Grass Fed Eggs

hey, dpd. i have a question regarding your consumption of grass-fed eggs. i noticed you said you consume A LOT of these daily (i think you said sometimes up to a dozen). i read a similar man's diet (he goes by a raw food diet, raw veggies and animal foods) and he consumed A LOT of eggs daily and said he gained a lot of muscle due to this. However, isn't this dangerous due to the cholesterol in eggs? Also, would you eat the entire egg (yoke and white)? or just the raw egg yokes? And lastly, wouldn't eating this much upset the acid/alkaline balance, which would make you more acidic?

Hi Andy,

>> hey, . i have a question regarding your consumption of grass-fed eggs. i noticed you said you consume A LOT of these daily (i think you said sometimes up to a dozen). i read a similar man's diet (he goes by a raw food diet, raw veggies and animal foods) and he consumed A LOT of eggs daily and said he gained a lot of muscle due to this. However, isn't this dangerous due to the cholesterol in eggs?

I'm hoping Mercola is correct in claiming that dietary cholesterol isn't dangerous...

http://www.mercola.com/2005/may/28/cholesterol_heart.htm

>> Also, would you eat the entire egg (yoke and white)? or just the raw egg yokes?

I consume the eggs whole, but I add a capsule of biotin to EVERY dose, as the whites can deplete biotin. I also give myself a week reprieve from ANY whites every month.

http://www.mercola.com/2005/feb/9/raw_eggs.htmPerhaps I should consume the yolks and whites separately, as Mercola seems is apparently currently recommending. As Mercola states above, it's exactly unclear what to do here, so you have to take some caution. With that said, I've clearly benefitted so much from eating the egg whites I plan on continuing unless something concrete arises suggesting not to.

>> And lastly, wouldn't eating this much upset the acid/alkaline balance, which would make you more acidic?

There is some debate whether or not raw animal foods are actually acid-forming. Some folks believe they have roughly a neutral effect on a person's ph, or at least FAR LESS acid-forming effects than if cooked. I take such a huge amount of minerals I'm hopeful that any acid-forming effects are offset. I also eat a ton of raw veggies and veggie juice. Recall, somehow entire cultures seem to get by while eating huge percentages of animal foods. Personally I believe it's far more important to worry about whether or not the animal consumed many grains or soy. I wouldn't be surprised if grain fed beef is FAR more acid-forming than pasture-fed.

Also, recall that one can measure morning salivary ph to get some indication how they're faring ph-wise, and adapt the diet acordingly. This is not an exact science, but generally helpful combined with common sense.


hm, very interesting.

have you checked your pH since you've been on this diet? i read that a lot of protein also can make one acidic.

i had a couple more questions about your diet:

1) where do you get your fiber? i know you said you eat raw veggies, but is that really enough fiber? this one guy who eats very similar to you doesn't seem to get any fiber, and juices all of his veggies, which would eliminate his source of fiber in his diet.

2) do you not consume raw cow's milk for any reason? i noticed you used raw goat milk for your yogurt and not cow's. i was worried about casein in cow milk because it's very congesting to the system, but supposedly once it is turned into kefir, it's a totally different product which is beneficial.

>> have you checked your pH since you've been on this diet?

Yes, my morning salivary pH (measured using ph paper) is consistently around 7.0. Note that the paper seems a little hard to read at times, but I'm clearly MUCH closer to 7.0 than previously... I've had morning salivary ph's that looked less than 6.0 years ago.

Note also that I'm taking a ton of minerals. I take magnesium chloride, multi ca supp, a quarter ts potassium salts in the am, and 5 drops of rubidium solution in the morning. Rubidium is in the same family as sodium and potassium, directly under potassium in the periodic table, and is EXTREMELY alkalizing.

In the afternoon I take a magnesium malate, calcium citrate or gluconate, and another 1/4 ts potassium salts. Before bed (long after eating) I take between 1/4 to 1/2 ts magnesium sulfate (depending on bowell tolerance, which I'm adjusting to now), a half ts of an antacid mix containing sodium and potassium bicarbonates and sodium citrate, a half ts potassium salts, a ts coral calcium, combined with chlorella to (hopefully) absorb potential toxins in the coral calcium.

I used to take epsom salt baths almost daily, but I've been a bit lazy there lately... I'm planning on resuming them, and feel they are a great way of absorbing magnesium sulfate without interfering with bowel tolerance.

I also consume between 2 to 4 cups of veggie juice daily, and consume raw veggies daily, and Dr. K has me taking 6 caps of a multimineral until he feels my jaws heal completely from my recent wisdom tooth related infections and subsequent tooth extraction surgeries.

