POZ Community Forums
Main Forums => Living With HIV => Topic started by: forrest on April 29, 2012, 06:32:04 pm
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Hey guys
Is it true that you aren't supposed to have sushi when HIV+?
If so... ahem... I hope that I haven't screwed myself. I'm not on meds yet and I've been eating sushi weekly for months. :-\ I don't have a ton, but I do have at least one roll per week (salmon & tuna).
What is the risk? Anyone ever have issues due to it? Just sucks if you really aren't supposed to.
Please say it ain't so?
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It's a cd4 thing, not an HIV thing -- your numbers are high enough for it not to be an issue.
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Nah, you're ok. It's been discussed in the past (http://forums.poz.com/index.php?topic=26910.0). It is only not recommended if your CD4 is at a low level. With your count being higher than 500 you shouldn't have to stress out.
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The wife and I enjoy sushi quite often. With numbers like yours it's cool. At or below 200 it could be a bit risky. I personally prefer sashimi over the rolls and fancy combinations.
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WHEW!! Thank goodness!! I didn't realize that... and read it in another thread as part of a list of things... so had to ask. Thanks for the info.. that it's not a HIV thing - it's a CD4 thing. I guess another reason to go on meds ::) Thanks for the info though! :D
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So question for you guys- I noticed in Forrest's signature it's got all these numbers. I'm confused as to what they mean. Any insight you can share?
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So question for you guys- I noticed in Forrest's signature it's got all these numbers. I'm confused as to what they mean. Any insight you can share?
He is listing his cd4 count, cd4 %, cd8 count, cd8%, and the cd4/cd8 ratio.
What do they mean?
Read here:
http://www.aidsmeds.com/articles/TCellTest_4727.shtml
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It's just a general advisory for people with lower immune systems because they would have a problem fighting off a bug if they caught one from it, but if you go to places that use fresh fish and handle it properly the risk is even lower. I'm actually going for sushi later this week. I'm taking a friend out to dinner and we are going to a sushi buffet (a nice Japanese one where they prepare it in front of you and place it on ice and they go and replace them fast) they also has other food and a Hibachi grill, because I like sushi, but I can't make a whole meal out of it.
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Then there are those (http://www.thebody.com/Forums/AIDS/Nutrition/Q204915.html?ic=2003) that completely disagree with all of this (http://www.thebody.com/Forums/AIDS/Nutrition/Q207481.html?ic=2003)...
ps: I indulged in both steak tartare and raw oysters last week
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So question for you guys- I noticed in Forrest's signature it's got all these numbers. I'm confused as to what they mean. Any insight you can share?
Thanks Bug for answering :D
I put a little bit more in my signature because I am currently not on meds due to what my numbers have been. My thought in providing all of those were at this point... to help provide a full picture to those experts on here so that when they provide advice, help, etc. that they have the full picture.
Also, while I trust my doctor... I always figure it doesn't hurt to always have a second set of eyes... so many people on here are sooooo knowledgeable and since we are all human... just figured it doesn't hurt. I will probably take off some after I go on meds (like CD8, ratio, etc.).
Due to limitations in the signature line, I had to get creative and be careful so it's all crammed together with just a | bar separating.
Anyway... I digress. Back to eating raw fish :P
Which by the way... anyone heard of Escalar? Stuff is freaking awesome!! But... you are supposed to only eat 6oz or less... otherwise, can cause.. per some websites... "orange anal leakage" :-[ :'( :-X :-\ ??? ::) :o ;D 8)
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ps: I indulged in both steak tartare and raw oysters last week
Yuck. I avoid raw foods not because of HIV concerns but because this isn't Wild Kingdom and I see no compelling reason to eat anything that close to carcass. Man learned to harness fire, and I'm all for using it.
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Yuck. I avoid raw foods not because of HIV concerns but because this isn't Wild Kingdom and I see no compelling reason to eat anything that close to carcass. Man learned to harness fire, and I'm all for using it.
Nonsense. It's because you're a redneck.
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Yuck. I avoid raw foods not because of HIV concerns but because this isn't Wild Kingdom and I see no compelling reason to eat anything that close to carcass. Man learned to harness fire, and I'm all for using it.
IKR? I usually agree with Philicia on culinary matters, but you will NEVA catch me eating oysters. Steak tartare is alright. I'm probably one of the few queens who couldn't give less of a shit about choochee.
Which by the way... anyone heard of Escalar? Stuff is freaking awesome!! But... you are supposed to only eat 6oz or less... otherwise, can cause.. per some websites... "orange anal leakage" :-[ :'( :-X :-\ ??? ::) :o ;D 8)
Just coz I kinda like you :P
(http://i812.photobucket.com/albums/zz42/livebythemoon/522776cc.jpg)
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You don't eat raw oysters, Rev.? I find this surprising -- they're all kinds of awesomeness when served with a delightful mignonette (http://en.wikipedia.org/wiki/Mignonette_sauce). Combine with a Boodles negroni and it's the perfect start of a meal.
