Cornish Pasties

I was horrified to read in Friday's Guardian that pupils at a Cornish school have rejected the humble Cornish Pasty on "health grounds"! Obviously these pupils have been given misleading information, because a properly (see here) made pasty is not a health risk at all as only the best ingredients are used; lean (all fat removed) beef, onions, potatoes, and turnip (what most people call a swede (however I am not getting drawn into THAT argument)), all put in a pastry overcoat and accordingly cooked. Of course there is a much different Cornish Pasty, and that's the mass produced product which bears absolutely no resembalnce to the true Cornish Pasty at all (and one very much doubts that it is made in Cornwall at all, so how can it call itself Cornish?), now that is a health problem, and I would go as far as to say that it is a positive environmental health hazard! If these pupils were provided with the proper Cornish Pasty it would do them no harm at all. I have no problem with the "brown baguettes and jacket potatoes", but kids need protein and the good quality beef provides just that. With regard to the "white flour" argument, I have no objections to pasties being made with brown flour, no objection at all.

What qualifies me to make this argument? Simple answer 50 odd years of eating and drinking all of the things that health bods now seem to think are bad for us, for example unpasteurised milk, among other things that are a "health risk". All I can say is that I have survived this long and am reasonably healthy, a little unfit but healthy, so I see no problem at all with the humble Cornish Pasty as part of a healthy diet!

BondBloke is a Cornishman in exile!