I find myself eating less and less vegetables these days, they have become unappealing when there is plentiful raw meat and animal fat. However I do steam zucchini once in a while but much prefer fruits for food from the plant kingdom.

If you have access to it, raw wild game is preferable to beef/sheep for some. I started out eating mostly raw lamb organs with some muscle meat/marrow fat from beef and lamb but haven't had any for months as I much prefer the taste of wild meat and it's also much cheaper where I live. Also the fat on wild game is far superior in taste/nutrition IMO.

I think you should be able to source more than chicken/pork in Europe, but if you are needing a fat source I would suggest going to local butchers and looking for bone marrow/suet/backfat as a fat source. Also cheaper cuts of meat tend to be organ meats for saving money. Tongues and marrow are great sources of fat though marrow can be a bit on the expensive side depending on your locality.

Eggs are also quite inexpensive but I would source pastured eggs from a local farmer rather than store bought/ commercial egg producers. Other than that raw milk products can be found possibly cheap depending on where you live though many here don't condone raw dairy such as butter and cream but for some it can be a useful source of raw fat and nutrition.

Another good reason why I no longer eat out at restaurants: quality control. I also try to avoid packaged foods as much as possible and source fresh from local farmers/butchers as much as possible.

I have noticed an increased sense of smell along with a heightened awareness of the other senses as well on a RPD. I wonder if the raw foods just tend to tap into the sensory organs in a more acute way than cooked food does. Perhaps raw foods allow one to access more of the brain than would otherwise be the case and promote increased functionality of our "operating system" as a whole.

I think there is something instructive health-wise relating to the prohibition of pork consumption among the Jews and Muslims. Besides that though, any type of pork raw or cooked, even the smell makes me nauseous. I can't imagine eating it raw but I have a personal aversion to pig meat. My instincts also tell me to avoid it, but to each their own.

Yea it would be nice if bone marrow was cheaper. You guys who have access to raw butter have it made. Nearly impossible to source here. I have mostly been using lamb suet for my fat source but have problems with it if I consume too much in one day. If I stay under a certain threshold it digests fine. I much prefer marrow and tongue as fat sources but the suet is cheap...Raw butter or inexpensive marrow would be nice but probably only economically viable overseas.

Regarding raw honey, I used to love honey on SAD but now I don't even like raw honey...it's much too sweet and doesn't seem to do much for me. I actually find it more useful to heal wounds quickly when applied externally. Also I've found it helpful not to overly combine food unlike Aajonus, rather I eat eggs on their own, meat with animal fat, and fruit with avocado and space these foods at least a half hour or more apart from each other. This works better for me than combining them all together but I have eaten fruit with raw fermented dairy before and didn't have much of an issue with it.

If shin bone marrow wasn't so expensive I could eat that every day.

Well I can't be too specific because what has worked for me may not work for you due to all the variables involved also I don't remember exactly when the liver and organ meats started helping at exactly what point. It's been several months of experimentation and honing my dietary intake to find out what works and what doesn't also taking into account the lack of and  availability of certain foods.

However I have noticed that following a general RPD rich in lamb liver and organs has significantly helped decrease what body acne I had several months ago. Even when I have a spot of acne pop up now and again due to detoxifying or eating too much fruit (which I have tried to lessen more and more) I have noticed that the organ meat consumption tends to make outbreaks disappear fairly rapidly, often within a few days or more. Whether this works all the time I can't say with absolute certainty but it has been enough of a regular occurrence to make me notice the phenomenon and establish some type of cause and effect relationship regarding the healing capabilities associated with the consumption of raw organ meats.

I didn't have a huge amount of body acne to begin with but it was noticeable, and I know the diet has certainly helped in this. My advice would be to try the livers and organ meats of whatever grass-fed healthy animals you can obtain and see if they work for you. It may take time to see benefits though depending on your personal state of health. It wouldn't hurt to eat lots of other healthy raw animal foods as well to balance out the eating regime but I have found the organ meats to speed up healing in my case compared to eating more muscle.

Yes I have found that it does in my experience. As the body heals due to a raw meat diet most of the acne I had on my chest/back has disappeared and tends to stay gone with regular consumption of organ meats. I think fresh raw liver has been the most helpful. One thing to note however is that there are many variables at work here and some skin outbreaks/rashes can come and go due to the body detoxifying and what else one is eating, general state of health and so on.

I never heat my raw whey..I also never seem to have stomach upsets when I am regularly drinking naturally fermented whey. I often mix the raw whey with raw curds to make a sort of Natural yogurt/kefir substitute but then the curds run out and I just keep drinking the whey till it's gone. I have often wondered what part genetics plays with dairy although I rarely drink fresh milk and mostly drink clabber, curds and whey and fermented cream.

I'm half Irish and prior to the potato, the Irish diet was characterised by "milky": whey, curds, cream and butter, "Bonne clabber", etc for thousands of years. Fermented dairy was a staple food for such a long span of time in Ireland so I do feel it is an ancestral food that fits well with my genetics. Whether it works for others I can't speculate but I do think genetics most likely plays a part regarding tolerance.

Any Aussies on this board?

If so, would you mind sharing your local sources of raw meats/seafood in your daily diet? I am trying to figure out quality sources of local grass fed and wild game/seafood available here and would appreciate input from others on what they have found works well for them in Oz.

Plenty of saltbush lamb and roo meat in my area. Imported and some local seafood in the shops but don't know enough about which local seafood (squid/banana prawns) would be preferable raw (which ones don't have chemical washes, preservatives, etc).