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.
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.
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.
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.