Re: Raw eggs & meat - what standards to use? (Bianca, pls....

[Guest guest]

As far as organic, grass fed and all that goes, I would be more concerned

with the food handling. I know I'll get beat up for this but while the

animal's diet will improve your health mishandling of the carcass can kill

ya! Where you get your meat becomes very important if you are not cooking

your meat.

Belinda

> I've been closely following the threads on raw foods (with special

> interest in Bianca's posts). I'm thinking about incorporating some

> raw animal into my life. Easier said than done -- my mother still

> chides my fiance and me for eating too many cooked eggs! (We're

> talking 2 per day.) My finance is trepidatious about raw milk.

>

> For an urban dweller such as myself, if you're going to start eating

> raw eggs - what do you buy? Is just 'organic' ok? Cage free better?

> (These are the only types I see at the store.) How fresh do they need

> to be? What questions should one ask at the store, to determine

> what eggs are ok to eat raw and what aren't?

>

> Similar questions for raw beef and lamb. My local butcher shop

> says it's all grass fed from a farm called White Mountain (No.

> California). Should I believe them? Should I call the farm and ask

> questions? How fresh should the meat be to be eaten raw?

>

> What about the concerns that are inevitably raised? A few that

> come to mind are: salmonella, trichinosis (sp?), e.coli (periodically

> in the news) and the Odwalla unpasteurized apple juice that killed

> people several years ago. Bianca mentioned Giardia in water is the

> one parasite that concerns her; I wonder why that would be of

> concern and other commonly cited parasites are not a concern?

>

> I recall that NT has raw liver for babies in it. Most people would

> simply not be willing to give baby raw meat. I wonder what other

> sources (books, etc.) we can find on raw food safety, besides word of

> mouth.

>

> Raw fish is socially acceptible but expensive. I notice Bianca didn't

> mention raw bird (fine by me!)

>

> And finally, any advice on feeding cats would be appreciated.

>

> Best Regards,

> BP

>

[Guest guest]

I know I'll get beat up for this but while the

> animal's diet will improve your health mishandling of the carcass

can kill

> ya! Where you get your meat becomes very important if you are not

cooking

> your meat.

>

> Belinda

No need to get beat up Belinda your exactly right. Poor diet

essentially makes the meat toxic for consumption and the same goes

for poor handling. I just wanted to echo your sentiments. I'm

looking forward to getting some from you...

DMM

> As far as organic, grass fed and all that goes, I would be more

concerned

> with the food handling. I know I'll get beat up for this but while

the

> animal's diet will improve your health mishandling of the carcass

can kill

> ya! Where you get your meat becomes very important if you are not

cooking

> your meat.

>

> Belinda

>

> > I've been closely following the threads on raw foods (with special

> > interest in Bianca's posts). I'm thinking about incorporating

some

> > raw animal into my life. Easier said than done -- my mother still

> > chides my fiance and me for eating too many cooked eggs! (We're

> > talking 2 per day.) My finance is trepidatious about raw milk.

> >

> > For an urban dweller such as myself, if you're going to start

eating

> > raw eggs - what do you buy? Is just 'organic' ok? Cage free

better?

> > (These are the only types I see at the store.) How fresh do they

need

> > to be? What questions should one ask at the store, to determine

> > what eggs are ok to eat raw and what aren't?

> >

> > Similar questions for raw beef and lamb. My local butcher shop

> > says it's all grass fed from a farm called White Mountain (No.

> > California). Should I believe them? Should I call the farm and

ask

> > questions? How fresh should the meat be to be eaten raw?

> >

> > What about the concerns that are inevitably raised? A few that

> > come to mind are: salmonella, trichinosis (sp?), e.coli

(periodically

> > in the news) and the Odwalla unpasteurized apple juice that killed

> > people several years ago. Bianca mentioned Giardia in water is

the

> > one parasite that concerns her; I wonder why that would be of

> > concern and other commonly cited parasites are not a concern?

> >

> > I recall that NT has raw liver for babies in it. Most people

would

> > simply not be willing to give baby raw meat. I wonder what other

> > sources (books, etc.) we can find on raw food safety, besides

word of

> > mouth.

> >

> > Raw fish is socially acceptible but expensive. I notice Bianca

didn't

> > mention raw bird (fine by me!)

> >

> > And finally, any advice on feeding cats would be appreciated.

> >

> > Best Regards,

> > BP

> >

>

>

>

>

[Guest guest]

Just a few notes from a butcher's viewpoint. If your meat is from the local

Stop and Shop it will have been frozen and thawed at least 2-3 times, even if

your meat is called fresh. We keep our cooler at almost freezing, some of the

meat, next to the cooler unit will freeze. I'm certain that happens to

others.

Smell can sometimes be dried blood and can be rinsed off. It is something to

be careful about tho.

Totally agree about asking questions, you should know what you are eating. I

firmly believe in knowing " who " I am eating.

Belinda

In a message dated 2/21/02 4:37:51 PM Central Standard Time, bianca3@...

writes:

> On Thu, 21 Feb 2002 07:52:16 -0000 " biophile410 " <biophile410@...>

> writes:

>

> Similar questions for raw beef and lamb. My local butcher shop

> says it's all grass fed from a farm called White Mountain (No.

> California). Should I believe them? Should I call the farm and ask

> questions? How fresh should the meat be to be eaten raw?

>

>

> Me: No, call, write or email the farm directly to find out exactly what

> they do. I can't tell you the countless times that I been told one thing

> from the vendor and discovered something different from the source. If

> they seem irritated by your questions then it is a sure sign to move on.

