Cutting Against The Grain

72. Raw vs. Cooked – The Risk of Perfection

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In this episode, Laura and Judy chat about raw vs. cooked meat and the implications of striving and advocating for perfection.

  1. Raw vs. cooked historically
  2. Raw vs cooked studies
  3. Stool tests
  4. Bacteria in taw meat
  5. Plant-based proteins
  6. Gut imbalances
  7. Nutritional deficiencies
  8. Perfect carnivore
  9. Working with individuals
  10. Real life, real talk

    11. _____
    SPONSORS: 

    • Paleovalley

      • _____
      RESOURCES:

      • NwJ Interview with Dr. Bill Schindler
      • Complete GI Map Stool Test
      • Vilhjalmur Stefansson
      • Copper Inuit
      • Digestibility of Cooked and Raw Eggs 
      • Cooking Denatures Protein
      • Spectracell Micronutrient Test
      • Low Carb MD Podcast with Dr. Brian Lenzkes
      • Life’s Best Medicine Podcast
      • The Power of a CGM
      • Laura’s Locals Community
      • #Carnivore75Hard Free Program
      • #Carnivore75Hard Facebook Group

        • _____
        JUDY'S RESOURCES:

        • Judy's Book, Carnivore Cure
        • Free #Carnivore75Hard Program
        • Nutrition with Judy Articles
        • Nutrition with Judy Resources
        • Judy's Instagram
        • Nutrition with Judy Podcast
        • Judy's YouTube
        • Judy's Facebook

          • _____
          LAURA'S RESOURCES: 

          • Laura’s Locals
          • Laura's Discount Codes & Interviews
          • Laura's Amazon
          • Laura's YouTube
          • Laura's Instagram

            • _____ 

            DISCLAIMER: This podcast should never be considered medical advice. We always recommend working with your medical team. Do not self-diagnose. Always seek medical guidance when you have a medical condition.

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            Cutting Against The GrainBy Laura Spath and Judy Cho
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