Some cool facts I learned when researching this blog: - raw milk contains over 20 pathogens - oysters can never be entirely safe - there are dozens of tartare-like dishes served across the globe
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One common myth is that animal husbandry, farming, or harvesting can mitigate these risks entirely, but the reality is that for these foods you can only really make them safe by heating or irradiating, which often destroys the product
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Oysters, for example, are safe if you irradiate/heat/freeze them, but they are also then dead Most people like to eat freshly-shucked oysters, that are either still alive or freshly-dead
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I also, generally, avoid raw sprouts.
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Good point! I would've added it in but the blog was already getting too long and also I don't know many people who eat raw sprouts?
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Why do you hate fun, Gideon?
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...that would make a great book title. "Why I hate fun" Thanks, Trent
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I’d also like to mention that raw milk is disgusting and tastes like licking barn animals, so there’s that, too
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I have questions
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So I guess it was the bad old days when grandpa hand milked a cow and we helped separate cream and churn butter he's long gone now but I won't hassle dad about how he fed us fresh oysters straight off the rocks on annual summer holiday at Mallacoota but he always cooked meat well
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Fresh milk straight from the cow is safer than when it is stored and sold - milk is the perfect culture medium for bacteria.
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