Raw eggs & meat - what standards to use? (Bianca, pls. help)

[Guest guest]

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