Welcome Ouinon. FYI: be careful how much you talk about cooking in this forum, and maybe add caveats when you do (such as "I'm not advocating cooking" or "I do it for taste reasons" and so on), because cooking is very frowned upon here, especially by Tyler, you'll find.
Well this is in Hot Topics forum which states in its description that discussion of non-RAF is allowed on this part of the forum.
Secondly, not everyone wanting to eat more raw can just switch to 100% not cooking their meat overnight. The fact that someone is not eating raw but starting posting in the forum obviously means they are interested in transitioning to the diet, I thought this is what Hot Topics forum is for, are we supposed to tell them to lie about what they ate, or hide things and censor them, how can we then give them proper advice then, obviously why he cooked it is because thats how he is used to it. I think if he was advocating it, the post would have a much different, obvious tone. I don't see from the post why he has to add the words, "I am not advocating...", because he is not, all he is doing is stating how he eats duck in Hot Topics, in a post about rendered duck fat as well, I don't see what's wrong with that?
For those people that still can't handle all their meat raw its good to learn how to cook less or in a less harmful way.
For example broiling meats in the oven, frying till their outside is crispy, doing them well done on BBQ are all methods of cooking which produce a very high level of AGE's.
But slowly simmering meats in water, steaming them, only cooking the outsides to leave the middle raw, those are all ways of cooking that produce lesser amount harmful AGE's.
Its not like cooking is black and white process and the second you show a chicken leg to a cooking pan it turns into 100% poison, its a gradual process, so cooking less is not as good as raw, but not as bad as constant overcooking.
I am about 95% raw, the other 5% I eat cooked is rare times when I cook my meat (never cook non-meat sources), during the 5% when I cook my meat its cooked very lightly. For example Ontario chicken is something I will absolutely not eat raw, but once in a blue moon I want chicken, so I will take some chicken legs and simmer them lightly in water, I can then drink the resulting broth and eat the chicken. I also am starting to like my raw meat more aged these days - so the fact that I am adding tiny amounts off cooked meat once a week is NOT impeding my raw meat journey, so why should we not talk about it, its all about the journey...
I'm still fond of/attached to a bit of "browned" and "crispy" texture, etc, though. But I eat very little cooked anymore now apart from the browned surface of meat...
I find a good way to eat red meat crispy and 100% raw is to cut it into smaller chunks and leave it in open air in the fridge or hang it to let it air dry and it gets harder texture on the outside. After doing that I like it better then fresh meat. With raw fish though I like it fresh raw. Try aging it you may like it better that way raw. Sometimes I just leave it in my room over night and the whole day without the fridge after already leaving it to age in the fridge and it gets more aged faster that way, eating this kind of meat never caused me any stomach issues so far.
On another note... I have read in numerous places that early humans also scavenged a lot, which would make sense as to why most people like their raw meat at least somewhat aged and get good effects from it.
