Cooked v Raw Meat On The Carnivore Diet (Why It Matters)

[@carrikartes1403]

I used to eat well-done steak but after going on the carnivore diet I now like it a little less than medium. This is a huge change for me.

[@desmomotodesmomoto2033]

Try rare and then go for blue rare.

[@OnlyKaerius]

I prefer steak rare. However I eat a lot of ground beef, and ground pork, and those I cook through.

[@cathiemcginnis3997]

​@OnlyKaerius I still cook ground meats rare. I know where my beef and pork comes from (I buy a 1/2 beef and a pig locally).

[@laxuscihak6479]

bit crazy people actually eat welldone steak XD

[@oranges557]

Do you think dried meat is raw or better said rare? I dry it 6 hours on 150° fahrenheit or 75° celsius

[@ketoman4057]

I do drink the water when I pressure cook my meat. As I only drink filtered water the broth that comes from pressure cooking makes a nice health hot beverage. I even store it in the fridge for a later hot beverage and I store the fat off the top in a container for adding to my meat and to saute as well. Nothing and I mean nothing is wasted when I pressure cook. Good video as usual Max, thanks.

[@whileatwork333]

Same here! I love that nothing goes to waste. I bought a jar of beef tallow when I started carnivore and I barely touch it. Drinking the broth of pressure cooked short ribs is my favorite! 😊

[@seanveach950]

Red meat, most complete nutrition profile we can ingest. I will stick with hunger and satiety signaling regardless of personal cooked preferences. Eat the meat however you like it cooked or not, the body will let you know all by itself. Amazing colony of cells that is.

[@matijagrguric6490]

Dude, you do not throw away the broth

[@somethingelse9535]

On slow cooked meat, I always pour atleast half of the broth back onto the meat when serving. Too tasty to waste.

[@nightlady2001]

​@@somethingelse9535 could make a soup with any extra. Old Guy Carnivore has a soup recipe I want to try

[@3_1_3rd_gaming]

The very fact that people can thrive off of cooked meat despite the nutrient loss is VERY telling of how nutritious red meat is in the first place.

[@desmomotodesmomoto2033]

I think when in comes to cartilage, and connective tissues, cooking, eating cooked parts and drinking the water is beneficial, aids in bio availability.

[@antiarezzo7630]

Do both ​@@desmomotodesmomoto2033

[@Mallchad]

we don't boil our meat very often. most of the loss is just osmosis into water. so drink the broth and nutrient loss its 0

[@Fuk_Zat_Tek]

According to scientists, cooking our meat also allowed our brain to grow so much cause we were able to eat more proteins... and this would be why we are so much " superior " to other animals in term of intelligence.

[@Saundersstrong]

It’s also quite a testament to how interdependent the body is

[@joannekerr8839]

If I am poaching meat in water, or using the slow-cooker I NEVER throw out the cooking water or juices - if you do that you're an idiot. The juices from the slow-cooker are amazing and often need DILUTING with water in order to make a tasty drink. And the cooking water from simmering meat only needs added salt to become tasty enough to drink.

[@E_O_S_]

Add creme fraiche if u do dairy 😍

[@joannekerr8839]

@@E_O_S_ This is true! Creme fraiche makes great carnivore sauces

[@oranges557]

People who eat boiled meat without the water are crazy

[@Kevin-sr8yx]

Carnivore videos in 2030: “Find a cow in a field and take a bite out of its backside”

[@Lyonsyn]

If the powers that be get their way, we will be reduced to hunting with our teeth in 2030 if that's not made illegal too

[@Eric666morse]

lived in Oklahoma all my life & the first time i had raw meat about 12 years ago (which was buffalo & fantastic!) that thought crossed my mind 🤔 lol after killing it of course. something funny about me is i did a °180 from a strict raw vegan diet for 7 years! not even “faux meats” when vegetarian. wtf is that shįt!? anyway, nice comment! F carbohydrates & fiber.

[@What-gw4qs]

@@Eric666morse Don't do that. The cow will kick you. Try approaching it from the side.

[@Kevin-sr8yx]

@@What-gw4qs Good tip!

[@Eric666morse]

lol @@What-gw4qs you may not have read the “after killing it of course.” part… only joking with ya 🤣

[@ThePallidor]

In Japan they serve raw chicken, raw pork, and raw deer, and of course raw beef and eggs. I've even seen raw kangaroo and raw alligator there, and raw ostrich in a few places. Usually these are muscle meats, livers, heart, or gizzards for chicken and stomach for cow. Not to mention raw fish and shellfish, fish livers, fish eggs, etc. etc.

[@desmomotodesmomoto2033]

Plant base blue zone....haha

[@Sepolden]

Let’s be honest…the Japanese are Super clean food preppers….on the whole far more trustworthy than just about any other country.

[@desmomotodesmomoto2033]

@@Sepolden YEAH, this is why you can eat raw meat if you know it is from a good source. Standards in Canada and US are high enough for me and I have eaten raw supermarket beef many times. I also been buying from local farm who know me and been eating raw ground beef from the farm for many years now.

[@Acnologia]

@@desmomotodesmomoto2033 Raw meat is always safer than cooked meat regardless of the source. Less toxins = safer.

[@desmomotodesmomoto2033]

@@Acnologia Yeah, Fully cooked meat sits on my stomach, puffy under eyes on top of that. When hungry in the city, I just buy a steak from super market and eat it raw right in the park under the sun. Better doing that than eating some fully cooked meat with who knows what in it. At home, grass fed beef that I bought in balk from local farm.

[@NutritionPolice]

Couldn't agree with you more, great to see this video. I could go on and on about it, but carnivore made waayyyyy more sense to me when I started searing my steaks instead of eating them Medium. And a lot of stuff that Chaffee says only comes true if you are eating meat rare / seared. Like his complexion getting 3 shades darker... I thought he was totally full of it, until it happened to me personally when I started just searing my ribeyes. Saladino also alludes to only searing his steaks, and he eats raw liver in a recent burger video. Very rare meat is basically a unspoken norm in the longer term Carnivore community, and once you get past the weird factor, it makes a lot of sense.

