>
>I used the wrong word. I consider the dried liver powder to be a food--not a
>supplement. It's just a dried, lightly-cooked form of what I could get by
>going to a meat market, buying liver, and cooking it (eating it raw would be
>out of the question because of potential food poisoning). It's not that much
>different (conceptually speaking) from eating beef jerky powdered in a food
>processor.
>
Wouldn't you be more likely to get food poisoning from a salad? Isn't there
more e.coli on salad than on meat? I have friends on the raw food list who
eat raw meat all the time and do not get sick. The e. coli scares come from
COOKED meat, right?

Don't Jean Claude and others eat raw aged meat and raw fresh meat? Not a
flame, just trying to understand the concern. I'm eating raw meat myself.

My friend has eaten raw ground meat all her life without problem. Aren't
there germs/bacteria all around us?