Have any of you done this?
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09-27-2005, 07:16 PM #1
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09-27-2005, 07:26 PM #2
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09-27-2005, 07:38 PM #3
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09-27-2005, 08:04 PM #4
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09-27-2005, 08:15 PM #5
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09-27-2005, 08:25 PM #6
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09-27-2005, 08:33 PM #7
I would not suggest it, unless, like someone said earlier, that you buy it from a reputable fish monger....
I tried it once from the supermarket and got the runs for a couple of days...Of course, if you don't mind, then by all means, go for it! Other than the runs, everything was tasty...give me abs or give me death
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09-27-2005, 08:56 PM #8
If you going to eat raw meat I would suggest it to run it through meat grinder and adding garlic (the more the better, just make sure you can eat it ), onions, chopped carrots and whichever spices you want to add. You can add some other raw veggies to it as well for different flavors.
Garlic, onions and carrots will take care of the most bacteria that can cause harm to your body.
You can do that to pretty much any raw meat that you want to try; it’s very good with pork and beef. I haven’t tried to do that with fish yet, but I sure will very soonMilk:
“If you were to feed a baby cow pasteurized cow’s milk, it would die in two weeks.” - karlloren.com/diet/milk/index.htm
"Milk-drinking men seem to have about a 70% greater chance of developing cancer of the prostate." - drgreger.org/september2004.html
Calories:
"De Boer's study is consistent with others showing that consuming fewer calories can extend lifespan." - Popular Science
popsci.com/popsci/medicine/6160c4522fa84010vgnvcm1000004eecbccdrcrd.html
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09-27-2005, 09:08 PM #9
Eating raw salmon from your supermarket is fine - my girlfriend is Chinese and we eat it this way all of the time. All you have to do is soak it in Japanese Rice Wine for about 3-5 minutes to kill any bacteria. Then, eat all of the sashimi that you want.
The most important thing is to wash your hands and to keep your knives and counters clean.
-Clayton South
Industry Writer
ISSA Certified Specialist in Performance Nutrition
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09-27-2005, 09:24 PM #10
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09-27-2005, 09:31 PM #11
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09-27-2005, 09:32 PM #12
- Join Date: Jan 2004
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I cook mine for a just a few minutes in a pan with olive oil...
It's still uncooked inside, but it's the outside (expecially the part that came in contact with a metal surface, like a knife) that would be the problem.. Or get some of that Japanese wine to kill the bacteria like they do at the sushi bars...get yo bitch-ass back in the kitchen and make me some pie!
-Cartman
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09-27-2005, 10:25 PM #13Originally Posted by Mike83
lox owns. Tastes so good it's worth any risk. I have eaten several dozen pounds of it in my lifetime and I'm still alive and kickin.^^^^^^^^^^^^^^^^^^^^^^^^^
******** TRAP BAR BOARD REP*******
VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV
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---*No Hymen No Diamond Crew*---
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09-28-2005, 01:09 AM #14Originally Posted by Clayton South
Does it have to be Japanese Rice Wine?
What can you substitute?Milk:
“If you were to feed a baby cow pasteurized cow’s milk, it would die in two weeks.” - karlloren.com/diet/milk/index.htm
"Milk-drinking men seem to have about a 70% greater chance of developing cancer of the prostate." - drgreger.org/september2004.html
Calories:
"De Boer's study is consistent with others showing that consuming fewer calories can extend lifespan." - Popular Science
popsci.com/popsci/medicine/6160c4522fa84010vgnvcm1000004eecbccdrcrd.html
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09-28-2005, 04:19 AM #15Originally Posted by RU4A69
Back in the '20s, salmon shipped to the mainland from Alaska was heavily
salted in order to preserve it, since there was no such thing as
refrigerated air shipping. To remove the brine, the fish then had to be
soaked in cold water. The result was called lox, either after the German
word for salmon, which is lachs, or the Scandinavian word for it, which
is lax.
Nowadays, lox is supposed to be salmon that has been brine-cured and
then cold-smoked - a process that calls for exposing the salted,
water-soaked salmon to smoke at temperatures between 70 and 90 degrees
for a long time (anywhere from one day to three weeks). Since the fish
has already been brine-cured, you don't need heat; the smoking at this
point is mostly for flavor. In fact, the smoke in a cold smoker is
pumped through a filter that keeps heat from being a factor.