Plus a raw oyster going down your throat is the texture of a large load of cum.
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Just coz I kinda like you :P
(http://i812.photobucket.com/albums/zz42/livebythemoon/522776cc.jpg)
LOL... did you actually find that? Or is that created? "Anal leakage" ... haha. That's funny!
I'm not finding the one where it said "orange anal leakage" but it does say "anal leakage" on wikipedia :o
http://en.wikipedia.org/wiki/Escolar
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Nonsense. It's because you're a redneck.
True dat. If I'm really honest, I'd have to say that the Wump and I would probably enjoy some good eats together.
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LOL... did you actually find that? Or is that created? "Anal leakage" ... haha. That's funny!
I'm not finding the one where it said "orange anal leakage" but it does say "anal leakage" on wikipedia :o
http://en.wikipedia.org/wiki/Escolar
I often create my own silly images, but that one I had saved it a while ago from someone else. I was just waiting for a diarrhoea thread to use it ;)
It says on the wiki page that escolar is known to cause keriorrhea:
"Keriorrhea (oily diarrhea, oily orange diarrhea, anal leakage, orange oily leakage) is greasy, orange-colored stools which results from the consumption of indigestible wax esters found in oil fish and escolar."
Sounds fabulous. Especially if it is the explosive kind.
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shall we move on now to something like octopus ceviche?
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Oh lord... what have I done? This thread went from a serious question right to the gutter :D A laugh these days is priceless - so thank you!!! :D
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You don't eat raw oysters, Rev.? I find this surprising -- they're all kinds of awesomeness when served with a delightful mignonette (http://en.wikipedia.org/wiki/Mignonette_sauce). Combine with a Boodles negroni and it's the perfect start of a meal.
Plus a raw oyster going down your throat is the texture of a large load of cum.
I had them once at this rather lovely place in Atlanta (http://www.candsoysterbar.com/), and I think I over-indulged cause next day I felt like caca.
Maybe we can have some during one of our future NYC escapades.
shall we move on now to something like octopus ceviche?
Hmmm... now you got me in the mood for some pulpo al ajillo (http://www.directoalpaladar.com/recetas-de-aperitivos/receta-de-pulpo-al-ajillo).
Oh lord... what have I done? This thread went from a serious question right to the gutter :D A laugh these days is priceless - so thank you!!! :D
[this thread is slowly morphing into a redux of "Nutrition Wumpette Style"]
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Maybe we can have some during one of our future NYC escapades.
I can't believe that you've never once been here (http://www.oysterbarny.com/) -- it's 110% iconic NYC.
Otherwise, it's all about this (http://pearloysterbar.com/) along with ample lesbian action behind the bar.
Hmmm... now you got me in the mood for some pulpo al ajillo (http://www.directoalpaladar.com/recetas-de-aperitivos/receta-de-pulpo-al-ajillo).
I also had something similar to this last week (http://ricette.giallozafferano.it/Insalata-tiepida-di-polpo-e-patate.html) at Tarry Lodge Enoteca, the new Mario Batali ::name drops:: restaurant in Westport, CT... yes, I went that far north.
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I can't believe that you've never once been here (http://www.oysterbarny.com/) -- it's 110% iconic NYC.
Otherwise, it's all about this (http://pearloysterbar.com/) along with ample lesbian action behind the bar.
I also had something similar to this last week (http://ricette.giallozafferano.it/Insalata-tiepida-di-polpo-e-patate.html) at Tarry Lodge Enoteca, the new Mario Batali ::name drops:: restaurant in Westport, CT... yes, I went that far north.
Oyster Bar it is then. And darn it, they had shad (the calendar shows that they're removing it from the menu today). Even though they're kinda "bony" I love that stuff.
That octopus and potato salad that you had last week looks quite good indeed.
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I wonder if the same principle applies to smoked salmon. :P
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I had food poisoning in the Fall of 2011. My immune numbers are fine. Food poisoning sucks, but anyone can get it and not just from raw food.
I'll eat it if its fresh and makes me salivate. Also unscientifically believe the champagne will take care of the possibility of a bad oyster, ditto the wasabi + champagne or beer with the sushi.
I firmly believe completely unscientifically that some alcohol with dinner makes it healthier and easier to digest. Though I don't drink booze with all my dinners at home. If I were to order raw beef, I would surely have it with wine. Also raw cheese. Many raw cheese are borderline disgusting despite the intrigue of their rotten taste, and thus its in the wine and cheese combination that the pleasure is created. I don't think I would sit down to a couple of oysters if there were no booze involved. They are similarly at the border of vile and sublime, alone.
