| Archive for Active No-Carber Forums A veggie-free zone |
| Avalon |
A Must for Meat EatersI know this isn't new news, but it's an important study and it's a Video. For those with scientific leanings this is 'a must see'. It's about how the cooking of meat creates cancer causing properties. And how to lower these effects.Best wishes, Avalon 
http://video.google.com/videoplay?docid=-8413731829216504382 |
||||
| Kristi31 |
I eat my meat raw
|
||||
| jl53563 |
I would....but I'm ever so slightly afraid of surface bacteria or whatever. So I just sear the surface. I know....I'm a wimp. 
|
||||
| hard_rainus |
I like my meat barely cooked as well. I think it is more psychological than anything else, though. I just have to have it cooked a little or I can't get myself to eat it. I am sure that will change with time! | ||||
| adwred |
Raw meat has a different taste than cooked. I do enjoy both, but have to say that I'm not sure I could go for the rest of my life without ever tasting cooked meat again!
Also, I find I like raw meat with extra seasoning, whereas cooked I can be satisfied with it quite plain. I find raw needs something acidic, like vinegar or mustard. Same goes for fish. And I don't think I'm alone, since raw meat is almost always classically served with strong-tasting condiments (tartare with Dijon mustard, capers and cornishons; sushi with soy and wasabi; gravlax with citrus, salt and dill, etc.). Maybe I'd develop a liking for for plain raw meat, but that day has not yet come.  I guess I have to start going into raw meat training!
|
||||
| jl53563 |
Red, what are your feelings about the surface bacteria on raw beef? |
||||
| Carnation |
Maybe all of those acidic condiments are traditional because they deal with the surface bacteria? | ||||
| jl53563 |
Good Point! 
|
||||
| adwred |
Oh I definitely think that those acids and salts are for bacteria, as far as classical cooking goes.
But, also, don't you find that they make raw meat so much more appealing? Even sashimi-grade fish, which is almost perfect, as is, is so so so much nicer with a squeeze of lemon! Same with ground beef. Chop up a raw steak and I'm like 'meh'. Mix in some Dijon and chopped sweet onion and cornishons and I'm on it like a cheap suit. I'm not all that concerned with bacteria. I figure the longer I eat meat, the more sensitive my body will become to just 'knowing' when meat is OK to eat from the smell of it. My cat is amazing. She instantly knows when something is not fit to eat - she gives it a sniff, then walks away. I guess with e-coli from meat that is mishandled in the butchery process is a bit more dodgy, as it doesn't have a smell... but I dunno. I think we all handle certain bacteria pretty well, or we'd probably all be getting sick more often. Come to think of it, I've never gotten sick from raw meat (touch wood). Only from old cooked meat. Cooked meat I've been sick from more times than I can count. 
|
||||
| woof_woof |
For many dogs the opposite is true. The smellier the meat the better. So high meat is not only people's treat. |
||||
| Avalon |
The Wai Diet's big on not using any added flavoring but I plead guilty to Soy and Soy for fish and meat. I understand onions and garlic in a tartar are good for killing parasites...
This video suggests ways to lower HCAs. That weirdly enough, pre-cooking in a microwave- then pouring the run off out, helps immensely. Weirdly immensely! They believe it's something IN the Beef. |
||||
| Kristi31 |
I've eaten raw since July with no problems at all. From high meat to fish, oysters, supermarket beef and grassfed bison or lamb. Also, organ meats like tongue, liver and heart. No seasonings, no nothing.
It takes some getting used to but then, you really start liking it. Your senses adapt and it's healthy for the body. It is better prepared for those bacteria that can really harm us in the future. A bit like a vaccine. We are only making our gut flora and immune system stronger, especially with high meat even if it can trigger some allergic response in some (i.e. histamine). Our environment today is wayyyyyy to sterile. |
||||
| Avalon |
When I was eating more Cow, I wanted to try raw tongue and never did. I still have the slightest desire, but it's waning. I did try heart and didn't like the rubbery texture of it.
Funny thing is I cooked a little liver for my cat yesterday (he prefers it cooked  ) and the smell of it made me gag. Liver has always been on my top two Hit List! Liver and Lima Beans! I HATE COOKED LIVER! But since eating it raw, that's changed. Go figure.
|
||||
| adwred |
That sounds like something from a science fiction movie. I often talk about amines around here. Ava, those are the exact things I'm always on about! The byproducts of protein breakdown, caused by cooking/browning/aging...etc. This is 50% of why I follow the failsafe diet. It's so funny how people pick and choose what they want to be worried about - I'm guilty of the same thing. Although I avoid a lot more than most people because I have real-life symptoms if I don't. It's not an imaginary boogeyman, for me. HCAs are not the only compound or even the only amine that are harmful and potentially cancer-causing. Potatoes, vegetables, fruits, dairy products, cereals, meat, fish, eggs, fats, alcoholic beverages, nonalcoholic beverages, etc. are all potential carcinogens, containing heterocyclic amines, nitrosamines, nitrates, nitrites, polycyclic aromatic hydrocarbons, etc. http://jn.nutrition.org/cgi/content/full/134/8/2011 |
||||
| Avalon |
adwred wrote:
Dearest Red, Did you mean me, picking and chosing. Maybe at other times, yes. But I've been Googling Cancer because my Mother is done with Radiation and is now dealing with Hospice. And eating, in my opinion a horrible diet. I know what your saying however. We often, not always, see what we want to see. So, I'm Googling Cancer cures, Cancer diet etc. etc. and this video comes up. Now, I wasn't looking for this 'meat' related video and if it had been about potatoes, I'd still watch it. In fact now I might Google Cancer potatoes
Also, we're living with cancer all the time. It's here doing it's thing. We can help it along or try and keep it at bay. Maybe an all raw meat diet, it seems, won't have the same issues that a charred meat diet brings. If some here cook their meat well done, then maybe this will give them an idea that it's not such a good idea. And I feel that's a good thing. And at at worst a huh thing. And honestly, I didn't mean the 'IN' the meat as an always bad thing. I was repeating poorly what he was saying- that clearly there's something in the meat that under certain high prolonged heat circumstances, becomes carcinegenic. That flipping meat more often may help prevent said damage... And he admits that even then, these effects may or may not be expressed. Still, it's important to know. Love, Avalon
|
||||
| adwred |
I mean everyone picking and choosing. Some focus on grass-fed vs. grain-fed. Some focus on candida. Some gluten. Some salicylates. We all have our pet causes.
