Guest guest Posted January 10, 2004 Report Share Posted January 10, 2004 Speaking of civet, and following the line of " What's in that meat, anyway? " , here is an article detailing(!) the BSE issue within the US. http://www.commondreams.org/views04/0107-07.htm This lengthy article includes footnotes about medical research regarding Mad Cow Disease and all of our animal protein sources. [Author: Michael Greger, M.D., has been the Chief BSE Investigator for Farm Sanctuary since 1993 and the Mad Cow Coordinator for the Organic Consumers Association since 2001. ] (Apologies if emotions get excess after reading above article.) Ann >>>I would say the main factors that have changed in the past 100-1000 years are definitely diet, the rise of smoking, poisons in the water and the air (as opposed to mainly in the veggies), the ubiquity of dangerous trans fats and the commercial production of bef, pork and chicken. Whether emotions are more or less excess now is ultimately pure speculation.<<<< James wrote: > By far the most celebrated and expensive use of civet, however, is > in the elaborate Chinese soup known as Dragon, Tiger, and Phoenix. > Civet flesh is used as the " Tiger " portion of the concoction, along > with rat snake or cobra ( " Dragon " ) and ordinary chicken ( " Phoenix " ). > Diners in Guangdong will pay exorbitant prices for the classic soup, > which is reputed to help alleviate arthritis, stimulate poor blood > flow, and revive decreased libido. Since the SARS outbreak, however, > the Chinese government has cracked down on restaurants that serve > Dragon, Tiger, and Phoenix without an appropriate license. > > For the whole article: http://slate.msn.com/id/2093538/ > > Quote Link to comment Share on other sites More sharing options...
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