[@desmomotodesmomoto2033]

Go for blue rare. you be amazed how easy it digest. Good poops too. I been eating 100$ raw meat for years, even brisket that I cut in very tin slices. I been eating 100% raw ground beef that I buy from local farm.

[@Ichorof]

Your skin gets darker from eating raw meat??

[@oranges557]

Do you think dried meat is raw or better said rare? I dry it 6 hours on 150° fahrenheit or 75° celsius

[@desmomotodesmomoto2033]

@@Ichorof I get dark circles under my eyes eating fully cooked meat, specially ground beef. So I don't eat fully cooked ground beef.

[@Ichorof]

@@desmomotodesmomoto2033 Wait. So cooking it makes your skin dark not eating it raw?

[@わかるマーン]

As someone who eats ground beef and ground pork raw, my advice is to get it from a butcher who sells meat of domestic animals only. Even if they are domestic, I still can't recommend getting those from a supermarket, there's a clear difference in taste even If you got access to a local farmer, than that's even better. Raw ground beef or pork + tallow (if beef) or lard (if pork) + duck fat + 5 raw egg yolks mixed together with slices of raw beef liver and a couple of raw wild caught sardines on the side, best way to start your day! Even better if you add a block of raw cheese.

[@GunfighterAlpha]

I eat ground beef most of he time for cost management so its obviously well done, however my prime ribs are always rare/med. rare. I'll slow cook top sirloin roasts with a nice fat cap and drink all the broth as well. I've seen on multiple occasions that when humans discovered fire and started cooking our meat, that's when we really started to speed up in evolution. So I'd day we are meant to ingest cooked meat over raw but as you said, what, in terms of optimal human nutrition, is considered cooked. Love the channel my friend, keep up the good work! Cheers from Canada

[@desmomotodesmomoto2033]

I suggest stop eating fully cooked ground beef. It is hard to digest, not much nutrition left in it and can cause constipation. The standards in US and Canada are very high, I bet if you just eat it rare nothing gona happen. I been eating 100% raw ground beef that I buy from local farm. They know me and they are clean, no pigs in their farm neither. No animal in nature cooks its food. I know you can still get nutrition from cooked, but try blue rare and once try 100% raw steak to see how easy your body digests it, and how good you feel.

[@GunfighterAlpha]

@@desmomotodesmomoto2033 Interesting, I'll give this a shot! Thank you

[@somethingelse9535]

I doubt early humans chose cookery for the nutrition. They stumbled upon it (by accidentally dropping a ribeye into the camp fire) when they noticed slightly cooked meat tastes great.

[@oranges557]

​@@desmomotodesmomoto2033youre exaggerating hard. Its not that serious. You will still thrive even if on 100% well done ground beef.

[@HoneyBeeMeli]

I cook my steak a few minutes per side so it's raw in the center. I think raw is more nutritious than cooked. I get the meat at my trustworthy butcher. We need high quality meat on carnivore. Greetings from Italy 💖🍀☀️

[@Winning33]

So as raw eaters have been saying nutrient loss is tremendous. Not to mention if you're slow cooking then cooking off the water the nutrients are evaporating into thin air.

[@liondiet.healing]

I eat most of my meat raw. Nowadays beef but I grew up with raw ground pork in Germany. It's totally common eaten with salt, pepper and onions on bread/buns. I'm not scared at all.

[@ThePallidor]

I love the salmonella and e. coli scary stories. As far as medicine in concerned, if they find a microbe at the scene of the crime "it must be the culprit." This logic is too sloppy to be accepted by our legal system but it's readily accepted by our top "scientists." That should tell you something.

[@Michel-gb7gl]

@@liondiet.healing i hear raw burger and raw eggs is a delicacy over across the pond.

[@liondiet.healing]

@@Michel-gb7gl come over. 🙂✌️

[@Edgycoo]

Well made video. I am losing tons of weight, intentionally, on beef only. Gyming, trying to get shredded, have been shredded before, tried every diet under the sun, cals in cals out, if it fits your macros, keto, vegan (just for reference sake), low carb, no carb, fruit and meat. All of them had their place, apart from vegan lol which was absolutely horrible, but the beef salt and water diet, wow, its on a whole new level. Its very similar to all the low carb or meat only diets i have done as far as weight loss goes, but mentally its more akin to fasting, very calm, mentally sharp and I have zero cravings. That might change as i dip below 11% bodyfat but we will see. Very interesting though. Fun way to eat. It is much easier mentally.

[@desmomotodesmomoto2033]

You don't have to be shredded. 15% to 20% body fat is very good for hormonal balance and less stress on our bodies. Heavy gym workout are not good for us neither long term, too much stress.

[@Edgycoo]

@@desmomotodesmomoto2033 i disagree. Strong disagreement

[@desmomotodesmomoto2033]

@@Edgycoo Study human hormones in relation with stress and fat deposits. Women easily become infertile on low body fat, alongside stress. Men end up with insomnia, low T, hypothyroidism...etc the result of heavy workouts, low body fat, prolong fasting, stress.....etc. Nature see you as a bad hunter and you will pay for it.

[@Tom_The_GCT]

Solution for the loss of minerals --> drink the left over broth after a slow cook or dip your steak into it

[@angelabilyeu2927]

That's what I do.

[@Comrade3030]

The nutrients are still destroyed in the broth. Just eat it raw.

[@dybusmariusz]

Exactly! Cooking also imitates denaturation of protein in stomach by hydrochloric acid so it should shorten the whole digestive process. That's why also aged meat is similarly more palatable.

[@KarlKrassnitzer-mm8wb]

With raw meat I feel with the half amount same satiated than with cooked meat. Maybe because it takes longer time to digest.

[@uncareid5557]

I have been eating raw ground beef since childhood. My mom would give it to us in little balls and we would salt it up and pop it down. Never had a problem, not in 70 years. We ate raw eggs as children as well. whip them and drop a slice of bread into the foam and eat the bread, Slurp up what is left in the bowl. Not recommending this, but not discouraging it either. I have heard eggs give you more when cooked lightly.

[@brandondang7156]

I need to meet your mom

[@johnmartinsen963]

@@brandondang7156 definitely a cool mom!

