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Post by ginna898 on Mar 9, 2012 11:31:47 GMT -5
Mar 7, 2012 7:52pm 70 Percent of Ground Beef at Supermarkets Contains ‘Pink Slime’VIDEO AT LINK: abcnews.go.com/blogs/headlines/2012/03/70-percent-of-ground-beef-at-supermarkets-contains-pink-slime/Gerald Zirnstein grinds his own hamburger these days. Why? Because this former United States Department of Agriculture scientist and, now, whistleblower, knows that 70 percent of the ground beef we buy at the supermarket contains something he calls “pink slime.” “Pink slime” is beef trimmings. Once only used in dog food and cooking oil, the trimmings are now sprayed with ammonia so they are safe to eat and added to most ground beef as a cheaper filler. It was Zirnstein who, in an USDA memo, first coined the term “pink slime” and is now coming forward to say he won’t buy it. “It’s economic fraud,” he told ABC News. “It’s not fresh ground beef. … It’s a cheap substitute being added in.” Zirnstein and his fellow USDA scientist, Carl Custer, both warned against using what the industry calls “lean finely textured beef,” widely known now as “pink slime,” but their government bosses overruled them. If you have questions about “pink slime,” email us at ABC.WorldNews@abc.com. According to Custer, the product is not really beef, but “a salvage product … fat that had been heated at a low temperature and the excess fat spun out.” The “pink slime” is made by gathering waste trimmings, simmering them at low heat so the fat separates easily from the muscle, and spinning the trimmings using a centrifuge to complete the separation. Next, the mixture is sent through pipes where it is sprayed with ammonia gas to kill bacteria. The process is completed by packaging the meat into bricks. Then, it is frozen and shipped to grocery stores and meat packers, where it is added to most ground beef. The “pink slime” does not have to appear on the label because, over objections of its own scientists, USDA officials with links to the beef industry labeled it meat. “The under secretary said, ‘it’s pink, therefore it’s meat,’” Custer told ABC News. ABC News has learned the woman who made the decision to OK the mix is a former undersecretary of agriculture, Joann Smith. It was a call that led to hundred of millions of dollars for Beef Products Inc., the makers of pink slime. When Smith stepped down from the USDA in 1993, BPI’s principal major supplier appointed her to its board of directors, where she made at least $1.2 million over 17 years. Smith did not return ABC News’ calls for comment and BPI said it had nothing to do with her appointment. The USDA said while her appointment was legal at the time, under current ethics rules Smith could not have immediately joined the board.
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Post by ginna898 on Mar 9, 2012 11:44:01 GMT -5
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Post by ginna898 on Mar 9, 2012 11:52:04 GMT -5
A comment left:
POSTED BY: LIBRARIAN53 | MARCH 8, 2012, 9:19 PM 9:19 PM
I am an Agricultural Engineer, this is my field. Meat is a fundamentally expensive product to produce, so processors look for any cost savings they can find. These filler materials are quite a normal thing in industry. You cannot get sick from this, chances are you have eaten this before and you are only grossed out because you know what is in it. I guarantee everybody that if you really knew what was in your products, and how they were manufactured (from make-up, food, soaps, and even pharmaceutics), you would never touch them again. Either get over it, kill it yourself or go without.
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Post by toni on Mar 9, 2012 14:39:02 GMT -5
WOW, that article on the PINK SLIME sure is another one of those things that really irks me about that even being allowed.
If I or anyone were buying and paying for trash, we need to know about it, instead of paying top dollar for garbage.
I'm SO glad you posted this. Really I am, because I'm writing a few of our grocery stores and going to ask them. That's so unacceptable.
They want to sell garbage, then they can't expect to put the same price on it that the real stuff costs.
Talk about incredible.
Heck, the world has problems with " landfills" - so what's next?
Adding flavor to ground trash, then pushing it off as real food and charging us for it too?
After reading this, it sure makes me wonder.
Thank you for another eye opener.
(I'm not eating anymore) hahaha if only right?
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Post by ginna898 on Mar 9, 2012 15:18:09 GMT -5
Quote from Article
I want to know more about those packaged and then Frozen "meat bricks" shipped to grocery stores.
Or rather ---- "Garbage Bricks"
Does anyone remember the movie "Soylent Green"?
