most recent 30 from http://paleohacks.com 2013-05-22T14:11:51Z http://paleohacks.com/feeds/user/14736 http://www.creativecommons.org/licenses/by-nc/2.5/rdf http://paleohacks.com/questions/138247/eggs-eggs-eggs-eggs/138371#138371 Blitherakt 2012-07-26T06:17:27Z 2012-07-26T06:17:27Z

<p>Allow me to introduce the frittata!</p> <p>Pick one to three ingredients you'd like to have with your eggs and get them warming in an 8", nonstick, oven-safe skillet with some sort of fat (I generally use clarified butter). Typical ingredients can be ham, cheese and onions; spinach and leeks; or salsa and chorizo. While the bits come up to temperature, beat 6 eggs with a bit of kosher salt and some pepper and add to the skillet. Mix everything together well and stop stirring once the eggs start to solidify. Cook until the edges of the eggs pull away from the edge of the pan slightly; the center should still be slightly jiggly and possibly wet. Add cheese to the top (if you want) and place under a broiler for 2 to 8 minutes, until the cheese melts (if you used it) or the eggs cook through and the top starts to brown.</p> <p>Slide it off onto a cutting board, cool for a few minutes, and cut it like a pizza.</p>

http://paleohacks.com/questions/137718/could-blood-in-the-stool-after-iron-rich-meals-days-be-a-sloppy-way-for-the-hemoc/137796#137796 Blitherakt 2012-07-24T08:09:39Z 2012-07-24T08:09:39Z

<p>Blood in the bowl is generally not "a good thing". As others have mentioned, SEE A DOCTOR.</p> <p>I suspect, due to the description, thst you have some sort of hemorrhoidic issue, as intestinal or stomach bleeding generally produces very dark stool. Regardless, get checked! The human body is optimized to keep blood inside, not excrete it.</p>

http://paleohacks.com/questions/137791/alcohol-what-happens-to-you-if-you-have-a-glass-or-two/137793#137793 Blitherakt 2012-07-24T08:00:12Z 2012-07-24T08:00:12Z

<p>Wine is high in sugar, so I'm guessing you just freaked out the insulin response. Distiller spirits (vodka, gin, tequila, etc.) have fewer unfermented sugars than wines and beers, so they might be more tolerable for a "newly paleo" metabolism.</p> <p>Your mileage may vary, of course... I haven't had a problem with anything but beer (except gluten free) since starting 4 months ago, but I hear that that isn't typical. All alcohol is going to promote some sort of insulin response, and it's just a matter of how sensitive you are (provided you're not talking three bottles of wine in a sitting) that determines the aftermath. </p>

http://paleohacks.com/questions/137786/freezable-paleo-recipes/137792#137792 Blitherakt 2012-07-24T07:52:45Z 2012-07-24T07:52:45Z

<p>As a commenter already said, pretty much anything can be frozen and will last. The real question is one of resemblance to the original pre-freeze food. Uncooked meats, butter and liquids (bone broth and such) suffer the least from freezing, while foods like raw fruit and vegetables, unprepared herbs, and oils can change drastically. The main reason is ice crystals and thermal separation.</p> <p>Thermal separation first. All oils (or at least paleo oils like olive and some nut oils) have a water content. Water freezes at a lower temperature than fat, so the oils tend to separate and make thermal strata in the vessels they're frozen in. This is less a problem with butter, as the water is generally more "worked into" the fat matrix than traditional oily fats. I avoid freezing all oils, but will freeze butter after a 24-hour stint in the farthest back (i.e. coldest) part of the fridge.</p> <p>Fruits, vegetables and undried herbs tend to have a very high water content, while Protiens have a proportionally lower water content. As ice forms, it creates jagged crystals thst perforate cell walls. This is particularly problematic for items with high water concentrations like berries, apples, and the like. To further complicate matters, the longer a food takes to freeze, the larger the ice crystals, and the bigger the lacerations into the (water-retaining) cell walls of the target food; and that's why berries and bananas are really mushy when thawed after home freezing. Meats suffer the same fate, though less dramatically. I always chill my meats for 24 hours in the coldest part of the fridge before moving to the freezer to reduce ice crystal formation; I also use a vacuum sealer to remove excess air to prevent freezer burn.</p> <p>Based on your question, I'm unsure if you want to run a "freeze all the leftovers" or "partially prepare easy to cook meals" route. If it's the former, be aware that all of the components of a meal (think meat, vegetable and sauce) are going to freeze quite differently, and will probably give you less than desirable results. However, if you want the Paleo TV dinner, you're in luck! Many main-course recipes can be easily adapted to be partially cooked, then chilled and frozen. I'm of the opinion that vegetables should be frozen by professionals, or skilled amateurs who are comfortable playing with liquid nitrogen, so those are cooked as needed. The protiens, however, can be partially cooked and frozen a majority of the time.</p>

