MoonStalker - I chewed it.

Hi Larry, and welcome.
I use rendered fat for convenience.  I can render and store large amounts of fat without refrigeration.  This saves lots of time and mess as I don't have to grind fresh fat every time I make my food mix. 
Lex

Thanks, Lex.  I find the question of 100% raw or not to be very interesting.  I would think that eating a lightly seared, thick steak where 99% of it is still raw is about the same as eating your mix that includes a little cooked fat.  But I do seem to feel different when it is totally raw (I get full on less and don't get hungry as soon; I feel clearer mentally, + it seems to digest better most of the time).  It's hard to comprehend why that would be.  Maybe it's that the taste of cooked triggers an insulin release.

The dietary leukocytosis theory that showed cooked food causing a rise in white blood cells doesn't explain the difference between 100% and 99% raw because Dr. Paul Kouchakoff, who came up with the theory in the 30's, tested and concluded that eating raw along with cooked didn't raise the white blood cell count (back to our seared steak being = to raw). 

 Maybe the living microorganisms on the surface of the raw steak come into play.   Maybe it's all in my head that there is any difference between raw and lightly seared at all.

Food for thought (pun intended).   

Have a great weekend.

Hi Löwenherz - I didn't have skin problems so I can't speak from experience.  I believe that Lex Rooker experienced some very dramatic skin improvements on raw Zero Carb.  He's on this forum. 

I've also seen a lot of reports of skin and hair improvements on the ZIOH Forum.  Most of them eat cooked.

Hi Lex - I'm posting here, now, because I'm trying out eating only raw again.  I think I read in your journal that you add rendered fat to your Slankers mix.  Is that right?  I was wondering why not just add raw fat.  Is it a taste thing?

Regards,

Well, this evening the raw liver tasted great to me and I had about a 1/4 lb.  I could have eaten more but I'm saving some for the rest of the week.

Thanks, Tyler.

Okay, thanks, Phil.  Maybe I won't throw it out.  The taste was fine.  It smelled exactly like a restaurant dumpster on a hot afternoon.  That may be what it is supposed to smell like.  The worst was when I took the slimy container inside to wash it.  The smell stayed in the room and I had to air it out and spray a deodorizer. 

I've been Zero Carb (mostly beef) for over two years.  Maybe 18 months ago I ate all raw for about 2 months.  The main health benefit I noticed during that time was that I no longer needed to use toilet paper.  I was enjoying my raw meat eating but caught a nasty bout of e-coli from some ground beef.  After that I stopped eating raw meat, still ate my steaks very rare but I cooked the ground beef thoroughly. 

I didn't catch a cold all year so I think my immune system is getting strong.  I started having my burgers very rare about 6 weeks ago.  I transitioned to one meal a day (dinner + small bedtime snack) at about this time.  Then a couple of weeks ago I started wanting to eat raw meat again and was adding more and more to each meal.

I googled raw meat eating and found this site.  That got me into trying all raw again.

I've been eating sirloin stew meat and skirt steak (fajitas).  I like to air dry the meat in the fridge and then take it out 12 to 24 hours before eating it.  The skirt steak is my favorite because it has a nice amount of tasty fat on it.  I tried some raw liver today.  The little nibble I had when I got home from the store was great but it didn't taste quite as good when I had some more later with my dinner.  I think just a bite or 2 now in then will do me.

So far, I feel good on only raw.  It's too early to tell if I'll see a lot of benefits or not.  I have noticed that I am eating a little less.  This may be because the raw digests better.

I made some high meat and did enjoy the buzz from it.  I'm going to start another batch and make this one in glass in the fridge.  I'm not 100% confident that the batch I made in a plastic container at room temperature is safe.

There is a nice supportive group of RAFers here, many of whom I know from ZIOH.

I just tried my high meat after 4 days of ripening outside the fridge.  That's all I can take.  It's rotten enough for me (pretty nasty).  It's going into the fridge and I'll keep eating it.

Hey again - I click on "show unread posts" and I seem to be following you around.  Do you freeze the liver?  The smallest amount I can buy is 1 lb.  I dried it off and put in on paper plates covered with wax paper in the fridge.  I don't know how long it will take for me to eat a whole pound.

How do you eat the tongue?  Do you peel it?  Isn't it pretty tough?  I've had it before but always cooked.

I'm still a little squeamish about raw chicken so I don't know about gizzards.  Maybe in the future.

Yes, the fly landed on the plastic container top after I had transferred the meat to the glass container.

Ioanna - I've always been kind of a health diet nut and I've tried them all.  Before getting into ZC I was eating a la Cordain's ideas about Paleo - lean meats, olive oil, lots of vegetables and fruits.  A couple people on that forum mentioned ZC and how it really helped them so I looked into it.  My main goal dropping all plant food was to cure a chronic sinus and chest congestion condition that had me taking a lot of Mucinex and sinus pills, and I also felt that I should be sleeping better.  ZC solved these issues.  I think I'll continue with it because it works for me.  I'm intrigued about raw ZC and I'll be trying it out for a while.

I like it in San Antonio.  It's pretty nice here except in the summer.  Austin is more of a hip place.  Their bumper sticker is "Keep Austin Weird" ours is "Keep San Antonio Lame".  San Antonio is a conservative but very friendly city.

How long have you been eating raw meat?  What did it do for you.

Yes, 3 days but it was left at room temperature the whole time.