What's sauce for the goose...

Researchers at the Michael Greger of The Humane Society of the United States, Washington DC, have suggested that stressed animals that succumb to spontaneous amyloidosis could represent a new health risk to people. Harmful proteins fragments known as amyloid fibrils associated with damage to brain cells in Alzheimer's disease and to pancreatic cells in Type II diabetes can be present in the meat of poultry and mammals. These amyloids are not destroyed even with high-temperature cooking process. Greger suggests that potentially harmful levels of these errant proteins could enter the food supply from force-fed animals. Pate de foie gras is the most likely and only known potential source at this time, however.