If you eat in restaurants as a vegan you are likely not really "vegan" (unless maybe the whole establishment is dedicated). Overlooking the obvious possibility of malicious intent, cross-contamination and simple error are very real possibilities. If you want your food clean, make it yourself or accept it from people you really trust.
A lot of us are probably aware of the increase in antibiotic resistance. That is why anons like me invest in having a healthy immune system. Any input as to why this is really relevant right now. Not criticizing, just wanting to know if there's some new development here.
I think Q alluded to why it wouldn't be good to have your brain "connected" directly to the tech. The possibility exists for the control to flow the other way. Do you want the machine controlling you? Or the entity controlling the machine to be controlling you?
NOTABLE. Bingo! I have pots and pans in my home that are OLDER than me, but do not stain (Revere Ware). I have Chinese made pans that I won't use anymore because, though they SAY "stainless steel" THEY STAIN. Recently I bought a kitchen knife in a thrift store for $7.50 made of carbon steel. Nice patina, fits my hand, again OLDER than me, and could probably be passed down to one of my children. Where did the QUALITY go when we shipped our manufacturing to CHINA?
That is an excellent point. I've worked a little in food businesses and there are definitely risks to trusting random (to you) people who are often very busy and near or at the bottom rung of service businesses (very low pay for the work, no breaks, dangerous and stressful). Not to say I have not worked with some very wonderful people in kitchens, I definitely have, but if the only thing between you and contaminated food is an $8- $10 per hour wage worker its good to consider what that reality might mean.