LETTUCE OUTBREAK! How to avoid food poisoning
It’s utter madness.
We live in a world where a single source of contaminated lettuce can sicken hundreds of people across the country.
Someone has even died now because of the recent E. coli outbreak, and the feds are urging ALL Americans to toss their romaine lettuce unless they can be absolutely sure it didn’t come from Arizona.
Since Arizona grows 90 percent of all lettuce sold in the United States over the winter months, that means that pretty much all romaine should get tossed.
Imagine what could’ve happened if this were a food people actually liked!
Obviously, the immediate problem is lettuce — and if you have any romaine at home that you didn’t grow yourself or purchase from a local farm, you probably want to follow the orders and throw it out.
But there’s a much bigger issue.
The next big outbreak is a matter of WHEN, not IF — and it’s almost guaranteed to be worse.
As the food supply is rapidly taken over by mass producers, we will increasingly find situations where we have a single source of many staples – like all of that Arizona lettuce – which means that a single incident could explode into a nationwide crisis.
People will get sick.
Sadly, people will die.
But YOU don’t have to be one of them!
First, take yourself out of the Big Ag industrial loop, where massive and filthy facilities lead to buggy produce being shipped off around the country.
Buy local. Buy from small organic farms. Grow your own when and where you can.
This won’t eliminate your risk of food poisoning… but it will reduce it significantly, as most of the major outbreaks in recent years have come from giant industrial farms and not small local organizations.
Consider shopping at a farmers’ market or joining a food co-op that delivers fresh, local, and seasonal organic produce right to your home.
Second, serve your veggies with garlic.
It’s not only delicious, but it also has natural antibacterial properties and is especially devastating against the germs commonly found in food poisoning cases such as E. coli – including the deadly O157 strain in the latest outbreak – as well as Listeria and other nasties.
And third, the heat from a quick dip in the fry pan can can help kill bacteria, bringing the risk of infection down even lower.
Even better, many vegetables are enhanced with a little bit of cooking. A dash of extra-virgin olive oil and a little heat from a sauté pan can increase the concentration of age-fighting phenols in many vegetables, giving you extra protection against cancer, heart disease, and more.