Another thought.  When fat is ingested, gall bladder releases massive amounts of bile.  Could it be that bile duct is blocked somewhere?

ys, this is possible.  your comment reminded me of an incident from about two months back, before I'd incorporated any raw meat, when I was having a similar feeling in my liver area.  There was sudden unexplained relief one day with the result that my BMs turned from their usual green color to brown which I remember reading somewhere that the green color is due to insufficient bile production/secretion.  My thought is that there was some sort of obstruction that suddenly cleared.  If this is the problem it's obviously not completely unobstructed.  I would like to have some diagnostics run but I'm unemployed and uninsured.  I don't know what would happen if I included fat alone--I'll have to try it and report back.

Ha, I was reading back my initial post and feel sorry for the person who searches the forum on advice regarding marbled cuts of meat and ends up with all the vivid details of my bowel movements with no prior warning.  Oh well, I guess those are the risks of the forum.

Your best bet, IMO, is to up the amounts of  raw carbs, and then gradually increase your intake of raw animal fats as your body adapts.

Tyler, I think this is what I'm going to do; add a few carbs and play with lower levels of fat as ys mentioned too.  I'm trying to stay away from the coconut oil and butter, but along the lines of my earlier post, is raw clarified butter possible and if so are the dairy risks still present when the solids have been removed?

Thanks everyone for the continued replies.  I just moved to a new apartment and will probably be using the internet exclusively at the library for a while, so my replies might be sporadic.

I'm in the immersion phase of this WOE right now.

Phil, I understood the whole of your reply, but what does WOE stand for?

Anyway, I'm still looking for good beef sources.  I've emailed two suppliers who vend at a local farmer's market that runs through November, but they're not there every week--I'm trying to track down what dates they'll be there.  There is a pastured pig vendor there who appears every week and I got some tasty back fat from him.  I'm going to try to get a load of beef suet before the season ends and render it for winter.  Does anyone have storage tips concerning appropriate containers to use.  Do you guys worry about BPA, etc. from plastic like if I were just to buy a big pail from Home Depot?  Also, I don't know why this would be problematic, but would I be ok to render suet and lard mixed together if my sources required it?

Things are going well with my experimentation with more ups than downs at this point.  I've been able to further cut back on digestive aids requiring none at all with a smaller meat only meal and within the last few days my cravings for salt have drastically diminished.  I previously found it quite satisfying to pop a bit of course grain sea salt in my mouth, but now it almost burns my mouth and makes me grimace.  I still like some on my meat at this point, but yesterday I oversalted employing my habitual amount and my lips were burning for a while after I finished eating.  The stumbling block I've had is not adapting to raw meat but to raw veg.  A small onion and daikon radish over the course of two meals gave me pretty fierce diarrhea for two days.  Most of what I've come across with candida research is something along the lines of your digestion is shot, cook your vegetables, blend them if necessary.  Have other people had past troubles along these lines?  Is the diarrhea a transitory phase that will go away as I adapt to the diet?  I think the onion was pretty harsh.  Since the bout of diarrhea I've been pretty much keeping carnivorous.  Today is also my first day experimenting coconut oil free.  I never thought it's been a source of trouble for me before, but after reading a lot of Tyler's precautions I'll give a go at abstaining for a while--the lard is much more satisfying anyway as far as warding off hunger hours after a meal.

Here's an apt article while on the topic of toilet stools:

http://www.marksdailyapple.com/squat-poop/

It links this product called Nature's Platform:

http://www.naturesplatform.com/index.html

I adopted a standard cooked paleo diet a few years ago so those concepts are not so new to me, but the idea eating raw meat is completely novel.  I started paleo because at the time I thought I was HIV positive--I went on convinced of this for nearly five years and was too scared to deal with the repercussions, devastation it might cause for my family, etc.  I finally worked up the guts to get tested and it came back negative--turns out most of my symptoms could be chalked up to good old fashioned candida.  With dietary intervention and more infrequent caving to food addictions, I'm mentally sharper than I've been in years, but I'm still not close to 100%.  I started LDA (low dose antigen) therapy from my allergist earlier this year and am actually very pleased with the results.  The shots I'm self-administering provide a fair amount of relief although they don't work too well if my adrenal functioning starts to go downhill (adrenal problems are just my own speculation, not based on any diagnostics).  I have a number of autoimmune symptoms like tinnitus, carpal tunnel, sore knees and so on.  My tolerance to exercise doesn't go much beyond taking walks and doing stretching.

