Question hi Geoff,
I have recently noticed you remark on the ground meat and that it could speed up loss of nutrients due to more meat being exposed to the process of oxidation... I'm bit confused here... In you previous posts you also stated that "leaving meats out for 1-2 days is no big deal - it lets in a lot of bacteria which are beneficial for the body - liver/kidney tends to be inedible though after 2-3 days or so..." Please, put me hep!
Would this oxidation do more harm than good to meats? Or would those bacteria compensate for the loss of nutrients?
Plus, you adviced to never eat raw animal food straight out of the fridge and leave it to warm for an hour, out of the fridge... What about leaving meats for some more time, say, 12-15 hours... Would the oxidation in this situation have more deterious influence on raw meats? Maybe, there is the reason to cut meat to big chunks and just bite it off when eating?
You also say that liver/kidney tends to be inedible though after 2-3 days or so... Doeas it mean that these organs while "inedible" are at the same time valueless? I noticed that liver only gets some acidulous taste, maybe that was just the begining... :)
Finally, let's get these fringe things over. It is more about practicing then theory. When (before, during or after meat meal) do you consume you high-meat? Or you prefer to eat it separately? How to be with the fringe issues, I mean, do you consume it cold from the fringe or let it warm for some time(doubt it, but if so how to be with the smelly nature of the high-meats)?
thank you ever so much,
Yuriy
AnswerThe idea is that the extra bacteria help to self-digest the meat, among many other benefits to the body. So, yes, the extra bacteria more than make up for the slightly fewer nutrient-levels caused by leaving out the meats. The point about ground meat is that, obviously, far more of the meat is exposed to the air than is normal with non-ground meat, thus speeding up the process of oxidation - leaving non-ground meats out isn't a problem, by comparison - so feel free to leave (non-ground)raw meats out for 12-15 hours or more if you wish.
As for the my comment re inedibility of liver/kidney after leaving them out of the fridge for more than 2-3 days, ignore that. I was only referring to the awful taste and smell. The nutrients are still at high enough levels, and they are still worth eating, if one's not squeamish.
Re High-meat:- I prefer to eat high-meat separately from my other meals - at least half an hour before or after my main raw meal for the day. I usually don't put the fridge at a very cold setting while I store high-meat in it, so I usually eat it quite quickly(5 minutes) after taking it out of the fridge, in order to avoid stinking out the room permanently(I keep the window open during that time).
Hope This Helps
RPG
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