Eat your spinach

The Washington Times Weekly - - National -

Still hes­i­tate at the spinach counter, wor­ried Pop­eye’s leafy green body­builder will in­flict harm in­stead of pro­duce mus­cles?

Dr. Henry I. Miller, a physi­cian and fel­low at the Hoover In­sti­tu­tion, says while the re­cent out­break (only 200 cases) of E. coli traced to fresh, bagged spinach gar­nered a lot of at­ten­tion, it’s only a drop in the bucket of 76 mil­lion cases and 5,000 deaths an­nu­ally from food poi­son­ing in the United States.

As­faras­thes­pinach­con­tam­i­na­tion went, it seems some wild hogs rolled out of the mud and into the spinach patch. In fact, the good doc­tor pre­scribes in TCS (Tech­nol­ogy, Com­merce,So­ci­ety)Dai­lythatAmer­i­cans’ food­is­no­ton­lythe­leas­t­ex­pen­sive,but the­safestinthe­his­to­ry­ofhu­mankind.

“How­ever, there is a limit to how safe we can make agri­cul­ture, given that it is an out­door ac­tiv­ity and sub­ject to all man­ner of un­pre­dictable chal­lenges,” states Dr. Miller. “If the goal is to make a field 100 per­cent safe­from­con­tam­i­na­tion,theonlyso­lu­tion that guar­an­tees this is to pave it over and build a park­ing lot on it.”

John McCaslin, whose col­umn is na­tion­ally syn­di­cated, can be reached at 202/636-3284 or jm­c­caslin@wash­ing­ton­times.com.

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