I record interesting programs on TV to watch later and avoid commercials. Last weekend I recorded “60 Minutes” a show on CBS. They investigated the problem our culture is having with our resistance to antibiotics… and the link to the current system of farming in the U.S.
The specific focus of the report was on the farming of pigs and the production of pork! Yikes! There is very little oversite when it comes to farming pigs. I had no idea!…. and new regulations have made it even easier for inspectors to work… and possibly miss some sneaky problems… that eventually end up on the kitchen table and can cause all sorts of health difficulties.
Should I be worried? I love bacon, I love pork. In fact, today I am serving up pork ribs for dinner (slow cooking for tenderness! Yummmmm?) But what if I am serving up tainted meat? Wise cooks say if you cook pork correctly there should be no problem, — and I am careful, so I anticipate none… still I can’t help but wonder.
Vegetarianism has its positive angles. And I’ve been thinking of going on a diet… the “white diet” which removes all sugars and flours… no starchy potatoes… eating all sorts of greens and salads and vegetables…. but that can be challenging as I love bacon and a juicy hamburger once in a while.
Meat has been a central feature of my diet. To cut it out altogether is too radical for me. But I am looking at possibilities. Do you have a suggestion? Any and all advice accepted. 🙂