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Sat, 14 Aug 1999 14:23:01 -0400 |
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Hi, Rachael. You wrote:
>I will include some information wrt common concerns about consuming raw
meat
>foods, the historical precedent for such a practice, tips for purchasing
and
>preparing quality meat foods and for fortifyinng your immune system so that
>one does not create the ideal environment for "hosting" unwanted guests (in
>this case, pathogenic microbes).
O.K., great. That answers my question.
>
>Did you know that in cuisines around the world, people have almost
>universally marinated the fish in an acidic solution--lemon juice or lime
>prior to consuming it raw?
All four of my grandparents immigrated from the Netherlands. I grew up on
raw fish - mostly herring. It was often marinated in lemon and onion. When
I visited Friesland, where my family dates back several centuries, I saw
people on the beach popping whole fish into their mouths. I bet they've
been doing that for a LONG time.
>Wrt, your father who almost died, allegedly from undercooked poultry,
>perhaps he had an already compromised immune system and had a lot of food
>for microbes (sugar) in his system
Ha. You must know him! I'm sure this was a factor. Yet, he didn't know
enough about food/bacteria to avoid the potential hazard. Which was my
original point: people need to be informed that there may be a risk in
eating raw food or not washing food, depending on their individual immune
system. Looks like you have this covered. Do you have a
title/publisher/printing date for your book?
Best wishes,
K.
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