I was lucky to pass by C.P. Garcia road today on the way home just before lunch.  My favorite jackfruit vendor was open.  Those policemen are hot wanting to close them down.  For what crime?  Selling jack fruit beside the road in their squatter homes?

This time I was really lucky.  The meat was almost orange.  The meat was thick and juicy.  More than perfect!  One of the best I’ve ever tasted.  Lunch was a jackfruit feast.  I ate most of it in the car.  Then at home I shared with the kids.  They wanted more.   And I did have more, I had another slice I kept in the car.  That one we ate at dinner time.

I am reading a book which explains the health benefits Maoris of New Zealand get from eating raw New Zealand mussels. It is a book promoting the benefits of the oil extract brand named Lyprinol, anti-inflammatory properties for asthma and arthritis.

My raw food study analysis show that most people today are sick due to the lack of beneficial fats and oils. Bad science calling for lower cholesterol levels and substituting with artificial oils aka trans fatty acids in place of the natural fats humans should be eating. Raw beef, suet, lard, raw oysters, raw eggs, raw mussels… So you give people back these beneficial oils in the form of a supplement say Lyprinol and BOOM! People have their health back. Just like taking Cod Liver Oil a few decades ago.

So I decided to experiment today and bought just 1 kilo of fresh live raw green Philippine mussels aka “tahong”. My maid taught me how to pry open a raw mussel with a knife. Too much work and the meat stuck to both sides of the shell which made scooping it out as a chore. The easy way was to fire up the grill. Put the mussels on the grill. As the intense heat weakens or kills the mussel, it opens up. You watch it and at that precise moment, get your opened mussel. So much easier. Still raw.

I got organic coconut vinegar plus garlic in a dip and coconut vinegar plus ginger and onions in another dip. Great feast I had this evening. It was great. Red tide? Doesn’t scare me. January is still the cold season. By March or April I would be wary to eat mussels.

Next time I’ll try oysters.

My driver pointed out the obvious yesterday as we were in the goat store. We also tried their Kinilaw na kambing (goat). Kinilaw means “kinain” na “hilaw”. So it is joining two words. Eaten Raw is the rough translation in english.

It seems the raw goat we had in the store is made from the goat they didn’t sell the previous day, which makes it less fresh, or I could be wrong. To make sure your kinilaw is fresh, make it yourself!

I made a previous post regarding kinilaw of fish. Same thing with goats. But goat meat needs to be grilled lightly first. There’s no escaping it. The process of removing the hair from the goat requires the goat body be dunked in boiling water and blasted with fire. But the muscles and the internal organs are still raw.

We chose the kinilaw goat which seemed yummy. The ones with the tiny diced ginger.

Vinegar is used to clean the meat.  It is the calamansi that “cooks” the meat.

I discovered that the EDSA Central Bus Terminal before the Trinoma Mall is a great place to buy fresh goats! There are five or six goat stalls there in that one terminal, all side by side, interleaved with canteens that serve all goat dishes. Goat heaven for goat lovers. You can buy any goat part you want, freshly slaughtered in the morning or right in front of you. You can buy live goats too.

The best part about goat as meat is that goats by default in the Philippines are organic. Fed only on fresh grass. There is no such thing as goat feeds. Goats need a pasture, sunshine, water, vegetation. So if you fellow Pinoys are still stuck eating miserable, stinky, sickly pigs and 45 day chickens… see for yourself which animals are healthy in the Philippines… goats and cows!

Fresh is important. Goats can be as fresh as they can be slaughtered in front of you. Or if you don’t like watching that you can just buy the goat they slaughtered in the early morning. I would think Paleolithic Diet followers would like to see and experience slaughtering in front of your eyes. Then you would really know if the Paleolithic Diet is for you. Brings out the hunter in you huh? You have to slaughter them to eat them you know.

Anyway we walked back and forth and found the freshest goat and the freshest 2 livers we could find. One liver was in the ice box with the freshly killed goat… still warm… and the other liver was still inside the hanging goat carcass. Cheap. P 160 / kilo for goat liver. And here they can sell you just the liver, not with all the innards.

