If there are any concerns, make stew. In addition to extracting a lot of amazing nutrients (especially if you are using the bones, marrow, cartilage, skin, etc.!!!), cooking your chicken and other meat for a couple hours completely kills all bacteria. And I mean dead, dead. 3+ hours at 212F (boiling) == Listeriamageddon.
I've been thinking, dangerous I know, some of these recalls could be just taking food out of the food supply. Like you said, seems some could be saved by cooking at high temps for hours. jmo
Canned meat can store for a very long time (~10 years plus). Chicken, tuna, beef stew - should all be safe. Pasta, sugar, salt and spices all store very well. Powdered milk (yuck) is also capable of being stored for a very long time. Honey can store for over 1,000 yrs. May crystalize, but still edible.
I don't put my soup in the fridge. I cook it every 12 hours in a well covered pot. It keeps better than putting it in the fridge. Much less bacterial growth. It also tastes a lot better.
Of course there are limits. I've found that limit is about 5 days. 9 might be a little rough. It's still edible longer than that, but I haven't found a way to keep the taste properties as good.
Often if I plan on keeping it longer than 5 days I will instead jar it after 2 (best taste window). Then it just keeps forever.
People have no idea how to process food. We have relied on the Rockefellern Food Nanny State for far too long. That lack of knowledge, and our false beliefs taught to us by fraudulent Rockefeller "science," is a HUGE reason we are so sick. We assume we "advanced" in food science. We believe things like "food didn't keep until we had refrigerators" (made by Rockefeller). Both of those ideas are completely false.
Just one more "opposite of the truth" we inherited from our current version of The Matrix.
Meh. I've heard that fear, I've never seen any reports of that being an actual concern in practice except in non-nutrition related lab experiments. Any peptides get denatured and are sufficiently broken down after a couple hours of cooking. If there are any residual, you will be just fine.
The dose makes the poison.
Rule of thumb for food; If it smells bad, don't eat it. Otherwise, add just a little modicum of common sense to your food and you're good (use any thinking prior to when science told us how to be afraid of "bacteria toxins" e.g.).
Bacteria produces histamine especially when it’s overgrown. It would be a problem for people with histamine issues (which many thanks to Covid and vax now has). Increased histamine is not a concern for healthy people but for those who suffer it can cause major problems and allergic reactions.
As far as I can find, this is a fear that is based not on reality, but on overblowing proportion without using common sense (primarily "if it smells bad, don't eat it"). Please see what is intended to be a general response to this type of "I heard of a guy who got a tummy ache once" below.
With respect to histamine, that's an immune issue. We have a lot of immune issues. This is NOT a general concern for histamine, but of a hundred plus years of Rockefeller Food And Medicine Monopoly. Histamines are essential signaling molecules that can go haywire from many sources. I do not see any special concerns from it coming from bacteria over any other source.
And MOST IMPORTANTLY:
THE DOSE MAKES THE POISON.
If it SMELLS BADDon't Eat It.
Please don't give me reports of it happening once in a lab. I've done those tests. I know what those types of test are looking for, and it does not translate to nutrition (or even health). I care about actual nutrition information (data, statistics e.g.). Give me something where actual food that didn't look like it shouldn't be eaten was killing someone, or even doing anything more than causing a minor inconvenience for one out of a million people.
Besides, fruits and veggies are freaking filthy and people barely wash those! Meat has a much higher standard for safety. People are always going after meat/poultry.
Prepared foods (frozen chicken from Tysons e.g.) will work just as well through the process of cooking meat in stew (3 hrs or so in a boil). It destroys all bacteria. It can't survive. I'm not saying its impossible to have a bad reaction (as mentioned, there are (rarely) minor toxin issues, even from destroyed bacteria), but it is not going to kill you, or really hurt you at all. It is an excellent way to ensure food is safe.
... within reason.
Like I keep saying, if it smells bad, don't eat it.
My grandfather and grandmother always taught this. That it wasn't healthy to eat leaves out of the garden without heat first. They were Finnish, German, and Scots ancestry (though in the New World back to the 1630s). We had plenty of robust dark greens of various kinds, but always hot wilted or cooked in with other things.
Among the Pennsylvania Germans, who grew large head lettuces, they would remove all the outer leaves, then cut the head open and soak it with a hot thickened apple cider vinegar dressing (varying in sweetness).
The hot weather/tender leaf lettuces made popular by foodies in the '90s-'00s--we never went there.
Because they are cheap, companies are in on the immigration crap, and it further replaces American citizens who dare demand better working conditions and sensible pay. Big corps and factories do not care if their workers are American or not, they just need workers, to fit any DEI if they got it, and profits. Greed and convenience will ruin a lot of things.
This is all speculation but - if taxes and kickbacks and stuff were involved, it may even be cheaper for big corps to hire immigrants and bring them here instead of trying to build (or even shut down) factories overseas in cheap countries like they've done for so long. They get the added bonus of "looking" like they are building the U.S. up and providing jobs and "bringing it back to the U.S.". But then they only hire the people willing to work for the lowest amount and horrible conditions (which might be better than what immigrants had to deal with in their home countries). Not all Americans would be willing to do a lot of these jobs so that's also in play. This would be definitely something for someone to dig into and also something to keep watch in the years ahead.
