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E.coli in Hamburger Meat? Just Cook The Feces Out of It

DIANE CARMEN, DENVER POST

If 19 million pounds of meat distributed to half of this country had been
contaminated with a deadly strain of E. coli bacteria by terrorists, we’d go
nuts. But when it’s done by a Fortune 100 corporation, we continue to buy it
and feed it to our kids.

As children are weaned from dialysis, joining others recovering from eating
ground beef contaminated with feces, the rest of us are ready to return to
business as usual from the meat industry.

Be sure to cook those burgers well, we remind each other. Well-done burgers
won’t give you renal failure despite the traces of manure.

Consumers, like cattle being led to the slaughter, barely twitch when the
corporate machine that controls our food supply ships another load of
Tainted meat. We’ve come to expect it. We actually blame ourselves for not
sterilizing our meat thermometers every time we check to see if the fecal
contaminants are done.

Meanwhile, we pay no attention when the industry eliminates another
safeguard. Faster meat disassembly lines, fewer poorly paid workers, fewer
inspectors, more mechanized processing — they’re all designed with profits,
not consumers, in mind.

It’s no wonder that federal officials count 61 deaths and 73,000 cases of E.
coil 0157:H7 poisoning in the US every year. By comparison, it took only a
handful of cases of the human form of mad cow disease to shut down the beef
industry for three years in Great Britain, where consumers fought back.

Kathy Kelley, a cattle rancher near Meeker, is exasperated with “lazy”
American consumers who don’t have a clue about the source of their food,
Much less the shameless exploitation of humans, animals and the environment
involved in its production.

Kelley doesn’t think of the 19 million pounds of recalled beef as mere
hamburger but as tons of costly feed, acre-feet of scarce water, years of
work by ranchers and thousands of head of cattle slaughtered — and wasted
— all because of an inherently filthy system.

“There is no reason for people in this country to have E. coli poisoning,”
she said. “It’s entirely a byproduct of industrial meat processing.”

“They hire economic refugees, exploit unskilled workers, steal the meat from
the suppliers and endanger the lives of the consumers,” said another angry
cattleman, Mike Callicrate of St. Francis, Kansas. Ranchers are getting “the
lowest share of the consumer’s meat dollar in history,” while consumers are
“paying the highest prices in history for the dirtiest product since 1906
when Upton Sinclair wrote The Jungle. ” Callicrate said.

The free market system has collapsed. While drought-stressed ranchers sell
off herds for a fraction of their value, meat prices remain unmoved.
Deliberately inadequate labeling thwarts consumers from making informed
choices. Information about what country the animal is from or the packing
plant that processed it is withheld, and measures to require those details
repeatedly have been defeated in the legislature, at the urging of the meat
industry.

They don’t want us to know.

Then, to protect the corporation from litigation, we’re reminded once again
to be sure to cook the living, well, manure out of it. They freely admit
it’s the only way we can be sure the product they’re selling won’t kill us.

Diane Carman’s commentaries appear Tuesday, Thursday and Sunday in the
Denver Post.

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www.healingpowerhour.com

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Hamburgers Linked To Asthma In Children

Children who eat a Mediterranean diet have a lower risk of developing asthma, but eating three or more burgers a week is linked to a higher risk, research suggests.

Researchers looked at 50,000 children from 20 countries.

Writing in the journal Thorax, they said eating fruit, vegetables and fish appeared to protect against asthma.

But they said eating burgers could be linked to other unhealthy habits, which may be the real trigger factor.

The study looked at the habits of children in both wealthy and poorer countries between 1995 and 2005. Parents were asked about their children’s diets, and whether they had ever been diagnosed with asthma or had suffered wheezing.

The effects of their diet seemed to vary depending on where they lived.

Fruit and vegetables appeared to be more protective in less affluent parts of the world, while eating lots of fish was more helpful in richer countries.

Eating at least three burgers a week was linked to a greater risk of asthma and wheezing, but only in wealthier countries.

Dr Gabriele Nagel, one of the authors, said this may be because asthma is a collection of symptoms rather than a single condition, and different things may trigger it in different parts of the world.

“This gives us more understanding of how asthma affects different people, and its effects in developing as well as developed countries,” she said.

The paper suggested that a diet rich in fruit and vegetables may be helpful because of the protective effects of antioxidants and vitamin C.

High levels of unhealthy fats in burgers could increase the risk of asthma. However, the authors said children who ate several burgers a week were likely to have other unhealthy lifestyle habits as well.

The study did not adjust for levels of obesity.

