People say if you knew how animals are slaughtered you wouldn't eat meat. But if you knew how margarine or soy milk were made you probably wouldn't eat those either.
Eating raw is about knowledge (self/other). Amazing how even the most basic things are a mystery -- like kinds of bananas, the origin of seedless grapes, or whether raw nuts are actually raw. What is raw? If a nut has to be flash-roasted to remove the shell, dried at 180 degrees, boiled in lye, and then washed in salt water and dried again, is it still raw? Simplify, simplify.
The difference between wild and feedlot animals is apparent in their ratios of fatty acids -- which are directly assimilated into your own cell membranes and axon sheaths. You have the same fatty acids as the food you eat. Free range cows have as much omega-3 as fish, more than twice as much as feedlot. And the difference between wild animals and feedlot is even more profound.
Being aware of your own body (the wonder!): maybe its not as simple as a fat/calorie 2nd order differential equation, that if you eat more than you excrete or burn as fuel you'll gain weight. Maybe there are more subtle mechanisms at work; maybe the human body is more complex than just needing fat, carbohydrate, protein, and a few vitamins. By eating raw, I believe that I've substituted the external art of cooking for the internal art of knowing my instincts.
What would caveman eat?