I've been completely raw for 3 years now, 90-100% carnivore. Never had any reason to eat anything cooked, but it's not my religion. While I do encourage people to keep their foods as raw as possible, that is not always an option for other people, and if I was in a hypothetical situation where I had to eat cooked or starve, I'd still eat the cooked food. I don't do well on large amounts of plants, specifically fiber, but I've consumed raw coconut fat, raw lemon juice, certain raw herbs and raw teas in the past. I've added larger amounts of coconut fat to my diet in the past when I wanted to gain weight, but as an addition to my diet, not as a replacement for the animal fat I eat.

Generally I don't mind adding some plants for medicinal or supplemental purposes, as long as they don't give me any trouble. As far as cooked food goes, there was no reason for it. I felt worse on it, and it was not as appealing anymore. I don't care what other people think of my diet either, so I would ignore any such requests to eat cooked.

And as I've already stated, Raw, Paleo, Carnivore etc... is not my religion. I do what I find is best for me, and that is what everyone else should be doing as well.

Most foods, including animal foods don't have that much Vitamin D in them compared to the sun. High amounts of fish might be enough, or eating raw fish liver (not to be confused with processed cod liver oil). Raw fish liver is probably the most nutrient dense food on the planet overall (with liver from land animals being second), as it has mostly the same or higher vitamin/mineral levels as livers from land animals, along with very high Vitamin D and Omega 3s.

Regarding Vitamin K2, that is already present in high amounts in any liver. Best source of calcium is bone marrow or bones themselves. Mollusks have a very high magnesium content if you want more of that.

Just to give you an example, raw Tuna liver had 130000 IU of Vitamin D3 per 100 grams. Source for Vitamin D3 in animal foods: https://vitamindwiki.com/Vitamin+D+from+animal+products+-+July+2013

If you look at the first picture, you can see the shadow at the base of the index finger, that indicates where the "lump" starts. The skin isn't raised by much, but there's a noticeable difference between it and the surrounding tissue.

Regarding the yellow color, it might be the lighting, but it is probably a good idea to check just in case.

Looking at the color it could very well be a problem with Vitamin A. If you friend is eating foods high in Vitamin A, be it retinol or beta-carotene (and all the other types) from foods such as liver, egg yolks, carrots, tomatoes, pumpkin, sweet potatoes, spinach, broccoli, dairy, supplements and so forth, he seems to no longer be able to safely store it in his own liver - it´s overloaded and therefore places "vitamin a" in different areas of the body, such as the whole skin, palms, finger tips, eye whites and so forth. Constipation can also be an issue because your elimination process is disturbed. You can start detoxing Vitamin A by staying between roughly 100-800IU per day. As with detoxing oxalates, detoxing A can also cause similar herx reactions. Here is a nice list of VA toxicity symptoms: https://nutritionrestored.com/blog-forum/topic/the-mega-symptom-list-of-poison-vitamin-a-toxicity-and-detox-symptoms/ and I´ll attach a list of foods showing the content of A in foods.  If u need more info lemme know

Also keep in mind that eating saturated fats together with VA foods increases VA absorption.

Looking at the color of what, exactly? It could be an issue however, considering that they eat liver every day. Perhaps also a Vitamin D deficiency, considering their lack of sunlight and fish.

I myself have consumed large amounts of liver for years now, but have never experienced any negative symptoms as far as I can tell.

I have tried eating only organs in the past, and it seemed to work, at least temporarily. I don't know of anything that's present exclusively in muscle meat that you would need, but it is always best to try and eat as much of the animal as possible (various muscles, organs, fats, blood etc...). You can experiment with it and see how your body reacts. If problems do occur, you can always add some muscle meat as well. Heart is technically a muscle, although I can imagine there being certain benefits to different cuts of muscle as well.

I keep all my organs/fat/muscle uncovered at around 32-35 degrees Fahrenheit/0-2 degrees Celsius, placed on some butcher paper.

I would suggest keeping it uncovered unless you are trying to make high meat. In the past, I've had meat at somewhat higher temperatures stored in plastic for over a week, after which it would gain a vile bitter taste. If you do plan on keeping it in sealed jars, I suggest airing it regularly. Since your problem seems to be your housemates, keeping it uncovered would be fine.

