BIG FAT DIRTY PIG

[Rinse & rePeat]

I dont understand, why would raw shellfish or pork kill you back then? cant you eat shellfish raw nowadays?
liver is eaten in small amounts, an ounce or two a day, so the high phosphate can easily be overwhelmed with a good milk diet, or even some OJ, figs, coconut water
is that whole brown rice for phosphorus

Shellfish get deadly amounts of toxins in their body. They are bottom feeders that store toxins in their meat like pigs, rather than expelling most of them like fish and beef. People die on as little as 3 raw oysters. That is why you don't eat them raw in the hot months. Right now there is a quarantine on California mussels. They can kill you eating them raw right now.

White rice has half the phosphorus of brown rice.

 

[Rinse & rePeat]

which mozzerella do you use what's a good brand?
im not sure about it. i want one without enzymes. sounds interesting, could be easily eaten

You gotta make it yourself to get without enzymes. I made it once and hopefully again soon. I get a lot of my cheeses made with only rennet online from an Italian market in Texas. For mozzarella I just get Organic Valley and turn a blind eye to what the enzymes might be. I have been eating for years without issue.

 

[Rinse & rePeat]

I dont understand, why would raw shellfish or pork kill you back then? cant you eat shellfish raw nowadays?
liver is eaten in small amounts, an ounce or two a day, so the high phosphate can easily be overwhelmed with a good milk diet, or even some OJ, figs, coconut water
is that whole brown rice for phosphorus

You don't want to pair liver with oj, because pairing iron rich foods with vitamin C makes you absorb 3 times more iron than you otherwise would eating it alone. Liver should be paired with calcium and caffeine.

 

[Dr. B]

Shellfish get deadly amounts of toxins in their body. They are bottom feeders that store toxins in their meat like pigs, rather than expelling most of them like fish and beef. People die on as little as 3 raw oysters. That is why you don't eat them raw in the hot months. Right now there is a quarantine on California mussels. They can kill you eating them raw right now.

White rice has half the phosphorus of brown rice.

wow! so oysters have to be cooked always? are the canned oysters already cooked? doesnt mention it on bumble bees brand. that seems dangerous even if you cook them. may be better to avoid.
so krill also, store lots of toxins then? like oysters?
i didnt know oysters kill you so easily...

 

[Rinse & rePeat]

wow! so oysters have to be cooked always? are the canned oysters already cooked? doesnt mention it on bumble bees brand. that seems dangerous even if you cook them. may be better to avoid.
so krill also, store lots of toxins then? like oysters?
i didnt know oysters kill you so easily...

Oysters don't always have to be cooked, but people do die taking their chances.

"Many people enjoy eating raw oysters, and raw oyster bars are growing in popularity. But eating raw or undercooked oysters and other shellfish can put you at risk for foodborne illness.

Learn about vibriosis, an illness caused by infection with certain kinds of Vibrio bacteria, and steps you can take to protect your health when it comes to oysters and other shellfish.

Vibrio bacteria naturally inhabit coastal waters where oysters live. Because oysters feed by filtering water, Vibrio and other harmful bacteria and viruses can concentrate in their tissues. When someone eats raw or undercooked oysters, germs that might be in the oyster can cause illness.

CDC estimates that about 80,000 people get vibriosis—and 100 people die from it—in the United States every year. Most of these illnesses happen from May through October when water temperatures are warmer. However, you can get sick from eating raw or undercooked oysters during any month of the year, and raw oysters from typically colder waters also can cause vibriosis.

An oyster that contains harmful bacteria doesn’t look, smell, or even taste different from any other oyster. You can kill Vibrio in oysters and certain other shellfish, such as mussels and clams, by cooking them properly."

Oysters and Vibriosis

Raw oysters can contain Vibrio, a harmful germ.

www.cdc.gov

 

[Rinse & rePeat]

Yes canned oysters are cooked....

 

[Rinse & rePeat]

There are worms and parasites found more and more nowadays in raw shellfish and seafood...

Parasitic worms in your shellfish lead a creepy but popular lifestyle

Mud blister worms make their homes in the shells of oysters and other shellfish, where they weaken their hosts.

theconversation.com

 

[Rinse & rePeat]

This video is disturbing. Apparently pouring coke on pork draws out worms.


View: https://m.youtube.com/watch?v=ydz9XCam-ME

 

[Rinse & rePeat]

View: https://youtu.be/xQg0VRawBHs

 

[Rinse & rePeat]

View: https://youtu.be/WDBAG0KPLcs

 

[Dr. B]

Oysters don't always have to be cooked, but people do die taking their chances.

