Some scientific research sure to piss off the PC crowd: 

"A positive relationship was observed between the level of social stratification and the probability of observing MHP, supporting the hypergyny hypothesis.

...

Contrary to the widely held view that MHP is present in all contemporary societies e.g., [20, 22], the anthropological data gathered here show that MHP is likely absent from some societies, especially those that display low levels of stratification. Anthropologists that have explicitly searched for signs of MHP have acknowledged its absence: among the Alorese[,] ... the Yanomamo [and the] Aka...."

http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0134817

Oh, oh! Tyler's gonna hate this one. Bad chimps! 

Chimps Would Cook if Given the Chance, Research Says
JUNE 2, 2015
http://www.nytimes.com/2015/06/03/us/chimps-can-cook-a-mean-potato-research-says.html?_r=0

"F. Marlowe and his research group have demonstrated that the Hadza eat huge quantities of honey for months on end - something I've witnessed and participated in as well." - Jeff Leach, Founder of the Human Food Project, 12.23.14, https://www.facebook.com/humanfoodproject/posts/774527309299502

"In her ethnographic research on honey consumption, Crittenden discovered that human hunters have long targeted bee hives. The artists who painted Altamira cave in what is now Spain some 25,000 years ago, for example, left depictions of bees,  honeycombs, and—most amazing of all, in my opinion—honey collection ladders. And in Zimbabwe, archaeologists recorded a cave depiction of a human smoking out a beehive. San hunters and gatherers in the region told archaeologists that their ancestors had frequented the cave for nearly 10,000 years." - Heather Pringle, The Sweetness of Human Evolution, September 20, 2012, http://www.lastwordonnothing.com/2012/09/20/the-sweetness-of-human-evolution

"Upper Paleolithic rock art from Spain, India, Australia, and southern Africa all illustrate collecting honey. Altamira cave, in Cantabria, Spain, includes depictions of honeycombs, dated approximately 25,000 years ago. The Mesolithic Cueva de la Araña rock shelter, in Valencia Spain, contains depictions of honey collection, bee swarms, and men climbing ladders to get to the bees, at ~10,000 years ago.

Some scholars believe that collecting honey is much earlier than that, since our immediate cousins the primates regularly collect honey on their own. Crittendon has suggested that Lower Paleolithic Oldowan stone tools (2.5 mya) could have been used to split open beehives, and there's no reason that a self-respecting Australopithecine or early Homo could not have done that." - K. Kris Hirst, History of Honey Bees: The Human Management of Apis mellifera, http://archaeology.about.com/od/hterms/qt/Honey-Bees.htm

---*---

"hunting with the Hadza meant walking through brush, across savannahs, up hills and down escarpements from 7 am until 2 pm, which was a short day for them. We saw gazelles, wild boars and baboons, but didn’t catch anything. We’d be in the trail of gazelle, zebra, giraffe, ect., but our guides just kept getting sidetracked by honey! I guess its immediate and guaranteed food whereas the animals are much harder to catch." ("Living with the Hadzabe in Tanzania's Yaeda Valley," http://apvtravels.blogspot.com/2011/02/living-with-hadzabe-in-tanzanias-yaeda.html)

"Foragers in Latin America, Asia, Australia, and Africa include honey and bee larvae as major components of their diet. The Hadza hunter-gatherers of Tanzania, the population with whom I work, even list honey as their number one preferred food item!" - Dr. Elizabeth Gray, http://www.thehadzalastofthefirst.com/2012/07/30/alyssa-crittenden-how-honey-helped-to-make-us-human

From "Sex Differences in Food Preferences of Hadza Hunter-Gatherers" (2009. 7(4): 601-616, http://www.epjournal.net/wp-content/uploads/EP07601616.pdf):
> “The most highly prized components of the Aboriginal hunter-gatherer diet were the relatively few energy-dense foods: depot fat, organ meats, fatty insects and honey” (O’Dea, Jewell, Whiten, Altmann, Strickland, and Oftedal, 1991, p. 238)
> Honey is the most energy dense food in nature (Skinner, 1991), and is highly prized by the Hadza. Honey combs often contain small amounts of bee larvae, which the Hadza consume along with the comb.
> Both males and females ranked honey first [in terms of preference]...
> ethnographers often claim that meat is the most preferred food among foragers (including the Hadza) (Bunn, 2001), yet our empirical data on individual preferences demonstrates that honey is more preferred than meat among the Hadza.