The other day I ate three pieces of Costco pepperoni pizza that sat in our refrigerator in a Ziplock bag for over two weeks. Zapped it in the microwave on high for two minutes, cheese was bubbling... wasn't the greatest pizza ever, but I'm still here.
One could just buy meat direct from farmers. There are several that sell direct to the public. Barn2Door has a link that lists local farmers in your area. I have been eating most of my own meat that I raised and processed for several months now. I believe the food supply is going to decrease drastically.Just a simple suggestion to the grocery store.
You'll also be very pleasantly surprised by how much better the meat is. If you don't live near a farm, all of the little farm stores around here that sell local produce also sell local meat. I know one local farm that sells meat mail order. Their meat is pasture raised and very excellent - pork, beef, chicken and turkey. They also do pickup sites in Virginia.
https://www.jlgreenfarm.com/store
Right??!! I think what I am most surprised by is how my body reacts to the cleaner meat. When I do eat food with chemicals, my body seems to immediately know. I have chicken (of course, eggs also) and pork right now. I have rabbits, milk goats and beef that are a little too young to process yet but they are in the mix. Eventually plan on getting a milk cow. I think buying locally from farmers is going to be the wise choice going forward. I am increasing my numbers so that I will have the ability to sell direct to consumers.
I'm making jerk rabbit for dinner tonight. We have rabbits, chickens but just for eggs. We might get some meat hens next spring. I'd like to get some goats, especially for milk.
If there are any concerns, make stew. In addition to extracting a lot of amazing nutrients (especially if you are using the bones, marrow, cartilage, skin, etc.!!!), cooking your chicken and other meat for a couple hours completely kills all bacteria. And I mean dead, dead. 3+ hours at 212F (boiling) == Listeriamageddon.
I've been thinking, dangerous I know, some of these recalls could be just taking food out of the food supply. Like you said, seems some could be saved by cooking at high temps for hours. jmo
Canned meat can store for a very long time (~10 years plus). Chicken, tuna, beef stew - should all be safe. Pasta, sugar, salt and spices all store very well. Powdered milk (yuck) is also capable of being stored for a very long time. Honey can store for over 1,000 yrs. May crystalize, but still edible.
We are on a blind date with Manufactured Crisis Season - And it looks like she just ordered the lobster!
Peas porridge hot. Peas porridge cold. Peas porridge in the pot, nine days old.
I don't put my soup in the fridge. I cook it every 12 hours in a well covered pot. It keeps better than putting it in the fridge. Much less bacterial growth. It also tastes a lot better.
Of course there are limits. I've found that limit is about 5 days. 9 might be a little rough. It's still edible longer than that, but I haven't found a way to keep the taste properties as good.
Often if I plan on keeping it longer than 5 days I will instead jar it after 2 (best taste window). Then it just keeps forever.
People have no idea how to process food. We have relied on the Rockefellern Food Nanny State for far too long. That lack of knowledge, and our false beliefs taught to us by fraudulent Rockefeller "science," is a HUGE reason we are so sick. We assume we "advanced" in food science. We believe things like "food didn't keep until we had refrigerators" (made by Rockefeller). Both of those ideas are completely false.
Just one more "opposite of the truth" we inherited from our current version of The Matrix.
Cooking the food may kill the bacteria, but the toxins they produce are not necessarily destroyed by heat.
Meh. I've heard that fear, I've never seen any reports of that being an actual concern in practice except in non-nutrition related lab experiments. Any peptides get denatured and are sufficiently broken down after a couple hours of cooking. If there are any residual, you will be just fine.
Rule of thumb for food; If it smells bad, don't eat it. Otherwise, add just a little modicum of common sense to your food and you're good (use any thinking prior to when science told us how to be afraid of "bacteria toxins" e.g.).
Bacteria produces histamine especially when it’s overgrown. It would be a problem for people with histamine issues (which many thanks to Covid and vax now has). Increased histamine is not a concern for healthy people but for those who suffer it can cause major problems and allergic reactions.
As far as I can find, this is a fear that is based not on reality, but on overblowing proportion without using common sense (primarily "if it smells bad, don't eat it"). Please see what is intended to be a general response to this type of "I heard of a guy who got a tummy ache once" below.
With respect to histamine, that's an immune issue. We have a lot of immune issues. This is NOT a general concern for histamine, but of a hundred plus years of Rockefeller Food And Medicine Monopoly. Histamines are essential signaling molecules that can go haywire from many sources. I do not see any special concerns from it coming from bacteria over any other source.
And MOST IMPORTANTLY:
THE DOSE MAKES THE POISON.
If it SMELLS BAD Don't Eat It.
Please don't give me reports of it happening once in a lab. I've done those tests. I know what those types of test are looking for, and it does not translate to nutrition (or even health). I care about actual nutrition information (data, statistics e.g.). Give me something where actual food that didn't look like it shouldn't be eaten was killing someone, or even doing anything more than causing a minor inconvenience for one out of a million people.
