The cooking = toxicity = disease paradigm. One of the most common ideas in raw-food circles is that most diseases are due to toxemia, and that one cannot be truly healthy without discontinuing what is believed to be one of the major sources of such internal toxemia: cooked food, even if such food is unprocessed in any other respect except by heat.
While it certainly appears true that many people experience (sometimes impressive) improvements when first coming to raw food, it also appears that long-time pure raw-foodists who have maintained the diet for many years are rare. Anecdotal evidence also suggests (no peer-reviewed research is available on the issue, to our knowledge) that those eating 100% raw foods do not appear to be any healthier on average than people eating predominantly raw, and that raw diets are not the only diets that may work.

Evidence, experience, and arguments addressed in this paper. The material presented here is based on (A) an extensive review of scientific literature and the logical conclusions to be drawn or inferred from it, as well as (B) personal experience with eating 100% or close to 100% raw food, and reading about many other people's experiences (since little if any scientific research is available on raw-fooders). After looking into and examining here what are, we believe, virtually all of the arguments traditionally offered from both sides for and against cooking, the conclusion we are led to is that the dangers of cooking have been largely overstated. However, at the same time, it would obviously be erroneous to say that eating raw doesn't affect our health in any way, and in fact we do believe the knowledge available indicates eating at least partially raw is important.

Subject is not black-and-white. The objective here will be to investigate one by one all of the known effects of heating on food, and examine with a critical eye all the classical raw-foodist claims about the necessity to eat raw. In particular, we'll see that some of these claims appear to be true or partially true; others wrong or very doubtful; and also presented will be some benefits of cooking in certain situations--which as we will see depend very much on the particular food in question.

The present paper is quite long, unavoidably, due to the complexity of the problem. Things are not black-and-white in this subject, contrary to what many people believe. The hope here is to at least convince the reader of the last point.

Logical sequence of paper. We will begin our look first in Part 1 with such questions as: Is cooked food toxic? What is the influence of cooking on carcinogenesis? etc. Then, in Part 2, we'll attempt to determine whether raw food is more nutritious than cooked food (what about enzymes, vitamins, etc?). Finally, in Part 3, we'll discuss the question of 100% raw diets versus "predominantly raw" diets.

http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-1a.shtml

Haven't eaten raw meat in a few months, except once/twice, or where I didn't cook meat all the way through; and not much raw plant either. I can't digest raw meat well. I try to balance though, cooking to allow me to digest it, but not overcooking and destroying nutrients. If I cook it too much my teeth ache and my eyes feel tired; if I leave it raw my digestion grinds to a halt, I feel on the edge of nausea until I eat enough plant food to push it through, and can get some itching/eczema too. An example is I'll preheat the oven to 250C, put in the meat for a few mins and then let it drop to 100C and leave it there until it's cooked through, ~50mins for the slab I just did.

Eating lots of boiled/steamed veg too, with sea salt and rendered fat/butter. Had some sourdough bread a few times too, with butter; and rice with salt, spices and olive oil a few times. I always drink the water from the boiled veg/steamed veg, or make it into a stew.

Things I've been having raw are some lettuces, celery and cucumbers.. O'course, would have milk, fruit, honey etc raw but I've not had those much, just some honeycomb once in the last few months.

I've just decided not to be fixed on anything, just to try anything I feel might benefit me in the moment - trying pretty much everything in the organic store in my town. After overcooking my meat one night(tried steaming), I undercooked it the next night, and then got it just right today. I didn't eat any meat for a week and I forgot how to do it right >.>

Been working on an organic farm the last month as well, and going to start a 1-2 year apprenticeship early next year.

Didn't say this until now, because as I said, I never decided to stop raw paleo or anything, I've just been trying some stuff and continued to do what worked. I will continue to try new things anytime I feel like it. Of course I stuck with raw paleo initially because I found it very beneficial compared to what I was doing before it, as I had found what I did before that(a crappy cooked semi-paleo)  beneficial in comparison to what I did before that. It just happens that I've moved on again.

In the beginning I only found that the digestion was slow, but it was always complete and I never felt any problem with it, just that it took a long time - and otherwise I felt great, infinitely better than I had at any other time before it. However at some point my digestion just couldn't handle it any more and I started to get the problems I mentioned, so I tried cooking some and now it's all good again - because of what I've learnt on this forum and eating raw paleo. 

I'd still try any quality meat raw, I've got no problem with that, it's just that I've been preferring it cooked. This is just my own case I'm talking about, not applying it to anyone else or to rpd. Rpd is great, it has helped many people including myself, and people are eating it for decades and doing great. It has had no lasting negative effect on me, only positive, and I still consider myself no different to when I was eating rpd, and will continue to check in on this forum for the great information, and will always see raw meat/veg as the food, even if I do cook it for myself to make it easier to digest.

What kind of microorganisms should be in high-meat? Can any type of meat, organ or muscle be used to make high-meat? Does it have to be sealed like in a glass jar..? Would it be best to put it in salt-water like with sauerkraut? What should high-meat look and smell like..? Could someone experienced with high-meat tell me if there are any types of meat which don't work? I've tried to hang kidneys, and also inner skirt of beef, and they don't dry out like most muscle meat does, some parts stay moist, those parts become really nasty smelling/tasting and it spreads across the dry parts too... Smells/tastes bad.. Similarly, perhaps there are also some meats which do not work for high-meat as well..

