Since switching to sea salt some years back, I have occasionally wondered whether I was setting myself up for iodine deficiency. I wonder no more.
Filed under: Corn-based Ethanol, Eating Science, Food and Energy, Food Safety, Meat
Or maybe it’s bash-on-ethanol day here at Law for Food. According to the Food Law Profs Blog, some CAFOs are feeding cattle corn that is a by-product of ethanol production, and that this practice is leading to increased E.Coli presence in the cattle’s digestive tract. I don’t pretend to be a scientist, but my guess would be that the ethanol is produced by fermentation, and that the fermentation lowers the pH of the corn by-product, and that the corn by-product lowers the pH of the digestive tract so as to create an optimal environment for E.Coli to breed.
I don’t think I need to remind readers that quite a lot of meat has been recalled in the past tweve months.
[T]here was, on average, a clear increase in hyperactive behavior from the scores measured when the kids took the additive-laden juice to the scores when the same kids took the plain juice.