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Originally Posted by jimbo2012
Do you know what’s really in that beef you’re eating with so much delight? It’s definitely not your normal red meat what I’m talking about, it’s something way more than that – it’s called ‘pink slime’!
ABC News released a shocking story about a disgusting substance being incorporated in about 70% of ground beef sold in the U.S. This dangerous substance called Pink slime is known to contain ammonia and was used as an ingredient for dog food and cooking oil sometime back. Ammonia is used in it to remove its side effects and bacteria on humans.
Pink Slime In 70% Of Ground Beef In U.S. - YouTube
Pink Slime: When In Doubt, Do Not Eat!
From the ground beef you buy at the grocery store, to the hamburger you’re eating at your favorite restaurant, all of it contains at least a little bit of pink slime. And up until now, you probably didn’t even know because there is absolutely no labeling on the meat’s packaging indicating so.
Manufacturers, food processors, caterers, and have meat scraps after trimming and shaping their cuts. They’ve devised some ways to skirt around the issue of unused cuts of meat by using meat glue to bind the disparate snippets back together again.
• Makes “steaks” out of glued together meat chunks
• Makes imitation crab meat, chicken nuggets, and fish balls
• Creates reconstituted steaks, fillets, roasts, and cutlets
Restaurants are where you are most likely to consume meat glue, there are no laws requiring chefs to disclose the use of 'meat glue', a kitchen trick.
According to cattle rancher Nigel Tudor, the expensive “fillet steaks” sold in many American food stores are actually made up of scraps of beef held together by the enzymetransglutaminase. Known in the industry as “meat glue,” this white powder is derived from the clotting agents in pigs’ and cows’ blood.
Major pizza chains buy the additive for toppings including pepperoni, Italian sausage, bacon crumble and salami, Supermarket-brand roasts, sausages, kabobs, hams, poultry pieces, pork, beef and many high-end-appearing cuts of beef and pork contain it as well. |
You are definitely correct regarding the restaurants (most use pre processed foods and truthfully, one can cook better at home).....and you are also correct about the processed meats and stuff on pizza, in cold cuts, etc. However, now there are great veggie and artisan pizzas where you can opt out of the pepperoni as the one and only topping.
We just had some that didn't even have the typical cheese, just a bit of feta....spinach, garlic, onions...peppers, etc. Nice thin crust. Even these pizza places are "changing" to "go with the flow" of consumers' ever changing dietary preferences.
As others have said........all things in moderation.
Our supermarket claims they now have removed all pink slime.
People were in an uproar.......so the stores had no choice.
Omaha Steaks tells me that THEY HAVE NO PINK SLIME in their angus burgers or any of their burgers........they say they are totally made from the trimmings of their steaks........they are known for their filet mignons and other top steaks. Personally, I couldn't care if I never had a steak again.........but we do have family members who enjoy them.
When one is living alone like a hermit with no one to cook for but themselves.........then they can eat whatever they choose.
However, when they live with a partner or have a family, or a family that visits them....friends that visit them...........then they have to accomodate everyone's tastes...........all of us have had to be flexible with various family and friends' food preferences in the past possibly twenty years........prior to that, people just ate and had a good time.
It wasn't until the past two decades or so that people began comparing their cholesterol, their blood sugar levels, etc. and opting out of various foods........which they are all free to do. I can't remember any of my dad's sisters, brothers, aunts, uncles saying, "No thank you to that canoli"...."Better stay away from that meatball"......."I'm going to pass on that lasagna"..........they just ate it. These people all lived into their 90's...........95, 97.......many in their late 80's, 86, etc. 87. You have to go sometime. Now, we have to be so careful to honor everyone's dietary needs. I have no problem doing that in my home....however, it does get expensive when you have to make a myriad of different "dishes" in order to please everyone's health needs.
Maybe this is why dining out in a restaurant, choosing from a menu, rather than the "party giver" being responsible for choosing multiple options for the multiple guests invited.......really. It gets expensive.
However, I doubt if EVERYONE would want to eat sprouts and beans and brown rice for a "party" or a "wedding" or a "4th of July celebration.
We always offer fruit platters, veggie platters, green salads, etc. in additon to poultry, seafood and beef, pork ribs, etc. No one forces anyone to eat anything.........and everyone has a good time.
Last year we had visitors from the Netherlands. Their children LOVED the caprese salad.....which is simply large sliced beefsteak tomatoes, layered in a circle with Buffalo mozarella slices...fresh basil leaves and drizzled if they wish with Balsamic vinegar.......French baguette slices served alongside..........(or italian bread)......the vegetarians in the group devoured the Caprese Salad, making little sandwiches of them.....these were adults. The little kids love the RAW VEGGIES.....but they have to have ranch dip. Everyone loves the tropical fruit platters......I'd say everyone we know "eats in moderation" but still enjoys a burger or hot dog on the grill..........especially barbecued ribs on the grill.........and we do not grill that often to be worried about carcinogens up here.
Thankfully, we don't have smoke stack industries nor lots of car and truck exhaust fumes......which would be more worrisome than grilling a few times a summer.
For lunch, I'm making hubby a big green tossed salad with red wine vinegar / olive oil (lots of crunchy veggies) plus will saute a heap of slivered fresh GARLIC in olive oil to toss with boiled angel hair pasta.
I like the kind that comes in "nests".
This dish, made with linguini, is what the streetwalkers would prepare when they came in late at night (in Italy).........so I've read.
If you are a garlic lover, it's yummy..........and meatless. Just don't drown it in olive oil.....just a light glistening coat.......but lots of sauteed garlic. I add black pepper, a touch of salt and some dried basil. Garlic has sulphur in it and is considered by many to have the power to kill bacteria , etc. Raw garlic also works when you have the first inkling of a cold or sore throat. It just zaps it away.
Garlic also keeps the vampires away.