Always seek medical advice first! Any of my videos are from my own opinions, observations and experiences and make no claims of curing or treating people.
Weston A .Price's info needs to spread out globally on a worldwide scale. Francis M Pottenger .
COMICAL too.
I like to inspire and fascinated with colors of sunsets and sunrises so every now and then throw in a colorful scenic viewing of nature.
@44 yo had resting heart rate 35 bpm but weighed 223 lbs with type 1 juvenile diabetes.Came down with this by eating a vegan diet for four years.Calisthenics is my thing and managed 50 handstand push-ups,50 consecutive pull-ups,500 consecutive hindu squats,450 consecutive push-ups, Buddy Lee Jump Rope training affiliate , natural,organic,wild& RAW.Raw organic milk drinker for 20 yrs.Forager wild plants,fungi,seaweed. Cold smoke mackerel. Ferment both herring & mackerel in raw organic cow kefir.Inventor.Outdoors enthusiast.
Hi the above video I’m using at my farm friends place is a 2700 psi high pressure washer with 3/4” mesh I made a 2’x2’x2’ cage with top completely opened. In that video it’s the same concept and I’m doing butternuts but it also applies to black walnuts. 1) This video shown I’m using butternuts that had maggots in the husks and thought black walnuts get the same thing. Anyhow by using the pressure washer and then fan frying and freezing a few days in the chest freezer didn’t lose any nuts. Before cracking for the newcomers ones that feel light like a feather the nut meat didn’t develope so throw the nut away. 2) I know someone who uses the black walnut husk for a dye in order for staining wood and takes them off when mostly green. He uses like a painter mixer with a electric drill and I didn’t see precisely what he used but just what he told me. I presume he used some water but better get hold of him to be sure. The mixer end was like square or rectangular on the end and maybe 4” or more for a opening. From RU-vid saw a guy put them in a cage and use a high pressure washer and when I go to Connecticut in mid November when the walnut husks are already down and filthy black grab them with a Garden Weasel in Large size. I was picking them up with gloves but that contraption works amazing. So my farm friend lets me use his 2700 psi pressure washer and I made a 2’x2’x2’ cube with opening on top in a crude fashion. Went to Tractor Supply and used 3/4” mesh wire mesh. I interwoven sticks to hold in. Mine is crudely made but it is important to wait until the husks are a black mush as that makes the job far easier. It is a filthy job doing that part and wear old protective clothing and rubber boots. I then buy those cheap $2 netted brown bags at Tractor Supply and put the nuts in there and hang on the side of a ladder by tying it to a ladder rung. I then use a high velocity fan to air dry the nuts. I do not want any mold in the nuts and want them to wick off the moisture. It takes several hours to dry off that way but worth it to me unless you use a wood stove or another heat source to dry the nuts up. What size wire mesh is used to make the cage? 3/4” so I can allow more of the husk removed to go through the screen faster. Definitely do not want too small of a mesh spacing otherwise you will be getting clogged up. 3) I mean one ought to make tinctures too by using the fresher green husks for a liver and kidney cleanse. Just get the green husks in late August and fill a 1/2 gallon or quart jar with wide opening and then put 100 + proof vodka for a great tincture. You just leave in jar for 3 weeks or longer depending on strength of the alcohol used. 4) Then if you trap the gooey black walnut dye works excellent for dying traps to keep them on for people who trap animals. 5) The black walnut shells are pulverized into a powder for sand blasting. 6) The wood is expensive and popular in woodworking and learned a great deal from my former Uncle Vic in Little Mahanoy PA about them. He used to drive a tractor on the husks to break the husks open. It was a Ford 5000 2wd tractor on a lightly graveled driveway. ALSO my Uncle Vic told me to let the nuts get a few frosts and supposedly helps sweeten the nutty flavor. I put in the chest freezer a few days and l take them back out. 7) People can also make a black walnut syrup just like maple syrup but heard you need like 70 gallons sap for a gallon of syrup compared to 40 gallons of maple sap for a gallon of syrup. Unsure how close I am because I never made either one yet. Also I left out that you shouldn’t leave finished off nuts in a hot environment otherwise the nut meats go rancid.!! I also do the same thing with butternuts and use a cage with no more than 3/4” opened wire mesh cage and use the high pressure washer of 2000 + psi.