[@ZekSanchez]

Thank you for sharing, because this is really reassuring! I don't eat much raw ground beef because it tastes weird to me, and I prefer to be able to chew my food into pieces as with lightly cooked meat, but I was wondering how I'd start my future child on meat as their first solid food. Tender meat is an option, but raw ground beef is the simplest food to feed them. Though, I've heard to be cautious with feeding immunocompromised people such as babies and pregnant women ground beef for a significant risk of getting sick. How true is this?

[@desmomotodesmomoto2033]

Same here, been eating raw ground beef for years that I buy from local farm. Grass fed, pasture raised, higher fat mixed with some organ meats.

[@brandondang7156]

@@ZekSanchez I’m glad I can reassure you it helps having someone share experience. From mine I can tell you I hate the taste or texture of ground beef something about it makes me gag even though I’ve eaten for a while now. I think that has to do with quality or how old cuase I’ve had ground beef fresh before and that was magnificent addicting like munching on chips. Also mixing in an egg yolk makes it more palatable. For babies I don’t have any yet but I would start them on yolks and liver. I’ve heard people pate meat to feed babies. For pregnant women I wouldn’t advise introducing raw meat while pregnant as it can be detoxifying and that’s not good for fetus. But raw meat is the best food for pregnant ladies. So if at all possible start them before conception for the health of both the mother and fetus but if not started yet I personally wouldn’t give straight raw meat. I’d do seared steaks gently rare cooked.

[@Promet17]

04:20 butcher is one thing, store is another. Just today I got my ribeye packed on a chopping board that any other random meat was placed on at the meat store. At least 50% of the time clerks at meat stores I frequent put something underneath, but sometimes they just put the meat directly on a chopping board or even the counter sometimes. Therefore I think this warning is very relevant. I prefer medium-rare, but if I were to eat meat raw, I'd at least grill it blue.

[@carnivorecaveman]

Well, I've been following the raw carnivore diet for about 5 years now... I'm not saying that I never eat cooked meat, but I do eat raw meat and raw offal 99 percent of the time. For example, raw liver, which is a natural multivitamin, raw brain marrow, raw bone marrow, etc. And I drink fresh blood whenever I can. Unfortunately, I rarely have the opportunity to do so, even though it is a natural energy drink! I also eat many types of insects raw. In fact, I swallow live earthworms at any time without batting an eye, because since I switched to the raw carnivore diet, my health has improved so much that my new hobby is: "Survival in extreme conditions"... anyway, I'm a 59-year-old man.

[@desmomotodesmomoto2033]

They had their first Raw Primal Diet conference in US a month ago. You know about it? I been eating raw meat for years including supermarket beef and ground beef.

[@ThePallidor]

I've eaten loads of raw meat and organs, including beef, chicken, pork, and deer, and the only time I got sick was when I ate an oyster that tasted a bit...poisonous. Poisons can hurt us. Microbes can make poisons in unnatural conditions, such as in improperly stored meat, but they generally have a strong taste. This is NOT an example of infection or a "stomach bug" -- such childish thinking should be relegated to the last century, under the shadow of Pasteur.

[@mikeh1259]

I can understand that heating certain nutrients can denature and destroy them, but I fail to understand why the minerals are reducing - they cannot be denatured, so where are they going? To the pan juices perhaps? Pulled out in the steam? They can't just vanish!

[@johnmartinsen963]

He said they were cooking in water, so drink the broth and most are still there.

[@patriceferguson7340]

They escaped in the water. As he said drink the juices to reclaim the minerals. Except for calcium which will increase in the flesh. Calcium binds to tissue.

[@mikeh1259]

@@patriceferguson7340 Indeed, but I was referring to the steak in the frying pan where there is no water from the minerals to leech into...

[@parasences]

@@mikeh1259 they denature during the digestion process, anyway. Biological chemist told me.

[@gus699]

@@parasencesdifferent type of denature, its enzymatic, like marinating in lemon juice.

[@justanother240]

I knew there was a reason I prefer every cut beef blue rare.

[@DOGOID]

If slow cooking, save the broth and drink it.

[@joaquinmartin8005]

Hi Max. I suggest taking a look at the video about AGEs from Dr. Pradip Jamnadas, it's super informative (and his talks can give you ideas for more videos). According to Dr. Jamnadas, overcooking your food with high temperature produces a lot of AGEs (advanced glycation end-products), which highly affects your health. He is OK with slow cooking and cooking with water.

High temperature doesn't make meat charred if you don't cook too long. I ramp up the temperature of my pan as high as possible when cookinng but only cook 2min per side. Tastes great, not charred.

[@Warbr33d]

There needs to be a follow-up where the levels of nutrients in the broth are measured, andalso the nutrients in the meat itself to determine how much irrecoverable nutrient loss occurs from boiling. The same can be done with the residual moisture loss from grilling

[@icehotgaming]

I always eat the meat with the water if i've slow cooked - it becomes more like a stew, drink/eat it all - same with things like if i roast a chicken, I'll boil up the carcass after and drink that (it's really good, tastes like cream of chicken soup)

[@toscadonna]

I feel way better after eating raw meat, and I need to eat less raw meat than I do cooked meat. I don’t care what scientists say. I know how much more energy I have when I don’t cook the meat I eat. Also, raw meat feels light in my stomach, and cooked meat feels heavy and greasy. Best way to eat cooked meat to me is when it’s poached in bone broth that way I don’t lose the nutrients that leach out into the broth.

[@dulcecardoso8570]

Thank you I’m loving all your videos and learning a lot again thank you

[@fredsmit3481]

I sous vide my meat. There is a lot of broth that is in the bag at the end, but I eat the broth with the meat. Where is the loss if people drink the broth? Grilling/frying causes advanced glycation end products which can be prevented by using sous vide and not searing.

[@mx-5driver406]

I find that searing it enhances the taste greatly (I typically sous vide my beef to about 52 degrees and then sear it quickly on high heat)

[@fredsmit3481]

@@mx-5driver406 I agree that searing enhances the taste. It also looks better. I used to do it too. When I learned about advanced glycation end products, I tried not searing the meat and I found that I actually like the meatty flavor with not searing.

