I appreciate a conversation about choices and “restriction”. I like to have a variety of meat and other foods in my fridge that are high-value, meaning high fat, no or very low carb, and modest protein. This way I always have choices among my particular universe of food.
Former binge eater, I’m mostly strong, but have a fear in the back of my mind that if I keep the “wrong” foods I’d have to eat them at some point! 
Preach it brother. I was so happy when my wife started keto recently. I was finally able to gut the pantry of temptation.
Wow! That’s some fascinating history there Madeleine, thanks!
Yup, the benefits of minerals were known by the way eating these foods (incl seaweed) made people feel (esp those with extra mineral needs like menstruating women, pregnant women, postpartum women, and any long travelling/endurance people) - and for very isolated peoples, it’s possible that they participated minimally in the salt trading and tribal conferenes further south.
I bet the fermented fish had a really nice salt delivery which gave energy along with the protein/fat nourishment.
Closest I get to fermented fish is preserved anchovies and sardines, which aren’t fermented, haha - but such a potent flavoring in small amounts or when combined with plain things like salad or avocados.
I wonder if fermenting a protein based food alters the vitamin content like fermenting cabbage
One thing people never seem to mention when they are talking about the vitamin content of fruit and veg, is that the nutrition deteriorates over time.
So if you go shopping once a week, and put your fresh veg in a bowl on the countertop or in the air circulating section of the fridge, then they start to deteriorate. Actually, they have probably been deteriorating since they were picked, and heaven knows how long ago that was…
So yes, a fresh, ripe green pepper may have lots of Vit C, but that wizened green one that has been in the fridge for 10 days and is now only good for soup? Not so much.
A jar of sauerkraut keeps MUCH longer.
Oh, and if you go to Amazon and type in ‘fermented fish’ you will be pleasantly surprised how many things are listed (on the UK website).
Of course I may regret clicking ‘Buy’…!
100%
My bowl movement and IBS never been better.
No fiber.
Or maybe I am gluten intolerant all my life without knowing.
There are studies on excess protein along with a high carb diet. Not the same thing at all.
I highly recommend this interview with Professor Stuart Phillips a dietary protein expert.
The RDA is a minimum to avoid nasty deficiency problems. It is not a target. As I set my protein at .6-7g/lbs of LBM (Protein Power recommendation for someone of my activity level), I’m considerably over the RDA, with the only negative consequence noticeable being a dropping of fat weight. There’s a lot more to protein than I think a lot of folks understand.
I don’t know if you are a podcast person, but I just listened to the 2 keto dudes recent podcast with Dr Paul Mason. There was a lengthy discussion and explanation of the mechanisms on why plants cause problems with some people. If you haven’t listened, you might find it helpful.
BTW, thanks for finding and replying to this thread. I have not read this thread before, and I doubt I would have found it if you had not replied! 
