----- Original Message -----
From: "Rob Bartlett" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Sunday, December 15, 2002 1:50 PM
Subject: Re: raw food diets, enzymes


> > where does those food borne diseases occur ? restaurants, home kitchens,
?
> > by the ingestion of  foods that have been cooked or frozen improperly
not
> in
> > foods that have their cells still whole .
>
> Personally, I believe that food-borne illness stems from a lesser extent
to
> environmental pollution (i.e., mercury in fish, heavy metals in shellfish,
> pathogens in soil...) and to a greater extent to the stress of factory
> farming.  Factory farming creates conditions of overcrowding, an unnatural
> diet, and an immunocomprimised state; preconditions to the development of
a
> disease state (ex. colonization with pathogenic microorganisms).
>
> Meat (muscle) is sterile tissue, whether it be from an infected or
> uninfected animal.  Meat can get contaminated during slaughtering
> (evisceration), when gastrointestinal contents can cross-contaminate
sterile
> muscle.  Chances are much greater that factory-farmed animals are
colonized
> by pathogens, than by wild or more naturally raised animals.
>
> Still, these pathogens are on the surface of the meat (like a steak or
> roast) and a quick searing under heat should kill/inactivate them.  Ground
> meats are always the exception.  Grinding distributes surface pathogens
> throughout.  You must therefore always cook ground meat to a minimum
> internal temperature of 165F.  Jean-Claude, please tell me that you do
this.

no ,i didn't cooked for 13 years and before allways ate very  rare meat .I
rarelly eat ground meat anyway because i am butchering myself my own meat
( i remove muscle by muscle without cross cuts )
I cut while i eat .
eating raw there is no point for me  to grind meat , too much work .
 i sometimes do eat ground meats with frozen caribou or muskox and  fresh
local lamb that i buy for a quick fix when in town .
I also eat fresh raw tripes washed with fresh or sea water.
so from your point of view i must be  lucky.
Meat sitting in a supermarket shelve inside a plastic for hours in the light
might not be the best environment to keep meat either.I keep meat for months
in my fridge also on screen ( a dry crust form on the outside  and keep the
inside maturing and drying slowly.

> In my opinion, eating wild or naturally raised animals and
organically-grown
> produce dramatically cuts the risk of food borne illness.

and being used to eat raw cut even more .
I would like to add that even organic meats from animals raised on a
unatural diet ( grains )  is also a source of unhealthy .intestinal  flora
.Nothing like fresh chlorophil to keep eventual pathogens in check.
also i would like to say that when as a kid we were eating steack tartare
the meat was minced  under our  eyes at the last moment .

jean-claude