http://paleohacks.com/questions/137774/top-three-tips-for-newbie/137789#137789 Blitherakt 2012-07-24T07:24:29Z 2012-07-24T07:24:29Z

<p>Ditto on the "grown ups food". Bacon, ham slices, avocados; anything high-fat, really, since fat is awesome for a growing child.</p> <p>I envision something like this: </p> <p>((noshing on an avocado with lime and sea salt))</p> <p>"What's thwt, mommy?"</p> <p>"Oh, it's grown-up food... You probably wouldn't like it..." ((walks away leaving the avocado within reach))</p> <p>"I WANT MORE GROWNUP FOOD!"</p>

http://paleohacks.com/questions/135627/is-local-really-better/135668#135668 Blitherakt 2012-07-16T04:38:01Z 2012-07-16T04:38:01Z

<p>For me "local" generally means "less time in transit".</p> <p>Local heirloom tomatoes are far more flavorful than mass produced "tomatoes". I look for locally sourced components whenever I can, because they tend to have better flavor profiles.</p>

http://paleohacks.com/questions/135514/how-would-you-replace-a-1-steak-sauce/135664#135664 Blitherakt 2012-07-16T04:20:52Z 2012-07-16T04:20:52Z

<p>So for those struggling for a steak sauce...</p> <p>One package of Kerrygold butter, room temperature. 8 ounces of your favorite Bleu cheese (I use Gorgonzola)</p> <p>Place into a stand mixer and lightly mix (no higher than 4 on a Kitchen Aid) until you can't discern between butter and cheese.</p> <p>Roll into a log and store.</p> <p>Cut discs for steak dinners and enjoy the NOMS.</p>

http://paleohacks.com/questions/135514/how-would-you-replace-a-1-steak-sauce/135663#135663 Blitherakt 2012-07-16T04:15:27Z 2012-07-16T04:15:27Z

<p>As others have alluded to: steak quality. I dry age my steaks from Costco; I buy primals (tenderloin, strip, ribeye) and cut my own.</p> <p>Purchase the primal of your choice. After butchering, place them on a rack with a layer of paper towels covering the top for two to fourteen days, turning every 12 hours, discarding and replacing ghe paper towels, and recovering the beef. When the dry-aging is done, cook the beef.</p> <p>As for steak sauce, a red wine reduction (shallots absolutely rock in this application) with the rendered beef fat is always a plus. Or, you could forgo the "sauce" completely and take one package of Kerrygold butter at room-temperature (I.e. soft) and blend it with 4 ounces of fantastically good Bleu cheese (I prefer Gorgonzola or Roquefort, but a good Ahmish bleu or Shropshire makes a mighty fine stand-in) and cut a disc or 37 to place on top of the well-rested steak.</p> <p>Other options include a Bernaise sauce (100% paleo) or an "Au Poive" application.</p>

http://paleohacks.com/questions/135399/relearning-everything-whats-a-vegetarian-to-do/135658#135658 Blitherakt 2012-07-16T03:40:59Z 2012-07-16T03:40:59Z

