NewAge Gathering

Health in the New Age

‘Meat’

Meat Is Murder—but It’s People Being Killed (and Not How You Think)

23,000 Americans will die this year from antibiotic-resistant infections; 80 percent of antibiotics in the U.S. are used by the meat industry. Can Big Ag and Big Pharma change in time to save this critical medicine for humans? One evening in June 2011, at their home in a suburb of Portland, Ore., Melissa Lee and her husband sat down to a dinner of spaghetti and meatballs with their 10-month-old daughter. It was one of the first times Ruby Lee ever tasted meat. What followed, over the next few days, was a new parent’s nightmare of fever, diarrhea, listlessness, and doctors—culminating in an urgent phone call about blood test results: “Get Ruby to the hospital now.” Ruby’s bloodstream was infected with a virulent bacterial strain, Salmonella Heidelberg, from the ground turkey she had… Read More

Jamie Oliver Proves McDonald’s Burgers Are ‘Unfit for Human Consumption’

Hamburger chef Jamie Oliver has won his long-fought battle against one of the largest fast food chains in the world – McDonalds. After Oliver showed how McDonald’s hamburgers are made, the franchise finally announced that it will change its recipe, and yet there was barely a peep about this in the mainstream, corporate media. Oliver repeatedly explained to the public, over several years – in documentaries, television shows and interviews – that the fatty parts of beef are “washed” in ammonium hydroxide and used in the filling of the burger. Before this process, according to the presenter, the food is deemed unfit for human consumption. According to the chef and hamburger enthusiast, Jamie Oliver, who has undertaken a war against the fast food industry: “Basically, we’re taking a product that would be… Read More

Is Grass-Fed Beef Better for You?

Is there a health difference between eating grass-fed beef and conventional beef?Grass-fed beef tends to be higher in some nutrients, and studies suggest it may contain fewer bacteria that can cause food poisoning — which could be good for your health. Grass-fed can mean a lot of things. But the American Grassfed Association, which has a certification program, refers to grass-fed animals “as those that have eaten nothing but grass and forage from weaning to harvest, have not been raised in confinement, and have never been fed antibiotics or growth hormones.” Conventionally raised cattle are typically fed primarily corn and soy, which causes them to fatten more quickly, said Glenn A. Nader, an emeritus livestock and natural resources farm adviser for the University of California Cooperative Extension. In 2010, Mr. Nader and… Read More

Why You Really Might Want to Go with Having a Veggie Burger Instead

Antibiotic-resistant superbugs found lurking in 1 in 5 conventional ground beef samples. If that raw hamburger meat you bought to cook for dinner hasn’t given you a stomach ache yet, this might: according to a Consumer Reports investigation, store-bought ground beef is teeming with dangerous bacteria, including “superbugs” resistant to three or more classes of antibiotics, as well as a whole lot of poop. That’s a big problem, the report warns, because of Americans’ penchant for under-cooked meat. But the study, which analyzed 300 packages of meat purchased from grocery, big-box, and natural food stores across 26 U.S. cities, found some important differences dependent on how the beef was raised: either conventionally — in grain and soy feedlots where food is supplemented with antibiotics and other growth-promoting drugs — or what the report terms “sustainably”: meaning,… Read More

Big Beef Is In Big Trouble – What You Should Know

The USDA and the US Department of Health & Human Services are updating their dietary guidelines, as they do every 5 years. Big beef is having a cow over this. But this time, as far Big Beef is concerned, something has gone terribly wrong. It all started innocently enough, when the 2015 Dietary Guidelines for Americans Committee decided to recommend that the guidelines include, for the first time, sustainability in their recommendations. If the U.S. government did indeed recommend food that is good for both our health and the environment, the impact would be felt in schools and other government facilities across the country – and across our entire food system. It might also be good for the future of our planet. Beef Livestock Production Not Sustainable Why? Because livestock production, and most… Read More

2014: On a Budget? Pink Slime is Back to Save You Money!

