> Is it best to just
> gradually cook your meat less and less, in order to
> let your body adjust to the difference?

Good question, and I'd like to ad more to it. To all
you raw meat aficianodos out there - is there really
that much difference between raw and rare (or even
medium rare). It seems most raw meat talk lately is
about *overcooked* meat, which I try not to do anyway.
Specifically, does rare meat still retain undenatured
proteins and/or enzymes? Along the same lines, does
jerked or dried meat retain these nutrients as well?
Any thoughts would be appreciated.
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