<p>Ok, after rereading the initial post, I now get that you haven't had meat of any kind in 24 years. Your body is going to freak out if you go out tonight and decide to have a 24-oz Prime Rib dinner...</p> <p>Ease back into animal proteins. Beef, lamb, bison, boar and, potentially pork, are going to challenge your digestive system. Commercial pork, since it's mild and essentially neutral-to-bad protein might be ok for a while. Commercial and free-range chicken is going to be your mainstay for quite a while. Turkey will be a potentially pain-inducing treat (it's worth it!)</p> <p>I'd recommend starting out with "bland" animal proteins: chicken and "blah" fish like tilapia, cod, Ono or the like. Build a tolerance for those, then build the necessary digestive enzymes over time. A rich, delicious ribeye steak may not be within the target region for over a year, but a wild Alaskan salmon filet could be...</p> <p>I've never been in this position, but I suspect thst the leaner more "challenging" proteins (elk, boar, bison, etc.) are more likely to cause distress as you transition to a more "predatory" diet.</p> <p>Keep trying good, high quality proteins (grass fed ground beef, Scottish wild rabbit, elk, etc.) until your gut catches up with you.</p> <p>Good luck, and MOAR BACON!!!! :)</p>

http://paleohacks.com/questions/135399/relearning-everything-whats-a-vegetarian-to-do/135653#135653 Blitherakt 2012-07-16T03:20:35Z 2012-07-16T03:20:35Z

<p>After talking to numerous vegetarian and vegan friends, the one constant "I miss this food" item has been: bacon.</p> <p>Maybe try adding delicious bacon to otherwise vegetarian dishes?</p>

http://paleohacks.com/questions/134552/what-are-your-favorite-water-taste-enhancements/134565#134565 Blitherakt 2012-07-12T06:50:11Z 2012-07-12T06:50:11Z

<p>I find Vodka to be a decent <s>flavor</s> mood enhancer with water...</p> <p>In all seriousness, though, I can't stand water so most of my water consumption is in the guise of tea.</p>

http://paleohacks.com/questions/125601/excessive-hair-loss-at-19/133081#133081 Blitherakt 2012-07-07T06:43:51Z 2012-07-07T06:43:51Z

<p>When I started losing my hair, I decided to shave it all off.</p> <p>Bald is sexy. And cheaper!</p>

http://paleohacks.com/questions/133076/is-there-any-reason-not-to-make-kipper-snacks-a-staple/133080#133080 Blitherakt 2012-07-07T06:33:53Z 2012-07-07T06:33:53Z

<p>The "Crown Prince" brand of fishy stuff has always, in my experience, been extremely forthcoming in their labeling. Their Brisling sardines in olive oil are outstanding, and they clearly label (and have different colored boxes) for soy or olive oil.</p> <p>Kipper snacks are really good! Enjoy!</p>

http://paleohacks.com/questions/119406/not-enough-fats-and-other-traps-can-you-share-your-story-as-paleo-beginners/132884#132884 Blitherakt 2012-07-06T06:52:39Z 2012-07-06T06:52:39Z

<p>I embraced the "diet" once I read about it. My wife, on the other hand, was still stuck in the Susan Powter "Fat makes you fat" paradigm when she started.</p> <p>That changed one night when I got home, about 14 days into the Whole 30, and she looked like absolute trash. We talked about what she'd been eating and her choices avoided fat regularly; rabbit starvation, essentially. I got her to eat an avocado, then another, then 6 strips of bacon and she looked like a new woman.</p> <p>Embrace the fat.</p>

http://paleohacks.com/questions/132752/how-can-i-assess-the-freshness-of-an-omega-3-supplement-in-a-gelcap/132883#132883 Blitherakt 2012-07-06T06:45:08Z 2012-07-06T06:45:08Z

