Can somebody, please, explain the stages through which meat goes if left in the fridge open to air? Is there any difference between good quality and bad...
If left in the fridge(assuming a not too cold temperature in the fridge), the meat will become progressively more stinky, and less solid, developing...
There's really too little scientific info out there, right now, to state whether one can geta benefit from consuming stem-cells in foods. My primary reason for...
... Marshall Protocol ... terrible experiences with MP... ... Hi Harry, Yes, Dr. Mercola is quite adamant in his condemnation of the Marshall Protocol. In my...
Here is what I can give as some pointers but please have common sense and if something does not feel/taste right it probably is not right so be cautious. To...
A comment by a friend of mine. ... http://www.second-opinions.co.uk/carn_herb_comparison4.html Any article that ignores a vital digestive property of both...
Hi Gary, glad you're doing well, man. One of the major difficulties in overcoming a chronic condition is knowing the difference between "good pain" (the pain...
... I agree with your last comment in general, but Mercola is not the only MP detractor, and the bottom lone is, there at a minimum, there are some serious...
... foremost a ... expensive ... some ... Hello Charles, Here is Dr. Marshall's response to the article you cite: "Mark London is a Systems Programmer/Analyst....
Is the albumin protein in egg white a superior source of protein? Yours Truly, Dan Holt On Apr 2, 2009, at 7:39 PM, "sgirl777" <sgirl777@...> wrote: I...
After reading some more on the subject I am a bit confused as to what the process of high meat should be called. Here is a link about aged meat and one about...
Daniel, This is excerpt from "The Incredible, Edible Egg Yolk." "The white, on the other hand, is only useful as an added source of magnesium, or if the diet...
Does that mean aging and fermentation are two different things? Fermentation is anaerobic (without air). While similar results come from both processes they...
Albumin is in far higher concentrations in 1-6 hour first milking cow's colostrum. I don't know if albumin protein is in mother's milk. A2 casien is in...
Isn't anyone going to refute this fruitarian argument? I can't find significant evidence for or against it, and the person who made it is a thriving fruitarian...
I am out of practice of eating raw meats but want to begin again and maintain it as a lifestyle diet. I purchase grass-fed beef and pastured pork and chicken...
The link you provided just seemed to mention Barry Groves' remarks re amylase, not uricase.Also, the wikipedia entry http://en.wikipedia.org/wiki/Urate_oxidase...
Don't worry about the frozen issue. Just make sure to eat the meats as soon as they're fully thawed, as frozen meats, once thawed, lose nutrients quite quickly...
... I am interested in this questions too since I am unable to obtain fresh as well, but you didn't address the issue of how to properly thaw frozen meats. ...
Hi Geoff, I'm sorry I didn't make that more clear. The comment I posted was ABOUT Barry's article, not FROM it. Like I said, it was made by a friend of mine...
Dabo, I would think that the absence of gout in the overwhelming majority of humans (likely 100% in the RAF community) should be sufficient evidence that this...
I do freeze myself the meat sometimes because it is easy to cut thin slices for drying. Do you think it woulod be better to use unfrozen meat ? Hanni ... ...
Quote from the " What causes Alzheimer' s Disease" : " It must be emphasized that the healthful alternative to a high-carbohydrate diet that improves insulin...
Preferably allow the food to thaw at room-temperature(exposed to the air) as the sooner it gets into your gut, the better(as regards nutrient-loss). Geoff...
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