Thank you for the ideas.  I think I'll work on getting some brains.  I tasted them years ago cooked.  They tasted ok, not bad.  I bet I'll like the taste much better raw.

    LOL when I told an MD that I eat all raw and mostly meat and its fat, I got told "o, but the prions!! =]".  I know people got awfully sick from mad cow, but I'm really not worried they'll affect me bad if I come in contact with them.  I will keep aware though; because I realize many people could be very sensitive.

    Eating RAF way definitely makes my fat into healthy fat that protects me from temperature extremes.  My hands used to be cold, my feet like ice, and I got fat on my belly and thighs that was very uneven in temperature, uncomfortable and even painful.  I still have a little fat on me, but its temperature is even, it looks better, and it feels good.

    I'm loving the cold weather too, it's so nice.  I love snow and I love rain, I love cold wind, I love leaving the windows open and keeping the heating turned off, the only thing I don't like is ice on the ground. 

    It might depend on YOUR body.  I don't like previously frozen meat at all.  I don't like grainfed, but I'd sooner eat an occasional meal of raw grainfed not previously frozen then the other.  I wish people didn't have an obsession with grain and there wasn't any being fed to animals.  Animals would not choose it with plenty of other foodstuff not held away from them.

    I've never eaten balut raw or cooked, I've never even seen it in person not being eaten.  I have eaten raw duck eggs (undeveloped).  I've also eaten raw duck, as has my cat who just made a bed here on me.  One thing I like a lot about duck is that my cats like the fat on it, and they like duck so much, even the skin that they steal it from my plate.  They don't like chicken or beef.  I think they may have good instincts in this.

    Eating raw eggs is nootropic.

    Yes.  Very good news. 

    Makes me think I might never be low carb, as my body's preference too is very definitely raw over all else.

They both advertise as "grassfed", the first one states it openly citing "free-range", the other by implication re use of word "organic" and references to particular scottish breeds in the highlands(which are always grassfed). Now, maybe the animals are fed grains in the winter or whatever, but it's still an improvement.

Anyway, what I'm saying is that the big problem with travelling while on a RAF diet is the lack of access to any remotely acceptable foods. If one has a grassfed(free-range or organic) burger bar available near an airport, say, then one could use that as a temporary fix before finding the right raw animal food source the next day etc.

    It sounds nice, but me personally, I don't think cooked grassfed burgers would help me.  Maybe steaks bone in?  I feel I need foods to appear somewhat natural.  For now I'll make it a raw eggs, a banana or an avocado when I can't find raw meat.  If I went more than a week without the meat, I'd have to find another place.  I need raw meat (or fish).

However animal cells only have a cell membrane. So why cook, if there is no need?

Anyway, how does one get started? I know raw eggs. That's easy, though not that appetizing.

How does one eat raw meat. I have some frozen beef (london broil) that seems like it might be good for a start. Is there anything special I need to do to it? How do most people eat their raw meat?

    I can understand it freezing in Antarctica, Harley.  Eat it with a lot of raw fat- marrow, suet, hide fat, etc.  I have a refrigerator, nearby store and deer, geese and possums roaming around here, I'm lucky.

    I know some Toppers IRL, nice name.  Welcome. 

    What kind of eggs are you talking, penguin?  What's the omega ratio in that?  Duck is pretty rich.

ann wigmore showed us pottengers cat studies, as one of the proofs that raw food are vitally important.  the only plant foods she said something againts were whole vegetables, peels and unsprouted un cultured seeds, soy and most spice.  she fed her dog raw. 

my cats dislike dairy, and cooked meat makes them sick within a few days.  they are old.  they re well, even though professionals said they'd die years ago and only suffer.  my cats are happy, and specally when i give them great cuts of raw meat.

You MUST read a book titled "Pottenger's Cats". Google it and look it up on Amazon. He did a 10 year medical study on cat nutrition. Cooked meat and/or pasteurized milk completely destroyed the cats.

anyone here have experience with purchased effective microorganisms ems?

unheated honey added to any meal has been good for my stomach too, and nothing but good still

    I prefer gravalax over ceviche as well.  Ceviche gets 'bleached' and slightly toughened, the fibers separated like cooked.  For example, I like raw chicken ( torisashi) and feel good always with it, but chicken seviche is tough and dryish.  I don't feel so good after I eat that.

One thing interesting about gravlax is that the proteins do not denature with the cure like ceviche does.  Not that stomach acid doesn't denature everything anyway ...

    These chefs are selling, cooking and probably tasting cooked fish.  I avoid restaurants whenever I can.  I don't mind if the food is old.

I take it you never eat sashimi at restaurants.  It's all been frozen, by law.  Most fish labelled as "fresh" has been sitting at market for up to a week or more.  If you can get it directly from port, then excellent. 

http://busygourmet.com/pages/public/fresh_vs_frozen.htm
It has been noted that these flash-frozen fish may, in fact, be in better shape than fish that sat out in a hold at sea for days before being sold as fresh. Some fishing boats are out at sea several days at a time and the fish are sitting on ice all this time. So, indeed some fish can be up to 3 days old before they are even brought to the seafood processing plant. There is even a term when the boat returns to dock, 'fresh on top'. 'Fresh on top' are fish from the last catch and therefore fresher than the fish at the bottom of the pile from the first catch. Interestingly, in a blind taste test of F.A.S. (Frozen At Sea) salmon hosted by Chefs Collaborative, F.A.S. Alaskan Coho ranked first on flavor, texture and aroma, beating out both fresh Oregon chinook, wild and hatchery.

Andrew would probably say, "Just say no to fish."

    Salmon is pretty high fat, so I wouldn't worry about freezing as much as with a lower fat fish or meat.  Fat may stand up to ice cold temperatures better.  Once flesh has been frozen, it is not the same as it was.  Worse microorganisms tend to grow on it, and multiply faster.  I don't mind it not being very fresh.  I don't like frozen meat.  It seems damaged to me, I don't want to take enzyme supplements.   

I can't imagine anything "wrong" with eating frozen or less than fresh fish. Certainly it's not optimal, but what is? That is to say that I'm wondering what kind of negative effects anyone thinks you might get from eating frozen fish.

From Wikipedia, this

Cellulose and chitin are examples of structural polysaccharides. Cellulose is used in the cell walls of plants and other organisms, and is claimed to be the most abundant organic molecule on earth.[4] It has many uses such as a significant role in the paper and textile industries, and is used as a feedstock for the production of rayon (via the viscose process), cellulose acetate, celluloid, and nitrocellulose. Chitin's structure has a similar structure, but has nitrogen containing side branches, increasing its strength. It is found in arthropod exoskeletons and in the cell walls of some fungi. It also has multiple uses, including surgical threads.

    Atkins is a cooked diet.  Cook cartilage and shells, and you might be able to digest their carbohydrates.  Eat them raw?  Maybe not.