A sure-fire way to kill parasites on meat. quickly?

[Guest guest]

I would just like to hear from anyone who is/has been on the " raw

meat diet " . The main question I have is: does anyone freeze their

meat for less than 14 days and get away with it? (if so, for how

long? and do you marinade as well?). 14 days is a long time, and

since this reccomended period of time came from a not-so-reliable

government organisation, I would be interested to hear what others

thought.

tc,

psn

[Guest guest]

Forwarded uncut.

Donna

Re: A sure-fire way to kill parasites on meat.

quickly?

I know that people in live-food group prefer not to freeze meat. And

certainly get away with it. BTW, there's a researcher who's been

experimenting with giving intestinal parasites (helminthic worms) to

test subjects to treat Crohn's disease. According to his reports,

results are very good. So, it appears that parasites are not

necessarily harmful. If you are interested, I could find some more info

about this.

Roman

willy wonka wrote:

>

> I would just like to hear from anyone who is/has been on the " raw

> meat diet " . The main question I have is: does anyone freeze their

> meat for less than 14 days and get away with it? (if so, for how

> long? and do you marinade as well?). 14 days is a long time, and

> since this reccomended period of time came from a not-so-reliable

> government organisation, I would be interested to hear what others

> thought.

>

> tc,

> psn

>

[Guest guest]

I know that people in live-food group prefer not to freeze meat. And

certainly get away with it. BTW, there's a researcher who's been

experimenting with giving intestinal parasites (helminthic worms) to

test subjects to treat Crohn's disease. According to his reports,

results are very good. So, it appears that parasites are not

necessarily harmful. If you are interested, I could find some more info

about this.

Roman

willy wonka wrote:

>

> I would just like to hear from anyone who is/has been on the " raw

> meat diet " . The main question I have is: does anyone freeze their

> meat for less than 14 days and get away with it? (if so, for how

> long? and do you marinade as well?). 14 days is a long time, and

> since this reccomended period of time came from a not-so-reliable

> government organisation, I would be interested to hear what others

> thought.

>

> tc,

> psn

>

[Guest guest]

----- Original Message -----

From: " willy wonka " <phillipsnoopy12@...>

> I would just like to hear from anyone who is/has been on the " raw

> meat diet " . The main question I have is: does anyone freeze their

> meat for less than 14 days and get away with it? (if so, for how

> long? and do you marinade as well?). 14 days is a long time, and

> since this reccomended period of time came from a not-so-reliable

> government organisation, I would be interested to hear what others

> thought.

I purchase beef by the side, so I freeze it as a matter of necessity.

However, when I'm at work, I often go to the grocery store and buy a small

steak or piece of chicken to eat for lunch, and I've never had any problems

with those. The only thing that's ever made me ill is salmon, and even then

it was just some stomach pain for about half a day.

[Guest guest]

Hi,

I used to eat an Aajounus Vonderplanitz diet and I never froze my meat .A

friend of mine got sick on raw lamb and never ate it again, she ate raw

poultry which I was just too squeemish to do but did fine with that. In fact

her cancer cleared up after years of eating a raw food vegan diet and a few

year stint on macrobiotics.

Some people sprinkle herbs such as rosemary annd thyme on the meat, sometimes

I marinated it, other times I chopped it fine and made a sauce (egg yolks,

chives that sort of thing to eat with it) I still enjoy it on rare occasions

and I got to the point where cooked red meat (even cooked very rare) is not

digestable or palatable for me to eat.

Elainie

[Guest guest]

the reason you got ill is because raw fish is loaded with parasites and

tapeworms

----- Original Message -----

From: " Berg " <bberg@...>

< >

Sent: Thursday, March 06, 2003 12:33 AM

Subject: Re: A sure-fire way to kill parasites on meat.

quickly?

> ----- Original Message -----

> From: " willy wonka " <phillipsnoopy12@...>

>

>

> > I would just like to hear from anyone who is/has been on the " raw

> > meat diet " . The main question I have is: does anyone freeze their

> > meat for less than 14 days and get away with it? (if so, for how

> > long? and do you marinade as well?). 14 days is a long time, and

> > since this reccomended period of time came from a not-so-reliable

> > government organisation, I would be interested to hear what others

> > thought.

>

> I purchase beef by the side, so I freeze it as a matter of necessity.

> However, when I'm at work, I often go to the grocery store and buy a small

> steak or piece of chicken to eat for lunch, and I've never had any

problems

> with those. The only thing that's ever made me ill is salmon, and even

then

> it was just some stomach pain for about half a day.

>

>

>

[Guest guest]

----- Original Message -----

From: zumicat@...

Sent: Thursday, March 06, 2003 10:46 AM

Subject: Re: A sure-fire way to kill parasites on meat.

quickly?

HI Folks: I just have to jump in here for a moment. I used to raise my own

poultry, beef, and other meats. But stopped when my butcher would not honor my

request to stop and not shot up my beef with that stuff they do in packing

houses meat that then goes to our super markets What is it they shot into all

the meat? No one knows! Not even the guys doing it working in the packing

houses. A 1/3 ratio is used on hanging weight as thier guide before injecting

the solution that adds 1/3 more weight by shoting it into the meat. NOW that

scares the hell outa me for anyone eating that meat raw! Same for poultry!

Comments?

Walt

Hi,

I used to eat an Aajounus Vonderplanitz diet and I never froze my meat .A

friend of mine got sick on raw lamb and never ate it again, she ate raw

poultry which I was just too squeemish to do but did fine with that. In fact

her cancer cleared up after years of eating a raw food vegan diet and a few

year stint on macrobiotics.

