Re: How to be your own meat inspector (don't read if you don't eat meat)

[Guest guest]

Will, wonderful info once again. But now I am wanting a pendulum. How do I

go about getting one? Conversation starter for sure. Maybe I could also

use it over top of doctors heads for a yes (may know something helpful) or

no (don't waste your time) or wildly twirling (for get the hell outta

here)???

Judith

----- Original Message -----

From: " Will Winter " <holistic@...>

<gallstones >

Sent: Tuesday, August 17, 2004 12:47 AM

Subject: How to be your own meat inspector (don't read if you

don't eat meat)

> , glad to hear you had a good orgy!! Great for the liver GB! It's

too bad

> more people can't benefit from this kind of simple and grand treatment.

Food

> is always your best medicine.

>

> Incidentally, free-range, pastured, organic EGGS have many of the same

> great liver/GB benefits of eating liver for people who don't want to or

can't eat

> liver but can eat eggs. Work up to at least 3-4 eggs every day if you can.

The

> benefits to the heart, eyes, brain, liver and reproductive system go on

and on,

> especially for growing children or teens. Pastured eggs are loaded with

> Omega-3 fatty acids, lecithin, Vitamin A, D, E, and K and so much else. I

> usually scramble 3 every morning in raw butter, seasalt, and cayenne

pepper,

> or I put 2-3 raw into my breakfast smoothie (which I drink throughout the

> day). There is no more risk of E. coli or Salmonella than eating ANY other

> food like lettuce or carrots. WARNING---None of this is true for

regular

> confinement-raised, commercial, corporate, grocery store eggs, they will

> make you sick, even worse by far are any foods containing dried egg

> products (oxidized cholesterol, zapped enzymes and vitamins). You must

> know the source of your eggs to be sure. Best of all, have your OWN

> chickens, they are a wonderful animal.

>

> Back to your questions, you gotta be SUPER PICKY if you eat liver:

> 1) Just like a steak, if you run into too much connective tissue when

eating

> liver, cut that part away and give it to the doggies and kitties.

>

> 2) Domestic animals especially if from corporate farms DO have incredibly

> high levels of liver disease. Destruction of the liver is probably the #1

reason

> commercial dairy cattle are culled from the herd today. It's from push

feeding,

> feeding very bad foods, feeding " funny protein, feeding too much grain and

> from bad grain, bad silage and bad hay that has aflotoxin from mold. It's

so

> bad that most die long before they can even acrue gallstones. Feedlot

> animals animals are also given hormones, steroids, antibiotics, vaccines,

> wormers, fly poison, and on and on. Most of this builds up in the liver

Same

> is true of feed lot cattle, hogs and sheep, so.....

>

> ****** DON'T EVER EAT FEEDLOT ANIMALS****. When grass-eating animals

> eat GRASS, they don't get liver congestion, fatty liver and other liver

ailments

> that the feedlot animals get. You can also rule out E.coli, salmonella,

listeria

> and other food poisoning bugs. Get free-range poultry, eggs, dairy, pigs,

> sheep, goats, cattle, bison or elk.

>

> 3) I suspect that Beef is better than the usual " anonymous " beef

> that you are likely to get everywhere else, at least they put their name

on it. I

> like to know where EVERYTHING I eat comes from. Even the restaurants

> here in town that we patronize get their meats from a specific farmer.

I'm a

> bit suspicious of ---and this is just IN GENERAL---- because they

are

> huge! I'm EXTREMELY SKEPTICAL of ALL large corporations (except

> Newman's and a few others). Does have ANY good references for

> them? I will check that out as well. Personally, I never buy 's

> because I go right to the farmer and get a half of beef (actually almost

all

> bison now) at a time.

>

>

> 5) Find out where to buy from a FAMILY FARM in your area. Go to Dr.

> Mercola's site for sources. You can also find references on the

> WestonAPriceFoundation.com site or just Google grass-FINISHED bison

> (Remember, it's ALL " grass-fed " , you want animals that were finished on

> grass, not in the feedlot.)

>

> 6) Get a good freezer and buy your beef, bison or venison by the half or

> quarter. You can also put up fruits and vegetables you grow or pick.

>

> I posted some information (go back to post 17171) on picking out your own

> healthy liver. You can get good liver every time if you follow those

rules.

> Here's a reminder...

>

> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

> Calves liver is usually OK as long as it is ORGANIC. Never buy

> liver that is not organic unless it's from a farm you know or from a wild

> animal properly killed and processed. Feedlot liver will make you sicker

than

> you were before. Try to find bison if you can.

>

> You can be your own food inspector, all you need to do is examine COLOR,

> SHAPE, CONSISTANCY, TEXTURE and ODOR. Grocery store liver

> is yellowish-tan, mottled and very mucky almost falling apart. The

> edges are swollen and thickened. This is from a SICK animal. This is

> especially true of ALL grocery store quality chicken liver! Chickens are

the

> most abused animal in the livestock industry

>

> What you want is

> 1) the darkest, most reddish-purple-brown " liver " color, not tan

> 2) razor sharp-edged not swollen with rounded edges

> 3) uniform, not mottled, scarred or spotted

> 4) and fresh-smelling.

>

> When you cook it, the aroma should be fresh as well. Most people JUST

> THINK they hate liver because someone made them eat sick liver. Had they

> been raised on the good stuff, there would be squeals of joy, not icks,

uggs,

> and euuus.

>

> You can also take your penduluum with you and douse over the liver. Ask

> whether or not it will make you healthy to eat it and check the direction

of the

> circling, for me it's clockwise = yes and counter-clockwise = no. Don't

worry

> about people watching this, they assume you are nuts anyway because you

> are contemplating eating liver. Actually whipping out a penduluum in a

coop

> or good natural health food store is a GREAT conversation starter!

>

> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

>

> I hope that helps,

>

> Will in Minneapolis

>

>

>

>

>

>

>

>

> Learn more from our experience, over 7.000 liver flush stories:

> http://curezone.com/forums/fd50.asp?f=4

> http://curezone.com/forums/fd50.asp?f=80

> http://curezone.com/forums/fd50.asp?f=100

> http://curezone.com/forums/fd50.asp?f=112

>

> Liver Cleanse Recipe: http://CureZone.com/cleanse/liver/

>

> Liver Flush FAQ: http://curezone.com/forums/f.asp?f=73

>

> Images:

> http://CureZone.com/image_gallery/cleanse_flush/

> http://CureZone.com/image_gallery/intrahepatic_stones/

>

> To unsubscribe, send blank e-mail to:

gallstones-unsubscribe and then reply to confirmation

message!

>

> To Post message: gallstones

> Subscribe: gallstones-subscribe

>

> Web Sites for more information:

> http://CureZone.org

> http://www.liverdoctor.com/

> http://www.sensiblehealth.com/

> http://www.cyberpog.com/health/index.htm

> http://www.relfe.com/gall_stone_cleanse.html

> http://www.cleansingorsurgery.com/

>

> Group page: gallstones

>

> To change your subscription to digest send blank e-mail to:

gallstones-digest

> To change your subscription to NO-MAIL send blank e-mail to:

gallstones-nomail

> To change your subscription to NORMAL send blank e-mail to:

gallstones-normal

> You are receiving this email because you elected to subscribe to the

Gallstones group on 's groups. By joining the list you agree to hold

yourself FULLY responsible FOR yourself!

> Have a nice day !

>