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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review December 5, 2012/ 21 Kislev 5773

Food Bunk

By John Stossel




http://www.JewishWorldReview.com | With America's "fiscal cliff" approaching, pundits wring their hands over the supposed catastrophe that government spending cuts will bring. A scare newsletter called "Food Poisoning Bulletin" warns that if government reduces food inspections, "food will be less safe ... (because) marginal companies ... (will) cut corners."

We're going to die!

Most people believe that without government meat inspection, food would be filthy. We read "The Jungle," Upton Sinclair's depiction of the meatpacking business, and assume that the FDA and the Food Safety and Inspection Service are all that stand between us and E. coli. Meatpacking conditions were disgusting. Government intervened. Now, we're safe! A happy ending to a story of callous greed.

The scheming lawyers behind the "Food Poisoning Bulletin" argue that without regulation companies will "cut corners." After all, they say, sanitation costs money, so lack of regulation "creates a competitive disadvantage for companies that want to produce quality products."

But that's bunk. It's not government that keeps E. coli to a minimum. It's competition. Tyson Foods, Perdue and McDonald's have brands to maintain — and customers to lose. Ask Jack in the Box. It lost millions after a food-poisoning scandal.

Fear of getting a bad reputation makes food producers even more careful than government requires. Since the Eisenhower administration, our stodgy government has paid an army of union inspectors to eyeball chickens in every single processing plant. But bacteria are invisible!

Fortunately, food producers run much more sophisticated tests on their own. One employs 2,000 more safety inspectors than government requires: "To kill pathogens, beef carcasses are treated with rinses and a 185-degree steam vacuum," an executive told me. She also asked that I not reveal the name of her company — it fears retaliation from regulators.

"Production facilities are checked for sanitation with microbiological testing. If anything is detected ... we re-clean the equipment. ... Equipment is routinely taken completely apart to be swab-tested."

None of that is required by government. Government regulation may help a little, but we are safe mostly because of competitive markets. Competition protects us better than politicians.

But people don't trust companies. So it is easy to scare people about food. And the news media know that finding "problems" makes reporters look like crusading journalists. Earlier this year, my old employer, ABC News, "alerted" the public to a new threat, ground beef made with "pink slime."

It sounds awful! ABC's reporting frightened most school systems so much that they stopped using that form of meat. The food company lost 80 percent of its business.

But the scare is bunk. What ABC calls "pink slime" is just as appetizing as other food.

"Bunk is the polite word," Dan Gainor of the Media Research Center says. "ABC went on a crusade. Three nights in a row back in March, they pounded on this."

Well, why shouldn't they, if there's something called "pink slime" in beef?

"Because it's not pink slime. It's ground beef."

Then how did this all get started?

"A couple activists who used to work for the FDA didn't like this really cool scientific process that separates the beef trimming so you get the remaining ground beef. So they coined this term deliberately to try to hurt this company."

The company, Beef Products Inc., does something unique. It takes the last bit of trim meat off the bone by heating it slightly. That saves money and arguably helps the environment — not using that meat would waste 5,000 cows a day. In 20 years, there is no record of anybody being hurt by what ABC and its activists call "pink slime" — what the industry just calls "lean beef trimmings" or "finely textured beef."

"Everybody constantly says, 'You should eat leaner beef.' So when we try to eat the leaner beef, then they take that away from us, too," Gainor said. "The company ... has received awards for how good a job they do for consumer safety. It was just one constant hit job."

An effective one. After ABC's reports, Beef Products Inc. closed three out of its four plants. Seven hundred workers lost jobs.

Scientifically illiterate, business-hating media will always do scare stories. Don't believe them.

Most of them, anyway.

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© 2012, by JFS Productions, Inc. Distributed by Creators Syndicate, Inc.

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