Bogie35 wrote:76/444 wrote:Well,... just color me stupid, would you mind sharing a few names of these..................
"There are many naturally occurring toxins that are filtered by an animals liver. It's simply one of the functions of that organ to filter the bad stuff out."
Hmmmmm...
Get out your favorite color crayons...
Clostridium botulinum bacteria produce botulinum toxin, which can cause paralysis.
Vibrio bacteria, once it's ingested, can produce a toxin that causes diarrhea, vomiting, and fever.
Many of the plants that deer and elk love contain canavanine (a toxin), ethyl carbamate (a tumorigen), allyl isothiocyanate (a carcinogen), psoralens (a mutagen), estragole (a carcinogen), ptaquiloside (a carcinogen), etc.
All of these toxic substances are naturally occurring. Thanks to the liver, these toxic substances are filtered out and generally released through the urine and feces. However over time, especially in older animals, the liver's effectiveness can diminish. This causes a build up of toxins in the tissue of the liver.
All that being said, there's nothing wrong with eating liver. If you like it, then eat it. It won't kill you, unless you eat it 3 times a day for 40 years. I just have a hard time not thinking about the above information long enough to enjoy eating it.
Ignorance is bliss. I used to love potted meat until I read the label. Nowadays, I still love it. I just have to think of something other than potted meat while I'm eating it.
bogie
Clostridium botulinum bacteria
Botulism is a serious illness that causes flaccid paralysis of muscles. It is caused by a neurotoxin, generically called botulinum toxin, that is produced by the bacterium Clostridium botulinum. There are seven distinct neurotoxins (types A-G) that Clostridium botulinum produce, but types A, B, and E (rarely F) are the most common that produce the flaccid paralysis in humans. The other types mainly cause disease in animals. Most Clostridium species produce only one type of neurotoxin.
The recorded history of botulism begins in 1735, when the disease was first associated with German sausage (food-borne disease, or food poisoning after eating sausage). In 1870, a German physician by the name of Muller derived the name botulism from the Latin word for sausage. Clostridium botulinum bacteria were first isolated in 1895, and a neurotoxin that it produces was isolated in 1944 by Dr. Edward Schantz.
There are three main kinds of botulism, which are categorized by the way in which the disease is acquired:
* Food-borne botulism is caused by eating foods that contain the botulinum neurotoxin.
* Wound botulism is caused by neurotoxin produced from a wound that is infected with the bacteria Clostridium botulinum.
* Infant botulism occurs when an infant consumes the spores of the botulinum bacteria. The bacteria then grow in the intestines and release the neurotoxin.
Three other kinds of botulism have been described but are seen rarely. The first is adult intestinal colonization that is seen in older children and adults with abnormal bowels. Only rarely does intestinal infection with the Clostridium botulinum bacteria occur in adults. Typically, the adult form of this intestinal botulism is related to abdominal surgical procedures. The second kind (injection botulism) is seen in patients injected with inappropriately high amounts of therapeutic neurotoxin (for example, Botox, Dysport), while the third kind (inhalation botulism) has occurred in laboratory personnel who work with the neurotoxins. All of these six kinds of botulism are potentially fatal.
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Vibrio bacteria
Pathogenesis
While infection can occur via the fecal-oral route, ingestion of bacteria in raw or undercooked seafood, usually oysters, is the predominant cause the acute gastroenteritis caused by V. parahaemolyticus.[3] Wound infections also occur, but are less common than seafood-borne disease. The disease mechanism of V. parahaemolyticus infections has not been fully elucidated.[4] However, most clinical disease results from strains that carry either the thermostable direct hemolysin gene (tdh) or the tdh-related hemolysin gene (trh) or both genes.
Outbreaks tend to be concentrated along coastal regions during the summer and early fall when higher water temperatures favor higher levels of bacteria. Seafood most often implicated includes squid, mackerel, tuna, sardines, crab, shrimp, and bivalves like oysters and clams. The incubation period of ~24 hours is followed by explosive, watery diarrhea accompanied by nausea, vomiting, abdominal cramps, and sometimes fever. Vibrio parahaemolyticus symptoms typically resolve with-in 72 hours, but can persist for up to 10 days in immunocompromised individuals. As the vast majority of cases of V. parahaemolyticus food infection are self-limiting, treatment is not typically necessary. In severe cases, fluid and electrolyte replacement is indicated.[2]
Additionally, swimming or working in affected areas can lead to infections of the eyes or ears [5] and open cuts and wounds. Following Hurricane Katrina, there were 22 vibrio wound infections 3 of which were caused by V. parahaemolyticus and 2 of these led to death.
