Well this post is the result of a few comments, and then also the fact that I ate a--nevermind.
So yeah, raw food. I haven't really done much with a raw-food diet, but I adore eating raw stuff. Milk for instance. I don't feel like going into a detailed discussion of the raw-milk question. Suffice it to say that I drank raw milk at every opportunity when I was in California. LEGAL there....the government has no right to regulate whether or not people can sell raw milk. Nor does it have any right to regulate what milk producers can say: if it's true, they should be allowed to say it.
This issue is to do with artificial bovine growth hormone. rBGH has been shown to be harmful to cows [causing mastitis and other problems] and humans. Linked with cancer, in fact, because of its mimicking of human growth hormone. As a result of people wanting milk from cows not treated with rBGH, many producers label their milk as 'rBGH-free'. The government, lobbied by the big-milk industry, wants to outlaw this.
It would 'cast doubt in consumers' minds on the safety of milk NOT labeled'. Cast doubt.
Would be unfair to producers using rBGH.
The same thing happened with a beef producer who wanted to test all their cows for BSE [mad cow disease]. ALL their cows...and label the meat as tested...and the industry wouldn't let them, because it would cast doubt on the safety of meat NOT labeled. Only a tiny percentage of cattle are tested for BSE.
And then this evening I randomly decided to eat a raw egg yolk. In my defense the egg was JUST in from the henhouse and still a bit warm. It was sitting on the counter waiting to be made into esoteric pasta sauce....it looked yummy....well I took and cracked it, and picked the yolk out in my hand....and SCHLOOP. :D I was kinda nervous bout the taste, I am not keen on underdone eggs....and I sorta cheated, I mostly just gulped it down. :D Then proceeded to gross out my friends with the tale...hehe.
I can expound on why the danger of salmonella from my hens' eggs is negligible. Way I hear it, [and I practically have my doctorate in this sort of stuff...] hens that are raised in confinement, as in commercial egg production, are too much protected from bacteria. The salmonella bacterium, according to my Culinary Arts teacher, is very weak: it dies out when it competes with the Mostly Harmless bacteria found in farmyards. This is why it's more dangerous to eat store-bought eggs than home-grown, for the most part.
Oh, and stuff like what I just said may be illegal in a few years, enjoy it while you can.