Some 2 weeks ago I was tapped to help heal a man diagnosed with terminal liver cancer / liver cirrhosis. Sticking to my role as the family healer, hobbyist, I did not have the heart to let a man die when I knew what was needed to be done. Since I’m busy with the business of running my company, I could only advice them by phone and by text the next days that transpired. I just jumpstarted his healing process, he made tremendous strides in elimination of the root cause of pain and discarded all drug use, unclogging what was supposed to be a cirrhotic liver, and the beginning of detoxification of foul, toxic, waste from deep within his liver.Continue Reading
I experiment with Aajonus Vonderplanitz’ Mayonnaise Recipe
Last Sunday I thought about trying out Aajonus Vonderplanitz’ mayonnaise recipe in his book The Recipe for Living Without Disease. It was very simple and we had all the ingredients available: 4 tablespoons raw butter, 1 raw fertilized egg, 1 tablespoon freshly squeezed raw lemon juice, 1/2 teaspoon raw fermented apple cider vinegar, 1/2 teaspoon raw honey, 4 tablespoons raw extra virgin olive oil… all in a blender. We have never found sources of raw butter so New Zealand yellow pasteurized unsalted Anchor Butter will have to do.
At first it tasted bitter… too much extra virgin olive oil, or our evoo is the bitter type… reminds me too much of liver flushing… I added another egg. Oh yes, our eggs are duck eggs. So I modified the formula and used 2 fertilized duck eggs instead of the expected 1 chicken egg. These duck eggs were flown all the way from Aborlan, Palawan. The mayonnaise tasted better, but it was flowing. And the comments were to use just half the evoo next time, and maybe just use the egg yolks.
Shucks I was too late, the kids already ate their cooked fish with some of the commercial brand mayonnaise on the table with the extended family. I read out loud the ingredients of the commercial mayonnaise to the family so they can realize just how poor this commercial mayo product was: soybean oil (gmo toxic waste), water, eggs (factory battery), sugar (poison), vinegar (factory, not fermented), iodized salt (factory), propylene glycol alginate (holy crap – what chemical is this?), spices (ooohhh hidden crap), potassium sorbate (preservative – is that edible by itself?), articial flavor (didn’t say what it was), beta carotene (for color), calcium sodium edta (added to protect flavor)
I put my Aajonus inspired mayonnaise in the refrigerator and it thickened in the morning. I experimented with the mayonnaise on some salted duck eggs… tasted great, I gave some to my 4 year old girl and she asked for more… so I know it tasted good. Now that is good fat, fat, fat, and more fat. Extra virgin olive oil + duck egg yolks + yellow pasture fed butter is truly fat. Oh my, I felt tons sleepy after breakfast… I think I must have flushed my liver accidentally with this much fat.
So I learned from this little mayonnaise experiment is that mayonnaise was meant to add great flavorful fat to food that was not fat enough. The idiotic evolution with manufactured food is that they turn it around and advertise that mayonnaise makes food taste good only. Then the manufactured food producers caved in to the the anti-fat hysteria and anti-cholesterol hysteria and wind up substituting the most harmful and cheapest ingredients they can find so they can turn a great profit. The best revenge we get against these crappy food manufacturers is that their employees, their bosses and their shareholders are probably just as clueless about health these people eat their own crappy products… you get what you deserve you greedy people.
What nutrition can we get out of Ants’ Eggs?
I was reading the Sunday paper this morning. They were featuring exotic Philippine food in the provinces and they showed pictures of ANTS EGGS!!!
So I asked my father in law if he ever ate ANTS EGGS and he said, yes he did eat them occasionally in his youth when he lived in the province of Ilocos. He said that ANTS EGGS are commonly sold in his home provincial markets.
Then I showed the ANTS EGGS picture to my sister in law. She’s a cultural mapping person and she said she saw ANTS EGGS served in the province of PAMPANGA.
My mother in law arrived and I asked her about ANTS EGGS and her face lit up and she said ANTS EGGS were absolutely DELICIOUS and that when you bit them they popped nice popping sounds in your teeth as you ate them. She comes from the province of LAGUNA.
I’m such a city born dork, I’m missing out. Ants eggs are now on my list of food to eat when I drive to the provinces. Better if I just get an ants eggs supplier and have them ship it to Manila.
My question to the knowledgeable and experienced ants eggs eaters there is, what do you get out of eating ants’ eggs? Is it nutritious? Does it fill you up? Is it medicinal?
How I sticked to my raw paleolithic diet at my brother’s wedding
I’m so happy for my brother and his wife they finally got married. Yes, the same brother who almost died of extreme psoriasis 2 years ago as documented in www.eczemacure.info got married yesterday. The reception was a buffet lunch. I sat at the vip table to be served by waiters. This is how I kept my raw paleolithic diet despite being in a social occassion.
I scanned the food early on. I found ox tongue. That would represent a cooked paleolithic food. Then I saw waiters frying blue marlin soaked in soy sauce and a separate lemon butter sauce. The raw blue marlin would serve as a raw paleolithic meal. Blue marlin is a big wild ocean fish. So as not to freak out my seat mates, I had the waiter sear each side of the sliced blue marline for 5 seconds each side. I got 3 big slices and took it to my table in front of my seat. Reserved for me. A few minutes later all the fish had been fried / cauterized to the liking of normal folk.
