What Do You Call a Person Who Eats Raw Meat?

Omophagia, from the Greek word for "eating raw flesh," is the scientific term for the consumption of raw meat, a practice with ancient roots. While this is the clinical term for the act, there are other terms and considerations for an individual who eats raw meat, ranging from dietary choices like the "carnivore diet" to cultural traditions and serious health risks.

Quick Summary

This article explores the specific terminology for a person who eats raw meat, detailing the scientific, dietary, and cultural contexts. It examines the health risks, common pathogens, and safety concerns, offering a comprehensive look at the practice from various perspectives.

Key Points

• Scientific Term: The act of eating raw meat is called omophagia, and a person who does so can be called an omophagist.

• Modern Terminology: In contemporary conversation, a person who eats raw meat as part of a specific regimen might be labeled a "raw foodist" or a follower of the "raw carnivore diet".

• Cultural Context: Many cultures have traditional raw meat dishes, such as Ethiopian kitfo or French steak tartare, which often use specific preparation methods.

• Significant Health Risks: Eating raw meat significantly increases the risk of foodborne illnesses from pathogens like Salmonella, E. coli, and parasites.

• Safety Precautions: While proper sourcing, refrigeration, and handling can minimize risk, cooking meat to a safe internal temperature is the only way to effectively kill harmful bacteria and parasites.

• Risk Factors: Vulnerable populations, including children, the elderly, pregnant women, and those with weakened immune systems, should completely avoid raw meat.

• Cooked vs. Raw Nutrition: Claims of superior nutrition in raw meat are unproven, and any potential benefits are outweighed by the health risks associated with pathogens.

Terminology for a Person Who Eats Raw Meat

Scientific and Historical Terms

While there is no single, widely-used English word to describe a person who specifically eats raw meat, several terms have historical or clinical relevance. The word omophagist (plural: omophagists) comes from the Greek omophagia, meaning the eating of raw flesh. This term is most notably associated with the ancient cult of Dionysus, where it symbolized the triumph of wild nature over civilization. A person who habitually practices omophagia could be referred to as an omophagist.

Dietary and Modern Contexts

In modern parlance, a person who chooses to follow a diet of exclusively or mostly animal products, including raw meat, might identify as a "carnivore" or follow a "raw carnivore diet". However, biologically, humans are omnivores, meaning they consume both plants and meat, and the term "carnivore" is a self-identified dietary label rather than a biological classification for humans. The practice of consuming a raw diet, including raw animal products, is sometimes called rawism.

Cultural Traditions and Raw Meat

Eating raw meat is not a modern fad but a long-standing culinary tradition in many cultures around the world. These practices are often steeped in specific rituals and food preparation techniques aimed at minimizing risk, though they do not eliminate it entirely.

• Kitfo (Ethiopia): This dish consists of minced raw beef, marinated in a special spice blend called mitmita and a butter infused with herbs.
• Steak Tartare (France): A classic preparation of finely chopped or minced raw beef, often mixed with a raw egg yolk, onions, capers, and seasonings.
• Kibbeh Nayyeh (Lebanon): A dish featuring raw ground lamb or beef mixed with bulgur wheat and spices.
• Sashimi (Japan): While typically associated with raw fish, the term can also refer to thinly sliced raw meat.
• Inuit Cuisine: Traditionally features raw or partially cooked meat and organs from animals like seals and caribou, which are vital sources of nutrition.

The Significant Risks of Eating Raw Meat

Despite cultural practices and anecdotal claims of health benefits, food safety experts warn that eating raw meat carries substantial health risks due to harmful pathogens. While some argue that freezing or proper sourcing reduces risk, no method completely eliminates the danger of foodborne illness.

Comparison of Raw vs. Cooked Meat Risks

Feature	Raw Meat	Cooked Meat
Bacterial Risk	Very high. Harmful bacteria like Salmonella, E. coli, and Listeria can survive.	Very low. Cooking to a safe internal temperature kills harmful pathogens.
Parasitic Risk	High. Parasites such as Toxoplasma gondii and Trichinella can be present.	Very low. Proper cooking and preparation eliminate parasitic threats.
Contamination Potential	Higher risk of cross-contamination in the kitchen, affecting other foods.	Lower risk if proper handling practices are followed during preparation.
Nutritional Content	Proponents claim higher retention of heat-sensitive vitamins and enzymes.	Some nutrient loss, but cooking can also increase the bioavailability of certain minerals.
Digestibility	Some claim it's easier to digest due to preserved enzymes.	Evidence suggests cooked meat is easier to chew and digest for humans.

