Eating raw meat, any real risks?
- 08-16-2008, 10:23 PM
Eating raw meat, any real risks?
For the last month I've been eating a lot more canned tuna, but even more raw ground beef, 73/27 P/F, 2-3 lbs a day.
Are there any real risks? for those who say E coli I say I did research on that and you're almost 5 times more likely to get it from plants than animals.
I know digestion and nutrient use is much better in raw ground beef than it is in well done steaks and it's much easier on my stomach, plus I love the taste.
I did research but the risk seems to be insignificant.
Are there any risks that are validated and not some BS "you heard from someone who sucked a raw **** once and got throat syphilis" ?
- 08-16-2008, 10:37 PM
love tataki beef myself. I would at least suggest staying away from ground meats. Regardless of low sickness statistics, it's easier to get sick from ground meats because more surface area is exposed to bacteria.
08-16-2008, 10:40 PM
raw ground beef? For the love of God, why? We can't even eat vegitables anymore wihtout dying lol. Cook that **** man!
08-16-2008, 10:41 PM
I had to come back and post another reply on just how much of a shiver that gave me when I read you like the taste of raw ground beef lol
08-16-2008, 10:44 PM
08-16-2008, 10:47 PM
Is it dangerous to eat raw or undercooked ground beef?
Yes. Raw and undercooked meat may contain harmful bacteria. USDA recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs, casseroles, and hamburgers to 160 °F. Use a food thermometer to check that they have reached a safe internal temperature.
What kind of bacteria can be in ground beef? Are they dangerous?
Bacteria are everywhere in our environment. Any food of animal origin can harbor bacteria. Pathogenic bacteria, such as Salmonella, Escherichia coli O157:H7, Campylobacter jejuni, Listeria monocytogenes, and Staphylococcus aureus, cause illness. These harmful bacteria can not be seen or smelled.
When meat is ground, more of the meat is exposed to the harmful bacteria. Bacteria multiply rapidly in the "Danger Zone" — temperatures between 40 and 140 °F. To keep bacterial levels low, store ground beef at 40 °F or less and use within 2 days, or freeze. To destroy harmful bacteria, cook ground beef to 160 °F.
Other bacteria cause spoilage. Spoilage bacteria are generally not harmful, but they will cause food to deteriorate or lose quality by developing a bad odor or feeling sticky on the outside.
Why is the E. coli O157:H7 bacterium of special concern in ground beef?
E. coli O157:H7 can colonize in the intestines of animals, which could contaminate muscle meat at slaughter.
O157:H7 is a strain of E. coli that produces large quantities of a potent toxin that forms in the intestine and causes severe damage to the lining of the intestine. The disease produced by the bacteria is called Hemorrhagic Colitis.
E. coli O157:H7 survive refrigerator and freezer temperatures. Once they get in food, they can multiply very slowly at temperatures as low as 44 °F. The actual infectious dose is unknown, but most scientists believe it takes only a small number of this strain of E. coli to cause serious illness and even death, especially in children. It is killed by thorough cooking.
Illnesses caused by E. coli O157:H7 have been linked with the consumption of undercooked ground beef. Raw milk, apple cider, dry cured sausage, and undercooked roast beef have also been implicated.
08-16-2008, 10:50 PM
i'm with jay...i can do steak like that but the texture of ground beef just doesn't feel right when you chew it.
about the illness thing...the more steps it takes to package the more likelyhood for contamination. but this day in age the stores are so careful to avoid lawsuits that i honestly think you could kick a steak around the meat dept. and be fine after eating it!
08-16-2008, 10:52 PM
I'm looking at cost to benefits ratio too. Is the risk of becoming deathly ill and ruining all of your gym gains worth not cooking your beef?
08-16-2008, 10:53 PM
08-16-2008, 10:59 PM
08-16-2008, 10:59 PM
08-16-2008, 11:02 PM
People eat sushi, raw vegetables and fruits 51% of Americans don't wash them, etc.....
Even medium ground beef gives me indigestion, steak doesn't, but I'm not about to get raped with the steak prices everyday.
I think the risk is often exaggerated because you always hear about it.
08-16-2008, 11:06 PM
08-16-2008, 11:08 PM
08-16-2008, 11:09 PM
you are supposed to say.."what do you think my body fay % is"? i stole that from another thread...just thought it was funny
08-16-2008, 11:13 PM
Only lean I like are organ meats, calf liver, chicken heart and beef heart but I'm pretty sure they got a little bit of fat on them, tastes like it anyway, and lean game meat is fine too.
I bought sirlion steak for the first time in years last week from Publix, I ended up throwing most of it away, too lean.
08-16-2008, 11:17 PM
this stuff tastes way better than sirloin...i do see your point though, some of it is hard to get down. i used to "lube" up my tuna with mayo so it would go down. luckily i've long gotten used to it.
08-16-2008, 11:27 PM
This was a sample day last week, 4 serving of WPI, 1/2 cup of blue berries and 1.7 lbs of ground beef.
Fat 158.6g 1,430 calories 58%
Carbohydrate 14g 76 calories 3%
Protein 233.2g 968 calories 39%%
Total: 2,478 calories
08-16-2008, 11:29 PM
08-17-2008, 12:26 AM
08-28-2008, 05:42 AM
Raw ground beef? 73/27? ill... I hope you're eating grass fed beef and not grain fed. Although I guess I should add I eat my steaks really red and I've never gotten sick from doing so...
08-28-2008, 05:12 PM
I hear ya Omen! raw just taste great!
I some times get farm fresh ground beef and freeze meat ball and thaw (nuke for 10-15 seconds)and eat them raw. I have only got sick from under cooked chicken. I love raw meat beef, sushi, ect. I am a little scared of supper market raw meat.
08-28-2008, 07:49 PM
Here's some info I found out:
All cattle have E Coli in their stomachs, grass fed is safer, here's why:
The level of E coli in the stomach of a grass fed cow was only 20,000 units(whatever the units were I can't remember), the corn fed cattle had 200,000 units!!
Not only that, but the corn fed cattle have higher stomach PH similar to humans than grass fed beef, so the E coli create a resistance when they enter a human body, because they're used to that high PH.
While in the grass fed beef, they're used to low PH so they get destroyed in the human stomach.
I don't give a **** about some ****ing E Coli, I'll sprinkle some on my eggs before I stop eating raw beef.
08-30-2008, 12:25 AM
08-30-2008, 03:25 AM
IMHO, go right ahead and eat it, though I have been known to indulge in a steak or a cheeseburger every now and then, I believe the worst threats to your life are the prions that cause CJD, which no amount of heat will change.
I worry a lot more about CJD than any other malady that could come from meat.
Mark my words, you heard it here first...wait until you see what happens in two or three years when large numbers of people are diagnosed with CJD...the numbers will astoud you.
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