I think those are great recommendations and would also recommend cooked paleo resources as well. I don't think there is anything wrong with transitioning with properly cooked or fermented veggies and fermented/aged dairy, in addition to slow/low cooked and raw meats and raw fats, unless the person is extremely ill and its been demonstrated that they are intolerant to those foods or intolerant to slow cooking methods. First and foremost people should be concerned with eliminating grains and allergens from the diet, and focusing on the nutrient density of foods. Raw fats and proteins being at the top of the list. I think its important that care is still taken in sourcing all foods, properly aging and storing of all food and definitely eating the whole animal, regardless if that means making broths or slow cooking or preparing offal to improve palatability. People should not be afraid to experiment within some guidelines that are informed by these sources, and then create their own dietary habits informed by their individual response.