That’s the common misconception I hear. I never felt better eating raw everything. Sometimes I cheat as friends accidentally cooked something so I give in and eat it. I feel best when it’s raw. We didn’t disappear from primitive hunter/gatherers and modernization is misinformed. Subscribe to be informed of proper information and progress. Meat isn’t bad raw but it depends on what a animal or fish consumes for traditional native foods. Organ meats should be eaten raw too. Raw milk kills bugs and raw unheated honey kills both.
I believe you Edgar and believe it was a miracle I didn’t get it. I’m not promoting consumption of this RAW. However I will be consuming raw wild boar meat raw in the future . In Germany they consume raw pig for breakfast commonly in that country. They call it: METT. All kinds of videos on RU-vid of people eating it with chopped raw onions etc. Also the incidents of trichinosis is also very low too in Germany. I’ve read in the US for piggies as long as they do not eat rat feces or other animal feces that the chances are greatly diminished for trichinosis.
@@robrich8294 I don't judge anyone who eats raw meat. Hell, I've tried it on a few occasion but I didn't like it, too mushy and bland lol. I worked for a butcher one summer and I ask him about eating raw beef and he told me that it was 100% safe as long as it comes from a good source, I'm guessing this is the same for many meats.
@@edgarsmith2478 oh exactly the flavor is bland as ever. It’s a feel good food. Yeah just like you I go to butcher for moose and cow bone marrow. I just finished my first batch this year of cold smoke mackerel tastes out of this world!! Plus a friends wife suggested I use apple cider vinegar or balsamic vinegar to my raw mackerel almost filleted but leave the rich fatty skin on that. We need fat for flavor but when raw their isn’t any!!
@@edgarsmith2478 yeah and raw wild turkey too. Both are slightly tastier than other raw meats. I have raw tomatoes and cukes sometimes with them. I’m not going to just any market either I butcher myself or find a clean source.
@@robrich8294 yep.also with bok choy and Chinese broccoli Even in stir fry and put one on a omlet. Drinking tea tonight Heck my friend put it on her blt
Rob it is lee your videos are fucking awesome when you’re in the water explain why you are doing it and what is it doing for your body I know athletes after a hard workout do ice baths for muscle recovery and to keep down inflammation keep it up dude show people your set ups for the traps how do you set them up where whyHow much you get for the Peltz what do you do with the animal I love it Rob it’s awesome
Lee I do it for the following reasons: 1) To help my body adapt to severe cold weather. So in essence I’m training it like a workout. Both the nervous system and immune system. This way I can withstand both cold water immersion and cold weather exposure longer. 2) It helps tremendously in giving me better blood sugar control. I bet it is because the cold distracts your body to alleviate stress. Stress normally raises blood sugar in a diabetic. 3) For increased strength and stamina. When I finish I never drink warm fluid to warm up but instead exercise to let my body warm up faster naturally. I noticed doing those body weight squats where quads are parallel to floor. I’ll do 150-200-250 or more right after and can feel my fingertips open up faster. Then do another set of 150 -200 repetitions. 4) For inflammation too. It seems the noradrenaline or something rids the irritation to the muscles. I mean you feel strong. I do push-ups, pull-ups,abs and then would run in the house too for 30-45 minutes.
@@Michelle-Eden how long have you done this? Yeah and I need to try a sauna and need to make my own. I know some cool friends at Pleasant Point Reservation in Perry Maine by Eastport and did like 3 of those Sweat Lodges. They are two hours long and it was crazy because you cannot see. I was supposed to go over their like NOW to teach them about cold water immersion.
@@robrich8294 Hi Rob. I still use a sweat lodge myself, and it takes a long time to heat. I've been intending to build a wood-heated sauna but have not had the money so far.
@@Michelle-Eden are you Native American? Yeah the heating of the stones takes a long time to heat up. So your heating up stones for a certain period and then the size of stones used is important as is the kind used.
6 minutes but in my description of this video just click on the drop down arrow and what happened was nearly the entire time being in there my 8am iPhone alarm sounded off and so it stopped the video from working.
The snow at the bottom of the screen gives it a cool effect. Are you still eating oily fish to prep for plunges? Reader Digest had an article this month on Crynotherapy. Yup, it does everything you said cold plunges do for you put you just have to dish out $$$. Great singing, keep safe.
