What happens when your daily bread becomes poison? You’d probably go to a different bakery, or buy a different name-brand loaf, or rant about it on a Facebook post, but that’s something that the lot of us Internet-folk have the privilege of doing. A lot of people who face these daily poisons don’t have that privilege. Maybe it’s the only bakery in town. Maybe it’s the only thing that they can afford. Maybe they can rant about it while writhing in the public wards of government hospitals. Maybe get a mention of it in media, alongside a Mayor with a giant bedroom in his office or the next celebrity engagement.
ABS-CBNNews.com reported six cases of food poisoning in the Philippines this week. Combined, the poisoning cases affected 2,028 people, mostly children. The food was not anything exotic or fancy, but typical things we would snack on: cakes, buns, candies.
All this following the national scandal on synthetic rice; needless to say, “fake food” has once again stepped into the limelight. The news shows us that poisoning from adulterated food almost always happens to the vulnerable segments of our population: the poor, the young, and those from far-flung areas who don’t have easy access to healthcare.
Adulteration itself is a very long and odious tale of greed, chemistry, political difficulties, and the old truth from countless cautionary tales: the way to move the heart of the people is through their stomachs.