Cutting Against The Grain

Raw vs. Cooked – The Risk of Perfection

August 10, 2022 Laura Spath and Judy Cho Episode 72
Cutting Against The Grain
Raw vs. Cooked – The Risk of Perfection
Show Notes

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

_____
SPONSORS: 

  • Paleovalley:  Head over to paleovalley.com/catg and get 15% off your first order. Promo code CATG

_____
RESOURCES:

_____
JUDY'S RESOURCES:

_____
LAURA'S RESOURCES: 

_____ 

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.

Head over to paleovalley.com/catg and get 15% off your first order. Promo code CATG