FULL RAW MEAT GUIDE [HIGH EFFORT + SCIENCE]

[coastal]

### FULL RAW MEAT GUIDE ###​

by me!! @coastal​

This is the most complete science-backed guide on meat, with:
human anatomy, overall nutrition, raw Vs cooked, digestion & safety

i also didn't go too far into detail to keep this normie friendly


1. WHY RAW?
​

The mainstream consensus on germ theory, cooking and pasteurization mainly came out of "muh parasite" paranoia fueled by horrible conditions animals were placed in after the industrial revolution. But humans are designed to consume raw nutrients in their natural state, not food destroyed by fire.

Real science on human digestion anatomy:

Digestion in carnivores is based on stomach acidity, while herbivores use fermentation and gut bacteria to extract nutrients from normally indigestible fibre. And our lower stomach pH is actually closer to scavengers like hyenas than to carnivores like lions, which shows our innate ability to consume and properly digest RAW MEAT

I'll touch on bioavailability and other reasons for why raw is better in the next section, but just the stomach acidity should be enough to show that we're adapted to eat meat with no issues even if it's rotten, since our gut acidity will neutralize the "harmful" bacteria.

2. RAW VS COOKED​

Over the last 10 years there's been numerous cooked/raw carnivore influencers, each with their "science" on what's better. So let's break down the actual macro & micronutrient profiles of both ways to consume meat.

Below is a full NUTRIENT LOSS breakdown based on sited studies and adjusted to a regular sized beef steak cooked on a pan for 15 minutes at medium-high heat:

Spoiler: My methodology for finding the loss value

The nutrient loss percentages in my table were determined using a standardized True Retention (TR) method + bioavailability, which isolates the actual chemical degradation of nutrients from simple water loss, then multiplies it by its digestibility percentage value. This approach is the accepted scientific standard for assessing the impact of heat on food.

It works by first calculating the Cooking Yield (CY) - the weight of the cooked food divided by the weight of the raw food. for example, if 100g of raw meat weighs 70g after cooking the CY is 0.70. This accounts for moisture loss, which would otherwise make cooked food appear more nutrient-dense per gram than it actually is.

Once CY is established, the TR is calculated using a formula that factors out the physical loss of water and fat, leaving the actual nutrient loss caused by heat degradation and leaching into cooking liquids.

After calculating the molecule (!!!) loss, i multiplied the amount of new molecules by their current bioavailability value to determine how much of those will actually get digested:
Final Retention (%) = ((Nutrient per g cooked * g cooked food) * cooked bioavailability) / ((Nutrient per g raw * g raw food) * raw bioavailability) * 100

Therefore, a loss percentage in the table (e.g., 30%) means that for every 100 digestible molecules of a nutrient present in raw meat, only 70 remained as digestible after cooking, even accounting for water loss. These values are averages derived from meta-analyses of multiple studies, so a 10% SD range can be present.

Spoiler: Studies used

Protein and amino-acids:
pubmed.ncbi.nlm.nih.gov/32089140 pubmed.ncbi.nlm.nih.gov/30204886

Heme iron and minerals:
agris.fao.org/records/65dea00e6eef00c2cea0cb67 doi.org/10.1016/0955-2863(95)00166-2 pubmed.ncbi.nlm.nih.gov/22063048

Fat soluble vitamins:
pmc.ncbi.nlm.nih.gov/articles/PMC12470217 cir.nii.ac.jp/crid/1361137043703481728

B group vitamins:
pubmed.ncbi.nlm.nih.gov/17002590

+ more studies from less known publishers i used for better range for my overall data.

3. DIGESTION
​

Raw meat digests much easier, causes less weight in your stomach and less gut problems. Since the protein structure isn't destroyed by heat, our body (which are adapted to breaking down meat) can digest it easier than destroyed unnatural cooked meat

In human studies, 100g of beef products evacuate the stomach in an average of 2 hours and 35 minutes, while for cooked meat this number can be up to 5h+. Cooking meat also coagulates proteins. Your body then has to fight to break these hard clumps apart. Raw meat retains its natural enzyme activity and cell structure, making it MUCH easier for your stomach acid to digest it.

For better digestion you can also Pate your meat (aka chop finely/use a blender/meat dringer). A 1981 radionuclide gastric emptying study in Gastroenterology tracked how different particle sizes of liver emptied from the human stomach simultaneously:

Spoiler: Study

https://jamanetwork.com/journals/jama/article-abstract/264605

Why this Happens? (Protein denaturalisation)

High-temperature cooking causes proteins to denature and aggregate. These aggregates are less accessible to pepsin (the stomach's primary protein-digesting enzyme) and require significantly more time to break down

Spoiler: Study

Checking your browser - reCAPTCHA

Overall digestion comparison:

4. SOURCING
​

Grass fed + pasture-raised is the best, but grain fed meat is honestly NOT AS BAD as people make it out to be (even tho still not ideal). Since most toxins are stored in fatty tissue (fat, organs, brain, bone marrow), eating lean meat even from the store is actually pretty safe.

Also you wont have to worry about heavy metals, since in raw meat over 98% of them are completely indigestible. In comparison, in cooked meat you'll be able to DIGEST up to 95% of the toxins and heavy metals, since the fat it's stored in is broken down and denatured.

Best way to source is from a local farm/butcher, they'll also have unique cuts you wont be able to easily find in the store: organs, bones (for broth), fat (for home made beef tallow to cook with) etc.

