tagged w/ Meat
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Someone once said you're a real San Franciscan when you put on your winter coat to go out and BBQ in July. People who live here understand that because the weather throws a few monkey wrenches into being able to properly BBQ here depending on what part of the city you live in.Someone once said you're a real San Franciscan when you put on your winter coat... more
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Most meat eaters may be unaware that more than 70% of all beef and chicken in the United States, Canada and other countries is being treated with poisonous carbon monoxide gas. It can make seriously decayed meat look fresh for weeks. The meat industry continues to allow this toxic gas injection into many of the meat products people consume on a daily basis. The question is, how many people have become ill by this chemically altered meat that is being sold to families all over the world?
Carbon monoxide (often referred to as CO) is a colorless, odorless, tasteless gas, one measly oxygen molecule away from the carbon dioxide we all exhale. But that one molecule makes a big difference in that it does very, very bad things to the human body at very, very low concentrations.
CO is toxic because it sticks to hemoglobin, a molecule in blood that usually carries oxygen, even better than oxygen can. When people are exposed to higher levels of CO, the gas takes the place of oxygen in the bloodstream and wreaks havoc. Milder exposures mean headaches, confusion, and tiredness. Higher exposures mean unconsciousness and death, and even those who survive CO poisoning can suffer serious long-term neurological consequences.
The Canadian Meat Packers Council recommends that the internal meat temperatures not go above 39 degrees Celsius or 4 degrees Fahrenheit. That has also been defined by other international meat regulators as the optimum storage temperature of meat. Even small increases of one or two degrees can cause a huge increase in bacterial growth. For example, an increase in the temperature of -1.5 degrees Celsius to 2 degrees Celsius would cut the shelf life of meat in half.
However, keeping meat at these temperatures is very challenging for grocery retailers. The actual surface temperature of displayed fresh meat is often much higher than the thermometer of the display case due to UV radiation from the display case lighting which penetrates the meat packaging and heats the surface just as the sun can cause a sunburn on a cold winter day. Various studies have found that the internal temperature of meat from display cases does exceed 50 degrees Celsius which is more than 10 degrees higher than recommended temperatures.
The meat consequently decomposes very quickly, so the meat industry heavily invested in modified atmospheric packaging which utilizes carbon monoxide gas to extend the shelf life and resist spoilage.
In a carbon monoxide system, with low oxygen, the carbon monoxide will react with the myoglobin and give the meat a bright red colour. The low oxygen mixture artificially limits the growth of spoilage organisms that are commonly caused by increased levels of heat in display cases.
So although carbon monoxide is a gas that can be fatal when inhaled in large quantities, the meat industry insists that it is not harmful to human health when ingested via atmospheric packaging...
Continued at:
http://preventdisease.com/news/12/031112_Decayed-Meat-Is-Treated-With-Carbon-Monoxide-To-Make-It-Look-Fresh-At-The-Grocery.shtmlMost meat eaters may be unaware that more than 70% of all beef and chicken in the... more
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Dagum
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added this
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3 months ago
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On his Current TV show Wednesday night (March 7), Keith Olbermann (@keitholbermann) was a grownup. After explaining that likening conservative hate merchant Michelle Malkin to a "mashed up bag of meat, with lipstick" was neither misogynist nor all that insulting actually, he apologized to her in case her feelings were hurt.
And Keith...
Next time you insult MEAT by comparing it to Michelle Malkin, you and I will need to step outside, sir!On his Current TV show Wednesday night (March 7), Keith Olbermann (@keitholbermann)... more
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Our government is in the process of purchasing 7 million pounds of meat that has been treated with ammonia. They are buying it so that they can serve it to our kids at school. This type of meat has been banned by fast food restaurants but for whatever reason the government thinks it's a great idea to serve it to our children for lunch.
I have created a petition at the WhiteHouse.gov website and I need 25000 signatures to get it considered. The sooner we get the petition filled, the better chance we have of stopping this horrible crap from reaching the mouth's of the kids in our country.
The internet community put a stop to SOPA, don't we owe the same to the school children of our country?
