Sabbath Keeper:
…he USDA points out that pork should not be eaten because to often it is not cooked properly. Pork contains high amounts of tricona (sic) larvea, which leads to tricinosis (sic), often misdiagnosed some sort of joint ailment. Look it up on the net, do some research. As for other meats, I’ve quit eating beef just because man has turned them into cannibals which has lead to Mad-Cow disease. Other meats will follow as man has altered the genetic makeup of “raised” animals that their value as a nutritional source will be highly doubtful in the future as well, that is unless you want to start ingesting streroids of unknown quantities and types.
Two words for you…
Free Range
I have to second that, Volodymyr. The problem is (expense aside), depending on where one lives it’s not an easy commodity to come by in the US. (Kosher meat (well, poultry, at least – I don’t care for the texture of Kosher beef) would be an option, I suppose, but there is no Kosher butcher in my area. I will not touch
hallal meat, period.)
The trichona business is no longer generally true in the US, and hasn’t been for quite some time. It’s partially because of improved inspection, farming, and slaughtering methods begun in the 1950s and partially because of the industrial mass-producers and their “new pork” (read: antibiotics, tasteless, fatless, etc) itself. I wish the trichona business
were still true. It would mean there was actually
natural pork readily available. I still eat pork, and still cook it the “old way:” (I was never a fan of undercooked pork in the first place.) But mass-produced American pork just doen’t taste like pork anymore.
Similar for beef. Traditionally, beef was grass-fed. Heaven only knows what the industrial mass-producers feed it nowadays. No idea where I can get locally produced beef (at one time New York State had a lot of local producers – no longer). I still eat beef, but again, it doesn’t taste like “beef” anymore. At one time it was possible to get Australian or Argentine beef. Not so much these days.
And then we have American poultry: the mass-produced “Dolly Parton” birds are, to me, inedible, and I will not touch them. I will eat poultry but only if it is certified antibiotic-free, and certified “free range.” Yeah, it’s expensive (ouch!) but at least it has some flavor.
So-called “American spring lamb” is not my favorite meat, but I will buy Australian (or NZ) lamb on the rare occasions when it’s available.
I eat seafood too, but even there I want to know the provenance. Tainted tuna from China is not for me. Nor is farm-raised salmon. No taste whatsoever.
The laws of
kashruth originated mainly for hygienic and food preservation reasons. Shame we don’t have similar dietary laws today, at least in the US (it’s easier to find “real” food products in Europe). The reasons are not quite the same, but the need is most certainly there. But I really can’t see HMC intervening in this, so it’s up to us.
. I can’t afford lobster anyway and feel that real crab is very questionable now 
. I also make sure the fish I eat is “wild”. Humans are really messing up what we can eat! I’m starting to think that the OT dietary laws may have something to them (for me today, I mean).