"Many people enjoy eating raw oysters, and raw oyster bars are growing in popularity. But eating raw or undercooked oysters and other shellfish can put you at risk for foodborne illness.

Learn about vibriosis, an illness caused by infection with certain kinds of Vibrio bacteria, and steps you can take to protect your health when it comes to oysters and other shellfish.

Vibrio bacteria naturally inhabit coastal waters where oysters live. Because oysters feed by filtering water, Vibrio and other harmful bacteria and viruses can concentrate in their tissues. When someone eats raw or undercooked oysters, germs that might be in the oyster can cause illness.

CDC estimates that about 80,000 people get vibriosis—and 100 people die from it—in the United States every year. Most of these illnesses happen from May through October when water temperatures are warmer. However, you can get sick from eating raw or undercooked oysters during any month of the year, and raw oysters from typically colder waters also can cause vibriosis.

An oyster that contains harmful bacteria doesn’t look, smell, or even taste different from any other oyster. You can kill Vibrio in oysters and certain other shellfish, such as mussels and clams, by cooking them properly."

Oysters and Vibriosis

Raw oysters can contain Vibrio, a harmful germ.

www.cdc.gov

you posted earlier saying fish are the safest or best foods
which fish are we supposed to eat? all have pufa?

 

[Rinse & rePeat]

you posted earlier saying fish are the safest or best foods
which fish are we supposed to eat? all have pufa?

Fish can have heavy metals and parasites too, but I don't think they are deadly raw like raw shellfish. Ray says cod and sole are safest because they don't live as long as tuna, shark, halibut, so they don't have as long store a bunch of metals. Anchovies, sardines, salmon, black cod, and others, are all are fatty fishes high in PUFA's.

 

[Rinse & rePeat]

you posted earlier saying fish are the safest or best foods
which fish are we supposed to eat? all have pufa?

This video shows how supermarkets purposely mislabel farmed fish for fresh and fish like cod for a whole different species! It is in the first part of the video.


View: https://youtu.be/iLmVCgoakDE

 

[Dr. B]

Fish can have heavy metals and parasites too, but I don't think they are deadly raw like raw shellfish. Ray says cod and sole are safest because they don't live as long as tuna, shark, halibut, so they don't have as long store a bunch of metals. Anchovies, sardines, salmon, black cod, and others, are all are fatty fishes high in PUFA's.

certain types of salmon are very lean, taste worse too but low fat at least. dont remember the kind.
interesting about cod... doesnt mcdonalds use cod in their fish burgers? obviously, has a deep fried crust and tartar sauce with pufa, but interesting cod is probably cheap too.

 

[Rinse & rePeat]

certain types of salmon are very lean, taste worse too but low fat at least. dont remember the kind.
interesting about cod... doesnt mcdonalds use cod in their fish burgers? obviously, has a deep fried crust and tartar sauce with pufa, but interesting cod is probably cheap too.

Maybe McDonald's use to use cod in the 70's, but they have switched to a couple of different fish that I am not familiar with when cod got expensive decades ago.

 

[Rinse & rePeat]

"The first Filet-O-Fish sandwiches were made with halibut until McDonald's started using cod shortly after in an effort to save money. ... These days, the Filet-O-Fish is made with sustainable Alaskan Pollock.Apr 2, 2019"

 

[Rinse & rePeat]

"So, just how alarming are pork’s contamination stats? In America, about 1 out of every 10 store-bought pig livers tests positive for hepatitis E, which is slightly higher than the 1 in 15 rate in the Netherlands and 1 in 20 rate in the Czech Republic (10Trusted Source, 11Trusted Source). One study in Germany found that about 1 in 5 pork sausages were contaminated (12Trusted Source).

France’s traditional figatellu, a pig liver sausage that’s often consumed raw, is a confirmed hepatitis E carrier (13Trusted Source). In fact, in regions of France where raw or rare pork is a common delicacy, over half the local population shows evidence of hepatitis E infection (14Trusted Source).

Japan, too, is facing rising hepatitis E concerns as pork gains popularity (15Trusted Source). And in the UK? Hepatitis E shows up in pork sausages, in pork liver and at pork slaughterhouses, indicating the potential for widespread exposure among pork consumers (16Trusted Source).

It might be tempting to blame the hepatitis E epidemic on commercial farming practices, but in the case of the pig, wilder doesn’t mean safer. Hunted boars, too, are frequent hepatitis E carriers, capable of passing on the virus to game-eating humans (17Trusted Source, 18Trusted Source).

Apart from total pork abstinence, the best way to slash hepatitis E risk is in the kitchen. This stubborn virus can survive the temperatures of rare-cooked meat, making high heat the best weapon against infection (19Trusted Source). For virus deactivation, cooking pork products for at least 20 minutes to an internal temperature of 71°C (160°F) seems to do the trick (20).

