Today we read the following from CNN:
“The Center for Science in the Public Interest listed the following foods, in descending order, as the most risky in terms of outbreaks: leafy greens, eggs, tuna, oysters, potatoes, cheese, ice cream, tomatoes, sprouts and berries. The scientists rated these foods, all of them regulated by the Food and Drug Administration, by the number of outbreaks associated with them since 1990….”
Yesterday, we read this in the New York Times:
“…eating ground beef is still a gamble. Neither the system meant to make the meat safe, nor the meat itself, is what consumers have been led to believe.”
So it turns out that all the foods that the know-it-alls instructed us to eat — leafy vegetables, eggs, fish, berries, beef — are among those most likely to make us sick. Our kids were right: anything that sticks to our fingers must be good for us, and anything with icing can’t be all bad.
It makes me wonder if we shouldn’t be listening less to the gurus and more to those who communicate on a social level by word-of-stomach. I mean, if everyone knows that sprouts taste like Easter-basket grass while marshmallows taste like luscious fluffy clouds, shouldn’t we follow our gut? We may get heavier, but at least we won’t end up paralyzed from E. coli infections.
Never underestimate the wisdom of the crowd, and if you’re calling yourself an expert on something, be sure you’ve done the gut check first with the Cub Scout pack.