>To Jean-Claude, Kirt, or anyone else who has gone all raw:
>
>I am starting my trial tomorrow.  I just bought organic kiwis, peaches,
>oranges, grapes, grapefruit, lemons, a beet, almonds, brazil nuts, and
>carrots.  I could not find casse (cassia?), which is recommended on the
>anapsothereapy site, as well as beyondveg.  How necessarry is this?

Cassia fistula is not available commercially  [log in to unmask]
could send you some.
It is not  vital i did my self without for years but in time of health
crises i found it very helpfull .lately i was on the edge of dental
inflammation i just took 5 or 6 disks in the morning and the inflamation
resolved.
It really help to draw the elimination toward intestines .
I have a friend in France that took cassia for may be over 10 years every
day and a lot of it , he allways found it very appealling to the taste.
that is quite rare because the taste can become overwhelmy discusting if not
needed. he is an old fellow who suffered almost all his life of asthma
before switching to anapsology.
It helps to to have clear instinctive appeals for food .
When the body is in surcharge of foods the instinctive attractions become
weaker and the common mistake is to overeat to compensate for lack of
pleasure ,  reinforcing the vicious cycle that can bring you right back to
transforming your food.

>healthfood stores around here that know what it is say it is an herb in the
>cinnamon family, but my sources say it is a legume.

it is a tree in the legume family like carob. the health food stores
generally carry an herb that is in the cassia family ( wich have a lot of
differents species) and is used as laxative One is called senna.
Are we talking about
>the same thing?
if it is senna it is not the same thing because those pods are not edible
raw they don't have pulp just seeds.
What other nonmeats are recommended for starting out?
  Nuts and seeds . makes sure they are in shell and not rancid ( that is
rarely the case in normal food distribution system.

>the time being, I just can't buy organic meat, and I have already eaten
both
>of the deer I killed this past season. (it was frozen anyway)  Also, Burger
>says not to refrigerate, but I know Jean Claude does.

I doubt burger say exactely that . he must say that for fruits and
vegetables it is better not to,  so the flavor is kept at its top at room
temperature.
Orkos the food coop delivering Instincto quality foods in France have
fridges for their meats
Fridges is problematic because all the flavor of the foods  stored in it mix
together .
You end up with a lettuce tasting like old socks because there is a
macquerel aging there.

  What is your
>refrigerator temperature?

I don't know and there is only meats in it so i keep it cool .

I change the temperature setting depending on outdoor temp. , humidity level
in it , and quantity of meats ( which can give off heat) recently because
the air is very humide those days i put a fan inside to remove some
condensation.
 I did for
years without  fridge and the meats was tasting better just hanging in a
screened
cage , outside,  under cover,  in a draft.( when the air is not too humide)
It was fine for small quantity but now i don't have  a cage big enough to
handle the amounts that i deal with . and it was not working in the winter
time,  that is very rainy here, so i was bringing it inside where it was
working very well too except for my wife ( who didn't like the smell that
was heaven to me )

I don't mind eating commercial non ground beef
>raw, but what about chicken and turkey?  I am not ready for raw pork.

I will put all my energy to find other sources of more palatable and
healthier animals because the pleasure is just not the same. But i met an
instincto in France who started that way eating from supermarket stuff and
said it was fine for him . But he end up working in the instincto coop so he
could have the real thing. My self i started with non organic produces but
for meats because living in the mountains where animals are free range in
the summer time it was rather easy to get  rather good meats.( they had
silage in the winter time or hay )
But still when i 1rst ordered from Orkos a beef that had the instincto
criterias ( where even the hay is contolled to not be salted or stored in to
big hips making it to heat.) the difference was such that i knew i had to be
serious about getting the top quality.

I found commercial beef okay if aged properly after purchase.( the bad taste
is not so obvious)

 I
>could get some squirrels locally, but would I skin and gut, then put it in
>the refrigerator on the bone or off?

how do you catch them?
just hang it  whole for few days or one week till it becomes appealing . if
you remove the bones 1rst it will be ready quicker.( just that for a small
animal like that i found easier to do it when i am eating it ( it doesnt
feel a chore when you are hungry.)

I am also curious how to eat eggs.
Do
>you crack it, smell it, and then decide to eat it.  That is plenty for now,
>and any help is appreciated!

They can be smelled whole but they have to be unwashed eggs and been stored
in an odour free environment ( they take the smell of everything they come
in contact with ) Orkos sell them only in plastic or styrofoam container
because the cardboards container give them a strong smell )
All commercial eggs are washed .
It is more practical to taste .i makes 2 tiny  holes on both end and suck
the content . Generally i eat and love the white ( that i found
remineralising) of 2 or 3 eggs and continue with yellow only ( spit out the
white which come first by sucking not to hard so the yellow is not broken)

i keep my unwashed eggs unrefrigerated just in a cool place ( because of the
odor problem in a fridge. A warm egg is tastier than a cold one ( the best
is to get it in the nest)