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04:54 June 28th, 2007

Dangers of foie gras

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Posted by: The Good, the Bad, & the Ugly Editor

Tags: Uncategorized

Geese get revenge: Pate may cause rare disease

WASHINGTON, June 18 (Reuters) - Geese force-fed and then slaughtered for their livers may get their final revenge on people who favor the delicacy known as foie gras: It may transmit a little-known disease known as amyloidosis, researchers reported on Monday.

Tests on mice suggest the liver, popular in French cuisine which uses it to make pate de foie gras and other dishes, may cause the condition in animals that have a genetic susceptibility to such diseases, Alan Solomon of the University of Tennessee and colleagues reported.

I have just read your e-news article reporting the study that links the eating of foie gras with disease. It is not my interest to dispute the validity of this claim but rather I would like to point out that your use of the word PATE in the title of the article is completely and totally incorrect.

Foie Gras is not pate. Foie Gras is specially fattened goose or duck liver, obtained by special feeding procedures. This liver may or may not be used in combination with other ingredients in pate.

This headline has is potentially damaging to our business and that of other nationally distributed brands of pate. Would you please print a correction at your earliest opportunity.

F.G.

The headline could have been improved, but the first two paragraphs of the story make very clear what we’re talking about: GBU Editor

One comment so far

June 29th, 2007

1:21 pm GMT

The alcohol contained in a great Sauternes ought to handle the problem…

- Posted by Stan Brody

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