5. SAFETY ​

Most things you hear about raw meat is just fear mongering. Even tho there are some legit concerns, most of it just comes down to meat quality and freshness.

Salmonella, E. coli, Campylobacter:
they exist, but for a metabolically healthy individual with strong stomach acid (pH 1.5–2.5), most of these pathogens are destroyed straight on contact. And the ones who get sick from it are almost always traced back to processed/commercially prepared meats and poultry, not fresh cuts of raw meat from a high-quality source.

Most of us already have a string of E. coli or some other "harmful" stuff inside of us, because those are just groups of microorganisms. They're not harmful by themselves if you're a healthy person with good stomach acidity

Also the entire germ theory is disproven by it's own methodology, since 70%+ of cases of "infection" with for example Salmonella is without symptoms which directly contradicts the bar for proving it causes disease. Basically it's a bunch of correlation studies jfl.

Parasites:
Certain parasites like toxoplasma gondii and trichinella are risks with pork and wild game. These are mitigated by quality control and common sense (dont eat raw fatty meat from walmart).

CONCLUSION!!! ​

Cooking meat is a coping mechanism for low quality meat and a low t digestive system that's been so fucked by our diets we cant eat what we're supposed to

Obviously do your research too, because this topic is still highly debated, but the science on the most important issues is clear as day. Cooking destroys macro and micronutrients, minerals, vitamins, denatures proteins, and basically robs you of the full biological potential of your food.

Raw meat is healthier, with no carcinogens, more bioavailable nutrients and less heavy metal toxicity potential. And most of the "muh bacteria" "muh parasites" is based on correlation studies, usually with no to low causal evidence

RAW IS LAW. Stay healthy and you wont have to spend 1000s of $$ fixing what could've been prevented by your habits.

Yes, a good diet wont fix your recessed bones, but you'll be happier, have more energy, live longer and just overall have a better life. + free health indicators

This was a very high effort thread i spent 6+ hours writing, thanks for reading i hope you liked the pepes.

​

 

[iliassslm]

### FULL RAW MEAT GUIDE ###​

by me!! @coastal​

This is the most complete science-backed guide on meat, with:
human anatomy, overall nutrition, raw Vs cooked, digestion, safety & EVEN recipes

i also didn't go too far into detail to keep this normie friendly


1. WHY RAW?
​

The mainstream consensus on germ theory, cooking and pasteurization mainly came out of "muh parasite" paranoia fueled by horrible conditions animals were placed in after the industrial revolution. But humans are designed to consume raw nutrients in their natural state, not food destroyed by fire.

Real science on human digestion anatomy:
View attachment 5022073

Digestion in carnivores is based on stomach acidity, while herbivores use fermentation and gut bacteria to extract nutrients from normally indigestible fibre. And our lower stomach pH is actually closer to scavengers like hyenas than to carnivores like lions, which shows our innate ability to consume and properly digest RAW MEAT

I'll touch on bioavailability and other reasons for why raw is better in the next section, but just the stomach acidity should be enough to show that we're adapted to eat meat with no issues even if it's rotten, since our gut acidity will neutralize the "harmful" bacteria.

2. RAW VS COOKED​

Over the last 10 years there's been numerous cooked/raw carnivore influencers, each with their "science" on what's better. So let's break down the actual macro & micronutrient profiles of both ways to consume meat.

Below is a full NUTRIENT LOSS breakdown based on sited studies and adjusted to a regular sized beef steak cooked on a pan for 15 minutes at medium-high heat:
View attachment 5022121 View attachment 5022125 View attachment 5022130
View attachment 5022140 View attachment 5022142

Spoiler: My methodology for finding the loss value

The nutrient loss percentages in my table were determined using a standardized True Retention (TR) method + bioavailability, which isolates the actual chemical degradation of nutrients from simple water loss, then multiplies it by its digestibility percentage value. This approach is the accepted scientific standard for assessing the impact of heat on food.

It works by first calculating the Cooking Yield (CY) - the weight of the cooked food divided by the weight of the raw food. for example, if 100g of raw meat weighs 70g after cooking the CY is 0.70. This accounts for moisture loss, which would otherwise make cooked food appear more nutrient-dense per gram than it actually is.

Once CY is established, the TR is calculated using a formula that factors out the physical loss of water and fat, leaving the actual nutrient loss caused by heat degradation and leaching into cooking liquids.

After calculating the molecule (!!!) loss, i multiplied the amount of new molecules by their current bioavailability value to determine how much of those will actually get digested:
Final Retention (%) = ((Nutrient per g cooked * g cooked food) * cooked bioavailability) / ((Nutrient per g raw * g raw food) * raw bioavailability) * 100

Therefore, a loss percentage in the table (e.g., 30%) means that for every 100 digestible molecules of a nutrient present in raw meat, only 70 remained as digestible after cooking, even accounting for water loss. These values are averages derived from meta-analyses of multiple studies, so a 10% SD range can be present.

