Guest guest Posted February 13, 2004 Report Share Posted February 13, 2004 At 02:27 PM 2/12/04 -0500, MFJewett wrote: >For some reason, though, I get the impression that there are even some >NT-ers that won't touch raw pork, much less raw pork organs. Why? > > Did this get lost in all the philosophicals, or are there really no pork gurus out there? I'm not finding much in NT nor WAPF site at the moment. MFJ Any moment in which you feel like dancing is a perfect moment. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2004 Report Share Posted February 13, 2004 My thought is that it would be because of the trichinosis parasite. It is a microscopic worm that can live in the muscle of pigs. Thorough cooking destroys it. Other than that I can't help you. Judith Alta Query At 02:27 PM 2/12/04 -0500, MFJewett wrote: >For some reason, though, I get the impression that there are even some >NT-ers that won't touch raw pork, much less raw pork organs. Why? > > Did this get lost in all the philosophicals, or are there really no pork gurus out there? I'm not finding much in NT nor WAPF site at the moment. MFJ Any moment in which you feel like dancing is a perfect moment. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2004 Report Share Posted February 14, 2004 >Ah. Someone told me that trichinosis was a thing of the past - >unfortunately I didn't get many details on why (other than a vague idea >that it was almost wiped out at some point by different pig-raising >practices maybe?). Guess I'll have to check back about that. Thanks! > i believe it's because producers now freeze the meat at a temp that kills trichi. Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- " The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times. " -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2004 Report Share Posted February 15, 2004 At 11:59 PM 2/14/04 -0500, you wrote: > > Someone told me that trichinosis was a thing of the past - >>unfortunately I didn't get many details on why (other than a vague idea >>that it was almost wiped out at some point by different pig-raising >> Thanks! >> > > i believe it's because producers now freeze the meat at a temp that kills > trichi. Ah. So even if there may be other buggies in there (parasites, not bacteria), then since it's all been sitting at zero degrees for several months, chances are they're all dead anyway? MFJ Any moment in which you feel like dancing is a perfect moment. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2004 Report Share Posted February 15, 2004 Chances are, yes. But I would still cook all pork until the pink is gone. I almost never order pork in a restaurant unless it's roast pork. They just dry it out beyond edibility. Now, beef. . . Just warm it through, please. ;-) Judith Alta -----Original Message----- From: F. Jewett [mailto:mfjewett@...] At 11:59 PM 2/14/04 -0500, you wrote: > > Someone told me that trichinosis was a thing of the past - >>unfortunately I didn't get many details on why (other than a vague idea >>that it was almost wiped out at some point by different pig-raising >> Thanks! >> > > i believe it's because producers now freeze the meat at a temp that kills > trichi. Ah. So even if there may be other buggies in there (parasites, not bacteria), then since it's all been sitting at zero degrees for several months, chances are they're all dead anyway? MFJ Any moment in which you feel like dancing is a perfect moment. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2004 Report Share Posted February 17, 2004 At 11:54 AM 2/16/04 -0500, Suze wrote: > i don't know, i just recall having read that there's an industry standard or > requirement now to freeze all pork at a certain temp that kills trichi. i > don't know if small producers do this or not, though. Okay, that's good to know, thanks. Although when I was talking about zero degrees for months, I was referring to my own freezer. MFJ Any moment in which you feel like dancing is a perfect moment. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2007 Report Share Posted March 9, 2007 what is everyone's current thinking on raw pork? i just got half a pastured hog and am trying to understand why i don't want to tackle any of it raw as i might beef or chicken or fish. is it because of this biologic similarity and thus greater potential to introduce something tailor made to wipe me out? if i make the leap of faith that this was indeed a happy healthy piggie would our biologic similarity potentially afford me the same protections it enjoyed whilst living (just have to remember to stay away from the stun gun)? thanks! > >>For some reason, though, I get the impression that there are even some > >>NT-ers that won't touch raw pork, much less raw pork organs. Why? > > > > I don't ... partly because I just don't like pork. And also > > because of all the animals, pigs are the most biologically > > like humans. This could be a good thing, or not, depending > > on what you are talking about, but to my mind it makes it > > easier for us to share pathogens. Most of the flus come > > to us via bird viruses that mutate inside pigs then > > are given to people. > > > > Plus they are one of the most intelligent animals. > > > > None of this directly relates to the safety of pork, > > really, but it makes me feel icky. (how's that for > > scientific). > > > > -- Heidi > > > Scientific Schmientific? > > Biologically similar/easier to share pathogens makes sense. As far as > intelligence goes, you're right there also - I try not to let my sissy's > pig know what I'm eating for dinner. > > > > > > MFJ > Any moment in which you feel like dancing is a perfect moment. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2007 Report Share Posted March 9, 2007 Oliver, > what is everyone's current thinking on raw pork? i just got half a > pastured hog and am trying to understand why i don't want to tackle > any of it raw as i might beef or chicken or fish. is it because of > this biologic similarity and thus greater potential to introduce > something tailor made to wipe me out? Raw pork and (I have heard in the grapevine) raw chicken can cause trichinosis in humans. And this can cause death in rare instances. It may be because both species are omnivorous. I have read that freezing at 0 degrees for a few weeks will kill off any bacteria in most raw muscle meats - from beef to tuna. Still, although I do eat pastured pork that has been frozen for some weeks before I eat it, I have no interest in eating it raw. And I do like raw beef, egg yolks, and fish in particular. I freeze all such foods for 2 weeks before consuming raw though, just in case. http://www.askthemeatman.com/pork_Trichinosis.htm Deanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2007 Report Share Posted March 9, 2007 > freezing at 0 degrees for a few weeks will kill off any bacteria or parasite either, for that matter. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2007 Report Share Posted March 9, 2007 I found this note from the website to be particularly of interest: * Trichinosis is not common in the US anymore, mostly due to changes in the methods of feeding of pigs over the last 30 years. (They don't feed them the raw intestines from slaughtered hogs ground up with their feed like they used to do - this was the main avenue of contamination on hog farms). the comment about trichinosis not being prevalent in europe or asia also has my attention. is this because they have traditionally not fed their hogs processed chow? at the risk of re-opening the whole religious thing, what is the genesis of the middle eastern derived pork avoidance? why aren't wolves (ie: dogs) susceptible to trichinosis (or are they) ? thanks much! oliver... Re: Query Oliver, > what is everyone's current thinking on raw pork? i just got half a > pastured hog and am trying to understand why i don't want to tackle > any of it raw as i might beef or chicken or fish. is it because of > this biologic similarity and thus greater potential to introduce > something tailor made to wipe me out? Raw pork and (I have heard in the grapevine) raw chicken can cause trichinosis in humans. And this can cause death in rare instances. It may be because both species are omnivorous. I have read that freezing at 0 degrees for a few weeks will kill off any bacteria in most raw muscle meats - from beef to tuna. Still, although I do eat pastured pork that has been frozen for some weeks before I eat it, I have no interest in eating it raw. And I do like raw beef, egg yolks, and fish in particular. I freeze all such foods for 2 weeks before consuming raw though, just in case. http://www.askthemeatman.com/pork_Trichinosis.htm Deanna . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2007 Report Share Posted March 9, 2007 Actually, you should feed the hogs processed feed. Raw food is more likely to cause more than just trichinosis. Hog farmers picking up " leftovers " from schools and restaurants are supposed to cook it again before feeding. That said, our oinkers grow on left over milk, skimmed milk and all the grazing they can handle. Belinda > I found this note from the website to be particularly of interest: > > * Trichinosis is not common in the US anymore, mostly due to changes in the methods of feeding of pigs over the last 30 years. (They don't feed them the raw intestines from slaughtered hogs ground up with their feed like they used to do - this was the main avenue of contamination on hog farms). > > the comment about trichinosis not being prevalent in europe or asia also has my attention. is this because they have traditionally not fed their hogs processed chow? at the risk of re-opening the whole religious thing, what is the genesis of the middle eastern derived pork avoidance? > > why aren't wolves (ie: dogs) susceptible to trichinosis (or are they) ? > > thanks much! > > oliver... > > > Re: Query > > > Oliver, > > > what is everyone's current thinking on raw pork? i just got half a > > pastured hog and am trying to understand why i don't want to tackle > > any of it raw as i might beef or chicken or fish. is it because of > > this biologic similarity and thus greater potential to introduce > > something tailor made to wipe me out? > > Raw pork and (I have heard in the grapevine) raw chicken can cause > trichinosis in humans. And this can cause death in rare instances. > It may be because both species are omnivorous. I have read that > freezing at 0 degrees for a few weeks will kill off any bacteria in > most raw muscle meats - from beef to tuna. Still, although I do eat > pastured pork that has been frozen for some weeks before I eat it, I > have no interest in eating it raw. And I do like raw beef, egg yolks, > and fish in particular. I freeze all such foods for 2 weeks before > consuming raw though, just in case. > > http://www.askthemeatman.com/pork_Trichinosis.htm > > Deanna > > . > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2007 Report Share Posted March 9, 2007 Belinda, > That said, our oinkers grow on left over milk, skimmed milk and all > the grazing they can handle. Ohw, I think that is some of the best pork I have eaten - from animals raised on leftover goat milk in the open pasture. I know pastured