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The Dangers of Meat

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Gurday means kidney and kaporay means well
220386_tawa_gurday_kapooray_taka_tak.jpg


I find them gross but some like them well i cant stop others from eating gross stuff

:o::o::o:

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Gurday means kidney and kaporay means well
220386_tawa_gurday_kapooray_taka_tak.jpg


I find them gross but some like them well i cant stop others from eating gross stuff
oh, think they sell them as a combo here, gurde kapure is all I've heard, always together

not a regular meal for me but I have tried them, and I found them ok, good even :P
 
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The weirdest thing i consumed well hops
Rabbit.jpg

But it aint the cutest thing i ate though
3679867-Special_Dish_CHIRRAY-Gujranwala.jpg
 
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lol, just my opinion, man

not here to be taken srsly or try and influence anyone

or what, next you'll tell me I need credibility to take a dump because assholes are like opinions.. everyone has them ? :sarcastic:

also, you really a kashmiri pandit ? sorry but mulla wazwaan>pandit cuisine :P
:o::lol::lol::lol::lol:

We prefer Mulla wazwaan during Marriage functions :enjoy:
 
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oh, think they sell them an a combo here here, gurde kapure is all I've heard, always together

not a regular meal for me but I have tried them, and I found them ok, good even :P
Nah i just dont feel ok with consuming testicles
 
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The weirdest thing i consumed well hops
Rabbit.jpg

But it aint the cutest thing i ate though
3679867-Special_Dish_CHIRRAY-Gujranwala.jpg

Seriously man , I pet these things . I can never think of eating them . I feed them and not make them my fodder :lol:
I had pet 2 rabbits and 1 Sparrow
 
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Seriously man , I pet these things . I can never think of eating them . I feed them and not make them my fodder :lol:
I had pet 2 rabbits and 1 Sparrow
(っ˘ڡ˘ς)
IMG_7712.JPG

I only had pigeons and cats as pets
 
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(っ˘ڡ˘ς)
IMG_7712.JPG

I only had pigeons and cats as pets
I had pet Pigeon for a day . My Dad saved it . It was about to be killed by the hawk , when My Dad saw it .
I kept it in a box for some time . Tended to its injuries and let it free after few hours .

There are around 20 cats in my locality . In my 23 years of existence , I have touched only a very very tiny Kitten for just some minutes , when I found her on my roof . I love cats but they run away the moment I get close to them .

I have pet number of street puppies but I have to release them due to MOM .
Around 15 Cows , with whom I play once in a while .
 
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It's as American as apple pie and vastly more popular. The hamburger has become our national food: Americans eat more meat than any other people in the world, with the average person devouring three hamburgers a week. And with more meat available than ever before, today's beef costs 30 percent less than it did in 1970, making it that much more attractive to consumers looking for a quick, cheap meal.

Yet despite new federal safety regulations, more than 100 million pounds of meat has been recalled since 1998 due to suspected bacterial contamination. And just last summer, the nation's largest meat processor had to recall 500,000 pounds of beef contaminated with e.coli bacteria from seventeen states.

How much does the average American know about the beef they're eating? Have dramatic changes in the U.S. meat industry compromised the overall safety of American beef? And are the new federal regulations enough to guarantee the safety of the meat we eat?

FRONTLINE explores these and other questions in "Modern Meat," airing Thursday, April 18, at 9 P.M. on PBS. Through interviews with current and former U.S. Department of Agriculture officials, meat inspectors, food safety experts, and industry representatives, the one-hour documentary reveals how today's highly-industrialized meat business has fundamentally changed the composition of the typical American burger, causing some to fear the spread of serious -- and even deadly -- bacteria. The program also explores the powerful U.S. meat industry's attempts to resist certain government regulations aimed at preventing contaminated meat from ending up in supermarkets and fast food chains across America.

"I think what the [meat] industry is saying is that they don't want to be accountable for the product that they're selling," says Eric Schlosser, author of Fast Food Nation, an expose of the meat and fast food industry. "This industry has fought against food safety inspection for a hundred years."

