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.