Still here and I'm still eating raw when I can.  I have at least 1 raw meal a day and it's usually fish. 

My skin improves when I exclude dairy and caffeine (no lattes) and up the protein.

There is something that bothers me majorly, which I've written about before, and I don't know how to solve it.  The muscle weakness and fatigue really interferes in my having a social life.  The things I really want to do, like camping, hiking, dancing, are not accessible to me because I basically am exercise intolerant.  I can't even walk a mile before feeling my legs burning and muscles weak. It's almost like having chronic fatigue syndrome but I'm not sleepy.  I've been researching acidity and pH on the forum and I think I do have a significant pH imbalance (I mean, I think my body has a hard time maintaining a neutral pH in blood, but it obviously does because I'm still alive).  I think this stems from my abysmal diet in the past couple years.  I had tried very low carb or no carb but wouldn't be able to keep it up and would then rely on periodic binges of caffeine and sugar, which is horrible.

I usually don't have an appetite for raw red meat, but since cutting back on coffee, I actually did enjoy a piece of petite sirloin and it tasted good.  when I don't like the meat it has an acid taste to me.  I tried to eat raw petite sirloin for lunch today and it had the acid taste again. 

I've been relying more on feeling and instinct rather than following a particular plan or menu.  I've read Maximize Immunity by Bruno Comby and Instinctive Nutrition by Schaeffer.  What I've learned is that after being on such a bad diet for so long, the instincts and appetite might be blunted.  When I cut back on caffeine and sugar, I am having less of an appetite and sometimes I eat nothing.  I worry that this might be contributing to my muscle weakness, but at least I am not eating the bad things (so much).

I keep thinking that I would really like to try high meat, but not the slimey kind.  I'd like to try a molded, dry-aged, deep red meat.  I just think I would enjoy it a lot but I'm not sure how to make that.  Every time I try to make it myself it, the meat just dries like cardboard. And I also want to eat wild greens and do juicing.  I'm wondering if this is my body trying to replace magnesium and other minerals from having to use it so much for digesting caffeine and sugar.  I just really think good bacteria from real food would make a significant difference.  I might try fermenting wild greens in addition to juicing and the raw fish.  I've put a thick slice of petite sirloin on a place in the fridge.  It's dark red and I'm hoping it will age nicely with a molded crust on the outside and stay dark red inside.

For a good jerky recipe look up 'lexrooker' on this forum. He shows how to make dried meats (although I now use the wire shelf in the oven and put it on 'low' with the door cracked open with a wooden spoon.

If I was going camping and knew I would be eating the meat soon-ish I may try drying it out 80% rather than 100%. It will still have some microbial activity so wont 'keep' for weeks, and will continue to age a little, just slowly.

Aajonus suggested placing meat in oil i think as an idea for storage, but I never tried that and would have to look it up (storage long term without oxygen for food is potentially dangerous).

Jerky can be rehydrated with a little water.

Wolf, you could try introducing them to kibbeh.  It's a raw meat dish that is middle eastern.  I was looking up raw food at one point online and found this.  https://www.mamaslebanesekitchen.com/meats/lebanese-raw-kibbe-recipe-kibbeh-nayyeh/

Welcome

Got to speak with Alex Jones; he said he will report on my case.


2:06:30 mark
https://banned.video/watch?id=645598bc2e5f9c08148ffe31