"Modern Meat" takes viewers inside the U.S. meat industry, beginning at the cattle ranch and then moving on to the "feedlot" -- a huge industrial holding pen where as many as 100,000 cattle are held together until they are fat enough to be slaughtered. Then the carcasses make their way down a Detroit-style assembly line or "dis-assembly line," as one industry insider quips -- where modern advances have enabled some meat companies to strip as many as 400 carcasses an hour -- nearly three times as many as in 1970.

But such modern efficiency may pose potential health risks.

In "Modern Meat," FRONTLINE speaks with numerous scientists and industry observers who raise serious concerns about today's meat production system. With large numbers of animals being raised together in huge feedlots covered with feces, they say, it's easy for bacteria to spread from one animal to another.

"Cows tend to produce feces [and] feces is primarily bacteria," says Glen Morris, a microbiologist at the University of Maryland and a former USDA official "When those bacteria are spread around, there's ample opportunity for bacteria to be spread from one cow to the next.

"In the larger feedlots," he adds, "there's a greater chance for the passage of microorganisms back and forth. All of that contributes to the spread of microorganisms like e. coli."

Dr. Robert Tauxe is also concerned. "The new highly industrialized way we produce meat has opened up new ecological homes for a number of bacteria," says Tauxe, head of the Centers for Disease Control's Foodborne Illness Section.

Gone are the days, Tauxe says, when a hamburger patty contained the meat from a single cow; with enormous numbers of cattle now being herded, fattened, slaughtered, and ground up together, it's virtually impossible to determine how many cows contribute to a single burger.

"If we take meat from a thousand different animals and grind that together," he says, "we're pooling bacteria from a thousand different animals as well."

What's more, there is increasing evidence that the modern meat industry's widespread use of antibiotics to promote growth and keep livestock healthy may result in the development of bacteria strains that are resistant to antibiotic treatment.

The consequences of bacterial contamination can be deadly. In 1993, Jack in the Box hamburgers contaminated with a deadly strain of e. coli killed four children and injured 750, causing the government to seek a more scientific system for inspecting meat.

For decades, industry experts say, meat inspectors had practiced the "poke and sniff" method of visually inspecting carcasses for signs of disease. Following the Jack in the Box outbreak, the government proposed implementing a new inspection system -- known as "HACCP" (Hazard Analysis and Critical Control Points) -- that would require microbial testing to detect the presence of invisible -- yet harmful -- bacteria such as e. coli and salmonella.

The proposed testing for salmonella, however, was not embraced by the meat industry. In "Modern Meat," FRONTLINE speaks with industry insiders and government officials who say the powerful U.S. food lobby -- which has contributed heavily to key Capitol Hill lawmakers -- aggressively fought including this testing as part of the new regulations.

It's a charge that the American Meat Institute's J. Patrick Boyle denies. "It's not the beef industry that's fighting standards that are meaningful, that improve the wholesomeness of the product," Boyle tells FRONTLINE. "The beef industry has reservations about unscientific standards that have no relation to the safety of our products."

The USDA resisted industry pressure, and in 1996 the U.S. meat industry began making the transition to the new inspection system. Since then, the USDA has reported a marked drop in salmonella contamination of ground beef, while the CDC has also begun to see a drop in some food borne illnesses. Yet the American consumer still faces serious risks.

Each year, the CDC tracks numerous cases of food poisoning, while the USDA maintains a running list of tainted meat recalls. The growth in global trade, meanwhile, has increased the risk of diseased cattle or beef coming into the country and decimating the U.S. livestock population. Last year, for example, USDA Inspector General Roger Viadero discovered that 650,000 pounds of foreign meat from a country embargoed because of foot and mouth disease found its way into America's heartland.

In addition, a recent court ruling threatens to limit the government's enforcement of its new food safety regulations. In "Modern Meat," FRONTLINE examines a lawsuit filed by Texas meat grinding company Supreme Beef against the U.S. Department of Agriculture. When the USDA effectively shut down the company after it failed bacterial contamination tests three times -- once after nearly 50 percent of its meat was found to be contaminated with salmonella -- the company sued. Supported in its lawsuit by the National Meat Association, Supreme Beef charged that the government didn't have the right to shut down its operations simply because it failed to meet the USDA salmonella standards. Last month, a federal appeals court ruled in favor of the meat industry, prompting concern from some industry observers.

