Kate Downham wrote:I’m having trouble finding information about listeria other than anti-raw-milk sources.
A big fuss is made about listeria during pregnancy, with a long list of foods to avoid eating, which include very nourishing ones that were everyday foods for my ancestors. I am wondering whether the reason these foods are considered risky today is because of the unnatural way many animals are raised today? And if the reason our ancestors could eat these foods and have babies was because they were much healthier and resilient from a nourishing diet with lots of good bacteria?
Nearly everyone I know seems to get food poisoning every so often. I think the statistic in Australia is that one in five people get food poisoning every year. I eat foods every day that a lot of people consider to be dangerous, but I've never had food poisoning from any of them.
Is it possible, that in someone that eats so much good bacteria every day from raw milk, yoghurt, kefir, kimchi, kombucha etc, that there is no niche in their body for bad bacteria to take over?
Does this good bacteria make it impossible for someone eating a diet like that to get listeria?
Is it only factory farmed animal foods that are causing the food poisoning?
Is the medical establishment just finding new ways to say mean things about raw milk whenever they get a chance? Or is there actually a risk that drinking fresh milk from my own animals will cause listeria?
What foods are actually risky? Is homemade raw yoghurt a risk? Are kefir and soured milk riskier than fresh milk? Is avoiding soft cheese and raw charcuterie during pregnancy enough to avoid listeria?
C. West wrote:oh yeah i should mention nuts will be a big part of my diet (in a few years when they produce), my plan was to can nut butters to get rid of some oxalates, but if baking isnt getting rid of oxalates in potatoes, i doubt canning nut butters will either. something to consider, might have to limit nuts to once a week