I know the preference is to make high meat from fresh, but I have only frozen heart at present. I have never seen convincing evidence there is any material difference other than negligible/minor cell membrane disruption. Any This will be my first high meat attempt. Any concerns?

This excerpt attached from a book entitled "Enzyme Nutrition" makes me wonder if the challenges I have maintaining weight while eating raw would be addressed only if I consume aged and or aged/high meat. In a previous thread I indicated some histamine like reactions I am having with aged meats.

In this thread, I am keen to explore the idea that the consumption of "pre-digested" meat via aging may reduce the burden on the person eating to use his own enzymes/energy to assimilate the food. In people who have a hard time gaining weight, this could be of benefit. I am merely speculating here.

I gained 15lbs eating a cook zero carb diet, which was generally good weight, mostly muscle but some fat too. When I switched to raw for further health optimization, I lost the 15lbs I gained over a period of a few months. I feel better in terms of my chronic health issues I am managing, but my strength is down (around 10% in the gym) and I would like to be a few pounds heavier. My BMI now sits around 20.5.

So, with reference to the dogs in this excerpt, who lose weight on fresh meat but are able to purportedly gain weight on aged/high meat, do you think it applies to humans equally? I am reluctant to even contemplate high meat until I can digest long aged meat without issue. My next question would be do you think the benefits largely come from the "aged" component (the enzymes in the meat breaking down the tissue) and sparing the human body that work, as opposed to the biome impacts of fermented (high) meat?