Josh wrote: ↑Tue Aug 23, 2022 11:59 am
Overall, modern American food kills people. In fact, the #1 cause of death in America is heart disease caused by obesity, and what causes that? A big factor is the toxic garbage that passes as "food", and which passes FDA standards and USDA inspection. If this were really about saving lives, they'd do something about how unhealthy processed, mass-produced "food" is.
Instead, they are trying to put small farmers out of business. This is about one thing: Big Ag and Big Food don't want competition and don't want people to be able to eat healthy. They've already done plenty to try to put small farmers' markets out of business and drive small competitors under, and this is just another example of that.
I hear you on the industrialized/over processed food... many on the far left would agree and some are even activists for the cause you're stating here.
But I'm not sure about the "trying to put small farmers out of business" claim, unless by "they" you mean the possibility of giant factory farms privileged by GOP legislatures and gov handouts...
But if your "they" is something else (big bad gov?) I would question that claim. Here in Lanc Co there are lots of butcher shops run by small plain Menn outfits; there are scores of vegetable growers and little farm markets, selling meats and milk and cheeses and etc... Many of them have obviously grown and expanded based on new/clean buildings being built as the public face of their growing businesses. So if there's this big gov monster trying to shut them all down, why don't I see all these other places being dragged before the judges/magistrates? I suspect they're thriving because they're complying as God intended. Mr Miller must be doing something different...
Ernie wrote: ↑Mon Aug 22, 2022 9:30 pm
Anybody in the US, (citizen or not) is allowed to buy an animal, and have it butchered wherever he/she chooses in whatever manner he/she chooses, correct?
No (unless you butcher to yourself). Some states and counties have local food laws like in Maine and Ohio, though, but this conflicts with federal law.
Here in PA, people are allowed to take any animal, pork, beef, venison to a butcher shop and have it butchered and processed. However if the meat is packaged by the butcher shop, which many do, it has to be labeled, "not for sale". Hubby is a hunter and we always get a butcher shop to process the deer and have it vacuum packed and frozen. Packages are clearly labeled "not for sale". That way if people do sell any of it, it clears the butcher shop from any violations. I would assume this is the general rule in most states.
Grace wrote: ↑Tue Aug 23, 2022 12:43 pm
Here in PA, people are allowed to take any animal, pork, beef, venison to a butcher shop and have it butchered and processed. However if the meat is packaged by the butcher shop, which many do, it has to be labeled, "not for sale".
Szdfan wrote: ↑Mon Aug 22, 2022 8:50 pm
Citric acid is used to slow the growth of bacteria in meat. Synthetic citric acid is produced by fermenting the fungi Aspergillus niger and has been used in food preservation since the 1920’s. It’s widely used as a preservative because it is safe. Since it’s derived from fermentation, calling synthetic citric acid an “industrialized chemical” is misleading. It’s not poison.
All of this legal tussling began with tainted milk and a listeria outbreak that killed a Florida woman in 2014, so it’s not like the USDA is coming down on Miller without reason.
There was no outbreak in Florida. a woman with aggressive stomach cancer died in the hospital, and the CDC decided it was a listeriosis. If you're that worried about listeria, I suggest you not each fresh produce or cold cuts, as both carry a much higher risk than raw dairy.
Actually I am more worried about bovine TB. It is endemic in many places in the third world. When we were training to live overseas we were warned about it. It has been eradicated in the developed world by pasteurized milk. If you eliminate pasteurization and inspections, watch out.
J.M.
That's a common claim, but researchers have basically been unable to prove that raw milk transmits TB. On a well kept farm, with well cared for animals, TB is not even a remote concern. If you're importing unhealthy cows, then you should watch out.
Szdfan wrote: ↑Mon Aug 22, 2022 8:50 pm
Citric acid is used to slow the growth of bacteria in meat. Synthetic citric acid is produced by fermenting the fungi Aspergillus niger and has been used in food preservation since the 1920’s. It’s widely used as a preservative because it is safe. Since it’s derived from fermentation, calling synthetic citric acid an “industrialized chemical” is misleading. It’s not poison.
All of this legal tussling began with tainted milk and a listeria outbreak that killed a Florida woman in 2014, so it’s not like the USDA is coming down on Miller without reason.
There was no outbreak in Florida. a woman with aggressive stomach cancer died in the hospital, and the CDC decided it was a listeriosis.
Grace wrote: ↑Tue Aug 23, 2022 12:43 pm
Here in PA, people are allowed to take any animal, pork, beef, venison to a butcher shop and have it butchered and processed. However if the meat is packaged by the butcher shop, which many do, it has to be labeled, "not for sale".
I honestly never knew why they did that until now
Legally, all meat sold to the public needs to be be certified by the USDA, and is the reason meat processing plants have meat inspectors. However, having your own meat processed for your own use, does not need to be certified or inspected, but also cannot be legally resold.
There was no outbreak in Florida. a woman with aggressive stomach cancer died in the hospital, and the CDC decided it was a listeriosis. If you're that worried about listeria, I suggest you not each fresh produce or cold cuts, as both carry a much higher risk than raw dairy.
Actually I am more worried about bovine TB. It is endemic in many places in the third world. When we were training to live overseas we were warned about it. It has been eradicated in the developed world by pasteurized milk. If you eliminate pasteurization and inspections, watch out.
J.M.
That's a common claim, but researchers have basically been unable to prove that raw milk transmits TB. On a well kept farm, with well cared for animals, TB is not even a remote concern. If you're importing unhealthy cows, then you should watch out.
Bovine TB is a thing in the third world, and it is somewhat different than TB from a human source. IF milk is not the vector, what is? If you undo regulation, will you continue to have well kept farms and healthy animals? Most of us city folk can’t visit the farms that produce our food.
In places with ubiquitous pasteurization it simply does not occur. In places without it does. Unless you are going to do challenge testing, which in the case of TB is unethical, you will never prove that is the vector. Personally I don’t drink milk at all, but at least in the Middle East, everyone uses either powdered or UHT.
Judas Maccabeus wrote: ↑Tue Aug 23, 2022 3:42 pmBovine TB is a thing in the third world, and it is somewhat different than TB from a human source. IF milk is not the vector, what is? If you undo regulation, will you continue to have well kept farms and healthy animals? Most of us city folk can’t visit the farms that produce our food.
Perhaps you should. I visit the farm I get my milk from, for example, in order to make sure I'm happy with how they're treating their animals and so forth.
And perhaps those of us who do should be exempt from having to put up with laws set up to ensure giant, filthy commercial operations can continue to sell their half-poisoned food to urbanites who "can't" visit the farms that produce their food.
Even the best run dairies can still have high bacteria counts and have to fix it or dump milk. Inspectors come around and check the milk, milk is tested when picked up by milk trucks etc. Mastitis in counts adds to it, just the fact that you have cows and manure even in milking parlors and even tho cows are cleaned before milking and equipment is sanitized after each milking session. It happens. So maybe it is a good thing that there are inspectors checking on the milk and conditions. It happens and easy to go unnoticed. And this is not only HUGE operations- small ones too.
