Archive for the ‘Monosodium Glutamate’ Category

Ammonia-Treated Pink Slime Burger & Processed Meats

Yummy, Yummy in my tummy – from an old 1960’s song. I don’t quite think Pink Slime burger and nitrosamines is what they had in mind in this old song.

This newsletter is from two different stories this week, but they both have to do with unhealthy meat, so I have put them together in one article.

The first article is about processed meat that includes hot dogs, bologna, ham, bacon and processed meats like turkey, salami, roast beef, sausage and hamburger.

Hot dogs, bologna, salami, pastrami, pepperoni and other similar meats are made up of all the unwanted junk left over after the better cuts of meat are removed. These parts can be the udder, testicles and other leftovers. They add chemicals like MSG, High Fructose Corn Syrup and other unimaginable chemicals to improve the taste. I have read about chicken hot dogs being made of ground up chicken bones and cartilage. A big part of the chemicals are the nitrates that are added to these meats as a preservative, coloring and flavoring. Nitrates found in processed meats are very often converted into nitrosamines that are associated with an increased risk of certain cancers, like colon cancer. Also, cooking on a grill at high temperatures can convert nitrate and nitrites to nitrosamines.

A solution to this is to cook on an indirect fire, like the Holland Grill, besides not eating products ground-up by someone you don’t know. My solution is that I don’t eat anything ground up by someone I can’t meet and talk with at a store. Because of this, I eat sausage from Central Market and Whole Foods. I also produce our own all-beef sausage without toxic chemicals and sugar/HFCS. I  use a healthy sea salt like Real Salt from Redmond minerals in Redmond, Utah.

Bacon and ham are another problem. These have been made for thousands of years in a way to preserve them for food throughout the year. For the most part, a country ham and bacon were treated with salt to dehydrate the meat and with smoke to add flavor. Nitrates and nitrites were added to make the meat a pinkish color, considered to be more visually appealing, but when cooking, the meats were soaked in water and then parboiled before frying. This process removed a lot of the salt and nitrates before frying, thus eliminating many of the toxic, cancer-causing chemicals.

Today, there are preparations that don’t use nitrates and nitrites and the meat is tasty and not unhealthy.

When it comes to hamburger, anything goes as far as food manufacturers are concerned. As long as you don’t die in the first 30 days, anything goes. This brings me to another article about pink slime “burger” that appeared this week on the internet.

The article appeared in the Daily Kos / ByJennifer Poole.

You’re not going to believe what you’ve been eating the last few years (thanks, Bush! thanks meat industry lobbyists!) when you eat a McDonald’s burger (or the hamburger patties in kids’ school lunches) or buy conventional ground meat at your supermarket.

According to today’s New York Times, The “majority of hamburger” now sold in the U.S. contains fatty slaughterhouse trimmings “the industry once relegated to pet food and cooking oil,” “typically including most of the material from the outer surfaces of the carcass” that contains “larger microbiological populations.”

This “nasty pink slime,” as one FDA microbiologist called it, is now wrung in a centrifuge to remove the fat, then treated with AMMONIA to “retard spoilage” and turned into “a mash-like substance frozen into blocks or chips”.

This saves THREE CENTS a pound off production costs, making the company, Beef Products Inc., a fortune – $440 million/year in revenue. Ain’t that something?

And to emphasize: this pink slime isn’t just in fast food burgers or free lunches for poor kids.

With the U.S.D.A.’s stamp of approval, the company’s processed beef has become a mainstay in America’s hamburgers. McDonald’s, Burger King and other fast-food giants use it as a component in ground beef, as do grocery chains. The federal school lunch program used an estimated 5.5 million pounds of the processed beef last year alone.

Bush’s U.S.D.A. also allowed these “innovators” to get away with listing the ammonia as “a processing agent” instead of by name. They also OK’d the processing method — and later exempted the hamburger from routine testing of meat sold to the general public — strictly based on the company’s claims of safety, which were not backed by any independent testing.