Spoiler: Studies used

Protein and amino-acids:
pubmed.ncbi.nlm.nih.gov/32089140 pubmed.ncbi.nlm.nih.gov/30204886

Heme iron and minerals:
agris.fao.org/records/65dea00e6eef00c2cea0cb67 doi.org/10.1016/0955-2863(95)00166-2 pubmed.ncbi.nlm.nih.gov/22063048

Fat soluble vitamins:
pmc.ncbi.nlm.nih.gov/articles/PMC12470217 cir.nii.ac.jp/crid/1361137043703481728

B group vitamins:
pubmed.ncbi.nlm.nih.gov/17002590

+ more studies from less known publishers i used for better range for my overall data.

3. DIGESTION
​

Raw meat digests much easier, causes less weight in your stomach and less gut problems. Since the protein structure isn't destroyed by heat, our body (which are adapted to breaking down meat) can digest it easier than destroyed unnatural cooked meat

In human studies, 100g of beef products evacuate the stomach in an average of 2 hours and 35 minutes, while for cooked meat this number can be up to 5h+. Cooking meat also coagulates proteins. Your body then has to fight to break these hard clumps apart. Raw meat retains its natural enzyme activity and cell structure, making it MUCH easier for your stomach acid to digest it.

For better digestion you can also Pate your meat (aka chop finely/use a blender/meat dringer). A 1981 radionuclide gastric emptying study in Gastroenterology tracked how different particle sizes of liver emptied from the human stomach simultaneously:View attachment 5022227

Spoiler: Study

https://jamanetwork.com/journals/jama/article-abstract/264605

Why this Happens? (Protein denaturalisation)

High-temperature cooking causes proteins to denature and aggregate. These aggregates are less accessible to pepsin (the stomach's primary protein-digesting enzyme) and require significantly more time to break down

Spoiler: Study

Checking your browser - reCAPTCHA

Overall digestion comparison:
View attachment 5022220

4. SOURCING
​

Grass fed + pasture-raised is the best, but grain fed meat is honestly NOT AS BAD as people make it out to be (even tho still not ideal). Since most toxins are stored in fatty tissue (fat, organs, brain, bone marrow), eating lean meat even from the store is actually pretty safe.

Also you wont have to worry about heavy metals, since in raw meat over 98% of them are completely indigestible. In comparison, in cooked meat you'll be able to DIGEST up to 95% of the toxins and heavy metals, since the fat it's stored in is broken down and denatured.

Best way to source is from a local farm/butcher, they'll also have unique cuts you wont be able to easily find in the store: organs, bones (for broth), fat (for home made beef tallow to cook with) etc.

5. SAFETY ​

Most things you hear about raw meat is just fear mongering. Even tho there are some legit concerns, most of it just comes down to meat quality and freshness.

Salmonella, E. coli, Campylobacter:
they exist, but for a metabolically healthy individual with strong stomach acid (pH 1.5–2.5), most of these pathogens are destroyed straight on contact. And the ones who get sick from it are almost always traced back to processed/commercially prepared meats and poultry, not fresh cuts of raw meat from a high-quality source.

Most of us already have a string of E. coli or some other "harmful" stuff inside of us, because those are just groups of microorganisms. They're not harmful by themselves if you're a healthy person with good stomach acidity

Also the entire germ theory is disproven by it's own methodology, since 70%+ of cases of "infection" with for example Salmonella is without symptoms which directly contradicts the bar for proving it causes disease. Basically it's a bunch of correlation studies jfl.

Parasites:
Certain parasites like toxoplasma gondii and trichinella are risks with pork and wild game. These are mitigated by quality control and common sense (dont eat raw fatty meat from walmart).

CONCLUSION!!! ​

Cooking meat is a coping mechanism for low quality meat and a low t digestive system that's been so fucked by our diets we cant eat what we're supposed to

Obviously do your research too, because this topic is still highly debated, but the science on the most important issues is clear as day. Cooking destroys macro and micronutrients, minerals, vitamins, denatures proteins, and basically robs you of the full biological potential of your food.

Raw meat is healthier, with no carcinogens, more bioavailable nutrients and less heavy metal toxicity potential. And most of the "muh bacteria" "muh parasites" is based on correlation studies, usually with no to low causal evidence

RAW IS LAW. Stay healthy and you wont have to spend 1000s of $$ fixing what could've been prevented by your habits.

Yes, a good diet wont fix your recessed bones, but you'll be happier, have more energy, live longer and just overall have a better life. + free health indicators

This was a very high effort thread i spent 6+ hours writing, thanks for reading i hope you liked the pepes.

​

good thread man

 

[buccalfatremoval]

Mirin the effort but I feel like this was unnecessary
Good job tho

 

[ghoulmania]

newest .org femboy posting high iq threads?
anyways dnr but mirin'

 

[LaMuerta]

mirin but common sense no ?

 

[kingofearth]

Going to have 10 year olds eating raw chicken with this one.

 

[buccalfatremoval]

mirin but common sense no ?

Exactly my thought, even if you don’t know it you can kinda piece it together through normie vids

 

[LaMuerta]

Exactly my thought, even if you don’t know it you can kinda piece it together through normie vids

any GOATis vid fr

 

[coastal]

good thread man

thanks bhai, did my best. i couldve went so much deeper into detail but this already took half a day

maybe i'll make an updated one in a couple weeks if yall mirin this one

Mirin the effort but I feel like this was unnecessary
Good job tho

losing up to 95% of your nutrients is pretty important, imagine gymming just to get 50% of the protein listed on the beef package just because it's that much less bioavailable

newest .org femboy posting high iq threads?
anyways dnr but mirin'

nigger im not a femboy

 

[Lemur]

mirin effort

 

[buccalfatremoval]

losing up to 95% of your nutrients is pretty important, imagine gymming just to get 50% of the protein listed on the beef package just because it's that much less bioavailable

Not what I meant bhai, I just thought it’s kinda “common knowledge”, at least for someone within this community.

