21@...>
> >Reply-To: rawpaleolithicdiet@yahoogroups.com
> >To: rawpaleolithicdiet@yahoogroups.com
> >Subject: [rawpaleolithicdiet] Re: RAW LIVER
> >Date: Wed, 26 Oct 2005 02:38:13 -0000
> >
> >I'm certainly open to eating other innards, but raw
> cow liver is the
> >only innard I can obtain up here on a regular basis
> that has not been
> >prefrozen.  I really am going to try to make an
> effort to minimize
> >the amount of prefrozen meat in my diet.  It's just
> a struggle most
> >of the time given where I live at.  The UK harkens
> everyday!
> >
> >--- In rawpaleolithicdiet@yahoogroups.com,
> "Geoffrey Purcell"
> ><geoffpurcell@h...> wrote:
> > >
> > >
> > > Well, I too had problems with raw liver
> initially,  particularly
> >with  pig
> > > and ox liver, though I grew to like them after a
> year or so, due to
> >the
> > > usual taste-change .  My own idea  was to just
> add a little  raw
> >garlic or
> > > raw onion to them. I also tried samphire, which
> is a seaweed-like
> >plant,
> > > which was quite a success- almost any herb will
> do, really. I found
> >that if
> > > I overdid the seasoning too much, though, that I
> ended up with a
> >mild
> > > stomach-ache.
> > > Liver tastes quite different, depending on which
> animal you get it
> >from. I
> > > found that  wild venison liver, and especially
> wild boar liver,
> >was
> > > amazing in taste, and neither needed any
> seasoning. I presume you
> >can get
> > > wild venison innards quite easily in the States,
> given the amount
> >of hunting
> > > there.
> > > Incidentally, I wouldn't recommend either raw
> chicken liver or
> >duck liver.
> > > Most people seem to consider them a bit sharp in
> taste.
> > >
> > > It doesn't  matter, of course,  if  it turns out
> that you don't
> >like any raw
> > >   liver. There are plenty of other innards to
> choose from, instead.
> >I
> > > personally  usually  prefer the taste of kidney,
> bone-marrow and
> >tongue.
> > >
> > > Geoff Purcell
> > >
> > > >From: "joneil21" <joneil21@y...>
> > > >Reply-To: rawpaleolithicdiet@yahoogroups.com
> > > >To: rawpaleolithicdiet@yahoogroups.com
> > > >Subject: [rawpaleolithicdiet] RAW LIVER
> > > >Date: Tue, 25 Oct 2005 04:39:26 -0000
> > > >
> > > >Geoff,
> > > >
> > > >I'm getting ready to start incorporating raw
> liver into my diet.  I
> > > >haven't done particularly well with high fat
> food items in the
> >past, so
> > > >I'm going to start out slow.  I was hoping you
> could offer some
> > > >suggestions on how to make the liver more
> palatable.  My memories
> >of
> > > >eating liver when I was younger aren't that
> special, so any info
> >you
> > > >could offer would be appreciated.  Thanks.
> > > >
> > > >Joe
> > > >
> > > >
> > > >
> > >
> >
> >
> >
> >
>
>
>




__________________________________
Yahoo! FareChase: Search multiple travel sites in one click.
http://farechase.yahoo.com

I am not juicing but eating lots of lettuce. I have been doing this for almost two months now.  I just buy a head of lose leaf lettuce for my lunch and eat nothing else. No salad dressing. The ring worm I have  been suffering with is slowing disappearing. I am doing this from the advice of Dr Stanley Bass. http://www.drbass.com/index.html

Dr Bass has a lot of great information on his web site. Especially on how the body heals and the effects on the digestion times of food and how that effects healing. When you eat something that takes a long time to digest it takes away energy that could be used for healing the  body. I highy recomend reading all of his material on his web site. Very interesting reading.

       I usually eat a few raw eggs for brefast and a glass of two day old fermented raw milk. Raw milk usually gives  me troubles without letting it ferment for a couple of days. My kefir grains died out so I tried just letting the milk sit out for two days and that alone seems to take care of the lactose problem. Just plain milk  with a coffe filter on top to let in air. Nothing else added to the milk. I think yogurt is cooked stuff so you might want to try my method of just letting the raw milk do its on thing.