lard can be one really good source of vitamin D too, but the amounts vary greatly and thus cannot be reliable for general consideration. I would assume oinkers raised on really good fare in ample sunshine would be good sources. But, of course, I have no research to back up my assumptions. I only know how I treat my chickens, and the eggs I get in return. Thanks, deanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2007 Report Share Posted March 9, 2007 > Ohw, I think that is some of the best pork I have eaten - from animals > raised on leftover goat milk in the open pasture. YES. We get our pork from a goat cheese maker who feeds heritage pigs the whey and leftover milk along with pasture. Best pork EVAH. Lynn S. ------ Mama, homeschooler, writer, activist, spinner & knitter http://www.siprelle.com NOTICE: The National Security Agency may have read this email without warning, warrant, or notice. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2007 Report Share Posted March 10, 2007 Let's remember that pigs are omnivores, very much like bears - which the Inuit eat raw. Pigs eat raw meat all the time in the wild. They eat snakes, chickens and small rodents, along with grass, roots, and other things they can dig up. Pigs when fed their natural diet they, like all animals, do not get sick or make us sick. Our phobia with pork is based on the unnatural filthy conditions many people raised them on for years; including feeding them contaminated feed from sick people, and now the CAFO's. They should not be fed left-over half eaten raw foods, but foods left over from making the meal, like trimmings, carrot tops, etc. would be ok, as would whey and raw skim milk from healthy cows. Pigs are fed large amounts of soy to satisfy their protein requirement, both because of the economics and the aversion to feeding them protein in the form of real meat, which is what they would be eating in the wild. Organic production is actually amiss in this area (as in chickens) as they require only vegetarian feed. This is not right for chickens or hogs. When in doubt go back and ask, " What would they eat in the wild? " ~Jan --- In , " labelleacres " <bilherbs@...> wrote: > > Actually, you should feed the hogs processed feed. Raw food is more > likely to cause more than just trichinosis. Hog farmers picking up > " leftovers " from schools and restaurants are supposed to cook it again > before feeding. > > That said, our oinkers grow on left over milk, skimmed milk and all > the grazing they can handle. > > Belinda > > > > I found this note from the website to be particularly of interest: > > > > * Trichinosis is not common in the US anymore, mostly due to > changes in the methods of feeding of pigs over the last 30 years. > (They don't feed them the raw intestines from slaughtered hogs ground > up with their feed like they used to do - this was the main avenue of > contamination on hog farms). > > > > the comment about trichinosis not being prevalent in europe or > asia also has my attention. is this because they have traditionally > not fed their hogs processed chow? at the risk of re-opening the whole > religious thing, what is the genesis of the middle eastern derived > pork avoidance? > > > > why aren't wolves (ie: dogs) susceptible to trichinosis (or are > they) ? > > > > thanks much! > > > > oliver... > > > > > > Re: Query > > > > > > Oliver, > > > > > what is everyone's current thinking on raw pork? i just got half a > > > pastured hog and am trying to understand why i don't want to tackle > > > any of it raw as i might beef or chicken or fish. is it because of > > > this biologic similarity and thus greater potential to introduce > > > something tailor made to wipe me out? > > > > Raw pork and (I have heard in the grapevine) raw chicken can cause > > trichinosis in humans. And this can cause death in rare instances. > > It may be because both species are omnivorous. I have read that > > freezing at 0 degrees for a few weeks will kill off any bacteria in > > most raw muscle meats - from beef to tuna. Still, although I do eat > > pastured pork that has been frozen for some weeks before I eat it, I > > have no interest in eating it raw. And I do like raw beef, egg yolks, > > and fish in particular. I freeze all such foods for 2 weeks before > > consuming raw though, just in case. > > > > http://www.askthemeatman.com/pork_Trichinosis.htm > > > > Deanna > > > > . > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2007 Report Share Posted March 10, 2007 When we first moved to TN we had the hogs in an area where the chickens were able to run in and out. The chickens feasted on the pig leftovers. Then we noticed the hogs feasting on the chickens. They'd start chowing down on one and the rest would come to help. Being a bit slow we lost some chickens but the day came when we saw " Rover " put away 6 laying hens in the same amount of minutes. That night the chickens were caught up and moved to a safer neighborhood. We do feed our hens grain but they much prefer meat. Packed up our hog and steer last week. The bits and pieces we deemed unedible we ground up and are feeding to the birds. They are now turning their beaks up at all the grain and stand at the fence waiting for the good stuff. Got to laugh when I see the egg cartons with " vegetarian " on them! Belinda > Let's remember that pigs are omnivores, very much like bears - which the > Inuit eat raw. Pigs eat raw meat all the time in the wild. They eat > snakes, chickens and small rodents, along with grass, roots, and other > things they can dig up. Pigs when fed their natural diet they, like