There's been discussion here from time to time about veganism. Some if not many of us primal/paleos have been vegans, or nearly vegan vegetarians and found from experience that that method of eating caused poor health.

Does anyone know of anyone who has tried primal/paleo and then became vegan or near-vegan vegetarian?

I don't know of any.

The path I've noticed in most folks is SAD -> vegetarian -> vegan -> primal/paleo

Maybe that will change as primal/paleo becomes more common and people explore it earlier.

I just haven't ever heard of people abandoning proper animal foods in favor of plants.

I laughed so hard when I saw this!

Raw Meat "Wife Swap"]http://www.youtube.com/watch?v=0ppkoy0M4OA]Raw Meat "Wife Swap"

Forgive me if it's been around awhile, I don't have TV.

"...it's got a wing to it..." 

Saw this on another forum:

"I just hate bone marrow. I have very vivid memories of my mother having to choke it and fat trimmings down as a "prescription" when she got Leukemia in the 1950's. Talk about the dark ages of cancer treatment."

Also, when I was looking up carpaccio, I came across:

"A wealthy lady, who was an everyday customer, was indeed told by her doctor to eat only raw meat. Unfortunately, at the time, it was not socially acceptable that a lady of her status would order "raw meat" at the most elegant restaurant in the city. It was the waiter who suggested her to use a different name for it. Apparently a painting by Carpaccio was hanging on the wall at the Savini at the time, and the waiter suggested Carpaccio as the "code name" for the dish..."

The latter sounds like "urban legend," however, and I couldn't find a reliable citation.

Dr. Gerson also used raw liver juice in his juice formulas in the 1950s for cancer treatment.

ceviche
hoe
carne cruda
sashimi
carpaccio
steak tartare
conch
kibbeh nayeh
poke
oysters
chee kufta
crudo
kitfo
poisson cru
mett
sakura
yukhoe
kuai
gored gored
http://en.wikipedia.org/wiki/Gravlax

I've been putting out our beef steak medallions for about 3 hours at room temperature before we eat them. We prefer room temperature and the texture of them when they've dried off a little.

I accidentally left a batch out for about 6 hours and we ate them and thought they were wonderful. They had a richer flavor and a nice "crust" on top. No adverse reactions that time, but...

I'd prefer not to learn the limits of this technique the hard way !

Anyone have experience with this?