<p>Absent a gas chromatograph, you can't. The "break open and taste" is good for finding rancid specimens, but won't help at all beyond a "good or foul" judgement.</p>

http://paleohacks.com/questions/131529/hack-my-evidence-based-opinion/131588#131588 Blitherakt 2012-06-30T04:50:22Z 2012-06-30T04:50:22Z

<p>So, what I've run into over and over again is vegan=politics, paleo=(more often) diet. Very few paleo-centric types argue over whether or not cured leather shoes are paleo, every (in my n=1 world) vegan condemns me for my meat-byproduct footwear.</p> <p>I've actually had a vegan file an HR complaint against me at work because I brought a (pre-paleo days) Philly Cheesesteak sandwich into the building and it was offensive to his "meat is murder" stance. It went nowhere, thankfully. But that has thoroughly placed veganism in my world view as an extremist religion.</p>

http://paleohacks.com/questions/131211/whats-the-view-on-avocados/131273#131273 Blitherakt 2012-06-29T00:17:01Z 2012-06-29T00:17:01Z

<p>They're one of my favorite breakfast foods, actually... One avocado, halved, drizzled with some fresh lime juice and sprinkled with grey sea salt and fresh cracked pepper. Yummy!</p>

http://paleohacks.com/questions/129265/do-any-of-you-boil-your-bacon-and-use-the-baconwater-in-your-bone-broth/131270#131270 Blitherakt 2012-06-29T00:15:03Z 2012-06-29T00:15:03Z

<p>I don't boil bacon, but for broths and stews, I've been known to put a few big chunks of fat back into the pan and render out the fat, discarding the spent rinds after rendering is complete. No smoky flavor, but it adds just a little fatty "porkiness" that I enjoy.</p>

http://paleohacks.com/questions/130278/spicy-food-all-the-time/130279#130279 Blitherakt 2012-06-25T01:47:54Z 2012-06-25T01:47:54Z

<p>When it hurts, he'll stop.</p>

http://paleohacks.com/questions/130239/why-remove-valves-rinse-blood-from-beef-heart-before-cooking/130260#130260 Blitherakt 2012-06-24T23:27:30Z 2012-06-24T23:27:30Z

<p>Wow... What a deep question...</p> <p>Biological valves are typically cartilage and tissue, or muscular. They can be rendered for their composite "fatty" parts, but that's not what's at issue with heart meat. Typical heart valves in mammals are made of reticulin, elastin, and collegin, the latter of which provides the "thicken when cooled" properties of our broths. (My spelling of the components may be off...)</p> <p>Vascularlly, the heart valves perform what is known as "check-valve" duty within the body. They generally (absent some disease or genetic defect) prevent blood from flowing the wrong way. The removal of the valves is for no other reason than to make the heart cook "properly"; no trapped blood or other internal fluid that might, potentially, support a pathogen.</p> <p>Cooking anything over 140-degrees Fahrenheit for eight will eliminate pretty much any bacteriological pathogen, but it cannot defend against prions. Removing the valves allows circulation of the cooking liquid through the organ in ways that the organ wasn't designed to deal with, thereby thoroughly cooking it. Discard the liquid and you're good (most likely).</p> <p>Discard the cooking liquid after a long braise, and enjoy your prepared hearts!</p>

http://paleohacks.com/questions/111022/does-soaking-kidneys-remove-all-the-nutrients/129410#129410 Blitherakt 2012-06-21T06:30:36Z 2012-06-21T06:30:36Z

<p>Real "destruction" of nutrients really only occurs at high-temperature or long exposure to heat methods. Even then, the compounds often eliminated are easily replaced by other sources. Make it taste good, then supplement with alternative sources before freaking out.</p>

http://paleohacks.com/questions/128296/why-do-my-sunburns-always-look-worse-at-3200k-as-opposed-to-5600k-daylight/128341#128341 Blitherakt 2012-06-17T04:42:10Z 2012-06-17T04:42:10Z

