How many of us are motivated by fear every single day? We’d like to think that we’re lucky enough to live in a society where we don’t feel afraid. In contrast to inhabitants of many war-torn regions we are unlikely to be shot as we drive to work; when we’re sick we have the luxury of modern medical attention (Obamacare not withstanding); and we can buy almost any food we fancy, at any time of year and feel safe in our food choices… or can we?

Food safety is an underlying assumption of dietary choice within the USA. We buy food based on three major factors: taste, price and nutrition. Safety isn’t a defining factor in choosing between the cheese quesadilla, the chef’s salad or the T-bone steak because most of us have rarely experienced significant negative health effects as a consequence of food choice (aside from the annual Thanksgiving food coma).

Yet so many food commentators, self-proclaimed experts (I read Michael Pollan therefore I am…) or bloggers appear to exist for the sole purpose of instilling consumer fear. Take this recent article in Salon – 10 reasons why we should fear eating steak – apparently it’s riddled with antibiotics, full of heavy metals and likely to give us all mad cow disease. I’m not going to turn this blog post into a thesis, so today will simply address one of the issues raised in the article, and examine the others in future posts.

To read Capper's commentary, click here. 

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