love bomb's Page

  Are you talking about Vibrio "somethin somethin somethin...."?

Definately not severe.  I was dead sick, chronically ill, and ate plenty of raw meat.  Not always grass-fed, stuff from major grocers included. 

 Are you familiar with Lex Rooker?  Outstanding personality. Basically, most severe chronic health history I've ever heard of in my life.  Guy eats a total meat diet from grass-fed pet food.  Not even "human quality".  Tons of organs ground into it.  Eats it every single day for years and years.  No problems at all. 

 LOTS of scare tactics.  How does someone eat raw pet food for years and not get mobbed by all of those scary pathogens found in raw meat?  Young babies can die from botulism from eating honey, yet you don't hear about mass deaths via honey in the media.  Although it's hard to measure, that's just how different individual health is in relation to pathogen resistance. 

  Your best bet?  Eat only cold-water oysters in the early-mid fall/winter (depending on location).  Basically like all animals oysters store fat for the winter, so just like all animals that's when you want to eat them and when they taste best.  Warm season oysters are thin,watery, and are filled with... *ahem*.... "man juice".

 Just like sushi, oysters are pretty safe.  Not as safe as cooked food purified by fire, but safe.  If pathogens were such a common issue then places like oyster bars would never stay open in 1st world countries for long.  In fact to legally shuck (and not even serve) an oyster for a business you have to have a license for it.

Have you ever had clams / mussels?

In terms of nutrient density the best are oysters -> mussels -> clams, but clams in general are much more newbie-friendly.  They taste sweet and mild, I guess almost like commercial white bread.  A light 30-second steam (just to get them to open up) with some flavorful thai condiments will (chili, lemon, ginger). make em super tasty.

  Oysters from all over the world taste very different.  They range from tasting like sweet cucumber/cantaloupe to tasting like copper.  Huge variation, so you should try different varieties to see which one you like.  Personally I adore the minerally / copper / zinc-y ones.

Shucked oysters are okay as long as they're kept on ice the whole time or near freezing.  The only possible problem with shucked is if careless vendors import pre-shucked oysters, and during the transportation process they get warm.  That's why I prefer to shuck them myself.

Sometimes they come with a little tiny crab inside too.  I usually toss em out but they're a delicassy for many.

For raw recipes?  A dab of some fruity lacto-fermented jalepeno sauce will do wonderful. Horse radish or lemon are other favorites.  Their flavors are really "bright" and sometimes strong, so it's good to pair with all things citrus / vinegary / fruity (or a white wine). 

Aww thank you very much! and glad to be friends :)

Love Bombbbbbbbbbbbbb

love u

;)

Very Happy to make your acquaintance.

I look forward to sharing with you!

thanks for the friend invite

now we r "official"

;)

and if I had a tattoo

it would be a henna colored lotus on my lower back

sweet