<p>The brain is a weird thing... It tends to adjust stuff like color temperature to what we expect, reality be damned. When you're not expecting red legs, light that accentuates red will make it more noticeable until your brain "fixes" it as normal. If you feel a burning sensation, your brain associates the red with burn and resists correcting the color imbalance.</p>

http://paleohacks.com/questions/127922/paleo-bone-marrow-serving-suggestions Blitherakt 2012-06-15T07:14:26Z 2012-06-15T16:14:27Z

<p>So, the wife and I love roasted bone marrow, typically beef bones. Since going Paleo/Primal, however, there's nothing to act as a vehicle for the beefy marrow goodness; normally toast points or crostini would be the typical serving option.</p> <p>How do you guys have bone marrow, outside of bone broth, and satisfy that crunchy craving? I've been thinking of using something like corn chips, since I gather that corn isn't EVIL like bread, but just not great.</p>

http://paleohacks.com/questions/85818/whats-the-best-way-to-combat-stress/127924#127924 Blitherakt 2012-06-15T07:16:55Z 2012-06-15T07:16:55Z

<p>I shoot.</p> <p>There's a Zen-like calmness I experience at the range while going through the routine of attempting to hit the ten-ring over and over and over... The satisfying "POP! POP! POP!" doesn't hurt either. </p>

http://paleohacks.com/questions/127766/are-mcdonalds-burgers-cooked-from-frozen-state-or-thawed-first/127865#127865 Blitherakt 2012-06-14T23:57:55Z 2012-06-14T23:57:55Z

<p>To answer all of the questions:</p> <p>The patties are thrown frozen right onto the grill, no thawing at all. I believe most restaurants now have the "clamshell" style grills that cook the patties on both sides at once. If not, they have a "sear" phase where they press a metal puck down on top of the meat to give it a quicker browning on one side.</p> <p>As for the "ice cream" and the "french fries"... The ice cream contains, among other things, corn syrup solids, guar gum, and cellulose gum. The french fries are not only cooked in one or more of soybean oil, corn oil, canola oil and hydrogenated soybean oil, they also <em>contain</em> hydrogenated soybean oil and "wheat derivative". </p> <p>What would be better? Go to the grocery store that the McDonalds probably sits in the parking lot of and grab a package of Boar's Head roast beef and a small container of goat cheese, or potentially a tray of Deviled Eggs from the deli counter.</p> <p>As for better from McDonalds? I'd say your best bet (still not as good as, say, the deli counter at a grocer) would have been a Double Quarter Pounder with no cheese (contains gluten), no ketchup or mustard, extra tomatoes, extra pickles and extra lettuce and a glass of water. Discard the bun.</p>

http://paleohacks.com/questions/126812/a-question-for-people-who-lost-20-or-more-lb-on-paleo-please-answer/127074#127074 Blitherakt 2012-06-11T22:18:54Z 2012-06-11T22:18:54Z

<p>41 years old; starting weight (lbs.) 260ish; current weight 235ish. I've noticed I float a pound or two a day, so as long as the general trend is down, I blame it on the scale. I've been going for about 2 1/2 months.</p> <p><strong>Breakfast:</strong> 2-4 hard boiled eggs with 4 pieces of bacon or one or two pieces of ham or an avocado; or nothing for breakfast.</p> <p><strong>Lunch:</strong> 6oz of protein (generally beef, pork or chicken in various forms) and some vegetables (green beans, brussels sprouts, artichokes, etc.); or nothing (if breakfast really did me in).</p> <p><strong>Dinner:</strong> 6-12oz of protein (generally a steak, pork chop, wild caught salmon) and a salad and vegetables (similar to above); or nothing if I'm not hungry.</p> <p>I tend to eat higher fat and lower carb, and I also tend not to be hungry that much now. This may change as I continue adjusting; I used to get hungry to the point of illness if I didn't eat every 2 hours or so. Now I can go a day "forgetting" to eat.</p>

http://paleohacks.com/questions/126918/please-hack-my-bbq-sauce-fail/126920#126920 Blitherakt 2012-06-11T06:13:12Z 2012-06-11T06:13:12Z