I've been reading here and there from the forum for a couple of months and started raw meat a little over a week ago.  Through experience with cooked paleo I'd already undergone all requisite saturated fat scare deconditioning and I just jumped in.  I had planned on soaking meat in lemon juice, salt, herbs, etc. but I was already picking at the fat to nibble on while preparing the brine, so I ditched that notion.  I'm laying off the fruit for a time over candida concerns and I'm just finishing up the last of my frozen vegetables, but I can't decide whether to go very low carb or carnivorous.  Any suggestions or major distinctions that might help me decide?  The only reason I'm leaning towards carnivorous is because I'm really enjoying the decrease in food prep time.  Are carnivorous eaters concerned at all about antioxidants?  I do plan on incorporating fruit at some future date if I feel confident in my candida suppression.  What vegetables are easy to digest raw?

Here are a few other questions:
-I've pretty quickly overcome the fear of getting sick from raw meat.  I saw how Tyler and a few others mentioned that there is usually a phobia phase in the beginning that most experienced RAFers overcome, so I decided to bypass that.  I was wondering though if the safety issue is tied to meat quality.  Am I less likely to have problem with high quality meat?  I'm in the process of finding good meat sources here in Pittsburgh.  Am I looking for trouble if I eat something less than grass-fed in a pinch, settling for Whole Foods or worse?

-Also tied to quality, I noticed in Lex's meat dryer instructions he purchased Costco meat.  Is this because most issues of meat quality are issues of the fat profile?--or are there other concerns?  I'm currently unemployed and looking to dine cheap; if I can find some good quality suet and organ meats, can I mix these with grain-fed lean cuts?  Any other tips and tweaks for cheap eating?

-Some cuts I've been working with seem to have a lot of connective tissue--is there any reason to go out of my way to eat or avoid this for matters of either nutrition or digestion?

-I see numerous precautions over novitiates holding off on high meat for what seems like quite a while.  Are these calls for abstinence tied in with something simple like getting used to the taste or should the warnings not be taken lightly?

-I've found a few words on this in the forum, but I'm including a fairly heavy dosing of salt to deal with adrenal problems.  Is this generally acceptable?  My understanding is that as the problem diminishes I can expect my salt cravings to subside as well.  Right now, though, I crave salt about as much as fat.

-Any good advise specific to exercise intolerance? I guess it's probably not a separate issue and most symptoms will tend to come and go together, but I believe exercise to be rather vital and would like to be able to incorporate it in my routine.

-Brain fog is also personally very impairing--any advise on dealing with this?

So far my raw meat experience has been very rewarding.  As far as health benefits incurred, I can say that my carpal tunnel has been slightly less bothersome, but I've only been on a little over a week and I'm still just finishing up my cooked vegetables.  I am really enjoying just being able to take a hunk of meat and eat it without all the prep.  My very first bite made it apparent to me why seasonings are rarely used--it tasted perfect unfussed with, though I have been salting (adrenals).  I've tried beef and lamb so far and found a nice little farmers market where I can get some good meat, but grass-fed beef is not a weekly item there.  I'll have to find other sources.  I've heard of a halal butcher that sells lamb and goat--they're rumored to have fresh meat and I think they get their animals from the Amish in Ohio.  Anyone have good experiences with halal markets?  I notice that I've been digesting very well.  I've already been able to decrease my use of betaine HCL with meals, and for the first time for years I can finish a meal with satisfaction.  I'm usually either still hungry or feel like I've got a rock in my stomach--often both--but never until now have I been simply satisfied.  Eating meat like this feels like the healthy antithesis to sugar cravings.  This is what I'm enjoying most so far.

Anyway, I'd like to say hello to everyone.  I look forward to talking with you.

Thanks,
Craig