---*---

"The story of Beowulf includes a Mead-Hall called Heorot that was so big and had so much attendant laughter that the monster Grendel broke in and slaughtered the noisemakers." http://en.wikipedia.org/wiki/Mead_hall

"This Estland [Estonia] is very large and has many fortified settlements, and in each of these there is a king. There is a great deal of honey and fishing." - Wulfstan, Two Voyagers at the court of King Alfred, trans. by Christine E. Fell (York, 1984). https://classesv2.yale.edu/access/content/user/haw6/Vikings/voyagers.html

---*---

Gurung honey hunter of Nepal with a load of honeycomb.

Raji nomad of Nepal gathering honeycomb.

Of course, we cannot assume with certainty that just because our Paleo-ancestors and other peoples ate a food that we can eat it without ill effects today. That would be blind Paleo re-enactment, which I reject. The evidence we have about the diets of our ancestors are clues, rough templates, starting points, rather than detailed prescriptions for optimal diets today.

Jeff Leach reported in a presentation I attended that the Hadza he shared honey feasts with did not suffer any signs of diabetes. He said most of them did clean their teeth often with the twigs of certain trees.

I have seen multiple reports from researchers in the field that obtaining honey from small trees normally requires no more expenditure of calories than hunting game. When the trees are not huge, my guess is that the calorie expenditure is actually less. Thus, it's no surprise that honey provides the highest net energy return of any food in the wild.

"Honey is the most energy dense food in nature. It is therefore notsurprising that, whereitexists, honey isan important food for almost all hunter-gatherers. Here we describe and analyze widespread honeycollecting among foragers and show that where it is absent, in arctic and subarctic habitats, honey beesare also rare to absent." https://www.academia.edu/9180464/Honey_hunters_and_gatherers_and_human_evolution

As Sabertooth perceptively noted: "Hunter-gather paleolithic man in [his] prime must have had a [superb] enzymatic capacity to devour and metabolize large portions of honey intermittently." And as Jeff Leach noted above, "intermittently" can mean nearly ever day for months at a time in season during plentiful years. For a HG to eat his fill, in season, of raw honeycomb and grubcomb, instead of just a smidgeon or two, would be quite "Instincto/Instinctive."

Who is Wai Genriu, the creator of the "Wai diet"? Some people who follow the "Wai diet" don't know, because for some time the identity was kept confidential. Some even mistakenly guessed that "Wai" is an Asian female.  It turns out that Wai Genriu is a pseudonym used by Thijs Klompmaker, who was a waiter in Amersterdam in the early days of his promoting his diet on the Internet. He eventually revealed his identity publicly:

Amsterdam waiter surprises medical world with osteoporosis publication
Interview, Gezond Nu 2006; 10 (Oct) / page 28-31 (Original in Dutch)
http://www.thijsklompmaker.com/interview.htm

He originally developed his diet as a way to treat his acne. Because his diet was low in calcium, he also developed an interest in the effect of lifetime high calcium intakes on long term bone health.

There are a couple of forums at his website, but they are not particularly active and he himself has not participated in them in some years:

http://www.waiworld.com/waitalk/index.html





https://twitter.com/KlompmakerThijs

Here's some ammo for Tyler and anyone else to debunk Beyondveg.com with. My point is not to promote oats, but to point out the error in Beyondveg.com and their (and Richard Wrangham's) major oversight in dismissing the importance of the resistant starch content of raw foods (RS is highest in raw foods) without even making an effort to refute its value. But because oats are involved, I put it in Off Topic (perhaps it should have gone into Hot Topic?).

