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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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