<p>Without knowing what flavor profile you're going for, here are a couple of suggestions.</p> <p>If you'd like a more sour and acidic sauce, you can add something like a small sash or red wine vinegar and let it cook in for a few minutes before tasting again. Repeat until you hit the flavor, or you ruin it. :) The flavors specific to the red wine vinegar (champaign vinegar should work, too) will help cut the sweetness while adding a bit of tang to it. Simple distiller vinegar will just increase the tang, which may or may not accomplish what you want.</p> <p>You can also try adding more tomato juice, or even a can of good diced tomatoes with their juice, nailing it with a stick blender until it's nice and smooth and then reducing it to the desired thickness. This should keep the flavor profile roughly the same while kicking up the tomato notes. </p>

http://paleohacks.com/questions/126766/paleo-a-food-avoidance-diet/126814#126814 Blitherakt 2012-06-10T18:30:02Z 2012-06-10T18:30:02Z

<p>All diets are, in one way or another, avoidance diets. Weight Watchers, for example, is geard towards avoiding a high calorie count generally. Atkins is about avoiding a high carbohydrate intake.</p>

http://paleohacks.com/questions/125022/are-psychologists-needed/125030#125030 Blitherakt 2012-06-04T02:34:11Z 2012-06-04T02:34:11Z

<p>Wow... Ok, so while there's n=1 evidence that diet might help with depression, it's hardly a cure-all. Eating paleo/primal will most likely help you to feel better, but it most likely will not help with clinical depression.</p> <p>Best advice? If you can go for a paleo/primal diet, then by all means, do it! But make sure you do what you need to to maintain a healthy attitude. Get the help you might need and, if it's not necessary after a few months, so much the better.</p> <p>Don't roll dice with depression.</p>

http://paleohacks.com/questions/124816/how-do-you-use-dry-rubs/125008#125008 Blitherakt 2012-06-04T00:14:03Z 2012-06-04T00:14:03Z

<p>Dry rubs are, generally, used as a coating for smoking. The "low and slow" nature of hardwood smoking lends to the formation of what's called "bark" in the BBQ world. Smoking meats between 200 and 230 Fahrenheit for hours and hours prevents the burning of the rub. Higher temperatures tend to, as other posters have described, burn the sugar in the rub.</p> <p>If you want to dig into smoking, BBQ, and dry rubs, I'd recommend taking a look at "Smoke and Spice" (http://amzn.com/1558322620), one of the best smoking guides I've read.</p>

http://paleohacks.com/questions/153814/how-long-can-you-leave-hard-boiled-eggs-out-un-refrigerated-until-they-spoil/153821#153821 Blitherakt 2012-10-06T10:18:17Z 2012-10-06T10:18:17Z

+1 for the mention of permeability! Egg shells are not vacuum sealed Tupperware.

http://paleohacks.com/questions/138247/eggs-eggs-eggs-eggs/138371#138371 Blitherakt 2012-07-26T08:03:51Z 2012-07-26T08:03:51Z

No problem. If you try the &quot;Mexican&quot; variation with chorizo and salsa, extra salsa on the side and Tabasco sauce is a delicious addition!

http://paleohacks.com/questions/41925/cooking-hard-boiled-eggs-what-is-the-perfect-way/41934#41934 Blitherakt 2012-07-26T06:21:20Z 2012-07-26T06:21:20Z

I'll second baking them. I find the texture to be way better!

http://paleohacks.com/questions/124876/chemical-taste-and-smell-in-coconut-oil/137779#137779 Blitherakt 2012-07-24T08:16:10Z 2012-07-24T08:16:10Z

