Friday, March 9, 2012

The Meat You Eat - Is it Meat?

If  you are on the fence about being willing to pay more for meat products that are raised organic or by local farmers raising grass-fed meat products,  you may not be after reading this.

We raise our own meat products or buy directly from local growers that we know.  Why?  Have you ever heard the term FRANKENMEATS?  That's what you have folks.  I've been saying it for 25 years or so and now the truth is finally being made known. 

Do You Know What You Are Eating?

Are your steak, chicken nuggets, or other meats glued together? 

First of all I hope you realize that ground beef contains the meat from hundreds of animals from different parts of the world, but few of you would ever suspect that the same can be true for prime cut steaks! Well, that's possible through the use of so-called meat glue, used to "super-glue" small chunks of meat together that are too small to sell, and passing it off as prime cuts...

Why? It's easy to understand, economics.  If the producer can fool you he gets more money!  Period! 

According to Dr Mercola, "Meat glue is an enzyme called transglutaminase. Some meat glues are produced through the cultivation of bacteria, while others are made from the blood plasma of pigs and cows, specifically the coagulant that makes blood clot.

When sprinkled on a protein, such as beef, it forms cross-linked, insoluble protein polymers that essentially acts like a super-glue, binding the pieces together with near invisible seams. The glue-covered meat is rolled up in plastic film, followed by refrigeration. Some manufacturers have gotten so proficient in the practice that even an expert butcher can't tell the difference between a piece of prime beef and one that's been glued together with bits and pieces of scraps!"

Meats that may be glued together include beef, lamb, imitation crab, chicken, fish products (such as fish balls), pork (ham, etc) and processed meats.  It's even more interesting that Ajinomoto, the company producing 'meat glue', is also the same company that gives us Aspartamane.  Now ban in the EU 'meat glue' is still used in the United States.

Dr Mercola further states, "According to the featured report, the bacterial contamination of meat glued steak is hundreds of times higher than a solid piece of steak! Hence, if you cook your steak rare, which is the healthiest way to cook your meat, you're at a much greater risk of contracting food poisoning."

If all this isn't enough now we have...........................

70% of the Ground Beef sold in the US contains Pink Slime

The ABC News has recently exposed the amazing story of  PINK SLIME.

According to Carl 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.” 

Now mass meat manufactures gather meat trimmings, normally used in pet foods, 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.

What about the other 30% of the ground beef sold in the US?  That meat is either sold as organic or purchased as grass-fed meats from LOCAL farmers.

Now we are going to give you the scoop on

In my opinion one of the worst meats you can buy in the grocery these days is chicken. It is one of the most adulterated meats in the store!

Laced with residues and other products deliberately added to enhance flavor, you would greatly enhance your over-all health by switching to local, small farm, pastured poultry.

Pastured poultry is actually going to help you enhance your health vs tax your immune system with toxins you need to rid your body of.

Check out this great video by Dr Oz on what's really going into your store bought, industrially raised chicken. Be sure you watch all three videos.  Another important note, not mentioned on these videos, is the mass butchering of chickens.  Mass butcherers will dress the chickens and throw them in huge vats, sometimes not even before washing to cool the chicken down.  These chickens then absorb the liquid in this 'manure' vat into the meat.  Yumm

The Bottom Line

The bottom line is KNOW WHERE YOUR FOOD COMES FROM.  Sorry to shout but I've been telling people this for 25 years!  Purchase Pasture Raised Poultry from a local grower.  Ask them how the poultry is raised, fed AND processed, don't just assume.

Most of all realize that Local producers are not trying to gouge you by charging higher prices for their products.  It really does cost more to raise a product that is worth eating.

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