Hello,

My name is Dan & I'm brand new to the idea of eating raw meats. I do eat rather clean (Along the lines of what's highlighted by Weston A price) I'm also used to eating raw eggs,cheese,Steel cut oats,veggies,almonds & fruits just haven't done it with meat.

I bumped onto this site by accident a few months back. I was looking for info on raw feeding for my dog. I read some of the topics & thought the site was full of Waco's! I did however bookmark the page because a part of me was very curious.

After reading a few articles on raw eating I decided to research some Raw meat eating articles. And now I'm very interested & decided to take a plunge to see how it suits me. I decided to start off slow  by replacing one of my regular meals with one 5oz serving of raw grass-fed stew meat, some blueberries & some veggies for one straight week. Then replacing 1 of my regular meals with 1new raw meal every week. I eat about 6x a day so in like a month in a half I should be fully raw.

Now for the questions.
-Should I eat my food right out the fridge or should I let it sit room temperature for a few minutes?
-Marinade? Is vinegar okay or does that damage the meat?

I have so many more questions but I can't even think of them right now. If anyone has links or any book recommendations please post. I'm looking for mainly recipe's but I"m also interested in the history,Peoples results (bad & good) pro's + cons.

Thank you very much & I'm sorry I originally thought this site was full of Waco's.

DM

You will be a healthy wacko too   

On temperature:
I like eating my land animal meat at room temperature. (beef, goat)
I like eating my ocean animal sea food a little cool. (fish)

On vinegar:
On tangigue fish vinegar tastes good.
On tuna, no way... yuck
On beef, no way... yuck

self experiment is the key.  Make sure you have real raw fermented vinegar, not chemicals.

A great book is Food is Your Best Medicine by Henry Bieler MD and he recommends eating meat raw because only in raw meat do you get the benefits of its nutrition.

If you're going to use marinades, it's best to use raw ones:- so use raw apple-cider vinegar isntead of the usual processed vinegar etc. Many rawists naturally make their own raw mustards or whatever as they are unavailable in most stores.

Re cold:- if the fridge is very cold, then sure leave the meat to warm to room-temperature. During moments of idleness, I've sometimes eaten raw kidneys etc. that I'd left frozen in the freezer, within minutes of taking them out, and the taste was not ideal.