Something to ponder as regards high-meat

[TylerDurden]

I was just wondering why we are told by AV et al to eat high-meat that has  bacteria in it exposed to air(ie aerobic bacteria). Surely, if the high-meat bacteria are supposed to populate the gut, then anaerobic bacteria would be more likely needed instead?

[sabertooth]

Not enough clinical data to be for sure, but perhaps its not the bacteria in as much as it is the flesh dissolving enzymes produced by the bacteria that are of primal benefit?

In this thread of thinking the oxygen loving bacteria when eaten will deliver their precious special sauce directly to the belly of the beast, and as they themselves die and are digested in the oxygen deprived environment of the gut. The metabolic byproducts of these sacrificial high-meat bacteria then go into feeding a healthy balance of carnivorous indigenous micro flora.

The anaerobic bacteria, like those that grow when meat is wrapped up in plastic, do not so easily sacrifice themselves for the symbiotic nourishment of the indigenous microbiome  when ingested, instead they begin to inoculate the gut and inundate it with its own antagonistic secretions. Under some conditions these germs proliferate exponentially in an attempt of a hostile takeover, leading to a slue of negative effects, associated with what is called food poisoning.

[norawnofun]

What would you suggst to avoid anaerobic bacteria, since most meats are wrapped in plastic nowadays? Not many ppl have access to unwrapped meats directly from the farm. Would cutting the outer layer be enough? Or washing it off? Or would that bacteria be still able to penetrate deeply into the whole piece of meat?

[TylerDurden]

Umm, just cut the raw meat out of the plastic, put the pieces in a glass jar. Personally, when I, ages ago, used to leave some raw meat in plastic in the fridge to age, it never seemed to bother me.

[sabertooth]

Most people are able to develop some tolerance to anaerobic bacteria, and though in excess they can cause adverse reactions, in small amounts they may not have a noticeable effect... having to metabolize the bio-toxins contained in these improperly aged meats over time could weaken overall vitality.

As soon as you bring plastic packaged meat home, open it up and hang it in an open air fridge, so that the more beneficial aerobic bacteria can edge out the anaerobic bacteria, so as to give the meat a better overall flavor and microbial profile as it ages.