Ive been under the impression that cotton clothing and bedding was treated with flame retardant chemicals by government regulation.
Maybe this is one of those things that I “know” that isn’t really true?
It has well worth the money spent. Heck, I would have spent that money on supplements and food that didn’t work. They explain everything in detail, and recommend best foods and supplements if needed that pertain to you. Folks can follow what others are doing, but it may not be appropriate for them specifically. I figure you save time AND money by actually testing. For example, I was about to jump on the magnesium oil bandwagon. glad i waited, because my magnesium level is ‘out of range’ high. I would have just added to this issue.
Just bought 17 end of season seed packets on sale. Along with popsicle sticks. I love to use them for marking plants. You can get a huge box at craft stores.
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I can relate to both sides of this situation as I just passed the 1 year mark unemployed. Money is on the tight side so I won’t be attending the webinar but I did hold on to my subscription as I do get a lot of value from it. Things should turn around in about 2 months so I should be able to catch the next webinar. In the meantime, keep moving forward as best as possible.
Regards,
Ed
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Who knows what oil they have put in there. Maybe poor quality olive oil or something else. Plus you want to avoidc exposing olive oil to heat like they use to sterilize the can when its sealed up.
If i am eating sardines for the oils, i dont want any added oils messing that up.
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You might be right. I was just considering the base materials, not the additives. But wouldn’t synthetic materials also have flame retardant?
do you pre bake the beef bones before cooking them? If not, 425F for an hour or two. Add apple cider vinegar to your stock pot, like 1t per gallon
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A post was split to a new topic: Peak Team Posting as cmartenson
No, I don’t! Thanks for the tips @phecksel !
I’m happy this topic is going to be taken up by Chris & PP. I don’t know if he would do it, but I suggest you reach out to Dr Greger (M.D.) at nutritionfacts.org, and see if you might invite him as a guest speaker?
He is a vegan advocate – no two ways about that – but he is far more than that, as evidenced by the vast volume of health concerns he covers in his almost daily articles and videos. He is a whole foods advocate and he and his organizations work full time to try to get to the bottom of various health issues and how they possible link to food and other lifestyle choices.
Most of all, Chris, he is heavy “published study” based, endlessly digging through the literature in pursuit of question and answers. He has a number of best sellers on Amazon, especially under the “How Not to Die” moniker.
In any case, I am glad to see the topic of food being brought to Peak Prosperity. I am also happy to hear you are working to make it as actionable as possible. I’m quite sure I would have been buried a long time ago, if not for the dramatic food and lifestyle changes I made more than 30 years ago. And I’m still adjusting things or, in some cases, needing to go back to first principles.
The biggest impediment to my taking even better care of myself is that I don’t like to cook. At it’s core that isn’t a huge problem because I actually like simple foods, normally simply prepared. But to spice up something basic, like a salad, or a potato, you really need various toppings and side dishes. And that is where it becomes dificult, because after sorting for vegan/vegetarian I sort of low carb. And then I sort for synthetic and, generally, polysyllabic additives which don’t seem like they should be essential, in any regard, to the basic recipe or even the basic taste.
I got a number of people here seemingly stirred up when I attempted to discuss the fact that Americans are now pretty much forced to consume 15-20 TIMES the table salt we evolved to eat. In my own cooking I pretty much never add table salt, nor sugar, to anything – because I’ve grown to prefer the taste of most things without those spices. I think a number of people thought I was attacking NaCl as a choice; I wasn’t. I was pointing out that almost all food manufacturers are adding massive quantities of all sorts of fillers, including salt and sugar (1) to take away choice (2) increase addictiveness, especially in children (3) cover the fact that their basic food ingredients are often substandard in flavor and presentability, to begin with (so they are using the salt and other fillers to keep you from noticing that) and … (4) increasingly, I have grudgingly come to think, to make you sick so they can sell you other products, like kidney dialysis, when you get older. And, clever bastards, by doing it in this way they can tell themselves, and maybe others, that all they were offering was CHOICE. You chose to eat fast food, just like you “chose” to drink floridated water and breath dirty air. I referred to such food as “rat poison”, because of its combination of cheap, deadly, almost-impossible to avoid, and attractiveness to the on-the-run consumer.
Well, I’ve gone on a bit long. But, Chris, I suggest you try to get in touch with Dr. Greger. He might not give meat eaters the answers they want to hear, but I think you will appreciate his extensive documentation on his conclusions, his big picture orientation, and that he is very much (in a good sense) science and first-principles based, with strong elements of thinking and questioning toward truth. I also think he has evolved a long way from his original Pritikin orientation, as the evidence has accumulated and the scope of the “How Not to Die” landscape has enlarged.
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But can you learn to like those things. HAHA
Do they go good with anything. I would like to like them.
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You can also download it right on the FLCCC site
It’s not clear what the date is. The early registration cuts off on November 8 but what date is the webinar?
I’ve recently shifted my thinking to many metabolic syndrome issues (cancer, diabetes) becoming more widespread thanks to vaccine damage to the body.
Yes there are changes to food and environment and lifestyle from 50-100 years ago, but I suspect the cumulative damage of vaccines makes us more susceptible to chronic disease.
This transcript got me thinking:
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November 22:
All events can be found here:
Just wanted to let you know that we are talking to a number of these folks for the food webinar, and that Sally Fallon Morell just agreed to join Chris for the event. More to come.
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Awesome! I’ve attended one of Sally’s talks in person. I about died when she called out the event organizers (a large group of mostly Amish) for serving ice cream and soda. She walks her talk.
Nutrition is the topic that red-pilled me over 10 years ago. People thought I was crazy when I tried to explain almost everything we’ve been taught about food/nutrition was a lie…not sure why that epiphany didn’t extend to everything else until COVID, but here we are. 
Should be a great event! Looking forward to it.
I ended up sick twice trying carnivore. Flu-like symptoms weeks into the thing. I gave up. I think I need certain nutrients I’m not getting from meat only.
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Noticed “Flu-like” symptoms mentioned as possible problems.
Also it was mentioned to ease in to carnivore diet as possible remedy.
For constipation on meat only died eating butter was mentioned as remedy.
Should stool be too soft/running just reduction of butter consumption was advised.
Hope you will get there eventually, or keep trying some variation.
My worry is that during economic meltdown predicted by Chris, there might be no meat and possibly little other food available, so best to have some survival staples on hand to get through rough times.
So one of the possibilities is to have low carbohydrates diet combined with intermitted feeding (I prefer this term to - intermitted fasting) which will allow glucose to drop to low level which will prevent lots of health problems.
So you can see that I am betting both ways as future is dire.
The most common reasons why flu-like symptoms may persist are:
- Not maintaining consistently low-enough carbs and are only “flirting” with keto, therefore the body doesn’t fully transition; make sure the carb counts are as close to zero as you transition
- Highly overweight and thus lots of toxins stored in the fat that continue to cause problems as they burn off; unfortunately just need to stick it out
- Electrolyte deficiencies; during transition, supplement with sodium, magnesium, and potassium, and stay hydrated; ongoing, put as much salt on your food as you want (rely on your taste buds to tell you when it’s too much)
I question this because from my understanding you really need to just get through the transition as quickly as possible. Easing into things can cause the keto-flu to take longer to get through because the body ends up coming in and out of ketosis and can’t establish a new equilibrium.
A reduction in carbs will most likely improve your health even if you don’t get all the way to ketosis. The problem people may run into is if they bounce back and forth between ketosis and not-ketosis.
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