Paleo Diet and Paleolithic Diet Questions & Answers

Question

2

Hi all, I am wondering if I am over-consuming organ meats with an early grave on the horizon. Care to check out my diet and give some feedback:

Diet

PWO #1 (1st MEAL):

Sea Salt(1 tsp.) Vitamin C(500 mg.), Vitamin D(800 i.u.) Shredded Coconut(300kcal worth) turmeric, cayenne, paprika, ginger powder, eggs(6 raw yolks, 6 cooked whites) garlic(bulb) parseley(sprig) bone(ground-20 grams)/eggshell(10 grams)

2nd MEAL:

Organ MEat Liver or Kidney(6-7 oz.) Gelatin(1-2 oz.) Butter(50-60 grams) Vitamin D 800 i.u.(depending on sun exposure)

3rd MEAL:

Tuna(can, yellowfin) Oil(cod liver oil/olive oil, usually cod) egg(1-2, 1-2 yolks raw, 1-2 whites cooked) "Coconut mix"(as above, 6 oz.) Onion/garlic bone(ground-20 grams)/1 eggshell(10 grams)

PWO #2 (4th MEAL):

organ meat Kidneys or Liver(7 oz.) coconut oil 1 tbsp Butter(50-60 grams) gelatin(1-2 oz.) cabbage Vitamin C(500 mg.), Vitamin D(400-800 i.u)

flag	asked May 8 2011 at 20:42 PersonMan

	presumably your diet varies from day to dayPersonMan? – DudleyP May 8 2011 at 21:07
	Negative DudleyP. It rarely varies as I buy in large bulk quantities and have a finite amount of resources($) at the moment thus hamstringing my buying power. Also I live in the middle of NWOntario which is quite devoid of resources aside from trees and lakes and alcoholic miners/minors. – PersonMan May 8 2011 at 21:56
	why are you waking up to 1 tsp salt? seems unnecessary, and kind of A TON. mayhaps just sprinkle it to taste throughout the day? a novel idea, i know. – g. May 8 2011 at 23:03
	I have only proposed the salt(PWO=post workout) but usually don't include it. Mainly for thyroid boosting.Too many organ meats? I have attempted to escape hyper-vitaminosis-A, etc. but am unsure. – PersonMan May 9 2011 at 1:09
	I think you can skip it, or try just a pinch. Thumbs up on parsley tho. It's very cleansing and has loads of vitK. I can't comment on the organ meat.. but it seems a bit much. What happened to the pig-feet plan? Just wondering. – g. May 9 2011 at 1:56

show 2 more comments

g. · Answer 1 · 2011-05-08 22:59:01Z UTC

5

I think your diet is lacking. ...in deliciousness.

answered May 8 2011 at 22:59

g.
3,775●1●7●22

dsohei · Answer 2 · 2011-05-09 01:03:18Z UTC

1

imagine you are an ancient hunter. you and your fellows kill a large beast. it has one large liver, one large heart, 2 kidneys, 1 brain, 2 eyes, maybe testes if its male, LOTS OF FAT, bones, stomach, intestines, thyroid, thymus, pancreas/spleen/gallbladder. these have to be shared. one personman isnt eating the liver by himself over the course of 4 days, it would be rude AND unhealthy.

answered May 9 2011 at 1:03

dsohei
1,923●1●7●19

	could you explain biochemically(how it is unsound)? I don't have ready access to whole carcasses, etc. My resources are limited and must be acquired in bulk as I am living in the woods(and don't have the resources for hunting etc.). – PersonMan May 9 2011 at 1:11
	biochemically, you're going to find out on your own certainly. – dsohei May 9 2011 at 5:09
	Explain why if you please(this is the purpose of my post to get feedback for health not judgements. – PersonMan May 9 2011 at 14:28

David Moss · Answer 3 · 2011-05-09 11:47:31Z UTC

1

I can't think of any reason not to eat lots of kidneys apart from possibly too much selenium over the long term and possibly too much (possibly oxidised) cholesterol. E Eating too much liver might be a problem solely insofar that you may get too much vitamin A. Eating chicken liver will allow you to eat more liver (less vitamin A). Also getting lots of vitamin D should reduce the toxicity risks of the vitamin A. I can't think of anything else to fear from 'offal' as a food category.

answered May 9 2011 at 11:47

David Moss
15.8k●2●18●50

	Thanks. My concern was with hypervitaminosis-A but I think 7 oz. per day can be accomodated. However I have been including a tbsp of cod liver oil and approx. 100 grams of butter as well as paprika and red cabbage so I am a little concerned with the vitamin A. Any advice? – PersonMan May 9 2011 at 14:30
	Hey David: could you explain why organ meat cholesterol woudl be subject to oxidization?(ie. what the conditions of oxidization are)? – PersonMan May 9 2011 at 15:26
	My only suggestion would be to eat less liver. The butter, paprika and cabbage aren't worth worrying about- the butter because it's such a small amount, the other two because they're plant form vit-A. If it's lamb/beef liver, I think 728g7=1.37kg is too much, 48,000IU per day/336000 a week. The CLO alone gives you 13,000IU. 10,000IU per day is the suggested upper limit, the lowest amount that has been found to cause damage is 21,000IU per day. I think you're unlikely to suffer overt toxicity at those levels, but you might suffer ill effects. I have 500g lamb liver every 2 weeks, or 500g... – David Moss May 9 2011 at 17:35
	chicken liver every week, as a rough average, which is 8700IU or 7900IU per day respectively (about 1.5x the RDA). I step consumption up a bit in the summer when I get more (read: some) sun. journal.shouxi.net/qikan/article.php?id=173002 This paper suggests that remains of 'early' humans showed signs of bone damage from too much vitamin A. If your body can't naturally generate enough vitamin D (via sun) to keep in ideal A:D balance, I'd be cautious. – David Moss May 9 2011 at 17:41
	And re. cholesterol: heating anything with cholesterol in it. The higher the heat, the worse. sci.tech-archive.net/pdf/Archive/… – David Moss May 9 2011 at 17:43

show 3 more comments

andrew · Answer 4 · 2011-05-09 06:32:50Z UTC

0

Why not track it on FitDay and see where any (if any) excesses are? Personally, I eat liver only 2 times a week and kidneys not more than 2, because of the huge amounts if vitamin A...

answered May 9 2011 at 6:32

andrew
5,277●1●12●27

Having researched kidney they seem to have little vitamin A which is why I have done the liver/kidney split(and to round out the nutritional profile/sources). I have never heard of Fitday but will investigate thanks. – PersonMan May 9 2011 at 14:31

John the chef · Answer 5 · 2011-05-09 06:38:07Z UTC

0

Ground bone? What kind? Also, too much salt. Be sure to use sea salt at least.

answered May 9 2011 at 6:38

John the chef
307●3●10

I have been boiling pig's feet, extracting the skin/meat/fat and using it seperately(for gelatin). After which I boil/simmer the bones until soft, then blend them in a blender until a paste, then freeze for storage and keep a supply in the fridge. I am a little concerned with excess calcium from that much bone though but...I based the dose off eggshell content(1 large shell=800mg. calcium). I assume that the other minerals in the bone/eggshell enable best absorption of the calcium. As to the sea salt(iodized) I have reduced it on the grounds of excretion of nutrients, etc(see "industrial salt' – PersonMan May 9 2011 at 14:34

organ meat extravaganza

5 Answers