- How do you prepare them so that they taste good?
- What about the bacteria and parasites?
Q: Hi Dan,
I recently read your article of how you are well after having cancer 6 times and that you have found that a raw foods diet that includes raw meat is so good for you. I have studied health and wellness for many years and wondered if you could let me know a little bit more about how to prepare raw meat? I just have not any idea and am very interested in learning more. Any ideas about any other types of raw foods. I have been doing some fermented raw vegetables and really find they are great for me. Any information you would like to share I am so grateful for.
Yvonne
A: Yvonne, first we must consider the source of meats. The animals raised in concentration camps and treated inhumanly are in my opinion not fit for human consumption for health and healing. Therefore, when I talk about consuming raw animal flesh I refer to as a minimum naturally raised without medication and genetically modified organisms, preferably no soy products and free ranged, and ideally grass fed and wild caught fish (additionally all fresh and never frozen). I personally boycott all farmed fish and conventional meats, pasteurized dairy and eggs. With that said here are some of my strategies for preparing raw meat.
- After purchasing the meat from my bio dynamic farmer or local natural market I put all my meat in mason jars and cover with a lid. In this way the meat will stay fresh for up to a week. The fresher the meat the longer it remains fresh.
- I then prepare enough for the next days meals by slicing thin or dicing into chunks and place in a smaller mason jar and store it in a cabinet to come to room temperature for a minimum of 24 hours and as long as 3 days. This helps to loosen up the fat and release flavor much like letting a bottle of wine breathe or bringing cheese to room temperature for flavors to develop. Note: grass fed meats have way more flavor than the conventional meats. In the cooking or any processing of meat the flavor is lost and therefore numerous seasonings must be added in order to give the bland meat flavor. No one will eat a grilled steak without a minimum of adding salt and pepper for this reason. However, this is totally unnecessary because the raw meat has flavor. Also, consider that our urbanized and industrialized taste buds are addicted to sweat and salty flavor. If that is not pronounced in the foods then we consider the meat is tasteless. However, in the case of raw meat it has some natural sour, bitter and spices depending on the herbs, grass and insects the animals consume. The more you consume the raw meat all by itself the more you will restore your taste buds to the natural instinct of your animal body.
- In the winter time or colder months, I submerge the mason jar with raw meat into a bowl of mildly hot water for 15 minutes and this heats up the meat very gently and releases more flavor without any damage to enzymes, proteins, etc...
- In the summer months I place the mason jar with raw meat on the window sill in the sun for 10 minutes and this warms it up. But I find that the warmer months it isn't necessary. Just storing the raw meat in a cabinet for 24 hours to 3 days does a marvelous job at developing the natural flavors.
- One of my favorite ways is ceviche which is simply marinating all white meat in lime juice. The acids cook the meat without heat so it is a very natural process. I make fish and poultry ceviche and use about 1T of fresh lime juice per 8oz of meat. Traditionally, cilantro, tomato, red onion, and the brine of shell fish is added to the ceviche. Also, I make my own chicken salad or tuna salad by adding in 1T of diced celery, 1tsp of diced fresh parsley and 1T of lactofermented mayonnaise.
- With red meat, I add in 1T of stone pressed organic olive oil and let that sit for 1-3 days. The flavor is amazing. You can then add in 1tsp of apple cinder vinegar 10 minutes before eating along with small amounts of onion, garlic, or other fresh herbs. Depending on the cut of meat I will add in 1tsp of the brine from clams or oysters to obtain more of the salt flavor but mostly to obtain more minerals for my particular needs.
- I make homemade lactofermented brown mustard and this is a terrific way to transition into making raw meats more palatable. just a very small amount goes a long way. Always use the least amount of seasoning for the maximum affect. And continue to reduce the seasoning to its bare minimum and giving rise to greater sensitivity to your natural taste buds.
- I love Alaskan Salmon plain. I slice the fish thin about 1" in length and put in a mason jar for 2-3 days. A slice of avocado and lactofermented ginger and that is pure pleasure for me.
- I also consume some lactofermented (totally salt free even celtic sea salts or others) vegetables with my meat in order to assist my digestion which was severely damaged from 52 high dose radiation treatments and 4 years of chemotherapy. I use more cultured vegetables in the winter months than the summer.
- Occasionally, I will use ground meats to make raw tacos with all the fixings such as fresh raw sour cream, sun cured olives, diced avocado or guacamole, fresh habanero pepper sauce and role it up in a romaine lettuce wrap. I make my own dried organic chili powdered seasoning and add that to the meat for 2-3 days with a very small amount of olive oil. I occasionally substitute organic cold press sesame seed oil for the olive oil.
