I think you should try to find your blood type. The blood type diet doesn't work for everyone all the time, but sometimes it works profoundly well, and it literally costs nothing. All you have to do is tweak your diet. I have seen it reverse aplastic anemia which was bordering on leukemia. Sometimes it is miraculous.
Dr. Wilson claims that cooking meats for a long time will denature the protein. Well this is true, but the purpose of hcl acid in your stomach is to COMPLETELY denature protein and disassemble it into constituent components. So I suspect that denaturing isn't the whole story.
Cooking meats or even beans for a long time under low or medium heat breaks down the proteins much more than light cooking and for some people this is easier to digest. It is almost like hydrolyzing but instead it is done energetically with heat. If you were to cook meat long enough at low temperature and sufficient moisture it would just turn into a liquid paste. If your problem is that you need protein and lack hcl acid then this could be good.
Some people are sensitive to overly cooked meats, the only way to know is to try both and see what your body says.
Cooking is a function of time and temperature. The longer you cook for under low temperature, you get the same benefits as cooking at high temperature for shorter amounts of time. If you are concerned about bacteria then cook briefly under very high heat and then low cook for the remainder of time. Or marinate meat in an acid like vinegar which will kill bacteria.
Currently you are eating like a blood type A person. If you are a type O eating like an A then problems will arise. Type A's have lower stomach acid and less alkaline phosphatase than all other blood types. Dr. D'adamo has researched specific lectins in foods that inactivate h pylori for some bloodgroups.