Leonardo DiCaprio is Being Called a 'Legend' for Raw Food He Tore Into in 'The … – IJ Review


Leonardo DiCaprio and director Alejandro G. Iñárritu’s upcoming film “The Revenant” is sure to turn some heads with its gruesome, brutal, and incredible interpretation of the life of legendary explorer Hugh Glass.

According to legend, Glass was mauled by a grizzly bear in 1823 but managed to crawl 200 miles to exact revenge on the men who left him for dead.

Critics and fans alike are saying that this could be DiCaprio’s chance to finally win an Oscar his performance on screen, especially due to the grueling conditions of the shoot.

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Image Credit: YouTube Screenshot

Here are a few of the extreme things DiCaprio did for this movie, according to an interview with Variety:

  • Live with a massive beard for over a year,
  • Travel to remote locations for shoots.
  • Risk getting hypothermia regularly,
  • Work through illness,
  • And be covered in ants.

But perhaps the worst stunt (or normal life experience for some midwesterners) was eating a raw bison liver.

Image Credit: YouTube Screenshot

Image Credit: YouTube Screenshot

The 41-year-old actor was concerned about how authentic a fake liver would look, so he opted to take a bite out of a real one. He explained the deed to Variety:

“The bad part is the membrane around it. It’s like a balloon. When you bite into it, it bursts in your mouth.”


Will this be DiCaprio’s crowning achievement?

More or less what Bella eats on a daily basis. Two vitamin tablets, a non liver fish oil supplement, Raw Meat (Whatever Meat I have at that time) roughly 10% of the dogs body weight in muscle meat. (Not shown here but she would get another piece of chicken later on). Eggs are a great way to add protein, fat and the shells are great for calcium. The shells also create “ruffage” that mimics the hairs and other natural objects that are ingested in the wild. Feeding raw has shown me great improvement in Bella’s energy levels, her skin and hair is very healthy, and most importantly her stool is so much dryer (a sign of great digestive health)

Hope you guys enjoy the video, as you see I’m no longer doing aquarium update videos BUT I can still answer any questions about freshwater that you may have. So bye for now, until next time. Enjoy.

Chi Yum Yum – Homemade raw food diet

I am not a veternarian, nor do I claim to be……
As a concerned mommie of 3 chihuahua’s (Gummie was adopted after this tutorial was made), I choose to know what’s in their diet. Owing all my knowledge to my sister and her many years of Animal Rescue and Hospice. Through her knowledge and experience, I am now highly educated to the FACT of all the extremely harmful ingredients in most store bought dog foods. With the help of my sister, we have come up with this recipe for our Raw Meat Diet and because many of our FB friends have asked me what I feed my furbabies, I am here to share this recipe with you. Please note that the meat part of this recipe can be slightly cooked if you prefer. Raw is better but it’s a personal choice. This recipe has worked wonderfully for us for many years and has been approved by my holistic vet.
Please note: in the video I said “3” lbs of raw meat. It is “6” lbs of meat. The recipe is 1/2 meat and 1/2 other mixture. ( meat should make up 1/2 the recipe). Vitamin, eggshell and coconut oil are added only once a day.
I really don’t measure the ingredients (other than the eggshell, vitamin mix & coconut oil). So long as you have 1/2 meat and 1/2 of the “mixture”, it’s all good.
Fruits and vegetables can be switched up periodically. NO ONIONS (toxic). No grapes (toxic).
When switching diets be sure to gradually ween off old food by slowly adding some new food to old food. Each day add more new and less old until it’s all new diet. This will prevent diarreah.
If you have any questions, Please message me on our FB page:

Expert to FDA: 'Raw milk cheese as safe as pasteurized' – Fresno Business Journal

A number of dairy industry officials, including a prominent foundation, is urging the Food and Drug Administration not to place more stringent regulations on the manufacturers of cheese made with raw milk.

Earlier this month, the Weston A. Price Foundation (WAPF) submitted comments urging the U.S. Food and Drug Administration not to “place unnecessary burdens” on producers of raw milk cheeses.

Made from unpasteurized milk, raw milk cheeses have been consumed for hundreds of years and are prized worldwide by cheese aficionados for their rich, unique flavors. Under European law, well-known Parmigiano Reggiano cheese can only bear that name if it is produced from raw milk.

In August, the FDA set off a firestorm when it issued a notice inviting public comment on “potential intervention measures” the agency might take “to reduce the risk of foodborne illness” from raw milk cheeses.

“Unfortunately, the FDA is starting with an incorrect assumption, namely that more regulations would benefit consumers of raw milk cheeses,” said Sally Fallon Morell, president of the Weston A. Price Foundation and a veteran cheese maker.  

The foundation, based in Washington, D.C., was created in 1999 by Morell and nutritionist Mary G. Enig and according to its website, is dedicated to “restoring nutrient-dense foods to the American diet through education, research and activism.”

“The government’s own data shows that there have been very, very few outbreaks from raw milk cheeses produced under the current regulations,” Morell said. “Imposing additional testing or lengthening the aging period would simply drive many artisan producers out of business and reduce consumer choices.”

Mark McAfee, CEO and founder of Fresno-based Organic Pastures dairy, calls the FDA proposal “senseless and baseless.”

“The FDA and USDA are not reflecting the data,” McAfee said. “There have been no deaths in the past 40 years from raw milk cheese while there have been [deaths] from cheeses made with pasteurized milk.”

McAfee’s dairy sells more than $2 million’s worth of raw milk cheese a year. “It’s a real popular product for us,” he said.

Bill Boersma, owner of 9th Street Cheese in Fowler, said he stopped making raw milk cheese several years ago “because all the new FDA regulations scared the dickens out of me.”

“One of the things I don’t need is a bunch of jack-booted people showing up at my doorstep at 5 o’clock in the morning asking inane questions,” said Boersma, who founded Bravo Farms Cheese, a company that was involved in a nasty recall a number of years ago. That ordeal ultimately spurred Boersma to break with his former business partners at Bravo and start 9th Street Cheese, although his company still does business under the Bravo Farms label.

“Food safety laws seem to be constantly changing and the fact that the FDA can make up their own judgments without going to Congress or any other government entity for approval is really sad,” Boersma said. “As a business owner, you have no right to say anything anymore. These bureaucrats just do what they want.”

The WAPF explains in its comments to the FDA that most of the outbreaks attributed to raw milk cheeses have actually come from fresh (unaged) cheeses, which are illegal to sell in the U.S.  

“New regulatory requirements would be futile in addressing the risks from fresh cheeses,” Morell said.

The WAPF comments also include an extensive review of the scientific literature on raw milk cheeses, including comparisons between the safety of raw milk cheeses and pasteurized milk cheeses.

“Cheese in general is a relatively low-risk product, and the majority of the foodborne illness outbreaks that do occur are caused by post-process contamination,” Morell said.  

“The scientific studies show that the diverse community of microorganisms in raw milk cheese effectively limits the growth of pathogenic organisms,” she added. “Thus post-process contamination is actually a greater risk in cheeses made from pasteurized milk.”

“All cheese makers should take reasonable measures to address food safety,” Morell said.  “[But] American raw milk cheese makers already comply with extensive regulations in order produce this product, which thousands of consumers want. The science and CDC data are consistent with millennia of human experience. Aged raw milk cheese is a safe, delicious, nutrient-dense food.”