So I happily take home the livers and experiment with my searing just like I did with the steak. My two boys ate with me at lunch. We seared some of the liver. I discovered goat liver needed a bit more searing / cooking. It doesn’t immediately appeal to my taste buds entirely raw… unlike the beef steak that appealed to my taste entirely raw. The trick was to cut it up in smaller pieces and then sear them. Darn I dropped one piece and our dog grabbed it before I could pick it up.

Dinner time was goat liver again and this time we tried the grill with charcoal. We made thinner slices and let the maid grill it for us. It was still bloody fresh, all around our plates. But it tasted better lightly grilled this time. In fact the goat liver tasted great. Without condiments. The kids tried one of the condiments in the kitchen but found out it tasted better without condiments.

That is the lesson I learned and I taught my wife with this goat dinner. That for us to get the benefits of better nutrition, we must eat our foods without condiments. That is a page from Natural Hygiene. To determine which are our true foods… they taste great alone. When you use condiments, seasoning, marinating, you are dependent on those artificial flavors. It is as if the meat you bought was cheap, bad, and rotting, it needs flavoring to mask it and pass it off as food.

Imagine, if this liver was in the freezer for a couple of days. It would have tasted bad if it were grilled alone. Just like the beef steak we had. Never refrigerated the beef steak was awesome in taste. One day in the refrigerator… so so… after 2 days I just threw the last piece away. But for the cooked eater… with their LOW STANDARDS… would happily cook the old meat with condiments… happily eating low quality meat.

Eating fresh, raw or lightly cooked meats without condiments forces you to rethink the concept of REAL FOOD. The issue of Freshness is clear. Freshness is vital. The freezer and the refrigerator do not lock in freshness. Freshness is life to give life. As much as fresh raw ripe fruit is obvious to our senses, fresh raw meat is also obvious to our senses. Rotten, bad, old meat DOES NOT get healthier when you cook it. This is why eggs must be eaten RAW. You immediately see, smell and taste if it is fresh and good. Cooking and condiments obscures and covers up the rottenness of fruits, vegetables or meats and passes it off as food.

No wonder routinely cooked food eaters are sick! They are so far removed from the concept of REAL FOOD they cannot discern what REAL FOOD is. And if you cannot discern REAL FOOD then you are routinely being fed BAD FOOD.

I observe our maids. These people are from the provinces, the farms, the mountains, the sea shores. I take them with me to market. I view their faces, their frowns when I go out and choose produce. They instinctively know what fresh is. They used to make fun of me or keep quiet and not eat the fruits or vegetables I picked because it is OBVIOUS to them that I was choosing something already ROTTEN in their eyes.

So I urge you to learn to eat raw. It’s good training for you. Freshness is king. Fresh food gives life.

Our cook has not been coming to work for the past few days. Her husband collapsed in their toilet. They took him to the hospital and was told it was due to low blood? Low blood pressure?

All those hospital tests and accommodations instantly cost them 15,000 pesos. All they got was a diagnosis that he had low blood? That the low blood was due to his taking his medications for high blood? That he needed to be infused with more blood?

My wife asked our cook if she used the cayenne tincture I gave them as a Christmas gift. Of course they forgot about the cayenne tincture in their panic. They believe the medical gods.

So my cook is short of cash, gets a loan from my wife, which honestly will never be repaid. They check out from that hospital. Go home. And look for a cheaper hospital for the blood they are looking for. The first donor was rejected because he had a tattoo. A second blood donor came along and they were charged another 15,000 pesos, I will have to confirm this amount.

So how is the poor fellow? I don’t know. Maybe tomorrow we will know. Sounds like money making crap to me. Poor people victimized by idiotic money making hospitals. Blood transfusion my a**. I know the guy, he doesn’t need blood transfusion. All he need probably was to be off his high blood medications. Real food. Rest. A rest from booze. And tender loving care.