Because the ammonia taste was so bad (“It was frozen, but you could still smell ammonia,” said Dr. Charles Tant, a Georgia agriculture department official. “I’ve never seen anything like it.”), the company started using a less alkaline ammonia treatment, and now we know — thanks to testing done for the school lunch program — that the nasty stuff isn’t even reliably killing the pathogens.

Government and industry records obtained by The New York Times show that in testing for the school lunch program, E. coli and salmonella pathogens have been found dozens of times in Beef Products meat, challenging claims by the company and the U.S.D.A. about the effectiveness of the treatment. Since 2005, E. coli has been found 3 times and salmonella 48 times, including back-to-back incidents in August in which two 27,000-pound batches were found to be contaminated. The meat was caught before reaching lunch-rooms’ trays.

In July, school lunch officials temporarily banned their hamburger makers from using meat from a Beef Products facility in Kansas because of salmonella — the third suspension in three years, records show. Yet the facility remained approved by the U.S.D.A. for other customers.

Presented by The Times with the school lunch test results, top [U.S.D.A.] department officials said they were not aware of what their colleagues in the lunch program had been finding for years.

The New York Times article today has a rather innocuous headline, “Safety of beef processing method is questioned.”

I’d say this quote from the U.S.D.A. department microbiologist, Gerald Zirnstein, who called the processed beef “pink slime” in a 2002 e-mail message to colleagues, represents the situation better: “I do not consider the stuff to be ground beef and I consider allowing it in ground beef to be a form of fraudulent labeling.”

So what can you do to protect yourself and your family?

First of all, stop eating this crap and don’t let your kids eat in the school lunch programs. These shoddy products are bad, but there are more things in the school lunch program that are as bad as the above products.

Don’t eat anything ground-up unless you know the person who is doing it – hamburger, hot dogs, sausages, pepperoni, salami, etc.

When it comes to chicken, beef and pork, buy from local people you can get to know and trust.

Local food, whether it is meat protein, vegetables or fruit, is the way to go. Organic is always better if you know the people. Organic from 1500 miles away is probably not healthy (apples, oranges, avocadoes etc. are exceptions to this rule).  Foods that are less-processed and less-cooked are always better for your health.

To Your Good Health

Dr Bob the Health Builder and Phil N Fine

To ask questions please call 214 615 6505 ext 1748 

PO Box 0914

Whitesboro, TX 76273-0884

www.drbobthehealthbuilder.podomatic.com

www.wealthhealthywise.net

www.pardonyourhangover.com a special product that can prevent symptoms caused by drinking too much – the hangover helper.

www.eathealthyU.com  my new membership site. Video of my new book “Eat Healthy, Feel Better, Live Longer”

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“Steak” What you need to know

This is my latest book to read and I would suggest you read it but in the meantime let me give you a quick rundown of the first few chapters and what you need to be aware of when feeding yourself and the family.

The title is “Steak” by Mark Schatzker One Man’s Search for the World’s Tastiest Piece of Beef

I have learned a lot from the book and I am only on the second chapter. I almost wish I had not read this book because I am now evaluating beef like I have never done before. I ate at Outback Steak House tonight and after reading this book I am applying judgment criteria that I never used.

Eating beef at any restaurant is a letdown after eating our Lowline Angus (as opposed to regular Angus commodity beef raised in feed lots), grass-fed, non-chemical beef that Judy and I raise on our ranch here in Texas.

Tonight’s meal left a void on my taste buds. I ordered a rib eye steak without any of the restaurants seasonings, which usually include MSG and other flavorings. MSG is used to make average to poor food taste better by tricking our taste buds. The steak tonight was mushy, no taste, bland, and not beefy. Even the horseradish sauce did little to improve the taste.

Beef in the US and Canada is probably the most abused food that is sold in grocery stores anywhere in the world and we fall into the trap of using our special brands of seasonings or making our own seasonings. We burn the outside of the beef with a fire that is to hot and cover it on both sides with flavor enhancers. I challenge you to cook meat without seasonings at a lower temperature for a longer period time of cooking and then think about what you have prepared.

