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James Armitage, the council’s food health and safety manager, said: “This is about making sure customers are eating meat that is not a threat to their health.In other words, "We know what's best for you and we'll decide what's in your best interests."
Not really. It's a good thing that Americans have a traditionally rebellious anti-government spirit given the American Insurgency ;) in 1775 and the ACW, as that spirit has helped build up grassroots support against FDA etc. attempts to ban several raw foods. In the UK, few people even blinked when it was revealed that a lot of meat sold at stadiums and elsewhere is discarded halal or kosher meat. The only reason England still allows raw dairy to be sold is that the government, unlike the Scottish one, has somehow forgotten about the issue.
Are there any organizations fighting this and defending people's right to eat what they want in the UK?
Most E. coli strains are harmless, but some serotypes can cause serious food poisoning in humans, and are occasionally responsible for product recalls due to food contamination.[2][3] The harmless strains are part of the normal flora of the gut.... http://en.wikipedia.org/wiki/Escherichia_coli (http://en.wikipedia.org/wiki/Escherichia_coli)External "germs" are not the whole story--there's also what Claude Bernard called the "terrain" or the “milieu interne,” which is today generally called the microbiome.
If people want to eat raw grain-fed beef, they should be allowed to. I do at times and am not worried about the fact that it might contain some e-coli. E-coli already exists in most people's intestinal tracts. It's the type and quantity of the e-coli plus the susceptibility of the person that causes problems.
This is because feeding grain to cattle makes their normally pH-neutral digestive tract abnormally acidic; over time, the pathogenic E. coli becomes acid-resistant.[25] If humans ingest this acid-resistant E. coli via grain-feed beef, a large number of them may survive past the stomach, causing an infection.[26] A study by the USDA Meat and Animal Research Center in Lincoln Nebraska (2000) has confirmed the Cornell research.
It means factory meat is so bad, they feel the need to do these measures.I doubt the authors of these laws have a clue about factory farming. It's as you say though that band-aids are being lumped on the previous bad ideas, ie factory farming.
I'll bet that longtime rawists could eat moderate amounts of even the most pathogenic e-coli without getting seriously ill. The terrain is important.The danger for us is not bacteria but abnormal molecules in the feeding stuff produced by heat, artificial selection (notably in wheat and such) and other processes.
the absence of heat-created toxinsIf the grain has been hot dried, which is most often the case, then there’s plenty of heat-created toxins in the raw meat.
Yes there are some, but nowhere near as much than if the meat was cooked. For example, I once saw a study which showed that raw, grainfed chicken had half as many AGEs/advanced glycation end products as boiled, grainfed chicken.
If the grain has been hot dried, which is most often the case, then there’s plenty of heat-created toxins in the raw meat.