I have been thinking that I need to sort my diet out before I return to my sport(which I was off to sort an injury) but it's possible, I suppose, that due to reduced exercise(apart from weights), that my capacity for ketosis has actually reduced. Maybe my diet isn't so bad after all and I've just got bad at using the fat. I am aware that after exercise [relating to another topic I've posted], that I actually smell less of ketones. Maybe sitting more, the fat is going rancid and clogging up my blood-stream and making me feel tired, but I'm eating just as much of it as I would before, because I'm so used to 2hr/day 7 day/week sports training(in addition to extra-exercise). Without my sport training, I've still tried to apply as much focus to my sport as I can so I've looked at my diet in detail for example(my sport is what matters to me so I can't bare to waste time even in injury). So perhaps I've been over-working problems which aren't really bad. I actually consciously tried to continue eating lots aswell, so that I would have plenty of energy to spend on recovery. It seems this could very well be my issue after all; and maybe I've been suffering hyper-chondriac like issues =) However, I've still learned a lot in the process if that is the case. I have still made certain improvements for SURE, much of which I can apply to good effect. I am actually returning to sport tomorrow. hm... =S

It's incredible, with something like diet, that the answers are not available. When we've been to the moon, fly super-fast aeroplanes, can contact people on the other side of the world and reach deep into the ocean, how poor the understanding of our own diet is. To find things out it takes pioneers though, like the people on this website. GL... I continue on my own quest for ultimate diet...

I already went straight to raw for a day, but none of it tasted good; I thought it was because it was poor quality meat?

I am wondering if the reason why humans cook food is because they are omnivores. Maybe cooking does allow more macronutrient absorption, but perhaps the corruption of these macronutrients, and the loss of micronutrients means that you need to supplement strongly with fruit/veg to counter these issues. If humans couldn't eat veg/fruit then they would need to eat the meat raw to get their micronutrients. So maybe raw meat will only taste good if you do stop eating fruit/veg?

Or maybe the heat initially accelerates absorption and makes one feel like they need more, but when the food cools down, the process does too and one's left with more food than they need...

Although, like the Good Samaritan said, I think it would be good for me to try some of the raw meat that people in the UK say is good. So if anyone has suggestions, I could make a small order first to find out...

Actually though, I just oven-cooked(High temp - 250(deg)C) some beef-mince as opposed to microwaving it, and I've not given it long but I might be seeing why some people had digestion problems with cooked meat... as it's making my stomach kind of uncomfortable now.. but I'd need longer to make a judgement. The fact that it was mince though, would expose more surface area to the carcinogenic effects of cooking.

I may not be experiencing quite the same downer I usually do after microwave meat, I'm not sure yet, but the feeling of fullness is something I wouldn't experience with the microwaving.. It's the feeling of fullness similar to that one gets when eating grains with this oven-cooked meat. After microwave meat, I feel like I COULD run around and jump if I wanted to and wouldn't feel sick.. but that I don't actually have any energy to do so and would send myself in to some deficit and would rather just sit around. However, now I feel like I couldn't run around, but if I did I would have the energy to do so. o_O It's very soon to make judgements ofc, but I am wondering if raw meat would have the best of both.. None of the digestive upset of the oven-cooked, and none of the fatigue of the microwave cooked. =/

Come to think of it... the other method of cooking meat which gave me huge downtimes was frying ZOMG... Frying and Microwaving both have something in common; they both target fats with the most intense heat... So the damaged fat is what gives the downtimes perhaps? hm... then the slightly 'bloated' feeling if that's the right term. It'll be something to do with the burning of the meat. Although it's not black, it's a hell of a lot darker than red, which is how it started out... However I'd need time to see that the burnt aspect wasn't actually acting like fibre and speeding the food's journey thus making me feel like I have more energy. o_O With apologies for the rudeness.. in the name of science I must add that this consumption WAS followed by faecal excretion; which follows the 'burnt meat is like fibre' path. I hate to think of the damage I would cause to be digestive tract if I were to consume such intensely cooked meat in the long term; I expect it would be somewhat similar to the effect of grains, judging by the short-term effects.

I may see what happens with gradually decreasing the oven temperature and keeping the same duration... Judging by what some people have said, it seems as though it could be risky to eat heavily cooked meat and raw meat in conjunction, however, gradually easing towards raw should be OK. This time though, I plan to stop at the lowest temperature which I can comfortably eat, and not push myself(unless I actually decide that I am actually happy with my newly discovered, intensely oven-cooked meat). That is, until I can get hold of some HQ Pasture-fed meat for a fair raw-trial.

