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odan
March 7, 2010 10:09 AM
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the place i work at had its ancho sauce recalled due to this. Amazing that it actually improved the way we cook out food because of it.

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NigerianScammer
March 7, 2010 10:17 AM
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Let us burn all of our artificially made foods and embrace the till and learn to mow the lands that the lord gave us.

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RedwoodFlyer
March 8, 2010 10:43 PM
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Fun fact: No one has gotten salmonella poisoning from Fruit Loops. Screw apples!

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dwohio
March 7, 2010 12:31 PM
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And yea, the Corporation created Hydrolyzed Vegetable Protein and High Fructose Corn Syrup and saw it was good for profits. And the Lord blessed the Corporation for they supported HIS salmonella and e.coli, and it was good. And the Corporation said \"Yea and we shall place this in all foods, near and far\" and the people rejoiced and grew fat and the Lord was pleased.

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witeowl
March 7, 2010 12:12 PM
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Wait, I remember recent outbreaks of salmonella and e. coli on stuff like spinach and strawberries.

Are those artificially made foods? Do those not come from the tilled and sown lands?

I'm confused.

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CaptainSpankOMax
March 7, 2010 12:19 PM
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I think it's because you missed the sarcasm (or maybe I'm reading sarcasm when i shouldn't be)

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witeowl
March 7, 2010 5:12 PM
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Yeah, I considered that possibility, but then I decided to go with the crowd and take the post at face value.

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Friday7261965
March 7, 2010 12:01 PM
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I guess the religious nuts are at it again. Let;s increase incidence of salmonella poisoning, and ecoli, and botulism and all the diseases \"the lord\" gave us. What about plague and polio too. Bring em back. \"the lord\" wanted us to have them.
I hope \"the lord\" also made your internet. I think jesus was on AIM when they put him on the cross.

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PsiCop
March 7, 2010 11:52 AM
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Salmonella is a natural phenomenon. Avoiding artificially-processed foods won't keep you from ever getting it. You could eat only things you grow in your own garden, yet still get salmonella. In fact it's a lot easier than you think. All it takes is for an animal to get into your garden, or even for a few bird droppings to land in it.

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NigerianScammer
March 7, 2010 12:02 PM
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The only salmonella I ever want to contract is the lords'. You see, there is an invisible apartheid that exists amongst synthetic/natural salmonella species. The ruling caste of artificially produced foods and chemicals have a secret eugenics agenda, they're trying to stomp out the would-be eaters of the lord's food, and subsequently, the lord's bacteria. Resist the lie, you want to eat natural foods with natural salmonella, no matter the cost.

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pantheonoutcast
March 7, 2010 11:44 AM
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The \"good lord\" created Salmonella, E. Coli, Botulism, Hepatitis A, Norovirus, Listeria, and every other food-bourne disease. Let's give credit where credit is due.

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pecan 3.14159265
March 7, 2010 12:30 PM
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But God also invented Doritos and hot dogs.

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HungryGal
March 7, 2010 11:34 AM
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Hear hear. Down with the 'food like substances' and up with the real 'food.'

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KhaiJB
March 7, 2010 11:40 AM
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the Wife says get them from the bulkfood store... plant in rows with 1 corner above ground... water with a mix of water, garlic powder and salt...

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tsukiotoshi
March 7, 2010 11:30 AM
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http://www.giveittomeraw.com/forum/topic/show?id=1407416%3ATopic%3A147502

Not quite seeds, but close if you make the powders yourself at home. Which seems like a lot of work for Doritos, actually.

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john
March 7, 2010 10:33 PM
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Am I the only who laughed out loud at the web address of this site? GiveItToMeRaw!

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howie_in_az
March 7, 2010 11:43 PM
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I was totally expecting a different sort of website.

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Wrathernaut
March 7, 2010 10:32 AM
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I guess reaping what you mow would be redundant anyway.

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sqlrob
March 7, 2010 10:23 AM
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Last I heard, yeast was natural.

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NigerianScammer
March 7, 2010 10:30 AM
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Tis only natural when it comes from thine lord's bosom. I will not accept the man-made alternatives forced upon us by the archetypal ruling class.

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dwohio
March 7, 2010 10:19 AM
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Well, that just about accounts for everthing in my pantry and fridge.

Forget it. I will take my chances.

