Re: freezing meat??

[Guest guest]

In a message dated 8/20/2004 10:21:34 AM Eastern Daylight Time,

tamaratornado@... writes:

Is there something wrong with taking frozen raw meat, unthawing it,

then refreezing it?

The purpose of freezing anything is to kill bacteria and slow the decay of

the food. When you thaw food out, it begins to decay exponetially depending on

the temperature. That's why they say thaw things out in the frig which we

don't normally do because we forget to take it out of the freezer and have to

put

it in the sink. Different parts will decay differently depending on where

they are in the cycle. A corner or a face on a steak may decay faster because

it thaws faster and has more surface area for bacteria attack. If you wait

until the food is completely thawed out, the surface has been exposed to

bacteria

for a longer time, may change color, and will turn sooner. That's why

meatcutters will " face " old steaks to get rid of the dark color and then

repackage

and sell the same steak. LOL--and then they throw the facing into the cheap

ground beef bin. Each time you refreeze the food, you " freeze " it's level of

spoilage. When you thaw it out again, it starts decaying where it left off.

Alot depends on just how fresh the food was when you bought it.

I seldom refreeze food but if I do I mark it well so I really inspect it

before I serve it. As far as meat, your eyes and nose will tell you if it's bad

usually. At the point of turning, Pork turns green and smells musty, beef is

dark with a slight stink smell, chicken really stinks, fish really really

stinks, and shrimp makes your neighbors move.

Just one more disgusting thought. If you are eating shrimp or oysters and

one of them tastes slightly funny, spit it out, wash your mouth out, drink 2

shots of tequila, and wait for the food poisoning buggie to begin.

[Guest guest]

There's probably a concern about bacterial contamination, but for BTD

freezing produced polyamines, repeated freezing would make the

matters worse. You can monitor your polyamine exposure indirectly by

looking at serum albumin levels, below 4 is safe, above 4.8 you

really should work on it. Foods like walnuts, blueberries and green

tea help offset polyamine problems. Frozen fish is probably the

biggest source of polyamines.

> Hi all,

>

> I am still so unused to meat, there's so much I don't know.

>

> Is there something wrong with taking frozen raw meat, unthawing it,

> then refreezing it?

>

> I just bought some buffalo minute steaks -- free range, grass fed, i

> love them so easy to cook. They were frozen, and are supposed to

stay

> frozen until you cook them. but somehow I spaced out and put them in

> the refrigerator instead of the freezer yesterday, they're all

> defrosted now :-(

>

> I can't eat all of them at once. My inclination is to cook a few for

> today and tomorrow leftovers, and put the rest back in the freezer,

> raw.

>

> Is that OK? Is some wierd bacteria going to form? Or will they be

tough

> as nails?

>

> Thanks so much everybody

>

> - T

>

>

>

> __________________________________________________

>

[Guest guest]

> I can't eat all of them at once. My inclination is to cook a

few for

> today and tomorrow leftovers, and put the rest back in the

freezer,

> raw.

Cook them all, and then you can freeze what you can't eat. I

have tupperware with the divides in them and I will put together

my own " tv dinners " with a cooked meat and some frozen veggies

(generally broccolli or green beans) on the other side and freeze

them. Helps when you don't have the time to cook the right

stuff.

Don't refreeze the raw stuff.

[Guest guest]

A couple of times in her column Heidi recommended drinking some black cherry

juice before eating frozen fish to help with the polyamine problem.

Blueberries, walnuts, or green tea, would work too. The complete list of

foods that help lower polyamines is in LR4YT on pages 106-7.

I decided to reread the whole section on polyamines in LR4YT. It reminds me

I should probably reread the whole book again. Anyway, in this section,

pages 104-5, Dr. D’Adamo wrote that one of the signs of toxicity, excess

polyamines, in Type Os was “Difficulty losing weight, excess water retention

especially in Type O non-secretors). Some of you that have mentioned water

retention might want to reread the whole section and complete list of

toxicity signs to see if it could be a source of your some of your problems.

Don

Re: freezing meat??

There's probably a concern about bacterial contamination, but for BTD

freezing produced polyamines, repeated freezing would make the

matters worse. You can monitor your polyamine exposure indirectly by

looking at serum albumin levels, below 4 is safe, above 4.8 you

really should work on it. Foods like walnuts, blueberries and green

tea help offset polyamine problems. Frozen fish is probably the

biggest source of polyamines.

[Guest guest]

In spite of what a lot of people say there is nothing wrong with freezing raw

meat after it has been unthawed, as long as the period is not too long that it

is unthawed. I know someone who owns a abatoir and he says there is no problem

and he knows meat better than anyone. Also, I have been doing it for at least

40 years and I am still here.

