81xa
lawyerlite
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Introduction
The primal diet is a raw animal food protocol developed by Aajonus Vonderplanitz, a nutritional consultant who argued that cooking destroys the enzymes and bioavailable nutrients the body needs to function optimally. The diet centres on raw meat, raw dairy, raw eggs, and raw fats sourced from grass-fed and pasture-raised animals. Reported effects from long-term practitioners include significant fat loss, improved skin quality, increased energy, and better body composition.
I've watched hundreds of Aajonus, Goatis, and many other videos on the primal diet at this point. I'm very fascinated with the primal diet because of the transformations I see as a result of this way of eating.
The case for raw meat
The argument is simple. Heat denatures enzymes and degrades specific nutrients. Raw milk versus pasteurised is the clearest documented example. Pasteurisation at 72°C destroys alkaline phosphatase, reduces vitamin C content by around 25%, and denatures whey proteins that play a role in immune function. The same applies to meat. Retinol in beef liver begins degrading above 70°C, B12 losses range from 30-50% depending on cooking method, and proteolytic enzymes that assist protein digestion denature with heat, shifting that burden onto your own digestive system.
Arguments against raw meat
It's logical, less cooking means increased nutrients, and increased nutrients mean better health outcomes. Then the arguments against it are obviously that raw meat contains germs, bacteria etc. But we cannot ignore the fact that people like Goatis and Aajonus, who eat this diet are not dead after years of raw meat consumption. Some might say survivorship bias, but goatis has likely eaten over 3+ tonnes of raw meat over the past decade, which cannot be ignored. If it were truly harmful, he would have been dead or in critical condition long ago. Clearly there is some sort of adaptation.
When this man saw a doctor he indeed had a large amount E. E.Coli in his gut. Yet remains asymptomatic. This suggests the body can tolerate and manage bacterial loads that would hospitalise someone with compromised gut health. The relevant variable isn't whether bacteria are present in the first place, it's whether the host can contain them. Source quality and gut integrity are the factors to consider. Interestingly, humans contain a lower stomach acid pH than pure carnivores such as Lions, which provides a meaningful barrier against ingested pathogens
Overall, if you aren't in poor health, taking regular antibiotics or anything that can disrupt your gut health and steadily cooking your food less each time, you can adapt to the primal diet. Cooking does destroy the nutrients and enzymes in foods, this is factual. So it is logical to simply eat it raw. At the moment I eat my meat rare, simply searing it on the outside. I feel a bit more energetic since I began eating rare meat, likely due to the increased nutrients.
So, what raw foods should you actually be eating?
Carbohydrates are kept relatively low. Fruit is the primary source of carbs, and summer is the better time to increase it. UV exposure improves insulin sensitivity and circadian-regulated glucose metabolism, meaning your body handles fruit sugar more efficiently during months with high sun exposure. Outside of summer, keep fruit intake minimal.
Conclusion
Industrial meat handled poorly is genuinely dangerous. Grass-fed, properly sourced animal products eaten by someone with intact gut health is a different situation entirely. Most of the horror stories around raw meat involve ground beef from a supermarket, not the protocol I outlined here.
If you're already eating rare meat with no issues, the transition is incremental. Add raw liver. Introduce raw milk if you can source it. Track how you feel over 30 days. The adaptation is real; it simply just requires not jumping straight to a pound of raw mince on day one.
The people dismissing this diet haven't even tried it, the people doing it long-term aren't going back, that alone is very telling.
@IAMNOTANINCEL @epic09 @primal_shitmuncher @ICL @jzo
The primal diet is a raw animal food protocol developed by Aajonus Vonderplanitz, a nutritional consultant who argued that cooking destroys the enzymes and bioavailable nutrients the body needs to function optimally. The diet centres on raw meat, raw dairy, raw eggs, and raw fats sourced from grass-fed and pasture-raised animals. Reported effects from long-term practitioners include significant fat loss, improved skin quality, increased energy, and better body composition.
I've watched hundreds of Aajonus, Goatis, and many other videos on the primal diet at this point. I'm very fascinated with the primal diet because of the transformations I see as a result of this way of eating.
The case for raw meat
The argument is simple. Heat denatures enzymes and degrades specific nutrients. Raw milk versus pasteurised is the clearest documented example. Pasteurisation at 72°C destroys alkaline phosphatase, reduces vitamin C content by around 25%, and denatures whey proteins that play a role in immune function. The same applies to meat. Retinol in beef liver begins degrading above 70°C, B12 losses range from 30-50% depending on cooking method, and proteolytic enzymes that assist protein digestion denature with heat, shifting that burden onto your own digestive system.
Arguments against raw meat
It's logical, less cooking means increased nutrients, and increased nutrients mean better health outcomes. Then the arguments against it are obviously that raw meat contains germs, bacteria etc. But we cannot ignore the fact that people like Goatis and Aajonus, who eat this diet are not dead after years of raw meat consumption. Some might say survivorship bias, but goatis has likely eaten over 3+ tonnes of raw meat over the past decade, which cannot be ignored. If it were truly harmful, he would have been dead or in critical condition long ago. Clearly there is some sort of adaptation.