Remember how horrified people were to learn of the ammonia-soaked pink slime in their ground beef and fast-food burgers? It was so bad that one company, Beef Products Inc., was forced to close several plants and file for bankruptcy after the backlash in 2012. Incidentally, BPI filed a 1.2 billion dollar lawsuit is pending against ABC for breaking the story that more than 70% of grocery store ground beef contained pink slime. Well, in response to rising meat costs, it’s back. (Did it ever actually leave?) BPI will be manufacturing the slaughterhouse remnant product at a new plant in Kansas, and Cargill Inc. is also producing the slime. Of course, neither company is marketing the product under the name “pink slime.”  BPI calls it “lean finely textured beef” (LFTB) and Cargill calls it “finely textured beef.”… Read More

Toxic Decayed Meat Being Sold As “Fresh”

After reading this you may never trust Congress or the FDA again, let alone corporate chain grocery stores. This toxic practice makes seriously decayed meat look fresh for weeks and is banned in many countries including the European Union and Japan. Many consumers are unaware that over 70% of beef and chicken in the United States and Canada is treated with poisonous carbon monoxide gas and the FDA allows it, despite the known public health risks. A bill was introduced in Congress that would require the labeling of meat that has been treated with carbon monoxide but it was never enacted and the topic was swept under the rug entirely. [Bill: H.R. 3115 (110th) introduced on July 19, 2007; never enacted.] This practice makes meat appear and smell fresh even when contaminated… Read More

2013: Prozac, Arsenic and Beer in Your Turkey? 9 Creepy Things To Know About Your Holiday Meal

The extreme production methods used to deliver plump turkeys in time for Thanksgiving are enough to make you lose your appetite. With Thanksgiving days away, U.S. turkey growers are probably relieved that no arsenic, salmonella or cruelty stories have yet surfaced like they have in other years. But that doesn’t mean the turkey on your holiday table is exactly wholesome. In fact, the chemicals, food additives and extreme production methods used to deliver the nation’s plump, affordable turkeys just in time for Thanksgiving are enough to make you lose your appetite. 1. Extreme Cruelty To Animals If you think of Butterball as a trusted name that operates a help line for Thanksgiving Day cooks, then the turkey giant has succeeded at its PR job. Less than a year ago, workers at Butterball turkey operations in… Read More

2013: Beef Corp Will Label Products Containing Pink Slime

By Susanne Posel Occupy Corporatism Cargill will begin labeling their beef products that have “finely textured beef” (FTB) or pink slime and genetically engineered ingredients. FTB is made from processing other cuts of beef trimmings that were washed in ammonia. John Keating, president of beef operations at Cargill said: “Our research shows that consumers believe ground beef products containing finely textured beef should be clearly labeled. We’ve listened to the public, as well as our customers, and that is why today we are declaring our commitment to labeling finely textured beef.” Michael Martin, spokesman for Cargill stated: “Not all of the ground beef products contained the binder.” The corporation will label those that do. This includes: • Excel brand • Our Certified Ground Beef Patty Lovera, assistant director at Food and Water Watch (FWW) says that the… Read More

2004: Cattle Drive: What’s in that burger you’re eating?

Every hamburger has meat and fat from 50 to 100 cattle, coming from two to four countries. By Alex Pulaski and Andy Dworkin Newshouse News Service Published in the Jackson Citizen Patriot February 22, 2004 In just 4 ounces, a typical burger patty is packed with the meat and fat of 50 to 100 cattle from multiple states and two to four countries. Eat two hamburgers a week — as the average American does — and in a year’s time the consumer samples a stampede: 5,200 to 10,400 cattle. As the nation’s first mad cow case redefines the rules of beef production, the numbers create new questions about America’s favorite meat: What health risk does a hamburger pose? Does it accelerate the spread of mad cow disease to humans? Is it possible… Read More