Hello djr,
did you ever look into vitamin b6 deficiency? There are some conditions in which the need for b6 is higher than for other people. I am asking because histamine reactions, mast cell activation syndrome, sensitivities, smell sensitivy is all very much related to b6 issues. Ground beef gives reactions to many people with these issues because beef itself is already aged and ground it gives even more surface for histamine buildup.
There is science about it, a not so uncommon issue. Depending on the root cause you will find other common nutrient deficiencies that might be involved in these issues.

Just in case you or anyone else ever considers the above as
ones own issue after researching or maybe even doing some testing on it:
If supplemented, the experts and experienced advice to use the p5p form of b6.
In general I think it is better to solve health issues with whole foods, but I came across more and more people and conditions which question if diet can solve it alone. Still, in my opinion, just with all supplements, caution and listening to the body is necessary.
Here on the forum I think it was PaleoPhil who reported in his journal of his experiences with p5p.

There are cuts of meat that are more chewable than others. Usually the pricier cuts like some kind of steaks, filet have a tender texture and therefore are easily chewed. The most tender cut is tenderloin. But I think also the most expensive.
Then there are cuts that are tough and very hard to chew, even when cooked, which is why they are sold as meat for soups and stocks, being cooked longer to become tender. Like soup meat, the parts around the leg bone. Gulash meat usually is a little chewier as well.

- raw eggs
- clay (different clays having different effects)
- strongly diluted apple cider vinegar
- softly using sea salt on wet skin as a body peeling can be very refreshing and soothing too, not too frequently though. leaves the skin very smooth.

2 not so paleo methods, but at least raw:
- rhy flour (Some people need a few trials, but works great for cleaning hair once understood. Wheat flour would stick in the hair.)
- rice water (some ferment it), works great for hair, I would be careful using the fermented one in hair too frequently / leave it in too long

Which one works better also depends on the hair type etc.

I forgot:
When did you start getting the bloodshot eyes? Prior raw paleo? Are these persistent?

I wouldn't say raw eggs are for everyone since there are even people who don't seem to tolerate them. Though I don't know about the eggs quality, how often they tried etc.

In my experience taste / cravings change and I am convinced this usually relates to the current needs of the body.
So if I were you, I wouldn't toss the eggs for all time. Maybe you have vitamin a, selenium or whatever in abundance in your body already and as a result your body is not craving or even kind of rejecting the eggs (for now). So maybe just try a raw egg occassionally from time to time?

Furthermore I react differently towards different food sources. I had raw eggs from pastured chicken, orange yolks, kept by a simple man for self-sustainable living. There was sth about the taste.. I really didn't like it. Tried again another time. Still didn't like. Once I had the same taste in eggs from another source. I had similar experiences with other animal products. What I mean is, your experience could also be due to the egg source? Pastured, organic chicken oftentimes still means they get fed with soy for example, depending on how sensitive someone is, I can even imagine that's why some people don't react well to eggs. Probably it is not optimal for everybody, but maybe some people are not at all affected by it or the benefits of consuming such raw eggs still overweigh.

With some things I have to say it took my body some more time to crave them / learn that I benefit from them. For example I kind of started craving raw kidney maybe after the second time I ate it.

I would definitely experiment a little bit more

Damn..good you found out. And luckily still early enough.
Lifelong learning..

I only read about african tribes getting iron poisened by brewing beer in iron pots.
If you have your study by hand which says there are some who got it through walking in iron rich soils, please share it with me.

A little bit offtopic, but: Unfortunately Rhassoul clay made my hair frizzy, I liked how easiliy it cleans the hair though!

I am not scared of the virus itself, I'd rather be "scared of" being kept in quarantine in a toxic hospital environment, with no access to healing foods, instead being filled up with weakening medicine.

I'd do long distance trekking frequently if it wasn't so hard to get good (real) food along the way..

Regarding water sources: It also depends on the natural water source. I am zero worried with the ones coming directly of the mountain / stones whatever or well, since they are not exposed to animals and usually not by human polution. With other waters (with some exposure) I am more careful.
Our ancestors and indigenous tribes know more about it / are experienced but I am not sure if one could one to one compare us with them regarding ability to drink natural water. I mean, generally I am not too scared of it but I can imagine that modern world people could get sick from it in terms of uncommon bacterial exposure and hence adapting to it. But there might be people who are too sick to easily handle it. Don't know.