So I just started the raw paleo last week. The only meat without gmo, hormones, etc. I could find was chicken so that's what I started with. Sadly, all other meats are of conventional animal farming and I feel kind of limited. I live in Croatia and grassfed doesn't seem to even be a thing here, people just aren't thinking about it. Should I avoid all beef since it isn't grassfed?

I highly doubt that it is impossible to get "grass-fed" where you live. I have seen in a lot of countries that good quality meat is available, you just need to know where to look. You are better off looking on the internet (in your native language), going to farmers' markets than regular supermarkets most of the time, although it still worth checking those as well. Remember that grass-fed is most likely not going exist as a term in your own language as it would in English, try and find farmers that claim their animals were free range/pasture raised, fed only/mostly grass/hay and very little grains/soy etc... With a little luck, you can probably find a term that describes something similar to grass-fed in your language.

If you cannot get that, try to at least get organic, if at all possible. The alternative is buying wild game/wild caught fish, but do be sure to check if it is indeed truly wild.

I have used class wide mouth mason jars to freeze meat and blood in with fairly good results. Also if you use a vacuum sealer the jars it seems to keep the blood from bursting the jar when it freezes and will also keep the meat from freezer burn if storing long term.

Thank you, I will try that. Do you also freeze fat, such as bone marrow and suet, in the same way?

Thanks a lot for the great reply. I think it´s important to have an alternative and better source of calcium than dairy. Even if you raise a child on raw dairy, it will likely get hooked up on it and once it won´t have access to it, it will resort to pasteurized dairy which is available everywhere. That will onset all kinds of health problems. Then beside the opioids, you have estrogen, the a2 issue, over consumption of calcium, among other things. Raising a dairy limited or dairy free child would therefore be a much better way to prevent disease I think. But that´s another topic.

I also think that bone marrow would be a great source, also because of its high fat content. And I did remember that it had some special nutrients, but i can´t remember what that was. One thing that I remember thought is that when sv3rige consumed it raw once, apparently he became pretty ill and had to go to hospital for 2 weeks as far as I can remember. I wonder why it could have caused such havoc? I know that consuming it from a healthy animal would be preferable, but eating raw conventional beef does not seem to be so much of an issue than consuming raw bone marrow? Is there something that one needs to be cautious with when it comes to eating it raw?

Regarding eating the whole bones, the best way seems to pressure cook them. Apparently it takes only around 30+ min to get fish bones soft enough to be eaten https://cooking.stackexchange.com/questions/10439/how-to-cook-a-fish-to-make-its-bone-as-soft-as-those-in-sardines I could not wait 3 days in a crock pot like sabertooth does, that would take far too long. And when you say that Bones have 1000-3000% of the RDA per 100 grams, to which bones are you refering to? Bones from animals such as cow and lamb, or also fish?

Sv3rige was eating a lot of different things at the time, so I wouldn't be so sure it was the bone marrow. The chicken he was eating was probably a likelier source, although Campylobacter is present in cattle, swine, and birds. In most people, the illness lasts for 2–10 days. It is classified as invasive/inflammatory diarrhea, also described as bloody diarrhea or dysentery. Most do not experience complications as Sv3rige did, those generally occur in young children (< 1 year of age) and immunocompromised people.

Anecdotally, I and quite a few others have consumed large quantities of bone marrow and have never gotten sick. I have tried lower quality marrow in the past, the worst of which was completely inedible and disgusting. I'm sure it's possible to get ill from a sick animal, but as long as you listen to your instincts, the claims of getting sick from bone marrow because Sv3rige supposedly did are completely overblown. Obviously it's much better to eat healthy organs than sick ones, more so than muscle meat. You can eat raw conventional muscle meat and not get sick. You can also eat raw conventional organ meats and not get sick. Should you? No, obviously, and some people do have higher chances of getting sick than others. It would be good to remember that among other things, Campylobacter species are sensitive to hydrochloric acid in the stomach, which would mean someone with weaker stomach acid would be more likely to get infected.

I would generally recommend avoiding low quality meat, unless you have no choice. Determining quality is not as simple as organic or non-organic, grass-fed or grain-fed etc... (although grass-fed or wild-game is still usually much better than your conventional meat). Usually, the better the taste, the better the quality. If it doesn't taste bad then it's probably fine to eat.

