Jack Decoster, the Iowa “Chicken King” faces felony charges in connection with the 2010 salmonella outbreak that sickened almost 2000 people and forced the recall of 500 million eggs. DeCoster and his son, Peter, have been indicted with fraud for misbranding eggs, and with the attempted bribery of a USDA official.
Is fresher always better? Advocates of the increasingly popular agri-food movement tell us to buy organic, protest GMOs, and always favour the least processed foods. All of this certainly sounds healthy – that is until you look closer at the science, which when it comes to raw milk, doesn’t always favour the farm-to-table theorists. What the science says Anyone who’s taken a food safety course will confirm that raw milk contains seriously harmful bacteria. Science-based evidence has revealed that unpasteurized milk plays host to an array of well-known invaders, such as Salmonella, E. coli, Listeria, and Campylobactor. These germs have.. READ MORE »
Forensic lab tests conducted by Natural News health advocate Mike Adams reveal that many of our trusted health foods are actually toxic. Select rice protein powders, gingko biloba supplements and cacao powder were all found to contain poisonous levels of lead, cadmium and tungsten – heavy metals that cause cancer, heart disease and impaired brain function.
Anyone who has experienced a bout of food poisoning thinks twice about where they eat out. They peek into kitchens, scan dining rooms for cleanliness, scrutinize how often food handlers wash their hands… But, the reality is that danger often lurks behind closed doors and from a consumer perspective, it can be difficult to see the contamination coming. According to Health Canada, up to 4 million people suffer from foodborne illnesses every year. A recent CBC Marketplace investigation looked at some of Canada’s most popular restaurant chains, examining just how careful the professionals are when it comes to protecting the.. READ MORE »
The safety debate over food colouring is nothing new. Most of us recall the recent Kraft dinner debacle that resulted in a widespread crusade against the retailer’s use of yellow dye #5 – the chemical that puts the neon in the noodles. Clinical research has linked the dye, otherwise known as tartrazine to numerous health problems, including migraines, anxiety, blurred vision, and hyperactivity in children. Tartrazine is considered to be the most allergenic of the dyes – and consumers have learned to avoid its telltale yellow glow. But now, recent tests have focused scrutiny on a new potentially dangerous colourant… READ MORE »
Most of us can relate to food label confusion. We’re already overwhelmed with the sheer number of options staring out from overstuffed grocery store shelves – and the chorus of instructions in our heads to watch out for gluten, dairy, soy, this fat, that sugar, and to quickly calculate how one serving would translate into amounts a real person actually eats…it’s exhausting. For the most part, consumers just end up giving in, throwing the can in the cart and moving on. It’s no wonder North America is plagued by epidemics of obesity, diabetes and general malnutrition – no one really.. READ MORE »
Have you ever enrolled in a class, attended the first lecture and then realized it was nothing like you thought it would be? Perhaps the material was not what you had in mind, the projected assignments seemed out of line with what you’d read in the course description – or maybe you just had a change of heart. No big deal. You just drop the course and sign up for another. But what if you’re already part way through your certification or diploma program and you discover you’ve chosen unwisely? You’ve already invested too much to turn back – switching.. READ MORE »
A recent assessment of Canada’s food safety procedures may prompt consumers to think twice about what’s for dinner. The audit, completed in 2012 but released only last month, evaluated the systems that process meat products being prepared for export to the United States. Inspectors with the U.S. Food Safety and Inspection Service (FSIS) visited two red-meat slaughterhouses, four meat-processing plants, an egg processing plant, five government offices including Canadian Food Inspection Agency (CFIA) headquarters, and two private laboratories between Oct. 22 and Nov. 9, 2012. In the end, FSIS deemed the facilities “adequate,” the lowest possible rating it could issue.. READ MORE »
We’re often told that washing our hands throughout the day will help to ward off germs, sickness and infection. And the best soap to use? Antibacterial, of course. However, according to the FDA, the very product we rely on to shield us from illness may well be making us sick. In a statement released on December 16, FDA officials warned consumers that the active ingredient in antibacterial soaps – triclosan – may be responsible for hormone imbalances and antibiotic resistance. In fact, despite its widespread use there is no clinical research to confirm that antibacterial soap has any added health.. READ MORE »
Where exactly does your food come from? With increasingly convoluted global supply chains, it’s hard to determine the twists and turns our last meal took on its journey from transport to table. According to the FDA, there are 128,000 hospitalizations and 3,000 deaths a year from food-borne illnesses. Health Canada estimates that each year, roughly 4 million people get sick from consuming contaminated food. In 2012, Canada was forced to recall nearly 2000 beef products, the largest recall in its history, when the meat was found to be contaminated with E. coli. Officials were criticized for taking over 10 days.. READ MORE »
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