Michal asked me to point out the healthier parts of animal products from the unhealthy ones. Is there such a thing as an unhealthy animal food?
Whenever the carnivore diet is discussed, people are concerned with bacteria and parasites, and then with the hormones and antibiotics that are used to keep the animals healthy and productive. I have addressed those issues in the past, showing you that animals are provided with the things they need to be healthy and grow faster. Sick animals are not being used for food, but since veterinarians also have just a partial understanding of metabolism, mistakes are made. The damaged animal products are regularly separated and not offered as food to us.
Since some organs are directly involved in toxin management, like the liver and kidneys, people automatically come to the conclusion that such organs will be toxic and should not be used as food. There is some truth in this, but when we understand how the body works, we can easily distinguish the quality of those organs by observing them.
If the cattle were fed by grain, their liver would be fatty, which would make it pale or yellowish and brittle. This doesn’t make it toxic, although plants are loaded with pesticides, so there could be a problem. Again, animals cleanse, and herbivores are given sea salt so they cleanse better, which will make the calf’s liver healthier than a liver of a pig.
Pigs are not given sea salt, so they cannot cleanse as well, and they are fed cooked food of questionable quality and vaccinated. This makes pork meat and pork organs less healthy.
We know that when blood plasma is low, toxins will be deposited in the subcutaneous tissue, which makes the skin toxic/unhealthy. Organs protect themselves from the toxic blood by separating toxins into toxic sacks we call cysts. Do not eat cystic organs.
Cystic organs are usually spotted and removed, so we seldom see them in the market, but it is good to examine organs when buying them, and if any lump is present, or if they look tough because of cirrhosis, do not buy them.
The meat and organs are regularly being inspected in the slaughterhouse, but this is not the case with the skin and the fatty tissue beneath it. We do not eat the skin of large animals, but we eat the fat below it, which also contains more toxins. Fortunately, we tend to consume young animals whose toxic levels are low, and this makes their meat, fat, and organs healthier.
Many people are afraid of eggs, repeating what the fearmongers are saying, that eggs are full of salmonella and E.coli, and other bacteria, and egg yolks are loaded with cholesterol, and egg whites have avidin as an “antinutrient”. According to our soyence of madsin, eggs are pure evil, while in fact they are one of the most complete foods we can get. Unfortunately, because of profit, chickens are not fed correctly, and this influences the egg quality.
Chickens are insect eaters and thrive on animal fat and protein, although their stomachs can grind tough seeds and break their cellulose coating. To achieve this, they need to have access to fine gravel or sand. To cut costs, the chickens are often grain-fed, and because of pesticides and herbicides in the grain, the eggs of such birds will become unhealthy.
The eggs of chickens with better feed have orange yolks, while the grain-fed have yellow yolks.
The eggs have a perfect environment that stimulates growth, so if any bacteria or fungus is exposed to this environment, the egg spoils within minutes. This means that when you break the eggshell and the yolk is intact and the egg white is firm, the egg has no bacteria or fungus, and it is safe to eat. The bacteria and fungi can only enter through a damaged eggshell, so you can inspect the inner part of the eggshell for any discoloration if you want to be sure.
In general, when I break the eggshell and the yolk is nicely defined from the egg white, it is safe to eat.
Now let’s examine the milk.
Milk is created as the complete nourishment for a fast-growing young animal’s body. It contains plasma (water and minerals), animal fats, proteins, enzymes, carbohydrates, and hormones.
The chemistry of the milk is adjusted to the type of mammal and stimulates fast growth, resilience, and cleansing of the young body. Because of this, there are estrogen and progesterone hormones, steroids, and growth hormone. The pregnant animals will have a considerably higher concentration of estrogen and progesterone, but this is of little concern since pregnant cows’ milk production is low and increases considerably after birth when levels of estrogen and progesterone rapidly subside.
The only carbohydrate in milk is lactose. Lactose is a complex carbohydrate that is not absorbed into the blood; only simple carbohydrates like glucose and fructose are taken by the transporting mechanism called GLUT and transported into the blood.
Under the influence of an enzyme called lactase, lactose is transformed into a fiber, giving the baby a solid stool. The soyentific explanation that the lactose is converted to glucose and galactose and absorbed into the blood is an inaccurate and false statement used to indoctrinate/brainwash us into a false world of soyence.
If the lactose were absorbed as glucose into the blood, this would have shifted the cellular metabolism, taking the body out of the ketogenic state into a glucoholic state, and we know that lactating animals, including human babies, are in the ketogenic state as long as they live strictly on their mother’s milk.
I want to explain the role of casein because false claims are made about its difficulty to digest and the health issues that it causes.
Casein is the most abundant protein in milk. It prevents sedimentation of minerals and calcium in the mammary gland. We know that milk is slightly alkaline, and alkalinity causes sedimentation of minerals. Casein maintains minerals in a colloidal state, dispersed in the milk. At the same time, it provides the necessary amino acids for a rapidly growing baby.
Casein is broken down in the acidic stomach of animals, including babies, into amino acids, and they are then absorbed into the blood through their transporting mechanism.
If babies start eating food that does not require acidic stomach, the stomach acid will become weak, and the protein (casein in this case) will not be broken down and will enter the intestinal tract. If the intestine is composed of acidic and dehydrated cells, the foreign protein will be rejected. If the cells of the intestine do not have enough water available, their protective mucus will be weak, and forced hydration will be triggered to hydrate cells so that better protection can be provided. This inflammation is misinterpreted as a toxic reaction to casein, an allergy to this protein.
Those who are allergic to casein have compromised health, and the allergy is a symptom of their malfunctioning body.
Since milk contains proteins, hormones, and enzymes the grown body does not need, this creates more stuff the blood will have to be rinsed off. This is why people with toxic blood sometimes show increased symptoms of toxic blood when consuming dairy products. One of those symptoms is an elevated production of toxic mucus as the blood is being cleansed, which miseducated soyentists blame the milk for causing.
A healthy, reasonably toxic blood will never cause an increase in mucus production after dairy is consumed, no matter what type of casein is in question. I can eat any type of dairy without an increase in mucus production at all.
I think that this is enough information and that it helps you understand your body and digestion better. In any case, now you understand food better than any nutritionist or doctor, and you can see how medical diplomas are worthless papers used to inflate people’s egos, making them even more ignorant of the truth.
Love and light to us all