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How salad became a major source of food poisoning in the US

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Re: How salad became a major source of food poisoning in the US

#201

Post by blattimwind »

windexh8er wrote: post #140
vilmosi wrote: post #66

Earlier quoted context omitted.

If you read the article, there's a bigger chance of getting E. Coli from greens... Also, I believe that was a joke.

This is most certainly untrue. All you have to do is consider the fact that all uncooked meats come with a warning. This is because it is well known, and admitted by the meat and egg industries, that raw and undercooked meats and eggs are unsafe for consumption. This is because of the environments they come out of. Greens on the other hand are not fertilized with manure or subject to E.Coli laden environments during…

"all uncooked meats come with a warning" ... like... literally? There is a warning printed on all raw meat packaging in the US?

Re: How salad became a major source of food poisoning in the US

#202

Post by swebs »

athenot wrote: post #22
rdtsc wrote: post #5

> Leafy vegetables were also the second most common cause of food poisoning-related hospitalizations. I never quite got to like lettuce. I don't know why people like it. It just doesn't have much taste, its leaves are too big, so have to shove them in awkwardly. I'd rather have a salad with chopped ripe tomatoes, onions / chives, cucumbers, cabbage, etc. Even with those, I often wonder if people don't eat more veggie…

The lettuce readily available in American grocery stores doesn't have much taste, yes. But try some fresh Laitue, Bibb, Mâche, Endives or Arugula. There's a world of flavor in lettuce but as with most other things here we have a abundance of good-looking, large, bland lettuce.

What's with the American specifier? We have Iceberg lettuce in Europe too and it's just as shit. It's the cheapest so it's everywhere.

Re: How salad became a major source of food poisoning in the US

#203

Post by wj »

newnewpdro wrote: post #7
rdtsc wrote: post #5

> Leafy vegetables were also the second most common cause of food poisoning-related hospitalizations. I never quite got to like lettuce. I don't know why people like it. It just doesn't have much taste, its leaves are too big, so have to shove them in awkwardly. I'd rather have a salad with chopped ripe tomatoes, onions / chives, cucumbers, cabbage, etc. Even with those, I often wonder if people don't eat more veggie…

Organic produce from local growers, if you're lucky to have a grocery store or farmers market near you selling the stuff, is simply incredible. Even the lettuce is delicious with nothing on it. I just spent winter away from my usual SF bay area haunts and have had to shop at a grocery store more along the lines of a Safeway with a small selection of overpriced corporate organics on a little island in the produce depa…

Agreed. Once I discovered it I realized that tomatoes from the farmer's market might as well have been a completely different fruit from the tomatoes at the grocery store as the taste difference was that striking. I went from being pretty indifferent about tomatoes to them being my favorite fruit/vegetable.

Just in the last couple of years I have noticed the same with lettuce that I have been gifted from a neighbor's garden. I think I missed my window for planting it this year but plan to next year.

Re: How salad became a major source of food poisoning in the US

#205

Post by contoraria »

gregable wrote: post #49

Keep things in perspective though. That article mentions 3,000 people per year die from food poisoning, and leafy vegetables are the cause of 1/4 of that, or 750 deaths/year. However, heart disease alone causes 610,000 deaths per year ( https://www.cdc.gov/heartdisease/facts.htm ). "Individuals who ate more than 5 servings of fruits and vegetables per had roughly a 20 percent lower risk of coronary heart disease" ( h…

The thing with leafy greens is, they rot faster, they need to be reasonably fresh. I know because last week I had to clean up a brown puddle of ooze coming out of a stored grocery bag. The salad was rotten within a week while the fruit still looked good. Carrots are similarly short lived, in my experience.

And there's a whole thing to say about frigerator hygiene - they are not sterile just because of lower temperatures, while they are hard to clean unless turned off, because water won't dry, whereas they are hard to turn off, when they are always filled. I'm being pedantic, I know.

Re: How salad became a major source of food poisoning in the US

#206

Post by dtech »

SmellyGeekBoy wrote: post #190
jessaustin wrote: post #128

Earlier quoted context omitted.

Is that something that most people on HN want? More energy from their food?

It would mean that they could eat less to get the same number of calories?

Food is currently so abundant that getting too much calories/obesity is large problem for both indiduals and society as a whole.

People want to eat more and get less calories, not the other way around.

Re: How salad became a major source of food poisoning in the US

#207

Post by windexh8er »

WillPostForFood wrote: post #164
windexh8er wrote: post #153

Earlier quoted context omitted.

If you assume red meat declined and white meat made up the difference, sure - but you'd be wrong. https://www.ers.usda.gov/data-products/livestock-meat-domest... Scroll down to the Beef pivot table. Increases year over year. Yes, red meat consumption is on the rise, along with others.

Ok, so your first link was bad because it included poultry, your second link is worse because it is total production, not per capita consumption (and some production is exported). You might be right, but still don’t have any data to support your claim.

Domestic disappearance is a measure of how much beef is used on the domestic market. So unless the meat is being used for not consumption, then yes.

Re: How salad became a major source of food poisoning in the US

#208

Post by nwah1 »

gregable wrote: post #49

Keep things in perspective though. That article mentions 3,000 people per year die from food poisoning, and leafy vegetables are the cause of 1/4 of that, or 750 deaths/year. However, heart disease alone causes 610,000 deaths per year ( https://www.cdc.gov/heartdisease/facts.htm ). "Individuals who ate more than 5 servings of fruits and vegetables per had roughly a 20 percent lower risk of coronary heart disease" ( h…

Also, since E Coli comes from animal waste, if people ate more vegetables and less animals, we'd see less E Coli.

Re: How salad became a major source of food poisoning in the US

#209

Post by bluGill »

kaikai wrote: post #79
bluGill wrote: post #60

Earlier quoted context omitted.

glyphosate has been scientifically tested and found harmless. There are a number of organic chemicals that have been tested to equal (or lesser) standards and found harmful.

The WHO says glyphosate is "probably carcinogenic," which is not harmless at all. http://www.who.int/foodsafety/faq/en/

The weight of scientific evidence is on the other side. The WHO had to ignore a lot of evidence and cherry pick which studies to use to get that result. In short I would call it scientific fraud that they make this claim.

Re: How salad became a major source of food poisoning in the US

#210

Post by pessimizer »

windexh8er wrote: post #141
toasterlovin wrote: post #139

Earlier quoted context omitted.

No, what I’m saying is that correlational studies are fundamentally incapable of proving causation[0]. Furthermore, despite 50 years of nutritional advice in line with the study you linked to, and despite reductions in red meat consumption[1], health outcomes have gotten catastrophically worse, not better. So maybe the conclusions that people are drawing from these studies are wrong. Read Good Calories, Bad Calories…

You're choosing a position based on a personal bias and ignore scientific evidence by industry experts. You also won't back up your unfounded claims and chose to ignore the challenge I've presented. I wonder why...

> chose to ignore the challenge I've presented. I wonder why...

My guess here is that it's because you offered somebody a 6-12 month physical challenge on a discussion thread about nutrition. Unless you're willing to engage in a 6-12 month comprehensive study of messageboard thread challenges, which we will cofinance (but in the end, if we find that these types of challenges are generally accepted as arguments, I'll compensate you for your half of the research budget, and vice-versa), you must concede that that's a silly thing to wonder about...

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