Why raw meat tastes disgusting to me?

Question
I love the information on raw meat diets that have been provided. It makes perfect sense to me, but when I tried to eat a raw steak, I nearly threw it up. It tasted disgusting. Why is this? It looks appealing to me but the taste is awful. Can you elaborate on any transition period and how to overcome any obstacles when beginning a raw diet?  (Bye the way the steak was organic and fresh)Thanks a lot. Any help would be awesome.

Answer
The steak should also have been grassfed/grass-finished as well.

As for the transition period, that really varies considerably from person to person(a number of people quote 8-12 months if you're eating near-all-raw - the more cooked-food you eat the less easy it is to get used to the taste of raw meats, IMO) - plus you'll inevitably  get used to some raw meats/organ-meats much quicker than other kinds. In my own case, I, like most people, had little trouble with the taste of raw beef muscle-meat, though I, initially, preferred sirloin to other kinds like rumpsteak.Did you cut it up into small chunks? It might be an idea to bolt down very small pieces at a time, not chewing more than a tiny bit, followed by a gulp of mineral water each time - that's what I, at first, did with raw (organic/grassfed) ox liver. You could also try eating some steak tartare(minced raw steak, with a raw egg on it, avoid any pasteurised butter that goes with it - best to eat the steak tartare dish in a local restaurant - after all, most of our tastes/instincts re food are actually derived from years of long-term habits, so eating such fare at a local restaurant can help. Certainly, eating raw fish dishes at local Japanese Sashimi restaurants or raw oysters at oyster bars made it much easier for me to get used to eating raw fish/shellfish  bought from the local fishmongers'.


Of course, the usual recommendation if you're having real difficulties getting used to it all, is to start by lightly cooking your meats/organ-meats, adding any processed sauces you like, then gradually reducing the cooking-temperature by 1 degree Celsius/Fahrenheit every so often, and gradually removing the sauces, until you can eat the raw meat at room-temperature on its own - you an always substitute raw sauces for the processed sauces, but most people find, in the end, that they don't need the extra raw sauces and find it time-consuming to prepare them, so just eat the raw meats on their own.

RPG

1. Prev:Animal fat increases my pulse
2. Next:Foods low in Potassium for a Diabetic