>I notice you didn't mention raw eggs or raw goat milk products. > >Have you experimented with them at all? When i talk about meats i am talking about any animal products except milk, so i eat eggs regularly. I eat white and yellow but generally my attraction to the white is way less than the yellow ( i might eat 2 wole eggs and continue with 3 yolks at one setting) chicken eggs is the least attractive to me i prefer ducks or wild birds ( sea gulls ) I was eating raw milk before starting to eat instincto when i was a vegetarian, and quitted all dairy since ( 11 years ). It is clear to me that our genetic adaptation to milk is not done at all . some peoples tolerate it better than others ( mostly lactose tolerance) but the problem for me is the too recent exposure to the proteins in milk, ( 8000 years is not that much in our history) which trigger immunes responses . Because i have autoimmune disease i don't take the risk. i believe that starting to eat raw dairy after years of being deprived of animal products will be very beneficial but going to other animal products without dairies is way more satisfying and helpfull. It is way more difficult, if not impossible to get milk from animals eating their natural diet ( grass or leaves fresh and dry and nothing else ) , than to find an instincto quality meat ( not easy allready) to get commercial quantity of milk there is no other choice than overfeeding the animals . and the way to overfeed an animal is to give them an unatural food so the instinctive regulation don't work. In france i had access to dairies coming from cows ,sheeps and goat raised on the wild grasses and bushes of the high meadows of the pyrenees mountains between France and spain) . But even then i have the intuition that it was detrimental to me ( now it is impossible to sort things out because i was eating cooked grains and vegetables too . I was eating pasteurized cheezes too but mostly i was making yogurt and cottage cheeze from fresh raw whole milk and was buying in priority unpasteurized mountain cheese. jean-claude