[@mereen750]

The loss of nutrients already happened when you heated it up. And drinking hot water is literally the most dehydrating thing possible.

[@nieuweabnormaal5869]

Of course I see this video, just the day after my crockpot so slowcooker arrived. Guess I will be drinking some more water from now on.

[@Eric-jo8uh]

Have always liked by steak…BLUE.

[@lisalyons5381]

Darn I love steak tartar I just had bison and elk and beef tartar lat week at a restaurant. So yummmy

[@nigel7880]

The Bear suggested that cooking destroys nutrition, but the Andersens noted they got deficiencies unless they cook CAFO grain finished ribeye medium to medium well. Your mileage may vary.

[@DAMUSHIRA369]

This is a fantastic video with a fantastic research!! Well done!!

[@max.german]

Thank you. Glad you enjoyed.

[@Socialine-mz3xi]

more slow cooking - less high pressure cooking and YES... consume the broth

[@1timbarrett]

No doubt you’ve had negative comments about how you pronounce ‘consume’. Personally I hope you stick with what you were taught, in order to remind the rest of us that there is more than one correct way to speak English. Thank you heaps for content that matters…! 🙏

[@buffalobob870]

virtually all 'slow cooked' meats I do in a crock pot or on a smoker where I wrap the meat in aluminum foil which does a great job of retaining most if not all of the rendered fat and juices...then that become a dipping sauce at the same time. I have zero worries about losing nutrients.

[@brandondang7156]

You trapped the nutrients in by keeping the juices but heat still destroys the nutrients you retained.

[@inverted_real_it_y]

With the aluminium leaching in your food, not a good idea.

[@johnmartinsen963]

@@inverted_real_it_y I'd be more concerned about the aluminum than trying to save some nutrients as well.

[@inverted_real_it_y]

@@johnmartinsen963 Yes.. Don't use aluminium foil, cling wrap etc etc. Even the BPA free containers just contain something they have not tested for that is just as bad (or worse) for your health. Use glass containers and cook with stainless steel pans or cast iron. Correct me if I am wrong, I am also just trying to find my way out of this toxic swamp of lies and half truths.

[@kraftzion]

​@@johnmartinsen963If you cook tomatoes in a uncoated aluminium pot you will end up with .04 to .08 mg per kg of aluminium dissolved. So you will have to eat 2.2 lbs of tomatos(acidic)to consume .08mg of aluminium. Meanwhile 1 dose of antacid can contain 400mg of aluminium. Being scared of cooking on aluminium is ridiculous.

[@Virgil_Thrasher]

Love this bro, you're doing God's work! 🙌

[@barbarahampton771]

Thank you for sharing this !!

[@max.german]

No worries

[@stefanobrandoli1335]

Thanks Max

[@bvowels]

Raw beef eaters, help me out. Where do you source your beef? Do you get it from the grocery store? Butcher? Do you do anything special to prepare it? Interested in trying this out to see if I feel any better.

[@terraflow__bryanburdo4547]

Been doing it with whole cuts for four years now. From the regular grocery. I eased into it for years with rare grilled. The digestion and nutrient absorption is unparalleled.

[@golooraam9602]

Great news - I average 1/2 Lb to 1 lb raw ground beef a day

[@brandondang7156]

With meat don’t be afraid. Here’s my general rule of thumb evrythjgn you’re eating now. Whether is grass fed organic beef or conventional ground beef. If you haven’t gotten sick eating it cooked. You will not get sick eating it raw. Cooking doesn’t nutrilize toxins. So whatever you’ve been eating now jsut eat that. You won’t get sick only thing you might experience is that if you’re toxic you’ll have a lot of detox symptoms like diahrea in the beginning. No one can tell you how long it all depends how dirty you are. I’ve eaten raw ground beef, chicken, and pork for years. Even conventional i never once gotten sick. Only time is if you cook meat then let it get old that will be toxic

[@johnmartinsen963]

start with small portions and don't drink water/fluids before or with the meal (naturally low gastric pH will kill any "bugs" so you don't want to raise it).

[@desmomotodesmomoto2033]

I get mine, including the raw ground beef that I eat raw, from local farm, pasture raised. They have no pigs in the farm. I also have eaten 100% raw ground beef from supermarkets many times and no issues. The farm knows me and they are very clean. I asked them to add more fat and some organ meats to my ground beef. 6$ Canadian per pound. I buy in bulk and goes into my small freezer.

[@alanequi2786]

The ground beef in my neighborhood butcher shop is the steak that didn't sell the day before. I have routinely eaten it raw for at least three years now and never had a problem. That's the only meat I eat raw, though, unless I go to an Ethiopian restaurant.

[@Sepolden]

Great video. It’s easy to ‘drink the left over water. It’s broth and with salt and pepper is delicious. I sous vide my meat and grill it on the outside so is still rare on the inside. Seems less bloody

[@XaqNautilus]

Thanks Max!

[@max.german]

Thank you

[@andrewrivera4029]

I’ve started trimming the rib eye of the obvious pieces of fat and eating it raw! As far as the brisket I smoke it for 6 hrs then wrap it til the meat is 205 degrees BUT nothing is wasted I take all the rendered fat and save it for cooking, dunking the leftovers. When I eat a few lb of rare cooked rib eye I most definitely have great sleep I suppose due to the retained minerals.

[@OptimLife]

Thank you Věry much for this video. I was Always in doubt about raw vs cooked.

[@tetherkatze]

Thank you! I’ve thinking about this and experimenting with beef recently

[@solarex8160]

I see a lot of comments from people claiming they only eat ground beef. I'd recommend against that, it's important for your jaw muscles. teeth and facial structure to have to chew on your food.

[@desmomotodesmomoto2033]

100% true. Also fully cooked ground beef is hard to digest, causes constipation and not much nutritions left in it.

[@ThePallidor]

Plenty of parts of a cow are really hard to chew without cooking. I'm not saying we should eat those parts, but I'm saying you can get as tough a cut as you want so there's no reason to cook for the purpose of jaw exercise.

[@peaceful3250]

Usually people who eat mostly ground meat do it because of lower price.