Vibrio Bacteria a Bigger Threat to Swimmers than Sharks as Northern Waters Warm
One Vibrio species, Vibrio cholerae, is the pathogen that causes cholera. That species and others in the Vibrio genus are also well known as sources of food poisoning from eating raw seafood, especially oysters. Vibrio cholerae survive in fresh water, but most other Vibrio bacteria are found only in salt and brackish water where they pose the greatest threat of wound infections – especially in warmer water like the Gulf of Mexico.
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Canavanine
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Chemical structure of L-(+)-(S)-canavanine
Chemical structure of arginine compared to canavanine
L-(+)-(S)-Canavanine is a non-proteinogenic amino acid of certain leguminous plants. It is structurally related to the proteinogenic amino acid, L-arginine. Canavanine is accumulated primarily in the seeds where it serves both as a defensive compound against herbivores and a vital source of nitrogen for the growing embryo. Organisms that consume it can mistakenly incorporate it into their own proteins in the place of arginine, thereby producing structurally aberrant proteins that may not function properly. Some specialized herbivores tolerate L-canavanine either because they metabolize it efficiently or avoid its incorporation into their own nascent proteins.
Dioclea megacarpa seeds contain high levels of canavanine. The beetle, Caryedes brasiliensis is able to tolerate this however as it has a modified arginine-tRNA synthetase. The beetle uses canavanine as a nitrogen source to synthesise its other amino acids to allow it to develop.[1]
Geographical Distribution:
* Caribbean
o Caribbean-TRP [1063] [1231] [1442] [1645]
* Central America [2156]
o Belize [1645]
o Costa Rica [1367]
o El Salvador [1645] [2156]
o Guatemala [1645]
o Honduras [1645]
o Panama [1224] [1243] [1467]
* South America [2285]
o Bolivia [1063]
o Brazil [1063] [1103] [1231] [1442]
o Colombia [1063] [1442]
o French Guiana [2285]
o Paraguay [1063] [1442]
o Peru [1063] [1442]
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Ethyl Carbamate
In the past several years much attention has been directed to ethyl carbamate (urethane), a compound suspected of being a mild carcinogen that may be naturally present in fermented foods as a consequence of the metabolic activity of microorganisms. Table 8-1 shows concentrations re- ported in wines by BATF in 1986 to 1987. The concern about ethyl carbamate may result in governmentally imposed limits and the testing and regulatory compliance that go with such limits.
Table 8-1.
Survey of Ethyl carbamate levels (�g/L) in commercial wines.
(BATF 1986-1987).
Product Range Average
U.S. Wines
Table 0 - 102 10
Port 7 - 254 93
Sherry 18 - 209 82
Imported Wines
Table 0 - 80 12
Port/Madiera 17 - 108 55
Sherry 23 - 82 62
Stevens and Ough (1993) and Ough (1993) reviewed several wine production factors influencing ethyl carbamate formation. Storage temperature is the single most important variable influencing the rate of formation, with wine type and pH having less effect. The concentrations of ethyl carbamate are proportional to the urea concentration during storage. Therefore, knowing the urea content and wine storage temperature allows for an estimation of the ethyl carbamate level that will be formed. The relationship between urea content and ethyl carbamate formation at 24°C (75.5F) was established by Ough (1993). Storage of wine at temperatures greater than 24°C (75.5F) with urea concentrations over 5 mg/L should be avoided.
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Allyl isothiocyanate
Allyl isothiocyanate is the organosulfur compound with the formula CH2CHCH2NCS. This colorless oil is responsible for the pungent taste of mustard, horseradish, and wasabi. It is slightly soluble in water, but well soluble in most organic solvents.
