@Iguana

...aging meat has the property of breaking the meat down, similar to how it will eventually need to be broken down in our bodies, so that it is easier to digest for us or in a simpler form already when we eat the partially decayed meat...

You either have the metabolic capacity to break down animal protein, or you don't. Although blood type seems to play a part in the factor, so does overall level of health, and the use of pharmaceutical medication, more specifically broad-spectrum (and any type of) antibiotics, which destroy synergistic colonies of bacteria that aid in the digestion of all foods. But if you do not produce the peptides and enzymes required to break down meat (especially raw red beef or similar types), then you probably shouldn't be eating meat, or if you do, do so sparingly until you can get your body into a healthy enough state.

If you haven't researched it, raw beef (especially organs) have all the nutrients that we require. Also, they should be easy for a healthy person to metabolize. They consist of what we are, and require very little breakdown, contrary to complex vegetable matter. I don't have 4 stomachs, nor the time to vomit and then chew my cud. Plants require excessive energy to break down.

Personally, I've been eating at least 1lb of raw beef daily since '98, and I've never had a problem with it. If I feel like I'm coming down with something, of course I increase my water intake and take my ascorbic acid megadoses, but I also increase my raw meat intake, and usually stop consuming any other type of food. The only reason that I eat other types of foods (vegetation, etc.) is because eating meat alone leaves me hungry in a half hour. Vegetables are harder to break down and it takes longer to feel hungry.

@Iguana

For example, many people use high speed blenders to blend their foodstuffs, unknowingly this has a beneficial effect of physically breaking the food up as it would be done by the teeth, and even on the cellular level due to friction just like in cooking. As the high speed blades cut the foodstuffs, small portions of the food are heated similar to cooking, and since this cutting happens many times per minute, it adds up to a great deal of heat applied to specific portions of the foodstuff. For this reason, many raw food groups prohibit the use of high speed blenders as it is a form of heating food beyond what the cells can handle.

I've never had a standard blender get anything past barely warm. I really think that there's a lot of hogwash in those slow blending sales pitches. Blending is a great though, because they create a great surface area for peptides and enzymes to attach to. It won't decrease the time that a food is metabolized though, because there's a limit to how much can get through the walls of the small intestines and into the capillaries at one time. But if you hate chewing that much, have at it, I guess.