Think about doing some empathy work on why you feel the need to hide your healthy habits from your co-workers? Do you fear stigmatization? Ridicule? Being ostracized?
If so it might help if you bulldoze those fears with all the of the factual reasons why if anything it is they, not you who should be hiding their habits?
Over the last 4 years of eating raw meat I have gone from almost totally concealing my practices to happily and confidently telling anyone (except food suppliers for utilitarian reasons, they will often stop selling to you if you make it known you're eating the stuff raw) who asks about my diet. This is because I have the health an experience to back it up. It helps if people get to know you first, but this can be done with anyone, even strangers you meet in your daily affairs. Usually it goes something like this....
"You eat raw meat?!" or "You're going eat that RAW?!?!"
me: "yep"
"You're going to get sick/worms/die" or "Gross!" or "That's disgusting!"
me: "Well actually I've been doing this every day for four years now, 3 times per day. I used to get sick a lot, colds and flus like everyone else and also nasty skin infections (at which time I point out the mildly visible scars on my face). But after trying every mainstream 'remedy' you can think of I began exploring diet. This led me to raw foods, and particularly raw meat. Not only have my infections vanished, but as long as I avoid sugars/grains/alcohol/toxins, I do not get sick at all, EVER, period. Nor have I been to the doctor or the dentist in 4 years, whereas prior to that time I was in and out of the doctors office several times each year. The real question is why do you cook your food? Do you know what would happen to your body if you applied that heat to you? It would kill you. Does it make more sense to support life with life or with death? " Then I quickly summarize the toxins created from fats, carbs and proteins when cooked, and explain that it is toxins, not microbes that cause disease. THEN I give them a chance to reply. Typically during this little schpiel they go from incredulous to curious and respectful. They can see that I'm fit, because I have a muscular, trim physique and I look healthy. Also throwing around terms like lipid peroxides and heterocyclic amines tends to have a shock and awe effect on people. Most people have no clue what you just said, so they don't feel comfortable trying to rebut it. And like I said, they're usually more curious than anything at this point. If they seem interested at that point I will talk about the caveats, of rearing protocols for the animals and the ethics involved in sustainable animal foods and why all of that matters, as well as the other aspects of detriment caused by cooked/processed foods and drugs, as well as the reason for the position mainstream medicine and science takes regarding microbes/parasites.
All of this process, takes but a few minutes. And I can tell you, people have begun eating raw meat for this reason. This has caused people working at my co-op to try raw grassfed liver and heart. They have cited me as the reason for trying it. Also my experience and discourse on our local traditional-foods listserve has caused folks to incorporate more raw animal foods in to their diets. But this is because I speak with authority and I'm not meek about it. If I didn't sound like I knew what I was talking about, they would treat me like a mad man. I have a good relationship with everyone at the co-op I get most of my grass fed meat from and they know I'm the raw meat guy. But I consider all these people to be my friends, I've developed relationships with them outside of the co-op and it has been a really amazing process.
I can't stress how rare it is to meet someone who maintains their incredulity after these few simple explanations. Most people are either interested or indifferent, but not put off.
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With all that said, if you wish to maintain discretion when you eat, learn to make socially acceptable raw dishes. No they're not always simple, but if you want to have your cake and eat it too this is the best route. Learn to make ceviche, tartare, beef tataki, etc. If your dishes have sauces or spices coating them, they will be more aesthetically pleasing to the eye, more palatable to SAD tongues, better aroma, and in some cases people won't even know they're raw. If you have a sauce covering your meat, it will just look like cooked meat in sauce.
These socially acceptable dishes will help pave the way for you to come out of the raw closet also. You can start off with something like ceviche which is a fairly common more or less raw dish and when people ask what you have, explain the benefits of having enzyme rich, living food.
Another great tactic is explaining to people that your system won't tolerate cooked foods very well, and even if you don't have acute symptoms from eating cooked food, it is true that your body is put under stress by cooked foods. But if you can come up with some acute symptoms correlated to the consumption of raw foods that is all the better because then you have a smoking gun and you can say "look, this happens when I eat cooked meat/foods, but if I eat them raw it's all good baby".
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I understand the reasons for being shy about eating raw meat, but all the more reason to gain as much knowledge as you can about the mechanics of the eating process and the effects of cooked food versus raw foods. This in turn will make you more confident and you will have the added benefit of bringing real health, and really a life changing experience to others around you. All in good time though!
Also I saw you were familiar with WAP stuff, have you contacted your local chapter at all? You usually don't need to join to go to the meetings, and even if you never go to the meetings usually these people are tapped in to local sources of meat so you can bypass the ridiculous prices of co-ops and grocery stores....here's the contact info for your closest chapter....
San Jose and South Bay: Clarissa Clark (408) 881-3397, wapfsouthbay@gmail.com,
http://health.groups.yahoo.com/group/WAPF-SouthBay/Just be friendly and let them know you're looking for sources of local pastured foods. And as I said before, you don't need to be open about your raw habits just yet with anyone who might relay that info to producers, farmers can get pretty freaked out about that kind of thing. There is the possibility though that these folks are familiar with Aajonus, and if you find they view him favorably, then you can open up about it. But I would tread lightly at first because you don't want to lose valuable sources of food for such silly reasons. Also, if you have the kind of suburban plot that will support such a thing, keep a couple hens in a chicken tractor for fresh eggs each day. Chickens are the easiest, hardiest and IMHO most fruitful animals to keep at home. They can live off of very little, just some spare fruits, veggies, bugs, meat scraps and they will give you eggs better than most you'll find in stores. Because usually as the scale of livestock goes up, the quality goes down in order to bring a uniform, consistent product to market.
Good luck!