So there I was at the VIP table first accepting some soup from the waiter, tasting 1 spoonful only for graces, then waving away the next waves of food being offered, just accepting some ox tongue, then digging in to my main meal which was lightly seared blue marlin fish. No tummy aches, no feeling bad due to toxins. The meal was good enough.
Being in a social occassion does not mean I have to sacrifice myself to conform with the herd. You can make choices. If someone asks, tell them you are on a special diet for health reasons. They won’t mind.
As a side note, I got my kids their lunch and I got them plain rice, ox tongue and blue marlin. That was what I judged as paleolithic enough. My kids are still rice addicts but I didn’t give them much rice this time.
Artificial vitamins and processed supplements are no match for real raw fresh food
There was an opinion made regarding massive dosages of vitamins or supplements needed to activate healing in humans. In my personal and family experience, artificial vitamins do not work.
It is real raw fresh food that works, really fast, and you can feel it working.
For example, if one is omega 3 deficient, a bottle full of omega 3 supplements is no match to eating fresh raw ocean tuna / salmon / blue marlin sashimi. This happened when my brother was deathly sick and shivering in 30 degrees celcius tropical humid weather. No amount of omega 3 fish oil supplements could make a dent on his condition. It only took one pound of fresh raw tuna at lunch time to give him real raw fish oil and other nutrition to warm him up in just one day.
Another example, no amount of zinc supplements in whatever form will match the effectiveness of fresh raw oysters. I’ve tried taking month long zinc supplements. Felt absolutely no difference. I eat fresh raw oysters a for lunch for some 3 straight days and I see and feel healing all over my body, my skin, my eyes.
Another example, lecithin… raw fertilized egg yolks will move your liver and even flush your liver. I tried supplementing with powdered lecithin and add it to water. No difference whatsoever. But when I eat raw fertilized eggs, it gives you energy, it moves your liver, and with lemon juice and waiting time of 3 hours from your last meal plus a tablespoon of butter and your liver flushes cleanly.
Real raw food works. And works absolutely great. Sometimes I tell people real raw food is magical. Real raw food is what we should be eating. We have just been so corrupted with lousy cooked food and have accepted poor health as normal.
Instinctive craving for cashews, raisins, and wonderful results with oysters
I have eaten full meals with raw oysters only last Saturday evening, Sunday lunch, Tuesday Lunch.  Each from different sources.  The effects seem magically immediate.  I wake up well rested, with clarity, my vision is getting better – noticeably because of that negative spot beginning to heal immediately on my right eye.  My skin scabs, scratches an minor inflammations from those old sand fly bites are rapidly subsiding.  Seems those sand fly bites took a lot out  of my immune system and raw oysters were just what I needed with the highest source of zinc from any food.
Instinctively, I also sought raisins and cashew nuts. Â They seem delicious together. Â I’m checking the internet and see that raisins are a good source of boron. Â Must be good for a lot of things. Â Cashews are a good source of calcium and magnesium.
I’m on a good roll following instincts… so this morning i felt like getting some goat skin kinilaw. Â Maybe it will do good too.
I don’t feel like eating oysters or beef today, or any meat today. Â Follow instincts and see where this takes me.
Update:
I changed my mind and bought oysters again and had oysters for lunch. But this time I used dipped the oysters in lemon and had some salt with the oysters. I stuffed myself with oysters for lunch and stuffed myself with oysters for dinner.
We had pepper steak with beef stock and red wine this evening
This evening is part of our attempt to rid ourselves of the dreaded monotony of soy sauce. I noticed the other week that our cook was making soy sauce based meals 5 times a week. That just bothers me. My children are eating that junk. While I’m all raw and condiment free, they get the bad condiment soy sauce.
Our cook’s repertoire is limited as she cannot use tomatoes so tomato sauce based dishes are out of the question. We have banned night shades from our diet. So all she has left is soy sauce. So I have to resort to guiding our cook to cook other ways and means.
Last weekend I invested in a stock pot. I invested in beef marrow bones and a hoof and we made some beef stock. We boiled it for 10 hours using our new charcoal cooker. And we bought a big sack of charcoal from Batangas, charcoal from hard wood, long burning.
Now that we had stock, last weekend we also passed by the indian grocery and bought a bunch of different spices. This evening I had our cook read of on Sally Fallon’s Nourishing Traditions recipe for pepper steak. I had bought several kilos of prime sirloin and I brought out a bottle of red wine. This recipe required 2 cups of beef stock and we did have beef stock.
The beef pepper steak was a hit with the children. The beef was overcooked. Everything was overcooked from my point of view because I like my beef raw, freshly killed. The kids loved it. My wife loved it. So it must be good. I had to eat it and eat with my kids as well. Argghhhh… well cooked beef… ah, the sacrifices of being a father. I don’t have to eat it next time. Next time I will get my raw beef and just pour the pepper steak sauce on it.
The kids liked it and there is always a next time, let’s cook it rare next time.