must be grown in pig shit. see, it’s not only in organic food.
People are too far from the farms for their own heath. Wheat grows in open fields and animals shit in open fields, the only exception being the bear.
Growing up on a farm and seeing animals being raised in their own excrement, growing tumours, getting sick and dying, I decided to follow my mother’s example and cook everything very well. I will tolerate a bit of pink in the middle of a sound solid piece of meat but the outside better be displaying carbon atoms. I suspect, as a result, I am immune from food poisonings other than ones from accumulated toxins. For this I smell things and don’t store things for more than a couple days unfrozen.
For HOW MANY YEARS has wheat been grown in open fields ? Answer: since man learned how to cultivate crops. Just THINK about the processing of that little kernel of wheat … the final product is sooooo far removed from animal excrement in open wheat fields, that infection from pathogens on the ground is not likely. The harvesters alone, cut the heads off the stalks FAR above the ground level … picking them clean and clear of the ground. And don’t forget the BLEACHING of most wheat flour products. No, the ONLY logical source of flour pathogens comes from the STORAGE and HANDLING of the final flour product.
Sorry, but as with MOST contemporary outbreaks of e-coli infection … the source is human. Human feces from 3rd world employees not used to civilized sanitary facilities. 3rd world workers who don’t know anything about basic hand washing after HUMAN defecation. 3rd world workers who have never HAD hot and cold running water to practice basic sanitary practices. But this is a very NON politically-correct vector for e-coli. So don’t expect the CDC or any other government agency to reveal the true source. No, instead you will be lectured to please BAKE your cookie dough … and STOP eating those delicious globs of raw cookie dough (ps … the raw egg in that cookie dough is playing food borne illness Russian Roulette too).
Reading the Nestle study results,
32,000 samples with 30 samples from each lot of 1,074 lots.
One, a SINGLE positive result. Not even a few positive results from the same lot.
IMO Sounds more like one sample was contaminated or cross contaminated.
1 out of 32,220 samples.
So seeing rabbit turds in grain is my imagination. When we harvest we don’t straight combine. My brother runs the swather and I run the combine at the same time. I see a lot of people do the same thing. We aren’t on the prairies.
The flour from grain will kill you one way or the other, anyway. A high carbohydrate diet causes Cardio vascular disease along with other metabolic diseases such as diabetes. E. Coli is the least of your worries.
The Egyptians ate what is considered today to be a perfect diet of whole ‘healthy’ grains, but autopsied mummies show signs of severe heart disease.
The medical profession and dietitians would rather you didn’t know that, cuts into their kick backs from the pharmaceutical and processed food industries. And the media will certainly never tell you, guess who owns them?
Here’s what a Toronto kidney specialist says… https://intensivedietarymanagement.com/big-pharma-behind-scenes/
Kenji is correct. E-coli in processed food is always from unsanitary hygiene with food plant workers. That’s what we get for hiring cheap immigrants to process our food.
Scar is correct. Cooking kills e-coli and most pathogens. Your best chance of getting sick is from raw food. Organic or not makes no difference.
OK … I am not assaulting your belief. OTOH … are Rabbit droppings a significant vector for e-coli ? And what happens to that grain once it is swathed, combined, and stored ? http://www.namamillers.org/education/wheat-milling-process/
There are quite a few steps and processes in milling grain into flour that (virtually) ensures safety of the end product. God Bless our modern technological society. Sorry back-to-earther naturists … I LOVE our CLEAN processing of food products. Sorry Joni Mitchell … I will happily accept apples without spots, pathogens, and worms … due to so-called EVIL chemicals.
I LOVE our CLEAN processing of food products. http://www.foxnews.com/food-drink/2015/06/09/maggots-rat-hair-mouse-poop-and-more-gross-things-fda-allows-in-food.html
For example, in whole ginger, the FDA allows up to three milligrams or more of mammalian excreta (i.e. mouse poop) per pound. In peanut butter, the agency allows an average of fewer than 30 insect fragments per 100 grams—about a quarter of your average jar. And you thought you were buying smooth, not extra chunky.
Low levels of mold are allowed in most fruits and vegetables–canned and fresh– as well as butters and jams. In cranberry sauce, the average mold count can be up to 14 percent per sample. But for blackcurrant jam, mold count can be up to 74 percent per sample.