[edit] Biosynthesis and biological functions
Allyl isothiocyanate comes from the seeds of black mustard (Brassica nigra) or brown Indian mustard (Brassica juncea). When these mustard seeds are broken, the enzyme myrosinase is released and acts on a glucosinolate known as sinigrin to give allyl isothiocyanate.
Allyl isothiocyanate serves the plant as a defense against herbivores; since it is harmful to the plant itself, it is stored in the harmless form of the glucosinolate, separate from the myrosinase enzyme. When an animal chews the plant, the allyl isothiocyanate is released, repelling the animal.
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Psoralen
The psoralens are a family of chemicals made by many plants, but most prevalent in (and named after) the genus Psoralea, which includes celery, carrots, parsnips and turnips. Plants produce psoralens as natural pest defense, since it can stop some infections in their tracks and is also deadly to insects.
Psoralen (also called psoralene) is the parent compound in a family of natural products known as furocoumarins. It is structurally related to coumarin by the addition of a fused furan ring, and may be considered as a derivative of umbelliferone. Psoralen occurs naturally in the seeds of Psoralea corylifolia,.........
edit(Uses : This is valued in Chinese herbal medicine as a tonic remedy and is used to improve general vitality. It is also of value in the treatment of skin disorders, including vitiligo. Some caution should be employed when applying the herb externally.The one-seeded fruits are highly regarded as an aphrodisiac and tonic to the genital organs. The seed is anthelmintic, antibacterial, aphrodisiac, astringent, cardiac, cytotoxic, deobstruent, diaphoretic, diuretic, stimulant, stomachic and tonic.It is used in the treatment of febrile diseases, premature ejaculation, impotence, lower back pains, frequent urination, incontinence, bed wetting etc. The seed and fruit contain psoralen.).........continue
as well as in the common Fig, celery, parsley and West Indian satinwood. It is widely used in PUVA (=Psoralen +UVA) treatment for psoriasis, eczema, vitiligo, and Cutaneous T-cell Lymphoma. Although safe to mammals, it should be used with care since many furocoumarins are extremely toxic to fish, and some are indeed used in streams in Indonesia to catch fish.
An important use of psoralen is in PUVA treatment for skin problems such as psoriasis and (to a lesser extent) eczema and vitiligo. This takes advantage of the high UV absorbance of psoralen. The psoralen is applied first to sensitise the skin, then UVA light is applied to clean up the skin problem. Psoralen has also been recommended for treating alopecia. Psoralens are also used in photopheresis where they are mixed with the extracted leukocytes before UV radiation is applied.
Psoralen is a significant mutagen and is used for this purpose in molecular biology research.
Despite the photocarcinogenic properties of psoralen,[1] [2] It had been used as a tanning activator in sunscreens until 1996.[3] Psoralens are used in tanning accelerators, but users should keep in mind that psoralen increases your skin’s sensitivity to light. Some patients have even had severe skin loss after sunbathing with psoralen containing tanning activators.[1] Patients with lighter skin colour suffer four times as much from the melanoma-generating properties of psoralens than those with darker skin[3]
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Estragole
Estragole (p-allylanisole, methyl chavicol) is a natural organic compound. Its chemical structure consists of a benzene ring substituted with a methoxy group and a propenyl group. Estragole is a double-bond isomer of anethole. It is a colorless to pale yellow liquid. It is the primary constituent of essential oil of tarragon, making up 60–75% of the oil. It is also found in essential oils of basil (23–88%), pine oil, turpentine, fennel, anise (2%[1]), and Syzygium anisatum.
Estragole is used in perfumes and as a food additive for flavor. It is described in the flavors trade as "strong, sweet, tarragon"[citation needed].
[edit] Risks
Estragole is suspected to be carcinogenic and genotoxic, as is indicated by a report of the European Union[citation needed]. A reduction in consumption is thus recommended. Special care is also to be taken with infant nourishment, since many teas or tea-like beverages contain estragole [2][clarification needed].
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) love heart , tell me what scrapple is.I asked around but nobody I asked has heard of it.
You have stolen the Original Posters thread. Not a good thing to do. Time for you to start a new thread of your own and to get out of this one.
You're driving him round-the-bend!!! 