Besides, fruits and veggies are freaking filthy and people barely wash those! Meat has a much higher standard for safety. People are always going after meat/poultry.
Along with this 👆, pray over your food.
Just don't pray to your food. That would be some sort of reverse Moloch thing. We don't need to go there.
Pray to God in Heaven and be thankful for your food. Yes, indeed!
Exactly not to it but over it that it be sanctified, whole and healing for our bodies
Lol. Yeah, I like my meat well done on the BBQ as well......
Prepared foods, not whole chickens, and not those that you get from your local farmers, our raise yourself...
Prepared foods (frozen chicken from Tysons e.g.) will work just as well through the process of cooking meat in stew (3 hrs or so in a boil). It destroys all bacteria. It can't survive. I'm not saying its impossible to have a bad reaction (as mentioned, there are (rarely) minor toxin issues, even from destroyed bacteria), but it is not going to kill you, or really hurt you at all. It is an excellent way to ensure food is safe.
... within reason.
Like I keep saying, if it smells bad, don't eat it.
Time for some horse paste.
Note that many types of prepared salads are affected as well. This was likely the cause for my wife's illness as I did not eat the salad.
Salad? Nope. Not unless I grew it.
I was raised never to eat raw greens, only dark greens that were at least lightly steamed/wilted.
Why? Just curious because I am allergic to lettuce and also never eat salads.
My grandfather and grandmother always taught this. That it wasn't healthy to eat leaves out of the garden without heat first. They were Finnish, German, and Scots ancestry (though in the New World back to the 1630s). We had plenty of robust dark greens of various kinds, but always hot wilted or cooked in with other things.
Among the Pennsylvania Germans, who grew large head lettuces, they would remove all the outer leaves, then cut the head open and soak it with a hot thickened apple cider vinegar dressing (varying in sweetness).
The hot weather/tender leaf lettuces made popular by foodies in the '90s-'00s--we never went there.
Interesting. Thank you!
This is where much of that prepared food comes from: https://www.yourdestinationnow.com/2024/10/staffing-firm-supplying-haitian-migrant.html
Why would they let Haitians handle meat products, out of all people?
Because they are cheap, companies are in on the immigration crap, and it further replaces American citizens who dare demand better working conditions and sensible pay. Big corps and factories do not care if their workers are American or not, they just need workers, to fit any DEI if they got it, and profits. Greed and convenience will ruin a lot of things.
This is all speculation but - if taxes and kickbacks and stuff were involved, it may even be cheaper for big corps to hire immigrants and bring them here instead of trying to build (or even shut down) factories overseas in cheap countries like they've done for so long. They get the added bonus of "looking" like they are building the U.S. up and providing jobs and "bringing it back to the U.S.". But then they only hire the people willing to work for the lowest amount and horrible conditions (which might be better than what immigrants had to deal with in their home countries). Not all Americans would be willing to do a lot of these jobs so that's also in play. This would be definitely something for someone to dig into and also something to keep watch in the years ahead.
That's why they're here, Democrats love slaves of any kind, whatever they told the illegals, they want to use them
The other day I ate three pieces of Costco pepperoni pizza that sat in our refrigerator in a Ziplock bag for over two weeks. Zapped it in the microwave on high for two minutes, cheese was bubbling... wasn't the greatest pizza ever, but I'm still here.
One could just buy meat direct from farmers. There are several that sell direct to the public. Barn2Door has a link that lists local farmers in your area. I have been eating most of my own meat that I raised and processed for several months now. I believe the food supply is going to decrease drastically.Just a simple suggestion to the grocery store.
You'll also be very pleasantly surprised by how much better the meat is. If you don't live near a farm, all of the little farm stores around here that sell local produce also sell local meat. I know one local farm that sells meat mail order. Their meat is pasture raised and very excellent - pork, beef, chicken and turkey. They also do pickup sites in Virginia. https://www.jlgreenfarm.com/store
Right??!! I think what I am most surprised by is how my body reacts to the cleaner meat. When I do eat food with chemicals, my body seems to immediately know. I have chicken (of course, eggs also) and pork right now. I have rabbits, milk goats and beef that are a little too young to process yet but they are in the mix. Eventually plan on getting a milk cow. I think buying locally from farmers is going to be the wise choice going forward. I am increasing my numbers so that I will have the ability to sell direct to consumers.
I'm making jerk rabbit for dinner tonight. We have rabbits, chickens but just for eggs. We might get some meat hens next spring. I'd like to get some goats, especially for milk.
Goat cheese!
I wouldn't doubt if our government was involved in poisoning the food.🤬
Retail list:
https://www.fsis.usda.gov/sites/default/files/distro_list/2024-10/RC-028-2024-Retail-List.pdf
https://www.fsis.usda.gov/recalls-alerts/brucepac-recalls-ready-eat-meat-and-poultry-products-due-possible-listeria
In the 1920s, the U.S. government poisoned certain alcohol supplies to enforce Prohibition, leading to thousands of deaths.
Quick, throw all your food out and buy more, but it might be infected too. Panic!