So there I am biting into this chunk of beef when to my surprise, I detect a slight salty hint to it. Almost like bacon. Is this at all normal? I haven't noticed this before, but then again, I've only just begun eating raw.

Who is dying from salmonella?

That's the status quo and the official word. Providing sources would be redundant, it's all over the place.

salmonella isn't a threat, unless you use some antibiotics, drugs.

Also, it's possible(though never heard of it)a few cooked-food-eaters might have such compromised health that they become hypernsensitive to some bacteria.

Actually, I believe this is where it's at. Modern Occidental internal ecosystems are simply compromised to the point where certain bacteria (like salmonella) can and do go wild and out of control. Something like harsh soap applied to sensitive skin - whilst normally, bacteria (including salmonella of course) will serve a role similar to dermabrasion - remove dead/degenerated tissue so it can regenerate.

With that said, I think it safe to assume we're all a bit out of whack and shouldn't newcomers therefore prepare the terrain there a bit before starting the raw diet - that is, supplement with probiotics? Just to be on the safe side.

I assume they are basically considered something of a hoax here - at least the percieved danger associated with them - but I want to hear the actual reasoning behind these beliefs. I am having trouble unearthing any discussion on the topic.

On one hand, we've got the status quo and the stories of infection by tens of thousands - even hundreds. On the other though, we've got people eating raw meat exclusively by tens of thousands - even hundreds, some for decades now. The former have a clear line of reasoning - there's evil salmonella out there and it'll kill you horribly-terribly, but the latter... I don't really know? I mean, what's your take on it - you surely have one.

    Would you be able to ferment the vegetables on your own?  It's not that hard to do.

I... think so?

I do not quite follow, how is this done exactly?

beef may be expensive and more difficult to find but how is the availability of meats such as lamb or goat? These would be fine to subsist on and would perhaps be cheaper than the beef available to you.

Lamb and horse are widely available, though just as expensive as beef. I eat all three, though rarely due to price.

Depending on where you live, whether in a city or a rural area, you could also supplement with wild game. If you could manage to kill a deer it could feed you for months.

Oh, no no no. I live in the heart of the city, but lack of experience is the least of issues here. Though abundant in the past, they a rare sight nowadays - wild animals and derivatives of the modern Occidental culture just do not mix. Whatever hunters are left mostly go for pheasant and a rare boar.

Now, considering this situation, I'd never kill a deer. I do not deserve to. Now, if I did or planned to do anything to secure their survival, I'd consider the option, but as is - no.

I would listen to the advice on grainfed meat. Raw grainfed is still better for you than the cooked meats you are ingesting now and should not be immediately struck down just because it's inferior to grassfed. I'd give it a shot and see how you do on it.

Look, uh, I wouldn't. 'Grainfed' is just an assumption, who knows what they actually eat.

The thing is, there is just no love and respect for the animal whatsoever. There is no connection to the land, ultimately, there is not self-respect in Serbia. I hate to throw such wide proclamations, but they simply apply. I won't elaborate on whys and hows as it won't do much help to truly relate anyhow - just take my word on it. People shit where they eat here and if it's shit I eat, I'd rather it cooked at least. Precaution.

I will admit I don't know much about Serbian cuisine but the Wikipedia stub does list some fermented vegetables products. Perhaps you could ferment some things raw rather than just consuming fresh. I'm sure others could elaborate on this (I have no firsthand knowledge on fermentation).

I'm not sure I follow. What exactly do I have to accomplish by fermenting vegetables? Easier digestion?

I can believe that there's no organic meat industry in Serbia. Apparently, Eastern/Southeastern Europe is very bad re that, BUT I refuse to believe that there are no grassfed meats available. It's physically impossible. Now, I'll grant that there's probably no "official" grassfed industry but there will , inevitably, be a number of small-time farmers here and there who feed their animals only on grass and who (inadvertently) obey most or all of the standard organic laws re vaccination, but who won't feel the need to mention that their animals are grassfed unless you ask. I've seen this in Italy where the organic/grassfed  meat industry is practically nonexistent, yet I'm able to get hold of decent sources of grassfed horsemeat.

Friend, you are small-time - horsemeat? As stated, I regularly eat unicorn. Delicious.

Jokes aside - I've already said this to William - there is no grassfed anything here. Perhaps, small chance, somewhere, out there in the mountains, but for sale? No. The fact that they'll all claim otherwise holds little water to me as I've no reason whatsoever to trust them. They've uttered lies worse than that.

All you need is a credit card and the phone number for Slankers

Exactly, that's all I need - and all I'll never have. Well alright, I suppose I *could* get the phone number, but I wouldn't really be able to use it for anything beyond prank calls. Uh, let's just say mail order is not at all an option.

And if you ask around (doctors of naturopathy, chiroparactors, vegetarian health food stores) There could be a local farmer who has grass-finished beef.
I found one such, and the meat is cheaper than the commercial stuff.

Trust me William, there's nothing as such where I am from. I might as well ask for unicorn steaks, and what's worse, I'd probably get them, or rather, find a person shamelessly claiming to sell them -- grass-fed and all.

I've actually heard of a few people recovering after eating only (raw) low-quality grainfed meat for ages. It makes sense if you think about it, as raw meat, even from grainfed cattle, will have fewer heat-created toxins than a cooked version thereof.

Well first off, the kind I have available is lower than low quality. I don't know to what extent they go (hormones in concentrate, hormone injections, etc.), all I really know is what kind of people they are and that's worse than simply immoral - they are the kind of people who think all of that 'doesn't matter' and never even consider the consequences of their actions. What can I say? I'll move -- one day.

Second, as stated, I'm mostly stuck with chicken. The prefered raw as I see is by and large beef and I have a severely limited access to it - around a kilo a week. The lack of beef is why I resort to veggies in the first place - I just sincerely doubt I'll live a healthy life on chicken alone.

Finally, there's fish and I just simply flat out refuse to even consider eating raw fish. It's not the taste - hell, I love and even prefer the raw taste -- it's where the local fish live. Not sanitary at all. Not one bit.

So there you have it.