 

[avgsub5human]

mirin pepe emojis

 

[coastal]

mirin but common sense no ?

Exactly my thought, even if you don’t know it you can kinda piece it together through normie vids

yall be surprised how little most people know about nutrinion. i'd bet my cock and balls less than 3% of this forum actually eat raw

if you're already based and rawpilled sure you dont need all that, but that's a very small minority of people

also gatis (who's the goat) doesnt have any science to his claims (even tho he gets it right), and i do so i iqmog him

 

[ghoulmania]

nigger im not a femboy

idc im gonna keep calling u a femboy till i get into ur head and convince u that u are

 

[coastal]

mirin effort

thanks bhai

mirin pepe emojis

i also think they're super cool and make the thread more readable

 

[buccalfatremoval]

Well touché can’t argue with that.
I eat raw meat because I grew up on it, bunch of neighboring cuisines here eat it so got used to it
Though i usually just give the meat a light sear, helps flavors absorb better.

yall be surprised how little most people know about nutrinion. i'd bet my cock and balls less than 3% of this forum actually eat raw

if you're already based and rawpilled sure you dont need all that, but that's a very small minority of people

also gatis (who's the goat) doesnt have any science to his claims (even tho he gets it right), and i do so i iqmog him

 

[coastal]

Well touché can’t argue with that.
I eat raw meat because I grew up on it, bunch of neighboring cuisines here eat it so got used to it
Though i usually just give the meat a light sear, helps flavors absorb better.

then you got super lucky, i know 0 people irl who grew up on raw meat. also with how many normies org is getting flooded with lately this info is super helpful for the 95%

 

[LaMuerta]

t

Going to have 10 year olds eating raw chicken with this one.

think bro , why would chicken be toxic in its natural state?

all poultry and pork are toxic because malnourish , grain fed, live in their own shit and don't see the sun.

 

[LaMuerta]

m

yall be surprised how little most people know about nutrinion. i'd bet my cock and balls less than 3% of this forum actually eat raw

if you're already based and rawpilled sure you dont need all that, but that's a very small minority of people

also gatis (who's the goat) doesnt have any science to his claims (even tho he gets it right), and i do so i iqmog him

Man-made belief

 

[Aㅤㅤㅤ]

 

[LaMuerta]

yall be surprised how little most people know about nutrinion. i'd bet my cock and balls less than 3% of this forum actually eat raw

if you're already based and rawpilled sure you dont need all that, but that's a very small minority of people

also gatis (who's the goat) doesnt have any science to his claims (even tho he gets it right), and i do so i iqmog him

although this is the main pillar of looksmax

 

[coastal]

think bro , why would chicken be toxic in its natural state?

i know, but me and you arent most people. i've seen so many niggas on here on cooked or even plant based diets, for them this info in the biggest eye opener of the century

 

[LaMuerta]

i know, but me and you arent most people. i've seen so many niggas on here on cooked or even plant based diets, for them this info in the biggest eye opener of the century

they trust the jews for sure

 

[coastal]

they trust the jews for sure

they're all jewish. i also cant understand how people are retarded enough to eat leaves but whatever. maybe the goyim are just like cattle at the end of the day

 

[kingofearth]

t

think bro , why would chicken be toxic in its natural state?

all poultry and pork are toxic because malnourish , grain fed, live in their own shit and don't see the sun.

Have you ever had food poisoning before?

 

[LaMuerta]

they're all jewish. i also cant understand how people are retarded enough to eat leaves but whatever. maybe the goyim are just like cattle at the end of the day

Death to all goyim fr , they deserve it .

im with the jews on this one.

 

[coastal]

Have you ever had food poisoning before?

poisoning is from poisons, aka toxins. not from "muh bacteria"

 

[LaMuerta]

Have you ever had food poisoning before?

never , but im not eating toxic poultry on purpose just to prove a point.

 

[LaMuerta]

Have you ever had food poisoning before?

I eat raw cow meat and cow organs from farmers, I drink raw milk from farmers also , local one ,

not nestle cattle who is feed worst food than vegans . JFL

 

[jliftsbrah]

### FULL RAW MEAT GUIDE ###​

by me!! @coastal​

This is the most complete science-backed guide on meat, with:
human anatomy, overall nutrition, raw Vs cooked, digestion & safety

i also didn't go too far into detail to keep this normie friendly


1. WHY RAW?
​

The mainstream consensus on germ theory, cooking and pasteurization mainly came out of "muh parasite" paranoia fueled by horrible conditions animals were placed in after the industrial revolution. But humans are designed to consume raw nutrients in their natural state, not food destroyed by fire.

Real science on human digestion anatomy:
View attachment 5022073

Digestion in carnivores is based on stomach acidity, while herbivores use fermentation and gut bacteria to extract nutrients from normally indigestible fibre. And our lower stomach pH is actually closer to scavengers like hyenas than to carnivores like lions, which shows our innate ability to consume and properly digest RAW MEAT

I'll touch on bioavailability and other reasons for why raw is better in the next section, but just the stomach acidity should be enough to show that we're adapted to eat meat with no issues even if it's rotten, since our gut acidity will neutralize the "harmful" bacteria.

