Could I get a cite saying theres some neccesary micronutrient which is present in both raw meat and high carb foods but not in cooked meats, vegtables or fats? :dubious:
Thanks for requesting a cite, astro. I would have done so myself.
I notice that the paragraph you quoted from picunurse’s first link refers us on to a Rosicrucian site, which I doubt is a fount of scientific knowledge. As far as I’m concerned, the credibilty of the whole page has gone down the tubes with that one.
I know that kosher and halal meats are slaughtered under strict religious standards, but don’t know if the rules cover cleanliness. Are those meats safer to eat raw than what we find in the supermarket? (There are a couple of places in my neighbourhood that sell halal meat. I don’t think I’m close to any of the halal pizza places I’ve seen advertised.)
Someone up there referred to the Inuit people. Yes, I was reading the Discover magaine article about them, and the diet of raw meat and raw fish. The near-total absence of other food sources, and yet the low rate of heart disease. Fascinating science.
At any rate, the article did cover ( AFTER I posted the OP… ) why the Atkins Diet and other high-meat diets that make use of commercially prepared, hot cooked meats won’t yield the same kind of benefit, vitamin-wise.
picunurse, fear not. You’re still my hero- even if you’re a lazy on a Sunday afternoon hero. 
Shalmanese, the SDMB Rules of the Road specifically prohibit the complete cutting and pasting of copyrighted materials. Best I can do is say, find this month’s Discover. It’s got a human head/brain on the cover. Find the article. It’s sound science, but I am not allowed to copy it into the SDMB.
I cannot wash a steak in anti-bacterial soap. That’s horrifying, and besides- the soap would only cleanse the outer layer of meat. -gag city-
It appears that I would have to radically alter my diet and import immense quantities of seal, whale and other Inuit staples. Interesting idea. When I win the Powerball, I will probably go for it. Till then, I will do like the nice dead Dr. Atkins said. Watch the vitamins and don’t eat donuts.
WTF?? Solar magnetism? Ether?
I know what it is. I must never have been sick from eating raw beef cause of my protective health crystal pyramid and my lucky druid ring charm.
Who knows, indeed. :rolleyes:
Picunurse, I would characterize your link as anything but sound science. Virtually everything in the link is complete gibberish.
For example:
I used to grab bites of my mothers ground beef (bought from the store) before she cooked it often.
I liked it.
Never got sick.
Yikes! I’m sorry! That is NOT the site I intended at all! I did look there, and said the same things you guys did.
Damn! Now my credibility is shot. I guess, unlike my computer, I’m not internet ready.
I have a pathophysiology textbook that discusses it , but its in the basement, packed, besides its almost 30 years old.
Sorry again. I’ll shut up now.
I understand the article is copyrighted but could you give me a lead as to the specific chemical that appears only in starches and raw meat by nowhere else?
Also, The main vector for contamination for pork and beef are through fecal bacteria smeared on the surface. There is no known bacteria that can survive inside the muscle tissue of beef and the only parasite inside pork, trichonisis, is so rare now that it shouldn’t be a worry. So, as long as the surface of pork/beef are clean, then it should be perfectly okay. Chicken, I think is still a worry with salmonella so I would steer clear of that just to be safe.
It’s not like there are spores just hanging around your kitchen waiting for the next oppurtunity to latch onto meat, once you’ve sterlised a piece of meat, it will stay clean as long as you practise basic safety procedures. If the thought of using ati-bacterial soap seems gross to you, an alternative would be to sear the meat very quickly so the inside is still raw. It achieves the same effect.
I eat raw beef, well not exactly raw, its carpaccio and Italian dish where you have fairly thinly sliced pieces of raw beef or lamb, but you marinate it in lemon Juice and sometimes balsamic vinager. The acid in which slightly cooks the meat. But it is my favourite meal and I prepare it with Meat from teh supermarket at least once a month.
Theres risks sure, but when it tastes so good, ill eat it till itmake me feel sick.
As a bit of a hijack, why exactly did humans start cooking their meat?
It had something to do with George Foreman.
Cause it tasted better! Mmmm, fried fat.
One of the Armenian dishes is called, if I recall correctly, khema. A raw meat dish. Know any Armenians? Armenian butcher around? Yet another ethnic group into Land Sushi.
You guys are nuttier than those crossword guys.
Shalmanese, this is why I love the Straight Dope. I’d no clue that the bacterial concerns lived on the surface and did NOT permeate the meat. I am sorely tempted to sear my next steak in an iron skillet. WICKED hot metal, very fast, totally kill anything on both surfaces.
God knows I adore a tuna steak prepared that way. Hmmmm. You may have seriously altered the way I eat my food. Thanks !!! I owe you a steak !!