[@solarex8160]

@@peaceful3250 I find that carnivore is actually cheaper than omnivore. You don't have to go for the expensive cuts. Cheaper cuts at a quality butcher shop are all you need and they usually have more fat which is a good thing. Ground beef can be a little dodgy , you never know what they put in it nor how clean the blades were.

[@peaceful3250]

@@solarex8160 I agree but in some places, including where Iive, meat is far more expensive, especially compared to USA. So a lot of people don't really have much choice.

[@waldenmathews8059]

Drink the broth, duh!

[@JimSiverts]

Read the book Eat Like The Animals. This is barely mentioned in the nutrition community but is a great on how all living beings will eat until they reach their appropriate level of protein. It is really protein that determines hunger more than anything else. It’s the protein leverage hypothesis that Ted Naiman that is the basis of his book the PE diet. He has some things that are wrong for sure but the protein discussion is very interesting.

[@desmomotodesmomoto2033]

Protein, and saturated fat, I guess.

[@ThePallidor]

It's not really true, though. For example, if you're missing a certain nutrient, you will be hungry for foods that contain that nutrient (if we restrict the options to natural foods), and if we take in certain toxins that block the absorption of that nutrient, you will be more hungry for that food. Hunger is therefore affected by many factors, both micro and macro.

[@MDeeecent]

Just my personal experience, I used to eat a lot of medium rare steaks but eventually got tired of it. A pan cooked steak in a city apartment tastes nothing like a steak cooked on the BBQ or over the fire. So I started to cook braised beef, which is very delicious but slow cooked for several hours. One thing I noticed when I started to eat braised beef is more frequent bowel movements, which might suggest the body is not absorbing the protein as good as rare or medium rare steaks unfortunately.

[@desmomotodesmomoto2033]

Cooking is not natural. Only humans cook. Meat is designed to digest in our stomach raw. Yes you can get nutrition from cooked, but it is in different frequency and not optimum. When it comes to bone broth, very hard connective tissues...etc cooking makes them more bio available I guess.

[@ThePallidor]

@@desmomotodesmomoto2033 Bone broth seems helpful for people who are eating grains, but does it have a place in the natural human diet (which of course does not involve any grains)? I suspect not. Just because we can take anotherwise inedible thing and eat it if we cook it, doesn't mean we should be eating it at all. Sure, cooking may have helped ancient humans **who were starving** to get enough calories, and the bone broths may have helped them do well when resorting to tubers and such for extra calories to avoid starvation, but that says nothing about whether we in our abundant society should be eating these foods. If they are substandard, it can be true that they did help us survive a long time ago but that they have no place in an optimum diet.

[@desmomotodesmomoto2033]

@@ThePallidor I agree with you. Beef/bone broth are not part of the natural human diet. However it is a good substitute and can act as a medicine for the ones suffering from leaky gut. It also makes me feel bad not using all that cartlidges, connective tissues, bones....etc. Remarkably when I eat it in the morning, it holds me up for easy 12 hours. The rest of my diet is basically raw meat, blue rare in steak houses, a bit of fruits now and then, some butter, tallow, home made kefir...etc

[@somethingelse9535]

@@desmomotodesmomoto2033 I'm sure 2 million years of cooking made it "natural" enough. I'm not knocking raw, most my meat is raw in the middle..

[@Soulja4ChristWeAreAtWar]

You also gain nutrients by cooking it that you cannot get without cooking. This is why rare to medium is best. So you get the best of both worlds.

[@FaceIQ1]

What nutrient do you gain by cooking the meat

[@Soulja4ChristWeAreAtWar]

@FaceIQ1 While cooking steak doesn't necessarily "gain" any new nutrients, the process can make certain minerals like iron and zinc more readily available for your body to absorb compared to eating it raw, due to the breakdown of muscle fibers and protein denaturation that occurs during cooking; however, overcooking can also lead to significant nutrient losses, particularly B vitamins. Key points about cooking steak and nutrient absorption: Increased iron bioavailability: Cooking steak, especially to a medium-rare doneness, can increase the amount of iron your body can absorb from the meat. Potential for zinc increase: Similar to iron, cooking can also make some zinc more accessible. Vitamin losses: Overcooking can lead to significant losses of B vitamins like thiamine. Safety concern with raw meat: Eating raw steak poses a significant risk of foodborne illness due to potential bacteria like E. coli and Salmonella, which are killed by proper cooking.

[@Soulja4ChristWeAreAtWar]

Evolutionary Biologists also say that cooking meat with fire, is what made humans grow their brain.

[@FaceIQ1]

@@Soulja4ChristWeAreAtWar that’s a theory, completely unproven. Regardless eating meat either raw or cooked is observably far better than plants or grains as we saw a decline in brain and jaw size ever since the agricultural revolution.

[@FaceIQ1]

@@Soulja4ChristWeAreAtWar I like this chat gpt reply mentioning food safety concerns and loose associations between slight mineral increases despite the nutrients undoubtedly being notably reduced when cooking meat. Raw meat is clearly better

[@parasences]

This is a positive comment

[@nickbuis3307]

This is a negative comment

[@johnmartinsen963]

This is a reply to a positive comment

[@johnmartinsen963]

@@nickbuis3307 This is a reply to a negative comment

[@KidConiferous]

Neat

[@S.D.E06]

​@@KidConiferousstop insulting other people

[@kevins9389]

The note on screen at 6:26 "Don't food poison yourself"...Yeah, been there 🤣🤣🤣

[@Kilakro]

I've heard a number of doctors, many of them carnivores themselves, say that the pathogens we worry about with beef can't penetrate into the muscle fibers and can only be on the surface when you're talking about steaks and roasts. Obviously, that goes out the window when you're talking about ground/minced meat since it all gets mixed together. Thankfully, I've always preferred my beef rare or medium-rare, now I like it blue or rare. I've even been experimenting with just searing the outside with a torch and leaving the inside nearly raw and it's been wonderful.

[@trbennett4038]

I smoke a lot of my meat, and when I do grill, I tend to add wood chunks or dry wood chips because I enjoy the flavor that the wood adds. So listen to this has now me curious as to how the nutritional value is affected when meat slow cooked on a smoker.