    Nicholas Costanza

celestelhowe <celestelhowe@...> wrote:

Glad to see there is this new site. I think all the times lately that
I have been going off raw has to do where I am eating things that
don't suit me well, like recently trying yogurt and cultured raw
butter. I felt so weak this morning I could not get out of bed. It
causes me to feel quite lost and I go back to cooked, which doesn't
feel right either. I also tried fermented veggies lately which make my
system feel too sour. It scares me to be becoming so narrow in what I
am eating. I also get afraid of losing too much weight.

In drinking green juices, what are other people out there juicing, and
how much, how often? Is there a reaction to look for in the body to
know it is time to drink it, and symptoms of when to lay off for
awhile?

Celeste

---

Yahoo! FareChase - Search multiple travel sites in one click.

Sorry to hear  re your yogurt/fermented veg experiences. I'd  actually
planned at some stage to experiment with  making sauerkraut for the  first
time , but  I'm not so sure now, given your  own experiments with fermented
veg.

I have to admit I was also  a bit worried  about my diet being too
restricted when I gave up raw dairy. However, since then I've made a
determined effort to eat as many different kinds of animal meats and
different organ-meats as possible, in order to ensure  some sort of variety.
Over the past year, especially,  I've   tried all  sorts of   rather exotic
things such as  raw lobster(rather cheap  if you get it straight from a
fisherman), raw scallops, raw  wild boar  innards, raw oysters,  raw wild
mushrooms etc. I find that, in order to maintain the diet, I need to have a
certain amount of raw fowl and raw seafood as well as the usual meat from
land mammals, so as to have a wide range of tastes.

As to green juices, I personally can't stand the taste of most juiced green
veg, so I usually  just stick to tomato/carrot and peppers for ingredients.
I  did find after 3 years of not drinking   veggie juice on an RPD diet that
I started becoming overly tired, and the veggie juice fixed that problem
almost instantly - apparently the fatigue is  supposed to be related   to 
blood overacidity. Since then I've found that I  start to get mild diarrhea
if I  heavily overdo  the veggie juice, so I saw that as a warning  sign and
only have it two or three times a week.


(I've recently started experimenting with raw solid veg again as an
alternative option to drinking raw veggie juice. At the start of this RPD
diet, my digestive system was so badly damaged that I just couldn't handle
any raw solid veg at all and I didn't like the idea of  juiced veg as it
didn't seem a very palaeolithic food to me. These days, I've found that a
small amount of solid veg is  now tolerated by my body, so I'm considering
eating that instead of juiced veg for the most part, just to see how it
works out.)

Geoff Purcell
>From: "celestelhowe" <celestelhowe@...>
>Reply-To: rawpaleolithicdiet@yahoogroups.com
>To: rawpaleolithicdiet@yahoogroups.com
>Subject: [rawpaleolithicdiet] On and off
>Date: Wed, 26 Oct 2005 05:34:47 -0000
>
>Glad to see there is this new site. I think all the times lately that
>I have been going off raw has to do where I am eating things that
>don't suit me well, like recently trying yogurt and cultured raw
>butter. I felt so weak this morning I could not get out of bed. It
>causes me to feel quite lost and I go back to cooked, which doesn't
>feel right either. I also tried fermented veggies lately which make my
>system feel too sour. It scares me to be becoming so narrow in what I
>am eating. I also get afraid of losing too much weight.
>
>In drinking green juices, what are other people out there juicing, and
>how much, how often? Is there a reaction to look for in the body to
>know it is time to drink it, and symptoms of when to lay off for
>awhile?
>
>Celeste
>
>
>
>
>

Hey Mark..good to be with you on another group.  The
green juice that I drink (4 celery, parsley, some
cabbage, and ginger) has been putting me through a
nasty detox the last couple day.  I've had a lot of
diarrhea, upset stomach, sore throat, and sleepy.  It
might have to do with some "cheating" I did this
weekend with cooked and processed foods.  Wow, it
really makes you not want to "cheat" anymore but along
with some mineral water..I've really cleaned my body
out.  Mark...what kind of detox symptoms do you have?
     Tony

--- Theta Sigma <thetasig@...> wrote:

