Posted on 01/30/2012 7:44:02 AM PST by rawhide
We live in a country that literally uses all the parts of an animal for food.
Isn’t that one of the praises sung about the mythical Western Indians? “They use every part of the Buffalo, they waste none of the animal”
Well that is literally what American food processors have figured out how to do!
Imagine if everyone around the world were to do this, how many hungry people could be fed!
The tuna doesn’t taste as good as it used to:)
Ammoium hydroxide (NH4OH) is colorless & water thin. The color & slime are additives. Ammonium hydroxide has been used as a food additive for a really long time.
Most people in the US are probably drinking sodium hypochlorite in their H2O.
Alar alert.
I saw the term ‘pink slime’ and thought it referred to Rosie O’Donnell’s Broadway play “I was a Teenage Slug”.
I have seen how actual sausage is made, and by modern standards it’s gross, but it’s also been made the same way for thousands of years.
The idea that we should only eat the animal muscle, and discard the rest of the animal is a very recent development (as in, the last century). Throughout most of history, people have eaten every part of the animal (hence the old saying “we ate every part of the pig except the squeal”).
Surely you are joking. The FDA is happy with just about any solution that comes from or applies product from drug and chemical companies. But the FDA will not stand for any attempt to have people seek natural remedies or products.
If you want a real scare, read up on the production of Orange juice. The “not from concentrate” product is vial and AGAIN, it’s a chemical based product. SHOCKER!!!!
Wasn’t there some old horror movie Green Slime? About aliens on a spacecraft?
Thanks in advance for any info or funny pictures.
You probably eat it in hot dogs and eat sausages surround with the same stuff untreated.
The risk of contamination is proportional to, among other things, the surface area of the cuts that go in to the ground beef. Using these trimmings is fine except for that. Ammonium hydroxide is one of those chemicals that sounds terrible, but in small quantities is perfectly safe — almost as safe as hydrogen hydroxide. Ammonium hydroxide is a product of normal metabolism.
Medium rare hamburgers are the ideal, but should only be ground from fresh cuts immediately before cooking.
If your stomach acid is lacking for any reason, you must be absolutely careful about food poisoning. If you have normal acid, take normal care.
Which makes it inedible tough crap!!!
All the reason I started to juice.
Best investment for any conservative that gives a dam about their health.
It’s very noticeable when I juice Organic Carrots, Celery, Apples and Oranges.
Actually my grocery bill has gone down. I just shop the perimeter of the store vs. the Aile. Plus I buy organic when I can. I rather pay more to the farmer than the hospital. There is a reason why that other food is cheaper.
If you're afraid of eating all those funny bits of the animal, then you just aren't a cool hipster foodie.
Me Too!
Scrapple and Head Cheese - Mmm, Mmm, Mmm
Depends on the breed. The beef I eat is remarkably good tasting and NOT tough.
Steve Martin was right after all:
I have a theory about McDonald’s, that is, everything they make is all one thing, and in the back they have this big vat full of this stuff, these little molds combining, like SPLURT ‘Hamburger!’ SPLURT ‘Malt!’ SPLURT ‘Paper box!’ SPLURT ‘Here’s your change, thank you!’
http://www.beefproducts.com/ammonium_hydroxide.php
So my question is....now that they have dumped a PH leveling ammonium hyroxide addition - what will they now use to keep the food safe?
According to this article Ammonium Hydroxide is also naturally occuring - just because it’s got a chemical name label doesn’t mean it’s not natural too.
Yup - another Alar scare....just ducky
Now if we could just get McDs to team up with Nickleodeon to bring back the Green Slime from the 1980s!
Re tuna- I contend that tuna used to contain dolphin, and without it we have different tasting tuna. The closest I’ve found to tuna that TASTES like the tuna I had as a kid is the WalMart brand of tuna. Chunkier and tastes right. I’d like to know the difference. The other brands are mushy flakes.
Re: McDonalds burgers. I’m not sure they are primarily meat at all. I once saw a STACK of boxes outside a McDonalds, sitting there, watiting to be taken in-the burgers and fries. If it can stand up to heat outdoors it has to be mostly ‘mystery meat’ and preservatives. Fries? Formed and extruded mashed potato mixture. Not a real piece of potato anywhere!
Re tuna- I contend that tuna used to contain dolphin, and without it we have different tasting tuna. The closest I’ve found to tuna that TASTES like the tuna I had as a kid is the WalMart brand of tuna. Chunkier and tastes right. I’d like to know the difference. The other brands are mushy flakes.
Re: McDonalds burgers. I’m not sure they are primarily meat at all. I once saw a STACK of boxes outside a McDonalds, sitting there, watiting to be taken in-the burgers and fries. If it can stand up to heat outdoors it has to be mostly ‘mystery meat’ and preservatives. Fries? Formed and extruded mashed potato mixture. Not a real piece of potato anywhere!
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