2. RAW VS COOKED​

Over the last 10 years there's been numerous cooked/raw carnivore influencers, each with their "science" on what's better. So let's break down the actual macro & micronutrient profiles of both ways to consume meat.

Below is a full NUTRIENT LOSS breakdown based on sited studies and adjusted to a regular sized beef steak cooked on a pan for 15 minutes at medium-high heat:
View attachment 5022121 View attachment 5022125 View attachment 5022130
View attachment 5022140 View attachment 5022142

Spoiler: My methodology for finding the loss value

The nutrient loss percentages in my table were determined using a standardized True Retention (TR) method + bioavailability, which isolates the actual chemical degradation of nutrients from simple water loss, then multiplies it by its digestibility percentage value. This approach is the accepted scientific standard for assessing the impact of heat on food.

It works by first calculating the Cooking Yield (CY) - the weight of the cooked food divided by the weight of the raw food. for example, if 100g of raw meat weighs 70g after cooking the CY is 0.70. This accounts for moisture loss, which would otherwise make cooked food appear more nutrient-dense per gram than it actually is.

Once CY is established, the TR is calculated using a formula that factors out the physical loss of water and fat, leaving the actual nutrient loss caused by heat degradation and leaching into cooking liquids.

After calculating the molecule (!!!) loss, i multiplied the amount of new molecules by their current bioavailability value to determine how much of those will actually get digested:
Final Retention (%) = ((Nutrient per g cooked * g cooked food) * cooked bioavailability) / ((Nutrient per g raw * g raw food) * raw bioavailability) * 100

Therefore, a loss percentage in the table (e.g., 30%) means that for every 100 digestible molecules of a nutrient present in raw meat, only 70 remained as digestible after cooking, even accounting for water loss. These values are averages derived from meta-analyses of multiple studies, so a 10% SD range can be present.

Spoiler: Studies used

Protein and amino-acids:
pubmed.ncbi.nlm.nih.gov/32089140 pubmed.ncbi.nlm.nih.gov/30204886

Heme iron and minerals:
agris.fao.org/records/65dea00e6eef00c2cea0cb67 doi.org/10.1016/0955-2863(95)00166-2 pubmed.ncbi.nlm.nih.gov/22063048

Fat soluble vitamins:
pmc.ncbi.nlm.nih.gov/articles/PMC12470217 cir.nii.ac.jp/crid/1361137043703481728

B group vitamins:
pubmed.ncbi.nlm.nih.gov/17002590

+ more studies from less known publishers i used for better range for my overall data.

3. DIGESTION
​

Raw meat digests much easier, causes less weight in your stomach and less gut problems. Since the protein structure isn't destroyed by heat, our body (which are adapted to breaking down meat) can digest it easier than destroyed unnatural cooked meat

In human studies, 100g of beef products evacuate the stomach in an average of 2 hours and 35 minutes, while for cooked meat this number can be up to 5h+. Cooking meat also coagulates proteins. Your body then has to fight to break these hard clumps apart. Raw meat retains its natural enzyme activity and cell structure, making it MUCH easier for your stomach acid to digest it.

For better digestion you can also Pate your meat (aka chop finely/use a blender/meat dringer). A 1981 radionuclide gastric emptying study in Gastroenterology tracked how different particle sizes of liver emptied from the human stomach simultaneously:View attachment 5022227

Spoiler: Study

https://jamanetwork.com/journals/jama/article-abstract/264605

Why this Happens? (Protein denaturalisation)

High-temperature cooking causes proteins to denature and aggregate. These aggregates are less accessible to pepsin (the stomach's primary protein-digesting enzyme) and require significantly more time to break down

Spoiler: Study

Checking your browser - reCAPTCHA

Overall digestion comparison:
View attachment 5022220

4. SOURCING
​

Grass fed + pasture-raised is the best, but grain fed meat is honestly NOT AS BAD as people make it out to be (even tho still not ideal). Since most toxins are stored in fatty tissue (fat, organs, brain, bone marrow), eating lean meat even from the store is actually pretty safe.

Also you wont have to worry about heavy metals, since in raw meat over 98% of them are completely indigestible. In comparison, in cooked meat you'll be able to DIGEST up to 95% of the toxins and heavy metals, since the fat it's stored in is broken down and denatured.

Best way to source is from a local farm/butcher, they'll also have unique cuts you wont be able to easily find in the store: organs, bones (for broth), fat (for home made beef tallow to cook with) etc.

5. SAFETY ​

Most things you hear about raw meat is just fear mongering. Even tho there are some legit concerns, most of it just comes down to meat quality and freshness.

Salmonella, E. coli, Campylobacter:
they exist, but for a metabolically healthy individual with strong stomach acid (pH 1.5–2.5), most of these pathogens are destroyed straight on contact. And the ones who get sick from it are almost always traced back to processed/commercially prepared meats and poultry, not fresh cuts of raw meat from a high-quality source.

Most of us already have a string of E. coli or some other "harmful" stuff inside of us, because those are just groups of microorganisms. They're not harmful by themselves if you're a healthy person with good stomach acidity

Also the entire germ theory is disproven by it's own methodology, since 70%+ of cases of "infection" with for example Salmonella is without symptoms which directly contradicts the bar for proving it causes disease. Basically it's a bunch of correlation studies jfl.