> Hello all - nice to see another group on raw foods!
> Thank you for the
> invitation.
>
> I drink juice of celery, zucchini, parsley mixed
> together with some
> whole lime thrown in.  When I make it the
> proportions are approximately
> 6 whole celery plants (minus roots), 4-5 medium
> zuchs, and two bunches
> of parsley and about 1-2 small limes.  Greenlife
> machine does the
> juicing.  This lasts about 4 days depending on how
> much I consume (2-4
> tall glasses a day).  I also add a TBs of raw honey
> (during juicing to
> mix) to help slow down the fermentation process,
> then bottle it all in
> full-to-the-top Mason jars that go in the fridge.
>
> Green juice gives me a boost both physically and
> mentally - like morning
> coffee used to do.  It can cause detox symptoms if
> the body is ready and
> you drink enough.  I have never laid off it, except
> for vacations/ trips
> where I cannot make arrangements.  I've been
> drinking it about 9 years
> and really notice a drop in energy when I miss a day
> or so.  For trips I
> seek out local health food stores for juice or just
> eat whole veggies in
> lesser amounts with added mineral water.
>
> Cheers!
>
> -=mark=-
>
> <Celeste wrote:>
> In drinking green juices, what are other people out
> there juicing, and
> how much, how often? Is there a reaction to look for
> in the body to
> know it is time to drink it, and symptoms of when to
> lay off for
> awhile?
>
> Celeste
>




__________________________________
Yahoo! FareChase: Search multiple travel sites in one click.
http://farechase.yahoo.com

Hello all - nice to see another group on raw foods!  Thank you for the
invitation.

I drink juice of celery, zucchini, parsley mixed together with some
whole lime thrown in.  When I make it the proportions are approximately
6 whole celery plants (minus roots), 4-5 medium zuchs, and two bunches
of parsley and about 1-2 small limes.  Greenlife machine does the
juicing.  This lasts about 4 days depending on how much I consume (2-4
tall glasses a day).  I also add a TBs of raw honey (during juicing to
mix) to help slow down the fermentation process, then bottle it all in
full-to-the-top Mason jars that go in the fridge.

Green juice gives me a boost both physically and mentally - like morning
coffee used to do.  It can cause detox symptoms if the body is ready and
you drink enough.  I have never laid off it, except for vacations/ trips
where I cannot make arrangements.  I've been drinking it about 9 years
and really notice a drop in energy when I miss a day or so.  For trips I
seek out local health food stores for juice or just eat whole veggies in
lesser amounts with added mineral water.

Cheers!

-=mark=-

<Celeste wrote:>
In drinking green juices, what are other people out there juicing, and
how much, how often? Is there a reaction to look for in the body to
know it is time to drink it, and symptoms of when to lay off for
awhile?

Celeste

Glad to see there is this new site. I think all the times lately that
I have been going off raw has to do where I am eating things that
don't suit me well, like recently trying yogurt and cultured raw
butter. I felt so weak this morning I could not get out of bed. It
causes me to feel quite lost and I go back to cooked, which doesn't
feel right either. I also tried fermented veggies lately which make my
system feel too sour. It scares me to be becoming so narrow in what I
am eating. I also get afraid of losing too much weight.

In drinking green juices, what are other people out there juicing, and
how much, how often? Is there a reaction to look for in the body to
know it is time to drink it, and symptoms of when to lay off for
awhile?

Celeste

Sorry to hear  re your yogurt/fermented veg experiences. I'd  actually
planned at some stage to experiment with  making sauerkraut for the  first
time , but  I'm not so sure now, given your  own experiments with fermented
veg.

I have to admit I was also  a bit worried  about my diet being too
restricted when I gave up raw dairy. However, since then I've made a
determined effort to eat as many different kinds of animal meats and
different organ-meats as possible, in order to ensure  some sort of variety.
Over the past year, especially,  I've   tried all  sorts of   rather exotic
things such as  raw lobster(rather cheap  if you get it straight from a
fisherman), raw scallops, raw  wild boar  innards, raw oysters,  raw wild
mushrooms etc. I find that, in order to maintain the diet, I need to have a
certain amount of raw fowl and raw seafood as well as the usual meat from
land mammals, so as to have a wide range of tastes.

As to green juices, I personally can't stand the taste of most juiced green
veg, so I usually  just stick to tomato/carrot and peppers for ingredients.
I  did find after 3 years of not drinking   veggie juice on an RPD diet that
I started becoming overly tired, and the veggie juice fixed that problem
almost instantly - apparently the fatigue is  supposed to be related   to
blood overacidity. Since then I've found that I  start to get mild diarrhea
if I  heavily overdo  the veggie juice, so I saw that as a warning  sign and
only have it two or three times a week.


