I'm starting to realize that my body has an upper limit on how much raw food I can take before feeling sick. I experienced this effect earlier tonight when I started to feel sick in the middle of a sashimi combo dinner. Luckily, I was able to finish by slowing down & spacing the sashimi between water & rice. However, this was not the first time I had this problem - this queasy feeling also surfaces when eating bun. In retrospect, it seems only like certain foods like fish & mung bean sprouts do it - I can chow down raw carrots & fruit no problemo. I guess either my my digestive system isn't used to vast amounts of those foods in uncooked forms and/or it's becoming more sensitive as I grow closer to geezerdom one day at a time. I suppose I'll just have to be careful in the future & conduct "experiments" to see what's acceptable vs. what's not, if tolerance can be built up, etc.