Parasites:
Certain parasites like toxoplasma gondii and trichinella are risks with pork and wild game. These are mitigated by quality control and common sense (dont eat raw fatty meat from walmart).

CONCLUSION!!! ​

Cooking meat is a coping mechanism for low quality meat and a low t digestive system that's been so fucked by our diets we cant eat what we're supposed to

Obviously do your research too, because this topic is still highly debated, but the science on the most important issues is clear as day. Cooking destroys macro and micronutrients, minerals, vitamins, denatures proteins, and basically robs you of the full biological potential of your food.

Raw meat is healthier, with no carcinogens, more bioavailable nutrients and less heavy metal toxicity potential. And most of the "muh bacteria" "muh parasites" is based on correlation studies, usually with no to low causal evidence

RAW IS LAW. Stay healthy and you wont have to spend 1000s of $$ fixing what could've been prevented by your habits.

Yes, a good diet wont fix your recessed bones, but you'll be happier, have more energy, live longer and just overall have a better life. + free health indicators

This was a very high effort thread i spent 6+ hours writing, thanks for reading i hope you liked the pepes.

​

Mirin brah

 

[coastal]

Mirin brah

thanks brother, hope you found this helpful

 

[kingofearth]

poisoning is from poisons, aka toxins. not from "muh bacteria"

Grass-fed animals on an organic farm, with a free-range system can still carry Salmonella, Campylobacter or parasites. Animals carry microbes, processing spreads that. Cooking breaks that chain.

never , but im not eating toxic poultry on purpose just to prove a point.

I eat raw cow meat and cow organs from farmers, I drink raw milk from farmers also , local one ,

not nestle cattle who is feed worst food than vegans . JFL

Steak is a lot safer to eat raw than chicken. I'd eat raw steak 7 days a week. Not raw chicken though.

 

[LaMuerta]

Salmonella, Campylobacter or parasites. Animals carry microbes,

i assume u DNR, but human stomach destroy that all of that.

What make things toxic is toxine once again , like pesticides , etc ,etc.

 

[LaMuerta]

Steak is a lot safer to eat raw than chicken. I'd eat raw steak 7 days a week. Not raw chicken though.

yes, im with you bro.

Because its almost impossible to find high quality poultry anywhere, ever farmers feed chickens with fucking soy.

 

[coastal]

Grass-fed animals on an organic farm, with a free-range system can still carry Salmonella, Campylobacter or parasites. Animals carry microbes, processing spreads that. Cooking breaks that chain.

yes and? it's not harmful nigga read the thread

Steak is a lot safer to eat raw than chicken. I'd eat raw steak 7 days a week. Not raw chicken though.

if you compare raw chicken breast with raw lean beef they're both very safe. it's just that chickens are fed slop nowadays

 

[kingofearth]

yes and? it's not harmful nigga read the thread


if you compare raw chicken breast with raw lean beef they're both very safe. it's just that chickens are fed slop nowadays

Cooking changed human biology over time. Lower infections, reduced chewing demands. More calorie availability. Have you heard about how cooking may have helped human brain expansion? Yes cooking alters food chemistry including both vitamin losses and or protein, not sure how the conclusion of eating raw meet is now superior. Small nutrient changes vs dramatically lower infection risk. That's the trade off, not nutrients vs purity. Well raised animals can still carry Salmonella and Campylobacter. It's not some factory farm problem. Whole muscle cuts have lower contamination risks, and a chicken is much higher risk raw. Why do you think steak tartare exist in some food cultures?


Cooking is about reducing infection risk to near-zero.

 

[coastal]

Cooking changed human biology over time. Lower infections, reduced chewing demands. More calorie availability. Have you heard about how cooking may have helped human brain expansion?

not sure if you can prove that lmao. raw meat is so much easier to chew too you can just swallow pieces of it coz it's so moist. incorrect, less nutrient bioavailability. and calories are not real we're not a closed thermodynamic system. not lwoer infections

if you believe cooking made our brains evolve you are mentally retarded and there's no saving sorry. how reducing B12 vitamin which is crucial for brain function made us evolve tell me

Yes cooking alters food chemistry including both vitamin losses and or protein,

and you still claim more calories lmao jfl at you

not sure how the conclusion of eating raw meet is now superior.

because you lose nutrients which you need to live and it's bad for you, common sense

Small nutrient changes vs dramatically lower infection risk.

there is no risk

That's the trade off, not nutrients vs purity.

there is no trade off

Well raised animals can still carry Salmonella and Campylobacter. It's not some factory farm problem.

read the thread safety section please

Whole muscle cuts have lower contamination risks, and a chicken is much higher risk raw.

it's because they're fed slop

Why do you think steak tartare exist in some food cultures?

because it's yummy and good for you

Cooking is about reducing infection risk to near-zero.

you dont reduce anything besides heavy metal toxicity and nutrients

 

[coastal]

@LaMuerta how can you look at this and say this thread is common sencse.. i wish dude

 

[GODFATHER_0]

Deserves botb

 

[coastal]

Deserves botb

made my day thank you homie

not sure if i can get botb for nutrition guides tho

 

[LaMuerta]

Cooking changed human biology over time. Lower infections, reduced chewing demands. More calorie availability. Have you heard about how cooking may have helped human brain expansion? Yes cooking alters food chemistry including both vitamin losses and or protein, not sure how the conclusion of eating raw meet is now superior. Small nutrient changes vs dramatically lower infection risk. That's the trade off, not nutrients vs purity. Well raised animals can still carry Salmonella and Campylobacter. It's not some factory farm problem. Whole muscle cuts have lower contamination risks, and a chicken is much higher risk raw. Why do you think steak tartare exist in some food cultures?


