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18. Re: Out of the Blue Dec 19, 2012, 11:44 Beamer
KilgoreTrout wrote on Dec 19, 2012, 11:32:
Which is why I try to get my sausage from butchers I know use non-gross meat.

If you cannot tell, it's not gross anymore. The grossness only exists in your brain. It's not embedded in the proteins. As you quoted, there's nothing wrong with the meat (it's just that we have grown unaccustomed to eating it).

It's a relatively new luxury and a signal of our wealth that we can afford to not eat some edible parts of the animals we slaughter. Imagine that 200 years ago. I think it's great if you can process those parts into tasty stuff, as long as you don't need to add too many potentially harmful chemicals along the way.

If something

1) Tastes good
2) Looks good
3) Is nutritious
4) Does not contain harmful substances fills all the requirements for happy eating, and it doesn't (shouldn't) really matter if it's made out of rats, insects, jellyfish or slightly darker meat than usual.

We have that luxury today and, given that it's available, I seek it out.

I won't eat hot dogs. I understand that offal is usually used to add fat to ground beef, but other than that I will typically only eat what I can readily identify.
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