Hamburger chef Jamie Oliver has won his long-fought battle against one of the largest fast food chains in the world – McDonalds. After Oliver showed how McDonald’s hamburgers are made, the franchise finally announced that it will change its recipe, and yet there was barely a peep about this in the mainstream, corporate media. Oliver repeatedly explained to the public, over several years – in documentaries, television shows and interviews – that the fatty parts of beef are “washed” in ammonium hydroxide and used in the filling of the burger. Before this process, according to the presenter, the food is deemed unfit for human consumption. According to the chef and hamburger enthusiast, Jamie Oliver, who has undertaken a war against the fast food industry: “Basically, […] Read More
Tag: Beef mince
Antibiotic-resistant superbugs found lurking in 1 in 5 conventional ground beef samples. If that raw hamburger meat you bought to cook for dinner hasn’t given you a stomach ache yet, this might: according to a Consumer Reports investigation, store-bought ground beef is teeming with dangerous bacteria, including “superbugs” resistant to three or more classes of antibiotics, as well as a whole lot of poop. That’s a big problem, the report warns, because of Americans’ penchant for under-cooked meat. But the study, which analyzed 300 packages of meat purchased from grocery, big-box, and natural food stores across 26 U.S. cities, found some important differences dependent on how the beef was raised: either conventionally — in grain and soy feedlots where food is supplemented with antibiotics and other growth-promoting drugs — […] Read More
Remember how horrified people were to learn of the ammonia-soaked pink slime in their ground beef and fast-food burgers? It was so bad that one company, Beef Products Inc., was forced to close several plants and file for bankruptcy after the backlash in 2012. Incidentally, BPI filed a 1.2 billion dollar lawsuit is pending against ABC for breaking the story that more than 70% of grocery store ground beef contained pink slime. Well, in response to rising meat costs, it’s back. (Did it ever actually leave?) BPI will be manufacturing the slaughterhouse remnant product at a new plant in Kansas, and Cargill Inc. is also producing the slime. Of course, neither company is marketing the product under the name “pink slime.” BPI calls it “lean finely textured beef” (LFTB) […] Read More
Before beginning to explain about how to reduce or pacify the Vata dosha, you may want to read about Tridoshas, and Tridoshic Recipes if you have not already. Factors that affect Vata dosha Balance – Vata Imbalance – Vata Follow a daily routine as regards to time of meals, number of meals, time to and from bed, exercise, relaxing Never follow any routine, eat meals at different times, going to bed late (after 11:00 pm), sleep during the daytime Eat warm cooked meals that are a little oil, not dry Eat raw vegetables, rice cakes, lots of beans, popcorn, soft drinks, chips, munching all the time, skip meals. Warm oil massage Travel -especially by airplane Live in a warm and moist […] Read More
By Susanne Posel Occupy Corporatism Cargill will begin labeling their beef products that have “finely textured beef” (FTB) or pink slime and genetically engineered ingredients. FTB is made from processing other cuts of beef trimmings that were washed in ammonia. John Keating, president of beef operations at Cargill said: “Our research shows that consumers believe ground beef products containing finely textured beef should be clearly labeled. We’ve listened to the public, as well as our customers, and that is why today we are declaring our commitment to labeling finely textured beef.” Michael Martin, spokesman for Cargill stated: “Not all of the ground beef products contained the binder.” The corporation will label those that do. This includes: • Excel brand • Our Certified Ground Beef Patty Lovera, assistant director […] Read More
Every hamburger has meat and fat from 50 to 100 cattle, coming from two to four countries. By Alex Pulaski and Andy Dworkin Newshouse News Service Published in the Jackson Citizen Patriot February 22, 2004 In just 4 ounces, a typical burger patty is packed with the meat and fat of 50 to 100 cattle from multiple states and two to four countries. Eat two hamburgers a week — as the average American does — and in a year’s time the consumer samples a stampede: 5,200 to 10,400 cattle. As the nation’s first mad cow case redefines the rules of beef production, the numbers create new questions about America’s favorite meat: What health risk does a hamburger pose? Does it accelerate the spread of mad […] Read More