I have a bad gut micro-organism balance and I want to sort it out so I want to make some good pro-biotic foods. I'm going to make a load of sauerkraut, but I'm wondering about high-meat as well.

I now have a wardrobe where I can hang meat on meat-hooks. I have smoked a large sheet of cotton and hung it over the wardrobe, and also put a bowl of strong-smelling herbs, spices, pepper and garlic inside. I found that the fridge environment was supporting fungal growth on my meat(cool, damp...)(also low oxygen). I noticed this much more when I started using a separate fridge - because it was opened much less frequently.

http://www.youtube.com/watch?v=-4fZNxlLcVY

(Shown on Youtube in four 15 minute sections)

Show about the Celts/Gauls and how Roman history portrayed them vs the reality, and the reasons the Romans gave for invading them vs the real reason etc... Really good, it's very much like the USA/European invasion of the Middle East.

I used to have problems eating fruit - all the problems other people mention such as that it would cause digestive discomfort, acne, poor energy, dehydration, 'candida symptoms' etc...

Now though, I generally only eat fruit that has more than or approximately equal glucose relative to fructose, and no more problems!

If you haven't tried it already, maybe you should...

Fruits with more glucose than fructose include: Apricots, peaches, nectarines, plums, dates, figs, bananas and green grapes...

...and many other fruits have only slightly more fructose than glucose.

Pears, apples and watermelon on the other hand are examples of fruits with a low glucose:fructose ratio - pears having a ratio of ~4:9 glucose:fructose.

Regular raw pork and chicken from a butcher or supermarket - would you eat it?

What if it was all you had, would you eat it raw or cook it?

http://www.gaiaonline.com/profiles/colette_brunel/888180/

"Obesity: The War on Carnivorism

In World War 2 meat rations were seen as a necessary sacrifice, but could such a scheme be just what is needed to curb the rising obesity epidemic in the UK?



By Adrian Moloney 4:00PM BST 31 Mar 2011
Comment

David Cameron today announced plans to introduce 'meat cards'. Similar to a passport or driving license, meat-cards would be compulsory for the purchase of red-meats. These plans would see swipe-cards linked up to a national database, which would have individuals' consumption of red-meats limited by estimated caloric intake.

It is unclear when these plans are set to take effect, but Downing Street has already been met with strong opposition as protesters line the streets outside Westminster.

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This new bill would be just one of a range of government schemes set to tackle obesity. David Cameron is well-known to be a keen health-enthusiast, promoting cycling and initiatives such as 'The People's Supermarket', so it is of little surprise that he should be behind such a positive movement.

Shadow environment, food and rural affairs secretary - Peter Ainsworth also showed his support for the scheme: "I'm behind the Prime Minister all the way, not only will it provide a boost to public health, but it will help cut green-house gas emissions."

Watch this space for updates as they come in."

http://www.telegraph.co.uk/health/8419119/The-war-on-carnivorism.html

From Beef/Lamb, I have not been able to get any more than the Heart, Liver and Kidneys; and also Tongue from Beef. Does anyone know how I can get Spleen, Pancreas, Lungs, Thymus, Adrenals, Brain and anything else I'm missing..?

Butcher told me that the animals only have glands in the spring..? That they can only get them in the spring? Butcher tells me they can't get any of those organs from the abattoir. Farmer just tells me they 'don't get any of that stuff back from the abattoir'. Yeah you don't, but I'm fucking asking you to bitch and I spent hundreds of pounds at your farm mofucker. Show some respect yknowamsayin. First time I asked him about Spleen he said 'we don't have those' or something, I said 'Your animals don't have Spleens'? Damn pussyole mofo.

Anyone who can help out?

Yo Tyler when you eat your small game meat, what body-parts are you able to identify and eat? You get some whole, right?

Edit: Oh yeah, and BLOOD! Not just the liquid that seeps out of the already blood-drained tissue, which is also nice, but the actual blood?? I think I have come across blood in lambs hearts, it's like jelly because of refrigeration.

I was reading some topic about fish and I tried to refresh it and it said it didn't exist any more... I looked for it again and it was nowhere to be found..??

http://www.time.com/time/health/article/0,8599,1890175,00.html

If you have candida symptoms, and then you eat a certain way for example rawZC, and no longer notice any or they become so mild that they do not concern you, but then the symptoms return as soon as you have some carbs what does that mean? Does that mean they have gone dormant waiting to re-animate? Does it mean you have some physical problem that just means you can't handle carbohydrates and so Candida just easily fits in where your body is failing, or does it mean you do not have enough good bacteria in your body? And if the latter, why not?

Is there anyone who feels they've dominated Candida completely, as opposed to just incapacitating, sending it into hiding, or just reducing its population etc, or however it works?

If so how did you do it? Did you notice specifically what did it for you, such as high-meat for example?

I'd like any opinions, including from anyone who may think it's down to an irreversibly damaged carb-management system(e.g. destroyed  beta cells in the pancreas).

Or is it just that once Candida gets into the blood you can't get rid of it? Even if you fast, or eat ZC you always have your blood-sugar, so Candida would always survive where it has access to blood, right...? I don't see any way of getting rid of it once it's there..

Or.. If allowed to fast, is the body capable of purposefully lowering blood-sugar, creating flu/fever conditions, to the point where so little Candida survives that it can be swept up and kept out?