Guest guest Posted September 15, 2000 Report Share Posted September 15, 2000 You can eat chicken, fish, turkey some red meat. don't fry or bread it. broil, bake, or boil you can use garlic for seasoning. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2000 Report Share Posted September 15, 2000 jaime, i am a vegan and am doing just fine. if you need to give up meat it really isn't that bad actually, i rather prefer it. unfortunately, i don't have any information on meat just non-meat. let me know if you decide to go vegan or even vegetarian. good luck raen >From: jhedges@... >Reply-candidiasisegroups >candidiasisegroups >Subject: meat >Date: Fri, 15 Sep 2000 16:23:32 -0000 > >ok one more question for the day - I was just going through the >archive and saw that meat, fish and chicken have mold. Are there any >that are really bad? If I can`t have meat, then wow there isn`t much >left. >My roommate was teasing me that I should just give up and take some >vitamins in an IV drip OH well what can you do? > >thanks again > > > _________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com. Share information about yourself, create your own public profile at http://profiles.msn.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2001 Report Share Posted November 22, 2001 Another was bay leaves in spaghetti to break down the fat in the meats to make them more digestible; and it also goes into the vegetarian meals as being served with beans & rice, or corn, beans, and tomatoes as being " complete " meals. Everything was probably trial and error and listening to your body. c. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2001 Report Share Posted November 23, 2001 Foggschool@... wrote: >I think my ancestors rubbed sage on the turkey and put it in the stuffing, along with thyme and other " healing " herbs, in order to prevent contamination by bacteria(s) we now know to be prevalent in poultry. Is it just a coincidence that cloves have traditionally been put into the ham, whereas we now know that certain parasites dwell in pigs? East Indians, at least from the north of India, eat fennel seeds after a meal -- helps digestion. But they also eat a pickle as a condiment which can include lime, ginger, chili pepper, and other herbs which aid digestion. And when beans are cooked, asophedita (also called " hing " or " stinkfinger " ), a seasoning, is added and it helps with digestion of the beans. W. Gilbert, Ph.D. Publisher & Editor, Blazing Tattles claire@... www.blazingtattles.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2002 Report Share Posted December 7, 2002 I really don't know - but this is an excellent point. I never thought of it. And what about antibiotics, too? There are antibiotics fed to chickens, so it's in our chicken and our eggs too (unless we buy organic). Actually, I'm going to be cutting down on the amount of chicken I eat, and replacing it with fish - so it may be interesting to see how I feel after doing this for a while. Thanks for the insight! Ali At 08:33 a.m. 7/12/2002 -0500, you wrote: >Could this be due to the hormones they put in our meat? > >Mic Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2002 Report Share Posted December 7, 2002 A lot of fish have high levels of mercury. I buy organic chicken and beef, it tastes like the meat I used to have as a kid. > >Could this be due to the hormones they put in our meat? > > > >Mic Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2002 Report Share Posted December 7, 2002 Let me know what kind of fish you buy and how you prepare it... I'd like to do the same. I've been eating primarily chicken and ground turkey. Thanks, Ali. Mic > I really don't know - but this is an excellent point. I never thought of >it. And what about antibiotics, too? There are antibiotics fed to >chickens, >so it's in our chicken and our eggs too (unless we buy organic). >Actually, >I'm going to be cutting down on the amount of chicken I eat, and >replacing >it with fish - so it may be interesting to see how I feel after doing >this >for a while. > >Thanks for the insight! > >Ali Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2002 Report Share Posted December 7, 2002 Yep... I need to find a market that has organic chicken! > A lot of fish have high levels of mercury. I buy organic chicken and >beef, it tastes like the meat I used to have as a kid. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2002 Report Share Posted December 7, 2002 I've bought some blue cod, which I'll probably bake in the oven with some lemon juice and pepper on it. I'm avoiding the obvious deep sea fish such as tuna because of the mercury levels. The blue cod I get is fresh caught locally. Ali At 07:47 p.m. 7/12/2002 -0500, you wrote: >Let me know what kind of fish you buy and how you prepare it... I'd like >to do the same. I've been eating primarily chicken and ground turkey. > >Thanks, Ali. >Mic Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2002 Report Share Posted December 7, 2002 I'm sure it'll be excellent with the lemon and pepper! > I've bought some blue cod, which I'll probably bake in the oven with >some >lemon juice and pepper on