http:\/\/www.startribune.com\/lifestyle\/health\/188837971.html?refer=y<\/a><\/p>\nWe think it’s important to note that this is about food poisoning…in most cases no more serious than an upset stomach, although undeniably there are deaths.\u00a0 Far more serious is what you consume along with\u00a0most of the food most of us eat: the pesticides, herbicides, hormones, chemicals that are a ticking time bomb.\u00a0 That causes far more deaths and serious illness than food poisoning.<\/p>\n
And also we would like to point out that many of the deaths can be blamed on the preparation, particularly unsanitary conditions in restaurant kitchens.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
…a new study offers something of a surprise: you’re more likely to wind up with food poisoning by eating leafy green vegetables than anything else.\u00a0 We’re assuming that’s because so much of the greens we eat are imported from countries where oversight is not as stringent as here. Not surprising is that, while food poisoning due to vegetables is certainly serious, food poisoning that kills you most often comes from chicken.\u00a0 That we knew.\u00a0 All the negative publicity centers on beef recalls but more people die from eating contaminated chicken.\u00a0 Twenty per cent of the deaths are blamed on chicken; just four per cent on beef. And, of course, grass fed beef does not make the list.\u00a0 Here’s one of several stories we’ve seen: http:\/\/www.startribune.com\/lifestyle\/health\/188837971.html?refer=y We think it’s important to note that this is about food poisoning…in most cases no more serious than an upset stomach, although undeniably there are deaths.\u00a0 Far more serious is what you consume along with\u00a0most of the food most of us eat: the pesticides, herbicides, hormones, chemicals that are a ticking time bomb.\u00a0 That causes far more deaths and serious illness than food poisoning. And also we would like to point out that many of the deaths can be blamed on the preparation, particularly unsanitary conditions in restaurant kitchens. <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,9],"tags":[],"class_list":["post-1598","post","type-post","status-publish","format-standard","hentry","category-food","category-health"],"acf":[],"_links":{"self":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/1598","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/comments?post=1598"}],"version-history":[{"count":3,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/1598\/revisions"}],"predecessor-version":[{"id":1600,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/1598\/revisions\/1600"}],"wp:attachment":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/media?parent=1598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/categories?post=1598"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/tags?post=1598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}