Raw meat safety ?

[Guest guest]

Dear Group,

I am new to this group and would like to seek the thoughts and

experiences of people here regarding raw meat and fish. I first read

Price's book about 4 years ago and, more recently, Sally's book too,

and have been gradually converting over my diet. Being vegetarian

for 6 years it was a painful move in some areas to begin with, of

course, and after reading Bieler's " Food is your best Medicine " a

couple of weeks ago I am now introducing and experimenting with

eating my animal protein in the raw state only.

Despite finally sourcing organic raw jersey cream, butter and

wholemilk here in the UK I've determined that I still seem to have

intolerance problems and, seemingly, to raw egg yolks also. Moving

on from my immense disappoinment with this, and finally giving up

with them both for now after many attempts, I am decided that my raw

animal protein is going to have to be in the form of meat and fish!

What a change from strict vegetarianism!! :-)

So, not one to do things by halfs, this week I've now been eating,

along with my daily Bieler broth, raw tuna, swordfish, mackeral, sea

bass, beef and beef liver! Surprisingly, I've had no problems with

regard to taste or actually eating these things - even the liver has

been fine, despite the problems I read here of others eating it.

I've been marinating the fish in lemon and lime juice, for as long as

50 hrs sometimes before getting around to eating it. As for the

meats and liver, I've frozen it for over 3 weeks, then defrosted it

in the refrigerator, chopped it up into small cubes (as Sally

describes for the fish) and then marinated this also in lemon/lime

juice, again for sometimes up to 50 hrs. I've then eaten it together

with my bieler broth with lots of added coconut cream (for the lauric

acid) just to be safe!! :-) So, for the meat, that's THREE methods

to ensure safety from parasites/bacteria.

However, and finally this draws me to my questions for your own

experiences, since eating the beef I have experienced stomach cramps

and extreme diahorrea including very mucousy discharge. I am HOPING

this is some kind of cleansing reaction but am concerned that it is

infact due to parasites. (I am very wary of parasites since previous

problems with them and the damage they can do!)

Any thoughts ?

Anyone had similar experiences whilst introducing raw meats which

turned out to be cleansing reactions ?

I am wondering if my freezer temperature is not cold enough as it's

only an " icebox " type freezer combined with the refridgerator.

Although it looks and feels very cold, is there a temperature that it

should be below to ensure killing the parasites as Sally describes is

claimed by some US food agency ?

All thoughts, suggestions and experiences with this very much

appreciated. Thanks.

[Guest guest]

At 09:49 AM 5/3/2002 +0000, you wrote:

>Anyone had similar experiences whilst introducing raw meats which

>turned out to be cleansing reactions ?

When I first started I, too, had diarrhoea and mucous. I think it was the

body getting rid of old junk that built up over decades. This is fairly

common when changing a diet too quickly. Starting out slowly might be

helpful instead of jumping in " feet first " . The body needs time to

adjust. So I went slowly - increasing the amount of raw food each week

while still eating cooked foods. Took me about 5 months to make the

switch. I'd estimate I eat about 85-90% raw today.

I think it is critical to get the best quality (and best fed) meat (and

other foods) possible rather than settle for second best. I now prefer to

age some meat so that it has some natural bacteria growing on it. That

helps give me stamina and strength and also keeps me regular without fail

(early on in the diet constipation was a constant problem). If I ever eat

any cooked foods I include really fine enzyme supplement capsules so that I

don't deplete my body's supply.

Regards,

-=mark=-

[Guest guest]

>>>I think it is critical to get the best quality (and best fed) meat (and

other foods) possible rather than settle for second best. I now prefer to

age some meat so that it has some natural bacteria growing on it. That

helps give me stamina and strength and also keeps me regular without fail

(early on in the diet constipation was a constant problem).

***Hey mark,

can you describe how you *age* your meat? and what types of bacteria do you

think it contains after the ageing process? Ageing meat is something i'd be

very interested in. i wonder if *aged* meat was one of the commonalities

among WAP's healthiest groups...?

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

Thanks for your reply Mark. That is reassuring to hear!

