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Trichinosis in Free-Range Pigs: Cause for Concern, or Sloppy Editing and Writing?
I agree with the sentiment that the original Op-Ed piece was neither alarmist nor biased. I think the point of it was to highlight the fact that raising pigs outdoors will increase the prevalence of various pathogens they are likely to encounter in the environment, which is why they were moved indoors in the first place. The increased risk to the human consumer may be negliglible, but it is increased nonetheless.
Ultimately I think that it is much more important to look at how confined pork production (along with most industrial ag techniques) may be responsible for the rise of MRSA. It is, I think, also good to note that there are two fairly distinct strains of MRSA -- "community acquired" and "hospital acquired." The hospital acquired strain results from the rampant use of antibiotics in hospitals, and I suspect it is responsible for the vast majority of MRSA-associated deaths due to the high-risk population one finds in a hospital. But the community acquired strain is most likely much much more prevalent, with most carriers having no infection. Staph aureus (the SA in MRSA) is, after all, the most common type of bacteria found on human skin. It is far more likely that the spread of MRSA is due to human-human transmission, and it is very unlikely to be a food-borne pathogen (as opposed to Salmonella, E. coli, trichinosis, etc.).
So if I am worried about whether *this* piece of pork will make me sick if I eat it, chances are the pork from a pig raised outdoors will be "less safe" than the one raised indoors. The risk is probably less than that of me getting sick from eating raw egg, raw fish/shellfish, and medium-cooked burgers, but I do all of those with reckless abandon. If I am worried about the epidemiologic and public health consequences of raising pigs certain ways, then it is clear that confined, go go antibiotics, industrial methods are far, far riskier.
In Defense of Chef Chris Cosentino's Foie Gras
I want to preface this by saying that I am a meat-eater, I do not condone the extremist tactics of many "animal rights" groups, and I do not support a ban on foie gras. I fully agree that it is an "easy target", that people should be more concerned about industrial agriculture, etc, etc.
That said, the fatal flaw in the pro-foie position from a humanitarian standpoint is that we are producing a disease state (hepatic lipidosis), and the very delicacy we aim for is the diseased organ itself. The argument that migrating waterfowl gorge themselves naturally is bunk for various reasons. It is certainly true that we produce a great deal more disease as a result of industrial production conditions (feedlots, battery cages, veal crates, gestation pens, etc.), but at least in theory those practices could be eliminated, and we could produce beef, dairy, eggs, poultry, and pork (and even veal) from happy, healthy animals. It's not really possible to produce foie gras from "natural" and physiologically healthy ducks (or at least it is not being done in the US that I am aware of).
McDonald's Filet-O-Fish: Yea or Nay?
"I've never seen a square fish."
The logical response, of course, is that I've never seen a circular cow.
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Recent Comments | Response to Comments
Serious Cheese: Part Two in the Adventures of Lactose Intolerance
You should talk to my brother (whom you know). He has a gastroenterologist for his Crohn's disease. He also took the breath test which was negative, supporting my theory that it's all in his head, ha ha! I think I am also slightly lactose intolerant, although the only thing that really seems to give me problems is cream-based soups.
Trichinosis in Free-Range Pigs: Cause for Concern, or Sloppy Editing and Writing?
I agree with the sentiment that the original Op-Ed piece was neither alarmist nor biased. I think the point of it was to highlight the fact that raising pigs outdoors will increase the prevalence of various pathogens they are likely to encounter in the environment, which is why they were moved indoors in the first place. The increased risk to the human consumer may be negliglible, but it is increased nonetheless.
Ultimately I think that it is much more important to look at how confined pork production (along with most industrial ag techniques) may be responsible for the rise of MRSA. It is, I think, also good to note that there are two fairly distinct strains of MRSA -- "community acquired" and "hospital acquired." The hospital acquired strain results from the rampant use of antibiotics in hospitals, and I suspect it is responsible for the vast majority of MRSA-associated deaths due to the high-risk population one finds in a hospital. But the community acquired strain is most likely much much more prevalent, with most carriers having no infection. Staph aureus (the SA in MRSA) is, after all, the most common type of bacteria found on human skin. It is far more likely that the spread of MRSA is due to human-human transmission, and it is very unlikely to be a food-borne pathogen (as opposed to Salmonella, E. coli, trichinosis, etc.).
