Hello Dear, raw,
"meat is becoming dark, black, sometimes gray fat there must be bacteria on it"
dear friend, my questions are , 1)those dark meat in the refrigerators are oxidized meat right? 2)what kind of benefit we can achieve of consuming that black color meat? 3)which is better- the fresh red raw meat or the black colored old meat? 4)my husband often says that high meat is like cooked meat (except, they have some beneficial probiotics than those cooked meat)... is it true?
these questions often bother me, because i'm new in this diet. when i feed my toddler raw meat, i see the black color here and there and i cut them off from the meat. please, help me to find out these questions. thanks. 
I am a very private person. Sorry to take so long to answer. It's a way I tend to be, as I have needs, but not so much other help. By the way, true fact, I don't photograph, never did but maybe a school pic or so.
"goodsomaritan experiments". i want to know also how can i make a high meat for baby (little bit tastier way, when he never consumes that before, neither do i) and the amount i should give him. i'm just so gland to find you and i'm dying to see your photo. you just email me , where no one can see you. ...
I add some (unheated) honey occasionally when I'm making high meats. Not too much honey though. It dries the meat itself out. It made it tastier though in the beginning before I was fully used to the idea of high meats. I would start giving it in very small amount. Maybe one cubic centimeter each day or week. I would eat it too first. People of any age are more encouraged to eat a new food when they see someone they respect enjoying the same food. It might take two months to make your first batch of high meats. Maybe a third of that time though, if you make it outside the refrigerator. I actually really like the taste of high meats. I can't think of anything but the honey to make it tastier. I especially like the taste of chicken high meats.
1)those dark meat in the refrigerators are oxidized meat right?
I guess so.
2)what kind of benefit we can achieve of consuming that black color meat?
I don't know. I don't think I've eaten black color meat.3)which is better- the fresh red raw meat or the black colored old meat?
For me, high meats are excellent. I like fresh meat because it works better than other foods as food to my good health. I like high meats because they are amazing.
4)my husband often says that high meat is like cooked meat (except, they have some beneficial probiotics than those cooked meat)... is it true?
It could be like cooked meat, in that it is soft. If you stew meat a long time it gets soft. If you let raw meat sit it gets soft. Both ways can help release nutrients. High meats does it better, IMO. Has your husband often eaten high meats?Love,
RawZi
edit 7:16 PM EST
reason: mispelling of a word
