Posted on 12/25/2023 12:41:20 PM PST by DallasBiff
In this article, I’m going to debunk two myths. The first myth regards the need to cook pork until it’s well done to avoid trichinosis (trichonelosis). The second myth is a myth within the myth, regarding the degree of cooking needed to render pork generally safe to eat. The questions are: Do we still need to worry about trichinosis in pork? And, if so, how much do we need to cook pork to kill this dangerous parasite?
(Excerpt) Read more at culinarylore.com ...
Dang didn’t see one Hillary joke.
What I want to know is how much do you have to cook all meat, Veggies etc. to kill the mRNA that Gates, Schwab, Fauci and their whole crew are putting (or at least want to put) into all of our food?
The likelihood of getting trichinosis from modern U.S. pork is low since they are raised with anthelmintic drugs in their feed.
I read years ago that the threat of trichinoses in modern pork is slight but I also read that Trichinoses is one of those problems you DONT want to have.
Fish can be eaten raw
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as long as you check for worms by holding thin slices up to a strong light.
Sorry, I don't understand this statement. Don't some supermarkets carry meats from small farms and such? Merry Christmas.
Nobody needs to get trichinosis. The patient I treated spent 3 weeks in hospital on a regimen of anti-worm medication and prednisone. He was in his mid-20’s and went from a 250 lb sheetrock installer to a 140lb wastrel in six months. He and his USAF buddy were bear hunting in the Talkeetna area and cooked some grizzly steaks in a cast iron skillet over a campfire. When asked he admitted that the meat was “pretty pink in the middle”. The Dept of Health took some of the remaining meat from his freezer, tested it, and it was predictably loaded with trichinosis cysts. His buddy was medically discharged from the USAF after he recovered. Sad case.
When I was young, we bought pork spare ribs from a local butcher shop/super market. My dad cooked them on an outdoor grill. The whole family came down with trichinosis with the exception of a sister who did not eat pork. I recall that my parents were so sick they risked dying from it. I was terrified of pork from then on.
I would assume any wild carnivore or omnivor to be infected. Bears are commonly infected, apparently. Cooking to internal temp of 140 F is sufficient.
A family friend almost died of trichinosis I the late sixties. Undercooked pork. I
If they were eating a dead beaver found behind the stove he probably didn’t have the sense to boil the meat for 20 min to a half hour either.
That is literally the recipe lol… Two bags of Kislings, sauerkraut, a couple of tablespoons of brown sugar, and half a dozen apples, sliced up and put in with it to cook.
Take a roast of pork, cook it separately in brown it up a little bit, then throw it in with the sauerkraut to bake for another hour.
It’s Methane Production City afterwards but it’s worth it…
Re smell: Yeah, it’s bad both before and after… L O L… But my oh my, it do taste good.
That sounds really good too…
But typically, anytime Gingerale is involved with me, there’s usually Jamison’s in it…
Pork roast slow cooked all day until falling apart and then steamed an hour in masa for tamales. Freeze them. Later, reheat the tamales, yummm. I think they’d be cooked enough.
It splits the hoof but doesn’t chew its cud. People mock us for following Gods Laws. Adam and Eve gifted us with death because they followed their appetites instead of adhering to Gods Laws. So history repeats itself.
Probably. That was in the ‘70s and I don’t think there was much health info from BIA, etc., then.
What about ham — also pig?
I make pulled pork in a pressure cooker. I don’t worry about parasites surviving.
Those AK natives can eat some pretty putrid stuff. My wife lived in Anchorage for 16 years and worked at the Alaska Native Medical Center and has plenty of stories to tell.
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