the raw primal diet has been becoming popular lately. We have seen people online flexing about their “raw meat platters etc etc.” But this diet will be WAY too risky in the near future, and here’s why.
The patterns of climate change and global warming affect the quality of the animal you’re eating, and its natural defense sequences against diseases such as vibrio, and internal damaging parasites. Such as brain eating ones.
Someone died eating raw oysters. And there are many reasons why eating raw seafood has become riskier and riskier over the years, especially post 1990.
Even with the EPA existing since the 70s, People have always found loopholes, and in other countries too with low regulations on enviorment protection, pollute the water, and the air. An increasing population is also to blame, as there is more too feed and to nourish. Meaning an increase in industries which means pollution and enviorment damage.
In several articles, we see from years ago that studied the increase of deadly diseases from oysters, have increased gradually in safe areas.
Link 1
Vibrosis thrives in warm water. Where sea creatures live
Sources say the morality for vibrosis is around 33 percent or 33 out of 100 people with vibrosis pass away. Making it too risky especially with people with bad immune systems .
Link 2
what can we do to prevent this?
1. Simply just cooking your food. You can still kind of get the raw texture by sous vide’ing it. You can still get most of the essential nutrients and benefits from eating it cooked, especially in soups.
2. Deep freezing
This slightly reduces diseases, it puts vibrio into a “uncultured.” State for a few minutes, meaning you have to consume it in time. Still the risk is still high.
3. Living in a low polluted area, or catching it when waters aren’t warm.
Leblanc's girlfriend died in Illinois, where oysters aren’t native, meaning the sourcing was probably risky, and rapid temperature changes occurred meaning disease risk was already increased.
Living in a low polluted area decreases the risk, and you can still eat wild caught. Note that you are still risking but the chances are lower. Make sure when you catch it you deep freeze it (preserves some nutrients and helps for optimal safety). Same thing for when waters aren’t warm. But make sure you’re not fishing near an urban area, because of industrial runoff.
NEXT Post will be on land animals ..
The patterns of climate change and global warming affect the quality of the animal you’re eating, and its natural defense sequences against diseases such as vibrio, and internal damaging parasites. Such as brain eating ones.
Someone died eating raw oysters. And there are many reasons why eating raw seafood has become riskier and riskier over the years, especially post 1990.
Even with the EPA existing since the 70s, People have always found loopholes, and in other countries too with low regulations on enviorment protection, pollute the water, and the air. An increasing population is also to blame, as there is more too feed and to nourish. Meaning an increase in industries which means pollution and enviorment damage.
In several articles, we see from years ago that studied the increase of deadly diseases from oysters, have increased gradually in safe areas.
Link 1
Vibrosis thrives in warm water. Where sea creatures live
Sources say the morality for vibrosis is around 33 percent or 33 out of 100 people with vibrosis pass away. Making it too risky especially with people with bad immune systems .
Link 2
what can we do to prevent this?
1. Simply just cooking your food. You can still kind of get the raw texture by sous vide’ing it. You can still get most of the essential nutrients and benefits from eating it cooked, especially in soups.
2. Deep freezing
This slightly reduces diseases, it puts vibrio into a “uncultured.” State for a few minutes, meaning you have to consume it in time. Still the risk is still high.
Link 33. Living in a low polluted area, or catching it when waters aren’t warm.
Leblanc's girlfriend died in Illinois, where oysters aren’t native, meaning the sourcing was probably risky, and rapid temperature changes occurred meaning disease risk was already increased.
Living in a low polluted area decreases the risk, and you can still eat wild caught. Note that you are still risking but the chances are lower. Make sure when you catch it you deep freeze it (preserves some nutrients and helps for optimal safety). Same thing for when waters aren’t warm. But make sure you’re not fishing near an urban area, because of industrial runoff.
NEXT Post will be on land animals ..
