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Raw Food

I'm wondering if anyone has any experience eating raw food.

And I don't mean just raw vegetables. I have a bit of experience with raw vegetarian food. I was vegan for 14 years and occasionally sampled the food at raw food restaurants and had some raw food vegetarians in my vegan circle. (Currenly, in Los Angeles, my family likes the raw vegetarian "cooking" at Leaf on Washington Boulevard. Service is indifferent but the food is good.)

I'm talking about raw meats and raw eggs, too. My son has a friend whose dad only eats raw meat and eggs. Raw milk.

He claims he never gets sick and all his allergies are gone and he's never been healthier.

At risk of offending anyone, I'm repulsed. The thought of living exclusively on raw meat just seems so unappealing. Raw eggs are not appealing.

It also seems sort of dangerous.

But, I also like to be open minded.

Does anyone have any experience with a raw food diet that includes meat and eggs and milk and, if so, what was it like? Were there ways of preparing the food that made it more appealing? Or can you just get used to cutting up a raw steak and eating it?

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  1. When you say raw eggs, what do you mean? Raw eggs as in Caesar salad dressing, hollandaise sauce, mayo, protein shakes, etc? Or raw eggs as in Rocky Balboa cracking and swallowing? The former is not such a big deal. The latter, I had to do for a week because I lost a bet and it was the most nauseating experience in my life.

    Eating raw meat isn't that far-fetched for me and I eat quite a few meat dishes raw -- e.g., fish (sashimi), beef carpaccio, Yuk Hwae (korean raw beef).

    Not sure if it is healthier, but definitely doable and not necessarily that unappealing when you think about the every food items that contain raw ingredients.

    3 Replies
    1. re: ipsedixit

      Yuk Hwae is so delicious. The other day I was marinading some beef for bulgogi, and the meat looked so delicious glistening in the seasoning that I just started eating the raw bulgogi slices right there on the spot. Let me tell you, it was much better that way compared to cooked. :)

      1. re: joonjoon

        my mom used to feed me a few pieces of uncooked, marinated, bulgogi when I was little. I loved it.

        1. re: bitsubeats

          Hi SheenaGreena! Nice running into you here. ;)

          I just had the funniest mental picture of a little baby getting fed raw bulgogi. Hah! Since you like your steak black and blue you should try raw bulgogi some time. the key is to get the meat right when it comes out. Bring it home ASAP, marinade and serve. Yum!

    2. hey, I assume you do not mean overindulging on steak tartare (raw hamburger and raw eggs) for 3 days running while in Paris?

      I suspect one wouldn't eat a raw ribeye in steak form but carpaccio is delicious and raw milk cheeses can be superb too. I do know people who toss a few raw eggs into their protein shakes, which frankly turns my stomach. But a raw egg in Pernod is okay. Tobiko sushi, of course, quite commonly has raw quail egg on it.

      I wonder if raw meat/egg eaters eat less meat/eggs than typical.

      1. I've had raw milk, when I was in college a friend knew a farmer who sold it under the radar. It tasted strange to me, but I understand that it varies widely in flavor based on what the cows eat, etc. It wasn't unpleasant exactly, just unusual to my pasteurized milk palate.

        I haven't eaten raw meat, excepting fish and shellfish, which I find delicious. I think I could manage tartare, if only it were sliced thinly like sashimi. What comes to the table in many restaurants, that little block of minced beef, is unappealing to me. I have to want to eat something to enjoy it, and I don't want to eat little blocks or cylinders of raw meat.

        Never had a raw egg, never will. Salmonella.

        I tend to think that raw food is a component of a healthy diet, especially when the weather is warm and many food plants flourish. Eating 100% raw seems like a huge undertaking and not necessarily even the most healthful for many people living in varied climates. You live in southern CA? It seems more feasible there. Have a plan if you decide to give it a go. You may need to buy some appliances, or otherwise alter your kitchen, or eat out a lot. I've found a Benriner jumbo slicer helpful for making raw dishes more appealing in appearance, and I have a paint strainer to use for nut milks. A dehydrator might be useful when the weather cools off, and you want to make more filling items like sprouted breads, crackers, etc. There are some good books out there. Be sure to check them out. Good luck!

        Amy

        2 Replies
        1. re: amyzan

          Thanks ...

          I don't think I'll try it, but in retrospect, I might be willing to sample some dishes.

          1. re: amyzan

            There was an article in the NYT yesterday about underground raw milk networks:
            http://www.nytimes.com/2007/08/08/din...

            Like others have said, I suspect that the health benefits have more to do with eliminating the rich things that tend to go with cooking, and simply paying excruciating attention to what you are eating. I wonder what/how your friend was eating before he started the raw diet. If it wasn't exactly the same foods, but cooked, I'd be skeptical about assigning all the health benefits to the elimination of heat. Put in scientific terms: what are the other variables?

          2. Eggs: only in cake batter.
            No raw meat, but then again, I don't eat it cooked, either.

            1. I saw a "wife swap" episode once where one of the families lived on raw eggs, meats, etc. I was also repulsed, but they seemed healthy and fine; perhaps a bit abnormal, but I guess, who cares?

              As for being healthIER, my guess would be that the lack of consuming the oils and butters or whatever we use to cook our meats and eggs, contributes to that. I'm no expert though.

              Hillary
              http://chewonthatblog.com
              http://www.recipe4living.com

              1 Reply
              1. re: Chew on That

                I saw that episode and thought the family was odd. Anyone who keeps 4 month old meat in their refrigerator and doesn't clean the kitchen, even with castile soap and water, has got "issues." I get that our obsession with antibiotics and antibacterial products has created resistant microbes, but those folks took the opposite view to an extreme.

              2. Eating raw gives you much less flexibility about the freshness of the food: only the very freshest meat / dairy / fish / veggies, from good sources, taste good (and carry fewer bacteria). Chicken sashimi, lebanese kibbeh made with raw beef and, of course, sashimi can all be incredibly good. I like raw egg as a dip for hot pot, and over asparagus with shaved mozzarella cheese. I wouldn't just try to eat a hunk of grocery store meat raw, though.

                1. that raw meat and raw dairy diet to me sounds really weird, but I eat raw eggs all the time (and I rarely buy organic) and I always like my steaks black and blue...or just somewhat brown on the outside and completely raw on the inside.

                  what is so unappealing about raw eggs, is it the texture? I am a huge fan of raw egg yolks mixed in japanese or korean food...however I'll pass on the raw egg white part

                  1. I'm not on any sort of raw food diet, but I must say my favorite foods are raw meats. Tartar, carpaccio, sashimi, I love it all. A particular favorite is Kitfo, an ethiopian dish made of raw ground beef and spices with a little bit of butter...mmmm.

                    I have only made a raw beef dish in my house a few times, sometimes with eggs. When I do, I tend to use stuff from the local farmer's market, as I feel it hasn't had travel time to a supermarket, and I feel like I know it will be good....