Here's the error at Beyondveg:

On the other hand, some resistant (indigestible) starch is formed by cooking. Resistant starch is present [Englyst 1985] in smaller amounts in (dehulled, rolled, steamed) oats than in cornflakes or white bread. However, about 94% of the carbohydrates are digested. Uncooked oats don't contain resistant starch, so their starch is totally digestible if left long enough in test tubes, but in practical terms it is less digestible than in cooked form.
http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2a.shtml

Raw oats do contain resistant starch--

Grams of resistant starch in a 100g serving:
Oats, cooked .2 - .4
Oats, Rolled, "Uncooked" (meaning not further cooked beyond the initial brief steaming done during processing) 7.8 - 14.8

Source: http://freetheanimal.com/wp-content/uploads/2013/08/Resistant-Starch-in-Foods.pdf

Totally raw steel-cut oats would likely contain even more resistant starch, as RS content is highest in raw foods. Yes, some retrograde RS is produced in cooking and cooling, but it never reaches the levels in the original raw foods.

More importantly than this one error is the fact that Beyondveg and Wrangham treat RS as a downside of raw eating, apparently assuming that its resistance to digestion in the stomach and small intestine is a bad thing. Quite the contrary, the very indigestibility of resistant starch is its great strength, because this enables it to reach the colon where it feeds our probiotic mutualistic gut bacteria, which in turn provide our bodies with beneficial short chain fatty acids (like butyrate) and vitamins. Thus, those who believe Beyondveg and Wrangham and think that RS and rawness of foods are unimportant and cook everything to death will starve their gut bacteria.

Kobe Briant, Ray Allen, Dwight Howard, Derrick Rose, Blake Griffin, and other NBA players have adopted Paleo or semi-Paleo diets (all cooked, AFAIK) and reported good results and the entire Lakers team eats Paleo team meals:

http://www.cbssports.com/nba/writer/ken-berger/24373097/nutrition-in-the-nba-part-ii-paleo-diet-taking-hold-for-variety-of-reasons

http://www.examiner.com/article/kobe-bryant-and-lakers-score-with-low-carb-high-protein-paleo-and-grass-fed-meat

D10:Why sometimes eating cooked food is BETTER than RAW FOOD

Freelea says cooked potatoes are OK and she admitted that some of her friends ended up in mental wards trying to stay pure raw vegan, and that "you can kill yourself" trying to be 100% raw vegan! Even Durianrider said that a McDougall-style cooked diet is better than (fatty) raw avocados and nut butters and "a lot of people who ... try to do ... too hardcore [raw vegan] just end up back to square one."

Quite a change, but I can't say that I'm surprised. I predict more change in the future.

The recent green coffee bean craze, boosted by Dr. Oz, is an interesting confirmation of the benefits of raw Paleo, if it's more than just hype. Starbucks is even cashing in on the craze, though their green tea products have added ingredients, are highly processed, and probably not raw (http://www.starbucks.com/promo/refreshers).

The coffee bean is a fruit seed/pit https://en.wikipedia.org/wiki/Coffee_bean, rather than a legume (and some even regard certain legumes that are edible raw, such as tamarinds, jicama and groundnuts, as raw Paleo anyway). I'm posting this in the general forum because...

> I've never seen anyone claim that raw fruit seeds aren't raw Paleo (though I have seen caveats about sprouting and such)
> this thread is about raw green coffee beans, rather than the roasted variety
> while the raw beans themselves are too tough for me to bother eating them (though out of curiosity I softened some in my mouth until flavor was produced and they actually weren't that bad, though still not worth the bother), coffee water produced from soaking them is edible raw and I find it tasty
> fruit seed threads have been accepted in the general forum before, such as http://www.rawpaleodietforum.com/general-discussion/eating-fruit-seeds-and-pips-good-for-you/msg99418/ and http://www.rawpaleodietforum.com/health/prevent-cancer-with-apricot-seeds/msg89593/

Caveat: because fruit seeds contain much higher concentrations of plant toxins than fruit flesh, it may be wise to limit intake. My thinking here is that raw green coffee bean water may be hormetic and a better alternative to roasted coffee, not that raw green coffee is fine in unlimited amounts.

I sometimes drink coffee and I've been using the lightest-roast (tan) coffee beans I could find between local shops and Amazon and soaking them overnight in cold water in a French Press instead of using boiling water and then either lightly heating it in a microwave just enough to melt added butter or drinking it cold. Unaware of the recent green coffee craze, I then read about the reported anti-aging benefits of green coffee beans at Vince Giuliano's blog www.anti-agingfirewalls.com and wondered if they could be purchased and if "coffee" made from them would be palatable. I did some searching and found that vegan super athlete Rich Roll makes coffee from unroasted beans (see below) and I found and bought a 1 pound size of The Bean Coffee Company brand Costa Rican green coffee beans at Amazon to try them.

