Ginny,

It seems to me that raw beef is more common than
raw/lightly cooked chicken or pork from what I have
come across.  Do you find that that is the case?  Is
there a reason that you cook the pork and chicken a
little rather than eating it completely raw?  What do
you do with chicken livers?  Do you find there is a
difference between ground beef and steak?  I am
wondering if the ground beef is having an acidic
effect on me that would be lessened by soaking a
little to remove some of the blood.  One thing that I
have noticed is a saltiness to the meat that makes me
think that (over) cooking has the effect of losing a
lot of the electrolytes - particularly potassium and
sodium.  Do you eat the marrow or bones?

From:    ginny wilken <[log in to unmask]>

No problems here; I eat grassfed organic beef,
pasture-raised lamb,  
and a few other things. I very lightly cook, just on
the outside,  
pastured pork and free-range chicken. I eat sushi
grade fish raw, but  
no other. I eat a lot of beef and lamb organs, just
heated through.

I find that I have a real craving for raw meat, that
it tastes very  
sweet and satisfying, even more so than cooked. It has
a definite  
stop that I find lacking in cooked. I have not given
any particular  
thought to incorporating it - I just want to eat it. I
eat meat,  
vegetables and fruit, heavy on the meat and fat, but
small portions.  
I've been doing raw seriously for six years or so, and
sneaking it  
all my life. I've never gotten ill from it that I can
identify.



ginny



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