Should I eat my meat/organs raw or cooked?

PS

Paul Saladino8m · 2022-04-06

Claims Made

17

Claims Supported

8

Support Rate

47%

Support rate

8 of 17 claims supported

8 supported9 partial / not

Claims from this content

16

Partially SupportedIntravenous BPC-157 administration provides a rapid, short-term anti-inflammatory effect, while subcutaneous administration offers a longer-lasting effect.Partially SupportedEating organ meats may provide signaling molecules like peptides that survive digestion and offer benefits beyond basic micronutrients.Partially SupportedCooking egg whites neutralizes avidin, and biotin's heat lability in the yolk requires further investigation.Partially SupportedEgg whites should be cooked to neutralize avidin, which binds to biotin and can reduce B vitamin absorption.Partially Supported

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A. Volkovreader

4h

Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.

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N. Park

2d

Would love a "what would change this verdict" RSS feed. Sign me up if it exists.

Raw egg yolk, if unbroken and still in its membrane, is free of bacterial contaminants from the eggshell and preserves nutrients better than cooked yolk.

Limited ResearchThe bioavailability and efficacy of peptides and growth factors from raw organ meats are uncertain.

Limited ResearchThe peptides found in organ concentrates have uncertain benefits for humans.

Partially SupportedCooking meat appears to increase protein bioavailability for humans.

Partially SupportedEating animal foods nose-to-tail, including muscle meat, organs, and fat, provides all necessary nutrients, including adequate riboflavin.

Partially SupportedEating raw liver retains heat-labile nutrients like riboflavin and avoids cooking.

Partially SupportedRaw egg yolks are safe to consume if the yolk membrane is intact and they have not touched the outside of the shell.

Partially SupportedSome collagen peptides may pass through the stomach undegraded, suggesting raw organ meats could provide valuable peptides.

Partially SupportedCooking may denature peptides and growth factors in raw animal products, reducing their bioavailability and efficacy.

Partially SupportedDesiccated or raw organ extracts contained peptides that affected rats in studies from the 1950s-1970s.

Partially SupportedCooking foods leads to the sacrifice of some heat-labile nutrients like some B vitamins and vitamin C.

Limited ResearchThe bioavailability and effects of consumed organ peptides are largely unknown.