The DocI do not have an M.D. or a Ph.D., Doc is a nickname, please don't ask me about your personal itching.
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09-28-2005, 04:34 AM #16Originally Posted by Zelluz
The DocI do not have an M.D. or a Ph.D., Doc is a nickname, please don't ask me about your personal itching.
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09-28-2005, 03:42 PM #17
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09-28-2005, 03:43 PM #18
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09-28-2005, 06:08 PM #19
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09-28-2005, 06:35 PM #20
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09-28-2005, 09:58 PM #21Originally Posted by MDogg
You can eat any raw meat, just make sure you kill bad bacteria by doing what they have said to fish and to beef, pork ... etc what I have posted above. It tastes much better if it’s raw too, in my opinion.Milk:
“If you were to feed a baby cow pasteurized cow’s milk, it would die in two weeks.” - karlloren.com/diet/milk/index.htm
"Milk-drinking men seem to have about a 70% greater chance of developing cancer of the prostate." - drgreger.org/september2004.html
Calories:
"De Boer's study is consistent with others showing that consuming fewer calories can extend lifespan." - Popular Science
popsci.com/popsci/medicine/6160c4522fa84010vgnvcm1000004eecbccdrcrd.html
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09-28-2005, 11:25 PM #22
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09-28-2005, 11:40 PM #23Originally Posted by Mike83
Find my post above at the beginning to find out...Milk:
“If you were to feed a baby cow pasteurized cow’s milk, it would die in two weeks.” - karlloren.com/diet/milk/index.htm
"Milk-drinking men seem to have about a 70% greater chance of developing cancer of the prostate." - drgreger.org/september2004.html
Calories:
"De Boer's study is consistent with others showing that consuming fewer calories can extend lifespan." - Popular Science
popsci.com/popsci/medicine/6160c4522fa84010vgnvcm1000004eecbccdrcrd.html
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09-29-2005, 01:40 AM #24
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09-29-2005, 09:47 AM #25Originally Posted by Mike83
Though spices may be able to reduce E. coli in meat, they do not appear to be able to eliminate it, which underscores the importance of proper cooking. Eliminating E. coli is the only way to eliminate risk of infection since the pathogen has an unusually low infectious dose. In people with weakened immune systems, for example, fewer than 10 cells may cause illness. Spices, however, may potentially add another margin of safety to proper food handling and cooking.
The DocI do not have an M.D. or a Ph.D., Doc is a nickname, please don't ask me about your personal itching.
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09-29-2005, 10:45 AM #26
It's not the only garlic, its the onions and carrots.
Garlic, onions and carrots have to be raw and fresh too, not dry or from cans.
If you had a good bowl of fresh salad the chances of you getting sick from eating raw meat is minimum. It would help if you get a good quality meat too, grass fed from small farm near by or from health store.
Still, be careful if you going to eat it like that.Milk:
“If you were to feed a baby cow pasteurized cow’s milk, it would die in two weeks.” - karlloren.com/diet/milk/index.htm
"Milk-drinking men seem to have about a 70% greater chance of developing cancer of the prostate." - drgreger.org/september2004.html
Calories:
"De Boer's study is consistent with others showing that consuming fewer calories can extend lifespan." - Popular Science
popsci.com/popsci/medicine/6160c4522fa84010vgnvcm1000004eecbccdrcrd.html
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09-29-2005, 08:55 PM #27Originally Posted by Zelluz
I'll be the first to admit that there isn't one single food I would not try at least once. But that's not a stamp of approval from me to go out and do it. I take food more seriously than a cannon ball in the groin, just so I can decifer the nuances of different cuisines and use them for future recipes for myself and the average bodybuilder. It's those people who have to eat boring meals regularly that deserve to know the basic concepts of food safety and nutritional value if they want to succeed.
The Doc
The Doc- who believes that you should cook your meats when the origin was uncertain .I do not have an M.D. or a Ph.D., Doc is a nickname, please don't ask me about your personal itching.
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