Yeah, we’ve heard about this for awhile now. Some thought it to be a joke, others know it’s the real deal. But, what is really going on? What are we putting in our bodies? What does the FDA consider ‘good’ ? What’s the other ‘pink’ meat? Also, what are they allowing our children to eat at school?
Also, what other problems are going on other than the meat industry? We’ll take a look…
I don’t profess to publicize my personal issues much, in fact, I’d rather keep them to myself. But, this needs to be heard.
I’ve recently found out that much of what I eat is harming my body. I’ve had to go on a strict diet, meaning watching the ingredients within the foods. Now, don’t get me wrong…it’s been one of the toughest things I’ve ever experienced and I wouldn’t want it for anyone but it’s certainly been a learning experience too. Much like Celiac Disease, this thing I’m fighting is working against me, and my body.
Now, I’m not going into much more detail than that about it except to say that I feel THIS the reasons why people like us are fighting these kinds of auto-immune diseases are because of issues like the ones I am addressing. Can you say the word, ‘cover-up’?
What are the FDA allowing in our food?
The size and speed of meatpacking plants have skyrocketed over the last several decades. This makes it harder to ensure that meat and poultry are produced safely and for government inspectors to examine it. The industry wants to rely on chemicals like chlorine, tri-sodium phosphate (normally used to clean cement) and hypobromous acid (used to clean swimming pools) to try to treat poultry for salmonella and sterilize feces that might still be on carcasses.
And now, the meat industry, and some people in Congress, are pushing for a privatized meat inspection system, where company employees are responsible for inspecting meat and poultry for safety.
The U.S. Department of Agriculture is pushing the “Modernization of Poultry Slaughter Inspection” rule, but we think a more apt name would be the “Filthy Chicken Rule.” The rule, if implemented, would privatize poultry inspections, decreasing the number of USDA inspectors in plants and replacing them with untrained company employees. It would also allow line speeds to go from 140 birds a minute to 175 birds a minute.
This system has been in place in a handful of slaughter facilities since 1998 in a pilot project called the HACCP-based Inspection Model Project (HIMP). The majority of these pilot plants are young chicken slaughter plants, but there are also turkey and market hog slaughter plants included in the pilot.
Sorters? Did you know that our meat inspections are being turned over to ‘sorters’. It’s not even an inspector!
Officials from USDA’s Food Safety and Inspection Service (FSIS) are escorting a congressional delegation on tours of two poultry slaughter and processing facilities in the Shenandoah Valley of Virginia operated by George’s Chicken.
One is a plant that receives traditional inspection with a full complement of USDA inspectors and the other is a pilot plant that has been using the privatized inspection scheme called the HACCP-based Inspection Models Project (HIMP) where most of the on-line inspection is turned over to company employees called “sorters” to perform.
FSIS has conducted dozens of tours at these two plants over the past decade. Over the years, we have heard about the extraordinary preparations that the George’s HIMP plant in Edinburg, Virginia, has undertaken for these “VIP” tours. Walls have been scrubbed and even repainted; floors have been meticulously cleaned; and the speeds of the slaughter lines have been reduced. Two years ago, I told FSIS agency officials that they have conducted so many tours of that plant that the new AAA Tour Book for Virginia lists the Edinburg HIMP plant as a must-see tourist stop and to call FSIS to make reservations for the “Fantasy Tour.”
In the past, whenever congressional staff, White House staff, consumer representatives or other prospective visitors have asked to visit HIMP plants other than the George’s Edinburg facility, FSIS has balked. That is because the Edinburg plant is the so-called “showcase” plant. It is immaculate on the inside, FSIS can easily control the tour, access to the plant workers is restricted, and no one is able to look at the plant’s production or safety records to see if there have been any past problems.
But the “showcase” plant may not be as perfect as FSIS would have everyone believe. During a December 2013 tour of the plant in which FSIS Administrator Alfred Almanza escorted a group of congressional staff, an incident occurred on the slaughter line that caught the attention of one of the congressional staffers who happened to be a veterinarian.