So if I am worried about whether *this* piece of pork will make me sick if I eat it, chances are the pork from a pig raised outdoors will be "less safe" than the one raised indoors. The risk is probably less than that of me getting sick from eating raw egg, raw fish/shellfish, and medium-cooked burgers, but I do all of those with reckless abandon. If I am worried about the epidemiologic and public health consequences of raising pigs certain ways, then it is clear that confined, go go antibiotics, industrial methods are far, far riskier.
In Defense of Chef Chris Cosentino's Foie Gras
I want to preface this by saying that I am a meat-eater, I do not condone the extremist tactics of many "animal rights" groups, and I do not support a ban on foie gras. I fully agree that it is an "easy target", that people should be more concerned about industrial agriculture, etc, etc.
That said, the fatal flaw in the pro-foie position from a humanitarian standpoint is that we are producing a disease state (hepatic lipidosis), and the very delicacy we aim for is the diseased organ itself. The argument that migrating waterfowl gorge themselves naturally is bunk for various reasons. It is certainly true that we produce a great deal more disease as a result of industrial production conditions (feedlots, battery cages, veal crates, gestation pens, etc.), but at least in theory those practices could be eliminated, and we could produce beef, dairy, eggs, poultry, and pork (and even veal) from happy, healthy animals. It's not really possible to produce foie gras from "natural" and physiologically healthy ducks (or at least it is not being done in the US that I am aware of).
McDonald's Filet-O-Fish: Yea or Nay?
"I've never seen a square fish."
The logical response, of course, is that I've never seen a circular cow.
McDonald's Filet-O-Fish: Yea or Nay?
For those who care, McDonald's fish is actually sourced from Marine Stewardship Council certified sustainable fisheries. I believe I read that on Serious Eats a while back.
Dries Hair; Perfects Roast Chicken
Somehow this sounds like a cross-contamination nightmare to me.
MSG Is In More Food Than You'd Think
Parmigiano Reggiano has one of the highest concentrations of free glutamate of any food out there. Perhaps that's what makes it the "undisputed king of cheeses".
Is Cheese Vegetarian?
@jpschust:
Therefore it's ok to treat them poorly?
Is Cheese Vegetarian?
Let's say I amputated a cow's tail and didn't kill it. I then make a beautiful braised oxtail stew from it. Is it vegetarian?
Philly Foiesteak
Wait, what does this entry have to do with cheese?
In my mind, there are actually two different issues. 1) Is foie gras production cruel or not? 2) Should foie gras production be banned?
I find it somewhat amazing how anybody could really think about the issue and not conclude that its humaneness is questionable at best. I agree that it should not be banned, since banning things is (clearly) polarizing and counter-productive. But the argument that there are many worse practices out there is in no way a point in favor of foie gras.
Also, people love to say that the AVMA and AAAP have concluded that foie gras production is not cruel. This is patently false. In fact, the AVMA has merely refused to take a stance one way or the other. I am not aware of an official stance taken by the AAAP (there is nothing on their web site). Anyone who is interested should read a recently released "backgrounder" on foie gras production on the AVMA website here: http://www.avma.org/reference/backgrounders/foie_gras_bgnd.asp.
They spend a good deal of time discussing the potential animal welfare problems associated with foie gras, including references to the majority of studies out there, although in their summary they conclude that more and better controlled studies are necessary. This is a convenient way to remain neutral on the issue, since nobody in their right minds will fund those studies.
Is Farmed Salmon This Evil?
While I may not agree with the scare tactic advertising, by most accounts farmed salmon is considered neither eco-friendly nor sustainable. On the other hand, wild-caught Alaskan salmon (besides tasting much better) is labeled as sustainable by the Marine Stewardship Council and on the Monterey Bay Aquarium Seafood Watch's "Best Choices" list. Aquaculture may be the answer to rampant overfishing, but it is very short-sighted to universally hand out blank checks and pats on the back to all forms of fish farming.
McDonald's Filet-O-Fish: Yea or Nay?
I haven't had one in decades but just to keep this sandwich going, I will go there and have them.
McDonald's Filet-O-Fish: Yea or Nay?
They're tastey but they're like 700 calories each!!!!!!
