I've started eating 1/2lb raw ground beef(seared for 30sec on ea side) with raw eggs, Kerry gold.
I'm only searing It because it's not organic. No issues so far. If I get my hands on organic I will try 100% raw.

FWIW I did the same thing and with the same thinking for over 2 years and didn't see any major benefit until I started eating meat 100% raw, a little over 2 months ago. 

In my view, the reason you want organic and grassfed is because it'll have less toxins, especially in the fat and organs. The bacteria are not what's bad for you from factory farmed meat, it's the toxins. And when you cook it, you make the toxins more easily absorbed, as you break the bonds that existed in the animal body, that your own digestive system can recognize and eliminate before too much is absorbed. What's more, when you partially cook it, the bacteria from the raw part will create toxic byproducts when they eat the cooked parts which are toxic for them.

If you can't find organic or wild meat of any kind, just have the raw lean muscle tissue without the fat. That is pretty low on toxins. You can have some other source of fats, like organic, unvaccinated, pastured eggs, or avocados. This is what I'm doing for the most part, and although my fat intake is much lower than I would prefer, and my protein intake is much higher by proportion, it's working pretty well.

If the reason for searing it is psychological (so that you can tell yourself it's not raw but rare), and you want to give it a cooked color, you can marinate it in lemon juice. Works particularly well with ground beef (or any other ground meats). Mix 1lb ground beef to 5-7oz lemon juice. Within a few minutes after mixing it well, you will have a bowl of ground beef that looks totally cooked, but isn't. Or if you only want the outside to look that way, you won't be needing much lemon juice at all, just enough to cover the outside for a short time. I usually add spicy things like garlic, onion, ginger or hot peppers, but you don't have to. Also a couple eggs mixed in there go great (meaning you can't taste them at all), but they'll stick to the meat and separate some the lemon juice out, so add them after the meat has your desired color.

Also, if you're interested, the whole idea of searing meat to kill bacteria comes from the concept that the outside part of the meat cuts is contaminated during the butchery process (from bacteria in the intestinal tract and/or other bacteria from the outside environment), but that the inside of the muscle or organs is sterile (which it isn't, but that's another issue). If you sear ground beef, but the inside is raw, that doesn't even work under that paradigm, because what used to be the outside of the cut of meat is now mixed all over the place, not just on the outside of it. So the fact that you've been doing this means it's perfectly safe to do 100% raw. You'll probably get detoxes as your body adapts and utilizes the new nutrients, but that's something else.

Btw, I also believe personally that meat of any kind that has been frozen loses a lot of nutrients, but others here disagree. I mention that because I noticed that a lot of the sources for organic meats come frozen since most of their customers don't seem to care, and it makes it easier for storage and shipping.

Well, we're back to the shriveled oysters with ocean-like water.

Also, my previous estimate was wrong. I was having about half a dozen a day, not a dozen. I could probably still eat 60 in two days, especially if they were the high quality ones, but it might not be as easy as I thought.

All the sources I found used cooking and continual heating to around 50 Celsius. But it looks like sun-drying has something to do with the process.

Do you know how it's made without cooking them or artificially heating them (other than through sun-drying)?

Do you know how they ferment them?

In We Want To Live, Aajonus writes: "VANILLA EXTRACT should be organically grown and should contain its natural alcohol.", but he doesn't specify how you're supposed to make it. In The Recipe For Living Without Disease he mentions using organic vanilla extract, but doesn't explain how to make it.

Does anyone know how this is made? I've been looking for recipes but they all call for using high proof liquor, which Aajonus said is all toxic without exception. So what is the natural way to ferment vanilla beans so that they create their natural alcohol, without you having to add toxic alcohol yourself? Any ideas?

I wasn't blaming you for taking vaccines yourself or giving them to your children in the past. I was asking the reasons why you now continue to believe that vaccines prevent disease (even if you think there are better ways to prevent disease)

Thanks everyone for the responses and links, they've been very illuminating.

eve, is there a way I can I tell if fish has had chemicals added to it to preserve it?

What are your thoughts on vaccines?

I've seen some people here refer to them as necessary under bad conditions.

I see them as nothing but venom injected into the body as if it were being delivered by a snake, scorpion or spider.  I haven't seen any conclusive evidence that they do any good, and I have seen lots of evidence that they do plenty of bad. People get all sorts of negative reactions from vaccines that are often minimized or unreported, from mild symptoms to allergies to even paralysis and death. And when you look into what's in them, it's no surprise. Moreover, injecting anything directly into the bloodstream bypasses our bodies' first lines of defense against foreign and toxic substances. Which is why venoumous animals use exactly this method of delivery.

