Although Abkhasians eat little meat, they do consume considerable amounts of dairy. They consume 1-2 glasses of matzoni per day, a locally produced fermented milk product that is similar to buttermilk. Additionally, they typically cut up goat cheese and cook it in their meals of abista, the cornmeal mash that is a major staple of their daily diet. Comments on cooking and longevity Hunzas, Vilcambans, Georgians aren't raw-fooders. It appears from the above that these supposedly long- lived people do eat some raw food, but are not even predominantly raw, and don't use particularly gentle methods of cooking, except perhaps the inhabitants of Hunza.
Actual facts turn out to be more mundane than the mythical reality.