The files for this site are here:
http://listserv.icors.org/archives/paleofood.html
Pemmican making is here: http://www.traditionaltx.us/images/PEMMICAN.pdf
Please note: he tolerates too high temperatures, should be maximum
104F/40C. This is to keep the enzymes viable.
Jerky maker here:
http://www.traditionaltx.us/images/JerkyDrierInstructions.pdf
Get enough fat from organic grassfed farmer, or can order it from US
Wellness Meats here: http://tiny.cc/j5yH2 (bottom page) - they used to
sell a 36 lb. bucket for about $99; call them. IIRC. Or your butcher
might do if you befriend him.
I eat as much pemmican as I feel like, when I feel like it, this is
usually once per day. The ratio of fat:meat is perfect, so not possible
to eat too much or too little, and it satisfies so cheating isn't a
problem. Let your immune system do it's thing - it's smarter than you,
and much wiser than any doctor.
I sometimes got the midnight munchies and ate straight jerky and always
had a low fat headache the next morning which I fixed with coffee. I
hope that you are not as stubbornly stupid as I, and the only coffee
that does not trigger "spells" is organic Colombian which I roast &
grind myself.
IF I EAT ANY MORE CARBOHYDRATE THAN THE 2 GRAMS IN COFFEE, THE MAGIC
GOES AWAY.
I don't know what taking supplements/drugs does to the magic, because I
don't need them on pemmican.
You can do this.
Good Luck,
William
Brenda Young wrote:
>
> I've seen you guys talk about pemmican in here, but mostly skimmed
> the posts and didn't pay that much attention, unfortunately. How do
> you make it, and how much do you eat to keep the dreaded SVT at bay??
>
> Anyway, I would sure love to know how you make and use the pemmican.
> I'm sure it's in the Files on this site online, but I have had NO
> LUCK accessing that site, although I've tried many times over the
> years, so I have to make do with what comes through my Inbox.
>
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