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harrier666
March 8, 2010 1:00 AM
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The way I see it, worst case I get salmonella and hey, Free diet! Salmonella weight loss plan, ftw!

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tinmanx
March 7, 2010 10:26 AM
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We have a saying: big germs eat small germs. And we're the big germs.

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rpm773
March 7, 2010 10:30 AM
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This is why I make my own hydrolyzed vegetable prot..

Oh, forget it.

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yasth
March 8, 2010 2:08 AM
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It really doesn't look that that hard http://en.wikipedia.org/wiki/Acid-hydrolyzed_vegetable_protein Though given the process I do have to wonder how contagion got in there. Obviously not from the source ingredients as well it involves boiling things in acid.

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dryfire
March 8, 2010 3:03 AM
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Given the boiling and acids... How bad must their sanitary practices be to contaminate these foods?

I'm slightly less befuddled here than with the contaminated peanut butter.

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kmw2
March 7, 2010 3:32 PM
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Dang it, that's what I was going to say.

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aaron8301
March 7, 2010 10:33 AM
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I have a certified Carlin™ Immune System. I eat raw meat for breakfast.

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JuliB
March 7, 2010 10:58 PM
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I make my own hydrolyzed vegetable protein at home, so it's safer.

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ChemicallyInert
March 7, 2010 12:07 PM
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One of my few regrets thus far in life is that I never could meet George Carlin and ask him if he wanted me the fuck off his lawn.

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bluevideo
March 7, 2010 10:56 AM
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Same here. When we were kids, we swam in raw sewage!

/obscure? no, no it's not

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Battlehork
March 8, 2010 8:34 AM
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Luxury! I had to get up in the morning at ten o'clock at night, half an hour before I went to bed, ate a lump of cold poison for breakfast, before I went to work twenty-nine hours a day down mill and pay the mill owner for permission to come to work!

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Bohemian
March 7, 2010 10:34 AM
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This is exactly why people should lessen the amount of pre-made and packaged food products they consume, well on top of the ton of salt and corn syrup in them.

You can't completely eliminate your risk but you sure can cut down the risk. Dip, salad dressing and sauces are not that hard to make.

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pecan 3.14159265
March 7, 2010 12:46 PM
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Tell that to the South. I have a shelf of cookbooks from the deep South, spanning the 1950s - 1980s. They all have recipes with specific brands of processed foods in them. Apparently french onion mix was used heavily in a lot of dips and things - good cooking skills are passed from one generation to another, so if the child associates mom's delicious ranch dip with a flavor packet, it's hard to shake that, especially if you think it tastes good.

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jimmyhl
March 7, 2010 12:27 PM
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Oh my Friend Bohemian,
Be prepared for an onslaught of unpleasant replies from readers telling you that they have better things to do than prepare their own food. Don't ask me how I know this.

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Raketkirurg
March 7, 2010 11:22 AM
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Sorry to burst your bubble, but if people started doing that, the smart money is on a huge increase in food poisoning and food-borne disease. Stuff you make fresh from fresh ingredients is reasonably safe, but with anything else, both food saved from previous days, or foods prepared from ingredients that has been sitting in your fridge for while (especially if bought on warm days and not transported in a chilled space to your home) are more likely to make give you problems than your average processed food.

And if you start relying less on processed foods, this means you need to start spending more time on preparing things from scratch, which increases the probability that you'll end up with either leftovers or ingredients that have time to go bad.

Much of the processing of processed foods is either to make it keep better, or to cover up the effects of the processing to make it keep better. (Salt does both of these jobs, incidentally.)

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chiieddy
March 8, 2010 4:54 AM
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Actually not the best argument. Leftovers are a great way to save money, but how hard is it really to divide recipes? Not really.

The best argument is fresh ingredients get recalled too.

No, I make things from scratch because it's healthier than processed food. Less HFCS, less chemicals. I often make batches of base ingredients and freeze them. Your freezer is a great preservation tool. Soup base can be preserved for months. Another great preservation tool? Canning. It's worked for centuries.

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beoba
March 7, 2010 11:00 AM
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Nothing prevents salmonella from being present in organic/whatever foods. Paying more doesn't make you safer.

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ChuckECheese
March 7, 2010 10:53 AM
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It's much easier to get your glutamates from those 1-kilo bags of MSG they sell at the Asian markets. Years ago I spent some time in North Las Vegas and would drive by Basic Food Flavors - the smells that came out of that place were at times delicious, other times terrifying.