I ground the beans a bit--they are tougher and therefore more difficult to grind than roasted beans--and soaked them overnight in the French press, as usual. I was surprised to find that the resulting coffee water, while very mild, tasted rather good to me--mildly nutty and sweet, similar to raw cacao--especially by the third day I tried it, despite Tim Ferriss' writing that it's "Slightly bitter and somewhat flavorless." Maybe it's because I notice subtle flavors much more since eating mostly raw?

It's early to tell, but I seem to notice some of the energy and feeling of well being I get from roasted coffee beans without the jitteriness or muscle achiness I get if I drink too much roasted coffee, or too often.

---*---

Here's some info on raw green coffee beans:

Three identified ingredients in green coffee believed to produce beneficial effects (hypthesized as due to hormesis and/or antioxidant activity) are chlorogenic acid, caffeine and caffeic acid (unrelated to caffeine).

Green Coffee Bean Extract: Fat-Burner or Fraud?

http://www.doctoroz.com/videos/green-coffee-bean-project

Vincent Giuliano wrote that the xenohormetic ingredients in green coffee beans include caffeic acid and chlorogenic acid and that "Green coffee beans are good. These polyphenols are damaged by the heat with coffee bean roasting." Chlorogenic acid and caffeic acid inhibit DNA methyltransferases (DNMTs). DNMTs "silence" genes that promote health and anti-aging when active. (Source: Vincent Giuliano, http://www.anti-agingfirewalls.com/2013/05/07/part-1-slaying-two-dragons-with-one-stone-how-to-prevent-cancer-and-aging-with-the-same-strategy)

"Coffee is a notable source of caffeine. However, coffee’s effects on glycemic control and weight loss have been attributed to its other components, including chlorogenic acid, quinides, lignans, and trigonelline, all of which have been shown to improve glucose metabolism in animal studies.
 
Chlorogenic acid has specifically been shown to inhibit an enzyme, glucose-6-phosphatase, that promotes the formation of glucose (sugar) in the liver. Hence, chlorogenic acid in coffee may be responsible, at least in part, for the reduced risk of glycemic disorders, like diabetes, with long-term coffee consumption.
 
It may also be the source of coffee’s anti-obesity effects. Various studies have suggested that chlorogenic acid slows absorption of fat from food intake and also activates metabolism of extra fat. Unfortunately, traditional brewed coffee doesn’t serve as a good source of chlorogenic acid. While roasting green coffee beans removes its naturally bitter taste, it also removes a significant portion of chlorogenic acid. Hence, green coffee beans remain one of the best natural sources for chlorogenic acid."
http://www.doctoroz.com/videos/fact-sheet-green-coffee-bean

Vegan super-athlete Rich Roll uses green coffee beans:
"Fat Loss. Similar to green tea and grape seed extract, organic raw (green) coffee beans have powerful anti-inflammatory and anti-oxidant properties effective in combating free radical damage. Benefits in weight management are due to two active compounds, caffeine (lower in green beans) and chlorogenic acid (which is destroyed by roasting) [TIM: Also found in my perennial fave, yerba mate]. The caffeine releases fatty acids into the bloodstream from stored body fat, while the chlorogenic acid increases efficiency of metabolizing these fats while inhibiting sugar (glucose) absorption by the blood stream.

Simply grind the green beans and prepare in a French Press like normal coffee. Alternatively, place the ground beans in water in the sun to brew iced coffee. However, don’t expect it to taste like coffee – it doesn’t. Slightly bitter and somewhat flavorless, try adding erythritol to sweeten. Nor will it give you a boost; its caffeine content is significantly lower than roasted beans.

There was a rumor that Starbucks was test-marketing some iced green bean elixirs, but I have yet to see it hit stores. Probably didn’t test well."
- Tim Ferriss, http://www.fourhourworkweek.com/blog/2012/05/23/10-uncommon-superfoods-from-the-world-of-ultra-endurance

"While the caffeine content in coffee may play a role in weight loss, chlorogenic acid, lignans and other elements have a stronger effect on glucose metabolism as well as other less discussed benefits of green coffee bean extract. Unfortunately, traditional coffee is not a good source of chlorogenic acid.