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I had them once at this rather lovely place in Atlanta (http://www.candsoysterbar.com/), and I think I over-indulged cause next day I felt like caca.
Maybe we can have some during one of our future NYC escapades.
Hmmm... now you got me in the mood for some pulpo al ajillo (http://www.directoalpaladar.com/recetas-de-aperitivos/receta-de-pulpo-al-ajillo).
[this thread is slowly morphing into a redux of "Nutrition Wumpette Style"]
You were exactly three quarters of a mile from my apartment.
Sigh.
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I had food poisoning in the Fall of 2011. My immune numbers are fine. Food poisoning sucks, but anyone can get it and not just from raw food.
I've had food poisoning once during 20 years of HIV, and it was 2007 and from a "salad restaurant" where they make your salad to order -- meaning it wasn't even a public-like salad bar.
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Also, speaking of sushi I might go see this movie!
JIRO DREAMS OF SUSHI
http://www.magpictures.com/jirodreamsofsushi/
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(http://i812.photobucket.com/albums/zz42/livebythemoon/522776cc.jpg)
Oh my I found my new screen saver. That made me laugh so hard.
Love, love sushi, raw oysters, and civeche. Although its very hard to find good civeche, once you do it's great. Don't let stupid HIV keep you from enjoying the things you like.
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I've suddenly remembered -- 2 blocks from me is this close-to-100 year old Italian seafood shop, and they also supply most all of the seafood used in the local top tier restaurants, so it's the best quality here. They just last month opened a sashimi counter (small actually only four seats) that also is doing daily ceviches, crudos, so I need to go over and give it a whirl.
edit: oh awesome, they even have their own tumblr page (http://ippolitoseafood.tumblr.com/)
edit #2: omg, and they have a small fresh veg counter and they have fresh foraged ramps, ramp butter and ramp pesto. It's all about ramps.
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edit #2: omg, and they have a small fresh veg counter and they have fresh foraged ramps, ramp butter and ramp pesto. It's all about ramps.
This is like your 800th post about ramps.
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(http://i1007.photobucket.com/albums/af197/bedstuy65/2012_omg_ramps_seersucker1.jpg)
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:-[ Okay... I'll bite... wtf are "ramps?" :-\
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(http://i1007.photobucket.com/albums/af197/bedstuy65/2012_omg_ramps_seersucker1.jpg)
I never heard of ramps until I saw it on a cooking show, I think on Chopped, before that ramps were mainly for wheelchairs in my mind.
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I never heard of ramps until I saw it on a cooking show, I think on Chopped, before that ramps were mainly for wheelchairs in my mind.
If you live in the northeast and can go to a farmer's market you might find them, though we're kind of at the tail end of ramp season this week. If you like garlic and leeks then you'll enjoy cooking with ramps. That Mario Batali recipe I linked to is quite delicious and particularly easy.
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Wikipedia (I guess I should have looked first):
Allium tricoccum – known as the ramp, spring onion, ramson, wild leek, wood leek, and wild garlic – is an early spring vegetable, a perennial wild onion with a strong garlic-like odor and a pronounced onion flavor. Ramps are found across North America, from the U.S. state of South Carolina to Canada. They are popular in the cuisines of the rural upland South and in the Canadian province of Quebec. Ramps also have a growing popularity in upscale restaurants throughout North America.
Learn something everyday! Now.. just a matter of effing remembering it!! :-\
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L'ail des ours (Allium ursinum) - bear garlic, it's our equivalent in Europe and tastes more to the the garlic side, rather than onion. Like nettles and dandelions, it grows in abundance everywhere, free for the picking, though the bother of it all, and avoiding animal piss dangers, make people just buy it in the supermarkets.
A very common and free ingredient gussied up in trendy restaurants at ridiculous prices.
The ramp is in salads, quiches, veal sausage, quenelles, and all kinds of pasta dishes.
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If you live in the northeast and can go to a farmer's market you might find them, though we're kind of at the tail end of ramp season this week. If you like garlic and leeks then you'll enjoy cooking with ramps. That Mario Batali recipe I linked to is quite delicious and particularly easy.
I'm not much of a cook, earlier this week was the first time I can recall ever even buying scallions for a fried rice recipe which turned out pretty good, but no one can replicate the secret the Chinese restaurants have, some say it's the large wok with the high heat burners. I think it's more of an ingredient thing, and I'd love to know how they make it.
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Ramps are called ramsons or wild garlic here on the Rock and it grows wild in abundance. There's a huge patch in the woods next to the river near where I live and I love walking through there when they're in season. The smell is heavenly. I really should harvest a few to see what they're like. If they're anything like how they smell, they're gorgeous.