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Three-Toed Martian
March 7, 2010 7:29 PM
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I used to drive by there every day on my way to/from work when I lived in Vegas. It always smelled like ramen flavoring powder....even at 7am.

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ChuckECheese
March 7, 2010 10:59 AM
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For reals, glutamates make food taste good. Naturally speaking, you can get them from soy sauce, mushrooms, meat, cheese, esp. aged cheese, seaweed. Dashi is little more than glutamate-enhanced water. Or you can break out the bouillon cubes and MSG. Some woman at work was eating these new Triscuits that were \"herb flavor.\" They had a very rich, meaty taste to them. I had a bite and said to her, \"You know these have MSG, right?\" You could taste it. Quite a bold move on the part of Triscuit to put MSG in a product. Sandy Duncan must be rolling her eye right now.

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HogwartsProfessor
March 7, 2010 11:14 AM
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Sandy Duncan hawked Wheat Thins, not Triscuits. But you're right; shouldn't be in there.

Of course, Triscuits are 50% salt. So the MSG is the least of your worries.

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ChuckECheese
March 7, 2010 11:20 AM
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That is hilarious. It turns out that the internet is full of people who get it wrong just like I do. And do you remember the episode of the Simpsons where Marge thought Sandy Duncan was on the front of a Wheaties box, but it was really Courtney Love?

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HilaryBroadway
March 7, 2010 11:00 AM
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Yep, my Kroger brand onion soup/dip mix was recalled. Through their loyalty card program they tracked me down and left a message on my machine telling me about the problem. But they were about TWO WEEKS TOO LATE! Went through two envelopes of the stuff and didn't get salmonella.

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WBenPC
March 8, 2010 1:52 AM
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They probably didn't get the memo until Friday. I manage a grocery store and this stuff just started coming down at the end of this past week. Dean's dips are recalled too... 12oz guacemole, and 16 oz ranch and french onion.

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mrsam
March 7, 2010 11:01 AM
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That's it. That's the last straw. I can't deal with this, any more. I'm just going to stop eating food, from now on. That's it. I don't see any other options. Problem solved.

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ChuckECheese
March 7, 2010 12:11 PM
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As an anorexic I used to know said, \"I can wean myself off of food, Chuck. All you need is love.\"

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JulesNoctambule
March 7, 2010 11:09 AM
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Much to my relief, not a thing in my pantry is affected according to that list. A neighbour of mine was having some stomach trouble the other day; she uses a lot more mixes and packaged goods than I do, so maybe I should forward that site to her.

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GitEm$teveDave
March 7, 2010 11:10 AM
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This is why eating expired food like I do is a good thing. After 5 years, the Salmonella is dead, and can't hurt me anymore, only bolster my immune system.

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ChuckECheese
March 7, 2010 12:59 PM
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Eating attenuated bacteria - It's like a vaccine!

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jjcraftery
March 7, 2010 11:16 AM
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And I've been wondering why for the past few months, all of our family intermittantly has been having stomach cramps and diarrhea. Here I was, thinking something was wrong with us.....
NICE.

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pecan 3.14159265
March 7, 2010 12:34 PM
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Do the symptoms come after you've consumed one of the products? It's important to click on the link specifying which product you think you've been exposed to. There are only certain shipments that have been contaminated.

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GitEm$teveDave
March 7, 2010 12:16 PM
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How many of the affected uncooked products have you exposed yourself to?

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NigerianScammer
March 7, 2010 11:55 AM
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Actually, the phenomena that you're witnessing is radon poisoning.

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danielem1
March 7, 2010 3:35 PM
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Nothing I would or have ever eaten, maybe the CVS pretzels if I was desperate...

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webweazel
March 7, 2010 4:04 PM
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In a related note, I read this book recently:
http://www.twinkiedeconstructed.com/Twinkiewebsite/Welcome.html
It was absolutely fascinating. Especially the part about how ferrous sulfate (a flour enrichment) is chipped from fresh rolled steel, and washed in sulfuric acid. YUM!
I even learned some new things from it that pertains to baking. It's a good read, and I recommend it highly.

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GitEm$teveDave
March 7, 2010 8:30 PM
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Want to know about sodium chloride?

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PHRoG
March 7, 2010 4:12 PM
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I don't have a single product on that list....YAY!

