I use to be able to eat that much although something changed quite recently and I couldn't tolerate any raw meat for a while which is what got me into bone broths. I eat my bones raw now though and estimate I get up to 20 grams of protein on good days just from bones and cartilage. Combined with the 25-35 grams of protein I get from meat is about 55 grams. Its not much and I am very underweight 6 ft 140 lbs. I have always weighed that much though and the most I weighed was 155 when I ate the aajonus way. After cutting dairy I just haven't been able to comfortably get the extra protein grams in. I am thinking it is just going to take time to adjust to getting all my protein from meat instead of milk and eggs.

Do you eat your meat pre or post workout if any?

I also agree that I digest best separating plants and animals. Eating animal after plants never feels good so I stick to animals in morning and plants in the evening.

http://www.healthsatori.org/videos

Maybe being low carb has something to do with it...

I think it might depend on how long you have been raw. I only ate organs once a month for the first 7 months of raw. Now I eat them every day. Although I too find that liver is better tolerated at very low doses and not every day. Vitamin A is a fat soluble vitamin therefore stores in your fat and if I am correct your body can pull it out as needed. So this means if we consume liver we are getting the Vitamin A for a couple days afterwards. So we would be fine only consuming it every couple days and none would go to waste like Tyler mentioned...

@ Iguana

You like your mini fridge? It doesnt dry the meat out too much? I use a mini fridge and it seemed to dry my meat out to much. Although I imagine if I were to hang larger chunks inside then it would keep the inner parts more moist. Well I just ordered several meat hooks and found a large fridge. So I should be set up with hanging my meat in a few weeks. Im excited.

I have usually just been setting my meat on dry racks in my closet and it works well. I found that after the meat has been aged in a jar for a few weeks and then dry aged in my closet I tend not to enjoy the taste as much as meat that has been entirely dry aged.

@Eveheart.

I also really enjoy making meatballs with ground beef and letting them dry age for a few days. Mmm delicious

@ Iguana

What temperature do you keep it at? Also do you/can you adjust the humidity level?

I am on the look out for a fridge so I can keep my meet this way. I am getting tired of dealing with jars.

Raw butter is my favorite to oil pull with. You can also use olive oil. I used to do it a lot and still do occasionally. Yes I believe some is absorbed/swallowed and you can't really help it. Nothing I would be concerned about though.

Ya as much as I love coffee I have decided my life is bette with out...

What benefit are your trying to achieve from the coffee? Just increased energy? Or bowel movements?

What benefit do you believe you get from the RS?

Yah essentially that is what it means.

How are you doing with your resistant starch experiments? Still consume it daily?

When I tried ZC I stopped because of similar issues that I thought was related to kidneys. I later got a blood test and found out my kidneys were in optimal condition. I then re checked my symptoms online and found it was related to gallbladder. Kidney trouble is usually associated with lower back while gallbladder is more related to middle shoulder pain As well as neck pain. Just something to think about.

I wonder how much caffeine your getting with your method. Ive searched and searched for a caffeine tester although have yet to find one. I actually own a cold brew coffee company that delivers cold brew locally. We get our beans from Guatemala and they are organic. Thats why we use a big one.
Do you heat up the water after you have been soaking them? Also do you use the ordinary amount of two tablespoons per 8 oz cup?
I have always craved coffee as long as I can remember although for the most part go without. I never was sure why exactly. Maybe its the culture around it.
Anyway I unfortunately am not aware of the complete process for soaking the beans in a brine. I couldn't find anything on their website with actual details. I imagine it is some patented process though. I have considered calling Life Extension and asking.

Heres a pic of my cold brew machine. BTW where do you get your raw beans?

http://i1317.photobucket.com/albums/t622/paper_clips43/IMG_0734_zpsd95affbd.jpg