(I've recently started experimenting with raw solid veg again as an
alternative option to drinking raw veggie juice. At the start of this RPD
diet, my digestive system was so badly damaged that I just couldn't handle
any raw solid veg at all and I didn't like the idea of  juiced veg as it
didn't seem a very palaeolithic food to me. These days, I've found that a
small amount of solid veg is  now tolerated by my body, so I'm considering
eating that instead of juiced veg for the most part, just to see how it
works out.)

Geoff Purcell
>From: "celestelhowe" <celestelhowe@...>
>Reply-To: rawpaleolithicdiet@yahoogroups.com
>To: rawpaleolithicdiet@yahoogroups.com
>Subject: [rawpaleolithicdiet] On and off
>Date: Wed, 26 Oct 2005 05:34:47 -0000
>
>Glad to see there is this new site. I think all the times lately that
>I have been going off raw has to do where I am eating things that
>don't suit me well, like recently trying yogurt and cultured raw
>butter. I felt so weak this morning I could not get out of bed. It
>causes me to feel quite lost and I go back to cooked, which doesn't
>feel right either. I also tried fermented veggies lately which make my
>system feel too sour. It scares me to be becoming so narrow in what I
>am eating. I also get afraid of losing too much weight.
>
>In drinking green juices, what are other people out there juicing, and
>how much, how often? Is there a reaction to look for in the body to
>know it is time to drink it, and symptoms of when to lay off for
>awhile?
>
>Celeste
>
>
>
>
>

If you have no available farmers'  markets near your area etc., why not try
www.northstarbison.com? They deliver  all the innards as well as the meat.
You will have to specially request each time for the meats to be delivered
non-prefrozen, though, as otherwise they automatically prefreeze the meats.

Geoff Purcell

>From: "joneil21" <joneil21@...>
>Reply-To: rawpaleolithicdiet@yahoogroups.com
>To: rawpaleolithicdiet@yahoogroups.com
>Subject: [rawpaleolithicdiet] Re: RAW LIVER
>Date: Wed, 26 Oct 2005 02:38:13 -0000
>
>I'm certainly open to eating other innards, but raw cow liver is the
>only innard I can obtain up here on a regular basis that has not been
>prefrozen.  I really am going to try to make an effort to minimize
>the amount of prefrozen meat in my diet.  It's just a struggle most
>of the time given where I live at.  The UK harkens everyday!
>
>--- In rawpaleolithicdiet@yahoogroups.com, "Geoffrey Purcell"
><geoffpurcell@h...> wrote:
> >
> >
> > Well, I too had problems with raw liver initially,  particularly
>with  pig
> > and ox liver, though I grew to like them after a year or so, due to
>the
> > usual taste-change .  My own idea  was to just add a little  raw
>garlic or
> > raw onion to them. I also tried samphire, which is a seaweed-like
>plant,
> > which was quite a success- almost any herb will do, really. I found
>that if
> > I overdid the seasoning too much, though, that I ended up with a
>mild
> > stomach-ache.
> > Liver tastes quite different, depending on which animal you get it
>from. I
> > found that  wild venison liver, and especially   wild boar liver,
>was
> > amazing in taste, and neither needed any seasoning. I presume you
>can get
> > wild venison innards quite easily in the States, given the amount
>of hunting
> > there.
> > Incidentally, I wouldn't recommend either raw  chicken liver or
>duck liver.
> > Most people seem to consider them a bit sharp in taste.
> >
> > It doesn't  matter, of course,  if  it turns out that you don't
>like any raw
> >   liver. There are plenty of other innards to choose from, instead.
>I
> > personally  usually  prefer the taste of kidney, bone-marrow and
>tongue.
> >
> > Geoff Purcell
> >
> > >From: "joneil21" <joneil21@y...>
> > >Reply-To: rawpaleolithicdiet@yahoogroups.com
> > >To: rawpaleolithicdiet@yahoogroups.com
> > >Subject: [rawpaleolithicdiet] RAW LIVER
> > >Date: Tue, 25 Oct 2005 04:39:26 -0000
> > >
> > >Geoff,
> > >
> > >I'm getting ready to start incorporating raw liver into my diet.  I
> > >haven't done particularly well with high fat food items in the
>past, so
> > >I'm going to start out slow.  I was hoping you could offer some
> > >suggestions on how to make the liver more palatable.  My memories
>of
> > >eating liver when I was younger aren't that special, so any info
>you
> > >could offer would be appreciated.  Thanks.
> > >
> > >Joe
> > >
> > >
> > >
> >
>
>
>
>

