Sure.
“It may be that meat as a speeder-up of metabolism explains in part both that Eskimo women are sometimes grandmothers before the age of twenty-three, and that they usually seem as old at sixty as our women do at eighty.”
As I said though, I don’t really think this hypothesis is very likely. There are too many other plausible explanations for their early maturation.
Looks like trichinosis in particular shouldn’t be an issue with beef or chicken liver. I’m still wondering about bacteria.
I don’t think it has anything to do with early maturation and just everything to do with marrying them off as children (which raises all sorts of alarm bells). Tho I have no clue whether this was limited to particular tribes of the Inuit nor how common it was.
I wondered the same thing. It might be thought that he wouldn’t have commented on early maturation unless the 11-12 year old girls actually seemed significantly more developed than he was used to, but who knows. Also, if women did start having children as soon as they were biologically able it’s really no surprise that they may have seemed very aged prematurely. 
Am not sure which of my comments you’re responding to - thinking this is about raw liver dosing?
I wouldn’t have any concern with bacteria of raw meat or organs from traditional small farmers whose practices I’m informed of (the only kind I would use for raw liver medicine. In fact, I have a lovely local Navajo Sheep liver I’m prepping shortly just for that - and for cat treats). But I’d venture to say that if one is concerned, supplementing with a pro-enzyme such as Ginger is wise - and one can also use red wine as an antibacterial.
I’m pretty sure the freezer doesn’t kill all bacteria unless it is a deep freezer. Being that I eat grassfed small farm beef and lamb very rare at home (chicken and shrimp I fully cook) and I know the standards of the farmers and I’m not immunocomprised, I have no concerns. However, in a restaurant setting, I opt out of meat unless it’s a high end small farm/grassfed place - in which I get it pretty well cooked as stew meat.
As far as fruit and veg detox protocols - I always rinse & wipe mine well. There is also a movement of folks who advocate for just lightly rinsing and not scrubbing any of your homegrown or farmer’s market organic produce so as to eat more of the helpful soil-based organismsm/microbes. Makes sense to me. Am not, however, a fan of the ‘eat a mushroom with dirt clods and compost on it’ unlike some devotees out there.
Hope that helps!
Depends on your microbial and athletic point of view I suppose. There are plenty of otherwise “fit”, “buff”, and/or endurance running longtime pros out there that have gut issues and premature ageing - perhaps in part due to years of nasty sports drinks and low quality supplementation and/or toxin overload.
I really enjoyed Dr. Liu’s presentation on building a warrior gut - an of course, it’s aimed at more of a seasonal paleo/paleo-keto orientation, def not carnivory. Weed, seed, and refeed, etc.
Why not try the recipe I do with chicken liver… Fry some onion, then when it is done, remove from the pan into a dish, fry your liver, then when the liver is nearly done, throw in the onions and some double cream. Leave it a few seconds for the cream to start changing colour, then throw on a plate and serve.
That was my bad, I remembered the link from a few weeks ago on a raw forum and completely overlooked it. I saw a study that seemed to state things like e. coli would survive freezing. Best to know the source, as always. I have eaten grocery store liver raw a few times, but I prefer it seared.
I’d probably not hesitate the frozen pill method, bearing the above in mind.
No such thing as an essential carbohydrate. You can be completely healthy and thrive with just animal nutrition. Checkout zerocarb/carnivore.
I was keto for almost and year and transitioned into ZC about a year ago. I was also really low carbs 10-15g total daily, all from spinach and avocados. I tried keto for inflammation control/elimination from sciatica and joint soreness from the job. Worked amazingly and eliminatied it. Was able to start lifting again. Noticed the lower my carbs the better I felt. So went ZC and have never looked back.
I just seem to feel/run cleaner with no plant materials. My one plant vice is my morning coffee, which i cut of for a few months and didn’t notice anything different. So I’ve added it back in.
Interesting. I am fascinated by these plant to animal foods comparisons. Food is beautifully complex (like life). It is wonderful to know the nutrients are present. Is there information on bioavailability of those micro nutrients in the wild rice (compared to beef)? Is there any data comparing the bio active anti-nutrient effects, or concentrations of molecules, produced by food preparation and digestion that may inhibit the uptake of the micronutrient into the human body?
You know what, I saw that somewhere concerning the anti-nutrient properties in rice not sure if it has to do with polishing it or certain species of rice acting as a anti-nutrient from hybrid cultivation (takes ten years) or if it is just certain species of wild or domesticated rice?
In the curious natural philosophy of science, questions pursued don’t often provide answers, but in all likelihood, as a further step into the light of knowledge, create further questions.
Yes. Checkout some of Dr. Georgia Ede stuff.
Bioavailability is way higher in animal sources.
That’s a good point. I guess I need to look into some reputable local sources. I’m just usually looking for cheapest options. You don’t have to twist my arm to try red wine as an antiseptic. 
I don’t usually rinse meat that I cook (and really don’t typically consume raw meat), but eating vegetables without washing them seems a bit too risky for me, even though I know a lot of the toxins and bacteria that plants contain nowadays come from the polluted groundwater and soil and can’t be washed off. Ugh, we really need to take care of Mother Earth and our food supply, but that’s another can of worms.
I disagree. I get super constipated if I do not eat fiber and veggies.
If I only eat meat since I don’t eat dairy then I will just be living on meat only and I get stomach pains and I’m backed up for days.
Imo and for me personally fiber is necessary and so is magnesium as a part of my diet.
My protein consumption would be way too high if I only ate high fatty meats and nothing else.
For me, constipation is a symptom of not getting enough salt. Along with @Dread1840, I don’t find fiber helpful.
I get constipated when I eat plants … especially when I eat plants in the wrong ratio.
Plants require the consumption of other plants to avoid constipation.
Animals fat and meats never cause me any issue unless there’s plant matter involved.
And I grow my own, so I’m good on the freshness and pesticide-free front.
I choose to eat plants for some times of the year (like now), but I admit that I am a carnivore.
I see plants as medicinal… which can go both ways - good and bad.