Two London chefs are this week trying to come up with a burger that tastes like human flesh, while Hannibal is busy cooking lung and loin bourguignon over on NBC, but exactly what flavour do we have?
It’s a macabre thought, but one carnivores can’t help but idly wonder from time to time when eating the wide array of animals that we do.
Nestle has gone on record in South Africa as saying that “it took consumer preferences into consideration and therefore all its infant cereals in South Africa used non-GM maize”, the African Centre for Biosafety (ACB) announced Friday.
Modern “food” science, processed food and the chemical medicine industry all thrive on one theory: If something doesn’t make you sick or kill you within 24 hours, then it’s “safe.”
This is simply not true. If you eat some fast food and get deathly sick 48 hours later, from food poisoning, E. coli, Salmonella or artificial hormone overload, it is becoming increasingly difficult to sue a company, corporation or even government entity that is responsible for controlling, manufacturing or regulating the safety of its production. The direct correlation between food-borne and chemical-medicine-borne disease and disorder seems to only boil down to whether or not your insurance covers the catastrophe.