Good reason to give up ground beef-Pink Slime filler in burgers (Barack Obama, children)
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
No. That's not what this is about at all. Those "tripe" (never heard of the term) portions of the animal are still safe for consumption. The kicker in the "pink slime" scandal is that the meat has to be treated with ammonia to be made edible. That's more than likely because the meat is contaminated.
see post 208 for all the things that are currently allowed as treatments to 'make meat edible.'
........The kicker in the "pink slime" scandal is that the meat has to be treated with ammonia to be made edible. That's more than likely because the meat is contaminated.
Ammonium hydroxide is naturally found in beef, other proteins, and virtually all foods. It is widely used in the processing of numerous foods, such as baked goods, cheeses, gelatins, chocolate, caramels, and puddings. One result of this food safety system is the dramatic reduction in the number of potential pathogens that may be present in foods, such as E.coli O157:H7
Ammonia based compounds are naturally occurring and can be found in every component of a bacon cheeseburger (bun, bacon, cheese, condiments, and beef). Baked goods, including breads will have ranges from 400 to 32,000 ppm
Bacon has approximately 48,000 ppm nitrogen (nitrates), with 160 ppm in the form of ammonia. Condiments, relishes, and cheeses have levels up to 8,000 ppm
and the real kicker..its NATURAL
This is really nothing new. In fact, the presence or use of ammonia in foods has been studied for years. For example, the table below contains information developed in 1973 as part of a study printed in The American Journal of Clinical Nutrition.
why no talk of scandal with those hundreds of different treatments?
If other plants are using those chemicals the product should be labeled. We don't use any chemicals to treat our products.
If you want food that contains all of those chemicals, fine. But I truly don't know what your advocating. Do you work for the USDA or some plant that uses those chemicals? As a consumer, I really don't know what your arguing.
Ammonium hydroxide is naturally found in beef, other proteins, and virtually all foods. It is widely used in the processing of numerous foods, such as baked goods, cheeses, gelatins, chocolate, caramels, and puddings. One result of this food safety system is the dramatic reduction in the number of potential pathogens that may be present in foods, such as E.coli O157:H7
Ammonia based compounds are naturally occurring and can be found in every component of a bacon cheeseburger (bun, bacon, cheese, condiments, and beef). Baked goods, including breads will have ranges from 400 to 32,000 ppm
Bacon has approximately 48,000 ppm nitrogen (nitrates), with 160 ppm in the form of ammonia. Condiments, relishes, and cheeses have levels up to 8,000 ppm
and the real kicker..its NATURAL
Carbon dioxide is natural. Doesn't mean I was to artificially increase it to to 5% concentration. Too much sunlight is natural but you can end up in a burn unit. Sulfites are also used to preserve wine and naturally exist in it, but trust me whenI say you don't want half a teaspoon on your toast.
Adding natural preservatives in ever increasing amounts, more and more, all the time is not going to end well. And for what? So one big *ss company can ship it round the world. Hell I already hate ultra pastured milk. I do give a crap how safe it is. It sucks and that is just heat.
Ammonium hydroxide is naturally found in beef, other proteins, and virtually all foods. It is widely used in the processing of numerous foods, such as baked goods, cheeses, gelatins, chocolate, caramels, and puddings. One result of this food safety system is the dramatic reduction in the number of potential pathogens that may be present in foods, such as E.coli O157:H7
Ammonia based compounds are naturally occurring and can be found in every component of a bacon cheeseburger (bun, bacon, cheese, condiments, and beef). Baked goods, including breads will have ranges from 400 to 32,000 ppm
Bacon has approximately 48,000 ppm nitrogen (nitrates), with 160 ppm in the form of ammonia. Condiments, relishes, and cheeses have levels up to 8,000 ppm
and the real kicker..its NATURAL
Large amounts of ammonia can cause health problems. Again, if your ok with eating a lot of chemically treated food, fine. Just understand that most of us don't want to.
If other plants are using those chemicals the product should be labeled. We don't use any chemicals to treat our products.
why should they be labeled if labeling is not required?
Quote:
If you want food that contains all of those chemicals, fine. But I truly don't know what your advocating. Do you work for the USDA or some plant that uses those chemicals? As a consumer, I really don't know what your arguing.
i am trying to get you to recognize that you've jumped onto a media-driven panic bandwagon. that's all.
