I elected today to share this article that was posted in the New York Times today. It illustrates the presence of several other E-coli strains which are prevalent in our foods today and how the meat industry is resistant in taking any additional responsibility for them. *sigh*
how grateful I was that I'm not reliant upon the mainstream meat industry for my food. Interesting to note, as the result of viewing an awful animal cruelty video (actually I simply couldn't bear to watch the whole thing...I only got 30 seconds of it before my stomach turned and the water works began) I set a hardcore house rule that we would ONLY get our meat from local sources that we knew, firsthand, how the meat was raised, fed, and processed. That's the only kind of meat I want sitting in my jars or in my freezer. I'll definitely sleep better at night this way.
Here's the link to the New York Times article:
For any questions or comments on this article, please leave a comment on the blog site so that everyone can benefit!
Copyright Protected 2010, Preparedness Pro and Kellene. All Rights Reserved. No portion of any content on this site may be duplicated, transferred, copied, or published without written permission from the author. However, you are welcome to provide a link to the content on your site or in your written works.
© 2019 Of COURSE this post is Copyright Protected by Preparedness Pro. All Rights Reserved. NO portion of this article may be reposted, printed, copied, disbursed, etc. without first receiving written permission by the author. This content may be printed for personal use only. (Then again, laws are only as good as the people who keep them.) Preparedness Pro will pursue all violations of these rights just as vigorously as she does any of her other freedoms, liberties, and protections.