There are quite a few steps and processes in milling grain into flour that (virtually) ensures safety of the end product.
NOT if the immigrant food plant workers don’t thoroughly wash their hands after wiping their asses.
Here’s one for ya, an older asian friend used to work at McGavin’s bread and he said the washrooms were on the 3rd floor, too far to walk/climb, so they’d just open a vat and add ingredients to it.
Since then I can’t look at bread the same way, wish he never told me that.
All things that the United Nations insist greedy First-worlders start eating to … “tread more lightly on the planet. I DO appreciate the FDA’s … s…l…o…w… integration of these “alternative” nutrients (?) into my diet.
I DO appreciate the FDA’s … s…l…o…w… integration of these “alternative” nutrients (?) into my diet.
Heh, I don’t think the FDA does it, they just allow it. Regulatory capture works…
XL Foods in Brooks, Alberta couldn’t control bacteria and ended up selling out. They employed mostly fresh off the boat Somalians.
I opened a fairly new box of pancake mix and found it was contaminated with dead bugs. I took it back to our local grocer and was told that there had been a Canadian Food Inspection Agency (CFIA) recall on that product and they had removed all stock from their shelves. I asked what they had done to warn everyone who had already bought the product and the answer was very, very evasive. In other words, nothing. I’m now on the Food Recall e-mail list from the CFIA. I’m not going to get sick to find out I shouldn’t have eaten that product.
It’s a shame that consumers don’t have a say in the production of food products. Those who have pointed out the real source of most food poisoning – lack of hygiene and hand-washing by food industry workers from the Third World – are either ignored by the food companies or dismissed as bigots by those who allow food safety to be sacrificed on the altar of cultural accommodation. Before Canada and other Western countries had mass non-European immigration inflicted on them, food industry workers were mostly of British and European background. As a result, incidents of widespread food contamination were very rare. As long as food workers are recruited from cultures where basic hygiene is non-existent and in which people refuse to adapt to Western standards, incidents of food contamination and outbreaks of illness from consuming contaminated food will continue to plague us. All the government’s and the food industry’s vaunted concerns for food safety are meaningless as long as they refuse to address the root causes of food contamination.
must be grown in pig shit. see, it’s not only in organic food.
People are too far from the farms for their own heath. Wheat grows in open fields and animals shit in open fields, the only exception being the bear.
Growing up on a farm and seeing animals being raised in their own excrement, growing tumours, getting sick and dying, I decided to follow my mother’s example and cook everything very well. I will tolerate a bit of pink in the middle of a sound solid piece of meat but the outside better be displaying carbon atoms. I suspect, as a result, I am immune from food poisonings other than ones from accumulated toxins. For this I smell things and don’t store things for more than a couple days unfrozen.
For HOW MANY YEARS has wheat been grown in open fields ? Answer: since man learned how to cultivate crops. Just THINK about the processing of that little kernel of wheat … the final product is sooooo far removed from animal excrement in open wheat fields, that infection from pathogens on the ground is not likely. The harvesters alone, cut the heads off the stalks FAR above the ground level … picking them clean and clear of the ground. And don’t forget the BLEACHING of most wheat flour products. No, the ONLY logical source of flour pathogens comes from the STORAGE and HANDLING of the final flour product.
Sorry, but as with MOST contemporary outbreaks of e-coli infection … the source is human. Human feces from 3rd world employees not used to civilized sanitary facilities. 3rd world workers who don’t know anything about basic hand washing after HUMAN defecation. 3rd world workers who have never HAD hot and cold running water to practice basic sanitary practices. But this is a very NON politically-correct vector for e-coli. So don’t expect the CDC or any other government agency to reveal the true source. No, instead you will be lectured to please BAKE your cookie dough … and STOP eating those delicious globs of raw cookie dough (ps … the raw egg in that cookie dough is playing food borne illness Russian Roulette too).
Reading the Nestle study results,
32,000 samples with 30 samples from each lot of 1,074 lots.
One, a SINGLE positive result. Not even a few positive results from the same lot.
IMO Sounds more like one sample was contaminated or cross contaminated.
1 out of 32,220 samples.
So seeing rabbit turds in grain is my imagination. When we harvest we don’t straight combine. My brother runs the swather and I run the combine at the same time. I see a lot of people do the same thing. We aren’t on the prairies.
