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Author Topic: frozen/fresh meat  (Read 2019 times)
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Raw Kyle
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« Reply #30 on: September 30, 2008, 07:17:41 PM »

now, here's my own theory:
the overgrowth of yeast, mold, or other fungi in high meat results in some sort of gluconeogenesis, whereby high meat ends up being high in carbs[/color]

Couldn't you just test the high meat for carb content?
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Satya
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« Reply #31 on: September 30, 2008, 07:34:23 PM »

I thought yeasts consumed carbs.  That's why red wine is not sweet, but grape juice is.  Same with cheese.  Meat doesn't have carbs to begin with, or not many.  But then, meat can and does get moldy.  I dunno.
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boxcarguy07
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« Reply #32 on: October 02, 2008, 06:34:06 PM »

Well, I think my "heart in a jar" is finally ready for eating.
Last time I saw it was yesterday morning when I took it to air it out, and it was absolutely disgusting. The smell when you first open the jar is overpowering. It looks like Satan's vomit.


I'm excited.  Grin


I just hope that it will indeed bring benefits and I won't be eating that putrid mess for nothing. That is if I'm even able to get it down. You best believe I will be sporting the mineral water when I eat it tomorrow morning. There's no way I could eat it in my apartment without seriously disturbing my roommates, so I'll have to bring it with me up on top of a nearby parking garage and eat it there. That's where I've been bringing it to air out, as I watch the sunrise.

PS.  I just noticed I said "Satan's vomit", not even thinking about how the majority of our new icons  deal with just those two things!  Evil Devil Tail Vomit
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Raw Kyle
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« Reply #33 on: October 02, 2008, 07:13:18 PM »

Nice good luck.

Satya I think yeast/mold/fungus can digest all 3 macro-nutrients but tend to be found mostly on carbs like bread. I think this may be because they do very well (better than bacteria) with lower water content foods, and these tend to be modern carbs (all of the grain derivatives).
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