Organic food - a double con

[chequita guevara]

In the U.S., Stewart, our chickens are generally cooled via dunking in water vats. This allows bacteria from one animal to get into all of the others. The end result is, that raw chicken in the U.S. is toxic and you must thoroughly clean your kitchen with bleach each time you prepare the stuff. Almost 80% of U.S. chickens have lysteria, campelobacter, salmonella, etc. (sp?). Organic chickens are frequently air cooled, meaning no cross contamination.

One of the first things Bush did when selected was to cut the number of staff in the USDA meat inspection crews. Very little of our meat is inspected anymore, and the presence of feces in the meat is no longer sufficient grounds for tossing the carcass. Now feces must be viscus and "roapy" (whatever that means) and easily visible for contaminated meat to be rejected.

Organic foods, however, must undergo much more rigorous inspection, especially those that adhere to voluntary standards. Organic meat is simply safer.

[Az]

Well, that's your problem.

Underregulation in the food industry is your problem. not "organic". whatever the **** that is.


"trust your food"

[chequita guevara]

It doesn't make the statement that organic meat and poultry is safer less true. The heavy regulation of organic produce is a response to the lack of regulation and enforcement in non-organic produce. That heavy inspection regime was a demand by the organic producers themselves.

[Wernazuma III]

Originally posted by Bkeela
I don't buy organic tomatoes because I think they are better for me - I buy them because non-organic tomatoes are as hard as onions and have absolutely no discernible flavour.

QFT.


Non-organic tomatoes share the qualities of tennis-balls: If cou throw them on the ground, they come bumping back. Their skin is so thick that you need an extra sharp knife to cut them. I have not yet concluded how much of the blame of tasteless tomatoes is due to the organic/non-organic and how much is due to premature harvesting.

As a conclusion: I enjoy my 10+ different tomato-sorts in all colors and with tastes from very sweet to slightly bitter and from pulpy to very watery.
I love my purple, red and yellow potatoes in all sizes, with different tastes.

The major benefit of organic food movement isn't nutritional value, nor health benefit, and not even environmental benefit, it's variety.

[GePap]

Originally posted by Doddler


BS

Why do lefties fall for this stuff.

Che is correct. Organic milk does last longer, and organic eggs certainly do taste better than regular eggs. You see see the difference in the yolk color, and firmness of the whites.

[Solly]

I enjoy my eggs enough thanks, and milk never goes off by the time I drink it.

[Dinner]

If indeed it does last longer then it seems the reason is most people who buy organic also attempt to buy locally grown so that on average there is a shorter time from the field to the store where as some of the large corporate producers might ship everything in from thousands of miles away. So it doesn't really last longer; it just has more of its usable life left since less time was spent traveling.

[chequita guevara]

These days, a lot of organic milk isn't locally produced. Horizon organic milk is produced by Dean's. It also has a much longer shelf life than their regular product. Florida is a huge dairy state (who knew?) so it's not like the regular milk comes from all that far away.

[Jon Miller]

I think the only milk I have bought recently was Horizon. I try not to drink much milk though.

Jon Miller

[chequita guevara]

Milk is yummy. I love milk.

[Jon Miller]

I don't like it, I do like chocolate milk though, and ice cream. And I love cheese.

Something in regular mocha's messes with one of my lymph nodes though. It doesn't happen with DeCaf Soy Lattes, so I hvae been staying awya from the milk, but it could be the mocha or the caffiene.

Jon Miller

[Provost Harrison]

I love milk - I seem to get through absolutely gallons of the stuff...

[Last Conformist]

Originally posted by chegitz guevara
In the U.S., Stewart, our chickens are generally cooled via dunking in water vats. This allows bacteria from one animal to get into all of the others. The end result is, that raw chicken in the U.S. is toxic and you must thoroughly clean your kitchen with bleach each time you prepare the stuff. Almost 80% of U.S. chickens have lysteria, campelobacter, salmonella, etc. (sp?).

Rather than make the obvious Upper Volta with ICBMs comment, I think I'd like some reference for this claim.

[chequita guevara]

google.com

[Solly]

Originally posted by Provost Harrison
I love milk - I seem to get through absolutely gallons of the stuff...

I hope you're on the skimmed stuff..