Some people sprinkle herbs such as rosemary annd thyme on the meat, sometimes

I marinated it, other times I chopped it fine and made a sauce (egg yolks,

chives that sort of thing to eat with it) I still enjoy it on rare occasions

and I got to the point where cooked red meat (even cooked very rare) is not

digestable or palatable for me to eat.

Elainie

[Guest guest]

At 01:32 PM 3/6/03 -0500, you wrote:

>  HI Folks: I just have to jump in here for a moment. I used to raise my own

poultry, beef, and other meats. But stopped when my butcher would not honor my

request to stop and not shot up my beef with that stuff they do in packing

houses meat that then goes to our super markets What is it they shot into all

the meat? No one knows! Not even the guys doing it working in the packing

houses. A 1/3 ratio is used on hanging weight as thier guide before injecting

the solution that adds 1/3 more weight by shoting it into the meat. NOW that

scares the hell outa me for anyone eating that meat raw! Same for poultry!

>

>  Comments?

>

>  Walt 

Could be a number of things all equally disgusting. Preservatives,

antibiotics,

tenderizers, are probably not all it could be. Most likely a govie requirement

thats also a way for the processor to make more $$ on weight to the next one

along the line. Grower got paid hanging weight for what was brought in.

Wanita

[Guest guest]

>the reason you got ill is because raw fish is loaded with parasites and

>tapeworms

Parasites and tapeworms don't really make you sick the same day -- you can

have them for months and not know it, and human populations in the past

harbored lots of parasites all the time (we likely still do), but healthy

people can have a few freeloaders and not notice it. Still, the Japanese do

get sick a fair amount from eating raw fish parasites -- freezing it is not

a bad idea. I usually buy our fish frozen anyway, because the frozen stuff

is frozen usually right on the boat, so it is fresher than the 5-day-old

" fresh " stuff they sell.

Bacteria can make you ill more quickly, if the fish is old or has been

exposed to something like listeria or salmonella. Most listeria outbreaks

though, are from deli meats (cooked ones at that!). Listeria doesn't

usually make people sick though, if they have a healthy immune system (esp.

if they've been eating lots of probiotics!). Using lemon or salt on the

fish can help with that kind of issue though.

Heidi S

[Guest guest]

I took some parasite herbs and passed segments of a tape worm. Didn't feel any

different after it was gone than when I had it and didn't know that I had it.

Of course, I am glad it is gone. But I don't feel any different.

Blessings

Donna

----- Original Message -----

From: Heidi Schuppenhauer

Sent: Thursday, March 06, 2003 5:25 PM

Subject: Re: A sure-fire way to kill parasites on meat.

quickly?

>the reason you got ill is because raw fish is loaded with parasites and

>tapeworms

Parasites and tapeworms don't really make you sick the same day -- you can

have them for months and not know it, and human populations in the past

harbored lots of parasites all the time (we likely still do), but healthy

people can have a few freeloaders and not notice it. Still, the Japanese do

get sick a fair amount from eating raw fish parasites -- freezing it is not

a bad idea. I usually buy our fish frozen anyway, because the frozen stuff

is frozen usually right on the boat, so it is fresher than the 5-day-old

" fresh " stuff they sell.

Bacteria can make you ill more quickly, if the fish is old or has been

exposed to something like listeria or salmonella. Most listeria outbreaks

though, are from deli meats (cooked ones at that!). Listeria doesn't

usually make people sick though, if they have a healthy immune system (esp.

if they've been eating lots of probiotics!). Using lemon or salt on the

fish can help with that kind of issue though.

Heidi S

[Guest guest]

Heidi...

so you are saying that by freezing the fish or using lemon or salt that it

erradicates the parasites?

----- Original Message -----

From: " Heidi Schuppenhauer " <heidis@...>

< >

Sent: Thursday, March 06, 2003 5:25 PM

Subject: Re: A sure-fire way to kill parasites on meat.

quickly?

>

> >the reason you got ill is because raw fish is loaded with parasites and

> >tapeworms

>

> Parasites and tapeworms don't really make you sick the same day -- you can

> have them for months and not know it, and human populations in the past

> harbored lots of parasites all the time (we likely still do), but healthy

> people can have a few freeloaders and not notice it. Still, the Japanese

do

> get sick a fair amount from eating raw fish parasites -- freezing it is

not

> a bad idea. I usually buy our fish frozen anyway, because the frozen stuff

> is frozen usually right on the boat, so it is fresher than the 5-day-old

> " fresh " stuff they sell.

>

> Bacteria can make you ill more quickly, if the fish is old or has been

> exposed to something like listeria or salmonella. Most listeria outbreaks

> though, are from deli meats (cooked ones at that!). Listeria doesn't

> usually make people sick though, if they have a healthy immune system

(esp.

> if they've been eating lots of probiotics!). Using lemon or salt on the

> fish can help with that kind of issue though.

>

>

>

> Heidi S

>

>

>

>

[Guest guest]

>Heidi...

>

>so you are saying that by freezing the fish or using lemon or salt that it

>erradicates the parasites?

Freezing is supposed to kill the parasites, if the meat is frozen

for a certain length of time (I think in this state, sushi fish

is supposed to be frozen for 2 weeks).

Lemon and salt

cut way down on " bad " bacteria (lacto bacteria don't mind acid

and salt) as do a lot of spices.

Heidi S