Common Pathogens in Raw Meat

• Salmonella: A common cause of bacterial food poisoning, leading to fever, cramps, and diarrhea.
• Escherichia coli (E. coli): Certain strains, like O157:H7, can cause severe abdominal pain, bloody diarrhea, and kidney failure.
• Campylobacter: The most common bacterial cause of diarrheal illness in the US.
• Listeria monocytogenes: Can cause flu-like symptoms and is particularly dangerous for pregnant women, newborns, and immunocompromised individuals.
• Toxoplasma gondii: A parasite that can cause flu-like symptoms and lead to more serious complications, especially in immunocompromised individuals.

Conclusion

In summary, while the scientific term for the practice of eating raw meat is omophagia, a person engaging in it today might be described in a more casual context as a "raw foodist" or someone on a "carnivore diet." The practice exists across various cultures, often with specific preparations intended to mitigate, but not eliminate, risk. However, food safety experts widely caution against consuming raw meat due to the significant risk of serious foodborne illnesses caused by bacteria and parasites. Consumers, especially vulnerable populations, should be fully aware of these dangers before considering the practice.

Who should not eat raw meat?

People with compromised immune systems, the elderly, young children, and pregnant women should avoid all forms of raw meat and poultry. The risks of foodborne illness complications in these populations are significantly higher.

How can one reduce the risk if consuming raw meat?

To minimize risk, source high-quality, very fresh meat from a reputable butcher, maintain proper refrigeration (below 40°F / 5°C), and avoid cross-contamination by keeping it separate from cooked foods. Freezing can kill some parasites, but not all bacteria.

What are the symptoms of food poisoning from raw meat?

Symptoms can include nausea, vomiting, diarrhea, abdominal cramps, fever, and headache. The severity and onset vary depending on the specific pathogen involved.

Is raw fish (sashimi) safer than raw meat?

Raw fish generally carries a lower risk than raw poultry or pork but still poses risks from bacteria and parasites. Freezing fish soon after catching can help reduce some pathogen risks.

Why do some people claim raw meat has more nutrients?

Some advocates suggest that cooking destroys certain heat-sensitive vitamins and enzymes. However, cooking can also increase the bioavailability of other minerals, and any minor nutritional advantages are generally outweighed by the health risks from pathogens.

Are there legal warnings about eating raw meat in restaurants?

Yes, many restaurants serving dishes with raw or undercooked meat include a disclaimer stating, “Consuming raw or undercooked meats… may increase your risk of foodborne illness,” to inform diners of the inherent risks.

Is a human biologically equipped to eat raw meat?

Biologically, humans are omnivores. While our ancestors may have eaten raw meat, our modern digestive systems are not as robust as true carnivores. Furthermore, modern food safety standards and pathogen loads differ greatly from ancient times.

Frequently Asked Questions

What is the proper term for eating raw flesh?

The proper scientific term for the consumption of raw flesh is omophagia. A person who practices this is an omophagist.

Can people on a raw carnivore diet get sick?

Yes, even those on a raw carnivore diet are at high risk of developing foodborne illnesses from harmful bacteria and parasites that are not killed by stomach acid.

Which raw meats are riskiest to eat?

Raw chicken and ground meats carry the highest risk of containing dangerous pathogens like Salmonella and E. coli. Raw pork also carries a risk of parasites.

Is freezing raw meat a reliable way to make it safe?

Freezing can kill some parasites but is not effective at killing all types of bacteria that cause foodborne illnesses. It is not a substitute for proper cooking.

Are humans meant to eat raw meat like wild animals?

No, unlike many true carnivores, the human digestive system is not designed to handle raw meat and its pathogens as effectively. The practice of cooking has been a major part of human evolution.

Why do some cultures traditionally eat raw meat?

In many cultures, eating raw meat is a tradition with deep historical and culinary roots, sometimes involving specific preparation methods to reduce perceived risk, as seen with dishes like sashimi or kibbeh nayyeh.

Does eating raw meat provide more energy?

Claims that a raw meat diet provides more energy are anecdotal and lack scientific evidence. Any perceived energy boost is often associated with the high-fat content of such diets, not the raw state of the food.