[quote]rehanb_bl wrote:
One of the tricks I know here is to buy “part” of the cow and thereby get your raw milk[/quote]
We have that system here as well. I know one set-up has you pay a certain amount each month, as well as put in a very small amount of work on the farm, and you take home your portion of vegetables, milk, etc. Others merely have you pay to own, so to speak.
Right now, however, I can simply buy raw milk from a local farmer (despite the government’s best efforts). If that ever stops, I’ll look into the aforementioned set-ups.
Bonez: This is an old thread, and i recall battling the issue of eg. raw meat out with Spartiates in another thread a while back. You can look that up for the discussion.
Here is one on eggs:
Another thing with raw eggs is the presence of avidin, a very potent binder of biotin (vitamin B7), potentially causing deficiency.
Since egg whites contain both trypsin inhibitors and vitamin binding agents, would you not agree that you are not supposed to eat raw eggs? Especially since every downside of raw eggs can be attenuated by heat treating the egg whites? I eat a lot of eggs, but i make sure to coagulate the egg whites, while keeping the yolks completely runny.
[quote]SkyNett wrote:
As a nutrition major, I just don’t see that the risk of food-borne illness is worth it. Sure, you may never have a problem, but you could also have just ONE problem, ONE time - and it will kill you.
After the food prep courses and the microbiology courses, I’ve seen too much nasty shit to want to risk it. Now, within reason yes - in fact I love sushi, one of my favorite foods. But too much of the stuff is not prepared to the same stringent standards as sushi grade fish, so I wouldn’t do it.
However, to each his own - if you want to do it, go right ahead. But if you asked my (semi) professional opinion, I’d advise against it. [/quote]
That’s very interesting. My girlfriend studied nutritional science in college as well and after food prep and microbio she basically told me my chances of getting salmonella from raw eggs and even undercooked chicken were very very minimal and that death occurs almost exclusively in old folks and babies. Interesting how curriculum can very so much in the same field.
[quote]Mikael LS wrote:
Bonez: This is an old thread, and i recall battling the issue of eg. raw meat out with Spartiates in another thread a while back. You can look that up for the discussion.
Here is one on eggs:
Another thing with raw eggs is the presence of avidin, a very potent binder of biotin (vitamin B7), potentially causing deficiency.
Since egg whites contain both trypsin inhibitors and vitamin binding agents, would you not agree that you are not supposed to eat raw eggs? Especially since every downside of raw eggs can be attenuated by heat treating the egg whites? I eat a lot of eggs, but i make sure to coagulate the egg whites, while keeping the yolks completely runny. [/quote]
It’s my understanding that biotin deficiency only occurs if just the whites are eaten raw, but if the yolk is left in, such deficiency will not occur. Apparently after Rocky came out people saw him drink raw eggs, figured just the whites would be better for them, and started downing raw whites. I guess biotin deficiency causes hair loss because apparently a bunch of folks started going bald.
It’s interesting to ponder…lycopene, found in tomatoes, is absorbed better when cooked. I’m sure this isn’t the only example, so perhaps a diet consisting of raw and cooked foods is the optimum.
[quote]SkyNett wrote:
As a nutrition major, I just don’t see that the risk of food-borne illness is worth it. Sure, you may never have a problem, but you could also have just ONE problem, ONE time - and it will kill you.
After the food prep courses and the microbiology courses, I’ve seen too much nasty shit to want to risk it. Now, within reason yes - in fact I love sushi, one of my favorite foods. But too much of the stuff is not prepared to the same stringent standards as sushi grade fish, so I wouldn’t do it.
However, to each his own - if you want to do it, go right ahead. But if you asked my (semi) professional opinion, I’d advise against it. [/quote]
That’s very interesting. My girlfriend studied nutritional science in college as well and after food prep and microbio she basically told me my chances of getting salmonella from raw eggs and even undercooked chicken were very very minimal and that death occurs almost exclusively in old folks and babies. Interesting how curriculum can very so much in the same field.[/quote]
No - I agree. That is true. But my point is if there’s even a chance, is it worth the risk? And if you do happen to be one of the unlucky ones, then it doesn’t matter how minimal the risk might be if you are the one who becomes a statistic, right?
an interesting topic. I’ve always tried (when i’ve had the patience to wait by the cooker) to keep my steaks as rare as possibly with just a little singe for flavour but eggs… I’ll have to “retry” them, i tried it once, just raw in a glass with nothing else and I was almost, but not quite, sick on the spot
Here’s an article the less-than-academic BBC News published about Neanderthals cooking veggies (yes thats right! you raw veggie eating sheeple):
They’ve ^^ tried to put a spin on it to suggest we’ve been wrong this whole time about them only/primarily eating meat - all this shows is that raw veg may not have been any more beneficial to these early humans.