The process of roasting green coffee beans removes the bitter taste associated with coffee, but it also removes much of the chlorogenic acid. Raw, unroasted green coffee beans are the best natural source of CGA.

Green coffee bean supplements usually contain an extract of chlorogenic acid and other hydroxycinnamic acids. These ingredients have proven antioxidant properties that are beneficial for health. Test subjects who took green coffee supplements lost an average of 18 pounds over a 12-week period. They lost fat from their bellies and other parts of the body."
http://www.sao.org/is-green-coffee-bean-extract-really-a-solution-for-belly-fat

New Evidence That Caffeine Is a Healthful Antioxidant in Coffee
http://www.sciencedaily.com/releases/2011/05/110504095630.htm

Antioxidant activity of caffeic acid (3,4-dihydroxycinnamic acid)
http://www.sciencedirect.com/science/article/pii/S0300483X05004786

Bee propolis can contain caffeic acid. See Antioxidant activity of propolis: role of caffeic acid phenethyl ester and galangin, http://www.ncbi.nlm.nih.gov/pubmed/12495706

Raw fermented honey is an animal food made by bees (like milk is an animal food made by cows; and thus vegans tend to avoid it):

Fermented raw honey
http://www.culturesforhealth.com/how-to-ferment-honey]http://www.culturesforhealth.com/how-to-ferment-honey
http://www.wildfermentation.com/forum/viewtopic.php?f=2&t=3237

I don't often promote specific brands, but raw fermented honey is so rare and this is such a good product that this is a case where I will (no conflict of interest to report--I don't get anything from them for doing so):

Really Raw brand raw fermented honey:
"Moisture and warmth produce fermentation. When the moisture level of the honey is slightly elevated and the temperature is warm, fermentation may occur, due to the enzymes and the yeast in honey. Two main reasons for heating honey in modern times are to stop fermentation and be able to strain it. But fermentation is not harmful. Some people believe that it is more effective for digestion than honey that is not fermented, but we have not seen any documentation to either prove or disprove this theory."http://www.reallyrawhoney.com/category_s/44.htm

"honey itself can ferment, if it contains enough residual moisture and is left in a warm place--honey ferments but never spoils! Fermented honey actually expands somewhat, and develops rich flavors. It is an even better aid to digestion than regular honey." - Sally Fallon, Fermented Honey, http://www.westonaprice.org/food-features/fermented-honey

Making raw mead:-   How To Easily Make Your Own Mead

Raw fermented fish sauce, aka Worcestershire sauce (the stuff sold in supermarkets today is no longer raw fermented like the traditional recipe, unfortunately), aka garum, and raw fermented fish oil, aka liquidum:

"...in Roman times, long before refrigeration, fish guts were placed in a barrel with sea water and allowed to ferment. What came out the bottom of the barrel was a watery fermented fish sauce called garam, widely used as a seasoning (probably the precursor of Worcestershire sauce). The oil floated to the top and was collected carefully. This fermented fish oil was undoubtedly the civilized world's first health elixir, reserved for the soldiers and nobility. It is said that the soldiers refused to march without their daily ration of liquidum." http://www.westonaprice.org/cod-liver-oil/update-on-cod-liver-oil-manufacture

• Fish Sauce, Ketchup and the Rewilding of Our Food, http://blogs.smithsonianmag.com/food/2012/02/fish-sauce-ketchup-and-the-rewilding-of-our-food/
• http://en.wikipedia.org/wiki/Fish_sauce
• http://en.wikipedia.org/wiki/Worcestershire_sauce

Garum (raw fermented fish sauce)--"the supreme condiment":

"Garum, or Roman garum, was a popular Roman fermented fish sauce that was used extensively in Ancient Roman cooking. The sauce was often referred to as the 'supreme condiment' and was one of the most essential flavoring agents. The sauce was named after Garos or Garon, the fish whose intestines were used originally to make the condiment. As time progressed, intestines of other, more readily available fish like tuna, eel and mackerel were used to make the sauce.
 
