Why is sterilisation still being forced on transgender people?

Compensation demanded in Sweden.

A group of Swedish transgender people are demanding 42.6m kronor (approximately £4.8m) from the state for having been forced to be sterilised before undergoing gender reassignment surgery.

The individuals, part of the estimated 865 who were told to accept the procedure in order to have their gender recognized in law, also want an official apology from the government.

According to the Swedish Federation for Lesbian, Gay and Transgender Rights (RFSL), around 500 people were coerced into sterilisation between 1972 and 2012.

Speaking to AFP, RFSL leader Ulrika Westerlund said: "our starting point is to ask for 300,000 kronor per person. This amount is based on both the level of compensation for victims of forced sterilisation in Sweden and on the level determined by the European Court of Justice in similar cases."

The law finally changed in January this year following widespread outrage at the little known practice, and after the Stockholm administrative court of appeal ruled in December that it was unconstitutional.

Another report from the Council of Europe, created for the Committee on Social Affairs, Health and Sustainable Development of the Parliamentary Assembly, called the practice a "major abuse of human rights",  and stated that it had to stop.

While this could be seen as a welcome change to an outdated and unique situation, reality is far more depressing. The recent events in Sweden simply mean that it has joined the incredibly small minority of EU countries who do not demand that transgender people are sterilised, along with the United Kingdom, Spain and Portugal. Hungary does not demand it either, though it can be argued that the country tends to try and avoid the problem completely.

The issue was first raised on the EU level in 2010, when member states where told that they should review their policies, but sadly, the reports that followed indicated that most countries were very eager to ignore the issue.

Heavy criticisms also came from a report published by the United Nations Special Rapporteur on Torture, who called for countries to “outlaw forced or coerced sterilization in all circumstances” in February 2013. Once again, this did not lead to any reforms, or even promises of future changes.

One of the possible explanations behind this incredible unwillingness to abolish such a horrific and backwards practice would be the complete unawareness of the public on the subject. This was easily proved with the Swedish case, when a petition against forced sterilization posted online by AllOut easily reached nearly 80,000 signatures.

The obvious question to ask then, would be: why stop at Sweden? If this reform can be triggered relatively easily by informing people of what is happening, why is there such a deafening silence around the issue?

While LGBT organisations campaigning for equal marriage should be applauded, it would also be important to remember that there are a lot of pressing issues that need to be talked about, sooner rather than later.

Swedish transgender people are demanding 42.6m krona compensation. Photograph: Getty Images

Marie le Conte is a freelance journalist.

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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad