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The following Mark's Daily Apple article was written by Mark Sisson, and is narrated by Tina Lehman.

What you need to know about food-borne illness, part two, kitchen strategies.

Last week's post on food-borne illness might have set a few people's teeth or stomachs on edge. For others, it might have brought up some

unfortunate memories of weathering their own bouts of food poisoning. Regardless, reading much

about these nasty little pathogens sure makes a person want to know how to steer clear of them.

A few readers even noted the tension of waiting a week for the follow-up

on how to actually prevent the insidious effects of those common pathogens. Maybe reading about

food-borne illness is like hearing that someone in the room has lice. Immediately you start itching,

or in this case, worrying about that last thing you ate.

The big picture, of course, tells us that we've lived this long and eaten thousands upon

thousands of foods. Sure, maybe we've had a few run-ins with food poisoning here or there.

Perhaps because we took some unnecessary risks and paid the price, you know, I thought

that meatloaf tasted a little funny, or been bitten with absolutely no sign that anything was wrong.

The idea here isn't to spread fear or panic, those saboteurs of a good life and, in this instance,

a good meal.

It's about how to minimize risk with a measured, reasonable amount of time, effort, and thought.

I think there's a sweet spot to be found here, too, as in most areas of primal living in the modern age.

Next week, I'll cover the issue of food sourcing, such as grass-fed versus

...