Glad to see there is this new site. I think all the times lately that
I have been going off raw has to do where I am eating things that
don't suit me well, like recently trying yogurt and cultured raw
butter. I felt so weak this morning I could not get out of bed. It
causes me to feel quite lost and I go back to cooked, which doesn't
feel right either. I also tried fermented veggies lately which make my
system feel too sour. It scares me to be becoming so narrow in what I
am eating. I also get afraid of losing too much weight.

In drinking green juices, what are other people out there juicing, and
how much, how often? Is there a reaction to look for in the body to
know it is time to drink it, and symptoms of when to lay off for
awhile?

Celeste

I'm certainly open to eating other innards, but raw cow liver is the
only innard I can obtain up here on a regular basis that has not been
prefrozen.  I really am going to try to make an effort to minimize
the amount of prefrozen meat in my diet.  It's just a struggle most
of the time given where I live at.  The UK harkens everyday!

--- In rawpaleolithicdiet@yahoogroups.com, "Geoffrey Purcell"
<geoffpurcell@h...> wrote:
>
>
> Well, I too had problems with raw liver initially,  particularly
with  pig
> and ox liver, though I grew to like them after a year or so, due to
the
> usual taste-change .  My own idea  was to just add a little  raw
garlic or
> raw onion to them. I also tried samphire, which is a seaweed-like
plant,
> which was quite a success- almost any herb will do, really. I found
that if
> I overdid the seasoning too much, though, that I ended up with a
mild
> stomach-ache.
> Liver tastes quite different, depending on which animal you get it
from. I
> found that  wild venison liver, and especially   wild boar liver,
was
> amazing in taste, and neither needed any seasoning. I presume you
can get
> wild venison innards quite easily in the States, given the amount
of hunting
> there.
> Incidentally, I wouldn't recommend either raw  chicken liver or
duck liver.
> Most people seem to consider them a bit sharp in taste.
>
> It doesn't  matter, of course,  if  it turns out that you don't
like any raw
>   liver. There are plenty of other innards to choose from, instead.
I
> personally  usually  prefer the taste of kidney, bone-marrow and
tongue.
>
> Geoff Purcell
>
> >From: "joneil21" <joneil21@y...>
> >Reply-To: rawpaleolithicdiet@yahoogroups.com
> >To: rawpaleolithicdiet@yahoogroups.com
> >Subject: [rawpaleolithicdiet] RAW LIVER
> >Date: Tue, 25 Oct 2005 04:39:26 -0000
> >
> >Geoff,
> >
> >I'm getting ready to start incorporating raw liver into my diet.  I
> >haven't done particularly well with high fat food items in the
past, so
> >I'm going to start out slow.  I was hoping you could offer some
> >suggestions on how to make the liver more palatable.  My memories
of
> >eating liver when I was younger aren't that special, so any info
you
> >could offer would be appreciated.  Thanks.
> >
> >Joe
> >
> >
> >
>

I'm Tony Carlson and I'm also new to the group.  Most
of the time I am 100% raw but I do "cheat" every now
and then due to family and friends. I am on a couple
raw groups and am happy to be a part of this one.
Welcome Nicholas!
     Tony


--- jetpostman <jetpostman@...> wrote:

> Great to see this new group. I found Vinny's raw
> paleo diet site about
> a year and a half ago. I am not 100 % raw because of
> scocial
> pressures. I think I might be around 70 % raw. Even
> though I am not
> 100 % raw my health is still improving. I think if I
> wasn't married I
> would probally be about 95 % raw right now. I live
> in the great state
> of Louisiana. I am 47 years old.  Don't have time to
> discuss my health
> problems right now.
>      Nicholas Costanza
>
>
>
>





__________________________________
Yahoo! Mail - PC Magazine Editors' Choice 2005
http://mail.yahoo.com

Great to see this new group. I found Vinny's raw paleo diet site about
a year and a half ago. I am not 100 % raw because of scocial
pressures. I think I might be around 70 % raw. Even though I am not
100 % raw my health is still improving. I think if I wasn't married I
would probally be about 95 % raw right now. I live in the great state
of Louisiana. I am 47 years old.  Don't have time to discuss my health
problems right now.
      Nicholas Costanza

