Yes, one of the major reasons I went Zero Carb is because all fiber seems to destroy my digestion. Cooked or raw. I get bloating and pain, and I don't digest much of it. I can eat about 250 grams at once. If I eat twice a day, I can eat 500 grams with no problems. If I eat too much fat at once, I get some nausea but nothing too serious. I'm sure if I tried really hard I could eat even more than 500 grams, but I don't feel like forcing myself to eat.

What are the sources of fat in your diet? Can you break-down the 500 grams/day by the key sources? Thanks.

run it through a meat grinder, and then place amounts to be eaten now in a bowl in a  cook pan of water with lid on it.   Heat the water to just where it begins to feel uncomfortable to your hand,, about 104 F.  Let it sit for about 20 minutes,,  the solids will begin to separate from liquid fat.  Both are tasty at his point. 

Thanks Van. Would rendering the fat be significantly inferior (nutritionally speaking) compared to the method described by you above?

Hi Sabertooth,

Thank you for your inputs. Do you have a Youtube channel called “Derek”. If so, I have really enjoyed your videos.

I don’t believe raw butter is an issue. I have been eating around 100-150 grams of it almost daily for many months without problems.
Perhaps it was the eggs. I stopped the eggs and have lowered my raw meat intake to 100-150 grams a day and the symptoms (physical stress, fatigue, stress on kidneys) have gone away.
I have finally got some raw animal fat and plan to add it to my meals as an additional source of fat (along with butter).

Can I request your views on the below questions? Of course all other members are welcome to opine.

1. What is the difference between belly fat/back fat and suet? I was under the impression that belly fat/back fat was the suet.

2. You state that you eat around 225 grams of animal fat (translates to around 1,900 calories) and 680 grams of raw meat (translates to 1,800 calories). Including the organ meats, this appears to be a 50:50 fat/protein diet in terms of calorie intake. Would you say this is a ketogenic diet? Isn’t your fat intake low compared to your protein intake? Note: My calculations are based on the following: 8.5 calories in 1 gram of fat and 2.7 calories in 1 gram of protein.

3. What is your view on raw vegetable juices? Do you drink any? If so, what recipe do you use? Which salad greens do you do well with?

4. What is your view on vegetable probiotics such as sauerkraut? What are your main sources of probiotics?

5. Do you eat eggs on a regular basis? If so, how many per day on average?

6. Do you add any sauces to your raw meat?

It is a long list of questions, and I hope not too much trouble.

Thank you in advance.

I would eat all vacuum-packed raw meat within 7-10 days max. Any longer, and the unaerated environment creates  a nasty, toxic  taste in the raw meat, which, to me, is a bad sign.

Best way to store raw meat= Store your raw meat carcasses in a room chilled to between 2  to 4 degrees Celsius. It won't freeze, and will very slowly age.

Storing in a fridge with the raw meat exposed to the air is not "unaerated".

In the hot northern Italian summer, I would avoid the fridge for making "high-meat", as it takes so long, and non-RVAFers I know anyway get hysterical over the notion of storing aged, raw meat in the fridge.I would instead, store the raw meat within a plastic container, making sure at least half of the container contained just air, I would then store that container within a much larger empty container, then surround both containers within 2 big plastic bags and then store it all underground(so as to avoid otherwise easy contamination by flies re live maggots infesting the raw meat). I would then air the raw meat for  c.2 minutes once a day, until, after 3-4 days max, it was ready for consumption as "high-meat".

Thanks

1=Yes
2=Yes
3=Yes; not sure why high-meat has a superior effect....

4:- Do NOT eat meat which has been stored in a non-aerated environment. Botulinism has occurred among  Eskimoes doing this, on occasion.

Hello TylerDurden,

Regarding point number 4, would storing meat in a refrigerator qualify as a "non-aerated" environment? Could you suggest the best method of storing meat. I currently get around a weeks meat supply from my butcher and get the pieces vacuum sealed (in plastic packs) and store it in the refrigerator. The meat stays fresh this way but I suppose the meat is not in an aerated environment in those vacuum sealed packs. Would you suggest I stop using this method?

Thank you in advance.