It is largely believed that the original Roman garum was not a pleasant sauce. Records indicate that even to Romans who loved the condiment, the smell of fermenting garos was very foul. It is, however, noteworthy that despite the foul odor, the sauce was a part of almost every preparation, either as an ingredient or as an accompaniment."
http://www.ifood.tv/network/garum

More traditional raw fermented fish sauces: Bplaa Raa (Thai), prahok (Cambodian) and padek (Lao) - "Bplaa Raa A Sublime Stench," http://eatingasia.typepad.com/eatingasia/2006/08/a_sublime_stenc.html

Raw fermented cod liver oil
There's only one brand that I know of (Green Pasture's Blue Ice raw fermented CLO), but there are multiple sources listed at "Cod Liver Oil Basics and Recommendations" by Sally Fallon and Mary G. Enig, PhD, http://www.westonaprice.org/cod-liver-oil/cod-liver-oil-basics

Raw fermented fish and sea mammal (stinkfish, surströmming, stink flipper, stink heads, ...):

http://en.wikipedia.org/wiki/Stinkheads#Stinkheads describes the following raw fermented fish and sea mammal foods:
Bagoong (Philippines)
Fesikh (Egypt)
Garum (Ancient Rome)
Hakarl (Iceland)
Hongeohoe (Korea)
Igunaq (Inuit)
Kusaya (Japan)
Lakerda (Turkey)
Ngari (Manipur, India)
Pla ra (Thailand)
Rakfisk (Norway)
Surströmming (Sweden)
Tepa (Yup'ik Eskimo)

In Iqaluich Nigiñaqtuat (Fish That We Eat http://alaska.fws.gov/asm/pdf/fisheries/reports/02-023final.pdf), Anore Jones writes how some Inuit ferment their fish in cold ground or in wooden casks kept in cool areas, with salt added.

Vilhjalmur Stefansson on Eskimo fermented fish in The Fat of the Land:

In many districts fish were caught throughout the summer in larger quantities than could be consumed. There were two methods of preservation.

I saw a typical instance of one method during my first year in the North. Fish, ranging from one to three or four pounds in weight, were caught in great numbers. They were immediately slit and the entrails removed, and were then piled in long windrows just back from the sea beach, and covered with piles of driftwood for protection from dogs and wolves. If there had been June fishing at this place, the fish would have been nearly liquid by fall. Late July catches grew so rotten that a fish might fall to pieces if you tried to handle it. The August catch was pretty high; but toward the end of September there was so much frost at night and so little thaw during the day that putrefaction ceased.

Decayed fish were not eaten during the warm weather; they were not considered good until frozen. As soon as the freeze-up came, they began to be used as delicacies, some- times as whole meals. The only way of serving decayed fish was to allow them to thaw in the house until they were as soft as hard ice cream, when they were eaten somewhat as a child would consume an ice cream cone. The taste is similar to that of our strong cheeses. The attitude of the Mackenzie Eskimos toward decayed fish was about that of our fashion- able diners toward Camembert or Limburger.

When fish are caught rapidly there is nothing to do but pile them in windrows. But if the catch is slower, the few not eaten are likely to be split and hung up to dry. Com- monly, the backbone is removed and used for dog feed, either then or later-indeed, fish bones, no matter what the condition of the fish or the method of eating, are mainly dog feed.

The mentioned second Eskimo way of preserving fish is wind-drying. This is seldom carried to such an extent that the flesh becomes as hard as in Scandinavian practice. Usually an Eskimo dried fish is about as soft as our salted cod. When they get to that hardness they are taken down, piled, and covered from rain by water-shedding skins.

