Coronavirus and quarantine?

First line in that article states "excessive alcohol consumption" and it talks about "chronic drinkers", which isn't just 'drinking a glass of wine'. And while this did start out by somebody saying 'pound it down', one night of binge drinking may weaken your body for a day or two, but such an effect is easily remedied via normal germ precautions until your body returns to normal, it isn't chronic excessive consumption. It's not a flat and permanent reduction that makes you susceptible to illness for an extended period. It just immediately quickly strips pathogens out of your body. Prescription antibiotics can actually do a similar thing to your body, strong ones can leave you with horrible diarrhea due to destroying your gut flora making it harder for you to digest food to absorb nutrients, which in turn can hurt your immune system, but this is outweighed by the benefits.


And you are the one who brought up dehydration as a cause for a weakened immune system:

 

No blood?

 

Okay not sure what point you are trying to make. You are just arguing for the sake of it. Drink away!

 

Nope. Wash your meat before you cook it by the way

 

That it's not as harmful as you are claiming.
Could say you are arguing for the sake of it too, fishing for excuses to say to avoid it. lol.

I thought we were having a nice debate. But if you want to stop that's fine.
We'll have to agree to disagree, everybody is entitled to their own opinion.

 

Yours was the post that sent OP over the edge. I wonder what it was that he wanted to hear.

“Gloom and Doom all around! Lock your doors and wash your hands. Avoid contact with other people! Hide in a dark corner of your house. Toilet paper will save you. Buy all the TP you can! The end is nigh!”

But because you did not, ‘truckers don’t know anything!’
Fascinating....

 

Cook?

 

I see

 

You do?

 

That red liquid in raw meat isn't actually blood.
Blood is only bright red due to oxygen content, otherwise it is dark red. Meats aren't packaged with oxygen in the packages or it would rot quickly. Meats are typically packaged with carbon dioxide in the package to inhibit bacterial growth and a red dye is added to the liquid solution to make it appealing and disguise the natural grayish brown color of the meat. When you see meat that looks greyish brown in the grocery store, it is due to the dye fading from UV exposure.

The liquid solution is a chemical mix to lower the freezing point of meat. When running reefer, raw meat loads are kept at around 26-28F. Below freezing to keep bacterial growth down, but the solution keeps the meat from freezing so it can still be sold as 'fresh' meat.