Let me tell you my personal story. When I was 6 years old, my mother told me that we were going somewhere, I don't remember what she said, but I remember I was not concerned about going. Up until then my health had never been a concern, I was a very healthy and strong kid. When we arrived at the hospital, and she told me what they were going to do, I panicked. I wanted out of there. I instinctively knew that this was bad for me. If it wasn't, then why did my mother have to lie to get me to go? They had to drag me kicking and screaming into the vaccination room, where it took two big guys, a nurse, the doctor and my mother to all hold me down at the same time to keep me still enough to inject me. It was a nightmare.

A few days went by, and I was coming home from the swimming classes in the bus that would take all the kids from home to the pool and back. I noticed I had some yellow goo coming out of my arm, where they had injected me, and mentioned it to the kid sitting next to me. I didn't know what it was. He said it was called pus and it meant I was going to die. It made perfect sense to me, after all, I was injected with a poison right in that spot. I was depressed all day. When my mother asked me what was going on, I told her. She calmed my fears and told me I wasn't going to die. I wasn't sure if I should believe her or not; after all, she was the one who tricked me into going, and she held me down along with the others. And she was a doctor. I never trusted doctors.

A few months after that, school had just started, and I began getting colds that would last for months. I would have several every year, so that in total, 6 to 9 months out of the year, I had a cold. This had never happened before. Most of the time, the mucus that I would blow out of my nose was very thick and a dark yellow color, just like the pus coming out of my arm was. It slowly diminished over time until I was 22, when I was only having them 3 to 5 months out of the year, and then they suddenly stopped when I started taking massive amounts of vitamin C supplements. (I'm not taking the vitamin C anymore, I think it probably caused me other problems, and the colds have not resurfaced yet).

I had other vaccines when I was 9, 10, 11, 12 and 15 that probably gave me other health problems or exacerbated them. But the one I had when I was 6 was the one that made the most impact, and it wasn't until recently that I made the connection between the vaccine and my health starting to go down the drain.

it may be supplemented organic corn, but anything certified organic contains no gmos if he farmers are upholding to those standards.

Ah, good to know, thank you. They just said they supplemented with corn and I assumed it was probably GMO. Do you know if organic practices allow for vaccinations of animals? I know I avoided another source of good eggs precisely because they said the chickens were vaccinated (they said it thinking people would think that was good, I think it's horrible and likely to make the eggs a lot more toxic)

When you think about it, in the paleo times humans probably wouldn't add salt into their food or water as they got the nutrients they needed through food.

I mostly agree with this. Although if they lived near the sea, then they might drink some salty water, or dip foods in it, nobody knows. I started eating raw meats about two weeks ago and found that salt makes it taste worse, contrary to cooked meats which I had to salt a lot. I don't know if AV is right in his thinking, but if I don't see any problems from lack of salt then I don't see any good reason to add them to my diet.

Circumstances are different nowadays though. As an athlete you may need to quickly replenish minerals. Just have to make sure you don't go overboard.

I disagree with this. If you're running after a zebra for hours, and the difference between you or the zebra getting tired first might be the difference between life and death for you and your tribe members, that is quite a bit more important than winning some medal in an athletic competition, and likewise the strain (and recovery) that your body has to be put through is that much more extreme. Similarly, in the paleo environment, almost all fights or struggles, whether with beasts or other humans, were to the death.

I'm new in this but I would bet it's the cooked foods that cause you constipation, in particular the cooked meats/dairy. I really cannot imagine someone getting constipated from raw meats or dairy.

When you said you don't get an urge to go, and have to do crazy amounts of trying to pass only a small amount, have you considered that maybe it's because there isn't much to pass anyway?

When I was eating cooked meats and dairy, the best way to prevent constipation was always lots of whole vegetables, for the fiber. Now that I've started eating copious amounts of raw meat every day, I juice my vegetables to intentionally remove the fiber, and I still can't imagine getting constipated. It's only been a little over 2 weeks though.

Also, I wouldn't get so concerned about the quality of the meats as I would about whether they're raw. Yes, grassfed, organic, unvaccinated, never frozen is a lot better for you. But if your excuse for having cooked is that you can't get high quality meats, I don't think that holds much water (pun not intended). If you take bad quality meats and cook them, they will turn worse, not better for you. I would just have those raw if it's all I can get.