DIET


CONTENTS

INTRODUCTION

There is no universal diet. Different physiologies are apt for different foods and different regimen. This article encourages meat eating, so I'll start by addressing general contentions about meat. The contentions:
  • Eating meat is a partcipation in Samsara or life-death cycle.
  • Eating meat affects mood negatively.
  • Eating meat reduces lifespan.
  • Eating meat causes Salmonella (and that's bad).
Eating meat is not in any special way a participation in Samsara. All physical things participate in the cycle of birth and death, whether it's plants, rocks, or animals. Enduring life at all is a participation, and those who wish to retract from their participation via a type of participation are just fooling themselves. What are your actions for the good of? This is the question. Let them be for what is not anything. Do not get startled and recoil into asceticism. If meat, and it is especially the complaint of red meat, is affecting your mood negatively it's likely because of chemical contamination and not the meat itself, make sure you have a good source for meats, the grocery store is not one. This diet will not give you a 100+ year lifespan, this is because I find life logevity and its philosophy to be misled. For those interested in life longevity, you'd have to go down the rabbit-hole of Baguazhang, Qigong, and Chinese herbalism. As far as I'm concerned those are your best chances, but I would advise you to not go down that route. Salmonella and things like this actually serve to increase the strength of the immune system, modern people have much lower tolerance for such diseases because of our sheltered exposure. Babies have the instinct of putting things into their mouth (oral stage) to overcome bacterial infections and strengthen their immune system. It's possible to partially, but not fully regain the strength of archaic humans' immune systems in very simple ways, all of which generally involve being unhygienic. Modern people use too much hand sanitizer and clean themselves too often, which makes their bodies vulnerable to disease as they don't know how to fight off germs naturally. They instead use overly effective sanitizers and soaps to scrub away all their dirtiness for them. Do not use hand sanitizers, or strong soaps and shampoos, only shower and wash your hands when absolutely necessary. Doing things like this while starting to incorporate raw and unpasteurized products into your diet will help you build tolerance over time. Another thing to note about meat-eating, in the animal kingdom, it's generally the prey animals who are herbivorous and the predators who are carnivorous, the top of the hierarchy eats meat while the bottom eats vegetation. Just something to think about.

Never forget, a good diet is one that makes you feel good. This is why I strongly disagree with people who think you shouldn't salt or flavor your food in the name of purity. Food is NOT medicine, and the entire conception of modern medicine as being purely chemically benefical is stupid. Food and medicine are supposed to make you feel good. If fast food makes you feel good then you're a wanton who shouldn't be on my site. This is a Kshatriya diet, for I am mostly Kshatriya or Turanian in spirit and blood, and not Aryan nor Semitic nor Hamitic. An Aryan diet consists of mainly grain and vegetation, Semitic is non-discriminatory, and Hamitic anything that grows on trees.
HIGH MEAT

High meat gets its name from the fact that it makes you feel high. Not like drugs, but high in energy and happiness. Experiences vary from person to person, some experience visual hallucinations, others can't stop smiling, but most report a clear and immediate boost of energy. By letting meat sit out for an extended period of time, airing it every 1-2 days, the meat is pre-digested thanks to its decay, and the nutrients are no longer in escrow but instead immediately available. There are certain genetic dispositions for high meat tolerance, an East Asian or a Central Asian is most likely to have a good tolerance, an African the least, and a Caucasian intermediate. High meat is pretty disgusting to anyone who isn't used to it which is why you should pace yourself, start slow. Now on how to prepare it:
  • Take your meat (I usually go with fish or cow liver) and place it in a jar or some conatiner with a closed lid.
  • Make sure your container is only about halfway or 60% full, this is to encourage oxygen circulation.
  • Leave it to sit out with the lid closed. You can even put it in your fridge if you'd like, but it'll take longer to ferment.
  • Every 1-2 days, open the lid to let it air out for a given amount of time, the longer you let it air, the funkier it's going to taste, so if you're just starting out I'd recommend only airing it out for 5-10 minutes.
  • You can store it indefinitely as long as you continue to air it out regularly, I recommend eating it after a week as a beginner.
  • Continue storing for progressively longer amounts of time and reap its further benefits.
High meat is not a necessary part of your diet, it's just something you can experiment with if you want natural energy boosts, that, in my experience have no equivalent in supplements. When you start out you'll most certainly gag and find it gross which is why you have to pace yourself. While many know eating high meat as a practice in Eskimo diet, there is reasonable evidence to believe it was everywhere in Asia. I stumbled upon its mention in a National Geographic magazine published July 1st 1919. Where the explorer visiting Korea recounted a form of Kimchi which was not just prepared with fermented vegetation (such as the currently common cabbage, garlic, or radish) but with a decomposed fish. He wrote: "A fish which has reached an advanced stage of decomposition is added and the mess placed to one side to ripen. After several days it is generally considered to be "high" enough for the most discriminating epicure." There is a lot of reason to believe high meat wasn't a fluke of the Eskimo's knowledge but instead something known through out East Asia.
BLOOD

The practice of blood-drinking is pretty universal and so are its benefits. It's common for hot pots in China and Taiwan to include mixtures of duck blood and things like this. Traditions of blood-drinking have been very similar even in cultures with no relation. According to National Geographic magazine I referenced earlier, Koreans drank blood, particularly hot blood, as a tonic.

"On the first day's hunt at Hozando a deer was shot. The bullet, passing through both lungs, filled the thorax with clotted blood, and as soon as the animal was opened, Paik, my Korean gun-bearer, plunged his face into the half-liquid mass, drinking and eating until the last drop was gone; then removing the streaming red liver, he cut into slices, swallowing them as fast as possible. I was tremendously surprised, but learned afterward that the Koreans believe the blood of a deer or any wild animal, if drunk when warm, to be a splendid tonic."

It's also a tradition in some West African tribes to puncture a hole in an animal, letting its blood spill out, mixing the blood with milk, and drinking. You can ask for blood at a farm near you, that's at least what I do, try mixing it with milk, you might like it, the iron after taste is something to get used to.
DAIRY

It's best to have your dairy unpasteurized, or raw. A good resource to find raw milk near you would be this site. Milk is pasteurized by boiling and then immediately cooling the milk. It's done to filter out microbes, bacteria, and possible disease that you could get from drinking the milk. This only became a concern because of factory farms, managing large amounts of cows in unhygenic spaces and with insufficient resources. The process of pasteurization, doesn't just burn the bad stuff out of the milk, but the good stuff as well, pastuerized milk has hardly any health benefits, contrary to raw milk. I drink both raw goat and cow milk, they're very good for you, and they taste much better than pasteurized milk.