Goodnight Fellows. I shall continue to update on my situation tomorrow...

miles, you gotta be a bit more patient. i promise, it will start tasting good after a while. now cooked stuff tastes really strange to me. not bad but i definitely don't get excited to eat it. obviously your tastes buds just havent gotten used to raw meat yet. now you can oven cook stuff if you want but you didn't really give raw any sort of a chance. one day raw and you're deciding to quit? my suggestion is give it time. good luck

People keep saying that my taste buds will adapt.. but what IS this adaptation? What physical transformation actually occurs..? does the body just become so desperate for protein that it stops holding out for cooked meat and just makes any source of protein start to taste good(which just happens to be raw meat). OR does the body actually go through some adaptation which allows it to handle raw meat better? Because if it tastes foul now, and there is no actual physical adaptation aside from desperation, then I.. -_-

I am worried to give it too much of a chance, people talk about it taking months, and I will rapidly lose weight if I can't eat more than I am now. I haven't felt strong enough to do any exercise today, with the tiny amount of meat which I've been able to consume raw.

Aren't toilets the antithesis of paleo and doing what you're talking about the essence of it? I'm not saying I like one or the other and I use a toilet almost all the time, but if we're talking about what's natural and paleo, pissing and defecating in the wild is that.

People wouldn't piss in the rivers, because they'd drink from them...

BMI: ~24.8
raw - 1day, paleo - ~9months
8.8-14.8% Body Fat (fluctuates)
Diet in a state of transition (previously lots of cooked meat, some fish, some veg, quite a bit of fruit)

Just on a side note about fat: Way back when I was eating cooked meat(like a few days ago) I bought some 'Beef Dripping'. I notice some people here will get 'suet' and eat it, which is just fat? But is it called dripping because it was cooked out of the meat, so that it dripped out? If so it would not be wise to eat it as I'm trying this raw stuff out.

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Tried some 'New Zealand Lamb's Liver', put it in the oven at 40(deg)C for about 15mins to get it to like room temp. I only managed 2 pieces and felt I would be sick after that... What change actually occurs that makes it taste ok? Is it just the body's desparation for food that makes it give up waiting for what it wants(cooked)? Or is it some sort of adaptation?

Do you feel like eating lots of raw meat in one go? I was taking the tiniest nibbles off of it and got through very little of it; I don't feel like eating more of the raw meat, and my stomach is not asking for more food.. but I do feel like I need more energy and protein. My gums are sore from too much fruit already though.. so that is no option for energy. =/

I just spent about 1hr eating ~0.1kg(~0.22lb?) of raw 'Beef Braising Steak', I would usually eat ~0.5kg cooked meat in a 'sitting'. It made my throat and fingers quite 'dry', something to do with the acid of the meat affecting the oils of the throat and skin?

I have never eaten something so bland and tasteless, I don't understand it. Probably the second most bland thing I've eaten to that has been lentils(I don't eat them now ofc).

Why does it taste so bland? Furthermore, how can it ever become tasteful? I would expect raw meat to taste powerful... What's going on? If it was good I would expect it to taste strong... even if at first it would be hard to handle? I would expect organs to taste stronger, because they were considered 'delicacies' and eaten raw by tat the 'kill-site', before bringing the carcass back to the camp; but I wouldn't expect the muscle-meat to be so bland...

I don't recommend starting with raw mince...I found it really hard to take. It sat in my stomach and caused nausea.

I'm starting to be able to eat a bit now, after eating other things for a while.

How about a bit of steak?

I went and got some 'Beef Braising Steak' and some 'New Zealand Lamb's Liver'.

I run frequently barefoot on Gravel, black tarmac, smooth tarmac.. sand seems good too but I'm not near a beach, though I stay away from grass generally because stuff could be hidden like faeces and drug needles. Would be all right if one was running cross-country; off the beaten track.

Ok.

I do keep the bulk of my food frozen.  I defrost and prepare about a weeks worth at a time and store it in the refrigerator.  Early in the morning I pull out the days portion and let it warm up, often for 10 hours or so, and sometimes in a hot car, until I'm ready to eat it.  By the time I get around to eating it, it is often full of bacteria as evidenced by a rather sour taste (which I actually have come to enjoy).  Most of us were initially concerened with bacteria and parasites, but after a few weeks or months we found we didn't die nor did we even become sick and so we just stopped worrying about it.

I'm getting more comfortable with this now..

However, I've also read that freezing for 48hrs should kill parasites in some meats and freezing for a month should do it in others. Is it widespread within the RPD community to freeze meat for a period before consumption? Or just for convenience because you buy on bulk?

Tapeworm is pretty serious.. There are places where it's really common, I would be interested to know what communities it is particularly prevalent in. The worm eggs that wait in cysts in animal tissue are gruesome. People have mentioned bacteria, and I'm relatively happy about that now, but I don't recall anyone commenting in response to parasites yet... Or even about Pork/Poultry/Fish.. Poultry and Pork especially, people won't even eat rare usually, unlike with beef. Perhaps Pork and Poultry are unnecessary? Fish is eaten raw in Sushi, but part of the preparation is freezing for a period to kill parasites.

There are several grassfed meat producers here in north America and they are easily accessed on the web.  Just Google “grass fed meat” and you’ll get dozens of hits.  The UK and Europe are a different matter.  Maybe Tyler can help you there since he is in the UK.

Yes, I would appreciate some info on that if possible Tyler, if you read this. I'm not sure what the equivalent to grass-fed would be in the case of poultry and pork for example... maybe it'll be best to just leave them off. Fish equivalent is 'obviously' just wild.