Fwd: Pink Slime and Mad Cow Disease: Coming to a Burger Near You

This may not reach PHL.

But is the pink slime true?  Why is this allowed to happen?  Are American food processors no less fastidious than our
langgonisa and taho food processors?

What is your reaction to this allegation?

How will you protect yourself/keep yourself healthy?

---------- Forwarded message ----------
From: Ocean Robbins <ocean@foodrevolution.org>
Date: Fri, Apr 27, 2012 at 7:43 AM
Subject: Pink Slime and Mad Cow Disease: Coming to a Burger Near You

You've received this email because you signed up at http://foodrevolution.org Hey Food Revolutionaries, My dad, John Robbins, just released Pink Slime and Mad Cow Disease: Coming to a Burger Near You – a new article that is currently featured on Huffington Post.To whet your appetite for the Summit that starts on Saturday (I promise to send participation instructions tomorrow), I thought I'd share the article with you.  The article begins: "Burger lovers are not having an easy time lately. Last month, news broke that the USDA's National School Lunch Program had recently purchased seven million pounds of something delectably called "pink slime.""Soon thereafter, news reports trumpeted that pink slime hasn't just been making its way into school lunches, as bad as that sounds. In recent years, nearly a billion pounds of this ammonia-laced burger filler have been mixed annually into the ground beef sold in the U.S. As a result, more than two-thirds of the nation's pre-made burger patties have contained pink slime."The name "pink slime" sounds, well, slimy, but what exactly is it? The answer isn't reassuring. In fact, it's as gross as it seems. Just 10 years ago, according to Mary Jane's Farm, "the rejected fat, sinew, bloody effluvia, and occasional bits of meat cut from carcasses in the slaughterhouse were a low-value waste product called 'trimmings' that were sold primarily as pet food." But then Beef Products, Inc. began converting the stuff into a mash and treating it with ammonium hydroxide to kill bacteria. The resulting product was given the name pink slime by Gerald Zirnstein, a microbiologist working for the USDA Food Safety and Inspection Service. He said it was "not meat," but "salvage." Zirnstein added: "I consider allowing it in ground beef to be a form of fraudulent labeling.""Does such fraudulent labeling still take place? In March, ABC World News with Diane Sawyer reported that 70 percent of U.S. supermarket ground beef contained pink slime, and that it is often labeled "100% ground beef." And there's more. Get the whole article now. Yours for safe and healthy food for everyone, Ocean Robbins PS – Pink Slime and Mad Cow Disease: Coming to a Burger Near You, is linked here. Empowerment Package   | Become an Affiliate  | Affiliate Resources | Facebook Page If you no longer wish to receive communication from us: Cancel To update your contact information: Update Food Revolution Summit 400 Bronco Road Soquel, CA 95073 US