Archive for the ‘salmonella’ 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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The Food Safety Modernization Act – Dead Food Bill

Senate bill S 510 may be dead. Harry Reid, senator from Nevada, says this bill cannot be stopped, but the senate made a big mistake in its funding that has to be done by the house, according to the law. It seems to me that they will have to rewrite the bill and vote on it again or let it die. This lame duck Congress is about to go home for the holidays, so this bill S 510 may have to be addressed by the new Congress.

We can hope that this really bad bill will just go away. The following ten points will explain why this is a bad law for the people of the US. I got these points from Mike Adams, The Health Ranger, at Natural News. I am using Mike’s ten points but have modified them because I have different issues on some items.

Lie #1 – Most deaths from food poisoning are caused by fresh produce

Here’s one whopper of a lie the mainstream media won’t dare report: Out of the 1,809 people who die in the USA every year from food-borne pathogens (CDC estimate), only a fraction die from the manufacturer’s contamination of fresh produce. By far the majority of food poisoning is caused by the consumption of spoiled processed foods, dead foods and animal-human transmission of pathogens.

In terms of food-borne illness, many of the deaths come from things like spoiled tomato sauce, spoiled canned foods and spoiled pasteurized milk. S 510, of course, does absolutely nothing to address these food contamination deaths, since those foods are considered “sterilized” at the time of sale.

Lie #2 – Under S.510, the FDA would only recall products it knows to be contaminated

Not true. S.510 merely requires the FDA to have “reason to believe” a food is contaminated. So right there, that means all raw milk will be targeted by the FDA because even without conducting any scientific tests at all, the FDA can say it has “reason to believe” the milk is contaminated merely because it is raw.

In other words, the FDA no longer needs science to outlaw a food product. It merely needs an opinion. This seems to be a violation of an individual’s right to a day in court.

Lie #3 – They didn’t tell you that nearly 70% of grocery store chickens are contaminated with salmonella every day

Yep, it’s true: Amid all the fear-mongering over salmonella, everybody forgot to notice that the vast majority of fresh chickens sold at grocery stores every single day are widely contaminated with salmonella. Yet S 510 does absolutely nothing to address this. It’s not even mentioned in the bill.

Joel Salatin in VA was under pressure not to process chickens under a roof but with open sides that allowed sunshine to help sterilize the work area. He decided to do a study. He took cultures of his birds and cultures from chickens at local grocery stores. His birds had almost no salmonella while the grocery store birds had millions of salmonella bacteria in the culture count.

Lie #4 – S.510 will exclude and protect small farmers

The Tester Amendment, which was finally included in S.510, excludes farmers who sell less than $500,000 worth of food each year from the more onerous paperwork and compliance burdens described in the bill. But this dollar amount is not indexed to inflation, meaning that as the U.S. dollar continues to lose value due to the Federal Reserve counterfeiting machine running at full speed (more “quantitative easing,” anyone?), food prices will continue to skyrocket — and this will shift even small family farms into the $500,000 sales range within just a few years.

The main idea of S 510 was to get rid of small family farms that compete for dollars from food manufacturing corporations. This amendment does little to protect family farms.

Lie #5 – The FDA needs more power to enforce food safety

The FDA already has the power to effectively recall foods by publicly announcing a product has been found to be contaminated. The FDA already has the power to confiscate “misbranded” products, too, and it could easily use this power to halt the sale of contaminated food items. There is no need to expend the powers of the FDA.

 

Lie #6 – Fresh produce is contaminated because of a lack of paperwork

There is no evidence that requiring farms to fill out more paperwork will make their food safer. The real cause of produce contamination is the existence of factory animal farms (CAFO) whose effluent output (huge rivers of cow, pig and chicken feces, basically), end up in the water supply, soils and equipment that come into contact with fresh produce.

Lie #7 – The American people are dying in droves from unsafe fresh food

The truth is that Americans are dying from processed food laced with toxic chemical additives, not from fresh, raw produce. Partially-hydrogenated oils, white sugar, aspartame, MSG and artificial food colors almost certainly kill far more people than bacterial contaminations.

The American public is also dying from pharmaceuticals — anywhere from 100,000 to 240,000 people a year are killed by FDA-approved drugs), most of which have been approved under the guise of blatantly fraudulent science and drug company trickery. The FDA doesn’t seem to mind. In fact, it has been a willful co-conspirator in the scientific fraud carried out by Big Pharma in the name of “medicine.”

Lie #8 – The FDA just wants to make food “safer”

Actually, the FDA wants to make the food more DEAD. Both the FDA and the USDA are vocal opponents of live food. They think that the only safe food is sterilized food, which is why they’ve supported the fumigation, pasteurization and irradiation efforts that have been pushed over the last few years.

Lie #9 – Food smuggling is a huge problem in America

One of the main sections of S.510 addresses “food smuggling.” Yep — people smuggling food across the country. If you’ve never heard of this problem that’s because it’s not actually a problem. If the government outlaws healthy local food, then you will see people smuggling food all over the USA.

Lie #10 – S.510 will make America’s food supply the safest in the world

The truth is that USA and Canadian food is the most contaminated chemicalized food in the world (except China) and S 510 will only make it worse. The more small local healthy food is outlawed, the worse the food supply will become and the more disease will increase. The truth is that today the biggest economic growth area in the USA is health care (instead of high tech exportable products). To keep the “ball rolling, so to speak, we need more disease. Poor quality food creates more business for drug corporations.

To be healthy we need locally grown organic foods.

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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