Rotten food
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I have a question about rotten food as aajonous(which i think has pretty good takes about the "primal" diet) commonly ate rotten/fermented food. So my question is if rotten food is good, because its easily digestable or if its bad, because the human brain view it as discusting->harmful.
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great question! for modern humans it has benefits, it heals your gut, especially raw fermented milk is good for starting, it introduces great microbes to your gut, will improve digestation massively to optimal levels. i havent tried raw rotten meat yet, but it should have benefits also! fermented foods are not disgusting if you have been long enough in the primal diet.
if someone has knowledge or experience about rotten meat, tell us abt it!
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I have a question about rotten food as aajonous(which i think has pretty good takes about the "primal" diet) commonly ate rotten/fermented food. So my question is if rotten food is good, because its easily digestable or if its bad, because the human brain view it as discusting->harmful.
@Pierrot Raw rotten meat seems disgusting because you've been told that it is. I personally tried some high meat in early 2025 just to see what its about. And to my suprise it wasnt disgusting at all, not even the smell, it just looks gross but it smelled like chocolate cheese and it tasted like spicy chocolate cheese. First high meat i've made as a complete beginner was 3 month old rotten chicken liver and it tasted great, but i havent eaten it since cuz it takes a long time to ferment and im too lazy. Im deff looking foward to making some more in the future tho
if you want me to i can write out a simple tutorial on how to make it safely
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@Pierrot Raw rotten meat seems disgusting because you've been told that it is. I personally tried some high meat in early 2025 just to see what its about. And to my suprise it wasnt disgusting at all, not even the smell, it just looks gross but it smelled like chocolate cheese and it tasted like spicy chocolate cheese. First high meat i've made as a complete beginner was 3 month old rotten chicken liver and it tasted great, but i havent eaten it since cuz it takes a long time to ferment and im too lazy. Im deff looking foward to making some more in the future tho
if you want me to i can write out a simple tutorial on how to make it safely -
@magickondor 100% make tutorial, I am interested in reading it
- 1 prepare an organ of your prefered choice and a jar wih a lid.
- 2 Disinfect the jar and the lid (so that no unwanted microbes stay inside)
Do that by pouring boiling hot water into the jar and the lid and wait till it cools down.
After it cools down pour the water out but DO NOT touch the inside of the jar after disinfecting it (for an obvious reason) try to make the jar dry without touching it from the inside - 3 if the jar is dry and disinfected cut the organ into cubes and try to place it inside of the jar in a way that allows the organ cubes to have a big surface of contact with oxygen (so it can ferment with aerobic bacteria because thats the goal here)
- 4 that put the lid on the jar WITHOUT fully closing it, just put the lid on the jar we need to keep a steady flow of fresh oxygen for the bacteria to flourish properly
- 5 leave it for 24h in a place of your prefered choice (fridge or somewhere with room temperature)(will explain the difference at the end)
- 6 after 24h have passed take the lid off of the jar and flip the cubes around with a fork(so that different parts have also access to oxygen and to even out the fermentation)
- 7 keep fliping the cubes daily and try one cube every week or so
If you make high meat in a fridge it will ferment waaay slower than in room temprature
IMPORTANT: never close the lid because the meat will go rancid and taste like shit
if you have any questions feel free to ask
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- 1 prepare an organ of your prefered choice and a jar wih a lid.
- 2 Disinfect the jar and the lid (so that no unwanted microbes stay inside)
Do that by pouring boiling hot water into the jar and the lid and wait till it cools down.
After it cools down pour the water out but DO NOT touch the inside of the jar after disinfecting it (for an obvious reason) try to make the jar dry without touching it from the inside - 3 if the jar is dry and disinfected cut the organ into cubes and try to place it inside of the jar in a way that allows the organ cubes to have a big surface of contact with oxygen (so it can ferment with aerobic bacteria because thats the goal here)
- 4 that put the lid on the jar WITHOUT fully closing it, just put the lid on the jar we need to keep a steady flow of fresh oxygen for the bacteria to flourish properly
- 5 leave it for 24h in a place of your prefered choice (fridge or somewhere with room temperature)(will explain the difference at the end)
- 6 after 24h have passed take the lid off of the jar and flip the cubes around with a fork(so that different parts have also access to oxygen and to even out the fermentation)
- 7 keep fliping the cubes daily and try one cube every week or so
If you make high meat in a fridge it will ferment waaay slower than in room temprature
IMPORTANT: never close the lid because the meat will go rancid and taste like shit
if you have any questions feel free to ask
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I don't find moldy, rotten or fermented foods to be disgusting; in fact, I am quite drawn to moldy foods. At the end, yoghurt is fermented milk, and nobody finds it to be repulsive. It is only what you are used to and grew up with that shapes your belief.
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