“mostly on the inverse of a raw food diet”

“But now we are losing these safeguards, imperfect though they were.” “Eating food in the US in 2025 while immunocompromised” by Coral Sheldon-Hess discusses how the author (who has psoriatic arthritis, an autoimmune condition) is adapting to declines in US food safety. Their blog post covers categories of ingredients, preparation methods, and a few recipes. “Especially when I admit to taking shortcuts, I’m not suggesting that what I do is best practice or safe; I’m mitigating risk as best I can with limited time, energy, and money, not avoiding it completely.”

The sections within this piece:

The current state of food safety in the US
How have I been surviving, so far?
General food safety and copious application of heat
Vegetables – mostly local, mostly hot
Fruit with accountability, or at least a hard rind
Protein – lots of beans, small amounts of local meat, well-cooked local eggs, and salmon from Alaska
Dairy – local, and as pasteurized as we can get, otherwise we do without
Grains from (mostly) local granaries
Miscellaneous other foods, some unknowns, and an admission
Recipes

Disclaimer: I know this author.