Unfortunately if you do this with store bought beef you are going to be disappointed for the following reasons. I have known many of the chemicals that are used on cows, chicken, and pork for years but I was unaware that there were a lot more chemicals than I had ever imagined.

Mark Schatzker has reported all the good, bad, and ugly secrets of the beef industry. I am going to fill you in on these chemicals so that you can begin to think about how you should improve your life and that of your family.

Mark interviewed Allen Williams PhD meat scientist retired. He retired because as a professor he did a study for a pharmaceutical corporation that wanted a new product for pregnancy detection tested with the idea that with university approval the FDA would approve this new product. After testing this product he discovered that it did not work and he was going to report as such in an upcoming conference.

He was told by the his boss, the head of the department, that since the corporation paid for the study he could not report his findings (we have found this to be true with land grant universities as they try to raise money to fund their graduate programs. They simply can’t be trusted). When Allen discovered the dishonesty of university studies he retired.

Mark asked Allen what was wrong with all the steak that he had eaten in Texas and Oklahoma on his trip to write the book.

The following is a summary of what is wrong with beef that you buy in a grocery store today.

Allen said that there was a ninety nine plus percentage that all the meat mark had eaten was raise in the conventional manner. It was grown on a ranch, implanted with a growth hormone – most likely Ralgrow, or Synovex implanted when it was 2 to 3 months old, taken rudely from its mother at seven to eight months (actually most of the ranchers that I know take the babies from their mother at 6 months of age) and sold in an auction barn. For the next few months it most likely was put on grass and more hormones would have been injected. At 750 tom 800 pounds and about 12 to 16 months of age it was taken to a feed lot to start eating flaked corn, plus it received two more hormone implants along with a beta-agonist – like Optaflexx which cause even more muscle mass.

Is it any wonder why 7 and 8 year old girls are developing their sex characteristics 5 to 7 years before they are supposed to develop them?

Corn is an unnatural food for cows (GMO corn is even worse) and it can kill cattle. It can cause the liver to abscess, excessive gas that inflates the rumen (one of the cows digestive stomachs) to such an extent that the pressure causes the lungs to collapse so that the cow suffocates, and it causes acidosis that creates the super E-coli and causes the cow to digest the endometrial lining of its gut.

Roughly 98 percent of cattle survive to go to the packing plant because antibiotics are mixed in with the feeds to keep the liver and guts from failing. On top of all this the cows are stressed from standing in mud or dust and their own poop. They see their buddies die and hauled off every day. They produce cortisol, the stress hormone. They are full of adrenalin and their muscles and guts are full of lactic acid. Is it any wonder that meat tastes bad?

On the other hand people have been eating this “stuff” so long that they don’t realize that it tastes so bad.

I have mentioned before that when eating jams and jellies you are eating hormones from cattle because the cartilage from the cows in processed to create gelatin for deserts. The implants are not removed when the processing starts. Again is it any wonder why young girls develop to early?

I feel you must know what agriculture and food manufactures are doing to you through our food supply to cause premature aging and death through poor unhealthy food.

I strongly suggest that you buy all food locally from people you can trust. My wife and I will never sell compromised beef to our customers and the people I know that sell produce will not compromise the lives of their customers.

To Your Good Health

Dr Bob the Health Builder, Phil N Fine, and WelDon Burger

To ask questions please call 214 615 6505 ext 1748 

PO Box 914

Whitesboro, TX 76273-0884

www.drbobthehealthbuilder.podomatic.com  www.wealthhealthywise.net 

www.eathealthyU.com   “Eat Healthy, Feel Better, Live Longer”

www.pardonyourhangover.com a special product that can prevent symptoms caused by drinking too much – the hangover helper.

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Can McDonalds (and other processed foods) Really Kill You?

