I would advise you to pass on anyone who has been eating raw less than 10 solid years. One of the reasons why I stopped posting, for the most part, is the sheer number of people who are clearly novices or who are not dedicated to a raw lifestyle at all but post here prolifically. I started in 2003. Others on here, who also post less frequently, have been at this for similarly long timeframes.

People come and go. Most of the moderators here have long since stopped posting, but the forum owner never bothered to replace them. Facebook has pilfered much of people's time. It is easier to use than a clunky forum like this, and offers one-stop social media engagement, so to speak.

this hapened to me earlier this summer:

i bought a freshly slaughtered lamb and started eating it raw. later that day i start feeling sick and fatigued. then i get diarrhea. next morning my neck and shoulder hurt like crazy, my stomach is so painfull i cant move, i feel sick over all but no headache/fever/nausea. my symptoms get worse and on day two my entire upperbody hurts so bad im crying in pain. the exruciating pain in my upper body, sharp stomach pains and constipation last for another week. then it goes away. i still havent recovered, i still feel fatigued, im still constipated although not that bad. did i catch some serious parasite? extreme oxalate dump? ive ditched the carnivore diet and started eating large ammounts of honey and im feeling a bit better, but im worried it might have been trichinosis.

This svrn guy saying salt is bad, never really elaborated on why the salty liquer inside oysters, is different from salt. They're both sodium, and both "salty". Also: "blood" is salty people. Guess what? We probably didn't "cleanly" drain the blood from our prey before eating the meat. There was blood mixed in, acting as a "salt topping" of sorts. I know I'm reviving an old thread but... I'm surprised no one touched on this.

I've always preferred colder fat, whether it's the dry or more creamy kind.

Just noticed how raw animal fat tastes even better when dehydrated just a bit at 40 degrees Celsius for a day or so. I‘d imagine that this is more palaeo in a way.

I've recently started to consume more animal fat... which is incredibly hard, as my body interprets as "too cleansing" if that makes sense... but I could be wrong.

I need my food strategies to be flexible to my metropolitan life.

Thoughts?

I find blood delicious and it is full nutrients, but I don't remember having any problems without it either.

I've been eating 100% raw carnivore/zero carb for years now, and I haven't had any problems in a long time.
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blood/spleen is good for iron
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