Thank you for being fair, as far as some things go, Wayne. Yep, my dogs eat raw and their breath smells HORRIBLE, lol, and I was reassured that it would not, lol, but I believe in it enough that I don't care.  It is not the same horrible as dogfood, nope, just different, but some things are just a fact.  I feel confident that I am feeding my doggies the right way, no matter their breath. For real, stuff just smells bad, like farts and breath, sorry to say, but it's a fact, no matter how you eat.  And I am not paleo, but I eat mostly that way, but I still smell, lol.  Not so much, no, but yes, sometimes......

--- On Sun, 12/28/08, Wayne Wynn <[log in to unmask]> wrote:

From: Wayne Wynn <[log in to unmask]>
Subject: Re: Christmas morning yummy-ness Re: Roast beast
To: [log in to unmask]
Date: Sunday, December 28, 2008, 3:43 AM

I concur. Raw paleo is different. People who do raw paleo eat as much as a pound
of raw meat at a sitting, some more. See www.rawpaleo.com.

I read once that some people have noticed a health improvement when they moved
from warmed or slightly cooked meat to raw. I have also heard that raw-paleo
people have offensive body odour. These things are just hearsay for me. I
don't know anyone personally who practises raw paleo.

My personal thoughts on this are simple. What did "we" do tens of
thousands of years ago? I think we hunted, killed and ate. And, if we were
hungry enough, we ate some raw meat before it was cooked or instead of cooking
it. If time and other factors permitted, I think we cooked it. And, we ate
edible vegetation as well. Not scientific, but just my thoughts based on what I
have learned so far.

- Wayne
Burnaby, BC

Mrs Caroline Centa wrote:
> Correct me if I am wrong but I am pretty sure this is not the RAW
PLACE....  I am pretty sure it is called PALEOFOOD...  not all people who eat a
paleolithic type diet follow Raw practices....  I couldn't bear eating my
meat slightly pink, let alone raw...
> 
> 
> ________________________________
> From: Brenda Young <[log in to unmask]>
> To: [log in to unmask]
> Sent: Sunday, December 28, 2008 4:21:46 PM
> Subject: Re: Christmas morning yummy-ness   Re: Roast beast
> 
> Ok, I don't get it, lol.  This is the RAW PLACE, and I don't so
much suscribe to all of everything, but I listen and I learn, yes.  But I for
sure cook meat til it's just barely pink, and not according to "meat
thermometers" and all the other BS, lol.  Haven't died yet.  Am still
alve to annoy and contradict  you all,  hehe.  All joking aside, why do you all
subscribe to raw eating, but you worry about temp in meat???  I am NOT being
rude, just trying to understand.  
> shirley sommers wrote:
>   
>>  The pork was slashed every 1/4 in through the skin and into the meat
so
>>     
> it was started at 450 degrees just long enough to get the skin strips to
start
> curling up. Then it was 250 degrees, uncovered and basted , till done.  I
> thought 165 was the lowest you could go for food safety reasons?
>   
>>      
> 165 is the recommended for pork, but beef can be 140 for rare IIRC.
> Roasting pork at 145 would be venturing into unknown territory, might
taste
> odd.
> 
> William
> 
> 
>       
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