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.Raw vs. cooked historicallyRaw vs cooked studiesStool testsBacteria in taw meatPlant-based proteinsGut imbalancesNutritional deficienciesPerfect carnivoreWorking with individualsReal life, real talk_____SPONSORS: Paleovalley: https://paleovalley.com/promos/nwj for 15% off your order!_____RESOURCES:NwJ Interview with Dr. Bill SchindlerComplete GI Map Stool TestVilhjalmur StefanssonCopper InuitDigestibility of Cooked and Raw Eggs Cooking Denatures ProteinSpectracell Micronutrient TestLow Carb MD Podcast with Dr. Brian LenzkesLife’s Best Medicine PodcastThe Power of a CGMLaura’s Locals Community#Carnivore75Hard Free Program#Carnivore75Hard Facebook Group_____JUDY'S RESOURCES:Judy's Book, Carnivore CureFree #Carnivore75Hard ProgramNutrition with Judy ArticlesNutrition with Judy ResourcesJudy's InstagramNutrition with Judy PodcastJudy's YouTubeJudy's Facebook_____LAURA'S RESOURCES: Laura’s LocalsLaura's Discount Codes & InterviewsLaura's AmazonLaura's YouTubeLaura's Instagram_____ 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.