Now it is "Soylent Pink" and it's not Science Fiction anymore.
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Post by ginna898 on Mar 9, 2012 15:26:13 GMT -5
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Post by toni on Mar 10, 2012 12:00:46 GMT -5
Quote from Article I want to know more about those packaged and then Frozen "meat bricks" shipped to grocery stores. Or rather ---- "Garbage Bricks" Does anyone remember the movie "Soylent Green"? Now it is "Soylent Pink" and it's not Science Fiction anymore. hehehe GREAT name for those - garbage bricks ;D
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Post by homeworld on Mar 10, 2012 15:38:18 GMT -5
A comment left: POSTED BY: LIBRARIAN53 | MARCH 8, 2012, 9:19 PM 9:19 PM I am an Agricultural Engineer, this is my field. Meat is a fundamentally expensive product to produce, so processors look for any cost savings they can find. These filler materials are quite a normal thing in industry. You cannot get sick from this, chances are you have eaten this before and you are only grossed out because you know what is in it. I guarantee everybody that if you really knew what was in your products, and how they were manufactured (from make-up, food, soaps, and even pharmaceutics), you would never touch them again. Either get over it, kill it yourself or go without. ...hmmm...the Logic is weak with this one... "yeah, there's a lot of disgusting stuff in your food supply.. but the experts declare that it is not dangerous, so just deal with it." ..the concept of correcting a problem or a defective process never enters the mind of Herr Experten Ag Engineer. "Whatever is normal is ok". [ common practice does not = safe] "you cannot get sick from this" [tell it to the EU countries that have outlawed this due to bacteria concerns; to say nothing of ethical problems.] ...but hey, in the USA, the Motherland of Monsanto and the FDA, anything goes. So many "normal" practices that are outlawed in other countries are "normal" in the Untied States. It is as if the US "health protection" agencies are quite content to allow the food production systems to become as much like a sewer pipe as they can get away with. ...reminds me of a statement made by an ex USDA meat inspector in the documentary "Eating". ..ran something like this: We used to cut the fecal matter from the meat...later on we rinsed the fecal matter from the meat.. nowdays..the customers eat the fecal matter off the meat.
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Post by Lynn on Mar 10, 2012 16:21:11 GMT -5
On The meat thingy. There is so much pollution added to our food and while we learn of this or that its good to be warned of the pink slime in our meat. It provokes us to do something good. We have been eating this mess for years slowly ruining part or all of our health. Its good to see and hear so we can change yet again one more thing to hopefully replace it with something safer.
I have found many times when I eat organic foods. It fills me quicker and I feel sated. I feel nourished and was surprised by that because my thinking was oh I am going to be hungry all the time without those fillers. The price almost averaged out to the same as the cheap food, because I was done eating sooner and staying fed longer. I use to be able to eat a big bowel of Cherrios and my teeth would hurt till I brushed them and even though full 2 hours later I wanted food. I ignored what my body really wanted (nutrition) and ate small bits of junk foods. Now sense the Morgellons drove me to spend money I don't have on organic. I can eat half as much of the organic cereal and stay full and not wanting to eat at all till the next meal time. I found this with even organic chicken.
I think if we really got to eat a hamburger without the fillers we would be nutritionally fed so that all the things in the body would function properly and say done, full, stop and we would feel what it is saying. We would feel done and stop and be full. We have friends who raise their own beef and I find I eat less of the beef from their table then I do from store bought stuff. Less tummy troubles, less bloating and such like that.
