Personally, I'd prefer to assume more of the responsibility for selecting healthful food for my family, if it came with the freedom to choose it. I've run into

Personally, I'd prefer to assume more of the responsibility for selecting healthful food for my family, if it came with the freedom to choose it. I've run into a number of "harm in the name of help" regulations in that regard. For example, in order to sell meat in packaged cuts, it must be butchered at a USDA inspected facility. That sounds sensible at first glance, but it creates a problem for people who want humanely-raised, hormone and antibiotic free meat: running a USDA inspected processing facility is very expensive, and the only way to do it (currently) is to go for large volume. That means that the same facility that processes the conventional meat will be processing my meat, exposing it to both chemicals and pathogens that it would never otherwise have come into contact with (resistant forms of e. coli, among other things). In a large facility such as that, contamination from one animal has the potential to spread to many more. Health threats from this are uncommon, but they do happen and the size of the facilities means that their effects are widespread rather than localized. Add to that the common practice of adding fat (from other animals) to ground meat, and you end up with a recipe for reduced-quality meat. One of the biggest reasons to eat grass-finished meat is its balance of omega fatty acids. When the leaner grass-finished meat is fatted up with fat from industrial animals, that benefit is lost. The regulation that was meant to help did help in the average, but it also made it more difficult to go beyond average. One side-effect of regulation in agriculture in general seems to be to cut the small producers off from the bottom by centralizing and raising inspection costs. That in turn reduces diversity in the food supply and makes it more prone to large-scale outbreaks of problems (e.coli in spinach recently comes to mind). It also has a second effect, which is that people trust food too much (rice from China seems to be a case in point). Because all food is inspected and certified transparently by someone else, consumers take little interest in the process, which makes it easier for things that aren't on the standard inspection list to escape notice. Personally, I'd love to see a voluntary style of inspection, where a producer can opt in to one or more inspection programs in order to receive a certification. Consumers would then look for labels indicating whatever style of inspection they prefer (right now we basically have organic and not organic, but there are many others that might be relevant). There is definitely a need for inspection in the food supply, but I think that our current model of forcing all producers into a tiny number of alternatives is less than optimal.