That congressional staffer reported to me that one of the company sorters spotted a problem with one of the carcasses she was responsible for inspecting. The slaughter line was operating too fast for her to deal with the issue at her workstation, so she chased the problem carcass down the slaughter line to try to catch up with it. In the meantime, multiple carcasses passed her workstation that received no inspection. The congressional staffer leaned over to Mr. Almanza and said, “That was not supposed to happen, was it?” Mr. Almanza’s response was, “Yeah, they should have stopped the line.” Really, Al? Do you actually believe that a company employee would ask that the line be stopped so that production is interrupted? You must truly live in a fantasy world.
While the George’s plant is only one example, we suspect that by expanding HIMP to some 200 poultry slaughter plants will have a detrimental environmental impact in those communities where these plants are located. Again, the FSIS seems to be operating in a Fantasy World.
State court allows ‘pink slime’ lawsuit to proceed -(5/22/14)
SIOUX FALLS, S.D. (AP) — ABC’s news anchor Diane Sawyer, two of the network’s correspondents and other defendants in a $1.2 billion defamation lawsuit against the company related to its coverage of a meat product could be deposed following a ruling by the South Dakota Supreme Court.
The state’s high court on Thursday denied a petition by the network and other defendants to review the case and largely dismiss it. The court also lifted a stay issued in April that had prevented the lawsuit’s discovery process, including depositions, to begin.
The court did not express an opinion as to the merits of the appeal.
Beef Products Inc. sued the television network in 2012 seeking $1.2 billion in damages for the coverage of the meat product called lean, finely textured beef, which critics dubbed “pink slime.” Dakota Dunes-based BPI said ABC’s coverage led to the closure of three plants and roughly 700 layoffs by misleading consumers into believing the product is unsafe.
Attorneys for ABC in court have said the network in each of its broadcasts stated the U.S. Department of Agriculture deemed the product safe to eat. They said BPI might not like the phrase pink slime, but like all ground beef, it’s pink and has a slimy texture.
The network didn’t immediately respond to requests seeking comment Thursday.
BPI attorney Erik Connolly said the company is pleased with the ruling.
“We look forward to starting discovery,” he said.
A South Dakota judge in March refused to throw out the lawsuit. Union County Judge Cheryle Gering dismissed some claims but allowed most to go forward. Gering ruled that ABC isn’t protected against liability by saying in its news reports that the product is beef, is safe and is nutritious.
ABC filed a petition with the Supreme Court asking to have some of the claims that Gering allowed to move forward to be dismissed.
The product is made using a process in which butchered cow trimmings are heated, lean meat is separated from fat, and ammonia gas is applied to the meat to kill bacteria.
Beef Products’ attorneys argued during a December hearing that ABC’s statements about the USDA deeming the product safe to eat were coupled with negative context calling the product filler or “not meat” and implying that the USDA was not a credible source because the agency overruled scientists in approving the food product’s use.
They said the network intended to damage Beef Products’ reputation and destroy its relationship with its customers, as BPI was the only producer mentioned in ABC’s series of news reports.
Lawyers for the network said it never quoted critics saying the product is unsafe. They said the term pink slime is not incorrect and the company doesn’t get to choose ABC’s words.
The product is bought and sold by the government for use in school lunches. But a furious online campaign to rid school cafeterias of the product in 2012 prompted the U.S. Department of Agriculture to offer schools choices in ground beef purchases.
In addition to ABC and Sawyer, the lawsuit names ABC correspondents Jim Avila and David Kerley; Gerald Zirnstein, the U.S. Department of Agriculture microbiologist who named the product pink slime; former federal food scientist Carl Custer; and Kit Foshee, a former BPI quality assurance manager who was interviewed by ABC.
Attorneys for Zirnstein, Custer and Foshee could not be reached Thursday night.
Sneaky meat byproducts may be making you sick – but where are they hiding?
MEAT TO WHEAT
Let’s turn the emphasis from MEAT to WHEAT…
This part will be about issues I am personally dealing with…what is wheat flour and why is it in EVERYTHING we eat, it seems?
The Bible says, “Give us this day our daily bread”. Eating bread is nearly a religious commandment. But the Einkorn, heirloom, Biblical wheat of our ancestors is something modern humans never eat.
