A March 17th report from the USDA
showed our meat is teaming with superbugs. What this means is animals in
overcrowded food lots and barns are having their food heavily laced with
antibiotics because living in such conditions is unhealthy without this steady
diet of drugs most would die. Along with the antibiotics the animals are given
growth hormones to grow faster and bigger to get to market sooner. This impacts
us by making our bodies immune to antibiotics when we get sick. The growth
hormones also have girls as young as nine years old starting their period.
Another issue with meat
is the preservatives and pink slime that is packed into pre-packaged meat. How
do you know your meat has additives in it besides meat. Ingredients are posted
on the package. Anything besides meat shouldn’t be there. These additives are
added to make sure the meat had a long shelf life and make it pretty.
If it is in a tube, then your meat
has traveled far to reach you. It also has the opportunity to mingle with the
thousands of animals in the feed lot. Major meat processor will
ground hamburger in the tons. It only takes one diseased cow to contaminate all the
meat ground that day, which explains recalls. This tainted meat is also
made up into preformed patties too, which explains the recall on those too. The
more obvious answer is not to butcher sick cows. It sounds good in theory.
My son used to work at a meat processor. When
he started his job, four years ago, a government inspector would show up every
month causing the owner to always push for extra cleanliness as to not be
fined. He didn’t get closed down, just fined. With government cutbacks, the
inspectors came less and less. More like every eight months, and a few would
just glance through the area because their work load was too heavy to do a thorough
inspection.
An employee at a well known soup
factory confessed that they used sick chickens because they were too skinny
to be sold for frying or roasting.
Besides, he explained you couldn’t get the tuberculosis from eating
chicken noodle soup or thousands of people would have it. Put me off eating
chicken noodle soup.
Recently, my husband
became sick on three consecutive occasions from eating ground turkey. I googled
this and found out he wasn’t the only one. It goes back to an additive to give
the turkey long shelf life that often does a number on people’s stomach. It
isn’t in all turkey, that’s why you read labels.
My former brother-in-law,
a licensed meat cutter, warned me off meat loaf mix, stuffed pepper, and
meat skewers. He explained that the meat can only be in the case so long, but
if you take it out and reprocess it with spices or veggies, you can re-date it
and raise the price on it. If you feel the need to buy anything like that,
cook it right of way. Now that I scared you, what can you do about your meat?
Do not buy tube meat or
brand meat, this means it already has additives in it. Big grocery chains
usually have butchers, you want what was cut up in the backroom as opposed to
what was shipped five states or even five countries away. Even groceries stores
use pink slime because it makes the meat look redder thus fresher. My butcher
explained when meat touches meat it turns brown that is why the additive is
added. You can find a butcher who doesn’t use slime. It is possible.
You can buy a part of a cow,
pig, or lamb and have it butchered. You can buy your meat at farmer’s markets,
direct from the farmer, or from organic groceries such as EarthFare and Whole
Foods. I used to work at an organic dairy, which also sold grass fed pork and
beef. If you were willing to drive to the farm you received much better prices
than you would at the farmer’s market.
Often the plump meat we
buy at the grocery cooks away to nothing. That is because it is injected with
water. A grass-fed beef roast tends to stay the size you bought it. At first,
it is more expensive, but you get more meat in the end. Hamburger is mixed with
fat and additives. The pound of hamburger you purchased may only end up
being 12 ounces of meat. It is better
for your health to go with ground sirloin at a reputable butcher and get about
15.5 ounces from your pound.
Eating healthy takes more
effort than just throwing whatever is cheapest into your cart. Sometimes it
is more expensive. To get around this use less meat in your dishes, consider vegetarian
meals occasionally, and going in with a friend to get a side or quarter of
beef. Know where your food comes from. Talk to your butcher. Stay away from
premade prepackaged foods.
It takes effort. It also
makes you understand why your granny or great granny often shopped every day to
have fresh food. Then again, she probably didn’t have a freezer to put her food
in either. When you think about it, food is a major element as far as your
health goes. It’s surprising people pay
so little attention what goes into their mouths. It will eventually show up in
how they feel, frequent illnesses and weight gain.