Hi, I don't know if this was a forum change or if it's just the computer that I'm using... but as of today, everything on the forum is centered?

I, for one, don't like it very much. Just my opinion 

Ever since I began eating such high amounts of meat I've started getting heart palpitations.
It's kind of scary, but doesn't seem to affect anything else.
In fact, it seems strange that the palpitations do not occur when I'm exercising.
I think it normally happens upon standing up from sitting down. My heart beat gets noticable stronger and faster. Sometimes its accompanied by a "strange" feeling, but the vast majority its not.

I can't help but be worried that its caused by eating so much fat... saturated fat especially. While I know saturated fat isn't the great evil some people would have people believe, too much can't be good right? I eat 3 lbs of fatty meat most days, is this just too much?


Before I started this diet, I believe I had low blood pressure... when I would stand up after lying/sitting down for a long time, I would get EXTREMELY light-headed and my vision would get covered up with grey spots. That hasn't happened since I changed my diet to what it's like now though. But these palpitations have got me kinda worried. In my search of this forum, I see Craig said he's had issues with this, and that it could be related to sodium? I don't think I have a sodium deficiency....

Any advice?

Hello all!
I thought maybe this could be useful for some people, but it not, then at least entertaining for myself 

I just got in a shipment of quite a few different organ meats so I thought I would post my experiences with them as I try them.
If this is more appropriate for the "Journal" sub-forum, by all means, would a moderator please move it there?

Anyways, here we go!


BEEF LIVER:

This was my first organ meat I've ever tried.
I ate the first bite without much hesitation. The flavor was sooo very interesting, like nothing I've ever experienced. I actually laughed out loud because of the newness of the flavor. It is quite bitter, and has a very prominent aftertaste that you can feel as you breathe out your nose. It is very slippery and juicy.
By the middle of it, I was growing tired of the taste. The texture was not that bad though.
However, by the end of it, I kind of enjoyed it. I liked sucking the flavory juices out of it and then chewing what was left.
It took a couple times eating this to really get used to it, but now it's like nothing at all to eat it. The first time I ate it I ate very small bites because larger bites were just too much, but now I can eat large bites no problem.

LAMB KIDNEY:

I'm just polishing off these right now.
This time I laughed out loud prior to even tasting it, just because it seemed quite absurd to my still-new-to-RAF brain that I was actually going to eat this. Plus they looked funny. They were "rose-bud cut", which makes sense when you look at them. They are actually quite pretty. Dark purple which fades to a lighter purple in the center, it actually did kind of resemble a flower.
All in all it was pretty good!
Salty and sweet tasting, which quickly dissipates into a bitter aftertaste which is akin to to raw beef liver but not as strong, but longer lasting perhaps.
It is pretty gelatinous in texture, but kind of "crumbles" as you chew it, and it becomes kind of a liquid the more you chew, which mixes nicely with the bit of fat that surrounds the kidney.


...more to come as I eat 'em!

Hello all!

I just ate my first bit of raw organ meat, so I now feel qualified to have an account here, haha.

It was 4 oz. of raw grass-fed beef liver. I do wish to share my experience.

I've never had liver before, cooked or otherwise. I ate the first bite without much hesitation. The flavor was sooo very interesting, like nothing I've ever experienced. I actually made some weird noises in response.
By the middle of it, I was growing tired of the taste. The texture was not that bad though.
However, by the end of it, I kind of enjoyed it. I liked sucking the flavory juices out of it and then chewing what was left.

I might marinate it in a little lemon juice next time.


I am pretty new to this... bought some grass-fed ribeye steak from a grocery store last week, ate that raw and it was delicious! And I ate raw fish (red tuna and mahi mahi) in the weeks before that. But that liver was something very new indeed.

Anyways, just saying hi! I have some questions but I will post those elsewhere.