Discover the biological, evolutionary, and scientific reasoning behind consuming raw meat—and how this ancient practice could unlock modern health.
Eating raw meat may sound radical to the modern ear, but for the majority of human history, it was the norm. Before the invention of fire, cooking, agriculture, and industrial food systems, early humans thrived on raw animal products. From raw organs to marrow, fresh blood, and fat, these foods provided the fuel for physical strength, brain growth, and reproductive success.
Today, the Raw Primal Diet seeks to revive this biologically congruent way of eating by embracing raw, unprocessed meat and fat from clean, ethical sources. But why do people eat raw meat today—and is there real science behind it?
Cooking food alters its chemical structure. While this can make some plant-based foods more digestible, it often destroys key nutrients in animal products. Heat degrades enzymes, vitamins (like C, B6, folate), and can even oxidize cholesterol and fats—rendering them harmful.
Eating meat raw means consuming it in its most nutrient-dense, bioavailable form—maximizing what the body can absorb with minimal digestive effort.
Our anatomy supports the consumption of raw meat. Unlike herbivores, humans don’t have long, fermenting guts. We have a relatively short colon, a highly acidic stomach (pH ~1.5), and specialized enzymes designed for digesting animal protein and fat.
This suggests we evolved for a diet rich in raw, nutrient-dense animal foods—long before agriculture or cooking. Anthropologists like Stefansson and researchers studying pre-agricultural societies (like the Inuit and Maasai) have documented their robust health on raw or lightly cooked meat-heavy diets.
Contrary to popular belief, not all bacteria in raw meat are harmful. In fact, raw meat from healthy animals contains a broad spectrum of beneficial bacteria that can support gut diversity. These microbes help “train” the immune system and may assist in reducing autoimmune or inflammatory conditions.
Over-sanitization and processed food diets have created sterile guts and weak immune responses. Raw meat may help reverse this by reintroducing ancestral microbial diversity—when sourced responsibly.
The biggest concern with raw meat is foodborne illness. But context matters. Most meat sold in supermarkets is handled in mass production lines, exposed to stress, contamination, and unsanitary conditions. In contrast, meat raised on pasture, slaughtered humanely, and handled cleanly carries far less risk.
Many long-term raw meat eaters report that their gut microbiome adapts, building resilience and immunity. Like with fermented foods, a gradual introduction is key to allowing the body to acclimate safely.
These benefits aren't just anecdotal—they align with the nutritional profile of raw foods, especially high-fat organ meats, which supply fat-soluble vitamins (A, D, K2, E), amino acids, and rare minerals often missing from cooked diets.
Across the globe, traditional societies have consumed raw meat without modern refrigeration or antibiotics:
These cultures maintain strong immunity, bone structure, and physical vitality—traits often lacking in modern populations.
At Screadfoods, we believe in making raw, biologically appropriate foods accessible, safe, and delicious. All of our offerings are:
We support informed eating, ancestral wisdom, and food sovereignty. Whether you're new to raw meat or a seasoned Primal eater, our mission is to help you thrive.
The Raw Primal approach isn’t just a dietary choice—it’s a return to biological truth. Eating raw meat aligns with human evolution, supports gut and immune health, and offers unmatched nutrient density. It's not about being extreme—it's about eating in harmony with nature.
If you’re ready to break free from modern food myths and reclaim your ancestral vitality, consider introducing raw meat from trusted sources like Screadfoods into your routine. The logic is simple, the roots are ancient, and the benefits are profound.