Every issue so far has led with raw meat, because that's the loudest, most polarizing part of this. But if you're curious and not committed yet, there's a much easier way to begin: oysters and raw seafood.
Everyone's had sashimi before and didn't think twice about it. Raw beef is where people draw the line — but that's a psychological barrier built from conditioning, not anything specific to the meat itself. Oysters are proof you've already crossed that line once without noticing.
What Vonderplanitz actually said
He didn't really talk about sashimi specifically — that's just an easy modern reference point. What he did write about, in real detail, was oysters and their detoxing properties. He described a case of a London woman with chronic fatigue and fibromyalgia who reportedly improved significantly after a year of eating them regularly.
The actual regimen, for anyone curious: half to a whole cup of red meat with three oysters, twice a day, six days a week, with one day off.
Like any meat, they should be properly sourced. His guidance: skip oysters from Florida or the Gulf of Mexico, and go with farmed oysters from open ocean waters instead. His stated reasoning for Florida and the Gulf specifically wasn't about bacteria or red tide — it was pollution: he claimed the U.S. military regularly dumps radioactive waste in that region, and that freight ships passing through the Panama Canal discharge petroleum chemicals and waste hourly. As for why farmed ocean oysters are the alternative rather than a compromise: fenced-off ocean oyster farms can't feed their stock processed food the way land-farmed animals get fed, so the oysters are still just eating whatever they'd naturally filter out of real ocean water.
What about other seafood?
I haven't found much in his writing specifically about salmon or other fish. What he did reference is an actual 1989 lab experiment on mercury retention — 8 dogs and 8 cats were split into two groups and fed swordfish testing at a notably high 13.3 µg/g of mercury, one group raw, one group cooked.
The raw-fed group discarded 92–98% of the mercury in their feces and urine, retaining only 2–8%. The cooked-fed group retained 88–92% of the mercury, discarding just 8–12%. Under the microscope, the raw group showed "massive amounts" of cholesterol molecules attached to and encapsulating the mercury; the cooked group showed very little of that binding. The stated conclusion: cooking fractures the fat molecules that would otherwise trap the mercury, so cooked fish causes more retention, not less.
That's a real, specific study — but it's about swordfish and mercury specifically, run on dogs and cats, not humans, and not a general statement about every fish. If someone tells you "Vonderplanitz said eat salmon," I still can't confirm that's actually his position — but the raw-vs-cooked mercury logic above is closer to something he documented than the seed-oil/sunburn connection in the Core Principles issue.
Where to start
If beef or liver still feels like too much, seafood is the honest answer to "where do I actually begin." Condition yourself into not worrying about harmless microbes or parasites the way you already have with sashimi and oysters, and let that comfort extend outward from there. I started with beef tartare myself — I wouldn't recommend minced meat specifically, though; it's more prone to contamination than a whole cut.
Oyster regimen and sourcing reasoning from "Oysters - Special Food In Our Toxic World". Mercury study details from "Mercury In Fish; Do We Absorb It?", both via aajonus.net.