The truth is, there are a lot of things out there that can make us sick and it's all about keeping those things in balance. And honestly, if HCAs are the only carcinogen in someone's life, then I think that person is probably doing pretty good, all things considered. I'm so sorry about your mother, truly. I'm not making light of your mother's struggle with cancer. But do you think it's charred meat that's given her cancer? God only knows what caused it. It could be a constellation of factors. HCAs could very well be part of it, but unless she's a charred-meat-fiend, I'd be really honestly surprised if that was the main culprit, considering the other baddies in her diet. |
||||
| Avalon |
Thank you. No. I don't think the charred meat has given her cancer. I think you are misunderstanding me. In fact my Mother has always preferred rare meat. Me too. My Brother, well done .
This video presentation was just one of many videos I found while searching Google. I've been searching for testimonials of people who claim to have cured themselves through diet. Videos I'd like to put on disc for her. I've never thought there was just one thing that put her where she is. But I do believe that Whole foods are better than what she's eating. This thread was a hey, check this out. It's about learning and sharing. Which reminds me I have to send the link to my Brother. And considering this is A No Carb Zone  again, take it or leave it. But when I do eat meat, or not, it won't be well done. Unless I've been drinking. But that's another thread
p.s. You see Diet is all there is left to try. She may have no interest, but i haven't given up hope. How can I. And, if I thought a Vonderplanitz routine would save her life, I'd feed it to her piece by raw dripping blood piece. |
||||
| adwred |
I think you may be misunderstanding me, too. I was laughing because you're bringing up something that I mention all the time, but, honestly, you never seemed to show much interest in it before, or when it relates to amines in vegetable foods. That and the 'they say it's something in the beef.' That's the only reason I had to chuckle. Not because I'm arguing that HCAs are good or that ZC'ers don't need to concern themselves with them. Au contraire. I started a whole resource thread about failsafe in this very research forum, as you know.
I'm glad we're on the same page.
|
||||
| Avalon |
Oh yeah! Well...
okay
|
||||
| Avalon |
I've never laughed at you!   Unless I've been drinking!
|
||||
| adwred |
How do you know I'm not drinking?
|
||||
| Avalon |
|
||||
| adwred |
Ava, not sure where to write this since you're not really using your journal, anymore, but your new avi is great!! Hot tamale! You look awesome. | ||||
| woof_woof |
Overgrilled meat still safer then most of the vegetation so no worries for me. | ||||
| woof_woof |
And eating IF style with lots of saturated fat makes me immune to stuff like that. | ||||
| Avalon |
Thank's Red, the cartoon filter helps hide the lines Check's in the mail.
Woof - Good luck with that 
|
||||
| the_individualist |
Old news for me. I sear each side for five seconds. Any inadvertant browning is promptly sliced off.
Cancer is much more multifaceted in origin than just cooked meat, though. It's the entire array of carcinogenic substances in our food and environment coupled with lifestyle factors. Not only do our modern evolutionarily disconcordant lifestyles foster the development of cancer (lack of sleep, exercise, too much stress, not enough sunlight etc.), but there is an entire list of cariconogenic chemicals that don't exist in nature- or only exist in minute quantities -that are pervasive in a civilized environment. |
||||
| woof_woof |
Good avatar. Wolves are beautiful creatures. | ||||
| Kristi31 |
Glucose also appears to feed cancerous cells (i.e growth).
Raw or lightly cooked meat is recommended to avoid scurvy in a diet where there is lack of vitamin C (vegetables, fruits). |
||||
| barb0324 |
Yes, Wolfgang Lutz, MD has pretty much proven that, and written about it in "Life Without Bread" ... wonder why the media doesn't hype that fact? Glucose feeds cancer cells!!! |
||||
| Carne Vorare |
how lightly cooked? |
||||
| Carne Vorare |
cuz its mostly protecting their own interests?? like, certain exercises *not to mention lowering carbs can in SOME cases* lower blood pressure.. pharmaceutical bullshite. |
||||
| Kristi31 |
A little cooked on the outside and mostly raw to very bloody inside=lightly cooked | ||||
| Max Thunder |
[quote="woof_woof"]Overgrilled meat still safer then most of the vegetation so no worries for me.[/quote I'm with you. |
||||
| Manaloa |
mmmmmmmmm |
||||
| Carne Vorare |
<grinz> will do. |
||||
| Carne Vorare |
to get it completely raw on the inside, whats the LEAST amount of 'searing' time to accomplish this?
|
||||
| Carne Vorare |
5 seconds, huh?
|
||||
| Kristi31 |
YUP! | ||||
| Carne Vorare |
lol
now, imagine if i didnt have help from u 2 w/this.. |
||||