4 ms·

This simply isn't true. Some things are perfectly safe cooked but unsafe when raw. Pork is a good example of this: Folks get parasites from undercooked pork. (I

This simply isn't true. Some things are perfectly safe cooked but unsafe when raw. Pork is a good example of this: Folks get parasites from undercooked pork. (I'm sure there are others, I just know this with pork). Cooking meat saves live and helps prevent food-born illnesses. Heck, this isn't even true with vegetables. Kidney beans need to be properly cooked so they aren't toxic. One kidney bean is enough to cause stomach distress. This is the reason you shouldn't cook raw kidney beans in a slow cooker - they need boiled. Other legumes have this toxin, but in lesser amounts so it isn't as important and as such, safe with most cooking methods.

messe 4y ago
> Pork is a good example of this: Folks get parasites from undercooked pork I recall reading that that’s extraordinarily rare these days, no pun intended. It’s often okay to cook pork medium rare (or lower).
- Broken_Hippo 4y ago
  I think some areas do better than others - you'll still want to cook it well if you don't know the regulations. You get similar differences with chickens: Not all areas require salmonella vaccines, and areas that don't have more cases.
carlosjobim 4y ago
Do you want to eat those parasites after they are cooked? That is what I'm trying to say: I don't want to eat food that has bacteria, worms and parasites - even if they are killed by cooking. That is disgusting. I don't know how many times I've heard people say they need to cook their meat well or need the restaurant to cook it well to kill those parasites. Don't buy meat you don't trust the quality of! Don't go to restaurants where you think the meat has parasites! Instead of repeating things by habit that they've been told, why can't people stop and think about what they are doing?
- fomine3 4y ago
  Good luck with never-bacteria foods. It's impossible. 100% no parasites chicken/pork is also hard but you can live without them.
  - carlosjobim 4y ago
    > Good luck with never-bacteria foods. Thank you! I take care of what I eat and haven't had any food-related problems in many years. I'd rather skip a meal, buy something else, or go somewhere else, than buy something I think is infested. As for pork meat, I prefer mine medium rare. There are regions and countries that have effectively exterminated pork-born parasites since decades, there is virtually no risk at all for getting parasites from pork within these regions. If you live in a region or country where this is not the case, you shouldn't buy pork meat at all. The parasites are still there, even if you kill them by cooking them. Do you want to eat that?
- Broken_Hippo 4y ago
  It isn't about trusting the quality, but about knowing what sort things are normal in foods and treating food safely. You simply cannot avoid certain things, but you can do things that cut down or eliminate risks. And one of those things is to simply not eat raw meat. It isn't about 'trust' but reality. You aren't going to know about the parasites, and the risk is mitigated through cooking. A lot of food-born pathogens are like this. Put in another light: We pasteurize milk. Despite our best practices, raw milk will always pose a risk of severe food-born illness. The prudent answer isn't to 'find milk you trust' - it is all like this. The prudent answer is to drink pasteurized milk. Same with meat. Properly cook your meat. Don't eat wild salmon raw if it hasn't been frozen. And so on. You can apply the same stuff to all food - none of it is 100% safe, and you simply won't be able to verify where it all came from. You won't be able to tell by looking or how much you trust the farmer that grew it.

messe 4y ago

> Pork is a good example of this: Folks get parasites from undercooked pork I recall reading that that’s extraordinarily rare these days, no pun intended. It’s often okay to cook pork medium rare (or lower).

Broken_Hippo 4y ago
I think some areas do better than others - you'll still want to cook it well if you don't know the regulations. You get similar differences with chickens: Not all areas require salmonella vaccines, and areas that don't have more cases.

carlosjobim 4y ago

Do you want to eat those parasites after they are cooked? That is what I'm trying to say: I don't want to eat food that has bacteria, worms and parasites - even if they are killed by cooking. That is disgusting. I don't know how many times I've heard people say they need to cook their meat well or need the restaurant to cook it well to kill those parasites. Don't buy meat you don't trust the quality of! Don't go to restaurants where you think the meat has parasites! Instead of repeating things by habit that they've been told, why can't people stop and think about what they are doing?

fomine3 4y ago
Good luck with never-bacteria foods. It's impossible. 100% no parasites chicken/pork is also hard but you can live without them.
- carlosjobim 4y ago
  > Good luck with never-bacteria foods. Thank you! I take care of what I eat and haven't had any food-related problems in many years. I'd rather skip a meal, buy something else, or go somewhere else, than buy something I think is infested. As for pork meat, I prefer mine medium rare. There are regions and countries that have effectively exterminated pork-born parasites since decades, there is virtually no risk at all for getting parasites from pork within these regions. If you live in a region or country where this is not the case, you shouldn't buy pork meat at all. The parasites are still there, even if you kill them by cooking them. Do you want to eat that?
Broken_Hippo 4y ago
It isn't about trusting the quality, but about knowing what sort things are normal in foods and treating food safely. You simply cannot avoid certain things, but you can do things that cut down or eliminate risks. And one of those things is to simply not eat raw meat. It isn't about 'trust' but reality. You aren't going to know about the parasites, and the risk is mitigated through cooking. A lot of food-born pathogens are like this. Put in another light: We pasteurize milk. Despite our best practices, raw milk will always pose a risk of severe food-born illness. The prudent answer isn't to 'find milk you trust' - it is all like this. The prudent answer is to drink pasteurized milk. Same with meat. Properly cook your meat. Don't eat wild salmon raw if it hasn't been frozen. And so on. You can apply the same stuff to all food - none of it is 100% safe, and you simply won't be able to verify where it all came from. You won't be able to tell by looking or how much you trust the farmer that grew it.