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I've had 0 issues with eating raw: meat, organs, fish, oysters, eggs(yolk), milk, and cheese. In fact I enjoy their flavour profile, however the one food(s) that give me the urge to spit it out has to go to raw yoghurt / raw kefir. I've always avoided these as a child and I'm not sure if its just that I'm not properly acclimated to the flavour or if its just the sourness / intensity of them. What sort of recipes / methods would you guys recommend to prepare / age the raw kefir / yoghurt in hopes of slowly getting used to it, as more recently I've been trying it more often and can't bring myself to enjoy it, which I believe is the most important aspect of a diet.
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@Rabbi trying to avoid fructose as much as I can but I will try this for the sake of gaining this acquired taste, thanks for the advice.
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@ENAMV It overloads liver function, produces excess uric acid, triglycerides, and fat storage. It also interferes with mitochondrial efficiency and deuterium depletion as well as promoting rapid fermentation in gut - feeds yeasts and bad bacteria, causes bloating, gas, inflammation, and leaky gut in sensitive people. But this is better applied when the fructose is in isolation, when eaten with fats it slows absorption, buffers the liver load, reduces blood-sugar volatility, limits fat storage from fructose, and minimizes gut fermentation issues. So it isn't as horrible as eating fructose alone, by avoiding it, I meant eating it isolated but I suppose in this scenario its fine so that's my mistake.