However, fat can protect hepatitis viruses from heat destruction, so fattier cuts of pork might need extra time or toastier temperatures (21Trusted Source)."

Is Pork Bad for You? 4 Hidden Dangers

Pork is one of the most commonly consumed meats in the world, but it may also be the most harmful. Here are four hidden dangers of pork.

www.healthline.com

 

[Rinse & rePeat]

"The potential for pig brain to trigger nerve-related autoimmunity isn’t just an observational hunch, either. Between 2007 and 2009, a cluster of 24 pork plant workers mysteriously fell ill with progressive inflammatory neuropathy, which is characterized by MS-like symptoms such as fatigue, numbness, tingling and pain (27Trusted Source, 28Trusted Source).

The source of the outbreak? So-called “pig brain mist” — tiny particles of brain tissue blasted into the air during carcass processing (29Trusted Source).

When workers inhaled these tissue particles, their immune systems, per standard protocol, formed antibodies against the foreign porcine antigens.

But those antigens happened to bear an uncanny resemblance to certain neural proteins in humans. And the result was a biological calamity: confused about who to fight, the workers’ immune systems launched a guns-blazing attack on their own nerve tissue (30Trusted Source, 31Trusted Source).

Although the resulting autoimmunity wasn’t identical to multiple sclerosis, that same process of molecular mimicry, where foreign antigens and self-antigens are similar enough to trigger an autoimmune response, has been implicated in the pathogenesis of MS (32Trusted Source, 33Trusted Source).

Of course, unlike pig brain mist, hot dogs and ham aren’t literally inhaled (teenage boys notwithstanding). Could pork still transmit problematic substances through ingestion? The answer is a speculative yes. For one, certain bacteria, particularly Acinetobacter, are involved in molecular mimicry with myelin, the nerve-sheathing substance that becomes damaged in MS (34, 35Trusted Source).

Although the role of pigs as Acinetobacter carriers hasn’t been exhaustively studied, the bacteria has been found in pig feces, on pig farms and in bacon, pork salami and ham, where it serves as a spoilage organism (36Trusted Source, 37Trusted Source, 38, 39). If pork acts as a vehicle for Acinetobacter transmission (or in any way increases the risk of human infection), a link with MS would make sense."

 

[Dr. B]

"The potential for pig brain to trigger nerve-related autoimmunity isn’t just an observational hunch, either. Between 2007 and 2009, a cluster of 24 pork plant workers mysteriously fell ill with progressive inflammatory neuropathy, which is characterized by MS-like symptoms such as fatigue, numbness, tingling and pain (27Trusted Source, 28Trusted Source).

The source of the outbreak? So-called “pig brain mist” — tiny particles of brain tissue blasted into the air during carcass processing (29Trusted Source).

When workers inhaled these tissue particles, their immune systems, per standard protocol, formed antibodies against the foreign porcine antigens.

But those antigens happened to bear an uncanny resemblance to certain neural proteins in humans. And the result was a biological calamity: confused about who to fight, the workers’ immune systems launched a guns-blazing attack on their own nerve tissue (30Trusted Source, 31Trusted Source).

Although the resulting autoimmunity wasn’t identical to multiple sclerosis, that same process of molecular mimicry, where foreign antigens and self-antigens are similar enough to trigger an autoimmune response, has been implicated in the pathogenesis of MS (32Trusted Source, 33Trusted Source).

Of course, unlike pig brain mist, hot dogs and ham aren’t literally inhaled (teenage boys notwithstanding). Could pork still transmit problematic substances through ingestion? The answer is a speculative yes. For one, certain bacteria, particularly Acinetobacter, are involved in molecular mimicry with myelin, the nerve-sheathing substance that becomes damaged in MS (34, 35Trusted Source).

Although the role of pigs as Acinetobacter carriers hasn’t been exhaustively studied, the bacteria has been found in pig feces, on pig farms and in bacon, pork salami and ham, where it serves as a spoilage organism (36Trusted Source, 37Trusted Source, 38, 39). If pork acts as a vehicle for Acinetobacter transmission (or in any way increases the risk of human infection), a link with MS would make sense."

doesnt Peat disagree about that mechanism for autoimmunity?

 

[Peatful]

I personally find this thread interesting.

1- in the original post- Peat says eating lean pork should be fine. Paraphrasing of course: “Eat lean pork”. Not “don’t eat pork”.
End of story so they say...
2- due to its very high B1 content- I found it to be a very therapeutic food. I also could digest it pretty well.
3- I have to wonder the unclean or hygienic concerns about pork is really just a commentary on the meat or agricultural industry in general.