all > animals, do not get sick or make us sick. > > > > Our phobia with pork is based on the unnatural filthy conditions many > people raised them on for years; including feeding them contaminated > feed from sick people, and now the CAFO's. They should not be fed > left-over half eaten raw foods, but foods left over from making the > meal, like trimmings, carrot tops, etc. would be ok, as would whey and > raw skim milk from healthy cows. > > > > Pigs are fed large amounts of soy to satisfy their protein requirement, > both because of the economics and the aversion to feeding them protein > in the form of real meat, which is what they would be eating in the > wild. Organic production is actually amiss in this area (as in > chickens) as they require only vegetarian feed. This is not right for > chickens or hogs. > > > > When in doubt go back and ask, " What would they eat in the > wild? " > > > > ~Jan > > > > > > > > Actually, you should feed the hogs processed feed. Raw food is more > > likely to cause more than just trichinosis. Hog farmers picking up > > " leftovers " from schools and restaurants are supposed to cook it again > > before feeding. > > > > That said, our oinkers grow on left over milk, skimmed milk and all > > the grazing they can handle. > > > > Belinda > > > > > > > I found this note from the website to be particularly of interest: > > > > > > * Trichinosis is not common in the US anymore, mostly due to > > changes in the methods of feeding of pigs over the last 30 years. > > (They don't feed them the raw intestines from slaughtered hogs ground > > up with their feed like they used to do - this was the main avenue of > > contamination on hog farms). > > > > > > the comment about trichinosis not being prevalent in europe or > > asia also has my attention. is this because they have traditionally > > not fed their hogs processed chow? at the risk of re-opening the whole > > religious thing, what is the genesis of the middle eastern derived > > pork avoidance? > > > > > > why aren't wolves (ie: dogs) susceptible to trichinosis (or are > > they) ? > > > > > > thanks much! > > > > > > oliver... > > > > > > > > > Re: Query > > > > > > > > > Oliver, > > > > > > > what is everyone's current thinking on raw pork? i just got half a > > > > pastured hog and am trying to understand why i don't want to > tackle > > > > any of it raw as i might beef or chicken or fish. is it because of > > > > this biologic similarity and thus greater potential to introduce > > > > something tailor made to wipe me out? > > > > > > Raw pork and (I have heard in the grapevine) raw chicken can cause > > > trichinosis in humans. And this can cause death in rare instances. > > > It may be because both species are omnivorous. I have read that > > > freezing at 0 degrees for a few weeks will kill off any bacteria in > > > most raw muscle meats - from beef to tuna. Still, although I do eat > > > pastured pork that has been frozen for some weeks before I eat it, I > > > have no interest in eating it raw. And I do like raw beef, egg > yolks, > > > and fish in particular. I freeze all such foods for 2 weeks before > > > consuming raw though, just in case. > > > > > > http://www.askthemeatman.com/pork_Trichinosis.htm > > > > > > Deanna > > > > > > . > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2007 Report Share Posted March 11, 2007 Harvey Ussery of " The Modern Homestead " fame said recently he tried supplementing his chicken's diets with roadkill but found they much prefer the maggots that grow in it in a few days' time. My husband was grossed out the first time I let the hens go at some chicken necks after I'd made stock from them. Not only did they pick off the remaining bits of meat, they actually ate the smaller bones as well. They seem especially fond of beef heart, chopped small. Years ago there was a funny article in the Houston Chronicle about some pigs that escaped their pasture and were terrorizing the neighbors - ate someone's small dog in the yard and were chasing people into their houses. My grandmother raised hogs on her farm and said she'd heard stories of them eating children who fell in with them in the pens. > > When we first moved to TN we had the hogs in an area where the > chickens were able to run in and out. The chickens feasted on the pig > leftovers. Then we noticed the hogs feasting on the chickens. They'd > start chowing down on one and the rest would come to help. Being a bit > slow we lost some chickens but the day came when we saw " Rover " put > away 6 laying hens in the same amount of minutes. That night the > chickens were caught up and moved to a safer neighborhood. > > We do feed our hens grain but they much prefer meat. Packed up our hog > and steer last week. The bits and pieces we deemed unedible we ground > up and are feeding to the birds. They are now turning their beaks up > at all the grain and stand at the fence waiting for the good stuff. > Got to laugh when I see the egg cartons with " vegetarian " on them! > > Belinda > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2007 Report Share Posted March 11, 2007 And then there's Al Swearingen's corpse-disposal method on Deadwood (wild west show on HBO) - the kind of thing I doubt the writers would make up outright, but would be unable to resist scripting! --- In , " haecklers " <haecklers@...> wrote: >My grandmother raised hogs on her farm and > said she'd heard stories of them eating children who fell in with > them in the pens. Quote Link to comment Share on other sites More sharing options...
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