The goal of government regulation in the area of food and agriculture, at least according to rhetoric, is to ensure that food is safe.Â Complete safety is the statedÂ top priority.Â But is such a goal possible?
Yes, but only by severelyÂ compromising nutrition.
All of nature isÂ mixture of things that are both beneficial and harmful to the human body, and this includes food.Â Beneficial elements of foodÂ include things like healthy bacteria, vitamins, minerals, enzymes, proteins, fatty acids, and someÂ carbohydrates.Â Harmful elements of foodÂ obviously include harmful bacteria andÂ pollutants.Â All foodÂ possibly contains elements that are both helpful and harmful to our health.Â Current means to render food safe, such as pasteurization, ultra-pasteurization,Â irradiation,Â and even simple cooking, do not distinguish between the good and any bad elements.Â Any attempt to guarantee safety by destroying any possible elements of food that are unhealthy will inevitably also destroy much, if not all, of that part of food that is beneficial.
There is risk in all worthwhile activities, even getting out of bed in the morning.Â Without risk, there is no reward.Â Eating nutritious food is no different.Â In order to obtain nutrition, one must be willing to accept some degree of risk of contamination.Â Conversely, in order to obtainÂ complete sterility and lack of contamination, he must sacrifice nutrition.Â There is no other alternative.
Those who make the proper decision to accept some risk of contamination should nevertheless minimize such risk by ensuringÂ that their food is produced in a way that protects against contamination.Â The good news is that natureÂ itself provides several layers of such protection, and methods of raising food that mimic nature will provide similar protections.Â First and foremost, animals raisedÂ in their natural environment and on their natural diet will avoid much of theÂ contamination that plagues our modern food system.Â Â For example, cows evolved to eat grass, not grain.Â Feeding cows grain and forcing them to spend their lives wallowing in mud and feces, as the meat industry does, causes harmful E. coli bacteria to accumulate in the cowâ€™s gut, and such bacteria often finds its way into the milk and meat.Â Raising cows on pasture, by contrast, is consistent with how cows wouldÂ live in nature, and this practice minimizes the proliferation of harmfulÂ bacteria in the cow.Â Â Grass-fed cows are healthy and free of contamination, and so is their milk and meat.
Furthermore, healthy animal products like milk, when raw,Â contain beneficial bacteria that will assist to destroy harmful bacteria within them.Â Pasteurized, ultra-pasteurizedÂ and irradiated foods, in addition to having lost much of their nutrition,Â have also lost theÂ ability to destroy any bacteria that may subsequently contaminate them.
Finally, naturally produced food that hasÂ avoided theÂ sterlizing techniques like pasteurization and irradiation retains the entire wealth of health-giving nutrients with which nature has provided it.Â People who consume such nutrient-dense foods are much better equipped to defend themselves against contaminants because their healthierÂ dietsÂ ensure a much stronger immune system.Â And, for those with a strong immune system,Â any minimal pathogenic bacteria that may still exist in theirÂ food will almost certainlyÂ not harm them but, rather, will actuallyÂ benefitÂ them by serving toÂ exercise and further strengthen their immune system.
Consuming only conventionally â€œsafeâ€ foodâ€“that is, food that has been subject to pasteurization, irradiation, overcooking, and other sterilizing techniquesâ€“may indeed eliminate oneâ€™s exposure to foodÂ contamination.Â However, such practice willÂ likelyÂ also cause numerous health problems of varying degrees, including a weakenedÂ immune system,Â resulting from a lack of properÂ nutrition.
In this sense, â€œsafeâ€ food is actually very dangerous.
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