Can humans digest raw meat? Don't believe unconfirmed conspiracies!

Meat is part of almost every culture across the world. And often we don't even realise how many times we can encounter it in its raw form. For example, one of the most famous dishes in Japanese cuisine is sushi containing raw fish, in our country tartar sauce is very popular, Italians can't get enough of carpaccio and many Americans like their steaks properly bloody. But what about the digestibility of raw meat? And isn't it actually dangerous? In our article today, we look at how people can digest raw meat and whether it's not better to reach for other alternatives after all.

• Can raw meat be better? What's different about it?
• Can raw meat be dangerous?
• How to minimize the danger?
• What about dried meat?

Can raw meat be preferable? What's different about it?

At the very beginning of our article today, we should refute a common argument of health food advocates, namely that raw meat is more digestible. In fact, raw meat is perhaps in no way better than cooked meat and, as many studies mention, the fact that humans, unlike monkeys, cook meat is a testament to our ability to adapt well to a cooked diet without experiencing any negative effects.

From a purely practical point of view, the nutritional value of meat is slightly altered by any heat treatment - cooked meat naturally contains less fat, but also less of certain nutrients such as calcium, magnesium or potassium. However, scientific studies show that the zinc or iron content of beef, for example, is even increased when it is cooked.

However, besides a slightly different nutrient composition, there is one more very important thing, namely improved digestibility due to the breakdown of the quaternary structure of proteins. We have written about this more thoroughly in a separate article on heat treatment of food, and for the purposes of today's article, it is enough to know that raw meat is both more demanding to eat and more digestible.

Raw meat is difficult to chew and to digest.

Can raw meat be dangerous?

From the previous paragraph you have probably already understood that raw meat is no better than cooked meat, despite its higher content of some micronutrients. But you may be wondering if it is even dangerous. And, of course, it is important to realise that there is some risk.

The main complication is probably the risk of poisoning due to the increased risk of certain pathogens. Some of the most common contaminants in meat have been shown to include salmonella , E. coli and clostridium bacteria. These unwanted pathogens can appear in meat, for example, after contact with the contents of some of the animal's organs, causing problems such as nausea, vomiting, indigestion, fever or headaches that can last for several days.

However, it is not true that raw meat is indigestible. Of course it is digestible, but there is less use of the substances it contains.

A well-prepared tartare is delicious and it is certainly not true that we cannot digest it.

How to minimise the danger?

On the other hand, there is no need to worry that the percentage of pathogens in the meat is high. Moreover, there are some interesting tricks that can help you to minimise the risk of certain contaminants.

For example, when making tartare, we recommend buying meat and grinding it at home. While one piece of meat is certain to come from a single animal, minced meat can come from several different animals. In purely statistical terms, you are reducing the likelihood of one of the contaminants being present.

Similarly, the well-known adage that raw meat should spend at least one to two days in the freezer applies. Low temperatures do indeed have the ability to kill some pathogens, especially tapeworm germs.

Last but not least, choose meat you trust. Quality organic meat from a reliable butcher may be a better choice than meat from another country bought on sale at the supermarket. It also depends on the type - choose beef for steak tartare, as chicken, for example, can be demonstrably more susceptible to salmonella.

It is also common to use salmon for tartar sauce. It is nutritionally and taste-wise excellent.

What about dried meat?

If you are sick of conventional meat prepared on a griddle, you can choose dried meat as an alternative to raw meat, which you can find in our shop. This is easily digestible due to the heat treatment and, as it contains only a minimum of water, it is very storable and light. It is therefore perfect as a snack for cycling or a longer hike. Despite its high content of protein, vitamins and minerals, however, jerky also contains quite a lot of sodium, which can lead to various cardiovascular problems in increased quantities. Some inferior products may also contain certain amounts of potentially carcinogenic mycotoxins associated with a higher risk of cancer. But it can be a great snack from time to time.

You can buy jerky HERE!

What to take away from today's article?

The main thing you should take away from today's article is that, despite the claims of many raw diet advocates, raw meat is definitely not more digestible than cooked meat. Nor is it true that it is not digestible at all. If you buy meat from a trustworthy source, put it in the freezer for a while and then grind it yourself, there is no reason why you shouldn't indulge in steak tartare from time to time.