Serious Cheese: Part Two in the Adventures of Lactose Intolerance
In addition to having Celiac Disease (gluten intolerance), I have problems with cow's milk, but goat's milk, including kefir & cheese from it, are very agreeable to me. I had no dairy (cow's milk) at all for two years, and recently started ingesting goat's milk products, and to my surprise I actually feel better than before I started. There are many reasons why it is better than cow's milk, according to experts. The products are a bit expensive, but worth every penny. Can't wait to try come ice cream made from goat's milk!
Serious Cheese: Part Two in the Adventures of Lactose Intolerance
Aren't bodies mysterious?! I had a few years of serious lactose intolerance (apparently caused by a nasty bout of flu), but it spontaneously started improving after about four years and now doesn't bother me at all! Although seeing a doctor seems wise, you can also test by eliminating all lactose-containing foods for at least a week (which gives you a better idea of what baseline "feeling ok" is) before trying a challenge. If you're concerned about psychosomatic symptoms, you could try having a friend give you a glass of milk without telling you whether it's Lactaid or not :)
Serious Cheese: Part Two in the Adventures of Lactose Intolerance
Well, the thing that finally pushed my gallbladder over the edge and confirmed that was the problem was a little bag of cheese nips from a vending machine. You could always try those and see what happens :)
Serious Cheese: Part Two in the Adventures of Lactose Intolerance
I'm with Mr. Chin. There are certain dairy things that I can eat, and certain ones that I absolutely can't. Ice cream is fine. Yoghurt is fine. Cheese is fine. But milk, either cold from the fridge, or warmed in a latte, will do me in. I used to drink a lot of milk in college, and the class after lunch got progressively more difficult during junior year. Then after a trip to the far east senior year, on which I was the only person not to have, um, issues, I came back to the local convenience store, got a hoagie and a pint of milk. Wow.
Most people blamed the hoagie, and given their general reputation for "quality," I was inclined to agree for a while until my next glass of milk. No good, man.
Serious Cheese: Part Two in the Adventures of Lactose Intolerance
When I was younger, I was seriously lactose intolerant. I drank lactaid milk, never had pizza, and was forbidden to partake in any ice cream socials. It was horrible. But, eventually, I just grew out of it. Little by little, I tried out different culinary items to see how they effected me, and I re-built my tolerance. Now, I'm not saying that I don't still get sick. I don't even want to share my experience I had after a whole week of cheesy meals(mac and cheese for dinner one night, chicken parmesan another, pizza to finish it off, with ice cream every night...what was I thinking?).
Now my son has the same ailment. Actually, according to his doctors, he has a milk allergy and we were ordered to only give him soy products. I have been doing the same thing with him that I did with myself, giving him bits and pieces of certain hard cheeses and cheesy entrees. Surprisingly, he does very well with these. The doctors sometimes don't know what they are talking about.
All and all, I think the way you are handling it is the best way. See what effects you and what doesn't, and still live your culinary life. It's hard being a foodie with restrictions.
Serious Cheese: Part Two in the Adventures of Lactose Intolerance
I had an incident with taleggio a week ago that left me worrying that I was lactose-intolerant (though prior to that my only stomach upset in that vein was eating perhaps too much Ben & Jerry's one night in college!), but I think for me, the issue was eating such a young cheese on an empty stomach. The first time I had it in any measurable quantity outside of a slice or two it was after a hearty meal and meant as a dessert, and I felt fine. The same happened with the pizza we made with it--it was the last pizza we had after a bianca and a small sausage, mozzarella and sauce version, so we ate little. The problem happened the next day when I had it for lunch--I was, to little surprise, starving, and the pizza just did a number on me! I've had cheese since to no issue, so I'm going to go the route of "treat young cheese like a dessert, and all will be well."
Trichinosis in Free-Range Pigs: Cause for Concern, or Sloppy Editing and Writing?
just FYi the editors decided to append a note disclosing the funding source of the studies used:
"Editors' Note: April 14, 2009
An Op-Ed article last Friday, about pork, neglected to disclose the
source of the financing for a study finding that free-range pigs were
more likely than confined pigs to test positive for exposure to
certain pathogens. The study was financed by the National Pork Board."