Just as well cus i 'fing hate raw broc, love it cooked to paste 'though.
Also, raw eggs or undercooked chicken might contain Salmonella, but there’s a host of other nasty shit out there that can and will cause anything from mild to acute symptoms, and even kill an otherwise healthy adult in some severe cases.
Here’s a decent list of some of them - do you really want to fuck with any of these? Lol - I don’t.
i eat nearly all my veg’s raw and have 4/6 raw free range eggs a day . been doin this for about 20 years really only started out of convinience and being to lazy and not knowing how to cook . ive since learnt to cook but still eat the majority of my food raw ( always cook meat n fish ) . in all that time only had 2 stomach infections .
[quote]Guilty77 wrote:
It’s my understanding that biotin deficiency only occurs if just the whites are eaten raw, but if the yolk is left in, such deficiency will not occur.[/quote]
Yep, this is because the yolk is very rich in biotin. I down about 10 free-range organic raw eggs a day… 1 in 30,000 factory farmed eggs have salmonella. If you go free-range, the odds are much slimmer.
I love raw beef myself. A raw sirloin or top round is too die for.
Haven t manned up enough yet to try raw chicken(for fear of death) oh and raw pork but the basics are covered, raw fish, raw veggies i.e. broccoli, raw starchy veggies like a sweet potato.
[quote]Proud_Virgin wrote:
It’s interesting to ponder…lycopene, found in tomatoes, is absorbed better when cooked. I’m sure this isn’t the only example, so perhaps a diet consisting of raw and cooked foods is the optimum.[/quote]
When our ancestors started cooking food they actually increased their life expectancy, by making some of the nutrients in food easier to digest and killing of bacteria and toxins. Some paleontolgist actually believe that when prehistoric man started to cook food it was one of the largest evolutions towards the humans we know today. ← (source: Food in History, Reay Tannahill).
While Reay has some fine points in that book, I would very much agree with Proud Virgin that a mix of cooked and uncooked would be the optimal, for more reasons than just evolution and nutrients… some things just taste a whole lot better when cooked and when eating like a madman at least it can taste nice.[/quote]
After necking 6 raw eggs yesterday, (pepper + HP sauce added only) i’m pleased to say i’m whole heartedly embracing the philosophy of cooking my shit.
One shouldn’t have to pinch ones’ nose to allow the consumption of nutrition
…and my lovely young wife has just brought my scrambled egg on toast. Superior in every way.
[quote]Mikael LS wrote:
Bonez: This is an old thread, and i recall battling the issue of eg. raw meat out with Spartiates in another thread a while back. You can look that up for the discussion.
Here is one on eggs:
Another thing with raw eggs is the presence of avidin, a very potent binder of biotin (vitamin B7), potentially causing deficiency.
Since egg whites contain both trypsin inhibitors and vitamin binding agents, would you not agree that you are not supposed to eat raw eggs? Especially since every downside of raw eggs can be attenuated by heat treating the egg whites? I eat a lot of eggs, but i make sure to coagulate the egg whites, while keeping the yolks completely runny. [/quote]
It’s my understanding that biotin deficiency only occurs if just the whites are eaten raw, but if the yolk is left in, such deficiency will not occur. Apparently after Rocky came out people saw him drink raw eggs, figured just the whites would be better for them, and started downing raw whites. I guess biotin deficiency causes hair loss because apparently a bunch of folks started going bald.[/quote]
The yolk might attenuate the biotin binding effect of the whites, but would you not agree that this is the same as eating poison along with the antidote? Why not just coagulate the damn egg whites and not only are you relieved from the antinutrients, you also increase the amino acid uptake markedly.
Again, eat raw what you can, cook what you must - I myself cook only my meats and eggs (and potatoes/rice if i need the calories). You are not ‘meant to’ eat only raw foods (unless you are trying to devolve into a prehistoric ape).
