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Every day a ‘new’ food scare appears in the media.

These are mostly recycled, the latest of which is processed meat can kill.

Living kills us. From the time we pop out of the womb, we’re on the downturn.

The good Lord has blessed mankind with the intellect to develop better ways of living and eating. We’re living longer than ever before. Yet, since the 1980s, we have not been doing so correctly. Apparently.

This is because our notional betters — experts — wish to deny us personal delight in life. The ‘personal’ is important.

According to the communitarian zeitgeist, we are supposed to find only a collective happiness, as if that exists. Why should what my neighbour enjoys necessarily give me pleasure and vice versa? We’re all different.

But I digress. Back to the processed — and the recurring red — meat scare, which is aimed at the middle class and poorer people struggling to make ends meet.

On this subject, particularly pertinent is this comment from Yahoo!UK reader PrivatePilot (emphases mine):

we are encouraged to eat less red meat, because it is “bad for you.” Odd, that. I don’t see the likes of Claridges or the Savoy taking it off the menu. Neither do I see the GMC [General Medical Council] issuing the advice in such outstated terms. Perhaps, and this is just a thought, it is only bad for people on less than £60k a year?

Too right. If we are in any doubt about what to eat, we can look at online menus for some of the West’s most famous and expensive restaurants. No foodstuff is forbidden. Not one. The elites eat … everything.

Ignore the ‘experts’. Those who are that concerned can begin by curing their own bacon, which I’ve been doing for four months now. I’ve saved quite a lot of money since I’ve started, and the end product not only tastes better — you season to your own taste — but also lasts much longer than preserved bacon.

I wonder if this works on the same principle that cheese does. Cheese made with raw milk lasts much longer and carries much less risk of listeria than pasteurised cheese. Most people do not know that, which is why French food writers and chefs rightly continue to proclaim the health merits of raw milk products.

(Disclaimer: This is not intended as medical advice, rather as socio-political commentary.)

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