Well, I too had problems with raw liver initially,  particularly with  pig
and ox liver, though I grew to like them after a year or so, due to the
usual taste-change .  My own idea  was to just add a little  raw garlic or
raw onion to them. I also tried samphire, which is a seaweed-like plant,
which was quite a success- almost any herb will do, really. I found that if
I overdid the seasoning too much, though, that I ended up with a mild
stomach-ache.
Liver tastes quite different, depending on which animal you get it from. I
found that  wild venison liver, and especially   wild boar liver, was
amazing in taste, and neither needed any seasoning. I presume you can get
wild venison innards quite easily in the States, given the amount of hunting
there.
Incidentally, I wouldn't recommend either raw  chicken liver or duck liver.
Most people seem to consider them a bit sharp in taste.

It doesn't  matter, of course,  if  it turns out that you don't like any raw
   liver. There are plenty of other innards to choose from, instead. I
personally  usually  prefer the taste of kidney, bone-marrow and tongue.

Geoff Purcell

>From: "joneil21" <joneil21@...>
>Reply-To: rawpaleolithicdiet@yahoogroups.com
>To: rawpaleolithicdiet@yahoogroups.com
>Subject: [rawpaleolithicdiet] RAW LIVER
>Date: Tue, 25 Oct 2005 04:39:26 -0000
>
>Geoff,
>
>I'm getting ready to start incorporating raw liver into my diet.  I
>haven't done particularly well with high fat food items in the past, so
>I'm going to start out slow.  I was hoping you could offer some
>suggestions on how to make the liver more palatable.  My memories of
>eating liver when I was younger aren't that special, so any info you
>could offer would be appreciated.  Thanks.
>
>Joe
>
>
>

Hello Chris,
(I'm not sure if I've already told you this little detail):- in order to get
used to the taste of raw meat, you could start cooking the meats till
they're medium-rare or well-done, whichever you prefer,  and then eat with
the usual amount of sauces you require (preferably raw)
- then, whenever you get used to each stage(every couple of weeks?) reduce
the cooking temperature by 1 degree and the amount of sauce each time, until
you can eat the meat completely raw by itself. The alternative is to, of
course, buy tiny amounts of 100s of different raw animal foods and  just eat
the 5-20% you find taste great, throwing the rest away.
- after the  usual  taste-change you'll find that more will become tasty.  .

Since  RAF-beginners  are used to eating cooked foods with little taste,
they usually find the better-tasting organ-meats and wild meats to be too
rich in taste at first. Best to start with muscle-meats -
eventually, you should find them starting to taste a bit bland, and then you
can start adding  organ-meats etc. to your diet.

I don't know of any general listing of animals and their natural foods, as
such. What I can tell you is that most herbivorous animals should eat grass,
insects, seeds etc. instead of grain for optimal nutrition. It's well-known,
for example that,  in order for eggs to be produced all-year-round, chickens
etc.  have to be fed an unnatural diet high in grain.  Eggs from grain-fed
chickens are much lower  in  essential  omega-3 fats, by the way, and  eggs
from non-chicken species(duck/pheasant/geese etc.)  are usually less likely
to be fed grain. I myself buy a lot of  raw goose-eggs in March to May which
is the only time  the geese lay them.

Personally, I rarely bother asking farmers if they heat their honey or what
their animals are fed on(or whether the meat's been prefrozen etc.). I've
been deceived so often that I mostly don't believe a word they say - I
mainly rely on taste to tell the difference, which usually works - plus I
tend to get rather unpleasant symptoms from heated honey etc. . From my own
experience, the only reliable way to find out if farmers are raising their
animals properly with decent nutrition, is if  you  find out that the
animals have been  mostly  left alone to feed themselves. Obviously, wild
meats are best in terms of taste and nutritional content as they are free to
select the best of what's available in the  wild. Oh, and never buy
so-called "organic" salmon or trout or similiar farmed-fish - the only
difference between the two is that certain chemicals, such as canthaxanthin,
are added to nonorganic salmon, but not to the organic salmon -  wild
salmon, by contrast, taste great because they feed on shrimp etc. .

