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Subject:
From:
michael raiti <[log in to unmask]>
Reply To:
Paleolithic Eating Support List <[log in to unmask]>
Date:
Mon, 18 Dec 2006 15:36:08 -0800
Content-Type:
text/plain
Parts/Attachments:
text/plain (72 lines)
From:    jeuxles <[log in to unmask]>
Subject: Re: raw meat

>jeuxles
I have been eating raw meat, almost strictly, for over
a year now.  I 
have,
without issue, eaten unfrozen raw beef, lamb, goat,
chicken, turkey, 
duck,
salmon, smelt, shrimp, oysters, sea urchin, and of
course, egg yolks. 

>mike
What was your reason for starting to eat raw?

I read that raw meat should be frozen 14 days to kill
any parasites.  Is this so?  I take it from your
specifying "unfrozen" that your meat is not previously
frozen.  

>jeuxles
The problem is that I find I can sit there and eat
those cooked meats all day long without getting
much of a stop signal.  On the other hand, raw meat
becomes unattractivevery quickly once you have had
enough.  I find that raw meat digests very
quickly.  If I go overboard on eating more raw meat
than I need in asitting, I can easily get a 'meat
rush' which feels exactly like I have eaten too much
sugar.  I would guess this is because it is digested
so
efficiently that it all 'hits' at once.

>me
How much raw meat do you tend to eat in a day and in a
sitting?  How much non-meat foods can you handle?  

>jexules
I have also experimented with cooking bone broth, but
am unsure how I feelabout it because gelatin is not
quite paleo. It is an unbalanced protein like many of
the vegetable proteins that a paleo diet avoids great
consumption of.  I have also felt the addictive
side-effects of the supposed glutamate that a long
broth is said to produce.  There has been no
conclusive proof that boiling bones with acid leaches
calcium or othe rminerals, though many people have
searched for it.

>mike
Is there any measure of the significance of the
glutamate in bone broths.  What are the signs and
side-effects of too much glutamate?  I have started
making bone broths again to try to get some of the
minerals and also for the cartilage compounds (for
inflammation of digestive tract and joints).  Is
glutamate from the the cartilage?  I figured that
there should be glucosamine or chondroitin type
compounds in the broths.

Mike





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