Obesity link

Asthma UK said the paper helped add to the understanding of how asthma and diet are connected.

But it urged caution because children’s weight can have a significant influence on asthma symptoms.

Dr Elaine Vickers, research relations manager at Asthma UK, said: “Previous studies have shown that a Mediterranean-style diet rich in fruit and vegetables can help to reduce a child’s risk of developing asthma symptoms.

“Our advice to parents is therefore to ensure that children eat a healthy, balanced diet and also get plenty of exercise.”

Dr Keith Prowse from the British Lung Foundation said further investigation was needed for more conclusive evidence about the effects of diet and lifestyle.

“We would like to reinforce the need for children to have a balanced diet and healthy lifestyle,” he said.

 

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Akilah M. El, N.D. is a Naturopathic Doctor and board-certified Master Herbalist with a private practice in Atlanta Georgia and Berlin Germany. Join Dr Akilah El on Facebook and Twitter

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Can You Guess What McDonald’s Food Item This Is?

By Bruce Hampton

You have been served…………with mechanically separated chicken! Over a billion sold!

This is what fast-food chicken nuggets, processed frozen chicken meat, and patties are made of.    BARF!!!!!

Here’s the creation process. What they do is take parts of a chicken and put it through this machine that mechanically separate the meat from the bone. Unfortunately, that doesn’t happen.  What it does instead is smash EVERYTHING including the bones, eyes and guts making it come out looking like the picture above.

Since this meat is infested with bacteria, it will be soaked in ammonia in order to kill those little critters. But who wants ammonia nuggets? Not I and I’m sure you don’t want any either. So in order to mask the ammonia taste, they season it with a shit load of artificial flavors. [Yup, that will do it]

Right about now, I know what you’re gonna ask. “Hey Bruce? How do they get rid of the freakish pink color?”

Dude? That’s what dye is for. So in order to get people to devour this crap, they dye it with artificial colors in order to give it that white texture.

Mmmmm! Mmmm! Taste like chicken. NOT!!!!!!!!!!!

Here’s the deal with mechanically separated meat. [I’m going to call it MSM for short because I don’t have that much time on my hands.] MSM is a paste like substance that is created by forcing part of an animal carcass into the sleeve of a machine called “Meat Deboner”.

HA! Meat De-BONER!

**Dudes? If you’re trying to get lucky one night, don’t eat chicken nuggets. It will kill your boner!**

Ok, where was I? Oh yeah! I was talking about boners the meat deboner machine. So they cram the animal parts into this machine, which grinds up the animal carcasses into a big glob of reddish mush!

So this is what you get in the end.

But they’re not done folks. Next, they add ammonium hydroxide to kill the bacterial and then they add anhydrous ammonia for refrigeration purposes. This concoction goes on to become the main ingredient in many hot dogs, bologna, chicken nuggets, pepperoni, salami, jerky, etc.

I don’t know about you but my stomach is turning inside and out just typing about this stuff. Now I see why more and more people are going vegetarian.

This is what I like with my dipping sauce

It’s not only chicken nuggets that have been MSMed!!!! Most meat companies take the “cheap route” by using the less desirable meat of animals to make food. Meat that is unidentifiable like hot dogs, hamburgers and that stuff you find in frozen dinners. When these meats are Frankensteined created, they don’t really need to retain their appearance, shape or texture. In order to trick consumers, meat companies use artificial flavoring, coloring and preservatives to alter the color, taste and texture of this trash.

Who cares if it’s shaped like a turd. At least it taste good, right?

Now you’re probably asking yourself, “How can they get away with this? Is there no dignity in the Meat Packing Industry?”

The answer? HELLLLLLLLLLL NO!

You see, according to the U.S. Department of Agriculture (USDA), mechanically separated poultry is safe to eat and may be used without restriction.

But before you start organizing an “Occupy USDA” movement, they (the USDA) did state that commercial food products must be labeled as Mechanically Separated Poultry:

Mechanically separated poultry (MSP) is a paste-like and batter-like poultry product produced by forcing bones, with attached edible tissue, through a sieve or similar device under high pressure to separate bone from the edible tissue. Mechanically separated poultry has been used in poultry products since the late 1960′s. Mechanically separated meat may not be described simply as “meat” on food labels, but must be labeled as “mechanically separated” pork, chicken, or turkey in the ingredients statement.

Honestly, how many of you really take the time to read the ingredient labels on your food?

Since there was a big scare about the spread of mad cow disease (Bovine Spongiform Encephalopathy) the sale of MSM-derived beef products for human consumption in the U.S. was banned in 2004.

