I have a damaged pancreas from severe alcohol addiction in the past. I have been sober 7 years, but the damage is permanent. I make too much insulin. If I eat carbs in any amount (other than the few in eggs), or if I eat too much protein I become hypoglycemic 2-3 hours later and have severe pains that mimic pancreatitis. Also, I cannot consume beef or some sources of venison because the particular amino acid profiles cause insulin spikes as well.

So, my diet consists of 90% animal fat and 10% protein. No organs obviously because of the carb content.

My fat comes from either grass fed and grass finished, organic rendered tallow or organic ghee. My meats are usually bison or elk. And I eat eggs.

I get about 180-200 grams of fat daily and 40-45 grams of protein. 1.8 grams of carbs from the 3 eggs I eat daily, but that is insignificant.

I have tried consuming my meat raw several times. I always hear all these reports of how great it makes people feel. It makes me feel lousy. I get cold, my throat closes up and I have trouble speaking (I think this is thyroid related), and the meat sits heavily in my stomach for a long time. I get sluggish and have no energy.

When I resume eating cooked meat (not overly cooked, but just to where the inside is pink) I regain my energy, feel warm, and the food feels like it is out of my stomach within the hour.

I am up here in Michigan studying to be a biochemist. I have been zero carb for 4 years, and this way of eating spurred me to become a biochemist. My thoughts on raw vs. cooked, excluding the carcinogenic compounds that are created via certain methods of cooking, are that the raw meat is denatured by the HCl in our stomach anyway. Cooking just speeds the process up, which might explain why it sits heavily in my stomach for so long.

Just my two cents on raw vs. cooked meat. My body just hates raw meat. Almost as much as it hates carbs.

Sounds good.

I was wanting to try eating raw pancreas since I have some pancreatic function issues.

I am reactive hypoglycemic though and I fear eating pancreas since it contains insulin. I don't want to put more insulin in my blood because I already seem to make too much in response to a rise in blood glucose.

Gluconeogenesis only occurs in two instances:
1) when reducing carbs all the while keeping protein high enough (and not eating enough dietary fat) such that cells in the body can still get all the glucose they need from dietary protein. The body will never break down bodily protein in such a situation. If insufficient dietary protein is eaten for glucose needs, then ketones begin to form. 
2) in starvation, when body fat reserves are used up and protein needs to be broken down to provide glucose to critical systems allowing us to stay alive for somewhat longer.

Since you are in ketosis, I believe that BG increase is due to glycerol conversion to glucose. You do not have sufficient protein to provide glucose. BG rises for several hours after your meal because of glucose needs, perhaps increased after a meal so more glycerol is converted to glucose. That's all. 

This is flat out incorrect, and I'm living proof.

At 250 grams of fat daily, and about 80-85 grams of protein my glucose levels rose too high, and fell way too low at 5 hours post-prandial just like it used to on a high carb diet.

Just not quite as dramatically.

I'm experimenting with the same level of protein and a lower level of fat ironically. I'm theorizing that I was actually eating too much fat, but have no way to qualify that. Not sure what too much fat would do.

I do know that I've gained quite a bit of weight eating the 250 grams of fat and 80-85g of protein, which completely annihilates the theory that you can eat as much fat as you want on a low/zero carb diet as well.

Got my order of Bison backfat today. Just looking at it, it looks much more palatable than the suet.

I'm about to eat some in 15 minutes and will report back my results.

I personally don't mind vacuum-packed meat in plastic. Using glass is so expensive re storage of food.

I'm about to place a big order with a meat supplier who is also supplying my fat, and the meat comes in 1lb vaccum sealed bags.

I typically eat about 1-1.25 pounds of meat per day. How long, if they are in the fridge, will it take for them to develop that anaerobic bacteria that is so bad?

I'm confused on how to store this stuff. They're going to send me about 3 weeks of meat at a time. How long will this stuff keep in the fridge?

I don't leave my suet in plastic (especially loose plastic, but not even vacuum-packed plastic) in the fridge for more than a day, otherwise within a few days it gets damp and mildewed. I try to open it and air dry it or freeze it as soon after buying it as I can.

As for Candida albicans yeasts, they feed on carbs rather than fats, AFAIK, so I doubt they're on your suet.

Well, I wanted to freeze to preserve it, but I'm concerned freezing will damage the lipase and nutrients inside the fat.

I was developing diabetes prior to the raw diet, my sugars would spike up to 130 after I ate any carbs and even higher if I ate a large meal 170 -180 as soon as I switched to a very low carb raw ketogenic diet my sugars would only spike to about 110 after a big meal of meat and fat , and after a month it leveled out to 100 and then about the three month mark it stabilised into the mid 80s

now I eat a large meal of meat and fat and my sugars don't go over 85 (I call this diet a cure)

All mainstream diabetic studies are conducted by scientist who begin with preconceived false hoods that whole grains and vegtables are the optimum food for diabetics so when they study the effect of meat on diabetics they don't remove the poisonous carbs and repace it with raw fats, and low and behold the meat causes the insulin spikes and worsens the condition, These scientist are working from a faulty template and there are big money organizations that will never do double blind studies on people like me who thrive off of a raw ketogenic diet

Man I hope this way of eating fixes mine like it did yours!

if you feel actual hunger more often than 24-36 hours after your last previous meal, it is a sign that you aren't getting enough animal-fat in your diet.

Interesting. I get 150-200 grams of pure, raw animal daily and still have some issues with needing to eat every 5 hours.

I, however, have candidiasis, insulin/glucose metabolism problems and some other issues involving the liver and such.

