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Rare burgers are really risky. Steaks are OK because there’s not usually bacteria within a cut of meat (at least not a rotten one). Ground beef is all surface area.
Depends on how long the ground beef is left out. If you grind the steak right before you eat it there's not much time for bacteria to multiply.
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Rare burgers are really risky. Steaks are OK because there’s not usually bacteria within a cut of meat (at least not a rotten one). Ground beef is all surface area.
> Rare burgers are really risky. How risky? Compare it to other risks we are commonly undertake, like driving. If you can't quantify risk, you're not providing a useful comment.
Reading these comments, if the world ended and the people here were left with a cow, half would starve to death and the other half would get sick. It’s just crazy to me that what was common knowledge a few generations ago is just gone. Yes, milk breeds bacteria like crazy. It’s exponential growth too so it’s bound to go bad and when it does, it happens quickly. But if you had to drink fresh milk that was still warm,…
Checks out: my father grew up on salted pork, pickled onions, fruit preserves, cheese, milk, dried oats, dried peas, jarred/canned food or whatever was in season (potatoes, cabbage, turnip, carrot).
Irish cuisine is the most boring in the world, but it's not our fault. We were colonized and forced to farm the land for absentee landlords, and we're given a tiny scrap of land to keep pigs and grow what we could. Potatoes mostly, because they provided the high calories per area of ground. Until blight wiped them all out in the 1840s. We were forced to continue exporting grain while starving / emigrating / getting evicted from land. This history doesn't do much for our national cuisine! "Want some heavily salted pork with overcooked cabbage and potatoes?" I didn't think so.
Why is this normal in Europe, but considered risky in the US?
It's not normal. In Germany you can get raw milk sometimes in organic shops under the name "Vorzugsmilch". This means the distributor or producer needs a special permit and has to observe stricter hygienic standards. This milk is specifically produced and controlled for raw consumption. You can get raw milk directly from a farmer sometimes but they are obliged to put up a note to cook the milk before consumption.
On the other hand I remember as a kid how we got fresh milk daily in a country village:
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So boiling reduces the amount of calories? And carbs, and proteins? How can that be? In principle boiling could induce a lot of evaporation, so the milk would be more concentrated, and so it would have more calories per cup. But people don’t boil the milk so much as to materially reduce the amount of water in it.
“Calories” measures the amount of energy a human can extract from the food. Interestingly, if you cook.a steak (for examples le) it can gain calories, not lose them.
Growing up in a village in India, we only ever bought raw milk because there was no packaged milk available. Everyone had a deal with a local farmer. Every morning or evening, we would walk over to the farmer's house, pick up our milk and bring it home. My family in India (and the whole village) still does that. And this is where the similarity ends. The first thing my mom (and everyone else) did is to boil the milk…
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I'm aware. I have milked cows before. I would imagine no one is milking by hand in western countries. It, quite literally, gets sucked out of the cows and into a vat. Farmers generally take good care of the milk and clean all the equipment, it is their income after all. Not that I'm suggesting that raw milk is a good idea. I've drunk milk from the vat, and it is the cream content that gives it the different taste. Bu…
Farmers generally take good care of the milk and clean all the equipment, it is their income after all. This is a big assumption w/o any sort of evidence. However, this only applies if farmer are drinking milk themselves. Kinda reminds me of agricultural practice where farmer don't put pesticides on the food they eat, but they add a lot of pesticides that goes into sales for high income.
Farms are businesses and the dairy industry is an industry. Food safety is taken seriously, at least where I live.
I milk my own herd of dairy cows and goats. I drink the milk raw, and it is far superior to pasteurized milk both in taste and purity. Raw milk is nearly perfectly sterile when it comes out of a freshly cleaned teat. After that, virtually every microorganism wants to grow in it. The equipment must be handled and cleaned with precision and diligence. Any contamination provides a seed that will grow uncontrollably. I t…
> far superior to pasteurized milk both in taste and purity. How does pasteurisation make the milk less pure? > Sure, the heat kills them, but it does not remove them from the milk. All of their proteins are still there and will be consumed. So? > I used to get sick from drinking store bought milk, and I believe it was due to the literal shit that they allow to enter into the process. Loads of people also believe tha…
If you have enough encounters with the medical system, you quickly learn that human bodies are actually insanely high variance and ridiculously poorly understood. The knowledge frontier is wide but super shallow. Gut bacteria. Epigenetics. Rare mutations. Differences in tolerances and sensitivities. WEIRD. Interactions of multiple conditions.
OP is sharing work that obviously requires a baseline of high intelligence, plus his empirical observations. Writing this off as all just being in his head seems insulting in context.
I also want to point out that of course dead bacteria can harm you! Would you eat pasteurized feces, or month old raw meat? Bacteria excrete waste products which are known to be toxic to humans, e.g. cereulide. Plus heat resistant endospores, e.g. botulism. And FYI there are a ton of known bioactive plus heat sensitive organic compounds in food.
Please adjust your own priors a bit towards open-mindedness and intellectual humility - people here are as smart as you are. Shutting others down like this discourages them from sharing frontier knowledge with us.
Growing up in a village in India, we only ever bought raw milk because there was no packaged milk available. Everyone had a deal with a local farmer. Every morning or evening, we would walk over to the farmer's house, pick up our milk and bring it home. My family in India (and the whole village) still does that. And this is where the similarity ends. The first thing my mom (and everyone else) did is to boil the milk…
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Dogs drink from dirty puddles all the time, and they are mostly fine.
I think we are agreeing here. I was pointing out that baby cows don't immediately die after drinking from their mothers teat, so the same would probably hold for humans.
There are animals in the Amazon that can eat poison dart frogs... I doubt you want to try that.