Trichinosis in Free-Range Pigs: Cause for Concern, or Sloppy Editing and Writing?
ed, i thought you might like to see what julie powell has to say: http://juliepowell.blogspot.com/
Trichinosis in Free-Range Pigs: Cause for Concern, or Sloppy Editing and Writing?
I'm with Meat guy -- I shoot for 145 degrees as well. It is still "blush of pink" that way, and still plenty juicy.
Trichinosis in Free-Range Pigs: Cause for Concern, or Sloppy Editing and Writing?
Trichinosis is a pain, literally. the worms live and form cysts in the muscle tissue of the host. And considering that to do that they burrow through your intestines and any other tissues in their way it is not great for your total health. I have worked with people who had gotten infested,and they assured me it is definitely not one of the things you want to put on your bucket list of to do's. If it were harmless, no one would be concerned.
To prevent infestation meat should be cooked to a minimum of 137 degrees farenheit, considereing most people can't or won't calibrate their thermometers, play it safe and go to 145, still rare, if that is what you desire.
Decades ago, when trichinosis was more common USDA gave us two other methods for destroying trichinae in meat.
Method 1 is freezing the meat at -20 degrees farenheit for 40 days, shorter times and higher temperatures may not work, this was known as certified Pork in the meat industry. this is also colder than most home freezers are run at.
The second method refers to dry cured meats. this required the meat to be treated with 3 1/2 percent salt for 40 days to destroy the encysted worms. The actual 40 days started when the product was fully salted, immediately with ground meat, think genoa salami or soppressata, but if it were a dry cured ham, it could take 60 days or longer for the salt to equilibrate to a minimum of 3.5% throughout the ham. That is why dry cured hams age for 4-6 months.
The reality here, is that people really know far less than they should about what they eat and how to prepare it. May people distrust real science for their gut feelings. Others are total cynics, maybe former hippies( oh the hate talk this will generate), who feel the system is out to get them and homogenize them. People, learn the real science, make sane decisions. Just because a Chef or Farmer tells you it won't hurt you to eat rare pork, or you read it on the internet (oh my god that is where I posted this!) doesn't make it 100% true.
Trust me, eating your pork a little dryer (Cooked to 145 to 150 degrees) is far better than trichinosis.
Trichinosis in Free-Range Pigs: Cause for Concern, or Sloppy Editing and Writing?
trichinosis is not caused by a bacteria, it's caused by a parasitic nematode, or roundworm, that forms cysts in host tissue. actually, there are three species of nematode that can cause trichinosis, t. spirialis, t. britovi, and t. nativa. all the fuss made about cooking pork to a higher temperature is because these worms form cysts, which are quite resistant to environmental changes (such as temperature), and note: bacteria do not form cysts. the worms form cysts because they are hoping to get ingested by another animal to continue their life cycle, and they need to be able to resist harsh environments such as stomach acids.
Trichinosis in Free-Range Pigs: Cause for Concern, or Sloppy Editing and Writing?
In the Philippines, I guess because they feed pigs with almost anything we've always cooked pork to well done. And that's the way i'm going to continue to make it. I think the problem with mass-produced pork here in the U.S. is that they have been bred to almost no taste (too lean) so cooking it well done taste like cardboard. I would love to try the pork from Flying pigs farm...it's on my list...chinese roast pig with their pork belly!
Trichinosis in Free-Range Pigs: Cause for Concern, or Sloppy Editing and Writing?
OK, so I read the study in question, because a few people asked me about it. I will say at the start that the op-ed was not my favorite, and as a former writer of pieces like this I detected all sorts of tricks clever opinion writers use to bend reality to their point of view; it is part of the craft.
But let's just take the writer at face value: The study he refers to looked at 329 "free range" hogs and tested them, and then found 2 -- yes, only 2 -- that had even the presence of antibodies for the trichinae parasite.
Now the presence of antibodies is not a 100 percent guarantor that the hog is infected. They probably do have trichinae worms, but the presence of antibodies also can mean that the hog has defeated the parasite at some point in its past and has a strengthened immune system because of it. (think Nietzsche)
But for the sake of argument, let's just say both of those hogs actually had trichinae: 2 pigs out of 329 is a REALLY good set of odds. Why? It's all about perception. Most consumers are still convinced ALL hogs carry trichinae worms, so given this, even the Gucci hogs are beating the odds.
