posted on Jan, 12 2012 @ 11:24 PM
This is both good news, and gross news. The good news is that activism has prompted them to remove this ingredient from their foods. The gross news
is that you have been eating pink slime burgers for a while if you eat at McDonalds, and also, the food still has some disgusting ingredients in
I personally don't eat there and avoid it like the plaque due to my moral stance on factory farming, and the fact their food is about the worst thing
you could consume next to anti-freeze. Eating foods like this, especially on a consistent basis is sure to throw your endocrine system out of wack,
as well as lead to cancer and heart diease down the road. Especially when you consider acrylimide has a very strong link to cancer--something that's
created when they cook your frys....
McDonald’s and two other fast-food chains have stopped using an ammonia-treated burger ingredient that meat industry critics deride as “pink
The product remains widely used as low-fat beef filling in burger meat, including in school meals. But some consumer advocates worry that attacks on
the product by food activist Jamie Oliver and others will discourage food manufacturers from developing new methods of keeping deadly pathogens out of
The beef is processed by Beef Products Inc. of Dakota Dunes at plants at Waterloo, Iowa, and in three other states. One of the company’s chief
innovations is to cleanse the beef of E. coli bacteria and other dangerous microbes by treating it with ammonium hydroxide, one of many chemicals used
at various stages in the meat industry to kill pathogens.
“Basically, we’re taking a product that would be sold at the cheapest form for dogs, and after this process we can give it to humans,” Oliver
said in a segment of his ABC television show, Jamie Oliver’s Food Revolution, that aired last spring.
Activism works, sometimes....
BPI, which once boasted of having its product in 70 percent of the hamburger sold in the country, has lost 25 percent of its business.
McDonald’s has been joined by Taco Bell and Burger King in discontinuing use of the product, and the company is worried other chains and retailers
will follow them.
“It’s just a shame that an activist with an agenda can really degrade the safety of our food supply,” said David Theno, an industry
consultant who has advised BPI and is credited with turning the Jack in the Box burger chain into a model of food safety after a deadly E. coli
outbreak in 1993. He called the BPI process “extraordinarily effective” in making beef safer.
"Extrodinarily effective" in the short term, probably disasterous in the long term...
12-1-2012 by v1rtu0s0 because: (no reason given)