- CHARITY BENEFIT
Watch out for “pink slime” when you order hamburger or go to the supermarket. For at least two decades or so we, the consumer, have been fed an alternative product that looks and smells like meat but in fact is not.
The additive is made from the scraps including bone, eyes, brains and other body parts. Since these organs have bacteria, the material is washed with ammonium hydroxide. Think a bath in ammonia to kill potential E Coli and salmonella. This mixture is then mixed with ground beef, making it leaner or so they say.
Products that contain the pink slime include fresh retail ground beef, low-fat hot dogs, lunch meats, beef sticks, pepperoni, frozen entrees, meatballs and canned foods.
Still trying to ignore the problem that the now enlightened consumer is not to thrilled to hear about, Kevin Concannon, former director of the Iowa Department of Human Services and now Under Secretary for Food, Nutrition and Consumer Services stated; “There is absolutely no evidence that this product is unsafe, and it is low-fat.” More like no nutrition.
The U.S. Department of Agriculture gave their stamp of approval. It wasn’t until celebrity chef Jamie revealed this on ABC, that the public was made aware. All of a sudden the USDA said schools could choose not to serve it and they stopped, thanks to parent outrage. Many of the McDonald’s, Burger Kings and other fast food restaurants, knowing that those dollar hamburgers were going to be criticized, stopped as well.
Beef Products Inc. is one of the major producers of the additive, with plants in Amarillo, Texas; Garden City, Kansas; and Waterloo, Iowa. These plants have stopped production, but the plant in Dakota Dunes, S.D., continues to thrive.
About 850 million pounds of the additive is used yearly. Since nobody knew until now, how can the FDA state that there is no harm? How many diseases and breakdown of bodies have been caused by this hidden practice? It is already being linked to obesity.