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18 year old ate raw meat, fatal brain damage.

really long things inside our brain

By KenPublished 10 months ago 2 min read
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18 year old ate raw meat, fatal brain damage.
Photo by Kyle Mackie on Unsplash

An 18 year old teen, suddenly got a tonic-clonic seizure, a seizure where your muscles would stiffen up and twitch violently. He was rushed to the hospital, and found holes in his brain. LITERAL HOLES. Well, more like, “Homes”. He had other issues, like swelling on the eye, and pain in his right groin. A Chinese man was also found lying on the floor after a seizure. He had the same brain problem. Though the Chinese guy wanted to save money, so he declined medical care, but decided to get medical care anyway later. The first 2 patients got anti-inflammatory and anti-seizure medications though the 18 year old died. It did look worse than the Chinese man. Rachel Palma from New York, also had one of those holes at her Frontal Lobe, she couldn’t think straight and even got confused on how keys would work on keyholes. The doctors suspected a malignant tumor which is pretty bad, but after they did surgery, they found out that the tumor wasn't a tumor. So, what was it?

A TAPEWORM IS INSIDE YOUR BRAIN!

These little, extremely long things (picture), can be found in undercooked pork, and can make homes inside your brain. Laying eggs after eggs after eggs. The seizure, and the pure stupidity, emerges due to the tapeworm. Though Rachel and the 18 year old didn’t say anything about eating pork, The Chinese guy did! He was eating hot pot, but due to the broth being spicy red, he couldn’t see if the pork was cooked enough.

Now, I’m pretty sure, we can all agree that we don’t want that thing inside our brain. So what can we do for the meat lovers reading this? Dr. Lee-Ann Jaykus, states that, if you like very very very very rare meat, you should at least sear the outside. That would kill anything harmful. Cause the bacteria isn’t in the muscle, it’s outside. Of course when the meat is grounded, the bacteria is mixed with the inside, so at that point you really need to cook it all the way. Chicken has a higher risk for microbes, so you have to cook it all the way. Fish is optional. They are rich in parasites, but cooking them or freezing them (-4°C or 24.8°F) for a week. Any meat should at least be cooked at 70°C or 160°F then you’re basically fine. PEACE!

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Mystery
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About the Creator

Ken

Just a 16 year old sharing things you might like :)

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