Carol Tucker Foreman, head of food safety at the Consumer Federation of America and a former USDA official, believes the modern meat production and distribution system leaves consumers vulnerable to a widespread outbreak of bacterial contamination. She points to a case in which sixteen deaths and five stillbirths were connected to Ball Park Franks found to be contaminated with deadly listeria.

"Those hot dogs were shipped everywhere," Foreman says. "And thousands and thousands of them were made every day. So the potential for one mistake rippling out and causing thousands of deaths is there."
Any food scientist can write the dangers of Vegetables....or going solely vegetarian....esp lack of proteins, fertilizer and the long term effect of the components on human health as well as the environment...

CDC Estimates of Foodborne Illness in the United States

Attribution of Foodborne Illness, 1998-2008

Volume 19, Number 3—March 2013
Attribution of Foodborne Illnesses in the U.S., 1998-2008. Emerg Infect Dis [Internet]. 2013 Mar


This study provides a comprehensive set of estimates of how much foodborne illness is accounted for by each of 17 food categories, called “commodities” in the paper. These are our most comprehensive estimates available to answer the question: which foods make us ill?


What did the study show?
The estimates used 4,589 foodborne disease outbreaks reported over the 11 year span from 1998 to 2008. Both the contaminant and the specific food causing the outbreak was reported.

  • This included outbreaks linked to a food belonging to a single food category (a “simple” food) as well those linked to foods made from more than one food category (a “complex” food).Figure C
  • Half of outbreak investigations with a known food implicate a complex food. Because complex foods have ingredients from more than one food category, they do not fit into the 17 food categories and have not been included in previous analyses.Figure C
Illness was attributed to all the 17 different food categories. The proportion accounted for by each category varied.
  • Figure B shows the contributions of different food commodities (categories) to estimated illnesses and deaths.
  • Figure D shows the main groupings of food categories.
  • Figure E gives examples of foods in categories.
Produce (a combination of six plant food categories [Fruits-Nuts, Fungi vegetables, Leafy vegetables, Root vegetables, Sprout vegetables, Vine-Stalk vegetables]) accounted for nearly half of illnesses (46%). Figure Eprovides examples of foods in these groups.

  • Among the individual food categories, leafy vegetables accounted for the most illnesses. Many of those illnesses (46%) were caused by norovirus.
Meat and poultry (a combination of four animal food categories[Beef, Game, Pork, and Poultry) accounted for fewer illnesses, but for 29% of deaths. Figure E provides examples of foods in these groups.

  • Poultry accounted for the most deaths (19%); many of those were caused by Listeria and Salmonella infections.
  • This is partly due to three large Listeria outbreaks linked to sliced processed turkey that occurred in the last decade, though fewer have occurred in recent years.
Your findings attribute many illnesses from produce to norovirus. Do you know how food became contaminated with norovirus?
This paper does not address where contamination of food occurs along the food production chain. A recent CDC study on “Epidemiology of Foodborne Norovirus Outbreaks, United States, 2001-2008” looked at this issue in relation to norovirus. Here are some of the main findings about the food sources from norovirus:

  • Sick food handlers specifically caused 53 percent of the foodborne norovirus outbreaks by contaminating food and may have contributed to another 29 percent of the outbreaks. Over 80 percent of outbreaks involved food prepared in commercial settings, such as restaurants, delis, or catering businesses.
  • Among the 364 outbreaks that involved a single contaminated food, over half were produce, primarily leafy vegetables or fruits. These foods, which are commonly eaten raw, were most often contaminated during preparation or service by a sick food handler. A few outbreaks were caused by produce that was contaminated during production or processing. Mollusks, such as oysters, were also often involved in outbreaks due to contamination during production.

CDC - Attribution of Foodborne Illness, 1998-2008 - Estimates of Foodborne Illness
 
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you should try some deep fried texas? style murrican' cow balls, those things are divine. :)
Never trust the Americans I once saw them on tv having soup made of Buffalo dic*k chopped into pieces like sausages.
I would love to have turkey one day.
 
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I had pet Pigeon for a day . My Dad saved it . It was about to be killed by the hawk , when My Dad saw it .
I kept it in a box for some time . Tended to its injuries and let it free after few hours .

