How right you are!!!!!

My understanding is that partial cooking can be like re-heating cooked food which we are definitely not encouraged to do.   Depending on the temperature achieved, any bacteria can flourish while the food remains largely uncooked.   Possibly chicken in particular needs cautious handling.

Perhaps I was privileged by being brought up on Full Cream Jersey A 2 Milk and enjoying every thick creamy drop.    I continued with this till at least 1998 when it became difficult to obtain, and the local dairy closed.    Since on Full Cream more ordinary A 1 milk from Frisian and similar cows.   Noticed the difference and poor keeping qualities.    Developed slight nasal allergy causing sneezing after drinking.    Same with milk chocolate!?    A 1 Green top milk keeps better than A 1 Blue top, but does not have much taste.   Would prefer Jersey Milk if I could still get it?

Found one anisakis worm in my Raw Cod tonight, although it has been in the 'fridge for several weeks.   Still alive, so pulled it out and enjoyed the high Cod, which are known to have this problem through feeding on the bottom.    Always take them out, if found, as they can leave a painful stomach for a few days till they die and get expelled.   Freezing the Cod can get them to die.

Can anyone explain what categories A1 and A2 stand for?    Sorry but I have not heard of these.

I still believe there is an element of faith in this, as in all illness.    You have to believe you are getting better and this gives a lot of encouragement to the body.   

Have eaten a lot of Raw Pork over several years with enjoyment.    No problems with Raw Pork and Raw Chicken which are grrrreat!    Eating Raw Fish and Rotten Fish at the moment, and trying these for a long period.   Rotten Fish needs keeping for some time to get strong and flavourful, and Frozen Fish takes very long to recover from the freezing before it can start to go high.   

A very interesting concept.    It could mean there are other causes of obesity than merely consuming food, or inappropriate food, yet to be identified.

Excessive use of high meat in summer has been known to cause heating, and presumably sweating, in members of our group according to their reports!

Thanks for that!   Sounds good, will try this to see if it tastes good!   Is frozen fish converted to high easier than frozen meat/poultry converted to high?   (Keen on high fish so trying with fish at the moment).

A colleague has suggested the brain is a muscle, and that all muscles improve with exercise.

Last week,  a London Gallery featured a rotting fish art exhibit, but it exploded causing a fire.   Dozens of small, transparent bags, each containing a rotting fish decorated with stitched-on sequins and beads, were fixed to a wall.   ‘Majestic Splendor’ previously assaulted visitor’s noses in New York City during January 1997, so it was decided to include a chemical called potassium permanganate in these bags to reduce the odours.   Considered more reliable than refrigeration, it was not understood that this mixture with the decaying vapours from the fish might make a very explosive combination.    Alternatively the explosion might have resulted from pressure build-up in the bags.   Fortunately fire-fighters quickly put out the blaze, and a security guard was treated for smoke inhalation.

[Tyler, I do not know where to put this, but it might be of interest.   No reference to eating but definitely different!]

You can find a very few Ethiopian Restaurants around south east London, and possibly in other capital cities, offering traditional food.