it. I'm avoiding the obvious deep sea fish such >as tuna because of the mercury levels. The blue cod I get is fresh caught >locally. > >Ali Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2004 Report Share Posted August 13, 2004 Interesting, I never thought of that but it makes sense. I was reffering more to the last 50 years or so. Excerpt from http://michaelbluejay.com/veg/history.html Up until the mid-1900's, Americans ate far less meat than they do today. The cost of meat was very high, refrigeration was not widely available, and distribution was problematic. A side effect of the industrial revolution was that meat became cheaper, storable, and easier to distribute. As these changes happened, meat consumption increased dramatically -- and so did degenerative diseases like cancer, heart disease, and diabetes. > RE: Dairy > > Protein in general has a lot to do with that too. > Protein is needed for growth. We now consume 60-70% > more animal protein than we did in th early 1900s. > > *8-) > > --- DJ Tech <candida@...> wrote: > > Yes and hormones. I think that the hormones given > > to the cattle have a lot > > to do with why the young kids are maturing > > physically so much quicker > > compared to the past. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2004 Report Share Posted August 13, 2004 > As these changes happened, meat consumption > increased dramatically -- and so did degenerative diseases like > cancer, heart disease, and diabetes. The fella who wrote that has a vegan agenda. The facts do not support his view. Heart disease is caused by pourable oils, which came into vogue starting with corn oil, in the 1950's. They oxidize too easily and become a sticky, rancid mess. Analysis published in the world's foremost medical journal Lancet showed arterial plaque to be comprised of 74% unsaturated oils, half of that was polyunsaturated. These are oils we eat (corn, canola, soy, cottonseed etc); they are not found in meat in great quantities. Diabetes is caused by excess carbohydrate consumption. Cultures that live on meat, fat and coconuts with a little fish and fruit, in other words a high meat and saturated fat diet, do not have diabetes or heart disease. Neither do traditional eskimos. Cancer is caused by cellular pH going low due to toxin load which results in oxygen deprivation to the cells. Otto Warburg was awarded two Nobel Prizes and nominated for a third for this particular work. Further, we know now that DNA repair requires reasonable oxygen levels to the affected cells. regards, Duncan Crow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2004 Report Share Posted August 30, 2004 Interesting. Thanks to both of you. : ) Mich RE: Dairy > > Protein in general has a lot to do with that too. > Protein is needed for growth. We now consume 60-70% > more animal protein than we did in th early 1900s. > > *8-) > > --- DJ Tech <candida@...> wrote: > > Yes and hormones. I think that the hormones given > > to the cattle have a lot > > to do with why the young kids are maturing > > physically so much quicker > > compared to the past. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 Web Mercola.com Print this Page E-mail to a Friend How You are Being Fooled at the Meat Counter Carbon monoxide is being used as a "pigment fixative" to treat meat in order to help it retain its redness. The meat industry has defended this relatively new practice by claiming that money is wasted when sellers throw away good meat that has become slightly brown and less attractive. Still Looks Fresh Even When Spoiled However, some have alleged that carbon-monoxide-treated meat will also still look bright red and fresh after it goes bad, and that carbon monoxide similarly suppresses bad odors, slime, and other indicators that the meat is spoiled. Consumer groups are concerned that meat buyers will ignore expiration dates because the meat still looks fresh. Unapproved and Prohibited A petition has been filed with the FDA to prevent the practice. Along with the reasons already stated, it argues that carbon monoxide is an unapproved and prohibited color additive. Go-Ahead from the FDAThe FDA has allowed three meat-producing or packaging firms to use carbon monoxide, deeming the process "generally recognized as safe." That designation means the FDA conducted no research of its own, instead of relying on the companies to confirm product safety. Washington Post February 20, 2006 USA Today February 22, 2006 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 I buy my meat at a local butcher shop. They cut and grind the meat and then freeze it and sell it frozen to their customers. I get lucky on some visits and catch them on a day they are grinding and cutting before they freeze. And they only accept organically fed cattle and pork. you can really taste the difference and all the meat is very tender, not rubbery from the steroids(growth hormones) and have no antibiotics. I have to drive 30 miles to this shop but it's well worth it and my meat is half the price of retail stores. Quote Link to comment Share on other sites More sharing options...
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