Re: Parasites in meat

[Guest guest]

Ybarra wrote:

> Okay, here's a question. I make black walnut hull tincture for those

> rare occassions that I " fall off the wagon " and just HAVE to have a

> steak, the more raw the better. I actually prefer it raw, well

> seasoned and marinated, sliced paper thin. Gross, I know. Now to my

> question. Is there more, or less, threat of parasites in organic meat?

> I just assume that regular store bought meat has been chemically

> treated for parasites, whereas organic has not.

>

> Am I off here?

>

>

>

> PS

> Suzi, I see that you are online. Care to add me to your YIM list?

>

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

Hi ,

Anytime you eat meat you will run the risk of ingesting parasites.

Actually, anytime you eat anything you will run the risk of parasites

but with meat you run the risk of ingesting the more bothersome and

deadlier parasites along with any dis-ease that the animal may have had

and any toxins that may have been in the animal organic or not.

--

Peace, love and light,

Don Quai

" Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal

and wakes in man. "

[Guest guest]

F.Y.I.

Pam

===

For those worried about parasites in meat the FDA Guideline is 0°F

temperature for 7 to 10 days.

Slightly warmer temps than 0° F require longer freezing periods. This

takes care of salmon parasite that is a problem for dogs, pork and

sheep

parasites.

>

> > Okay, here's a question. I make black walnut hull tincture for

those

> > rare occassions that I " fall off the wagon " and just HAVE to

have a

> > steak, the more raw the better. I actually prefer it raw, well

> > seasoned and marinated, sliced paper thin. Gross, I know. Now to

my

> > question. Is there more, or less, threat of parasites in organic

meat?

> > I just assume that regular store bought meat has been chemically

> > treated for parasites, whereas organic has not.

> >

> > Am I off here?

> >

> >

> >

> > PS

> > Suzi, I see that you are online. Care to add me to your YIM list?

> >

>

> -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

> Hi ,

>

> Anytime you eat meat you will run the risk of ingesting parasites.

> Actually, anytime you eat anything you will run the risk of

parasites

> but with meat you run the risk of ingesting the more bothersome

and

> deadlier parasites along with any dis-ease that the animal may

have had

> and any toxins that may have been in the animal organic or not.

>

> --

> Peace, love and light,

>

> Don Quai

>

> " Spirit sleeps in the mineral, breathes in the vegetable, dreams

in the animal and wakes in man. "

[Guest guest]

No matter if they withstand freezing or not, no parasite will live through being cooked!!! That helps me sleep at night.

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

From: Terri Lynne Pomeroy

health

Sent: Thursday, August 05, 2004 1:17 PM

Subject: Re: Re: Parasites in meat

Hi Pam,Your note is interesting to me. Did you know that they have done studieswith wevils, (the caterpillar form of several species of insects whichlay their eggs on foods), and have frozen them solid for months on end?Then when they bring the wevils back to room temperature, they get up andrun around like nothing had happened to them? I wonder what studies wereactually done on the parasite you mention?Terri LynneOn Thu, 05 Aug 2004 00:41:34 -0000 "pam" <peetee1965@...> writes:> F.Y.I.> Pam> ===For those worried about parasites in meat the FDA Guideline is 0°Ftemperature for 7 to 10 days.Slightly warmer temps than 0° F require longer freezing periods. This takes care of salmon parasite that is a problem for dogs, pork andsheep parasites.________________________________________________________________The best thing to hit the Internet in years - Juno SpeedBand!Surf the Web up to FIVE TIMES FASTER!Only $14.95/ month - visit www.juno.com to sign up today!