‘Pink slime’ is the tip of the iceberg: Look what else is in industrial meat

If you must eat meat… you might want to consider grinding your own. Or knowing the farmer. Or both.

Grist

You didn’t think I’d miss my chance to weigh in on the latest round of pink slime discussions, did you? Rather than recapitulate the horror that is your favorite form of “lean finely textured beef,” I will instead point you to my favorite statement in defense of pink slime. It was given by American Meat Institute Director of Scientific Affairs Betsy Booren to NPR:

“This is not the same ammonia you’d use in cleaning supplies,” explains Betsy Booren of the AMI Foundation. “It’s a gas, it’s a different compound, and it’s a well-established processing intervention that has a long history of success.”

First off, the AMI Foundation? AMI’s own website identifies the group as “a national trade association that represents companies that process 95 percent of red meat and 70 percent of turkey in the U.S. and their suppliers throughout America.” Foundation my arse.

And granted, I’m no chemist…

View original post 704 more words

I am a pastor, a husband, a father, and a lover of Jesus. I am also an unpredictable blogger, who can go for several years without blogging a thing, and then inexplicably write a book. Perhaps this is one of those times.

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Posted in Commentary, Cuisine

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