When this man saw a doctor he indeed had a large amount E. E.Coli in his gut. Yet remains asymptomatic. This suggests the body can tolerate and manage bacterial loads that would hospitalise someone with compromised gut health. The relevant variable isn't whether bacteria are present in the first place, it's whether the host can contain them. Source quality and gut integrity are the factors to consider. Interestingly, humans contain a lower stomach acid pH than pure carnivores such as Lions, which provides a meaningful barrier against ingested pathogens
Overall, if you aren't in poor health, taking regular antibiotics or anything that can disrupt your gut health and steadily cooking your food less each time, you can adapt to the primal diet. Cooking does destroy the nutrients and enzymes in foods, this is factual. So it is logical to simply eat it raw. At the moment I eat my meat rare, simply searing it on the outside. I feel a bit more energetic since I began eating rare meat, likely due to the increased nutrients.
So, what raw foods should you actually be eating?
- -Grass-fed Ground Beef (80/20): 12-14 lbs
- -Pasture-raised Eggs: 36-48 eggs
- -Grass-fed Butter: 1 lb
- - Hydrating fruits (watermelon, mango, strawberry)
- -Raw Cheddar Cheese: 1 lb
- -Wild-caught Cod: 3-4 lbs
- -Pasture Raised 100% Grass Fed Beef Liver: 1lb
- -Bone Broth (or Beef Bones for Homemade Bone Broth)
- -1 Tablespoon wild caught cod liver oil daily
- -Celtic Sea Salt (beneficial for electrolyte balance, particularly if on a low-carb diet where sodium excretion increases.)
- -Raw milk : 1L daily (if in puberty)
- Calcium & Vitamin K2 for bone growth and strength
- Probiotics & Enzymes to aid digestion and gut health
- Fat-soluble vitamins (A, D, E, K2) for hormonal and immune function
- Contains IGF1 growth factors
Fuel Source Coverage
Fat is the primary fuel source. Butter, cod liver oil, ground beef, and eggs cover this. On a fat-adapted diet, the body preferentially burns stored fat for energy, which accelerates fat loss without caloric restriction being the main driver. Protein supports tissue repair and muscle maintenance rather than acting as a direct fuel source. Beef, eggs, and cheese are the main contributors here.Carbohydrates are kept relatively low. Fruit is the primary source of carbs, and summer is the better time to increase it. UV exposure improves insulin sensitivity and circadian-regulated glucose metabolism, meaning your body handles fruit sugar more efficiently during months with high sun exposure. Outside of summer, keep fruit intake minimal.
Micronutrient Coverage
RDAs were established to prevent deficiency in sedentary populations, not to optimise health. Use this table as a reference point, not a target. Note that some apparent shortfalls, particularly vitamin C, are less significant on a low-glucose diet. Glucose and ascorbic acid compete for the same cellular transporters, so lower glucose intake means more efficient vitamin C uptake at lower absolute doses.- Vitamin A: Over 200% of RDA (butter, cheese, eggs, liver, cod liver)
- Vitamin D: Over 300% of RDA (eggs, cod, butter, cod liver)
- Vitamin B12: Over 700% of RDA (eggs, ground beef, cod, liver)
- Vitamin B1 (Thiamine): ~40% of RDA (beef, eggs)
- Vitamin B2 (Riboflavin): ~60% of RDA (eggs, beef, cheese)
- Vitamin B3 (Niacin): ~100% of RDA (beef, eggs)
- Vitamin B5 (Pantothenic Acid): ~100% of RDA (eggs, beef)
- Vitamin B6: ~100% of RDA (beef, eggs)
- Folate (Vitamin B9): Over 200% of RDA (eggs, beef, liver)
- Biotin: ~100% of RDA (eggs, beef, liver)
- Vitamin C: ~0-10% of RDA (small amounts in liver and cod liver)
- Vitamin E: ~0-10% of RDA (small amounts in liver, cod liver, butter, eggs)
- Calcium: ~100% of RDA (cheese, butter)
- Selenium: Over 200% of RDA (ground beef, eggs, cod)
- Iron: Around 100% of RDA (beef, eggs, liver)
- Zinc: ~350% of RDA (beef, eggs)
- Choline: Over 200% of RDA (eggs, beef, liver)
- Iodine: ~500% of RDA (cod, salt)
- Phosphorus: Over 1000% of RDA (eggs, cheese, beef)
- Magnesium: ~40-50% of RDA (from bone broth and liver)
- Potassium: ~20-30% of RDA (from bone broth, liver, eggs)
- Vitamin K: ~13% of RDA (eggs, butter)
- Manganese: ~0-10% of RDA (from liver, but minimal)
- Copper: ~30-50% of RDA (from beef liver, eggs)
Optional Supplementation
- Magnesium and potassium supplements can replace bone broth if preferred
- If skipping beef liver: Vitamin E, Magnesium, Potassium, Manganese, and Copper are worth covering. Vitamin C is optional on a low-glucose diet but can be added at a low dose.
Conclusion
Industrial meat handled poorly is genuinely dangerous. Grass-fed, properly sourced animal products eaten by someone with intact gut health is a different situation entirely. Most of the horror stories around raw meat involve ground beef from a supermarket, not the protocol I outlined here.
If you're already eating rare meat with no issues, the transition is incremental. Add raw liver. Introduce raw milk if you can source it. Track how you feel over 30 days. The adaptation is real; it simply just requires not jumping straight to a pound of raw mince on day one.
The people dismissing this diet haven't even tried it, the people doing it long-term aren't going back, that alone is very telling.
@IAMNOTANINCEL @epic09 @primal_shitmuncher @ICL @jzo
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