I feel those examples are less about eating the meat (well, aside from all the issues that come with eating humans) and more about preventing them becoming meat in the first place - but yes, with everything theres nuance and outliers, but as a general I’d say that if people know what they’re eating and know the risks, and what they do doesn’t pose risk to others then let them eat whatever it is they’re eating…
And therein lies the problem. People can’t know what they’re eating unless there is a lot of government regulation for businesses to list what they are putting in a clear, concise manner, readily available at the time of purchase and/or consumption. We also have to constantly check that they’re being honest. And what do you do if it’s a mistake? You think in the current regulatory environment that companies are going to subject themselves to a society where if they fuck that up, they’re gonna be held accountable? Give me a break.
The next step is that everybody has to understand everything they are looking at, and assess every single thing they ever put inside their bodies from top to bottom. This is not feasible. Yes we all need to understand better what we consume, but we often take for granted, even you, the many things that we just consume without thought.
Should you have to check the quality of the water literally every single time you drink it everywhere you go? How do you even get that info when you’re in a public space? Are there just going to be labels all over the world plastered on everything we engage with our five senses? Do we need to carry around something to test what we drink at all times? I mean really tease this stuff out, apply it to your daily life with every single thing you breathe in, put on your skin, eat, etc. It’s not reasonable.
I for one like that I can take for granted that the food I am eating at a restaurant is, generally speaking, safe to eat. I don’t want to get E. coli. I don’t want to get trichinosis. I don’t want lead poisoning or sawdust in my food. If you expect businesses to do what they want and consumers to live by “caveat emptor,” you’re going to be so sorely disappointed by the body count.
You see all of this as some sort of nanny state or whatever you want to call it, I see them as common sense, bare minimum guardrails.
I feel those examples are less about eating the meat (well, aside from all the issues that come with eating humans) and more about preventing them becoming meat in the first place - but yes, with everything theres nuance and outliers, but as a general I’d say that if people know what they’re eating and know the risks, and what they do doesn’t pose risk to others then let them eat whatever it is they’re eating…
And therein lies the problem. People can’t know what they’re eating unless there is a lot of government regulation for businesses to list what they are putting in a clear, concise manner, readily available at the time of purchase and/or consumption. We also have to constantly check that they’re being honest. And what do you do if it’s a mistake? You think in the current regulatory environment that companies are going to subject themselves to a society where if they fuck that up, they’re gonna be held accountable? Give me a break.
The next step is that everybody has to understand everything they are looking at, and assess every single thing they ever put inside their bodies from top to bottom. This is not feasible. Yes we all need to understand better what we consume, but we often take for granted, even you, the many things that we just consume without thought.
Should you have to check the quality of the water literally every single time you drink it everywhere you go? How do you even get that info when you’re in a public space? Are there just going to be labels all over the world plastered on everything we engage with our five senses? Do we need to carry around something to test what we drink at all times? I mean really tease this stuff out, apply it to your daily life with every single thing you breathe in, put on your skin, eat, etc. It’s not reasonable.
I for one like that I can take for granted that the food I am eating at a restaurant is, generally speaking, safe to eat. I don’t want to get E. coli. I don’t want to get trichinosis. I don’t want lead poisoning or sawdust in my food. If you expect businesses to do what they want and consumers to live by “caveat emptor,” you’re going to be so sorely disappointed by the body count.
You see all of this as some sort of nanny state or whatever you want to call it, I see them as common sense, bare minimum guardrails.
I’m not arguing against anything you’ve said. In fact, I said most of what you just said 2 replies ago.