- As for pork, I prefer it plain like shashimi or for the last year I have consumed ground pork with internal organs of heart, kidney and liver with about 50% lard. To me this is the most delicious meal and look forward to my monthy fresh raw dairy and meat order from the farm. I usually consume 2lbs of raw pork per month and 1-2 pounds of raw liver. Saurkraut goes very well with the pork as does lactofermented pineapples or a tablespoon of fresh grated or diced green papaya.
- Please remember that growing up I worked in restaurants for many years and was an advocate cook. So I use those skills for preparing raw meat dishes. My coconut curry raw chicken salad is a big hit for those who are skeptical.
- I never refrigerate my eggs even in the heat of the summer. I place them in a cool cabinet. As far as raw milk is concerned, I make mine into homeopathic kefir with a little raw unheated honey and my own saliva. The bacteria and salivary enzymes in my saliva go into creating kefir with my life intelligence suitable for my body. And lastly, with my meat meals I consume 2-4T of raw butter, raw unsalted cheese or organic coconut oil for added fat.
For more information you can reference the book Recipes for Living Without Disease by Aajonus Vonderplanitz.
Q: Hi Dan,
I am a student of nutrition and have recently earned a Naturopathic Degree. I was just wondering how you prepare raw meat so that it is not a parasitic problem and so that one is able to chew it and have it taste good.
Yvonne
A: Yvonne, congradulations on earning your ND degree. I no longer fear parasites or buy into the germ theory at large. The micro-organisms are not the problem but the scape goat for people living a disrespectful lifestyle of ignorance of nature's law and her love for us as well as arrogance of knowingly doing the voluntary acts that create disease and illness. As an environmental engineer in the past, we spoke of bringing in micro-organisms to actually help digest and clean up Federal Superfund Hazardous waste sites. Micro-organisms such as bacteria, fungi, yeasts, and parasites are the janitors of the world. They take garbage and some toxins and turn it into food for smaller micro-organisms which then turn it into food for plants.
Parasites are contained within all animal tissue and are called to action when there is "garbage" in your body that needs to be taken care of. Just as we keep our outer 'self' clean the intellegence of life is at work to keep our inner 'cells' clean. Our body is totally programed for continued renewal, regeneration, and rejuvination for as long as we keep the inner and outer environment free of stuff that is not in alignment with nature's laws or our alignment with our Divinity as Energy Beings. Germs can help keep us clean! They actually love us in a bizarre way.
The big businesses of Agro, Chemical, and Pharmacuetical companies view nature as their competitor for business and profit. Therefore, they have been remarkable at propagating fear into the minds of the masses that micro-organisms are to blame and that they have the products to save you from disease causing bacteria, parasites, etc...They even created 'anti-biotics" as a statement of how they think- "anti-life". They treat people the way they treat the Earth. They cut, burn and poison the Earth buy disrupting ecosystems for monoagriculture, they spray all their chemicals on the farms, and then the same chemical companies manufacture and promote products, including food, that cut, burn and poison the human being. They view nature, animals and humans as comodities. The Holocaust is not over. We are simply in a Psychological Holocaust were people are so afraid of nature and their own naturalness that they willing pay to go into the 'gas chamber' for a dose of medication, pesticide poisoning, personal care chemical crap, cigarettes, booze, and anti-bacterial everything. Or people run to a "the-rapist" because they are not mentally stable due to all the poisoning, nutritional and emotioinal deficiencies, ignorance and arrogance affecting their brains and nervous system function. Now the masses are conditioned to be 'anti-life' and remain loyal customers and clients of the Big Businesses for 20, 30, 40, 50, 60, or 70 years. In fact the Medical Industry keeps you alive at all costs! If you and I live healthfully and make healing primary, then we are no longer a customer and that is bad business.
Laws are now being proposed and passed that prevent you and I from obtaining health promoting fresh organic biodiverse raw foods. Just keep in mind that parasites have no interest in a vibrant healthy cell. So we each have a choice, buy into the germ theory and inprison ourself by living according to Big Business and get our meds or de-worm our self 2-3 times per year according to natural health practitioners. Or we can trust nature and our naturalness by living in balance and harmony with the germs. The best way I have found to accomplish this is to actually eat them raw. Yogurt is nothing but bacteria and the excrements of such bacteria! And most of us love the taste and texture. We enjoy our fermented vegetables which are loaded with bacteria and their excrements! And as I mentioned above, I consume raw pork and don't have any parasitic problem. Something to think about.
Keep your body tuned up and your soul tuned in and you will no longer fear life or love,
Dan
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