If I were to drink distilled water, I'd only drink water that I distilled myself with a stainless steel distiller. And then I'd do more research on if one could bring back some life to it. Since natural water from mountains etc has another chemical structure and life in it (or however one wants to call it, I think you get an idea).

I only mention the effects of olive oil and egg white to bring awareness to natural methods of lowering iron instead of potentially harmful methods. I am not promoting to take rigidly care to consume 0 iron.

Thanks for the feedback.
I can also imagine that iron overload often occurs in a context of liver problems or unbalanced nutrition (not enough copper, B2 etc.).

For some people this website might provide further interesting science based information:
https://academic.oup.com/ajcn/article/91/5/1461S/4597424

One information might be especially important for Inger: You said you'll keep eating egg yolks (without egg white as far as I understood you). There's a protein in the egg white which inhibits iron absorbtion. And as nearly all of the iron is contained in the egg yolk, I'd eat the whole egg in an iron overload condition.

For me the main reasons I thought of an iron overload:
- I have on and off liver and pancreas pain, occassionally, short, not too bad, like a twitch and sometimes days or weeks in between without any. I already had prior to the diet. Sometimes got better, sometimes worse again. But since healing takes time, I just gave it some more time, not really bothered. Had a break of the pain for a month or so last November, it came back in a time when I ate more cooked meet than ever before.
- Also some on and off diabetic symptoms. Though these usually appeared when I for example included rice in my diet. I would pretty fast get vision problems, nerve pain, weight gain etc. Or sometimes having nerve pain from drinking freshly juiced organic oranges. I mean to some degree my body might have been sensitive to it because of longterm fruit and sugar etc restriction. But still, the degree to which I was sensitive to it, ws suspicous, especially because I suspected to heal on the diet, including the diabetic and pancreatic symptoms. On the other side, when eating a little bit of bread, potatoes, rice etc. several days in a row and I'd then get diabetic symptoms I didn't consider it too suspicious for a long time, because I knew from people in such forums, that they'd even react on such foods or vegetables immediately. But would they get diabetic symptoms? As far as I remember they rather get intolerance or digestive symptoms.
- The day I had the most pain was when I ate clay which is an iron bomb and raw beef heart, which is high in iron especially when taking its relatively low amount of copper and zinc into consideration, to balance the iron out. And that pain started bothering me.
- I didn't crave raw beef muscle meat since quite some time.
- And what I kind of use as my final proof (which I value higher than a blood test) is the following: Eating raw organs is not a big deal for me, I even sometimes really liked eating raw kidney, even when it wasn't that fresh and had a little unpleasent pissy smell. Anyway, (raw) spleen.. which is loaded with iron, I think it is most abundant there. I had a very specific disaffection when eating it.  I mean I like the look, it reminds me of berry sorbet and blood mixture or so. Kind of asthetic. The texture is also nice. And still eating it felt weird. Tried it a few times, each time organic, grass fed, very fresh.
Back then I thought, well I don't have access to raw blood, shouldn't I be missing iron and therefore find eating spleen satisfying?
It was weird to me. And after a few months, liver pain getting worse (again), sleep getting worse (again) in a very particular way that I could distinguish from sleeping issues I had before and therefore couldn't solve like before. Occasional nerve pain, sometimes worse. Worse skin. And maybe sth else as well which I don't remember right now. Looking worse, of corse.

Puuh, that was pretty detailed, sorry.
Anyway, I decreased my red meat and organ consumption. Some raw liver for copper. The occasional liver pain / twitch is rare by now. Symptomwise it is bearable, I've been through worse, but looking bad and feel exhausted because of the terrible sleep.

I would love to donate blood, but I am in a foreign country at the moment and I am not allowed to donate blood here yet. In 6 months they say.. Only way might be getting to know a nurse or similar and doing it privately, haha. Or going to a doctor for blood work and hope he will do the right measurements but I can't be sure that he'd do so and I anyway don't consider blood work to be always correct. Too many involved factors and things we don't know about yet. Additionally I'd need to hope that he'd prescribe me to donate blood. But I can't even know for sure if my current health insurance would pay for all that. And at the moment I don't wanna risk spending all the money by myself without even knowing if the doctor would measure the right stuff or if the measures are valid.
Little bit annoying situation

Might try the castor oil thing, though I don't understand how it should work if it is wrapped in plastic. Or did I get it wrong?
Otherwise just getting through it by lowering dietary iron intake. But might take very long. Let's see.

Sure, I wrote about the process I use on my website: A Tale of 100 Acorns. Let me know if you have any questions.

So cool, thanks for sharing! Gonna try it out this year I guess.