The flour from grain will kill you one way or the other, anyway. A high carbohydrate diet causes Cardio vascular disease along with other metabolic diseases such as diabetes. E. Coli is the least of your worries.
The Egyptians ate what is considered today to be a perfect diet of whole ‘healthy’ grains, but autopsied mummies show signs of severe heart disease.
The medical profession and dietitians would rather you didn’t know that, cuts into their kick backs from the pharmaceutical and processed food industries. And the media will certainly never tell you, guess who owns them?
Here’s what a Toronto kidney specialist says…
https://intensivedietarymanagement.com/big-pharma-behind-scenes/
Kenji is correct. E-coli in processed food is always from unsanitary hygiene with food plant workers. That’s what we get for hiring cheap immigrants to process our food.
Scar is correct. Cooking kills e-coli and most pathogens. Your best chance of getting sick is from raw food. Organic or not makes no difference.
OK … I am not assaulting your belief. OTOH … are Rabbit droppings a significant vector for e-coli ? And what happens to that grain once it is swathed, combined, and stored ?
http://www.namamillers.org/education/wheat-milling-process/
There are quite a few steps and processes in milling grain into flour that (virtually) ensures safety of the end product. God Bless our modern technological society. Sorry back-to-earther naturists … I LOVE our CLEAN processing of food products. Sorry Joni Mitchell … I will happily accept apples without spots, pathogens, and worms … due to so-called EVIL chemicals.
I LOVE our CLEAN processing of food products.
http://www.foxnews.com/food-drink/2015/06/09/maggots-rat-hair-mouse-poop-and-more-gross-things-fda-allows-in-food.html
For example, in whole ginger, the FDA allows up to three milligrams or more of mammalian excreta (i.e. mouse poop) per pound. In peanut butter, the agency allows an average of fewer than 30 insect fragments per 100 grams—about a quarter of your average jar. And you thought you were buying smooth, not extra chunky.
Low levels of mold are allowed in most fruits and vegetables–canned and fresh– as well as butters and jams. In cranberry sauce, the average mold count can be up to 14 percent per sample. But for blackcurrant jam, mold count can be up to 74 percent per sample.
There are quite a few steps and processes in milling grain into flour that (virtually) ensures safety of the end product.
NOT if the immigrant food plant workers don’t thoroughly wash their hands after wiping their asses.
Here’s one for ya, an older asian friend used to work at McGavin’s bread and he said the washrooms were on the 3rd floor, too far to walk/climb, so they’d just open a vat and add ingredients to it.
Since then I can’t look at bread the same way, wish he never told me that.
All things that the United Nations insist greedy First-worlders start eating to … “tread more lightly on the planet. I DO appreciate the FDA’s … s…l…o…w… integration of these “alternative” nutrients (?) into my diet.
I DO appreciate the FDA’s … s…l…o…w… integration of these “alternative” nutrients (?) into my diet.
Heh, I don’t think the FDA does it, they just allow it. Regulatory capture works…
XL Foods in Brooks, Alberta couldn’t control bacteria and ended up selling out. They employed mostly fresh off the boat Somalians.
I opened a fairly new box of pancake mix and found it was contaminated with dead bugs. I took it back to our local grocer and was told that there had been a Canadian Food Inspection Agency (CFIA) recall on that product and they had removed all stock from their shelves. I asked what they had done to warn everyone who had already bought the product and the answer was very, very evasive. In other words, nothing. I’m now on the Food Recall e-mail list from the CFIA. I’m not going to get sick to find out I shouldn’t have eaten that product.
It’s a shame that consumers don’t have a say in the production of food products. Those who have pointed out the real source of most food poisoning – lack of hygiene and hand-washing by food industry workers from the Third World – are either ignored by the food companies or dismissed as bigots by those who allow food safety to be sacrificed on the altar of cultural accommodation. Before Canada and other Western countries had mass non-European immigration inflicted on them, food industry workers were mostly of British and European background. As a result, incidents of widespread food contamination were very rare. As long as food workers are recruited from cultures where basic hygiene is non-existent and in which people refuse to adapt to Western standards, incidents of food contamination and outbreaks of illness from consuming contaminated food will continue to plague us. All the government’s and the food industry’s vaunted concerns for food safety are meaningless as long as they refuse to address the root causes of food contamination.