> Also things change, situations are fluid, what is a good source today may

> not be next year. So periodically recheck even your good sources. One

> reason why buying locally when you can is so important, it is easier to

> know what is going on.

>

> I usually eat the meat within a week and never have had any problems

> either myself or with patients/clients. I usually wrap the meat in wax

> paper and then vacuum wrap it with a food saver and it keeps just fine in

> the refrigerator. I'm not convinced that freezing does much of anything

> helpful except slow down parasitic growth and it certainly from my

> experience harms the nutritional value (less so with organ meats). That

> is why the source is so important. So is the handling. They go hand in

> hand. It is not an either/or situation.

>

> On the other hand I have had people recover from deadly disease using

> ONLY raw commercial meats. I don't recommend this but in the context of a

> nearly all raw diet you can get away with comparatively poor flesh food

> (not so with dairy). Raw meat, even commercial raw meat, is superb in the

> treatment of cancer. And when one is eating nearly all raw a higher

> bacteria count generally only leads to a faster detox. The key in this

> instance is the smell test. If the food smells bad (even in the

> slightest) in its raw state DO NOT consume it raw OR cooked. That is one

> reason why I counsel never to buy commercial poultry, because there are

> instances of bad chicken being washed and dipped so as to remove the

> smell.

>

> I have been told that most toxins and poisons accumulate in the glands,

> organs, and bone marrow of commercial meats but that commercial muscle

> meat is okay if you have no other choice. That seems to jibe with my

> clinical experience. But most of us have a choice and most of us are not

> eating 85% or more raw. If you are just adding raw food to your diet as

> another option you would probably be better off avoiding commercial meat.

> But eating commercial raw beef (or very rare beef) is quite popular here

> in Seattle and a number of restaurants offer it.

>

>

>

>

> What about the concerns that are inevitably raised? A few that

> come to mind are: salmonella, trichinosis (sp?), e.coli (periodically

> in the news) and the Odwalla unpasteurized apple juice that killed

> people several years ago. Bianca mentioned Giardia in water is the

> one parasite that concerns her; I wonder why that would be of

> concern and other commonly cited parasites are not a concern?

>

>

>

> Me: I think an earlier post I made pretty much addresses the parasite

> issue but I will add a couple of things.

>

> If the smell is bad the bacteria count is too high and the food should

> not be consumed. When the food is cooked this built in protective factor

> is lost.

>

> E. coli is ubiquitous, so is salmonella. So are many many other bacteria

> and parasites. The stuff is everywhere. It normally poses no danger. In a

> nutshell, without getting technical, proper handling and feeding solve

> this problem both for humans and animals. In all the years of dealing

> with raw animal foods this has never been a problem.

>

> It was NEVER shown that Odwalla apple juice was responsible for those

> deaths. But the state needed a scapegoat and got one, and Odwalla

> predictably caved.

>

> The Giardia wasn't a concern to me but I was asked for some help and I

> gave it. Raw Kefir is wonderful at getting rid of foreign parasites.

>

>

>

>

>

> I recall that NT has raw liver for babies in it. Most people would

> simply not be willing to give baby raw meat. I wonder what other

> sources (books, etc.) we can find on raw food safety, besides word of

> mouth.

>

>

>

> Me: Our society is extremely fat phobic and raw phobic. The parasite

> issue needs to be rewritten and recast in a very different light. We have

> let the relatively few bad cases lead to an hysteria about the whole

> subject. If someone finds a book shedding light on raw animal foods from

> a perspective other than what is out there, please let me know. I fear

> like the cholesterol issue that such info is very hard to find.

>

>

>

>

>

>

>

>

>

> Raw fish is socially acceptable but expensive. I notice Bianca didn't

> mention raw bird (fine by me!)

>

>

>

>

> Me: make your own sushi and sashimi. Or try fermented fish or tuna tartar

> or salmon carpaccio. Lots of options. And I do know people who eat raw

> poultry!

>

[Guest guest]

I mentioned this to my sister and she really thought I was off my rocker.

" Let me eat the RARE liver, and the baby can get the nutrients through my

milk! " We all broke out in laughter. A very funny moment indeed.

>

> I recall that NT has raw liver for babies in it. Most people would

> simply not be willing to give baby raw meat. I wonder what other

> sources (books, etc.) we can find on raw food safety, besides word of

> mouth.

>

>

>

[Guest guest]

In a message dated 2/22/02 2:01:58 PM Central Standard Time, cgd@...

writes:

> OH, this reminds me of another question! I was told by the farmer that I

> purchased eggs from that they can last " months " . I have read that most

> eggs in stores are months old? Also, many recipes call for " fresh " eggs vs

> older ones. So... my questions are: Is it okay to buy several dozen eggs

> and store them, say, for a month? two months? how long is too long? is the

> nutrition comprimised? AND how do you store them? what temp? I was

> thinking of wrapping the cartons in plastic to keep them in more humidity,

> but is this a good idea? Do they need to breathe? We go through eggs pretty

> fast, but I was wondering what the maximum amount of time is that I should

> store them. She said at the farm that their eggs, at the time of selling,

> are no more than a week old.

> Thanks

> Carolyn

>

>

Eggs are wonderful, aren't they. Yes they keep in the back in the forgotten

corner of your refrigerator for months. I keep a box back there so I'll have

some for hard boiling, the really fresh ones are much too difficult.

Belinda

LaBelle Acres

www.labelleacres.com