Especially as I've just finished another bowl of Bieler broth with

raw liver which had the same, almost immediate, result!! :-)

I am not totally raw as I'm still steaming most of my veggies and

making my Bieler broth - it's just the animal protein that I'm having

ALL RAW. It is quite a change for my body so I hope it is just

detoxing reactions. I'll see how it goes and may, as you suggest,

slow it down a little.

I agree with regards to the meat. I buy organic meats which are

naturally reared on the green hills of Wales in the UK and are also

hung for a period to age them (perhaps similar to what you do

yourself with your meats?). The eggs I was using (but seem to be

getting allergic reaction to) are from my own free-range, organically

fed chickens and have incredibly yellow-orange yolks - far better

than even the organic eggs I buy at the health shop. As you said,

the quality of these animal foods is very important!

Thanks again and good luck with your diet.

Best wishes,

> >Anyone had similar experiences whilst introducing raw meats which

> >turned out to be cleansing reactions ?

>

> When I first started I, too, had diarrhoea and mucous. I think it

was the

> body getting rid of old junk that built up over decades. This is

fairly

> common when changing a diet too quickly. Starting out slowly might

be

> helpful instead of jumping in " feet first " . The body needs time to

> adjust. So I went slowly - increasing the amount of raw food each

week

> while still eating cooked foods. Took me about 5 months to make

the

> switch. I'd estimate I eat about 85-90% raw today.

>

> I think it is critical to get the best quality (and best fed) meat

(and

> other foods) possible rather than settle for second best. I now

prefer to

> age some meat so that it has some natural bacteria growing on it.

That

> helps give me stamina and strength and also keeps me regular

without fail

> (early on in the diet constipation was a constant problem). If I

ever eat

> any cooked foods I include really fine enzyme supplement capsules

so that I

> don't deplete my body's supply.

>

> Regards,

>

> -=mark=-

[Guest guest]

At 10:14 AM 5/3/2002 -0400, you wrote:

>can you describe how you *age* your meat? and what types of bacteria do you

>think it contains after the ageing process? Ageing meat is something i'd be

>very interested in. i wonder if *aged* meat was one of the commonalities

>among WAP's healthiest groups...?

Re: your last question - yes.

To age the meat I eat I just keep it in the refrigerator for many weeks or

months occasionally opening the container (sealed to keep smells at bay)

outside to admit fresh oxygen. The bacteria, I believe, is whatever comes

with the meat itself (and presumably is part of the animal while it is

alive). This would be similar to the natural bacteria that is found in raw

milk but would be a different kind of bacteria I guess. I get the best

meat possible for this purpose (but I may eat fresh meat from other, not as

" pristine " sources).

Regards,

-=mark=-

[Guest guest]

At 04:13 PM 5/3/2002 +0000, you wrote:

>I am not totally raw as I'm still steaming most of my veggies and

>making my Bieler broth - it's just the animal protein that I'm having

>ALL RAW.

If you have a good juicer, you can make the Bieler " broth " without cooking

by using the same ingredients (about 70% celery, 10% parsley, 10% zucchini,

10% green beans). I also add a bit of lime (rind and juice). I love it

and am now somewhat " addicted " to it. The juice will be much more " alive "

and full of active enzymes.

Regards,

-=mark=-

[Guest guest]

Yes, now that's a thought! :-)

I did used to do alot of juicing but kind of got out of it as I

believe having just the juice (particularly of fruits or sugar rich

veg such as carrot and beetroot) was doing my, then unrecognised,

hypoglycemia no good at all!!

But, I imagine the Bieler broth veggies would be fine. I may give

that a try soon. Shame I have since sold my green power machine.

Thanks for reminding me of this idea Mark! :-)

Best wishes

> >I am not totally raw as I'm still steaming most of my veggies and

> >making my Bieler broth - it's just the animal protein that I'm

having

> >ALL RAW.

>

> If you have a good juicer, you can make the Bieler " broth " without

cooking

> by using the same ingredients (about 70% celery, 10% parsley, 10%

zucchini,

> 10% green beans). I also add a bit of lime (rind and juice). I

love it

> and am now somewhat " addicted " to it. The juice will be much

more " alive "

> and full of active enzymes.

>

> Regards,

>

> -=mark=-