If I eat too much protein, regardless of fat intake, I get too much insulin in the system and consequently hypoglycemia around 5 hours later. Not near as bad as before on the SAD diet, but I still feel shaky.

I guess for people with normal organ function it's different. I hope I can resent my organs and get them functioning properly again.

I've been eating 100% organic, pure grass fed beef for a while.

Didn't feel like making the long trip to get it today and just bought some of Nolan Ryan's grain fed beef at the store and ate it raw. I've only had it with two meals so I can't judge 100 percent, but I feel better with this meat.

I almost feel like it has more beneficial bacteria in it or something because I feel that weird sense of higher immune system action when you take probiotics....

Hard to explain. I'll continue to update on this.

well in most candida protocols they say to stay away from vinegar except acv.  that makes no sense.  it's still vinegar, right?  i couldn't understand why i'd get reflux symptoms from it when supposedly it 'cures' reflux.  i then put the pieces together and figured out it was just causing more problems.  what are you doing for your candida now?

Well. I stripped out all the supplements and went to bare basics first. I've been having severe reactive hypoglycemic symptoms for years and could never figure out why. Even a zero carb, low protein, high fat diet didn't fix it.

Slowly I add in one thing at a time. I switched to completely raw food. Saw benefits. I can now tolerate moderate amounts of protein with little problems. With cooked food I can't eat more than 10-12 grams of protein in a sitting, and I was rapidly losing muscle mass with this problem. I still can't tolerate any carbohydrate at all as I get severe hypoglycemic reactions hours later.

I've started with a Vitamin D3 Supplement because I get little sunshine. I also take a few drops of lugol's Iodine. I take about 12.5mg worth. I used to take allot more than that, but felt it was counterproductive. I've also started taking Concentrace Mineral Complex (mostly Magnesium) since Mag. is good for blood sugar control. I've been taking mega doses of Vitamin C for a while now. On a high carb diet it seemed to help stabilize blood sugar for a time, but eventually the benefits went away. I never reach bowel tolerance, even at doses as high as 20-25 grams in a day, which is scary....supposedly it means my body is in a very diseased state and is using literally all of the vitamin C I take to try and deal with it.

I take in a fair amount of Real Salt because I have weakened adrenals as well.

I'm about to start taking a coconut oil that was suggested by someone else because it is never heated above 78 degrees F, and is likely to be healthier than the other oils. The other ones are heated to about 115 degrees F, which to me is too hot.

I've tried Coconut Oil in the past and I get severe rashes from it (not an allergy, I have an amine intolerance and Coconut Oil is high in amines). I also experience SEVERE die off every time I try it. I threw up several times my last go around. Actually this is what clued me off to the fact that I have severe digestion/absorption issues because it had been about 4-5 hours since my last meal and I threw up solid, completely undigested chunks of meat.

So now I'm taking a product called "Digest Gold" with every meal and between meals, in addition to being primarily raw. It seems to help quite a bit and I believe I'm digesting better.

I've also been taking a very high dose probiotic. I get about 140billion CFU's per day. This supplement has benefited me the most, allowing me to go the whole night and a few hours after waking without food and little hypoglycemic symptoms.

I have constant gurgling/digestive juice flowing/burping all day and I also have pressure/faint pain in the pancreatic area and believe that I have a very weakened pancreas as well. Maybe the Candida has infested the pancreas?

It's weird. When I eat carbs the pancreatic pain/constant gurgling/burping and such goes away, but I have severe hypoglycemic problems. If I go zero carb the hypoglycemia improves, but the pancreas hurts and I have weird digestive issues.

One thing to note on the vitamin C. If you have insulin resistance/hypoglycemia I would avoid taking Vitamin C around meal time. Vitamin C competes with glucose for absorption and requires the same insulin mechanism to be uitilized in the body. If I take Vitamin C too close to a meal I feel hypoglycemic the whole day, food or no food. So I have to be careful. That said if I take it an hour or more away from food it makes me feel better and have more stable glucose levels.

The reason I still take supplements, even on a raw diet, is because I can't eat the organs or any other plant matter right now. The carbs in them are too much for my sugar regulation to handle. I remember trying to eat a Bell pepper several months ago which has like 2 grams of carbs in the whole thing and my pancreas hurt really bad and felt like it was having trouble controlling things.

It's a constant fight. It's like cancer. It's deadly once it gets to the point mine is because it apparently has punched through the intestinal wall and is in the organs and blood.

If I eat too much protein, or any carbs at all I get severe relapse in symptoms.

Does freezing raw meat damage any of the enzymes or nutritional value in it? Just wondering.

Part of some of my raw beef froze because fridge was a little too cold.

My favourite Virgin Coconut Oil is sold by Wilderness Family Naturals as found here: http://www.wildernessfamilynaturals.com/.  It's so much better than all of the other, so-called, 'raw' oils I've tried that it's worth the expense and time importing it from the US.  Highly recommended!

Thank you for this recommendation. I plan to order some as soon as I get paid on Friday. I've been wanting to try Coconut Oil again to fight my Candida problem, but even the "raw" oils are heated to 118 degrees F.

I've tried Coconut Oil in the past and gotten extreme nausea, thrown up and diarrhea from it. I'm willing to bet that it's die off.

I seem to crave raw meat more and more, the more I eat it.

I'm afraid to go too far because I don't want to raise glucose levels too much, but I seem to not be able to stop eating the raw flesh unless I force myself to stop.

Particularly fresh, not aged, meat.

Is this the body attempting to repair itself with raw protein? I'm going to try and follow my instincts to eat more and guage if I get blood sugar swings from it.

Raw meat is beginning to taste like candy to me.