Showing posts with label bacon. Show all posts
Showing posts with label bacon. Show all posts

Friday, 23 October 2015

So you thought the World Health Organisation was accountable to governments? Think again.



Does the man on the left have too much influence over international health policy?

Today's egregious piece of nannying fussbucketry is about the health risks associated with eating processed meats like sausages and bacon:

The World Health Organisation is reportedly planning to declare that bacon, sausages and other processed meat cause cancer.

Red meat is also expected to be listed as being “probably carcinogenic to humans”.

A source told The Daily Mail that the announcements were expected to be made on Monday with processed meat put in the same category as cigarettes, alcohol and asbestos.

Truth be told, the WHO isn't really doing this at all merely repeating again that there is some evidence linking the heavy consumption of these foods to bowel cancers. The problem is that, as we're finding out with sugar and found out with salt, the health establishments in western countries use the WHO as the source for 'evidence' to substantiate decisions around all-population health interventions (erroneously called 'public health').

For once, I'm not going to raise questions about the validity of the research on which the WHO bases its argument (although the reporting in the Daily Mail, Independent and other media is utterly misleading and appalling). Instead I want to talk about the World Health Organisation itself.

The WHO was set up in 1948 and describes its primary role as to "direct and coordinate international health within the United Nations’ system". To do this the WHO employs over 7000 people working in 150 country offices, in 6 regional offices and at their headquarters in Geneva. The organisation's recently approved budget is $4,385 million which is spent across the following areas: health systems, promoting health through the life-course, noncommunicable diseases, communicable diseases, corporate services, preparedness, surveillance and response. Although most of the spend is still on communicable diseases, disaster response and preparedness, there has been a gradual shift towards a focus on 'non-communicable' diseases like cancer, heart disease and diabetes. This reflects success (not much of which is down to the WHO) in reducing levels of communicable disease.

Now you'd have thought that this $4.4 billion budget comes from the members of the WHO - the 194 countries who subscribe to the organisation. However, you'd be wrong. While a lot of money does come from members (which is means tested to reflect differentials in national wealth), the biggest part of the WHO's income comes in the form of 'voluntary' contributions.

That money comes from two separate sources of funding: assessed contributions from WHO’s 194 member states (means tested) and voluntary contributions from member states and non-government funders such as foundations, investment banks, multi-national corporations, and non-government organisations.

Back in 2011, 80% of the WHO's income came from those voluntary contributions with the single largest contributor in that category being the Bill & Melinda Gates Foundation (BMGF):

Just one foundation, the Bill and Melinda Gates Foundation (yes Bill Gates, the man who gave the world Microsoft and his wife) donated most of that – slightly more than $446m in fact. That’s more than any other donor except the United States and 24 times more money than Brazil, Russia, India, China and South Africa combined

And these voluntary contributions aren't freely available to the WHO, they come with strings attached - how that $446m gets spent is determined by Bill and Melinda not by the WHO.

On one level this isn't a problem because the WHO gets extra money to spend on its great work improving the health of millions. But on another level it is a problem. The WHO is, as a UN agency, granted authority and influence over public policy decisions. In most cases this isn't direct - the WHO has no regulatory authority - but things such as the Framework Convention on Tobacco Control show how the organisation can lead on international, regional and national policy. As vapers discovered when directing their campaign to the European Union, that body was able to use the FCTC's statements on e-cigs as the basis for decision-making.

This means that private organisations like BMGF and Bloomberg Philanthropies, by providing much of the WHO's funding while exercising control over how that money is used, are more influential than the majority of national governments. And because these are philanthropic institutions there is little control or regulation of that influence (unlike for corporations or groups of corporations). The truth is that the WHO is more accountable to Bill Gates and Mike Bloomberg than it is to its recognised governance structures, let alone national member governments or the public in general.

The WHO - like other UN agencies - has a veneer of democratic accountability covering over its effective control through collaboration between private foundations and the organisation's management. You might have thought the WHO was accountable to governments, but you'd be wrong.

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Saturday, 30 June 2012

‘‘15 teaspoons of sugar with some pig in it’’.


Not sure whether Burger King are offering this delight in the UK - I suspect Bradford might be fairly low down on the priority list mind you. But the description in my headline - ‘‘15 teaspoons of sugar with some pig in it’’ - was such a masterful definition it couldn't go unrecorded!

For more nonsense on this culinary extravagence you can read about Eric Crampton's non-campaign campaign to bring the Bacon Sundae to New Zealand:

When I heard about the Burger King Bacon Sundae a couple weeks ago, I sent a single tweet saying I'd hoped it would come to New Zealand. 
A week later, a reporter for the Herald on Sunday hit me on Twitter asking why I wanted to try the bacon sundae. I sent the reporter an email saying that maple syrup goes well with both bacon and ice cream, so it's not crazy to think bacon and ice cream could go well together. And, the bacon sundae had the added advantage of annoying the sorts of people who it's useful to annoy now.

