Kangaroo Meat Plagiarism

(I cannot, for the life of me, ever remember how to spell plagiarism. Which makes me feel crappy.)

I had someone I had never had contact with before now email me about writing a guest post for me. Her English seemed a bit strange, but I agreed because what the hell? She told me she’d be writing a piece about Kangaroo meat being an alternative to beef and pork, which I was all about because if that’s not an opinionated piece, I don’t know what it.

Well, it turned out to be an informative piece, completely plagiarised from several different sites. The kicker? She did change some words, but used the old college student thesaurus trick, in which she just traded some words for others. And yes, the thing ended up making almost no sense.

I emailed her back to give her a second chance to properly cite sources and whatnot, seeing as how some of the post seemed to be her own (although I haven’t dug that far into it), and I haven’t yet received a response. So I decided to let you all see the monstrosity I’ve been Googling all day.

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Original:

Kangaroo meat is consistently very lean, with a relatively high proportion of polyunsaturated “structural” fat red meat which can be included with confidence in a cholesterol-lowering diet.

Hers:

Kangaroo meat is reliably extremely incline, with a generally high extent of polyunsaturated “structural” fat red meat which can be incorporated with trust in a cholesterol-bringing down eating methodology.

Original:

Studies have shown that low-fat diets rich in kangaroo meat are associated with a reduction in important risk factors for cardiovascular diseases” (O’Dea 1988).

Hers:

Studies have demonstrated that low-fat weight control plans rich in kangaroo meat are connected with a decrease in essential danger components for cardiovascular illnesses.

Original:

Typically, kangaroo meat contains less than 2% fat, about 40% of which is long-chain polyunsaturated fatty acid (PUFA) molecules which are believe to improve blood flow, reduce the blood’s tendency to clot, and thereby reduce the risk of heart attack and stroke.

Hers:

Ordinarily, kangaroo meat contains short of what 2% fat, around 40% of which is long-chain polyunsaturated unsaturated fat (PUFA) particles which are accepted to enhance blood stream, decrease the blood’s propensity to clump, and subsequently diminish the danger of heart assault and stroke.

Original:

She also found that kangaroo meat as part of a low fat diet can achieve a rapid fall in plasma cholesterol (Sinclair 1988, O’Dea 1988).

Hers:

She likewise found that kangaroo meat as a component of a low fat eating methodology can accomplish a quick fall in plasma cholesterol (Sinclair 1988, O’dea 1988).

Original:

Research of Clare Engelke made in University of Western Australia shows that kangaroo meat may be the highest known source of the healthy fat CLA (conjugated linoleic acid), which possess potential anti-carcinogenic and anti-diabetes properties, in addition to reducing obesity and atherosclerosis (Kangaroo meat – health secret revealed, Media Release – Ref 2004/67 – Apr 23 , 2004).

Hers:

Exploration of Clare Engelke made in University of Western Australia demonstrates that kangaroo meat may be the most noteworthy known wellspring of the solid fat CLA (conjugated linoleic corrosive), which have potential hostile to cancer-causing and against diabetes properties, notwithstanding diminishing heftiness and atherosclerosis (Kangaroo meat – wellbeing mystery uncovered, Media Release – Ref 2004/ 67 – Apr 23 , 2004).

Original:

“Kangaroos can have as much as five times more CLA in their fat than ruminants. The level of CLA in kangaroos depends on their diet, as it also does in ruminant animals”.

Hers:

“Kangaroos can have to the extent that five times more CLA in their fat than ruminants. The level of CLA in kangaroos relies on upon their eating regimen, as it likewise does in ruminant creatures“.

Original:

Further Reading:

Sinclair A J, 1997, ‘Diets rich in lean red meat do not raise blood cholesterol levels.’, Meat and Human Health., vol. 38, Wellington, pp. 36-40

Hers:

Further Perusing:

Sinclair A J, 1997, ‘Eating methodologies rich in lean red meat don’t raise blood cholesterol levels.’ Meat and Human Health. vol. 38, Wellington, pp. 36-40

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I take back my previous statement. I don’t think any of this post is actually hers. The above is only one section all taken from this site. She also goes on to plagiarize Wikipedia (is that even possible?!), and after I found that out I gave up on Googling any other parts because there’s no way they’re her own.

She even stole a recipe from some poor, unsuspecting sack.

Original:

Try this kangaroo meat recipe at home!

Put oil on the steak and sprinkle with salt
Put the steak on a fry pan and cook on a medium heat for 4.5 minutes each side for medium rare.
Allow to rest for 10 minutes before eating.
Enjoy with a Coopers Ale or Boags.

Hers:

Attempt this kangaroo meat formula at home! Put oil on the steak and sprinkle with salt Put the steak on a sear container and cook on a medium high temperature for 4.5 minutes each one side for medium uncommon. Permit to rest for 10 prior minutes consuming. Appreciate with a Coopers Ale or Boags.

I wish I knew how to do an image search, because she also sent me two of those. Isn’t there someone I should be telling about this? I mean, I’m no medical student or even remotely worried about my health, but I’m pretty sure no one uses the terms notwithstanding diminishing heftiness or heart assault.

For goodness sake.

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