Lastly, it usually takes a long time for RAF-beginners to build up a
reliable list of decent, regular  local sources of raw animal foods, so
it's really not the end of the world if you can't easily get hold of
nonprefrozen meats. And don't  spend too much money looking for high-grade
organic meats. Many are far too expensive(though organic organ-meats are
cheaper), and I've found that many wild meats and some nonorganic-labelled
meats are actually cheaper and higher in   relevant  nutrients.

Geoff Purcell


schunemann" <chris_schunemann@...>
>Reply-To: rawpaleolithicdiet@yahoogroups.com
>To: rawpaleolithicdiet@yahoogroups.com
>Subject: [rawpaleolithicdiet] A Relieving Response
>Date: Tue, 25 Oct 2005 03:54:14 -0000
>
>Hey Geoff, In striking contrast to months ago, my requests for local
>help in other yahoo groups actually garnered responses. Apparently the
>local markets and stores are enough for people on the primal diet to
>subsist. One person even claims to live soley off a raw meat dog-
>feeding coop. The raw meat pet feeding coops seem pretty extensive
>throughout California and well organized. It is frustrating to see
>people come so far to ensure the highest nutrional quality and then
>just freeze the meat without thinking twice.
>Do you know of a listing of animals people eat with their proper
>natural foods? I would like to be able to ask a
>farmer/butcher/whomever what the animal was fed and know if that's
>equivelent to grass-feeding a cow.
>Hopefully a couple months from now ill be 100% raw paleo! I'm not
>looking forward to having to work to throw off my cooked food
>conditioning though. I still have all your previous advice saved on my
>computer - It will not doubt prove useful.
>Hope all is well with you
>Chris
>
>
>

Geoff,

I'm getting ready to start incorporating raw liver into my diet.  I
haven't done particularly well with high fat food items in the past, so
I'm going to start out slow.  I was hoping you could offer some
suggestions on how to make the liver more palatable.  My memories of
eating liver when I was younger aren't that special, so any info you
could offer would be appreciated.  Thanks.

Joe

The transition to all raw was pretty seamless for me, since I had
been on a cooked PaleoDiet for awhile before making the switch.  I
think you'll probably find the same thing to be true for you.  The
more Paleo you can get before you make the change, the easier it will
be.  When I first started on cooked Paleo, the hardest thing to kick
was the sugar.  Coffee, beer, and cigarettes were a breeze to get
over compared to the sugar cravings.  Even a piece of fruit was
enough to send me off on a carb obsession.  I, and others who I got
on a Paleo Diet, found that it takes about 3-4 weeks of no sugar
(bread, fruit, potatoes, chips, and all other forms of sugar) to kick
the cravings.  After that, I've never had another craving again.  The
sight of sweets has no affect on me whatsoever now.  I don't know if
sugar cravings have been an issue for you, but if they have I hope my
two cents might be helpful.  Good luck.

--- In rawpaleolithicdiet@yahoogroups.com, "chris_schunemann"
<chris_schunemann@y...> wrote:
>
> Hey Geoff, In striking contrast to months ago, my requests for
local
> help in other yahoo groups actually garnered responses. Apparently
the
> local markets and stores are enough for people on the primal diet
to
> subsist. One person even claims to live soley off a raw meat dog-
> feeding coop. The raw meat pet feeding coops seem pretty extensive
> throughout California and well organized. It is frustrating to see
> people come so far to ensure the highest nutrional quality and then
> just freeze the meat without thinking twice.
> Do you know of a listing of animals people eat with their proper
> natural foods? I would like to be able to ask a
> farmer/butcher/whomever what the animal was fed and know if that's
> equivelent to grass-feeding a cow.
> Hopefully a couple months from now ill be 100% raw paleo! I'm not
> looking forward to having to work to throw off my cooked food
> conditioning though. I still have all your previous advice saved on
my
> computer - It will not doubt prove useful.
> Hope all is well with you
> Chris
>

Hey Geoff, In striking contrast to months ago, my requests for local
help in other yahoo groups actually garnered responses. Apparently the
local markets and stores are enough for people on the primal diet to
subsist. One person even claims to live soley off a raw meat dog-
feeding coop. The raw meat pet feeding coops seem pretty extensive
throughout California and well organized. It is frustrating to see
people come so far to ensure the highest nutrional quality and then
just freeze the meat without thinking twice.
Do you know of a listing of animals people eat with their proper
natural foods? I would like to be able to ask a
farmer/butcher/whomever what the animal was fed and know if that's
equivelent to grass-feeding a cow.
Hopefully a couple months from now ill be 100% raw paleo! I'm not
looking forward to having to work to throw off my cooked food
conditioning though. I still have all your previous advice saved on my
computer - It will not doubt prove useful.
Hope all is well with you
Chris

Hello,

The moderator of the rawpalaeolithicdiet group has changed the group's name.
This means that both the group's email address and the group home page
location have changed.