>> i read that a lot of protein also can make one acidic.

Yes, this is conventional wisdom. Some folks generalize that ALL protein is (equally) acid-forming, but some folks cooking makes protein more acid forming. Note that cooking "denatures" protein, making it quite foriegn to our bodies.

Also, if you agree that grains are acid-forming to our bodies, than it's safe to assume grains are acid forming to livestock, and eating such livestock would be relatively more acid-forming than their pasture-raised counterparts.

Thus, I don't think one can generalize on ALL protien (animal) foods on these matters.>> i had a couple more questions about your diet:

>> 1) where do you get your fiber? i know you said you eat raw veggies, but is that really enough fiber? this one guy who eats very similar to you doesn't seem to get any fiber, and juices all of his veggies, which would eliminate his source of fiber in his diet.

Well, I'm not sure if I'm consuming enough fiber. I should get back on my colon cleanser, but I presume raw veggies are the best source. Mercola recommends eating the fiber left over from juicing. He wants us to eat it 20 or 30 minutes after consuming the juice. This is so hard to swallow, both literally and figuratively, that I haven't been very consistent with it. It's probably a great idea if you're really worried about receiving enough fiber.

>> 2) do you not consume raw cow's milk for any reason?

I used to, but you have to be careful here. I found that PA amish raw cow's milk, cream, and butter was amazing for me. However, I've found that organic pastures milk and cream out of CA made me gain fat. I think there's some wierd hormone thing going on with organic pastures.

Also, after studying lyme, I'm more concerned about catching both borrelia (lyme spirochete bacteria) and brucella (a common lyme coinfection common in milk products) from raw milk. If I were to resume raw organic pasture (NON-GRAIN fed) milk, I'd spike it with colloidal silver and adrop of Oil of Oregano (OOO). This would kill normal flora in the milk, which is a terrible shame, but we are living in a wierd world now and borrelia seems to be EVERYWHERE, so I wouldn't risk it.

Note that I do consume Tablespoons daily of organic pastures raw butter. I soften it up to room temp and mix with colloidal silver and a drop of OOO.

>> i noticed you used raw goat milk for your yogurt and not cow's.

I use goat milk, not necessarily raw. I heat the milk to 180 degrees, and presume that culturing for 24 to 30 hours undoes the resulting damage to the goat casein molecules.

>> i was worried about casein in cow milk because it's very congesting to the system, but supposedly once it is turned into kefir, it's a totally different product which is beneficial.

Yes, I do believe pasteurized cow casein is very dangerous, but as you allude to, it does seem that culturing partially digests the damaged casein, making it less harmful. I personally can confirm that I have TERRIBLE pasteurized cow milk allergies, but I can consume as much raw cow milk as my heart desires without allergies, so I believe this pasteurization concern is very real.

Regarding kefir, I'm personally allergic to the yeasts in the cultures. If you tolerate kefir, though, I suspect it's a GREAT thing.

I HIGHLY recommend coconut water kefir http://bodyecology.com/coconutkefir.php .
I tried it 4 years ago and again roughly 2 years ago. Each time I found that it appeared to generate significant detox reactions and cleared up my digestion quite nicely. Unfortunately both time though in a few weeks I developed allergies, presumably to the yeasts.


thanks, dpd for the info. i think ill just start off with probiotics for weight gain and see what happens from there and maybe then ill introduce eggs and more pasture-fed meat.

where do you live, by the way? i've never heard of borrelia happening much out here in the bay area, but i could be wrong.


>> where do you live, by the way? i've never heard of borrelia happening much out here in the bay area, but i could be wrong.

ya, I'm from the bay area. I likely contracted babesia from Oklahoma ticks in 1988. I suspect I may have been born with borrelia.

Borrelia appears to be EVERYWHERE by now... Dr. K believes it's been around since at least the 50's, and is sexually transmissible, can penetrate both blood brain and placental barriers (thus passed from mom to baby), and carried by mosquitos, biting flies, spiders, and more. Many folks in the lyme community believe borrelia is ubiqutous, and that lyme sets in only when coinfections, most often tick-borne coinfections, set in.

BTW, I've seen signs at trail heads in the bay area warning about lyme. The lyme md's in the bay area are OVERWHELMED, so yes, borrelia is a big problem. The bay area is one of 3 big pockets of morgellon's disease also, lucky for us.


oh, cool, maybe you could refer me to a good doctor, then? the one i see has me on a whole grains/legumes/veggies diet, and no meat. i dont know if this is for me.

when you eat pasture-fed meat, do you eat it raw? or cook it? and if so how, and which meats?