Here's the link - PLEASE pass it on!!!
http://wh.gov/X7t
Link to story with more info about the "pink slime" below:
http://motherjones.com/tom-philpott/2012/03/pink-slime-school-lunchOur government is in the process of purchasing 7 million pounds of meat that has been... more
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The West's three biggest killers -- heart disease, cancer, and stroke -- are linked to excessive animal product consumption, and vegetarians have much lower risks of all three. Vegetarians also have a fraction of the obesity and diabetes rates of the general population -- of course, both diseases are at epidemic levels and are only getting worse.
But much more important than the vegetarian community's general statistics are what can be done with the right vegetarian diet: For some years now, doctors have been not just preventing, but even reversing, heart disease using a low-fat vegetarian diet.
That's right -- the disease that kills almost as many Americans as everything else combined can be not just prevented, but reversed, with a low fat plant-based diet, as documented by Dr. Caldwell Esselstyn in Prevent and Reverse Heart Disease.
There's a link from animal product consumption to our country's No. 2 killer, too: According to the American Institute for Cancer Research, about as much cancer could be prevented by diet and exercise as is caused by smoking -- and you know what's causing all that cancer? It's not whole grains, legumes, fruits, or vegetables. Dr. T. Colin Campbell has documented the link between cancer and animal products.
There's a lot of money in the meat industry, just like there's a lot of money in big tobacco. For many years, the tobacco establishment pointed to elderly smokers like George Burns and millions of others as proof that their very-natural product could not be harmful. Even long-distance runners and members of the military could be found smoking a cigarette at the end of a long run or intense drill.
Similarly, today the meat industry points to the fact that there are an awful lot of old meat-eaters, conveniently ignoring our sky-high heart disease and cancer rates, as well as our ballooning rates of obesity and diabetes, all of which are linked to their products.The West's three biggest killers -- heart disease, cancer, and stroke -- are... more
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It wold be wild if all that ranch land was suddenly available, and kind if no more animals were slaughtered.It wold be wild if all that ranch land was suddenly available, and kind if no more... more
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With the news that McDonalds has dropped the use of "pink slime" - do you want to know what it is? A clip from Jamie Oliver's show discusses what it is and where you find it.With the news that McDonalds has dropped the use of "pink slime" - do you... more
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The Atlantic
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Dead Cow Walking: The Case Against Born-Again Carnivorism
By Marc Bekoff
Dec 27 2011, 8:53 AM ET 614
Pigs, chickens, and other animals raised for food are sentient beings with rich emotional lives. They feel everything from joy to grief.
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"Eating Animals," by Nicolette Hahn Niman, a livestock rancher, with help from deer hunter Tovar Cerulli and butcher Joshua Applestone, caught my eye because, at first, I thought this essay was authored by Jonathan Safran Foer, who wrote a best-selling book with the same title. While Niman and her friends do rightly argue against consuming factory-farmed animals -- who live utterly horrible lives from the time that they're born to the time that they're transported to slaughterhouses and barbarically killed -- these three born-again carnivores, all former vegetarians or vegans, now proudly eat animals and think that it's just fine to do so. They gloss over the fact that even if the animals they eat are "humanely" raised and slaughtered, an arguable claim, they're still taking a life. These animals are merely a means to an end: a tasty meal.
The defensive and apologetic tone of this essay also caught my eye, as did the conveniently utilitarian framework of the argument. The animals they eat were raised simply to become meals because Niman and others choose to eat meat. I like to say that whom we choose to eat is a moral question, and just because these three now choose to eat animals doesn't mean that other people should make the same choice. Note that I wrote "whom" we eat, not "what." Cows, pigs, chickens, and other animals raised for food are sentient beings who have rich emotional lives. They can feel everything from sheer joy to deep grief. They can also suffer enduring pain and misery, and they don't deserve to have the good and happy lives provided by Niman and others ended early just so that their flesh can wind up on what really is a platter of death.
Wolves, lions, and cougars are not moral agents and can't be held accountable for their actions. But most humans know what they're doing and are responsible for their choices.
Cows, for example, are very intelligent. They worry over what they don't understand and have been shown to experience "eureka" moments when they solve a puzzle, such as when they figure out how to open a particularly difficult gate. Cows communicate by staring, and it's likely that we don't fully understand their very subtle forms of communication. They also form close and enduring relationships with family members and friends and don't like to have their families and social networks disrupted. Chickens are also emotional beings, and detailed scientific research has shown that they empathize with the pain of other chickens.