YES, processed food can and will kill you and your family if you eat enough on a regular basis.

The classic Morgan Spurlock’s documentary “Superseize Me” explained how one man ate McDonalds “food” for one month and his health began to fail quickly. In just four weeks he was on his way to obesity and diabetes. We all know that fast foods are not healthy but processed foods can be purchased from grocery stores, so fast foods are not the only way to hurt our health. Actually, any restaurant food is unhealthy.

The following info is depressing in its truth but everyone needs to know what is wrong with food and how to do better for themselves and their families. I got the info from Mike Adams article “Surprise Ingredients in Fast Food” and from a site explaining how to read between the lines to find the massive amounts of MSG in store-bought foods and restaurants.

Below is a partial list of the most common names for disguised MSG.  Remember also that the powerful excitotoxins aspartate and L-cysteine are frequently added to foods and, according to FDA rules, require no labeling at all.

Additives that always contain MSG

  • Monosodium Glutamate
  • Hydrolyzed Vegetable Protein
  • Hydrolyzed Protein
  • Hydrolyzed Plant Protein
  • Plant Protein Extract
  • Sodium Caseinate
  • Calcium Caseinate
  • Yeast Extract
  • Textured Protein
  • Autolyzed Yeast
  • Hydrolyzed Oat Flour

Terms that frequently indicate hidden MSG additives

  • Malt extract
  • Bouillon
  • Broth
  • Stock
  • Flavoring
  • Natural Flavoring
  • Natural Beef or Chicken Flavoring
  • Seasoning
  • Spices

Additives that may contain MSG or excitotoxins

  • Carrageenan
  • Enzymes
  • Soy Protein Concentrate
  • Soy Protein Isolate
  • Whey Protein Concentrate
  • Protease enzymes of various sources can release excitotoxin amino acids from food proteins.

The above are to be avoided at all costs. Avoiding will curtail eating out at any restaurant.

The following are the chemicals that are in restaurants. I am not picking on McDonalds. All restaurants are unhealthy.

A lot of the following chemicals are GRAS – Generally Recognized As Safe, but the truth is that most have not been tested for people consumption.

McDonald’s

The egg’s reputation is recovering, but scrambled eggs as a part of McDonald’s breakfast include much more than egg. Their pasteurized whole eggs have sodium acid pyrophosphate, citric acid, and monosodium phosphate (all added to preserve color), and nisin, a preservative. To top it off, the eggs are prepared with liquid margarine: liquid soybean oil, water, partially hydrogenated cottonseed and soybean oils (trans fats), salt, hydrogenated cottonseed oil (trans fat), soy lecithin, mono- and diglycerides, sodium benzoate, potassium sorbate (preservatives), artificial flavor, citric acid, vitamin A palmitate and beta carotene (color). 

McDonald’s coffee drinkers get the following chemical list of ingredients: sodium phosphate, sodium polyphosphate, Di-Acetyl Tartrate Ester of Monoglyceride, sodium stearoyl lactylate, tetra sodium pyrophosphate, sodium hexametaphosphate, sodium citrate and carrageenan. 

McDonald’s salads have some interesting ingredients. The salads with grilled chicken also have liquid margarine.

Several salads have either cilantro lime glaze or orange glaze added. Along with many of McDonald’s sauces, both the cilantro lime glaze and the orange glaze contain propylene glycol alginate. While propylene glycol is considered “GRAS” for human consumption, it is not legal for use in cat food because the safety hasn’t been proven yet [10]. Propylene glycol is also used “As the killing and preserving agent in pitfall traps, usually used to capture ground beetles” [10]. 

The chili lime tortilla strips that are included in the southwest salads have several ingredients used to hide MSG. They also contain two ingredients that advertise the presence of MSG: disodium inosinate and disodium guanylate. 
 
