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Topics - eveheart

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Info / News Items / Announcements / Zilmax
« on: August 21, 2013, 06:15:07 am »
I never heard about Zilmax until I heard a radio news item about its being suspended. I wonder if it used in the grass-fed cattle industry. Even with this suspension, the article mentions Optaflexx, a competitor's product, which is still in use. They are in the class of drugs called beta-adrenergic agonists which are explained well-enough here


Merck Suspends Sales of Cattle Supplement Zilmax in U.S., Canada
By Kelsey Gee

Merck & Co. (MRK)'s animal health division said Friday it would temporarily suspend sales of its widely used feed additive Zilmax in the U.S. and Canada.

Zilmax is a growth-promoting drug that is fed to cattle in the final weeks before slaughter, and can add about 2%, or 24 to 33 pounds, to an animal's weight.

The announcement follows Tyson Foods Inc.'s (TSN) decision last week to suspend purchases of cattle fed Zilmax. Tyson said in a letter to suppliers it would stop buying such cattle effective Sept. 6, because it is concerned Zilmax may have been a factor in some cattle showing up at its slaughter plants unable to walk or to move.

"We remain confident in the safety of the product, based on our own extensive research and that of regulators and academic institutions, and are committed to the well-being of the animals that receive it," KJ Varma, senior vice president of research and development of Merck's animal health unit, said in a statement Friday.

Earlier this week, Merck's animal health division unveiled a five-part plan to re-certify every feedlot operator, animal nutritionist and veterinarian that gives Zilmax to cattle, as well as audit the path of Zilmax-fed animals to meatpacking plants.

"In support of our customers and to ensure effective implementation of our Five-Step Plan, Merck Animal Health has made the decision to temporarily suspend sales of Zilmax in the United States and Canada," Merck spokesperson Pam Eisele said. "Our first and foremost priority is the health and well-being of cattle."

Merck estimates about 70% of the U.S. beef industry's cattle supply is fed with Zilmax or its competitor Optaflexx, a brand of ractopamine made by Eli Lilly & Co. (LLY) Both drugs are part of a class of feed supplement called beta-agonists, which speeds weight gain in animals and make meat leaner.

This is a departure from Merck's statement earlier this week, when Ms. Eisele said customers who have already been certified may continue purchasing Zilmax throughout the re-certification process, but that the company is "putting greater emphasis to ensure they are using it safely and properly."

Zilmax sales in the United States and Canada were $159 million in 2012.

Shares of Merck fell 0.7% to $47.61 in morning trade Friday. The stock is up 16% this year.

-Ian Berry contributed to this article.

General Discussion / Fresh fish storage
« on: July 21, 2012, 11:25:26 pm »
This topic is for the discussion of how to store fresh fish. With hanging beef in mind, I have a few hangers of fish in my refrigerator: halves of mackerel and fillets of yellowtail. The fish are slightly dry on the outside. When I touch them, I get a good feel of fish oil on the surface. I've eaten slices and not gotten sick, but the old fresh-fish rules (eat it right away) have me spooked. After all, I want to be a good example of raw paleo, not a dead example. I've searched the internet for more information, but I'm always running into instructions like "salt the fish" and "soak before cooking."

Please offer your experience and knowledge in this area.

Display Your Culinary Creations / Old Shoe (beef)
« on: June 25, 2012, 11:04:55 am »
Here is some of my favorite food, "Old Shoe." This eye of round has been hanging in the fridge for about a month. As you can see, it has developed a hard, dry exterior (left) while the interior of the muscle is yummy-tender and perfect. At the right rear of the cutting board are slices of the hard rind - my "jerky" chews. Left front is thinly sliced beef before the rind was cut away, center rear is the rindless meat, and right front is "sashimi" beef strips ready for my lunch box. The back fat on the edge of the beef is especially tasty when in this semi-dry state.

The name for this dish was inspired by Van in this thread about storage of meat by hanging it:
Eventually it will dry out like a shoe, instead of disintegrate due to bacterial digestion.

Health / Glucosamine/Chondroitin supplements
« on: November 12, 2011, 04:28:39 am »
A physical therapist who is working on my shoulders for increased range of motion commented on all the clicking noises in my shoulder joints. The original injury was many years ago and was never well-rehabilitated. Reduced inflammation with RPD has let me turn my attention to getting full use of my shoulders again, hence the return to physical therapy.

The PT's casual suggestion was that I try glucosamine with chondroitin supplement. I looked these up in Wikipedia and I get the general idea that glucosamine is present in bone marrow, which I eat regularly, while chondroitin is present in cartilage, which I don't consume regularly.