The group email address:
rawpaleolithicdiet@yahoogroups.com

The group home page location:
http://groups.yahoo.com/group/rawpaleolithicdiet

If you have links which point to this group or an address book entry
for the group, you should update them, as the old addresses will no
longer work.

Regards,

Yahoo! Groups Customer Care

Hello again Chris,
I see you've already posted the  relevant messages to the livefood and
primal diet Yahoo groups. There is only one other large RPD  Yahoo group,
namely the RAV-Food one (   http://health.groups.yahoo.com/group/RAV-Food/
), which might  prove useful to you right now. It's become more active of
late, compared to the other groups, and is  refreshingly free of dogma.(You
can always see if there are specific smaller  Yahoo groups of Primal
Dieters/RPDers who might  come from your  specific area. Last I checked,
there are already several  much smaller splinter groups, such as Christian
primal diet and tulsaprimaldiet, and more will certainly appear over time.

The other option is to contact Aajonus himself via optimal@....
He's sure  to know several people in your immediate area. He may even know
if they will be turning up at specific potlucks/consultations etc. in the
future.

Re Organic:- It isn't always that essential to get organic meat. Conversion
to organic is  usually very expensive and some  farmers can't afford it,
even if they don't practice  intensive farming and treat their animals well.
In the unlikelihood that you don't find a relevant organic farmer, you
should look for a farmer who gives his meat the "naturally-reared" label, as
that usually(though not always) means that the meat is of organic standard,
even if it is not officially recognised as such. The other thing to  do
would be to look around for farmers who rear very  rare breeds of pig/cattle
   etc. They usually take much better care of their animals than farmers with
more conventional  breeds. It's also been suggested by a  long-term RPDer
on the  RAV-Food  group  that one should seek out new sources by asking
managers of local, expensive  restaurants offering high-quality wild game
etc.  - they often  get the meat at a much cheaper rate from  local hunters.

As to this group being  somewhat inactive, that's  entirely  my fault. I
haven't had much time to get round to sending out relevant e-mails and
shorten the introductory paragraphs  to a more intelligible summary etc.
There's a hell of a  lot of waffle to cut out first.
I initially started the group  for experimental purposes because I felt that
the main RPD Yahoo groups weren't really  allowing  full discussion by
members who wished to follow a fully raw, palaeolithic diet. Some groups
don't allow  discussion re food-intolerance towards raw dairy, for example,
while others promote the eating of cooked food a bit too heavily, frowning
on those who  mention health problems with cooked food. A number of us do
have to eat cooked  food for  purely social reasons, on occasion, which  I
perfectly understand, I just don't think that it's relevant to  promote
cooked food on a raw-food forum - There are 1000s of other Yahoo groups
which  are better suited for such discussions.

Geoff Purcell
>From: "chris_schunemann" <chris_schunemann@...>
>Reply-To: rawpalaeolithicdiet@yahoogroups.com
>To: rawpalaeolithicdiet@yahoogroups.com
>Subject: [rawpalaeolithicdiet] New member
>Date: Sat, 22 Oct 2005 23:39:21 -0000
>
>This group doesn't look too active but maybe that will change.
>Hi Geoff, this is Chris Schunemann.
>After being totally sidetracked yet again I'm back with the goal of
>establishing a raw paleo diet. I'm looking for any source I can
>reasonably drive to on a weekly basis. The first thing I'm doing is
>looking up every related yahoo group and asking for anyone who lives
>in the San Francisco Bay Area or Sacramento Valley. Hopefully I'll
>find someone.
>I can't seem to find a separate strictly organic farmers market
>association for california, there seems to be only one. Judging from
>its list there are about three dozen farmers' markets within driving
>distance of me. I'm hoping they won't all be plant dominated.
>If you come across anyone that may be near me be sure to let me know.
>Thanks!
>Chris
>
>
>