I looked up specific percentages or ratios of copper and zinc in shellfish, found another listing, and although oysters and mussels are high in copper they do contain lots more zinc, so that the ratio is favourable for restoring zinc balance. So I will be following your advice after all! :lol Thank you.

I wish that the websites of nutritional components agreed with each other a bit more though, and/or would give complete information, so that could easily compare, but so many have zinc figures, ( for example ) but no copper, or group several different foods together as if they are all the same, when, I have just discovered, this is far from the case.

Thanks anyway for the push to look at the data about oysters again.

I find a good way to eat red meat crispy and 100% raw is to cut it into smaller chunks and leave it in open air in the fridge or hang it to let it air dry and it gets harder texture on the outside. After doing that I like it better then fresh meat. With raw fish though I like it fresh raw. Try aging it you may like it better that way raw. Sometimes I just leave it in my room over night and the whole day without the fridge after already leaving it to age in the fridge and it gets more aged faster that way, eating this kind of meat never caused me any stomach issues so far.

Thank you very much for that suggestion; it sounds good, interesting. I won't try it with the supermarket meat, ( yet, anyway ), but with the fresher and grass-fed stuff from the little local specialist butcher. I wonder what my 11 year old son will think of it; so far he has liked meat more and more the redder/more raw it is! :lol

Quote from: yuli

On another note... I have read in numerous places that early humans also scavenged a lot, which would make sense as to why most people like their raw meat at least somewhat aged and get good effects from it.

Yeah, and they likely didn't always eat their meat in a single meal and there was no refrigeration, so it aged that way too.

That sounds logical, and suggests that as you say we are probably very adapted to aged meat. I would never have dreamed of treating or "preparing" meat to eat this way, "fear of microbes and such", before now!!! But put this way it sounds plausible, even attractive. And I've been amazed over the last couple of years of eating things beyond sell-by-dates and left out on plates etc ( all relatively unprocessed foods ) how well I've been, how rarely ill from gastros etc. So, hmm. I'll have a go this week. Thanks!

And, slightly more on topic, :lol I'm definitely going to reduce the amount of time I heat my duck. The raw fat is just too good to waste by rendering, ( since even if the rendered stuff is a pretty good substitute for veg oil or butter in stews/soups or cooked veg I'm not eating those things anymore ).

Hello!

I've been consistently gluten-free for three years now, corn and soya free for two years or so, and sucrose free for a year except for three lapses. I have been moving towards an increasingly low carbohydrate diet this last year, cutting down or virtually excluding rice and potatoes and finally dried fruit, and excluding the cabbage family because of their thyroid suppressant qualities. I was drinking an awful lot of fruit juice, but think I've finally managed to kick it.

I have stopped eating pulses too. I'm avoiding fish for a while because the last six months of eating more and more salmon, tuna, trout, anchovies, etc my hair, already thinning this last two years, went totally mad, and turned into a fragile brittle mess. I'm also avoiding foods high in copper ( like parsley and other leafy greens, and organ meats ), because copper is a zinc antagonist and I think I may have a zinc deficiency.

So, my diet consists of lots of meat, which I still sear or "flash roast", but less and less so, and raw carrots, cucumber, avocado, raw goats and other cheese, a little bit of fresh fruit, ... ( and potato, cream, chocolate, cooked veg soups, and such like, aswell as rice with nut flour and honey, even lentils and tomatoes, when I succumb to starchy carbohydrates and sugars, which happens occasionally ).

I'm 47 years old, am english but have lived in France for the last 12 years, am somewhere on or near the autism spectrum, have 11 year old PDD/AS son, and am very happy to find a site which eschews the neolithic, and encourages and supports both a low carb/low starch pre-neolithic diet and the raw.

I eat quite a lot of duck, especially the breast, it's yummy, and it's true that it has a really thick layer of fat on one side. I cook it very fast and hot along the fatty side, until the outer surface is crispy and brown, and then give the "meat" side a very swift brown too. It's very pink to red on the inside, and the fat is a delicious mixture of crispy chewy and white creamy-buttery texture, where still raw.

There's always a lot of fat in the pan afterwards, and I save that but actually don't like it very much with anything so I've got three bowls of it in my fridge :lol I've tried eggs with it but not only am I beginning to go off eggs, ( I never liked the whites very much anyway ), but I really don't like the taste of them in duck fat. I think duck fat tastes loads better raw ( with a crispy edge! :lol ) than rendered unfortunately.

Not sure what I'm going to use the rendered fat for now that I have almost totally stopped eating vegetable soups and potato. Suggestions would be very welcome, because I'm reluctant to just throw it away.

Edit. PS. It's definitely an incentive to reduce the cooking time even more though, so as to eat more of the fat in its highly edible raw form.
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