Raising happy animals just so that they can be killed is really an egregious double cross. The "raise them, love them, and then kill them" line of reasoning doesn't have a meaningful ring of compassion. And this isn't mercy killing (euthanasia) performed because these animals need to be put out of their pain. No, these healthy and happy animals are slaughtered, and if you dare to look into their eyes, you know that they're suffering. If you wouldn't treat a dog like this, then you shouldn't treat a cow, a pig, or any other animal in this way.
As a field biologist who studies animal behavior, I feel that the authors' appeal to what happens in the natural world -- "life feeds on life" -- is an illogical justification for their food choices. I've seen thousands of predatory encounters. I cringe when I see them, but I would never interfere. Wild predators, unlike us, have no choice about whom or what they eat. They couldn't survive if they didn't eat other animals. And indeed, many animals are vegetarians, including non-human primates, who eat other animals only on very rare occasions.
Jessica Pierce and I wrote about how appeals to nature are misleading and illogical in our book Wild Justice: The Moral Lives of Animals. We argued that wolves, lions, and cougars, for example, are not moral agents and can't be held accountable for their actions. They don't know right from wrong. On the other hand, most humans do know what they're doing and are responsible for their choices. When it comes down to whose flesh winds up in our mouths, we can make choices, and in my view, eating animals is wrong and unnecessary, even when they are "humanely" raised and slaughtered. Let me add a caveat here because, as a world traveler, I do know that many people do not have the luxury of making a choice about their meals and must eat whatever is available to them. However, those who do have that luxury can easily eat an animal-free diet. And we can work to show others that a vegetarian or vegan diet can be very economical and healthy.
Niman and her friends also note that vegetarian and vegan diets have "never really taken hold." So what? This hardly means that we shouldn't try to do the right thing. They write, "The vast majority of Americans who do try vegetarianism or veganism -- about three-quarters of them -- return to eating meat. Rather than urging people to consume only plants, doesn't it make more sense to encourage them to eat an omnivorous diet that is healthy, ethical, and ecologically sound?" No, it doesn't. What it means is that these people should try harder and not give up just because it might seem difficult to change their meal plans. Perhaps they just need more time and encouragement from other vegetarians who can show them how easy it is to stop eating animals.
It's easy to add more compassion to the world and to expand our compassion footprint. Excuses such as "Oh, I know they suffer, but don't tell me because I love my burger" add cruelty to the world, even if the animals people are eating weren't raised on factory farms and killed in slaughterhouses. You're eating a dead animal who really did care about what happened to him or her. When I ask people how they can dismiss the fact that an animal was killed for their pleasure, they usually fumble here and there and offer no meaningful answer. When I ask them if they'd eat a dog, they look at me with incredulity and emphatically say, "No!" When I ask them why they wouldn't eat a dog, they can't really tell me, offering statements laden with dismissive phrases, such as "Oh, you know...." Because I often travel to China to help in the rehabilitation of Asiatic moon bears who have been rescued from the bear-bile industry, people sometimes ask me, "How can you go there? Isn't that where they eat dogs and cats?" I simply say, "Yes, it is, and I'm from America, where they eat cows and pigs, who are no less sentient and emotional beings." Animals really are very much like us.
No matter how humanely raised they are, the lives of animals raised for food can be cashed out simply as "dead cow/pig/chicken walking." Whom we choose to eat is a matter of life and death. I think of the animals' manifesto as "Leave us alone. Don't bring us into the world if you're just going to kill us to satisfy your tastes."
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Image: Kurt De Bruyn
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The Atlantic
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Dead Cow Walking: The Case Against Born-Again Carnivorism... more
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HORSE MEAT IS COMING TO YOUR MENUE
Horses could soon be butchered in the U.S. for human consumption after Congress quietly lifted a 5-year-old ban on funding horse meat inspections, and activists say slaughterhouses could be up and running in as little as a month, and..
Full story at the link:
http://www.waneenterprises.com/videos/livewire/127HORSE MEAT IS COMING TO YOUR MENUE
Horses could soon be butchered in the U.S. for... more
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No dead cows, just real, sustainable beef, made with nothing but yummy stem cells and a touch of magic! All yours for a sizzling €250,000 each. And they’ll get cheaper and cheaper with every passing year (can we call that Moo’s law?)No dead cows, just real, sustainable beef, made with nothing but yummy stem cells and... more
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You are what you eat. Trigger is a cowboy. You can tell by the way he makes cattle skittish. From the debut album "Cowboy Logic" comes a heart-warming tale of the cows Trigger has befriended. We hope you enjoy it.