Cooking is about reducing infection risk to near-zero.

yes jews appeared after that,

and btw steak tartare doesn't exist in your country ?

 

[LaMuerta]

@LaMuerta how can you look at this and say this thread is common sencse.. i wish dude

i feel like that atm

 

[shivwr]

### FULL RAW MEAT GUIDE ###​

by me!! @coastal​

This is the most complete science-backed guide on meat, with:
human anatomy, overall nutrition, raw Vs cooked, digestion & safety

i also didn't go too far into detail to keep this normie friendly


1. WHY RAW?
​

The mainstream consensus on germ theory, cooking and pasteurization mainly came out of "muh parasite" paranoia fueled by horrible conditions animals were placed in after the industrial revolution. But humans are designed to consume raw nutrients in their natural state, not food destroyed by fire.

Real science on human digestion anatomy:
View attachment 5022073

Digestion in carnivores is based on stomach acidity, while herbivores use fermentation and gut bacteria to extract nutrients from normally indigestible fibre. And our lower stomach pH is actually closer to scavengers like hyenas than to carnivores like lions, which shows our innate ability to consume and properly digest RAW MEAT

I'll touch on bioavailability and other reasons for why raw is better in the next section, but just the stomach acidity should be enough to show that we're adapted to eat meat with no issues even if it's rotten, since our gut acidity will neutralize the "harmful" bacteria.

2. RAW VS COOKED​

Over the last 10 years there's been numerous cooked/raw carnivore influencers, each with their "science" on what's better. So let's break down the actual macro & micronutrient profiles of both ways to consume meat.

Below is a full NUTRIENT LOSS breakdown based on sited studies and adjusted to a regular sized beef steak cooked on a pan for 15 minutes at medium-high heat:
View attachment 5022121 View attachment 5022125 View attachment 5022130
View attachment 5022140 View attachment 5022142

Spoiler: My methodology for finding the loss value

The nutrient loss percentages in my table were determined using a standardized True Retention (TR) method + bioavailability, which isolates the actual chemical degradation of nutrients from simple water loss, then multiplies it by its digestibility percentage value. This approach is the accepted scientific standard for assessing the impact of heat on food.

It works by first calculating the Cooking Yield (CY) - the weight of the cooked food divided by the weight of the raw food. for example, if 100g of raw meat weighs 70g after cooking the CY is 0.70. This accounts for moisture loss, which would otherwise make cooked food appear more nutrient-dense per gram than it actually is.

Once CY is established, the TR is calculated using a formula that factors out the physical loss of water and fat, leaving the actual nutrient loss caused by heat degradation and leaching into cooking liquids.

After calculating the molecule (!!!) loss, i multiplied the amount of new molecules by their current bioavailability value to determine how much of those will actually get digested:
Final Retention (%) = ((Nutrient per g cooked * g cooked food) * cooked bioavailability) / ((Nutrient per g raw * g raw food) * raw bioavailability) * 100

Therefore, a loss percentage in the table (e.g., 30%) means that for every 100 digestible molecules of a nutrient present in raw meat, only 70 remained as digestible after cooking, even accounting for water loss. These values are averages derived from meta-analyses of multiple studies, so a 10% SD range can be present.

Spoiler: Studies used

Protein and amino-acids:
pubmed.ncbi.nlm.nih.gov/32089140 pubmed.ncbi.nlm.nih.gov/30204886

Heme iron and minerals:
agris.fao.org/records/65dea00e6eef00c2cea0cb67 doi.org/10.1016/0955-2863(95)00166-2 pubmed.ncbi.nlm.nih.gov/22063048

Fat soluble vitamins:
pmc.ncbi.nlm.nih.gov/articles/PMC12470217 cir.nii.ac.jp/crid/1361137043703481728

B group vitamins:
pubmed.ncbi.nlm.nih.gov/17002590

+ more studies from less known publishers i used for better range for my overall data.

3. DIGESTION
​

Raw meat digests much easier, causes less weight in your stomach and less gut problems. Since the protein structure isn't destroyed by heat, our body (which are adapted to breaking down meat) can digest it easier than destroyed unnatural cooked meat

In human studies, 100g of beef products evacuate the stomach in an average of 2 hours and 35 minutes, while for cooked meat this number can be up to 5h+. Cooking meat also coagulates proteins. Your body then has to fight to break these hard clumps apart. Raw meat retains its natural enzyme activity and cell structure, making it MUCH easier for your stomach acid to digest it.

For better digestion you can also Pate your meat (aka chop finely/use a blender/meat dringer). A 1981 radionuclide gastric emptying study in Gastroenterology tracked how different particle sizes of liver emptied from the human stomach simultaneously:View attachment 5022227

Spoiler: Study

https://jamanetwork.com/journals/jama/article-abstract/264605

Why this Happens? (Protein denaturalisation)

High-temperature cooking causes proteins to denature and aggregate. These aggregates are less accessible to pepsin (the stomach's primary protein-digesting enzyme) and require significantly more time to break down

Spoiler: Study

Checking your browser - reCAPTCHA

Overall digestion comparison:
View attachment 5022220

4. SOURCING
​

Grass fed + pasture-raised is the best, but grain fed meat is honestly NOT AS BAD as people make it out to be (even tho still not ideal). Since most toxins are stored in fatty tissue (fat, organs, brain, bone marrow), eating lean meat even from the store is actually pretty safe.

