Guest guest Posted February 26, 2002 Report Share Posted February 26, 2002 Please see my comments interspersed below. Regards, -=mark=- At 06:17 PM 7/5/2002 +0200, you wrote: >Any suggestions on raw eggs? Chickens are omnivores. Those that are permitted to eat only corn will be prone to disease and their meat and eggs will also be less vital and prone to nutritional problems (due to diet being wrong). Eggs from chickens with an omnivorous diet that eat organic food and that have been fertilized are the best eggs. I would not eat anything from a chicken on a limited corn diet for it would, ultimately, weaken my health instead of supporting it. As to raw eggs from well-fed chickens (as described above) I leave the eggs out on the counter and consume them within 7-9 days or less. I break open each separately and smell and look at the contents. Any deviation from nearly clear/whitish whites and well-formed and intact yolk and a clear smell indicates closer inspection. If the yolk is broken and/or runny in an abnormal way or if there is a strong smell or if the color looks black I usually toss it out. >Raw eggs in vegetable juice? How many per day? It is the opinion of some nutritionists that mixing vegetable and protein foods is difficult for the body to digest together. I separate vegetable juice from proteins by about an hour for this reason. >Also -- I spoke to our butcher yestderday. They do butcher the meat in >their shop; however, they >also store the meat for a while, so that it will be tender. What to RAF >experts say -- to eat the >meat as soon as possible after it has been butchered, and make special >arrangements with the butcher >for this? Or is it okay to use meat that has been stored? The meat that is >sold however is not >organic. Is it better to stay clear of all commercially grown meat (they >do not however use >antibiotics or growth hormones... it is forbidden here). The aged meat tenderizes because of the action of beneficial (and other) bacteria that come from the original animal and through handling. Best if the beef or bison (not sure what sheep eat exactly) are grass-fed (natural food for them) which means the bacteria are well-balanced as well as the Omega-3 and -6 values. In that case fresh or aged meat is fine either way. However meat fed with mostly corn and not much grass will be an unhealthy (or less healthy) animal due to the artificial, incorrect diet. Best in that case to have it more fresh - but still the lesser quality of the meat will instill itself into your body regardless. Not organic can mean lots of things - it can mean the grain feed has been grown with chemical/pesticides that could get into your body via the animal you eat. It can mean the pasture the animal grazes on has had or does have chemicals and/or pesticides used to control weeds and insects, etc. Nasty business. >I live in Switzerland, and may be able to get answers to people's >questions about how the cheese >here is prepared. If you send me your questions for the type of cheese, >brand name would be helpful, >I may be able to get the info for you. > >Living here in a small farming village, it's possible for me to get raw >milk locally. As to eggs -- >although the local chicken do have some space to run around in, and are >fed only corn and soy that >has not been genetically manipulated, their feed includes a 'natural' >coloring, safran (I don't >believe it...). The farmer told me that people want their egg yolks to >have a nice yellow color... >so at least they do not use an artificial color. Thought that might be of >interest here. Eggs from chickens that are free-range and have a varied, omnivorous diet and that are fertile will be golden bright yellow as nature intended. Other eggs often have dull, pale yellow colors. Farmers that can not or do not permit the chicken's normal diet add things in an attempt to make the result more palatable. The yellow of saffron fed eggs hides the lesser quality of the egg. >I'll be looking into buying raw meat from the weekly farmer's market. Any >tips as to what I should >look for in meat that is intended to be eaten raw? As it is a once-weekly >market, can I freeze? >(Sorry if these questions are so elemental......) As mentioned above grass-fed on organic pasture would be the best for ruminants. Free-range omnivorous is best for fowl. Pork is generally questionable unless their food is of unimpeachable quality. Generally you won't need to freeze any meat that is top quality. Meat that goes bad quickly (in the refrigerator at 40 degrees or so) is probably not the good quality you would want. Meat that stays relatively stable over a few weeks in the refrigerator is likely to be of better quality. Experiment and ask questions of the vendors. I have organically grass-fed bison that has been in a plastic pouch in the refrigerator for 1 month with little change in flavor, taste or smell. >Thanks, > > son Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2002 Report Share Posted March 4, 2002 son wrote: > As to eggs -- although the local chicken do have some space to run around in, and are fed only corn > and soy that has not been genetically manipulated, their feed includes a 'natural' coloring, safran (I > don't believe it...). The farmer told me that people want their egg yolks to have a nice yellow > color... so at least they do not use an artificial color. Thought that might be of interest here. I wonder if this is practiced in the USA. Maybe that explains why all eggs I've seen, including those in regular grocery stores, have pretty bright yellow yolks. Roman ---------------------------------------------------- Sign Up for NetZero Platinum Today Only $9.95 per month! http://my.netzero.net/s/signup?r=platinum & refcd=PT97 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2002 Report Share Posted March 4, 2002 Just sneak in a question to the farmer: " By the way, what kind of coloring is in the chicken feed? " Roman schrieb: > > son wrote: > > > As to eggs -- although the local chicken do have some space to run around in, and are fed only corn > > and soy that has not been genetically manipulated, their feed includes a 'natural' coloring, safran (I > > don't believe it...). The farmer told me that people want their egg yolks to have a nice yellow > > color... so at least they do not use an artificial color. Thought that might be of interest here. > > I wonder if this is practiced in the USA. Maybe that explains why all eggs I've seen, including those in > regular grocery stores, have pretty bright yellow yolks. > > Roman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2002 Report Share Posted March 4, 2002 We raise our own eggs and they are a much deeper orange color than the strore bought. Not even close. Shari ----- Original Message ----- From: Roman Sent: Sunday, March 03, 2002 6:36 PM Subject: Re: Beginning in Raw son wrote: > As to eggs -- although the local chicken do have some space to run around in, and are fed only corn > and soy that has not been genetically manipulated, their feed includes a 'natural' coloring, safran (I > don't believe it...). The farmer told me that people want their egg yolks to have a nice yellow > color... so at least they do not use an artificial color. Thought that might be of interest here. I wonder if this is practiced in the USA. Maybe that explains why all eggs I've seen, including those in regular grocery stores, have pretty bright yellow yolks. Roman ---------------------------------------------------- Sign Up for NetZero Platinum Today Only $9.95 per month! http://my.netzero.net/s/signup?r=platinum & refcd=PT97 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2002 Report Share Posted July 5, 2002 Any suggestions on raw eggs? Raw eggs in vegetable juice? How many per day? Also -- I spoke to our butcher yestderday. They do butcher the meat in their shop; however, they also store the meat for a while, so that it will be tender. What to RAF experts say -- to eat the meat as soon as possible after it has been butchered, and make special arrangements with the butcher for this? Or is it okay to use meat that has been stored? The meat that is sold however is not organic. Is it better to stay clear of all commercially grown meat (they do not however use antibiotics or growth hormones... it is forbidden here). I live in Switzerland, and may be able to get answers to people's questions about how the cheese here is prepared. If you send me your questions for the type of cheese, brand name would be helpful, I may be able to get the info for you. Living here in a small farming village, it's possible for me to get raw milk locally. As to eggs -- although the local chicken do have some space to run around in, and are fed only corn and soy that has not been genetically manipulated, their feed includes a 'natural' coloring, safran (I don't believe it...). The farmer told me that people want their egg yolks to have a nice yellow color... so at least they do not use an artificial color. Thought that might be of interest here. I'll be looking into buying raw meat from the weekly farmer's market. Any tips as to what I should look for in meat that is intended to be eaten raw? As it is a once-weekly market, can I freeze? (Sorry if these questions are so elemental......) Thanks, son Quote Link to comment Share on other sites More sharing options...
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