"All the meats he described are cured meats when aren't actually raw by definition."

You have a funny definition of "Raw". Beef jerky is dried raw meat.

I think of "raw" as "uncooked", not "undried".

Silly me.

I cheerfully eat raw beef. Raw, as in undried, uncooked, although I do add salt for flavor.

This entire argument is absurd. meat and vegetables can both be spoiled. In many cases, people prefer them to be spoiled. There are those nasty "bury a fish-head on the beach" foods, and there are the fermented (rotted) vegetable foods. Chacun a son gout. Chinese people eat "thousand-year-old-eggs" and "stinky tofu" (yuk).
And then there is Natto.
Basically, fermented protein is highly stinky. Whether that is stinky cheese, cheese with maggots in it, sharkmeat thats been rotted for months, soybeans that have been rotted, fish that have been rotted as fish sauce - its all highly stinky.
Fermented carbs, if you are lucky, just go sour. If unlucky, you are talking aflatoxins. You know those dented cans that can kill you?

The take home is this: bacteria can kill or cure. The difference between probiotic and killer toxin is the toss of a coin. Badly canned tomatoes? Dicing with death, not dicing tomatoes.

This is not an argument between meat and veg, its an argument about which bugs will kill you and which wont. Its a debate on food hygiene, and whether its best to kill all bacteria or to eat "live foods".