In Light Lynn/TorpedoLynn
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Post by ginna898 on Mar 12, 2012 0:19:27 GMT -5
abcnews.go.com/blogs/headlines/2012/03/where-you-can-get-pink-slime-free-beef/With Video ----------ABC News emailed the top 10 grocery chains in America and seven responded:1. Safeway“We rely on the federal government to help guide us on food safety issues. USDA has been clear in its judgment that Lean Finely Textured Ground Beef is a safe source of nutrition. However, we are reviewing the matter at this time.” 2. Ahold (Stop & Shop/Giant)“Stores operated by the divisions of Ahold USA do carry ground beef made with Boneless Lean Beef Trimmings (BLBT), also called Finely Textured Beef (FTB). Boneless Lean Beef Trimmings (BLBT) is beef and is absolutely safe for consumption. To make the product, beef companies use beef trimmings, which are the small cuts of beef that remain when larger cuts are trimmed down. These trimmings are USDA-inspected, wholesome cuts of beef. This process has been an industry standard for almost 20 years. Alternatives to the conventional ground beef supply, in the form of Certified Angus Beef and Nature’s Promise ground beef products, are available to customers in stores across all of the divisions of Ahold USA. These products do not include the use of BLBT. Customers are being encouraged to ask any meat associate should they have any questions or would like to be directed to meat that does not include Boneless Lean Beef Trimmings. Our labeling is in compliance with USDA regulations. BLBT is USDA tested and approved ground beef and therefore does not require labeling.” 3. CostcoDoes not use pink slime. “Anything that we sell at Costco we want to explain it’s origins, and I personally don’t know how to explain trim treated with ammonia in our ground beef,” Craig Wilson, vice president of quality assurance for Costco, told ABC News. “I just don’t know how to explain that. I’m not that smart.” 4. Publix“We have never allowed the use of LFTB (pink slime) in our meat. It’s 100 percent ground beef with no LFTB.” 5. H-E-B“All our ground beef sold at H-E-B is 100% pure with no additives.” 6. Whole FoodsDoes not use pink slime. 7. Kroger“We do not use finely textured beef in our fresh ground beef. … We are routinely presented the finely textured beef as an option, but have always refused.” In addition to Whole Foods, Tops Markets told ABC News it does not use “pink slime.” A viewer, Miles Herbert, wanted to know, “Is there any evidence that organic meat contains this pink slime?” It turns out there isn’t. If your meat is stamped USDA Organic, it’s pure meat with no filler. Otherwise, you can’t know from the packaging because pink slime does not have to appear on the label. And the USDA is giving no indication it will force meat packers to lift the veil of secrecy any time soon. Walmart did not respond ---- the video named the other two stores but I don't remember.
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Post by homeworld on Mar 12, 2012 7:03:09 GMT -5
"BLBT is USDA tested and approved ground beef and therefore does not require labeling."
ah..gov't approved...just like GMO's in nearly all the processed food, same for High Fructose Corn Syrup, rGBH in the milk, antibiotics in animal feed, BPA in all the canned goods, fluoride in the water and devil only knows what being dumped on everyone from the skies.
..no worries then. Eat hearty!
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Post by Lynn on Mar 12, 2012 10:58:01 GMT -5
Hi Ginna I am lumping two things together here. You know when we first starting buying Costco we felt so guilty because we really could not afford to buy the better food, but the taste was so different. It tasted more natural even though it is not completely. I really think this info is why it tasted different. I think if we had continued to go to the cheap stores and buy what our budget allowed I would have gotten Morgellons quicker. Now I do not feel so guilty from those who said if you don't got it don't spend it when it came to buying food from this place compared to another. You know 20 years ago if I had Morgellons there would have been zero dollars to fight it. I would have died from the disease. I did go through a period of feeling guilty spending all the money we do not have to fight this disease. I always was waiting for the shoe to drop on me. This disease was killing me and fast and there was no way to get the spouse or anyone to understand that I would have died if I had not had help in the beginning with most of the expenses and then some from our pockets and eventually I took over all of it, but as I got better it got a little less expensive. I bet it took over 700 a month to get me out of the danger zone and to the manageable stage. Now I spend close to 500 dollars a month keeping it low key and trying to figure out the rest of the way to safety. Sorry left field here. On the experiment on the chips. I think I might be able to do one and take a pic with my phone and then get someone here to help me post it. I have never been able to figure out how to post photos on the site. It is smarter then me. lol. In Light Lynn/TorpedoLynn
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Post by freakydeak on Mar 13, 2012 4:10:42 GMT -5