However, the United Kingdom decided to take a different route.

Since bits of the spinal cord (the part most likely to be carrying BSE) often got mixed in with the rest of the meat, products using mechanically separated meat taken from the carcasses of bovines were at higher risk for transmitting BSE to humans. The United Kingdom tightened restrictions to help ensure that pieces of the spinal cord would not be present in mechanically separated meat taken from bovines in 1989.[1][2]

Really? How do they go about doing that? Is someone pulling cow spine out of each and every carcass before sticking it into the machine? If you believe that then I have 10 acres of land to sell you in Texas. All you have to do is pay the $400 property tax and the land is all YOURS!!!!! 

Here is a video clip about it for your enjoyment



Sources:

http://en.wikipedia.org/wiki/Mechanically_separated_meat

http://news.bbc.co.uk/2/hi/health/1482140.stm

http://www.fsis.usda.gov/Factsheets/Hot_Dogs/index.asp

http://blog.fooducate.com//2009/08/03/guess-whats-in-the-picture-foodlike-substance/

http://www.salon.com/2010/10/07/mechanically_separated_chicken/

Here is a list of our  links.

Meat Glue: The Meat Industry’s Dirty Secret

The white powder sold by the kilo, above, is the meat industry’s dirty little secret. It’s “meat glue.” It makes pieces of beef, lamb, chicken or fish that would normally be thrown out stick together so closely that it looks like a solid piece of meat. See also our posts on Israel’s frozen fish scandal and how garlic from China is scary stuff.

Restaurants and butchers can now sell their scraps as premium meat. Good way to use them up – and charge premium prices for them too. Best of all, you don’t have to tell the customer. Once the glued meat is cooked, even professional butchers can’t tell the difference.
What is transglutaminase?

“Meat glue” is transglutaminase, an enzyme in powder form, derived from beef and pork blood plasma. See the Wikipedia description of it here. Chefs most commonly use the Activa RM brand, which is transglutaminase mixed with maltodextrine and sodium caseinate, a milk protein. Using enzymes in food isn’t a new technique. Papaya seed is the main ingredient in meat tenderizers, for example. Rennet and yeasts produce enzymes that make cheese and alcohol, too. Natural enzymes. Meat glue is a darker product altogether.

Yet according to Cooking Issues, the French Culinary Institute’s blog (USA), meat glue is safe. That is, the major study carried out to gain acceptance by the FDA says so. And why shouldn’t we believe? It was funded by Ajinomoto, the product’s manufacturer, after all.

This video from Australia’s TodayTonight TV show demonstrates how easily you can create Frankenstein meat. Just sprinkle a teaspoon of powdered transglutaminase on various meat scraps, knead them together and roll them up in plastic wrap. Put in the fridge and 6 hours later, you have an easily-sliced piece of meat that looks like real fillet.

Only make sure to wear your face mask while performing the simple operation: you don’t want to be inhaling powder that makes your blood clot abnormally.

Do you want to be eating it either?

Banned by the European Parliament in May 2010, meat glue is freely available through sources like Amazon.com. The information from the French Culinary Institute states that 1 kg. will hold over 100 kg. of meat parts together. This is the product description exactly as it appears on Amazon.com:

•Food Enzyme used to provide ways to improve texture, yield, sliceability.
•Used to “glue” protiens (sic) together; mix Swordfish with Salmon to create a Seafood Filet
•Used to “glue” protiens together; mix Elk, Llama and Yak to create a Exotic Mixed Grill Filet
•Product of France
•18 month Shelf Life, Keep in Freezer to ensure product strength
In the TodayTonight video, microbiologist Glenn Pener voices concern over meat glue and food poisoning.

“The amount of bacteria on a steak that’s been put together with meat glue is hundreds of time higher,” he says.

The bacterial count in patched-up meat is extremely high because scraps that were outside pieces but are now glued together inside are hard to cook thoroughly.

Another reason to eat less meat, buy organic or from a trusted source, and take nothing for granted in terms of food safety. Makes you think twice about what’s really in popular food-chain hamburgers, too. Even kosher and halal meat must be questioned – there is a kosher version of meat glue, Activa TIU.

Europeans – hopefully – aren’t eating Frankenstein meat now. There are no regulations against meat glue outside of Europe, however. The main objection to it is that it’s misleading; diners pay for quality meat that’s really scraps glued together. But I ask: what are the health consequences? Is it known what long-term consumption of transglutaminase – a blood-clotting substance – has on human beings? Especially if you like your meat rare.

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www.HealingPowerHour.com