All good stuff. Am wholly undecided whether to try this concoction should it ever make it to Bradford!

h/t Dick P

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Saturday, 2 June 2012

"What they feed you in Heaven"


The gods have got their communications wrong with all this talk of nectar and ambrosia. I mean how did sweet syrup and rice pudding get to be the acme of grub? Those gods are kidding us - the truth about the food of the gods, the nosh they give you in heaven, is that it involves two vital ingredients - bacon and mushrooms. And today, in an exclusive, The View from Cullingworth reveals what we'll feast on as we lounge on that cloud:

Mushrooms wrapped in Bacon with Rosemary

This truly is "What they feed you in Heaven" - and earth-dwellers, I shall exclusively reveal the recipe (that I've lifted from Shaina Olmanson via The Mushroom Channel).

You'll need:

12 button mushrooms
A handful of rosemary sprigs
4 fl oz apple cider vinegar (or white wine vinegar or sherry)
½ teaspoon salt
3 tablespoons olive oil
6 strips of thin bacon, sliced in half

You start by making a marinade by crushing some of the rosemary in  pestle and then mixing it with the vinegar and salt before whisking in the oil. Put the mushrooms in this marinade for at least 20 minutes so the flavours of vinegar and rosemary soak in a little.

Cut the bacon into strips long enough to wrap round a single mushroom (I found this to be about 3 inches in English money). And then you just wrap the bacon round each mushroom and a sprig of rosemary then secure it all in place with a cocktail stick. Place the wondrous things onto a baking tray, drizzle a little of the marinade over the top and pop in the oven at 200 degrees for about 15 minutes to 18 minutes.

Remove from the oven, place onto a silver platter, put your golden harp to one side, lean back on your cloud and enjoy "What they feed you in Heaven".

Perhaps with a glass of fizz?

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Friday, 4 June 2010

Friday Fungus: Salad (and how we can get through Summer with bacon and mushrooms)

OK guys, its summer time and that means salads. I know that this is a painful experience – no stew (or dumplings), no roasties, no rice. Above all, no chips.

But offer it up (as my mum used to say). Go with the salad regime but insist on these details:

Salads must contain other ingredients than lettuce (or even those euphemisms for lettuce – “young leaves”). Proper stuff with bite – feta cheese, walnuts, marinated olives, bacon bits (and not the dried up rubbish they give you at salad bars), lumps of cold meat, mature cheddar and something else…oh yes, mushrooms.

Now a warning here – some people think you shouldn’t eat raw mushrooms. Give you a tummy ache you know! And –from the taste perspective I rather agree. If you want to eat raw mushrooms, go ahead but I think a little cooking makes all the difference.

So folks, since you want real man salads, here’s the Friday Fungus bacon and mushroom salad recipe. You’ll need:

Some mushrooms (about four normal sized ones per person, chopped)
Good green bacon (two rashers per person, chopped)
Two teaspoons of capers
Couple of shallots (chopped)
A green salad of lettuce, “young leaves”, coriander and cucumber
A dressing of olive oil, balsamic vinegar, salts and black pepper

Heat up a heavy frying pan, fry the bacon for a minute then add the mushrooms. Stir, add some black pepper and the shallots. Fry for a further minute then cover turn off the heat and leave to stand for five minutes. Make the green salad.

Add the mushrooms and bacon to the salad, mix thoroughly. Then add the dressing, toss and serve (with a nice picture of a bowl of chips).

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Friday, 18 September 2009

Friday Fungus: possibly the best breakfast dish in the world ever!!

Thought I'd share with you this awesome breakfast dish (which of course you are free to eat any time of the day or night) - mushroom & bacon toasts.

You'll need:

3oz butter
6 rashers of green bacon (chopped)
8oz mushrooms, sliced (shitake are good as they're quite sweet but ordinary button chestnut mushrooms are fine)
Handful of chopped parsley
Salt
Black pepper

8 thin slices of good bread
4oz full fat soft cheese

Melt half the butter in a shallow pan and fry the bacon for a couple of minutes. Add the mushrooms, parsley, salt & pepper. Cover the pan tightly & cook for about 5 minutes (not too long or the mushrooms go all slimy - they need to be just tender).

Lightly toast the bread and spread thickly with the soft cheese and sandwich together into pairs (you'll have toast, cheese, toast, cheese in a pile) and spoon the mushroom & bacon mix over the top. Melt the remaining butter and pour over the top (if you're a pig like me you might need to melt a bit more).

For Christmas morning serve with prosecco & good coffee!