Campbell’s boss smoking … soup? Calls for Canadian-style food safety regs

Campbell Soup boss Doug Conant told the Canadian Embassy in Washington last night that the U.S. should abandon its two-regulator format for food and adopt a one-agency model like Canada’s, which would be more effective than product-label laws, adding,

“If the government of Canada can monitor the safety of its food products with one single food-inspection agency, why can’t the United States?”

There are probably other reasons Conant would like to clone the Canadians. If there’s ever an outbreak of foodborne disease, the public will hear about it last from the Canadian Food Inspection Agency. In last year’s listeria shitfest in which 22 died, the Chief Medical Officer of Health for the province of Ontario, Dr. David Williams, complained that CFIA waited nearly a month to inform health officials that contaminated ready-to-eat meats were being distributed to grocery stories — a dangerous delay in issuing a product recall.

But Dr. Brian Evans, executive vice president and Chief Veterinary Officer of Canada, Canadian Food Inspection Agency, wrote in the Ottawa Citizen that CFIA acted promptly once they were informed of a food source associated with two illnesses in a nursing home. Scientific evidence of contaminated meat products was confirmed on the evening of Aug. 16, 2008 and the CFIA issued a public advisory and recall eight hours later in the early morning hours of Aug. 17, 2008.

Apparently, only positive product tests count as real science at CFIA. Epidemiology, dead bodies, these are mere distractions. Is that really what the Campbell’s dude is endorsing?

Chicken soup may lower blood pressure, study finds

Lunch was delicious, thanks.

The key to a good soup or stew is a good homemade stock. Canadian Thanksgiving dinner last Monday night was a hit and the students ate everything so there were no leftovers.

I made a turkey stock with the remnants, and then cooked another turkey breast later in the week so Amy and I could enjoy turkey leftovers. What you see (right) is the second batch of stock draining into the stock pot, and a container of the first batch of stock that has cooled in the fridge so the fat has solidified on top. Remove the fat, sauté some garlic, onion, veggies (I use a mixture of frozen and fresh, whatever is around), add some turkey meat, fresh oregano and hot sauce and the stock and it’s turkey soup or stew for lunch.

According to a report to be published in the Oct. 22 issue of the Journal of Agricultural and Food Chemistry, Japanese researchers have found that collagen proteins found in chicken may actually lower blood pressure.

Dr. Byron Lee, a cardiologist at the University of California, San Francisco, School of Medicine, said,

"As this study suggests, some collagen in chicken may lower blood pressure. But be careful. The salt we put on our chicken and in our chicken soup may offset or even reverse this potential benefit."

I don’t add salt.