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Strategies & Market Trends : Fascist Oligarchs Attack Cute Cuddly Canadians -- Ignore unavailable to you. Want to Upgrade?

To: E. Charters who wrote (562)	9/5/2002 9:36:28 AM
From: Lane3	Read Replies (1) \| Respond to of 1293

Canada has increased the temperature recommendation of cooking pork from 160 degrees to 170 degrees for seven minutes, so they must think there could be some sort of problem still around. I will keep an eye open for further developments on this. Most recommendations about food don't seem to have a very long shelf life these days. I have always preferred my foods on the undercooked side. I won't even eat bread if it is darker than a paper bag. I stopped eating raw oysters and clams, sadly, a couple of decades ago. I had a taste for raw bacon as a child--yeah, I know that's disgusting--but became more careful about pork as an adult. I have been eating pork on the pinkish side for a while. I have eaten raw beef all my life but no longer eat raw ground beef. I just love sashimi, eating it more than once a week. I've managed to avoid any ill effects so far. I'm not naive enough to think there is no risk, but if I had nothing to eat but thoroughly cooked food, I'd probably starve to death.