Actup you're the one with your head in the clouds. Paranoid, fantasising that everyone's conspiring against you. Did you say you used to smoke a lot of weed? Ahh I've become Jeremy Kyle!
Dima said his meat was in a jar, so the bits touching the side are not going to be exposed to air, and she said it was green which in my experience(including reading other's experiences) only happens if the meat isn't exposed to fresh air...
Tyler, Donrad's not on his 'last warning'. He only wrote that extreme 'possibility' to counter your complete dismissal of some things which are actually fact. If in defending high-meat you're going to dismiss facts(even the fact that something is a possibility, not only the fact that something is a fact), then he has to counter in the extreme opposite. You're right defending aged-meat, and he's right in attacking rotten meat. But he's not attacking what you're defending, and you're not defending what he's attacking. Responding without properly reading what each other have written is what has allowed this thread to descend into such a mess.
I think the advice about smelling and tasting is good. I'd not eat anything without smelling and tasting it first. What is 'foul' however might change with time. Something may smell strong and different, but if you can taste it, chew it in your mouth, and despite it tasting so different still feel it's ok to eat, then it probably is.
It's alright when people are arguing, and one person perhaps argues more extremely than what he really believes, and then the other person does so in the opposite direction, because they still balance each other out. But you can't do that and then threaten to ban someone, because that destroys the equilibrium. If you want to be in a position to make such threats reasonably, you need to first make sure you are completely balanced yourself.
You are being far too generous. Donrad has previously attacked all aged meats unless they were dehydrated like jerky. And accusing actup of paranoia when Donrad has, in this and previous posts, suggested that anyone eating high-meat will die horribly and has accused me and others of a mythical "rawpalaeo conspiracy" involving supposedly mass-murder, is basically pure hypocrisy.
Actually, actup's comment makes some sense, in a way. I have actually, in the past, come across trolls who felt it was their life's mission to convert us all back to the " one true path of a standard, cooked diet", as espoused by the FDA. Now they were of course not agents of the FDA, as such, but they were members of the public who were pissed off at our unconventional way of life and wanted to use any odious means necessary to make raw diets look bad - of course, they would always start off pretending to be mostly rawpalaeo, before gradually and more frequently suggesting that cooked was better, that "high-meat" was "dangerous" etc.
Well, post moderation not being an option, I suppose we will have to leave it to a full ban if similiar horsesh*t is peddled by him in future re the high-meat issue.
On a more neutral note, I will say this re food-poisoning issues, as I have done a lot of research on this issue:-
1) A considerable amount of food-poisoning comes from eating aged, cooked foods.Canned foods(which are commonly heavily preheated) figure prominently in food-poisoning cases. It has also been recommended by government health agencies to never place cooked foods together with raw foods, or to let cooked foods age. This makes sense in a way. According to AV, it is not the so-called "pathogen" which is at fault, but the environment so if bacteria migrate from raw to cooked foods, that would cause problems.So, cooked foods plus bacteria equals toxic food, while raw foods plus bacteria are generally fine.
2) Judging from reports, most fatalities or serious food-poisoning occurrences happen to people who are particularly vulnerable already(ie very young infants, or very old people, with health-problems already present).
3) I think this is what KD was thinking of:- namely, if a particular person, say, had severe health-problems(eg:- chronic decades-long diabetes along with major heart-disease, strokes etc.) and then suddenly switched to a raw food diet, then, if, say, a sudden minor detox occurred(giving the usual common flu-like symptoms such as mild fatigue or headache or whatever), then the sudden, minor added stress to that sick body might give that very person a heart-attack or stroke, due to temporarily overloading the body's defences. Temporary detoxes do commonly occur when switching to a raw diet - these happen far more frequently if one is eating almost wholly raw, and are much less likely if one is loading the body with lots of cooked foods as well.This would not make "high-meat" "dangerous" as such, as many other things in foods or habits could cause such heart-attacks or whatnot to someone already in a dire state of ill-health.
Now, the way I see it, "high-meat" is, anyway, mostly only recommended for RVAFers who have been raw for at least a year. This means their bodies are already used to fresh, raw meats. Now, so far, I and others have routinely mentioned this 1-year wait as a caution. There have been a few exceptions where high-meat was recommended at an earlier date(with the caution added, though), but that was usually for people who appeared to have failed with all other approaches and had severely wrecked digestive systems which needed decent amounts of foreign bacteria to solve the problem. Donrad is a retard for suggesting probiotics as an alternative to high-meats as the vast majority of RVAFers have reported not benefitting from most probiotics, except perhaps for the high-quality EM products, and report doing far better with "high-meat".
As for me, I have only had very occasional instances of so-called food-poisoning before and after going rawpalaeo. Previous to rawpalaeo, it was always cooked foods, mostly cooked shellfish, which gave me serious food-poisoning issues. Since going rawpalaeo I have had only very, very few, mostly minor, food-poisoning issues in the last 9 years. 2 minor ones came from buying raw fish from 2 very dodgy supermarket-chain-stores - these had a nasty, unusual repellent taste in them, not found in any other raw fish I've had, so obviously had had chemicals added to them, and I clearly reacted to the chemicals as I have never had issues with aged, raw fish. I also got a 2-day diarrhea experience after eating some so-called "organic" fruit from the odious local Tesco's supermarket store, and am reasonably certain that they had used some preservatives/chemicals on them, given Tesco's dire reputation re organic foods etc.. My only other food-poisoning issue came about after foolishly eating a so-called organic christmas pudding, which I had foolishly not cooked beforehand, thus resulting in 2-3 days of stomach-aches.
