Another interesting post from the live-food list cross-posted with permission: Best, Peter [log in to unmask] ------------------------------------------------------------------- Gregg <[log in to unmask]>: I've never tried raw chicken or raw turkey but I have had raw chicken liver and it's great; in fact the first time I had it I loved it and I was immediately drawn to eat. I've also have raw beef and calf liver and really like them too but have mostly been having raw chicken liver for the last 2 months and still really love it - As I said in a previous message I eat just about the same diet as my cats!!! - Really!!! - :)!!! I had a feeling the raw chicken and turkey would be tough and hadn't felt move towards it yet, I feel like I'm going to go for fish next, and in fact the only reason I hadn't gone for it yet I was waiting to find a good source for fresh raw fish that came from far enough out in the ocean where I would consider it quite safe. Something else I do that a lot of raw fooders might not consider but if they studied the Peoples of the World who live the longest they might: I eat things like soaked porridges; soaked seeds, and grains; fermented milk products, fruits, and vegetables; and soup and broths made from chicken, turkey, and beef stocks - There seems to be something very special about the gelatin in the stocks because it's actually hydrophillic in nature like raw food is - cooked food is hydrophobic. To make it easy let me quote you from one of my favorite books "Nourishing Traditions - The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats" by Sally Fallon with Pat Connolly and Mary G. Enig, Ph.D.: Page 107, paragraphs 2 and 3: ----- "Properly prepared, meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, and hence in easy-assimilated form. In particular, wine and vinegar added during cooking supplies the acid needed to draw minerals, particularly calcium, magnesium and potassium, into the broth. Stock is also of great value because it supplies the hydrophilic colloids to the diet. Organic molecules are colloids. In raw form, these molecules attract liquids - they are hydrophilic. Thus when we eat a salad or some other raw food, the hydrophilic colloids attract digestive juices for rapid and effective digestion. Colloids that have been heated are hydrophobic - they repel liquids, making cooked foods harder to digest. However, the proteinaceous gelatin in meat broths has the unusual property of attracting liquids - it is hydrophilic - even after it has been heated. The same property by which gelatin attracts water to form desserts like Jello, allows it to attract digestive juices to the surface of cooked food particles." ----- Well I hope you enjoyed that information the whole book as absolutely wonderful. Sally works with the Price-Pottenger Nutrition Foundation and the Foundation was started in 1965 and has the most amazing and information who could almost ever want about Health and Nutrition - And yes quite a few months ago because of Aajonus a quite a few of them have been eating raw meat there. It's named after Dr. Weston A. Price, the pioneering researcher the on health wisdom of primitive diets and author of "Nutrition and Physical Degeneration", the classic work on human nutrition; and Dr. Francis M. Pottenger, Jr., the author of the classic work "Pottenger's Cats - A Study In Nutrition", and brilliant studies on diet and physical degeneration in cats. Anyway, I could go on and on as I know a lot about the Raw Food, Health, and Nutrition Fields amongst others and if any of you have any specific questions I'd be happy to answer them and/or if you would like to get these or any other books I can tell you where to get in touch with the Foundation or our Foundation - ACN - American Community Network - where you can get them. - Gregg!!! (aka Nexus)