>Yes, when it is fresh, it doesn't have much taste, but when maturated for some weeks or some months in dry cool air (hung on a hook in a fridge with or without skin, or just left in the wind, maybe hung on the rear view mirror of your moving vehicle !), it becomes a real delight with a strong taste - as long as you need it, of course. It seems strange to say that "aged" meat is better. Certainly aging has its drawbacks? Fresh is good, but aged is good? A little confusing. It merely points out that this aging is necessary so that the meat breaks down and is easier to digest. It really indicates that we are not well adapted to digest raw fresh meat, doesn't it? > That said, I think the continuing arguments here about raf are pointless. >Why do you argue, than ? I'm not arguing. I'm trying to make a few points, and maybe learn something. Some of the posts appear to want to convince others of that which that do not want to be convinced of. > But let's not kid ourselves about "digestibility". I "digested" just about > everything when I was a mixed, cooked > food eater. >So... ? Could you let us know why you abandonned this fine nutritious system I "thought" I was digesting everything. I was not. Gary François Dovat <[log in to unmask]> To: [log in to unmask] Sent by: Raw Food Diet cc: Support List Subject: Re: RAF <[log in to unmask] JOHNS.EDU> 01/15/2002 06:39 AM Please respond to Raw Food Diet Support List