Sharon (Ontario) Canada

freezing meat??

Hi all,

I am still so unused to meat, there's so much I don't know.

Is there something wrong with taking frozen raw meat, unthawing it,

then refreezing it?

I just bought some buffalo minute steaks -- free range, grass fed, i

love them so easy to cook. They were frozen, and are supposed to stay

frozen until you cook them. but somehow I spaced out and put them in

the refrigerator instead of the freezer yesterday, they're all

defrosted now :-(

I can't eat all of them at once. My inclination is to cook a few for

today and tomorrow leftovers, and put the rest back in the freezer,

raw.

Is that OK? Is some wierd bacteria going to form? Or will they be tough

as nails?

Thanks so much everybody

- T

__________________________________________________

[Guest guest]

I usually cook the whole bunch, then freeze what I can't eat. I try to

avoid refreezing uncooked meat, though I can't remember exactly why, though

I do know it makes it look unappetizing.

freezing meat??

Hi all,

I am still so unused to meat, there's so much I don't know.

Is there something wrong with taking frozen raw meat, unthawing it,

then refreezing it?

I just bought some buffalo minute steaks -- free range, grass fed, i

love them so easy to cook. They were frozen, and are supposed to stay

frozen until you cook them. but somehow I spaced out and put them in

the refrigerator instead of the freezer yesterday, they're all

defrosted now :-(

I can't eat all of them at once. My inclination is to cook a few for

today and tomorrow leftovers, and put the rest back in the freezer,

raw.

Is that OK? Is some wierd bacteria going to form? Or will they be tough

as nails?

Thanks so much everybody

- T

__________________________________________________

[Guest guest]

wrote:

> I usually cook the whole bunch, then freeze what I can't eat. I try to

> avoid refreezing uncooked meat, though I can't remember exactly why, though

> I do know it makes it look unappetizing.

,

Thawed food has damaged cells and this lack of cell wall integrity

allow the bacteria to get inside and spoil the food. Before food is

frozen, the cell walls keep bacteria out of every part except the very

surface layer. SO after food thaws it can spoil at a very much faster

rate than before.

If you re-freeze, there is even more cell damage - and faster

potential for going off when it thaws. So it is for food safety reasons

(and it will affect taste too to have more broken cell walls) that it is

usually considered safer to only freeze once.

If you thaw " safely " such as in the fridge and not in room air it is

safer to re-freeze. If something is at room temperature even just on the

surface where the bacteria do the most damage - you risk food poisoning.

The other component in spoiling is the rate of bacterial doubling.

In optimal conditions (such as on good food at room temp) bacteria

double their number every 20 minutes. This is not such a big deal the

first few hours - but if you re-freeze, they pick up where they left off

last time - and can reach dangerous levels in a very short time.

So if you start with say 100 bad bacteria - there are 800 after an hour

and 6400 after 2 hours, and 51,200 after three hours, and half a million

after four hours. Let's say now you refreeze and thaw, and wait 40

minutes to eat. There will be more than 1.6 million bacteria there in

just 40 minutes.

Forty minutes with the first thaw only had 400 bacteria.

With bacteria it is a numbers game. Your body can overcome a few of them

but not by the bucket load. And if these are salmonella bacteria - each

one of the little buggers is manufacturing poison for you to swallow -

also in proportion to their number.

Mayonnaise and other egg or dairy containing products are some of the

worst and commonest ways to get food poisoning. People think nothing of

leaving the mayo out at a picnic for hours, in a jar or in the salad :-)

Especially potato salad though the O-types should miss that little toxin

serving :-)

Namaste,

Irene

--

Irene de Villiers, B.Sc; AASCA; MCSSA; D.I.Hom.

P.O.Box 4703, Spokane, WA 99220-0703.

http://www.angelfire.com/fl/furryboots/clickhere.html

Veterinary Homeopath and Feline Information Counsellor.

[Guest guest]

Don St. wrote:

> I decided to reread the whole section on polyamines in LR4YT....

> Some of you that have mentioned water

> retention might want to reread the whole section and complete list of

> toxicity signs to see if it could be a source of your some of your problems.

I'm working my way through LR4YT and will make that a specific for the

weekend. Sounds relevant for sure.

It is probably also time for a homeopathic detox.

....IRene

--

Irene de Villiers, B.Sc; AASCA; MCSSA; D.I.Hom.

P.O.Box 4703, Spokane, WA 99220-0703.

http://www.angelfire.com/fl/furryboots/clickhere.html

Veterinary Homeopath and Feline Information Counsellor.