OT: stop the spread of Mad Cow disease

+400 lines? No thanks, I am not that interested.

Actually, I am not interested at all.

Well yes and no. They may buy the products because in a capitalist society there frequently are not many other choices to make for reasons of availability or affordability. Sure, I'd love to buy beef from cows raised organically and fed only the most natural foods. But I could simply never afford it even if I could find it.

Paul

Ismaeel Abdur-Rasheed wrote in news:tM1Lb.94271$ snipped-for-privacy@twister.nyc.rr.com:

They're proteins. If I understand correctly, they "reproduce" by hijacking the rna/dna transcription machinery.

len.

Ismaeel Abdur-Rasheed wrote in news:XE8Lb.95841$ snipped-for-privacy@twister.nyc.rr.com:

Not even close. They're dairy products.

len.

Most of them. Part is parts. John

According to Paul M. Cook©® :

Hence the high incidence of "hamburger disease" (usually e-coli) infections amongst others in the US, and why US public health officials and physicians have been known to say "you'd have to be NUTS to eat raw meat of any kind in this country!".

This is, at least, one thing we do better up here. Hasn't been a case of trichinosis (parasite contaminated pork) in something like 40 years for example.

According to one source, roughly 25% of all chicken eggs in the US are infected with salmonella (think about that next time you eat home-made mayo ;-). Here, it's virtually non-existant.

depends

I know Kraft foods is starting to lean towards a "no-beef" attitude ever since mad cow broke out. too easy for lawsuits.

notice how much of kraft lunchmeat is turkey or chicken?

too bad, it was saying how chickens can get Mad Cow Disease

really!

- iz

not exactly, they were dairy products. Then they become bacteria products.

from Yogurt

"The starter culture for most yogurt production in North America is a symbiotic blend of Streptococcus salivarius subsp. thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB). Although they can grow independantly, the rate of acid production is much higher when used together than either of the two organisms grown individually. ST grows faster and produces both acid and carbon dioxide. The formate and carbon dioxide produced stimulates LB growth. On the other hand, the proteolytic activity of LB produces stimulatory peptides and amino acids for use by ST. These microorganisms are ultimately responsible for the formation of typical yogurt flavour and texture. The yogurt mixture coagulates during fermentation due to the drop in pH. The streptococci are responsible for the initial pH drop of the yogurt mix to approximately 5.0. The lactobacilli are responsible for a further decrease to pH 4.0."

from "PhD researcher makes new cheese with bacteria from cow saliva" at

"The Western cheese making industry uses lactic acid bacteria from specialised manufacturers. While these have led to more efficient cheese production, the end products taste increasingly alike. Egyptian Eman Hussien El-Sayed Ayad went in search of new strains to help restore diversity in the cheese world.

"Cheese manufacturers have for a long time selected industrial bacteria on the basis of characteristics such as the production of long sugars, which give cheese a firm structure, resistance to viruses and the ability to split proteins. Industrial bacteria perform better on these criteria than the wild strains found by Ayad. Cocktail

"Nevertheless she managed to make cheese using about a dozen of the wild strains she collected, by mixing these with industrial cultures. 'This way you can make new types of cheese,' explains Dr Gert Smit of Nizo food research, who supervised Ayad. 'Some wild strains impart a new smell or taste.' Coming up with the right cocktail was not a simple task, admits Smit. 'Not all bacteria can work together. Sometimes one strain will make an antibiotic, which another strain might not be able to survive.'"

- iz

"BB" wrote in news:TfpLb.29$ snipped-for-privacy@nwrddc01.gnilink.net:

Yeah, we drummers drown in it all the time!

len.

Ismaeel Abdur-Rasheed wrote in news:idALb.98291$ snipped-for-privacy@twister.nyc.rr.com:

OK, ya got me!

len.

hah! assume the position!

( now where did I out that strap on Gene C. gave me ... )

- iz

And Mead is the best of both worlds.

tah

And you never know who's vomit it is... :-)

Mario Perdue NAR #22012 Sr. L2 for email drop the planet

"X-ray-Delta-One, this is Mission Control, two-one-five-six, transmission concluded."

Quit hogging the headlines...We guitarists drown in it too! :)

Let's see...

Honey is bee vomit.

Mead is made from honey.

If you drink too much mead, you'll vomit, in turn producing - ?

Way back when, I was an amateur vintner. My friend and I made a batch of west-coast blackberry sparkling ginger mead. OH, MY, GAWD, was it good. Also described as "neatly removing higher brain function, without you noticing" :-)

Don't touch the stuff anymore, but mead was one of my favourites.

second generation honey? o, sorry, .. your not a bee!

- iz