So the bottom line for me is that I'd still rather buy pork from a "walkin' around pig" that had an honest immune system -- and yes, a less than 1 percent chance of carrying trichinae parasites -- than a factory hog. And I'll cook that walkin' around pig the way I like it: with a nice blush of pink at its center.
Trichinosis in Free-Range Pigs: Cause for Concern, or Sloppy Editing and Writing?
My husband and I have decided that given what we know now, we will continue to cook and eat Berkshire, Red Wattle, Duroc, etc. pork after it has been frozen for two weeks or longer. It will be cooked to about 137*. Thanks, Ed, for this post. It has provoked a lot of discussion, and we have decided that this is how our family will proceed. We also spoke this afternoon to our farmer. She reads everything she can on such subjects when she isn't reading Proust or tending to the farm. We consider the source of the food we bring into our kitchen to be very important, and we always try to be aware of the bias, agenda, ambitions of the people providing information.
McDonald's Filet-O-Fish: Yea or Nay?
I love them!!!!!!!!!!!
McDonald's Filet-O-Fish: Yea or Nay?
cheap and delicious - it's a classic. during the mad-cow scare, this was the only sandwich my gf allowed me to eat from the mcd's and i learned to love it. and believe me people, you should worry more about where they get their dairy and poultry than worry about the fish. lastly, i love the tartar sauce overload, once i take it out of the box, i smear half of it on my box and use it as dipping sauce for my golden delicious potato stix. =)
In Defense of Chef Chris Cosentino's Foie Gras
This is really a great treatise on liberty and political behaviors that just happens to be about foie gras. Chris could just as easily be talking about another hot topic issue, say gun control, without any change in the logic behind his arguments.
At any rate, I'll have to try and celebrate by consuming more than my per capita 1/400 of an ounce.
In Defense of Chef Chris Cosentino's Foie Gras
I'm veg, but I have no issue with people eating sustainable, humanely raised meat. (I accept that most people eat mass-produced meat, but I don't like it.)
My issue with foie gras is that I'm not sure it *can* be produced humanely. It's essentially induced disease, which is cruel by nature. Now, I'm not going to start harassing chefs, but I wish those who jumped on the organic/local/etc. bandwagon would take the moral road here, too.
McDonald's Filet-O-Fish: Yea or Nay?
BTW after watching the show I went to a wholesale distributor that I have bought raw breaded cod "squares" from in the past... I paid $40.00 for
24 - 4oz portions... if my math serves me right, that is $1.60 per portion!!!
I think I'll just buy mine @ McD's
McDonald's Filet-O-Fish: Yea or Nay?
Actually I was watching a show the other day that highlighted McDonald's own fishing vessels in which the COD are prepared and flash frozen right on the ship... employing many workers who work 12 hour shifts until the cargo is full and then back to port to offload... already prepared and packaged Filet 'O Fish.
McDonald's Filet-O-Fish: Yea or Nay?
I've always liked this sandwich...and that goes back about 40 years...today I order it slightly healthier w/o the cheese, request light sauce and ask them to add lettuce, tomato and pickle. It is a little confusing for most of the cashiers at first, but most of the time I receive what I requested...just wish the bun was whole grain or a bit healthier in other ways. I generally only eat at McD's when taking a car trip but it is something consistent to count on.
McDonald's Filet-O-Fish: Yea or Nay?
once in a while I get a nostalgic craving for one, but then I think about the highly processed bits of white fish deep fried in heavy batter and slathered with cholesterol laden mayonnaise on a slightly stale bun, not to mention the processed cheese, and I remember why I don't eat filet o' fish anymore. But the pull of childhood is strong.... thinking Velveeta ...
McDonald's Filet-O-Fish: Yea or Nay?
I grew up with this. I kept the kind of kosher where this was the only thing at McD's that we were allowed to eat. I have never had a Happy Meal. When I was very young, I used to call these Cheeseburgers because of that yummy slice of plasticky American Cheese. The more tartar sauce the better. I used to dip my fries in the sauce that oozed out. I haven't had one in years. Tempting...
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You should talk to my brother (whom you know). He has a gastroenterologist for his Crohn's disease. He also took the breath test which was negative, supporting my theory that it's all in his head, ha ha! I think I am also slightly lactose intolerant, although the only thing that really seems to give me problems is cream-based soups.