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The following Mark's Daily Apple article was written by Mark Sisson and is narrated by Brock Armstrong.

What you need to know about food-Born Illness, Part 1.

It's a regular headline.

X number of people sickened by contaminated food.

Most recently, it was a case of imported cucumbers with salmonella,

one of the most common and serious food-borne pathogens that resulted in at least 341 people ill and two dead across 30 states. It's difficult when public service information shifts us toward viewing

our food with a nervous eye. The CDC estimates approximately 48 million

people get sick from food-borne illness each year. Of those, 128,000 are hospitalized and about

3,000 die. So, what do we do with this information? At best, we decide to learn more about the bigger

picture of our modern food supply. At worst, we go to that place of panic, anxiety-ridden that

every single item we bring into our home must be sanitized or cooked within an inch of its life.

Some people even take the news as confirmation that fresh, read real food, is too dangerous,

and join the brigade that believes and sells processed, packaged, and otherwise adulterated food products as the only

safe options. Never mind that fast food and processed products have been the subject of these

events in the past. It's the kind of news that can easily stoke the media fear machine

that encourages a perpetual state of anger,

anxiety, and frenzy. And let's face it, a contamination event makes for a more interesting

news fodder than the ongoing same old, same old story about rampant obesity and related

...