[@jans8304]

Do the Minerals get destroyed by the high temperatures? Or do they Just get washed Out? What Happens when you make Gulasch.

[@johnmartinsen963]

No mention of how cooking breaks down naturally occurring enzymes that aid in digestion?

[@desmomotodesmomoto2033]

When it comes to cartilages, and hard connective tissues, eating them and drinking the water, makes it more bio available.

[@johnmartinsen963]

@@desmomotodesmomoto2033 that's why I make bone broth, but my dog and I share some of the marrow raw as well 😁

[@leemanwrong]

The body makes its own enzymes that it needs to digest food.

[@johnmartinsen963]

@@leemanwrong a healthy body does but that's a small population these days. Way to go...ignoring facts like a vegan🤡

[@mereen750]

​@@leemanwrongNo, not for cooked meat lol

[@rebeccabriggs2982]

I sear beef but grill/bake lamb chops.

[@oscarl.3563]

I think raw is better, but I eat mostly cooked these days. Never had any issues eating raw grounded beef or pork, despite warnings that grinders are oh so unhygienic. Since we tend to store meat in the fridge(or freezer) rather than eat freshly killed or slaughtered animals it's not very nice to have a cold piece of steak raw. For practical purposes it's probably best to eat rare steaks or ground meat like burgers that wasn't cooked through in the middle. Also taste better than raw. Middle ground path ftw.

[@AfionFada]

Been Carnivore for 2 years & I have started munching on raw ground beef as of late. Can't stop myself

[@karenreaves3650]

Love beef stock I save every drop, it is rich in flavor and delicious.

[@jeffreytaylor4464]

I’m under the impression that things like Iron are trace amounts of nutrients and losing 25% of a trace nutrient isn’t gonna make a huge difference in my over all health especially if I’m consuming these foods pretty regularly. Does anybody know if that’s false information?

[@davidfrye7713]

Eat liver occasionally if you want more iron. But, be careful of over doing it.

[@mereen750]

Heme-iron isn't really a trace nutrient.

[@AgnesMariaL]

Can you do a video on what the risks are for raw/rare pork/chicken/duck/rabbit/sheep/etc? Because cows are the one thing we don't have yet, and my son says ALL pork is filled with worms (he's done the coke test, but not on OUR pork, which we raise ourselves in the forest!) As for beef being the most "chewable", i disagree: I have never been able to eat beef, even blue rare - except for the time that my mom and siblings bought a grass-fed, grass-finished side! Grocery-store ground beef has been 100% inedible for the past five years at least, no matter what you do with it! I spit out more than I swallow, but at least it doesn't go to waste: dogs :p

[@toniazar]

I eat raw ground beef regularly, have done so for years. Not an issue at all.

[@desmomotodesmomoto2033]

Same here. I buy from local farm. Grassfed.

[@ThePallidor]

Just at raw ground chicken for the third time this week. One of the most delicious things I've had this year.

[@toniazar]

@@ThePallidor that's interesting, I've not tried that, obviously the brainwashing regarding raw meat runs deep and although i eat raw beef regularly never tried another variety due to fear of it not being as safe as beef.

[@chumnutzly]

Can anyone suggest how i could fry steak in butter with minimal nutrient loss? Just sear it on both sides and leave the middle raw?

[@NICHS1994]

A good break down yes, tho “the germ is nothin, ther terrain is everythin”…

[@maceain]

enjoy your posts. btw.... in my area, Dixie, beef brisket is done low 225 F and slow, with a wood fire, normally hickory. my favourite cut of beef.

[@ItsWhat__]

Mmmm , sounds delicious !

[@theresanelephantinthemushr2965]

Are the minerals lost or disbursed into the braising liquid? So lost from the meat that was tested..maybe the liquid wasn't tested?? Just wondering

[@dieselbourbon3728]

I find the longer I eat this way the more rare I like it. Almost 3 years now and never going back.

[@Christel-sx7er]

What about beefsteak tartare ??? I've been eating this since I was a child and am now 67yo. What do you think???

[@johnmartinsen963]

delicious

[@davidfrye7713]

My dogs and I eat raw ground beef every day. We've never been sick from it.

[@desmomotodesmomoto2033]

Keep eating raw meat. Nothing is wrong with that. Sashimi is 100% raw too.

[@robertwhite2449]

If the meat is top quality and prepped hygienically it's great. Raw ground lamb is also delicious

[@JackTheRabbitMusic]

As a former meat cutter (at a large grocery chain on the east coast of the U.S.A), I used to eat raw beef straight out of the grinder when I would grind the trim. It was sweet and delicious. I would NEVER eat supermarket beef raw. NEVER. You’re just asking for an illness if you do that. Idk when it was killed and processed, so I always cook it. If I had access to local beef, and knew the farmer, I would be willing to eat raw beef again. I am definitely not a part of this tribal in-group. The more I see, the less I enjoy this kind of stuff. Eat what you like, the way you like it. This extreme side of “carnivore” is not for me. I am fine with eating the way I do now. My goals were to get leaner, put on muscle, lower inflammation, and improve my health overall…and I have met all of my goals on an animal-based diet. I still have cottage cheese, raw honey, and whole milk in my diet, and I am thriving. If it isn’t broken, why fix it?

[@ThePallidor]

Food poisoning is caused by poison, and poison has a strong flavor. In Kagoshima, Japan they sell beef at the supermarket specifically marked for raw consumption.

[@somethingelse9535]

Indeed - "If it isn’t broken, why fix it?" But many of us are broken, or bad health. Thus the requirement for an "extreme" solution. Half assed (omnivore or even keto) doesn't work in this scenario.

[@roginutah]

Does cooking actually destroy the nutrients or is it that the nutrients drip away? I bake/broil mine and drink every bit I can - no waste.

[@Michel-gb7gl]

Humans are the only creature on earth that cooks its food. Most eat raw and alive. Basic functions of nature.

[@desmomotodesmomoto2033]

100% true.

[@ThePallidor]

We're also the only creature on earth that does anything other than lie down and stop eating when sick or badly injured, no matter the type and severity of illness. No drugs, no food, no therapies or "treatments." Something to think about.