That added absolute nothing...

http://paleohacks.com/questions/137718/could-blood-in-the-stool-after-iron-rich-meals-days-be-a-sloppy-way-for-the-hemoc Blitherakt 2012-07-24T08:10:52Z 2012-07-24T08:10:52Z

See a doctor... Read the responses, take their advice and... SEE A DOCTOR.

http://paleohacks.com/questions/137786/freezable-paleo-recipes Blitherakt 2012-07-24T07:54:25Z 2012-07-24T07:54:25Z

Yep. However, the method of freezing determines the quality of the thawed product later on. Fruits and vegetables are really difficult to freeze properly for the home cook not comfortable with handling dangerous chemicals.

http://paleohacks.com/questions/137777/hack-my-wasp-sting/137778#137778 Blitherakt 2012-07-24T07:26:20Z 2012-07-24T07:26:20Z

Hell yeah on the antihistamine. The swelling is an allergic reaction; use the drugs when they're appropriate.

http://paleohacks.com/questions/135399/relearning-everything-whats-a-vegetarian-to-do/135658#135658 Blitherakt 2012-07-21T03:55:40Z 2012-07-21T03:55:40Z

Eh, to each their own. I have three friends who could tolerate no animal Protiens but chicken or white, mild fish for about six months; other meats made them violently sick.

http://paleohacks.com/questions/135399/relearning-everything-whats-a-vegetarian-to-do/135660#135660 Blitherakt 2012-07-16T06:25:55Z 2012-07-16T06:25:55Z

I get that salmon is &#252;ber healthy, but wouldn't that be a tad rich for somebody who hasn't had animal proteins or fats for 24 years?

http://paleohacks.com/questions/135399/relearning-everything-whats-a-vegetarian-to-do/135660#135660 Blitherakt 2012-07-16T04:33:02Z 2012-07-16T04:33:02Z

Don't get me wrong; I loves me some (OK, unhealthy amounts) of salmon... But a recovering veg/vegan onto a salmon diet? Seems kinda scary....

http://paleohacks.com/questions/135399/relearning-everything-whats-a-vegetarian-to-do/135658#135658 Blitherakt 2012-07-16T04:29:54Z 2012-07-16T04:29:54Z

You know, at the end of the day... Do whatever you feel comfortable doing. You have a tremendous transition to go through; if bacon, or chicken, or sea slugs gets you there, who am I to get in the way of it? You recognized thst the &quot;paleo&quot; lifestyle might help you out, so HOORAH! I'll (we all) help when we can, laugh when we must, and embrace you as one of our own.

http://paleohacks.com/questions/135399/relearning-everything-whats-a-vegetarian-to-do/135658#135658 Blitherakt 2012-07-16T04:23:39Z 2012-07-16T04:23:39Z

I have no idea... If it doesn't, then enjoy ALL the proteins! But, given experiences with som friends, I think you're going to have a tough row to hoe getting from chicken to elk...

http://paleohacks.com/questions/135399/relearning-everything-whats-a-vegetarian-to-do/135660#135660 Blitherakt 2012-07-16T03:59:45Z 2012-07-16T03:59:45Z

Really? I would think salmon would be quite a bit more challenging to the gut of somebody who hasn't had animal protein in 24 years. Not questioning the salmon (it's fantastic!), just the &quot;learning cure&quot;.

http://paleohacks.com/questions/135639/what-are-the-guidelines-for-being-hardcore-paleo/135649#135649 Blitherakt 2012-07-16T03:57:17Z 2012-07-16T03:57:17Z

Congrats for the only rational thread comment so thus far...

http://paleohacks.com/questions/135639/what-are-the-guidelines-for-being-hardcore-paleo/135644#135644 Blitherakt 2012-07-16T03:56:37Z 2012-07-16T03:56:37Z

God, the snark! It disrupts normal discourse! But I loves me some snark...