There are around 20 cats in my locality . In my 23 years of existence , I have touched only a very very tiny Kitten for just some minutes , when I found her on my roof . I love cats but then run away the moment I get close to them .

I have pet number of street puppies but I have to release them due to MOM .
Around 15 Cows , with whom I play once in a while .
Cats are super fun especially when you are making them chase the red dot
( ・ω・)☞
 
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Any food scientist can write the dangers of Vegetables....or going solely vegetarian....esp lack of proteins, fertilizer and the long term effect of the components on human health as well as the environment...

CDC Estimates of Foodborne Illness in the United States

Attribution of Foodborne Illness, 1998-2008

Volume 19, Number 3—March 2013
Attribution of Foodborne Illnesses in the U.S., 1998-2008. Emerg Infect Dis [Internet]. 2013 Mar


This study provides a comprehensive set of estimates of how much foodborne illness is accounted for by each of 17 food categories, called “commodities” in the paper. These are our most comprehensive estimates available to answer the question: which foods make us ill?


What did the study show?
The estimates used 4,589 foodborne disease outbreaks reported over the 11 year span from 1998 to 2008. Both the contaminant and the specific food causing the outbreak was reported.




    • This included outbreaks linked to a food belonging to a single food category (a “simple” food) as well those linked to foods made from more than one food category (a “complex” food).Figure C
    • Half of outbreak investigations with a known food implicate a complex food. Because complex foods have ingredients from more than one food category, they do not fit into the 17 food categories and have not been included in previous analyses.Figure C
Illness was attributed to all the 17 different food categories. The proportion accounted for by each category varied.



    • Figure B shows the contributions of different food commodities (categories) to estimated illnesses and deaths.
    • Figure D shows the main groupings of food categories.
    • Figure E gives examples of foods in categories.
Produce (a combination of six plant food categories [Fruits-Nuts, Fungi vegetables, Leafy vegetables, Root vegetables, Sprout vegetables, Vine-Stalk vegetables]) accounted for nearly half of illnesses (46%). Figure Eprovides examples of foods in these groups.




    • Among the individual food categories, leafy vegetables accounted for the most illnesses. Many of those illnesses (46%) were caused by norovirus.
Meat and poultry (a combination of four animal food categories[Beef, Game, Pork, and Poultry) accounted for fewer illnesses, but for 29% of deaths. Figure E provides examples of foods in these groups.




    • Poultry accounted for the most deaths (19%); many of those were caused by Listeria and Salmonella infections.
    • This is partly due to three large Listeria outbreaks linked to sliced processed turkey that occurred in the last decade, though fewer have occurred in recent years.
Your findings attribute many illnesses from produce to norovirus. Do you know how food became contaminated with norovirus?
This paper does not address where contamination of food occurs along the food production chain. A recent CDC study on “Epidemiology of Foodborne Norovirus Outbreaks, United States, 2001-2008” looked at this issue in relation to norovirus. Here are some of the main findings about the food sources from norovirus:




    • Sick food handlers specifically caused 53 percent of the foodborne norovirus outbreaks by contaminating food and may have contributed to another 29 percent of the outbreaks. Over 80 percent of outbreaks involved food prepared in commercial settings, such as restaurants, delis, or catering businesses.
    • Among the 364 outbreaks that involved a single contaminated food, over half were produce, primarily leafy vegetables or fruits. These foods, which are commonly eaten raw, were most often contaminated during preparation or service by a sick food handler. A few outbreaks were caused by produce that was contaminated during production or processing. Mollusks, such as oysters, were also often involved in outbreaks due to contamination during production.
CDC - Attribution of Foodborne Illness, 1998-2008 - Estimates of Foodborne Illness
At the end of the day , U must get them ;

calorie_chart.gif


Micronutrient-chart.jpg


Nutrient Quantity Per Day
Energy 8,700 kilojoules
Protein 50 grams
Fat 70 grams
Carbohydrates 310 grams
Sugars 90 grams
Sodium (salt) 2.3 grams
Dietary Fibre 30 grams
Saturated Fatty Acids 24 grams
 
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