When I eat fat like eggs or marrow, I get edema. I also have veinous problems. Although I'm trying to follow instinctive eating, it's not helping this.

Can anyone recommend anything?

I'm thinking of doing less fats and maybe just green juice fast.

I had gotten suet from a butcher and was eating it by breaking off pieces.  It had a cheesy smell and I know it wasn't grass-fed, but eating it reduced my cravings for chocolate/sugar.  I read Aajonus say somewhere that chocolate cravings are signs of a fat deficiency, and I think he was right.  It kind of had the texture of chocolate.

However, the suet goes bad pretty soon.  Mine started to get black mold spots on it within two weeks, so I could not finish it all.  I feel bad wasting it, but I have no way to keep it other than in plastic bags in the fridge, and I don't trust that anything fermenting in plastic is safe. 

Then I bought some supermarket grass-fed beef from a local store.  I have had grass-fed beef from that store before, but this one was actually good.  The meat was a darker red color and tasted better.  And even more unique, the fat was yellow!  It was the first time I actually had a grass-fed meat where the fat in it was really yellow.  I thought how strange!  But I ate it.  Unfortunately there was not a lot of fat, and most of it tied to connective tissue that was inedible.

I found a grass-fed farm near me (there are multiple actually), and of course they all sell the meat frozen.  But this meat that I bought there does not look at all like the good grass-fed I got at the supermarket.  The fat is white.  I don't know if this has to do with the cut (delmonico) or perhaps the farmers are actually NOT grass-feeding the animals. 

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.

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/

In the spirit of guitarman, I'm going to also give an update.

The last year was fairly disappointing in all areas....health, career, love.

Things I've done/doing to try to find friends:
-attend gun shows bc self-reliant people who believe in liberty are there (have not found anyone at these events very talkative lol)
-annual group camping event (insufficient attendance and the people were cliquey)
-signed up for WWOOF website, and I plan to use my limited work vacation time this summer to live/work on a farm. 
-Other than those things, I cannot find anyone else like me.

I still have health problems, which I take ownership of for not following aajonus or raw 100%.  Many days I am extremely tired and drag myself through the day.  I've been doing multiple things to help, and I think it is helping somewhat because this morning I had enough energy that I cleaned! (something that hardly ever gets accomplished, lol).

New protocols for me to help with fatigue:
-No caffeine (drink dandelion/chicory root coffee instead)
-vitamin D supplement at least 1000IU a day (there is no sun in Pennsylvania from November-March, and eating eggs, marrow, and salmon has not helped)
-hot baths up to 2 hours
-continue eating instinctively raw when I can   

I wish some of the others would post updates. 

Update. I've been following raw on and off.

The problem for me is that raw meats taste bland and I cant eat it all.  That results in me eating less protein than I need for repair/optimum.

I'm not sure if I should still keep trying.  I hVe no problem with fish and I eat whole salmon filets raw, which I love.

Just wondering what I should do. My skin heals  better when I eat a lot of protein, but again I can't eat a lot raw. I'm interested in the Instinnctotherapy approach and if I follow that then I should listen to my instinct when I eat raw and stop eating meat when it no longer appeals.

I want to try high meat bc I have a theory that the flavors from cooking might mimic those in bugh/rotten meat, and maybe that is what my body really wants.

Thank you for the update @IonSurfer. Do you ever drink green juices? Just wondering about how Aajonus used to say that it was necessary to drink green juices to offset acidity.

I'm also curious - do you eat high meat? Or rotten meat?

Just curious if anyone knows what happened to Zephyr, one of the raw dieters that did instinctive eating and got really sick? I know he recovered. Just curious if he is still doing raw all these years later. Aajinus did an interview discussing him but I can't find it right now.

If I didn't have family in Pennsylvania I would move to NH.  Their state rep Mike Sylvia is proposing succession from the Union due to it's tyrannical behavior.  I no longer salute the federal flag either. It means tyrrany, imperialism, and corporate feudalism over Americans.

Thanks Mark & Saber for the encouragement.

Well, I thought I will post my results from the "dry-aging" here in my journal.  I tried some pieces of it today (it had been aging for about 4-5 days uncovered in the fridge and became hard and darker in color). It tasted like cardboard or nothing basically.  So, I am kind of disappointed.  I posted on another thread here about whether I had aged it correctly or not, so I guess I have to educate myself on how to do it properly.

If I would age it longer, I believe it would get even drier and chewier and have a bit more concentrated flavor, but not much.  And maybe it depends on which muscle part of the animal it comes from.  Before I put in the fridge, I had tried some of it raw and it tasted pretty bland to me.  That is a problem for me is that raw meat kind of tastes bland.  I want something stronger or more sour.  So, that's why I was trying to age it.

It is out of the plastic and sitting on a plate in the fridge; it's like 1 inch thick slices.  It's basically getting hard and dry.  I'll have to look into the post by Saber and the other links you mention.

Well, today I am home instead of at work.  I woke up with a stuffy nose, and in the past I would normally just go to work and power through the day, as it otherwise doesn't affect me.  However, the fear level in my office is so high that it's actually a hostile environment, and if I would show up at work sounding "nasally" there would have been an uproar (even though they are all vaxxed they are still deathly afraid of the common cold). 

So, on the "eve" of New Years' Eve, I am sitting at home because of this nonsense.  I actually suspect that this head cold is the result of me having to work on shredding papers that are about 40 years old and sitting in a basement full of dust.  I take the old documents upstairs to shred, but there is still a plume of fine powder that comes when you empty the shredding bin.  And I do wear a mask while doing this, but who knows what chemicals were used in paper back in the 1980s and what the degredation of those chemicals can cause. I really think my symptoms are due to this shredding work that I have been doing for over a week, and not the virus.

Either the colleagues will be saying I'm lying to get off of work (which I never call off) or they'll think I'm at death's door from the flupocalypse virus. 

That is the kind of work environment I have to go to every day.  I wish I were a man so I could have been a bricklayer or something instead.  Office environments are so toxic and gossipy.

I guess I will try to do some work around the house and reading today. 

I have been really not on the primal diet at all lately.  The raw meat hasn't been appealing to me.  Recently I've felt/intuited that I might like it more if it were aged.  So, last night I left out two slices of top round in the fridge.  I intend to age them for about a week or so, following some of the instructions on older discussions on this forum.  I have a feeling I will like the taste once it's aged/fermented.