Raw food proponents claim that culinary processing destroys enzymes, reduces vitamins and, in the case of animal products, denatures protein and fats. If eating fruits and vegetables raw is simple enough, then eating raw meat is a process that raises a number of questions.
Pick your recipe
How to choose raw meat
Raw meat is easily digested, it has more enzymes and vitamins, especially B6 and B12, A, D, as well as iron, selenium, zinc and magnesium. Raw fats promote metabolism and help the body get rid of toxins. But for the meat to be healthy, you should choose it correctly.
Only raw beef, veal or lamb from an animal grown in a natural environment and fed only by grass will be suitable for raw consumption. Cattle raised on mixed feeds not only lose their nutritional value, but also often get sick and their meat can be infected.
Fresh meat should be frozen for at least 14 days before being eaten raw. Thus, you can get rid of parasites and pathogens. For the safe use of raw meat, it is also soaked in citrus juice, which can cope with the pathogenic flora. Also, for safety, fermented products are added to the minced meat - soy sauce, pickles, vinegar - the enzymes contained in this food are also ready to withstand the pathogen that can potentially be found in raw meat.