This is not new. They sell both heated and unheated honey. They call the unheated honey "cold packed"

http://honeypacifica.com/coldpacked.htm

Not sure if they just added this on their website but honey pacifica is heated up to 100 degrees F, so not raw.

http://honeypacifica.com/regular.htm

Take a look at:
http://www.berettaorganics.com/

they have grass-only beef, and ship to greater toronto area

In my experience, raw meat digests much faster than raw nuts (even if soaked/sprouted).

If you can't stomach raw meat, maybe try making jerky (dried meat). Lex made a very detailed guide about jerky-making. After all, Dr. Ron's supplement is just dried & powdered meat.

I've dried ground beef by simply spreading it out very thinly on a plate, and leaving it at room temperature for about a day.
When it was dried up, its taste and texture was similar to salami.

Are you sure that Stefansson ate RAW marrow, not COOKED marrow? Stefansson and various pro-cooked fanatics have suggested that Stefansson's experiment shows that raw is not necessary. If raw marrow was used, then there's a lot of hypocrisy in the above argument. As regards Stefansson's experiment, it wasn't all that watertight, judging from the fact that neither Stefansson nor his partner were properly observed for many months in the latter part of the test(according to Stefansson's own account), plus the experiment was only for one year, which is nowhere near enough to draw any conclusion of any kind - after all studies of Raw Vegans are usually done on people who've done such diets for many years.

Re marrow/vitamin C:- AFAIK, bone-marrow DOES contain vitamin C. Here's an excerpt from the Net:-  "The activity of hepatic l-gulono- gamma -lactone oxidase, an enzyme responsible for vitamin C synthesis, corresponded well to the concentrations of vitamin C in the bone marrow and the plasma" taken from:- 
http://grande.nal.usda.gov/ibids/index.php?mode2=detail&origin=ibids_references&therow=136133

http://tinyurl.com/6eyj8z

As regards vitamin C:- Pasteurised fruit-juices mostly only contain artificial doses of supplemented vitamin C, not natural vitamin C, as the pasteurisation destroys all or most of it, depending. Also, again from the Web:-"Vitamin C is the most easily destroyed vitamin there is. It is destroyed by oxygen, heat (above 70 degrees) and it leaks out into the cooking water because it is a water soluble vitamin."  This is why any cooking of fruit or veg is not recommended by nutritionists, with the sole exception of steaming, as it's the least harmful of the cooking processes.

quote from stefansson study:
"The meat was usually cooked lightly and the bone marrow eaten raw."
http://www.jbc.org/cgi/reprint/87/3/651

The study about bone marrow that you quoted, talked about Vit. C levels in marrow,
and its health impact on the living animal. However, the quantity of Vit. C is probably so small, that it
is an insignificant contribution to the diet if the animal is killed and the marrow is eaten.

Here's nutritional info for caribou bone marrow (it says 0mg VitC in 100g raw marrow):
http://www.elook.org/nutrition/ethnic/5359.html

An example to illustrate my point: you can find studies that measure levels of glycogen in muscles
of animals, such as:
http://jap.physiology.org/cgi/content/abstract/01121.2007v1
But the amount of glycogen in the muscles is so small, that it is an insignificant contribution to the diet
if the animal is killed and its muscles are eaten.
(i.e. muscle meat has almost zero carbs).

I looked at the nutrition info for a typical pure pasteurized orange juice:
http://www.presidentschoice.ca/FoodAndRecipes/GreatFood/ProductDetails.aspx/id/10115/name/PC100PureOrangeJuicePulpFree/catid/180

The only ingredient is pasteurized orange juice.
There's 100% DV Vit.C in 250ml
Unless this is info about pre-pasteurized juice (I highly doubt this), there's quite a
lot of VitC left, even after pasteurization.

Satya: for buying ketostix online, try ebay.com. I recently bought some blood glucose test strips on ebay,
it was much cheaper than at a local pharmacy.

I think that the yellow color of grass-fed fat comes from carotenes, and not omega-3.

http://www.meatupdate.csiro.au/data/MEAT_TECHNOLOGY_UPDATE_99-7.pdf

-Mike

Coconut oil doesn't have enzymes in it. Take a look at:

http://www.tropicaltraditions.com/enzymes_and_coconut_oil.htm

-Mike

I'm not currently reading anything diet-related, but this thread inspired me to find something.
I'm considering buying Stefansson's "fat of the land".

Also, could anyone recommend an introductory book about anthropology, with
emphasis on the diet of paleolithic people?

-Mike

When I ate SAD, my weight was around 120 lbs.
When I was vegan, my weight dropped to 100-110 lbs.

After going raw paleo, my weight went up to around 120 lbs.
No matter how much I ate, or how many carbs I ate, the weight didn't go higher.

Then I started weight training. I was eating carbs (oranges) after workouts.
My weight went up to 140 lbs.

But the carbs were making me feel awful, so I cut them out. I went from 140 lbs to 150 lbs,
while eating only animal-food.

(My height is 5'11")

Maybe try eating different kinds of fat. I can't eat much poultry fat, or bone marrow, without
getting nauseous, but I can eat suet, or fat from brisket/ribs in much greater quantities.

-Mike