Quote:
Originally Posted by Gtownoe
Large amounts of ammonia can cause health problems. Again, if your ok with eating a lot of chemically treated food, fine. Just understand that most of us don't want to.
ammonia is a gas. what miniscule amount may be left after treatment is going to be driven off during cooking.
relax.
Large amounts of ammonia can cause health problems. Again, if your ok with eating a lot of chemically treated food, fine. Just understand that most of us don't want to.
again
Ammonia is naturally occurring, found in the human body, beef, other proteins, and virtually all foods. It plays an important role in the body’s nitrogen cycle and in helping the body synthesize the protein. It also maintains the pH level that the body needs.
One form of ammonia - ammonium hydroxide - is used in processing foods like baked goods, cheeses, chocolates and some beef products. This is not the same type of ammonia in household cleaners. It is classified as safe by the U.S. Food and Drug Administration (FDA) and is approved in most other countries, including the European Union. When used for meat processing, ammonium hydroxide creates an environment that is unfriendly to pathogenic bacteria, such as E. coli O157:H7 and provides a significant food safety benefit.
Boneless Lean Beef Trimmings, Finely Textured is made through a process that facilitates separation of lean and fat portions of the beef. One company uses a tiny puff of ammonium hydroxide gas as part of the process in order to destroy pathogenic bacteria, such as E. coli O157:H7. The lean meat is then frozen rapidly. This lean beef can be added to other ground beef during the grinding process and is an excellent way to harvest additional lean meat and foster sustainable processes.
Remember these facts:
1. Ammonia and ammonium hydroxide exist naturally in our bodies and in meat.
1. Ammonium hydroxide is approved in most countries for food processing by agencies like the FDA.
3. When it is used in beef processing in the U.S., it is done under government inspection, through the United States Department of Agriculture (USDA).
4. It is used to make beef safer.
Large amounts of ammonia can cause health problems. Again, if your ok with eating a lot of chemically treated food, fine. Just understand that most of us don't want to.
Acetaminophen. Our liver has an enzyme that breaks it down to a point. After too much, its depleted. Then your liver folds up its tent. We are finely tuned biological machines that can buffer what nature throws at us but not in the concentrations the industrial food supply can throw at you. Anyway as you say, let us know when we are rolling the dice.
Ammonia is naturally occurring, found in the human body, beef, other proteins, and virtually all foods. It plays an important role in the body’s nitrogen cycle and in helping the body synthesize the protein. It also maintains the pH level that the body needs.
One form of ammonia - ammonium hydroxide - is used in processing foods like baked goods, cheeses, chocolates and some beef products. This is not the same type of ammonia in household cleaners. It is classified as safe by the U.S. Food and Drug Administration (FDA) and is approved in most other countries, including the European Union. When used for meat processing, ammonium hydroxide creates an environment that is unfriendly to pathogenic bacteria, such as E. coli O157:H7 and provides a significant food safety benefit.
Boneless Lean Beef Trimmings, Finely Textured is made through a process that facilitates separation of lean and fat portions of the beef. One company uses a tiny puff of ammonium hydroxide gas as part of the process in order to destroy pathogenic bacteria, such as E. coli O157:H7. The lean meat is then frozen rapidly. This lean beef can be added to other ground beef during the grinding process and is an excellent way to harvest additional lean meat and foster sustainable processes.
Remember these facts:
1. Ammonia and ammonium hydroxide exist naturally in our bodies and in meat.
1. Ammonium hydroxide is approved in most countries for food processing by agencies like the FDA.
3. When it is used in beef processing in the U.S., it is done under government inspection, through the United States Department of Agriculture (USDA).
4. It is used to make beef safer.
A. It is true that nitrites are commonly found in many green vegetables, especially spinach, celery and green lettuce. However, the consumption of vegetables appears to be effective in reducing the risk of cancer. How is this possible? The explanation lies in the formation of N-nitroso compounds from nitrites and amines. Nitrite containing vegetables also have Vitamin C and D, which serve to inhibit the formation of N-nitroso compounds. Consequently, vegetables are quite safe and healthy, and serve to reduce your cancer risk.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
