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Date: | Thu, 15 May 1997 09:11:35 -0400 |
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These days, though, farmers are using artificial means to get more
production. I don't know if the same things were happening back then, but
I don't think so. Isn't the notorious Mad Cow disease caused by feeding
ground up slaughterhouse remains back to the growing stock? Or am I a
victim of tabloid "facts"?
As far as eggs are concerned, I've noticed something lately. When I was a
kid, and cracked open an egg, the albumen was very thick and "gooey"
looking. Today, when I crack an egg open, it's almost as if there's a yolk
and water. And frequently, the yolks are very small. So I don't think
that today's eggs have anything to do with the eggs of 25-30 years ago. I
would gladly pay double for better ones, but you simply can't find them
around here.
I would imagine that homegrown livestock would be far safer than
commercially produced.
MHO,
John Pavao
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Hi Ward,
I was born and raised in Germany. We used to eat a raw ground pork
mixture with spices called "Mett" on a buttered roll. After that we
were able to drink lots of beer and would not get drunk.
Also, tartar steak was eaten at least once a week with a raw egg on
top. I also remember my grandmother giving me a raw egg mixed with
sugar when I was little.
Never recall people getting sick.
Maybe the meat is checked more often in Europe, or their regulations are
more strict. I remember, my girlfriend's father had raised a pig, and
in the fall they slaughtered it. There was an inspector present to
check the meat to make sure there was no sign of trichinosis.
My 2 cents worth.
Regina
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