72. Raw vs. Cooked – The Risk of Perfection

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

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SPONSORS: 

• Paleovalley

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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

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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

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LAURA'S RESOURCES: 

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

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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.