I agree with you ginna, although it's hard. One thing I won't eat is blackberries from Costco.(sp) The other night I found 2 parasites. (what I consider parasites to be) in the blueberries. I looked at them under the scope, & they were definitely parasites. Ewe, ewe. My husband washed them, & put sugar on top, & he will eat them. They look so pretty, & we don't have anymore fruit. If I haven't seen it, I can better ignore it. But,--- if I've seen those body snatchers sitting there waiting for me to gulp them down, I just can't. Most disgusting about all this is the FDA, which is probably one of the worst government organizations in existence, plus maybe about 15 more. They have no pride, or guilt, and are so easily paid off. Hugs, freakydeak
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Post by pdidit on Mar 28, 2012 8:01:33 GMT -5
Freaky--tried to find your email to let you know of latest thought on this silver gel--sorry I have been so out of commission and don't know if you are even still using this but for what it is worth: posted this today: lymebusters.proboards.com/index.cgi?action=display&board=rash&thread=15134&page=21#173697'Wish I could contribute more--one thing I just read was that glycerin [so this silver gel with glycerin I used might have been counter productive!!!--must tell Freaky!] contributes to fungal growth--look up what they say about the astroglide's ingredients] [not that I use this!. Was shocked. This is contrary to carnicom's findings but think this is just in the realm of topicals nor do I think this fungal aspect has been studied very much?' hope you are doing ok and apologize for misleading us in the wrong direction! xxoo pdidit
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Post by Carrie♥ on Mar 29, 2012 14:42:05 GMT -5
Hey Freaky! You can't stop eating fruit because of that stuff girl. Fruit and veggies are the best thing for you! Maybe try to do a quick iodine soak to everything before eating it? I don't eat much mean anymore but when we do we've been getting it from a local farmer. It's super expensive tho, I've been splitting it with my folks. Grass raised, fed, finished beef bought half at a time runs about $2.50 a pound. So it costs about $400 for a quarter, but last a long time and is SO GOOD! Tastes nothing like what you get at the market, even Costco hate to say. I used to inspect meat and things. I remember finding all kinds of things in milk and beef. I have checked the organic beef and don't see the same things that I'd find in the store bought beef. I haven't looked at it through my scope tho. That pink meat and the stuff we're getting in our markets now are just sad, mad, sad!!!
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Post by freakydeak on Apr 3, 2012 15:46:37 GMT -5
Hi Carrie!!!!!! I've been thinking about you lately. Sometimes I'm so psychic. What make you think I quit eating fruit? Miss you lots. I'm not here too often though. How are you feeling?
Wishing you the best, freaky
Oh, duh, forgot what I posted above. I find parasites in so many things. It's enough to gag ya, for sure.
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Post by freakydeak on Apr 5, 2012 2:37:23 GMT -5
pdidit, don't you read your PMS? Here was one: Thanks for thinking of me. Don't you worry one bit, silly. Those things happen. Are you referring to the ASAP Ultimate Skin & Body Care Gel? I have a fairly well known vendors name who has a product for hair. It's vinegar, plus some other ingredients. She's very knowledgeable, & makes all her stuff. I'm so sorry you're in such bad shape. I'll have to look for her phone number, & you can call her, and decide for yourself, if interested. I haven't had hair issues yet, so I can't say if the hair stuff works or not. Her cream is very good, but gookey. I wrote you another one today, but can't seem to find it, telling you a little bit about this person whose name I forgot. She used to make face creams and such, until she got morgellons, & changed her recipes. I found her on Ted's site looking at Dog mange. She's fairly well known so you may know who she is. She has a paw paw tree in her back yard which she makes up her concoctions with. If you decide to call her, her phone # is717-543-6063. bakt@nittanylink.com. She is from McClure PN. You can just call her Emu Lady, or just wing it. I replaced my desk, & haven't got myself back in order yet. Otherwise I would have her name, or it will come to me, & I let you know if my fog released. Some say it may help dry itchy skin, also abrasions. Keep me posted. Hope some others try her as well. I've gotten a couple, maybe 4 of her jars of cream. Does something. Kinda rushed for time. Take care, & get better. You're in my prayers. Hope you find this post. freaky
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Post by pdidit on Apr 7, 2012 10:23:06 GMT -5
Hey Freaky--yeah just saw your PM--haven't been online obviously. I think I know of who you mean--is she selling her stuff on Pamela's site Morgellonsfocusonhealth? I am going to try Toni's brand first --MD forte with glycolic acid--for some reason, acids work the best for me but will look into the paw paw one too--have heard of this being healing...
Thanks sweetie!
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Post by freakydeak on May 23, 2012 20:25:04 GMT -5
You're welcome. It's great. It grew on me.
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