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kimmie
March 7, 2010 5:17 PM
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Luckily my corn allergy means I can't eat anything with hydrolyzed vegetable protein. Maybe this will be a wakeup call about how dangerous it is to use additives in everything.

Corn allergies are more common than everyone thinks, but the corn industry silences those who try to speak out about them. Wow, I sound like a crazy conspiracy theorist, but science doesn't lie.

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maubs
March 8, 2010 9:45 PM
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Another corn-allergic person! Hope you're a member at the delphi forums (http://forums.delphiforums.com/AvoidingCorn).
And yes, many corn-allergic people have to carry epi-pens. My doctor prescribed me one, but I don't carry it.
The simple answer in the U.S. is that if it's a cheap food additive, it's made of corn. If you start doing research, you see that it's quite difficult to find any prepared food in this country that isn't corn-taminated. It's not an easy allergy to deal with, because of all the hidden corn in our food.

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GitEm$teveDave
March 7, 2010 8:34 PM
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Do people with a corn allergy need a epi-pen?

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Redeemed
March 7, 2010 7:39 PM
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Oh man am I glad that I am totally sensitive to that nasty stuff!!! I have to keep my pantry empty of it anyway. It takes a bit of work but hey it is totally worth it. Do you know how they make that stuff?

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racordes
March 7, 2010 8:13 PM
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Why does nobody ever say that hydrolyzed vegetable protein is pretty much the same thing as the dreaded msg that everyone claims to have none of in their food products?

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Laura Northrup
March 7, 2010 10:39 PM
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Didn't I say it in the first sentence of this post?

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racordes
March 8, 2010 7:38 AM
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Sorry, I should have expanded that comment. I meant nobody in the media and the wide world in general. You always see the blurb \"contains no msg\". Everyone made such a big deal about removing msg and for years there were articles about health issues with msg but you never see msg=hvp in any nutrition writing. And hvp is in almost everything that is processed.

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chiieddy
March 8, 2010 4:51 AM
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Nothing in my pantry. Making everything from scratch might take more time and be a little more of a pain, but it does avoid these things when processed foods are recalled. Of course, it doesn't really help when there's E. Coli in the spinach.

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unojack
March 8, 2010 8:31 AM
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relieved and somewhat smug that I don't eat any of that crap since i did just spend $200 on groceries this weekend.

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nbs2
March 8, 2010 9:07 AM
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I blame the antibiotics in meat. Or something like that.

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NarcolepticGirl
March 8, 2010 9:27 AM
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Is there anything we can't get food posioning from?
In a previous article it stated that 60% of foodborne illnesses were from produce (including organic), the whole bagged spinach thing, the recalls of pork/meat, all the stuff listed here.

What about candy? Can I just eat candy and not have to worry about this?

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NarcolepticGirl
March 8, 2010 9:31 AM
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Also, this reminds me of when I was 19.
I was terrified of getting food posioning, so my diet literally consisted of bread and some candy.
I weighed about 104 pounds at 5'8\"

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pot_roast
March 8, 2010 12:08 PM
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This is not the first time that I've seen a food recall that illustrated the fact that Trader Joes is sourcing stuff from the same cheap vendors that serve bargain grocery stores like Giant and Wal-Mart. :/

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esc27
March 8, 2010 3:10 PM
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I wonder if this is why Quizno's stopped serving au jus and carbonara sauce.

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James T. Savidge
March 8, 2010 11:16 PM
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HVP can also be made from Soy, so I don’t buy any products that have it listed in their ingredients.

This is another time I’m glad I have a Soy allergy. :-)

I only have “mild” reactions if I consume anything with Soy in it. My reactions are similar to people that are lactose intolerant and eat something with a milk product. So luckily I don’t need to carry an epi-pen with me.

James T. Savidge, Monday, March 8, 2010

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Winteridge2
March 9, 2010 8:04 AM
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why not just have a FDA stamp that says \"Consume at your own risk, suckers\"?

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WanderingPlatypus
April 11, 2010 7:27 PM
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So ... anyone know if the grocery stores are accepting these recalled products for refunds, or do we all just take it up the keister on this one? I can't sort it out on the FDA site. I've got about 20 items in my pantry/fridge, sure they're all $2-3 items, but that adds up ... I don't mind losing my dignity standing in WalMart's cust svc line with a box full of recalled goods to get $50.

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