Also you wont have to worry about heavy metals, since in raw meat over 98% of them are completely indigestible. In comparison, in cooked meat you'll be able to DIGEST up to 95% of the toxins and heavy metals, since the fat it's stored in is broken down and denatured.

Best way to source is from a local farm/butcher, they'll also have unique cuts you wont be able to easily find in the store: organs, bones (for broth), fat (for home made beef tallow to cook with) etc.

5. SAFETY ​

Most things you hear about raw meat is just fear mongering. Even tho there are some legit concerns, most of it just comes down to meat quality and freshness.

Salmonella, E. coli, Campylobacter:
they exist, but for a metabolically healthy individual with strong stomach acid (pH 1.5–2.5), most of these pathogens are destroyed straight on contact. And the ones who get sick from it are almost always traced back to processed/commercially prepared meats and poultry, not fresh cuts of raw meat from a high-quality source.

Most of us already have a string of E. coli or some other "harmful" stuff inside of us, because those are just groups of microorganisms. They're not harmful by themselves if you're a healthy person with good stomach acidity

Also the entire germ theory is disproven by it's own methodology, since 70%+ of cases of "infection" with for example Salmonella is without symptoms which directly contradicts the bar for proving it causes disease. Basically it's a bunch of correlation studies jfl.

Parasites:
Certain parasites like toxoplasma gondii and trichinella are risks with pork and wild game. These are mitigated by quality control and common sense (dont eat raw fatty meat from walmart).

CONCLUSION!!! ​

Cooking meat is a coping mechanism for low quality meat and a low t digestive system that's been so fucked by our diets we cant eat what we're supposed to

Obviously do your research too, because this topic is still highly debated, but the science on the most important issues is clear as day. Cooking destroys macro and micronutrients, minerals, vitamins, denatures proteins, and basically robs you of the full biological potential of your food.

Raw meat is healthier, with no carcinogens, more bioavailable nutrients and less heavy metal toxicity potential. And most of the "muh bacteria" "muh parasites" is based on correlation studies, usually with no to low causal evidence

RAW IS LAW. Stay healthy and you wont have to spend 1000s of $$ fixing what could've been prevented by your habits.

Yes, a good diet wont fix your recessed bones, but you'll be happier, have more energy, live longer and just overall have a better life. + free health indicators

This was a very high effort thread i spent 6+ hours writing, thanks for reading i hope you liked the pepes.

​

Any good online sources?

 

[kingofearth]

not sure if you can prove that lmao. raw meat is so much easier to chew too you can just swallow pieces of it coz it's so moist. incorrect, less nutrient bioavailability. and calories are not real we're not a closed thermodynamic system. not lwoer infections

if you believe cooking made our brains evolve you are mentally retarded and there's no saving sorry. how reducing B12 vitamin which is crucial for brain function made us evolve tell me

and you still claim more calories lmao jfl at you

because you lose nutrients which you need to live and it's bad for you, common sense

there is no risk

there is no trade off

read the thread safety section please

it's because they're fed slop

because it's yummy and good for you

you dont reduce anything besides heavy metal toxicity and nutrients

What you've done is conflate multiple different mechanisms into one absolutist conclusion. I already said cooking can reduce heat-sensitive nutrients, manipulate protein structures and reduce vitamins. Humans are not immune to Salmonella, campylobacter, E. coli, parasites... just because an animal is grass fed.

You also don't understand thermodynamics. Human metabolism still has to obey energy balance principles. Don't even attempt to go down this route with me, you will embarrass yourself child.

The discussion we should be having is:
pathogen risk
digestibility
nutrient retention
food quality
preparation method
long term sustainability

Not you attempting to cherry pick and imply I claim "more calories" you're not just measuring calories inside of food.. How much energy can your body actually extract and absorb from it? Cooking breaks crystalline starch structures and increases enzyme access. It also dramatically increases glucose availability. Why do you think cooked potatoes and rice provide more usable energy than raw equivalents.

This is why humans evolved, smaller guts, larger brains compared to great apes. Cooking effectively externalizes part of digestion. That still doesn't mean that cooking all food is healthier, or that all raw food is worse, or that nutrient loss doesn't matter, it just means that raw calories and absorbed useable calories are not the same concept.

 

[coastal]

Any good online sources?

if you wanna read studies i've added them to the thread. if something more chill watch earlier faceiq vids, read aajones' book and maybe resident raw on yt

 

[shivwr]

if you wanna read studies i've added them to the thread. if something more chill watch earlier faceiq vids, read aajones' book and maybe resident raw on yt

I mean like farms you can order good quality meat online

 

[LaMuerta]

Any good online sources?

GOOOOOOOOAAAAATTTTIIIIISSSSS

 

[LaMuerta]

I mean like farms you can order good quality meat online

which country are you from lil bro?

 

[shivwr]

GOOOOOOOOAAAAATTTTIIIIISSSSS

those who throw acid

 

[shivwr]

which country are you from lil bro?

US