The chicken has sodium phosphates (of an unspecified variety). It could be trisodium phosphate (a cleanser), monosodium phosphate (a laxative) or disodium hydrogen phosphate [11]. Why would McDonald’s add sodium phosphates (a foaming agent), and dimethylpolysiloxane added as an antifoaming agent in their crispy chicken breast fillets? It isn’t dishwasher detergent.

The other point to remember is that all chicken is raised with genetically modified grains, hormones, steroids, antibiotics, arsenic, herbicides and pesticides. After slaughtering, they pump the chicken up with a solution of High fructose Corn Syrup, MSG, salt and water.

Burger King
 
It’s interesting to note that the BK Veggie Burger has six ingredients commonly used to hide free glutamate (MSG): calcium caseinate, hydrolyzed corn, yeast extract, soy protein isolate, spices and natural flavors. At the end of the ingredients list, it states This is NOT a vegan product. The patty is cooked in the microwave.  

Burger King has three salads to choose from – the TENDERCRISP Garden Salad, the TENDERGRILL Garden Salad and the Side Garden Salad.
 
A salad may be a little boring without a dressing like Ken’s Fat Free Ranch Dressing which includes titanium dioxide (an artificial color, or sunscreen, depending on use), preservatives and the ingredient seemingly mandatory in all ranch dressings: monosodium glutamate. 
  
TENDERGRILL® CHICKEN BREAST FILET
Chicken Breast with Rib Meat, Water, Seasoning (Maltodextrin, Salt, Sugar, Autolyzed Yeast Extract, Garlic Powder, Spices, Natural Flavors, Onion Powder, Modified Corn Starch, Chicken Fat, Chicken Powder, Chicken Broth, Disodium Guanylate and Disodium Inosinate, Citric Acid, Partially Hydrogenated Soybean Oil, Dehydrated Garlic, and Artificial Flavors, Modified Corn Starch, Soybean Oil, Salt, Sodium Phosphates. Glazed with: Water, Seasoning [Maltodextrin, Salt, Sugar, Methylcellulose, Autolyzed Yeast Extract, Partially Hydrogenated Sunflower Oil, Modified Potato Starch, Fructose, Partially Hydrogenated Soybean Oil, Garlic Powder, Onion Powder, Dehydrated Garlic, Spices, Modified Corn Starch, Xanthan Gum, Natural Flavors, Disodium Guanylate and Disodium Inosinate, Chicken Fat, Carmel Color, Grill Flavor (from Partially Hydrogenated Soybean and Cottonseed Oil), Chicken Powder, Chicken Broth, Turmeric, Smoke Flavor, Annatto Extract and Artificial Flavors, Soybean Oil.

Taco Bell

Taco Bell’s website didn’t have much emphasis on health. Under the nutrition guide, at the bottom, was a link to Keep it Balanced, a token nod to health. It had no serious information on how to really eat healthy. They recommend foods like pizza and tacos (no surprise) because they may include ingredients from several food groups at once. Including several food groups does not necessarily mean it’s a healthy food.
 
The seasoned beef, carne asada steak, spicy shredded chicken and even the rice all include autolyzed yeast extract (hidden MSG). Disodium inosinate and disodium guanylate are flavor enhancers used in synergy with MSG. Therefore, menu items with disodium inosinate and/or disodium guanylate also contain MSG. This includes the avocado ranch dressing, southwest chicken, citrus salsa, creamy jalapeno sauce, creamy lime sauce, lime seasoned red strips, pepper jack sauce and seasoned rice. 
 
According to Wikipedia, dimethylpolysiloxane is optically clear, and is generally considered to be inert, non-toxic, and non-flammable. It is used in silicone caulk, adhesives and as an anti-foaming agent. Appetizingly enough, it’s also included in Taco Bell’s rice. 

