Here is a question for the list- At what point of cooking meat does the protein denature, the enzymes die, and the vitamin content wane? I like to take a slab of meat, and sear it in a hot pan for less than one minute on each side. The inside is bloody and raw. When I cook liver, I cook it for 30 seconds on each side. Cooking meat this way is just enough to give it that taste that stirs my genetic memory. Yes, there is Lucy in all of us!!!!! When its really cold outside, and I feel like something more warming, I will cook meat in bone broth stock in a pot on my woodstove all day. So, if the meat is totally denatured, aren't I at least getting minerals in the broth? Didn't the Native Americans eat raw meats as well as lots of cooked stews with wood ash for calcium? Just wondering..... Judy Genova, cavegirl