Brain Tumor!!!?????
- Thread starter Red Devil
- Start date
i don't know..but if you google worms from pork i am sure it would give you alot of information.. always cook meat well done... even if you don't like it as much... much safer..also if you have a serious issue to cleanse etc..i would contact doctor to make sure your safe with home remedy etc..solchitlins;2682994; said:Great, I ate med-rare pork a few days ago.
I did a month long herbal parasite clense when I returned home from Mongolia because I was paronoid after getting sick with Giardia.
I wonder if something like that would kill these worms?
What kind of worms were these?
Nice video.
Never eat undercooked pork.I took a grad level course in parasitology and I kinda wanted to tape my mouth shut and lock myself in a closet by the end of it.Pork is the worst when it comes to parasites but beef chicken and fish can carry them too.Still got the textbook around here somewhere,the photos are guaranteed to cause nightmares!
Never eat undercooked pork.I took a grad level course in parasitology and I kinda wanted to tape my mouth shut and lock myself in a closet by the end of it.Pork is the worst when it comes to parasites but beef chicken and fish can carry them too.Still got the textbook around here somewhere,the photos are guaranteed to cause nightmares!
i know you can get tapeworms from eating undercooked pork.
and just like in cats and dogs, their segments come out in feces. They are a segmented worm and the segments detach and form new worms.
so if you get one on you and it gets in your mouth, you could get it.
or if you injest one in undercooked pork.
tapeworms can get super long and can get into your brain but usually hang out in your intestines.
i dont know if thats what that worm was because they didnt say exactly what type.
and just like in cats and dogs, their segments come out in feces. They are a segmented worm and the segments detach and form new worms.
so if you get one on you and it gets in your mouth, you could get it.
or if you injest one in undercooked pork.
tapeworms can get super long and can get into your brain but usually hang out in your intestines.
i dont know if thats what that worm was because they didnt say exactly what type.
Red Devil;2683023; said:
except that steak is not worth eating if its well done. Only Medium Rare for me.
but i wont eat any other meat thats not well done.....
well except sashimi. i love that stuff.
ok, so i'll probably get a horrible disease some day, but at least i wash my hands.
haha... my parents use to go to the butcher and bring home fresh chopped meat...and give all of us kids a bite...Ang;2683117; said:except that steak is not worth eating if its well done. Only Medium Rare for me.
but i wont eat any other meat thats not well done.....
well except sashimi. i love that stuff.
ok, so i'll probably get a horrible disease some day, but at least i wash my hands.
well, I'm a Chef so cooking meat well done is just blasphemies.
I was taught in Culinary school that there hasn't been a case of Trichinosis from eating pork in 30 or so years. In the US atleast, this is because of safer farming of animals and not putting ground up pigs in the pigs feed. But to be safe 140 degrees F. is the magic number, but thats pretty over well done for meat.
Seriously, if you cooked a large prime rib to 140 it would really suck and be a huge waste of money. imho
Also you can buy pork thats been certified that it's been held at -10 for a certain abount of time, that kills Trichinosis also, so that pork is safe to eat as rare as you want.
When I was cooking in Mongolia I was serving med-rare steaks at my restaurant for 3 months before another Chef told be it wasn't safe to do there. Only the Americans and Europeans would order it that way, Mongolians like it Well done.
In alot of ways their meat is safer because they don't mix up the animals, like if you needed ground beef you would have to buy a large portion of the animal and grind it up, so your burger would only be of one cow.
and I quote
"When you get a fast food hamburger, today, it probably has pieces of a thousand or more different cattle; from as many as five different countries. This is a perfect vector for spreading disease."
but man you should see the market in Mongolia, the woman vendors would have the carcasses spread out on a table with flies buzzing around. You would order something and they would slap the bloody calculator down on a pile of meat to show you the price, while their eating a sandwich.
lol
I was taught in Culinary school that there hasn't been a case of Trichinosis from eating pork in 30 or so years. In the US atleast, this is because of safer farming of animals and not putting ground up pigs in the pigs feed. But to be safe 140 degrees F. is the magic number, but thats pretty over well done for meat.
Seriously, if you cooked a large prime rib to 140 it would really suck and be a huge waste of money. imho
Also you can buy pork thats been certified that it's been held at -10 for a certain abount of time, that kills Trichinosis also, so that pork is safe to eat as rare as you want.
When I was cooking in Mongolia I was serving med-rare steaks at my restaurant for 3 months before another Chef told be it wasn't safe to do there. Only the Americans and Europeans would order it that way, Mongolians like it Well done.
In alot of ways their meat is safer because they don't mix up the animals, like if you needed ground beef you would have to buy a large portion of the animal and grind it up, so your burger would only be of one cow.
and I quote
"When you get a fast food hamburger, today, it probably has pieces of a thousand or more different cattle; from as many as five different countries. This is a perfect vector for spreading disease."
but man you should see the market in Mongolia, the woman vendors would have the carcasses spread out on a table with flies buzzing around. You would order something and they would slap the bloody calculator down on a pile of meat to show you the price, while their eating a sandwich.
lol
