1

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Do I need to be concerned about toxoplasmosis? I like my organic lamb and beef rare!

Answered on August 19, 2014
Created June 08, 2012 at 7:33 PM

This story showed up today on MSNBC's website, saying that the prevalence of toxoplasmosis may be higher in organic meat because the animals are allowed to graze freely and so may eat grass that's been contaminated by cat or rodent feces that carry this parasite.

It says to be careful of raw beef and of rare lamb. It also says that microwaving chicken may not be enough to kill the parasite. Here's the link to the story. I'd like to get some feedback on whether people think we should stop eating our beef and lamb rare. (I don't want to!)

http://vitals.msnbc.msn.com/_news/2012/06/08/12124965-organic-meats-may-have-higher-parasite-risk?lite

276a5e631b62f8e0793987c0496364bb

(1644)

on June 08, 2012
at 09:40 PM

From the first sentence of that article: "artery-clogging red meat". Keep the shitty "news" websites offa mah PH! /waves cane

F44b15b2fd1ad134200793d6b474fc4c

(938)

on June 08, 2012
at 08:46 PM

All my meat is frozen, George, because I buy it online. Do you mean that deep freezing kills the parasite?

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on June 08, 2012
at 08:35 PM

Time for them to go back to school http://www.knowledgebank.irri.org/ericeproduction/VI.C.3_Storage_pests.htm

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on June 08, 2012
at 08:31 PM

So, there are no rodent feces in grain feed? hahahahaha Ignorant reporters.

1da74185531d6d4c7182fb9ee417f97f

(10904)

on June 08, 2012
at 07:58 PM

and it's more like 40-70% in some countries like France or El Salvador.

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5 Answers

5
B6114a1980b1481fb18206064f3f4a4f

(3924)

on June 08, 2012
at 07:51 PM

This is totally my opinion, but I personally don't think the risk of toxoplasmosis is high enough to warrant cooking your meat in a way that you find undesirable. Only 300 or so cases become serious each year and 20% of us are carrying the parasite ourselves already. I'll admit I started cooking my beef to medium instead of medium rare when I was pregnant because of the added risk to the my babies and because the medical community seemed so fixed on that (and my cats) as some huge risk to me. I also cooked meat a little longer for my twins when they were toddlers and for my grandma. But for older kids and most adults, I would just follow whatever safe meat handling and preparation methods you usually follow and not worry about it.

1da74185531d6d4c7182fb9ee417f97f

(10904)

on June 08, 2012
at 07:58 PM

and it's more like 40-70% in some countries like France or El Salvador.

2
Af3e3615beba642bcafd0f21d64d74f7

on June 08, 2012
at 07:55 PM

deep freeze for 3 days

F44b15b2fd1ad134200793d6b474fc4c

(938)

on June 08, 2012
at 08:46 PM

All my meat is frozen, George, because I buy it online. Do you mean that deep freezing kills the parasite?

1
5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on June 08, 2012
at 08:53 PM

If I was a guy, I'd keep eating the rare because of this Well-Done Red Meat Linked With Aggressive Prostate Cancer, Study Shows

Since I'm a woman, I'll keep eating rare for all the CoQ10 that's great for the heart, but wiped out by cooking well done. And because despite the link to more bad science reporting (I assume all mainstream media science reporting is bad) the bulk of studies I've seen say rare is better - more nutrients, less carcinogens. And because it's much much tastier.

276a5e631b62f8e0793987c0496364bb

(1644)

on June 08, 2012
at 09:40 PM

From the first sentence of that article: "artery-clogging red meat". Keep the shitty "news" websites offa mah PH! /waves cane

0
2006ccb2b60f9cc5ba5e8eff8a7abc46

on June 09, 2012
at 02:15 AM

ive been eating raw meats, including organic chickens and grassfed meats and organs for three years and am in good health. the only thing i wouldnt eat raw is pork

0
0e395acc856e3353f3f5892e6b09b0e7

(1227)

on June 08, 2012
at 09:52 PM

Yikes! I hope not. I just returned from lunch out. I had a beautiful scoop of steak tartare at an excellent restaurant here in Atlanta. It was fresh and oh so satisfying. A tiny bit of anchovy paste and lemon brought the taste of the meat out. They did serve shrimp crackers with it which I found were made with tapioca flour, a little wheat flour and shrimp. They were puffy and crunchy. The only thing I'm worried about are them little crackers.

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