Fiiigaarooo. 😄💪Heck yeah. You're the best. Top shape. 😎Here it was minus 19 at night so you are toughened like steel. I know that when you hear that cracking sound walking on the snow it's really cold outside. 🧤🧣🧦 Hats off my friend. I like the dynamic background music aswell. ✌️
Just ate some as well brother! Taste is somewhat like the cooked one but countless times more delicious. In general I check the smell of the food before I consume it, if something lacks smell it usually tastes bland for me and I don't eat it.
@@crnivitez4995 I’m glad to hear this. It really is a simple thing to do but so much misinformation out there scaring people . I immediately feel energized eating raw foods. I mean in Japan they eat many things raw and in Germany many consume daily Mett which is raw pork.
@@robrich8294 Sadly yes, there's lots of misinformation and propaganda flowing around, like the big parasite/bacteria scare. But I will say the truth, I've been in contact with a raw eating group from France which has had people on this diet for the last 50 years, and their experience was that people who go on a raw diet usually EXPEL parasites from their system, and they also cure infections. People like to look at Japan and say its the rice which keeps them living longer, but absolutely nobody notices how much raw produce is contained within their diets, especially raw meat and fish!
I'm also convinced if everyone followed a raw natural diet stuff such as pandemics wouldn't even be a thing, as they aren't in the natural world with any animal species... our relation to microbiological life has in general been too hostile, ever since the Germ theory (which Pasteur himself corrected later in life!). I'm saddened that showing people a natural alternative which doesn't fall into the current dichotomy would never be accepted, because it isn't profitable for the Food/Pharma industries.
I'm thinking of trying this. So just raw mackerel in raw kefir right and what do you think about leaving it at room temp? I don't want to freeze any excess mackerel I have so I'm thinking of just doing what you've done here. Are you still fermenting mackerel? Enjoyed the vid. :)
Hey come try it!! No their is much more to it than just mixing RAW milk kefir with RAW mackerel. Where do you live? I’m going to be posting a video of eating over 2 year old fermented mackerel when I get back from vacation. I wouldn’t leave it at room temperature either. Not saying it wouldn’t work. Yes I’ve been fermenting mackerel for 17 years now and will do so until I’m fertilizer!! I noticed you get tremendous energy throughout the day. Have a great day !! Just like share subscribe!!
@@robrich8294 I live in England. I'd love a more detailed video on the process with any good tips etc. I was going to start eating a lot more mackerel and herring so I was just searching around and you were the only channel I came across that just eats it straight raw and ALSO ferments it. :D What a blessing it was to come across your channel, 17 years wow.
HEEEELP!!!! I bought a cold smoker on ebay for an old Mr. Meatsmoker that I found in a barn and it worked GREAT! Once. The next FOUR times the meat came out translucent and oily like lox. (I included a salmon filet in one batch and it was exactly like lox. Fine for salmon, but...) All I can figure is the first batch I made was smaller fish but the last batch I did, I fileted and they STILL are translucent. Not cooked like your video, my first batch, and the cold smoked mackerel I buy from my Polish bakery. I completely cover them in the dry brine mixture for more than 24 hours and I've brined them TWICE on the last 2 batches. Then I dry them in the fridge for 12 to 24 hours before smoking. Do you have ANY idea of what I could be doing wrong? Please, I'm desperate here. I would have given up long ago if the first batch didn't come out picture perfect before I was really aware of the details of what I was doing!
I never cold smoked salmon yet and cannot tell you what went wrong. Never dry brined either. How are you doing that? I soak my fish in a salt brine from 1-2 hours. I used ocean water once and that was a nightmare because it took 48 hours to cold smoke the mackerel. My fish are not cooked. The creosote from the smoke cures the fish flesh.
Am I fermenting or pickling? Nobody else here in the US is doing this so it looks like I might be making this video completely over on account of what I’m doing is fermenting the mackerel as I originally thought. A man from Alaska said pickling but he didn’t understand kefir is not a liquid. When you pickle something it is for a short duration. 415 days is not a short duration. Sorry everyone and I’ll have to fix this. My idea was correct as pickling entails a liquid and acid along with a short time frame. I’ve been doing this since 2004. In kefir the curd will separate from the whey when the kefir over cultures. So in essence this understandably gave the impression the whey was the liquid. When kefir sets for a long time it will over culture by showing the whey liquid. Even when fermenting food like I’ve been doing for 16 years. Understand?
