See if you can find a naturopathic doctor in your area
I'm primal 3 months and never experienced this before. I can feel acid buildup (sour taste in mouth etc). I test with a PH meter and it's 6.6 (should be 7.2).
The only thing that's changed this past week was I reduced my vegetable intake and upped my meat intake significantly (2lbs). Pretty sure this is what caused it.
How do I get it back up (besides reducing meat consumption to under 1lb)?
I'm not an expert, but eating more alkaline foods should help the problem - since you upped your acidic and lowered your alkaline intake - it made you more acidic.
Does anyone know if it's just cooked meat that's acidic - or is raw meat also acidic?
Cooking vegetables makes them more acidic than their raw counterparts.
Some acidic minerals are: phosphorus, chlorine, sulfur. Some alkaline minerals are calcium, potassium, magnesium.
I didn't know cooking vegetables caused it to be more acidic (thought it applied to spinach only), interesting.
Perhaps this article, found on Healing Naturally, will give you some insight on what changes to make:
<http://www.healingnaturallybybee.com/articles/dig14.php> [Stomach Acid Problems]
Here is an excerpt from the article:
"How to Increase Stomach Acid Production
Nature provides the most effective stomach acid regulator, which is unpasteurized unheated sauerkraut. Sauerkraut is unique because it raises stomach acid "if" it is too low, and it lowers stomach acid "if" it is too high. Eating 1/4 to 1/2 cup of sauerkraut with meals is one of the best ways to improve digestion.
Take betaine hydochloric acid supplements (HCl) 30-45 minutes after eating – see How to Take Hydrochloric Acid Supplements.
Avoid raw vegetables until digestion improves, except for fermented raw vegetables like sauerkraut, kimchi (kimchee), etc., which are actually pre-digested vegetables. All plant cell walls are made of cellulose fibers, and the human digestive system is incapable of breaking them down.
Therefore, the cellulose cell walls (fibers) of plants must be broken down before they are digestible, and in order for nutrients, including minerals and enzymes to be available for digestion - see Raw Versus Cooked Vegetables & Fruits.
Do not cook meats or eggs using high heat, and do not overcook them. Cooking proteins actually pre-digests them, called denaturing. However overheating or overcooking them makes them lose moisture and binds the protein molecules tighter together which makes them harder to digest. Meats can also be pre-digested (denatured), by soaking them in acidic mediums such as lemon or lime juice, tomato juice, apple cider vinegar, etc. Marinating meats is a good way to pre-digest or pre-cook them.
Eat protein and "good" fats with every meal. Protein stimulates stomach acid production, and protein and fats stimulate the gall bladder to dump bile into the small intestines. Good fats also are needed by the liver in order to produce bile.
Always have ocean sea salt with meals since salt is important for proper digestion and it also stimulates stomach acid production.
Drink enough fluids with meals so the mixture in the stomach is able to squirt through the small opening from the stomach into the first part of the small intestines.
Chew foods thoroughly to stimulate digestive enzymes in the mouth, and to break up foods into the smallest particles possible for better digestion.
Eat enough foods at each meal that includes a good balance of proteins, good fats (coconut oil, butter, lard, etc.) and vegetables.
Eat at least 2 complete meals per day, but not more than 3 meals.
Avoid snacking in between meals in order to allow time for your body to digest foods properly. When food is moving through the first part of the small intestines stomach acid production is cut down.
Eat 1/4 to 1/2 cup of unheated sauerkraut or kimchi (kimchee) with each meal. "
My first thought was that you might not have increased your GOOD fat intake enough...