Raw or Regulated?

Is it time we go raw? Should we strip our food safety processes from the supply chain?

NPR recently brought an interesting issue to light. Whether or not people should be allowed to consume raw meat and milk products?

On one side are raw foodists, these people eat everything raw, not just their fruits and vegetables, but cheese, butter, fish, bison (bison?!), etc . . . . All of these raw foods are unfinished, non-hormone-injected products. These raw food advocates say that there is nutritional value to be had in these raw foods. There is also value in “friendly” bacteria that comes with the rawness. These people generally join a co-op that rejects the government’s rules on pasteurization and homogenization. Basically, they want E. coli and salmonella in their food because they believe it makes our immunities stronger. 

Of course the government doesn’t see that as being the case and has been shutting down their co-ops or confiscating the raw food. On this side, the regulators and advocates for safety feel that the bacteria in raw food is not safe for mass consumption. Moreover, the bacteria itself has evolved just as we have. 

So of course the difference in points of view led to police raiding Rawesome Foods in Venice, CA. 

What do you think? Do you think we have become overly protected due to government regulation and we should let the raw flood gates open? Or are there just some bacteria that shouldn’t be in our food supply?

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One response to “Raw or Regulated?

  1. Pingback: Don’t Look at this Post While Eating « One More Plate

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