There are pickled herring instructions in The Whole Beast: Nose to Tail Eating, by Fergus Henderson, http://www.westonaprice.org/thumbs-up-book-reviews/411-whole-beast?qh=YToxOntpOjA7czoxNToicGlja2xlZCBoZXJyaW5nIjt9

Here is a whey-fermented fish recipe: http://www.sustainableeats.com/tag/lacto-fermented-food-recipes/

Surströmming - en.wikipedia.org/wiki/SurströmmingShareSurströmming

How to Make Surstromming - eHow.com http://www.ehow.com/how_2070108_make-surstromming.html#ixzz26ipGEMzz

Icelandic raw fermented meats/fish:
lundabaggar: raw fermented lamb
hrutspungar: raw fermented ram’s testicles
hákarl: raw fermented and dried shark
(See Fermented Icelandic Sheep,  http://factoidz.com/fermented-icelandic-sheep)

Raw fermented sausage and other traditionally cured or fresh sausage-style meats:

Salami
http://en.wikipedia.org/wiki/Salami
Though completely uncooked, [traditional] salami are not "raw" per se; they have been prepared via curing. The term salame cotto refers to salami cooked or smoked before or after curing and it is typical of Piedmont region in Italy. This is done to impart a specific flavor but not to cook the meat. Before curing, a cotto salame is still considered raw and is not ready to be eaten.

Traditional sausage/salami recipes using no preservatives and no smoking or high heat are available at http://honest-food.net/cured-meat/ (thanks to razmatazz)

=============
Some of the following are technically not considered "Paleo":

Fermented raw dairy
For raw primal (Aajonus Vonderplanitz style), raw Weston Price, and raw Primal Blueprint (Mark Sisson style) dieters

Raw (just warmed) yogurt:

Tips from Seth Roberts:

"Now I just take the milk from the refrigerator, put in a tiny amount of culture, surround the milk with hot water (using a Chinese yogurt-making machine that keeps the water warm), and wait. So much easier. The final product is better (smoother, thicker) than the old hard way, especially when I learned that tiny amounts of culture work better than large amounts. “In my experience, cultures from commercial yogurts never maintain their viability beyond a few generations,” Katz writes. My experience is different: I’ve never had a problem using them."

- Seth Roberts, from a review of The Art of Fermentation by Sandor Katz
http://blog.sethroberts.net/2012/06/23/the-art-of-fermentation/

Casu marzu (which translates to "rotten cheese"--Sardinian fermented cheese with live maggot larvae), gravlax (Norwegian raw fermented salmon) and hákarl - You Eat That? By RACHEL HERZ, JANUARY 28, 2012,
http://online.wsj.com/article/SB10001424052970204661604577186843056231170.html?mod=WSJ_hp_editorsPicks_4#articleTabs%3Darticle (natto and chicha are also covered)

Students of Green Mountain College in Vermont voted to eat the meat of oxen that can no longer work at the school's farm as part of the sustainable farming that the school is dedicated to, and in so doing they sparked the attention and ire of PETA fanatics. As a result, vegetarians from around the globe have been criticizing the students and school, with some even terrorizing the school with death threats. Please speak out against vegetarian critics and terrorists and defend the students and your right to eat meat.

One of Green Mountain College's students has asked for help in defending sustainable agriculture involving cattle: https://twitter.com/sjkwiatka/status/264792346091204609

Please retweet her tweets and spread the word.

Here's another student's plea on Tumbler:

Our school is about 30% vegan/vegetarian and most meat eating students only eat meat that meets a certain criteria (local, humane, etc.). There was an overwhelming consensus to slaughter them. However, the animal sanctuary that offered to take them didn’t like our decision. They created petitions, use every news outlets, and reached out to many organizations (PETA, ALF, etc.). They have harassed our school for a couple months with protests and bombarding our schools Facebook page. They have threaten teachers, students, faculty, slaughterhouses, business that support/supported GMC, and so on. People have received death threats, legal action (suing the school/community), harassment, and other ridiculous actions. They are slandering the school with false accusations and trying to create a PR nightmare. However we still stand by our position and do so with polite responses.

Sorry for making you read all of that, but we need your help. We’re trying to outreach to the public to show them what our school is actually about along with releasing the truth behind these slanderous organizations. I just want to spread this issue and have it acknowledged. Our schools response to this issue can be found at http://www.greenmtn.edu/farm_food.aspx and there is a YouTube video explaining it (That the oppoisition is trying to dislike to destroy its credibility) https://www.youtube.com/watch?v=mBKHpn9QBms. If you all can just spread the word my school and I would greatly appreciate it. monkeymcnamara, http://www.tumblr.com/tagged/green-mountain-collge

Here are some sites where you can counter the vegetarians with comments or thumbs-up:

http://www.burlingtonfreepress.com/comments/article/20121009/NEWS07/310090013/Green-Mountain-College-considers-turning-long-serving-campus-oxen-to-hamburger

http://www.huffingtonpost.com/2012/10/23/green-mountain-college-oxen-slaughter_n_2007076.html

Some emails threatened to shut the college down and hurt donations, the school said; the head of the farm and food project said he has gotten death threats and someone urinated on his car http://www.usatoday.com/story/news/nation/2012/11/10/vt-colleges-oxen-slaughter-plan-riles-activists/1696553/.

