For a very long time now, I’ve been satisfied that venison was a very beneficial meat to consume. It may be that bison meat offers the same or similar benefits, but for one boy in New Haven, Connecticut, deer meat is really the only meat he can consume.

He suffers from a rare allergy that causes inflammation of the esophagus (eosinophilic esophagitis). The really troubling part to me, other than this boy’s condition, is that this allergy is becoming more and more common, according to the news report. This leads me to wonder if the allergy is a reaction to something more than just pure meat, or if it has to do with the chemicals such as antibiotics and hormones that are used when raising commercial beef, chicken, pork, turkey, lamb, mutton, and even eggs and milk.

I’ve long asserted that what’s being fed to the animals that are part of our food supply can’t be good for us. Some of that garbage has got to be retained in the flesh of the animals, and therefore we wind up consuming it as well. With the increase in food allergies, I’m even more convinced that it’s not the basic food that’s at fault. It’s what growers are putting into the food that’s the real culprit.

I’m no scientist, but it really doesn’t take a genius to see a connection when those who consume only natural, organically raised foods are suffering from fewer modern maladies than those who don’t. The big question is: How do we avoid such additions to our food sources in a way that’s affordable?

Of course, raising our own food is one way, but it’s not always an option for everyone who’s concerned about what’s in their diet. It’s a dilemma for sure.

Technorati Tags: ,