"I'm A Cowboy" Music Video
Filmed on location at Bootjack Ranch, Goldthwaite,TX
Production by Zenfilm
Produced by Merideth Melville
Director & Cinematographer: W. Ross Wells
Music Producer: Dan Workman
Recorded at SugarHill Studios
Cattle Wrangler: Joe Don Reese
Starring Trigger and about 250 head of cattle. We did not get their names.
Get the album on iTunes, Amazon, Spotify. Share it with someone who loves meat.
No cows were harmed in the filming of this production.
http://www.zenhillrecords.com/trigger-im-a-cowboy-music-videoYou are what you eat. Trigger is a cowboy. You can tell by the way he makes cattle... more
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"Biologists will tell you, once they get established, they're going to come to a neighborhood near you,".... "The hogs will find you. That's the situation we're in."
Run for your lives!"Biologists will tell you, once they get established, they're going to come... more
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The Near-Extinction Of American Bison In The 1800’s
As the populations of the United States pushed West in the early 1800’s, a lucrative trade for the fur, skin, and meat of the American Bison began in the great plains. Bison slaughter was further encouraged by the US government as a means of starving out or removing Native American populations that relied on the bison for food. Hunting of bison became so prevalent that travelers on trains in the Midwest would shoot bison during long-haul train trips.
Once numbering in the hundreds of millions in North America, the population of the American Bison decreased to less than 1000 by 1890. Thanks in large part to conservation efforts undertaken by Theodore Roosevelt and by the US government, there are now over 500,000 bison in America.
[Thanks to Bamboocum for bringing this to my attention.]The Near-Extinction Of American Bison In The 1800’s
As the populations of... more
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Well, I thought yesterday’s article would smooth things over a bit by posting a rational, not overly emotional piece aimed at the politics in San Francisco and to help Senator Leland Yee understand that his campaign people are ruining his shot by playing the race card for him as well as not understanding what misusing social media can do for you.Well, I thought yesterday’s article would smooth things over a bit by posting a... more
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Do you like Al Murray? Do you like meat? Then you are in luck. Al Murray's Compete for the Meat starts next Thursday on Dave at 9pm and to celebrate Dave have created the ultimate meat based game.
Test yourself here http://apps.facebook.com/compete-for-the-meat Good luck!
Al Murrays’ Compete for the Meat starts Thursday 19th May at 9pm, only on Dave (Sky channel 111, Virgin TV channel 128, Freeview 19)Do you like Al Murray? Do you like meat? Then you are in luck. Al Murray's... more
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I'm not a vegetarian, but this will make me want to become one, or move to a farm!
NOW, YOU CAN GET MRSA FROM HANDLING MEAT !
"http://www.cbsnews.com/stories/2011/04/15/health/main20054211.shtml?tag=nl.e875
"Researchers bought beef, chicken, pork, and turkey in five U.S. cities and found that nearly half of the meat sampled -- 47 percent -- contained drug resistant strains of Staphylococcus aureus."
Where is the FDA, and why didn't they prevent this in the first place? Because Bush and other anti public officials neutralized the FDA, EPA, and any other agency which protected the public from unethical and harmful business practices! Put that in policy makers pipe and force them to smoke it.I'm not a vegetarian, but this will make me want to become one, or move to a... more
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While cooking may be the least of your worries as you toil through the challenges of your freshman year, it is important to educate yourself on some of the dangers cooking your own food can pose if done incorrectly. As you explore the exciting world of culinary arts, be sure to handle and cook meat properly, so as to better avoid any food borne illnesses.
LINK : http://www.x-raytechnicianschools.org/10-scary-things-that-might-be-in-your-meat/While cooking may be the least of your worries as you toil through the challenges of... more
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As restaurants take Foie Gras off the menu, in this ‘on the sofa’ discussion, Kirk Leech argues that we shouldn’t worry about eating it and that the detractors have got it wrong. Our intolerance of life style choices is a problem he argues, force feeding ducks is not. Respondents debate the issue and discuss the animal rights angle, reducing humans to the level of ducks, posh food, production and campaign violence. More than a culinary culture war is on the cards.As restaurants take Foie Gras off the menu, in this ‘on the sofa’... more
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