So, no, I wouldn't worry about bone marrow specifically. Treat it as you would all the other organs in terms of risk.

Bone marrow specifically has a much higher amount of Vitamin E than the other fats, it contains alkyglycerols, high levels of the hormone adiponectin, stem cells, the highest levels of calcium (other than bone) etc...

I have a topic in the science section titled "Detailed Analysis of All Nutrients (Vitamins/Minerals) in Animal Foods" which shows the levels of calcium and all the other nutrients, and has sources for them. Different animals and different bones in the body have varying levels of calcium, hence my 1000-3000% of the RDA per 100 grams estimate.

Regarding eating the bones, as I've already said, you can always use smaller bones or grind them down into bone meal. Larger bones are usually more trouble than they're worth. Although one possibility would be to dry them outside for over a month. Of course you could always cook them for long periods of time, but that would most likely have similar negative effects as other cooked food would.

Just wanted to add to the discussion that some believe copper is as important as calcium when it comes to bone strength.

There are studies on pubmed showing that copper is necessary for tooth and bone density, and a deficiency or inadequacy of copper leads to weaker bones.

One to read is "Copper deficit as a potential pathogenic factor of reduced bone mineral density and severe tooth wear," in Osteoporosis Int. 2014 Feb; 25(2) 447-54. PMID:
    23797848

Copper would be in liver and internal organs. 

Interesting to note, it says in the results section there was no difference in calcium level in enamel, only copper was low in the patients with severe tooth wear compared to controls.

This is the case with many vitamins and minerals, it's important to get them all as in many cases they are synergistic.

Bone marrow and brain have often been said by Aajanous and sv3rige to be the most toxin deposited areas industrial poisons will go to in an animal.
I remember sv3rige or frank also saying brain is a great source of d3.
Bone marrow and placenta apparently also have stem cells.

The best source of vitamin D3 (from what I've seen) is apparently in the organs, specifically the liver. Fish have a higher amount than terrestrial animals, and fish liver has the highest levels by far. I've not been able to find a good source for vitamin D3 in the brain.

Does anyone have any advice regarding Lyme Disease? I have a few ideas, but I'm interested in hearing what everyone has to say.

what i mean is that if you eat 100g protein with 100g of fat or below per day, this i snot ketogenic

if you eat 100g of protein with 150- 200g of fat per day, this is ketogenic

regarding salt, im not sure... but Aajonus claimed you dont need salt if you eat raw food(animal and plant origin), but you NEED salt if you eat cooked anything

If you ate 100g of protein and 100g fat, I would say that is probably Ketogenic, at least from my experience. You have to remember that 1 gram of protein is 4 calories, and 1 gram of fat is 9. So with 100g of protein and fat, you are eating around 70% fat and 30% protein by calories. You also have to remember that on a carnivore diet you aren't likely to be consuming more than 5-10 grams of carbohydrates a day, unless you drink milk or eat honey, or are doing something else which you likely shouldn't be on a Zero Carb/Carnivore diet.

It is also, from my experience, vastly easier to eat 100-200 grams of fat than it is 100-200 grams of protein. There is no source of very high protein natural food as far as I'm aware, and there's plenty of very high fat sources such as bone marrow and the fat you can get on the muscle and organs. Bone marrow can contain anywhere from 80-90% fat or more, while most protein foods are 70-80% water, then protein and vitamins/minerals.

Regarding salt, it never worked for me on a  carnivorous diet, even on a cooked one.

glad to hear others chime in about fat and protein...  Early man Most likely had availability to plenty of fat.   I have availability also to plenty of fat, and choose to eat plenty with my meat.  My guess is that most would choose the same when the fat is a tasty as the fat I get or the fat that came off of a large animal after a fresh kill back then.

 I would love to be able to read more data on the balance of sodium as I've dropped salt now for maybe a month and do better with out it.  I know that Paleomedicina folks do you salt, but then they're not raw.

Van, I used to have the same problems most people report without, but with salt. After cutting out salt completely I felt good again and I've not used it in years now. I would assume that eating any salt messes up Sodium, Potassium, Magnesium and other trace mineral levels in the body (especially on a low carbohydrate diet), which is why I felt so horrible after eating any salt.