Wendy’s

At Wendy’s, there are several tempting salads. The mandarin chicken salad seems healthy at first glance. It has diced chicken, mandarin oranges, almonds, crispy noodles, your choice of dressings and five different varieties of lettuce. Then reality takes a bite when you check the ingredients list. The almonds are roasted and salted. The crispy noodles are not whole grain. The mandarin orange segments are not freshly peeled oranges; most likely canned. The diced chicken has added autolyzed yeast extract (MSG), disodium inosinate, disodium guanylate, sodium phosphates (soap?), salt, more salt, sugar, modified cornstarch and the universal umbrella ingredient list: spices, natural flavors and artificial flavors.

In the ingredients lists for the salad dressings, one surprise was titanium dioxide in the Low Fat Honey Mustard Dressing and the Reduced Fat Creamy Ranch Dressing. It’s a very versatile chemical. It can be used to manufacture paint, sunscreen, semiconductors and food coloring.

Wendy’s Southwest Taco Salad is a salad with Wendy’s chili. Once again, the chili has hidden MSG: autolyzed yeast extracts, spices, artificial flavors, natural flavorings, disodium inosinate and disodium guanylate (MSG give-aways). It’s puzzling to try to understand why their chili would need to include an anti-caking agent such as silicon dioxide, also known as sand or glass powder.

See if you can spot the sunscreen, MSG and soap in this Wendy’s ingredient:

Seasoned Tortilla Strips
Whole Corn, Vegetable Oil (contains one or more of the following: corn, soybean or sunflower oil), Salt, Buttermilk Solids, Spices, Tomato, Sweet Cream, Dextrose, Onion, Sugar, Cheddar Cheese (cultured milk, salt, enzymes), Corn Starch, Modified Corn Starch, Maltodextrin, Nonfat Dry Milk, Garlic, Torula Yeast, Citric Acid, Autolyzed Yeast, Natural and Artificial Flavor, Artificial Colors (including extractives of paprika, turmeric and annatto, titanium dioxide, red 40, yellow 5, blue 1), Disodium Phosphate, Lactic Acid, Soy Lecithin. CONTAINS: MILK.
 
Subway

If a sandwich is advertised as healthy, one would expect that the bread would be whole grain. Not so with Subway’s wheat bread. While it does have some whole wheat flour, it’s the third ingredient, listed just before high fructose corn syrup. None of Subway’s breads are whole grain. Ammonium sulfate (a fertilizer) is also added. The bread also contains azodicarbonamide. From Wikipedia, 

Use of azodicarbonamide as a food additive is banned in Australia. In the UK, the Health and Safety Executive has identified azodicarbonamide as a respiratory sensitizer (a possible cause of asthma) and determined that products should be labeled with May cause sensitization by inhalation.

Most of the meats at Subway contain MSG and/or sodium nitrite. 

You have to wonder how Jarred lost weight eating Subway.

KFC

The chicken, the gravy and even the rice all have monosodium glutamate added. Not surprisingly, the chicken in the salads also has MSG. For a healthy menu item, the House Side Salad without dressing has nothing more than iceberg lettuce, romaine lettuce and tomatoes. 
 
KFC claims 0g trans-fat per serving for all their fried chicken, but the Extra Crispy Chicken, Colonel’s Crispy Strips, HBBQ Wings, Boneless HBBQ Wings, Fiery Buffalo Wings and more have partially hydrogenated soybean oil listed in the ingredients. So, if the trans-fat content is below 0.5g per serving, they can round down to zero and claim zero grams per serving. 

It is clear that if you want to be healthy, you can’t eat restaurant food or grocery store food.

No one can change overnight to break the bad food eating habits, but if you just change one thing at a time, you can have less disease and spend a lot less money on doctors, drug bills and insurance.

To Your Good Health

Dr Bob the Health Builder and Phil N Fine

To ask questions please call 214 615 6505 ext 1748 

PO Box 914

Whitesboro, TX 76273-0884

www.drbobthehealthbuilder.podomatic.com www.wealthhealthywise.net

www.pardonyourhangover.com a special product that can prevent symptoms caused by drinking too much – the hangover helper.

www.eathealthyU.com my new membership site. Video of my new book “Eat Healthy, Feel Better, Live Longer”

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