[@pabloa6855]

We are also the smarter

[@Michel-gb7gl]

@pabloa6855 are we? Hospitals are full. Lines at the pharmacy. Not very many people know what to eat or even care. Only animals that are sick are the ones fed by humans.

[@somethingelse9535]

@@pabloa6855 Are you sure? Considering most of the world "eats the rainbow", and it's the wrong diet. Most of humanity are dumber than animals when it comes to nutrition.

[@rafewheadon1963]

cook your beef in butter in a pan. and drink all of that leftovers. All those nutrients left the meat and is sitting in the pan.

[@Maria-zv9up]

In the beginning I found the beef taste disgusting, so I ate mostly pork and chicken. Then well done, then medium rare, then rare. I very much like it now.

[@firelight-vitality]

The evolution of extreme diets: PLANTS: Pescatarian diet > Lacto-vegetarian diet > Pure Vegetarian > Vegan > Raw Vegan > Raw Fruitarian > 364 days fasting > Breatharian > Sun Eating FLESH: No wheat and/or No Dairy > Paleo > Keto > Keto with long fasting > Ketovore > Carnivore > Carnivore No Dairy and/or No Eggs > Raw Carnivore > Raw Carnivore No Salt > Raw Carnivore flesh killed within hour > Raw Carnivore eating the animal whilst still kicking > Implanting the whole alive animal directly into the stomach to preserve its life force completely

[@desmomotodesmomoto2033]

I like the raw carnivore killed in an hour diet. Primally makes sense. No danger of getting kicked in the face and the meat is warm and fresh.

[@firelight-vitality]

@@desmomotodesmomoto2033 Too much carbs in the form of glycogen will kick you out of ketosis! LOL

[@desmomotodesmomoto2033]

@@firelight-vitality Never cared to be in ketosis. Trying to be onKetosis and measuring it is all unnatural and stress. f..a..k ketosis...haha

[@firelight-vitality]

@@desmomotodesmomoto2033 I was kidding and agree. I don't have any tests done on me whatsoever for the same reasons.

[@ThePallidor]

I do the sun-for-breakfast, fruit-for-lunch, raw-meat-for-dinner diet. In Japan these serve "iki" meaning still alive fish and shellfish of some types. With that, it would be the most extreme diet because it not only goes to all the extremes, it does the most extreme thing of all and combines the paradigms, managing to piss off everyone. Perhaps not coincidentally, I think it's actually what has made me thrive the most. My erections especially are almost annoyingly robust.

[@user-yb9hi3us4p]

Raw is potentially fine if you killed and ate it yourself. But supermarket meat and mince I would be very careful. The longer its dead, the greater the chance of bacteria growth. And some you just shouldnt. Bear, for North Americans, should always be well done as there is a high risk of parasites. I prefer cooked (loved raw steak as a kid though) but I do chuck butter or cream into the pan to make a sauce or gravy and get all the goodness out of the pan. Its bizarre how backwards we have it though. We promote raw veges over cooked, yet cooked is more toxic. But we promote well done meat when rare is better.

[@ThePallidor]

Bacteria growth I don't care about. I care about whether those bacteria have created any toxins, which depends on how the meat is stored. But anyway, I can taste toxins... We have taste buds for a reason.

[@user-yb9hi3us4p]

​@@ThePallidoryou should care. Doesn't take much of some bacteria to make you very, very sick. No idea what your position is, but some carnivore proponents almost think it makes us superhuman and immune to health issues. Sure it combats many diseases that are common today, but you still need to take care and prepare your meat properly. If you're aware of the risks then that's half the battle won. Red, ruminant meat is certainly much less risky than pork or poultry and most people have no trouble eating raw fish. I've scored an old copper water cylinder that I want to turn into a cold smoker though. Smoking meat is a good way to preserve it and eliminate a lot of bacteria. And it tastes awesome.

[@somethingelse9535]

@@user-yb9hi3us4p It's interesting. I've read about cases where a cooked stew or casseroles containing meat were left at room temperature for hours and killed an entire family. But they are saying, if it was raw meat left out for hours, the bacteria created are not of the toxic type, particularly if the taste is not bitter. I did not know this. But it makes sense. Prehistoric hunters would have hung their kills for 2 weeks, going back cutting new slices till finished and suffered no ill effects.

[@user-yb9hi3us4p]

@@somethingelse9535 anything moist at room temperature will do that. most food poisoning is caused by rice, as it sits in a heap and provides a warm, damp environment for bacteria. if meat is taken out the fridge it's ok for a while as it's cold. meat from a fresh kill has a lot less bacteria than meat that's been processed in the works and sat in in a supermarket, some of which can be toxic. processed deli meats are at higher risk though. but I do have note you comment on prehistoric hunters suffering no ill effects. Mate we have no idea what the affects on them were or how many thousands may have died from eating bad meat. I think we can safely say many died from eating the wrong berries and whatnot. they would've smoked meat to preserve it not just left it hanging.

[@somethingelse9535]

@@user-yb9hi3us4p We can surmise about prehistoric man by the fact tribal peoples in Greenland, Africa and Australia either recently and in some cases, today, do eat rancid meet and even consider it a delicacy. They sometimes buried meat for a year or more before eating.

[@GrantR-fv2hj]

Yeah I eat mostly raw aswell

[@yodaddamilkman8422]

Watching this as I took my braised 3hour roast out of the oven 😂. I just filled a coffee cup with the broth to have with it

[@graphicmaterial5947]

Suzana Herculano-Houzel, a Brazilian neuroscientist has done experiments where it's absolutely clear that our ability to absorb nutrients from raw meat is rather limited due to the fact that it mixes badly with our saliva, is harder to chew to a fine bolus and thereby maximize the surface of nutrient availability. Also, as you mention, we have been cooking meat for MILLIONS of years. Ok?

[@ThePallidor]

Obviously there are parts of an animal that cannot be digested well raw, just like there are plants and even parts of fruits (like watermelon seeds) that are better cooked than raw. But that is NOT a recommendation to eat cooked meat, any more than it's a recommendation to eat cooked potatoes or cooked watermelon seeds. I think ALL three of those are not natural food for humans. All the scientists have shown is that cooking allows calories and nutrients of some sort to be obtained from more parts of an animal, but that doesn't meant we SHOULD, any more than that we should eat potatoes. We should not eat potatoes, unless we are starving -- but even then without other components they would probably just hasten death. Just because we can absorb more of a potato or gristle if it is cooked than raw doesn't mean we should be eating that potato or gristle in the first place!

[@ThePallidor]

Unless we are starving, of course. So the Cooking Hypothesis (that cooking helped humans thrive as a species) can be true but still really bad nutrition advice to anyone who isn't starving. Starvation was a key danger in our past, so overcoming it even with additional, yet substandard, calories would help the humans species thrive; but that does not mean we should be eating those additional substandard calories.

[@angeloudy]

I recently eat lots of boiled beef. It's much easier to cook. I found briskets only cost 1/3 of rib eyes and are richer in fat. When cooking in water, I don't lose as much fat as I do with slow cooking and it only takes 1 hour to break the connection tissues in water instead of 6 hours when grilling. I do drink most of the soup. The other benefit is it boiling doesn't cause toxic chemicals like grilling does. I've been thinking to start eating raw meat for further weight loss.

[@Dan99992]

i haven't watched the full video yet, but i wanted to ask if you can make a comprehensive video on bone broth

[@GreenTeaViewer]

I eat 800g beef per day. If I lose 25% of nutrients due to cooking method, that's like eating 600g of full-nutrient beef. Think I'll be okay either way.

[@lahwf582]

its not like eating 600g of full nutrient beef, because you altered the nutrient profile of the whole 800g and it cannot be full nutrient anymore. Also this only measure something we have named, only a few nutrients that we identified.

[@GreenTeaViewer]

@@lahwf582 ​ losing 25% or so of a given nutrient is not a big deal and not likely to cause deficiencies.

[@lahwf582]

@@GreenTeaViewer if you eat only well done meat than you can be deficient

[@mereen750]

How do you cook it? If you cook it rare then yeah. Everything else like cooking ground beef we are looking more at like 100% nutrient loss.

[@GreenTeaViewer]

@@mereen750 you might want to do a bit more research

[@esther.f.g]

I suppose that the same principle applies to liver and eggs?

[@ThePallidor]

Japan loves its raw chicken livers and raw eggs.

[@JoeBizzle]

You lost me at well done. Why can't they do a study that includes the way we actually prepare our food?

[@dangerouscookie4790]

Because it would make the results much more difficult to interpret.

[@Eatbutternow]

Because most studies about food are designed to enforce the vegan narrative. If they did that they wouldn’t be able to say meat is carcinogenic and low in nutrient content.

[@kraftzion]

Cooking a ribeye to well done should be a Darwinian experience anyway. I have never in my life boiled meat without using the broth to make soup or stew. So the conclusion of the research is cook it normal you'll be fine.

[@romat9747]

Well done sir. Useful information

[@Livetoeat171]

OK since I like medium rare steaks, I guess I'll have to just eat more meat to make up the difference that I'm losing from cooking it.

[@morayjames92]

so far as I am concerned I like my steak cooked rare/medium rare. That sad I mostly eat ground beef to mimimize cost . The problem with ground beef is the dramatic increase of contaminant vectors as you are eating off cuts along with steak. That is why the industry recommends cooking ground beef to 164 degrees F. I think the suggestion here in the comments to simply take a multi vitamin every day might be useful but would look for a supplement that is non plant based. Thanks I enjoyed both the video and the comments.

[@brandondang7156]

I don’t read the “science” anymore but if is of value to you I am the science. I am broke I ate only raw ground beef for years. Not a single time did I get sick even when I eat ground beef that had been sitting in fridge a while and even had a nasty taste MAKIGN me gag. Still never got sick. I’ve heard the science is when microbes feed off raw meat the by products are beneficial but microbes feeding off cooked meat create toxic by products. Either way I can say with certainty that I can eat any store bought ground beef and never gotten sick

[@johnmartinsen963]

@@brandondang7156 many people aren't brave enough to break free from the lies we've been told our whole life. You are intelligent and courageous IMHO. I eat raw regularly and haven't been I'll from it , but I do have a hard time eating enough to maintain my desired weight without cooking some too.

[@desmomotodesmomoto2033]

Man, fully cooked ground beef is hard to digest, causes constipation and not much nutrition left in it. At least cook it rare. Standards in US and Canada are very high. I have eaten 100% raw ground beef supermarkets many times and nothing has happened.

[@morayjames92]

@@brandondang7156 I expect that being adapted to eating fat which will increase stomach acid levels makes a big difference. If you happen to recall the study you read I would appreciate it if you posted a link. Thanks for responding.

[@brandondang7156]

@@morayjames92 I don’t keep any links, I trust my and other experience more than biased studies. About stomach acid though it’s not necessarily from being fat adapted. Stomach acid is mroe important for breaking down protein. Unless you have serious health conditions most people will have enough stomach acid by being calm around eating time, eating enough salt to give body nutrients to make acid as well as not over eating/drinking

[@GarnishedSalad]

How long should I cook ground beef? I’m able to eat it once it’s browned, or cook it a bit longer?

[@leemanwrong]

Cook it the way you enjoy it.

[@Peter-l2s3o]

Save the moist from the slow cooker and drink it 😊

[@mackbolan1733]

I cook my steaks in an air fryer. I aim for almost well done, just a little pink in the middle...

[@pauldrossinos2269]

How about boiling beef on bone and eating it with the broth?

[@desmomotodesmomoto2033]

Good, always eat the broth. Do this with very hard connective tissues, cartilages, bones...etc

[@robertscott4728]

Great video.

[@max.german]

Thank you

[@foxedrey622]

I eat my ground beef raw, all the time! I buy it from a good source. I have not had any issues for over 2 years.

[@Ampe96]

Why wouldn't someone want to eat the cooking water? isn't it broth? everyone knows it's nutritious

[@jksinorbit]

Make stew and keep the nutrients

[@Magnus055]

I visited Germany & they served raw hamburger with onions at the bar.