MRSA? MRDA.

[avevale_intelligencer]

Sparked off by pbristow:

We are gradually and painfully absorbing the fact that people are neither completely good, nor completely evil, and that portraying them as such in a story is less than plausible. And yet the story we are being told about our food seems, on the face of it, just that implausible. There are "good" foods (vegetables, preferably raw) and "evil" foods (just about everything else) and all the "good" foods are nothing but good for us, and all the "evil" foods keep getting more and more scary stories told about them. I've been trying to think of a health scare story linked to carrots, or cabbage, or Brussels sprouts, and I can't. Red meat, on the other hand, just keeps getting them piled on. Cancer, heart disease, strokes, gods know what all. Now medical experts are apparently saying that bacon is what has given rise to MRSA, and not hospitals at all.

Well, they would say that, wouldn't they. :)

Comments

[stevieannie.livejournal.com]

Well, I personally prefer to avoid things that are bagged like that (I read a book called "Not on the Label", and whilst I try not to preach to anyone about their diet, it certainly changed how I looked at food and how we treat the people who produce it for us...), but I wouldn't say that it was processed by being put into a bag. However, everyone's view of what constitutes "processed" is different, and YMMV to a great extent.

If you mistreat *any* food, or eat it when it isn't ready, or is in a state of advanced decomposition (all food, by it's very nature, is in *some* state of decomposition) it can make you poorly.

A mouldy carrot isn't going to be good for you, just by dint of it being a vegetable.

I object to the nanny-state telling me what I should and shouldn't eat, as I do have a functioning brain and enough nouse to figure out that chocolate 24/7 gives me headaches and I get more energy when I eat green stuff...

I would, however, point out that if you ever get the chance to experience industrial food-processing, then it is a very interesting and slightly worrying thing. Tim worked for years in a bread factory and then in a processed meat factory (processing raw product into sausages, burgers etc.) There's a very good reason why I buy that sort of thing in a butcher's where I can check what's gone into it, and actually see the machinery used to produce it.

[keristor.livejournal.com]

Yes, I too object to the nanny-state, or pressure groups, telling me what I mustn't eat or drink.

I haven't experienced the food processing industry directly, but I have known some people involved in it who related what sort of things happen. It's enough to make someone give up eating anything they haven't grown themself. I very much agree about butchers, I like to see them cut it off the animal (plus that way I can get decent pork chops with crackling and no kidney). And at some of them (particularly small farm shops) I can ask for mince made only from lamb with no beef or pork in it (since some of my family are allergic to one and some to the other), and with the herb mixture I like.

[zanda-myrande.livejournal.com]

The nanny state, like everything else in this universe, has its good points as well as its bad, but in this context I'm with the rugged individualists. I know what I like, and I like what I know, and I have weighed up a longer life without bacon sandwiches against a shorter life with them and made my own decision. Which is why I feel a little got at when they seem to keep trying to find new things to threaten me with if I carry on my wicked ways.