If you cut it small enough you have the choice of chewing or swallowing.    You can buy small quantity of quality meat, or larger amount of poorer meat which needs more work.    Why not try Chicken or Fish which can melt in the mouth?   If it is     fermented it generally needs less chewing, and leaving it outside lets it rot uniformly throughout.    Even tough meats are usually worth the effort if you really want to chew.

Having read the article in French there are clearly additional risks with eating raw or improperly prepared squid of which I was not aware.    Clearly one needs to fully investigate potential hazards before eating any unfamiliar dish, and understand the consequences of incorrect preparation.    One of the ladies affected was Japanese so one might assume she was aware of this problem.

I think they mean let the animal choose plants for itself, not us.   Not always a wise decision?

A caution with eating potatoes is that they must be completely buried during growth as they can turn green if exposed to sunlight which produces Solanin which is highly toxic.    This cannot be removed by cooking, and is dangerous, so keep them in a dark damp sack if stored in a shed or cupboard.

Support Pagangoy:
Raw Fish is ideal help, and reduces irritation.

Could be left to get high and become softer over time?    Never tried this with chicken skin on its own.

Suggest looking at following on this Forum:
Digestibility of raw animal skins
Chicken pluck
The Butcher
AV may have felt skin was indigestible or, if plucking involved dipping in bleach solution to remove feathers in industrial production of chickens, undesirable.
Have eaten Raw Chicken, Raw Turkey and Raw Duck for a really 'fowl' Christmas, and had both Chicken and Pork from local supermarkets.   Most cooked meats can prove tougher than raw versions, if cooked badly.

Cooking will be the last part of handling Raw Chicken, and all stages need careful management.   There are many possibilities of not cooking sufficiently, not achieving the correct temperature, placing the Chicken at any time in contact with a risky environment, attempted re-heating, storing incorrectly, and even serving in a suitable condition.    As with any cooked food, care is needed.    This is also the case with raw food and freshness, quality, and purity may seem even more important.    High meat should not be attempted from cooked food,  however, using raw food it is achievable and enjoyable, and is a big difference between cooked and raw.   

The problem has now been resolved, and am sorry to put this in the most immediate file of use today.    Please disregard my message and remove this and message above from this topic altogether - just delete them!

Just seen your article which considers UNDERCOOKED CHICKEN which has always been regarded as potentially risky.    I was talking about completely RAW chicken.

You seem to be scaring yourself to death before you feed yourself up to recover!    Just take all the usual precautions and look at views on the Forum.   Most of us have tried raw chicken, rotten chicken and very rotten chicken and enjoyed the distinctive flavour.    Not necessarily a good choice at the beginning - but not one to overlook with experience.    Raw pork is another one likely to stir the conscience ----- but you have already tried that.    Theme through all the reported experiences on this Forum is to enjoy what you eat!   

QUOTE:Re: a_real_man's journal
« Reply #7 on: October 12, 2017, 04:44:07 am »
•   Quote
For the last 5 months or so, pretty much all I drank was raw milk. Recently, I felt that my thirst for milk has been quenched. I've stopped drinking milk and now I just hydrate on eggs with a bit of help from fruit. Out of curiosity, I tried drinking a bit of water and was repulsed by it.

I also recently read Instinctotherapy by Burger. So I am giving this a shot.

I've been gradually increasing my arsenal of insects. I eat maggots that find their way into my high meat. I also capture bees, cut out their stingers, and eat them. They taste like nut with nectar. Similar for butterflies. I captured a black beetle and ate it. It was crunchy and delicious. I've been craving more beetles since. So I'm farming mealworms. I caught a big green grasshopper... The taste was so rich..  like the smell of lime, but as a flavor. Also caught rolly pollies but they taste like dust. Crickets also had a plain taste.

Another thing I've noticed is that I'm not at all excited about "fresh" raw meat right now. So I am fermenting whatever I can. I have a cod sitting around on my balcony for a week now. I tried it and was really into it; tastes like smoked fish with a bit of cheese.

REPLY:
You liked the cod left sitting on your balcony for a week.   Have you tried this since October 12, 2017, and do you still like this fish preparation?

Is the use of a PLASTIC container likely to prove as problem with contacting the meat inside, as Inuits found?