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View Diary: The Foodstamp Gourmet: Part 1: The planning (69 comments)

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  •  I wouldn't mind horsemeat per se (7+ / 0-)

    but the problem is the mis-labeling. That's just wrong.

    At that point, you can't trust anything you're eating ... which I believe is the problem middle and upper class Chinese are dealing with right now.

    There is a reason for regulations, and for food inspections, and this is it: without it, the purveyors might not stop at purveying horsemeat, they might purvey spoiled horsemeat. Or rat. Or dog. If all the inspectors are being bribed, who would know?

    Irony takes a worse beating from Republicans than Wile E. Coyote does from Acme. --Tara the Antisocial Social Worker

    by Youffraita on Fri Sep 06, 2013 at 03:46:14 PM PDT

    [ Parent ]

    •  Brits DO NOT eat horsemeat, and have a strong (5+ / 0-)

      cultural aversion to it -- hence the outcry.  But, now that you mention it, an additional problem with the horsemeat is that some of the horses had been treated with a particular chemical (medication?  performance enhancer, for race horses?  I don't recall).  That particular chemical is retained in the muscle, and tiny portions can (or are feared to?) affect humans negatively.  (I think this concern was raised in the previous horsemeat-in-lasgne-etc scandal; don't know if similar problem exists with the Aldi's products.)

      I don't know how I'd feel, or what I'd decide, if I were presented with horsemeat to cook or eat.  But I know I would feel horrified if I ate meat, assuming it was beef, then found out it was horse.  Luckily, I'm not faced with that choice.

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