From a RPD point of view, what are some opinions of taking a glucosamine/chondroitin supplement, or getting these components from animal foods.

P.S. One of the cooked foods that I miss is pho with tendon slices. I miss it almost to the point of craving it. Pho is a bone broth with certain spices that might be classified as "warming" (star anise, cinnamon, clove, peppercorns, ginger). Pho traditionally has rice noodles, but I want it without noodles. I tried to eat tendon raw, but I couldn't even slice it with a knife.

General Discussion / Is ceviche as good as raw?
« on: June 01, 2011, 09:29:33 am »
I've been thinking about how to word this question, but it might take a little explanation to get across exactly what I am asking.

My reasoning says that fish marinated to the point of being fully denatured is in-between heat-cooked (minimally digestible) and raw/unmarinated (highly digestible). So, what I want to know is: how far "down the scale" would fully denatured ceviche be?

My goal in eating RPD is optimum health. Even though I think ceviche is yummy, I'd give it up in a heartbeat if I knew that it was not all that great for me.

Journals / eveheart's Journal
« on: April 24, 2011, 05:06:57 am »
I read Aajonus' first book last weekend and made a decision to eat RPD for two weeks. The next day, last Monday, after about one day of eating raw, a co-worker noticed that I looked better. Yes, I've been visibly ill and noticeably declining for a few years. I have every reason to be well, a happy home life, a satisfying career; yet I had been waking up with morbid thoughts, wondering when I'd need a wheelchair and a personal attendant.

Aajonus' negative attitude toward medical science matches mine. I'm sure I could buy a scary diagnosis and a bleak prognosis. Then, I could consent to medical treatment and let the doctors document my decline. I have a good health insurance policy.

This is the end of week one. Thursday, another co-worker noticed that I had been losing weight. I replied that I had eliminated all processed food from my diet. I'd estimate that I am about 200 pounds overweight, and I can see that I don't look so bloated. I can also see that my mobility and range-of-motion has improved. My joints still ache, but there has been enough improvement so that I threw out the ibuprophen that I took several times a day.

I've been helped by reading posts on this forum. At first, I didn't know what to read besides Aajonus. Now, I've read Cordain, Wai, and Burger. In the past, I've been familiar with the raw-vegan writers, as well as the juicists, the non-juicists, the fruit-eaters, and too many others. I know all sides of the eating-disorder literature, too. All this reading and knowing has made me cynical, but not closed-minded. I know for sure that I do not tolerate grains and dairy, therefore, RPD makes sense.

One area of confusion that I share with many posters is what to eat, if anything, besides raw meats. The gurus add to this confusion by quibbling among themselves over what are the true nutritional needs of mankind.

I have decided to resolve my confusion with caveperson thinking. So, when confronted with a non-meat food choice, I ask myself, "What would a caveperson do?" For example, if I saw a squirrel nibbling the seeds in a field of ripe grasses, I'd try one and spit it out. Thereafter, I'd invent the game Spit the Seed. I wouldn't gather, winnow, and make a pilaf!

Another confusion-buster is availability, including seasonality. This is a better guide, IMO, that eating what a guru says to eat and fussing because I can't get it locally. I am not a cookbook cook. I prefer to buy what is available and then fix a meal from what I buy. I'll keep reading this forum and adapt my food preparation to the ideas that sound good.

Haunted by the question, "How do I know this (RPD) is IT?" I hear the answer, "Don't be a silly, this is not IT, and there is no IT!" Improvement does not require omniscient perfection. I will grow, learn, correct, refine and change my mind.

Then there's the relationship question, my intimate relationship with food. Breaking up with Fast Food was easy; I said good-bye and got a restraining order. But when I told my beloved Kimchi that I needed a few weeks to think this over, he went into shock. I can hear him in the refrigerator, sobbing, "You said you would love me forever." In my paleaeolithicity, had I stumbled on wild fermentation, or not? I'll decide later.

My rebellion this week has been over the loss of convenience by not freezing food. Providence has been symbolized by having a freezer full of meats and a pantry full of grains and legumes. I'll have to re-think this one, and probably put IF (intermittant fasting) into the picture. This is an eating-disorder thought: "What if I get hungry and I can't instantly satisfy my hunger?" Ironic - I was dying from eating, and now I'm worried that I'll "die" if I feel a little hungry.

I'm glad this forum has a section for my journal. Writing this morning has been very helpful.

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