Instead, we eat dwarf wheat, the product of genetic manipulation and hybridization that created short, stubby, hardy, high yielding wheat plants with much higher amounts of starch and gluten and many more chromosomes coding for all sorts of new odd proteins. The man who engineered this modern wheat won the Nobel Prize – it promised to feed millions of starving around the world. Well, it has, and it has made them fat and sick.
How we turned an ancient food staple into TOXIC junk food! The invention of the modern steel roller mill, or industrialized grain milling process.
Food manufacturers skilfully remove the endosperm of the wheat (white flour) from the germ (wheat germ) and the bran (wheat bran). Therefore, foods made from refined flour, sugar and oil, borrow nutrients from the body in order to aid their own absorption, thereby depleting the body’s reserves of vitamins and minerals.
Harmful effects of wheat flour as refined flour has a high GI, it releases sugar into the bloodstream quickly. This causes a sharp insulin response, which over a period of time, with prolonged consumption of processed and refined food, causes inflammation, insulin resistance and eventually type II diabetes.
The other harmful effects of consuming wheat flour are that it raises the cholesterol level, clogs the arteries, disrupts the blood sugar level, causes mood swings and irritability and increases your cravings for more food. It also causes a fatty liver, high blood pressure and atherosclerosis.
Though foods made from wheat flour are bad for health, they are addictive and cannot be given up easily. Therefore, they should be eaten once in a while and in moderation.
Wait…is that possible? Can we only eat wheat flour occasionally? Pick an item up in the grocer? What’s the ingredients. I guarantee you one of the first ingredients will be WHEAT FLOUR!
So, what is this doing to our bodies? Some don’t even realize the problems (health issues) they are having are related to this topic.
Dr. Marcia Alvarez who specializes in nutritional programs for obese patients says that when it comes to nutrition, wheat may be considered as an evil grain.
Did you know…
Wheat is grown on more land area than any other commercial crop?
“Modern wheat grains could certainly be considered as the root of all evil in the world of nutrition since they cause so many documented health problems across so many populations in the world.”
Dr. Alvarez asserted that wheat is now responsible for more intolerances than almost any other food in the world.
“In my practice of over two decades, we have documented that for every ten people with digestive problems, obesity, irritable bowel syndrome, diabetes, arthritis and even heart disease, eight out of ten have a problem with wheat.
Once we remove wheat from their diets, most of their symptoms disappear within three to six months,” she added.
Big Dairy Is Putting Microscopic Pieces of Metal in Your Food
11 Ways Gluten And Wheat Can Damage Your Health
FRANKENWHEAT —Genetically Modified Wheat
The first major difference of this dwarf wheat is that it contains very high levels of a super starch called amylopectin A. This is how we get big fluffy Wonder Bread and Cinnabons.
Here’s the downside. Two slices of whole wheat bread now raise your blood sugar more than two tablespoons of table sugar.
Not only does this dwarf, FrankenWheat, contain the super starch, but it also contains super gluten which is much more likely to create inflammation in the body. And in addition to a host of inflammatory and chronic diseases caused by gluten, it causes obesity and diabetes.
The dwarf wheat grown in this country has changed the quality and type of gluten proteins in wheat, creating much higher gluten content and many more of the gluten proteins that cause celiac disease and autoimmune antibodies.
Not only does wheat contain super starch and super gluten – making it super fattening and super inflammatory, but it also contains a super drug that makes you crazy, hungry and addicted.
When processed by your digestion, the proteins in wheat are converted into shorter proteins, “polypeptides”, called “exorphins”. They are like the endorphins you get from a runner’s high and bind to the opioid receptors in the brain, making you high, and addicted just like a heroin addict.
These wheat polypeptides are absorbed into the bloodstream and get right across the blood brain barrier. They are called “gluteomorphins” after “gluten” and “morphine”.
These super drugs can cause multiple problems including schizophrenia and autism. But they also cause addictive eating behavior including cravings and bingeing. No one binges on broccoli, but they binge on cookies or cake.
Even more alarming is the fact that you can block these food cravings and addictive eating behaviors and reduce calorie intake by giving the same drug we use in the emergency room to block heroin or morphine in an overdose called naloxone. Binge eaters ate nearly 30% less food when given this drug.
Bottom line: wheat is an addictive appetite stimulant.
BEWARE: FAKE EGGS? [link]