All vegans need to focus their time and energy on the ADA for dentistry as being your enemy. So ask your dentist if they know of Weston A Price who was head researcher of dentistry for the ADA in the 1920’s-30’s. This is in the USA . A friendly dentist is not necessarily your friend and after all they are strangers. If you have children get Weston A Price’s book. Modern dentistry is crooked beyond comprehension. Not all dentists are corrupt if they read Weston A Price’s book and tell you you have a dental cavity that can probably be healed on it’s own. But the crooked ones drill the life out of your teeth way too much. Weston A Prices’s book should be mandatory reading for every single dentist. Their are real ones wanting to make a difference that have never read Price’s dental research which sounds absurd. If a dentist is reading this what did they teach you about secondary dentin which is a natural yellow filling material. It will heal the tooth but it will not fill in large cavities and it is more of a protective covering. In Price’s dental research studying isolated Hunter gatherers and fisherman along with farmers / herdsmen no one had toothpaste or toothbrushes and had perfect dental arch formation and beautiful pearl white teeth.
I saw what you did for eyes. I'm 60 and have presbyopia but I'm not giving up on finding a solution. I started taking the oil soluble vitamins ten years ago after reading WAP online literature. Now my teeth are mostly smooth like pearls without brushing. Don't get colds anymore.
@@fleetwoodbeechbum glad to hear you recognized the differences consuming special foods to salvage your teeth. As far as the eyes go I’d do exercises for your eye. Just that alone is supposed to help. Their is another condition too that you have to change distances and focus. Also covering one eye and swap eyes to focus on different distances. It sounds like the eye muscle is unused and by selecting different distances is supposed to help strengthen the eye muscle. Doubt squid eyes would work because it sounds like your condition can be remedied by the distances being focused. If you have access to them try it. Raw squid is slightly sweet in flavor and also I noticed my sense of touch is slightly heightened just like a squid is. I meant to post a video of my eye improvements but waiting for exact zoomed pictures but didn’t get the right ones in showing comparisons from the optometrist. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4Opt4y2KZ5U.html
Rob is the man you want to be with if we face an apocalypse and need to live off the land. He has incredible knowledge of health and nature. I truly respect and admire him. ❤
It's totally absurd that society equates money to your worth as a human being. If you have money, many people take your word as gospel. Talk about being brain washed!
You look very good. I eat raw eggs everyday . I wish I have Amish around me. One day I am going to farm chickens. Chickens like to eat meat. Pigs too. Many people feed this animals like they are vegetarian.
Oh I do not think the Amish foods like eggs are better. If you know that the chicken you buy are eating their native foods they will be just as healthy as here. So free range chickens and eggs they call them over here in the US. So the chickens are not confined to a closed unhealthy area. They move the fences once the grass and other wild plants get all eaten. The cheapest eggs in a modernized store are fed like grains and unhealthy scraps of who knows what. So you might have the same quality or maybe better if you buy near the ocean.
Thanks Andrea!! I’d recommend visiting Maine as the coastline is breathtaking just like the woods is. The cold water is really healing and refreshing.. I’d recommend trying it and eating oily fish as well as implementing the Wim Hof method. Those two help tolerate the cold really well. Have a happy New Year!!
Great informative video! You are in great shape AND you are type 1 diabetic! So does the mackerel or herring work best to get you ready for your freezing water dips?
Hi and thank you!! I have so many interests in life and COLOR is healing viewing it when it shows itself in spectacular fashion and love to share in the natural beauty. I might make a few different channels as many do not like the conglomeration of sunrise and sunset videos mixed in with nutrition. Are you a subscriber to my channel? I’m going to post much more sunsets and sunrises on my channel. Just like music in listening visual is just as enhancing and relaxing. I have other videos of beautiful sunsets and sunsets. If you celebrate the holidays enjoy them. Just like share and subscribe.
@@robrich8294 Yes i am a subscriber! It seems like our views align well! COLOR is definitely healing. I try to watch the sunsets/sunrises as much as possible and stare into the sun. It gives me a true sense of joy and much energy. Keep up the videos Rob! Enjoy the winter! Warm regards from California my internet friend -Bret
@@springisthenewyear Bret thanks and enjoy the holidays if you celebrate them and have a great new year.. Yeah I regret not videoing this for at least 15 minutes and was pressed for time in having to leave there.
I wasn't clear enough. You enjoyed eating the mackerel which looks phenomenal and must be tasting heavenly but this one(the spleen) wasn't your favourite for sure.