Hospitals are low tech.  Blood transfusions indeed.  In the 1920s a french scientist and his company is still operation today makes blood substitutes from sea water.  Easy, effective, and always available. How come hospitals here don’t know that?  Maybe that is a business I should get into.  I’m not telling you what the company name is.

My wife and I have been evaluating our children and for the past number of years they have been growing on cooked rice, cooked and raw vegetables, raw fruit and some cooked fish does not seem to be working for them. Why do I say this? They’re smaller than their cousins. Well of course the parents of those cousins are much bigger than us in the first place.  But my 6 year old has some tooth decay and crowding teeth.  Not a good sign.

Now that I’m raw, the menu is getting more raw as the days go by. The children have tried seared beef (raw inside), raw milk, raw egg, raw tuna, raw salmon, , raw dilis, raw tangigue, more raw fruits, more raw vegetables… It’s time I looked at the Paleolithic Diet, the Wai Diet and Weston A Price studies about successful and healthy people. One thing we lack is fat. Raw fat. I ordered raw butter which is ready by Thursday.

I love the feel of the shift coming. It is time I took on lessening the rice from their meals and putting more paleolithic meat on the table. You should have seen my little carnivorous children lap up the seared / raw bloody beef for the first time. I think they liked it much more than raw salmon or raw tuna. Any new raw thing lights up their eyes. Raw organic cow’s milk they had for the first time this morning.

My wife seems to be agreeing with this direction. Tomorrow I hope our cook is back.

I’d like to explore cow tongue, cow bone marrow and bone broth, cow liver… but fresh organic goats are always easier to come by.

I want the kids to try raw goat with vinegar, you know, kinilaw goat. Goat in Manila is always good. Goat is absolutely organic, grass fed, all the time, and freshly killed in the morning or on the spot. I would really like some seared or raw goat liver. But they always sell it with the innards to make soup. I know what I’ll do… I will separate the raw liver from the soup. Put it in the blender and into a bowl. When the soup is served hot, the raw liver is scooped with a serving spoon directly in the soup. Yummy fresh and nutritious. This sounds great just reading this post.

For those who need to know, we are going in the direction of the raw / cooked paleolithic diet. (I’m staying raw, the kids need transitioning so they will eat cooked stuff).   Paleolithic diet is like some fruits + animals.  It is the time before agriculture.  When agriculture came, humans became sickly, short and ugly.  We already banned bread a long time ago.  Recently we banned nightshades: tomatoes, potatoes, eggplants, bell peppers. What will be markedly lessened on the menu will be grains such as rice, peanuts, pasta, pancit. We will be increasing animal fat intake, the good fats, the filling fats, the healing fats.   Oh yes there are healing arts that use raw animal meat and raw animal fats.  In this case we will be healing and growing.

Interesting post at that of course is correct / right. Being right won’t make you popular. Hmmm… somehow yes I know that. I try to find the truth and am satisfied by it I want to tell everybody but nobody wants it. Nobody appreciates it.

I’m one of those few people who stick around mentors who like being right and yes I submit to them because I learn something from them. But I see many more people who don’t like my teachers simply because my teachers insist on being right. That’s what teachers are for. And that is why I’m attracted to them.

I like the health gurus, the authors, the healers… they have to be right… most of the time… because truth, only with truth do you get healing results.

I see most people are stuck in a popularity contest because that is the way commerce goes. It is just business. Money changing hands, money money money. And because hardly anybody is interested in truth, people become diseased, people die. Of course it is too late… but you were popular.

So we attend parties, socialize, mingle, be nice to one another without discuss anything really substantial. How boring.

Maybe that is why I’m a tech guy. An engineer. A computer geek. A hobby healer. A father. Hey, if the computations are WRONG, that thing aint running, that structure aint standing, the sick won’t be healing.

My father in law seems to have it all figured out. He shuts his mouth. He lets his writing do the talking.

I’d better learn to be a politician and a PR consultant. Learn how to deliver what is right to be able to teach people. That is the hope of the world. Be taught the truth in palatable form. The truth in a way that people will like to hear, learn and be healed. Maybe that should be my next goal in life.

How to be right and be popular at the same time.