It's well-past time to move on from Ron Paul, as he's out of the running. So should we choose Gary Johnson or someone else?

http://www.giveittomeraw.com/profiles/blogs/give-it-to-me-raw-is-shutting-down

I received an email that the Give It To Me Raw forum is shutting down:

On 07/12/12 5:07 PM, Give it to me Raw wrote:
> Hi everyone, Dhru here.
>
> After a few months of thinking about it, I've decided to shut Give it to me Raw down. I'm really sorry. Please watch this video for a full explanation (http://www.giveittomeraw.com/profiles/blogs/give-it-to-me-raw-is-shutting-down).
>
> The site will be shutting down in 30 days [on July 26th, 2012.].
>
>
>
> If you are looking for an amazing raw food inspired community, I suggest signing up for rawfoodrehab.ning.com (http://rawfoodrehab.ning.com/). The site is run by my friend Penni Shelton and she is amazing. They are always open to quality people joining.
>
> Thanks for sticking around as long as you did.
>
> Much love,
> Dhru

Tyler, you might want to remove the GITMR forum link from:
http://www.rawpaleodietforum.com/journals/list-of-other-rvaf-diet-forums/msg21359/#msg21359

The last time I had checked in I noticed the activity there had dwindled way down from what it had been. I hadn't been active myself on it in months and it looks like they had already deleted my account access due to inactivity anyway, though my profile and posts were still there, so if you have stuff there that you want to save, you probably still can, even if you haven't been active.

At 1:33 in this video, the founder of the forum,  Dhru, talks about how the forum started getting a lot of people who wanted to debate raw foods instead of learn from one another, and say things like "This is the right thing to do," "No, you can't do this," "You have to be vegan," and "debating with a mean-spirited vibe".
Good Bye GI2MR
After being invited to join that forum by a member there, I did find the militant vegan stuff to be a turn off, though it was never as bad as at 30BAD. If I had perused the forum extensively first and saw that stuff, I doubt I would have joined. As it turned out, I did learn a few interesting things and had some interesting discussions with some good people.

[Edit: I re-activated my account at GITMR to post a link to this forum, in case any there are interested.]

Any volunteers for moderating the Carnivorous / Zero Carb Approach section? You don't have to be ZC to do it, as the Carnivorous term allows for some carbs, and lately my diet hasn't really fit the carnivorous mold either. I just think you should preferably be friendly to the carnivorous approach.

I've been gradually becoming less active here and reading fewer and fewer of the threads and plan on becoming less active still, and I've been a moderator for longer than I originally intended, so I'm beyond ready to pass the baton. It has become a much less active section than in the past, so it shouldn't require much time, though in my case I tried to help out by reporting spammers and answering questions in other sections too. One of the moderators could probably add this section to their duties with little problem, for example.

It's been interesting to watch the enthusiasm for ZC and very carnivorous diets wane since I first became the moderator, both here and elsewhere, and my own leaning has tilted more toward omnivory (though I prefer my own term of adaptivory because omnivory sounds like anything goes), even though I'm still less able to handle carby foods than the vast majority of people. Learning that there's a wild tuber that's edible raw called "Eskimo potato" and finding that I handle certain rare carby foods like wild Maine blueberries far better than common supermarket carby foods really sealed the deal for me. I see my low carb tolerance as a residual health defect of mine rather than the fundamental nature of human beings or even folks of Northern European stock like myself. I'm hoping to further improve my ability to handle carby foods over time, rather than remain VLC forever.

I hope I've paid back the forum for the wonderful benefits that raw Paleo provided me. I think I've paid my dues at this point, though perhaps some might think I was more detriment than help.