Well, it was only a matter of time I guess. Those of us who are still willing to risk the wrath of ethical gourmets to satisfy our foie gras cravings have now a much more selfish reason to motivate us along the way to foie gras rehab. Eating foie gras could be a tasty way to get Alzheimer’s. Enjoyed as a luxury since ancient Egyptian times, foie gras has recently had its share of foodie headlines especially when war broke out in Chicago over the proposed ban in their restaurants. I was absolutely amazed at the amount of recipes invented by Chicago chefs as they attempted to hide their beloved foie gras in all manner of unlikely dishes in protest against the ban. Anyway, now it seems our goose may be well and truly cooked, as scientists have revealed that eating foie gras may be linked to the onset of diseases including Alzheimer’s, type 2 diabetes and rheumatoid arthritis. The possible risk comes from “amyloid” proteins found in the delicacy, which is made from the swollen livers of force-fed geese and ducks. The proteins have been linked to the onset of all these conditions. Foie gras has long been controversial because of the way food is forced down the birds’ throats. In Britain it fetches premium prices with Fortnum & Mason offering a 310g goose liver – enough to make starters for four or five people – for £60. But WAIT! Before you throw out that recipe for Gordons latest fast food masterpiece 'Veal Burger with Minced Foie Gras' if you read the fine print on the research findings they do state that eating foie gras probably won't cause a disease in someone who isn't already genetically predisposed to it. Phew! That buys us a few more livers, at least for the time being. And perhaps with this startling discovery, the price of a goose liver may be about to plummet?
No comments:
Post a Comment