8

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Digestibility of raw meat versus cooked meat?

Answered on August 19, 2014
Created September 22, 2012 at 5:42 AM

I know there have been previous discussions on the nutrient factors of raw versus cooked meat, i.e. "which is more nutritious?" or "which will make my teeth healthier?"
However, I have yet to see a definitive answer on which is easier to digest, especially for a compromised, or 'less than ideal' GI tract.
Is there any evidence in terms of our actual digestive structures that might hint towards a preference of one or the other?
Secondly, if one does cook their meat, is it ideal to eat tougher cuts (i.e. chuck roast) cooked for longer amounts of time, or things like steaks, grilled or fried.
In terms of taste, I think many would agree that nothing can beat a rare or medium-rare steak, or perhaps a low/slow pot roast. But is this more socio-cultural than innate? Can a preference like this even have social origins?
Does any of this kind of stuff actually matter or am I way overananalyzing food in the first place? I guess my main motive for this question, other than curiosity, is to find foods/methods of preparation that will be the easiest on my GI tract. It seems a consensus has been made that animal > plants for this purpose, and now I want to narrow down the animal foods category.

05de181d71c1df6304a03566fe821d4b

(795)

on September 22, 2012
at 07:21 PM

@Alec the e-coli bit I am more concerned with CAFOs, than trust grass fed, @mscott, what about autolytic digestion, is this possible with the enzymes that raw meat could posses? (I don't know I am asking I am still trying to look into this)

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on September 22, 2012
at 02:25 PM

Given what I've gleaned from PH discussions about nitrites in food, I have to wonder truly how carcinogenic AGEPs, HCAs, PAHs, etc all are.

A2c38be4c54c91a15071f82f14cac0b3

(12682)

on September 22, 2012
at 09:07 AM

We eat protein primarily to derive amino acids. Denaturing proteins has to occur for us to extract its amino acids. In fact, if you eat a bunch of hair and it will come out the other end pretty much unchanged. That's because our digestive system lacks the ability to denature hair's unique protein structure.

9c4ba98a3b480408bcf207f558fe659b

(355)

on September 22, 2012
at 09:06 AM

AGE's and HCA's can be avoided with low heat cooking. Also, I'd be more worried about the bad bacteria (e-coli) than any good ones. Stick to yoghurt.

194d8e8140425057fe06202e1e5822a7

(3979)

on September 22, 2012
at 06:22 AM

I think that there is a reason some smells appetize us more than others.

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4 Answers

3
9c4ba98a3b480408bcf207f558fe659b

(355)

on September 22, 2012
at 07:14 AM

Great interview here with Prof. Richard Wrangham who speaks of the digestibility of raw vs. cooked foods.

But yeah, meat is made (more) digestible by cooking.

http://www.ncbi.nlm.nih.gov/pubmed/19732938

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3228431/

2
1fbc805be2c799888b7af4605b42fb92

on November 14, 2012
at 02:43 AM

I don't know that raw meat is truly easier to digest or not. I eat raw grass fed, and finished beef several times a week. As I know where my meat came from and where and how it's processed, I don't risk Ecoli. Grass fed beef is very different then grain finished when it comes to nutrients. I do know that after I eat raw meat I feel fine, not too full or bloated, I actually feel simply satisfied. I have eating rare or raw beef since I was a child. As an adult I also started drinking raw milk from a small dairy, it tastes incredible. I never have digestive issues unless I eat fried or processed foods. I feel better after eating raw beef then when I eat cooked meat. I don't know if this is because I'm used to eating it, or that it's easier in general. I know that you body produces enzymes to digest the food and can adjust. I try to eat only local foods, most of what I eat comes from either my butcher or the farmers market. I also think it is important to know that the animal I eat or the source of my eggs and milk came from humanely treated animals. I am still curious to see which is actually easier to digest, raw or cooked.

2
05de181d71c1df6304a03566fe821d4b

on September 22, 2012
at 07:41 AM

I'd check out Lex Rookers blog (links below) Supposedly Raw meat has less Advanced Glycation End Products and Heterocyclic amine which can be carcinogenic. I don't see how meat could be easier digested cooked, it doesn't make sense in my head as heat tends to denature protein so couldn't possibly the heat cause the shape of the protein to change, rendering useless possibly? since the function of the protein is determined by its shape. Just thinking out loud I don't know lol. I just started eating raw meat, and have been this entire week, and I feel good, actually I feel a little more energetic.

Also beef has vitamin B6 which is a heat sensitive vitamin destroyed while cooking, as well as enzymes. Plus I would think that the meat has good bacteria, possibly supporting our flora.

http://www.rawpaleodiet.com/lex-rooker-usa/

http://www.rawpaleodietforum.com/journals/lex's-journal/ (your gonna have to copy and paste this one)

A2c38be4c54c91a15071f82f14cac0b3

(12682)

on September 22, 2012
at 09:07 AM

We eat protein primarily to derive amino acids. Denaturing proteins has to occur for us to extract its amino acids. In fact, if you eat a bunch of hair and it will come out the other end pretty much unchanged. That's because our digestive system lacks the ability to denature hair's unique protein structure.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on September 22, 2012
at 02:25 PM

Given what I've gleaned from PH discussions about nitrites in food, I have to wonder truly how carcinogenic AGEPs, HCAs, PAHs, etc all are.

9c4ba98a3b480408bcf207f558fe659b

(355)

on September 22, 2012
at 09:06 AM

AGE's and HCA's can be avoided with low heat cooking. Also, I'd be more worried about the bad bacteria (e-coli) than any good ones. Stick to yoghurt.

05de181d71c1df6304a03566fe821d4b

(795)

on September 22, 2012
at 07:21 PM

@Alec the e-coli bit I am more concerned with CAFOs, than trust grass fed, @mscott, what about autolytic digestion, is this possible with the enzymes that raw meat could posses? (I don't know I am asking I am still trying to look into this)

0
F0cd34bd64b911835ec507597b73053b

on January 05, 2013
at 07:00 AM

How could raw meat possibly be carcinogenic? Caffeine is sometimes considered one, and I've heard of way overcooking food, many many artificial substances, and radiation.

Now, it does possibly contain parasites (especially pork). But cause cancer? I don't buy it. I have a feeling before humans started cooking food there was no cancer problem. Likewise, supposedly, raw food diet stunts reproduction capacity. But I think this is largely due to certain enzymes that need to be supplemented in the diet. The Eskimos ate raw food for awhile (along with an almost meat-exclusive diet), and they ate kiviac (you don't wanna KNOW what that is). The Koreans have an least one raw food dish, and eat high amounts of kimchi.

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